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Literature indicates a potential association between dairy consumption and risk of Parkinson´s disease (PD), especially among men, yet the results remain inconclusive. We investigated this association in a large prospective European cohort. Dietary and non-dietary data was collected from 183,225 participants of the EPIC-for-Neurodegenerative-Diseases (EPIC4ND) cohort, a sub-cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort. Crude and multivariable-adjusted Cox proportional hazards models were employed to examine potential associations between baseline dietary intake of dairy, calcium and vitamin D with incident PD risk. No relationship was observed between dairy consumption (HR 1.07, 95% CI 0.82–1.39), individual dairy products (milk: HR 0.95, 95% CI 0.73–1.23; yogurt: HR 1.03, 95% CI 0.82–1.29; cheese: HR 1.13, 95% CI 0.85–1.51), or vitamin D (HR 1.08, 95% CI 0.80–1.45) with PD risk. However, we observed a risk-increasing association with higher calcium intakes (HR 1.33, 95% CI 1.00-1.78, p for trend = 0.031), which was more pronounced in men (HR 1.50, 95% CI 1.00-2.25, p for trend = 0.044) and in ever smokers (HR 1.64, 95% CI 1.06–2.53, p for trend = 0.014). No compelling evidence was found for an association between dairy products or vitamin D intake and PD risk indicating a potentially limited relevance of dairy intake in PD risk than previously described. Our observations of a positive association between dietary calcium intake and PD risk in men and in ever smokers require further validation. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Dietary assessment is usually performed through imprecise tools, leading to error-prone associations between diet and health-related outcomes. Metabolomics has been applied in recent years to develop biomarkers of food intake (BFIs) and to study metabolites in the diet-microbiome crosstalk. Candidate BFIs exist to detect intake of meat and to a lesser extent dairy, but validation and further development of BFIs are needed. Here, we aim to identify biomarkers that differentiate between intakes of red meat and dairy, to validate previously reported BFIs for these foods, and to explore the effect of protein-matched meals on selected microbial metabolites. Methods: We conducted a randomized, controlled, cross-over single-meal study comparing a meal with highly fermented yogurt and cheese, and a meal with beef and pork meatballs. Postprandial urine samples from 17 subjects were collected sequentially after each meal up to 24 h and analyzed by untargeted metabolomics through ultra-high-performance-liquid chromatography (UHPLC) coupled via electrospray (ESI) source to a qTOF mass spectrometer. Univariate (repeated measures ANOVA) and multivariate (PLSDA, ML-PLSDA) data analyses were used to select BFIs differentiating the two meals. 3-Indoxyl sulfate, p-cresol sulfate, and several other microbial amino acid catabolites were additionally explored within the urine profiles. Results: Thirty-eight markers of meat and dairy intake were selected and are presented along with their excretion kinetics. Carnosine, taurine, and creatine, as well as hydroxyproline-based dipeptides are confirmed as meat BFIs. For dairy, previously reported metabolites such as acyl-glycines are confirmed, while proline-based dipeptides are reported as novel putative BFIs. Microbial metabolites showed only marginal evidence of differential formation after the two meals. Conclusion: This study allowed us to validate the postprandial kinetics of previously suggested biomarkers of meat and dairy intake and to identify new potential biomarkers. The excretion kinetics are useful to ensure that the collection of urine covers the correct time window in future dietary studies. The BFIs add to the existing body of biomarkers and may further be used in combination to provide a more reliable assessment of meat and dairy intake. Proteolytic microbial metabolites should be further investigated to assess the effect of different protein sources on health. [ABSTRACT FROM AUTHOR]

A well-functioning immune system requires balanced immune responses. In vitro studies have shown that plant stanols contribute to restoring the T-helper (Th)1/Th2 ratio when it is imbalanced. However, effects of plant stanols on healthy immune responses are unknown. Therefore, we studied effects of recommended (2·5 g/d) or high (9·0 g/d) plant stanol intakes on the Th1/Th2 cytokine balance in immunologically healthy subjects. In two RCTs, peripheral blood mononuclear cells (PBMCs) were isolated, cultured, and stimulated with 5 µg/ml Phytohemagglutinin-M to study ex vivo cytokine production. In the first study, twenty participants consumed margarines (2·5 g/d plant stanols) or control for three weeks. In the second study, nineteen participants consumed margarines and yogurts (9·0 g/d plant stanols) or control for four weeks. T-cell cytokine concentrations were measured in culture medium and in study 2 a standardized Th1/Th2 index was calculated. Serum lipids and non-cholesterol sterols were also measured. Compliance was confirmed by significant increases in serum total cholesterol (TC)-standardized sitostanol and campestanol levels in both studies. Changes in ex vivo cytokine production and Th1/Th2 index did not differ between intervention and control groups. In the first study, no statistically significant changes were observed in lipid and lipoprotein concentrations. In the second study, LDL cholesterol significantly decreased compared to control (–0·77 (–1·11, –0·42) mmol/l; P < 0·001). Recommended (2·5 g/d) or high (9·0 g/d) intakes of plant stanols did not alter PBMC ex vivo cytokine production in immunologically healthy subjects. This suggests that plant stanols might only affect immune function when Th1/Th2 immune responses are imbalanced. [ABSTRACT FROM AUTHOR]

AbstractThis article presents research results on the relationship between the survival rate of lactic acid bacteria and the content of neurotransmitters in freeze-dried yogurt and yogurt with the addition of 15% pumpkin puree as a cryoprotectant. The decrease (p < 0.05) in the survival rate of lactic acid bacteria up to 52% and a predominance of norepinephrine (660–680 pmol/g) was noted in yogurt without cryoprotectant. In yogurt containing pumpkin puree, the survival rate of lactic acid bacteria was 25–28% higher. The content of serotonin and dopamine in freeze-dried yogurt with puree increased (p < 0.05) to 120–130 and 350–360 pmol/g, respectively. The use of pumpkin puree affects the content of neurotransmitters and allows the preservation of lactic acid bacteria cells if a sufficiently high primary drying temperature is used. The higher primary drying temperature and the use of cryoprotectant results in decreased (p < 0.05) drying time, energy savings, and an average of 20% in carbon footprint. [ABSTRACT FROM AUTHOR]

Yoghurt is a widely consumed fermented dairy product, known for its flavour and perceived health benefits. To create herbal yoghurt with unique attributes, different amounts (0, 4, 6 and 8 g) of cinnamon, garlic and ginger were incorporated into the yoghurt postfermentation, resulting in multiple samples. The research assessed various aspects of the herbal yoghurt, including proximate composition, micronutrients, physicochemical properties, antioxidant content, sensory attributes and microbiological characteristics. The proximate analysis revealed variations in moisture (86.67% to 87.79%), protein (4.26% to 4.28%), fat (3.82% to 3.91%), ash (0.88% to 0.95%) and carbohydrates (0.12% to 1.73%). The vitamin C content ranged from 0.21 mg/100 mg to 0.21 mg/100 mg, and vitamin A content from 2.79 IU to 2.86 IU. Phosphorus and calcium content varied from 90.43 mg/100 mg to 91.87 mg/100 mg and 53.72 mg/100 mg to 53.83 mg/100 mg, respectively. The herbal yoghurt exhibited a pH range of 4.57 to 4.67, total titratable acidity from 0.43 to 0.51 and IC50 for DPPH values from 20.83 to 21.78. In terms of sensory evaluation, the control sample (YCTRL) garnered the highest mean scores for all attributes, including appearance, aroma, taste, aftertaste, mouthfeel, consistency and overall acceptability. Panellists rated YGP1, which contained 4 g of ginger powder, as the herbal yoghurt with the most acceptability. Microbiological analysis indicated that the total viable count ranged from 7.9 × 102 (cfu/ml) to 1.1 × 103 (cfu/mL), with lactic acid bacteria counts varying from 1.4 × 103 (cfu/mL) to 2.3 × 103 (cfu/mL). Notably, no mould was detected in any of the yoghurt samples or the control, possibly due to the stringent aseptic conditions and hygienic measures maintained during production. From the results obtained, herbal yoghurt can serve as a highly nutritional functional food enriched with a variety of health benefits. [ABSTRACT FROM AUTHOR]

