Chemical Characteristics, and Effect of Inulin Extracted from Artichoke (Cynara scolymus L.) Root on Biochemical Properties of Synbiotic Yogurt at the End of Fermentation

Document Type : Research Article

Authors

1 Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, I.R. IRAN

2 Department of Food Science and Technology, Faculty of Food Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, I.R. IRAN

3 Department of Medicinal Plants, Faculty of Horticultural Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, I.R. IRAN

Abstract

The aim of this study was to produce synbiotic yogurt using different inulin levels (0, 1 and 2%) and probiotic bacteria. Inulin in two forms commercial and extracted from artichoke root was prepared, and chemical and sensory evaluation were performed. The results of inulin analysis showed that pH, dry matter, degree of polymerization, purity, appearance and taste for the inulin extracted from the artichoke root were 6.39, 92.8%, 30.5, 88.5%, white powder and neutral, whereas these parameters for commercial inulin were 6.14, 97.8%, 23, 92.3%, white powder and neutral, respectively. In the following, the production of synbiotic yogurt was carried out at 42°C until pH reached 4.5±0.02. The results of biochemical, microbiological and sensory characteristics at the end of fermentation showed that probiotic yogurt containing 2% (w/w) commercial inulin (ABY-Ch (2%)) had a faster acidity increase, shorter incubation time and greater final titrable acidity than other yogurt samples. Although inulin extracted from artichoke increased the viability of probiotic bacteria in yogurt, but ABY-Ch (2%) yogurt had the ever greatest viability of probiotics.the highest lightness (L*) is related to ABY-Ch (1%) and ABY-Ch (2%) yogurt samples, and ABY-C (2%) yogurt (yogurt containing 2% (w/w) artichoke root inulin) exhibited more unpleasant flavor compared to ABY yogurt (control) and had the lowest flavor score.

