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Article

The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters

1
Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland
2
Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland
*
Author to whom correspondence should be addressed.
Foods 2020, 9(9), 1167; https://doi.org/10.3390/foods9091167
Received: 7 July 2020 / Revised: 17 August 2020 / Accepted: 19 August 2020 / Published: 24 August 2020
The aim of the study was to evaluate the effect of purified extract from Rosa spinosissima fruits on the quality characteristics and antioxidant properties of yoghurt. The extract, added to yoghurt at a concentration of 0.1% and 0.2%, contained high quantities of phenolic compounds and exhibited high antioxidant activity due to the presence of anthocyanins flavan-3-ols, flavonols and ellagitannins. Yoghurt physicochemical properties, microbiology and antioxidant properties were evaluated after 1, 7 and 14 days of storage at a temperature of 4 °C. The data revealed a positive influence of rose preparation on yoghurt’s microflora and on its other properties. The highest count of traditional yoghurt microflora was observed in samples with 0.2% of extract. Its addition had a positive effect on the yoghurts’ color, giving them a characteristic pink color of an intensity dependent on additive concentration. It also significantly affected the yoghurts’ antioxidant properties, which were stable during storage, as well as the content of the introduced phenolic compounds. View Full-Text
Keywords: Rosa spinosissima fruits; phenolic compounds; extract; yoghurt; antioxidant properties Rosa spinosissima fruits; phenolic compounds; extract; yoghurt; antioxidant properties
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MDPI and ACS Style

Szołtysik, M.; Kucharska, A.Z.; Sokół-Łętowska, A.; Dąbrowska, A.; Bobak, Ł.; Chrzanowska, J. The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters. Foods 2020, 9, 1167. https://doi.org/10.3390/foods9091167

AMA Style

Szołtysik M, Kucharska AZ, Sokół-Łętowska A, Dąbrowska A, Bobak Ł, Chrzanowska J. The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters. Foods. 2020; 9(9):1167. https://doi.org/10.3390/foods9091167

Chicago/Turabian Style

Szołtysik, Marek, Alicja Z. Kucharska, Anna Sokół-Łętowska, Anna Dąbrowska, Łukasz Bobak, and Józefa Chrzanowska. 2020. "The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters" Foods 9, no. 9: 1167. https://doi.org/10.3390/foods9091167

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