Plant-based yogurt has several advantages over traditional yogurt, such as being lactose and cholesterol-free, making it more suitable for individuals with cardiovascular and gastrointestinal diseases. The formation mechanism of the gel in plant-based yogurt needs more attention because it is associated with the gel properties of yogurt. Most plant proteins, except for soybean protein, have poor functional abilities, such as solubility and gelling properties, which limits their application in most food items. This often results in undesirable mechanical quality of plant-based products, particularly plant-based yogurt gels, including grainy texture, high syneresis, and poor consistency. In this review, we summarize the common formation mechanism of plant-based yogurt gel. The main ingredients, including protein and non-protein components, as well as their interactions involved in the gel are discussed to understand their effects on gel formation and properties. The main interventions and their effects on gel properties are highlighted, which have been shown to improve the properties of plant-based yogurt gels effectively. Each type of intervention method may exhibit desirable advantages in different processes. This review provides new opportunities and theoretical guidance for efficiently improving the gel properties of plant-based yogurt for future consumption. HIGHLIGHTS: Protein type and content plays an important role in plant yogurt gel formation Carbohydrate and fat affect the formation and properties of plant-based yogurt gel Appropriate intervention promotes the formation and property of plant yogurt Hydrophobic interaction is the main force for the stability of the gel network [ABSTRACT FROM AUTHOR]

The aim of this study was to obtain extracts of anthocyanin pigments from red and purple-fleshed potato juices characterized by stable color. For this purpose, potato juices were pasteurized at different temperatures or fruit and vegetable concentrates were added to them. Color stability tests of the obtained pigments were carried out in model pH and temperature conditions and after adding to natural yogurt. Both the pasteurization process and the addition of fruit and vegetable concentrates to the potato juices positively affected their color and its stability in time. However, the pasteurization of the potato juices had a negative effect on the content of biologically active compounds, in contrast to the juices stabilized with the addition of fruit and vegetable concentrates. Anthocyanin pigments from red-fleshed potato juices were more stable than those isolated from the purple-fleshed potato juices. The results of model tests of the anthocyanin pigment concentrates from the colored-flesh potatoes and natural yoghurts with their addition confirmed the high stability of the tested concentrates. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Biological decontamination strategies using microorganisms to adsorb aflatoxins have shown promising results for reducing the dietary exposure to these contaminants. In this study, the ability of inactivated biomasses of Lacticaseibacillus rhamnosus (LRB) and Saccharomyces cerevisiae (SCB) incorporated alone or in combination into functional yogurts (FY) at 0.5–4.0% (w/w) to adsorb aflatoxin B1 (AFB1) was evaluated in vitro. Higher adsorption percentages (86.9–91.2%) were observed in FY containing 1.0% LR + SC or 2.0% SC (w/w). The survival of mouse embryonic fibroblasts increased after exposure to yogurts containing LC + SC at 1.0–4.0% (w/w). No significant differences were noted in the physicochemical and sensory characteristics between aflatoxin-free FY and control yogurts (no biomass) after 30 days of storage. The incorporation of combined LRB and SCB into yogurts as vehicles for these inactivated biomasses is a promising alternative for reducing the exposure to dietary AFB1. The results of this trial support further studies to develop practical applications aiming at the scalability of using the biomasses evaluated in functional foods to mitigate aflatoxin exposure. [ABSTRACT FROM AUTHOR]

The study was conducted to study the sustainability and enhanced nutrition gains obtained from incorporating grape skin powder (GSP) extracted from both Fetească Neagră and Rară Neagră grape varieties into yogurt. Grape skins are major leftovers from wineries, having high amounts of phenolic compounds and dietary fiber responsible for their ability to improve the characteristics of food. The research aimed to evaluate the effect of GSP addition at varying concentrations (0.5%, 1.0%, and 1.5%) on the yogurt's physicochemical properties, antioxidant activity, color parameters, and sensory attributes. Analysis revealed that both Fetească Neagră and Rară Neagră GSP increased the total phenolic content and antioxidant activity; however, Fetească Neagră showed greater improvements, with TPC reaching 1.52 mg GAE/100 g and DPPH inhibition up to 26.63%. Although slightly lower, TPC rose to 1.43 mg GAE/100 g and DPPH inhibition increased to 18.93% with Rară Neagră enhancing these parameters conversely. Color changes were observed in fortified yogurts where lightness decreased (L*) and redness increased (a*) due to the pH-dependent anthocyanin stability. Syneresis, indicative of yogurt's water-holding capacity, was reduced at higher concentrations of GSP from both varieties, suggesting improved textural integrity. Sensory evaluation indicated that consumers generally favored yogurts with lower concentrations of GSP. Yogurts fortified with Fetească Neagră GSP received higher overall preference, while those with Rară Neagră GSP were also well-received for their distinct flavor profiles when used at suitable levels. These results show that GSP from both types of grapes improves the nutritional value of yogurt and complies with the principles of sustainable food production through reutilizing agro-industrial waste. [ABSTRACT FROM AUTHOR]

The fruit, juice, and pomace of black chokeberry (Aronia melanocarpa) are a rich source of phenolic compounds and can be used to obtain enriched dairy products. Chokeberry fruit, due to its astringent taste, is less favorable or even unacceptable to consumers and is usually processed into juice, resulting in large quantities of pomace, which is often discarded as waste. The aim of this study is to valorize chokeberry fruit, juice, and pomace by incorporating them in different percentages (1, 2, and 3%) into yogurt as functional ingredients. The physicochemical (total solids content, fat, protein, titratable acidity, pH, color), textural (hardness, adhesion, cohesiveness, springiness, gumminess, and chewiness), antioxidant (DPPH scavenging activity and total phenolic content), and sensory characteristics of supplemented yogurts were investigated. The results showed that the addition of chokeberry pomace in yogurt increased their total solids content (from 11.46 ± 0.18% for the plain yogurt sample to 13.71 ± 0.18% for the yogurt sample with 3% chokeberry pomace), while the addition of fruit and juice decreased the protein content of the yogurt samples (from 4.35 ± 0.11% for the plain yogurt sample to 3.69 ± 0.15% for the yogurt sample with 3% chokeberry fruit and to 3.84 ± 0.1% for the yogurt sample with 3% chokeberry juice). There was no statistically significant change in the fat content of all samples of chokeberry-supplemented yogurt compared to plain yogurt. The pH of the yogurt samples decreased with the increase in the percentage of chokeberry fruit, juice, and pomace added to the yogurt (from 4.50 for the plain yogurt samples to 4.35, 4.30, and 4.20 for the yogurt samples supplemented with 1, 2, and 3% black chokeberry pomace). Inhibition of DPPH radical formation was higher in the yogurt samples with chokeberry fruit (57.84 ± 0.05%, 73.57 ± 0.11%, and 75.38 ± 0.05% inhibition for the samples with 1, 2, and 3% fruit) and pomace (up to 64.8 ± 0.11% inhibition for the sample with 3%), while total phenolic content decreased (from 392.14 ± 2.06 to 104.45 ± 2.63 µg/g) as follows: yogurt with chokeberry pomace > yogurt with chokeberry fruit > yogurt with chokeberry juice. The yogurt samples with the highest acceptance scores were the samples with 3% and 2% black chokeberry fruit, while the lowest acceptance score was obtained for the yogurt sample with 3% black chokeberry pomace. Chokeberry fruit, juice, and pomace can improve the physicochemical, textural, and antioxidant characteristics of yogurt, emphasizing that the antioxidant effect of yogurt could be substantially improved by the addition of chokeberry pomace due to its high phenolic content, while incorporation into yogurt is another way to valorize this by-product. [ABSTRACT FROM AUTHOR]

