The Effect of plant-derived additives on bioactive properties of fermented dairy products ; A review

Özet

Food bioactives are compounds that exert physiological benefits promoting health and preventing effects of diseases in the human body through their antioxidant, antibacterial, anticancer, antidiabetic and analgesic properties. Plant-derived bioactive owing to the growing researcher's interest due to their abundance, low cost and wider acceptability. This growth is fuelled by technological innovations through the development of new products by fortifying plant-based sources. Fermented dairy products are of great importance due to their special characteristics, are an excellent matrix for the incorporation of ingredients and benefits on the hosts intestine and microbiome, immunomodulation and anti-allergenic effects. This review has extensively assessed the recent knowledge on the quantitative and qualitative enhancement of the nutritional value of fermented milk products by the enrichment of plant-based bioactive compounds. Fermented dairy products including yoghurt, curd, kefir, sour cream, cheese, buttermilk and drinking yoghurt have popularly fortified with different fruits, vegetables, herbs, spices, cereals and nuts. The findings of this review demonstrated that the bioactivity of fermented dairy products has increased with the incorporation of fruits, since they contain the majority of bioactive compounds such as carotenoids, polyphenols, dietary fibre and fatty acids. Fermented dairy products supplemented with herbs are typically high in polyphenols, fatty acids and carotenoids. It was also shown that spices enriched dairy products had more polyphenols, carotenoids and dietary fibre than unfortified dairy products. Nuts and oil crops, such as walnuts and hazelnuts have enhanced the fatty acid content of yoghurts. Taken together, these findings suggest that the role of bioactive compounds in promoting antioxidant, antimicrobial, antihyperglycemic, anti-inflammatory and antiradical effects. In future, it would be interesting to assess more studies on the synergetic effect between the natural bioactive compounds and fermented dairy products to enhance growing demand and potential health benefits.

Key Words: Fermented Dairy Products1, Health Benefits2, Nutritional Value3, Plant-based Bioactives4