Accepted Manuscript

Title: Effects of herbal extracts on quality traits of yogurts,

cheeses, fermented milks, and ice creams: a technological
perspective

Author: Daniel Granato Jânio S. Santos Renata D.S. Salem

Amir M. Mortazavian Ramon S. Rocha Adriano G. Cruz

PII: S2214-7993(17)30093-0
DOI: https://doi.org/doi:10.1016/j.cofs.2017.11.013
Reference: COFS 304

To appear in:

Received date: 12-11-2017

Revised date: 27-11-2017
Accepted date: 29-11-2017

Please cite this article as: Granato, D., Santos, J.S., Salem, R.D.S., Mortazavian,
A.M., Rocha, R.S., Cruz, A.G.,Effects of herbal extracts on quality traits of yogurts,
cheeses, fermented milks, and ice creams: a technological perspective, COFS (2017),
https://doi.org/10.1016/j.cofs.2017.11.013

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 1 Effects of herbal extracts on quality traits of yogurts, cheeses,

2 fermented milks, and ice creams: a technological perspective

4 Daniel Granato1*, Jânio S. Santos1, Renata D. S. Salem1, Amir M. Mortazavian2,

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5 Ramon S. Rocha3, Adriano G. Cruz3

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7 State University of Ponta Grossa (UEPG), Department of Food Engineering

84030-900, Ponta Grossa, Brazil.

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9 Shahid Beheshti University of Medical Sciences, Department of Food

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10 Technology, Faculty of Nutrition Sciences and Food Technology/National

11 Nutrition and Food Technology Research Institute, Tehran, Iran.

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12 Federal Institute of Science, Education and Technology of Rio de Janeiro

13 (IFRJ), Department of Food, 20270-02, Rio de Janeiro, Brazil.

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26 *E-mail: dgranato@uepg.br (Prof. Dr. Dr. Daniel Granato)

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27 Abstract

28 Consumers are more aware about the relationship between their eating habits

29 and nutritional status. Consequently, they look for foods that are added with

30 natural products rather than synthetic chemical compounds. In this scenario,

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some companies have manufactured food products with the partial or total

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32 replacement of those synthetic additives by natural herbal extracts not only

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33 because of their antioxidant and antimicrobial properties but also because of

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34 the sensory aspects they confer into products. The dairy sector has invested in

35 this segment of healthy foods and yogurts, fermented milks, cheeses

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36 (processed or not), ice creams, and other milk-based formulations have been

37 added with herbal extracts (i.e., green tea, Roselle, white tea, and lemongrass
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38 aqueous extract) to attract the consumers’ attention and propel the sales of

39 these foods. Herein, we reviewed the latest developments of the dairy sector
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40 regarding new foods added with herbal extracts and the effects of herbal
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41 extracts on quality traits of yogurts, cheeses, fermented milks and ice creams.
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42 Keywords: food development; innovation; dairy sector; product optimization;

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43 functional foods; milk-based formulations; herbs.

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52 Dairy foods added with herbal extracts

53 Consumers have been conscious about the effect of the diet not only on

54 their well-being but also on the health-promoting effects foods may confer

55 when allied to good habits and a balanced diet [1,2]. In this scenario, dairy

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companies may find multiple opportunities to develop and manufacture

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57 different types of foods: ice creams, desserts, yogurts, fermented milks, among

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58 other preparations. In practice, most worldwide companies have paid attention

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59 to the development of ‘natural’ foods, that is, with minimal or no use of

60 synthetic chemical compounds (stabilizers, coloring agents, or preservatives)

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61 [3,4,5]. Here we listed the main studies regarding the effects of herbal extracts

62 on yogurts and fermented milks, cheeses, and desserts (focus on ice creams).
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63 Some products are available in the market place, such as fermented

64 milks added with lemongrass aqueous extract (Activia, Danone) or apple/green

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65 tea yogurt (Provamel), but research studies indicate these foods may be added
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66 with other extracts rather than only herbs. Dietary fibers coming from purple
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67 grape juice industry byproducts [5] or from carob (Ceratonia silique) [6], sweet
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68 potato pulp as a source of low-glycemic carbohydrates [4], essential minerals

69 contained in nuts [7], antioxidant compounds from rosemary leaves

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70 (Rosmarinus officinalis) added into cheeses [8] or alcoholic extracts from

71 seaweed species added into yogurts [9] have already been studied. Although

72 many studies are available, there is plenty room for new proposals in the

73 scientific and technological sectors, including dairy foods manufactured with

74 sheep milk [10], goat and camel milk [11] and buffalo milk [12].

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75 The examples listed below are only a slight portion of studies dealing

76 with the addition of herbal extracts into dairy foods. The main technological

77 challenges to develop new dairy foods added with herbal extracts are

78 summarized in Figure 1: the optimization of multiple factors (price, availability

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and chemical characterization of ingredients, and logistic among others), the

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80 up-scale and optimization of processes to launch a new product in the market,

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81 and optimization of the product formulation (i.e., sensory aspects and shelf

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82 life).

