Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Rosemary Aqueous Extract
2.2. Determination of Total Phenolic Content
2.3. Determination of Antioxidant Activity
2.4. Minerals Analysis
2.5. Determination of Amino Acid Content
2.6. Determination of Fatty Acid Composition
2.7. High-Performance Liquid Chromatography (HPLC) Analysis of Phenolic Compounds of Extracts
2.8. Preparation of Symbiotic Yoghurt
2.9. Chemical Analysis
2.10. Microbiological Analysis
2.11. Sensory Evaluation of Symbiotic Yoghurt
2.12. Statistical Analysis
3. Results and Discussion
3.1. Effect of Extraction Temperature on the Phenolic Content and Antioxidant Activity of Rosemary Extract
3.2. Characterization of the Rosemary Aqueous Extract Extracted at 60 °C
3.3. Characterization of the Yoghurt Fortified with Rosemary Aqueous Extract
3.4. Sensory Evaluation of Yoghurt Fortified with Rosemary Aqueous Extract
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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(a) Phenolic Compounds | Conc.(mg/100 g) 1 |
---|---|
Gallic acid | 4.31 ± 0.480 |
Catechol | 1474.25 ± 5.833 |
P-Hydroxy benzoic acid | 309.65 ± 1.661 |
Caffeine | 235.66 ± 2.361 |
Vanillic acid | 64.38 ± 1.103 |
Caffeic acid | ND 2 |
Syringic acid | 13.00 ± 0.636 |
Vanillin | 9.38 ± 0.791 |
p- Coumaric acid | 3.18 ± 0.643 |
Ferulic acid | 4.91 ± 0.127 |
Rutin | 54.25 ± 0.579 |
Ellagic acid | 42.49 ± 0.360 |
Benzoic acid | ND 2 |
O-Coumaric acid | 232.31 ± 1.124 |
Salicylic acid | 271.54 ± 1.025 |
Cinnamic acid | 14.26 ± 0.678 |
(b)Minerals | Conc.(mg/100 g) 1 |
Macro-elements | |
Sodium (Na) | 92.31 ± 0.577 |
Potassium (K) | 2035.51 ±3.89 |
Calcium (Ca) | 1246.35 ± 4.49 |
Phosphorus (P) | 477.29 ± 5.51 |
Magnesium (Mg) | 45.95 ± 1.05 |
Micro-elements | |
Iron (Fe) | 45.36 ± 1.09 |
Copper (Cu) | 0.59 ± 0.05 |
Manganese (Mn) | 4.59 ± 0.88 |
Zinc (Zn) | 7.42 ± 0.98 |
(c)Amino acids | Conc.(mg/100 g) 1 |
Essential Amino Acids (EAAs) | |
Histidine | 4.19 ±0.43 |
Isoleucine | 2.92 ± 0.29 |
Leucine | 5.82 ± 0.53 |
Lysine | 5.79 ± 0.12 |
Methionine | 1.81 ± 0.09 |
Phenylalanine | 11.61 ± 0.36 |
Threonine | 2.62 ± 0.09 |
Tyrosine | 4.92 ± 0.32 |
Valine | 4.82 ± 0.29 |
Non-essential Amino Acids (NEAAs) | |
Alanine | 5.88± 0.63 |
Arginine | 4.04 ± 0.11 |
(d)Fatty acids | Conc.(mg/100 g) 1 |
