1
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Lin X, Cao Z, Zhang J, Mu G, Jiang S. Characteristics of the Mixed Yogurt Fermented from Cow-Soy Milk in the Presence of Transglutaminase. Foods 2024; 13:2120. [PMID: 38998626 PMCID: PMC11241760 DOI: 10.3390/foods13132120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2024] [Revised: 06/02/2024] [Accepted: 06/05/2024] [Indexed: 07/14/2024] Open
Abstract
The mixed yogurt was fermented from Cow-Soy milk and modified by transglutaminase (TG). The effects of mixed milk and TG on the quality characteristics of mixed yogurt were investigated by texture characteristics, rheology (rheometer) and structure (scanning electron microscopy). The findings revealed that the mixed yogurt with 50% cow milk exhibited lower hardness, viscosity and consistency. Furthermore, when TG was added, the yogurt showed better rheological properties, sensory score and a more stable microstructure. Compared with the samples without TG modification, the viscosity and cohesiveness of the modified samples increased by 10% and 100%, respectively. The combination of cow milk and soy milk improved the texture of yogurt, and the TG addition further improved the physicochemical properties of yogurt. This finding provided a meaningful reference for the development of mixed yogurt with a suitable taste from animal and plant milk, and laid a basis for the practical application of mixed yogurt in the dairy industry, which will meet the requirements for dairy products for consumers in future.
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Affiliation(s)
- Xudong Lin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhiqi Cao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jiaxin Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Guangqing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shujuan Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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2
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Daryani D, Pegua K, Aryaa SS. Review of plant-based milk analogue: its preparation, nutritional, physicochemical, and organoleptic properties. Food Sci Biotechnol 2024; 33:1059-1073. [PMID: 38440691 PMCID: PMC10909032 DOI: 10.1007/s10068-023-01482-z] [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: 04/25/2023] [Revised: 10/30/2023] [Accepted: 11/09/2023] [Indexed: 03/06/2024] Open
Abstract
In recent years, the market demand for plant-based milk analogues has been rising because of health concerns with bovine milk, like lactose intolerance and hypercholesteremia. Another reason is the lifestyle changes like adopting veganism. This review aims to offer a layout of the manufacturing process and discuss the different properties of plant-based milk analogues. The health benefits offered by the plant-based milk analogues and measures taken to eliminate the existing limitations are also discussed. Sensory profile and stability of plant-based milk analogues which add to the quality of the product were also taken into account and reviewed. The current review's objective is to present a comprehensive, scientifically comparable overview of the preparation procedures, nutritional content, and sensory characteristics of plant-based milk analogues. This is done while keeping in mind the potential of plant-based milk substitutes and associated challenges.
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Affiliation(s)
- Drushti Daryani
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra 400 019 India
| | - Kakoli Pegua
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra 400 019 India
| | - Shalini S. Aryaa
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra 400 019 India
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3
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Xu Y, Zhang F, Mu G, Zhu X. Effect of lactic acid bacteria fermentation on cow milk allergenicity and antigenicity: A review. Compr Rev Food Sci Food Saf 2024; 23:e13257. [PMID: 38284611 DOI: 10.1111/1541-4337.13257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 09/22/2023] [Accepted: 10/02/2023] [Indexed: 01/30/2024]
Abstract
Cow milk is a major allergenic food. The potential prevention and treatment effects of lactic acid bacteria (LAB)-fermented dairy products on allergic symptoms have garnered considerable attention. Cow milk allergy (CMA) is mainly attributed to extracellular and/or cell envelope proteolytic enzymes with hydrolysis specificity. Numerous studies have demonstrated that LAB prevents the risk of allergies by modulating the development and regulation of the host immune system. Specifically, LAB and its effectors can enhance intestinal barrier function and affect immune cells by interfering with humoral and cellular immunity. Fermentation hydrolysis of allergenic epitopes is considered the main mechanism of reducing CMA. This article reviews the linear epitopes of allergens in cow milk and the effect of LAB on these allergens and provides insight into the means of predicting allergenic epitopes by conventional laboratory analysis methods combined with molecular simulation. Although LAB can reduce CMA in several ways, the mechanism of action remains partially clarified. Therefore, this review additionally attempts to summarize the main mechanism of LAB fermentation to provide guidance for establishing an effective preventive and treatment method for CMA and serve as a reference for the screening, research, and application of LAB-based intervention.
