Incorporation of Sesbania grandiflora flower’s polyphenol extract in yoghurt and its effect

Agathi (Sesbania grandiflora) is a flowery vegetable can cure illness and diseases with wide health benefits. Polyphenol content of this flower has antimicrobial activity. Nevertheless, there seems to be less work on the specific stimulatory effect of polyphenols in positive beneficial microbial dev...

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Bibliographic Details
Main Authors: Priya, K. K. Sri Mohana, Shivaswamy, M. S., Sudhakar, V., Kiruthiga, G.
Format: Conference Proceeding
Language:English
Subjects:
Antiinfectives and antibacterials
Antioxidants
Carbohydrates
Lactobacilli
Microorganisms
Moisture content
Optimization
Parameters
Polyphenols
Response surface methodology
Syneresis
Yogurt
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Summary:Agathi (Sesbania grandiflora) is a flowery vegetable can cure illness and diseases with wide health benefits. Polyphenol content of this flower has antimicrobial activity. Nevertheless, there seems to be less work on the specific stimulatory effect of polyphenols in positive beneficial microbial development. The microwave parameters were thus optimized for the extraction of polyphenols using Response Surface Methodology. The optimized polyphenol extract were incorporated in the yoghurt cultured with Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcous Thermophillus. The conditions for the preparation of yoghurt conditions were optimized using RSM to assess the different combination of incubation time and extract concentration on pH, Titratable acidity, Syneresis index and microbial cell count. Incubation period of 5 hours was the optimum condition for the investigated responses with 5.60 percent of extract concentration. The optimal conditions were selected based on the desirability 0.865. The parameter with the highest value was moisture content followed by total carbohydrates and proteins. The optimized polyphenol extract, promoted statistically significant increase in yoghurt antioxidant efficiency and Polyphenolic content of optimized yoghurt.
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0068837