Bio24254 Vol. 23 No. 3 (2024)

Vol. 23, No. 3 (2024), Bio24254 https://doi.org/10.24275/rmiq/Bio24254

Improvement of the antioxidant capacity of a yogurt enriched with aqueous ginger extract (Zingiber officinale)

Authors

J. L. Sebastián-Nicolas, E. Contreras-López, J.G. Pérez-Flores, J. Jaimez-Ordaz, E. Pérez-Escalante, N. Vélez-Rivera, L.G. González-Olivares, J. Ramírez-Godínez

Abstract

The search for new foods is related to adding nutraceuticals or ingredients that have a specific function on the human metabolism. These types of foods have been called “functional foods.” Ginger (Zingiber officinale) has been studied for its antioxidant capacity. Thus, this ingredient has the potential to confer antioxidant properties to fermented drinks such as yogurt. For this reason, this work was carried out to develop a yogurt with aqueous ginger extract to determine a synergistic effect between compounds that provide antioxidant activity. ABTS, DPPH, and FRAP techniques carried out antioxidant capacity analyses. The concentration of total phenols was calculated, and a sensory test was carried out to determine the amount of aqueous ginger extract that was mostly accepted. Sensory tests showed that the yogurt preparation with 18 % ginger extract increased the chances of having greater antioxidant activity and had the best characteristics. The results of the hedonic test of the prepared yogurt showed that the texture had a value of 3.28, which was close to “I neither like nor dislike”, and the flavor value was 3.63, which was close to "I like". The antioxidant analysis showed that adding ginger extract improved the bioactivity of the enriched yogurt to a natural one. In fact, after fermentation, a significant increase in antioxidant capacity was observed. Ginger in yogurt seems like an alternative to the technological diversification of a well-known product.

Keywords

Ginger, yogurt, antioxidant capacity, sensory analysis, functional food.

References
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Effects of ginger (Zingiber officinale Roscoe) supplementation and resistance training on some blood oxidative stress markers in obese men. J Exerc Sci Fit 12(1), 26-30. doi: https://doi.org/10.1016/j.jesf.2014.01.002 Ayati, S., Eun, J.B., Ayoub, N. and Mirzapur‐Kuhdasht, A. (2022). Functional yogurt fortified with fish collagen‐derived bioactive peptides: Antioxidant capacity, ACE and DPP‐IV inhibitory. J Food Process Preserv 46(1), e16208. doi: 10.1111/jfpp.16208 Castañeda-Ovando, A., Pérez-Escalante, E., Rodríguez-Serrano, G. M., Martínez-Ramírez, X., Contreras-López, E., Jaimez-Ordaz, J., Ramírez-Godínez, J. and Olivares, L. G. (2022). Selenium accumulation by Lactobacillus isolated from commercial fermented milk: Minimum inhibitory concentration and kinetic growth changes. Revista Mexicana de Ingeniería Química, 21(3), Bio2824-Bio2824. https://doi.org/10.24275/rmiq/Bio2824 Contreras-López, E., Castañeda-Ovando, A., Jaimez-Ordaz, J., Cruz-Cansino, N. D. S., González-Olivares, L. 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Felfoul, I., Borchani, M., Samet-Bali, O., Attia, H. and Ayadi, M.A. (2017). Effect of ginger (Zingiber officinalis) addition on fermented bovine milk: Rheological properties, sensory attributes, and antioxidant potential. J New Sci 44(3), 2400-2409. E-ISSN 2286-5314 Gallardo-Martínez, D., Viniegra-González, G., Figueroa-Martínez, F., Rocha, J., and Cruz-Guerrero, A. (2024). Isolation and characterization of epiphytic, fructanolytic, homofermentative lactic acid bacteria from Agave salmiana. Revista Mexicana de Ingeniería Química 23(1), Alim24142. https://doi.org/10.24275/rmiq/Alim24142 Ghafoor, K., Al Juhaimi, F., Özcan, M.M., Uslu, N., Babiker, E.E. and Ahmed, I.A.M. (2020). Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods. LWT 126, 109354. doi: https://doi.org/10.1016/j.lwt.2020.109354 Habibi, M.B., Fatemizadeh, S.S. and Tavakoli, M. (2019). Release of proteolysis products with ACE-inhibitory and antioxidant activities in probiotic yogurt containing different levels of fat and prebiotics. Int J Pept Res Ther 25, 367-377. doi: 10.1007/s10989-018-9679-8 Kawamoto, Y., Ueno, Y., Nakahashi, E., Obayashi, M., Sugihara, K., Qiao, S. and Takeda, K. (2016). Prevention of allergic rhinitis by ginger and the molecular basis of immunosuppression by 6-gingerol through T cell inactivation. J Nutr Biochem 27, 112-122. doi: 10.1016/j.jnutbio.2015.08.025. Larasati, B. A., Panunggal, B., Afifah, D. N., Anjani, G., & Rustanti, N. (2018, February). Total lactic acid bacteria, antioxidant activity, and acceptance of synbiotic yoghurt with red ginger extract (Zingiberofficinale var. rubrum). In IOP Conference Series: Earth and Environmental Science (Vol. 116, No. 1, p. 012037). IOP Publishing. Li, S.N., Tang, S.H., He, Q., Hu, J.X. and Zheng, J. (2020). 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Procedia Chem 18, 53-62. doi: https://doi.org/10.1016/j.proche.2016.01.010 Ramírez-Godínez, J., Jaimez-Ordaz, J., Castañeda-Ovando, A., Añorve-Morga, J., Salazar-Pereda, V., González-Olivares, L.G. and Contreras-López, E. (2017). Optimization of physical conditions for the aqueous extraction of antioxidant compounds from ginger (Zingiber officinale) applying a Box-Behnken design. Plant Foods Hum Nutr 72, 34-40. doi:10.1007/s11130-016-0582-1 Saito, K., Jin, D.H., Ogawa, T., Muramoto, K., Hatakeyama, E., Yasuhara, T. and Nokihara, K. (2003). Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry. J Agric Food Chem 51(12), 3668-3674. doi: 10.1021/jf021191n Seo, Y.H. (2017). Antioxidant and antimicrobial activities of ginger with aging and fermentation. Korean J Food Preserv 24(8), 1180-1187. doi: https://doi.org/10.11002/kjfp.2017.24.8.1180 Shaukat, M. N., Nazir, A., & Fallico, B. (2023). 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References

