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Qu G, Yang F, Zhang H, Liu Y, He X, Liu F, Sun S, Luo Z. Protein of yak milk residue: Structure, functionality, and the effects on the quality of non-fat yogurt. Food Chem X 2024; 22:101452. [PMID: 38808161 PMCID: PMC11130682 DOI: 10.1016/j.fochx.2024.101452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 04/23/2024] [Accepted: 05/05/2024] [Indexed: 05/30/2024] Open
Abstract
The purpose of this study was to compare the structural and functional of protein from yak milk residue, which collected from different elevations (MRP1 and MRP2) in Tibet, as well as their potential for enhancing the quality of non-fat yogurt. The results showed that MRP1 exhibited higher levels of β-sheet, turbidity, particle size, and gel properties. MRP2 had better flexibility, emulsification, foaming, water/oil absorption capacity. The addition of MRP1 (3%) could improve texture and sensory properties of yogurt. Although MRP2 yogurt had higher hardness, gumminess, chewiness and water holding capacity, poor mouthfeel. Rheological test showed that MRPs yogurt exhibited typical gel-like and shear-thinning behavior. Moreover, the fortification of non-fat yogurts with MRP1 brought the formation of larger protein clusters with a more tightly knit network of smaller pores. These results indicate that MRP1 can be used as a fat substitute to improve the quality of non-fat yogurt.
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Affiliation(s)
- Guangfan Qu
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Feiyan Yang
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Hanzhi Zhang
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Yanfeng Liu
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Xudong He
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Fei Liu
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Shuguo Sun
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
| | - Zhang Luo
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, Tibet, China
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Zhang S, Ren C, Wang C, Han R, Xie S. Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods. Food Chem X 2024; 21:101215. [PMID: 38379797 PMCID: PMC10876705 DOI: 10.1016/j.fochx.2024.101215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 02/07/2024] [Accepted: 02/07/2024] [Indexed: 02/22/2024] Open
Abstract
This paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to enhance their texture, or improve sensory properties to meet consumer needs; and the newly developed oleogel, which despite less discussed in dairy foods, this article lists its application in different dairy products. The properties of different hydrocolloids were explained in detail, meanwhile, some common hydrocolloids such as pectin, sodium alginate, carrageenan along with the interaction between gel and proteins on techno-functional properties of dairy products were mainly discussed. What's more, the composition of oleogel and its influence on dairy foods were briefly summarized. The key issues have been revealed that the use of both hydrocolloids and oleogel has great potential to be the future trend to improve the quality of dairy foods effectively.
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Affiliation(s)
- Shan Zhang
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
| | - Chuanying Ren
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China
| | - Caiyun Wang
- Inner Mongolia YiLi Industrial Group Co., Ltd., Hohhot 010110, China
| | - Renjiao Han
- Inner Mongolia National Center of Technology Innovation for Dairy, Hohhot 010110, China
| | - Siyu Xie
- Inner Mongolia YiLi Industrial Group Co., Ltd., Hohhot 010110, China
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3
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Hamed NS, Mbye M, Ayyash M, Ulusoy BH, Kamal-Eldin A. Camel Milk: Antimicrobial Agents, Fermented Products, and Shelf Life. Foods 2024; 13:381. [PMID: 38338516 PMCID: PMC10855775 DOI: 10.3390/foods13030381] [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: 12/16/2023] [Revised: 01/08/2024] [Accepted: 01/16/2024] [Indexed: 02/12/2024] Open
Abstract
The camel milk (CM) industry has witnessed a notable expansion in recent years. This expansion is primarily driven by the rising demand for CM and its fermented products. The perceived health and nutritional benefits of these products are mainly responsible for their increasing popularity. The composition of CM can vary significantly due to various factors, including the breed of the camel, its age, the stage of lactation, region, and season. CM contains several beneficial substances, including antimicrobial agents, such as lactoferrin, lysozyme, immunoglobulin G, lactoperoxidase, and N-acetyl-D-glucosaminidase, which protect it from contamination by spoilage and pathogenic bacteria, and contribute to its longer shelf life compared to bovine milk (BM). Nevertheless, certain harmful bacteria, such as Listeria monocytogenes, Yersinia enterocolitica, and Escherichia coli, have been detected in CM, which is a significant public health concern. Therefore, it is crucial to understand and monitor the microbial profile of CM and follow good manufacturing practices to guarantee its safety and quality. This review article explores various aspects of CM, including the types of beneficial and harmful bacteria present in it, the composition of the milk, its antimicrobial properties, its shelf life, and the production of fermented CM products.
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Affiliation(s)
- Nejat Shifamussa Hamed
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates; (N.S.H.); (M.M.); (M.A.)
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Near East University, Nicosia 99138, Cyprus;
| | - Mustapha Mbye
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates; (N.S.H.); (M.M.); (M.A.)
| | - Mutamed Ayyash
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates; (N.S.H.); (M.M.); (M.A.)
| | - Beyza Hatice Ulusoy
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Near East University, Nicosia 99138, Cyprus;
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates; (N.S.H.); (M.M.); (M.A.)
- National Water and Energy Center, United Arab Emirates University, Al-Ain P.O. Box 15551, United Arab Emirates
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4
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Zhang X, Long J, Liu J, Hua Y, Zhang C, Li X. Fermentation Characteristics, Antinutritional Factor Level and Flavor Compounds of Soybean Whey Yogurt. Foods 2024; 13:330. [PMID: 38275697 PMCID: PMC10814812 DOI: 10.3390/foods13020330] [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: 11/21/2023] [Revised: 12/19/2023] [Accepted: 01/16/2024] [Indexed: 01/27/2024] Open
Abstract
Soybean whey contains high levels of off-flavors and anti-nutritional factors and is generally considered unsuitable for direct application in the food industry. In this work, to reduce beany off-flavors and anti-nutritional factors, and to improve its fermentation characteristics, soybean whey was treated with electrodialysis desalination, vacuum concentration and lactic acid bacteria (LAB) fermentation. The results showed that electrodialysis desalination increased the fermentation rate and the number of viable lactic acid bacteria of soybean whey yogurt. More than 90% of the antinutritional factor level (urease and trypsin inhibitory activity) was removed due to high-temperature denaturation inactivation and LAB degradation. Concentrated desalted soybean whey yogurt (CDSWY) possessed larger values for firmness and consistency, and a denser network microstructure compared with undesalted yogurt. Over 90% of off-flavors including hexanal, 1-octen-3-ol and 1-octen-3-one were removed after electrodialysis desalination and concentration treatment. Meanwhile, the newly generated β-damascenone through carotenoid degradation and 2,3-butanedione improved the pleasant flavor and sensory quality of CDSWY, while the salty taste of CSWY lowered its sensory quality. This study provided a theoretical basis for better utilization of soybean whey to develop a plant-based yogurt like dairy yogurt.
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Affiliation(s)
- Xinyu Zhang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (X.Z.); (J.L.); (J.L.); (Y.H.)
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Jie Long
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (X.Z.); (J.L.); (J.L.); (Y.H.)
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Jun Liu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (X.Z.); (J.L.); (J.L.); (Y.H.)
