Essential oils nanoemulsion for the flavoring of functional stirred yogurt: Manufacturing, physicochemical, microbiological, and sensorial investigation

Stirred yogurt (SY) is preferred by different category of consumers due to its creamy mouthfeel and pourable texture, which make it an attractive dairy drink. In the current study, the authors developed a special SY which is naturally flavored using different essential oils nanoemulsions and functio...

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Bibliographic Details
Published inJournal of the Saudi Society of Agricultural Sciences Vol. 21; no. 6; pp. 372 - 382
Main Authors Salama, Heba H., El-Sayed, Hoda S., Kholif, Adel M.M., Edris, Amr E.
Format Journal Article
LanguageEnglish
Published Elsevier B.V 01.09.2022
Elsevier
Subjects
Essential oils
Lactic acid bacteria
Manufacturing
Nanoemulsions
Physicochemical
Sensory properties
Stirred yogurt
Lactic acid bacteria
Essential oils
Physicochemical
Nanoemulsions
Sensory properties
Stirred yogurt
Manufacturing
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Summary:Stirred yogurt (SY) is preferred by different category of consumers due to its creamy mouthfeel and pourable texture, which make it an attractive dairy drink. In the current study, the authors developed a special SY which is naturally flavored using different essential oils nanoemulsions and functionalized using lactic acid bacteria. The particle size of the nanoemulsions was <30 nm for all utilized essential oils which included spearmint, lemongrass, clove and cinnamon. Three strains of lactic acid bacteria namely, L. helveticus, L. acidophilus and B. bifidum lactis were able to survive in the presence of the different nanoemulsions with bacterial count > 106 cfu/ml. Therefore, they were applied as supplements to the flavored SY during manufacture to enhance its functionality. The different rheological and physicochemical evaluations conducted on the developed SY indicates no effect of the EOs nanoemulsion on the general characteristics of SY along a storage period of 15 days. Overall sensory evaluation showed that all fresh EOs-flavored SY got highly preferred scores, however, at the end of storage period only lemongrass-flavored SY kept that score, while the other flavored samples were judged as preferred. The order of preference was lemongrass first followed by cinnamon, mint and clove. The article gives an insight on the application of EO nanoemulsions for developing naturally flavored functional dairy products especially stirred yogurt.
ISSN:1658-077X
1658-077X
DOI:10.1016/j.jssas.2021.10.001