Featured Application: The concept of this investigation aimed to formulate a beer enriched with functional ingredients originating from sea macroalgae Fucus virsoides. Marine macroalgae are organisms rich in bioactive compounds such as polysaccharides, polyphenols, and various minerals. Macroalgae are increasingly being added to the human diet precisely because they contain useful compounds that can also be used in the pharmaceutical industry. Previous research describes their addition to meat products, yogurt, bread, and baby food. However, data on the addition of algae to beer have been scarce. The goal of this work was to produce beer with the addition of brown macroalgae (Fucus virsoides) from the Adriatic Sea. In addition, the basic physical–chemical parameters (color, pH, ethanol, extract, and polyphenols) were determined. The most important premise is the transfer of selenium (Se) to beer, since Se is deficient in human food chain. The transfer of different metals, namely, S (sulfur), Mg (magnesium), P (phosphorus), K (potassium), Ca (calcium), Cr (chromium), Mn (manganese), Fe (iron), Co (cobalt), Ni (nickel), Cu (copper), Zn (zinc), As (arsenic), Se (selenium), Mo (molybdenum), Cd (cadmium), Hg (mercury), and Pb (lead), from algae to beer was determined using inductively coupled plasma–mass spectrometry (ICP−MS). The results, however, were not satisfactory regarding metal transfer. In particular, Se was detected in beer, but other metals such as As, Cd, and Pb were not. Alga addition contributed to extract values, and the original extract reached 14.3 °P in wort with alga addition, as opposed to 12.8 °P in the control sample. Such high extract content, however, resulted in beer with low alcohol content, <4% v/v for both beers. This could be explained by the high levels of unfermentable extract. pH values showed statistical difference between samples, meaning that the addition of algae significantly affected the pH value of beer, reducing acidity by almost 5%. [ABSTRACT FROM AUTHOR]

Plant-based yogurts are becoming more and more popular. These are vegan products for people with food allergies or intolerances, athletes, and ordinary consumers. The use of chickpea "milk" allows one to obtain a plant-based yogurt with a high protein content, dietary fiber and antioxidant potential. This study assessed the content of polyphenols, selected nutrients, and antioxidant properties in chickpea yogurt. The vegetable chickpea yogurt was rich in protein (4.34–7.90 g/100 g) and dietary fiber (2–4%). It was also characterized by a high antioxidant activity (DPPH = 2.61 to 4.32 μmol TE/g, FRAP = 3.11 to 48.33 μmol TE/g). The use of 3-day soaking and inoculation with Vegurt or a kefir bacterial inoculum allowed us to obtain a high protein content. The addition of honey increased the polyphenol content and antioxidant potential of the plant-based yogurt (139–148 GAE mg/100 g). This research will be used in future research into optimizing the conditions for obtaining plant-based yogurts with chickpeas. Further research should include models for testing health-promoting properties. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Dietary assessment is usually performed through imprecise tools, leading to error-prone associations between diet and health-related outcomes. Metabolomics has been applied in recent years to develop biomarkers of food intake (BFIs) and to study metabolites in the diet-microbiome crosstalk. Candidate BFIs exist to detect intake of meat and to a lesser extent dairy, but validation and further development of BFIs are needed. Here, we aim to identify biomarkers that differentiate between intakes of red meat and dairy, to validate previously reported BFIs for these foods, and to explore the effect of proteinmatched meals on selected microbial metabolites. Methods: We conducted a randomized, controlled, cross-over single-meal study comparing a meal with highly fermented yogurt and cheese, and a meal with beef and pork meatballs. Postprandial urine samples from 17 subjects were collected sequentially after each meal up to 24 h and analyzed by untargeted metabolomics through ultra-high-performance-liquid chromatography (UHPLC) coupled via electrospray (ESI) source to a qTOF mass spectrometer. Univariate (repeated measures ANOVA) and multivariate (PLSDA, ML-PLSDA) data analyses were used to select BFIs differentiating the two meals. 3-Indoxyl sulfate, p-cresol sulfate, and several other microbial amino acid catabolites were additionally explored within the urine profiles. Results: Thirty-eight markers of meat and dairy intake were selected and are presented along with their excretion kinetics. Carnosine, taurine, and creatine, as well as hydroxyproline-based dipeptides are confirmed as meat BFIs. For dairy, previously reported metabolites such as acyl-glycines are confirmed, while proline-based dipeptides are reported as novel putative BFIs. Microbial metabolites showed only marginal evidence of differential formation after the two meals. Conclusion: This study allowed us to validate the postprandial kinetics of previously suggested biomarkers of meat and dairy intake and to identify new potential biomarkers. The excretion kinetics are useful to ensure that the collection of urine covers the correct time window in future dietary studies. The BFIs add to the existing body of biomarkers and may further be used in combination to provide a more reliable assessment of meat and dairy intake. Proteolytic microbial metabolites should be further investigated to assess the effect of different protein sources on health. [ABSTRACT FROM AUTHOR]