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yufei Hua
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (X.Z.); (J.L.); (J.L.); (Y.H.)
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Caimeng Zhang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (X.Z.); (J.L.); (J.L.); (Y.H.)
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Xingfei Li
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (X.Z.); (J.L.); (J.L.); (Y.H.)
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
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5
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Ali AH, Alsalmi M, Alshamsi R, Tarique M, Bamigbade G, Zahid I, Nazir MH, Waseem M, Abu-Jdayil B, Kamal-Eldin A, Huppertz T, Ayyash M. Effect of whey protein isolate addition on set-type camel milk yogurt: Rheological properties and biological activities of the bioaccessible fraction. J Dairy Sci 2023; 106:8221-8238. [PMID: 37641311 DOI: 10.3168/jds.2023-23421] [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] [Received: 02/25/2023] [Accepted: 05/18/2023] [Indexed: 08/31/2023]
Abstract
The manufacture of camel milk (CM) yogurt has been associated with several challenges, such as the weak structure and watery texture, thereby decreasing its acceptability. Therefore, this study aimed to investigate the effect of whey protein isolate (WPI) addition on the health-promoting benefits, texture profile, and rheological properties of CM yogurt after 1 and 15 d of storage. Yogurt was prepared from CM supplemented with 0, 3, and 5% of WPI and compared with bovine milk yogurt. The results show that the water holding capacity was affected by WPI addition representing 31.3%, 56.8%, 64.7%, and 45.1% for yogurt from CM containing 0, 3 or 5% WPI, and bovine milk yogurt, respectively, after 15 d. The addition of WPI increased yogurt hardness, adhesiveness, and decreased the resilience. CM yogurt without WPI showed lower apparent viscosity, storage modulus, and loss modulus values compared with other samples. The supplementation of CM with WPI improved the rheological properties of the obtained yogurt. Furthermore, the antioxidant activities of yogurt before and after in vitro digestion varied among yogurt treatments, which significantly increased after digestion except the superoxide anion scavenging and lipid oxidation inhibition. After in vitro digestion at d 1, the superoxide anion scavenging of the 4 yogurt treatments respectively decreased from 83.7%, 83.0%, 79.1%, and 87.4% to 36.7%, 38.3%, 44.6%, and 41.3%. The inhibition of α-amylase and α-glucosidase, angiotensin-converting enzyme inhibition, cholesterol removal, and degree of hydrolysis exhibited different values before and after in vitro digestion.
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Affiliation(s)
- Abdelmoneim H Ali
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Maitha Alsalmi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551, UAE
| | - Rodah Alshamsi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551, UAE
| | - Mohammed Tarique
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551, UAE
| | - Gafar Bamigbade
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551, UAE
| | - Imtisal Zahid
- Department of Chemical and Petroleum Engineering, College of Engineering, United Arab Emirates University (UAEU), Al Ain 15551, UAE
| | - Muhammad Hamza Nazir
- Department of Chemical and Petroleum Engineering, College of Engineering, United Arab Emirates University (UAEU), Al Ain 15551, UAE
| | - Muhammad Waseem
- Department of Chemical and Petroleum Engineering, College of Engineering, United Arab Emirates University (UAEU), Al Ain 15551, UAE
| | - Basim Abu-Jdayil
- Department of Chemical and Petroleum Engineering, College of Engineering, United Arab Emirates University (UAEU), Al Ain 15551, UAE
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551, UAE
| | - Thom Huppertz
- FrieslandCampina, Amersfoort 1551 3800 BN, the Netherlands; Wageningen University & Research, Wageningen 6708 PB, the Netherlands
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551, UAE.
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Bankole AO, Irondi EA, Awoyale W, Ajani EO. Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits. Front Nutr 2023; 10:1257439. [PMID: 38024362 PMCID: PMC10646222 DOI: 10.3389/fnut.2023.1257439] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Accepted: 10/06/2023] [Indexed: 12/01/2023] Open
Abstract
Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties. Additives incorporated in yogurt may be natural or modified. The incorporation of diverse natural additives in yogurt formulation, such as moringa, date palm, grape seeds and argel leaf extracts, cornelian cherry paste, mulberry fruit and leaf powder, lentil flour, different types of fibers, lemongrass and spearmint essential oils, and honey, has been reported. Similarly, modified additives, such as β-glucan, pectin, inulin, sodium alginate, and gelatin, are also added to enhance the physicochemical, textural, sensory, and rheological properties of yogurt. Although additives are traditionally added for their technological impact on the yogurt, studies have shown that they influence the nutritional and nutraceutical properties of yogurt, when added. Hence, yogurts enriched with functional additives, especially natural additives, have been reported to possess an improved nutritional quality and impart several health benefits to consumers. These benefits include reducing the risk of cardiovascular disease, cancer, osteoporosis, oxidative stress, and hyperglycemia. This current review highlights the common types of yogurt, the production process, and the rheological and nutraceutical benefits of incorporating natural and modified additives into yogurt.
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Affiliation(s)
| | | | - Wasiu Awoyale
- Department of Food Science and Technology, Kwara State University, Ilorin, Nigeria
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7
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Li D, Lai M, Wang P, Ma H, Li H, Wang R, Wu X. Effects of Different Prebiotics on the Gel Properties of Milk Protein and the Structural Features of Yogurt. Gels 2023; 9:863. [PMID: 37998953 PMCID: PMC10670424 DOI: 10.3390/gels9110863] [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: 09/10/2023] [Revised: 10/21/2023] [Accepted: 10/25/2023] [Indexed: 11/25/2023] Open
Abstract
The impact of prebiotics on the structural characteristics of yogurt is an important aspect of evaluating its functional properties. This study aimed to evaluate and compare the effects of several commonly used prebiotics, including fructooligosaccharide (FOS), galactooligosaccharide (GOS), inulin (INU), polydextrose (PDX), and xylooligosaccharide (XOS), on the gel properties of milk protein and the structural features, with respect to the texture and rheology, of stirred yogurt during and after fermentation. The results revealed that the supplementation of INU, PDX, and XOS was involved in the construction of protein networks during fermentation, promoting a viscous and more elastic gel structure, due to the enhanced protein-water interactions. This resulted in a significant increase (p < 0.05) in structural stability (higher critical strain (γc) and greater thixotropy), firmness, cohesiveness, and rheology (G' and G″) and a significant decrease (p < 0.05) in the loss of yogurt during centrifugation. Conversely, the supplementation of GOS and FOS did not appear to be involved in the construction of the protein network and barely affected the rheological properties of the gel during fermentation. However, a significant increase (p < 0.05) in viscosity and firmness, and a slight decrease (p > 0.05) in loss during centrifugation were still observed in the yogurt. These findings could be useful for a comprehensive assessment of the application potential of these prebiotics in yogurt, when combined with their respective prebiotic properties.
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Affiliation(s)
- Dongdong Li
- Mengniu Hi-Tech Dairy Product Beijing Co., Ltd., Beijing 101100, China;
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100190, China;
| | - Mengxuan Lai
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.L.); (H.M.); (H.L.)
| | - Pengjie Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100190, China;
| | - Hairan Ma
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.L.); (H.M.); (H.L.)
| | - Hongliang Li
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.L.); (H.M.); (H.L.)
| | - Ran Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100190, China;
| | - Xiuying Wu
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.L.); (H.M.); (H.L.)