Myristic acid (C14:0) | 3.48 ± 0.36 |
Palmitic acid (C16:0) | 15.36 ± 0.91 |
Palmitolic (C16:1) | 3.79 ± 0.38 |
Stearic acid (C18:0) | 4.36 ± 0.44 |
Oleic acid (C18:1) | 41.67 ± 1.12 |
Linoleic acid (C18:2) | 7.57 ± 0.85 |
Linolenic acid (C18:3) | 18.87 ± 1.09 |
Arachidic acid (C20:0) | 0.84 ± 0.07 |
Gondoic acid (C20:1) | 4.48 ± 0.54 |
Behenic acid (C22:0) | 0.84 ± 0.09 |
SFA 3 | 24.65 ± 0.27 |
USFA 4 | 75.54 ± 1.08 |
USFA 4/AFA 3 | 3.23 ± 0.98 |
Treatment | Storage (Days) | Control | T1 | T2 | T3 | T4 |
---|---|---|---|---|---|---|
Moisture (%) | 0 | 89.42 ± 0.07 d | 88.55 ± 0.07 cd | 87.67 ± 0.07 bc | 86.83 ± 0.07 ab | 85.52 ± 0.07 a |
7 | 89.13 ± 0.07 d | 88.24 ± 0.07 cd | 87.48 ± 0.07 cd | 86.63 ± 0.07 ab | 85.26 ± 0.07 a | |
14 | 88.27 ± 0.07 d | 87.85 ± 0.07 cd | 86.77 ± 0.07 cd | 85.80 ± 0.07 ab | 84.72 ± 0.07 a | |
Fat (%) | 0 | 6.49 ± 0.07 d | 6.54 ± 0.07 cd | 6.60 ± 0.07 bc | 6.70 ± 0.07 ab | 6.77 ± 0.07 a |
7 | 6.52 ± 0.07 d | 6.56 ± 0.07 cd | 6.65 ± 0.07 cd | 6.73 ± 0.07 ab | 6.79 ± 0.07 a | |
14 | 6.53 ± 0.07 d | 6.57 ± 0.07 cd | 6.67 ± 0.07 cd | 6.75 ± 0.07 ab | 6.82 ± 0.07 a | |
Protein (%) | 0 | 4.35 ± 0.03 d | 4.41 ± 0.03 cd | 4.45 ± 0.03 bc | 4.51 ± 0.03 ab | 4.57 ± 0.03 a |
7 | 4.37 ± 0.03 d | 4.42 ± 0.03 cd | 4.48 ± 0.03 bc | 4.53 ± 0.03 ab | 4.59 ± 0.03 a | |
14 | 4.39 ± 0.03 d | 4.44 ± 0.03 cd | 4.50 ± 0.03 bc | 4.56 ± 0.03 ab | 4.61 ± 0.03 a | |
Ash (%) | 0 | 0.60 ± 0.04 d | 0.64 ± 0.04 cd | 0.69 ± 0.04 bc | 0.73 ± 0.04 ab | 0.79 ± 0.04 a |
7 | 0.62 ± 0.04 d | 0.65 ± 0.04 cd | 0.71 ± 0.04 bc | 0.75 ± 0.04 ab | 0.81 ± 0.04 a | |
14 | 0.63 ± 0.04 d | 0.67 ± 0.04 cd | 0.72 ± 0.04 bc | 0.77 ± 0.04 ab | 0.82 ± 0.04 a | |
pH value | 0 | 4.62 ± 0.02 a | 4.63 ± 0.02 a | 4.65 ± 0.02 a | 4.70 ± 0.02 a | 4.75 ± 0.02 a |
7 | 4.58 ± 0.02 a | 4.60 ± 0.02 a | 4.62 ± 0.02 a | 4.66 ± 0.02 a | 4.70 ± 0.02 a | |
14 | 4.56 ± 0.02 a | 4.59 ± 0.02 a | 4.60 ± 0.02 a | 4.62 ± 0.02 a | 4.68 ± 0.02 a | |
Titration Acidity | 0 | 0.9 ± 0.01 a | 0.89 ± 0.01 a | 0.86 ± 0.01 a | 0.81 ± 0.01 a | 0.75 ± 0.01 a |
7 | 0.92 ± 0.01 a | 0.91 ± 0.01 a | 0.9 ± 0.01 a | 0.86 ± 0.01 a | 0.81 ± 0.01 a | |
14 | 0.94 ± 0.01 a | 0.92 ± 0.01 a | 0.91 ± 0.01 a | 0.89 ± 0.01 a | 0.83 ± 0.01 a |
Sample | Microbial Content Bacterial Species | Bacterial Count over the Storage Period (Day) | ||
