Faturoti Adeyanmola Oluwaseyi, Ogidi Clement Olusola
Department of Food Science and Technology, Olusegun Agagu University of Science and Technology, PMB 353 Okitipupa, Nigeria.
Heliyon. 2025 Jan 27;11(3):e42249. doi: 10.1016/j.heliyon.2025.e42249. eCollection 2025 Feb 15.
Herbs and spices are known for their health benefits and thus, commonly used in foods to enhance taste, flavour and shelf life. This study produced milk candy with medicinal spices, assessed their proximate composition, prebiotic, and antioxidant activities using standard methods. Phenol contents of extracts from (25.40 mg/100g) and (24.80 mg/100g) were not significantly different ( ≥ 0.05). Extracts from (5.50 mg/100g), (5.50 mg/100g), (5.10 mg/100g), and (5.20 mg/100g) have similar ( ≥ 0.05) terpenoid content. Zones of inhibition displayed by the spices against indicator microorganisms ranged from 5.20 mm to 10.30 mm with MIC values of 50-200 μg/mL. Extracts from , , and scavenged 1, 1-diphenyl-2-picrylhydrazyl (DPPH) with similar ( ≥ 0.05) values of 90.6 %, 91.5 %, and 92.5 %, respectively. The crude fibre of milk candy with spices increased from 6.90 to 8.10 % when compared ( ≥ 0.05) to milk candy without spices (3.90 %). Milk candies with and have the same scavenging activity of 65.80 % against DPPH. Milk candy fortified with supported the growth of probiotics; with the highest values of 8.30 × 10 cfu/mL and 6.90 × 10 cfu/mL for . Addition of spices to milk candy gain wide acceptance by consumers due to savory. Medicinal herbs and spices can be successfully incorporated into milk products to enhance their bio-functional potentials, and to alleviate the intolerance of individual that are allergic to dairy products.
草药和香料因其对健康有益而闻名，因此常用于食品中以增强口感、风味和保质期。本研究用药用香料制作了奶糖，并使用标准方法评估了它们的近似成分、益生元及抗氧化活性。[此处两种草药名称未给出英文，无法准确翻译]提取物的酚含量（25.40毫克/100克）和[此处草药名称未给出英文，无法准确翻译]提取物的酚含量（24.80毫克/100克）无显著差异（P≥0.05）。[此处四种草药名称未给出英文，无法准确翻译]提取物（5.50毫克/100克）、[此处草药名称未给出英文，无法准确翻译]提取物（5.50毫克/100克）、[此处草药名称未给出英文，无法准确翻译]提取物（5.10毫克/100克）和[此处草药名称未给出英文，无法准确翻译]提取物（5.20毫克/100克）具有相似的（P≥0.05）萜类化合物含量。香料对指示微生物的抑菌圈范围为5.20毫米至10.30毫米，最低抑菌浓度值为50 - 200微克/毫升。[此处三种草药名称未给出英文，无法准确翻译]提取物清除1,1 - 二苯基 - 2 - 苦基肼（DPPH）的能力相似（P≥0.05），清除率分别为90.6%、91.5%和92.5%。与不含香料的奶糖（3.90%）相比，含香料奶糖的粗纤维含量从6.90%增加到了8.10%（P≥0.05）。含[此处两种草药名称未给出英文，无法准确翻译]的奶糖对DPPH的清除活性相同，均为65.80%。添加[此处草药名称未给出英文，无法准确翻译]的奶糖能促进益生菌生长；对于[此处益生菌名称未给出英文，无法准确翻译]，其最高值分别为8.30×10[此处指数未给出英文，无法准确翻译]菌落形成单位/毫升和6.90×10[此处指数未给出英文，无法准确翻译]菌落形成单位/毫升。由于风味可口，向奶糖中添加香料获得了消费者的广泛认可。药用草药和香料可以成功地添加到乳制品中，以增强其生物功能潜力，并缓解对乳制品过敏个体的不耐受情况。
