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Buniowska-Olejnik M, Urbański J, Mykhalevych A, Bieganowski P, Znamirowska-Piotrowska A, Kačániová M, Banach M. The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt. Front Nutr 2023; 10:1118752. [PMID: 37077903 PMCID: PMC10106739 DOI: 10.3389/fnut.2023.1118752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Accepted: 03/07/2023] [Indexed: 04/05/2023] Open
Abstract
Curcumin is a nutraceutical with unique anti-inflammatory, anti-oxidative, and antimicrobial properties. In this study, we aimed to examine the advantages of the use of water dispersible and highly bioavailable form of standardized turmeric extract (Curcuma longa L.)-NOMICU® L-100 (N) in the formulation of probiotic yogurt in comparison with the standard turmeric extract (TE). The antimicrobial activity of both supplements was studied and compared in the context of gram-positive and gram-negative bacteria, yeasts, and fungi. The N maintains the level of Bifidobacterium animalis subsp. lactis BB-2 in yogurt at the recommended level (7-9 log CFU/g) throughout the storage period. NOMICU® L-100 also has a higher inhibitory capacity for the growth of yeast and fungi. The evaluation of quality indicators of yogurt with N and TE at the level of 0.2% proves that yogurt with N has original taste properties. A lower degree of syneresis was noted for yogurt with TE (0.2%), but its sensory properties are unacceptable to the consumer due to the appearance of a bitter taste. In conclusion, based on the obtained results, it has been proven that the use of NOMICU® L-100 (0.2%) in the composition of yogurt provides a product of functional direction with stable quality and safety indicators, which can be stored for at least 28 days.
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Affiliation(s)
- Magdalena Buniowska-Olejnik
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszów, Rzeszów, Poland
| | - Jakub Urbański
- Food Studies, SWPS University, Warsaw, Poland
- Dairy Biotechnologies Ltd., Puławy, Poland
| | - Artur Mykhalevych
- Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Kyiv, Ukraine
| | - Pawel Bieganowski
- Department of Experimental Pharmacology, Mossakowski Medical Research Institute, Polish Academy of Sciences, Warsaw, Poland
| | - Agata Znamirowska-Piotrowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszów, Rzeszów, Poland
| | - Miroslava Kačániová
- Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture, Nitra, Slovakia
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Rzeszów, Poland
| | - Maciej Banach
- Department of Preventive Cardiology and Lipidology, Medical University of Łódź, Łódź, Poland
- Cardiovascular Research Centre, University of Zielona Góra, Zielona Góra, Poland
- Department of Cardiology and Adult Congenital Heart Diseases, Polish Mother’s Memorial Hospital Research Institute (PMMHRI), Łódź, Poland
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Development of Low-calorie Functional Yoghurt by Incorporating Mannitol Producing Lactic Acid Bacteria (Leuconostoc pseudomesenteroides) in the Standard Yoghurt Culture. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2022. [DOI: 10.22207/jpam.16.1.78] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
As calorie-consciousness becomes a worldwide phenomenon, demand for low-calorie sweeteners is increasing. Compared to other sugars, the reduced calorific value of mannitol (1.6 kilocalories per gram) finds its application as a sweetener in low-calorie foods. The present study was conducted to develop low-calorie yoghurt by adding lactic acid bacteria (LAB) having significant mannitol production potential. Leuconostoc pseudomesenteroides IMAU:11666 was incorporated to standard yoghurt culture as adjunct culture. As mannitol is a food-grade sweetener with Food and Drug Administration (FDA) endorsement, the newly identified LAB strain can be used to develop low-calorie dairy products with beneficial effects. Side effects of other artificial sweeteners can also be reduced. Significantly high (p≤0.05) mannitol content was observed in functional yoghurt samples T1 (12.27 ± 0.18 g/l) and T2 (14.13 ± 0.30 g/l) with Leuconostoc pseudomesenteroides when compared to control samples. The calorific value obtained for yoghurt samples viz., C1, C2, T1, and T2 (86, 95, 98, and 92 kcal/100g, respectively) was less than control yoghurt C (99 kcal/100 gm). Microbial and chemical quality parameters of the functional yoghurt were in the safe and acceptable zone. On sensory evaluation of yoghurt samples, significantly higher overall and flavor scores were observed for sample T2 with Leuconostoc pseudomesenteroides.
