Functional and antiglycation properties of cow milk set yogurt enriched with Nyctanthes arbor-tristis L. flower extract
D.B.T. Amadarshanie, M. D. T. L. Gunathilaka, Rajitha M. Silva, S. B. Navaratne, L.D.C. Peiris
Abstract
The fortification of yogurt with natural herbs to improve its nutritional and health benefit are an emerging trend. Hot infusions of Nyctanthes abo-tristis flowers are a traditionally used herb against diabetes. This study was designed to develop a novel yogurt fortified (FY) with 3, 3.5, and 6% N.arbor-tristis flower extract (NFE) to determine its suitability as a fortifier en route to innovative functional products. Upon fermentation, the highest sensory scores were obtained for the 3.5% NFE-FY with 11-, 6-, 3-fold higher antiglycation (NFE- IC50: 28.04 ± 1.13 μg/mL and 3.5% NFE-FY IC50: 46.80 ± 0.92 μg/mL) activity, free radical scavenging potentials, and total phenolic content, respectively. An improvement of texture profile values was observed in 3.5% NFE-FY compared to the control with 3.00 ± 0.1% fat, 3.88 ± 0.23% crude protein, 77.94 ± 0.09 moisture, 14.97 ± 0.27 total soluble solids, and 0.7637 ± 0.03 ash. The 3.5%NEF-FY also exhibited a longer shelf life and less microbial growth than the control. The GC-MS analysis of the NFE indicated the presence of phytochemicals essential for the observed bioactivity. The results confirmed that the N.arbor-tristis flower extract increased the overall quality of the yogurt and tested bioactivity. NFE-FY could be used in yogurt production to optimize the health benefits with improved functional characteristics to prevent diet-driven glycation activity.