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Affiliation(s)
- Yunpeng Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P. R. China
| | - Feifei Zhang
- Liaoning Ocean and Fisheries Science Research Institute, Dalian, Liaoning, P. R. China
| | - Guangqing Mu
- Dalian Key Laboratory of Functional Probiotics, Dalian, Liaoning, P. R. China
| | - Xuemei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P. R. China
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4
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Yapa D, Rasika D, Weerathilake W, Siriwardhana J, Priyashantha H. Effects of fermenting with Lacticaseibacillus rhamnosus GG on quality attributes and storage stability of buffalo milk yogurt incorporated with bael (Aegle marmelos) fruit pulp. NFS JOURNAL 2023. [DOI: 10.1016/j.nfs.2023.04.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
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5
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Dangi P, Chaudhary N, Chaudhary V, Virdi AS, Kajla P, Khanna P, Jha SK, Jha NK, Alkhanani MF, Singh V, Haque S. Nanotechnology impacting probiotics and prebiotics: a paradigm shift in nutraceuticals technology. Int J Food Microbiol 2023; 388:110083. [PMID: 36708610 DOI: 10.1016/j.ijfoodmicro.2022.110083] [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: 02/15/2022] [Revised: 12/25/2022] [Accepted: 12/31/2022] [Indexed: 01/13/2023]
Abstract
This is proven for a long that the incorporation of probiotics and prebiotics in diet exhibits beneficial effects on intestinal and intrinsic health. Nevertheless, this may encounter loss of vitality all along the absorption in the gastrointestinal tract, leading to meager intestinal delivery of probiotic active ingredients. In recent times, nanotechnology has been passionately used to escalate the bioavailability of active ingredients. Versatile forms of nanoparticles (NPs) are devised to be used with probiotics/prebiotics/synbiotics or their different combinations. The NPs currently in trend are constituted of distinctive organic compounds like carbohydrates, proteins, fats, or inorganics such as oxides of silver and titanium or magnesium etc. This review critically explicates the emerging relationship of nanotechnology with probiotics and prebiotics for different applications in neutraceuticals. Here in this review, formulations of nanoprobiotics and nanoprebiotics are discussed in detail, which behave as an effective drug delivery system. In addition, these formulations exhibit anti-cancerous, anti-microbial, anti-oxidant and photo-protective properties. Limited availability of scientific research on nanotechnology concerning probiotics and prebiotics implies dynamic research studies on the bioavailability of loaded active ingredients and the effective drug delivery system by including the safety issues of food and the environment.
