Yogurt Research Articles

Analisis kimia dan uji oragnoleptik pada minuman sinbiotik dengan penambahan ektrak pati sagu

Background: Sago is local food, contains lactic acid bacteria that can ferment high carbohydrates and oligosaccharides purified from sago extract. It has the potential as a prebiotic because it can support the growth of lactic acid bacteria, reduce the growth of E.coli and Salmonella bacteria (in vitro).Objectives: To determine the effect of synbiotic drink added with sago starch extract (Metroxylon sago r) on organoleptic and nutritional tests and determine the degree of acidity of the drink.Methods: Experimental study with a completely randomized design (CRD). Organoleptic tests at the Nutrition Laboratory of the Nutrition Department of the Health Polytechnic of Sorong and chemical tests at the Chemix Pratama Laboratory in Yogyakarta in April-June 2020. Descriptive univariate analysis, including frequency and percentage distribution. Bivariate test with ANOVA test and Duncan's follow-up test.Results: The results showed that the synbiotic drink (yogurt) added with sago starch extract and using starter Streptococcus thermophilus, and Lactobacillus bulgaricus had a significant effect on the organoleptic test and the carbohydrate content of the product ( p < 0.05). The most preferred synbiotic drink (yogurt) from the three drink variations (Y011, Y021, and Y033) drinks Y021. The analysis of starch content in local varieties of West Papua sago flour was very high, namely 83.30%, and the chemical test results of acidity (pH) in the selected synbiotic drink (yogurt) Y021 was 4.36.Conclusion: The synbiotic drink added with sago starch extract had a significant effect on the organoleptic test compared with commercial yogurt drink and the carbohydrate content of the drink. Of the 3 variants of sago starch extract in synbiotic drinks, selected was Y021, and the best degree of acidity in synbiotic drinks (Y021), pH = 4.36 was sufficient to meet the standard of acidity of yogurt drinks in general.

Fate of aflatoxins M1 and B1 within the period of production and storage of Tarkhineh: A traditional Persian fermented food.

The objective of the study was to assess the amount of aflatoxin M1 (AFM1) and aflatoxin B1 (AFB1) during fermentation, drying, and storage of Tarkhineh—a traditional Persian fermented food—over four months. Tarkhineh samples were produced based on a traditional method. Various concentrations of AFB1 (2.5, 5, 7.5, and 10 µg/kg) and AFM1, stood at 0.25, 0.5, 0.75, and 1 µg/kg, were added to Iranian yogurt drink, called doogh, samples. Tarkhineh samples were evaluated for AFB1 and AFM1 on days 0, 2, 6, and 8 and also after drying and four months of storage. In cases of repeatability, recovery, and reproducibility, the high‐performance liquid chromatography through fluorescence detector (HPLC‐FD) method was successfully done to demonstrate aflatoxins (AFs) in Tarkhineh samples. The fermentation process had a considerable consequence on the reduction in AFM1 and AFB1 as compared to the control group, evidenced by 65.10%–81.20% and 55.80%–74.10%, respectively, after eight days of fermentation (p < .05). The highest reduction in AFB1 existed in samples containing 2.5 µg/kg toxin, followed by 5, 7.5, and 10 µg/kg, respectively. A similar trend was found for AFM1, as the highest concentration was found in samples containing 0.25 µg/kg toxin, followed by 0.5, 0.75, and 1 µg/kg, respectively.

STORAGE STUDIES OF FUNCTIONAL YOGURT DRINK MADE WITH MEDIUM CHAIN TRIGLYCERIDE OIL AND ITS QUALITY ATTRIBUTES

Medium chain triglyceride oil based functional yogurt drink was prepared from skim milk with the addition of MCT at two different variations (0.5 and 1.0%) and transferred to a sterilized glass bottle with skimmed milk at (43 °C). The pH and TSS values of yogurt decreased over the storage period with a simultaneous increase in bacterial count. The sample with concentration of 1 % of MCT treated at 43 °C showed the best results compared to control samples with an acceptable microbial load. The highest lightness index was found in MY2 with 82.30 and lowest was in MY1 with 80.5 at the 1st day of the storage. At the end of the storage period (21st day), decreased lightness (L*) was observed in MY1 followed by control sample. TA was significantly increased in MYC than in MCT samples with value of 1.11±0.11% and 1.10±0.10% respectively. Acceptability index of sensory attributes of developed yogurt drink of 1 % MCT oil incorporated shows the best overall acceptability compared to other samples. Hence it is a potential replacement to the probiotic drinks with added health benefits.

