Recent research led by Jingni Tang from the School of Grain Science and Technology at Jiangsu University of Science and Technology, in collaboration with the Institute of Food and Drug Research at Guangxi Vocational University of Agriculture, has unveiled promising developments in yogurt production by incorporating mulberry leaf extract (MLE). Published in the journal Heliyon, this study highlights the potential of MLE to enhance the nutritional and sensory attributes of yogurt, paving the way for innovative dairy products that cater to health-conscious consumers.
The study found that adding 0.1% to 0.3% MLE not only accelerated the fermentation process but also significantly improved the yogurt’s physicochemical properties. Notably, the total titratable acids and antioxidant capacities increased, which could contribute to better health benefits for consumers. The water holding capacity (WHC) of yogurt with 0.1% MLE was reported to be 1.33 to 1.41 times greater than that of the control yogurt over a 21-day storage period. This enhanced WHC could lead to creamier textures and longer shelf life, appealing to both manufacturers and consumers.
The incorporation of MLE also positively influenced the sensory qualities of yogurt, resulting in a light green hue and a more stable product. The study emphasized that yogurt with 0.1% and 0.2% MLE maintained stable microbiological properties, ensuring a robust count of lactic acid bacteria at 108 CFU/g throughout the 21-day shelf life. This stability is crucial for probiotic yogurt, which is increasingly popular among health-conscious consumers seeking the benefits of live cultures.
Tang noted, “The yogurt containing 0.1% MLE achieved a good balance between the physicochemical and sensory qualities of the yogurt,” suggesting that this concentration could be optimal for both taste and health benefits. This finding opens up commercial opportunities for yogurt producers looking to differentiate their products in a competitive market by offering enhanced nutritional profiles and appealing flavors.
The implications of this research extend beyond yogurt production. As the demand for functional foods rises, incorporating natural ingredients like mulberry leaf extract could attract health-oriented consumers and potentially lead to a new category of dairy products. Manufacturers may find that leveraging the antioxidant and health-promoting properties of MLE can not only enhance product offerings but also align with growing trends towards clean labels and natural ingredients.
In summary, the fortification of yogurt with mulberry leaf extract presents a significant opportunity for innovation in the dairy industry. As highlighted in the research published in Heliyon, this approach not only improves the quality of yogurt but also positions it as a healthier option for consumers, paving the way for a new wave of functional dairy products.