Aamir, M., Arshad, A., Afzaal, M., Rakha, A., Jalel Mahsen Oda, N., Nadeem, M. and Asif, M. (2023). Physicochemical and sensory profile of spiced yogurt as affected by ginger supplementation. Int J Food Prop 26(2), 2732-2741. https://doi.org/10.1080/10942912.2023.2254021
Adib-Hajbaghery, M. and Hosseini, F.S. (2015). Investigating the effects of inhaling ginger essence on post-nephrectomy nausea and vomiting. Complement Ther Med 23(6), 827-831. https://doi.org/10.1016/j.ctim.2015.10.002
Aloğlu, H.Ş. and Öner, Z. (2011). Determination of antioxidant activity of bioactive peptide fractions obtained from yogurt. J Dairy Sci 94(11), 5305-5314. doi: 10.3168/jds.2011-4285
Azimi Mahalleh, A. and Azimi Mahalleh, A. (2021). Evaluation the effect of ginger (Zingiber officinale) essential oil on the quality characteristics yogurt during storage time. Sustain Agric Res 1(1), 71-87. doi: 10.30495/SARJ.2021.683256
Atashak, S., Peeri, M., Azarbayjani, M.A. and Stannard, S.R. (2014). Effects of ginger (Zingiber officinale Roscoe) supplementation and resistance training on some blood oxidative stress markers in obese men. J Exerc Sci Fit 12(1), 26-30. doi: https://doi.org/10.1016/j.jesf.2014.01.002
Ayati, S., Eun, J.B., Ayoub, N. and Mirzapur‐Kuhdasht, A. (2022). Functional yogurt fortified with fish collagen‐derived bioactive peptides: Antioxidant capacity, ACE and DPP‐IV inhibitory. J Food Process Preserv 46(1), e16208. doi: 10.1111/jfpp.16208
Castañeda-Ovando, A., Pérez-Escalante, E., Rodríguez-Serrano, G. M., Martínez-Ramírez, X., Contreras-López, E., Jaimez-Ordaz, J., Ramírez-Godínez, J. and Olivares, L. G. (2022). Selenium accumulation by Lactobacillus isolated from commercial fermented milk: Minimum inhibitory concentration and kinetic growth changes. Revista Mexicana de Ingeniería Química, 21(3), Bio2824-Bio2824. https://doi.org/10.24275/rmiq/Bio2824
Contreras-López, E., Castañeda-Ovando, A., Jaimez-Ordaz, J., Cruz-Cansino, N. D. S., González-Olivares, L. G., Rodríguez-Martínez, J. S. and Ramírez-Godínez, J. (2020). Release of antioxidant compounds of Zingiber officinale by ultrasound-assisted aqueous extraction and evaluation of their in vitro bioaccessibility. Applied Sci, 10(14), 4987. doi:10.3390/app10144987
Contreras-López, E., Jaimez-Ordaz, J., Rodríguez-Serrano, G. M., Cruz-Guerrero, A. E., Ramírez-Godínez, J., Castañeda-Ovando, A., and González-Olivares, L. G. (2021). Exopolysaccharide-producing bacteria improves survival and proteolytic profile of Lactobacillus rhamnosus GG added to semi-ripened cheese. Revista Mexicana de Ingeniería Química, 20(3), Bio2483-Bio2483. https://doi.org/10.24275/rmiq/Bio2483
De Lima, M.D.S.F., Da Silva, R.A., Da Silva, M.F., Da Silva, P.A.B., Costa, R.M.P.B., Teixeira, J.A.C. and Cavalcanti, M.T.H. (2018). Brazilian kefir-fermented sheep’s milk, a source of antimicrobial and antioxidant peptides. Probiotics Antimicrob 10, 446-455. doi: 10.1007/s12602-017-9365-8
Dhanik, J., Arya, N. and Nand, V. (2017). A review on Zingiber officinale. J Pharmacogn Phytochem 6(3), 174-184. E-ISSN: 2278-4136
Dissanayake, K.G.C., Waliwita, W.A.L.C. and Liyanage, R.P. (2020). A review on medicinal uses of Zingiber officinale (ginger). Int J Health Sci Res 10(6), 142-148. ISSN: 2249-9571
