Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin

Abstract

Yoghurt sauces are considered fatty products which are quite susceptible to oxidation and must be stabilised using antioxidants. Novel formulations for yoghurt sauces often involve replacement of fat with dietary fibres and use of natural preservatives. The aim of the present research was to design healthier formulations for yoghurt sauces based on the replacement of sunflower oil (SO) with chicory inulin (IN) and the use of rosemary extracts (RE) as natural antioxidants. Different sauces were developed by adding IN at 2 and 5% w: w and/or 300 mg/kg lipo- and/or water-soluble rosemary extracts (RLE and/or RWE) containing 120 and 146 mg polyphenols per g extract, respectively. Nutritional value (proximate composition and caloric contribution), some physical properties (pH and CIELab colour) and antioxidant status (deoxyribose, DPPH radical scavenging, Rancimat, lipid peroxidation and linoleic acid assays) were assessed in the sauces. Replacement of SO with IN (5%) reduced fat content by 30%, roughly 15% low calories, thereby obtaining healthier sauces. As expected, the RLE was more effective than the RWE in improving antioxidant activity in lipidic environment. Using RLE enhanced the antioxidant capacity of lipid peroxidation by 44%. In the Rancimat test, this increased the oxidative protection of the sauce made with and without IN (5%) by around 20% or 45%, respectively. Similarly, using RLE doubled protection against linoleic acid oxidation. Application of IN in yoghurt sauce has nutritional (replacement of lipids with dietary fibre) and technological interest (foaming agent) and can be combined with RE of high polyphenol content as a potential functional ingredient capable of stabilising the sauces against oxidation.

Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties

“…By increasing the amount of fucoidan added to butter, its antioxidant property increases, so the highest antioxidant property was related to the sample with the highest amount of fucoidan. Another study also showed that with the addition of rosemary and chicory extracts, the amount of antioxidant properties was higher, making it more stable (Martínez‐Tomé et al, 2022 ), which was consistent with the results of this article. However, with the increase in temperature, the stability level decreased compared with the temperature of 110 degrees Celsius ((22.8 ± 0.013–37.8 ± 0.012).…”

“…Another study also showed that with the addition of rosemary and chicory extracts, the amount of antioxidant properties was higher, making it more stable (Martínez-Tomé et al, 2022), which was consistent with the results of this article. However, with the increase in temperature, the stability level decreased compared with the temperature of 110 degrees Celsius ((22.8 ± 0.013-37.8 ± 0.012).…”

Rosemary extract improves egg quality by altering gut barrier function, intestinal microbiota and oviductal gene expressions in late-phase laying hens

“…Therefore, the present study suggested that RE could be considered a promising feed additive for improving specific egg quality characteristics associated with consumer acceptability. We speculated that these beneficial functions may be due to the active ingredients of RE used in this study, which have been reported to play important roles in antioxidant [ 3 ] and anti-inflammatory [ 4 ], as well as regulating intestinal barrier and microbiota and [ 11 , 12 ].…”

“…Rosemary ( Rosmarinus officinalis L.) is a medicinal plant in the Lamiaceae family, which is native to the Mediterranean and widely cultivated throughout the world. Rosemary extract (RE) contains non-volatile active ingredients, which have various pharmacological properties such as antioxidant [ 3 ], anti-inflammatory [ 4 ], antibacterial [ 5 ], anti-apoptotic [ 6 ], and anti-cancer effects [ 7 ]. The bioactive components of RE are mainly diterpenoid phenols, including carnosic acid, carnosol, rosmanol, epirosmanol, rosmaridiphenol [ 8 ], and phenolic acids, including rosmarinic acid, ferulic acid, chlorogenic acid, and caffeic acid [ 9 ].…”

The promotion mechanism of prebiotics for probiotics: A review

“…Inulin, a water-soluble storage polysaccharide, is a non-digestible carbohydrate (fructan-type) ( 36 , 37 ). Inulin has been part of the daily diet of humans for centuries and is widely found in ~36,000 plant species, of which chicory root is considered to be the richest source of inulin ( 38 , 39 ).…”