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Affiliation(s)
- Priya Dangi
- Department of Food & Nutrition and Food Technology, University of Delhi, Institute of Home Economics, New Delhi, India
| | - Nisha Chaudhary
- Department of Food Science and Technology, College of Agriculture, Nagaur, Agriculture University, Jodhpur, Rajasthan, India
| | - Vandana Chaudhary
- Department of Dairy Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
| | - Amardeep Singh Virdi
- Department of Food Science and Technology, Amity University, Mohali, Punjab, India
| | - Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India
| | | | - Saurabh Kumar Jha
- Department of Biotechnology, School of Engineering & Technology, Sharda University, Greater Noida 201310, India; Department of Biotechnology Engineering and Food Technology, Chandigarh University, Mohali 140413, India; Department of Biotechnology, School of Applied & Life Sciences (SALS), Uttaranchal University, Dehradun 248007, India
| | - Niraj Kumar Jha
- Department of Biotechnology, School of Engineering & Technology, Sharda University, Greater Noida 201310, India; Department of Biotechnology Engineering and Food Technology, Chandigarh University, Mohali 140413, India; Department of Biotechnology, School of Applied & Life Sciences (SALS), Uttaranchal University, Dehradun 248007, India; School of Bioengineering & Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Mustfa F Alkhanani
- Biology Department, College of Sciences, University of Hafr Al Batin, P. O. Box 1803, Hafr Al Batin 31991, Saudi Arabia
| | - Vineeta Singh
- Department of Biotechnology, Institute of Engineering and Technology, Dr. A.P.J. Abdul Kalam Technical University, Sitapur Road, Lucknow 226021, Uttar Pradesh, India
| | - Shafiul Haque
- Research and Scientific Studies Unit, College of Nursing and Allied Health Sciences, Jazan University, Jazan 45142, Saudi Arabia; Gilbert and Rose-Marie Chagoury School of Medicine, Lebanese American University, Beirut, Lebanon; Centre of Medical and Bio-Allied Health Sciences Research, Ajman University, Ajman, United Arab Emirates.
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6
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D'Alessandro M, Gottardi D, Parolin C, Glicerina VT, Vitali B, Lanciotti R, Patrignani F. Development and characterization of fermented soy milks containing encapsulated or non-encapsulated vaginal probiotics. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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7
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Baliyan N, Maurya AK, Kumar A, Agnihotri VK, Kumar R. Probiotics from the bovine raw milk of Lahaul valley showed cis-9, trans-11 conjugated linoleic acid isomer and antioxidant activity with food formulation ability. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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8
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Lim SJ, Kwon HC, Shin DM, Choi YJ, Han SG, Kim YJ, Han SG. Apoptosis-Inducing Effects of Short-Chain Fatty Acids-Rich Fermented Pistachio Milk in Human Colon Carcinoma Cells. Foods 2023; 12:foods12010189. [PMID: 36613403 PMCID: PMC9818824 DOI: 10.3390/foods12010189] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/22/2022] [Accepted: 12/01/2022] [Indexed: 01/03/2023] Open
Abstract
Pistachio milk (PM), an extraction product of pistachio, is protein- and fat-dense food. Short-chain fatty acids (SCFAs) are known for inducing cytotoxicity and apoptosis in colon carcinoma cells. This study aimed to find an optimal combination of probiotics that can produce a higher amount of SCFAs in PM. In addition, the anti-cancer effect of fermented PM on human colon carcinoma cells (Caco-2) was determined. The combinations of probiotics were as follows: Streptococcus thermophilus + Lactobacillus bulgaricus (C); C + Lactobacillus acidophilus (C-La); C + Lactobacillus gasseri (C-Lg); C + Bifidobacterium bifidum (C-Bb). The results indicated that fermented PM was produced after a short fermentation time in all the probiotics combinations. C-Bb produced up to 1.5-fold more acetate than the other probiotics combinations did. A significant amount of cytotoxicity, i.e., 78, 56, and 29% cell viability was observed in Caco-2 cells by C-Bb-fermented PM at 1, 2.5 and 5%, respectively. C-Bb-fermented PM (5%) induced early and late apoptosis up to 6-fold. Additionally, Caco-2 cells treated with C-Bb-fermented PM significantly induced the downregulation of α-tubulin and the upregulation of cleaved caspase-3, as well as nuclear condensation and fragmentation. Our data suggest that fermented PM, which is rich in acetate, may have the potential as a functional food possessing anti-colon cancer properties.
