Buffalo Yogurt Fortified with Eucalyptus (Eucalyptus camaldulensis) and Myrrh (Commiphora Myrrha) Essential Oils: New Insights into the Functional Properties and Extended Shelf Life.

Ahmad Mohammad Salamatullah,Awad A Awad,Ahmed E Abdel-Mobdy,Abdulhakeem Alzahrani,Ahmed Mohamed Hamed

doi:10.3390/molecules26226853

Ahmad Mohammad Salamatullah, Awad A Awad + Show 3 more

Open Access

https://doi.org/10.3390/molecules26226853

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Abstract

Eucalyptus (Eucalyptus camaldulensis) and Myrrh (Commiphora Myrrha) essential oils (EOs) stand out for their benefits in terms of health and functionality. Buffalo set yogurt enriched with different concentrations of EOs (0.3, 0.6, and 0.9%) were investigated. The effects of addition on sensory, syneresis, antibacterial activity, and bioactive properties (total phenol content and antioxidant activity) of yogurt were studied. The most acceptable organoleptic properties of treated yogurt were those samples treated with Eucalyptus oil. The levels of syneresis were decreased by increasing the concentration of EOs. Moreover, the antioxidant activity, antibacterial activity, and total phenolic content were enhanced by increasing the concentration of EOs. Yogurt with 0.9% Eucalyptus oil showed the highest antioxidant activity and total phenolic content. The same concentration of Eucalyptus oil showed the highest antibacterial activity against S. typhimurium (the inhibition zone was 20.63 mm) then E. coli (the inhibition zone was 19.43 mm). On the other hand, the highest antibacterial effect against L. monocytogene was for Myrrh oil-enriched yogurt by 0.9% and the inhibition zone was 19.21 mm. The obtained results showed that Eucalyptus and Myrrh oils can be applied to yogurt to improve its beneficial properties in terms of physical characteristics and for human health due to their antioxidant activity and phenolic materials.

Highlights

IntroductionFunctional yogurt plays an important role in human nutrition due to its content of proteins, lactose, calcium, and water-soluble vitamins [1]
GC/MS analysis of Eucalyptus and Myrrh oils allowed the identification of different compounds (Table 1)
For Myrrh oil, the analysis allowed the identification of 12 compounds reflecting 99.99% of the essential oil

Summary

Introduction

Functional yogurt plays an important role in human nutrition due to its content of proteins, lactose, calcium, and water-soluble vitamins [1]. Over the last few years, some functional milk products have been produced using fortification and enrichment, as consumers need good tasting nutritious foods [3]. Yogurt has begun to draw new customer groups because of its good taste and enhanced health benefits [4]. To enhance the quality of newly designed functional food products, which are foods that have a potentially positive effect on health beyond basic nutrition, food fortification is defined by the inclusion of one or more components regardless of their natural presence in food (since they occur naturally in food products) [5]. Essential oils (EOs) are often used in the food industry and are used for flavor, aromatherapy, additives, biopesticides, and pharmaceuticals because of their strong bioactivity, aromatic features, and many biological activities [6]

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