Review of Aflatoxin Reduction Potential of Antioxidants

Pests and diseases are prevalent on food commodities such as maize, sorghum, millet, and cassava in the field and during storage. Toxigenic fungi such as Aspergillus, Fusarium, and Penicillium create mycotoxins, which are secondary metabolites. Both people and animals are susceptible to their mutagenic, teratogenic, and carcinogenic effects. Aspergillus flavus and Aspergillus parasitic generate the most potent mycotoxins, which are found in agricultural products such as peanuts, maize grains, cereals, and animal feed. The most common incidence and stability of these mycotoxins to physical and chemical variables during food and feed processing offer substantial health risks to humans and animals. As a result, the best way to deal with this condition is to use both natural and synthetic detoxification methods. The goal of this review is to look at how natural and synthetic chemical approaches can be used to control aflatoxins contamination and how they can be reduced. Antioxidants are compounds that help prevent or reduce cell damage caused by free radicals, which are unstable molecules produced by the body in response to environmental and other stresses. Oxidative stress, which causes DNA, protein, and lipid damage at the cell level, is one of AFB1's harmful mechanisms. Antioxidants have been used as food additives to defend against oxidative deterioration since they are known to prevent fungal formation. Among the various options, antioxidants are one of the control methods of mycotoxin and which are regulated as dietary supplements and food consumption components. To reduce the effect of toxicity, the best way to prevent aflatoxin prevalence in agricultural products is to make suitable harvesting and storage conditions, but if that is not possible, it is better to eat fermented foods (yogurt or dairy drinks) or take probiotics, which are available as capsules, tablets, or powders. Keywords: Aflatoxin; Antioxidants; Mycotoxin; Fermented-food; Toxicity. DOI: 10.7176/CPER/64-02 Publication date: January 31 st 2022

Fatty acid composition of yogurt drink based on mare's milk

In accordance with the local climatic conditions and folk traditions in the Republic of Bashkortostan, dairy horse breeding occupies a leading position. Mare's milk is a unique raw material for the production of a wide variety of highly nutritious, complete and easily digestible food products. Scientists recommend mare's milk as a medicinal and dietary product. The paper presents a yogurt recipe developed on the basis of a composition using mare's milk. The composition received patent No 2677219 ( Composition…, 2019 ). It is known that mare's milk fat is rich in polyunsaturated fatty acids, which are of particular physiological importance for the human body. There is a need to ration and ensure a constant intake of polyunsaturated fatty acids of the ω-3 family with food. The purpose of this work is to study the fatty acid composition of yoghurt. To obtain a fermented milk product, milk from Bashkir mares was used as raw material. The production and research of prototypes of yoghurt were carried out on the basis of the Faculty of Food Technologies of the Bashkir State Agrarian University. The determination of the fatty acid composition of the yoghurt sample took place in the accredited testing laboratory centre "Federal Research Centre for Nutrition and Biotechnology" (Moscow). The use of mare's milk allows one to change the fatty acid composition of the finished fermented milk product. Analysis of the fatty acid composition of the sample has showed that it has a high content of oleic, γ-linolenic, α-linolenic and arachidonic acids.

Microbial and Chemical Characteristics of Doogh (Iranian Fermented Milk Drink).

Background Regarding the increasing public health concerns about the safety of foodstuffs, the current survey was designed to argue the presence of preservatives (e.g., sodium benzoate (SB), potassium sorbate (PS), and natamycin) and also the level of salt and fungi in 148 samples of yoghurt drink “Doogh.” Methods The enumeration of fungi and determination of salt content of samples were performed according to the standard procedures. Preservative determination was performed by reverse phase high-performance liquid chromatography with UV detection (RV-HPLC-UV). Results 0.1% of the total analyzed samples was above the permitted level of Iranian standard for SB (0%), while PS was not detected in any of them. Furthermore, natamycin in 0.11% of the analyzed samples had more than the permissible level of Iranian standard. Additionally, about 15% of the tested samples was higher than the Iranian standard level for fungi (<102 CFU/mL). The average amount of salt in the tested Doogh samples and also in the examined Kefir samples was significantly (P < 0.001) lower than the standard amount of salt (<0.8 g/100). Conclusion In conclusion, the quality of Doogh and Kefir samples were acceptable in terms of salt content. Kefir had a significantly (P ≤ 0.001) lower amount of salt in comparison with Doogh. Taken together, underlining the results of the present study, no significant public health concern would exist respecting the mentioned additives.