Keywords

Main Subjects


[1] Grajek W., Olejnik A., Sip A., Probiotics, Prebiotics and Antioxidants as Functional Foods, ACTA Biochemica Polonica-English Edition, 52(3): 665–671 (2005).
[2] Gibson G.R., Williams C.M., Functional Foods, IFIS Publishing, 393 p (2005).
[3] Shortt C, The Probiotic Century: Historical and Current Perspectives, Trends in Food Science and Technology, 10(12): 411–417 (1999).
[4] Mitall B.K., Garg S.K., Anticarcinogenic, Hypocholesterolemic, and Antagonistic Activities of Lactobacillus Acidophilus, Critical Reviews in Microbiology, 21(3): 175–214 (1995).
[5] Saxelin M., Tynkkynen S., Mattila-Sandholm T., de Vos W.M., Probiotic and other Functional Microbes: from Markets to Mechanisms, Current Opinion in Biotechnology, 16(2): 204–211 (2005).
[6] Bergamini C.V., Hynes E.R., Quiberoni A., Suárez V.B., Zalazar C.A., Probiotic Bacteria as Adjunct Starters: Influence of the Addition Methodology on their Survival in a Semi-Hard Argentinean Cheese, Food Research International, 38(5): 597–604 (2005).
[7] Desmond C., Ross R.P., O’callaghan E., Fitzgerald G., Stanton C., Improved Survival of Lactobacillus Paracasei NFBC 338 in Spray Dried Powders Containing Gum Acacia, Journal of Applied Microbiology, 93(6):1003–1011 (2002).
[8] Roberfroid M.B., Cumps J., Devogelaer J.P., Dietary Chicory Inulin Increases Whole-Body Bone Mineral Density in Growing Male Rats, The Journal of Nutrition, 132(12): 3599–3602 (2002).
[9] Gibson G.R., Fibre and Effects on Probiotics (the Prebiotic Concept), Clinical Nutrition Supplements, 1(2): 25–31 (2004).
[10] Flamm G., Glinsmann W., Kritchevsky D., Prosky L., Roberfroid M., Inulin and Oligofructose as Dietary Fiber: a Review of the Evidence, Critical Reviews in Food Science and Nutrition, 41(5): 353–362 (2001).
[11] Hellwege E.M., Raap M., Gritscher D., Willmitzer L., Heyer A.G., Differences in Chain Length Distribution of Inulin from Cynara Scolymus and Helianthus Tuberosus are Reflected in a Transient Plant Expression System Using the Respective 1‐FFT cDNAs, Federation of European Biochemical Societies letters, 427(1): 25–28 (1998).
[12] Pollock C.J., Tansley Review no. 5 Fructans and the Metabolism of Sucrose in Vascular Plants, New Phytologist, 104(1): 1–24. (1986).
[13] Van Loo J., Cummings J., Delzenne N., Englyst H., Franck A., Hopkins M., Functional Food Properties of Non-Digestible Oligosaccharides: a Consensus Report from the ENDO Project (DGXII AIRII-CT94-1095), British Journal of Nutrition, 81(2): 121–132 (1998)
[14] Frehner M., Keller F., Wiemken A., Localization of Fructan Metabolism in the Vacuoles Isolated from Protoplasts of Jerusalem Artichoke Tubers (Helianthus tuberosus L.), Journal of Plant Physiology, 116(3): 197–208 (2012).
[15] Roberfroid M.B., Delzenne N.M., Dietary Fructans, Annual Review of Nutrition. 18(1): 117–143 (1998).
[16] Hellwege E.M., Czapla S., Jahnke A., Willmitzer L., Heyer A.G., Transgenic Potato (Solanum tuberosum) Tubers Synthesize the Full Spectrum of Inulin Molecules Naturally Occurring in Globe Artichoke (Cynara scolymus) Roots, Proceedings of the National Academy of Sciences, 97(15): 8699–8704 (2009).
[17] Franck A., Technological Functionality of Inulin and Oligofructose, British Journal of Nutrition, 87(S2): S287–S291 (2002).
[18] Gibson G.R., Roberfroid MB., Dietary Modulation of the Human Colonic Microbiota: Introducing the Concept of Prebiotics, The Journal of Nutrition, 125(6): 1401–1412 (1995).
[19] Singh R.S., Singh R.P., Production of Fructooligosaccharides from Inulin by Endoinulinases and Their Prebiotic Potential, Food Technology and Biotechnology, 48(4): 435–450 (2010).
[20] Agrawal R., Probiotics: an Emerging food Supplement with Health Benefits, Food Biotechnology, 19(3): 227–246 (2005).
[21] Paseephol T., Small D., Sherkat F., Process Optimisation for Fractionating Jerusalem Artichoke Fructans with Ethanol Using Response Surface Methodology, Food Chemistry, 104(1): 73–80 (2007).
[22] Southgate D.A.T., "Determination of Food Carbohydrates", Elsevier, 232 p (1991).
[23] Miller G.L., Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar, Analytical Chemistry, 31(3): 426–428 (1959).
[24] Paseephol T., Sherkat F., Probiotic Stability of Yoghurts Containing Jerusalem Artichoke Inulins During Refrigerated Storage, Journal of Functional Foods, 1(3): 311–318 (2009).
[25] López-Molina D., Navarro-Martínez M.D., Rojas-Melgarejo F., Hiner A.N.P., Chazarra S., Rodríguez-López J.N., Molecular Properties and Prebiotic Effect of Inulin Obtained from Artichoke (Cynara scolymus L.), Phytochemistry, 66(12): 1476–1484 (2005).
[26] AOAC., Method 990.20., “Determination of Solids by Direct Forced Air Oven Drying Method", 17th ed Washington DC, (2000).