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8
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Zang J, Pan X, Zhang Y, Tu Y, Xu H, Tang D, Zhang Q, Chen J, Yin Z. Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation. Food Res Int 2023; 172:113097. [PMID: 37689869 DOI: 10.1016/j.foodres.2023.113097] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 05/12/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
This study aimed to elucidate the mechanism of acid-induced gelation in egg-based yoghurt by investigating the dynamic changes in physicochemical properties, texture, rheology, and microstructure of the gel during fermentation, combined with the role of intermolecular forces in gel formation. Results showed that protein aggregation and cross-linking increased as pH decreased during fermentation. Gel hardness increased with fermentation, eventually reaching 11.36 g, while maintaining low fracturability. Water holding capacity (WHC) decreased from 91.77% to 73.13% during fermentation. Rheological testing demonstrated a significant increase in viscosity and dynamic moduli (G' and G''), consistent with the observation of a more compact microstructure by scanning electron microscopy (SEM) and particle size analysis. Furthermore, dynamic changes of surface hydrophobicity, sulfhydryl content, and intermolecular forces suggested that hydrophobic interactions were likely the main driving force for gel formation, as well as that hydrophobic interactions and disulfide bonds played an important role in the maintenance and construction of the gel network structure. Although ionic bonds and hydrogen bonds also had an effect on the gel formation of egg-based yoghurt, their contributions were not significant. The study provided new insights for the development of novel egg-based fermentation foods and the research of acid-induced protein gels, and also contributed to the deep exploitation and utilization of poultry eggs.
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Affiliation(s)
- Jianwei Zang
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xiaoyang Pan
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yuanyuan Zhang
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Haixia Xu
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Daobang Tang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Product Processing, Guangzhou 510610, China
| | - Qingfeng Zhang
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jiguang Chen
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Zhongping Yin
- Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
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Marcia JA, Aleman RS, Kazemzadeh S, Manrique Fernández V, Martín Vertedor D, Kayanush A, Montero Fernández I. Isolated Fraction of Gastric-Digested Camel Milk Yogurt with Carao ( Cassia grandis) Pulp Fortification Enhances the Anti-Inflammatory Properties of HT-29 Human Intestinal Epithelial Cells. Pharmaceuticals (Basel) 2023; 16:1032. [PMID: 37513943 PMCID: PMC10383137 DOI: 10.3390/ph16071032] [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: 06/15/2023] [Revised: 07/16/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
Functional foods have recently generated a lot of attention among consumers looking for healthy options. Studies have examined yogurt with carao to increase health benefits and probiotic characteristics. It has been determined that carao fruit and camel milk have high phenolic compound and antioxidant activity concentrations. The objective of this study was to examine if carao (0, 1.3, 2.65, and 5.3 g/L) incorporated into yogurt enhances anti-inflammatory stimulus and antioxidant activity and impacts the physio-chemical and sensory properties of camel milk yogurt. HT-29 cells were used as a model of anti-inflammatory response, including cytokine responses of IL-8 and mRNA production of IL-1β and TNF-α in gastric digested isolated fraction. In addition, pH, titratable acidity, Streptococcus thermophilus counts and Lactobacillus bulgaricus counts of camel yogurts were examined during the fermentation process in 0, 2.5, 5, and 7 h whereas viscosity, syneresis, and radical scavenging assay evaluations were determined at hour 7. Furthermore, a consumer study was performed. Compared to control samples, the incorporation of carao into yogurts did not lead to a significant (ρ > 0.05) difference in the pH. In contrast, titratable acidity (TA), viscosity, syneresis, and antioxidant capacity significantly increased with the inclusion of 2.65 and 5.3 g/L carao, while 5.3 g/L carao significantly (ρ < 0.05) increased the counts of both bacteria. The inflammatory response of IL-8 and the level of mRNA production of IL-1β and TNF-α was significantly (ρ < 0.05) lower with 2.65 and 5.3 g/L carao yogurt compared to control camel yogurt. Sensory attributes were not impacted by the addition of 1.3 and 2.65 g/L carao. Carao could be a possible ingredient to consider when improving the nutrition value of yogurt.
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Affiliation(s)
- Jhunior Abrahan Marcia
- Faculty of Technological Sciences, Universidad Nacional de Agricultura, Road to Dulce Nombre de Culmí, Km 215, Barrio El Espino, Catacamas 16201, Honduras
- Doctorate Program in Food Science, University of Extremadura, Avda. de Elvas, s/n, 06006 Badajoz, Spain
| | - Ricardo S Aleman
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
| | - Shirin Kazemzadeh
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA
| | - Víctor Manrique Fernández
- Nutrition and Bromatology Area, Department of Animal Production and Food Science, University of Extremadura, Avda. Adolfo Suárez, s/n, 06004 Badajoz, Spain
| | - Daniel Martín Vertedor
- Department of Nature Conservation and Protected Areas, Government of Extremadura, 06800 Mérida, Spain
| | - Aryana Kayanush
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
| | - Ismael Montero Fernández
- Department of Chemical Engineering and Physical Chemistry, Area of Chemical Engineering, Faculty of Sciences, University of Extremadura, Avda. de Elvas, s/n, 06006 Badajoz, Spain
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10
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Saberi M, Saremnezhad S, Soltani M, Faraji A. Functional stirred yogurt manufactured using co-microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant, rheological, microstructural, and sensory properties. Food Sci Nutr 2023; 11:3989-4001. [PMID: 37457195 PMCID: PMC10345739 DOI: 10.1002/fsn3.3385] [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: 02/10/2023] [Revised: 03/29/2023] [Accepted: 04/11/2023] [Indexed: 07/18/2023] Open
Abstract
Functional stirred yogurt samples were manufactured with combinations of grape pomace (GP) and flaxseed oil (FO) in microencapsulated or free forms (2% w/w) and quality characteristics of yogurts were investigated during 21 days of storage. The incorporation of GP and FO in microencapsulated or free forms caused a significant decrease in pH, syneresis, and a significant increase in acidity, water holding capacity, and viscosity of stirred yogurt (p < .05). While stirred yogurt containing GP and FO in free form had the highest loss modulus (G″), all yogurt samples represented solid-like behavior. Stirred yogurts containing the microencapsulated form of GP and FO showed the highest amount of phenolics and antioxidant activity compared with the two other yogurt samples (p < .05). More compact structure and higher gel strength were observed in stirred yogurts formulated with the microencapsulated or free form of GP and FO, compared to the control yogurt sample. The overall sensory acceptability of stirred yogurt manufactured using the encapsulated form of GP and FO was not significantly different from the control yogurt sample (p > .05). In conclusion of this competitive study, GP and FO as bioactive compounds could be used in the microencapsulated form in order to develop functional stirred yogurt with specific quality characteristics.
