Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented <i>Aronia melanocarpa</i> Berry Juice
The aim(目的) of this study was to create(创建) various formulations of yogurt enriched with freeze(冻结)-dried adjuncts, namely(即) (i) probiotic <i>Lactobacillus plantarum</i> ATCC 14917 culture(文化), and (ii) <i>L. plantarum</i> ATCC 14917 fermented black chokeberry juice, along w...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/1/111 |
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| author | Stavros Plessas Ioanna Mantzourani Antonia Terpou Argyro Bekatorou |
| author_facet | Stavros Plessas Ioanna Mantzourani Antonia Terpou Argyro Bekatorou |
| author_sort | Stavros Plessas |
| collection | DOAJ |
| description | The aim(目的) of this study was to create(创建) various formulations of yogurt enriched with freeze(冻结)-dried adjuncts, namely(即) (i) probiotic <i>Lactobacillus plantarum</i> ATCC 14917 culture(文化), and (ii) <i>L. plantarum</i> ATCC 14917 fermented black chokeberry juice, along with a commercial(商业) starter culture(文化). The goal was to enhance(提高) functionality and optimize the nutritional(营养) value(价值) of the products. These new yogurt-style(风格) formulations were subsequently(随后) compared with commercially produced yogurt. All products demonstrated(演示) favorable(有利) physicochemical properties, and the probiotic strain(应变) consistently(一贯) maintained viable(可行) levels exceeding 7 log(日志) cfu/g throughout(遍及) the entire(整个) storage(存储) period(时期). The fermented milk produced with the adjunct-free <i>L. plantarum</i> cells, as well as the yogurt produced with the proposed(提出) lactobacilli-fermented chokeberry juice, exhibited the highest lactic acid(酸) production(生产) (1.44 g/100 g yogurt by the end of storage(存储)). Levels of syneresis were observed at lower(较低) values(价值) in yogurt produced with freeze(冻结)-dried fermented chokeberry juice. Yogurts prepared(准备) with the lactobacilli-fermented freeze(冻结)-dried chokeberry juice displayed elevated total(总) phenolic content(内容) and antioxidant capacity(容量) (25.74 µg GAE/g and 69.05 µmol TE/100 g, respectively(分别)). Furthermore, sensory tests revealed a distinctive(鲜明) fruity flavor(风味) in samples incorporating fermented juice. The results demonstrate(演示) that probiotic <i>L. plantarum</i>-fermented chokeberry juice enhances(提高) both the antioxidant capacity(容量) and the viability of beneficial(有益) bacteria(细菌) in yogurt while it can be readily(欣然) applied and commercialized, especially in the form of a freeze(冻结)-dried formulation. |
| first_indexed | 2024-03-08T15:07:26Z |
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| id | doaj.art-687ecf3f13a545b182d7732fb3ac68d7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T15:07:26Z |
| publishDate | 2023-12-01 |
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| spelling | doaj.art-687ecf3f13a545b182d7732fb3ac68d72024-01-10T14:56:57ZengMDPI AGFoods2304-81582023-12-0113111110.3390/foods13010111Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented <i>Aronia melanocarpa</i> Berry JuiceStavros Plessas0Ioanna Mantzourani1Antonia Terpou2Argyro Bekatorou3Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 193 Pantazidou Str., 68200 Orestiada, GreeceLaboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 193 Pantazidou Str., 68200 Orestiada, GreeceDepartment of Agricultural Development, Agri-Food, and Natural Resources Management, School of Agricultural Development, Nutrition & Sustainability, National and Kapodistrian University of Athens, Evripos Campus, 34400 Evia, GreeceDepartment of Chemistry, University of Patras, 26504 Patras, GreeceThe aim(目的) of this study was to create(创建) various formulations of yogurt enriched with freeze(冻结)-dried adjuncts, namely(即) (i) probiotic <i>Lactobacillus plantarum</i> ATCC 14917 culture(文化), and (ii) <i>L. plantarum</i> ATCC 14917 fermented black chokeberry juice, along with a commercial(商业) starter culture(文化). The goal was to enhance(提高) functionality and optimize the nutritional(营养) value(价值) of the products. These new yogurt-style(风格) formulations were subsequently(随后) compared with commercially produced yogurt. All products demonstrated(演示) favorable(有利) physicochemical properties, and the probiotic strain(应变) consistently(一贯) maintained viable(可行) levels exceeding 7 log(日志) cfu/g throughout(遍及) the entire(整个) storage(存储) period(时期). The fermented milk produced with the adjunct-free <i>L. plantarum</i> cells, as well as the yogurt produced with the proposed(提出) lactobacilli-fermented chokeberry juice, exhibited the highest lactic acid(酸) production(生产) (1.44 g/100 g yogurt by the end of storage(存储)). Levels of syneresis were observed at lower(较低) values(价值) in yogurt produced with freeze(冻结)-dried fermented chokeberry juice. Yogurts prepared(准备) with the lactobacilli-fermented freeze(冻结)-dried chokeberry juice displayed elevated total(总) phenolic content(内容) and antioxidant capacity(容量) (25.74 µg GAE/g and 69.05 µmol TE/100 g, respectively(分别)). Furthermore, sensory tests revealed a distinctive(鲜明) fruity flavor(风味) in samples incorporating fermented juice. The results demonstrate(演示) that probiotic <i>L. plantarum</i>-fermented chokeberry juice enhances(提高) both the antioxidant capacity(容量) and the viability of beneficial(有益) bacteria(细菌) in yogurt while it can be readily(欣然) applied and commercialized, especially in the form of a freeze(冻结)-dried formulation.https://www.mdpi.com/2304-8158/13/1/111yogurtprobiotics<i>Aronia melanocarpa</i>bioactivesupplementfunctional food |
| spellingShingle | Stavros Plessas Ioanna Mantzourani Antonia Terpou Argyro Bekatorou Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented <i>Aronia melanocarpa</i> Berry Juice Foods yogurt probiotics <i>Aronia melanocarpa</i> bioactive supplement functional food |
| title | Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented <i>Aronia melanocarpa</i> Berry Juice |
| title_full | Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented <i>Aronia melanocarpa</i> Berry Juice |
| title_fullStr | Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented <i>Aronia melanocarpa</i> Berry Juice |
| title_full_unstemmed | Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented <i>Aronia melanocarpa</i> Berry Juice |
| title_short | Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented <i>Aronia melanocarpa</i> Berry Juice |
| title_sort | assessment of the physicochemical antioxidant microbial and sensory attributes of yogurt style products enriched with probiotic fermented i aronia melanocarpa i berry juice |
| topic | yogurt probiotics <i>Aronia melanocarpa</i> bioactive supplement functional food |
| url | https://www.mdpi.com/2304-8158/13/1/111 |
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