ArticleScientific reports2025
Fortification of non-dairy milk with date fruit, mustard seed, and turmeric: nutritional quality, probiotics viability, antimicrobial and antioxidant potentials.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Dates, Polyunsaturated Fatty Acids, Dietary Fiber, and Probiotics as Potential Complementary Modulators of Gut Microbiota and Oxidative Stress: An Integrative Review.Antioxidants (Basel, Switzerland) · 2026Review
- Challenges and Technological Strategies to Enhance Probiotic Viability in Non-Dairy Food Matrices.Molecules (Basel, Switzerland) · 2026Review
- Effects of cultivar and stir-frying on the volatile flavor characteristics of white and yellow mustard seeds.Food chemistry: X · 2026Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Awareness about medicinal values of plant-based milk as functional foods has created a need to switch from chemically fortified food products to naturally healthy plant-based foods, which offer essential nutrients required for various metabolic activities, and physiological stability. Therefore, this study was designed to enhance the nutrient contents, consumer acceptability, probiotics viability in plant-based milk from coconut, soybean, tiger nut fortified with extracts from Phoenix dactylifera (date fruit), Brassica juncea (mustard seeds), and Curcuma longa (turmeric). The bioactive compounds in extracts from date fruit, mustard seed, and turmeric were identified using Gas Chromatography/Mass Spectrometry (GC-MS). Nutrient contents, organoleptic property, microbiological quality, probiotics viability, inhibition of diarrheagenic Escherichia coli, and antioxidant potentials of the fortified plant-based milk were determined using standard methods. Some of the bioactive compounds identified in plant extracts with the aid of GC-MS were isoquercetin, cis-oleic, sinigrin, erucic acid, α-phellandrene, zingiberene, and α - curcumene. The highest protein content (5.10%) was obtained in soy milk fortified with mustard seed (97%SM + 3%MS). Coconut milk (100%CM) had the lowest crude fibre of 0.30%. Plant milk (97%CM + 3%DG) supported the growth (× 10
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