Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams: a technological perspective

Current Opinion in Food Science

Volumn 19, Issue , 2018, Pages 1-7

  Granato, Daniel ^a   Santos, Jânio S ^a   Salem, Renata DS ^a   Mortazavian, Amir M ^b   Rocha, Ramon S ^c   Cruz, Adriano G ^c  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^b SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85037330680     PISSN: 22147993     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cofs.2017.11.013     Document Type: Review

References (36)

1. Granato, D., Nunes, D.S., Barba, F.J., An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: a proposal. Trends Food Sci Technol 62 (2017), 13–22.
2. Reis, F.S., Martins, A., Vasconcelos, M.H., Morales, P., Ferreira, I.C.F.R., Functional foods based on extracts or compounds derived from mushrooms. Trends Food Sci Technol 66 (2017), 48–62.
3. Caleja, C., Barros, L., Antonio, A.L., Carocho, M., Oliveira, M.B.P., Ferreira, I.C., Fortification of yogurts with different antioxidant preservatives: a comparative study between natural and synthetic additives. Food Chem 210 (2016), 262–268 Interesting example on the use of different antioxidants in dairy foods.
4. Ramos, L.R., Santos, J.S., Daguer, H., Valese, A.C., Cruz, A.G., Granato, D., Analytical optimization of a phenolic-rich herbal extract and supplementation in fermented milk containing sweet potato pulp. Food Chem 221 (2017), 950–958.
5. Karnopp, A., Oliveira, K.G., Andrade, E.F., Postingher, B.M., Granato, D., Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives. Food Chem 233 (2017), 401–411.
6. Moreira, T.C., da Silva, A.T., Fagundes, C., Ferreira, S.M.R., Cândido, L.M.B., Passos, M., Krüger, C.C.H., Elaboration of yogurt with reduced level of lactose added of carob (Ceratonia siliqua L.). LWT – Food Sci Technol 76 (2017), 326–329.
7. Ozturkoglu-Budak, S., Akal, C., Yetisemiyen, A., Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt. J. Dairy Sci 99 (2016), 8511–8523.
8. Marinho, M.T., Zielinsk, A.A.F., Demiate, I.M., Bersot, L.D.S., Granato, D., Nogueira, A., Ripened semihard cheese covered with lard and dehydrated rosemary (Rosmarinus officinalis L.) leaves: processing, characterization, and quality traits. J Food Sci 80 (2015), S2045–S2054.
9. O'Sullivan, A.M., O'Grady, M.N., O'Callaghan, Y.C., Smyth, T.J., Kerry, J.P., Seaweed extracts as potential functional ingredients in yogurt. Innov Food Sci Emerg Technol 37 (2017), 293–299.
10. Balthazar, C.F., Silva, H.L.A., Celeguini, R.M.S., Santos, R., Pastore, G.M.P., Conte-Junior, C.A., Freitas, M.Q., Nogueira, L.C., Silva, M.C., Cruz, A.G., Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream. J Dairy Sci 98 (2015), 4266–4272.
11. Bakrm, S.A., Salihin, B.A., Effects of inclusion of Allium sativum and Cinnamomum verum in milk on the growth and activity of lactic acid bacteria during yogurt fermentation. Amer-Euras. J Agric Environ Sci 13 (2013), 1448–1457.
12. Kamble, K.D., Kokate, P.S., Production and keeping quality of yogurt from buffalo and cow milk-a traditional milk product of high health value. Ind J Trad Knowl 14 (2015), 279–284.
13. Mikkelsen, P., World Yogurt Market report. Available from: http://pmfood.dk/upl/9747/DINMarch5backpage.pdf.
14. Statistica, Per capita consumption of yogurt worldwide in 2012, by selected countries. Available from: https://www.statista.com/statistics/279596/global-yogurt-consumption-per-capita-by-country/.
15. Helal, A., Tagliazucchi, D., Impact of in-vitro gastro-pancreatic digestion on polyphenols and cinnamaldehyde bioaccessibility and antioxidant activity in stirred cinnamon-fortified yogurt. LWT – Food Sci Technol 89 (2018), 164–170 Paper dealing with the addition of a phenolic-rich extract on yogurt and its effects on in vitro digestion simulation.
16. Park, J., Hwang, J., Yoon, J., Kim, H., Jhoo, J., Kim, G., Antioxidant effect of Greek-style fermented milk added with herb extracts. Paper presented at the International Scientific Conference on Probiotics and Prebiotics, 2016, 111.