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Affiliation(s)
- Manaf Saberi
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Nutrition and Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Solmaz Saremnezhad
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Nutrition and Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Mostafa Soltani
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Nutrition and Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Alireza Faraji
- Nutrition and Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Department of Organic Chemistry, Faculty of Pharmaceutical Chemistry, Tehran Medical SciencesIslamic Azad UniversityTehranIran
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11
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Jańczuk A, Brodziak A, Król J, Czernecki T. Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time. Animals (Basel) 2023; 13:ani13101610. [PMID: 37238040 DOI: 10.3390/ani13101610] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 05/04/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
The stability of fortified yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, organoleptic properties, and structure of natural yoghurts made with the addition of lactoferrin during refrigerated storage. In this study, we produced natural yoghurts fortified in lactoferrin, using YC-X11 yoghurt starter culture based on Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Physicochemical (acidity, nutritional value and structure) as well as microbiological and organoleptic changes occurring during 28-days refrigerated storage were determined. Storage research made it possible to determine the direction of changes taking place in the products. The analysed parameters did not differ statistically significantly between the control yoghurts and those with the addition of lactoferrin. Textural and rheological studies also shown that the addition of lactoferrin did not significantly change the structure of the yoghurt. The yoghurts were characterized by high sanitary and hygienic quality during the whole refrigerated storage. Lactoferrin has a positive effect on the durability of the product.
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Affiliation(s)
- Anna Jańczuk
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Aneta Brodziak
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Jolanta Król
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Tomasz Czernecki
- Department of Biotechnology, Microbiology and Human Nutrition, Dietitian Service, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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12
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Arain MA, Rasheed S, Jaweria A, Khaskheli GB, Barham GS, Ahmed S. A Review on Processing Opportunities for the Development of Camel Dairy Products. Food Sci Anim Resour 2023; 43:383-401. [PMID: 37181214 PMCID: PMC10172818 DOI: 10.5851/kosfa.2023.e13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/18/2023] [Accepted: 03/27/2023] [Indexed: 05/16/2023] Open
Abstract
Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.
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Affiliation(s)
- Muhammad Asif Arain
- Faculty of Veterinary and Animal Sciences,
Lasbela University of Agriculture, Water and Marine Sciences,
Uthal 90150, Pakistan
- Department of Animal Products Technology,
Faculty of Animal Husbandry & Veterinary Science, Sindh Agriculture
University, Tandojam 70050, Pakistan
- Corresponding author : Muhammad
Asif Arain, Faculty of Veterinary and Animal Sciences, Lasbela University of
Agriculture, Water and Marine Sciences, Uthal 90150, Pakistan, Tel:
+92-3332712714, Fax: +92-853610921, E-mail:
| | - Sundus Rasheed
- Tehsil Headquarter Hospital
Muree, Rawalpindi 46604, Pakistan
| | - Arham Jaweria
- District Hospital Rajanpur,
Rajanpur 33500, Pakistan
| | - Gul Bahar Khaskheli
- Department of Animal Products Technology,
Faculty of Animal Husbandry & Veterinary Science, Sindh Agriculture
University, Tandojam 70050, Pakistan
- Corresponding author : Gul
Bahar Khaskheli, Department of Animal Products Technology, Faculty of Animal
Husbandry & Veterinary Science, Sindh Agriculture University, Tandojam
70050, Pakistan, Tel: +92-310-0373093, Fax: +92-22-9250622,
E-mail:
| | - Ghulam Shabir Barham
- Department of Animal Products Technology,
Faculty of Animal Husbandry & Veterinary Science, Sindh Agriculture
University, Tandojam 70050, Pakistan
| | - Shabbir Ahmed
- Department of Animal Products Technology,
Faculty of Animal Husbandry & Veterinary Science, Sindh Agriculture
University, Tandojam 70050, Pakistan
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Gelatin-maltodextrin microcapsules as carriers of vitamin D3 improve textural properties of synbiotic yogurt and extend its probiotics survival. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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14
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Gomes ER, Barroso dos Anjos Pinto C, Stephani R, Fernandes de Carvalho A, Perrone ÍT. Effect of adding different types of soluble fibre to high-protein yoghurts on water holding capacity, particle size distribution, apparent viscosity, and microstructure. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105609] [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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15
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Xu J, Xu X, Yuan Z, Hua D, Yan Y, Bai M, Song H, Yang L, Zhu D, Liu J, Huo D, Liu H. Effect of hemp protein on the physicochemical properties and flavor components of plant-based yogurt. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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16
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Oselu S, Ebere R, Huka G, Musalia L, Marete E, Mathara JM, Mwobobia F, Arimi JM. Production and characterisation of camel milk yoghurt containing different types of stabilising agents. Heliyon 2022; 8:e11816. [DOI: 10.1016/j.heliyon.2022.e11816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 08/25/2022] [Accepted: 11/15/2022] [Indexed: 11/27/2022] Open
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17
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Rheological and structural properties of acid-induced milk gels as a function of β-casein phenotype. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107846] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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Fang R, Jiang H, Lin C, Xia T, Xu S, Chen Q, Xiao G. Characterization and shelf stability of sweetened condensed milk formulated with different sucrose substitutes during storage. Food Chem 2022; 404:134402. [DOI: 10.1016/j.foodchem.2022.134402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 09/01/2022] [Accepted: 09/22/2022] [Indexed: 10/14/2022]
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19
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Ho TM, Zhao J, Bansal N. Acid Gelation Properties of Camel Milk—Effect of Gelatin and Processing Conditions. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02890-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractThis study investigated the effects of glucono-delta-lactone (GDL) concentrations (0.8–1.2%, w/w), gelatin content (0.6–1.0%, w/w) and processing conditions on the properties of camel milk acid gels. Although the pH of camel milk reduced to 4.3 within 4 h of acidification at 1.0% GDL, it was unable to form a suitable gel for a yoghurt-like product unless gelatin was added. At 0.8% gelatin, camel milk gels had similar hardness, lower viscosity and rheological strength, and higher water holding capacity as compared to cow milk gels. Heating of camel milk (85 °C/15–20 min), 2-stage homogenization (150/50 bar) or their combination did not significantly affect the water holding capacity, hardness, viscosity, rheological strength and microstructure of camel milk gels. These processing conditions did not affect protein integrity as confirmed by sodium dodecyl-sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis.
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20
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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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21
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Lin Y, Xu Q, Li X, Shao P. Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt. Curr Res Food Sci 2022; 5:1061-1070. [PMID: 35783666 PMCID: PMC9241049 DOI: 10.1016/j.crfs.2022.06.007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 06/02/2022] [Accepted: 06/16/2022] [Indexed: 11/17/2022] Open
Abstract
The potential of Tremella fuciformis polysaccharides (TFPS) as a fat substitute in low-fat yogurt was evaluated in this study. The effects of adding different concentrations of TFPS solution on the physical and chemical properties, texture, rheology, microstructure and sensory properties of low-fat yogurt were evaluated. Compared with control, the addition of TFPS not only increased the solid content and water holding capacity of yogurt, but also reduced syneresis losses in low-fat yogurt. In fact, the addition of TFPS did not affect the color of yogurt but had a positive effect on the texture and sensory of yogurt. In terms of rheology, all low-yogurt samples exhibited rheological to the weak gel-like structures (G' > G″), and the storage modulus and loss modulus of the yogurt added with TFPS were higher than those of the low-fat yogurt control group. Compared with the low-fat yogurt control group, yogurt added TFPS makes the cross-linking of polysaccharides and casein more compact. In conclusion, TFPS has potential as a fat substitute in dairy products. TFPS with Medicine Food Homology can be used as a fat substitute for low-fat yogurt. TFPS significantly improved the physical and chemical properties of low-fat yogurt. 0.025% TFPS in low-fat yoghurt was most acceptable in the sensory score. Polysaccharide-protein interactions enhanced protein network structure. TFPS improved overall organoleptic quality of low-fat yogurt.