83 Although the term ‘extract’ is often used in many studies in food science

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84 and technology, two important factors emerge and are necessary to bear in

85 mind: 1) the herbal extracts should derive from water, ethyl alcohol or their
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86 binary mixtures because the consumer should not receive any extract obtained

87 using toxic organic solvents. Solvents such as dichloromethane, hexane, ethyl

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88 ether, chloroform, and methyl alcohol should be avoided and the extracts
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89 should derive from herbs with recognized and traditional uses [1]. If these two
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90 factors are not considered, the industry or the research team should perform
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91 toxicological tests (in vitro and in vivo) to make sure that the herbal extract is

92 safe for human consumption. As an overview, we propose a schematic flow

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93 (Figure 2) to use herbal extracts in dairy foods: the herb should be absent of

94 Salmonella and have low counts of coliforms, Staphylococcus aureus, yeasts

95 and molds. Then, the solvent and the extraction conditions (temperature, time,

96 ratio of vegetal:solvent, stirring, etc) should be defined. In a sequence, either

97 the liquid (aqueous extract) or lyophilized extract (alcoholic or water/EtOH

98 mixture) should be added in the dairy food and the analyses (i.e.,

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 99 physicochemical, rheological, sensory, functional properties etc) need to be

100 performed. Another important observation should be made here: as these dairy

101 foods are novel, proper comparisons with commercial products (as similar as

102 possible) are desirable.

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Following this technological trend in the dairy sector, the main aim of this

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104 paper is to provide valuable information on the use of herbal preparations in

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105 the development of the most consumed dairy foods: yogurts, fermented milks,

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106 ice creams, and cheeses.

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108 Yogurts and fermented milks added with herbal extracts

109 About 10% of the world milk supplies were utilized for yogurt production.
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110 Accordingly, China (6 million tons), Iran (4.0 million tons), Turkey (2.8 million

111 tons), Russia (2.5 million tons), and the Unites States of America (2.5 million
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112 tons) are the main yogurt producing countries worldwide [13]. In Brazil, in
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113 2014, the production of yogurts was 80,000 tons, with a national consumption
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114 of about 6 kg/year per person, which is a low statistics compared to other
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115 countries, such as Canada (12.5 kg/year), Ireland (13 kg/year), Argentine (16

116 kg/year), and France (30 kg/year) [14]. Together with cheese, yogurts have
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117 been the most successful dairy products worldwide but yogurt is a more flexible

118 product than cheese because cheese is a more difficult product to integrate in

119 diets because of its distinct taste and smell. On the other hand, yogurts can be

120 consumed without changes to dietary patterns and people from all ages

121 consume these products [13].

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122 As yogurts and other fermented milks are very versatile and may be

123 consumed flavored or plain, part of a hot meal or a cold snack, the

124 development of different types of products (i.e., stirred, Greek, skim, whole,

125 probiotic, synbiotic, prebiotic, etc) is a feasible way to increment the market

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[14]. In this aspect, multiple research studies (listed and explained below) have

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127 indicated that the use of herbal preparations (basically aqueous extracts) not

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128 only increases the bioactive compounds and antioxidant activity of yogurts and

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129 fermented milks but also increases considerably the sensory acceptance of

130 these new foods.

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131 Ramos et al. [15] used an in vitro study coupled with response surface

132 methodology to optimize an herbal formulation composed of green mate (Ilex

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133 paraguariensis), clove (Syzygium aromaticum), and lemongrass (Cymbopogon

134 citratus) and add the aqueous lyophilized extract in a fermented milk. The
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135 addition of a lyophilized extract (concentration of 1 g/100 g fermented milk)

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136 containing 87.5% clove and 12.5% mate w/w increased the total phenolic
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137 content and antioxidant activity (DPPH and FRAP assays) of fermented milks
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138 manufactured with sweet potato pulp without the addition of preservatives and

139 other chemical compounds. In addition, a sensory test was performed with
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140 frequent consumers of fermented milks and yogurts, obtaining a sensory

141 acceptance index higher than 70%.

