Application of Functional and Edible Coatings and Films as Promising Strategies for Developing Dairy Functional Products—A Review on Yoghurt Case

Abstract

Edible coatings and films appear to be a very promising strategy for delivering bioactive compounds and probiotics in food systems when direct incorporation/inoculation is not an option. The production of dairy products has undergone radical modifications thanks to nanotechnology. Despite being a relatively new occurrence in the dairy sector, nanotechnology has quickly become a popular means of increasing the bioavailability and favorable health effects of a variety of bioactive components. The present review describes, in detail, the various processes being practiced worldwide for yoghurt preparation, microencapsulation, and nanotechnology-based approaches for preserving and/or enriching yoghurt with biologically, and its effect on health and in treating various diseases. In the case of yoghurt, as a perfect medium for functional ingredients supplementation, different gums (e.g., alginate, xanthan gum, and gum arabic), alone or in combination with maltodextrin, seem to be excellent coatings materials to encapsulate functional ingredients. Edible coatings and films are ideal carriers of bioactive compounds, such as antioxidants, antimicrobials, flavors, and probiotics, to improve the quality of dairy food products. Yoghurt is regarded as a functional superfood with a variety of health benefits, especially with a high importance for women’s health, as a probiotic. Consumption of yoghurt with certain types of probiotic strains which contain γ-linolenic acid or PUFA can help solve healthy problems or alleviate different symptoms, and this review will be shed light on the latest studies that have focused on the impact of functional yoghurt on women’s health. Recently, it has been discovered that fermented milk products effectively prevent influenza and COVID-19 viruses. Bioactive molecules from yoghurt are quite effective in treating various inflammations, including so-called “cytokine storms” (hypercytokinaemia) caused by COVID-19.

1. Introduction

Consumer expectations for higher quality and safer meals are on the rise. Edible coatings improve the quality, stability, and safety of food. Proteins, lipids, and polysaccharides are commonly employed in edible films, either alone or in combination. Edible biopolymers (lipids, polysaccharides, proteins, or a combination of these) and food grade additives are used to obtain edible films and coatings. In recent years, nanotechnology has become increasingly demanded in the applications of coatings, and many applications of nanotechnology have been found in dairy science and technology. [1,2]. The European Food Safety Authority (EFSA) has released its risk assessment guidance for nanotechnology and nanoscience applications in the food and feed chain [3]. However, there is a shortage of literature on bioavailability of nanoparticles entering the human system. Although some of the reports clearly show its bioavailability potential, many questions related to its bioavailability are unresolved. Still, little is known what is happening with nanoparticles when they enter the body through. Studies have shown that nanoparticles can overcome biological barriers, but do they dissolve? Do they remain in the body? Do they accumulate? Are they digested or excreted again? Do they trigger chemical reactions? Are remaining still open questions. What is clear, is that the effect depends very much on the size, shape and surface. Soluble and degradable substances behave differently than insoluble ones. Soluble nanoparticles do not remain in their nano-form, and there are currently fewer health concerns with these substances [4]. EFSA is concerned with the safety and risks of nanomaterials in food related application. Scientific opinions and a guidance document on the assessment have been published, and EFSA concludes that reliable analytical procedures, risk characterization methods and data on the behavior of nanoparticles in the body are still lacking. This also includes the assessment of applications for nanotechnology in the food sector (e.g., as novel food). It describes requirements for the analysis of physicochemical properties, exposure assessment, and toxicological studies, among others [3].

Consequently, any use of nanomaterials in food should be looked at closely and assessed on a case-by-case basis. Foods containing nanomaterials are legally regulated by the Novel Foods Regulation [5].

2. Nanotechnology Applications for Food and Dairy Industries

The production of dairy products has undergone radical modifications thanks to nanotechnology [6]. Despite being a relatively new occurrence in the dairy sector, nanotechnology has quickly become a popular means of increasing the bioavailability and favorable health effects of a variety of components. Therefore, nanotechnology has spread in recent years to improve health, taste, and the development of new or improved food and dairy products and technological properties, and yoghurt, as a relevant example, will be further discussed in this review.

In nanotechnology, the use of nanomaterials with nanoscale structures is ranging from 1 to 100 nm, and integrates several disciplines such as biotechnology, chemistry, physics, and engineering [7]. Nanotechnology is concerned with the characterization, fabrication, and manipulation of biological and non-biological structures with dimensions less than 100 nanometers. This scale of structures has been shown to have unique and novel functional properties [8].