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Joy Ujiroghene O, Liu L, Zhang S, Lu J, Zhang C, Lv J, Pang X, Zhang M. Antioxidant capacity of germinated quinoa-based yoghurt and concomitant effect of sprouting on its functional properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108592] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Prasad W, Khamrui K, Mandal S, Badola R. Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3802-3809. [PMID: 29085122 PMCID: PMC5643793 DOI: 10.1007/s13197-017-2778-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/12/2017] [Accepted: 07/20/2017] [Indexed: 11/25/2022]
Abstract
Six different herbs, viz., turmeric, ginger, clove, curry leaves, basil leaves and small cardamom, were incorporated (@1% of khoa) into burfi, a heat desiccated-sweetened milk product, for their ability to act as natural anti-oxidant and were compared against butylated hydroxyanisole (BHA). Anti-oxidative potential of burfi significantly increased with herbs incorporation, which was in the order of clove > turmeric > basil leaves > curry leaf > ginger > cardamom. However, it was lower when compared to BHA added samples. Gross compositional attributes of burfi remained unaffected upon herb incorporation, however, significant lowering in water activity was observed upon cardamom and clove addition. Hunter color analysis revealed that cloves decreased lightness and increased redness, turmeric increased yellowness, and basil and curry leaves increased greenness in burfi. Texture attributes viz., hardness, springiness and gumminess were significantly higher for clove and cardamom burfi. Sensory evaluation revealed that among the different herbs, cardamom is highly preferred in burfi followed by ginger, turmeric, clove, curry leaves and basil leaves. However, no significant difference in sensory attributes were observed between control, cardamom and BHA added burfi samples.
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Affiliation(s)
- Writdhama Prasad
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Kaushik Khamrui
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Surajit Mandal
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Richa Badola
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
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Quality attributes of dahi prepared from milk fortified with omega-3 fatty acids, phytosterols and polydetxrose. Journal of Food Science and Technology 2017; 54:1765-1775. [PMID: 28720931 DOI: 10.1007/s13197-017-2596-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/10/2017] [Accepted: 03/16/2017] [Indexed: 10/19/2022]
Abstract
In the present study, dahi prepared using milk fortified with omega-3 fatty acids (flaxseed oil), phytosterols and soluble fibre (polydextrose) through an oil-in-water emulsion was evaluated for the physico-chemical and sensory quality. The levels of fortificants in fortified dahi were also estimated. Fortification process did not affect the degree of fermentation in terms of pH and acidity. Sensory scores of fortified and control dahi did not differ significantly. Fortified dahi had lower viscosity, firmness and consistency, and higher water holding capacity (WHC) compared to control; however, significant differences were not observed in firmness and consistency values. Storage study indicated that pH, acidity, %WHC, firmness and consistency values and lactic acid bacterial counts did not differ significantly throughout storage period in both the dahi samples and recorded good sensory acceptability during storage. Fortified dahi provides 282.53 mg, 415.92 mg and 1.019 g of α-linolenic acid, total phytosterols and polydextrose, respectively per 100 g of product. Moreover, no loss in the initial content of ALA, phytosterols and polydextrose had occurred after 8 days of storage period. The present study suggests the feasibility of adding flaxseed oil, phytosterols and polydextrose as functional ingredients in the form of water soluble emulsion to milk, which could be converted to dahi with acceptable properties and enhanced nutritional and therapeutic potency.