142 Helal and Tagliazucchi [16] added cinnamon bark (Cinnamomum cassia)

143 powder water extract (1.5 g/100 g) into a stirred yogurt and analyzed the in

144 vitro bioaccessibility (amount of a certain compound solubilized in the small

145 intestine and available for absorption) and antioxidant activity of phenolic

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146 compounds before and after in vitro gastro-pancreatic digestion. This water

147 extract is rich in p-coumaric acid (2493 µg/100 g), syringic acid (484 µg/100 g),

148 ferulic acid (151.3 µg/100 g), quercetin-3-rhamnoside (41.3 µg/100 g),

149 quercetin (29.8 µg/100 g), and cinnamaldehyde (53.3 mg/100 g). Obviously,

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cinnamon-fortified yogurt (45 mg catechin equivalent/100 g) had higher total

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150

151 phenolic content compared to the control (plain yogurt – 16.7 mg catechin

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152 equivalent/100 g). The antioxidant activity of the cinnamon-fortified yogurt was

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153 also higher. At the end of the simulated pancreatic digestion, the

154 bioaccessibility index of phenolic compounds reached up to 80% in the water

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155 extract and, in yogurts, the recovery of total phenolics at the end of the

156 simulated digestion greatly improved in comparison with the yogurt without the
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157 addition of the herbal extract (~90 mg catechin equivalent/100 g versus ~25

158 mg catechin equivalent/100 g, p < 0.05). The antioxidant activity of the

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159 cinnamon-fortified yogurt was also higher (p < 0.05) than the control yogurt
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160 after simulated pancreatic digestion. Kaempferol and ferulic acid presented a
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161 bioaccessibility index of about 98% in the cinnamon-fortified yogurt. These

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162 results show the potential of cinnamon bark in enhancing the bioactive

163 compounds in yogurt.

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164 In the last 5 years, Greek-style yogurt became very popular worldwide

165 because of its sensory attributes (i.e., pleasant creaminess and thicker

166 consistency) and because of many nutritional benefits (i.e., higher levels of

167 proteins compared to the conventional yogurt). Following this trend, Park et al.

168 [17] added either aqueous or ethanolic extract from Stevia rebaudiana in a

169 Greek-style yogurt (1 mL/100 g of yogurt). Overall, the ethanolic extract

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170 enhanced the in vitro antioxidant activity (FRAP, DPPH, and ABTS assays) of

171 yogurts during the refrigerated storage. Authors concluded that the Stevia

172 extracts not only enhance the sweet taste but also increase the antioxidant

173 activity of Greek-like yogurt.

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Cow and camel-milk yogurts were manufactured with the addition of

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174

175 Allium sativum (garlic) and Cinnamomum verum (Ceylon cinnamon) aqueous

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176 extracts (concentration of 0.1 g/mL) and the effects on the survival of

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177 Bifidobacterium bifidum during 21 days of refrigerated storage and after

178 simulated gastrointestinal digestion was analyzed [18]. The herbal extracts

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179 influenced positively the probiotic cell viability during storage of yogurts

180 (compared to the yogurt manufactured without the addition of extracts). In

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181 addition, the viable cell count of B. bifidum was not affected by either the

182 presence of A. sativum or C. verum in yogurt (0.6 × 109 cfu/mL and

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183 12.4 × 109 cfu/mL, respectively). These results may be linked to the decrease
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184 of oxidative stress in the yogurt medium caused by the bioactive compounds
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185 present in the aqueous extracts.

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186 Eight yogurts added with spice oleoresins (cardamom, cinnamon and

187 nutmeg) and probiotics [Lactobacillus acidophilus strain 5 (LA5),

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188 or Bifidobacterium animalis ssp. lactis (Bb12)] were manufactured [19]. The cell

189 viability of probiotics, antioxidant activity, and sensory acceptance of the

190 yogurts were checked for 28 days. Overall, the herbal oleoresins did not affect

191 negatively the probiotic cell counts in the course of storage and the products

192 obtained a sensory acceptance higher than 70% in all cases. The antioxidant

193 activity of yogurts added with oleoresins was constant (p > 0.05) during

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194 storage, indicating the bioactive compounds present in those matrices were not

195 affected. In a recent research, Asli et al. [20] reviewed the beneficial effects of

196 adding herbal extracts and essential oils in probiotic fermented milks to increase

197 the cell viability of the strains.

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Because of in vivo and in vitro studies have indicated oleuropein as a

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199 functional phenolic compound, much interest in this substance has attracted

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200 scientific attention. Herein, Zoidou et al. [21] envisaged the incorporation of

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201 various amounts of oleuropein (0.1 to 0.4 mg/mL) into full-fat (3.5 g/100 mL)

202 yogurt. Authors analyzed the pH and sensory attributes (i.e., texture, taste, and

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203 color) at days 1, 7, and 35 of cold storage and observed that the pH of samples

204 remained in the range of 4.24 – 4.45, while the sensory attributes were not
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205 affected by the addition of oleuropein. However, the liking of taste and color

206 decreased in the course of the refrigerated storage, while texture was not
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207 affected by the phenolic compound. Overall, all oleuropein-based yogurts were
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208 characterized as ‘very good’ and none of them had off-flavor.

