1
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Epigallocatechin-3-gallate enhances sterilization of irradiated whole bovine casein and protects alpha and beta caseins from gamma radiation: Depending on polyphenol/protein ratio. JOURNAL OF RADIATION RESEARCH AND APPLIED SCIENCES 2023. [DOI: 10.1016/j.jrras.2023.100531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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2
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Wang CF, Huang CR, Lu YC. Changes in the Bio-Compounds and Biological Activities of Eight Whole Grains Fermentation Starter with Different Oxidized Chin-Shin Oolong Teas. Foods 2023; 12:foods12081643. [PMID: 37107438 PMCID: PMC10137939 DOI: 10.3390/foods12081643] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 04/11/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
Chin-shin oolong tea is the most widely planted variety in Taiwan. This study fermented eight whole grains fermentation starter (EGS) with light (LOT), medium (MOT), and fully (FOT) oxidized Chin-shin oolong teas for ten weeks. Comparing the three fermentation beverages, it was found that LOT fermentation can obtain the highest catechins (1644.56 ± 60.15 ppm) among the functional and antioxidant components. MOT can obtain the highest glucuronic acid (19,040.29 ± 2903.91 ppm), tannins, total phenols, flavonoids, and angiotensin-converting enzyme (ACE) inhibitory activity. FOT can obtain the highest GABA (1360.92 ± 123.24 ppm). In addition, both the LOT and MOT showed a significant increase in their ability to scavenge DPPH radicals after fermentation. EGS fermented with lightly or moderately oxidized Chin-shin oolong tea may be considered a novel Kombucha.
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Affiliation(s)
- Chih-Feng Wang
- Department of Food Science, National Chiayi University, #300 Xuefu, Chiayi City 600, Taiwan
| | - Cui-Rou Huang
- Department of Food Science, National Chiayi University, #300 Xuefu, Chiayi City 600, Taiwan
| | - Ying-Chen Lu
- Department of Food Science, National Chiayi University, #300 Xuefu, Chiayi City 600, Taiwan
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3
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Effect of Black Tea Powder on Antioxidant Activity and Gel Characteristics of Silver Carp Fish Balls. Gels 2023; 9:gels9030215. [PMID: 36975664 PMCID: PMC10047975 DOI: 10.3390/gels9030215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 03/08/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023] Open
Abstract
The effect of black tea powder on the antioxidant activity and gel characteristics of fish balls from silver carp were investigated after freezing storage for 7 days. The results show that black tea powder with different concentrations of 0.1%, 0.2% and 0.3% (w/w) could significantly increase the antioxidant activity of fish balls (p < 0.05). In particular, at the concentration of 0.3%, the antioxidant activity was the strongest among these samples, where the reducing power, DPPH, ABTS and OH free radical scavenging rate were up to 0.33, 57.93%, 89.24% and 50.64%, respectively. In addition, black tea powder at the level of 0.3% significantly increased the gel strength, hardness and chewiness while greatly reducing the whiteness of the fish balls (p < 0.05). ESEM observation found that the addition of black tea powder could promote the crosslinking of proteins and reduced the pore size of the gel network structure of the fish balls. The results suggest that black tea powder could be used as a natural antioxidant and gel texture enhancer in fish balls, which we found to be much related to the phenolic compounds of black tea powder.
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4
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Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter. Foods 2023; 12:foods12030471. [PMID: 36765999 PMCID: PMC9914067 DOI: 10.3390/foods12030471] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 01/11/2023] [Accepted: 01/18/2023] [Indexed: 01/20/2023] Open
Abstract
Herbs have been used for centuries in order to enrich food as preservatives, flavorings, and medicinal agents. The aim of this work was to study the effect of the addition of selected herbal extracts (dried leaves of Thymus vulgaris L., Origanum vulgare L., Satureja hortensis L., Rosmarinus officinalis L., and Ocimum basilicum L.) on selected parameters of fermented flavored cream (counts of starter culture bacteria and pH value) and the resulting flavored butter (water content, water distribution, butter plasma pH, butter fat acidity, and oxidative stability), preceded by a study of the activity of the herbal extracts against starter lactic acid bacteria determined using the well diffusion method. The extracts did not inhibit the starter lactic acid bacteria at a fixed level. The presence of the herbal extracts contributed to a shorter fermentation course and influenced the counts of starter culture bacteria during fermentation and refrigerated storage (at 5 °C) for 21 days. The extract additives did not affect the water content or the degree of its dispersion, the butter plasma pH, or the butter fat acidity. The positive effect of the rosemary and thyme extract addition was only noted when analyzing the oxidative stability of the milk fat of the butter.
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5
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Sheikh S, Siddique F, Ameer K, Ahmad RS, Hameed A, Ebad A, Mohamed Ahmed IA, Shibli S. Effects of white mulberry powder fortification on antioxidant activity, physicochemical, microbial and sensorial properties of yogurt produced from buffalo milk. Food Sci Nutr 2023; 11:204-215. [PMID: 36655096 PMCID: PMC9834815 DOI: 10.1002/fsn3.3053] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 08/22/2022] [Accepted: 08/24/2022] [Indexed: 01/21/2023] Open
Abstract
The objective of this study was to investigate the effects of sun-dried white mulberry fruit powder (WMFP) at addition levels of 2%, 4%, and 6% for enhancing nutritional value and improving the quality of yogurt during refrigerated storage. Results showed that the highest (p < .05) antioxidant activity of 54.53 ± 0.15% was observed in 6% WMFP-added yogurt samples. Highest pH of 4.53 ± 0.08 was observed in control. Significantly highest (p < .05) acidity (1.12 ± 0.02%) was recorded in the yogurt with 6% WMFP-added yogurt samples on 28th day. Moreover, the addition of WMFP elevated the total soluble solids up to 20.05 ± 0.02 °Brix and water-holding capacity up to 55.06 ± 0.34% and lessened the syneresis value (22.92 ± 0.25) in 6% yogurt samples. 2% WMFP-added yogurt sample was given the highest sensory score in terms of overall acceptability by the panelists (8.00 ± 0.00). Thus, it was concluded that fruit powder of white mulberry can be used to improve physicochemical and sensory properties of fortified yogurt. WMFP addition to yogurt enhanced its antioxidant potential and physicochemical quality. The study introduces white mulberry-enriched yogurt and suggests the food industries to launch this product in the market.
