Research and Innovation in Food Science and Technology

Microbiological, Biochemical, and Organoleptic Properties of Probiotic Dairy Desserts Made from Camel Milk and Echinophora platyloba Extract Nanoemolsiun

Document Type : Original Paper

Authors

Department of Food Science and Engineering, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran

Abstract

This study aimed to produce Lactobacillus Plantarum bacteria and the Echinophora platyloba extract nanoemulsions by sodium alginate to enrich dairy dessert based on camel milk. For this, the amount of 0.6, 1.25, and 2.5% Echinophora platyloba extract was added to dessert. Extract nanoemulsion, dairy desserts physicochemical, microbial, and overall acceptance was tested. The viability of probiotic bacteria was performed on 1, 11, and 21 days in three replications. The results showed the formation of fine and uniform particles. The nanoemulsion of the extract caused more preservation of phenolic compounds and thus increased their antioxidants. The diffusion result shows that Escherichia coli and Candida albicans were the most resistant and sensitive microorganisms, respectively. The nanoemulsion of the extract showed the MIC and MBC on Escherichia coli, Candida albicans, and Aspergillus niger. However, no statistically significant difference was observed between the MIC of the free and nanoemulsion extract on Staphylococcus aureus. Dairy desserts test showed an increase in acidity, ash and overall acceptance, a decrease in pH and moisture with an increase in the concentration of the fine-grained extract, and the storage time.  The used extract had no significant effect on the amount of fat and protein in the treatments. The microbial test showed that bacteria did not grow against the microencapsulated extract. An increase in the viability of probiotic bacteria in dairy desserts was also reported. Therefore, dessert milk based on camel milk can be introduced as a beneficial probiotic product.

Keywords

Main Subjects

© 2022, Research Institute of Food Science and Technology. All rights reserved.

This is an open-access article distributed under the terms and conditions of the Creative Commons Attribution 4.0 International (CC-BY 4.0). To view a copy of this license, visit (https://creativecommons.org/licenses/by/4.0/).