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Affiliation(s)
- Yang Lin
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, PR China
| | - Qiaolian Xu
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, PR China
| | - Xiangmin Li
- State Key Laboratory of Applied Microbiology South China, Guangdong Institute of Microbiology, Guangdong, 510070, PR China
| | - Ping Shao
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, 310014, PR China
- Corresponding author.
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22
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Xu X, Cui H, Yuan Z, Xu J, Li J, Liu J, Liu H, Zhu D. Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials-based yogurt. J Food Sci 2022; 87:2820-2830. [PMID: 35638330 DOI: 10.1111/1750-3841.16204] [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: 01/20/2022] [Revised: 04/11/2022] [Accepted: 04/29/2022] [Indexed: 11/28/2022]
Abstract
The effects of different probiotics on the texture, rheological properties, microstructure, and water distribution of yogurt fermented with soy powder, soy isolate protein powder, soy umbilical powder, and soy whey as the main raw materials were studied. The soy materials-based yogurt fermented by Danisco mixed probiotic reached the end of fermentation after 4 h, which significantly shortened the fermentation time compared with other probiotic combinations. The fermentation with Danisco mixed probiotic and Kefir mixed probiotic respectively resulted in good texture and a denser and more homogeneous microstructure, which was consistent with the sensory evaluation results. Both fermentations had a high water holding capacity of 90.92% and 78.30%, respectively, in agreement with the results of moisture distribution tests. However, the elastic and viscous behaviors were weaker at certain shear frequency. This study achieved a high value-added utilization of soy whey and the development of a new soy materials-based yogurt that met the consumption needs of people with lactose intolerance and high cholesterol. PRACTICAL APPLICATION: In this study, high value-added utilization of soy whey was realized, which solved the problems of resource waste and environmental pollution. Meanwhile, the research and development of soy materials-based yogurt provided another nutritional and healthy consumption demand for lactose intolerant people.
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Affiliation(s)
- Xinyue Xu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Huaitian Cui
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Zhiheng Yuan
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jiaxin Xu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jun Li
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, China.,National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry Co. Ltd., Yucheng, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, China.,National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, China.,National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
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23
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Tang C, Zhou K, Zhu Y, Zhang W, Xie Y, Wang Z, Zhou H, Yang T, Zhang Q, Xu B. Collagen and its derivatives: From structure and properties to their applications in food industry. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107748] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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24
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Camels, Camel Milk, and Camel Milk Product Situation in Kenya in Relation to the World. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:1237423. [PMID: 35299617 PMCID: PMC8923781 DOI: 10.1155/2022/1237423] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Accepted: 02/18/2022] [Indexed: 02/06/2023]
Abstract
Kenya is the leading camel milk producer globally, with an annual production volume of 1.165 MMT, followed by Somalia (0.958 MMT) and Mali (0.271 MMT). In Kenya, pastoral tribes in North-Eastern parts rear about 4.722 million camels accounting for about 80% of all camels. Camels offer locals various benefits, including transportation of goods across the deserts, meat, fur, and milk. Camel milk contains natural therapeutically and immunity-boosting properties due to the higher concentration of lactoferrin, lactoglobulins, and lysozyme than bovine milk. Camel milk has been shown to have hypoallergenicity properties compared to bovine milk. Camel and human milk are similar in nutritional composition and therapeutic properties. Camel milk is known to fight various diseases, including cancer, diabetes, autism, hypertension, and skin diseases. Despite the standing of Kenya in the world in terms of camel milk production, Kenya lags considering the camel milk products, industries, and marketing. This paper reviews recent literature on camels and camel milk production trends in Kenya in relation to the world. The review also discusses various camel milk properties (nutritional and therapeutic) as well as the camel milk sector situation in Kenya.
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25
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Ho TM, Zou Z, Bansal N. Camel milk: A review of its nutritional value, heat stability, and potential food products. Food Res Int 2022; 153:110870. [DOI: 10.1016/j.foodres.2021.110870] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 11/23/2021] [Accepted: 12/02/2021] [Indexed: 02/02/2023]
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26
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Xu X, Cui H, Xu J, Yuan Z, Liu X, Fan X, Li J, Zhu D, Liu H. Effects of different probiotic fermentations on the quality, soy isoflavone and equol content of soy protein yogurt made from soy whey and soy embryo powder. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113096] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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Muthukumaran MS, Mudgil P, Baba WN, Ayoub MA, Maqsood S. A comprehensive review on health benefits, nutritional composition and processed products of camel milk. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2008953] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- M. Selva Muthukumaran
- Department of Food Technology, Hindustan Institute of Technology and Science, Chennai, India
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine United Arab Emirates University, UAE
| | - Waqas N Baba
- Department of Food Science, College of Agriculture and Veterinary Medicine United Arab Emirates University, UAE
| | - Mohammed Akli Ayoub
- Department of Biology, College of Science, United Arab Emirates University, UAE
- Zayed Center for Health Sciences, The United Arab Emirates University, UAE
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine United Arab Emirates University, UAE
- Zayed Center for Health Sciences, The United Arab Emirates University, UAE
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28
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Jia S, Zhao H, Tao H, Yu B, Liu P, Cui B. Influence of corn resistant starches type III on the rheology, structure, and viable counts of set yogurt. Int J Biol Macromol 2022; 203:10-18. [PMID: 35032494 DOI: 10.1016/j.ijbiomac.2022.01.027] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/22/2021] [Accepted: 01/06/2022] [Indexed: 11/19/2022]
Abstract
The study intended to explore the influence of corn resistant starches type III (RS3s) prepared by autoclave, debranching, and microwave heat on the rheology, structure, and viable counts of set yogurt. The rheological analysis suggested that RS3s enhanced the elastic and viscous modulus of yogurt, and that microwave-heated RS was the most effective for improving viscoelasticity. Fitting the creep data using the Burger model showed that yogurt with microwave-heated RS increased the structural strength of yogurt, which displayed the highest instantaneous and viscoelastic deformations. The confocal laser scanning microscopy and scanning electron microscopy micrographs demonstrated that autoclaved and debranched RS3s formed large fragments and disrupted the continuity of the milk protein structure; however, microwave-heated RS evenly filled the gel network and formed an interpenetrating network with proteins. The bacterial count and acidity of yogurt indicated that microwave-heated and debranched RS3s promoted the growth of lactic acid bacteria and accelerated the fermentation process of yogurt. The results of this study demonstrated that microwave-heated RS is a favorable supplement to the microstructure and rheological properties of yogurt compared with autoclaved and debranched RS3s.