Pengaruh Jenis dan Konsentrasi Penstabil Terhadap Karakteristik Fisikokimia dan Nilai Kesukaan Minuman Yogurt Jeruk

Orange yogurt drink is one of the diversivication of yogurt products, but syneresis still often occurs during the storage period which can affect consumer assessments. Therefore, it is necessary to add a stabilizer to overcome this problem. The purpose of this study was to determine the effect of different types of stabilizers and the concentration level of stabilizers added to the physicochemical characteristics and preference of orange yogurt drinks. Characteristics of yogurt drinks that were observed included pH values, Total Titrated Acid/TAT, Total Dissolved Solids/TPT, vitamin C, wheying off, viscosity, and organoleptic tests which included preference for color, aroma, texture appearance and taste of orange yogurt drinks This study uses a completely randomized design (CRD) with two factors, namely the type of stabilizer (Carboxy Methyl Cellulose/CMC, pectin, gum arabic) and the concentration of stabilizer (0.01%, 0.03%, and 0.05%). The results of this study indicate that pH value of the orange yogurt drink ranged from 3.907-4.058, total soluble solids (TPT) of the orange yogurt drink was 14.350-16,367 °Brix, vitamin C content of the orange yogurt drink was between 6.453-10.560 mg/100 g, and TAT value. 6.133 – 8.067%. The treatment of different types of stabilizers affects the physicochemical characteristics of orange yogurt drinks, including the value of pH, TPT, vitamin C, TAT, wheying off and viscosity. While the treatment of different concentrations of stabilizer affects the wheying off and the viscosity of the orange yogurt drink. The results of the interaction between the type and concentration of stabilizer significantly affect the value of pH, vitamin C, TAT, wheying off, viscosity also the value of preference for color, appearance and texture of orange yogurt drink.

Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

Postharvest losses of mango fruit in a number of developing countries in Africa and Asia have been estimated to be as high as over 50%, especially during the main harvest season. Micro, small, and medium scale food processing enterprises play an important economic role in developing economies in processing of a diversity of healthy food products as a sustainable way to reduce postharvest losses and food waste, extend shelf life of food, boost food security, and contribute to national gross domestic product. Processing of mango fruit into the diverse shelf-stable products makes the seasonal fruit conveniently available to consumers all year round. Over the years, research and food product development have contributed substantially to a number of unique and diverse processed mango products with specific qualities and nutritional attributes that are in demand by a wide array of consumers. These mango products are derived from appropriate food processing and value-addition technologies that transform fresh mango into shelf-stable products with ideal organoleptic, nutritional, and other quality attributes. Some of the common processed products from mango fruit include pulp (puree), juice concentrate, ready-to-drink juice, nectar, wine, jams, jellies, pickles, smoothies, chutney, canned slices, chips, leathers, and powder. Minimum processing of mango fruit as fresh-cut product has also gained importance among health-conscious consumers. Apart from the primary products from mango fruit, mango pulp or powder can be used to enrich or flavor secondary products such as yoghurt, ice cream, beverages, and soft drinks. Byproducts of mango processing, such as the peel and kernel, have been shown to be rich in bioactive compounds including carotenoids, polyphenols, and dietary fibers. These byproducts of mango processing can be used in food fortification and manufacture of animal feeds, thereby gaining greater value from the fruit while reducing wastage. This review focuses on the current trends in processing and value addition of mango applicable to small-scale processors in developing countries.