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209 Herbal extracts not only improve the sensory and nutritional properties
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210 and color of yogurts but also improve the stability of microorganisms in the

211 course of refrigerated storage. Chaikham [22] assessed the effects of Thai
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212 herbal extracts (cashew flower, pennywort and yanang) encapsulated with

213 alginate on viability of probiotic bacteria (Lactobacillus casei 01, Lactobacillus

214 acidophilus LA5 and Bifidobacterium lactis Bb-12) added in fruit juices and

215 stirred yogurts during refrigerated storage. Higher viable cell counts (L. casei)

216 were observed in the yogurt manufactured with 0.05% (w/v) cashew flower

217 extract, whereas yogurts added with green tea extract improved the stability of

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218 probiotic beads. Michael, Phebus, and Schmidt [23] added olive, garlic, onion

219 and citrus extracts into probiotic skimmed fermented milks using

220 Bifidobacterium animalis and Lactobacillus acidophilus and concluded that these

221 plant extracts exert a buffering capacity in the system, thus protecting the

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probiotic culture from oxidative stress.

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222

223 Nuraeni, Arief, and Soenarno [24] added Roselle flower (Hibiscus

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224 sabdariffa) aqueous extract in Koumis, a goat’s milk fermented by lactic acid

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225 bacteria and yeast. For instance, the goat’s milk was fermented by Lactococcus

226 lactis, Lactobacillus acidophilus, and Saccharomyces cerevisiae and the Roselle

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227 extract was added at 0, 0.5 or 1% (v/v) in the fermented milk. The final

228 products were analyzed for pH, total acidity, moisture, ash, proteins, crude
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229 fibers, and lipid contents. In addition, the sensory characteristics of the

230 products were assessed. The addition of Roselle extract did not influence
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231 significantly the physicochemical properties of Koumis but the product added
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232 with either 0.5 % or 1% Roselle extract inhibited the growth of Escherichia coli
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233 in vitro. The products were described as being reddish, slightly acidic, and thick
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234 fermented milks. This is a typical example on how a natural product may be

235 beneficial to a fermented milk in a way to avoid the use of artificial colorings
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236 and flavor agents.

237 Liu [25] used a typical Chinese herbal extract, namely Fuzhuan brick, in

238 skimmed set-type yogurt and analyzed some functional properties of the

239 product. The addition of the herbal teal improved the β-galactosidase and

240 proteolytic activity, reduced syneresis, improved the viscosity, and increased

241 the total viable counts of Streptococcus thermophilus and Lactobacillus

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242 acidophilus. Additionally, the DPPH radical scavenging activity, hydrogen

243 peroxide scavenging activity, inhibition of lipid peroxidation and Fe2+ chelating

244 activity of the yogurt increased considerably when the concentration of Fuzhuan

245 brick tea increased.

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The use of herbal extracts is not restricted to increase the antioxidants in

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247 yogurts and other dairy foods. Guo et al. [26] tested Jerusalem artichoke

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248 powder (Helianthus tuberosus) manufactured either by freeze-drying or oven

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249 drying technologies and supplemented low-fat yogurts using up to 4% (w/w) of

250 the powders. Authors verified that the yogurt supplemented with 4% w/w

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251 oven-dried Jerusalem artichoke powder had similar textural property and

252 sensory scores to the full-fat yogurt and higher firmness and adhesiveness
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253 compared to the yogurt supplemented with the freeze-dried powder.

254
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255 Cheeses added with herbal extracts

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256 Cheese is a dairy product widely appreciated in all continents. The world
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257 cheese production increased by 32% from 2000 to 2012 and the production
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258 surpassed 20 million tons, while the consumption of cheese has increased by

259 31% until 2012 and the positive development will continue. Indeed, from 2012
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260 to 2020, the consumption of cheese will expand with further 21% (850,000)

261 reaching 5.95 million tons in 2020 [27]. In Brazil, the cheese market increased

262 9.4% every year between 2006 and 2013, achieving sales of R$ 20 billions (US$

263 65 billions), being noted a consumption of 5.3 kg per year/individual. It is

264 hypothetized a per capita consumption of 8 kg of cheese in 2017, indicating an

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265 annual growth of 10.5% every year between 2014 and 2017. In fact, this value

266 is up to 50% the consumption of North American consumers [28].

267 Examples of innovation in the cheese sector include the addition of

268 herbal extracts into different formulations. Cheese represents up to 25% of the

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total sales in the dairy sector and, therefore, is one of the major dairy foods

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270 marketed worldwide [28]. For instance, low fat Kalari, a hard and dry cheese,

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271 was manufactured with different concentrations (0%, 2.5% and 5.0% w/w) of

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272 pine needles extract (Cedrus deodara) [29]. Authors verified that the increased

273 concentration of the extract decreased the oxidation effect and free fatty acid

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274 levels of the cheese. In addition, the extract increased the microbiological

275 conditions (lower total plate count and lower psychrophilic, mold/yeasts
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276 counts), and increased the sensory acceptance of the cheese. Lee et al. [30]

277 tested different concentrations of Inula britannica flower extract (0, 0.25, 0.5,
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278 0.75, and 1% w/v) in a Cheddar-like cheese. The extract increased the total
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279 proteins, total phenolics, and ash contents and decreased the pH, total solids,
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280 and lipids compared to the control (without the flower extract). Obviously, the
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281 higher concentration of the flower extract resulted in a cheese with higher in

282 vitro antioxidant activity measured by the DPPH and thiocyanate assays. The
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283 sensory analysis of the Cheddar-like cheese added with I. britanica flower

284 extract increased the liking of odor and taste, showing the potential of this

285 extract in manufacturing a different cheese.

