scholarly journals Fermentative and physicochemical properties of fermented milk supplemented with sea buckthorn (Hippophae eleagnaceae L.)

LWT ◽  
2022 ◽  
Vol 153 ◽  
pp. 112484
Author(s):  
Xiaojia Ge ◽  
Nanyu Tang ◽  
Yixiao Huang ◽  
Xiaohong Chen ◽  
Mingsheng Dong ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Fermented Milk ◽  
Sea Buckthorn

scholarly journals Effect of Arthrospira Microalga Fortification on Physicochemical Properties of Yogurt

2020 ◽  
pp. 531-540
Author(s):  
Wanida Pan-utai ◽  
Jariya Atkonghan ◽  
Tipakorn Onsamark ◽  
Wachiraya Imthalay
Keyword(s):  
Physicochemical Properties ◽  
Nutritional Value ◽  
Ph Value ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Nutritional Composition ◽  
Natural Food ◽  
Food Ingredient ◽  
Fresh Biomass ◽  
Green Microalga

Arthrospira (Spirulina) platensis, a blue-green microalga, is a rich source of organic nutrients. Microalgae are used as food supplements with enhanced nutritional and functional values. Consumption of fermented milk products such as yogurt has recently increased. Both oven-dried and fresh Arthrospira biomass supplemented into yogurt at different concentrations of 0.1, 0.3, and 0.5% (w/v) and 1, 5, and 10% (v/v), respectively improved physicochemical properties. Arthrospira supplemented in yogurt fermentation gave faster decrease in pH value with green color index of finished yogurt. Oven drying is a convenient method; however, fresh biomass gave similar nutritional value with higher C-phycocyanin content. During storage, pH, titratable acidity, and color of yogurt showed negligible variations. Results indicated that Arthrospira increased both nutritional composition and functional properties of yogurt as a natural food ingredient.

scholarly journals Royal jelly improves the physicochemical properties and biological activities of fermented milk with enhanced probiotic viability

LWT ◽  
2022 ◽  
Vol 155 ◽  
pp. 112912
Author(s):  
Ashwak Abdel-moeim Hassan ◽  
Yasser Essam Elenany ◽  
Amr Nassrallah ◽  
Weiwei Cheng ◽  
Ahmed A. Abd El-Maksoud
Keyword(s):  
Physicochemical Properties ◽  
Royal Jelly ◽  
Biological Activities ◽  
Fermented Milk

scholarly journals Influence of fermentation temperature on microbial community composition and physicochemical properties of mabisi, a traditionally fermented milk

LWT ◽  
2021 ◽  
Vol 136 ◽  
pp. 110350 ◽  
Author(s):  
Himoonga Bernard Moonga ◽  
Sijmen E. Schoustra ◽  
Anita R. Linnemann ◽  
Joost van den Heuvel ◽  
John Shindano ◽  
...  
Keyword(s):  
Microbial Community ◽  
Physicochemical Properties ◽  
Community Composition ◽  
Microbial Community Composition ◽  
Fermented Milk ◽  
Fermentation Temperature

scholarly journals Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables

Beverages ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 65
Author(s):  
Egle Zokaityte ◽  
Vita Lele ◽  
Vytaute Starkute ◽  
Paulina Zavistanaviciute ◽  
Modestas Ruzauskas ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Pasteurella Multocida ◽  
Antimicrobial Properties ◽  
Fermented Milk ◽  
Sea Buckthorn ◽  
Resistance Development ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Milk Permeate

Nowadays, taking into consideration the current dynamics of drug resistance development, many researchers are working to develop new antimicrobial compound combinations for the food and beverage industry, which can overcome this problem. The aim of this study was to evaluate the antimicrobial properties of milk permeate fermented with Lactobacillus plantarum LUHS135, Lactobacillus plantarum LUHS122, and Lactobacillus faraginis LUHS206 strains in combination with berry/vegetable (B/V) pomace (gooseberries, chokeberries, cranberries, sea buckthorn, rhubarb) against a variety of pathogenic strains (methicillin-resistant Staphylococcus aureus, Citrobacter freundii, Klebsiella pneumoniae, Salmonella enterica, Bacillus cereus, Pseudomonas aeruginosa, Acinetobacter baumanni, Proteus mirabilis, Enterococcus faecalis, Enterococcus faecium, Streptococcus mutans, Streptococcus epidermis, Staphylococcus haemolyticus, Pasteurella multocida, and Enterobacter cloacae) as a potential antimicrobial combination for beverage preparation. The highest number of the tested pathogenic strains was inhibited by gooseberries, sea buckthorn, and rhubarb combinations with strain LUHS122 fermented beverages (13 pathogens out of 15 tested). Twelve out of 15 tested pathogens were inhibited by gooseberry combinations with LUHS135 and LUHS206 fermented milk permeate. Selected B/V in combination with fermented milk permeate are promising antimicrobial ingredients for beverage preparation, possessing antimicrobial activity almost against all the tested pathogenic strains.

scholarly journals Changes of physicochemical properties, oxidative stability and cellular anti-inflammatory potentials for sea-buckthorn pulp oils during refining

RSC Advances ◽  
2020 ◽  
Vol 10 (60) ◽  
pp. 36678-36685
Author(s):  
Xiaofei Jiang ◽  
Wei Li ◽  
Shengmin Zhou ◽  
Yuanrong Jiang
Keyword(s):  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Refining Process ◽  
Sea Buckthorn ◽  
Anti Inflammatory ◽  
The Impact

The impact of the refining process on physicochemical properties, oxidative stability and cellular anti-inflammatory potentials of sea-buckthorn pulp oil (SBO) was investigated in this study.

scholarly journals Physicochemical Parameters of Probiotic Yoghurt with Bioactive Natural Products from Sea Buckthorn

2013 ◽  
Vol 17 (1) ◽  
pp. 27-38 ◽  
Author(s):  
Anca Tifrea ◽  
Ovidiu Tiţa ◽  
Endre Máthé ◽  
Otto Ketney
Keyword(s):  
Lactic Acid ◽  
Human Body ◽  
Nutritional Quality ◽  
Dairy Products ◽  
Physicochemical Parameters ◽  
Functional Foods ◽  
Fermented Milk ◽  
Sea Buckthorn ◽  
Bioactive Natural Products ◽  
Probiotic Dairy Products

Abstract Probiotic dairy products are part of functional foods, which are made from fermented milk selected from a culture or a concentrate of bacteria that improve the microbial balance in the gut. These products have positive and beneficial influence on health and integrity of the human body. In the present study regarding the fortification with oil and pulp of sea buckthorn, was to obtained product similar to the conventional yoghurt, consistency and texture aimed at reducing heat treatments and stages technology in order to preserve nutritional quality. This research focused on optimizing the technology for obtaining yoghurt and selecting the best options regarding the addition of sea buckthorn pulp or oil, based on the following parameters : acidity, pH and lactic acid. At the same time we aimed to obtain probiotic yoghurt ,to make comparative studies on major parameters and to select the optimal probiotic yoghurt with sea bucktorn that give a good stabilization.

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