Biotechnological features of production and quality assessment of lactose-free yoghurt

The production of lactose-free yoghurts as a dietary product for people with milk sugar intolerance requires its extraction, which can affect the sensory and physicochemical properties of the finished product, thus, their evaluation to improve the technology is relevant. The purpose of the work was to explore yoghurts produced by conventional and lactose-free technologies. The object of the study was organic drinking yoghurt with “blueberry” filler (with probiotic) 2.5% and lactose-free organic yoghurt (with probiotic) 2.5%. The experimental samples were determined by a group of tasters organoleptic indicators, and titrated acidity and active acidity, conditional viscosity and structural and mechanical parameters of the product. According to the results of the research, organic drinking yoghurt with blueberry filler tasted sour-milk, without foreign flavours and odours, moderately sweet, with a pronounced taste of “blueberry” filler, consistency – homogeneous, tender, dense, without gas generation, with fresh blueberry particles distributed throughout the yoghurt, colour – with a shading characteristic of blueberries. Organic lactose-free yoghurt had a sour taste, fermented milk, without foreign flavours and odours, and colour – white. According to the results of physicochemical studies of the experimental samples of organic drinking yoghurt with “blueberry” filling and lactose-free organic yoghurt, it was established that the titrated acidity was 80 and 85o T, pH was 4.7 and 4.5, respectively. The mass fraction of carbohydrates in drinking yoghurt with the “blueberry” filling was 9.8 g/100g compared to 4.4 g/100g in lactose-free yoghurt, including sugar, respectively – 5.8 and 0 g/100 g. The energy value and caloric content were higher in the yoghurt sample with “blueberry” filling. The conditional viscosity of the test samples was respectively 1 min. 30 sec. and 59 sec. The degree of syneresis in the samples of organic drinking yoghurt with “blueberry” filling and lactose-free organic yoghurt was 55 and 45%, moisture content was 44.07 and 39.49%, respectively. The results obtained are relevant for understanding the changes in the properties of lactose-free yoghurts compared to the conventional type of this fermented milk product

Effect of Supercritical Extract from Black Poplar and Basket Willow on the Quality of Natural and Probiotic Drinkable Yogurt.

Simple SummaryFermented milk products should be an important component of the human diet due to their high nutritional value and easy digestibility. In order to enhance the nutritional value of yogurts, additives in the form of plant-based raw materials are often used. Phytoextracts are a mixture of biologically active compounds that can have beneficial effects on the human body and influence both the manufacturing process and the quality of food products. The incorporation of extracts from the basket willow (Salix viminalis) into natural and probiotic yogurts reduced the fermentation time and increased their antioxidant activity. Sensory evaluation of the appearance and texture of yogurts enriched with extracts showed no significant differences compared to natural yogurts. The addition of plant extracts may enable the standardisation of yogurt quality and increase its biological activity.Yogurt is a fermented milk drink produced by Streptococcus thermophilus, Lactobacillus delbrüeckii ssp. bulgaricus, or Lactobacillus rhamnosus, which can be enriched with polyphenolic compounds to enhance its antioxidant properties. Supercritical (scCO2/H2O) extracts obtained from the mixture of bark and wood of black poplar (Populus nigra) and basket willow (Salix viminalis) are the source of bioactive compounds. The aim of the study was to assess the effect of supercritical extracts from the P. nigra and S. viminalis on the fermentation, quality, and bioactive properties of drinkable natural and probiotic yogurts. The incorporation of scCO2/H2O extracts at a dose of 0.01% (w/v) into milk for the production of natural and probiotic yogurts increases their functional properties by enhancing the antioxidant activity without causing negative effects on the physicochemical and organoleptic properties of products. The antioxidant activity of yogurt with scCO2/H2O extract from P. nigra and S. viminalis was higher than control yogurts by 1.3–13.2% and 4.4–37.5%, respectively. The addition of a supercritical S. viminalis extract reduced the time of natural and probiotic yogurt fermentation. Natural and probiotic yogurt with scCO2/H2O extracts added was characterised by a bacterial population size of over 7 log cfu/g, and the microflora was active throughout the cold storage period. FTIR analysis confirmed the presence of scCO2/H2O extracts from P. nigra or S. viminalis in both types of yogurt. A secondary structure analysis confirmed interactions between compounds of scCO2/H2O extract from P. nigra and S. viminalis extract with milk proteins. These interactions affect the compounds’ structural and functional properties by changing, e.g., their digestibility and antioxidant properties.

Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract

The influence of co-encapsulation of guaraná seed extract (GSE) and Lacticaseibacillus paracasei BGP-1 on the viability of the bacteria and stability of phenolic compounds during storage of microcapsules and after their application in a yoghurt drink was studied. Co-encapsulation of the potential probiotic and GSE protected the phenolic compounds, with final retention of around 88%, and enhanced the viability of L. paracasei BGP-1 during storage. Concerning the yoghurt formulations, microencapsulation prevented post-fermentation and masked the bitter taste of GSE. As a result, the overall acceptability of yoghurt containing microcapsules was higher than that containing free GSE. In addition, encapsulation and association of GSE allowed for maintenance of L. paracasei counts of about 7 log cfu g−1 in yoghurt formulations stored at 7 °C for up 28 days. Therefore, co-encapsulation represents a valuable tool for the application and protection of functional ingredients in yoghurt drinks.

THE EFFECT OF CARBONATED, ISOTONIC AND YOGHURT DRINKS IMMERSION ON THE ROUGHNESS OF BULK-FILL COMPOSITE RESIN

Background: Composite resins are dental restorative materials that are widely used and have high aesthetic value compared to other materials. However, acidic environmental conditions can degrade the composite resins, resulting in increased surface roughness of the resin, and consequently lead to an increased risk of caries.Objective: the purpose of this study was to evaluate the effect of immersion in acidic drinks on the surface roughness of composite resins,Method: In this study 24 samples of bulk fillTM composite resins were used. Samples were divided into four groups. Each sample was immersed for 5 seconds in either artificial saliva (control), carbonated beverage, isotonic, or yogurt, and followed by 5 seconds immersion in saliva. This cycle was repeated for 20 times for 14 consecutive days. The roughness of composite resin before and after 14 days immersion was measured by using a profilometer. Microscopic structures were analyzed by Scanning electron Microscope (SEM). Statistical analysis was used paired t-test, Anova and Post Hoc LSD.Results: Data from each sample group was normally distributed- with p &gt; 0.05. The paired t-test for each group showed a p-value &lt; 0.05, which indicates there was a significant difference between surface roughness before and after immersion. ANOVA analysis revealed that there was a difference in the surface roughness between groups LSD test, showed that there was difference in the surface roughness between artificial saliva with carbonated drink, isotonic drink with carbonated drink, yoghurt drink with carbonated drink (p&lt;0.0001), between artificial saliva group with yoghurt drink, yoghurt drink with carbonated drink, yoghurt drink with isotonic drink (p &lt;0.05) which means there was a significant difference between group. Meanwhile, the isotonic drinks with artificial saliva obtained results (p&gt;0.05), which means there is no significant difference.Conclusion: Exposure of carbonated drinks, yoghurt drinks, and isotonic drinks can significantly increase the roughness of the surface Bulk Fill resin composite compared to exposure of artificial saliva.Keywords: Composite resin, Bulk Fill, Surface Roughness, Acid

The association between dairy products and psychological disorders in a large sample of Iranian adults

ABSTRACT Background Dairy products contain certain nutrients that are useful in mental disorders. This study aimed to assess the associations between dairy products and psychological disorders in a large sample of Iran, a Middle Eastern country. Methods This cross-sectional study was undertaken on 7387 adults. Data on dietary intakes were obtained using a validated Food Frequency Questionnaire. Psychological health was assessed by the Iranian validated version of depression, anxiety, and stress scale 21. Multivariable logistic regression analysis was performed to analyze the association between dairy intake and psychological disorders. Results After adjustment for potential confounders, total milk consumption (OR for the highest vs. lowest tertile: 0.73, 0.58-0.92) and total yogurt consumption (0.78, 0.62-0.97) were associated with decreased odds of depression. An inverse relationship was found between total dairy (0.73, 95% CI 0.590.91), total milk (0.72; 0.58-0.88), kashk (0.79, 0.65-0.96), and yogurt drink (0.80, 95% CI 0.65-0.98) consumption and anxiety symptoms. Higher intake of cheese was related to greater odds of stress (1.52, 1.02-2.26). No association was found between the consumption of high-fat dairy, low-fat dairy, low-fat milk, low-fat yogurt, high-fat yogurt, cheese, kashk, yogurt drink, and depression. Also, there is no association between dairy products and stress symptoms. This association was significant among men and women and high-fat and low-fat products in the total adjusted stratified analysis models. Conclusions Findings of this study revealed that both high-fat and low-fat dairy products are associated with a reduced prevalence of psychological disorders. Still, more prospective studies are required to confirm these associations.

