Effects of supplementation with algerian Nigella sativa bioactive compounds on quality of yogurt

Meriem Ouazib; Ahlem Benhamdi; Belkis Akachat; F. Dounia Bounanaa

doi:10.35219/foodtechnology.2023.2.06

Meriem Ouazib Ecole Supérieure des Sciences de l'Aliment et des Industries Agroalimentaires (ESSAIA), Avenue Ahmed Hamidouche, Beaulieu, El Harrach, 16000 Algiers, Algeria; Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria https://orcid.org/0009-0004-9824-9361
Ahlem Benhamdi Ecole Supérieure des Sciences de l'Aliment et des Industries Agroalimentaires (ESSAIA), Avenue Ahmed Hamidouche, Beaulieu, El Harrach, 16000 Algiers, Algeria
Belkis Akachat Ecole Supérieure des Sciences de l'Aliment et des Industries Agroalimentaires (ESSAIA), Avenue Ahmed Hamidouche, Beaulieu, El Harrach, 16000 Algiers, Algeria
F. Dounia Bounanaa Ecole Supérieure des Sciences de l'Aliment et des Industries Agroalimentaires (ESSAIA), Avenue Ahmed Hamidouche, Beaulieu, El Harrach, 16000 Algiers, Algeria

DOI: https://doi.org/10.35219/foodtechnology.2023.2.06

Keywords: Nigella sativa, bioactive compounds, optimization, antioxidant activity, antibacterial activity, functional food, enriched yogurt, sensory analysis

Abstract

The characteristics of Algerian Nigella sativa (Ns) seeds were investigated after extraction with three aqueous ethanol concentrations (40, 60 and 80%) at three seed concentrations (2.5, 5 and 7.5%) referred as T, F and S, respectively. Aqueous ethanol extraction (40%) at 2.5 and 5% Ns seed concentration [T40% and F40%] had the highest total phenolic and total flavonoid contents. Higher seed (7.5%) and aqueous ethanol concentrations (60 and 80%) extracts [S60% and S80%] exhibited the maximum antioxidant activity. T80% and S40% extract exerted high antimicrobial activity against Escherichia coli and Staphylococcus aureus, respectively. Four stirred yogurts formulated with 0, 0.5, 1 and 2% of S60% extract were evaluated for physicochemical and sensory properties; two of these formulated yogurts were further investigated for stability under refrigerated storage (4 °C for 21 days). Yogurt formulated with 0.5% of S60% extract exhibited the highest antioxidant activity, high titratable acidity, low pH and increasing syneresis during storage. However, the control yogurt had higher syneresis than the fortified yogurt (60 vs 46% at 21 days storage).

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