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Affiliation(s)
- Sania Sheikh
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Farzana Siddique
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Kashif Ameer
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Rabia Shabbir Ahmad
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Aneela Hameed
- Institute of Food Science & NutritionBahauddin Zakariya UniversityMultanPakistan
| | - Asma Ebad
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Technology, Faculty of AgricultureUniversity of KhartoumShambatSudan
- Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud UniversityRiyadhSaudi Arabia
| | - Sahar Shibli
- Food Science Research InstituteNational Agricultural Research CentreIslamabadPakistan
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6
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Hypouricemic, anti-inflammatory, and antioxidant activities of Lactobacillus-based functional yogurt in induced-arthritic male Wistar rats: Therapeutic and protective potentials. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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7
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Lactobacillus-fermented yogurt exerts hypoglycemic, hypocholesterolemic, and anti-inflammatory activities in STZ-induced diabetic Wistar rats. Nutr Res 2022; 108:22-32. [PMID: 36395709 DOI: 10.1016/j.nutres.2022.10.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 10/06/2022] [Accepted: 10/09/2022] [Indexed: 11/07/2022]
Abstract
Hyperglycemia is a symptom of type 2 diabetes mellitus, a chronic metabolic disease characterized by elevated blood glucose concentrations. Antidiabetic drugs are common treatments for this metabolic disorder; however, they may have unpleasant side effects. This study hypothesized that probiotic fermented products could preserve nutritional value, maintain metabolic homeostasis, and attenuate the inflammatory response associated with diabetes while reducing side effects. Lactobacillus plantarum KU985438 and Lactobacillus rhamnosus KU985439 showed the lowest alfa-amylase enzyme (α-amylase) activity among 8 lactobacilli tested. These 2 strains were used to develop functional fermented milk products, and their antidiabetic efficacy was tested in induced diabetic Wistar rats. The treatment of diabetic rats with L. plantarum KU985438 or L. rhamnosus KU985439 fermented yogurt resulted in a considerable reduction in blood glucose concentrations (136.79% and 145.17%, respectively) and α-amylase concentrations (56.84% and 56.84%, respectively) compared with conventional treatments. Diabetes relief began after 4 days of yogurt consumption compared with drug-based treatment. Significant improvements in both liver and kidney enzyme concentrations were also observed, in addition to a significant increase in high-density lipoprotein cholesterol concentrations and improved lipid profiles. Inhibition in nuclear factor κB and an increase in Bcl-2 concentrations were also detected. Histopathological examination of both hepatic and pancreatic cells revealed the positive effects of the studied treatment compared with standard treatment. Therefore, the selected Lactobacilli, which has hypoglycemic potential, could be used to produce functional nutraceutical antidiabetic supplements.
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8
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Tiong BYS, Yiong KH, Long W, Cheah AS, Abdul Sattar Y, Chang KA, Neo YP, Chew LY. Strobilanthes Crispus Extract Enhances Attributes of Yogurt: A Study on Physicochemical Property, Antioxidant Activity, Microbial Viability, and Consumer Acceptability. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2088434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Brigitte Yii Sueh Tiong
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University Lakeside Campus, Subang Jaya, Selangor Darul Ehsan, Malaysia
| | - Kin Hee Yiong
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University Lakeside Campus, Subang Jaya, Selangor Darul Ehsan, Malaysia
| | - Wenxin Long
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University Lakeside Campus, Subang Jaya, Selangor Darul Ehsan, Malaysia
| | - Ai Shyien Cheah
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University Lakeside Campus, Subang Jaya, Selangor Darul Ehsan, Malaysia
| | - Yufaan Abdul Sattar
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University Lakeside Campus, Subang Jaya, Selangor Darul Ehsan, Malaysia
| | - Kian Aun Chang
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University Lakeside Campus, Subang Jaya, Selangor Darul Ehsan, Malaysia
| | - Yun Ping Neo
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University Lakeside Campus, Subang Jaya, Selangor Darul Ehsan, Malaysia
| | - Lye Yee Chew
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University Lakeside Campus, Subang Jaya, Selangor Darul Ehsan, Malaysia
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9
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Chen X, Zhao Z, Zhang C, Shang C, Gao L, Li C, Zhang G, Liu L. Effect of epigallocatechin gallate on the fermentative and physicochemical properties of fermented milk. J Dairy Sci 2022; 105:7322-7333. [DOI: 10.3168/jds.2021-21709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Accepted: 05/23/2022] [Indexed: 11/19/2022]
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10
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Piri Gheshlaghi S, Nikoo M, Regenstein JM. Effect of sturgeon gelatine hydrolysates and epigallocatechin‐3‐gallate mixtures on technological and rheological properties and viability of probiotics for fat‐free set‐type yoghurt. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12850] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Shima Piri Gheshlaghi
- Department of Food Science and Technology Faculty of Agriculture and Natural Resources Urmia University Urmia West Azerbaijan 57159‐44931Iran
| | - Mehdi Nikoo
- Department of Pathobiology and Quality Control Artemia and Aquaculture Research Institute Urmia University Urmia West Azerbaijan 57179‐44514 Iran
| | - Joe M. Regenstein
- Department of Food Science Cornell University Ithaca NY 14853‐7201 USA
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11
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Pourghorban S, Yadegarian L, Jalili M, Rashidi L. Comparative Physicochemical, Microbiological, Antioxidant, and Sensory properties of pre- and post-fermented yoghurt enriched with olive leaf and its extract. Food Sci Nutr 2022; 10:751-762. [PMID: 35311175 PMCID: PMC8907753 DOI: 10.1002/fsn3.2704] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 07/03/2021] [Accepted: 12/07/2021] [Indexed: 11/18/2022] Open
Abstract
This study investigated the comparative effect of yoghurt samples enriched with different concentrations of olive leaf powder (OLP) (0.1, 0.5, 1, and 1.5 mg/ml) and its extract (OLE) (0.5, 1, 3, and 5 mg/ml) on the microbiological, sensory, physicochemical, and antioxidant properties of pre‐ and post‐fermented samples during 21 days of storage. Sensory evaluation showed that concentrations lower than 1.5 and 5 mg/ml of OLP and OLE, respectively, were acceptable. Adding OLP or OLE did not have an influence on yoghurt starter culture bacteria (p > .05). All enriched samples significantly showed higher acidity and lower pH compared with control samples (p < .05). The most important polyphenols were oleuropein (from 0.132 to 0.224 and 0.373 to 0.413 mg/g for 0.5 and 3 mg/ml of OLE, from 0.194 to 0.321 mg/g and 0.413 to 1.280 mg/g for 0.5 and 1 mg/ml of OLP, respectively) and catechin (from 0.369 to 0.382 and 0.461 to 0.477 mg/g for 0.5 and 3 mg/ml of OLE, from 0.386 to 0.405 mg/g and 0.310 to 0.710 mg/g for 0.5 and 1 mg/ml of OLP, respectively) in enriched yoghurts. Adding OLP or OLE increased shelf life, antioxidant activity percentage (AA%), and total phenol content (TPC) of enriched samples (p < .05). During 21 days of storage of all samples, TPC, AA%, and pH decreased and TTA increased.