Reducing free sugars intake is important for the prevention of dental caries and obesity in children. The study aimed to determine the amount and sources of free sugars known to contribute to dental caries, and identify sociodemographic determinants of intake by children aged 5 years in Australia. Cross‐sectional analysis of dietary data from a cohort study, collected using a customized food frequency questionnaire were used to calculate free sugars intake as grams/day and percentage contribution to Estimated Energy Requirement (EER). The percent contribution of food sources to free sugars intake was derived. Sociodemographic determinants of achieving intakes within WHO thresholds (i.e., <5% and <10% Energy were explored with multinomial logistic regression. Complete data were available for 641 children (347 boys, 294 girls). Median (IQR) free sugars intake (g/day) was 31.6 (21.3–47.6) in boys and 28.1 (19.6–47.9) in girls. The median (IQR) percentage contribution to EER was 7.9 (5.4–12.7); 21% and 42% of children had intakes <5% EER and between 5% and <10%, respectively. The main sources of free sugars were: (1) Cakes, Biscuits and Cereal Bars; (2) Sweetened Milk Products (predominantly yoghurts) and (3) Desserts. Maternal university education, single‐parent household, and maternal place of birth being Australia or New Zealand were associated with free sugars intake <5% EER. In conclusion, less than a quarter of 5‐year‐old children in the SMILE cohort achieved the WHO recommendations to limit free sugars to <5% EER. Strategies to lower free sugars intake could target priority populations such migrants, populations with lower levels of education or health literacy and identify areas for intervention in the wider food environments that children are exposed to. Key messages: Children in the SMILE cohort have some way to go to reach the WHO recommendation to limit the intake of free sugars to less than 5% E.Cakes, Biscuits, Cereal Bars, Sweetened Milk Products and Desserts were the principal contributors to free sugars intake by children aged 5 years.Nutrition interventions to lower free sugars consumption are needed to support priority populations such as migrants and those with lower education. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of bee bread ratios of 0.5%, 1%, and 2%, respectively on some parameters in probiotic yoghurt production. The bee bread composition contained the elements B, Ca, Fe, K, Mg, Na, P, and Zn. The analysis of sugar composition revealed the presence of fructose, glucose, and sucrose. The organic acid and phenolic substance content were assessed. The following values were obtained: oxalic acid (1.26 mg/g), malic acid (7.79 mg/g), ascorbic acid (0.91 mg/g), citric acid (2.73 mg/g), p-coumaric acid (15.3 µg/g) and kaempferol (5.562.4 µg/g). The study determined the tocopherol content, specifically alpha (7.09 µg/g), beta (0.4 µg/g), gamma (0.77 µg/g), and delta (0.31 µg/g). A total of 55 distinct components were identified while analyzing the volatile and aroma profiles. This study found that the IC50 value of bee bread was 1.414 mg/mL. Bee bread did not affect physicochemical parameters such as pH, acidity, dry matter, ash, milk fat, and water holding capacity (P>0.05) but affected protein and syneresis (P<0.05). The addition of bee bread positively affected Streptococcus thermophilus and Lactobacillus bulgaricus, and Lactobacillus acidophilus LA-5 activity was preserved at around 107 kob/g during storage (P<0.05). Adding bee bread affected the color parameters L*, a*, and b* values (P<0.05). Consumers preferred the group to which 0.5% bee bread was offered following sensory analytical evaluation. The study has demonstrated that adding bee bread during yoghurt production can effectively maintain probiotic activity. [ABSTRACT FROM AUTHOR]

Yoghurts with increased protein content are becoming very popular and beneficial across all age groups. The economic growth of the high-protein yoghurt market contributes to the production and research of various alternatives for these products. In this study, plain yoghurt was fortified with 2 % and 5 % wheat bran protein isolate (WBPI) before fermentation. The influence of the addition of WBPI on nutritional and rheological characteristics, bacteria growth, and sensory properties of yoghurt samples was evaluated. Apart from the nutritional benefits of wheat bran proteins, which have a favourable amino acid profile, fortification also resulted in changes in the rheological properties of the yoghurts. The increase in dry matter led to an increase in water holding capacity and, consequently, the viscosity of the yoghurt samples. The presence of WBPI did not affect bacterial growth or the fermentation process. However, the natural bitter taste of WBPI persisted even after the fermentation process, negatively influencing the sensory acceptability of WBPI-fortified yoghurt samples. [ABSTRACT FROM AUTHOR]

Dairy products such as yogurt are considered as one of the most popular foods in the world. Beside the probiotics, functional ingredients such as prebiotics are also used in various products. One of the functional ingredients is propolis which has antioxidant, anti-inflammatory, antifungal, anti-viral and anti-tumor properties, and in addition to this properties it can be a prebiotic which can have beneficial effects on the human digestive system. This study was conducted to investigate the effect of propolis extract on the physicochemical, sensory and microbial characteristics of synbiotic yogurt inoculated with Lactobacillus casei. This study was conducted in five treatments (control (A), 1% (B), 2% (C), 3% (D), 4% (E)) and three replications. Physical and chemical properties such as antioxidant activity and total polyphenol, acidity and pH, syneresis, texture (hardness, adhesiveness, springiness and chewiness), probiotics survival as well as sensory properties (taste, odor, texture, color and general acceptance) of yogurt samples in days 1, 7, 14 and 21 were measured. According to the results of the sensory evaluation team, the highest level of sensorial favorability was related to the control treatment. The lowest pH value in the control sample was 1% and showed a significant difference with the 2%, 3% and 4% treatments. The results of the survival of L. casei on different days showed that the effect of time and propolis percentage on the survival of probiotic was significant. The highest count of L. casei was observed in 4% treatment. It can be concluded that propolis can be used as a prebiotic in yogurt, which can improve the functional and textural properties of yogurt. [ABSTRACT FROM AUTHOR]

Milk and dairy products such as yogurt and kashk have long been used as part of the human diet and are among the most important suppliers of a large part of the human need for calcium. This study aimed to investigate the microbial quality of traditional yogurt and kashk samples in Rasht City. 25 samples of traditional yogurt and 25 samples of traditional liquid kashk were randomly collected from the supply centers of Rasht from December to March 2021. The microbial quality of the samples was investigated in terms of contamination with coliform, Escherichia coli, coagulase-positive staphylococci, sulfitereducing clostridia, mold, and yeast. The contamination with coliform in traditional yogurt and kashk was 0.35 ± 0.12 and 0.11 ± 0.08 log CFU/g, and the contamination with mold and yeast in traditional yogurt and kashk was 2.07 ± 0.52 and 0.60 ± 0.18 log CFU/g, respectively. No significant difference was found between the samples of traditional yogurt and kashk in terms of contamination with E.coli, but a significant difference was between traditional yogurt and kashk samples in terms of contamination with mold and yeast and their contamination level was much higher. According to the results, the microbial quality of traditional yogurt was low. Therefore, health control of production units and monitoring of traditional yogurt production in Rasht City should be done continuously until the contamination in traditional yogurt is reduced. [ABSTRACT FROM AUTHOR]

Buttermilk has many functional and nutritional impacts due to the presence of phospholipids and proteins in the membrane of fat cells. Based on this, the present study was designed to investigate the use of sweet buttermilk in free -fat strained yogurt (FFSY). For this purpose, ratios of 5, 10, and 15% (w/w) sweet buttermilk were used in the preparation of the yogurt base. This research was conducted in the form of a completely random design. On days 0, 5, 10, 15, and 20, the pH, dry matter (%), and protein (%) of the FFSY were evaluated. In addition, the viscosity (mPa.s) and the sensory analysis of the FFSY, including appearance, odor, taste & flavor, mouthfeel and, and general acceptance, were examined during the first and 20th days. The results showed that the pH of the samples containing buttermilk decreased more during shelf life (P > 0.05). Dry matter (%) decreased with increasing the buttermilk (%), although no significant change in dry matter was observed during the shelf life (P > 0.05). With increasing buttermilk (%), the protein (%) decreased and it did not change over the shelf life (P > 0.05). By reducing the buttermilk (%), the viscosity (mPa.s) also decreased (P > 0.05). The sensory evaluation test showed the FFSY containing 10% (w/w) buttermilk possessed the highest score for taste & flavor, mouthfeel, and general acceptance. Therefore, this treatment was selected as the best sample. In general, the present study showed that the use of buttermilk in the production of FFSY is functionally and practically useful. [ABSTRACT FROM AUTHOR]

