Dairy Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt.
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, 11 P.O. Box 2460, Riyadh 11451, Saudi Arabia.
Molecules. 2021 Nov 13;26(22):6853. doi: 10.3390/molecules26226853.
() and Myrrh () essential oils (EOs) stand out for their benefits in terms of health and functionality. Buffalo set yogurt enriched with different concentrations of EOs (0.3, 0.6, and 0.9%) were investigated. The effects of addition on sensory, syneresis, antibacterial activity, and bioactive properties (total phenol content and antioxidant activity) of yogurt were studied. The most acceptable organoleptic properties of treated yogurt were those samples treated with oil. The levels of syneresis were decreased by increasing the concentration of EOs. Moreover, the antioxidant activity, antibacterial activity, and total phenolic content were enhanced by increasing the concentration of EOs. Yogurt with 0.9% oil showed the highest antioxidant activity and total phenolic content. The same concentration of Eucalyptus oil showed the highest antibacterial activity against (the inhibition zone was 20.63 mm) then (the inhibition zone was 19.43 mm). On the other hand, the highest antibacterial effect against was for Myrrh oil-enriched yogurt by 0.9% and the inhibition zone was 19.21 mm. The obtained results showed that and Myrrh oils can be applied to yogurt to improve its beneficial properties in terms of physical characteristics and for human health due to their antioxidant activity and phenolic materials.
没药（Myrrh）和乳香（）精油在健康和功能性方面具有突出的益处。研究了添加不同浓度（0.3%、0.6%和 0.9%）精油的水牛乳酸奶。考察了添加精油对酸奶感官、乳清析出、抗菌活性和生物活性特性（总酚含量和抗氧化活性）的影响。经过处理的酸奶中，感官特性最令人满意的是添加了 精油的那些样品。随着精油浓度的增加，乳清析出水平降低。此外，随着精油浓度的增加，抗氧化活性、抗菌活性和总酚含量均得到增强。添加 0.9%乳香精油的酸奶表现出最高的抗氧化活性和总酚含量。桉树精油的相同浓度对 （抑菌圈为 20.63 毫米）和 （抑菌圈为 19.43 毫米）表现出最高的抗菌活性。另一方面，添加 0.9%没药精油的酸奶对 的抗菌效果最高，抑菌圈为 19.21 毫米。研究结果表明，没药和乳香精油可应用于酸奶中，以改善其物理特性和对人体健康的有益特性，因为它们具有抗氧化活性和酚类物质。
