The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt
Curcumin is a nutraceutical with unique anti-inflammatory, anti-oxidative, and antimicrobial properties. In this study, we aimed to examine the advantages of the use of water dispersible and highly bioavailable form of standardized turmeric extract (Curcuma longa L.)—NOMICU® L-100 (N) in the formula...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-04-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1118752/full |
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| author | Magdalena Buniowska-Olejnik Jakub Urbański Jakub Urbański Artur Mykhalevych Pawel Bieganowski Agata Znamirowska-Piotrowska Miroslava Kačániová Miroslava Kačániová Maciej Banach Maciej Banach Maciej Banach |
| author_facet | Magdalena Buniowska-Olejnik Jakub Urbański Jakub Urbański Artur Mykhalevych Pawel Bieganowski Agata Znamirowska-Piotrowska Miroslava Kačániová Miroslava Kačániová Maciej Banach Maciej Banach Maciej Banach |
| author_sort | Magdalena Buniowska-Olejnik |
| collection | DOAJ |
| description | Curcumin is a nutraceutical with unique anti-inflammatory, anti-oxidative, and antimicrobial properties. In this study, we aimed to examine the advantages of the use of water dispersible and highly bioavailable form of standardized turmeric extract (Curcuma longa L.)—NOMICU® L-100 (N) in the formulation of probiotic yogurt in comparison with the standard turmeric extract (TE). The antimicrobial activity of both supplements was studied and compared in the context of gram-positive and gram-negative bacteria, yeasts, and fungi. The N maintains the level of Bifidobacterium animalis subsp. lactis BB-2 in yogurt at the recommended level (7–9 log CFU/g) throughout the storage period. NOMICU® L-100 also has a higher inhibitory capacity for the growth of yeast and fungi. The evaluation of quality indicators of yogurt with N and TE at the level of 0.2% proves that yogurt with N has original taste properties. A lower degree of syneresis was noted for yogurt with TE (0.2%), but its sensory properties are unacceptable to the consumer due to the appearance of a bitter taste. In conclusion, based on the obtained results, it has been proven that the use of NOMICU® L-100 (0.2%) in the composition of yogurt provides a product of functional direction with stable quality and safety indicators, which can be stored for at least 28 days. |
| first_indexed | 2024-04-09T19:57:23Z |
| format | Article |
| id | doaj.art-4daa9c8f564a48c8b14f425fbc81a1e8 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-09T19:57:23Z |
| publishDate | 2023-04-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-4daa9c8f564a48c8b14f425fbc81a1e82023-04-03T05:23:48ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-04-011010.3389/fnut.2023.11187521118752The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurtMagdalena Buniowska-Olejnik0Jakub Urbański1Jakub Urbański2Artur Mykhalevych3Pawel Bieganowski4Agata Znamirowska-Piotrowska5Miroslava Kačániová6Miroslava Kačániová7Maciej Banach8Maciej Banach9Maciej Banach10Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszów, Rzeszów, PolandFood Studies, SWPS University, Warsaw, PolandDairy Biotechnologies Ltd., Puławy, PolandDepartment of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Kyiv, UkraineDepartment of Experimental Pharmacology, Mossakowski Medical Research Institute, Polish Academy of Sciences, Warsaw, PolandDepartment of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszów, Rzeszów, PolandFaculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture, Nitra, SlovakiaDepartment of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Rzeszów, PolandDepartment of Preventive Cardiology and Lipidology, Medical University of Łódź, Łódź, PolandCardiovascular Research Centre, University of Zielona Góra, Zielona Góra, Poland0Department of Cardiology and Adult Congenital Heart Diseases, Polish Mother’s Memorial Hospital Research Institute (PMMHRI), Łódź, PolandCurcumin is a nutraceutical with unique anti-inflammatory, anti-oxidative, and antimicrobial properties. In this study, we aimed to examine the advantages of the use of water dispersible and highly bioavailable form of standardized turmeric extract (Curcuma longa L.)—NOMICU® L-100 (N) in the formulation of probiotic yogurt in comparison with the standard turmeric extract (TE). The antimicrobial activity of both supplements was studied and compared in the context of gram-positive and gram-negative bacteria, yeasts, and fungi. The N maintains the level of Bifidobacterium animalis subsp. lactis BB-2 in yogurt at the recommended level (7–9 log CFU/g) throughout the storage period. NOMICU® L-100 also has a higher inhibitory capacity for the growth of yeast and fungi. The evaluation of quality indicators of yogurt with N and TE at the level of 0.2% proves that yogurt with N has original taste properties. A lower degree of syneresis was noted for yogurt with TE (0.2%), but its sensory properties are unacceptable to the consumer due to the appearance of a bitter taste. In conclusion, based on the obtained results, it has been proven that the use of NOMICU® L-100 (0.2%) in the composition of yogurt provides a product of functional direction with stable quality and safety indicators, which can be stored for at least 28 days.https://www.frontiersin.org/articles/10.3389/fnut.2023.1118752/fullantimicrobial propertiesdairy productsnutraceuticalscurcumininnovative technology |
| spellingShingle | Magdalena Buniowska-Olejnik Jakub Urbański Jakub Urbański Artur Mykhalevych Pawel Bieganowski Agata Znamirowska-Piotrowska Miroslava Kačániová Miroslava Kačániová Maciej Banach Maciej Banach Maciej Banach The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt Frontiers in Nutrition antimicrobial properties dairy products nutraceuticals curcumin innovative technology |
| title | The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt |
| title_full | The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt |
| title_fullStr | The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt |
| title_full_unstemmed | The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt |
| title_short | The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt |
| title_sort | influence of curcumin additives on the viability of probiotic bacteria antibacterial activity against pathogenic microorganisms and quality indicators of low fat yogurt |
| topic | antimicrobial properties dairy products nutraceuticals curcumin innovative technology |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2023.1118752/full |
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