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Affiliation(s)
- Su-Jin Lim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Hyuk-Cheol Kwon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Dong-Min Shin
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yong-Jun Choi
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Republic of Korea
| | - Seo-Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Yea-Ji Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Sung-Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
- Correspondence:
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9
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The Quality and Flavor Changes of Different Soymilk and Milk Mixtures Fermented Products during Storage. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
This study explored the effects of two mixed fermentation methods: one was fermenting a soymilk and milk mixture by a lactic acid bacteria fermenting agent at 0.1 g/kg and 42 °C until the acidity was 70 °T, which was set as the MFSM method, and the other was fermenting milk alone by lactic acid bacteria at 42 °C for 12 h, placing it in a 4 °C refrigerator after acidification for 24 h and then mixing it with soymilk at a 1.5:1 ratio and storing the mixture at 4 °C, which was set as the SMFSM method. The quality and flavor of the soymilk and milk mixture products were investigated on the 0th, 15th and 30th days during storage. The changes in acidity, pH, number of viable bacteria, viscosity, water-holding capacity, texture, rheological properties, sensory quality and volatile flavors were determined. The results showed that compared with the fermented soymilk and milk mixtures under the MFSM method, the samples of fermented soymilk and milk mixtures under the SMFSM method showed a significant slowdown of acidification during storage, so that the sensory quality of the products was almost unaffected by acidity on the 30th day of storage. Furthermore, the number of viable bacteria was greater than 7 log cfu/mL. The water holding capacity did not change significantly until the 30th day. There was also no whey precipitation, indicating good stability. The samples in SMFSM mode had higher aromatic contents and beans during storage than the fermented soymilk and milk mixtures in MFSM mode. The rich variety of volatile flavors and the presence of acetoin, 2-heptanone, and (E,E)-3,5-octadien-2-one throughout the storage period allowed the samples to maintain a good sensory flavor during storage.
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10
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Tong SC, Siow LF, Tang TK, Lee YY. Plant-based milk: unravel the changes of the antioxidant index during processing and storage - a review. Crit Rev Food Sci Nutr 2022; 64:4603-4621. [PMID: 36377721 DOI: 10.1080/10408398.2022.2143477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
As a nutrient rich emulsion extracted from plant materials, plant-based milk (PBM) has been the latest trend and hot topic in the food industry due to the growing awareness of consumers toward plant-based products in managing the environmental (carbon footprint and land utility), ethical (animal well-fare) and societal (health-conscious) issues. There have been extensive studies and reviews done to discuss the distinct perspective of PBM including its production, health effects and market acceptance. However, not much has been emphasized on the valuable antioxidants present in PBM which is one of the attributes making them stand apart from dairy milk. The amounts of antioxidants in PBM are important. They offered tremendous health benefits in maintaining optimum health and reducing the risk of various health disorders. Therefore, enhancing the extraction of antioxidants and preserving their activity during production and storage is important. However, there is a lack of a comprehensive review of how these antioxidants changes in response to different processing steps involved in PBM production. Presumably, antioxidants in PBM could be potentially lost due to thermal degradation, oxidation or leaching into processing water. Hence, this paper aims to fill the gaps by addressing an extensive review of how different production steps (germination, roasting, soaking, blanching, grinding and filtration, and microbial inactivation) affect the antioxidant content in PBM. In addition, the effect of different microbial inactivation treatments (thermal or non-thermal processing) on the alteration of antioxidant in PBM was also highlighted. This paper can provide useful insight for the industry that aims in selecting suitable processing steps to produce PBM products that carry with them a health declaration.