286 Herbal extracts have been tested in different cheeses not only to

287 increase the levels of bioactive components and decrease the oxidation but also

288 to increase the microbiological stability of the products. In this sense, Marcial et

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289 al. [31] assessed the effects of oregano essential oil (Origanum vulgare var

290 hirtum) on the growth of lactic starter cultures and sensory characteristics of a

291 traditional Argentinean cheese. Although the essential oil was rich in α-

292 terpinene (10%), γ-terpinene (15.1%), terpinen-4-ol (15.5%) and thymol

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(13.0%), no negative effects on the growth of Streptococcus thermophilus CRL

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293

294 728 and CRL 813, Lactobacillus delbrueckii subsp. bulgaricus CRL 656 and CRL

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295 468, and Lactococcus lactis subsp. lactis CRL 597 was observed when the

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296 essential oil was added at a concentration of 200 µg/g. The addition of oregano

297 essential oil impeded the growth of enterobacteria and the sensory acceptance

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298 of the cheese was not affected.

299 Shan et al. [32] assessed the lipid peroxidation and the antibacterial
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300 effects of five spice and herbal extracts (cinnamon stick, oregano, clove,

301 pomegranate peel, and grape seed) against Listeria monocytogenes,

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302 Staphylococcus aureus, and Salmonella enterica in cheese. All extracts inhibited
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303 the lipid peroxidation in cheese but the clove extract showed the highest
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304 antibacterial and antioxidant effect. This study shows the potential of not only
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305 valuable spices (clove, oregano, and cinnamon) but also the prominent

306 potential of byproducts (pomegranate peel and grape seed) in increasing the
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307 stability of cheese in the course of storage. Overall, food extracts contain a

308 wide variety of chemical compounds (i.e., carotenoids, terpenoids, and phenolic

309 compounds) that act in the permeabilization or disruption of the cytoplasmic

310 membrane, allowing the passage of nonspecific compounds or the release of

311 cytoplasmic contents, respectively. Additionally, these chemical constituents

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312 may inhibit key enzymes that are responsible for energy generation, which in

313 turn leads to cell death [33].

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315 Ice creams and other desserts added with herbal extracts

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Ice cream and frozen desserts are popular throughout the world.

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317 Although ice cream is a popular frozen dessert in all parts of the world, the

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318 major consumer countries of ice cream are New Zealand, the United States,

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319 Canada, Australia, Belgium, Finland, and Sweden. The popularity of ice cream

320 comes from several characteristics, such as partial freezing, cooling, and

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321 refreshing sensation produced when the product is consumed, its sweet taste,

322 and the lack of a preconditioning aroma. Ice cream comprises a number of
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323 related products, which primarily differ in the relative quantities of ingredients

324 rather than in manufacturing technology. Ice cream is manufactured as

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325 conventional, reduced fat, light, fat-free, low-sucrose products. Other frozen
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326 desserts include frozen yogurt, popsicle, sherbet, mellorine, frozen dairy
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327 dessert, frozen confection, frozen dairy confection, milk shake, smoothies,
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328 shake, and slush. The nomenclature varies from country to country depending

329 on the prevailing legislation[34].

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330 The development of new food products becomes increasingly challenging

331 as food companies aim to meet the consumer’s demand for a food that is both

332 healthy and attractive. Combining milk and dairy products with biologically

333 active molecules, such as those found in various herbal extracts, may be an

334 interesting strategy to produce foods with functional potential.

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335 Sanguigni et al. [35] evaluated the effects of a natural antioxidant ice

336 cream on oxidative stress, vascular function and physical performance in

337 healthy individuals. They produced a natural antioxidant ice cream based on a

338 mixture of dark cocoa powder with hazelnut and green tea extract. These

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ingredients are known for their high content of polyphenols. The total

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339

340 polyphenol content in the ice cream was 1817 mg GAE/L compared to only 96

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341 mg GAE/L in control ice cream. They suggested that the ingestion of an

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342 antioxidant ice cream consisting of a mixture of selected foods with high

343 polyphenol contents strongly improves the vascular function and physical

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344 performance, probably through an oxidative stress-mediated mechanism. They

