Effect of addition of microcapsules produced with Cress Seed Gum and Acacia Senegal Gum containing thymol on the quality and shelf life of functional yogurt during storage in the refrigerator
Document Type : Original research
Authors
Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
Abstract
Yogurt is a popular dairy product among dairy products and is prone to spoilage due to the growth of bacteria and other microorganisms. In this research produced active microcapsules based on thymol containing Acacia senegal gum and cress seed gum (0.1%, 0.25%, and 0.5% w/v) as a natural preservative and in different concentrations were added to the food model (yogurt). The physicochemical, antimicrobial, Viscosity, and sensory properties of the yogurt samples were evaluated during the 60 days of storage in the refrigerator. The results showed that with increasing concentration, thymol, capsule efficiency, and antimicrobial activity of microcapsules against the studied bacteria, including Escherichia coli, Salmonella enteritidis, and Aspergillus niger, increased significantly. However, the produced microcapsules did not have a significant antimicrobial effect on Lactobacillus delbrueckii. The evaluation results showed that at the end of the storage period, samples containing microcapsules in higher thymol concentration received higher scores regarding texture, taste, and overall acceptance. Based on the results obtained from the counting, microbial, syneresis rate, sensory evaluations, and moldiness tests, yogurt samples containing microcapsules based on cress seed gum (0.5%) and thymol (0.5%) had the longest storage time and the highest quality compared to other samples until the end of the storage period. Findings show that the use of 5% cress seed gum as a natural preservative in the structure of thymol-based active microcapsules is recommended for keeping yogurt at refrigerator temperature.
Keywords
Main Subjects
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Badri et al. JFBE 7(2): 15-22,2024
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Protection, 50(3), 193-199. https://doi.org/10.4315/0362-028X-50.3.193
Haji Ghafarloo, M., Jouki, M., & Tabari, M. (2020). Production and characterization of synbiotic Doogh, a yogurt-based Iranian drink by gum arabic, ginger extract and B. bifidum. Journal of food science and technology, 57, 1158-1166. https://doi.org/10.1007/s13197-019-04151-4
Jafarpour H, Zare Tali R, Nasiri S, Khanjani S. (2022). A review of the use of various preservatives in the food industry, First National Congress of Confectionery and Chocolate, Tabriz, https://civilica.com/doc/1459614. [in Persian].
Jalalvand P, Lavasani A. S, Evazzadeh A. (2022). Investigating the physicochemical, microbial and sensory properties of probiotic buttermilk containing watercress gum and Spirulina platensis algae. Journal of Innovation in Food Science and Technology.; 14: 133-146. [in Persian].
Khalifa, M. I., & Zakaria, A. M. (2019). Physiochemical, sensory characteristics and acceptability of a new set yogurt developed from camel and goat milk mixed with buffalo milk. Animal and Veterinary Sciences, 7(3), 172-177.
Khazaei, N., Esmaiili, M., Djomeh, Z. E., Ghasemlou, M., & Jouki, M. (2014). Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum. Carbohydrate polymers, 102, 199-206. https://doi.org/10.1016/j.carbpol.2013.10.062
Khorshidi, M., Heshmati, A., Taheri, M., Karami, M., & Mahjub, R. (2021). Effect of whey protein‐and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt. Food Science & Nutrition, 9(7), 3942-3953. https://doi.org/10.1002/fsn3.2398
Lucey, J. A. (2002). Formation and physical properties of milk protein gels. Journal of dairy science, 85(2), 281-294. https://doi.org/10.3168/jds.S0022-0302(02)74078-2
Mahajan, D., Bhat, Z. F., & Kumar, S. (2015). Pomegranate (Punica granatum) rind extract as a novel preservative in cheese. Food Bioscience, 12, 47-53. https://doi.org/10.1016/j.fbio.2015.07.005
Mehraban Sangatash, M., Azadi, H., & Ehtiati, A. (2023). Evaluation of physicochemical properties of yogurt fortified with inactive baker's yeast. Journal of food science and technology (Iran), 20(137), 210-229.
