Functional yogurt: An approach to fortify yogurt by polyphenols extracted from Bengal currant

Abstract

Bengal currant is a rich source of bioactive compounds (BAC), the most abundant secondary metabolites of plants. But dairy products have a lack of bioactive compounds. This study aimed to extract BAC from the Bengal currant by solvent extraction methods using water, 80 % ethanol and 80 % ethanol. This research focused on determining the effect of BAC (2,4, and 6 % w/v) on the physicochemical, microbial and sensory quality of functional yogurt during storage periods. This study found that 80 % ethanol yields the highest amount of total phenolic content (802.06 mg GAE/100 g), total flavonoid content (101.48 mg Rutin/100 g) and DPPH radical scavenging activity (156.84 µg/mg). During 15 days of refrigerated storage, the pH of all treated yogurt was reduced, and titratable acidity was increased. The addition of BAC, increased water-holding capacity (63.81–65.95 %), reduced syneresis (16.75–14.79 %) and improved stability during storage periods (15 days) compared to control samples. The color shifted toward darkness with the reduction of redness and yellowness during 15 days of storage, indicating that BAC affected the yogurt color parameter. The physicochemical and sensory properties suggested for BAC to gum acacia ratio 2:10. The addition of BAC to yogurt increased bacterial growth and enhances probiotic lifespan during storage periods. Sensory analysis highlights the potential of Bengal currant extracts and their uses in improving the nutritive and sensory qualities of functional yogurt.