Lactose-free synbiotic yogurt products containing biologically active plant chlorophylls and carotenoids

T. Makovska; L. Pylypenko; O. Sevastyanova; М. Serdyuk; A. Menchynska; A. Altanova; Y. Rudyk; P. Drozd; M. Nikolaenko

doi:10.15421/0226081

T. Makovska Odesa National University of Technology
L. Pylypenko Odesa National University of Technology
O. Sevastyanova Odesa National University of Technology
М. Serdyuk National University of Life and Environmental Sciences of Ukraine
A. Menchynska National University of Life and Environmental Sciences of Ukraine
A. Altanova National University of Life and Environmental Sciences of Ukraine
Y. Rudyk National University of Life and Environmental Sciences of Ukraine
P. Drozd National University of Life and Environmental Sciences of Ukraine
M. Nikolaenko National University of Life and Environmental Sciences of Ukraine

Keywords: symbiotic lactic acid microorganisms, Lactobacillus reuteri, prebiotic ingredients, plant biologically active ingredients, colored attractants, biosafety.

Abstract

Developing new technologies is crucial for the production of new products whose chemical composition has been mod i fied to best meet the needs of the human body in modern lifestyles . Based on this, the objective of our research was to develop a formulation and technology of symbiotic lactose-free yogurt products with biopolymers and biologically active plant pi g ments. The study was based on a combination of theoretical generalizations, experimental approaches, and laboratory analyses ( physico chemical, microbiological, and biochemical) , conducted using validated standardized methods. The enzyme prepar a tion NOLA™ Fit 5500 was used and the carbohydrate composition of the normalized milk mixture for yogurt was adjusted in terms of lactose content from 4.75% to 0.02%. To ensure effective fermentation, we used the topinambour concentrate chara c terized by high prebiotic activity. We selected a symbiotic composition of probiotic microorganisms ( Lactobacillus delbrueckii subsp. bulgaricus , Streptococcus thermophilus , Bifidobacterium , and Lactobacillus reuteri ), which ensured a high level of viable microorganisms in the developed products and reduced the fermentation time to three hours. We established the effectiveness of increasing biological and consumer properties of lactose-free yogurts by introducing a complex of symbiotic microorganisms and biologically active compounds of plant raw materials (namely, extracts of chlorophylls [3.5%] and caro t enoids [4.0%]) into their composition . Lactose-free symbiotic yogurts with carotene or chlorophyll pigments show ed a signif i cant in crease in antioxidant activity (by 4.7 and 5.6 times for carotenes and chlorophyll, respectively) , compared with the control sample, and provided the original inherent color of pigments. In terms of the parameters of microbiological contamin a tion, com pared with the permissible value s, the developed samples of yog urt have less contamination and do not contain pr o hibited pathogens that cause food poisonings, which positively characterizes the developed products. The presented technolo g ical scheme for the production of colored lactose-free symbiotic yogurts in a vector image shows the possibility of using pre existing technological lines.

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