ZnO and lactic acid bacteria interaction in yogurt: sensory, surface morphology, and functional group analysis

Abstract

This study, a novel exploration into the interaction of zinc oxide (ZnO) and lactic acid bacteria (LAB) in yogurt, aims to analyse the morphology and consumer acceptance by organoleptic test effects through yogurt, yogurt probiotics, and yogurt mixtures containing zinc oxide (ZnO). The Scanning Electron Microscopy-Energy Dispersive X-Ray Spectroscopy (SEM-EDX) and Fourier Transform Infrared (FTIR) were used to analyse the morphology and functional group of the samples. Four samples were prepared: A) yogurt; B) yogurt + ZnO; C) yogurt + probiotics; D) yogurt + probiotics + ZnO. The addition of ZnO to the yogurt structure increased the compactness and homogeneity of the structure, according to microscopic visual inspection (yogurt B and D). The addition of ZnO did not affect the functional group of the yogurt. Importantly, the organoleptic testing, which includes hedonic and hedonic tests carried out by semi-trained panelists, resulted in overwhelmingly positive responses to the product, indicating its potential for consumer acceptance.

Keywords:
FTIR; Organoleptic test; Probiotic; SEM-EDX; Zinc fortification

HIGHLIGHTS

The addition of ZnO improved the yogurt structure and homogenity

ZnO did not alter the yogurt’s functional group composition

ZnO addition had a significant effect on yogurt viscosity