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

  • 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).

Published
2023-09-08
How to Cite
Ouazib, Meriem, Ahlem Benhamdi, Belkis Akachat, and F. Dounia Bounanaa. 2023. “Effects of Supplementation With Algerian Nigella Sativa Bioactive Compounds on Quality of Yogurt”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 47 (2), 95-110. https://doi.org/https://doi.org/10.35219/foodtechnology.2023.2.06.
Issue
Vol 47 No 2 (2023)
Section
ORIGINAL ARTICLES

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