Abdeen, E.-S. M., El-Neshawy, A., Soryal, K., & Taha, S. N. (2014). A comparative study on growth and activity of bifidobacteria cultivated on whole camel and cow's milk as affected by inulin addition. Zagazig Journal of Agricultural Research, 41(6).
Abdolmaleki, F. (2016). Chemical Analysis and Characteristics of Black Tea Produced in North of Iran. Journal of Food Biosciences and Technology, 06(1), 23-32. https://jfbt.srbiau.ac.ir/article_8393_d55fbc9801ef1aa80ad1ff498c07a0e6.pdf
Abdolmaleki, F., Assadi, M. M., Ezzatpanah, H., & Honarvar, M. (2014). Impact of fruit processing methods on DNA extraction from transgenic frozen banana products. European Food Research and Technology, 239(3), 509-517. https://doi.org/10.1007/s00217-014-2246-4
Alla, S. (2021). Development of technology for fermented sour milk desserts enriched with bifidobacteria and biologically active substances. Colloquium-journal, 15(102), 62-64. https://doi.org/10.24412/2520-6990-2021-15102-62-64
Almeida Neta, M. C., Rocha de Queiroga, A. P., Almeida, R. L. J., Caetano Soares, A., Marinho Gonçalves, J., Soares Fernandes, S., . . . Rolim Florentino, E. (2018). Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features. Nutrients, 10(9). https://doi.org/10.3390/nu10091214
Avijgan, M., Hafizi, M., Saadat, M., & Nilforoushzadeh, M. A. (2022). Antifungal effect of echinophora platyloba' s extract against candida albicans [Research Article]. Iranian Journal of Pharmaceutical Research 5(4), 285-289. https://doi.org/10.22037/ijpr.2010.691
Bagamboula, C. F., Uyttendaele, M., & Debevere, J. (2003). Antimicrobial effect of spices and herbs on Shigella sonnei and Shigella flexneri. J Food Prot, 66(4), 668-673. https://doi.org/10.4315/0362-028x-66.4.668
Behzadnia, A., Moosavi-Nasab, M., & Tiwari, B. K. (2019). Stimulation of biosurfactant production by Lactobacillus plantarum using ultrasound. Ultrasonics Sonochemistry, 59, 104724. https://doi.org/10.1016/j.ultsonch.2019.104724
Cenobio-Galindo, A. d. J., Ocampo-López, J., Reyes-Munguía, A., Carrillo-Inungaray, M. L., Cawood, M., Medina-Pérez, G., . . . Campos-Montiel, R. G. (2019). Influence of Bioactive Compounds Incorporated in a Nanoemulsion as Coating on Avocado Fruits (Persea americana) during Postharvest Storage: Antioxidant Activity, Physicochemical Changes and Structural Evaluation. Antioxidants, 8(10), 500. https://doi.org/10.3390/antiox8100500
Cinar, A., Altuntas, S., & Altuntas, V. (2021). The addition of royal jelly to dairy probiotic dessert produced with predictive microbiology: Influence on physicochemical, rheological, microbial and sensorial properties. LWT, 146, 111444. https://doi.org/10.1016/j.lwt.2021.111444
Dezyani, M., Shahdadi, F., & Ezzati, R. (2020). Effect of Different Concentrations of Inulin and Whey on the Qualitative and Rheological Properties of Aloe vera Doogh Containing Microencapsulated probiotic bacteria. Journal of food science and technology(Iran), 17(103), 15-31. http://dx.doi.org/10.52547/fsct.17.103.15 (in Persian)
Edadi Ebrahimi, F., & Javadi, A. (2018). Antimicrobial Activity of Echinophora platyloba Aqueous Extract on Gas-Producing Fungi in Doogh. Journal of Food Biosciences and Technology, 8(2), 61-68.
El-Sayed, S. M., & El-Sayed, H. S. (2021). Antimicrobial nanoemulsion formulation based on thyme (Thymus vulgaris) essential oil for UF labneh preservation. Journal of Materials Research and Technology, 10, 1029-1041. https://doi.org/10.1016/j.jmrt.2020.12.073
El Hamdaoui, A., Msanda, F., Boubaker, H., Leach, D., Bombarda, I., Vanloot, P., . . . El Mousadik, A. (2018). Essential oil composition, antioxidant and antibacterial activities of wild and cultivated Lavandula mairei Humbert. Biochemical Systematics and Ecology, 76, 1-7. https://doi.org/10.1016/j.bse.2017.11.004
FAO/WHO. (2002). Guidelines for the evaluation of probiotics in food. Report of a joint FAO/WHO working group on drafting guidelines for the evaluation of probiotics in food.
Fathimoghaddam, E., Shakerian, A., Sharafati Chaleshtori, R., & Rahimi, E. (2020). Chemical Composition and Antioxidant Properties and Antimicrobial Effects of Satureja bachtiarica Bunge and Echinophora platyloba DC. Essential Oils Against Listeria monocytogenes. Journal of Medicinal plants and By-product, 9(Special), 47-58. https://doi.org/10.22092/jmpb.2020.121750
Ghavam, M., Afzali, A., Manconi, M., Bacchetta, G., & Manca, M. L. (2021). Variability in chemical composition and antimicrobial activity of essential oil of Rosa × damascena Herrm. from mountainous regions of Iran. Chemical and Biological Technologies in Agriculture, 8(1), 22. https://doi.org/10.1186/s40538-021-00219-6