To improve the nutritional value of milk, yogurt, and cheese, a variety of nanofunctional substances have been reported to be added.

Table 1. Different nanotechnology applications for food and dairy industries and its benefits.

Products	Technology Used	Food and Dairy Applications	References
Nano-sized additives/ingredients	Nanostructures of food ingredients	Enhancing bioavailability, improved texture, flavor, taste, salt and sugar reduction	[10,11]
Delivery systems for additives/supplements	Supplements nano-encapsulated e.g., micelles- and liposomes-based	Taste masking	[12,13]
Nano-engineered particulate additives/supplements	Nanoparticle form of additives/supplements	Antimicrobial and antifungal, enhancing bioavailability of nutrients, health benefits	[14,15]
Food coating and packaging	Active nano-composites, intelligent and smart packaging	Durability, barrier properties, improve flexibility, temperature/moisture stability	[16,17]
Enzymatic structure, modification, emulsions, foams, aerogels	Nutrient delivery	Increasing bioavailability of nutrients, targeted delivery of nutrients	[18]
Effective separation of target material from food	Membrane filtration	Higher quality fluids and food products	[19]
Engineering nanoparticles	Nanotechnology-based disinfectants	Non-contaminated foods, protection against pathogens	[20]
Nanolithography depositions	Nanoparticle-based intelligent inks; reactive nanolayers	Authentication, prevention of adulteration, traceability	[21]

summarizes the various applications of nanotechnology in dairy and food products as described and adapted from Neethirajan and Jayas [9].

Figure 1 presents of some most common applications of nanotechnology in food and dairy products, using encapsulation/coating techniques and systems, such as coacervation [22], spray-drying [23], coated liposomes [24], spray-dried coated liposomes [25], and crosslinking gelation of emulsions (oil-in-water, gel-in-water, etc.) [13,18,26].

Hydrogels, in particular, are very well suited to immobilization. They provide the porous, three-dimensional network needed to hold the cells in place. The requirements for the hydrogel are, of course, biocompatibility and the ability to create the hydrogel network under mild conditions [27].

Micelles are known to be more utilized for preparation of nanomaterials having a size of 5–100 nm. They are formed when emulsifiers (emulsifiers allow water and oil to mix) are dissolved in water. Inside the micelle, materials having much affinity of fat fat-loving substances, e.g., certain vitamins can be coated/encapsulated and, thus, made water-soluble. Liposomes look similar to micelles, and consist of lecithin, which is obtained from eggs or soy. One difference to the micelle is that they have a double-layered shell and water-soluble substances can also be encapsulated inside them [28].

An emulsion is when drops of oil are dispersed in water (as in milk) or drops of water in oil (margarine). When very fine oil droplets are dispersed in water, it is called a nanoemulsion. Nanoemulsions are interesting for the development of low-fat foods [18,29]. Nanocapsules and nanoemulsions consist of substances that have been approved and tested for food production. Furthermore, they are soluble and biodegradable and, according to current knowledge, do not give rise to any health concerns [30].

Figure 1. Different applications of nanotechnology in food industry and dairy products (Adapted from Nile et al. [31]).

Figure 1. Different applications of nanotechnology in food industry and dairy products (Adapted from Nile et al. [31]).

Many applications of nanotechnology have been developed in dairy science and technology. Important bioactive compounds, such as vitamins, minerals, or flavorings, can be surrounded/coated by nanostructured biomaterials and thus “encapsulated”. These capsules/beadlets/beads protect bioactive substances, allowing sensitive substances to be processed more efficiently compounds through improving the bioavailability of the critical nutrients [32,33,34,35], such as iron on milk proteins (whey protein), through preparing various forms of nanomaterials desired in the manufacturing process of various dairy products. Biofortification with iron - iron is lacking in dairy and its products, and it must be ensured that it reaches human bodies in the required concentrations during digestion and absorption, without being impeded by other food components or altered by other manufacturing transactions or situations [1,2].

