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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
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Development of optimized functional clove fortified probiotic yoghurt
Lejaniya Abdul Kalam Saleena1, Adelene Ai-Lian Song2, Yus Aniza Yusof3,4
1Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia.
Journal of Food Science and Technology
|June 24, 2024
Summary
Functional yogurts with aqueous clove extract (ACE) and probiotics show significant antimicrobial effects. Optimal conditions enhance acidity, antibacterial properties, and texture, yielding a 79% desirability score.
Area of Science:
- Food Science
- Microbiology
- Biotechnology
Background:
- Functional foods offer health benefits beyond basic nutrition.
- Probiotic yogurts incorporate beneficial live microorganisms.
- Clove (Syzygium aromaticum) possesses known antimicrobial properties.
Purpose of the Study:
- To optimize the formulation of functional yogurt supplemented with aqueous clove extract (ACE) and probiotics.
- To assess the antimicrobial effects of the optimized functional yogurt against specific bacteria.
- To determine the impact of ACE concentration, fermentation temperature, and culture concentration on yogurt properties.
Main Methods:
- Utilized Box-Behnken design for optimizing ACE concentration (2.5-7.5%), fermentation temperature (32-42°C), and total culture concentration (1.5-4.5%).
- Evaluated responses including pH, titratable acidity, syneresis, water holding capacity, viscosity, springiness, color, lactic acid bacteria viability, and antibacterial activity.
- Employed Fourier transform infrared (FTIR) spectroscopy to analyze the chemical composition of the optimized functional yogurt.
Main Results:
- Increased ACE concentration significantly enhanced titratable acidity, antibacterial effectiveness against *K. pneumoniae* and *P. aeruginosa*, springiness, and color profile.
- Higher fermentation temperatures reduced pH and *Lactobacillus bulgaricus* viability.
- Elevated culture concentration decreased *Streptococcus thermophilus* and *Lactococcus lactis* viability and springiness.
- Optimal conditions (7.5% ACE, 36.6°C, 4.5% culture) achieved a 79% desirability score.
- FTIR analysis identified key functional groups related to hydroxyl, carbonyl, and ether/alcohol vibrations.
Conclusions:
- Functional yogurts supplemented with ACE and probiotics demonstrate significant antimicrobial potential.
- Optimization of formulation parameters is crucial for maximizing desired functional and sensory properties.
- The developed functional yogurt represents a promising approach to enhancing food preservation and health benefits.
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