Oyster Mushroom Powder Incorporation in Doogh: A Novel Approach to Boost Probiotic Stability

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 دانش آموخته کارشناسی‌ارشد، گروه زیست‌شناسی مولکولی و ژنتیک، دانشگاه اسکودار استانبول، استانبول، ترکیه

2 دانشیار، گروه زیست‌شناسی مولکولی و ژنتیک، دانشگاه اسکودار استانبول، استانبول، ترکیه

چکیده

Research Aims: The worldwide demand for healthy functional beverages has prompted researchers to enhance the probiotics and benefits of traditional fermented drinks. Doogh is one of the most popular dairy drinks among Iranians and Turks, which is yogurt-based. High phase separation and limited viability of the probiotics due to the acidic condition are two important challenges of this product. The present study aimed to investigate the physicochemical properties of doogh and the stabilizing and protective effects of oyster mushroom powder (Pleurotus ostreatus) on increasing the viability of probiotics in this traditional Iranian drink.
Materials and Methods: The scope of the present work was to investigate the acidity, physical stability (syneresis), viability, and total population of probiotics, as well as the sensory properties of the doogh beverage (color, aroma, texture and taste), after 14 days of storage at 4°C when it is prepared with different concentrations of mushroom powder. Accordingly, yogurts were produced with probiotic strain Lactobacillus acidophilus and mixed yogurt culture (Y_X11) comprising Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus. For preparing the doogh samples, water, salt, mint powder, and oyster mushroom powder (0, 0.5, 0.75, and 1 g/L) were mixed. All measurements were done after 1, 7, and 14 days of doogh storage based on the pioneer studies.
Findings: The findings indicated that the higher concentration of mushroom powder provided superior protection for L. acidophilus and higher lactic acid bacteria count throughout storage; however, it diminished all the sensory attributes. Furthermore, applying 0.5% mushroom powder in a doogh formulation kept the product stable, reduced the pH decline rate, and controlled the flavor and aroma desirable after 14 days. The sensory properties of doogh samples within 7 days of storage were within acceptable limits; however, after 14 days, the sample containing 0.5% oyster mushroom powder had a higher score for color and in-mouth texture than the others. Therefore, it is possible to find an optimum concentration and method for adding oyster mushroom powder to the doogh beverages and use their health-beneficial properties in this dairy drink.
Conclusion: The addition of edible mushroom powder in most of the treatment levels improved the physical stability (syneresis), probiotic viability, and overall nutritional value of doogh samples after 14 days of storage at 4°C. However, the sensory properties after extended storage need further optimization in formulation. As probiotic viability is one of the most important challenges in functional probiotic drinks, especially dairy beverages, finding new modifications that can overcome the defects of this formulation can be insightful enough to develop innovative probiotic doogh drinks.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Oyster Mushroom Powder Incorporation in Doogh: A Novel Approach to Boost Probiotic Stability

نویسندگان [English]

  • Bahar Farahani 1
  • Cigdem Sezer Zhmurov 2
1 Master Graduate, Department of Molecular Biology and Genetics, Uskudar University of Istanbul, Istanbul, Turkey,
2 Dep. Molecular Biology and Genetics, Uskudar University of Istanbul, Istanbul, Turkey,
چکیده [English]

Research Aims: The worldwide demand for healthy functional beverages has prompted researchers to enhance the probiotics and benefits of traditional fermented drinks. Doogh is one of the most popular dairy drinks among Iranians and Turks, which is yogurt-based. High phase separation and limited viability of the probiotics due to the acidic condition are two important challenges of this product. The present study aimed to investigate the physicochemical properties of doogh and the stabilizing and protective effects of oyster mushroom powder (Pleurotus ostreatus) on increasing the viability of probiotics in this traditional Iranian drink.
Materials and Methods: The scope of the present work was to investigate the acidity, physical stability (syneresis), viability, and total population of probiotics, as well as the sensory properties of the doogh beverage (color, aroma, texture and taste), after 14 days of storage at 4°C when it is prepared with different concentrations of mushroom powder. Accordingly, yogurts were produced with probiotic strain Lactobacillus acidophilus and mixed yogurt culture (Y_X11) comprising Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus. For preparing the doogh samples, water, salt, mint powder, and oyster mushroom powder (0, 0.5, 0.75, and 1 g/L) were mixed. All measurements were done after 1, 7, and 14 days of doogh storage based on the pioneer studies.
Findings: The findings indicated that the higher concentration of mushroom powder provided superior protection for L. acidophilus and higher lactic acid bacteria count throughout storage; however, it diminished all the sensory attributes. Furthermore, applying 0.5% mushroom powder in a doogh formulation kept the product stable, reduced the pH decline rate, and controlled the flavor and aroma desirable after 14 days. The sensory properties of doogh samples within 7 days of storage were within acceptable limits; however, after 14 days, the sample containing 0.5% oyster mushroom powder had a higher score for color and in-mouth texture than the others. Therefore, it is possible to find an optimum concentration and method for adding oyster mushroom powder to the doogh beverages and use their health-beneficial properties in this dairy drink.
Conclusion: The addition of edible mushroom powder in most of the treatment levels improved the physical stability (syneresis), probiotic viability, and overall nutritional value of doogh samples after 14 days of storage at 4°C. However, the sensory properties after extended storage need further optimization in formulation. As probiotic viability is one of the most important challenges in functional probiotic drinks, especially dairy beverages, finding new modifications that can overcome the defects of this formulation can be insightful enough to develop innovative probiotic doogh drinks.

