The effect of microencapsulated extract of pennyroyal (Mentha pulegium. L) on the physicochemical, sensory, and viability of probiotic bacteria in yogurt

Moghadam, Reza Mehdizade; Ariaii, Peiman; Ahmady, Mohammad

doi:10.1007/s11694-021-00849-2

Cited by 18 publications

(13 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A food product fortified with microencapsulated extract may have a better sensory evaluation than a free extract due to masking the aroma and taste of plant material ( 117 , 244 ). Furthermore, the encapsulation method might prevent compounds from being vulnerable to the digestive process and the AA of the extract from being lost during digestion ( 189 ).…”

Section: Discussionmentioning

confidence: 99%

“…The addition of plant extracts had varying degrees of effect on the physicochemical quality of the yogurt. For example, increasing antioxidant properties, total phenolic content, acidity, and viscosity; however, the pH and syneresis of yogurt decreased compared to the control sample (117,187,188). According to Amirdivani and Baba (198), aqueous extracts of peppermint, dill, and basil probably enhanced the metabolic activity of yogurt bacteria, which improved milk's fermentation and led to an increase in the acidity of yogurts.…”

Section: Dairy Productmentioning

confidence: 99%

“…Incorporating plant extracts as a food ingredient could negatively impact the product’s quality due to their distinctive aroma and color ( 114 ). Because plant extracts are usually potent antioxidants, rich in phenolic compounds, they are likely to contribute to the bitter taste, astringency, and darkening of manufactured food and beverages ( 23 , 104 , 115 , 116 ). Because of changes in the organoleptic properties of food products, consumers may reject food or beverages containing plant antioxidants, especially those with essential oils ( 92 ).…”

Section: Application Of Plant Extract In Food Productsmentioning

confidence: 99%

See 2 more Smart Citations

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Plášková

Mlček

2023

Front. Nutr.

View full text Add to dashboard Cite

Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Dairy Productmentioning

confidence: 99%

Section: Application Of Plant Extract In Food Productsmentioning

confidence: 99%

See 1 more Smart Citation

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Plášková

Mlček

2023

Front. Nutr.

View full text Add to dashboard Cite

show abstract

“…In this context, it was reported that pH in the range of 4 is ideal to maintain the microcapsule structure and prevent the release of encapsulated materials during yogurt storage (Comunian et al, 2017) cultures and probiotic bacteria can be promoted by the presence of grape derivatives due to advantageous effect of some ingredients like organic acids, carbohydrates, phenolic compounds, and fibers (Kandylis et al, 2021). Decrease in pH and increase in titratable acidity of fortified yogurts might be occurred due to increasing the metabolic activity of lactic acid bacteria and production of organic acids by them (Moghadam et al, 2021). On the other hand, increase in the metabolic activity of lactic acid bacteria and production of lactic acid during fermentation of lactose by lactic acid bacteria might be the main reason for significant increase in titratable acidity (p < .05) and significant decrease in pH (p < .05) of yogurt samples during cold storage (Comunian et al, 2017;Yadav et al, 2018).…”

Section: Ph Titratable Acidity and Physical Propertiesmentioning

confidence: 99%

Functional stirred yogurt manufactured using co‐microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant, rheological, microstructural, and sensory properties

Saberi

Saremnezhad

Soltani

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

Functional stirred yogurt samples were manufactured with combinations of grape pomace (GP) and flaxseed oil (FO) in microencapsulated or free forms (2% w/w) and quality characteristics of yogurts were investigated during 21 days of storage. The incorporation of GP and FO in microencapsulated or free forms caused a significant decrease in pH, syneresis, and a significant increase in acidity, water holding capacity, and viscosity of stirred yogurt (p < .05). While stirred yogurt containing GP and FO in free form had the highest loss modulus (G″), all yogurt samples represented solid‐like behavior. Stirred yogurts containing the microencapsulated form of GP and FO showed the highest amount of phenolics and antioxidant activity compared with the two other yogurt samples (p < .05). More compact structure and higher gel strength were observed in stirred yogurts formulated with the microencapsulated or free form of GP and FO, compared to the control yogurt sample. The overall sensory acceptability of stirred yogurt manufactured using the encapsulated form of GP and FO was not significantly different from the control yogurt sample (p > .05). In conclusion of this competitive study, GP and FO as bioactive compounds could be used in the microencapsulated form in order to develop functional stirred yogurt with specific quality characteristics.

show abstract

“…The pH meter was standardized using a buffer solution of pH 4.00 and pH 7.00. 12 The pH of the sample is checked by placing the sample in a beaker and thoroughly mixing it with electrodes. The pH meter is dipped into the sample, and pH was noted.…”

Section: Introductionmentioning

confidence: 99%

A comparative assessment of chemical characteristics of goat’s milk yoghurt after the addition of Syzygium cumini L.

Putri

Rozaki

2022

Bali Med J.

View full text Add to dashboard Cite

Introduction: Yogurt is a functional food that has health benefits. The study aimed to analyze the physicochemical characteristics of goat’s milk yogurt after adding Syzygium cumini L. Methods: Syzygium cumini L extract was mixed into goat’s milk and starter (Streptococcus thermophilus and Lactobacillus bulgaricus) and then fermented at 250C for 24 hours. The samples were divided into 4 treatment groups, namely differences in the concentration level of the addition of Syzygium cumini L (0%, 20%, 40%, 60%). The pH levels were analyzed by pH meter, lactic acid levels by acid-base titration method, and dietary fiber content by enzymatic gravimetric method. Results: The results showed that the pH level without adding Syzygium cumini L was 4.81 while Syzygium cumini L decreased by 0.5-0.8 to become more acidic. Meanwhile, the addition of Syzygium cumini L increased the lactic acid level by 4.82% by 0.2-0.5%. Dietary fiber content increased from 2% to 2.10% with the addition of 60% Syzygium cumini L. This study showed a difference in the chemical characteristics of pH, lactic acid, and dietary fiber between goat’s milk yogurt before and after the addition of Syzygium cumini L. Conclusion: This study has identified a significant difference in characteristic physicochemical on pH level, lactic acid level, and dietary fiber content between goat’s milk yogurt before and after the addition of Syzygium cumini L.

show abstract

The effect of microencapsulated extract of pennyroyal (Mentha pulegium. L) on the physicochemical, sensory, and viability of probiotic bacteria in yogurt

Cited by 18 publications

References 40 publications

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Functional stirred yogurt manufactured using co‐microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant, rheological, microstructural, and sensory properties

A comparative assessment of chemical characteristics of goat’s milk yoghurt after the addition of Syzygium cumini L.

Contact Info

Product

Resources

About