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Affiliation(s)
- Samira Pourghorban
- Faculty of Marine Science and Technology, Islamic Azad University, Northern Tehran Branch Tehran Iran
| | - Linda Yadegarian
- Faculty of Marine Science and Technology, Islamic Azad University, Northern Tehran Branch Tehran Iran
| | - Maryam Jalili
- Food Technology and Agricultural Products Research Center Standard Research Institute Iranian National Standards Organization (INSO) Karaj Iran
| | - Ladan Rashidi
- Food Technology and Agricultural Products Research Center Standard Research Institute Iranian National Standards Organization (INSO) Karaj Iran
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12
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Świąder K, Florowska A. The Sensory Quality and the Physical Properties of Functional Green Tea-Infused Yoghurt with Inulin. Foods 2022; 11:foods11040566. [PMID: 35206044 PMCID: PMC8870793 DOI: 10.3390/foods11040566] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 02/11/2022] [Accepted: 02/14/2022] [Indexed: 01/27/2023] Open
Abstract
The purpose of this study was to investigate the influence of the addition of inulin (3%, 6% and 9%) to green tea-infused set type yoghurt on its sensory quality and physical properties. Yogurts were made by combining green tea with milk and inulin and inoculated with freeze-dried starter cultures YO-122. Incubation was conducted at 43 °C for approximately 4.5 h until a pH value of 4.5–4.6 was achieved. For the prepared yoghurts, a panel of experts (n = 10) was selected, characterized 35 attributes and conducted a sensory quality assessment of these yoghurts using the Quantitative Descriptive Profile method. Additionally, instrumental analyses such as yield stress, adhesiveness, firmness, physical stability and color parameters were also carried out. The use of green tea infusion increased the perception of green tea flavor, bitterness, astringency, dark color of the yoghurt and the existing whey, which worsened the overall sensory quality of the yoghurt. The addition of inulin (9%) to the green tea yoghurt, increased the perception of sweet, peach flavor and aroma and improved the firmness of the yoghurt while reducing the perception of sour taste, which improved the sensory quality of the yoghurt. Both inulin and green tea affected the physical properties of the yoghurts, causing an increase in the yield stress (43%, and 20%, respectively) and deteriorated the stability of the yoghurts. Green tea affected the color of the yoghurts, causing the lightness to decrease. The L* parameter decreased from 89.80 for the control sample to 84.42 for the green tea infused yoghurt. The use of infused green tea in yoghurt production makes it necessary to use ingredients that will neutralize its adverse effects on sensory quality and physical parameters of yoghurt, and such an additive can be prebiotic fiber–inulin at a concentration of 9%.
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Affiliation(s)
- Katarzyna Świąder
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland
- Correspondence: ; Tel.: +48-22-593-70-47
| | - Anna Florowska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland;
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13
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Wang Y, Song K, Kim Y. Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16139] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yusong Wang
- Department of Human Ecology Graduate School Korea University Seoul Korea
| | - Ka‐Young Song
- Department of Human Ecology Graduate School Korea University Seoul Korea
| | - Yookyung Kim
- Department of Human Ecology Graduate School Korea University Seoul Korea
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14
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Tsujikawa Y, Suzuki M, Sakane I. Isolation, identification, and impact on intestinal barrier integrity of Lactiplantibacillus plantarum from fresh tea leaves (Camellia sinensis). BIOSCIENCE OF MICROBIOTA FOOD AND HEALTH 2021; 40:186-195. [PMID: 34631330 PMCID: PMC8484006 DOI: 10.12938/bmfh.2020-083] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Accepted: 07/19/2021] [Indexed: 11/05/2022]
Abstract
Lactic acid bacteria (LAB) are safe microorganisms that have been used in the processing of fermented food for centuries. The aim of this study was to isolate Lactobacillus from fresh tea leaves and examine the impact of an isolated strain on intestinal barrier integrity. First, the presence of Lactobacillus strains was investigated in fresh tea leaves from Kagoshima, Japan. Strains were isolated by growing on De Man, Rogosa and Sharpe (MRS) agar medium containing sodium carbonate, followed by the identification of one strain by polymerase chain reaction (PCR) and pheS sequence analysis, with the strain identified as Lactiplantibacillus plantarum and named L. plantarum LOC1. Second, the impact of strain LOC1 in its heat-inactivated form on intestinal barrier integrity was investigated. Strain LOC1, but not L. plantarum ATCC 14917T or L. plantarum ATCC 8014, significantly suppressed dextran sulfate sodium (DSS)-induced decreases in transepithelial electrical resistance values of Caco-2:HT29-MTX 100:0 and 90:10 co-cultures. Moreover, in Caco-2:HT29-MTX co-cultures (90:10 and 75:25), levels of occludin mRNA were significantly increased by strain LOC1 compared with untreated co-cultures, and strain LOC1 had higher mRNA levels of MUC2 and MUC4 mucins than L. plantarum ATCC 14917T and L. plantarum YT9. These results indicate that L. plantarum LOC1 may be used as a safe probiotic with beneficial effects on the intestinal barrier, suggesting that fresh tea leaves could be utilized as a safe source for isolating probiotics.
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Affiliation(s)
- Yuji Tsujikawa
- Central Research Institute, ITO EN, Ltd., 21 Mekami, Makinohara-shi, Shizuoka 421-0516, Japan
| | - Masahiko Suzuki
- Central Research Institute, ITO EN, Ltd., 21 Mekami, Makinohara-shi, Shizuoka 421-0516, Japan
| | - Iwao Sakane
- Central Research Institute, ITO EN, Ltd., 21 Mekami, Makinohara-shi, Shizuoka 421-0516, Japan
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15
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Li J, Aziz MT, Granger CO, Richardson SD. Are Disinfection Byproducts (DBPs) Formed in My Cup of Tea? Regulated, Priority, and Unknown DBPs. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2021; 55:12994-13004. [PMID: 34523331 DOI: 10.1021/acs.est.1c03419] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Globally, tea is the second most consumed nonalcoholic beverage next to drinking water and is an important pathway of disinfection byproduct (DBP) exposure. When boiled tap water is used to brew tea, residual chlorine can produce DBPs by the reaction of chlorine with tea compounds. In this study, 60 regulated and priority DBPs were measured in Twinings green tea, Earl Grey tea, and Lipton tea that was brewed using tap water or simulated tap water (nanopure water with chlorine). In many cases, measured DBP levels in tea were lower than in the tap water itself due to volatilization and sorption onto tea leaves. DBPs formed by the reaction of residual chlorine with tea precursors contributed ∼12% of total DBPs in real tap water brewed tea, with the remaining 88% introduced by the tap water itself. Of that 12%, dichloroacetic acid, trichloroacetic acid, and chloroform were the only contributing DBPs. Total organic halogen in tea nearly doubled relative to tap water, with 96% of the halogenated DBPs unknown. Much of this unknown total organic halogen (TOX) may be high-molecular-weight haloaromatic compounds, formed by the reaction of chlorine with polyphenols present in tea leaves. The identification of 15 haloaromatic DBPs using gas chromatography-high-resolution mass spectrometry indicates that this may be the case. Further studies on the identity and formation of these aromatic DBPs should be conducted since haloaromatic DBPs can have significant toxicity.
