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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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Autores principales: Bankole, Abigael Odunayo, Irondi, Emmanuel Anyachukwu, Awoyale, Wasiu, Ajani, Emmanuel Oladipo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
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.
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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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