Effect of Teucrium polium Essential Oil on the Physicochemical and Sensory Properties of Probiotic Yoghurt. Issue 3 (29th November 2012)

• Record Type: Journal Article
• Authors: Mahmoudi, Razzagh; Zare, Payman; Hassanzadeh, Parviz; Nosratpour, Soma
• Is Part Of: Journal of food processing and preservation. Volume 38:Issue 3(2014:Jun.)
• Page Start: 880
• Page End: 888
• Publication Date: 2012-11-29
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.12042
• Languages: English
• ISSNs: 0145-8892

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jfpp12042-sec-0001" sec-type="section"> <p>Yoghurt samples treated with <italic>Teucrium polium</italic> essential oil (EO; 40, 60 and 80 ppm) and <italic>Lactobacillus casei</italic> (10<sup>8</sup>–10<sup>9</sup> cfu/mL) were stored up to 28 days at 4C. The physicochemical, viability of <italic>L. casei</italic> and organoleptic properties of yoghurt samples were analyzed at a 7‐day interval during storage. A gradual increase in acidity was observed, whereas a decline in pH and solid nonfat contents was noted in all the samples (<italic>P</italic> < 0.05). Changes in protein and fat content of yoghurt samples during storage period were not remarkable. The survival of <italic>L. casei</italic> decreased throughout the storage period. Nevertheless, probiotic yoghurt and treatment containing 60 ppm EO had the highest (<italic>P</italic> < 0.05) viable count of probiotic bacteria (6.44cfu/g). Considering the organoleptic effect of the EO, the best treatment with acceptable flavor, good appearance without any signs of spoilage organisms and also with appropriated viability of <italic>L. casei</italic> was obtained at combination of 40 ppm EO and probiotic.</p> </sec> <sec id="jfpp12042-sec-0002" sec-type="section"> <title>Practical Applications</title> <p>Based on our results, yoghurt can be a very suitable food product to carry relevant probiotic bacteria while adding certain herbal EOs. In this study, <italic>T. polium</italic> EO had adverse effect neither on physicochemical properties nor on the viability of <italic>L. casei</italic> of yoghurt. In addition, <italic>T. polium</italic> EO is nontoxic and safe for public health, so it can be an acceptable alternative to chemical preservatives.</p> </sec> </abstract>