Siddique Farzana, Ahmad Salman, Hussain Ashiq, Firdous Nida, Nisar Rizwan, Bilal Muhammad, Najam Ayesha, Salik Abdullah, Zia Muhammad, Elkhedir Abdeen Elsiddig
Institute of Food Science and Nutrition, University of Sargodha, Sargodha, 40100, Pakistan.
Department of Food Science and Technology, MNS-University of Agriculture, Multan, 66000, Pakistan.
Sci Rep. 2025 Aug 27;15(1):31519. doi: 10.1038/s41598-025-17428-w.
Yoghurt is a one of the commonly consumed nutritious dairy products, which lacks certain bioactive compounds that are present in abundance in many plants. While, a significant range of phytonutrients are present in the leaves of Moringa oleifera. Thus, the purpose of this work is to develop a functional yoghurt, which could promote the health of the consumers to its bioactive components. In the present work, the buffalo milk yoghurt supplemented with Moringa oleifera leaves powder [at 0% (T), 0.2% (T), 0.4% (T), 0.6% (T) and 0.8% (T)] was prepared to check the variations in the physicochemical, bioactive, and antioxidant properties, during 21 days of refrigerated storage. The results showed that the fat content was decreased from T (4.42%), to T (3.37%), and decreased from 4.40 to 4.38% during storage period of 21 days. The highest protein content was observed in T (4.15%), while the lowest in T (3.61%), and this protein content also deceased during storage. The moisture content was high in T and lowest in T, while increased in all samples during the storage. The pH and total plate count decreased significantly from T to T, whereas with the storage the pH decreased and total plate count was increased. A significant increase in the TPC, TFC and antioxidant activity of yoghurt samples was observed, with increasing the level of incorporation of Moringa oleifera leaves powder, as T presented the highest values for these parameters. However, as storage days passed from 0 to 21, the TPC, TFC and antioxidant activity of all the samples was significantly decreased. Minerals analysis also revealed a significant increase in the Ca, K, Na, Fe and Zn content of the yoghurt, as a result of increasing the level of Moringa oleifera leaves powder, as T was found to be having the highest amounts of these minerals. Current study concludes that Moringa oleifera leaves powder could be an excellent fortification ingredient for the development of functional yoghurt, which due to the presence of bioactive compounds could provide pharmacological benefits.
酸奶是一种常见的营养乳制品，但它缺乏许多植物中大量存在的某些生物活性化合物。而辣木的叶子中含有大量的植物营养素。因此，本研究的目的是开发一种功能性酸奶，其生物活性成分能够促进消费者的健康。在本研究中，制备了添加不同比例辣木叶粉（0%（T0）、0.2%（T1）、0.4%（T2）、0.6%（T3）和0.8%（T4））的水牛奶酸奶，以检测冷藏储存21天期间其理化性质、生物活性和抗氧化性能的变化。结果表明，在21天的储存期内，脂肪含量从T0（4.42%）降至T4（3.37%），从4.40%降至4.38%。蛋白质含量最高的是T4（4.15%），最低的是T0（3.61%），且在储存过程中蛋白质含量也有所下降。水分含量在T0中最高，在T4中最低，且所有样品在储存过程中均有所增加。pH值和总菌数从T0到T4显著下降，而随着储存时间的延长，pH值下降，总菌数增加。随着辣木叶粉添加量的增加，酸奶样品的总酚含量（TPC）、总黄酮含量（TFC）和抗氧化活性显著增加，T4在这些参数上呈现最高值。然而，随着储存天数从0天增加到21天，所有样品的TPC、TFC和抗氧化活性均显著下降。矿物质分析还表明，由于辣木叶粉添加量的增加，酸奶中的钙、钾、钠、铁和锌含量显著增加，T4中这些矿物质的含量最高。当前研究得出结论，辣木叶粉可能是开发功能性酸奶的优质强化成分，由于其含有生物活性化合物，能够提供药理益处。
