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Probiotic Yoghurts with Sea Buckthorn, Elderberry, and Sloe Fruit Purees

Elderberries, sea buckthorn, and sloe berries are fruits of wild-grown bushes, valued in folk medicine for their health-promoting properties but still rarely applied in food. The aim of the present study was to produce probiotic yoghurts with a 10% addition of sweetened purees prepared from elderber...

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Autores principales: Najgebauer-Lejko, Dorota, Liszka, Katarzyna, Tabaszewska, Małgorzata, Domagała, Jacek
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8074036/
https://www.ncbi.nlm.nih.gov/pubmed/33920663
http://dx.doi.org/10.3390/molecules26082345
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author Najgebauer-Lejko, Dorota
Liszka, Katarzyna
Tabaszewska, Małgorzata
Domagała, Jacek
author_facet Najgebauer-Lejko, Dorota
Liszka, Katarzyna
Tabaszewska, Małgorzata
Domagała, Jacek
author_sort Najgebauer-Lejko, Dorota
collection PubMed
description Elderberries, sea buckthorn, and sloe berries are fruits of wild-grown bushes, valued in folk medicine for their health-promoting properties but still rarely applied in food. The aim of the present study was to produce probiotic yoghurts with a 10% addition of sweetened purees prepared from elderberries (EPY), sea buckthorn (SBPY), and sloe berries (SPY) and to assess their chemical composition, acidity, content of polyphenols and anthocyanins, ferric reducing antioxidant power (FRAP) and antiradical power (ARP), level of starter microbiota, concentration of acetaldehyde and diacetyl, syneresis, instrumentally measured color and texture parameters, and sensory acceptance. The results were compared to those obtained for plain probiotic yoghurt (PPY) and the changes tracked during 1 month of cold storage at 2 week intervals. The addition of elderberry and sloe berries significantly increased the antioxidant capacity of probiotic yoghurts, probably due to a high content of polyphenols, especially anthocyanins. However, anthocyanins were more stable in the EPY when compared to the SPY. All yoghurt treatments were characterized by good sensory quality and viability of starter microorganisms, including probiotic strains during cold storage. Elderberries promoted the evolution of diacetyl in yoghurts during storage and, together with sloe berries, produced increased syneresis and the greatest changes in color profile compared to PPY.
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spelling pubmed-80740362021-04-27 Probiotic Yoghurts with Sea Buckthorn, Elderberry, and Sloe Fruit Purees Najgebauer-Lejko, Dorota Liszka, Katarzyna Tabaszewska, Małgorzata Domagała, Jacek Molecules Article Elderberries, sea buckthorn, and sloe berries are fruits of wild-grown bushes, valued in folk medicine for their health-promoting properties but still rarely applied in food. The aim of the present study was to produce probiotic yoghurts with a 10% addition of sweetened purees prepared from elderberries (EPY), sea buckthorn (SBPY), and sloe berries (SPY) and to assess their chemical composition, acidity, content of polyphenols and anthocyanins, ferric reducing antioxidant power (FRAP) and antiradical power (ARP), level of starter microbiota, concentration of acetaldehyde and diacetyl, syneresis, instrumentally measured color and texture parameters, and sensory acceptance. The results were compared to those obtained for plain probiotic yoghurt (PPY) and the changes tracked during 1 month of cold storage at 2 week intervals. The addition of elderberry and sloe berries significantly increased the antioxidant capacity of probiotic yoghurts, probably due to a high content of polyphenols, especially anthocyanins. However, anthocyanins were more stable in the EPY when compared to the SPY. All yoghurt treatments were characterized by good sensory quality and viability of starter microorganisms, including probiotic strains during cold storage. Elderberries promoted the evolution of diacetyl in yoghurts during storage and, together with sloe berries, produced increased syneresis and the greatest changes in color profile compared to PPY. MDPI 2021-04-17 /pmc/articles/PMC8074036/ /pubmed/33920663 http://dx.doi.org/10.3390/molecules26082345 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Najgebauer-Lejko, Dorota
Liszka, Katarzyna
Tabaszewska, Małgorzata
Domagała, Jacek
Probiotic Yoghurts with Sea Buckthorn, Elderberry, and Sloe Fruit Purees
title Probiotic Yoghurts with Sea Buckthorn, Elderberry, and Sloe Fruit Purees
title_full Probiotic Yoghurts with Sea Buckthorn, Elderberry, and Sloe Fruit Purees
title_fullStr Probiotic Yoghurts with Sea Buckthorn, Elderberry, and Sloe Fruit Purees
title_full_unstemmed Probiotic Yoghurts with Sea Buckthorn, Elderberry, and Sloe Fruit Purees
title_short Probiotic Yoghurts with Sea Buckthorn, Elderberry, and Sloe Fruit Purees
title_sort probiotic yoghurts with sea buckthorn, elderberry, and sloe fruit purees
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8074036/
https://www.ncbi.nlm.nih.gov/pubmed/33920663
http://dx.doi.org/10.3390/molecules26082345
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