---|---|---|---|---|
0 Day | 7 Day | 14 Day | ||
Control | Total count bacteria | 6.18 ± 0.06 a,x | 7.12 ± 0.02 b,x | 8.16 ± 0.19 c,x |
Coliform | - | 2.39 ± 0.07 a,x | 3.96 ± 0.16 b,x | |
S. aureus | - | 3.07 ± 0.07 b,x | 3.43 ± 0.01 a,x | |
Lipolytic bacteria | - | 2.04 ± 0.01 a,x | 3.43 ± 0.01 b,x | |
Proteolytic bacteria | - | 2.14 ± 0.03 a,x | 3.33 ± 0.03 b,x | |
Yeasts and molds | - | 1.69 ± 0.03 a,x | 2.32 ± 0.04 b,x | |
L. bulgaricus | 6.40 ± 0.01 b,x | 5.90 ± 0.03 b,x | 5.44 ± 0.02 a,x | |
S.thermophilus | 6.12 ± 0.02 b,x | 6.12 ± 0.02 b,x | 5.24 ± 0.02 a,x | |
B. longum | 8.90 ± 0.02 b,x | 8.71 ± 0.02 b,x | 8.18 ± 0.03 a,x | |
T1 | Total count bacteria | 6.18 ± 0.06 a,x | 6.55 ± 0.04 b,y | 6.69 ± 0.06 b,y |
Coliform | - | 2.26 ± 0.01 a,y | 2.56 ± 0.05 b,y | |
S. aureus | - | 1.34 ± 0.05 a,y | 1.95 ± 0.04 b,y | |
Lipolytic bacteria | - | 2.04 ± 0.01 a,x | 2.21 ± 0.01 a,y | |
Proteolytic bacteria | - | 1.48 ± 0.01 a,y | 1.91 ± 0.06 b,y | |
Yeasts and molds … | - | 1.07 ± 0.02 a,y | 1.32 ± 0.02 b,y | |
L. bulgaricus | 6.14 ± 0.02 c,x | 5.84 ± 0.04 b,y | 5.35 ± 0.02 a,y | |
S. thermophilus | 6.04 ± 0.03 c,x | 5.60 ± 0.01 b,y | 5.22 ± 0.02 a,y | |
B. longum | 8.93 ± 0.01 c,x | 8.46 ± 0.01 b,y | 7.98 ± 0.03 a,y | |
T2 | Total count bacteria | 6.18 ± 0.05 a,x | 6.47 ± 0.03 b,y | 6.61 ± 0.01 c,y |
Coliform | - | 2.23 ± 0.09 a,y | 2.54 ± 0.02 b,y | |
S. Aureus | - | 1.24 ± 0.04 a | 2.27 ± 0.02 b,z | |
Lipolytic bacteria | - | 2.04 ± 0.02 a | 1.69 ± 0.04 b,z | |
Proteolytic bacteria | - | 1.32 ± 0.04 a | 1.94 ± 0.03 b,y | |
Yeasts and molds … | - | 1.03 ± 0.02 a | 1.31 ± 0.01 b,y | |
L. bulgaricus | 6.13 ± 0.02 c,x | 5.76 ± 0.03 b | 5.31 ± 0.02 a,y | |
S. thermophilus | 6.04 ± 0.03 c,x | 5.58 ± 0.01 b | 5.12 ± 0.02 a,z | |
B. longum | 8.91 ± 0.02 c,x | 8.36 ± 0.03 b | 7.83 ± 0.02 a,y,z | |
T3 | Total count bacteria | 6.18 ± 0.05 a,x | 6.43 ± 0.02 a,y | 6.58 ± 0.03 a,y |
Coliform | - | 2.13 ± 0.02 a,z | 2.52 ± 0.03 a,y | |
S. Aureus | - | 1.24 ± 0.04 a | 2.23 ± 0.01 b,z | |
Lipolytic bacteria | - | 2.05 ± 0.02 a | 1.62 ± 0.03 b,z | |
Proteolytic bacteria | - | 1.36 ± 0.04 a | 1.94 ± 0.04 b,y | |
Yeasts and molds … | - | 1.01 ± 0.02 a | 1.33 ± 0.02 b,y | |
L. bulgaricus | 6.12 ± 0.01 c,x | 5.71 ± 0.03 b | 5.31 ± 0.02 a,y | |
S. thermophilus | 6.03 ± 0.03 c,x | 5.57 ± 0.01 b | 5.11 ± 0.02 a,z | |
