Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives

Abstract

Nowadays, consumers pay particular attention to the quality of the products they buy. They also expect a high level of innovation. Hence, the offer from the dairy sector is increasingly focusing on the use of various additives with proven health benefits. Many scientific teams from various regions of the world are engaged in research, and their aim is to identify plant additives that have beneficial effects on the human body. The aim of this article was to summarize the latest literature pertaining to the effects of plant additives used in the production of yoghurts on their physicochemical, functional, microbiological and sensory properties. It was found that a wide range of additives in a variety of forms are used in the production of yoghurts. The most common include fruits, vegetables, cereals, nuts, seeds, oils, plant or herbal extracts, fruit or vegetable fibre, and waste from fruit processing. The additives very often significantly affected the physicochemical and microbiological characteristics as well as the texture and sensory properties of yoghurt. As follows from the analysed reports, yoghurts enriched with additives are more valuable, especially in terms of the content of health-promoting compounds, including fibre, phenolic compounds, vitamins, fatty acids and minerals. A properly selected, high quality plant supplement can contribute to the improvement in the generally health-promoting as well as antioxidant properties of the product. For sensory reasons, however, a new product may not always be tolerated, and its acceptance depends mainly on the amount of the additive used. In conclusion, “superfood” yoghurt is one of the products increasingly recommended both preventively and as a way of reducing existing dysfunctions caused by civilization diseases, i.e., diabetes, cancer and neurodegenerative diseases. The studies conducted in recent years have not shown any negative impact of fortified yoghurts on the human body.

Influence of green pepper extract on the physicochemical, antioxidant, and sensory properties of stirred yogurt

“…With increasing the concentration of green pepper extract in yogurt, the amount of syneresis increased. In fact, with the increase in the activity of lactic acid bacteria followed by a decrease in pH, the strength of the yogurt gel network decreases and as a result, syneresis increases in yogurt ( Wajs, Brodziak, & Król, 2023 ). The decrease in pH changes the natural form of the protein and due to the denaturation of the protein, the water bound to it is released, and Syneresis increases ( Lee & Lucey, 2010 ).…”

Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt

“…In general, the sensory evaluation of the product tends to deteriorate with the increased presence of additives. It is therefore important to conduct test production to optimize the amount of the additive when designing a new product [ 111 ].…”

Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives

“…Decades of research suggest that yoghurt consumption is associated with numerous nutritional benefits. In a recent report, Wajs et al ( 6 ) concluded that “superfood” yoghurt has emerged as one of the food products being recommended increasingly for both preventive and ameliorative dietary therapy against civilization diseases, including diabetes mellitus, neurodegenerative diseases and cancer.…”

“…It is well-known for its richness in health-promoting constituents. Bioactive peptides and bacteriocins, capable of reducing lactose content in dairy products, are also produced during the fermentation process of yoghurt and this is beneficial to consumers with lactose intolerance ( 6 , 8 ). The live bacteria, also known as probiotics, in yoghurt aid in reducing digestive problems, such as constipation, bloating, and diarrhoea ( 9 , 10 ).…”

“…These limitations of the synthetic additives, coupled with consumers’ growing demand for healthier food options, have prompted the exploration of natural additives in yoghurt formulation by previous researchers ( 4 ). In this context, Wajs et al ( 6 ) suggested that yoghurts enriched with natural additives are more valuable, particularly with respect to health-promoting constituents’ content, such as phenolic compounds, fibre, essential vitamins, minerals, and fatty acids. Thus, many natural additives, such as date palm spikelets ( 25 ), moringa seed ( 26 ), cornelian cherry paste ( 27 ), grape seeds ( 28 ) and argel leaf ( 29 ) extracts, mulberry leaf and fruit powder ( 30 , 31 ), spearmint and lemongrass essential oils ( 32 ), lentil flour ( 33 ), and different types of fibres ( 34 ), have been incorporated in yoghurt formulation.…”