345 concluded that the ice cream is potentially effective in counteracting oxidative
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346 stress in healthy individuals, athletes, elderly, and even in patients suffering

347 from many chronic and degenerative diseases because of the powerful
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348 antioxidant effects and the durability and stability over time.
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349 Ginger (Zingiber officinale) is a condiment rich in antioxidants and

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350 contains important biologically active constituents, including pungent

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351 components gingerols and shogaols. Ginger has been highlighted as a potential

352 functional food for use in new product development. Gabbi, Bajwa and Goraya
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353 [36] compared the properties of ice cream incorporating differently processed

354 ginger (ginger juice and paste from 2 to 8% w/w, ginger candy from 5 to 20%

355 w/w, and ginger powder from 0.5 to 2% w/w). Inclusion of the juice and paste

356 reduced significantly total solids, fat, protein and overrun, whereas the ginger

357 candy and powder increased solids and crude fiber (p < 0.01). The antioxidant

358 activity and total phenols increased in all formulations (p < 0.01), because all

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359 processed ginger products. The samples with 6% juice and 4% paste were

360 liked most in terms of flavor and obtained the highest scores for overall

361 acceptability. Ice cream containing more than 10% candy and 1% powder had

362 lower acceptance due to their higher pungency.

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Bandyopadhyay, Chakraborty and Raychaudhuri [37] evaluated the

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363

364 antioxidant activity of beet (Beta vulgaris), mint (Mentha spicata L.) and ginger

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365 (Zingiber officinale L.) in a dairy dessert, namely sandesh (a heat desiccated

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366 product of coagulated milk protein mass called chhana which is in turn a heat

367 and acid coagulated product of milk, analogous to cottage cheese). Authors

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368 also compared the antioxidant activity of the product to synthetic antioxidants –

369 TBHQ (2-(1,1-dimethylethyl)-1,4-benzenediol), BHA (2-tert-Butyl-4-

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370 hydroxyanisole and 3-tert-butyl-4-hydroxyanisole) and BHT (2,6-bis(1,1-

371 dimethylethyl)-4-methylphenol)- to evaluate the effectiveness of natural

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372 antioxidants in reducing lipid oxidation. Beet, mint and ginger all have good
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373 antioxidant activities, which were comparable with synthetic antioxidant TBHQ,
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374 and combination of BHA and BHT. However, ginger has the highest antioxidant
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375 activity, nearer to TBHQ and BHA+BHT, but mint showed better effectiveness in

376 the inhibition of lipid oxidation. Regarding antioxidant activity and lipid
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377 oxidation, combination of both ginger and/or mint with beet showed better

378 performance over beet. Sandesh containing beet, ginger, combination of beet

379 with ginger or mint, or combination of mint with ginger were more acceptable

380 to panelist than control sandesh. According to the authors, herbal sandesh can

381 easily be introduced in the market, with the appeal that natural antioxidants

382 have no adverse effect on health.

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383

384 Future trends and final comments

385 Consumers worldwide demand the development of foods with decreased

386 levels of synthetic additives, such as flavoring and coloring agents. However,

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few industries manufacture foods without the addition of additives. In this

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387

388 paper, we listed a plethora of applications of herbal extracts in cheeses, ice

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389 creams, yogurts and other fermented milk-based products. It is important to

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390 note that nutritional, safety (microbiological and toxicological), sensory,

391 commercial (price) should be taken into consideration when dairy foods added

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392 with herbal extracts are manufactured. As a final comment, authors encourage

393 food companies to test new natural ingredients and incorporate them in highly
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394 consumed dairy foods.

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396
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397 Declarations of interest: none

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399
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400 References and recommended Reading

• of special interest
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401

402 •• of outstanding interest

403

404 [1]Granato D, Nunes DS, Barba, FJ: An integrated strategy between food

405 chemistry, biology, nutrition, pharmacology, and statistics in the development

406 of functional foods: A proposal. Trends Food Sci Technol 2017, 62:13-22.

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407 [2]Reis, FS, Martins A, Vasconcelos MH, Morales P, Ferreira, ICFR: Functional

408 foods based on extracts or compounds derived from mushrooms. Trends Food

409 Sci. Technol 2017, 66:48-62.

410 [3]••Caleja C, Barros L, Antonio AL, Carocho M, Oliveira MBP, Ferreira IC :

t
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411 Fortification of yogurts with different antioxidant preservatives: A comparative

412 study between natural and synthetic additives. Food Chem 2016, 210:262-268.

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413 Note: Interesting example on the use of different antioxidants in dairy foods.

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414 [4]Ramos LR, Santos JS, Daguer H, Valese AC, Cruz AG, Granato D: Analytical

415 optimization of a phenolic-rich herbal extract and supplementation in fermented

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416 milk containing sweet potato pulp. Food Chem 2017, 221:950-958.