[27] AOAC., Method 945.46., "Determination of Ash by Gravimetric Method", 17th ed, Washington DC, (2000).
[28] Ehsani J., Mortazavian A.M., Khomeiri M., Ghasen Nejad A., Effects of Artichoke (Cynara scolymus L.) Extract Addition on Microbiological and Physico-Chemical Properties of Probiotic Yogurt, Journal of Microbiology, Biotechnology and Food Sciences, 4(6): 536–541 (2015).
[29] Ahmadi E., Mortazavian A.M., Fazeli M.R., Ezzatpanah H., Mohammadi R., The Effects of Inoculant Variables on the Physicochemical and Organoleptic Properties of Doogh, International Journal of Dairy Technology, 65(2): 274–281 (2012).
[30] Shafiee G., Mortazavian A.M., Mohammadifar M.A., Koushki M.R., Mohammadi A., Mohammadi R., Combined Effects of Dry Matter Content, Incubation Temperature and Final pH of Fermentation on Biochemical and Microbiological Characteristics of Probiotic Fermented Milk, African Journal of Microbiology Research, 4(12): 1265–1274 (2010).
[31] Mortazavian A.M., Khosrokhavar R., Rastegar H., Mortazaei G.R., Effects of Dry Matter Standardization order on Biochemical and Microbiological Characteristics of Freshly Made Probiotic Doogh (Iranian Fermented Milk Drink), Italian Journal of Food Science, 22(1): 98–104 (2010).
[32] Mortazavian A.M., Ghorbanipour S., Mohammadifar M.A., Mohammadi M., Biochemical Properties and Viable Probiotic Population of Yogurt at Different Bacterial Inoculation Rates and Incubation Temperatures, The Philippine Agricultural Scientist, 94(2): 111–116 (2011).
[33] Mortazavian A.M., Ehsani M.R., Mousavi S.M., Rezaei K., Sohrabvandi S., Reinheimer J.A., Effect of Refrigerated Storage Temperature on the Viability of Probiotic Micro‐Organisms in Yogurt, International Journal of Dairy Technology, 60(2): 123–127 (2007).
[34] Yam K.L., Papadakis S.E., A Simple Digital Imaging Method for Measuring and Analyzing Color of Food Surfaces, Journal of Food Engineering, 61(1): 137–142 (2004).
[37] Leeuwen M.B., Slaghek T.M., Wit D.de., Kuzee H.C., Raaijmakers H.W.C., Process for the Preparation of Purified Inulin, WO, 97/23511 (1997).
[38] De Gennaro S., Birch G.G., Parke S.A., Stancher B., Studies on the Physicochemical Properties of Inulin and Inulin Oligomers, Food Chemistry, 68(2): 179–183 (2000).
[39] Heydari S., Mortazavian A.M., Ehsani M.R., Mohammadifar M.A., Ezzatpanah H., Biochemical, Microbiological and Sensory Characteristics of Probiotic Yogurt Containing Various Prebiotic Compounds, Italian Journal of Food Science, 23(2): 153–163 (2011).
[40] Stijepić M., Glušac J., Đurđević-Milošević D., Pešić-Mikulec D., Physicochemical Characteristics of Soy Probiotic Yoghurt with Inulin Addition During the Refrigerated Storage, Rom Biotechnol Lett, 18(2): 8077–8085 (2013).
[41] Mocanu D., Rotaru G., Botez E., Andronoiu D., Nistor O., Probiotic Yogurt with Medicinal Plants Extract: Physical-Chemical, Microbiological and Rheological Characteristics, Journal of Agroalimentary Processes and Technologies, 16(4): 469-476 (2010).
[42] Gabriel-Danut M., Gabriela R., Elisabeta B., Aida V., Liliana G., Doina A., Research Concerning the Production of a Probiotic Dairy Product with Added Medicinal Plant Extracts, The Annals of the University of Dunarea de Jos of Galati Fascicle VI Food Technology, 32: 37-43 (2009).
[44] Roberfroid M.B., Van Loo J.A.E., Gibson G.R., The Bifidogenic Nature of Chicory Inulin and Its Hydrolysis Products, The Journal of Nutrition, 128(1): 11–19 (1998).
[45] Voragen A.G.J., Technological Aspects of Functional Food-Related Carbohydrates, Trends in Food Science and Technology, 9(8): 328–335 (1998).
[46] Aghajani A.R, Pourahmad R., Adeli H.R.M., Evaluation of Physicochemical Changes and Survival of Probiotic Bacteria in Synbiotic Yoghurt, Journal of Food Biosciences and Technology, 2: 13–22 (2012).
[47] Nozière P., Graulet B., Lucas A., Martin B., Grolier P., Doreau M., Carotenoids for Ruminants: From Forages to Dairy Products, Animal Feed Science and Technology, 131(3):418–450 (2006).
[48] Balthazar C.F., Gaze L.V., Azevedo da Silva H.L., Pereira C.S., Franco R.M., Conte‐Júnior C.A., Sensory Evaluation of Ovine Milk Yoghurt with Inulin Addition, International Journal of Dairy Technology, 68(2): 281–290 (2015).
[49] Schreiner G.E., Determination of Inulin by Means of Resorcinol, Experimental Biology and Medicine, 74(1): 117–120 (1950).
[50] Mazloomi S.M., Shekarforoush S.S., Ebrahimnejad H., Sajedianfard J., Effect of Adding Inulin on Microbial and Physicochemical Properties of Low Fat Probiotic Yogurt, Iranian Journal of Veterinary Research, 12(2): 93–98 (2011).
[51] Aryana K.J., McGrew P., Quality Attributes of Yogurt with Lactobacillus Casei and Various Prebiotics, LWT-Food Science and Technology, 40(10): 1808–1814 (2007).