Guerrero, A., Ferrero, S., Barahona, M., Boito, B., Lisbinski, E., Maggi, F., & Sañudo, C. (2020). Effects of active edible coating based on thyme and garlic essential oils on lamb meat shelf life after long-term frozen storage. Journal of the Science of Food and Agriculture, 100(2), 656-664. https://doi.org/10.1002/jsfa.10061
Guimarães, J. T., Balthazar, C. F., Silva, R., Rocha, R. S., Graça, J. S., Esmerino, E. A., . . . Cruz, A. G. (2020). Impact of probiotics and prebiotics on food texture. Current Opinion in Food Science, 33, 38-44. https://doi.org/10.1016/j.cofs.2019.12.002
Han, J. H. (2014). Chapter 9 - Edible Films and Coatings: A Review. In J. H. Han (Ed.), Innovations in Food Packaging (Second Edition) (pp. 213-255). Academic Press. https://doi.org/10.1016/B978-0-12-394601-0.00009-6
Hanafi, F. N. A., Kamaruding, N. A., & Shaharuddin, S. (2022). Influence of coconut residue dietary fiber on physicochemical, probiotic (Lactobacillus plantarum ATCC 8014) survivability and sensory attributes of probiotic ice cream. LWT, 154, 112725. https://doi.org/10.1016/j.lwt.2021.112725
Hashemiravan, M., Soofyani, Z. Y., & Pourahmad, R. (2015). Chemical Changes in the Quality of Beverage Based on Probiotic Fermented Mixture of Malt Extract and Red Fruit Juices. International Journal of Review in Life Sciences, 5(2), 51-57. https://scienztech.org/index.php/ijrls/article/view/1013
Hosseini, S. V., Shahhosseini, G., Jamali, A., & Ziyaei, K. (2020). Assessment of oil-in-water nanoemulsion based on sunflower oil on the quality of rainbow trout during refrigerated storage. Journal of Fisheries, 73(3), 483-496. https://doi.org/10.22059/jfisheries.2020.312056.1205 (in Persian)
Irani, M., Homayouni Tabrizi, M., & Ardalan, T. (2021). Evaluation of in vitro antibacterial and antioxidant activity of nanoemulsions synthesized by artemisia aucheri boiss essential oil [Research]. Studies in Medical Sciences, 32(2), 134-143. http://umj.umsu.ac.ir/article-1-5322-en.html (in Persian)
Iranian National Standardization Organization [ISIRI]. (2012). Milk and milk products-Milk-based desserts-Specification and Test method (ISIRI No. 14681, 1st Edition). https://standard.isiri.gov.ir/StandardView.aspx?Id=35558 (in Persian)
Iranian National Standardization Organization [ISIRI]. (2014). Microbiologyl of Desert and Jelly Products- specifications and test methods. https://standard.isiri.gov.ir/StandardView.aspx?Id=40758 (in Persian)
Ishkeh, S. R., Shirzad, H., Asghari, M., Alirezalu, A., Pateiro, M., & Lorenzo, J. M. (2021). Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (Rubus sanctus Schreber). Applied Sciences, 11(5), 2224. https://doi.org/10.3390/app11052224
Jafarpour, A. (2017). Feasibility of manufacture and investigation of physicochemical properties of camel milk–based ice cream. Journal of Scientific Agriculture. https://doi.org/10.25081/jsa.2017.v1.838
Karimi, M., Sekhavatizadeh, S. S., & Hosseinzadeh, S. (2021). Milk dessert containing Lactobacillus reuteri (ATCC 23272) encapsulated with sodium alginate, Ferula assa-foetida and Zedo (Amygdalus scoparia) gum as three layers of wall materials. Food and Bioproducts Processing, 127, 244-254. https://doi.org/10.1016/j.fbp.2021.03.003
Küçük, M., Kolaylı, S., Karaoğlu, Ş., Ulusoy, E., Baltacı, C., & Candan, F. (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100(2), 526-534. https://doi.org/10.1016/j.foodchem.2005.10.010
Marhamatizadeh, M. H., Ehsandoost, E., & Gholami, P. (2013). The influence of green tea (Camellia sinensis L.) extract on characteristic of probiotic bacteria in milk and yoghurt during fermentation and refrigerated storage. International Journal of Farming and Allied Sciences, 2(17), 599-606.
Marsup, P., Yeerong, K., Neimkhum, W., Sirithunyalug, J., Anuchapreeda, S., To-Anun, C., & Chaiyana, W. (2020). Enhancement of Chemical Stability and Dermal Delivery of Cordyceps militaris Extracts by Nanoemulsion. Nanomaterials (Basel), 10(8). https://doi.org/10.3390/nano10081565
Nasiri, H., Golestan, L., Shahidi, S.-A., & Darjani, P. (2021). Encapsulation of Lactobacillus casei in sodium alginate microcapsules: improvement of the bacterial viability under simulated gastrointestinal conditions using wild sage seed mucilage. Journal of Food Measurement and Characterization, 15(5), 4726-4734. https://doi.org/10.1007/s11694-021-01022-5
Ozogul, Y., Kuley Boğa, E., Akyol, I., Durmus, M., Ucar, Y., Regenstein, J. M., & Köşker, A. R. (2020). Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens. Food Bioscience, 36, 100635. https://doi.org/10.1016/j.fbio.2020.100635