B. longum | 8.86 ± 0.01 c,x | 8.32 ± 0.01 b | 7.74 ± 0.01 a,z | |
T4 | Total count bacteria | 6.18 ± 0.045 a,x | 6.33 ± 0.03 a,z | 6.43 ± 0.02 a,z |
Coliform | - | 2.21 ± 0.01 a,y | 2.48 ± 0.04 b,z | |
S. Aureus | - | 1.17 ± 0.04 a | 2.21 ± 0.01 b.z | |
Lipolytic bacteria | - | 2.01 ± 0.03 a | 1.60 ± 0.02 b,z | |
Proteolytic bacteria | - | 1.26 ± 0.04 a | 1.84 ± 0.01 b,z | |
Yeasts and molds … | - | 1.00 ± 0.07 a | 1.30 ± 0.03 b,y | |
L. bulgaricus | 6.12 ± 0.01 c,x | 5.71 ± 0.03 b | 5.31 ± 0.02 a,y | |
S. thermophilus | 6.04 ± 0.03 c,x | 5.53 ± 0.06 b | 5.04 ± 0.03 a,z | |
B. longum | 8.90 ± 0.01 c,x | 8.29 ± 0.02 b | 7.62 ± 0.02 a,z |
Properties | Storage (Day) | Control | T1 | T2 | T3 | T4 |
---|---|---|---|---|---|---|
Flavor (40) | 0 | 36 | 35 | 35 | 34 | 34 |
7 | 34 | 33 | 32 | 32 | 31 | |
14 | 33 | 31 | 30 | 29 | 29 | |
Average | 34.3 ± 1.527 a | 33 ± 2.08 a | 32.3 ± 2.517 a | 31.6 ± 2.516 b | 31.3 ± 2.516 b | |
Texture (40) | 0 | 36 | 35 | 35 | 34 | 34 |
7 | 33 | 32 | 31 | 31 | 30 | |
14 | 32 | 30 | 30 | 30 | 29 | |
Average | 33.6 ± 2.081 a | 32.3 ± 2.516 a | 32 ± 2.645 a | 31.6 ± 2.081 b | 31 ± 2.645 b | |
Color (10) | 0 | 7 | 6 | 5 | 4 | 4 |
7 | 6 | 4 | 3 | 2 | 1 | |
14 | 6 | 3 | 2 | 2 | 1 | |
Average | 6.3 ± 0.577 a | 4.3 ± 1.527 a | 3.3 ± 1.527 b | 2.6 ± 1.15 b | 2 ± 1.73 c | |
Appearance (10) | 0 | 6 | 5 | 5 | 4 | 4 |
7 | 5 | 3 | 2 | 2 | 1 | |
14 | 3 | 2 | 1 | 1 | 1 | |
Average | 4.6 ± 1.527 a | 3.3 ± 1.527 a | 2.6 ± 2.081 b | 2.3 ± 1.527 b | 2 ± 1.732 c |
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Ali, H.I.; Dey, M.; Alzubaidi, A.K.; Alneamah, S.J.A.; Altemimi, A.B.; Pratap-Singh, A. Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes. Foods 2021, 10, 2393. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102393
Ali HI, Dey M, Alzubaidi AK, Alneamah SJA, Altemimi AB, Pratap-Singh A. Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes. Foods. 2021; 10(10):2393. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102393
Chicago/Turabian StyleAli, Haider I., Mithun Dey, Azalldeen Kazal Alzubaidi, Sadiq Jaafir Aziz Alneamah, Ammar B. Altemimi, and Anubhav Pratap-Singh. 2021. "Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes" Foods 10, no. 10: 2393. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102393