Abstract
In this study, the effects of addition of artichoke (Cynara scolymus L.) leaf extract into yogurt (0 or 0.5%) on biochemical parameters (pH, titrable acidity) and the viability of probiotic bacteria (Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12) during fermentation and over 28 days of refrigerated storage (4°C) were investigated. Moreover, the amounts of syneresis, total phenolic content, antioxidant activity and sensory attributes of yogurts at the end of fermentation were assessed. Yogurts contained the two yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus: ABY) or only S. thermophilus (ABT) as adjunct culture to probiotics. Yogurts containing Cynara scolymus L. (ABT-C and ABY-C) had faster acidity increase, shorter incubation time and greater final titrable acidity than control yogurts (ABT and ABY). Also, yogurts containing Cynara scolymus L. had lower syneresis, higher total phenolic content and greater antioxidant activity. ABT-C yogurt had the ever greatest viability of probiotics. In case of samples sensory evaluation, generally, the highest total score was related to ABT yogurt whereas lowest total score belonged to ABT-C yogurt.
Highlights
Viability of probiotic microorganisms in the final product until the time of consumption is its most important qualitative parameter
Considering what was mentioned, the aim of this study was to investigate the effects of artichoke (Cynara scolymus L.) leaf extract into yogurt on viability of Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12 at the end of fermentation and during 28 days of refrigerated storage (4°C)
ABT yogurt had the lowest amounts for both mentioned parameters
Summary
Viability of probiotic microorganisms in the final product until the time of consumption is its most important qualitative parameter. There is no world-wide agreement on the minimum of viable probiotic cells per gram or milliliter of probiotic product until the time of consumption, generally, the values of 106 and 107-108 cfu/mL or cfu/g have been accepted as the minimum and satisfactory levels, respectively. In Japan, the "Fermented Milks and Lactic Acid Bacteria Association" have standardized minimum of 107 cfu/mL viable probiotic cells to be present in dairy products (Korbekandi et al, 2011; Tamime et al, 2005; Ahmadi et al, 2012 and Mortazavian et al, 2008). Artichoke is popular for its pleasant bitter taste, and is an interesting and widespread herbal medicine
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