Functional properties and characterization of yogurt fortified with Synsepalum dulcificum (Schumach. & Thonn.) Daniell and microencapsulated Lactococcus lactis Gh1

Nowadays, functional food market is dominated by dairy based probiotic products mainly yogurt. The nutritional values of yogurt can be further enhanced by the inclusion of Synsepalum dulcificum (Schumach. & Thonn.) Daniell extract and the addition of locally isolated probioti...

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Main Author:	Fazilah, Nurul Farhana
Format:	Thesis
Language:	English
Published:	2019
Subjects:	Sapotaceae Lactococcus lactis
Online Access:	http://psasir.upm.edu.my/id/eprint/84635/1/FBSB%202019%2018%20-%20ir.pdf
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spelling	my-upm-ir.846352021-12-31T03:58:16Z Functional properties and characterization of yogurt fortified with Synsepalum dulcificum (Schumach. & Thonn.) Daniell and microencapsulated Lactococcus lactis Gh1 2019-05 Fazilah, Nurul Farhana Nowadays, functional food market is dominated by dairy based probiotic products mainly yogurt. The nutritional values of yogurt can be further enhanced by the inclusion of Synsepalum dulcificum (Schumach. & Thonn.) Daniell extract and the addition of locally isolated probiotic Lactococcus lactis Gh1. S. dulcificum is a plant that possesses unique characteristics that can be used as a healthy food additive which acts as taste modifier besides providing antioxidant and anti-diabetic effects. The screening results of seed, leaf and pulp of S. dulcificum showed that pulp extracts contained significantly (P<0.05) higher antioxidant (85.69 ± 0.004) and phenolic content (15.93 ± 0.002 µg GAE Equiv. / g sample) than the other plant parts. More interestingly, S. dulcificum pulp also has stronger anti-diabetic properties than the standard drug, acarbose and hence it was chosen to be incorporated into yogurt. L. lactis Gh1 was encapsulated via extrusion (with alginate-starch coating agent) and spray drying (with gum Arabic and S.dulcificum pulp) methods to increase the cells viability. A total of seven different yogurts (C.plain (plain yogurt), C.pulp (contained pulp extract), F.plain (contained free cell L. lactis Gh1), F.pulp (contained free cell L. lactis Gh1 and pulp extract), B.plain (contained alginate-starch encapsulated L. lactis Gh1), B.pulp (contained pulp extract and alginate-starch encapsulated L. lactis Gh1), S.dry (contained spray dried L. lactis Gh1 coated with gum Arabic and pulp) were formulated. The yogurts were fermented at 42°C until pH 4.5 prior to storage at 4°C for 21 days. All the yogurts fortified with pulp extract showed a faster rate of pH reduction (~3 hours) than the plain yogurt (6 hours). The total phenolic content (TPC) of all yogurts showed an increasing trend throughout the storage. The presence of S. dulcificum pulp extract elevated (P<0.05) the TPC in the yogurts whereas the antioxidant activity (DPPH assay) and inhibitory activity towards the key enzymes associated with diabetes (α-amylase and α-glucosidase) showed a gradual increase on the first 7 days but decreased afterward. In comparison, yogurts fortified with pulp extract showed a higher (P<0.05) antioxidant and anti-diabetic activity than the plain yogurt. The viability of L. lactis Gh1 in yogurt showed the highest survivability even on the last day (day 21) of refrigerated storage when it was being encapsulated in beads and according to the following order: B.plain (9.43 log CFU/mL)>B.pulp (9.04 log CFU/mL)> F.pulp (8.26 log CFU/mL) > S.dry (8.08 log CFU/mL)> F.plain (6.76 log CFU/mL). Meanwhile, the CFU/mL of the yogurt starter cultures, Streptococcus thermophilus and Lactobacillus dulbrueckii of all yogurts were drastically increased for the first week of storage especially for yogurts added with a non- microencapsulated L. lactis Gh1 (F.plain and F.pulp) but started to decrease after day 7. The flow behaviour of all yogurt samples had exhibited shear thinning behaviour with n<1. In general, the incorporation of S. dulcificum and microencapsulated L. lactis Gh1 had greatly enhanced the quality and potential benefits of the functional yogurt products. Sapotaceae Lactococcus lactis 2019-05 Thesis http://psasir.upm.edu.my/id/eprint/84635/ http://psasir.upm.edu.my/id/eprint/84635/1/FBSB%202019%2018%20-%20ir.pdf text en public masters Universiti Putra Malaysia Sapotaceae Lactococcus lactis Halim, Murni
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English
advisor	Halim, Murni
topic	Sapotaceae Lactococcus lactis
spellingShingle	Sapotaceae Lactococcus lactis Fazilah, Nurul Farhana Functional properties and characterization of yogurt fortified with Synsepalum dulcificum (Schumach. & Thonn.) Daniell and microencapsulated Lactococcus lactis Gh1
