Mahomud Md Sultan, Islam Md Nahidul, Hossen Diloar, Wazed Md Abdul, Yasmin Sabina, Sarker Md Sazzat Hossain
Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh.
Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh.
Heliyon. 2024 Oct 1;10(19):e38781. doi: 10.1016/j.heliyon.2024.e38781. eCollection 2024 Oct 15.
Yogurt, a popular dairy product renowned for its nutritional benefits and probiotic content, serves as a functional food with potential health-promoting properties. The objective of this study was to investigate whether incorporating green banana peel polyphenol extract (GBPPE) into yogurt formulations enhances the viability and functionality of probiotics while also potentially improving the overall quality and health-promoting properties of the yogurts. GBPPE was extracted and added to the yogurt formulation at 0.0 %, 0.5 %, 1 %, and 2 %. Various physico-chemical properties of GBPPE as well as a range of physical, biochemical, sensory, and microbial assessments of formulated yogurts were carried out. Compared to the control, yogurt containing GBPPE improves functional characteristics by increasing antioxidant activity while having no detrimental impact on physicochemical and organoleptic properties. In terms of antioxidant capabilities, all fortified yogurts showed significantly (p < 0.05) higher total phenolic, flavonoid contents and antioxidant activities than the control yogurt. The addition of GBPPE also affected (p < 0.05) pH, titratable acidity, viscosity, water-binding capacity, syneresis, and total soluble solids, while no significant differences in the color parameters were detected in both control and all fortified yogurts with reduced brightness () and increased redness () of the product. The initial viable counts of all yogurt samples were almost similar, and the maximum and minimum viability loss of probiotics were observed in control and 2 % GBPPE fortified samples, respectively. Sensory assessment revealed that yogurt with 0.5 % banana peel extract outperformed all other treatments except the control. These findings support the sustainable use of GBPPE to create probiotic yogurt with improved physicochemical, microbiological, and sensory qualities.
酸奶是一种以其营养价值和益生菌含量而闻名的受欢迎的乳制品，是具有潜在健康促进特性的功能性食品。本研究的目的是调查将绿香蕉皮多酚提取物（GBPPE）添加到酸奶配方中是否能提高益生菌的活力和功能，同时还可能改善酸奶的整体质量和健康促进特性。提取GBPPE并以0.0%、0.5%、1%和2%的比例添加到酸奶配方中。对GBPPE的各种物理化学性质以及配方酸奶进行了一系列物理、生化、感官和微生物评估。与对照组相比，含有GBPPE的酸奶通过增加抗氧化活性改善了功能特性，同时对物理化学和感官性质没有不利影响。在抗氧化能力方面，所有强化酸奶的总酚、黄酮含量和抗氧化活性均显著高于对照酸奶（p<0.05）。GBPPE的添加还影响了（p<0.05）pH值、可滴定酸度、粘度、持水能力、脱水收缩和总可溶性固形物，而对照酸奶和所有强化酸奶的颜色参数均无显著差异，产品的亮度降低（）和红色增加（）。所有酸奶样品的初始活菌数几乎相似，益生菌的最大和最小活力损失分别在对照样品和添加2%GBPPE的样品中观察到。感官评估显示，除对照外，添加0.5%香蕉皮提取物的酸奶优于所有其他处理。这些发现支持了可持续使用GBPPE来生产具有改善的物理化学、微生物和感官品质的益生菌酸奶。
