Synbiotic Yogurt Supplemented with Ocimum sanctum Essential Oil

Anand, Santosh; Gaare, Manju; Saini, Priyanka; Beniwal, Arun; Grover, Chand Ram

doi:10.20546/ijcmas.2018.703.148

Cited by 4 publications

(4 citation statements)

References 23 publications

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“…Anand et al reported the good performance of short-chain inulin as a sugar substitute in low-sugar cakes and long-chain inulin as a fat substitute in low-fat cakes. Similar results have been reported in some studies conducted on yogurt [35]. Nooshkam et al reported that inulin chain length had little effect on the fat-free yogurt color; however, the medium-chain and long-chain inulin gave the yogurt better sensory properties [23].…”

Section: Discussionsupporting

confidence: 87%

“…Kip et al observed that medium length inulin could be used to improve the creamy feel of low-fat yogurt, while Mazloomi et al found out that adding too much inulin to yogurt had negative effects on some of the physical and chemical properties of the yogurt [21]. Anand et al reported that total soluble solids were significantly increased in the food purees containing prebiotic additions (inulin and fructooligosaccharides) compared with the controls [35].…”

Section: Discussionmentioning

confidence: 99%

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Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product

Falah

Vasiee

Yazdi

et al. 2021

BioMed Research International

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Nowadays, production of functional foods has become very essential. Inulin is one of the most functional hydrocolloid compounds used in such products. In the present study, the production of a synbiotic yogurt containing 1, 2.5, and 5% ( w / v ) inulin has been investigated. The yogurt was fermented with Lactobacillus brevis PML1 derived from Tarkhineh, an Iranian cereal-dairy fermented food. Furthermore, the physicochemical properties, antioxidant activity, sensory attributes, and microbial viability properties were investigated on the 0th, 7th, and 14th days of storage after fermentation. The viable cells of L. brevis PML1 reached 108 CFU/g, and the product resisted to simulated digestive juices. Moreover, the synbiotic yogurt impressively increased the production of antimicrobial compounds and had the most profound antimicrobial effect on S. typhimurium. The physiochemical properties were in the normal range, and the fat content of the synbiotic yogurt was reduced remarkably. The antioxidant capacity of the fermented yogurt was significantly increased ( p < 0.05 ), which was equal to those of DPPH ( 69.18 ± 1.00 % ) and BHA ( 89.16 ± 2.00 % ). The viability of L. brevis PML1 was increased during storage. Sensory analysis showed that there were significant differences in terms of the impressive parameters between the samples and the control ( p < 0.05 ). Addition of 2.5% inulin not only improved the physical properties but also retained the viability of the probiotic after 14 days of storage, in addition to the viability of L. brevis with a viability count above 6 log CFU/g in the yogurt. Therefore, a novel synbiotic product containing L. brevis PML1, which can exert the desired properties, can be used as a suitable carrier for the delivery of the probiotic strain, exerting its beneficial health effects.

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Section: Discussionsupporting

confidence: 87%

Section: Discussionmentioning

confidence: 99%

Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product

Falah

Vasiee

Yazdi

et al. 2021

BioMed Research International

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“…This is due to the decrease in pH and the loss of effect of casein particles, which increase the resistance of yogurt (Ahari and Massoud, 2020). There are studies reporting that the amount of syneresis in oil-added yogurt is higher compared to the control group and increases during storage (Massoud & Sharifan, 2020;Zedan et al, 2021), as well as studies reporting a decrease (Anand et al, 2018). It has been reported in research that does not affect syneresis (Yangilar & Yıldız, 2018).…”

Section: Discussionmentioning

confidence: 99%

Effects of the protective and therapeutic effect of yogurt enriched with Citrus sinensis essential oil against ibuprofen‐induced gastric ulcer in elderly rats

Polat,

Erol,

Yalçın

et al. 2024

Journal of Food Science

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The aim of this study was to evaluate the effect of Citrus sinensis essential oil (EO) on the proximate composition of yogurt over a 28‐day shelf life and to investigate the therapeutic and prophylactic effects of functional yogurt on ibuprofen‐induced gastric ulcers in a rat model. It was observed that the yogurt group containing C. sinensis EO had higher acidity, total solids, and ash values. Histologic evaluation of the stomachs of rats with gastric ulcers revealed that rats fed with functional yogurt had fewer lesions compared to the control group. The treatment group had fewer lesions than the positive control (p > 0.05). Lesions in the glandular mucosa of the prophylactic group were significantly lower than those in the positive control group (p < 0.05). Yogurt with C. sinensis EO may be beneficial in reducing the severity of ulcers and improving overall health.

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“…Generally, eight types of yogurt C (control), P (yogurt treated with L. casei and B. bifidum ), T1 (yogurt treated with L. casei and 50 ppm DEO), T2 (yogurt treated with L. casei and 100 ppm DEO), T3 (yogurt treated with B. bifidum and 50 ppm DEO), T4 (yogurt treated with B. bifidum and 100 ppm DEO), T5 (yogurt treated with L. casei, B. bifidum and 50 ppm DEO), and T6 (yogurt treated with L. casei, B. bifidum and 100 ppm DEO) were prepared. The yogurt samples were kept at 4°C and analyzed at 1, 4, 7, and 21 days of storage (Anand, Gaare, Saini, Beniwal, & Grover, ).…”

Section: Methodsmentioning

confidence: 99%

Physicochemical, microbiological, and sensory characteristics of probiotic yogurt enhanced with Anethum graveolens essential oil

Mehdizadeh

Langroodi

Shakouri

et al. 2019

Journal of Food Safety

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In the present work, physicochemical, sensory characteristics and viability of Bifidobacterium bifidum and Lactobacillus casei of probiotic yogurt using dill (Anethum graveolens) essential oil (DEO) (50 and 100 ppm) were investigated at 4°C for 21 days. Alterations in amount of fat and protein of yogurt treatments during storage time were not significant. The viability of B. bifidum and L. casei increased up to the 2nd week of storage and then decreased by the end of the storage period. Generally, samples with incorporated 100 ppm DEO had the highest number of probiotic bacteria on the last day of storage, 7.81 and 7.92 CFU/g for L. casei and B. bifidum, respectively. pH and titratable acidity values were decreased and increased, respectively, over the time for all samples. Yogurt with incorporated 100 ppm DEO achieved higher sensory scores compared to other yogurt samples. Therefore, the current results confirmed that the addition of probiotic and DEO improved the physicochemical and sensory characteristics of yogurt. Practical Applications Yogurt undergoes sensory, chemical changes and microbial growth during refrigerated storage. Bifidobacterium bifidum and Lactobacillus casei are generally applied as probiotic species in milk products. Dill essential oil (DEO) is used in food industries to extend the shelf life of the foods with desired organoleptic properties. This work recommends that DEO can be successfully used as a safe and natural source in the production of probiotic yogurt.

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Synbiotic Yogurt Supplemented with Ocimum sanctum Essential Oil

Cited by 4 publications

References 23 publications

Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product

Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product

Effects of the protective and therapeutic effect of yogurt enriched with Citrus sinensis essential oil against ibuprofen‐induced gastric ulcer in elderly rats

Physicochemical, microbiological, and sensory characteristics of probiotic yogurt enhanced with Anethum graveolens essential oil

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