Use of rose oil in probiotic fermented whey as a functional food
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ORIGINAL ARTICLE
Use of rose oil in probiotic fermented whey as a functional food Ahmet Hulusi Dinc¸og˘lu1
•
Jerina Rugji2
Revised: 13 August 2020 / Accepted: 9 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Medicinal use of phytochemicals dates back to ancient times. Following that, in the 1980s those phytochemicals because of their chemical composition were used to produce new functional foods with added health benefits. Based on their positive effects, nowdays phytochemicals are integrated into the composition of various food products such as whey. This study aimed to develop a functional beverage using probiotics, inulin and rose oil (0.5%, 1% and 2%) and to reveal their effects on some quality properties of the product during 28 days of storage. Lactobacillus acidophilus simultaneously with Bifidobacterium animalis were inoculated into reconstituted whey and inulin was added to enhance their growth and survival in the gastrointestinal tract. Beverage containing 0.5% rose oil (group D) was the most preferred and at the 28th day of storage contained 8.70 log10 cfu/ml, which is essential for a product to have probiotic properties. Microbiological evaluations including rose oil sample showed the absence of coliform in all the samples, while total mesophilic aerobic, yeast and mould counts showed no significant differences related to rose oil during storage period. Groups C, D, E and F had low pH values while group E exhibited the highest acidity level with its highest value (1.6% LA) at
& Ahmet Hulusi Dinc¸og˘lu [email protected] Jerina Rugji [email protected] 1
Department of Nutrition and Dietetics, Faculty of Health Sciences, Burdur Mehmet Akif Ersoy University, 15100 Burdur, Turkey
2
Department of Food Hygiene and Technology, Institute of Health Sciences, Burdur Mehmet Akif Ersoy University, 15100 Burdur, Turkey
the 21st day. For the most part of storage period, group C had the highest levels of total solids while groups D, E and F had higher amounts of protein. Through storage duration, in all groups (except group B) the levels of ash, total solids and protein decreased. Keywords Functional foods Prebiotics Probiotics Rose oil Whey beverages
Introduction The human body is colonised by a variety of microorganisms which are estimated to be more than 1 kg of weight. The majority of them are placed in our gastrointestinal system and form a complex of microbial community known as the gut microbiota (Lozupone et al. 2012; Rajilic-Stojanovic 2013). The activity of microbiota is closely related to the development and growth of immunity and in the regulation of several fundamental metabolic pathways (Purchiaroni et al. 2013). Diet is known to be one of the most influential factors affecting intestinal microbiota. Dietary nutrients are essential not only for human health but also for the health and survival of the trillions of microbes that reside within the human intestines (Brown et al. 2012). Challenges of the twenty-first century besides ending hu
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