Mirza Alizadeh, A., Mohseni, M., Zamani, A. A., & Barani Bonab, H. (2014). Chemical and Microbial Quality of Pasteurized Yoghurt in Zanjan Province in 2012 to 2014. Journal of Food Microbiology, 1(2), 1-7. [in Persian]
Niu, F., Pan, W., Su, Y., & Yang, Y. (2016). Physical and antimicrobial properties of thyme oil emulsions stabilized by ovalbumin and gum arabic. Food Chemistry, 212, 138-145. https://doi.org/10.1016/j.foodchem.2016.05.172
Okonogi, S., & Riangjanapatee, P. (2015). Physicochemical characterization of lycopene-loaded nanostructured lipid carrier formulations for topical administration. International journal of pharmaceutics, 478(2), 726-735. https://doi.org/10.1016/j.ijpharm.2014.12.002
Prajapati, V. D., Maheriya, P. M., Jani, G. K., Patil, P. D., & Patel, B. N. (2014). Lepidium sativum Linn.: A current addition to the family of mucilage and its applications. International journal of biological macromolecules, 65, 72-80. https://doi.org/10.1016/j.ijbiomac.2014.01.008
Salama, H. H., El-Sayed, H. S., Kholif, A. M., & Edris, A. E. (2022). Essential oils nanoemulsion for the flavoring of functional stirred yogurt: Manufacturing, physicochemical, microbiological, and sensorial investigation. Journal of the Saudi Society of Agricultural Sciences, 21(6), 372-382. https://doi.org/10.1016/j.jssas.2021.10.001
Shafiei, Y. (2018). Probiotic and synbiotic yogurt production using free or alginate/resistant starch microencapsulated Lactobacillus plantarum. In A. M. Grumezescu & A. M. Holban (Eds.), Role of materials science in food bioengineering (pp. 301–328). Academic Press https://doi.org/10.1016/B978-0-12-811448-3.00009-7
Shi, Z., Chen, H., He, J., Zhang, W., & Lin, H. (2024). The addition of resveratrol-loaded emulsions to yogurts: physicochemical characterization, in Vitro bioaccessibility and NMR-based nutritional profiles. Foods, 13(3), 426. https://doi.org/10.3390/foods13030426
Shirvani, M., & Ansari, S. (2020). Yogurt fortification with walnut leaf extract and investigation of its physicochemical and sensory properties. Journal of Innovation in Food Science and Technology, 12(4), 1–17. [in Persian]
Amatayakul, T., Sherkat, F., & Shah, N. P. (2006). Syneresis in set yogurt as affected by EPS starter cultures and levels of solids. International Journal of dairy technology, 59(3), 216-221. https://doi.org/10.1111/j.1471-0307.2006.00264.x
Amini Bidokhti, A., Mortazavi, S.A. and Kochaki, A. (2012). Effect of Thyme Powder, Extract and Essential Oil on Aspergillus Niger Mold and Geotrichum Candidum Yeast in Yogurt and Increasing Its Shelf Life. Twentieth National Congress of Food Science and Industry. https://civilica.com/doc/148481. [in Persian].
AOAC. (2012). Official Methods of Analysis. Vol. 1, no. 965.17, Ch. 4. AOAC
Behnia, A., Karazhiyan, H., Niazmand, R., & Mohammadi Nafchi, A. R. (2014). Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt. Research and Innovation in Food Science and Technology, 3(3), 255-266. https://doi.org/10.22101/JRIFST.2014.10.23.335
Buehler, A. J., Martin, N. H., Boor, K. J., & Wiedmann, M. (2018). Evaluation of biopreservatives in Greek yogurt to inhibit yeast and mold spoilage and development of a yogurt spoilage predictive model. Journal of dairy science, 101(12), 10759-10774. https://doi.org/10.3168/jds.2018-15082
Castillo, M., Lucey, J. A., Wang, T., & Payne, F. A. (2006). Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels. International Dairy Journal, 16(2), 153-163. https://doi.org/10.1016/j.idairyj.2005.02.004
Chen, L., & Subirade, M. (2006). Alginate–whey protein granular microspheres as oral delivery vehicles for bioactive compounds. Biomaterials, 27(26), 4646-4654. https://doi.org/10.1016/j.biomaterials.2006.04.037
Chikami, B. N., Casadei, E., Coppen, J. J. W., Abdel Nour, H. O., & Cesareo, D. (1997). A Review of Production, Markets and Quality Control of Gum Arabic in Africa. FAO. Technical Cooperation Programme. TCP/RAF/4557, Rome.
Choudhury, N., Meghwal, M., & Das, K. (2021). Microencapsulation: An overview on concepts, methods, properties and applications in foods. Food Frontiers, 2(4), 426-442. https://doi.org/10.1002/fft2.94
Civille, G. V., & Oftedal, K. N. (2012). Sensory evaluation techniques—Make “good for you” taste “good”. Physiology & behavior, 107(4), 598-605. https://doi.org/10.1016/j.physbeh.2012.04.015
Dash, K. K., Fayaz, U., Dar, A. H., Shams, R., Manzoor, S., Sundarsingh, A., Deka, P., & Khan, S. A. (2022). A comprehensive review on heat treatments and related impact on the quality and microbial safety of milk and milk-based products. Food Chemistry Advances, 1, 100041. https://doi.org/10.1016/j.focha.2022.100041
Eghdaie Amiri S. Alami M., Rezaei, R. (2010). Influence of Fleawort Seed Hydrocolloid on Physicochemical and Sensory Characteristics of Low fat Yoghurt. Iranian Food Science and Technology Research Journal, 6 (3), 201-209. https://doi.org/10.22067/ifstrj.v6i3.9103. [in Persian]
El-Abbadi, N. H., Dao, M. C., & Meydani, S. N. (2014). Yogurt: role in healthy and active aging. The American journal of clinical nutrition, 99(5), 1263S-1270S. https://doi.org/10.3945/ajcn.113.073957
Escobar, A., Perez, M., Romanelli, G., & Blustein, G. (2020). Thymol bioactivity: A review focusing on practical applications. Arabian Journal of Chemistry, 13(12), 9243-9269. https://doi.org/10.1016/j.arabjc.2020.11.009
Green, M. D., & Ibe, S. N. (1987). Yeasts as primary contaminants in yogurts produced commercially in Lagos, Nigeria. Journal of Food
Badri et al. JFBE 7(2): 15-22,2024
22
Protection, 50(3), 193-199. https://doi.org/10.4315/0362-028X-50.3.193
Haji Ghafarloo, M., Jouki, M., & Tabari, M. (2020). Production and characterization of synbiotic Doogh, a yogurt-based Iranian drink by gum arabic, ginger extract and B. bifidum. Journal of food science and technology, 57, 1158-1166. https://doi.org/10.1007/s13197-019-04151-4
Jafarpour H, Zare Tali R, Nasiri S, Khanjani S. (2022). A review of the use of various preservatives in the food industry, First National Congress of Confectionery and Chocolate, Tabriz, https://civilica.com/doc/1459614. [in Persian].
