The Effect of Pineapple Addition at Different Rates to Sheep Yoghurt on Antioxidant Activity, 5-Hydroxymethylfurfural (HMF) Content, and ABT-2 Probiotic Culture Growth

Yıl 2022, Cilt: 15 Sayı: Special Issue I - 4th International Conference on Advanced Engineering Technologies, 84 - 97, 23.12.2022

Murat Emre Terzioğlu , Neslihan Yıldız Küçük , İhsan Bakırcı

https://doi.org/10.18185/erzifbed.1199636

Cited By: 3

Öz

In the present study, the effect of adding pineapple at different rates to sheep yoghurt produced using ABT-2 culture on antioxidant activity, total phenolic compound amount, and 5-hydroxymethylfurfural (HMF) content was investigated. In addition, the effect of pineapple addition at different rates and storage periods on physicochemical analyses (total solids, fat, protein, ash, viscosity, pH, and titratable acidity values), growth of ABT-2 probiotic cultures (Streptococcus salivarius subsp. thermophilus, Bifidobacterium sp., Lactobacillus acidophilus), and sensory evaluation in the experimental sheep yoghurt samples were examined. It was determined that the addition of pineapple to sheep yoghurt samples produced with ABT-2 probiotic culture had a very significant effect (p<0.01) on all physicochemical analyses, antioxidant activity, total phenolic compound amount, HMF content, microbiological analyses, and sensory evaluation. It was determined that the storage period had a very significant effect (p<0.01) on viscosity, titratable acidity, pH value, microbiological analyses, appearance, and overall acceptability. It was found that the antioxidant activity and the total amount of phenolic compounds increased with the addition of fruit to the yoghurt samples. On the other hand, it was determined that HMF, which is a toxic component, increased with the addition of fruit. As a result of the research, it was revealed that by adding pineapple at different rates to yoghurt, the growth of ABT-2 probiotic cultures was supported and the functionality increased.

Anahtar Kelimeler

sheep yoghurt, ABT-2 probiotic culture, pineapple, antioxidant activity, HMF content

Koyun Yoğurduna Farklı Oranlarda Ananas İlavesinin Antioksidan Aktivite, 5-Hidroksimetilfurfural (HMF) İçeriği ve ABT-2 Probiyotik Kültür Gelişimi Üzerine Etkisi

Öz

Mevcut araştırmada ABT-2 kültür kullanılarak üretilen koyun yoğurtlarına farklı oranlarda ananas ilavesinin antioksidan aktivite, toplam fenolik bileşik miktarı ve 5-hidroksimetilfurfural (HMF) içeriği üzerine etkisi araştırılmıştır. Ayrıca farklı oranlarda ananas ilavesinin ve depolama periyodunun deneme koyun yoğurdu örneklerinde fizikokimyasal analizler (toplam kurumadde, yağ, protein, kül, viskozite, pH ve titrasyon asitliği değerleri), ABT-2 probiyotik kültürlerin (Streptococcus salivarius subsp. thermophilus, Bifidobacterium sp., Lactobacillus acidophilus) gelişimi ve duyusal değerlendirme üzerine etkisi incelenmiştir. ABT-2 probiyotik kültürle üretilen koyun yoğurdu örneklerinde ananas ilavesinin tüm fizikokimyasal analizler, antioksidan aktivite, toplam fenolik bileşik miktarı, HMF içeriği, mikrobiyolojik analizler ve duyusal değerlendirme üzerine istatistiksel olarak çok önemli (p<0.01) etkiye sahip olduğu saptanmıştır. Depolama periyodunun ise viskozite, titrasyon asitliği, pH değeri, mikrobiyolojik analizler, görünüş ve genel kabul edilebilirlik üzerine istatistiksel olarak çok önemli (p<0.01) etkiye sahip olduğu saptanmıştır. Yoğurt örneklerine meyve ilavesiyle antioksidan aktivite ve toplam fenolik bileşik miktarının arttığı tespit edilmiştir. Diğer taraftan toksik bir bileşen olan HMF’nin de meyve ilavesiyle arttığı belirlenmiştir. Araştırma sonucunda yoğurda farklı oranlarda ananas ilavesiyle ABT-2 probiyotik kültürlerin gelişiminin desteklendiği ve fonksiyonelliğin arttığı ortaya konulmuştur.

