Enhancing Functional Probiotic Yoghurt: Exploring the Synergy of Ginseng Extract and Lacticaseibacillus rhamnosus NRRL B-445 on Antibacterial, Antioxidant Activities, and Sensory Attributes through In-Vitro Evaluation

Zahran, Hamdy; Ayokda, Ahmed Yousef; Abdel Hamid, Samy Mohamed; Fouad, Mohamed Tawfeek

doi:10.21608/ejchem.2024.256874.9114

Enhancing Functional Probiotic Yoghurt: Exploring the Synergy of Ginseng Extract and Lacticaseibacillus rhamnosus NRRL B-445 on Antibacterial, Antioxidant Activities, and Sensory Attributes through In-Vitro Evaluation

Document Type : Original Article

Authors

¹ Fats and Oils Dept., Food Industries and Nutrition Research Institute, National Research Centre, Dokki, Cairo, Egypt

² Dairy Science Department, Food Industries and Nutrition Institute National Research Center, Dokki, Cairo, Egypt

³ 1Dairy sciences Department, Food Industry and Nutrition Research Division National Research Centre, Dokki, Cairo, Egypt

⁴ Dairy Department, Food Industries and nutrition, National Research Centre

10.21608/ejchem.2024.256874.9114

Abstract

This research aimed to manufacture a functional ginseng-fortified probiotic yoghurt (GFPY) to play a dual role in antioxidant and antibacterial activities, to provide Egyptian consumers and the local probiotics market with a healthy, safe, and functional dairy product, as a diet-oriented prevention strategy against the onset of bacterial- and oxidative stress-related diseases. Total phenolics (TPC), antioxidant and antibacterial activities were determined in ginseng water extract (GWE), ginseng methanol extract (GME), and in GFPY formulations (0.5, 0.1 or 2% GME) which were examined for sensory properties, L. rhamnosus viability and survival of B. cereus and E. coli. GME gave higher TPC (11.38 mg GAE g-1) and antioxidant activity (15.195% DPPH-RSA) than those by GWE (7.34 mg GAE g-1 and 7.035%, respectively), besides stronger inhibition zone against pathogens (P<0.05). For inhibitory and bactericidal activities, B. cereus and E. coli O157:H7 were the most sensitive towards GME at 2.0 and 1.5%, respectively. GFPY with 1.0 and 2.0% GME had more 2- and 3-fold antioxidants higher than those having 0.5%, respectively. When GME was increased to 0.5-1%, L. rhamnosus in GFPY increased and was still higher than 8 Log CFU mL-1 on storage, however, 2% was not positively effective. B. cereus and E. coli lost their survival in GFPY (2% GME) on the 2nd and the 5th day of storage, respectively. Unlike 2%, GFPY with 0.5% GME was very accepted. Combination of L. rhamnosus with ginseng could maximize the role of probiotics, ginseng, and yoghurt as a preferable vehicle, enhancing nutritional and health benefits.

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