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Affiliation(s)
- Jiafu Li
- Department of Chemistry and Biochemistry, University of South Carolina, Columbia, South Carolina 29208, United States
- School of Environmental Science and Engineering, Tianjin University, Tianjin 300072, China
| | - Md Tareq Aziz
- Department of Chemistry and Biochemistry, University of South Carolina, Columbia, South Carolina 29208, United States
| | - Caroline O Granger
- Department of Chemistry and Biochemistry, University of South Carolina, Columbia, South Carolina 29208, United States
| | - Susan D Richardson
- Department of Chemistry and Biochemistry, University of South Carolina, Columbia, South Carolina 29208, United States
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16
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Rahmani F, Gandomi H, Noori N, Faraki A, Farzaneh M. Microbial, physiochemical and functional properties of probiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium bifidum enriched by green tea aqueous extract. Food Sci Nutr 2021; 9:5536-5545. [PMID: 34646523 PMCID: PMC8498050 DOI: 10.1002/fsn3.2512] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/19/2021] [Accepted: 07/25/2021] [Indexed: 12/30/2022] Open
Abstract
In this study, the effect of aqueous extract of green tea on the viability of probiotic bacteria including Lactobacillus acidophilus and Bifidobacterium bifidum and the sensory and physicochemical and functional properties of synbiotic yogurt was investigated during 4 weeks of storage. L. acidophilus and B. bifidum counts did not significantly change in yogurt containing 0.5% and 1% of the extract during storage. Also, the addition of the extract to yogurt highly increased the phenolic compounds, since the amount of phenolic compounds in yogurt containing 0.5% and 1% extract was 660 and 1,123 mg gallic acid/kg, respectively. In addition, a significant increase in the antioxidant activity of yogurt containing green tea extract was observed in comparison with the control. The amount of antioxidant activity increased during 4 weeks of storage, which reached to 4,193 and 7,337 mg BHT eq./kg in probiotic yogurt containing 0.5% and 1% extract, respectively. The acidity increased during 4 weeks of storage, while the pH decreased. Addition of the extract significantly increased the acidity of probiotic yogurt compared with the control (p < .05). In addition, in all studied groups, an increase in syneresis was observed during the study, and the syneresis was greater in yogurt containing aqueous extract of green tea, compared with the control group. Although adding the green tea extract to probiotic yogurt impaired taste, texture, and appearance compared with the plain yogurt, the overall acceptability of these samples was yet above the acceptable level. In conclusion, the results of the study showed that the addition of aqueous extract of green tea increased the antioxidant properties and the amount of phenolic compounds in yogurt, while the viability of probiotic bacteria was not changed. Therefore, the simultaneous use of green tea extract and probiotics in yogurt is recommended as an effective functional food formulation.
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Affiliation(s)
- Fatemeh Rahmani
- Department of Food HygieneFaculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Hassan Gandomi
- Department of Food HygieneFaculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Negin Noori
- Department of Food HygieneFaculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Azita Faraki
- Department of Food HygieneFaculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Melika Farzaneh
- Department of Food Science and TechnologyShahr‐e‐Qods BranchIslamic Azad UniversityTehranIran
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17
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Bulut M, Tunçtürk Y, Alwazeer D. Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12803] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Menekşe Bulut
- Department of Food Engineering Faculty of Engineering Iğdır University Iğdır 76000Turkey
- Research Center for Redox Applications in Foods (RCRAF) Iğdır University Iğdır 76000Turkey
- Innovative Food Technologies Development, Application, and Research Center Iğdır University Iğdır 76000Turkey
| | - Yusuf Tunçtürk
- Department of Food Engineering Faculty of Engineering Van Yüzüncü Yıl University Van 65000Turkey
| | - Duried Alwazeer
- Research Center for Redox Applications in Foods (RCRAF) Iğdır University Iğdır 76000Turkey
- Innovative Food Technologies Development, Application, and Research Center Iğdır University Iğdır 76000Turkey
- Department of Nutrition and Dietetic Faculty of Health Sciences Iğdır University Iğdır 76000 Turkey
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18
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Hosseini SM, Behbahani M. Enhancement of probiotics viability and lactic acid production in yogurts treated with Prangos ferulaceae and Carum copticum plant extracts. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Peter A, Mihaly Cozmuta L, Nicula C, Mihaly Cozmuta A, Talasman CM, Drazic G, Peñas A, Calahorro AJ, Sagratini G, Silvi S. Chemical and organoleptic changes of curd cheese stored in new and reused active packaging systems made of Ag-graphene-TiO 2-PLA. Food Chem 2021; 363:130341. [PMID: 34144413 DOI: 10.1016/j.foodchem.2021.130341] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 05/06/2021] [Accepted: 06/05/2021] [Indexed: 11/16/2022]
Abstract
The study reports obtaining, characterization and evaluation of the preservation efficacy of nano-Ag-graphene-TiO2-polylactic acid (PLA) film during the storage of the curd cheese. The reusability of the active package was also evaluated. The mechanical resistance of the film was improved by 30% following the composite addition. Water vapour permeability decreased by 11-27% when the composite was incorporated into PLA in a mass percentage ranged between 0.5 and 3%. The highest fat permeability was obtained for PLA3% at 4 °C. The oxygen permeability of PLA3% is 24.6% lower than that of neat-PLA. PLA0.5% and PLA3% presented the highest antibacterial activity. PLA3% achieved the lowest solubility in food simulants at 4 °C compared to PLA and reference. The best active packages for curd storage were PLA0.5% and PLA3%. They showed also the lowest depreciation from the first to the second use. Their active role is kept 100% and 85% respectively, during the second use.
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Affiliation(s)
- Anca Peter
- Technical University of Cluj Napoca, Department of Chemistry, Victor Babes, 76 430083 Baia Mare, Romania.
| | - Leonard Mihaly Cozmuta
- Technical University of Cluj Napoca, Department of Chemistry, Victor Babes, 76 430083 Baia Mare, Romania
| | - Camelia Nicula
- Technical University of Cluj Napoca, Department of Chemistry, Victor Babes, 76 430083 Baia Mare, Romania
| | - Anca Mihaly Cozmuta
- Technical University of Cluj Napoca, Department of Chemistry, Victor Babes, 76 430083 Baia Mare, Romania
| | | | - Goran Drazic
- National Institute of Chemistry, Hajdrihova 19 POBox 660, SI-1001 Ljubljana, Slovenia
| | - Antonio Peñas
- Andaltec Pol. Ind. Cañada de la Fuente, Calle Vílches s/n, 23600 Martos-Jaén, Spain.
| | | | - Gianni Sagratini
- University of Camerino, Scuola di Scienze del Farmaco e dei Prodotti della Salute, Via Madonna delle Carceri 9, 62032 Camerino, MC, Italy.
| | - Stefania Silvi
- University of Camerino, Scuola di Bioscienze e Medicina Veterinaria, Via Gentile III da Varano, 62032 Camerino, MC, Italy.