3. New Strategy for Developing Yoghurt as Functional Food

3.1. Different Forms of Yoghurt

Yogurt is a fermented dairy product created by two types of lactic acid bacteria, primarily Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Without the use of rennet, this fermentation causes acidification and coagulation, as well as an increase in shelf life due to the low pH. [36]. Many studies have looked into supplementing probiotic strains to yogurt in addition to the standard starter culture to boost the health benefits. Bio-yoghurt or functional yoghurt is the resultant yoghurt with probiotic bacteria [37]. Probiotic bacteria are defined as living microorganisms administered in a sufficient number to survive in the intestinal ecosystem, and must have a positive effect on the host [38].

Set-type or firm, frozen, sipping, stirred, powder, or concentrated, are texture classifications; natural, flavored, sweetened, or with added bits of fruits (fresh or dried) or honey are flavor classifications; fat and lactose residual content are shelf life and nutritional value classifications [39]. There’s also a classification based on health advantages. Weerathilake et al. [40] have also reviewed the many varieties of yoghurt. It was based on physical and chemical properties, as well as added flavors and post-incubation treatments. El-Sayed et al. [41] recently used spray drying to make functional yoghurt powder and studied the survival of Lactobacillus helveticus CNRZ32.

3.2. Materials Used in the Manufacture of Yoghurt

A number of ingredients are needed to produce yoghurt, including starter, stabilizers, sweetener materials, fruits, and flavorings. In the yoghurt industry, yoghurt and yoghurt starters are among the most important ingredients, if not the most important. To obtain good sensory, chemical, and microbiological yoghurt, high-quality milk must be utilized. Different gums, e.g., alginate, xanthan gum, or gum arabic alone or in combination with maltodextrin, can be used as excellent coatings materials and can be proved as functional ingredients in yoghurts, not only as stabilizers or fat replacers, but as prebiotics as well. The type of milk used in yoghurt production is determined by the type of civet to be produced [40]. To fulfill the demands and expectations of some groups of customers in the community, yoghurt can also be manufactured from non-dairy milk or plant milk [42]. Coconut, soy or peanut milk, coconut with hemp milk, combined cow milk and coconut milk, barley milk, rice, guardar cereal, almonds, and other plant sources can be considered great functional components in the preparation of yoghurts.

3.3. Yoghurt Production

The principal methods of manufacturing yoghurt in traditional ways are by adding starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus). Many additives can be added to yoghurt, especially if the purpose is to make a functional and healthy yoghurt. Desired additives are added to yoghurt throughout the manufacturing process in a very traditional way. Furthermore, Omega-3 polyunsaturated fatty acids (PUFA) are an important class of fatty acids, renowned for their health and nutritional benefits for people of all ages, and adding them to yoghurt amplifies those benefits [43]. Bello et al. [44] added Camelina sativa, Echium plantagineum, flaxseed, blackcurrant, and raspberry to milk prepared for the manufacturing of yoghurt before the fermentation process. However, the reports suggested that high content of α-linolenic acid in flaxseed and black currant oils can be capitalized through using it in yoghurt. Many other kind of fiber sources have been added, which has improved the texture, such as the addition of coconut flour [45,46,47], a great source of fiber, antioxidants, phenols, and probiotic bacteria for bio-yoghurt, with a distinct taste and smell and suitable for inclusion in a school meal for children. The yoghurt fortified with minerals to enhance the nutritional benefits, along with addition of the minerals in nanoparticles form, such as selenium, that is prepared by biological method using lactic acid bacteria as green nanotechnology may be a different class of yoghurt having maximum nutritional value [48].

The main starter culture used in yoghurt preparation are Streptococcus thermophilus and Lactobacillus bulgaris. Further, the main stabilizers used in yoghurt preparation are alginates (carageenan), gelatins, gums (locust bean, guar), pectins, and starch. However, plain yoghurts are not good in taste; therefore, in order to add taste in it, sweeteners, such as sucrose, saccharine, Acesulfame-K, and Aspartame, are added to it. In some cases, maple syrup is also added to the yoghurt. However, some are allergic to natural sweeteners, and, in such cases, artificial sweeteners are added to it. Moreover, a fact that should be taken care is of shelf life of yoghurt which is always less. As a result, preservatives must be added to extend the shelf life of the yoghurt. Sodium benzoate, potassium sorbate, and natamycin are examples of chemical preservatives. Natural preservatives, such as nisin and -polylysine, on the other hand, can be utilized to extend the shelf life of yoghurt. To increase the quality of the yoghurt, skimmed milk powder, whey powder, inulin, fruits, casein powder, and vitamins are sometimes added.

