Abstract
This study aimed to investigate the effect of plant extracts (valerian Valeriana officinalis L., sage Salvia officinalis L., chamomile Matricaria chamomilla L., cistus Cistus L., linden blossom Tilia L., ribwort plantain Plantago lanceolata L., marshmallow Althaea L.) on the activity and growth of lactic acid bacteria (LAB) during the fermentation and passage of milk through a digestive system model. The tested extracts were also characterized in terms of their content of polyphenolic compounds and antioxidant activity. It was observed that the addition of the tested herbal extracts did not inhibit the growth of LAB in fermented milk drinks, such as yogurts. However, they can gradually inhibit fermentation when added at concentrations above 2% by weight, and hence should be used in limited amounts. The microflora of yogurts containing the tested herbal extracts did not die during digestion in model digestive juices, and no stimulating effect of the added plant extracts was noted either. Nevertheless, due to the antioxidant properties, a slight addition of the herbal extracts containing polyphenols to different kinds of food products can increase the nutritional quality, thus making them functional foods.
Highlights
The benefits of fermented milk drinks seem to be recognized by consumers as the consumption of these products continues to increase, in industrialized countries.In recent years, manufacturers have been outdoing each other in inventing novel products to attract customers
The present study aimed to investigate the effect of selected herbal additives on the activity and growth of lactic acid bacteria (LAB) during fermentation and passage of milk through the digestive system model
This finding is interesting considering the necessity to keep the LAB cells alive and maintain them biologically active in fermented milk drinks throughout the declared shelf life. These plant extracts could be used in the dose range studied to stop the activity of starter bacteria and prevent acidification of the fermented milk beverages with the cultures used in this study
Summary
The benefits of fermented milk drinks seem to be recognized by consumers as the consumption of these products continues to increase, in industrialized countries.In recent years, manufacturers have been outdoing each other in inventing novel products to attract customers. The effect of their addition on the microflora of fermented milk beverages should be investigated. Valerian (Valeriana officinalis L.) has been a known herb since ancient Greek and Roman times. The action of this herb was described by Dioscorides, Hippocrates, and Plinius Secundus. Valerian is one of the most popular herbs used in various medications, mainly for its calming and relaxing effects. In folk medicine, it was used as a sedative and as a relaxant of the smooth muscles of the digestive tract, urinary tract, and blood vessels. The name of the herb is derived from the Latin word “valere”, which means “to be healthy” [1,2]
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.