This study develops roselle yogurt ice cream by combining the probiotic benefits of yogurt with bioactive compounds from roselle flowers. Yogurt is produced through milk fermentation by lactic acid bacteria, while roselle flower extract is rich in anthocyanins and flavonoids known for their antioxidant, antibacterial, and anti-inflammatory properties. The research methods included a comprehensive analysis of physicochemical properties, nutritional content, antioxidant activity, and organoleptic characteristics. Using a randomized complete design, data analysis employed ANOVA and the Least Significant Difference tests (P < 0.05), with sensory evaluation conducted using the Kruskal-Wallis test. The results of the exploration of the synergy between roselle yogurt and ice cream in various proportions (20:80, 30:70, 40:60) showed that the treatment with a 30:70 ratio of roselle yogurt to ice cream (P2) provided optimal results in terms of physicochemical characteristics, such as a pH of 5.47, total titratable acidity of 0.74%, overrun of 75.61%, and melting time of 26.98 minutes. P2 also exhibited the highest total antioxidant activity at 137 μg/mL, with good sensory acceptance from consumers. This experiment provided an understanding of the potential of roselle yoghurt ice cream as a product that meets increasingly selective consumers' nutritional and health needs. It is hoped that these findings will stimulate the development of ice cream products that are not only commercially popular but also provide significant health benefits. [ABSTRACT FROM AUTHOR]

Yogurt is one of the most nutritious probiotic food and serves as a medium for nutrients supplementation. The prevalent deficiency of iron and vitamin A within the population prompted the creation of retinol acetate and iron-fortified yogurt. In the yogurt-making process, temperatures typically remain below 100°C for 5 to 10 minutes, and the fortified milk exhibited remarkable heat stability, surpassing even the effects of sterilization treatment (140°C for over 20 minutes). Sensory evaluations of the fortified yogurts yielded scores comparable to the control yogurt. The fortified variety set in a similar time frame, and the quantity of microorganisms used in the inoculation mirrored that of the control yogurt. Acetaldehyde, a key flavoring compound, was produced in a similar manner to the control yogurt (p>0.05). Physico-chemical properties of the fortified yogurt closely resembled those of the control, with improvements seen in viscosity and textural attributes, though these values were statistically similar (p>0.05). The fortified yogurt demonstrated stability along with consistent quality, texture, and sensory appeal, suggesting its potential for commercialization to address nutrient deficiencies. [ABSTRACT FROM AUTHOR]

Chronic obstructive pulmonary disease (COPD) ranks among the world's three leading causes of mortality, owing to the increased smokers and aging populations. Previous studies showed that gut microbiota could help to ameliorate respiratory diseases. Hence, the current study aims to evaluate the effects of probiotics, prebiotics, or yogurt on the prevalence of COPD. A cross‐sectional study was carried out by investigating data from three consecutive NHANES cycles during 2007–2012. Individuals who met the inclusion and exclusion criteria were studied. Prescription medications and dietary were reviewed to identify the intake of probiotics, prebiotics, or yogurt. The included participants were then divided into two groups depending on their consumption of probiotics, prebiotics, or yogurt. Multivariate logistic regression analysis was conducted to analyze the effects of probiotics, prebiotics, or yogurt consumption on the prevalence of COPD. Out of 7486 enrolled participants, 1656 (22.12%) were categorized into the probiotics, prebiotics, or yogurt intake group. This study indicated that consuming probiotics, prebiotics, or yogurt were correlated with a lower incidence of COPD, even when factors like gender, age, education, moderate‐intensity activities, vigorous activities, hypertension, asthma, diabetes, smoking and alcohol consumption were accounted for (Model 1: OR, 0.68, 95% CI, 0.53–0.87; Model 2: OR, 0.77, 95% CI, 0.59–0.99; Model 3: OR, 0.75, 95% CI, 0.57–0.98). The findings reveal that consuming probiotics, prebiotics, or yogurt might play a beneficial role in preventing COPD. [ABSTRACT FROM AUTHOR]

The use of coconut milk as a raw material for yogurt has the potential to make yogurt and its benefits become a food product that can be consumed by everyone. Fortification of pineapple puree can maintain the quality of yogurt and has the potential to increase health benefits due to reducing the amount of fat. The aim of this research is to optimize the yogurt formulation regarding fermentation time and percentage of pineapple puree composition. The analysis carried out was total lactic acid bacteria and total plate count calculation, as well as pH, acidity, water holding capacity, viscosity, fat content, and fatty acid composition. The fermentation time variables used were 20, 24, 28, and 32 h, where 24-h fermentation time was the optimum fermentation time according to standards, with a total of lactic acid bacteria of 6.69 ± 0.03 log cfu/g, pH value of 4.45 ± 0.01, acidity of 0.46 ± 0.06%, water holding capacity 72.82 ± 0.03%, viscosity 2547 ± 55.84 cP, and fat content 15.12 ± 0.06%. Fortification of pineapple puree is carried out with composition percentage variables of 0, 4, 8, and 12%, where by fortification of 12% pineapple puree, it can maintain quality similar to unfortified coconut milk yogurt as well as lactic acid bacteria viability through 14 days storage and excel in water holding capacity (79.25 ± 3.06%), viscosity (3360 ± 38.13 cP), and low fat content (10.57 ± 0.08%). Lauric acid was the dominant fatty acid in the yogurt specimen (~ 64%). [ABSTRACT FROM AUTHOR]

Summary: Curcumin is a bioactive substance, while poor stability and low bioavailability limit its effective utilisation. Curcumin‐loaded nanoparticles were prepared using the wall materials containing OSA starch alone (HI), sodium caseinate alone (SC), and a mixture of OSA starch and sodium caseinate (HS). Compared to HI and SC, HS had obvious network structure and smaller particle size, with the loading capacity higher than 20%. The storage stability at 4 °C were higher in HS and SC, FTIR and XRD results showed that all nanoparticles encapsulated curcumin through hydrogen bonding. When nanoparticles were added to yogurt, HI showed slower curcumin release during in vitro semi‐dynamic elderly digestion, whereas SC and HS can better accelerate the digestion rate of proteins in yogurt, leading to a decrease in the apparent viscosity of digestive emptying products. This study provided a reference for curcumin delivery wall materials and pushed forward development of functional foods for elderly. [ABSTRACT FROM AUTHOR]

Summary: The impact of the addition of seaweed to yoghurt was evaluated on its physicochemical, functional and sensory properties. Two different species of brown macroalgae, Saccharina latissima (blanched or not) and Alaria esculenta, were added in four different concentrations (0.25%, 0.50%, 0.75% and 1%) and in two different forms (flakes and powder). The titratable acidity of all yoghurt samples formulated with blanched Saccharina was similar to the control. However, formulations with blanched Saccharina exhibited higher syneresis than the control. Most yoghurt samples containing Alaria at higher concentrations exhibited a lower firmness than the control. Seaweed addition had a significant impact on the colour of yoghurt samples. Quantitative descriptive analysis and hedonic evaluation performed by a trained panel showed that changes in physicochemical properties influenced the organoleptic characteristics of yoghurt samples. Yoghurt samples formulated with 0.25% S. latissima and 0.50% A. esculenta in flakes were selected as the most promising formulations. [ABSTRACT FROM AUTHOR]