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Affiliation(s)
- Shuyu Jia
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
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29
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Gomes ER, Montalvão Carneiro LC, Stephani R, Fernandes de Carvalho A, Toledo Renhe IR, Wolfschoon-Pombo AF, Perrone ÍT. Effect of sugar reduction and addition of corn fibre and polydextrose on pore size and syneresis of yoghurt. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105298] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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30
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Matulessy DN, Erwanto Y, Nurliyani N, Suryanto E, Abidin MZ, Hakim TR. Characterization and functional properties of gelatin from goat bone through alcalase and neutrase enzymatic extraction. Vet World 2021; 14:2397-2409. [PMID: 34840460 PMCID: PMC8613798 DOI: 10.14202/vetworld.2021.2397-2409] [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: 04/02/2021] [Accepted: 08/06/2021] [Indexed: 11/16/2022] Open
Abstract
Background and Aim: Gelatin is a dissolved protein that results from partial extraction of collagen, commonly from pig and bovine skin. There was no study on gelatin production from Kacang goat bones through enzymatic extraction. This study aimed to evaluate the chemical, physical, and functional properties of gelatin from bones of Kacang goat using alcalase and neutrase enzymes. Materials and Methods: Male Kacang goat bones aged 6-12 months and two commercial enzymes (alcalase and neutrase) were used for this study. Descriptive analysis and completely randomized design (one-way analysis of variance) were used to analyze the chemical, physical, and functional properties of gelatin. Kacang goat bone was extracted with four concentrations of alcalase and neutrase enzymes, namely, 0 U/g (AG-0 and NG-0), 0.02 U/g (AG-1 and NG-1), 0.04 U/g (AG-2 and NG-2), and 0.06 U/g (AG-3 and NG-3) with five replications. Results: The highest yield of gelatin extraction with alcalase obtained on AG-3 was 9.78%, and that with neutrase on NG-3 was 6.35%. The moisture content of alcalase gelatin was 9.39-9.94%, and that of neutrase gelatin was 9.15-9.24%. The ash and fat content of gelatin with alcalase was lower than that without enzyme treatment with higher protein content. The lowest fat content was noted in AG-1 (0.50%), with protein that was not different for all enzyme concentrations (69.65-70.21%). Gelatin with neutrase had lower ash content than that without neutrase (1.61-1.90%), with the highest protein content in NG-3 (70.89%). The pH of gelatin with alcalase and neutrase was 6.19-6.92 lower than that without enzymes. Melting points, gel strength, and water holding capacity (WHC) of gelatin with the highest alcalase levels on AG-1 and AG-2 ranged from 28.33 to 28.47°C, 67.41 to 68.14 g bloom, and 324.00 to 334.67%, respectively, with viscosity that did not differ, while the highest foam expansion (FE) and foam stability (FS) were noted in AG-1, which were 71.67% and 52.67%, respectively. The highest oil holding capacity (OHC) was found in AG-2 (283%). FS and OHC of gelatins with the highest neutrase levels in NG-2 were 30.00% and 265.33%, respectively, while gel strength, viscosity, FE, and WHC of gelatins with the highest neutrase levels did not differ with those without enzymes at all enzyme concentrations. B chain was degraded in all gelatins, and high-intensity a-chains in gelatin with alcalase and peptide fraction were formed in gelatin with neutrase. Extraction with enzymes showed loss of the triple helix as demonstrated by Fourier transform infrared spectroscopy. Conclusion: Based on the obtained results, the Kacang goat bone was the potential raw source for gelatin production. Enzymatic extraction can increase the quality of gelatin, especially the alcalase (0.02-0.04 U/g bone) method. This can be used to achieve the preferable quality of gelatin with a higher yield.
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Affiliation(s)
- Dellen Naomi Matulessy
- Department of Animal Products Technology, Faculty of Animal Sciences, Universitas Gadjah Mada, Jl. Fauna No. 3, Bulaksumur, Yogyakarta 55281, Indonesia
| | - Yuny Erwanto
- Department of Animal Products Technology, Faculty of Animal Sciences, Universitas Gadjah Mada, Jl. Fauna No. 3, Bulaksumur, Yogyakarta 55281, Indonesia
| | - Nurliyani Nurliyani
- Department of Animal Products Technology, Faculty of Animal Sciences, Universitas Gadjah Mada, Jl. Fauna No. 3, Bulaksumur, Yogyakarta 55281, Indonesia
| | - Edi Suryanto
- Department of Animal Products Technology, Faculty of Animal Sciences, Universitas Gadjah Mada, Jl. Fauna No. 3, Bulaksumur, Yogyakarta 55281, Indonesia
| | - Mohammad Zainal Abidin
- Department of Animal Products Technology, Faculty of Animal Sciences, Universitas Gadjah Mada, Jl. Fauna No. 3, Bulaksumur, Yogyakarta 55281, Indonesia
| | - Thoyib Rohman Hakim
- Department of Animal Products Technology, Faculty of Animal Sciences, Universitas Gadjah Mada, Jl. Fauna No. 3, Bulaksumur, Yogyakarta 55281, Indonesia
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Gheshlaghi SP, Khaledabad MA, Nikoo M, Regenstein JM, Gavlighi HA. Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111665] [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]
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Yuan S, Yang F, Yu H, Xie Y, Guo Y, Yao W. Biodegradation of the organophosphate dimethoate by Lactobacillus plantarum during milk fermentation. Food Chem 2021; 360:130042. [PMID: 34022519 DOI: 10.1016/j.foodchem.2021.130042] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 05/06/2021] [Accepted: 05/06/2021] [Indexed: 10/21/2022]
Abstract
Bioremediation of pesticides in contaminated foodstuffs using probiotics has attracted great attention in recent years, but some intermediate products may have profound effects on the toxicity of treated food. Therefore, this work studied the degradation mechanism of dimethoate in milk by L. plantarum, and analyzed the toxicity of degradation products. The results showed that under the optimal conditions, L. plantarum can degrade 81.28% of dimethoate. Dimethoate had high binding affinities to phosphatase with the free energy of -16.67 kcal/mol, and amino acid residues, Gln375 and SER415 played important roles in the catalysis process. Five degradation products were identified using UPLC-QTOF/MS, and their toxicity was estimated using quantitative structure-activity relationship models. Some intermediate products were predicted to be toxic, which should not be ignored, but the overall toxicity of milk decreased after fermentation. Furthermore, the pH and titratable acidity of the fermented milk were 4.25 and 85 ◦T, respectively.
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Affiliation(s)
- Shaofeng Yuan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Fangwei Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China.
