Effect of Satureja extract on physicochemical and microbial properties of probiotic low calorie yogurt

Authors
faeze novzari 1
seyed ali mortazavi 1
akram sharifi 2
Elahe kargozar 3
1 Islamic Azad University, sabzevar
2 Islamic Azad University, Qazvin,
3 Department of Nutrition Science and Technology, Neyshabur University of medical sciences, Neyshabur, Iran
Abstract
Introduction

In recent years, the properties of Satureja plant have been proven as an antiviral, anti-inflammatory, antibacterial, antifungal, antispasmodic, stomach enhancer, pain relief as well as a cure for infectious diseases and digestive aids.

Materials and Methods

In this study, the effect of adding Satureja extract on three levels (0.1, 0.09 and 0.08 %) in three replications was investigated on antioxidant activity, phenolic compounds and survival of Bifidobacterium bifidum bacteria and Lactobacillus acidophilus in the probiotic low calorie yogurt. We also evaluated these changes during 21 days of storage and compared with the control sample.

Results

The results showed that the number of lactobacillus acidophilus increased in all samples of yoghurt during the first to the fourteenth day after production. However, from 14th to 21st days after production, it was significantly lower than the first day of production. The highest number of lactobacillus acidophilus was found in probiotic yogurt containing 0.09 of satureja extract and also in 0.1, 0.08 as well as probiotic control cases. The results of antioxidant activity were indicated during the storage period. The highest antioxidant activity was observed in the yoghurt sample containing 0.1 satureja extracts. The phenolic compounds did not significantly decrease with increasing storage time until the 14th day. However, the difference was significant until the 21st day of storage.

Conclusion

The results showed Satureja extract can be used as a functional extract in probiotic yogurt
Keywords
yogurt
probiotic bacteria
antioxidant activity
phenolic compounds
satureja
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