3.4. Yoghurt as Functional Food

Apart from vitamins and minerals-based supplements, probiotic yoghurts are also frequently used as functional foods by wellness-oriented people. In addition, supplementation of dairy products with selenium after preparing it in the form of nano using biological methods or green nanotechnology [49] is important. Furthermore, incorporation of suitable fatty acids on milk proteins can lead to developing a complex protein very similar to HAMLT (Human α-lactalbumin Made Lethal to Kill Tumor Cell), which has the ability to kill cancer cells selectively without damaging healthy cells [50,51,52,53]. Nano-emulsions are also used for delivery of important bioactive compounds that have important health and therapeutic effects, such as beta-carotene and omega-3 [49,54]. Carotenes normally only dissolve in fat and not in water. In the production of the nanoscale dye, the color particles are coated/surrounded by a shell of starch. Thus, they can also be used in watery foods and color the beverage yellow-orange. As innovations, nanoproducts to color food or filter materials would be conceivable in principle. In addition, the encapsulation of aroma particles in nanoparticles, for example, can enable the aroma to develop at the desired time [55].

Health properties can be increased, as well as many important ingredients, such as dietary fiber lacking in dairy products, antioxidants, phenols, and residual fatty acids by incorporating coconut flour. The frozen yoghurt supplemented with coconut flour nanoparticles has been prepared with green nanotechnology and probiotic bacteria. Coconut flour nanoparticles operate as a prebiotic and boost the activity of the starting culture as well as probiotic bacteria strains. It was discovered that adding it to frozen yoghurt combinations in various proportions with probiotic bacteria present increases its activity and improves the sensory and technological aspects of the final product [56]. Yogurt was added to ethanol sage extract as a good source of phenols after encapsulating phenols in the form of liposomes, and this addition significantly influenced the yoghurt’s chemical and rheological properties, as well as the growth of the starter culture and probiotic bacteria [57]. Sprout nano-powdered have been used in the production of yoghurt to boost health benefits. According to Ahn et al. [56], this resulted in a decrease in pH compared to peanut powder, and a yoghurt with an increase antioxidant content [58]. The concentration of less than 0.1% was sensorily acceptable to the consumer and also suitable for microbial growth. Chitosan nanoparticles powder yoghurt had been proven to have no effect on chemical, sensory, or rheological properties [59]. Chitosan nanoparticle powder added to yoghurt is aimed to increase features and properties that are beneficial in the treatment of certain diseases, as evidenced by much research [59,60]. An enhanced qualities of ginseng have been obtained when it was synthesized as a nanopowder and yoghurt was produced using it as supplement, which has functional properties and represents an active ingredient in the production of functional yoghurt [60]. Egg shells are an unusual calcium booster that has been shown to be beneficial to dental and bone Various researchers have observed that preparing eggshell in nano-form enhances calcium bioavailability in clinical trials [60]. However, as compared to the control (regular—not in nanoform) yoghurt, the nutritional representation of calcium discovered in the form of nanopowder performed better in terms of chemical and sensory qualities [61,62]. Santillan-Urquiza et al. [63] used a set-type yoghurt to add two different quantities of iron oxide, zinc oxide, and calcium phosphate nanoparticles.

Yoghurt is one of the most important dairy products that can be eaten for different age groups and available in different forms in the markets whether it is plain or flavored with different form such as stirred drink (drinkable) or set [64,65]. Due to the high cost of medical treatment, particularly for chronic conditions, those have become more prevalent in recent years. Foods that have the ability to improve health status and prevent diseases such as cancer, Alzheimer’s, and other disorders affecting women’s health have recently piqued researchers’ interest [66,67,68,69]. Probiotics are referred to as ‘live microorganisms, which, when administered in inadequate amounts, confer a health benefit on the host [70]. The majority of commercial probiotics are Lactobacillus and Bifidobacterium species used in products such as yoghurt and fermented products, milk powder, and frozen desserts [71,72,73]. Lactobacillus acidophilus is a type of beneficial bacteria that can be found in the body naturally, most commonly in the intestines, mouth, and female genitals, and it is recommended that women who suffer yeast and bacterial infections eat yoghurt with this probiotic. Moreover, L. acidophilus produces lactase, and vitamin K, which is important for bone strength and blood clotting. [74,75]

It has been known that probiotics have many health benefits, such as antimicrobial activity, alleviating diarrhea, anticarcinogenic properties, high serum cholesterol, allergic, HIV diseases, and improving lactose intolerance and immune system [76,77]. Furthermore, the medical applications of nano-toothpastes, have demonstrated antimicrobial and remineralization effectiveness [78,79].

