Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage

Characterization of Lactic Acid Bacterium Exopolysaccharide, Biological, and Nutritional Evaluation of Probiotic Formulated Fermented Coconut Beverage

Exopolysaccharides (EPSs), produced by lactic acid bacteria (LAB), play a crucial role in enhancing the texture and stability of yoghurt by forming a protective matrix that helps to maintain its rheological and sensory characteristics. The search for a dairy alternative for the lactose-intolerant populace is a necessity, and the use of probiotic LAB and their EPS to formulate fermented coconut beverage (FFCB) will be of added advantage. The production and characterization of EPS from a LAB strain isolated from yoghurt, its probiotic and antioxidant potential, and its application in the production of probiotic FFCB were investigated. The EPS produced by the isolate was characterized using a scanning electron microscope (SEM), high-performance liquid chromatography, Fourier transform infrared (FT-IR) spectroscopy, and energy-dispersive X-ray. The antioxidant potential of the EPS was determined. The isolate probiotic potential, such as tolerance to low pH, bile salts, gastric pH, autoaggregation, coaggregation, antimicrobial potential, and antibacterial activity, was evaluated, and the isolate was identified using 16S rRNA. The LAB strain and the EPS were used for the formulation of probiotic FFCB, and the proximate mineral composition of the enriched yoghurt was determined. Isolate W3 produced 6204.50 mg/L EPS. The EPS produced by the LAB was spherical with a coarse surface. Hydroxyl, carboxyl, and α-pyranose were the major functional groups present in the EPS. Eight monosaccharides were present in glucose, which has the highest molar ratio. The EDX spectra ascertain the presence of carbon, oxygen (carbohydrate), and other elements. The purified EPS exhibited antioxidant activity in a dose-dependent manner. DPPH, FRAP, TAC, and TPC of the EPS ranged from 42.36% to 75.88%, 2.48 to 5.31 μg/mL, 1.66 to 3.57 μg/mL, and 1.42 to 2.03 μg/mL, respectively. The LAB strain exhibited moderate tolerance to low pH, bile salts, gastric juice, good autoaggregation (13.33%), coaggregation (0%-59.09%) with E. coli, and varied sensitivity to different antibiotics used. The isolate is hemolysis, deoxyribonuclease (DNase), and lecithinase negative, possesses characteristics of probiotics, and could have the ability to confer health benefits. The LAB strain has a 100.0% pairwise identity to Pediococcus acidilactici. The FFCB has pH, lactic acid, specific gravity, total soluble solids (TSSs), and vitamin C content ranging from 5.81 to 6.8, 10.8 to 55.8 mg/L, 0.910 to 1.394 kg/m3, 0.136 to 0.196 °Bx, and 0.26% to 0.66%. The formulated beverage fermented with a commercial starter had the highest lactic acid at Day 7 of storage. The FFCB sample with the commercial starter and the probiotic strain had the highest ash and crude fiber content (1.3%, 0.68%). The FFCB fortified with EPS showed the highest protein content (4.6%). The formulated yogurt samples fortified with the highest concentration of EPS had the highest calcium content after 7 days of storage (162.31 ± 0.01a). In conclusion, EPS produced by Pediococcus acidilactici was a heteropolymeric EPS with good antioxidant activity, and the LAB strain exhibited a good starter for producing FFCB enriched with EPS. The FFCB has good nutritional characteristics and could serve as a functional and natural nutraceutical food for the lactose intolerance population.

Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods

Date palm trees (Phoenix dactylifera L.) are traditionally cultivated in South-West Asia and North Africa for date fruit consumption, although in recent years, its consumption has increased worldwide, and its cultivation has spread to other areas of America, sub-Saharan Africa, Oceania, and Southern Europe. During date fruit processing, several types of by-products are generated, such as low-quality dates or seeds, which along with date fruit, represent an excellent source of dietary fiber and bioactive compounds such as flavonoids, tannins, carotenoids, tocopherols, and tocotrienols. Therefore, this review provides information on the processing of dates fruit and the value-added by-products generated from them as well as their applications in different types of foods for the development of foods with an enhanced nutritional and functional profile. The incorporation of date fruit and their co-products in food formulations will help to cover the current consumer demands for foods made with ingredients of natural origin and with health properties beyond the merely nutritional.