Donkor, O. N., Henriksson, A., Singh, T. K., Vasiljevic, T., and Shah, N. P. (2007). ACE-inhibitory activity of probiotic yoghurt. Int dairy J 17(11), 1321-1331. doi:10.1016/j.idairyj.2007.02.009
Ertürkmen, P., Bulantekin, Ö., and Alp-Baltakesmez, D. (2024). Investigation of the potential of Rosa damascena vinegar fermented with probiotic lactic acid bacteria as a functional food. Revista Mexicana de Ingeniería Química 23(1), Alim24156. https://doi.org/10.24275/rmiq/Alim24156
Fardet, A. and Rock, E. (2018). In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence. Nutr Res Rev 31(1), 52-70. doi: 10.1017/S0954422417000191.
Felfoul, I., Borchani, M., Samet-Bali, O., Attia, H. and Ayadi, M.A. (2017). Effect of ginger (Zingiber officinalis) addition on fermented bovine milk: Rheological properties, sensory attributes, and antioxidant potential. J New Sci 44(3), 2400-2409. E-ISSN 2286-5314
Gallardo-Martínez, D., Viniegra-González, G., Figueroa-Martínez, F., Rocha, J., and Cruz-Guerrero, A. (2024). Isolation and characterization of epiphytic, fructanolytic, homofermentative lactic acid bacteria from Agave salmiana. Revista Mexicana de Ingeniería Química 23(1), Alim24142. https://doi.org/10.24275/rmiq/Alim24142
Ghafoor, K., Al Juhaimi, F., Özcan, M.M., Uslu, N., Babiker, E.E. and Ahmed, I.A.M. (2020). Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods. LWT 126, 109354. doi: https://doi.org/10.1016/j.lwt.2020.109354
Habibi, M.B., Fatemizadeh, S.S. and Tavakoli, M. (2019). Release of proteolysis products with ACE-inhibitory and antioxidant activities in probiotic yogurt containing different levels of fat and prebiotics. Int J Pept Res Ther 25, 367-377. doi: 10.1007/s10989-018-9679-8
Kawamoto, Y., Ueno, Y., Nakahashi, E., Obayashi, M., Sugihara, K., Qiao, S. and Takeda, K. (2016). Prevention of allergic rhinitis by ginger and the molecular basis of immunosuppression by 6-gingerol through T cell inactivation. J Nutr Biochem 27, 112-122. doi: 10.1016/j.jnutbio.2015.08.025.
Larasati, B. A., Panunggal, B., Afifah, D. N., Anjani, G., & Rustanti, N. (2018, February). Total lactic acid bacteria, antioxidant activity, and acceptance of synbiotic yoghurt with red ginger extract (Zingiberofficinale var. rubrum). In IOP Conference Series: Earth and Environmental Science (Vol. 116, No. 1, p. 012037). IOP Publishing.
Li, S.N., Tang, S.H., He, Q., Hu, J.X. and Zheng, J. (2020). In vitro antioxidant and angiotensin-converting enzyme inhibitory activity of fermented milk with different culture combinations. J Dairy Sci 103(2), 1120-1130. doi: 10.3168/jds.2019-17165.
Liu, J.R., Chen, M.J. and Lin, C.W. (2005). Antimutagenic and antioxidant properties of milk− kefir and soymilk−kefir. J Agric Food Chem 53(7), 2467-2474. doi: 10.1021/jf048934k
Mann, B., Athira, S., Sharma, R., Kumar, R., and Sarkar, P. (2019). Bioactive peptides from whey proteins. In Whey proteins (pp. 519-547). Academic Press.
Melia, S., Juliyarsi, I., and Kurnia, Y. F. (2022). Physicochemical properties, sensory characteristics, and antioxidant activity of the goat milk yogurt probiotic Pediococcus acidilactici BK01 on the addition of red ginger (Zingiber officinale var. rubrum rhizoma). Veterinary World, 15(3), 757. https://doi.org/10.14202%2Fvetworld.2022.757-764
