Abstract
Green tea and its constituents are known for a wide range of health-promoting properties. They may exert antimicrobial action but without altering lactic acid bacteria. The aim of the present study was to estimate the effect of green tea addition on the selected properties of probiotic milks. Bioyogurts (fermented with ABT-1 coculture of Streptococcus thermophilus, Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12) and acidophilus milks (fermented with pure L. acidophilus LA-5 culture) with addition of 0, 5, 10, or 15% (v/v) green tea infusion (GTI) were produced and analyzed for the antioxidant capacity by the “diphenyl picrylhydrazyl” (DPPH) and “ferric-reducing antioxidant power” (FRAP) methods, acidity, the count of starter bacteria, and sensory properties at the 1st, 7th, 14th, and 21st day of cold storage. The 15% addition of GTI to the acidophilus milk significantly reduced the lactic acid production during the whole study. The GTI had no impact on the level of S. thermophilus and B. lactis BB-12 in bioyogurts, and its effect on the count of L. acidophilus LA-5 depended on the concentration and probiotic milk type. GTI similarly and in a dose-dependent manner enhanced the antioxidant capacity of both milk types. There were no significant differences between the sensory notes received for bioyogurts, whereas acidophilus milks with tea were less appreciated by the panelists. In conclusion, green tea could be successfully used as a functional additive for selected probiotic milks enhancing their health benefits, but the proper selection of tea additive and starter culture is recommended.
Highlights
Probiotics are defined as “live microorganisms which, when administered in adequate amounts, confer a health benefit on the host” (FAO/WHO 2006)
highperformance liquid chromatography (HPLC) analysis revealed that the green tea infusion used for milk supplementation contained 81.25±0.23 (−)-epicatechin (EC), 148.47±0.24 (−)-epicatechin gallate (ECG), 147.36 ±4.78 (−)-epigallocatechin (EGC), and 242.86±1.90 (−)-epigallocatechin gallate (EGCG)
It could be observed that the pH of the bioyogurts and acidophilus milks was slightly higher for higher levels of green tea supplementation, which was accompanied by the lower values of titratable acidity (Table 1)
Summary
Probiotics are defined as “live microorganisms which, when administered in adequate amounts, confer a health benefit on the host” (FAO/WHO 2006). Fermented dairy products, such as yogurt, are very popular food delivery systems of live probiotic cells. The health benefits linked with the consumption of probiotic microorganisms most commonly used in dairy products, i.e., belonging to Lactobacillus and Bifidobacterium genera, comprise prevention and relieving effects in various types of diarrhea (infantile, traveler’s, antibiotic-associated), alleviation of gastrointestinal complaints, reduction of lactose intolerance, lowering serum cholesterol level, anticarcinogenic activity, prevention of urogenital infections, reduction of allergic symptoms, stimulation of the immune system, etc. Probiotic milks are often supplemented with other active components with the aim to provide additional functional properties, like plant sterols and stanol esters as well as antioxidative substances (Saxelin 2008)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
