Phenolic compounds and biological activities of berberis fruit: Enhancing role on physiochemical and antioxidant properties of yogurt

Abdul Mueed; Salma M. Aljahdali; Mody Albalawi; Lamaia R. Altarjami; Merfat Othman Aljhdli; Nawal Al-Hoshani; Manal Abdullah AlShaqhaa; Hayfa Habes Almutairi; Abdullah M. Alkahtani; Mohamed T. El-Saadony; Ahmed M. Saad; Khaled A. El-Tarabily; Sameh A. Korma

doi:10.1016/j.lwt.2024.116834

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Phenolic compounds and biological activities of berberis fruit: Enhancing role on physiochemical and antioxidant properties of yogurt

Journal article

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Phenolic compounds and biological activities of berberis fruit: Enhancing role on physiochemical and antioxidant properties of yogurt

Abdul Mueed, Salma M. Aljahdali, Mody Albalawi, Lamaia R. Altarjami, Merfat Othman Aljhdli, Nawal Al-Hoshani, Manal Abdullah AlShaqhaa, Hayfa Habes Almutairi, Abdullah M. Alkahtani, Mohamed T. El-Saadony, …

Food science & technology, 116834

2024

DOI: https://doi.org/10.1016/j.lwt.2024.116834

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Abstract

antimicrobial

Antioxidants

cytotoxicity

phytochemicals

yogurt quality

The present study assessed aqueous and ethanolic extracts of Berberis aristata fruit for their antioxidant, antimicrobial, antidiabetic, and cytotoxic characteristics. The fruit extract was then applied as a natural preservative and colorant in yogurt to enhance the physiochemical, sensory, and antioxidant properties. The results indicated that B. aristata fruit extract (BAFE) has a higher phenolic content than aqueous extract, indicating significant antioxidant and antidiabetic properties. Moreover, BAFE exhibited significant antimicrobial activity against food-borne pathogens and considerable cytotoxicity against intestinal cancer cell lines (Caco-2 cells). The dietary BAFE enhanced rats' body weight gain and exhibited normal alanine transaminase, aspartate aminotransferase, glucose, and malondialdehyde levels. Upon the application of BAFE during storage, the pH of the BAFE yogurt decreased, but the concentrations of lactic acid, total soluble solids, and fat increased. The BAFE improved the water holding capacity, enhancing the viscosity and the texture properties. Malondialdehyde levels decreased in yogurt supplemented with BAFE due to the significant antioxidant properties of B. aristata fruit extract. The BAFE enhanced color parameters, such as lightness (L*) and redness (b*), as well as the sensorial trait, especially the yogurt color. The lactic acid bacteria count was sustained in the control yogurt. In conclusion, adding BAFE at 100, 300, and 500 μg/g to yogurt ingredients can improve yogurt's quality and shelf life.

Details

Title: Phenolic compounds and biological activities of berberis fruit: Enhancing role on physiochemical and antioxidant properties of yogurt
Authors/Creators: Abdul Mueed - Nanchang University
Salma M. Aljahdali - King Abdulaziz University
Mody Albalawi - University of Tabuk
Lamaia R. Altarjami - King Abdulaziz University
Merfat Othman Aljhdli - King Abdulaziz University
Nawal Al-Hoshani - Princess Nourah bint Abdulrahman University
Manal Abdullah AlShaqhaa - King Khalid University
Hayfa Habes Almutairi - King Faisal University
Abdullah M. Alkahtani - King Khalid University
Mohamed T. El-Saadony - Zagazig University
Ahmed M. Saad - Zagazig University
Khaled A. El-Tarabily - United Arab Emirates University
Sameh A. Korma - Zagazig University
Publication Details: Food science & technology, 116834
Publisher: Elsevier Ltd
Identifiers: 991005707149607891
Murdoch Affiliation: Centre for Terrestrial Ecosystem Science and Sustainability
Language: English
Resource Type: Journal article

UN Sustainable Development Goals (SDGs)

This output has contributed to the advancement of the following goals:

#12 Responsible Consumption & Production

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