Papanikolaou, S., Gortzi, O., Margeli, E., Chinou, I., Galiotou-Panayotou, M., & Lalas, S. (2008). Effect of Citrus essential oil addition upon growth and cellular lipids of Yarrowia lipolytica yeast. European Journal of Lipid Science and Technology, 110(11), 997-1006. https://doi.org/10.1002/ejlt.200800085
Pass, M., Rashidipour, M., Talei, G., & Doosty, B. (2012). Chemical compositions, antibacterial and antioxidant properties of Echinophora cinerea essential oil. Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug), 3(2), 67-74. https://jhd.shahrekord.iau.ir/article_633237_5ac775439df0cefae7100a582e9f2e96.pdf (in Persian)
Pateiro, M., Barba, F. J., Domínguez, R., Sant'Ana, A. S., Mousavi Khaneghah, A., Gavahian, M., . . . Lorenzo, J. M. (2018). Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review. Food Research International, 113, 156-166. https://doi.org/10.1016/j.foodres.2018.07.014
Pimentel, T. C., Gomes de Oliveira, L. I., Carvalho de Souza, R., & Magnani, M. (2021). Probiotic non-dairy frozen dessert: Technological and sensory aspects and industrial challenges. Trends in Food Science & Technology, 107, 381-388. https://doi.org/10.1016/j.tifs.2020.11.008
Rezaei Savadkouhi, N., Ariaii, P., & Charmchian Langerodi, M. (2020). The effect of encapsulated plant extract of hyssop (Hyssopus officinalis L.) in biopolymer nanoemulsions of Lepidium perfoliatum and Orchis mascula on controlling oxidative stability of soybean oil. Food Science & Nutrition, 8(2), 1264-1271. https://doi.org/10.1002/fsn3.1415
Sabooni, P., Pourahmad, R., & Adeli, H. R. M. (2018). Improvement of viability of probiotic bacteria, organoleptic qualities and physical characteristics in kefir using transglutaminase and xanthan. Acta Sci Pol Technol Aliment, 17(2), 141-148. https://doi.org/10.17306/j.afs.0556
Safarkhanloo, S., & abdolmaleki, f. (2022). The effect of adding kunjak gum on the Chemical, textural and sensory properties of tofu. Journal of food science and technology(Iran), 19(125), 59-72. https://doi.org/10.22034/FSCT.19.125.59 (in Persian)
Safdari, Y., Vazifedoost, M., Didar, Z., & Hajirostamloo, B. (2021). The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk. International Journal of Food Science, 2021, 5230882. https://doi.org/10.1155/2021/5230882
Sah, B. N. P., Vasiljevic, T., McKechnie, S., & Donkor, O. N. (2016). Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage. LWT - Food Science and Technology, 65, 978-986. https://doi.org/10.1016/j.lwt.2015.09.027
Sanobari, S. (2017). Formulation of pragmatic yogurt using Echinophora platyloba and investigation of antioxidant, rheological and physicochemical properties of the product during storage Islamic Azad University of Sabzevar]. (in Persian)
Sendra, E., Fayos, P., Lario, Y., Fernández-López, J., Sayas-Barberá, E., & Pérez-Alvarez, J. A. (2008). Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiol, 25(1), 13-21. https://doi.org/10.1016/j.fm.2007.09.003
Seuvre, A. M., Turci, C., & Voilley, A. (2008). Effect of the temperature on the release of aroma compounds and on the rheological behaviour of model dairy custard. Food Chemistry, 108(4), 1176-1182. https://doi.org/10.1016/j.foodchem.2007.04.031
Tadros, T., Izquierdo, P., Esquena, J., & Solans, C. (2004). Formation and stability of nano-emulsions. Advances in Colloid and Interface Science, 108-109, 303-318. https://doi.org/10.1016/j.cis.2003.10.023
Tahsiri, Z., Niakousari, M., Khoshnoudi-Nia, S., & Hosseini, S. M. H. (2017). Sensory evaluation of selected formulated milk barberry drinks using the fuzzy approach. Food Science & Nutrition, 5(3), 739-749. https://doi.org/10.1002/fsn3.454
Zarali, M., Hojjati, M., Tahmouzi Didehban, S., & Jooynadeh, H. (2015). Investigation effects of Echinophora cinerea Boiss and Stachys lavandulifolia Vahl extracts on quality and sensory attributes of Doogh. Iranian Journal of Biosystems Engineering, 46(3), 327-337. https://doi.org/10.22059/ijbse.2015.56873 (in Persian)
Zolfaghari, A., & Ansari, S. (2020). Physicochemical and microbiological properties of Chaerophyllum, Oliveria and Zataria essential oils and their effects on the sensory properties of a fermented dairy drink, ‘doogh’. International Journal of Food Properties, 23(1), 1540-1555. https://doi.org/10.1080/10942912.2020.1818777
Send comment about this article
CAPTCHA Image
Research and Innovation in Food Science and Technology
Volume 11, Issue 2
September 2022
Pages 183-198
  • Receive Date: 13 March 2022
  • Revise Date: 24 July 2022
  • Accept Date: 25 July 2022