Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives
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Date
2024-01-11
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Frontiers
Abstract
This study aimed to assess the antioxidant, enzyme inhibitory, physicochemical
and sensory properties of instant bio-yoghurts containing multi-purpose natural
additives. Multi-purpose natural additives were formulated with three natural
additives (sweet detar seed, ginger rhizome, and hibiscus calyx flours, as a
thickener, flavourant and colourant, respectively) blends at proportions derived
from the Design Expert. The additives’ synthetic counterparts were formulated
with sodium carboxymethylcellulose, vanilla flavor, and red colourant at the
same proportions. After that, yoghurt was produced and the additives blends
were incorporated into it either in aqueous extract or flour form, yielding bioyoghurts
designated multi-purpose natural additive extract-containing yoghurt
(MNAE-yoghurt), multi-purpose natural additive flour-added yoghurt (MNAFyoghurt),
and their multi-purpose synthetic additives-containing counterparts
(MSAE-yoghurt and MSAF-yoghurt). A commercially-available bio-yoghurt
served as a control. All the yoghurts were lyophilized to obtain instant bioyoghurts.
Subsequently, bioactive components (total phenolics, tannins, total
flavonoids and saponins), antioxidants and enzymes [alpha-amylase, alphaglucosidase,
pancreatic lipase, and angiotensin 1-converting enzyme (ACE)]
inhibitory activities, as well as proximate, physicochemical and sensory qualities
of the bio-yoghurts were determined. The MNAE-yoghurt and MNAF-yoghurt
had higher bioactive constituents, total titratable acid levels, and more potent
antioxidant and enzyme inhibitory properties, but a lower pH than their synthetic
counterparts and the control. The total phenolics, tannins, total flavonoids
and saponins levels of MNAE-yoghurt and MNAF-yoghurt were 14.40 ± 0.24
and 16.54 ± 0.62 mg/g, 1.65 ± 0.04 and 1.74 ± 0.08 mg/g, 4.25 ± 0.03 and
4.40 ± 0.02 mg/g, 0.64 ± 0.01 and 0.66 ± 0.02 mg/g, respectively. Among the
natural multi-purpose additives-containing bio-yoghurts, MNAF-yoghurt had
higher bioactive constituents and stronger antioxidant and enzymes inhibitory
properties. Its α-amylase, α-glucosidase, ACE, and pancreatic lipase IC50
values were 72.47 ± 0.47, 74.07 ± 0.02, 25.58 ± 2.58, and 33.56 ± 29.66 μg/mL,
respectively. In contrast, MNAE-yoghurt had the highest protein (13.70 ± 0.85%)
and the lowest fat (2.63 ± 0.71%) contents. The sensory attributes of all the bioyoghurts
fell within an acceptable likeness range. Overall, the inclusion of multi-purpose natural additives blends enhanced the instant bio-yoghurts’ nutritional, health-promoting, and sensory qualities.
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Citation
Irondi, E.A., Bankole, A.O., Awoyale, W., Ajani, E.O. and Alamu, E.O. (2024). Antioxidant, enzymes inhibitory, physicochemical, and sensory properties of instant bio-yoghurts containing multi-purpose natural additives. Frontiers in Nutrition, 10:1340679. doi: 10.3389/fnut.2023.1340679