Anahtar Kelimeler

koyun yoğurdu, ABT-2 probiyotik kültür, ananas, antioksidan aktivite, HMF içeriği

Kaynakça

• [1] O’connell, J. E., Fox, P. F. (2001). Significance and applications of phenolic compounds in the production and quality of milk and dairy products: A review. International Dairy Journal, 11(3), 103-120.
• [2] Polidori, P., Vincenzetti, S. (2013). Use of donkey milk in children with cow’s milk protein allergy. Foods, 2(2), 151-159.
• [3] Gahruie, H. H., Eskandari, M. H., Mesbahi, G., Hanifpour, M. A. (2015). Scientific and technical aspects of yogurt fortification: A review. Food Science and Human Wellness, 4(1), 1-8.
• [4] Erkaya, T., Şengül, M. (2012). A Comparative study on some quality properties and mineral contents of yoghurts produced from different type of milks. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 18(2), 323-329.
• [5] Balthazar, C. F., Pimentel, T. C., Ferrão, L. L., Almada, C. N., Santillo, A., Albenzio, M., Mollakhalili, N., Mortazavian, A. M., Nascimento, J. S., Silva, M. C., Freitas, M. Q., Sant’ Ana, A. S., Granato, D., Cruz, A. G. (2017). Sheep milk: Physicochemical characteristics and relevance for functional food development. Comprehensive Reviews in Food Science and Food Safety, 16(2), 247-262.
• [6] Watkins, P. J., Jaborek, J. R., Teng, F., Day, L., Castada, H. Z., Baringer, S., Wick, M. (2021). Branched chain fatty acids in the flavour of sheep and goat milk and meat: A review. Small Ruminant Research, 200, 106398.
• [7] Recio, I., De La Fuente, M. A., Juárez, M., Ramos, M. (2009). Bioactive components in sheep milk. Bioactive Components in Milk and Dairy Products, 83-104.
• [8] De Barros, R. F., Torres, F. R., Silva, P. H. F. D., Stringheta, P. C., Pereira, J. P. F., Paula, J. C. J. D., Cutrim, C. S., Cortez, M. A. S. (2020). Lutein as a functional ingredient in sheep milk yogurt: development, characterization and extraction recovery. Food Science and Technology, 40(2), 683-690.
• [9] Çakmakçı, S., Türkoğlu, H., Çağlar, A. (1997). Meyve çeşidi ve muhafaza süresinin meyveli yoğurtların bazı kalite kriterleri üzerine etkisi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 28(3), 390-404.
• [10] Zhou, X., Chai, L., Wu, Q., Wang, Y., Li, S., Chen, J. (2021). Anti-diabetic properties of bioactive components from fish and milk. Journal of Functional Foods, 85, 104669.
• [11] Ihemeje, A., Nwachukwu, C. N., Ekwe, C. C. (2015). Production and quality evaluation of flavoured yoghurts using carrot, pineapple, and spiced yoghurts using ginger and pepper fruit. African Journal of Food Science, 9(3), 163-169.
• [12] Cho, Y. H., Hong, S. M., Kim, C. H. (2013). Isolation and characterization of lactic acid bacteria from Kimchi, Korean traditional fermented food to apply into fermented dairy products. Korean Journal for Food Science of Animal Resources, 33(1), 75-82.
• [13] Ünver, İ. H. (2014). Developing probiotic yogurt using Saccharomyces boulardii and various prebiotics investigation of their effects on yogurts. Master Thesis, İstanbul Technical University, İstanbul.
• [14] Nestle, M. (2013). Food politics: In Food Politics. How the Food Industry Influences Nutrition and Health, Berkeley, University of California Press.
• [15] Meybodi, N. M., Mortazavian, A. M., Arab, M., Nematollahi, A. (2020). Probiotic viability in yoghurt: A review of influential factors. International Dairy Journal, 109, 104793.
• [16] Perna, A., Simonetti, A., Grassi, G., Gambacorta, E. (2018). Effect of αS1-casein genotype on phenolic compounds and antioxidant activity in goat milk yogurt fortified with Rhus coriaria leaf powder. Journal of Dairy Science, 101(9), 7691-7701.
• [17] Khan, I. T., Nadeem, M., Imran, M., Ullah, R., Ajmal, M., Jaspal, M. H. (2019). Antioxidant properties of milk and dairy products: A comprehensive review of the current knowledge. Lipids in Health and Disease, 18(1), 1-13.
• [18] van den Oever, S. P., Mayer, H. K. (2021). Analytical assessment of the intensity of heat treatment of milk and dairy products. International Dairy Journal, 121, 105097.
• [19] Li, M., Shen, M., Lu, J., Yang, J., Huang, Y., Liu, L., Huang, Y., Liu, L., Fan, H., Xie, J. Xie, M. (2022). Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies. Food Research International, 151, 110839.
