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Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits
Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties. Additives incorporated in yogurt may be natural or modif...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2023
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10646222/ https://www.ncbi.nlm.nih.gov/pubmed/38024362 http://dx.doi.org/10.3389/fnut.2023.1257439 |
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author | Bankole, Abigael Odunayo Irondi, Emmanuel Anyachukwu Awoyale, Wasiu Ajani, Emmanuel Oladipo |
author_facet | Bankole, Abigael Odunayo Irondi, Emmanuel Anyachukwu Awoyale, Wasiu Ajani, Emmanuel Oladipo |
author_sort | Bankole, Abigael Odunayo |
collection | PubMed |
description | Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties. Additives incorporated in yogurt may be natural or modified. The incorporation of diverse natural additives in yogurt formulation, such as moringa, date palm, grape seeds and argel leaf extracts, cornelian cherry paste, mulberry fruit and leaf powder, lentil flour, different types of fibers, lemongrass and spearmint essential oils, and honey, has been reported. Similarly, modified additives, such as β-glucan, pectin, inulin, sodium alginate, and gelatin, are also added to enhance the physicochemical, textural, sensory, and rheological properties of yogurt. Although additives are traditionally added for their technological impact on the yogurt, studies have shown that they influence the nutritional and nutraceutical properties of yogurt, when added. Hence, yogurts enriched with functional additives, especially natural additives, have been reported to possess an improved nutritional quality and impart several health benefits to consumers. These benefits include reducing the risk of cardiovascular disease, cancer, osteoporosis, oxidative stress, and hyperglycemia. This current review highlights the common types of yogurt, the production process, and the rheological and nutraceutical benefits of incorporating natural and modified additives into yogurt. |
format | Online Article Text |
id | pubmed-10646222 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-106462222023-01-01 Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits Bankole, Abigael Odunayo Irondi, Emmanuel Anyachukwu Awoyale, Wasiu Ajani, Emmanuel Oladipo Front Nutr Nutrition Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties. Additives incorporated in yogurt may be natural or modified. The incorporation of diverse natural additives in yogurt formulation, such as moringa, date palm, grape seeds and argel leaf extracts, cornelian cherry paste, mulberry fruit and leaf powder, lentil flour, different types of fibers, lemongrass and spearmint essential oils, and honey, has been reported. Similarly, modified additives, such as β-glucan, pectin, inulin, sodium alginate, and gelatin, are also added to enhance the physicochemical, textural, sensory, and rheological properties of yogurt. Although additives are traditionally added for their technological impact on the yogurt, studies have shown that they influence the nutritional and nutraceutical properties of yogurt, when added. Hence, yogurts enriched with functional additives, especially natural additives, have been reported to possess an improved nutritional quality and impart several health benefits to consumers. These benefits include reducing the risk of cardiovascular disease, cancer, osteoporosis, oxidative stress, and hyperglycemia. This current review highlights the common types of yogurt, the production process, and the rheological and nutraceutical benefits of incorporating natural and modified additives into yogurt. Frontiers Media S.A. 2023-10-30 /pmc/articles/PMC10646222/ /pubmed/38024362 http://dx.doi.org/10.3389/fnut.2023.1257439 Text en Copyright © 2023 Bankole, Irondi, Awoyale and Ajani. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Bankole, Abigael Odunayo Irondi, Emmanuel Anyachukwu Awoyale, Wasiu Ajani, Emmanuel Oladipo Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits |
title | Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits |
title_full | Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits |
title_fullStr | Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits |
title_full_unstemmed | Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits |
title_short | Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits |
title_sort | application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10646222/ https://www.ncbi.nlm.nih.gov/pubmed/38024362 http://dx.doi.org/10.3389/fnut.2023.1257439 |
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