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20
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Świąder K, Florowska A, Konisiewicz Z, Chen YP. Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties. Foods 2020; 9:foods9121848. [PMID: 33322444 PMCID: PMC7763908 DOI: 10.3390/foods9121848] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/05/2020] [Accepted: 12/08/2020] [Indexed: 01/29/2023] Open
Abstract
In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm (Melissa officinalis L.) were used to produce set yoghurt. The sensory quality (using Quantitative Descriptive Profile analysis and consumer hedonic test) and texture analysis, yield stress, physical stability and colour analysis were assessed to describe the profile of the yoghurt and influence of quality attributes of the product on the consumer acceptability of infused yoghurts in comparison with plain yoghurt. Among the analyzed plant additives for yoghurt, addition of 2% oolong tea to the yoghurt allows a functional food to be obtained with satisfactory texture and sensory properties, accepted by consumers at the same level as for control yoghurt. Both types of yoghurt were also characterised by high consumer willingness to buy, which confirms the legitimacy of using oolong tea as a natural, functional yoghurt additive that improves the sensory quality of the product. The high overall quality of yoghurt with oolong tea in comparison to other plant extracts was associated with the intensive peach flavour and odour, nectar and sweet odour and flavour, and the highest creaminess and thickness. That was confirmed by principal component analysis (PCA) where the overall sensory quality of yoghurts was mainly positively correlated with peach flavour and odour, sweet odour and yoghurt odour, while it was negatively correlated with herbs flavor and odour, and green tea flavour and odour. The sensory profile confirmed no differences in textural profile between plain yoghurt and the tea-infused one measured in the mouth, which corresponds to the result of textural properties such as firmness and adhesiveness.
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Affiliation(s)
- Katarzyna Świąder
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
- Correspondence: ; Tel.: +48-22-593-70-47
| | - Anna Florowska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | - Zuzanna Konisiewicz
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | - Yen-Po Chen
- Department of Animal Science, The iEGG and Animal Biotechnology Research Center, National Chung Hsing University, Taichung 40227, Taiwan;
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21
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Najgebauer-Lejko D, Witek M, Żmudziński D, Ptaszek A. Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh teas. J Dairy Sci 2020; 103:11039-11049. [PMID: 33222847 DOI: 10.3168/jds.2020-19032] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Accepted: 08/08/2020] [Indexed: 12/30/2022]
Abstract
The present research was established to study the effect of green tea and Pu-erh tea (PT) additives on the mechanical and hydration properties of yogurt gels using a combination of nuclear magnetic resonance, rheological, and textural studies. Tea infusions (0-15 mL/100 mL) were added to batch milk before fermentation with yogurt culture. Obtained dairy products were analyzed for the water mobility and organization, viscosity, and texture profile. Results of the rheological and nuclear magnetic resonance studies suggested that stabilization of the yogurt gel structure was achieved upon supplementation with tea infusions. Generally, green tea fortification produced yogurts with more consolidated gel structure, tighter interacting water, and less susceptibility to shearing and temperature changes than PT treatments. In contrast, PT yogurts were more viscous and characterized by 8 to 17% lower hardness values. This knowledge can be useful for developing novel dairy products with desired structure and consistency.
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Affiliation(s)
- Dorota Najgebauer-Lejko
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Magdalena Witek
- Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
| | - Daniel Żmudziński
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Anna Ptaszek
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
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22
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Szołtysik M, Kucharska AZ, Sokół-Łętowska A, Dąbrowska A, Bobak Ł, Chrzanowska J. The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters. Foods 2020; 9:foods9091167. [PMID: 32847096 PMCID: PMC7554714 DOI: 10.3390/foods9091167] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/17/2020] [Accepted: 08/19/2020] [Indexed: 12/02/2022] Open
Abstract
The aim of the study was to evaluate the effect of purified extract from Rosa spinosissima fruits on the quality characteristics and antioxidant properties of yoghurt. The extract, added to yoghurt at a concentration of 0.1% and 0.2%, contained high quantities of phenolic compounds and exhibited high antioxidant activity due to the presence of anthocyanins flavan-3-ols, flavonols and ellagitannins. Yoghurt physicochemical properties, microbiology and antioxidant properties were evaluated after 1, 7 and 14 days of storage at a temperature of 4 °C. The data revealed a positive influence of rose preparation on yoghurt’s microflora and on its other properties. The highest count of traditional yoghurt microflora was observed in samples with 0.2% of extract. Its addition had a positive effect on the yoghurts’ color, giving them a characteristic pink color of an intensity dependent on additive concentration. It also significantly affected the yoghurts’ antioxidant properties, which were stable during storage, as well as the content of the introduced phenolic compounds.
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Affiliation(s)
- Marek Szołtysik
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland; (A.D.); (Ł.B.); (J.C.)
- Correspondence: ; Tel.: +48-7132-0777-5
| | - Alicja Z. Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland; (A.Z.K.); (A.S.-Ł.)
| | - Anna Sokół-Łętowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland; (A.Z.K.); (A.S.-Ł.)
| | - Anna Dąbrowska
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland; (A.D.); (Ł.B.); (J.C.)
| | - Łukasz Bobak
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland; (A.D.); (Ł.B.); (J.C.)
| | - Józefa Chrzanowska
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, Poland; (A.D.); (Ł.B.); (J.C.)
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23
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Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract. Foods 2020; 9:foods9091163. [PMID: 32846883 PMCID: PMC7555928 DOI: 10.3390/foods9091163] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 08/16/2020] [Accepted: 08/21/2020] [Indexed: 01/24/2023] Open
Abstract
Rubus suavissimus S. Lee leaves, also known as Chinese sweet tea or Tiancha, are used in folk medicine in southern China. This study evaluated the impact of the addition of Chinese sweet tea extract (0.25%, 0.5%, and 1%) on the chemical composition, organoleptic properties, yogurt culture viability, and biological activities (i.e., antioxidant, anticancer, and antihypertensive activities) of yogurt. Seven phenolic compounds were reported in Chinese sweet tea for the first time. The numbers of the yogurt culture were similar across all yogurt treatments. The yogurt supernatant with 0.25%, 0.5%, and 1% Chinese sweet tea extract had a total phenolic content that was 3.6-, 6.1-, and 11.2-fold higher, respectively, than that of the control yogurt. The biological activities were significantly increased by the addition of Chinese sweet tea extract: Yogurt with the addition of 1% Chinese sweet tea extract had the highest biological activities in terms of the antioxidant activity (92.43%), antihypertensive activity (82.03%), and inhibition of the Caco-2 cell line (67.46%). Yogurt with the addition of 0.5% Chinese sweet tea extract received the highest aroma and overall acceptability scores. Overall, Chinese sweet tea extract is a promising food ingredient for producing functional yogurt products that may substantially contribute to reducing the risk of developing chronic diseases such as cancer and cardiovascular disease.