کلیدواژه‌ها [English]

  • Mushroom Powder
  • Probiotic Doogh
  • Microbial Viability
  • Lactobacillus Acidophilus
  • Lactic Acid Bacteria

مراجع

  1. Biswas, R., Patel, K. D., & Bala, K. L. (2019). Formulation and Quality Evaluation of Oyster Mushroom Powder (PleurotusOstreatus) Incorporated Whole Wheat Flour Bread. Think India Journal, 22(34), 1046–1063.
  2. Choudhury, M., Rahman, T., Kakon, A. J., Hoque, N. S., Akhtaruzzaman, M., Begum, M. M., Choudhuri, M. S. K., & Hossain. (2013). Effects of Pleurotus ostreatus on Blood Pressure and Glycemic Status of Hypertensive Diabetic Male Volunteers.
  3. Cruz-Martins, N., Oliveira, M., & Ferreira, I. (2018). Development of Functional Dairy Foods. In (pp. 1–19). https://doi.org/10.1007/978-3-319-54528-8_35-1
  4. Davani-Davari, D., Negahdaripour, M., Karimzadeh, I., Seifan, M., Mohkam, M., Masoumi, S. J., Berenjian, A., & Ghasemi, Y. (2019). Prebiotics: definition, types, sources, mechanisms, and clinical applications. Foods, 8(3), 92.
  5. Dicks, L., & Ellinger, S. (2020). Effect of the intake of oyster mushrooms (Pleurotus ostreatus) on cardiometabolic parameters—A systematic review of clinical trials. Nutrients, 12(4), 1134.
  6. Ebrahimzadegan, S., & Zomorodi, S. (2015). Survival of Lactobacillus acidophilus (LAFTI-L10) and Bifidobacterium lactis (LAFTI-B94) and their effect on quality and microstructure of doogh.
  7. Eslami Moshkenani, A., Fadaie, V., Khosravi-Darani, K., & Mazinani, S. (2015). The effect of powdered Spirulina platensis biomass on some physicochemical and sensory properties of probiotic doogh containing powdered mint. Innovative Food Technologies, 2(2), 59–70.
  8. Kosani, B. RanKovi, & Dasi, M. (2013). Antioxidant and antimicrobial properties of mushrooms. Bulgarian Journal of Agricultural Science, 19(5).
  9. Michalska, A., Sierocka, M., Drzewiecka, B., & Świeca, M. (2025). Antioxidant and Anti-Inflammatory Properties of Mushroom-Based Food Additives and Food Fortified with Them—Current Status and Future Perspectives. Antioxidants, 14(5), 519.
  10. Nataraj, B. H., Ali, S. A., Behare, P. V., & Yadav, H. (2020). Postbiotics-parabiotics: The new horizons in microbial biotherapy and functional foods. Microbial cell factories, 19, 1–22.
  11. Ofodile, L. N., Nicholas-Okpara, N. V. A., Ani, E., Ikegwu, E. M., Saanu, A., Ezenwa, P. C., & Osorinde, R. T. (2020). Production and nutritional composition of juice powder from oyster mushroom Pleurotus ostreatus (Jacq.) Kummer. Functional Foods in Health and Disease, 10(11), 482–492.
  12. Onuegbu, N., Odimegwu, N., Ibeabuchi, J., Njoku, N., Agunwa, I., Ofoedu, C., & Njoku, C. (2017). Antioxidant and antimicrobial activities of oyster mushroom. American Journal of Food Science and Technology, 5(2), 64–69.
  13. Ortiz-Lucas, M., Tobias, A., Sebastián, J., & Saz, P. (2013). Effect of probiotic species on irritable bowel syndrome symptoms: A bring up to date meta-analysis.
  14. Piskov, S., Timchenko, L., Grimm, W.-D., Rzhepakovsky, I., Avanesyan, S., Sizonenko, M., & Kurchenko, V. (2020). Effects of various drying methods on some physico-chemical properties and the antioxidant profile and ACE inhibition activity of oyster mushrooms (Pleurotus ostreatus). Foods, 9(2), 160.