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

Fermented dairy products have been essential elements in the diet of Southern Mediterranean countries for centuries. This review aims to provide an overview of the traditional fermented products in Southern Mediterranean countries, with a focus on fermented dairy products, and to discuss innovative strategies to make improved versions of these traditional products. A large variety of fermented dairy products were reviewed, showing high diversity, depending on the used raw materials, starter cultures, and preparation procedures. Traditionally, dairy products were fermented using spontaneous fermentation, back-slopping, and/or the addition of rennet. Compared with commercial products, traditional products are characterized by peculiar organoleptic features owing to the indigenous microflora. The main limitation of traditional products is preservation as most products were consumed fresh. In addition to drying, brine or oil was used to extend the product shelf life but resulted in high salt/fat products. Several studies suggested alternative ingredients/processing to make revised products with new flavors, improved nutritional quality, and a longer shelf life. There is still plenty of room for more research to obtain a better understanding of the indigenous microflora and on quality improvement and standardization to reach a wider market.

NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage

Fermented milk (laban) with added date syrup can be an excellent candidate for a nutritious drink. Modeling with quality index (Qi) can assist in assessing the quality of the drink’s physiochemical properties. The properties of the laban drink fortified with date syrup were measured and modeled with Qi during shelf life (7 days), and then analyzed with near-infrared spectra (NIR). The aim of this study was to develop a quality index model for the laban drink properties (objective and sensory assessments) and then to predict Qi with a non-destructive measurement of NIR (with partial least-square regression (PLSR) and artificial neural network (ANN) analysis). The results revealed that the developed Qi fits well with measured laban drink properties (viscosity, color, total soluble solids, pH, and sensory assessments during the shelf-life period with R2 = 0.977). The NIR spectrum was efficient to estimate the quality index of the fortified laban drink. It was found that ANN is more appropriate than the PLSR model in estimating the Qi of the Laban drink during cold storage. Thus, non-destructive NIR can predict Qi and can be utilized with great success in the whole chain of production, processing, transportation, storage, and retail market to check the “quality” and “shelf life” of the product.

The Impact of Date Syrup on the Physicochemical, Microbiological, and Sensory Properties, and Antioxidant Activity of Bio-Fermented Camel Milk

Fermented camel milk is rich in nutrients and vitamins necessary for the health of humans and has therapeutic properties. Date palm camel milk has been reported to be beneficial for preventing and treating various diseases in Arab countries. This study targeted the production of probiotic fermented camel milk fortified with date syrup. In addition, the effect of adding date syrup as a prebiotic and flavoring agent to probiotic fermented camel milk on the physicochemical, phytochemical, microbiological, and sensory properties of probiotic fermented camel milk during storage was investigated. Probiotic fermented camel milk without adding date syrup served as a control, and the other two treatments were supplemented with date syrup at ratios of 6.0% and 8.0%. Probiotic fermented camel milk was analyzed after 1 day and 15 days from storage at 5 ± 1 °C. Interestingly, the present study revealed that the addition of date syrup significantly (p ≥ 0.05) increased total solids (TS), ash, Na, K, Fe, acetaldehyde, total phenolic contents, and titratable acidity, viscosity, and antioxidant values of resultant synbiotic fermented camel milk, and this increase was proportional to the level of date syrup fortification. In addition, non-significant changes in these components were observed during the storage period. However, total protein and fat content did not show significant changes. Furthermore, the addition of date syrup significantly increased (p ≥ 0.05) the total bacterial and Bifidobacteria counts, and this increase was associated with the level of the addition of date syrup. The addition of date syrup also significantly (p ≥ 0.05) improved the sensory scores for flavor, consistency, appearance, and total scores of resultant products. Moreover, the addition of date syrup at a level of 8% showed the highest sensory scores. In conclusion, probiotic fermented camel milk could be produced using a probiotic strain and flavored with date syrup at a level of 8%.