417 [5]Karnopp, A, Oliveira, KG, Andrade, EF, Postingher, BM, Granato D:

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418 Optimization of an organic yogurt based on sensorial, nutritional, and functional

419 perspectives. Food Chem 2017, 233:401-411.

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420 [6]Moreira, TC, da Silva AT, Fagundes C, Ferreira SMR, Cândido LMB, Passos M,
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421 Krüger CCH: Elaboration of yogurt with reduced level of lactose added of carob
p

422 (Ceratonia siliqua L.). LWT – Food Sci Technol 2017, 76:326-329.
ce

423 [7]Ozturkoglu-Budak S, Akal C, Yetisemiyen A: Effect of dried nut fortification

424 on functional, physicochemical, textural, and microbiological properties of

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425 yogurt. J. Dairy Sci 2016, 99:8511-8523.

426 [8]Marinho MT, Zielinsk AAF, Demiate IM, Bersot LDS, Granato D, Nogueira A:

427 Ripened semihard cheese covered with lard and dehydrated rosemary

428 (Rosmarinus officinalis L.) leaves: processing, characterization, and quality

429 traits. J Food Sci 2015, 80: S2045-S2054.

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430 [9]O'Sullivan AM, O'Grady MN, O'Callaghan YC, Smyth TJ, Kerry JP: Seaweed

431 extracts as potential functional ingredients in yogurt. Innov Food Sci Emerg

432 Technol 2017, 37: 293-299.

433 [10]Balthazar CF, Silva HLA, Celeguini RMS, Santos R, Pastore GMP, Conte-

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Junior CA, Freitas MQ, Nogueira LC, Silva MC, Cruz AG: Effect of

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434

435 galactooligosaccharide addition on the physical, optical, and sensory acceptance

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436 of vanilla ice cream J Dairy Science 2015, 98: 4266-4272

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437 [11]Bakrm SA., Salihin BA: Effects of Inclusion of Allium sativum and

438 Cinnamomum verum in milk on the growth and activity of lactic acid bacteria

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439 during yogurt fermentation. Amer-Euras. J Agric Environ Sci 2013, 13:1448-

440 1457.
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441 [12] Kamble KD, Kokate, PS: Production and keeping quality of yogurt from

442 buffalo and cow milk-a traditional milk product of high health value. Ind J Trad
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443 Knowl 2015, 14:279-284.

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444 [13] Mikkelsen P. World Yogurt Market report. Available

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445 at:http://pmfood.dk/upl/9747/DINMarch5backpage.pdf.
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446 [14]Statistica. Per capita consumption of yogurt worldwide in 2012, by selected

447 countries. Available at: https://www.statista.com/statistics/279596/global-

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448 yogurt-consumption-per-capita-by-country/

449 [15] Ramos LR, Santos JS, Daguer H, Valese AC, Cruz AG, Granato D: Analytical

450 optimization of a phenolic-rich herbal extract and supplementation in fermented

451 milk containing sweet potato pulp. Food Chem 2017, 221:950-958

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452 [16]••Helal A, Tagliazucchi D: Impact of in-vitro gastro-pancreatic digestion on

453 polyphenols and cinnamaldehyde bioaccessibility and antioxidant activity in

454 stirred cinnamon-fortified yogurt. LWT-Food Sci Technol 2018, 89:164-170.

455 Note: paper dealing with the addition of a phenolic-rich extract on yogurt and

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its effects on in vitro digestion simulation.

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456

457 [17] Park J, Hwang J, Yoon J, Kim H, Jhoo J, Kim G: Antioxidant effect of

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458 Greek-style fermented milk added with herb extracts. Paper presented at the

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459 International Scientific Conference on Probiotics and Prebiotics, 2016: p. 111.

460 [18] Shori, AB, Baba, AS: Survival of Bifidobacterium bifidum in cow- and

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461 camel-milk yogurts enriched with Cinnamomum verum and Allium sativum. J

462 Assoc Arab Univers Bas. Appl Sci 2011, 18:7-11.

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463 [19]••Illupapalayam, VV, Smith SC, Gamlath S: Consumer acceptability and

464 antioxidant potential of probiotic-yogurt with spices. LWT Food Sci Technol
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465 2014, 55:255-262.

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466 Note: paper dealing with the antioxidant effects and sensory profile of yogurts
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467 added with spices rich in phenolic acids and flavonoids.

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468 [20]•••Asli MY, Khorshidian N, Mortazavian AM, Hosseini H : A review on the

469 impact of herbal extracts and essential oils on viability of probiotics in

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470 fermented milks. Curr Nut Food Sci 2017, 13:6-15.

471 Note: Review on the use of herbal preparations on the viability of a widely

472 consumed functional food: probiotic yogurt.

