The effect of aqueous extract of Arctium lappa root on the survival of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-12 and sensorial and physicochemical properties of synbiotic yogurt.
Food Sci Nutr
; 12(3): 2182-2191, 2024 Mar.
Article
em En
| MEDLINE
| ID: mdl-38455177
ABSTRACT
The effect of aqueous extract of Arctium lappa root (ALE) on the survival of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-12 probiotic bacteria and sensory and physicochemical properties of synbiotic yogurt was evaluated during 4 weeks storage at 4°C. According to this study, using 0.5% and 1% ALE significantly affected the survival of La-5 and Bb-12 during storage. The results showed that 1% of ALE counting of La-5 and Bb-12 has been reached from 6.96 and 8.14 Log CFU/g to 7.3 and 7.30 Log CFU/g after 28 days of storage. Moreover, adding 1% ALE to yogurt enhanced antioxidant activity and phenolic content to 1299.8 mg gallic acid/kg and 392.8 mg BHT eq./kg compared with the control (without extract) after storage, respectively. In general, in yogurt containing ALE, a decrease in Syneresis, undesirable changes in taste, texture, and appearance, and reduced overall acceptances were observed compared to the control. In conclusion, using this prebiotic compound (ALE) can improve nutritional properties and probiotic protection in yogurt during long time storage; thus, it is a good choice for application in the dairy industry.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Idioma:
En
Revista:
Food Sci Nutr
Ano de publicação:
2024
Tipo de documento:
Article
País de publicação:
EEUU
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ESTADOS UNIDOS
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ESTADOS UNIDOS DA AMERICA
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EUA
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UNITED STATES
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UNITED STATES OF AMERICA
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US
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USA