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Singh TP, Verma AK, Rajkumar V, Chatli MK, Arora S, Rai B. Investigating the impact of milk protein, inulin, and honey on quality attributes of goat milk yoghurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1598-1608. [PMID: 38966794 PMCID: PMC11219648 DOI: 10.1007/s13197-024-05932-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/28/2023] [Accepted: 01/02/2024] [Indexed: 07/06/2024]
Abstract
In this present study, a three-factor Box-Behnken, response surface methodology (RSM) design was employed to optimize the skimmed milk powder (SMP)/whey protein concentrate (WPC) ratio (0.25-0.75%w/v) as a source of milk protein, inulin (1-2%w/v), and honey (4-6%w/v) for production of high-quality goat milk yoghurt (GMY). The resulting ANOVA and response surface equations revealed the significant effect (p < 0.05) of these variables on the various attributes such as total solid (%), pH, titratable acidity [(LA) % by weight], syneresis (%), DPPH (% inhibition), viscosity (m.Pa⋅s), whiteness index (WI), and overall acceptability (OA). The coefficient of determination (R2) for all response variables ranged from 0.88 to 0.99. Lack-of-fit tests resulted in non-significant F-values. The optimal conditions were determined as SMP/WPC at 0.36%w/v, inulin at 1.00%w/v, and honey at 6.00%w/v. The optimum values for total solid, pH, titratable acidity, syneresis, DPPH, viscosity, WI, and OA were 22.03, 4.46, 0.77, 6.34, 25.20, 182.30, 76.29 and 8.37, respectively with desirability value of 0.95.
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Affiliation(s)
- Tarun Pal Singh
- Goat Products Technology Laboratory, ANM&PT, ICAR-Central Institute for Research on Goats, Makhdoom, Farah, Mathura, Uttar Pradesh 281122 India
| | - Arun K. Verma
- Goat Products Technology Laboratory, ANM&PT, ICAR-Central Institute for Research on Goats, Makhdoom, Farah, Mathura, Uttar Pradesh 281122 India
| | - V. Rajkumar
- Goat Products Technology Laboratory, ANM&PT, ICAR-Central Institute for Research on Goats, Makhdoom, Farah, Mathura, Uttar Pradesh 281122 India
| | - Manish K. Chatli
- Goat Products Technology Laboratory, ANM&PT, ICAR-Central Institute for Research on Goats, Makhdoom, Farah, Mathura, Uttar Pradesh 281122 India
| | - Shalini Arora
- Department of Dairy Technology, College of Dairy Science and Technology, LUVAS, Hisar, Haryana 125004 India
| | - B. Rai
- Goat Products Technology Laboratory, ANM&PT, ICAR-Central Institute for Research on Goats, Makhdoom, Farah, Mathura, Uttar Pradesh 281122 India
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2
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Lima RS, de Carvalho APA, Conte-Junior CA. Health from Brazilian Amazon food wastes: Bioactive compounds, antioxidants, antimicrobials, and potentials against cancer and oral diseases. Crit Rev Food Sci Nutr 2023; 63:12453-12475. [PMID: 35875893 DOI: 10.1080/10408398.2022.2101983] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Brazilian Amazon contains over 30,000 plant species and foods rich in bioactive compounds such as terpenes, phenolic acids, alkaloids, and flavonoids, of potential health benefits (antioxidant, antimicrobial, antiparasitic, anticancer, gastroprotection, prebiotic effects, among others). The existence of residues from non-edible parts of plants (leaves, roots, stems, branches, barks) or fruit wastes (peel, bagasse, seeds) in the agri-food industry and its supply chain is an important challenge in food loss and waste management. In this critical review several Amazon species, focusing on extracts/essential oils from nonedible parts or wastes, were analyzed in terms of phytochemicals, biological activity, and underlying mechanisms. We hope this review emphasizes the importance of Amazon's sustainability initiatives on population health due to the potential shown against cancer, infectious diseases, and prevention of oral diseases. It is urgent to think about the conversion of amazon food wastes and co-products into high-added-value raw materials to develop novel drugs, food packaging systems, or nutraceutical foods.
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Affiliation(s)
- Rayssa S Lima
- Department of Biochemistry, Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, Rio de Janeiro, Brazil
| | - Anna Paula Azevedo de Carvalho
- Department of Biochemistry, Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Department of Biochemistry, Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, Rio de Janeiro, Brazil
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3
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Nourmohammadi N, Austin L, Chen D. Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic Mechanisms. Foods 2023; 12:foods12050957. [PMID: 36900473 PMCID: PMC10000404 DOI: 10.3390/foods12050957] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 02/09/2023] [Accepted: 02/22/2023] [Indexed: 02/27/2023] Open
Abstract
The increasing occurrence of obesity and other non-communicable diseases has shifted the human diet towards reduced calorie intake. This drives the market to develop low-fat/non-fat food products with limited deterioration of textural properties. Thus, developing high-quality fat replacers which can replicate the role of fat in the food matrix is essential. Among all the established types of fat replacers, protein-based ones have shown a higher compatibility with a wide range of foods with limited contribution to the total calories, including protein isolate/concentrate, microparticles, and microgels. The approach to fabricating fat replacers varies with their types, such as thermal-mechanical treatment, anti-solvent precipitation, enzymatic hydrolysis, complexation, and emulsification. Their detailed process is summarized in the present review with a focus on the latest findings. The fat-mimic mechanisms of fat replacers have received little attention compared to the fabricating methods; attempts are also made to explain the underlying principles of fat replacers from the physicochemical prospect. Finally, a future direction on the development of desirable fat replacers in a more sustainable way was also pointed out.