The purpose of the current study was to evaluate the impact of different concentrations of clove extract (CE: 0%, 0.5%, 1.0%, and 2.0%) on the viscoelasticity, viscosity, syneresis, texture, sensory quality, and antioxidant properties of set yogurt up to 21 days in cold storage. The addition of CE enlarged the total suspended solids (TSS) and mineral contents while reducing whey separation. On the other hand, CE existence dropped the consistency index (k) and elastic modulus (G') of yogurt gels and further lessening was observed with prolonged storage period. Moreover, the textural firmness remained unaffected whereas gels that are more cohesive were attained with integration of CE. Similarly, total phenolics and free radical scavenging activity increased significantly (p < 0.05) by CE supplementation, and amplified lipid oxidation was observed with increased storage time. Addition of CE lowered the lightness (L*) index and manipulated the organoleptic properties whereas the sample with 1% CE showed improvement in texture and flavor; however, the overall acceptability reduced for samples with higher concentration of CE. [ABSTRACT FROM AUTHOR]

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The current study aimed to evaluate the antibacterial efficacy of black seed oil (BSO) and its nanoemulsion (BSO-NE) against two foodborne pathogens, Listeria monocytogenes and Salmonella Typhimurium, during the processing and storage of yoghurt. Additionally, the sensory properties of the resulting yoghurt were assessed. Firstly, BSO-NE was prepared and characterized using zeta-sizer and Transmission electron microscopy (TEM). Then, the antibacterial activity and minimum inhibitory concentration (MIC) were determined via a resazurin-based microtiter dilution assay. Fresh buffalo's milk was inoculated with L. monocytogenes and Salmonella Typhimurium (1×105 CFU/ml) with the addition of either BSO or BSO-NE. The inoculated milk was then used for yoghurt making. The organoleptic properties and bacterial load of the obtained yoghurt were evaluated during storage in comparison to a control group. This study elucidated that BSO can be successfully produced in a nanoemulsion form, exhibiting acceptable particle size, stability, and morphology. The results demonstrated a strong antibacterial activity of BSO-NE (3.125 mg/mL) against both L. monocytogenes and Salmonella Typhimurium compared to the control and pure oil groups. Notably, complete eradication of L. monocytogenes and Salmonella Typhimurium was observed in yoghurt formulated with BSO-NE on the 8th day of storage. Interestingly, the antibacterial effect of BSO and BSO-NE on Salmonella Typhimurium was approximately similar throughout the experiment. Moreover, the results indicated that the addition of BSO-NE to yoghurt enhanced its organoleptic properties. Overall, these findings suggest that yoghurt can be fortified with BSO-NE to prevent bacterial contamination by L. monocytogenes and Salmonella Typhimurium in the dairy industry. [ABSTRACT FROM AUTHOR]

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Yogurt is generally defined as a cultured milk product made using some species of lactic acid bacteria. Moreover, some additive bacteria are frequently involved in yogurts to provide health benefits. The objective of this study was testing the stability and survival of a beneficial strain with postbiotic activity, Enterococcus durans ED 26E/7, in cow, goat, and ewe–goat milk yogurts. The validated methods were used in the study. Postbiotic, concentrated substance (CBs) from the strain ED 26E/7 inhibited growth of indicator bacteria by 60.5%. The strains E. hirae (96%) were susceptible to CBs (inhibitory activity from 200 to 25,600 AU/mL). The growth of staphylococci was inhibited by 79% with activity of 100 up to 25,600 AU/mL. Also, 40 out of 46 fecal E. coli were inhibited (activity 100 AU/mL). CBs was thermo-stable and remained active also after storage for 11 months at −20 °C and −80 °C. Exposing CBs to proteolytic enzymes did not lead to its complete deactivation indicating that it is probably not only a proteinaceous substance. The highest counts of the freeze-dried (encapsulated), safe ED 26E/7 strain and its stability were detected in ewe–goat milk yogurts. They reached up to 5.0 cfu/g. ED 26E/7 represents a further promising additive, although other testing will be performed. [ABSTRACT FROM AUTHOR]

The growing global demand for minimally processed fresh foods has driven the development of innovative food processing methods. High-pressure processing (HPP), a leading non-thermal technique, has proven to be environmentally friendly, cost-effective, and versatile across various food types. Its ability to extend shelf life and ensure microbial safety is well established, particularly in dairy products. However, further research is needed to fully understand HPP's impact on improving the digestion of milk compounds and assessing potential safety risks. Recent studies, for example, demonstrate HPP's efficacy in enhancing the microbial safety and nutritional value of products like cheese, yogurt, and whey protein isolate. This review explores these advancements and highlights HPP's role in improving the physicochemical, organoleptic, and functional properties of milk and dairy products. [ABSTRACT FROM AUTHOR]

There are challenges in the utilization of soybean‐based foods due to undesirable associated flavors. This study aimed to prepare soybean based yoghurt with different amounts of lemon grass extract in the ratios of 0, 25, 50, 75, and 100 µL/L of soy yoghurt as shown by Figure 1. The Table 1 and 2 summarized results of different treatments of Soybeans based yoghurt analyzed for protein by Kjedhal method, fats by Soxhlet method, total ash by muffle furnace method. Soluble crude fiber was determined by dry oven method, pH, titratable acidity, syneresis and viscosity, by AOAC method, total phenolic compounds by spectrophotometric method. Sensory analysis was done by effective tests with 10 panelists using five hedonic scale tools. From the study, the results indicate that moisture content range from (89.3 to 89.6%); protein content (5.5−6.8%); fat (2.7−3.6%); total ash (0.43−0.53%); crude fiber (0.06−0.33%) and carbohydrate (0.59−0.93%). The level of pH range from 4.30 to 5.59; viscosity (2.85−3.17 pa.s); titratable acidity, (0.01−0.07 g\L) and synersis (6.44−7.56) and total phenolic compound (8.59−18.40 mg/g). Most of the parameters did not show any significant variations while the pH and total phenolic compounds varied significantly between the treatments. In addition, Figure 2 detailed sensory evaluation results of treatments and that the treatment with highest level of lemon grass extract was the most liked. In conclusion, incorporation of lemon grass extract can help improved the level of phenolic compounds and sensory properties of yoghurt. [ABSTRACT FROM AUTHOR]

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Background and Objectives: In recent years, research has focused on the isolation of new bacterial strains with diverse and beneficially biological activities. This study investigated stability (under various acid concentrations, various bile-salt concentrations, cholesterol absorption ability and surface hydrophobicity) and antagonistic, antioxidant and immune activities of Lactobacillus acidophilus strain ABC240 isolated from traditional yogurts. Materials and Methods: Strain was identified using polymerase chain reaction technique. Its viability was assessed under acidic conditions (pH values of 3, 4 and 5) and in presence of bile salts (concentrations of 0.3, 0.5 and 0.7%). Additionally, antimicrobial activity was assessed through well diffusion and disc diffusion methods. Antioxidant capacity was assessed using ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1- picrylhydrazyl) assays. This study analyzed the microbial cell surface hydrophobicity, cholesterol absorption ability and safety parameters, including antibiotic sensitivity, hemolytic activity, DNase activity and biogenic amine production. Results: Results demonstrated high stability of this strain against various concentrations of acid (pH values of 3, 4 and 5) and bile salts (0.3, 0.5 and 0.7%). Ability of Lactobacillus acidophilus strain ABC240 to absorb cholesterol included 43.60% ±0.66 and its cell surface hydrophobicity was assessed at 50.49% ±0.63. The antimicrobial potential assessments revealed strong activity against several bacterial species. Furthermore, antioxidant activities, assessed using DPPH and ABTS methods, were detected as 44.69% ±0.89 and 49.80% ±0.79, respectively, indicating the bacterial high potential in inhibiting free radicals. Antibiotic sensitivity assay showed a non-growth zone diameter ranging from 13.20 mm ±0.55 (vancomycin) to 24.50 mm ±0.66 (chloramphenicol). Lactobacillus acidophilus strain ABC240 showed no hemolytic or DNase activity and did not produce biogenic amines. Conclusions: In conclusion, Lactobacillus acidophilus strain ABC240 can be introduced as a new probiotic strain with biological and functional characteristics appropriate for use in the food industry. [ABSTRACT FROM AUTHOR]