Jalalvand P, Lavasani A. S, Evazzadeh A. (2022). Investigating the physicochemical, microbial and sensory properties of probiotic buttermilk containing watercress gum and Spirulina platensis algae. Journal of Innovation in Food Science and Technology.; 14: 133-146. [in Persian].
Khalifa, M. I., & Zakaria, A. M. (2019). Physiochemical, sensory characteristics and acceptability of a new set yogurt developed from camel and goat milk mixed with buffalo milk. Animal and Veterinary Sciences, 7(3), 172-177.
Khazaei, N., Esmaiili, M., Djomeh, Z. E., Ghasemlou, M., & Jouki, M. (2014). Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum. Carbohydrate polymers, 102, 199-206. https://doi.org/10.1016/j.carbpol.2013.10.062
Khorshidi, M., Heshmati, A., Taheri, M., Karami, M., & Mahjub, R. (2021). Effect of whey protein‐and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt. Food Science & Nutrition, 9(7), 3942-3953. https://doi.org/10.1002/fsn3.2398
Lucey, J. A. (2002). Formation and physical properties of milk protein gels. Journal of dairy science, 85(2), 281-294. https://doi.org/10.3168/jds.S0022-0302(02)74078-2
Mahajan, D., Bhat, Z. F., & Kumar, S. (2015). Pomegranate (Punica granatum) rind extract as a novel preservative in cheese. Food Bioscience, 12, 47-53. https://doi.org/10.1016/j.fbio.2015.07.005
Mehraban Sangatash, M., Azadi, H., & Ehtiati, A. (2023). Evaluation of physicochemical properties of yogurt fortified with inactive baker's yeast. Journal of food science and technology (Iran), 20(137), 210-229.
Mirza Alizadeh, A., Mohseni, M., Zamani, A. A., & Barani Bonab, H. (2014). Chemical and Microbial Quality of Pasteurized Yoghurt in Zanjan Province in 2012 to 2014. Journal of Food Microbiology, 1(2), 1-7. [in Persian]
Niu, F., Pan, W., Su, Y., & Yang, Y. (2016). Physical and antimicrobial properties of thyme oil emulsions stabilized by ovalbumin and gum arabic. Food Chemistry, 212, 138-145. https://doi.org/10.1016/j.foodchem.2016.05.172
Okonogi, S., & Riangjanapatee, P. (2015). Physicochemical characterization of lycopene-loaded nanostructured lipid carrier formulations for topical administration. International journal of pharmaceutics, 478(2), 726-735. https://doi.org/10.1016/j.ijpharm.2014.12.002
Prajapati, V. D., Maheriya, P. M., Jani, G. K., Patil, P. D., & Patel, B. N. (2014). Lepidium sativum Linn.: A current addition to the family of mucilage and its applications. International journal of biological macromolecules, 65, 72-80. https://doi.org/10.1016/j.ijbiomac.2014.01.008
Salama, H. H., El-Sayed, H. S., Kholif, A. M., & Edris, A. E. (2022). Essential oils nanoemulsion for the flavoring of functional stirred yogurt: Manufacturing, physicochemical, microbiological, and sensorial investigation. Journal of the Saudi Society of Agricultural Sciences, 21(6), 372-382. https://doi.org/10.1016/j.jssas.2021.10.001
Shafiei, Y. (2018). Probiotic and synbiotic yogurt production using free or alginate/resistant starch microencapsulated Lactobacillus plantarum. In A. M. Grumezescu & A. M. Holban (Eds.), Role of materials science in food bioengineering (pp. 301–328). Academic Press https://doi.org/10.1016/B978-0-12-811448-3.00009-7
Shi, Z., Chen, H., He, J., Zhang, W., & Lin, H. (2024). The addition of resveratrol-loaded emulsions to yogurts: physicochemical characterization, in Vitro bioaccessibility and NMR-based nutritional profiles. Foods, 13(3), 426. https://doi.org/10.3390/foods13030426
Shirvani, M., & Ansari, S. (2020). Yogurt fortification with walnut leaf extract and investigation of its physicochemical and sensory properties. Journal of Innovation in Food Science and Technology, 12(4), 1–17. [in Persian]
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