Recent Advances in Functional Dairy Products Enriched with Herbal Extracts: A Comprehensive Review
Mahavir Prasad Poonia *
Department of Dairy and Food Chemistry, College of Dairy and Food Technology Udaipur, MPUAT Udaipur, India.
Arun Kumar
Department of Dairy and Food Chemistry, College of Dairy and Food Technology Udaipur, MPUAT Udaipur, India.
Kamalesh Kumar Meena
Department of Dairy and Food Microbiology, College of Dairy and Food Technology Udaipur, MPUAT Udaipur, India.
Lokesh Gupta
College of Dairy and Food Technology, MPUAT Udaipur, India.
Nikita Wadhawan
Department of Dairy and Food Technology, College of Dairy and Food Technology, MPUAT Udaipur, India.
Siddhartha Mishra
Department of Animal Production, RCA Udaipur, MPUAT Udaipur, India.
Shalabh Goel
NIFTEM, Kundli, Sonipat Haryana, India.
*Author to whom correspondence should be addressed.
Abstract
The worldwide functional food industry has grown at an unprecedented rate, with functional dairy products emerging as a prominent category due to its intrinsic nutritional value and consumer appeal. The incorporation of herbal extracts into dairy matrices is a ground-breaking strategy to developing health-promoting foods that combine traditional dairy nutrition with the medicinal qualities of bioactive plant chemicals. This comprehensive analysis looks at current breakthroughs in herbal-fortified dairy products, including their development, technological implications, nutritional benefits, and market possibilities. The investigation includes numerous herbal extracts, including turmeric, tulsi, ashwagandha, fenugreek, and moringa, as well as their inclusion into different dairy product categories, such as milk, yogurt, cheese, and frozen sweets. The review discusses the problems and prospects in this quickly changing industry, including as technological advancements in microencapsulation, consumer perception research, and regulatory considerations. The research reveals that herbal-enriched dairy products have significant promise for illness prevention, immune system strengthening, and overall health promotion, putting them at the forefront of the functional food future.
Keywords: Functional dairy products, herbal extracts, bioactive compounds, microencapsulation, consumer acceptance, health benefits