A precautionary specific migration limit of 40 µg/kg for styrene from food contact materials is currently under evaluation in Europe. In the ongoing discussion about applicable methods to demonstrate compliance, testing with food instead of simulants or total transfer calculations has been proposed. In this study, the residual styrene levels in high-impact polystyrene (HIPS) blended with general-purpose polystyrene (GPPS) were determined at several levels of the processing chain of yoghurt pots (from pellets to sheets, then to pots). The styrene migration from extruded sheets and thermoformed pots was analyzed in food simulants at 10 days/20 °C and 40 °C, as well as in yoghurt after storage at 8 °C after 50 days. The obtained results show that the residual styrene content in the PS materials correlates with migration. However, the migration of styrene was far below the total transfer assumption. Styrene migration from the sheets into food simulants and into yoghurt exceeded that migrating from the pots. Styrene migration into food simulants in 20% ethanol at 10 days/20 °C and 40 °C and, more clearly, in 50% ethanol at 10 days/40 °C, was higher than that into yoghurt tested on the best-before date. Styrene migration from PS pots into yoghurt after storage at 8 °C for 50 days reached up to 15 µg/kg (applying the EU cube model), which would be conservatively covered by testing the PS pots with 20% ethanol at 10 days/20 °C. [ABSTRACT FROM AUTHOR]

Milk has been a dietary staple around the world for centuries. In recent years, consumer interest in healthy foods and organic products has increased due to their health-promoting properties. Fermented dairy products, including yoghurt, are receiving special attention for their properties and the presence of probiotic bacteria. The quantitative and qualitative (MALDI TOF MS) evaluation of lactic acid bacteria (LAB) in different types of yoghurt (with different shelf lives) was carried out. The effect of the Lactobacillus spp. strains isolated from yoghurts (with potential antimicrobial activity) against foodborne pathogenic bacteria (Escherichia coli, Salmonella Enteritidis and Listeria monocytogenes) was evaluated. The presence of Lactobacillus spp. (Lactobacillus rhamnosus and Lactobacillus paracasei) in the tested yoghurts was demonstrated. In the samples tested, not all the lactic acid bacteria (LAB) declared by the manufacturer were identified. The number of live bacteria present in the product was influenced by the type of yoghurt. The number of bacteria did not fall below the World Health Organization (WHO) recommended level by the last day of validity. It was shown that a mixed culture (L. rhamnosus and L. paracasei, isolated from tested yoghurts) had the most significant effect on changing the number of pathogenic microorganisms. The consumption of dairy products, which are a source of LAB, can reduce the risk of foodborne pathogen infections. [ABSTRACT FROM AUTHOR]

Fruit processing by-products could represent a sustainable ingredient for developing innovative dairy products. The present study was conducted to develop a novel functional yogurt by adding bilberry pomace powder (BPP) at 0.5%, 1.0%, and 1.5% (w/w) levels in stirred-type yogurt production to confer color and to increase the dietary fiber and polyphenol content. Physicochemical properties of the yogurt samples, including color parameters, titratable acidity, pH, water holding capacity (WHC), and syneresis, as well as textural and rheological properties, were evaluated in yogurts on the 1, 14, and 28 days of refrigerated storage (4 °C). In addition, total phenolic content, total anthocyanin content, and radical scavenging activity were determined in yogurts, and sensory analysis was conducted. The results showed that BPP is a valuable source of polyphenols, dietary fiber, and oils rich in n-3 polyunsaturated fatty acids (n-3 PUFAs, n-6/n-3 ratio = 0.91). The incorporation of BPP imparted an attractive purple color to the yogurts, increased WHC, and reduced syneresis. Moreover, the addition of BPP improved the rheological properties, demonstrating that a more dense and stable yogurt gel network structure was obtained than the control. The yogurt enriched with 1.0% BPP received the highest scores for color, consistency, taste, and overall acceptability. Hence, bilberry pomace powder might be used as an ingredient to improve the nutritional and functional value of yogurts. [ABSTRACT FROM AUTHOR]

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In this study, lactic acid bacteria were primarily collected from plant sources, and a bacterial library was constructed. To avoid duplicate isolates, the collected bacteria were classified by restriction enzyme cleavage polymorphism analysis of 16S rDNA. Most of the strains grew poorly in milk, with the exception of Lactococcus lactis, which showed good fermentability in milk, leading to the selection of L. lactis SIY8. Strain SIY8 exhibited a pronounced ability to induce interleukin 12. Furthermore, when strain SIY8 was cocultured with L. delbrueckii ssp. bulgaricus, the growth of the latter was promoted in the fermentation of milk. The resultant fermented milk had a higher free amino acid content than regular yogurt, potentially influencing its taste. [ABSTRACT FROM AUTHOR]

This study aimed to assess the effects of aqueous cardamom extract on chemical and sensory qualities of yogurt fortified with cardamom extract. Four different concentrations of cardamom extract (100, 150, 200, and 250 µg.L-1) were incorporated into yogurt, along with a control group without adding cardamom. The moisture content, total protein, carbohydrates, pH, peroxide value, and sensory properties (taste, flavor, and smell) were evaluated. The results show that cardamom extract had no significant effect on the moisture, protein, or carbohydrate content of yoghurt when compared to the control. However, a drop in lipid, pH and peroxide value was seen in cardamom-fortified yoghurt, indicating enhanced lipid quality. Treatments supplemented with 200 and 250 µg.L-1 of extract showed the highest sensory scores. Overall, this study suggests that aqueous cardamom extract holds promise as a functional ingredient to improve yogurt quality and sensory qualities, potentially providing health benefits to consumers. Background: Yogurt is typically processed from cream, milk, or partially or completely skimmed milk, and may include additional ingredients such as vitamins, skimmed milk powder, lactose, lactalbumin, lactoglobulin, or modified whey. Cardamom encompasses two plant varieties, Elettaria and Amomum, belonging to the ginger family. These types are triangular in cross-section, bear seeds in bundles, and possess a thin outer membrane encasing black seeds. Whole milk yogurt was fortified with four different concentrations of aqueous cardamom extract. A control group of plain whole milk yogurt without additives was also prepared. The chemical and sensory properties of yogurt types were analyzed immediately after manufacturing and storage for 1, 3 and 7 days at 5 ±1 °C. Objective: This study aimed to explore the effects of aqueous cardamom extract on chemical and sensory qualities, which are critical for functional foods, of functional yogurt made from raw, whole cow's milk. Four concentrations (100, 150, 200, and 250 µg.L-1) of cardamom extract were incorporated into yogurt, along with a control group without added cardamom. The moisture content, total protein, carbohydrates, pH, peroxide value, and sensory properties (taste, flavor, and smell) were evaluated. Materials and Methods: Raw, whole cow's milk was used to make yogurt production in the laboratory. Five kilograms of raw, full-fat cow's milk was heated for 10 minutes at 90 °C, then cooled to 42 °C and divided into two parts. The first was divided into four fractions, each receiving a different concentration of cardamom extract: 100, 150, 200, and 250 µg/L, representing treatments T1, T2, T3, and T4, respectively. The second part remained untreated and served as the control treatment (C) for yogurt production. [ABSTRACT FROM AUTHOR]