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24
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Chen H, Zheng H, Anne Brennan M, Chen W, Guo X, Brennan CS. Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage. Foods 2020; 9:E831. [PMID: 32630369 PMCID: PMC7353655 DOI: 10.3390/foods9060831] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 06/19/2020] [Accepted: 06/22/2020] [Indexed: 11/26/2022] Open
Abstract
The impacts of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of stirred acidified dairy gel (ADG) system have not been fully explored. These impacts were studied during a 28-day cold storage (4 °C) period to explore the feasibility and technical boundaries of making acidified dairy gels in which black tea infusion (BTI) is incorporated. Reconstituted skim milks containing different proportions of BTI were acidified by GDL (glucono-δ-lactone) at 35 °C for making ADG systems. Both textural properties and structural features were characterized; antioxidant capacity was determined through three assays. They are (1) free radical scavenging ability by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay; (2) ABTS [2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)] assay and (3) ferric reducing antioxidant power (FRAP) assay. The microstructure of the ADGs was observed using SEM (scanning electron microscopy) and CLSM (confocal laser scanning microscopy). Results showed that BTI significantly increased the antioxidant capacity of the gel systems and the gel containing 15% BTI was as stable as the control gel in terms of syneresis rate. However lower phase stability (higher syneresis rate) was observed in the ADG with a higher portion of BTI (30% to 60%). The microstructure of the ADGs observed may explain to the phase stability and textural attributes. The results suggested that tea polyphenols (TPs) improved antioxidant capacity in all samples and the interactions between BTI and dairy components significantly altered the texture of ADGs. Such alterations were more pronounced in the samples with higher proportion of BTI (60%) and/or longer storage time (28 days).
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Affiliation(s)
- Han Chen
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand; (H.C.); (M.A.B.)
| | - Haotian Zheng
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695, USA
- Dairy Innovation Institute, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand; (H.C.); (M.A.B.)
| | - Wenpin Chen
- Tea Science Department, College of Horticulture, South China Agricultural University, Guangzhou 510642, China;
| | - Xinbo Guo
- School of Food Science of Engineering, South China University of Technology, Guangzhou 510641, China;
| | - Charles Stephen Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand; (H.C.); (M.A.B.)
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25
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Abstract
Tea (Camelia sinensis L.) is one of the main beverages known and consumed all around the world. Quality of tea is not only linked to the raw material but also to the processing steps that influence on the biochemical and sensory characteristics of each type of tea. This overview is focused on the differences in the production and composition of the main types of teas present in the market, highlighting not only their chemical and sensory characteristics, but also the importance of this plant from the food science viewpoint related to its several applications.
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26
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Boroski M, Giroux HJ, Visentainer JV, Dubé P, Desjardins Y, Britten M. Tea catechin role in decreasing the oxidation of dairy beverages containing linseed oil. INT J VITAM NUTR RES 2020; 91:461-468. [PMID: 32138619 DOI: 10.1024/0300-9831/a000646] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Dairy beverages containing emulsified linseed oil is a suitable vehicle for delivering polyunsaturated fatty acids to consumers. However, these beverages are prone to oxidation. The purpose of this study was to evaluate the effect of adding various concentrations (0, 0.001, 0.01 and 0.1% (w/w)) of green tea extract (GTE) to dairy beverages (DB) containing linseed oil (2.0%, w/w), in order to inhibit lipid oxidation during storage at high temperature (50 °C) or under fluorescent light exposure. During storage, the concentration of catechin (C), epicatechin (EC) and epicatechin gallate (ECG) were significantly reduced (P ≤ 0.05) and degradation rate was greater when the DB were exposed to light (C 35%, EC 74% and ECG 68%) as compared to high temperature (C 34%, EC 45% and ECG 49%). In DB without GTE, the conjugated dienes (CD) hydroperoxides concentration increased significantly (P ≤ 0.05) from 23 mmol kg-1 fat to 243 mmol kg-1 fat under 6-day-light exposition, and to 83 mmol kg-1 fat under 6-day-heat temperature. The addition of GTE significantly increased the antioxidant capacity of DB and reduced the formation of CD, propanal and hexanal, induced by light exposure or high temperature. GTE at 0.10% completely inhibited CD formation during the storage period and reduced propanal and hexanal concentrations below the threshold.
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Affiliation(s)
- Marcela Boroski
- Federal University of Latin American Integration (UNILA), ILACVN, Foz do Iguaçu, PR, Brazil
| | - Hélène J Giroux
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, Canada
| | | | - Pascal Dubé
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, Canada
| | - Yves Desjardins
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, Canada
| | - Michel Britten
- State University of Maringá, Maringá, PR, Brazil.,Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, Canada
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27
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Yoldaş M, Kınık Ö, Akan E, Yerlikaya O. A traditional cheese from Greece to Turkey: Armola. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Melisa Yoldaş
- Department of Dairy Technology, Graduate School of Natural and Applied Sciences Ege University Izmir 35100 Turkey
| | - Özer Kınık
- Faculty of Agriculture, Department of Dairy Technology Ege University Izmir 35100 Turkey
| | - Ecem Akan
- Faculty of Agriculture, Department of Dairy Technology Aydın Adnan Menderes University Koçarlı, Aydın 09970 Turkey
| | - Oktay Yerlikaya
- Faculty of Agriculture, Department of Dairy Technology Ege University Izmir 35100 Turkey
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28
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Kılıç Bayraktar M, Harbourne NB, Fagan CC. Impact of heat treatment and acid gelation on polyphenol enriched milk samples. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108282] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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29
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Moringa extract enhances the fermentative, textural, and bioactive properties of yogurt. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.010] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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30
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Effect of blueberry flower pulp on sensory, physicochemical properties, lactic acid bacteria, and antioxidant activity of set-type yogurt during refrigeration. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13856] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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31
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Study of soy-fortified green tea curd formulated using potential hypocholesterolemic and hypotensive probiotics isolated from locally made curd. Food Chem 2018; 268:558-566. [DOI: 10.1016/j.foodchem.2018.06.114] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 06/21/2018] [Accepted: 06/22/2018] [Indexed: 11/17/2022]
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32
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Gaglio R, Gentile C, Bonanno A, Vintaloro L, Perrone A, Mazza F, Barbaccia P, Settanni L, Di Grigoli A. Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12569] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF) Università degli Studi di Palermo Viale delle Scienze 4 Palermo 90128 Italy
| | - Carla Gentile
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF) Università degli Studi di Palermo Viale delle Scienze Palermo 90128 Italy
| | - Adriana Bonanno
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF) Università degli Studi di Palermo Viale delle Scienze 4 Palermo 90128 Italy
| | - Lucia Vintaloro
- Sezione Operativa Periferica di Assistenza Tecnica no. 65 – Corleone Ente Sviluppo Agricolo Via Libertà 203 Palermo 90143 Italy
| | - Anna Perrone
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF) Università degli Studi di Palermo Viale delle Scienze Palermo 90128 Italy
| | - Francesca Mazza
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF) Università degli Studi di Palermo Viale delle Scienze 4 Palermo 90128 Italy
| | - Pietro Barbaccia
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF) Università degli Studi di Palermo Viale delle Scienze 4 Palermo 90128 Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF) Università degli Studi di Palermo Viale delle Scienze 4 Palermo 90128 Italy
| | - Antonino Di Grigoli
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF) Università degli Studi di Palermo Viale delle Scienze 4 Palermo 90128 Italy
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33
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de Carvalho MW, Arriola NDA, Pinto SS, Verruck S, Fritzen-Freire CB, Prudêncio ES, Amboni RDDMC. Stevia-fortified yoghurt: Stability, antioxidant activity and in vitro
digestion behaviour. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12559] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Mariana Wolff de Carvalho
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rodovia Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Nathalia Darminia Aceval Arriola
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rodovia Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Stephanie Silva Pinto
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rodovia Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Silvani Verruck
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rodovia Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Carlise Beddin Fritzen-Freire
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rodovia Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Elane Schwinden Prudêncio
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rodovia Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
| | - Renata Dias de Mello Castanho Amboni
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rodovia Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
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34
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Jeong CH, Ryu H, Zhang T, Lee CH, Seo HG, Han SG. Green tea powder supplementation enhances fermentation and antioxidant activity of set-type yogurt. Food Sci Biotechnol 2018; 27:1419-1427. [PMID: 30319852 DOI: 10.1007/s10068-018-0370-9] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Revised: 03/26/2018] [Accepted: 03/27/2018] [Indexed: 12/30/2022] Open
Abstract
Yogurt is a fermented dairy food produced by growth of lactic acid bacteria (LAB). Green tea is associated with beneficial health effects. Thus, the aim of this study was to evaluate the effects of green tea powder (GTP) on the fermentation and bioactive properties of yogurt. Yogurt was supplemented with 0-3% GTP (w/v), and effects on fermentation were determined. In addition, antioxidant and anti-inflammatory effects of GTP supplemented yogurts were determined in HT-29 colon cells. GTP (1-3%) supplementation significantly increased the acidification rate and growth of LAB during yogurt fermentation. Removal of free radicals and cellular H2O2, and an increase of antioxidant Nrf2 and HO-1 proteins were observed in the 1-3% GTP groups. Yogurt extracts with 0-3% GTP showed decreased expression of TNF-α and IL-1β in cells. In summary, addition of GTP can enhance the beneficial health effects of yogurt by increasing its antioxidant activity, LAB growth and anti-inflammatory effects.