Moghaddasi, M.S. and Kashani, H.H. (2012). Ginger (Zingiber officinale): A review. J Med Plant Res 6(26), 4255-4258. doi: 10.5897/JMPR11.787
Moulaei, S., Sabet Ghadam, M., Khosrojerdi, M., and Razghandi, E. (2022). Investigating the properties of low-fat yogurt produced by ginger extract (Zingiber officinale). J Food Sci Technol 18(121), 265-273. http://fsct.modares.ac.ir/article-7-49422-en.html
Muniandy, P., Shori, A.B. and Baba, A.S. (2016). Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Food Packag Shelf Life 8, 1-8. doi: https://doi.org/10.1016/j.fpsl.2016.02.002
Najgebauer-Lejko, D. and Sady, M. (2015). Estimation of the antioxidant activity of the commercially available fermented milks. Acta Sci Pol Technol Aliment 14(4), 387-396. doi:https://doi.org/10.17306/J.AFS.2015.4.38
Njoya, M. A., Ejoh, A. R., Kuiate, J. R., and Mendi, S. D. (2020). Minerals, antioxidant activity, and consumer preference for ginger spiced yogurt. Adv. Nutri. Food Sci.
Olvera-Rosales, L. B., Cruz-Guerrero, A. E., Jaimez-Ordaz, J., Pérez-Escalante, E., Quintero-Lira, A., Ramírez-Moreno, E. and González-Olivares, L. G. (2023). Differences in the proteolytic system of lactic acid bacteria affect the release of DPP-IV inhibitory peptides from whey proteins. Dairy, 4(3), 515-526. https://doi.org/10.3390/dairy4030035
Olvera-Rosales, L.B., Cruz-Guerrero, A.E., García-Garibay, J.M., Gómez-Ruíz, L.C., Contreras-López, E., Guzmán-Rodríguez, F. and González-Olivares, L.G. (2022). Bioactive peptides of whey: Obtaining, activity, mechanism of action, and further applications. Crit Rev Food Sci Nutr 63(30), 10351-10381. doi: 10.1080/10408398.2022.2079113
Omieljanowicz, K.E. and Malinowska-Pańczyk, E. (2020). Kombucha from alternative raw materials–The review. Crit Rev Food Sci Nutr 60(19), 3185-3194. doi: 10.1080/10408398.2019.1679714
Rahmawati, I.S. and Suntornsuk, W. (2016). Effects of fermentation and storage on bioactive activities in milks and yoghurts. Procedia Chem 18, 53-62. doi: https://doi.org/10.1016/j.proche.2016.01.010
Ramírez-Godínez, J., Jaimez-Ordaz, J., Castañeda-Ovando, A., Añorve-Morga, J., Salazar-Pereda, V., González-Olivares, L.G. and Contreras-López, E. (2017). Optimization of physical conditions for the aqueous extraction of antioxidant compounds from ginger (Zingiber officinale) applying a Box-Behnken design. Plant Foods Hum Nutr 72, 34-40. doi:10.1007/s11130-016-0582-1
Saito, K., Jin, D.H., Ogawa, T., Muramoto, K., Hatakeyama, E., Yasuhara, T. and Nokihara, K. (2003). Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry. J Agric Food Chem 51(12), 3668-3674. doi: 10.1021/jf021191n
Seo, Y.H. (2017). Antioxidant and antimicrobial activities of ginger with aging and fermentation. Korean J Food Preserv 24(8), 1180-1187. doi: https://doi.org/10.11002/kjfp.2017.24.8.1180
Shaukat, M. N., Nazir, A., & Fallico, B. (2023). Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications. Antioxidants, 12(11), 2015. https://doi.org/10.3390/antiox12112015
Stobiecka, M., Król, J. and Brodziak, A. (2022). Antioxidant activity of milk and dairy products. Animals 12(3), 245. doi: https://doi.org/10.3390/ani12030245
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