Fermented milk products have gone through various developments and stages. The manufacture of fermented dairy was primarily intended to increase the conservation period and then to discover its benefits in relation to increasing its nutritional value for improving human health [80]. Various fruits, herbs, and plant sources rich in fibers, antioxidants, phenols, and other compounds, either free or coated, are sometimes added to yoghurt to make up for a lack of milk, or to improve the quality of food matrix for the development of edible coatings or films, so that the consumer can consume an integrated diet rich in all elements [81,82,83,84]. With technological developments, ultra-filtration technology has added new products to the yoghurt market, especially pre- and post-COVID-19; probiotics were considered by consumers to be a booster to the immune system, yoghurt fortified with added nutrition [85,86,87]. For probiotic bacteria and bioactive compounds which are affected by the environmental conditions through the digestive tract and during the various product manufacturing steps, the microencapsulation technology represents a good solution for that [88,89]. Coating materials are selected based on the specific functional component features as well as the type of application final products. In the case of yoghurt, as a perfect medium for functional ingredients supplementation, different gums (e.g., xanthan gum, guar gum, and gum arabic), alone or in combination with maltodextrin, seem to be excellent coatings materials to encapsulate functional ingredients. The coating material protects the microorganism by controlling stress response mechanisms against the gastric environment, which include gas exchange, moisture, oxidative reaction rates, solute migration, and so on. However, it does provide some protection from harmful external conditions such as UV light and heat. Many technical approaches based on physical and chemical principles have been investigated for probiotic microorganism microencapsulation. Nanotechnology and its different forms have begun to be used to obtain products with functional health properties that have no effect on taste, composition, or other final product properties [90]. Continuous progress on much technologies research is ongoing, the most important of which is human health and satisfying consumer needs to find various products that meet desired needs and interests, along with having distinctive qualities that reflect on health and activity and protect from chronic diseases. Lately, many studies have focused on clinical investigations of fermented dairy products, particularly yoghurt, in recent years due to its features as a pleasant, healthy drink that is popular and acceptable to people of all ages in various societies [91,92].

Probiotics are meant to play crucial role in human health. In this regard, microencapsulation and nanoencapsulation for edible packaging techniques offer efficient strategy in protecting and at the same time increasing the quality of the probiotic species. Probiotic microencapsulation stands out as a promising alternative for replacing antibiotics through beneficial microorganisms. However, such a process would be providing an option of gradual release of compounds of interest for preserving food [93,94].

One of the most popular materials for storing bacteria is alginate. If one brings a solution of alginic acid in water with a solution that contains calcium ions, this leads to cross-linking of the alginic acid and the formation of a hydrogel. In this context, many works deal with the immobilization of probiotic bacteria, such as Lactobacillus acidophilus and Bifidobacterium spp. These bacteria are those found in yoghurt. The reason is to improve the survival of the bacteria in the human digestive tract, in order to increase the positive effects of these bacteria. L. plantarum and L. rhamnosus have been entrapped in an optimized hydrogel Ca-alginate system [95].

Researchers have also exploited the potential of utilizing modified starches along with mixture of probiotic cultures (Lactobacillus reuteri ATCC 55730, Lactobacillus rhamnosus GG ATCC 53103, and L. acidophilus DSM 20079) at an initial concentration of 12.9 log·CFUmL-1 [96]. Further, probiotics incorporated with natural products have emerged as an effective edible packaging material which have the potential to replace the chemical preservatives for food preservation.

There has been a rise in health and food awareness as a result of the spread of social media and the availability of internet networks that have turned the world into a tiny village [69]. The majority of consumers who are concerned about having a healthy lifestyle prefer to drink milk and dairy products, with yoghurt being the most popular [68]. However, advantages of consuming yoghurt continually include evading the bad side effects of antibiotics; supplementing vitamins as vitamin B (B-2, B-12) [97]; balancing sugar in blood [98]; cancer prevention, digestive diseases and infections; preventing diarrhea; and maintaining a healthy intestinal environment; high in conjugated linoleic acid [99]. Moreover, yoghurt is beneficial to women’s health. Lactobacillus spp. found in yoghurt helps to prevent candida and vaginitis in the vaginal area. According to studies, women who take yoghurt on a regular basis have improved vaginal health. Yogurt should be consumed on a daily basis, based on the benefits listed above [100,101].