Yogurt drink spoilage profiles: Characterization of physico-chemical properties and coliform potability analysis

This study aims to determine the yogurt drink spoilage profiles and its physico-chemical properties correlation as to investigate the coliform potability level upon exposure to an open air (unsealed condition). The commercially available three induced contamination of fruit (berry) flavoured yogurt drinks (labelled as A0 (original-flavoured Farm Fresh™), A1 (Farm Fresh™), A2 (Marigold™) and A3 (Nestle®)) were created to pre-run a spoilage indicator model system with regards to the colony formation unit (cfu) and its physico-chemical properties. Physio-chemical analysis (e.g., Brix, pH, colour and contact angle) and microbiological analysis were performed at 30 min intermittently for up to 4.5 h as soon as the food sample was unsealed (room environment condition: 27 ± 2 °C; relative humidity (RH): 73 ± 1%). The results showed the presence of yeast and fungus in yogurt drinks after all samples were opened and exposed to the environment. The total formation of yeast colonies and fungi of all three-yogurt berry drink brands on DRBC agar were inevitably high during the treatment (p < 0.05). The amount of cfu/ml of yeast and fungus was higher than the total coliform colony (Escherichia coli) formed throughout the sampling period. The pH analysis showed a significant decrease throughout the treatment due to the accumulation of lactic acid which resulted in high acidity (p < 0.05). The colour profiles of A1 brand showed a significant improvement as compared to A2 brand due to the increasing redundancy degree (p < 0.05). However, the A3 brand has a significant low reduction value, which is the degree of yellowness due to the microorganism’s contamination. Finally, the contact angle analysis at 0:00–3:00 h, the range of contact angle of A1 (exclusively selected due to highly pathogenic spoilage) was 45.34–42.80° while at 3:30–4:30 h was 58.66–61.12° with diameter 0.9 and 0.7 cm respectively. In conclusion, the presence of yeast and mould was first detected in the samples as early as 0:30 h (1.4 × 104 cfu/ml) and become unsatisfactory after being exposed to environment for 4 h and 30 min. The contact angle spoilage indicator exceeds from 45.34° (control) to 58.66° as to tangibly indicate the unsatisfactory values in terms of microbiological quality and potentially harmful to the consumers.

Surface roughness and colour changes of nanofilled composite resin after immersion in yogurt drink

Nanofilled composite resin is one of restorative materials with some weaknesses, such as changes of colour and surface roughness. These weaknesses are attributed to some factors, including frequent consumption some beverages, including yoghurt drinks. This study aims to determine the effect of long immersion of nanofilled composite resin in guava yogurt drink on discoloration and changes in surface roughness. Subjects of the study were nanofilled composite resin materials (3M Filtek Z350XT shade A3) in cylindrical shape with a diameter of 10 mm and 2 mm thickness. Study was conducted by immersing nanofilled resin composites in 10 mL of guava yogurt drink at 37 °C. Twelve specimens were divided into 3 groups with immersion duration of 12 hours, 24 hours, and 36 hours. Surface roughness measurements were carried out using a profilometer Starrett SR300 surface roughness tester, while the colour measurement parameters according to the system L * a * b * was measured using chromameter Konica Minolta CR-400 before and after treatment. Data of changes in surface roughness and colour changes data (ΔE) were calculated and analysed using one-way ANOVA. The results showed insignificant surface roughness changes but significant colour changes in nanofilled composite resin in the groups of 12 hours, 24 hours, and 36 hours. It is concluded that immersion duration in guava yoghurt drink significantly affects the colour of nanofilled composite resin.

Antioxidant, Antimicrobial and Anticancer Activities of Citrus Peels to Improve the Shelf Life of Yoghurt Drink

