The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt
Nyctanthes arbour-tristis, commonly known as Harsinghar or Night Jasmine Flower (NJF), holds a prominent place in traditional medicine due to its diverse biological activities. With the growing trend of fortifying yogurt with natural herbs to enhance nutritional and health benefits, this research ai...
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2025-01-01
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| Series: | The EuroBiotech Journal |
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| Online Access: | https://doi.org/10.2478/ebtj-2025-0009 |
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| author | Pal Anil Kumar Agarwal Aparna Tripathi Abhishek Dutt Khosravi-Darani Kianoush Nandan Alisha Tripathi Arunima Hooda Ankita |
| author_facet | Pal Anil Kumar Agarwal Aparna Tripathi Abhishek Dutt Khosravi-Darani Kianoush Nandan Alisha Tripathi Arunima Hooda Ankita |
| author_sort | Pal Anil Kumar |
| collection | DOAJ |
| description | Nyctanthes arbour-tristis, commonly known as Harsinghar or Night Jasmine Flower (NJF), holds a prominent place in traditional medicine due to its diverse biological activities. With the growing trend of fortifying yogurt with natural herbs to enhance nutritional and health benefits, this research aimed to optimize herbal yogurt with NJF extract using response surface methodology (RSM). Twenty experiments were conducted with varying percentages of NJF extract, inoculum sizes, and temperatures. The NJF-fortified yogurt was evaluated for sensory, textural, and physicochemical analyses, along with an ESI-MS assessment of bioactive components. Results showed that properties varied with NJF extract percentage, with trial T18 (3.68% NJF extract, 1.5 ml inoculum size, and 41°C temperature) achieving the highest sensory score and acceptability, as well as superior textural and antioxidant properties compared to control yogurt. T18 was identified as the optimized product with protein-3.1%, fat-3.4%, moisture-72.8%, ash-0.87%, pH-4.65, and titratable acidity (TA)-0.72. The antioxidant activity of T18 and CY was 72.32% and 12.62%, respectively, and the total phenolic content was found to be 85.17 mg GAE/g, underscoring its potential as a health-enhancing yogurt variant. |
| format | Article |
| id | doaj-art-52f8f0b34ac946a9a6d31b24b602a3e0 |
| institution | Kabale University |
| issn | 2564-615X |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Sciendo |
| record_format | Article |
| series | The EuroBiotech Journal |
| spelling | doaj-art-52f8f0b34ac946a9a6d31b24b602a3e02025-02-10T13:25:42ZengSciendoThe EuroBiotech Journal2564-615X2025-01-019110711610.2478/ebtj-2025-0009The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of YogurtPal Anil Kumar0Agarwal Aparna1Tripathi Abhishek Dutt2Khosravi-Darani Kianoush3Nandan Alisha4Tripathi Arunima5Hooda Ankita6Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, IndiaDepartment of Food Technology, Lady Irwin College, University of Delhi, New Delhi-110001, IndiaDepartment of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, IndiaDepartment of Food Technology Research,, Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P. O. Box 19395-4741,, Tehran, IranDepartment of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, IndiaDepartment of Horticulture, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, U.P., IndiaDepartment of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, IndiaNyctanthes arbour-tristis, commonly known as Harsinghar or Night Jasmine Flower (NJF), holds a prominent place in traditional medicine due to its diverse biological activities. With the growing trend of fortifying yogurt with natural herbs to enhance nutritional and health benefits, this research aimed to optimize herbal yogurt with NJF extract using response surface methodology (RSM). Twenty experiments were conducted with varying percentages of NJF extract, inoculum sizes, and temperatures. The NJF-fortified yogurt was evaluated for sensory, textural, and physicochemical analyses, along with an ESI-MS assessment of bioactive components. Results showed that properties varied with NJF extract percentage, with trial T18 (3.68% NJF extract, 1.5 ml inoculum size, and 41°C temperature) achieving the highest sensory score and acceptability, as well as superior textural and antioxidant properties compared to control yogurt. T18 was identified as the optimized product with protein-3.1%, fat-3.4%, moisture-72.8%, ash-0.87%, pH-4.65, and titratable acidity (TA)-0.72. The antioxidant activity of T18 and CY was 72.32% and 12.62%, respectively, and the total phenolic content was found to be 85.17 mg GAE/g, underscoring its potential as a health-enhancing yogurt variant.https://doi.org/10.2478/ebtj-2025-0009functional yogurtnight jasmine flower extractantioxidantand functional attributesshelf-life study |
| spellingShingle | Pal Anil Kumar Agarwal Aparna Tripathi Abhishek Dutt Khosravi-Darani Kianoush Nandan Alisha Tripathi Arunima Hooda Ankita The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt The EuroBiotech Journal functional yogurt night jasmine flower extract antioxidant and functional attributes shelf-life study |
| title | The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt |
| title_full | The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt |
| title_fullStr | The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt |
| title_full_unstemmed | The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt |
| title_short | The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt |
| title_sort | potential of night jasmine nyctanthes arbor tristis flower extract as a functional ingredient in yogurt production the effects on fermentation rheology sensory and antioxidant properties of yogurt |
| topic | functional yogurt night jasmine flower extract antioxidant and functional attributes shelf-life study |
| url | https://doi.org/10.2478/ebtj-2025-0009 |
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