Effect of the ethanolic extract and essential oil of Ferulago angulata (Schlecht.) Boiss. on protein, physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time
Background The use of functional food, such as probiotic products, is important due to their health benefits against various diseases. Phenolic and aromatic compounds originating from medical plants can contribute to the growth of probiotic bacteria. Methods The ethanolic extract (0.2% and 0.4%) and...
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| creator | Keshavarzi, Mahshid Sharifan, Anousheh Yasini Ardakani, Seyed Ali |
| description | Background
The use of functional food, such as probiotic products, is important due to their health benefits against various diseases. Phenolic and aromatic compounds originating from medical plants can contribute to the growth of probiotic bacteria.
Methods
The ethanolic extract (0.2% and 0.4%) and essential oil (0.01% and 0.03%) of Ferulago angulata (FAEE and FAEO, respectively) were added to probiotic yogurt (Lactobacillus acidophilus and Bifidobacterium bifidum bacteria) to investigate their effects on the survival of probiotic bacteria during storage time (21 days) and assess its physicochemical, protein, and organoleptic properties.
Results
Upon increasing the concentration of FAEE and FAEO, the value of total phenol content, acidity, viscosity, and water absorption of yogurt treatments increased, and the pH, syneresis, and solubility of treatments showed a decreasing trend (p |
| doi_str_mv | 10.1002/fsn3.1984 |
| format | Article |
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The use of functional food, such as probiotic products, is important due to their health benefits against various diseases. Phenolic and aromatic compounds originating from medical plants can contribute to the growth of probiotic bacteria.
Methods
The ethanolic extract (0.2% and 0.4%) and essential oil (0.01% and 0.03%) of Ferulago angulata (FAEE and FAEO, respectively) were added to probiotic yogurt (Lactobacillus acidophilus and Bifidobacterium bifidum bacteria) to investigate their effects on the survival of probiotic bacteria during storage time (21 days) and assess its physicochemical, protein, and organoleptic properties.
Results
Upon increasing the concentration of FAEE and FAEO, the value of total phenol content, acidity, viscosity, and water absorption of yogurt treatments increased, and the pH, syneresis, and solubility of treatments showed a decreasing trend (p < .05). Also, adding 0.01% FAEO and 0.2% FAEE improved the organoleptic properties of yogurt (p < .05) compared to the control treatment. The survivability of the investigated probiotic bacteria demonstrated a decreased trend during storage in all treatments, but at the end of the study, the number of both probiotic bacteria in all treatments was significantly higher than that of the control samples.
Conclusion
Based on the results of protein, physicochemical, microbial, and sensory tests of herbal probiotic yogurts, the addition of 0.03% essential oil is the best way to realize the goals of the research.
In this report, the effect of Ferulago angulata plant on probiotic yogurt was investigated to observe its results on physicochemical, sensory, and microbial characteristics, the results of which were consistent with the results of some other articles.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.1984</identifier><identifier>PMID: 33473284</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>Acidity ; Aromatic compounds ; Bacteria ; Dairy products ; E coli ; Essential oils ; Ferulago angulata ; Ferulago angulate ; Food production ; Food products ; Functional foods ; Functional foods & nutraceuticals ; Health insurance ; herbal yogurt ; Microorganisms ; Milk ; Oils & fats ; Organoleptic properties ; Original Research ; Phenolic compounds ; Phenols ; physicochemical characteristics ; Probiotics ; Proteins ; Sensory properties ; Survivability ; survival of probiotics ; Syneresis ; Water absorption ; Water treatment ; Yogurt ; yogurt protein</subject><ispartof>Food Science & Nutrition, 2021-01, Vol.9 (1), p.197-208</ispartof><rights>2020 The Authors. published by Wiley Periodicals LLC</rights><rights>2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.</rights><rights>COPYRIGHT 2020 John Wiley & Sons, Inc.</rights><rights>2021. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5384-ce44566cb720689adf1483a42bc03a9d7b1b005777a564cfa7d30f2436b97763</citedby><cites>FETCH-LOGICAL-c5384-ce44566cb720689adf1483a42bc03a9d7b1b005777a564cfa7d30f2436b97763</cites><orcidid>0000-0002-5142-8096</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802543/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802543/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,1417,11562,27924,27925,45574,45575,46052,46476,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33473284$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Keshavarzi, Mahshid</creatorcontrib><creatorcontrib>Sharifan, Anousheh</creatorcontrib><creatorcontrib>Yasini Ardakani, Seyed Ali</creatorcontrib><title>Effect of the ethanolic extract and essential oil of Ferulago angulata (Schlecht.) Boiss. on protein, physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time</title><title>Food Science & Nutrition</title><addtitle>Food Sci Nutr</addtitle><description>Background
The use of functional food, such as probiotic products, is important due to their health benefits against various diseases. Phenolic and aromatic compounds originating from medical plants can contribute to the growth of probiotic bacteria.
