The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters

Szołtysik, Marek; Kucharska, Alicja Z.; Sokół‐Łętowska, Anna; Dąbrowska, Anna; Bobak, Łukasz; Chrzanowska, Józefa

doi:10.3390/foods9091167

Cited by 30 publications

(26 citation statements)

References 35 publications

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“…Streptococcus thermophilus was counted on M-17 and Lactobacillus delbrueckii subsp. bulgaricus on MRS agar (pH 5.4), according to ISO 7889/IDF 117 as described by Szołtysik et al [ 42 ].…”

Section: Methodsmentioning

confidence: 99%

Effect of Two Combined Functional Additives on Yoghurt Properties

Szołtysik

Kucharska

Dąbrowska

et al. 2021

Foods

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The aim of the research was the analysis of yoghurts enriched with blue honeysuckle berries dry polyphenolic extract and new preparation of resistant starch. The additives were introduced individually at concentration 0.1% (w/v) and in mixture at final concentration of 0.1 and 0.2% of both components. Yogurt microflora, pH, and its physicochemical and antioxidant properties were examined over 14 days of storage under refrigerated conditions. Studies showed that both substances can be successfully used in yoghurt production. Yoghurt microflora es. S. thermophilus and Lb. delbrueckii subsp. bulgaricus counts appeared to be higher in samples supplemented with these additives comparing to control yoghurt by 3–8%. More stimulating effect on their growth, especially on S. thermophilus, revealed resistant starch. Addition of this polysaccharide improved also the rheological properties of yogurts, which showed higher viscosity than samples produced without it. Addition of honeysuckle berries preparation significantly influenced the yogurts’ color, giving them deep purple color, and their antioxidant potential. During storage, contents of anthocyanin and iridoid compounds were decreasing, but antioxidant activity in the products remained stable.

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“…Streptococcus thermophilus was counted on M-17 and Lactobacillus delbrueckii subsp. bulgaricus on MRS agar (pH 5.4), according to ISO 7889/IDF 117 as described by Szołtysik et al [ 42 ].…”

Section: Methodsmentioning

confidence: 99%

Effect of Two Combined Functional Additives on Yoghurt Properties

Szołtysik

Kucharska

Dąbrowska

et al. 2021

Foods

Self Cite

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“…Polish researchers determined the in vitro antioxidant activity of fruit-sample extracts of plants of the genus Rosa L. by applying DPPH and FRAP assays (11.01 ± 0.74 mmol TE/100 g and 18.33 ± 0.71 mmol TE/100 g, respectively) [ 19 ]. In our study, extracts of Rosa L. fruit samples showed stronger radical scavenging activity in vitro, and their reducing activity was close to or even slightly higher than that determined by the aforementioned researchers.…”

Section: Resultsmentioning

confidence: 99%

“…Recently, the raw material of the fruit has been used in the production of probiotic beverages and yogurts, as well as an ingredient in soups [ 17 , 18 ]. A scientific study on the effect of purified R. pimpinellifolia fruit extract on yogurt quality was carried out [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

Composition and Antioxidant Activity of Phenolic Compounds in Fruit of the Genus Rosa L.

et al. 2021

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We investigated the qualitative and quantitative composition of phenolic compounds in the fruit of Rosa L. cultivars grown in Lithuania. The highest total content of phenolic compounds (50.13 ± 4.17 mg GAE/g, p < 0.05) was determined in fruit samples of Rosapimpinellifolia L. cultivar “Single Cherry”. The highest levels of hydroxycinnamic acid derivatives were determined in fruit samples of Rosarugosa Thunb. cultivars “Dart’s Defender” and “Adam Chodun”. The highest flavonoid content was determined in fruit samples of Rosamultiflora Thunb. cultivar “Nana” and R.multiflora species. The strongest antioxidant activity evaluated by applying DPPH and FRAP assays was determined in fruit extracts of R. pimpinellifolia cultivar “Single Cherry” and R. rugosa cultivar “Adam Chodun”. Qualitative and quantitative analysis of phenolic compounds in Rosa L. fruit was performed by applying UHPLC. The following phenolic compounds were identified in fruit samples: caffeic acid, chlorogenic acid, quercetin, quercitrin, (+)-catechin, (−)-epicatechin, (−)-epicatechin gallate, rutin, phloridzin, and kaempferol-3-O-glycoside. A strong correlation was determined between the total amount of phenolic compounds determined in extracts of the fruit samples of Rosa L. cultivars and the radical scavenging and reducing activity of their extracts in vitro (R = 0.767 and 0.727, respectively, p < 0.05).

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“…Then, the microbial starter was added (0.05 g) into 100 g of the mixture. The mixture then was incubated at 43 ℃ to reach pH 4.5-4.7 as described [22]. The yogurt was removed into cups for storage at 4 ℃.…”

Section: Yogurt Preparationmentioning

confidence: 99%

Valorisation of brewers’ spent grain in different particle size in yogurt production

et al. 2021

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The potential of brewers’ spent grain (BSG) as a functional food ingredient has been investigated for having high nutritional value. A high amount of dietary fiber of BSG shows a high ability to bind water; thus, it tends to solidify food mixture. This characteristic has a beneficial effect in the utilization of BSG as a filler and texturizer in yogurt. The study aims to evaluate the impact of the BSG addition in yogurt production and its quality. BSG was prepared in three different particle sizes, and an amount of 10% was added for yogurt fermentation. The impact of BSG addition was evaluated after 24 h of storage. The result shows that different particle sizes of BSG had no significant impact on pH and syneresis, while it significantly affected the amount of lactic acid and countable S. thermophilus. However, BSG increased the fermentation rate of yogurt, and had a positive impact on water holding capacity. A lower particle size had a higher amount of lactic acid and a lower S. thermophilus. The lower particle size lowered the lightness of the yogurt. Rheological analysis showed that a higher particle size of BSG increased the shear stress and viscosity of yogurt.

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The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters

Cited by 30 publications

References 35 publications

Effect of Two Combined Functional Additives on Yoghurt Properties

Effect of Two Combined Functional Additives on Yoghurt Properties

Composition and Antioxidant Activity of Phenolic Compounds in Fruit of the Genus Rosa L.

Valorisation of brewers’ spent grain in different particle size in yogurt production

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