Najgebauer-Lejko Dorota, Liszka Katarzyna, Tabaszewska Małgorzata, Domagała Jacek
Department of Animal Product Technology, University of Agriculture, 30-149 Krakow, Poland.
Department of Plant Product Technology and Nutrition Hygiene, University of Agriculture, 30-149 Krakow, Poland.
Molecules. 2021 Apr 17;26(8):2345. doi: 10.3390/molecules26082345.
Elderberries, sea buckthorn, and sloe berries are fruits of wild-grown bushes, valued in folk medicine for their health-promoting properties but still rarely applied in food. The aim of the present study was to produce probiotic yoghurts with a 10% addition of sweetened purees prepared from elderberries (EPY), sea buckthorn (SBPY), and sloe berries (SPY) and to assess their chemical composition, acidity, content of polyphenols and anthocyanins, ferric reducing antioxidant power (FRAP) and antiradical power (ARP), level of starter microbiota, concentration of acetaldehyde and diacetyl, syneresis, instrumentally measured color and texture parameters, and sensory acceptance. The results were compared to those obtained for plain probiotic yoghurt (PPY) and the changes tracked during 1 month of cold storage at 2 week intervals. The addition of elderberry and sloe berries significantly increased the antioxidant capacity of probiotic yoghurts, probably due to a high content of polyphenols, especially anthocyanins. However, anthocyanins were more stable in the EPY when compared to the SPY. All yoghurt treatments were characterized by good sensory quality and viability of starter microorganisms, including probiotic strains during cold storage. Elderberries promoted the evolution of diacetyl in yoghurts during storage and, together with sloe berries, produced increased syneresis and the greatest changes in color profile compared to PPY.
接骨木果、沙棘果和黑刺李果是野生灌木的果实，在民间医学中因其促进健康的特性而受到重视，但在食品中的应用仍然很少。本研究的目的是生产添加10%由接骨木果（EPY）、沙棘果（SBPY）和黑刺李果（SPY）制备的甜味果泥的益生菌酸奶，并评估其化学成分、酸度、多酚和花青素含量、铁还原抗氧化能力（FRAP）和抗自由基能力（ARP）、发酵剂微生物群水平、乙醛和双乙酰浓度、脱水收缩、仪器测量的颜色和质地参数以及感官接受度。将结果与普通益生菌酸奶（PPY）的结果进行比较，并在2周间隔的1个月冷藏期间跟踪变化。接骨木果和黑刺李果的添加显著提高了益生菌酸奶的抗氧化能力，这可能是由于多酚含量高，尤其是花青素。然而，与SPY相比，花青素在EPY中更稳定。所有酸奶处理的特点是感官质量良好，发酵剂微生物，包括冷藏期间的益生菌菌株具有活力。接骨木果促进了酸奶在储存过程中双乙酰的生成，并且与黑刺李果一起，与PPY相比，产生了增加的脱水收缩和最大的颜色变化。
