Preparation and evaluation of yogurt fortified with probiotics jelly candy enriched with grape seeds extract nanoemulsion

Abstract

This study is aiming to produce yogurt fortified with probiotics jelly candy based on gelatin, honey and red grape seed extract (GSE) nanoemulsion with Lacticaseibacillus rhamnosus, Ligilactobacillus salivarius, Bifidobacterium bifidum and evaluate the antimicrobial efficacy of these ingredients. The fortified yogurt with probiotics jelly candy was evaluated chemically, microbiologically and sensory for 21 days. In addition, the preparation and characterization of the GSE nanoemulsion were assessed. The results revealed high GSE phenolic compounds content and the combination of probiotics with GSE nanoemulsion enhanced the antimicrobial action with inhibition zones from 15 and 21 mm for different Gram-negative, Gram-positive bacteria, and fungi. The probiotics counts in jelly candy were above log 6 CFU/g after the exposure to simulated gastrointestinal solutions. The fortified yogurt did not show any negative changes in the chemical and sensory properties during storage. This product added vital value to the byproducts and allow solving at least four problems; using industrial waste, the environmental problems related to wineries, extending the shelf life of yogurt and increased the nutritional value of confectionery products. Novelty impact statement Nanoemulsion grape seeds extract mix with probiotic jelly candy was successfully engaged for the production of healthy polyphenol fortified yogurts rich with probiotic strains. Yogurt with probiotic jelly candy and grape seed extract nanoemulsion is a talented formula to introduce the probiotics in saves counts as well as it had good chemical and sensory properties. Moreover, these findings encourage the potential use of yogurt with probiotic jelly candy in human health.