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Sobti B, Aljneibi AHA, Seraidy HAA, Alnaqbi AAH, Al Zain B, Ramachandran T, Hamed F, Kamal-Eldin A. Short communication: The effect of pectin and sodium alginate on labans made from camel milk and bovine milk. J Dairy Sci 2021; 104:5279-5284. [PMID: 33663820 DOI: 10.3168/jds.2020-19220] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Accepted: 12/31/2020] [Indexed: 12/17/2022]
Abstract
Camel milk (CM) is gaining scientific attention due to its potential health and therapeutic benefits. Fermented drinkable yogurts (labans) were prepared from CM and bovine milk (BM) using mixed Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus bacteria supplemented with 1 of 2 hydrocolloids: pectin (0.1-0.3%) or sodium alginate (0.1-0.5%). The different labans were compared by studying their acidity and rheology as well as their structural and sensory properties. The CM and BM labans had titratable acidity values that ranged from 0.85 to 1.27 and 0.61 to 0.93%, respectively. Pectin at 0.2% enhanced the rheological properties of BM labans, but had no effect in CM labans. Sodium alginate at 0.3% and 0.5% increased viscosity, elastic or storage modulus (G'), and viscous or loss modulus (G″) values for both types of laban. Scanning electron microscopy indicated that the CM laban contained lower levels of "spike-like structures" than BM laban, and that the addition of hydrocolloids improved this effect. Quantitative descriptive sensory analysis showed that CM labans fortified with either 0.2% pectin or 0.3% sodium alginate were comparable to commercial BM laban in viscous mouthfeel. Fortified CM labans were more acidic and had stronger flavors than unfortified samples. Overall, this study demonstrated that the addition of sodium alginate or pectin at intermediate levels permits production of palatable CM labans of a satisfactory viscous consistency.
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Affiliation(s)
- Bhawna Sobti
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates.
| | - Ameera Hamad Ali Aljneibi
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Haleimah Ahmed Abdulla Seraidy
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Alya Ali Hilal Alnaqbi
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Basma Al Zain
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Tholkappiyan Ramachandran
- Department of Physics, College of Science, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Fathalla Hamed
- Department of Physics, College of Science, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
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Effects of yam (Dioscorea opposita Thunb.) juice on fermentation and textural attributes of set-style skimmed yoghurt. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00830-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Effect of Sea Buckthorn (Hippophae rhamnoides L.) Mousse on Properties of Probiotic Yoghurt. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020545] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The stability of the physico-chemical and sensory characteristics of yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, sensory properties, and structure of natural probiotic yoghurts made with the addition of sea buckthorn fruit mousse during refrigerated storage. In this study, we produced natural, probiotic organic yoghurts with the addition of superfoods, i.e., sea buckthorn (Hippophae rhamnoides L.) fruit mousse, using ABT-1 probiotic yoghurt starter culture based on Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12, and Streptococcus thermophilus. Physico-chemical (acidity, nutritional value, and structure) as well as microbiological and sensory changes occurring during 21-day refrigerated storage were determined. The yoghurts were characterized by high sanitary and hygienic quality during the whole refrigerated storage. Fourier-Transform Infrared (FTIR) spectra were also used in the analyses of the obtained yoghurt samples. The applied yoghurt additive was visible at the spectral level as an increase in the intensity of the characteristic bands for vibrations related to protein, fat, and polysaccharide structures. Sea buckthorn can be used as a modern and unconventional addition to yoghurts with health-promoting properties. Micrographic studies have shown that the addition of sea buckthorn mousse significantly changes the microstructure of the yoghurt. The structure of sea buckthorn to yoghurt seems to be more susceptible to the influence of damaging factors, which is also confirmed by the FTIR test conducted during the storage.
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Ayyash M, Abu-Jdayil B, Itsaranuwat P, Almazrouei N, Galiwango E, Esposito G, Hunashal Y, Hamed F, Najjar Z. Exopolysaccharide produced by the potential probiotic Lactococcus garvieae C47: Structural characteristics, rheological properties, bioactivities and impact on fermented camel milk. Food Chem 2020; 333:127418. [DOI: 10.1016/j.foodchem.2020.127418] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 06/21/2020] [Accepted: 06/22/2020] [Indexed: 12/17/2022]
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Boukria O, El Hadrami EM, Sameen A, Sahar A, Khan S, Safarov J, Sultanova S, Leriche F, Aït-Kaddour A. Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species. Foods 2020; 9:E1722. [PMID: 33238624 PMCID: PMC7700313 DOI: 10.3390/foods9111722] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 11/11/2020] [Accepted: 11/13/2020] [Indexed: 12/24/2022] Open
Abstract
Among developed countries, bovine milk production makes a major contribution towards the economy. Elevating consumer demand for functional foods has triggered a niche for non-bovine milk-based products. Mixing milks from different species can be a strategy to increase the consumption of non-bovine milk and enable consumers and dairy companies to benefit from their nutritional and technological advantages. Thus, this review aimed to gather the most important research on yoghurts derived from processing mixtures of milks of different species. We discuss the impact of milk mixtures (i.e., species and milk ratio) on nutritional, physicochemical, sensory, rheological and microbiological properties of yoghurts. More specifically, this paper only highlights studies that have provided a clear comparison between yoghurts processed from a mixture of two milk species and yoghurts processed from a single species of milk. Finally, certain limitations and future trends are discussed, and some recommendations are suggested for future research.
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Affiliation(s)
- Oumayma Boukria
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - El Mestafa El Hadrami
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - Aysha Sameen
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab 38000, Pakistan;
| | - Amna Sahar
- Department of Food Engineering/National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab 38000, Pakistan
| | - Sipper Khan
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54770, Pakistan;
| | - Jasur Safarov
- Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University Str. 2, Tashkent 100095, Uzbekistan; (J.S.); (S.S.)
| | - Shakhnoza Sultanova
- Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University Str. 2, Tashkent 100095, Uzbekistan; (J.S.); (S.S.)
| | - Françoise Leriche
- Université Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France;
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Meng L, Li S, Liu G, Fan X, Qiao Y, Zhang A, Lin Y, Zhao X, Huang K, Feng Z. The nutrient requirements of Lactobacillus acidophilus LA-5 and their application to fermented milk. J Dairy Sci 2020; 104:138-150. [PMID: 33131816 DOI: 10.3168/jds.2020-18953] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Accepted: 08/18/2020] [Indexed: 11/19/2022]
Abstract
Lactobacillus acidophilus LA-5 is a suitable probiotic for food application, but because of its slow growth in milk, an increase in its efficiency is desired. To shorten the time required for fermentation, the nutrient requirements of L. acidophilus LA-5 were analyzed, including the patterns of consumption of amino acids, purines, pyrimidines, vitamins, and metal ions. The nutrients required by L. acidophilus LA-5 were Asn, Asp, Cys, Leu, Met, riboflavin, guanine, uracil, and Mn2+, and when they were added to milk, the fermentation time of fermented milk prepared by L. acidophilus LA-5 alone was shortened by 9 h, with high viable cell counts that were maintained during storage of nutrient-supplemented fermented milk compared with the control. For fermented milk prepared by fermentation with Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, and L. acidophilus LA-5, viable cell counts of L. acidophilus LA-5 increased 1.3-fold and were maintained during storage of nutrient-supplemented fermented milk compared with the control. Adding nutrients had no negative effect on the quality of the fermented milk. The results indicated that suitable nutrients enhanced the growth of L. acidophilus LA-5 and increased its viable cell counts in fermented milk prepared by L. acidophilus LA-5 alone and mixed starter culture, respectively.
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Affiliation(s)
- Li Meng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Shuang Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Gefei Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Xuejing Fan
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Yali Qiao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Ao Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Yanan Lin
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Xingming Zhao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Kai Huang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China
| | - Zhen Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China.
