Preparation and evaluation of novel functional fermented dairy products containing propolis and cinnamon

J Food Sci Technol. 2021 Oct 3;1-10. doi: 10.1007/s13197-021-05255-6. Online ahead of print.

Abstract

Novel functional food products might be an easy accessible and eligible approach to help reduce the risk of severe viral infections including SARS-CoV-2. Hence a product containing probiotics, propolis and cinnamon was developed and interferences of the ingredients were characterized. Yogurts were prepared using starter cultures with propolis (0.03%) and cinnamon in various concentrations (0.3%, 1%, and 2.5%). Bifidobacterium animalis ssp. lactis, Lactobacillus acidophilus, Streptococcus thermophilus, and Lactobacillus delbrueckii subsp. bulgaricus were used as microorganisms for yogurt production. Chemical analysis revealed a decline of fat matter in the presence of propolis and/or cinnamon. Propolis had statistically significant suppressive effects on Bifidobacterium animalis ssp. lactis as well as on Lactobacillus delbrueckii subsp. bulgaricus numbers (p < 0.05). These effects were diminished in the presence of increasing cinnamon concentrations. For Lactobacillus acidophilus a statistically significant reducing effect on the number of colonies was observed in all products investigated. Nevertheless all samples met the standard of recommended level of ≥ 106 viable cells/g of a product. Propolis showed an inverse effect on Streptococcus thermophilus by increasing its colony numbers in yogurts. The probiotic yogurt samples containing propolis (0.03%) and cinnamon (2.5%) gained the highest number of points in the sensory evaluation compared to control.

Keywords: Bacteria; Cinnamon; Probiotic yogurt; Propolis; SARS-CoV-2 infection.