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Affiliation(s)
- S C Tong
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
| | - L F Siow
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
| | - T K Tang
- School of Food Studies and Gastronomy, Taylor's University, Subang Jaya, Selangor, Malaysia
| | - Y Y Lee
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
- Monash-Industry Plant Oils Research Laboratory, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
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11
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Mehra R, Kumar H, Rafiq S, Kumar N, Buttar HS, Leicht K, Okpala COR, Korzeniowska M. Enhancing yogurt products’ ingredients: preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery—an overview. PeerJ 2022. [DOI: 10.7717/peerj.14177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
As a dairy product, yogurt delivers nourishing milk components through the beneficial microbial fermentation process, improved by bioavailability and bioaccessibility–an exclusive combined food asset. In recent decades, there has been considerable attention to yogurt product development particularly in areas like influence by antioxidant-rich fruits, different factors affecting its probiotic viability, and the functionality of inulin and probiotics. Essentially, many published reviews frequently focus on the functionalities associated with yogurt products, however, those articulating yogurt ingredients specific to associated preservation strategies, processing conditions, and analytical detection techniques are very few, to the best of our knowledge. The knowledge and understanding of preservation strategies that enhance the ingredients in yogurt products, and their function as modern drug delivery systems are essential, given the opportunities it can provide for future research. Therefore, this overview discussed how yogurt product ingredients have been enhanced, from preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery standpoints. The survey methodology involved major stages, from the brainstorming of research questions, search strategy, effective utilization of databases, inclusion and exclusion criteria, etc. The innovative successes of yogurts would be enhanced via the physicochemical, nutritional and therapeutic aspects of the ingredients/products. Besides processing conditions to influence the yogurt constituents, overall acceptability, quality, and shelf-life, the analytical assays would help detect the hidden product constituents, toxins, and other storage-related changes. The therapeutic role of yogurt-a modern drug delivery system, would be demonstrated via the supplementation (of yogurt) either alone or with bioactive ingredients. The future of yogurt requires the collective action of stakeholders to formulate unique variants with different natural blends, where synthetic ingredients become completely replaced by the plant’s derivatives, which enhance the acidification rate and extend shelf life.
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Affiliation(s)
- Rahul Mehra
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India
- MMICT & BM(HM), Maharishi Markandeshwar (Deemed to be) University, Mullana, Ambala, Haryana, India
| | - Harish Kumar
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - Shafiya Rafiq
- Division of Food Science & Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Jammu, India
| | - Naveen Kumar
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - Harpal Singh Buttar
- Department of Pathology and Laboratory Medicine, School of Medicine, University of Ottawa, Ottawa, Ontario, Canada
| | - Katarzyna Leicht
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Charles Odilichukwu R. Okpala
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
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12
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Bulut M, Adal E, Aktar T. Plant protein enrichment effect on the physical, chemical, microbiological, and sensory characteristics of yogurt. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16865] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Menekse Bulut
- Research Center for Redox Applications in Foods (RCRAF) Igdir University Igdir Turkey
- Innovative Food Technologies Development, Application, and Research Center Igdir University Igdir Turkey
- Department of Food Engineering, Faculty of Engineering Igdir University Igdir Turkey
| | - Eda Adal
- Department of Gastronomy and Culinary Art, Faculty of Tourism Iskenderun Technical University İskenderun Turkey
| | - Tugba Aktar
- Department of Food Engineering, Faculty of Engineering Alanya Alaaddin Keykubat University Antalya Turkey
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13
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Fermented sheep's milk enriched in gamma-amino butyric acid (GABA) by the addition of lactobacilli strains isolated from different food environments. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Wang J, Li H, Meng X, Tong P, Liu X. Biosynthesis of c9,t11-conjugated linoleic acid and the effect on characteristics in fermented soy milk. Food Chem 2022; 368:130866. [PMID: 34438178 DOI: 10.1016/j.foodchem.2021.130866] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 07/13/2021] [Accepted: 08/12/2021] [Indexed: 01/27/2023]
Abstract
The objective of this work was to investigate the effect of fermentation conditions on c9,t11-conjugated linoleic acid (CLA) synthesized by Lactobacillus casei and the variation of physicochemical characteristics, including pH, viable cell number, syneresis and texture profile, of fermented soy milk (FSM) during storage at 4 °C for 28 days. Fermentation in 7°Brix of soy milk (SM) supplemented with 0.1% linoleic acid and incubated at 37 °C for 72 h was found to be the optimal conditions for c9,t11-CLA biosynthesis. Within the storage of 14 days, viable cell number, total flavonoid content, water-holding capacity, spontaneous syneresis and texture profile in FSM remained stable. During the storage of 28 days, the viable cell number and c9,t11-CLA level were higher than 6.58 log CFU/mL and 816.33 μg/g, respectively.
