Department of Agricultural Sciences and Food Engineering, Lucian Blaga University of Sibiu, Doctor Ion Rațiu No.7, 550012 Sibiu, Romania.
Int J Environ Res Public Health. 2020 Oct 19;17(20):7588. doi: 10.3390/ijerph17207588.
(1) Background: The COVID-19 pandemic and the imposition of strict but necessary measures to prevent the spread of the new coronavirus have been, and still are, major stress factors for adults, children, and adolescents. Stress harms human health as it creates free radicals in the human body. According to various recent studies, volatile oils from various aromatic plants have a high content of antioxidants and antimicrobial compounds. An external supply of antioxidants is required to destroy these free radicals. The main purpose of this paper is to create a yoghurt with high antioxidant capacity, using only raw materials from Romania; (2) Methods: The bioactive components used to enrich the cow milk yoghurt were extracted as volatile oils out of four aromatic plants: basil, mint, lavender and fennel. Initially, the compounds were extracted to determine the antioxidant capacity, and subsequently, the antioxidant activity of the yoghurt was determined. The 2,2-diphenyl-1-picrylhy-drazyl (DPPH) method was used to determine the antioxidant activity; (3) Results: The results show that cow milk yoghurt enhanced with volatile oils of basil, lavender, mint and fennel, encapsulated in sodium alginate has an antioxidant and antimicrobial effect as a staple food with multiple effects in increasing the body's immunity. The antioxidant activity proved to be considerably higher than the control sample. The highest antioxidant activity was obtained on the first day of the analysis, decreasing onwards to measurements taken on days 10 and 20. The cow milk yoghurt enriched with volatile basil oil obtained the best results; (4) Conclusions: The paper shows that yoghurts with a high antioxidant capacity were obtained, using only raw materials from Romania. A healthy diet, compliance with safety conditions and finding appropriate and safe methods to increase the body's immunity is a good alternative to a major transition through harder times, such as pandemics. The creation of food products that include natural antioxidant compounds combines both the current great possibility of developing food production in Romania and the prevention and reduction of the effects caused by pandemic stress in the human body.
(1) 背景：COVID-19 大流行以及为防止新型冠状病毒传播而实施的严格但必要的措施，一直以来都是成年人、儿童和青少年的主要压力因素。压力会损害人体健康，因为它会在人体内产生自由基。根据最近的多项研究，各种芳香植物的挥发油都含有丰富的抗氧化剂和抗菌化合物。需要外部供应抗氧化剂来破坏这些自由基。本文的主要目的是使用仅来自罗马尼亚的原材料，制作一种具有高抗氧化能力的酸奶；(2) 方法：用于丰富牛奶酸奶的生物活性成分是从四种芳香植物：罗勒、薄荷、薰衣草和茴香中提取的挥发油。最初，这些化合物被提取出来以确定抗氧化能力，然后，确定酸奶的抗氧化活性。使用 2,2-二苯基-1-苦基肼（DPPH）法来确定抗氧化活性；(3) 结果：结果表明，用罗勒、薰衣草、薄荷和茴香的挥发油强化的牛奶酸奶，用海藻酸钠包埋，作为一种具有多种增强身体免疫力效果的主食，具有抗氧化和抗菌作用。抗氧化活性被证明明显高于对照样品。在分析的第一天获得了最高的抗氧化活性，随后在第 10 天和第 20 天的测量值下降。富含挥发油的罗勒牛奶酸奶获得了最好的结果；(4) 结论：本文表明，仅使用罗马尼亚的原材料，就可以获得具有高抗氧化能力的酸奶。健康的饮食、遵守安全条件以及寻找适当和安全的方法来提高身体的免疫力，是度过大流行等艰难时期的一种很好的替代方法。开发包含天然抗氧化化合物的食品产品，结合了罗马尼亚当前发展食品生产的巨大可能性，以及预防和减少大流行对人体造成的影响。