  15. Radzki, W., Skrzypczak, K., Solowiej, B., Jablonska-Rys, E., & Gustaw, W. (2023). Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom. Foods, 12(21). https://doi.org/10.3390/foods12214033
  16. Sakul, S., Komansilan, S., Tamasoleng, M., Rumondor, D., & Hadju, R. (2024). Antioxidant activity and viability Lactobacillus acidophilus synbiotic yogurt with the addition of white oyster mushroom (Pleurotus ostreatus) extract. IOP Conference Series: Earth and Environmental Science,
  17. Sarlak, Z., Rouhi, M., Mohammadi, R., Khaksar, R., Mortazavian, A. M., Sohrabvandi, S., & Garavand, F. (2017). Probiotic biological strategies to decontaminate aflatoxin M1 in a traditional Iranian fermented milk drink (Doogh). Food Control, 71, 152–159. https://doi.org/10.1016/j.foodcont.2016.06.037
  18. Sebastián, O.-C., Carlos Ariel, C. A., & Carlos Eduardo, O. A. (2019). Prebiotics in Beverages: From Health Impact to Preservation. In Preservatives and Preservation Approaches in Beverages (pp. 339–373). https://doi.org/10.1016/b978-0-12-816685-7.00011-2
  19. Shahrajabian, M. H., & Sun, W. (2023). Kashk and Doogh: The Yogurt-based National Persian Products. Current Nutrition & Food Science, 19(9), 922–927.
  20. Sohrabvandi, S., Mortazavian, A.-M., Dolatkhahnejad, M.-R., & Monfared, A. B. (2012). Suitability of MRS-bile agar for the selective enumeration of mixed probiotic bacteria in presence of mesophilic lactic acid cultures and yoghurt bacteria. Iranian Journal of Biotechnology, 10(1), 16–21.
  21. Standards, I. I. o. I. R. a. (1387). Probiotic yogurt - characteristics and testing methods. In (pp. 10–12).
  22. Sunday, E. A., Israel, A. U., & Magu, T. O. (2016). Proximate analysis and mineral element composition of false yam (Icacina trichantha) tuber and oyster mushroom (Pleurotus ostreatus). International Journal of Chemical Sciences, 1(1).
  23. Taheri, P., Ehsani, M., & Khosravi-Darani, K. (2009). Effects of Lactobacillus acidophilus La-5 on microbiological characteristics, sensory attributes and phase separation of Iranian Doogh drink during refrigerated storage. Iranian journal of nutrition sciences and food technology, 4(3), 15–24.
  24. TiȚA, M. A., Constantinescu, M. A., Georgescu, C., Popa, O., TiȚA, O., TamoŠAitiene, L., & Bradauskiene, V. (2022). Obtaining of a Milk Drink with Mushrooms and Bioactive Compounds. Series II: Forestry • Wood Industry • Agricultural Food Engineering, 14(63)(2), 157–172. https://doi.org/10.31926/but.fwiafe.2021.14.63.2.15
  25. Verma, R., Karakannavar, S. J., & Ashwini, M. (2024). Enrichment of proso millet cookies with oyster mushroom, Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm. for enhanced nutritional and antioxidant properties. Annals of Phytomedicine, 13(1), 907–915.
  26. Yu-Jin Choi, Hee-Sun Yang, Chang-Ki Huh, Hyun-Hee Oh, Tae-Young Park, Min-Kyung Kim, Seong-Woo Jin, Kyoung-Sun Seo, & Hoo-Kil Jung. (2013). Quality Characteristics and Antioxidant Activity of Fermented Milk containing Mushroom Extracts. Korean Journal of Dairy Sciences Technology, 31(2)
نشریه فرآوری و نگهداری مواد غذایی
دوره 17، شماره 3
مهر 1404
صفحه 43-59

فایل ها

هم رسانی

ارجاع به این مقاله

آمار