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Fu S, Augustin MA, Sanguansri L, Shen Z, Ng K, Ajlouni S. Enhanced Bioaccessibility of Curcuminoids in Buttermilk Yogurt in Comparison to Curcuminoids in Aqueous Dispersions. J Food Sci 2016; 81:H769-76. [PMID: 26824961 DOI: 10.1111/1750-3841.13235] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2015] [Accepted: 12/28/2015] [Indexed: 01/24/2023]
Abstract
Curcuminoids have low bioavailability due to low aqueous solubility. We compared the bioaccessibility of curcuminoids delivered in buttermilk yogurt to that of curcuminoid powder in an aqueous dispersion. Buttermilk containing added curcuminoids (300 mg/100 g, 0.3% w/w) was used for yogurt manufacture. We measured percentage of curcuminoids remaining in yogurts after manufacture and after exposure to simulated gastrointestinal fluids, and the in vitro bioaccessibility of the curcuminoids. Curcuminoids were stable during yogurt manufacture. At the end of in vitro digestion, approximately 11% of the curcuminoids delivered in yogurt was degraded compared to <1% for curcuminoids in an aqueous dispersion. However, curcuminoids delivered in yogurt was 15-fold more bioaccessible than curcuminoids in aqueous dispersion. The small change in yogurt properties (decrease in total lactic acid bacteria counts of <1 log and increased viscosity) on addition of curcuminoids has to be balanced against the benefits of increased bioaccessibility of curcuminoids when delivered in yogurts.
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Affiliation(s)
- Shishan Fu
- Faculty of Veterinary and Agricultural Sciences, Univ. of Melbourne, VIC 3010, Australia
| | - Mary Ann Augustin
- CSIRO Food & Nutrition Flagship, 671 Sneydes Road, Werribee, VIC, 3030, Australia
| | - Luz Sanguansri
- CSIRO Food & Nutrition Flagship, 671 Sneydes Road, Werribee, VIC, 3030, Australia
| | - Zhiping Shen
- CSIRO Food & Nutrition Flagship, 671 Sneydes Road, Werribee, VIC, 3030, Australia
| | - Ken Ng
- Faculty of Veterinary and Agricultural Sciences, Univ. of Melbourne, VIC 3010, Australia
| | - Said Ajlouni
- Faculty of Veterinary and Agricultural Sciences, Univ. of Melbourne, VIC 3010, Australia
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Panesar PS, Shinde C. Effect of Storage on Syneresis, pH, Lactobacillus acidophilus Count, Bifidobacterium bifidum Count of Aloe vera Fortified Probiotic Yoghurt. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/crds.2012.17.23] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Siriwan D, Miyawaki C, Miyamoto T, Naruse T, Okazaki K, Tamura H. Chemopreventive activity of sesquiterpene lactones (SLs) from yacon against TPA-induced Raji cells deformation. Pak J Biol Sci 2011; 14:605-609. [PMID: 22097098 DOI: 10.3923/pjbs.2011.605.609] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Yacon is a medicinal plant used as a traditional medicine by the natives in South America. In Japan, it becomes popular as a health food. Sesquiterpene Lactones (SLs) from yacon leaves were investigated and the active SLs such as enhydrin, uvedalin and sonchifolin, bearing alpha-methylene-gamma-lactone and epoxides as the active functional groups, were identified by 1H-6000 MHz-NMR. Chemopreventive and cytotoxic activities were determined using different primary screening methods. In this study, all tested SLs strongly inhibited TPA-induced deformed of Raji cells. The IC50 values of yacon SLs from anti-deforming assay were 0.04-0.4 microM. Interestingly, yacon SLs showed more potential of chemo preventive activity than both curcumin and parthenolide. However, the cytotoxicity on Raji cells was observed at high concentration of yacon SLs. The degree of anti-deformation was ranked in order: enhydrin >uvedalin >sonchifolin >parthenolide >curcumin. As according to structure-activity relationship, the high activities of enhydrin, uvedalin and sonchifolin may be due to the 2-methyl-2-butenoate and its epoxide moiety.
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Affiliation(s)
- D Siriwan
- The United Graduate School of Agricultural Sciences, Ehime University, 3-5-7 Tarumi, Matsuyama 790-8566, Japan
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