Methods
The ethanolic extract (0.2% and 0.4%) and essential oil (0.01% and 0.03%) of Ferulago angulata (FAEE and FAEO, respectively) were added to probiotic yogurt (Lactobacillus acidophilus and Bifidobacterium bifidum bacteria) to investigate their effects on the survival of probiotic bacteria during storage time (21 days) and assess its physicochemical, protein, and organoleptic properties.
Results
Upon increasing the concentration of FAEE and FAEO, the value of total phenol content, acidity, viscosity, and water absorption of yogurt treatments increased, and the pH, syneresis, and solubility of treatments showed a decreasing trend (p < .05). Also, adding 0.01% FAEO and 0.2% FAEE improved the organoleptic properties of yogurt (p < .05) compared to the control treatment. The survivability of the investigated probiotic bacteria demonstrated a decreased trend during storage in all treatments, but at the end of the study, the number of both probiotic bacteria in all treatments was significantly higher than that of the control samples.
Conclusion
Based on the results of protein, physicochemical, microbial, and sensory tests of herbal probiotic yogurts, the addition of 0.03% essential oil is the best way to realize the goals of the research.
In this report, the effect of Ferulago angulata plant on probiotic yogurt was investigated to observe its results on physicochemical, sensory, and microbial characteristics, the results of which were consistent with the results of some other articles.</description><subject>Acidity</subject><subject>Aromatic compounds</subject><subject>Bacteria</subject><subject>Dairy products</subject><subject>E coli</subject><subject>Essential oils</subject><subject>Ferulago angulata</subject><subject>Ferulago angulate</subject><subject>Food production</subject><subject>Food products</subject><subject>Functional foods</subject><subject>Functional foods & nutraceuticals</subject><subject>Health insurance</subject><subject>herbal yogurt</subject><subject>Microorganisms</subject><subject>Milk</subject><subject>Oils & fats</subject><subject>Organoleptic properties</subject><subject>Original Research</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>physicochemical characteristics</subject><subject>Probiotics</subject><subject>Proteins</subject><subject>Sensory properties</subject><subject>Survivability</subject><subject>survival of probiotics</subject><subject>Syneresis</subject><subject>Water absorption</subject><subject>Water treatment</subject><subject>Yogurt</subject><subject>yogurt protein</subject><issn>2048-7177</issn><issn>2048-7177</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>WIN</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp9kkFvFCEUgCdGY5vag3_AkHhpk90tA8zAXExq01WTRg_tnTAMzNCwsAKj7g_s_yp0a1NNdDgMw_vme8B7VfW2hqsaQnSmo8OrumPkRXWIIGFLWlP68tn8oDqO8RbmpyN1i9Dr6gBjQjFi5LC6u9RayQS8BmlSQKVJOG-NBOpXCiIHhBuAilG5ZIQF3tiCrlWYrRh9jo55kgQ4uZaTVXJKq1Pw0ZsYV8A7sA0-KeMWYDvtopFeTmpjpLALkIXRh93iwZ_Xgu-LX06iZFXBxGRkLLm2JeTzF9j5cQ4JDHMwbgQx-SBGBZLZqDfVKy1sVMeP76PqZn15c_F5efXt05eL86ulbDAjS6kIadpW9hTBlnVi0DVhWBDUS4hFN9C-7iFsKKWiaYnUgg4YakRw23eUtvio-rDXbud-owaZLyUIy7fBbETYcS8M_zPizMRH_4NTBlFDcBacPAqC_z6rmPjGRKmsFU75OXJEaEdJrlmd0fd_obd-Di6fjmNIuq6llKH_UdnVMkRqXFyrPTUKq7hx2pfa5jGUcnintMnr5xQy3LAOlX2e7n_IdYkxKP10xhry0nW8dB0vXZfZd88v5Yn83WMZONsDP3OW3b9NfH39FT8o7wEnfuPs</recordid><startdate>202101</startdate><enddate>202101</enddate><creator>Keshavarzi, Mahshid</creator><creator>Sharifan, Anousheh</creator><creator>Yasini Ardakani, Seyed Ali</creator><general>John Wiley & Sons, Inc</general><general>John Wiley and Sons Inc</general><scope>24P</scope><scope>WIN</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>IAO</scope><scope>3V.</scope><scope>7RV</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-5142-8096</orcidid></search><sort><creationdate>202101</creationdate><title>Effect of the ethanolic extract and essential oil of Ferulago angulata (Schlecht.) Boiss. on protein, physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time</title><author>Keshavarzi, Mahshid ; Sharifan, Anousheh ; Yasini Ardakani, Seyed Ali</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5384-ce44566cb720689adf1483a42bc03a9d7b1b005777a564cfa7d30f2436b97763</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Acidity</topic><topic>Aromatic compounds</topic><topic>Bacteria</topic><topic>Dairy products</topic><topic>E coli</topic><topic>Essential oils</topic><topic>Ferulago angulata</topic><topic>Ferulago angulate</topic><topic>Food production</topic><topic>Food products</topic><topic>Functional foods</topic><topic>Functional foods & nutraceuticals</topic><topic>Health insurance</topic><topic>herbal yogurt</topic><topic>Microorganisms</topic><topic>Milk</topic><topic>Oils & fats</topic><topic>Organoleptic properties</topic><topic>Original Research</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>physicochemical characteristics</topic><topic>Probiotics</topic><topic>Proteins</topic><topic>Sensory properties</topic><topic>Survivability</topic><topic>survival of probiotics</topic><topic>Syneresis</topic><topic>Water absorption</topic><topic>Water treatment</topic><topic>Yogurt</topic><topic>yogurt protein</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Keshavarzi, Mahshid</creatorcontrib><creatorcontrib>Sharifan, Anousheh</creatorcontrib><creatorcontrib>Yasini Ardakani, Seyed Ali</creatorcontrib><collection>Wiley Online Library (Open Access Collection)</collection><collection>Wiley Online Library (Open Access Collection)</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale Academic OneFile</collection><collection>ProQuest Central (Corporate)</collection><collection>Nursing & Allied Health Database</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Food Science & Nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Keshavarzi, Mahshid</au><au>Sharifan, Anousheh</au><au>Yasini Ardakani, Seyed Ali</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of the ethanolic extract and essential oil of Ferulago angulata (Schlecht.) Boiss. on protein, physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time</atitle><jtitle>Food Science & Nutrition</jtitle><addtitle>Food Sci Nutr</addtitle><date>2021-01</date><risdate>2021</risdate><volume>9</volume><issue>1</issue><spage>197</spage><epage>208</epage><pages>197-208</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract>Background
The use of functional food, such as probiotic products, is important due to their health benefits against various diseases. Phenolic and aromatic compounds originating from medical plants can contribute to the growth of probiotic bacteria.
Methods
The ethanolic extract (0.2% and 0.4%) and essential oil (0.01% and 0.03%) of Ferulago angulata (FAEE and FAEO, respectively) were added to probiotic yogurt (Lactobacillus acidophilus and Bifidobacterium bifidum bacteria) to investigate their effects on the survival of probiotic bacteria during storage time (21 days) and assess its physicochemical, protein, and organoleptic properties.
Results
Upon increasing the concentration of FAEE and FAEO, the value of total phenol content, acidity, viscosity, and water absorption of yogurt treatments increased, and the pH, syneresis, and solubility of treatments showed a decreasing trend (p < .05). Also, adding 0.01% FAEO and 0.2% FAEE improved the organoleptic properties of yogurt (p < .05) compared to the control treatment. The survivability of the investigated probiotic bacteria demonstrated a decreased trend during storage in all treatments, but at the end of the study, the number of both probiotic bacteria in all treatments was significantly higher than that of the control samples.
Conclusion
Based on the results of protein, physicochemical, microbial, and sensory tests of herbal probiotic yogurts, the addition of 0.03% essential oil is the best way to realize the goals of the research.
In this report, the effect of Ferulago angulata plant on probiotic yogurt was investigated to observe its results on physicochemical, sensory, and microbial characteristics, the results of which were consistent with the results of some other articles.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>33473284</pmid><doi>10.1002/fsn3.1984</doi><tpages>0</tpages><orcidid>https://orcid.org/0000-0002-5142-8096</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Wiley Journals; EZB-FREE-00999 freely available EZB journals; Wiley Online Library (Open Access Collection); PubMed Central |
| subjects | Acidity Aromatic compounds Bacteria Dairy products E coli Essential oils Ferulago angulata Ferulago angulate Food production Food products Functional foods Functional foods & nutraceuticals Health insurance herbal yogurt Microorganisms Milk Oils & fats Organoleptic properties Original Research Phenolic compounds Phenols physicochemical characteristics Probiotics Proteins Sensory properties Survivability survival of probiotics Syneresis Water absorption Water treatment Yogurt yogurt protein |
| title | Effect of the ethanolic extract and essential oil of Ferulago angulata (Schlecht.) Boiss. on protein, physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time |
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