The present work aimed to evaluate the antioxidant, antimicrobial and anticancer effects of citrus peels. The quality and storage characteristics of probiotic yoghurt drink samples were investigated which were made with 1, 2 and 3% of citrus peels powder (Orange- Mandarin- Lemon). Sensory analysis, acidity, pH, and bacteria counts, of the yoghurt drink samples, were determined on days 0, 7, 14, and 21 during storage at 4°C. The results indicated the presence of antioxidant activity of citrus peels due to their high phenolic compounds content, the highest phenolic concentration was found in orange peel (1108mg/100 g). The flavonoid content of orange peel powder was 518 mg/100 g. The corresponding values for Mandarin and lemon peels were 420 mg/100 g and 860 mg/100 g respectively. The antioxidant activity determined by DPPH in orange, mandarin, and lemon peel powders, were 45.99, 36.10, and 43.60 % respectively. Polyphenols were identified in orange, mandarin, and lemon peels. The results revealed that orange, mandarin, and lemon peel powders exhibited an efficient cytotoxicity against human tumor cell lines representing colon carcinoma (HCT116) relative to the positive doxorubicin. The results also showed that lemon (Citrus limon), mandarin (Citrus reticulata) orange (Citrus sinensis) peels had antibacterial activity against all pathogenic bacteria and fungi and the ethanolic extract was higher than the aqueous with all microbes for citrus peels used, and the ethanolic extract of orange peels gave the highest inhibition of pathogenic microbes. The results of the sensory evaluation showed that yoghurt drinks containing 1% and 2% of orange, mandarin, and lemon peel powders concentrations compared with control had no significant differences. It can be concluded that citrus peel may be useful to be applied to the development yoghurt drink with excellent antifungal and antibacterial activities without affecting sensory characteristics of fermented milk.

Evaluation of physicochemical, microbiological, and antioxidant properties of a drinkable yogurt added with ultrasonicated purple cactus pear (Opuntia ficus‐indica) juice powder

The objective of this study was to compare drinkable yogurts added with purple cactus pear powder without ultrasonication (WY) and ultrasonicated (UY); with formulated yogurt with synthetic dyes (DY) and commercial saborized yogurt evaluating pH, titratable acidity, water holding capacity, viscosity, color, microbiology and in vitro bioaccessibility of antioxidants. The WY and UY showed an increase in functional properties, high ascorbic acid, and phenolic content (129.83 and 57.27 mg AAE/100 ml; 26.64 and 22.87 mg GAE/100 ml, respectively). The UY increased the antioxidant activity measured by ABTS (6.41 ± 0.11 mg VCEAC/100 ml) and DPPH (38.38 ± 0.92 µM TE/100 ml) in comparison to WY. After bioaccessibility assay, the UY had high phenolic content and antioxidant activity by ABTS, just below DY which presented the major content with respect to the other samples. The ultrasonicated purple cactus pear powder addition could be an alternative to drinkable yogurt with bioaccessible antioxidants. Practical applications The benefits of yogurt make it a popular food with high consumption by its nutritional aspect, mainly if the product has natural additives that provide antioxidant compounds related to beneficial health effects, such as heart disease, diabetes, cancer, and among others. The different raw matter of purple cactus pear juice powder could provide an intense color as a natural additive to dairy products such as yogurt, which can be an alternative to synthetic additives since they play an important role in the quality of the product and consumer acceptance. In addition, the yogurt added with purple cactus pear juice powder also provides antioxidant content and high bioaccessibility, with light changes in their physicochemical characteristics.

Development of a natamycin-based non-migratory antimicrobial active packaging for extending shelf-life of yogurt drink (Doogh)

A natamycin-based non-migratory antimicrobial packaging for extending shelf-life of yogurt drink (Doogh) was developed. Firstly, the surface of low-density polyethylene film (LDPE) was modified with acrylic acid at different times of UV exposure (0–10 min) to produce carboxylic functional groups. Then, natamycin was applied to the UV-treated films to bind covalently with the pendent functional groups. The maximum grafting efficiency (81.96%) was obtained for the 6 min treated film. Moreover, surface properties of films were evaluated by Attenuated Total Reflectance/Fourier Transfer Infrared Spectroscopy (ATR-FTIR) and scanning electron microscopy (SEM). Antifungal activity of different treatments of natamycin grafted film was evaluated against two common spoilage yeasts of Doogh including Rhodotorula mucilaginosa and Candida parapsilosis. Results showed that 6 min treated film provides maximum anti-yeast activity and can be applied to control fungal growth in Doogh. Natamycin-grafted film postponed the yeast spoilage in Doogh and prolonged its shelf-life to 23 days.

Loop-Mediated Isothermal Amplification vs. Guobiao Standards Method for Detection of Salmonella in Yoghurt and Yoghurt-Based Drinks

Loop-Mediated Isothermal Amplification vs. Guobiao Standards Method for Detection of Salmonella in Yoghurt and Yoghurt-Based Drinks

Marketing attributes in yogurt weekly pricing in Argentina

Marketing attributes in yogurt weekly pricing in Argentina