473 [21]Zoidou E, Magiatis P, Melliou E, Constantinou M, Haroutounian S,

474 Skaltsounis, AL: Oleuropein as a bioactive constituent added in milk and yogurt.

475 Food Chem 2014, 158: 319-324.

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476 [22]Chaikham P: Stability of probiotics encapsulated with Thai herbal extracts in

477 fruit juices and yoghurt during refrigerated storage. Food Biosci 2015, 12:61-

478 66.

479 [23]••Michael M, Phebus RK, Schmidt KA: Plant extract enhances the viability of

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Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in

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480

481 probiotic nonfat yogurt. Food Sci Nut 2015, 3:48-55.

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482 Note: this paper is an example on the use of a plant extract on the viability of

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483 beneficial bacteria in yogurt, a dairy food widely consumed in all continents.

484 [24]Nuraeni E, Arief II, Soenarno, MS: Characteristics of probiotic koumiss from

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485 goat milk with addition of Roselle extract (Hibiscus sabdariffa Linn). J Indon

486 Trop Anim Agric, 2014, 39:117-125.

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487 [25]•••Liu, D: Effect of Fuzhuan brick-tea addition on the quality and

488 antioxidant activity of skimmed set-type yoghurt. Int J Dairy Technol, in press.
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489 Note: authors show it is possible to manufacture a yogurt added with aqueous
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490 extract of a herb rich in phenolics. The herb did not affect the acceptance but
p

491 increased the reducing properties of the yogurt.

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492 [26] Guo X, Xie Z, Wang G, Zou Q, Tang R: Effect on nutritional, sensory,

493 textural and microbiological properties of low-fat yoghurt supplemented with

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494 Jerusalem artichoke powder. Int J Dairy Technol, in press.

495 [27] PM Food and Dairy Consulting. World cheese market report 2000-2020. 7

496 pp.

497 [28] Milkpoint. As grandes oportunidades do mercado de queijos no Brasil.

498 Available in: https://www.milkpoint.com.br/industria/radar-

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499 tecnico/mercado/as-grandes-oportunidades-do-mercado-de-queijos-no-brasil-

500 93301n.aspx

501 [29] Mahajan D, Bhat ZF, Kumar S: Pine needles (Cedrus deodara (Roxb.)

502 Loud.) extract as a novel preservative in cheese. Food Pack Shelf Life 2016, 7:

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20-25.

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503

504 [30] Lee, NK, Jeewanthi, RKC, Park EH, Paik, HD: Physicochemical and

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505 antioxidant properties of Cheddar-type cheese fortified with Inula britannica

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506 extract. J Dairy Sci 2016, 99:83-88.

507 [31] Marcial, GE, Gerez CL, de Kairuz MN, Araoz VC, Schuff C, de Valdez, GF:

an
508 Influence of oregano essential oil on traditional Argentinean cheese elaboration:

509 Effect on lactic starter cultures. Rev Argent Microbiol 2016, 48: 229-235.
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510 [32] Shan B, Cai YZ, Brooks JD, Corke H: Potential application of spice and herb

511 extracts as natural preservatives in cheese. J. Medic. Food 2001, 14:284-290.

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512 [33] Gouvea FS, Rosenthal A, Ferreira, EHR: Plant extract and essential oils
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513 added as antimicrobials to cheeses: a review. Ciên Rural 2017, 47:1-9.

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514 [34]Chandan RC, Kilara A, Shah NP: Dairy processing & quality assurance,
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515 Wiley Blackwell, 2008, 586 p.

516 [35]Sanguigni V, Manco M, Sorge R, Gnessi L, Francomano D: Natural

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517 antioxidant ice cream acutely reduces oxidative stress and improves vascular

518 function and physical performance in healthy individuals. Nutrition 2017, 33:

519 225–233.

520 [36] Gabbi DK, Bajwa AU, Goraya RK: Physicochemical, melting and sensory

521 properties of ice cream incorporating processed ginger (Zingiber officinale). Int

522 J Dairy Technol 2017, 70: 1-8.

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523 [37] Bandyopadhyay B, Chakraborty R, Raychaudhuri U: Antioxidant activity of

524 natural plant sources in dairy dessert (Sandesh) under thermal treatment. LWT-

525 Food Sci Technol 2008, 41: 816-825.

526

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528

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530 Figure 1: Approach and some important factors that need to be pondered when

531 herbal extracts are used to develop new dairy foods.

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534 Figure 2: Suggested schematic flow to add herbal extracts in dairy foods.
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535

536 GRAPHICAL ABSTRACT

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 t
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538
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539 HIGHLIGHTS

540

541• Dairy foods added with herbal extracts are a technological trend

542• The use of water and/or ethyl alcohol extracts should be used in those foods

543• The effects of herbal extracts in yogurts, cheeses, fermented milks, and ice

544 creams are explained

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545• Antioxidant, antimicrobial, anti-hypertensive effects are higher in dairy foods

546 added with herbs

547• Proper comparisons with similar commercial products should be made

548

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