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International Journal of Dairy Science

Year: 2021  |  Volume: 16  |  Issue: 2  |  Page No.: 48 - 57

Acidophilus Labneh Milk Flavored with Thymus vulgaris and Nigella sativa: A New Functional Dairy Product

Samy M. Abdelhamid, Bader Ahmed Alnashi, Hassan Z. Hassouna and R.K. El Dairouty

Abstract

Background and Objective: There is growing interest in natural ingredients of spices as Thymus vulgaris (T. vulgaris) and Nigella sativa (N. sativa) that can be used as flavors, natural antimicrobial agents and preservative in food and dairy industry. The study aimed to prepare a new functional dairy product that contained T. vulgaris and N. sativa as oils and Lactobacillus acidophilus as probiotic bacteria. Materials and Methods: Oils of T. vulgaris and N. sativa were chemically analyzed by (Gas chromatography) GC system. The antimicrobial activity of T. vulgaris and N. sativa oils bases in single and in combination was evaluated against different foodborne microorganisms and tested for minimal inhibitory concentrations (MICs). T. vulgaris and N. sativa were incorporated (in single 25 μg each or mix 12.5 μg each) in preparing acidophilus Labneh milk. Results: The results revealed that 98.83% of T. vulgaris was identified as the major compounds of the oil. Meanwhile, N. sativa was rich in polyunsaturated fatty acids where un-saturation was predominant rather than saturation. T. vulgaris and N. sativa showed antimicrobial activity against some pathogenic bacteria, mold and yeast. The incorporation of these oils in acidophilus Labneh milk extended its shelf life to 30 days at 4°C with good chemical, microbiological and sensory qualities. Conclusion: Antimicrobial activities, flavoring properties and fatty acids constituents of Thymus vulgaris and Nigella sativa raised the potentials of the prepared acidophilus Labneh milk as a new functional dairy product, with enhanced flavor and longer shelf- life stability.

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