description	Nowadays, functional food market is dominated by dairy based probiotic products mainly yogurt. The nutritional values of yogurt can be further enhanced by the inclusion of Synsepalum dulcificum (Schumach. & Thonn.) Daniell extract and the addition of locally isolated probiotic Lactococcus lactis Gh1. S. dulcificum is a plant that possesses unique characteristics that can be used as a healthy food additive which acts as taste modifier besides providing antioxidant and anti-diabetic effects. The screening results of seed, leaf and pulp of S. dulcificum showed that pulp extracts contained significantly (P<0.05) higher antioxidant (85.69 ± 0.004) and phenolic content (15.93 ± 0.002 µg GAE Equiv. / g sample) than the other plant parts. More interestingly, S. dulcificum pulp also has stronger anti-diabetic properties than the standard drug, acarbose and hence it was chosen to be incorporated into yogurt. L. lactis Gh1 was encapsulated via extrusion (with alginate-starch coating agent) and spray drying (with gum Arabic and S.dulcificum pulp) methods to increase the cells viability. A total of seven different yogurts (C.plain (plain yogurt), C.pulp (contained pulp extract), F.plain (contained free cell L. lactis Gh1), F.pulp (contained free cell L. lactis Gh1 and pulp extract), B.plain (contained alginate-starch encapsulated L. lactis Gh1), B.pulp (contained pulp extract and alginate-starch encapsulated L. lactis Gh1), S.dry (contained spray dried L. lactis Gh1 coated with gum Arabic and pulp) were formulated. The yogurts were fermented at 42°C until pH 4.5 prior to storage at 4°C for 21 days. All the yogurts fortified with pulp extract showed a faster rate of pH reduction (~3 hours) than the plain yogurt (6 hours). The total phenolic content (TPC) of all yogurts showed an increasing trend throughout the storage. The presence of S. dulcificum pulp extract elevated (P<0.05) the TPC in the yogurts whereas the antioxidant activity (DPPH assay) and inhibitory activity towards the key enzymes associated with diabetes (α-amylase and α-glucosidase) showed a gradual increase on the first 7 days but decreased afterward. In comparison, yogurts fortified with pulp extract showed a higher (P<0.05) antioxidant and anti-diabetic activity than the plain yogurt. The viability of L. lactis Gh1 in yogurt showed the highest survivability even on the last day (day 21) of refrigerated storage when it was being encapsulated in beads and according to the following order: B.plain (9.43 log CFU/mL)>B.pulp (9.04 log CFU/mL)> F.pulp (8.26 log CFU/mL) > S.dry (8.08 log CFU/mL)> F.plain (6.76 log CFU/mL). Meanwhile, the CFU/mL of the yogurt starter cultures, Streptococcus thermophilus and Lactobacillus dulbrueckii of all yogurts were drastically increased for the first week of storage especially for yogurts added with a non- microencapsulated L. lactis Gh1 (F.plain and F.pulp) but started to decrease after day 7. The flow behaviour of all yogurt samples had exhibited shear thinning behaviour with n<1. In general, the incorporation of S. dulcificum and microencapsulated L. lactis Gh1 had greatly enhanced the quality and potential benefits of the functional yogurt products.
format	Thesis
qualification_level	Master's degree
author	Fazilah, Nurul Farhana
author_facet	Fazilah, Nurul Farhana
author_sort	Fazilah, Nurul Farhana
title	Functional properties and characterization of yogurt fortified with Synsepalum dulcificum (Schumach. & Thonn.) Daniell and microencapsulated Lactococcus lactis Gh1
title_short	Functional properties and characterization of yogurt fortified with Synsepalum dulcificum (Schumach. & Thonn.) Daniell and microencapsulated Lactococcus lactis Gh1
title_full	Functional properties and characterization of yogurt fortified with Synsepalum dulcificum (Schumach. & Thonn.) Daniell and microencapsulated Lactococcus lactis Gh1
title_fullStr	Functional properties and characterization of yogurt fortified with Synsepalum dulcificum (Schumach. & Thonn.) Daniell and microencapsulated Lactococcus lactis Gh1
title_full_unstemmed	Functional properties and characterization of yogurt fortified with Synsepalum dulcificum (Schumach. & Thonn.) Daniell and microencapsulated Lactococcus lactis Gh1
title_sort	functional properties and characterization of yogurt fortified with synsepalum dulcificum (schumach. & thonn.) daniell and microencapsulated lactococcus lactis gh1
granting_institution	Universiti Putra Malaysia
publishDate	2019
url	http://psasir.upm.edu.my/id/eprint/84635/1/FBSB%202019%2018%20-%20ir.pdf
_version_	1747813496561598464

Functional properties and characterization of yogurt fortified with Synsepalum dulcificum (Schumach. & Thonn.) Daniell and microencapsulated Lactococcus lactis Gh1

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