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Preparation and evaluation of novel functional fermented dairy products containing propolis and cinnamon.
Gunes-Bayir, Ayse; Bilgin, Mehmet Gültekin; Guclu, Duygu; Pogda, Sultan; Dadak, Agnes.
  • Gunes-Bayir A; Department of Nutrition and Dietetics, Faculty of Health Sciences, Bezmialem Vakif University, Silahtaraga Caddesi No: 198, Eyüpsultan, 34065 Istanbul, Turkey.
  • Bilgin MG; Department of Nutrition and Dietetics, Faculty of Health Sciences, Bezmialem Vakif University, Eyüpsultan, 34065 Istanbul, Turkey.
  • Guclu D; Res. Assist, Department of Nutrition and Dietetics, Faculty of Health Sciences, Bezmialem Vakif University, Eyüpsultan, 34065 Istanbul, Turkey.
  • Pogda S; Dietitian, Istanbul, Turkey.
  • Dadak A; Institute of Pharmacology, Department for Biomedical Sciences, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria.
J Food Sci Technol ; 59(6): 2392-2401, 2022 Jun.
Article in English | MEDLINE | ID: covidwho-1850457
ABSTRACT
Novel functional food products might be an easy accessible and eligible approach to help reduce the risk of severe viral infections including SARS-CoV-2. Hence a product containing probiotics, propolis and cinnamon was developed and interferences of the ingredients were characterized. Yogurts were prepared using starter cultures with propolis (0.03%) and cinnamon in various concentrations (0.3%, 1%, and 2.5%). Bifidobacterium animalis ssp. lactis, Lactobacillus acidophilus, Streptococcus thermophilus, and Lactobacillus delbrueckii subsp. bulgaricus were used as microorganisms for yogurt production. Chemical analysis revealed a decline of fat matter in the presence of propolis and/or cinnamon. Propolis had statistically significant suppressive effects on Bifidobacterium animalis ssp. lactis as well as on Lactobacillus delbrueckii subsp. bulgaricus numbers (p < 0.05). These effects were diminished in the presence of increasing cinnamon concentrations. For Lactobacillus acidophilus a statistically significant reducing effect on the number of colonies was observed in all products investigated. Nevertheless all samples met the standard of recommended level of ≥ 106 viable cells/g of a product. Propolis showed an inverse effect on Streptococcus thermophilus by increasing its colony numbers in yogurts. The probiotic yogurt samples containing propolis (0.03%) and cinnamon (2.5%) gained the highest number of points in the sensory evaluation compared to control.
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Full text: Available Collection: International databases Database: MEDLINE Type of study: Experimental Studies / Prognostic study Topics: Traditional medicine Language: English Journal: J Food Sci Technol Year: 2022 Document Type: Article Affiliation country: S13197-021-05255-6

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Full text: Available Collection: International databases Database: MEDLINE Type of study: Experimental Studies / Prognostic study Topics: Traditional medicine Language: English Journal: J Food Sci Technol Year: 2022 Document Type: Article Affiliation country: S13197-021-05255-6