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Affiliation(s)
- Chang Hee Jeong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Haram Ryu
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Ting Zhang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Chi Ho Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Han Geuk Seo
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
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35
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Muniandy P, Shori AB, Baba AS. Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.jaubas.2015.11.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Premalatha Muniandy
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Amal Bakr Shori
- King Abdulaziz University, Faculty of Science, Department of Biological Sciences, Jeddah 21589, Saudi Arabia
| | - Ahmad Salihin Baba
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
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36
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Mihoubi M, Amellal-Chibane H, Mekimene L, Noui Y, Halladj F. Physicochemical, microbial, and sensory properties of yogurt supplemented with flaxseeds during fermentation and refrigerated storage. MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2017. [DOI: 10.3233/mnm-17151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Affiliation(s)
- Mehdia Mihoubi
- Laboratory of Food Technology and Human Nutrition, National School of Agronomy, El Harrach, Algeria
- Center of Scientific and Technical Research in Physico-Chemical Analysis (CRAPC), Tipaza, Algeria
| | - Hayet Amellal-Chibane
- Laboratory of Soft Technology, Valorization, Physical Chemistry of Biological Materials, and Biodiversity, Biology Department, Faculty of Sciences, M’Hamed Bougara University, Boumerdes, Algeria
| | - Lakhdar Mekimene
- Laboratory of Food Technology and Human Nutrition, National School of Agronomy, El Harrach, Algeria
- Center of Scientific and Technical Research in Physico-Chemical Analysis (CRAPC), Tipaza, Algeria
| | - Yassine Noui
- Laboratory of Food Sciences, Department of Food Engineering, Institute of Agriculture and Veterinary Sciences, University Hadj Lakhdar, Batna, Algeria
| | - Fatima Halladj
- Laboratory of Soft Technology, Valorization, Physical Chemistry of Biological Materials, and Biodiversity, Biology Department, Faculty of Sciences, M’Hamed Bougara University, Boumerdes, Algeria
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37
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Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract. Journal of Food Science and Technology 2017; 54:1608-1615. [PMID: 28559620 DOI: 10.1007/s13197-017-2592-x] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/04/2017] [Accepted: 03/15/2017] [Indexed: 12/29/2022]
Abstract
In this study, yogurt was supplemented with 1.5 and 3.0 g L-1 of grape extract, inoculated culture containing Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium bb12 bifidum, fermented and stored at 4 °C. Acid production, microbial growth, gel strength, syneresis, rheological and sensory properties were studied. An increase in grape extract concentration extended fermentation time. Bacterial strains were found in at least 109 CFU100 g-1 of yogurt showing the possibility of probiotic yogurt production with grape extract. Gel strength decreased with increasing concentration of grape extract while syneresis increased. The addition of grape extract changed the dilatant behavior to a pseudoplastic behavior, decreased yield stress, whereas k values increased. Sensory attributes (color, flavor, taste, texture and appearance) didn't differ significantly.
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38
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Liu D. Effect of Fuzhuan brick-tea addition on the quality and antioxidant activity of skimmed set-type yoghurt. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12395] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Dong Liu
- Department of Food Processing Technology; Anqing Vocational & Technical College; 246003 Anqing China
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39
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Asli M, Khorshidian N, Mortazavian A, Hosseini H. A Review on the Impact of Herbal Extracts and Essential Oils on Viability of Probiotics in Fermented Milks. CURRENT NUTRITION & FOOD SCIENCE 2017. [DOI: 10.2174/1573401312666161017143415] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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40
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Phenolic compounds of green tea: Health benefits and technological application in food. Asian Pac J Trop Biomed 2016. [DOI: 10.1016/j.apjtb.2016.06.010] [Citation(s) in RCA: 113] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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41
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Abedi AS, Rismanchi M, Shahdoostkhany M, Mohammadi A, Hosseini H. Microencapsulation of Nigella sativa
seeds oil containing thymoquinone by spray-drying for functional yogurt production. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13208] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Abdol-Samad Abedi
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Marjan Rismanchi
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Mehrnoush Shahdoostkhany
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran Iran
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42
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Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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43
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Muniandy P, Shori AB, Baba AS. Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.02.002] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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44
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Gaudreau H, Champagne CP, Remondetto GE, Alvarez PA, Gomaa A, Subirade M. Tea extract render probiotic Lactobacillus helveticus more resistant to oxygen exposure through lipid modification mechanism. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.031] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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45
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Zhang R, Yang L, Ji J, Li BB, Li L, Ye M. Physico-chemical properties and hypoglycaemic activity of fermented milks prepared with Anemarrhena asphodeloides water extracts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:492-496. [PMID: 25639677 DOI: 10.1002/jsfa.7115] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2014] [Revised: 12/26/2014] [Accepted: 01/25/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND In this research, water extract solutions of Anemarrhena asphodeloides (AA) rhizomes were added to reconstituted milk at 5%, 10% and 15% (v/v) to prepare AA fermented milk (AAFM5, AAFM10 and AAFM15). The AAFM10 was selected for investigation of hypoglycaemic activity. RESULTS Compared with the control fermented milk, titratable acidity values and water-holding capacities of AA fermented milk were increased to different extents, but syneresis values were reduced. The viable counts of Streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium adolescentis were significantly increased, respectively. The blood sugar level of streptozotocin diabetic mice taking AAFM10 was reduced by 14.4%, and the food intake was decreased. The contents of malondialdehyde, blood urea nitrogen, serum creatinine, triglycerides, total cholesterol, and low-density lipoprotein cholesterol were reduced by different degrees, and insulin and total superoxide dismutase were significantly increased. CONCLUSION AAFM10 had a significant hypoglycaemic effect and improvement in the complications (such as kidney disease and hyperlipemia) in the mouse model of diabetes.