4. Effect of Yoghurt Manufacture Technology on Health

Yogurt has a number of beneficial effects on human health, particularly when consumed on a daily and consistent basis, as shown in Figure 2 [102]. Probiotics are living and active bacteria found in fermented dairy products, particularly yogurt. These bacteria have been demonstrated to promote gut health by favoring the growth of “preferred” bacteria over “undesirable” bacteria. One of the most significant technological advancements in the production of yoghurt has been the development of healthy yoghurt that has a clear influence on the diseases of the time, either by preventing injury or by improving the condition and lowering the symptoms associated with injury. Alzheimer’s disease is one of the most common age-related diseases, and the most important and recent studies on the condition will be discussed, with yoghurt content on probiotics as a beneficial form of disease protection and treatment.

4.1. Yoghurt for Alzheimer Treatment

Numerous studies have shown that fermented dairy products, which contain lactic acid bacteria, fatty acids, and peptides generated during fermentation, have a variety of physiological benefits. Recent research has shown that fermented dairy products have an impact on cognitive function as well as a preventive role against dementia [103]. Alzheimer’s disease (AD) is one of the most chronic and slow-progressing neurodegenerative disorders that has been discovered to date. The benefits of utilizing lactic acid bacteria and other probiotic strains with anti-oxidant capabilities and that produce Acetyl Choline against D-Galactose-induced Alzheimer’s disease were discussed by Mehta et al. [104]. L. plantarum MTCC 1325 also generates antioxidants and Acetyl cholinesterase, which possesses anti-characteristics Alzheimer’s against induced D-Galactose, according to Mehta et al. [104]. Nimgampalle & Kuna [105] conducted another investigation to evaluate the capabilities of the L. plantarum MTCC 1325 strain against D-Galactose-induced Alzheimer’s disease in albino rats. The findings revealed that the AD model group had morphometric, behavioral, and ACh levels that were much lower, as well as pathological markers such as amyloid plaques and tangles. The AD group treated for 60 days with L. plantarum MTCC1325 improved cognition and restored ACh and histopathological characteristics to the control group. However, in the group treated with L. plantarum alone, no significant effects were detected [104]. According to the findings, L. plantarum MTCC1325 may have anti-Alzheimer characteristics when used to treat D-Galactose-induced Alzheimer’s disease [106].

Researchers have also proven that incorporating fermented dairy into one’s diet lowers the risk of dementia, as Ogata et al. [107] found. Some publications have also connected Alzheimer’s disease to metabolic impairments that can be addressed with probiotics, according to clinical data. Probiotics such as Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium bifidum, and Lactobacillus fermentum) were reported to improve cognitive function and metabolism after 12 weeks of ingestion [108]. Ton et al. [109] published a study that found kefir to be beneficial to patients with dementia. Elderly people were fed with milk fermented in kefir for 90 days (2 mL/kg/daily) and the results showed that it improved cognitive disability associated with three key factors in Alzheimer’s disease: systemic inflammation, oxidative stress, and blood cell damage, and it can be considered a promising treatment for the disease’s progression. Mustafa et al. [69] investigated the protective effects of emulsified yoghurt enhanced with Ashwagandha ethanolic extract (AEE) and probiotic bacteria in rats exposed to Aluminum Chloride (AlCl3). The findings of this investigation revealed that AEE and probiotics improved physicochemical, microbiological, sensory, and health advantages by reversing AlCl3-induced hepato–renal–neuro deterioration; they are a viable supplement for toxicity protection. In addition, Khalil et al. [68] used coconut oil as a non-fermented dairy product to generate an edible dairy formula that provided neuroprotection against aluminum chloride-induced Alzheimer’s disease in rats. The dairy formula supplemented with coconut oil was found to have the ability to improve cognitive deficiencies linked with Alzheimer’s disease in this investigation.

4.2. Yoghurt Consumptions for Women Health

Women are the backbone of society and an important and influential member; they account for roughly half of the population and give birth to the other half. Women in disadvantaged communities and developing countries shoulder a lot of responsibilities and tasks, which is bad for their health and goes against their physical nature [92]. As a result, caring for women’s health is critical and is dependent on the health of the rest of the community. The community, organizations, and other segments of society should pay special attention to women.