17. Shori, A.B., Baba, A.S., Survival of Bifidobacterium bifidum in cow- and camel-milk yogurts enriched with Cinnamomum verum and Allium sativum. J Assoc Arab Univ Bas Appl Sci 18 (2011), 7–11.
18. Illupapalayam, V.V., Smith, S.C., Gamlath, S., Consumer acceptability and antioxidant potential of probiotic-yogurt with spices. LWT Food Sci Technol 55 (2014), 255–262 Paper dealing with the antioxidant effects and sensory profile of yogurts added with spices rich in phenolic acids and flavonoids.
19. Asli, M.Y., Khorshidian, N., Mortazavian, A.M., Hosseini, H., A review on the impact of herbal extracts and essential oils on viability of probiotics in fermented milks. Curr Nut Food Sci 13 (2017), 6–15 Review on the use of herbal preparations on the viability of a widely consumed functional food: probiotic yogurt.
20. Zoidou, E., Magiatis, P., Melliou, E., Constantinou, M., Haroutounian, S., Skaltsounis, A.L., Oleuropein as a bioactive constituent added in milk and yogurt. Food Chem 158 (2014), 319–324.
21. Chaikham, P., Stability of probiotics encapsulated with Thai herbal extracts in fruit juices and yoghurt during refrigerated storage. Food Biosci 12 (2015), 61–66.
22. Michael, M., Phebus, R.K., Schmidt, K.A., Plant extract enhances the viability of Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in probiotic nonfat yogurt. Food Sci Nut 3 (2015), 48–55 This paper is an example on the use of a plant extract on the viability of beneficial bacteria in yogurt, a dairy food widely consumed in all continents.
23. Nuraeni, E., Arief, I.I., Soenarno, M.S., Characteristics of probiotic koumiss from goat milk with addition of Roselle extract (Hibiscus sabdariffa Linn). J Indon Trop Anim Agric 39 (2014), 117–125.
24. Liu, D., Effect of Fuzhuan brick-tea addition on the quality and antioxidant activity of skimmed set-type yoghurt. Int J Dairy Technol, 2017 [in press] Authors show it is possible to manufacture a yogurt added with aqueous extract of a herb rich in phenolics. The herb did not affect the acceptance but increased the reducing properties of the yogurt.
25. Guo, X., Xie, Z., Wang, G., Zou, Q., Tang, R., Effect on nutritional, sensory, textural and microbiological properties of low-fat yoghurt supplemented with Jerusalem artichoke powder. Int J Dairy Technol, 2017 [in press].
26. PM Food and Dairy Consulting, World Cheese Market Report 2000–2020., 2014 7 p.
27. Milkpoint, As grandes oportunidades do mercado de queijos no Brasil. Available from: https://www.milkpoint.com.br/industria/radar-tecnico/mercado/as-grandes-oportunidades-do-mercado-de-queijos-no-brasil-93301n.aspx.
28. Mahajan, D., Bhat, Z.F., Kumar, S., Pine needles (Cedrus deodara (Roxb.) Loud.) extract as a novel preservative in cheese. Food Pack Shelf Life 7 (2016), 20–25.
29. Lee, N.K., Jeewanthi, R.K.C., Park, E.H., Paik, H.D., Physicochemical and antioxidant properties of Cheddar-type cheese fortified with Inula britannica extract. J Dairy Sci 99 (2016), 83–88.
30. Marcial, G.E., Gerez, C.L., de Kairuz, M.N., Araoz, V.C., Schuff, C., de Valdez, G.F., Influence of oregano essential oil on traditional Argentinean cheese elaboration: effect on lactic starter cultures. Rev Argent Microbiol 48 (2016), 229–235.
31. Shan, B., Cai, Y.Z., Brooks, J.D., Corke, H., Potential application of spice and herb extracts as natural preservatives in cheese. J Med Food 14 (2001), 284–290.
32. Gouvea, F.S., Rosenthal, A., Ferreira, E.H.R., Plant extract and essential oils added as antimicrobials to cheeses: a review. Ciên Rural 47 (2017), 1–9.
33. Chandan, R.C., Kilara, A., Shah, N.P., Dairy Processing & Quality Assurance. 2008, Wiley Blackwell 586 p.
34. Sanguigni, V., Manco, M., Sorge, R., Gnessi, L., Francomano, D., Natural antioxidant ice cream acutely reduces oxidative stress and improves vascular function and physical performance in healthy individuals. Nutrition 33 (2017), 225–233.
35. Gabbi, D.K., Bajwa, A.U., Goraya, R.K., Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale). Int J Dairy Technol 70 (2017), 1–8.
36. Bandyopadhyay, B., Chakraborty, R., Raychaudhuri, U., Antioxidant activity of natural plant sources in dairy dessert (Sandesh) under thermal treatment. LWT – Food Sci Technol 41 (2008), 816–825.