The increasing consumer demand for health-oriented dairy products has necessitated innovative food systems. This study investigates the fortification of yoghurt with various concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/v) of Moringa pod pulp powder (MPP) and evaluates its physicochemical and in-vitro bio-functional properties, such as antioxidant, antidiabetic, and antihypertensive activities, during a 21-day storage period at 4 °C. Yoghurt fortified with 0.5% (w/v) MPP showed no significant sensory changes compared to the control, prompting its selection for further analysis. Fortified yoghurt exhibited no significant changes in most compositional parameters except for ash content. Furthermore, it demonstrated significantly higher water holding capacity, firmness, and consistency, and reduced syneresis compared to the control. However, no significant differences were observed in sensory score, acidity, pH, viscosity, and total lactic acid bacteria count. Fortification of yoghurt with MPP significantly increased total phenol and total flavonoid content, thereby enhancing its antioxidant, antidiabetic, and antihypertensive properties. Throughout the 21-day storage period, there were no significant changes noted in the composition and physicochemical properties of the yoghurt, and it retained the studied bio-functional properties. In conclusion, yoghurt fortified with MPP has the potential to be a multifunctional dairy product with beneficial implications for human health and physiology. [ABSTRACT FROM AUTHOR]

Yoghurt is a fermented dairy product with many beneficial properties. During fermentation process using lactic acid bacteria, the physicochemical properties of yoghurt change including the soluble protein (SP) content due to the formation of insoluble protein as a result of decreasing pH. The present study was directed to determine the best conditions to obtain the highest SP content, even though some of proteins become insoluble in yoghurt. The optimal conditions were determined by response surface method-central composite design (RSM-CCD). Yoghurt was prepared by fermenting pasteurized milk with Lactobacillus bulgaricus with varying concentrations of psyllium husk powder (PHP) and full cream milk powder (FCMP). The SP content was determined using Lowry method. The results of the present study indicate that the highest SP content can be achieved when 0.162 % w/v PHP and 5.621 % w/v FCMP are used in the yoghurt preparation process. The SP concentration at these conditions can reach up to 2.704 ± 0.102 mg·mL-1. The organoleptic tests of the yoghurt indicate that it has better acceptance by semi-trained panelists compared to yoghurt prepared without the addition of PHP and FCMP. [ABSTRACT FROM AUTHOR]

Research background. In recent years, there has been a growing interest in incorporating fruit-based additives into yogurt formulations as a means to improve the functionality of the product. This study aims to produce a functional product by incorporating quince, which is rich in fibre, vitamins, minerals and antioxidant activity, into a yoghurt formulation. Experimental approach. The influence of the addition of quince powder (0 (control), 0.5, 1.0 and 1.5 %) on the antioxidant and proteolytic activities and culture viability of probiotic yoghurt was investigated for 28 days. Results and conclusions. The viable counts of yoghurt bacteria and Bifidobacterium lactis BB-12® were above 8 log CFU/g. Higher viability of all bacteria was obtained in yoghurt fortified with 1.5 % quince powder than those of other samples after 14 days. Probiotic yoghurt with added 1.5 % quince powder had the highest proteolytic activity during the last two weeks of storage, while the highest total phenolic content and (2,2-diphenyl- -1-picrylhydrazyl) radical (DPPH*) scavenging activity were obtained for the same sample throughout the storage period. Novelty and scientific contribution. Quince powder supports the health of the digestive system thanks to its high fibre content, while it is also rich in vitamins, minerals and antioxidant activity. These properties emphasise the importance of using quince powder in yoghurt production. This innovation has the potential to provide consumers with a tasty alternative, while at the same time increasing the intake of health-promoting ingredients. Furthermore, such products offer higher nutritional value than conventional yoghurt, offering consumers with a healthier option. Therefore, the production of yoghurt with quince powder can be considered as an important innovation in the field of nutrition and a practice that contributes to increasing health awareness. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The imbalance of micro- and macronutrients is a significant health issue, often due to poor nutrition, vitamin deficiencies, and disruptions in mineral metabolism. To address these challenges, biologically active supplements (BASs) are gaining popularity. In Kazakhstan, the BIO-AP-IRGA dietary supplement, derived from dried saskatoon berry, chokeberry, and whey, was developed to improve local food products. The study explored integrating BIOAP-IRGA into yogurt and cottage cheese, assessing the impact on their nutritional and chemical properties. Standard analytical methods were used to evaluate the fortified products. The results showed that the addition of BIO-AP-IRGA significantly increased the carbohydrate content, nearly doubling it in yogurt and increasing it by eight times in cottage cheese. Additionally, the polyphenol content increased in both yogurt and cottage cheese; yogurt showed a slight increase, while cottage cheese saw nearly a twofold rise. However, the amino acid content decreased with the increasing amount of BIOAP-IRGA, showing an inverse relationship. These findings highlight the physicochemical changes that occur when BIO-AP-IRGA is incorporated into dairy products. The supplementation improves the nutritional quality of yogurt and cottage cheese, particularly by enhancing polyphenol and vitamin C levels. This innovation presents an opportunity for the food industry to develop functional dairy products with potential health benefits, addressing nutrient deficiencies and promoting better health. [ABSTRACT FROM AUTHOR]

This study was conducted to evaluate the physicochemical properties, antioxidant content and the sensory attributes of fresh cow milk yoghurt fortified with mango pulp. Yoghurt samples were prepared from different proportions of yoghurt and mango pulp as follows: 100:0 (Control), 90:10 (10% MPY), 86:14 (14% MPY), 82:18 (18% MPY), 78: 22 (22% MPY) with sugar level maintained at 5 % (by weight) and was evaluated for physicochemical, antioxidant content and the sensory attributes of yoghurt from fresh cow milk fortified with mango pulp (MPY). The data collected for physicochemical, antioxidant content and the sensory attributes of the yoghurt were analyzed using the Statistical Package for Social Sciences (SPSS, 2016) version 16.0. The result for proximate composition of the yoghurt samples showed significant increase in total solids, ash and titratable acidity and was reported highest in 22% MPY while the pH, protein and fat content decreased with the increase in mango pulp concentration across the treatment combinations. The antioxidant capacity measured in the study was vitamin C, phenols and tannins. The vitamin C content significantly increased with addition of mango pulp recorded highest in 22% MPY ((4.97) while phenols and tannins decreased with increase in mango pulp concentration and reported highest in control yoghurt. The organoleptic results revealed more consumer acceptance for control yoghurt over the other treatments combinations and found higher in all the sensory parameters; aroma, appearance, texture and general acceptability except for the taste which reported highest in 14% MPY (3.80) and lowest in 10% MPY (2.80). In the case of physicochemical composition of the yoghurt samples, fat and protein content decreased with increase in mango pulp concentration to the yoghurt while the total solids, ash and titratable acidity increased. For enhancement of minerals, vitamins and antioxidant capacity of yoghurt drink, acceptable quality can be produced by blending yoghurt with 22% mango pulp combination there by promoting the health benefit of consumers. [ABSTRACT FROM AUTHOR]