Premenstrual Syndrome

Premenstrual syndrome (PMS) is a psychotic euro endocrine illness having biological, psychological, and social components [110]. PMS is characterized as a recurrence of a mix of disruptive physical, psychological, and behavioral changes that interfere with familial, social, and vocational activities during the luteal phase of the menstrual cycle [111]. The American Psychiatric Association first identified PMS in 1987 as Luteal Dysfunctional Disorders, and it was later classed as Dysfunctional Premenstrual Diagnostic and Statistical Manual of Mental Disorders [112] in 1992, along with other symptoms such as anxiety. Have been reported physical symptoms, such as breast tenderness, flatulence, abdominal pain, weight gain, edema, headache, back pain, nausea, bowel movements, and acne, as well as psychotic symptoms, such as irritability, anxiety, nervousness, depression, excessive tiredness and weakness, nausea, bowel movements, and acne, and psychotic symptoms, such as irritability, anxiety, nervousness, depression, excessive tiredness and weakness, confusion, changes in mood, sleep pattern, and appetite [113,114,115,116]. PMS symptoms can lead to a variety of issues, including physical disability, mental illness, and severe functioning impairment in social and occupational settings for women. Adolescents’ symptoms can have a significant impact on their academic performance and social connections. Adolescents with PMS have also been demonstrated to have poor health [117]. According to DSMIV-TR in India, prevalence of PMS is 18.4%, moderate to severe PMS is 14.7% and PMDD is 3.7% [118]. The symptoms commonly reported were “fatigue/lack of energy”, “decrease interest in work”, and “anger/irritability.” The most common functional impairment item was “school/work efficiency and productivity”. PSST have 90.9% sensitivity, 57.01% specificity, and 97.01% predictive value of negative test [119]. Many women have premenstrual syndrome (PMS) during their working lives. PMS in working Egyptian women, on the other hand, has received less attention. Hammam et al. [120] discovered that PMS is more common among female academic teaching staff at Zagazig University, and that they are more likely to have reduced work capacity and performance, as well as perceive work to aggravate symptoms. Yogurt also contains a lot of calcium, potassium, protein, phosphorus, magnesium, zinc, and vitamin B12. Women who regularly consume yoghurt have a better diet quality than women who do not consume yoghurt [121]. Consumption of yoghurt on a regular basis is linked to reduced blood pressure, blood glucose, and lipid levels, as well as decreased insulin resistance, when compared to people with orthorexia [122,123]. Women who eat yoghurt are less likely to develop chronic diseases like diabetes and heart disease.

When bacteria colonize the gastrointestinal system, a critical barrier between the human and the environment is developed, protecting the individual from sickness [124]. The gut microbiota can be improved when probiotics, or live health-promoting organisms, are taken in insufficient levels to remain viable after passing through the gastrointestinal tract. Several Lactobacillus species, notably L. delbrueckii subspecies bulgaricus, which is commonly used in traditional yoghurt, have been shown to prevent the growth of harmful bacteria, increase immunological function, and improve the bioavailability of food components and minerals. According to epidemiological study [125], there are strong links between yoghurt consumption and lower BMI, body weight, body weight increase, body fat, and smaller waist circumference. Consumers have reported a variety of therapeutic results from probiotic milk products prepared with particular bacteria [126]. Rad et al. [127] discovered a substantial link between PMS and lifestyle, BMI, and food intake. Using the correct nutraceuticals can help to alleviate the symptoms to some extent. In this scenario, the optimum method is to give a probiotic yoghurt with Lactobacillus rhamnosus and Lactobacillus helveticus, as well as conjugated γ-linoleneic acid. The probiotic cultures in the yoghurt will aid in the reduction of BMI in PMS patients, and the γ-linoleneic acid will be beneficial in the treatment of PMS in women. Filho et al. [128] evaluated the efficacy of fatty acids for the treatment of PMS using a graded symptom scale as well as the effect on prolactin levels in plasma and cholesterol. The results of this study showed that patients who used the drug containing the active ingredient experienced a significant improvement in symptoms. Furthermore, it was discovered that the majority of women who consumed solely probiotic bacteria (L. acidophilus and B. bifidum) had their menstrual cycle severity reduced from severe to mild [129]. Lactobacillus plantarum has the ability to transform unsaturated free fatty acids into linoleic acid and less harmful conjugated fatty acids by growing them. According to Aziz et al. [130], L. plantarum 2–3 was discovered to be the prospective strain that demonstrated the most growth and conversion of LA to distinct metabolites out of all six L. plantarum strains.