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Sobti B, Mbye M, Alketbi H, Alnaqbi A, Alshamisi A, Almeheiri M, Seraidy H, Ramachandran T, Hamed F, Kamal-Eldin A. Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1797785] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Bhawna Sobti
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, Al-Ain, UAE
| | - Mustapha Mbye
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, Al-Ain, UAE
| | - Huda Alketbi
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, Al-Ain, UAE
| | - Alya Alnaqbi
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, Al-Ain, UAE
| | - Aysha Alshamisi
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, Al-Ain, UAE
| | - Muna Almeheiri
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, Al-Ain, UAE
| | - Haleimah Seraidy
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, Al-Ain, UAE
| | | | - Fathalla Hamed
- Department of Physics, College of Science, United Arab Emirates University, Al-Ain, UAE
| | - Afaf Kamal-Eldin
- Department of Food, Nutrition, and Health, College of Food and Agriculture, United Arab Emirates University, Al-Ain, UAE
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Abstract
Probiotics are live microorganisms that, when administered in adequate numbers, confer health benefit/s on the host, while prebiotics are nondigestible food ingredients that are selectively stimulate the growth of beneficial microorganisms in the distal parts of the host digestive tract conferring health benefits. Dairy products manufactured mainly using bovine milk is the major vehicle in delivering probiotics to humans. At present, there is an increasing demand for non-bovine probiotic milk products. Both bovine and non-bovine dairy products contain several ingredients with prebiotic properties such as oligosaccharides that could positively interact with probiotics to alter their functional properties. Furthermore, these bovine and non-bovine products could be fortified with prebiotics from various sources such as inulin and oligofructose in order to provide additional health benefits. In addition, non-bovine milk products are good sources for isolating novel potential probiotics. Non-bovine milk such as goat, sheep, camel and donkey have been used in producing several probiotic products including set-yoghurt, drinking-yoghurt, stirred-yoghurt, ice cream and cheese. Prebiotic inclusions in non-bovine milk at present is mainly associated with goat and sheep milk products. In this context, this chapter focuses on the different types of non-bovine milk products containing probiotics and prebiotics, and product quality and microbiological characteristics with special reference to probiotic viability.
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Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts. J FOOD QUALITY 2020. [DOI: 10.1155/2020/2048756] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Flos Sophorae extract (FSE) with abundant rutin and Tremella fuciformis polysaccharides (TP) could act as novel natural improvers of low-fat yogurt due to their health benefits and properties of interacting with proteins. This study attempted to understand how FSE or its combination with TP influences physicochemical, textural, and antioxidant properties of low-fat yogurts. The results indicated that the low concentrations of FSE (1.2 or 2.4%) increased the antioxidant activity, prompted the S. thermophilus growth, water holding capacity (WHC), and textural and sensory properties, and shortened the fermentation time, but reduced the rheological properties of yogurts compared with the control. Co-supplementing appropriate TP with the optimum FSE concentration (2.4%) improved the rheological properties, and further enhanced the S. thermophilus growth, WHC, textural and antioxidant properties, and sensory scores of yogurts compared with the 2.4% FSE group, with the best effects at 0.4 mg/mL TP. Taken together, co-supplementation of polyphenols extract FSE with Tremella fuciformis polysaccharides may be an available strategy to optimize health-promoting properties and overcome defects of low-fat yogurts.
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Kamal-Eldin A, Alhammadi A, Gharsallaoui A, Hamed F, Ghnimi S. Physicochemical, rheological, and micro-structural properties of yogurts produced from mixtures of camel and bovine milks. NFS JOURNAL 2020. [DOI: 10.1016/j.nfs.2020.05.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Kim TK, Yong HI, Jung S, Kim YB, Choi YS. Effects of replacing pork fat with grape seed oil and gelatine/alginate for meat emulsions. Meat Sci 2020; 163:108079. [DOI: 10.1016/j.meatsci.2020.108079] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 02/03/2020] [Accepted: 02/04/2020] [Indexed: 12/17/2022]
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Mazzaglia A, Legarová V, Giaquinta R, Lanza CM, Restuccia C. The influence of almond flour, inulin and whey protein on the sensory and microbiological quality of goat milk yogurt. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109138] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Kim SY, Hyeonbin O, Lee P, Kim YS. The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute. J Dairy Sci 2020; 103:1324-1336. [DOI: 10.3168/jds.2019-17117] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Accepted: 10/10/2019] [Indexed: 11/19/2022]
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Sarwar A, Aziz T, Al-Dalali S, Zhao X, Zhang J, Ud Din J, Chen C, Cao Y, Yang Z. Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin. Foods 2019; 8:E468. [PMID: 31658700 PMCID: PMC6835504 DOI: 10.3390/foods8100468] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 10/02/2019] [Accepted: 10/03/2019] [Indexed: 02/07/2023] Open
Abstract
Saccharomyces boulardii is a unique species of yeast previously characterized as a probiotic strain (CNCM I-745) among a few probiotic yeasts reported to date. Inulin is one of the most common prebiotics that exhibit twisted hydrocolloidal properties in dairy products. The present study was designed to develop a synbiotic yogurt by incorporation of S. boulardii and inulin at 1%, 1.5%, and 2% (w/v), comparing with the probiotic and control plain yogurts. Microrheological, microstructural, microbiological, sensory properties, and volatile compounds of the yogurt samples were evaluated. Microrheological analysis showed that addition of inulin to yogurt slightly reduced the values of G' and G″, while solid-liquid balance (SLB) values confirmed more solid properties of the synbiotic yogurt (0.582~0.595) than the plain yogurt (0.503~0.518). A total of 18 volatile compounds were identified in the synbiotic yogurt, while only five and six compounds were identified in plain and probiotic yogurts, respectively. Physiochemical parameters such as pH, acidity, and protein content were in the normal range (as with the control), while fat content in the synbiotic yogurt decreased significantly. Addition of 1% inulin not only reduced syneresis but also maintained viability of S. boulardii after 28 days of storage. Microstructural and microrheological studies confirmed the dense, compressed, homogeneous structure of the synbiotic yogurt. Thus, addition of inulin improved the textural and sensory properties of the synbiotic yogurt, as well as survival of S. boulardii with viable count above 6.0 log CFU/g in yogurt, as generally required for probiotics. Therefore, novel synbiotic yogurt with desirable quality was developed as an effective carrier for delivery of the probiotic yeast exerting its beneficial health effects.
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Affiliation(s)
- Abid Sarwar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Tariq Aziz
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Sam Al-Dalali
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Xiao Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Jian Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Jalal Ud Din
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Chao Chen
- Dongjun Dairy (Yucheng) Co., Ltd., Yucheng 251200, China.
| | - Yongqiang Cao
- Dongjun Dairy (Yucheng) Co., Ltd., Yucheng 251200, China.
| | - Zhennai Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
- Dongjun Dairy (Yucheng) Co., Ltd., Yucheng 251200, China.
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Mohsin A, Ni H, Luo Y, Wei Y, Tian X, Guan W, Ali M, Khan IM, Niazi S, Rehman SU, Zhuang Y, Guo M. Qualitative improvement of camel milk date yoghurt by addition of biosynthesized xanthan from orange waste. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.039] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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