Abstract
The probiotic properties and the viability of lactic acid bacteria of fermented dairy products can be improved by addition of bioactive compounds originating from natural sources (e.g. goji berries). This study aimed to evaluate how goji berries and honey affect the sensorial quality of yoghurt, the chemical properties, the viability of lactic acid bacteria (LAB) and the concurrent microflora development. Two types of yoghurts (yoghurt with goji berries and yoghurt with honey and goji berries) were developed. The addition of honey affected the entire yoghurt microflora including LAB, manifesting bactericidal effect. The addition of goji berries maintained the viability of LAB at probiotic levels (106-107 log CFU/ml) during 21 days of storage; compared to classic yoghurt, LAB viability decreased during storage at 103 log CFU/ml. Goji berries also improved sensory acceptance of consumers. The results obtained in this study collect information that enables the use of goji berries as enhancer of probiotic levels in yoghurt, while honey can provide bacteriostatic/bactericidal effect for contaminants.
Highlights
Fermented dairy products are popular because of the health benefits provided by the ingestion of probiotics generated by the consumption of these products (Butel, 2014; Goktepe et al, 2006; Guarner and Schaafsma, 1998; Khalid, 2011; Sanders, 2003; Wang, 2009)
Total phenolic content of goji berries The total phenolic content (TPC) of goji berries water extract obtained in this study was 132.26 mg gallic acid equivalents (GAE) 100 g-1 goji berries
The study of Hunaefi et al (2012) reports that phenolic compounds are secondary metabolites that can interfere with the lactic acid bacteria (LAB) fermentation process through their antioxidant properties
Summary
Fermented dairy products are popular because of the health benefits provided by the ingestion of probiotics generated by the consumption of these products (Butel, 2014; Goktepe et al, 2006; Guarner and Schaafsma, 1998; Khalid, 2011; Sanders, 2003; Wang, 2009). Among all of the fermented dairy products yoghourt is the most consumed (Cruz et al, 2010; Cruz et al, 2013; de Oliveira, 2014; Saint-Eve et al, 2006), probably due to the positive perception on the market as being seen by the consumers as a functional dairy product containing living microorganisms like lactic acid bacteria (LAB), streptococci, bifidobacteria or their combinations, coming from the starter cultures, recognised as ingredients that promote human health (Davis, 2014; Goktepe et al, 2006; Kent et al, 2014; Khalid, 2011; Ouwehand et al, 2015; Rastall et al, 2002; Sanders et al, 2010). The benefits brought by carotenoid consumption include reduction of cancer risk or cardiovascular diseases (Pintea et al, 2005; Pintea et al, 2011; Socaciu et al, 2000), improving vision (Pintea et al, 2011) and a healthy tan looking effect
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