• [20] Kavaz, A. (2012). Determination of organic acid contents, aroma profile and other quality characteristics of probiotic yoghurts produced with the combinations of different prebiotics. PhD thesis, Atatürk University, Erzurum, Turkey.
• [21] Arslaner, A., Salık, M. A., Bakırcı, İ. (2021). The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt. Journal of Food Science and Technology, 58(1), 223-233.
• [22] Urgu, M., Saatli, T. E., Türk, A., Koca N. (2017). Determination of hydroxymethylfurfural content of heat-treated milk (pasteurized, UHT and lactose-hydrolised UHT milk). Akademik Gıda, 15(3), 249-255.
• [23] Anonim, (2006). Yoğurt Standardı, TS-1330. Türk Standartları Enstitüsü, 11 s., Ankara.
• [24] Tripaldi, C., Palocci, G., Di Giovanni, S., Marri, N., Boselli, C., Giangolini, G., Amatiste, S. (2018). Microbiological and chemical characteristics of pasta filata type cheese from raw ewe milk, using thermophilic and mesophilic starters. Journal of Food Safety and Food Quality, 69:105-130.
• [25] Tami, S. H., Aly, E., Darwish, A. A., Mohamed, E. S. (2022). Buffalo stirred yoghurt fortified with grape seed extract: new insights into its functional properties. Food Bioscience, 47, 101752.
• [26] Diep, T. T., Yoo, M. J. Y., Rush, E. (2022). Effect of tamarillo fortification and fermentation process on physicochemical properties and nutrient and volatiles content of yoghurt. Foods, 11(1), 79.
• [27] Ahmed, I. A. M., Alqah, H. A. S., Saleh, A., Al-Juhaimi, F. Y., Babiker, E. E., Ghafoor, K., Hassan, A. B., Osman, M. A., Fickak, A. (2021). Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract. LWT, 137, 110389.
• [28] Abdel-Hamid, M., Romeih, E., Huang, Z., Enomoto, T., Huang, L., Li, L. (2020). Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract. Food chemistry, 303, 125400.
• [29] Ferreira, E. A., Siqueira, H. E., Boas, E. V. V., Hermes, V. S., Rios, A. D. O. (2016). Bioactive compounds and antioxidant activity of pineapple fruit of different cultivars. Revista Brasileira de Fruticultura, 38(3), 1-7.
• [30] Shalabi, O. M. (2022). Antioxidant, antibacterial, and antitumor activities of goat's stirred yoghurt fortified with carob molasses. Annals of Agricultural Sciences, 67(1), 119-126.
• [31] Chávez-Servín, J. L., Andrade-Montemayor, H. M., Vázquez, C. V., Barreyro, A. A., García-Gasca, T., Martínez, R. A. F., Ramírez, A. M. O., de la Torre-Carbot, K. (2018). Effects of feeding system, heat treatment and season on phenolic compounds and antioxidant capacity in goat milk, whey and cheese. Small Ruminant Research, 160, 54-58.
• [32] Cui, Y., Shi, X., Tang, Y., Xie, Y., Du, Z. (2020). The effects of heat treatment and fermentation processes on the formation of furfurals in milk-based dairy products using a QuEChERS technique followed by gas chromatography coupled with triple quadrupole mass spectrometry. Food Chemistry, 313, 125930.
• [33] Hou, Y., Zhang, X., Liu, X., Wu, Q., Hou, J., Su, P., Guo, Q. (2022). Comparison of the effects of 5-Hydroxymethylfurfural in milk powder matrix and standard water on oxidative stress system of Zebrafish. Foods, 11(12), 1814.
• [34] Bakırcı, I., Kavaz, A. (2008). An investigation of some properties of banana yogurts made with commercial ABT‐2 starter culture during storage. International Journal of Dairy Technology, 61(3), 270-276.
• [35] Akubor, P. I. (2016). Quality evaluation and storage properties of yoghurt supplemented with pineapple juice. International Journal Science and Knowledge, 5(1), 23-31.
• [36] Gangwar, R., Hai, H., Sharma, N., Kumar, P. (2016). Development and quality evaluation of yoghurt fortified with pineapple, apple and sweet lemon juice (fruit yoghurt). International Journal of Engineering Research, 5(3), 621-629.
• [37] Al-Dhabi, N. A., Valan Arasu, M., Vijayaraghavan, P., Esmail, G. A., Duraipandiyan, V., Kim, Y. O., Kim, H., Kim, H. J. (2020). Probiotic and antioxidant potential of Lactobacillus reuteri LR12 and Lactobacillus lactis LL10 isolated from pineapple puree and quality analysis of pineapple-flavored goat milk yoghurt during storage. Microorganisms, 8(10), 1461.
• [38] Khatoon, N., Ali, S., Liu, N., Muzammil, H. S. (2021). Preparation and quality assessment of fruit yoghurt with persimmon (Diospyros kaki). Proceedings of the Pakistan Academy of Sciences: B. Life and Environmental Sciences, 58(1), 111-128.