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Affiliation(s)
- Rong Zhang
- College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, Anhui, China
| | - Liu Yang
- College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, Anhui, China
| | - Jing Ji
- College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, Anhui, China
| | - Bei-bei Li
- College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, Anhui, China
| | - Lan Li
- College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, Anhui, China
| | - Ming Ye
- College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, Anhui, China
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46
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Wang J, Xiao Y, Rui X, Xu X, Guan Y, Zhang Q, Dong M. Fu brick tea extract supplementation enhanced probiotic viability and antioxidant activity of tofu under simulated gastrointestinal digestion condition. RSC Adv 2016. [DOI: 10.1039/c6ra20730h] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In this study, a novel tofu (named as bio-tofu) was developed by adding Fu brick tea extract (FBTE) into soymilk and using the probiotic Lactobacillus plantarum B1-6 as a bio-coagulant.
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Affiliation(s)
- Jinpeng Wang
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Yu Xiao
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Xin Rui
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Xiao Xu
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Ying Guan
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Qiuqin Zhang
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Mingsheng Dong
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
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Sung JM, Kim YB, Kum JS, Choi YS, Seo DH, Choi HW, Park JD. Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage. Korean J Food Sci Anim Resour 2015; 35:807-14. [PMID: 26877641 PMCID: PMC4726961 DOI: 10.5851/kosfa.2015.35.6.807] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2015] [Revised: 07/29/2015] [Accepted: 10/26/2015] [Indexed: 11/23/2022] Open
Abstract
This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogurt was 6.49-6.94 Log CFU/g and increased above 9 Log CFU/g in control and 1% in FDMJ yogurt for 24 h. The total polyphenol and anthocyanin content of FDMJ yogurt was higher than that of control due to the presence of phytochemical contents in mulberry. Moreover, antioxidant activity such as DPPH and reducing power was highest 5% FDMJ yogurt. During cold storage, pH decreased or remained constant in all yogurts with values ranging from 4.08 to 4.78 units. In sensory evaluation, the score of 1% FDMJ yogurt was ranked higher when compared with other yogurts. It is proposed that mulberry fruit juice powder can be used to improve sensory evaluation and enhance functionality of yogurt.
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Affiliation(s)
- Jung-Min Sung
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Young-Boong Kim
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Jun-Seok Kum
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Dong-Ho Seo
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Hyun-Wook Choi
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
| | - Jong-Dae Park
- Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea
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48
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Ladjevardi ZS, Gharibzahedi SMT, Mousavi M. Development of a stable low-fat yogurt gel using functionality of psyllium ( Plantago ovata Forsk) husk gum. Carbohydr Polym 2015; 125:272-80. [DOI: 10.1016/j.carbpol.2015.02.051] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2014] [Revised: 02/14/2015] [Accepted: 02/20/2015] [Indexed: 11/29/2022]
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49
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Shubha JR, Bhatt P. Plectranthus amboinicus leaves stimulate growth of probiotic L. plantarum: evidence for ethnobotanical use in diarrhea. JOURNAL OF ETHNOPHARMACOLOGY 2015; 166:220-227. [PMID: 25796406 DOI: 10.1016/j.jep.2015.02.055] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2014] [Revised: 01/14/2015] [Accepted: 02/27/2015] [Indexed: 06/04/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Leaves of Plectranthus amboinicus are consumed in India along with buttermilk (a probiotic source) during pathogen induced diarrhea. This treatment is known to reduce the number of episodes as well as duration of diarrhea. AIM OF THE STUDY In the background of its ethnobotanical use, the present investigation was carried out to determine whether, apart from having an antimicrobial activity on pathogens, the leaves could possibly also have a positive effect on the beneficial microflora of the gut resulting in accelerated microbial ecological balance. MATERIALS AND METHODS The growth stimulating activity of the hot water extract (HWE) of P. amboinicus leaves on probiotic Lactobacillus plantarum was determined by microbroth dilution technique and viable plate count method in selective medium (MRS) as well as in fermented milk. The ability of the bacteria to utilize the phytoconstituents of HWE primarily phenolic acids and sugars was determined by assaying for phenolic acid decarboxylase by SDS-PAGE and β-galactosidase activity by β-gal ONPG assay. RESULTS HWE of P. amboinicus leaves inhibited growth of pathogens (Escherichia coli and Salmonella typhimurium) while stimulated the growth of L. plantarum. SDS-PAGE gel showed the presence of phenolic acid decarboxylase enzyme induced in the presence of HWE in L. plantarum indicating the utilization of polyphenols by the bacteria. Cells grown on HWE also showed β-galactosidase activity indicating their ability to utilize sugars present in HWE. CONCLUSION Indian borage leaves have a prebiotic effect on the probiotic bacteria (L. plantarum) which utilizes the phytoconstituents of the leaves by producing necessary metabolic enzymes. This work provides evidence in the traditional use of the leaves in the alleviation of diarrhea by accelerating microbial gut balance during infection.
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Affiliation(s)
- J R Shubha
- Fermentation Technology and Bioengineering Department, CSIR-Central Food Technological Research Institute, Mysore 570020, India
| | - Praveena Bhatt
- Fermentation Technology and Bioengineering Department, CSIR-Central Food Technological Research Institute, Mysore 570020, India.
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50
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The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality. BIOMED RESEARCH INTERNATIONAL 2015; 2015:452757. [PMID: 25961018 PMCID: PMC4417591 DOI: 10.1155/2015/452757] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/30/2014] [Accepted: 09/16/2014] [Indexed: 12/25/2022]
Abstract
The objective of this study was to evaluate the microbiological, physicochemical, and sensory quality of dry fermented pork loin produced with the addition of Lb. rhamnosus LOCK900 probiotic strain, 0.2% glucose, and 1.5% green tea extract. Three loins were prepared: control sample (P0: no additives), sample supplemented with glucose and probiotic strain (P1), and sample with glucose, green tea extract, and probiotic (P2). The samples were analyzed after 21 days of ripening and 180 days of storage. The results indicated that the highest count of LAB was observed both in the samples: with probiotic and with probiotic and green tea extract (7.00 log cfu/g after ripening; 6.00 log cfu/g after storage). The oxidation-reduction potential values were lower in the probiotic loin samples. Probiotic and green tea extract have not caused color changes of study loins during storage. The study demonstrated that an addition of probiotic and green tea extract to dry fermented loins is possible and had no impact on sensory quality after product storage.
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