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Affiliation(s)
- Junkai Wang
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Haixing Li
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xuanyi Meng
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xiaohua Liu
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China.
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15
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Wang X, Chen Y, Wang Y, Dai W, Piao C, Yu H. Characteristics of lipoxygenase-based and lipoxygenase-deficient soy yogurt with modified okara. Food Sci Biotechnol 2021; 30:1675-1684. [PMID: 34925942 DOI: 10.1007/s10068-021-01003-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/27/2021] [Accepted: 10/31/2021] [Indexed: 11/28/2022] Open
Abstract
Lipoxygenase-based and lipoxygenase-deficient okara were modified by Kluyveromyces marxianus fermentation, then adding modified okara back to the corresponding soymilk to prepare soy yogurt. The physicochemical properties, texture, and volatile components of soy yogurt were characterized. The results showed that okara modified by Kluyveromyces marxianus fermentation was rich in soluable dietary fiber and was imparted better water-holding capacity, swelling capacity, and oil-holding capacity. The soy yogurt with the modified okara was greatly enhanced in its appearance, texture and was relatively stable during storage. Moreover, lipoxygenase-based soy yogurt had a unique soybean flavor while lipoxygenase-deficient soy yogurt had a slight beany flavor and soybean flavor. This article guides a bio-modified method for okara and provides a theoretical basis for the further development and application of soy yogurt with high dietary fiber as well as lipoxygenase-deficient soy yogurt. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-021-01003-w.
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Affiliation(s)
- Xiujuan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China
| | - Yue Chen
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China.,Jilin Green Food Engineering Research Institute, Changchun, 130000 Jilin Province China
| | - Yuhua Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118 Jilin Province China
| | - Weichang Dai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118 Jilin Province China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118 Jilin Province China
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16
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Mazinani S, Motamedzadegan A, Nghizadeh Raeisi S, Alimi M. Characterization of bacteriologically acidified feta cheese using soy protein isolate in different substitution percentages: rheological, microbiological and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00973-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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17
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Wang Y, Guo H, Wu A, Ju C, Jiang J, Chen J. Multiple‐strain
Lactobacillus
‐fermented soymilk with antioxidant capacity and delicate flavour. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15253] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- YiWen Wang
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Haocheng Guo
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Andi Wu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Changxin Ju
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Jing Jiang
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - JianChu Chen
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
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18
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Vitheejongjaroen P, Kanthawang P, Loison F, Jaisin Y, Pachekrepapol U, Taweechotipatr M. Antioxidant activity of Bifidobacterium animalis MSMC83 and its application in set-style probiotic yoghurt. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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Rasika DMD, Vidanarachchi JK, Rocha RS, Balthazar CF, Cruz AG, Sant’Ana AS, Ranadheera CS. Plant-based milk substitutes as emerging probiotic carriers. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.025] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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Jayarathna S, Priyashantha H, Johansson M, Vidanarachchi JK, Jayawardana BC, Liyanage R. Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15092] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shishanthi Jayarathna
- Department of Animal Science Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - Hasitha Priyashantha
- Department of Molecular Sciences Swedish University of Agricultural Sciences Uppsala Sweden
| | - Monika Johansson
- Department of Molecular Sciences Swedish University of Agricultural Sciences Uppsala Sweden
| | - Janak K. Vidanarachchi
- Department of Animal Science Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - Barana C. Jayawardana
- Department of Animal Science Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - Ruvini Liyanage
- Laboratory of Nutritional BiochemistryNational Institute of Fundamental Studies Kandy Sri Lanka
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