Enriching eggplant yogurt with alcoholic licorice extract and its effect on Helicobacter pylor

Subject Areas : Food Microbial Contamination

Saeed Tekieh Marouf ¹ , Rezvan Pourahmad ² , Mohammad Reza Eshaghi ³

1 - Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 - Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University
3 - Head of Food Science and Technology Department, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

Received: 2018-04-21 Accepted : 2018-07-23 Published : 2019-02-20

Keywords: Helicobacter pylori, Licorice extract, Eggplant yogurt,

Abstract :

Helicobacter pylori can cause gastrointestinal diseases such as gastritis, stomach ulcer and gastric cancer. The main treatment for this disease is antibiotic therapy, but due to the length of treatment and the damage caused by the use of antibiotics, alternative treatments are needed. It seems that the use of herbs is the best alternative for treatment of the disease. The purpose of this study was to investigate the effect of eggplant yogurt enriched with alcoholic licorice extract on Helicobacter pylori inhibition. Extract of licorice was added to eggplant yogurt samples at concentrations of 0.1, 0.2, 0.3, 0.4 and 0.5%. Control sample (extract free) was prepared. The samples were kept at 4 ° C for three weeks. Microbial, physicochemical and sensory properties of the samples were investigated. The minimum inhibitory concentration (MIC) of alcoholic licorice extract by micro dilution method against Helicobacter pylori was 7000 ppm and the minimum bactericidal concentration (MBC) was 10000 ppm. The highest diameter of inhibition zone was related to the eggplant yogurt sample containing 0.5% licorice extract and the lowest was belonged to control sample (eggplant yogurt without licorice extract). Adding the licorice extract to the eggplant yogurt samples decreased significantly acidity and syneresis (p<0.05). The addition of licorice extract improved overall acceptance of eggplant yogurt. Among the samples, the sample containing 0.5% licorice extract was selected as the best treatment. Therefore, eggplant yogurt containing licorice extract has suitable sensory quality and can be affected the inhibition of Helicobacter pylori.