Developing a Symbiotic Fermented Milk Product with Microwave-Treated Hawthorn Extract
2024
Aidana Utebaeva | Eleonora Gabrilyants | Zhansaya Abish
The rising interest in functional foods has increased the use of probiotics and prebiotics in fermented dairy products to enhance gut health. This study focuses on developing a symbiotic fermented milk product using <i>Lactobacillus acidophilus</i> and <i>Bifidobacterium bifidum</i> activated with hawthorn extract as a prebiotic. Three versions of the product were tested: a control and two variants with <i>B. bifidum</i> activated with 10<sup>−5</sup> g/cm<sup>3</sup> and 10<sup>−10</sup> g/cm<sup>3</sup> hawthorn extract, respectively. Key characteristics such as microbiological safety, sensory properties, amino acid profile, vitamin and mineral content, antioxidant capacity, and nutritional values were evaluated. Results showed that products enriched with hawthorn extract had favorable sensory properties and sustained high levels of lactic acid bacteria while being free of pathogens. Product 1 based on <i>L. acidophilus</i> and enriched with <i>B. bifidum</i> activated with hawthorn extract at a concentration of 10<sup>−5</sup> g/cm<sup>3</sup> demonstrated significant increases in <i>L. acidophilus</i> (24.1%) and <i>B. bifidum</i> (14.7%) after 7 days compared to the control. Both enriched products exhibited slower titratable acidity increases and higher viscosities over 14 days, indicating better preservation and texture stability. Product 1 was notably enriched with essential amino acids, vitamins, and minerals, alongside enhanced antioxidant properties due to increased flavonoid content. The technology developed ensures probiotic viability at 10<sup>9</sup>–10<sup>10</sup> CFU/cm<sup>3</sup> after 14 days, making it viable for dairy production.
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