Taste and health benefits in one package. Scientists have improved the properties of yogurt

MOSCOW, August 7UrFU scientists have proposed a herbal additive for yogurt that improves its taste and beneficial properties. According to the authors, the use of microalgae and powder from the leaves of a tropical tree speeds up the process of producing a fermented milk product by reducing fermentation time. The results were published in the journal Plant Foods for Human Nutrition.
The popularity of healthy foods is growing every year, as evidenced by statistics. For example, the revenue of the Russian yoghurt market in 2024 will be approximately 407 billion rubles, and the market is also expected to grow by 10.12% annually, according to the Ural Federal University (URFU).

University specialists studied how biologically active additives with a rich composition of nutrients — Chlorella vulgaris and Moringa oleifera — affect the characteristics of yogurt.
«The amino acid composition of chlorella protein is comparable to that of traditional protein sources such as milk, eggs or meat. Moringa oleifera, in turn, is known as a superfood and contains many nutritional components and phytochemicals,» said one of the authors of the development, engineer of the Laboratory of Biotransformation Technologies and Food Chemistry of UrFU Adepoju Faysayo Olabisi.
Scientists have found that chlorella and moringa can reduce the fermentation time in the yogurt production process. In addition, adding chlorella increases the viscosity of the product and its antioxidant capacity, that is, the ability to slow down oxidation.

The university noted that this supplement has one drawback: chlorella prevents the survival of lactic acid bacteria. Here, moringa leaf powder comes to the rescue, which, on the contrary, acts as a prebiotic, stimulates the growth of lactic acid bacteria, and also improves the beneficial properties of yogurt by effectively neutralizing harmful free radicals (chemical particles that can damage healthy cells).

«Consuming superfoods like moringa can improve the health of consumers as it improves metabolism, regulates blood glucose levels and protects the liver. This is because the leaves are a rich source of polyphenols (chemical compounds) that have antioxidant properties,» Adepoju said.
She added that unlike other studies, which have mainly used only the cyanobacteria Arthrospira platensis, known as spirulina, the UrFU specialists compared the effects of both microalgae and plant supplements on the properties of the product.

At this stage, the researchers are faced with the task of studying methods for extracting useful substances in a «green» way to obtain the main biologically active compounds from these ingredients and studying their impact on yogurt production and consumer perception of the product.