5. Research Recommendations and Personalization Perspectives

Yoghurt has so many health benefits that many health-conscious people consume it on a daily basis. Each year, new research is published that adds to already available understanding of the health benefits of consuming yoghurt. Developing probiotic yoghurt containing γ-linolenic acid is an effective way to treat pre-menstrual syndrome in women and also serves as nutraceutical for improving women health [131]. However, such probiotic yoghurt generally has a very low shelf-life period. Hence, using natural preservatives, the shelf life of probiotics will be improved [132]. Developing probiotic yoghurt containing γ-linolenic acid and natural food preservative is important for women’s health and feeding the women community with such type of probiotics will drive the country’s future towards its betterment [128,133].

Advances in genomics, epigenomics, and proteomics have opened new perspectives in a second revolution in this field, allowing scientists to decipher the precise mechanisms of action of gut bacteria. Metagenomics sequencing technologies, which are now accessible, are analogous technological advances in that they allow scientists to quickly capture the complexity of microbiomes and investigate invisible microbes without having to isolate and extract them. The goal of today’s research is to figure out how major probiotic-containing products that target gut health work. Scientific and technical advancements in the gut microbiome sector promise a new method for selecting the next generation of probiotics -called ‘precise probiotics’. Precision probiotics will deliver to the gut activities or functionalities that the gut microbiota or one’s own genes do not have the capacity to give. While creating precision probiotics, parameters such as diet, phenotype, lifestyle, age, gender, genetics, and microbiome of the beneficiaries should be taken into account [134,135]. In this context, researchers need to innovate the efficient gut-healthy diets and foods that would be consumed by the humans globally. Due to the wide variation in gut microbiome composition among individuals, it is important to recruit numerous worldwide cohorts in order to complete a full mapping of the gut microbiome using dietary data. It is most crucial to find a program to analyze the gut microbiome composition and function using whole metagenome sequencing, which is the most recent sequencing technique [136,137].

Modern techniques of modulating the gut microbiota are intensively researched, with a focus on the health advantages mediated by coated/encapsulated/immobilized prebiotics/probiotics/bioactive ingredients. Co-encapsulation/coating is used to increase oral delivery and ensure stability and viability, as well as targeted release in the intestine of bioactives. Incorporating probiotics and prebiotics, such as PUFAs, phytochemicals, dietary fibers, and nutrients delivered by single matrix into functional foods, can provide health advantages by modulating the gut microbiota [138,139,140,141,142].

The detection of nanoparticles in food or in any other product presents many difficulties [143]. At this moment, international researchers are exploring different analytical methods for quantification of nanoparticles in food. It is quite possible that dairy food and other products are labelled or advertised as “nano”. However, it is often not clear whether they are really “nano”. In future, it must be evident on foodstuffs in the list of ingredients whether nano-sized substances are contained [144].

Lactobacillus in yoghurt may have negative impact, but, rarely, in people with weakened immune system. It is preferable for people with weakened immune system to consume lower amounts of yoghurt.

6. Conclusions

Yoghurt, one of the best sources of probiotics due to being made from fermented milk, has undergone radical modifications thanks to nanotechnology. Various processes are practiced worldwide for yoghurt preparation, microencapsulation, and nanotechnology-based approaches for preserving and/or enriching yoghurt with biologically, and its effect on health and in treating various diseases. Yoghurt is a perfect medium for functional ingredients supplementation, and edible coatings and films are ideal carriers of bioactive such as antioxidants, antimicrobials, flavors, and probiotics to improve the quality of dairy food products. Yoghurt has always been considered as a functional superfood with a variety of health benefits, especially with a high importance on women health for treating premenstrual syndrome. However, in some cases consuming too much yoghurt by people have weakened immune system may have negative impact on their health. Recently, in one of the reports, it was also discovered that fermented milk products effectively prevent influenza and COVID-19 viruses. Bioactive molecules from yoghurt are quite effective in treating various inflammations, including so-called “cytokine storms” (hypercytokinaemia) caused by COVID-19.