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Affiliation(s)
- Niloufar Nourmohammadi
- Department of Animals, Veterinary and Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Luke Austin
- Department of Biological Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Da Chen
- Department of Animals, Veterinary and Food Sciences, University of Idaho, Moscow, ID 83844, USA
- Correspondence:
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Abdeldaiem AM, Ali AH, Shah N, Ayyash M, Mousa AH. Physicochemical analysis, rheological properties, and sensory evaluation of yogurt drink supplemented with roasted barley powder. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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5
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Cao F, Liang M, Liu J, Liu Y, Renye JA, Qi PX, Ren D. Characterization of an exopolysaccharide (EPS-3A) produced by Streptococcus thermophilus ZJUIDS-2-01 isolated from traditional yak yogurt. Int J Biol Macromol 2021; 192:1331-1343. [PMID: 34673108 DOI: 10.1016/j.ijbiomac.2021.10.055] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 09/28/2021] [Accepted: 10/08/2021] [Indexed: 11/30/2022]
Abstract
Yak yogurt, one of the naturally fermented dairy products prepared by local herdsmen in the Qinghai-Tibet Plateau, contains a diverse array of microorganisms. We isolated and identified a novel Streptococcus thermophilus strain, ZJUIDS-2-01, from the traditional yak yogurt. We further purified and carried out detailed structural, physiochemical, and bioactivity studies of an exopolysaccharide (EPS-3A) produced by S. thermophilus ZJUIDS-2-01. The weight-average molecular weight (Mw) of EPS-3A was estimated to be 1.38 × 106 Da by High-Performance Gel Permeation Chromatography (HPGPC). The monosaccharide analysis established its composition to be glucose, galactose, N-acetyl-D-galactosamine, and rhamnose in a ratio of 5.2:2.5:6.4:1.0. The molecular structure of EPS-3A was determined by the combination of permethylation analysis, FT-IR, and NMR spectroscopic techniques. The ζ-potential measurements indicated that EPS-3A had a pKa value of ~4.40. The DSC yielded a melting point (Tm) of 80.4 °C and enthalpy change (ΔH) of 578 J/g for EPS-3A, comparable to those of the xanthan gum (XG), a commercial EPS. EPS-3A exhibited better O/W emulsion stability and flocculating capacity than XG. Furthermore, it also demonstrated similar antioxidant activity to XG and promising in vitro antibacterial properties. This work evidenced that EPS-3A derived from S. thermophilus ZJUIDS-2-01 holds the potential for food and industrial applications.
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Affiliation(s)
- Feiwei Cao
- Institute of Dairy Science, College of Animal Sciences, Zhejiang University, Hangzhou 310058, PR China
| | - Mingming Liang
- Institute of Dairy Science, College of Animal Sciences, Zhejiang University, Hangzhou 310058, PR China
| | - Jianxin Liu
- Institute of Dairy Science, College of Animal Sciences, Zhejiang University, Hangzhou 310058, PR China
| | - Yu Liu
- College of Life Science, Zhejiang University, Hangzhou 310058, PR China
| | - John A Renye
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, USA
| | - Phoebe X Qi
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, USA.
| | - Daxi Ren
- Institute of Dairy Science, College of Animal Sciences, Zhejiang University, Hangzhou 310058, PR China.
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6
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Costa MP, Rosario AILS, Silva VLM, Vieira CP, Conte-Junior CA. Rheological, physical, and sensory evaluation of low-fat cupuassu
goat milk yogurts supplemented with fat replacers. Food Sci Anim Resour 2021; 42:210-224. [PMID: 35310563 PMCID: PMC8907797 DOI: 10.5851/kosfa.2021.e64] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 10/18/2021] [Accepted: 11/11/2021] [Indexed: 11/06/2022] Open
Abstract
The use of skim milk is a strategy to increase goat milk yogurt acceptability.
However, it can negatively affect yogurt rheology because fat plays a vital role
in dairy structural integrity. Thus, this study aimed to investigate the effects
of fat replacers on the rheological, physical, and sensory parameters of low-fat
cupuassu goat milk yogurts during refrigerated storage (28 days). Five goat milk
yogurts formulations were carried out: whole yogurt (WY), skim yogurt (SY), skim
yogurt with inulin (SIY), skim yogurt with maltodextrin (SMY), and skim yogurt
with whey protein (SWY). Treatments were subjected to bacterial counts, chemical
composition, pH, water holding capacity, instrumental color and texture,
rheological and sensory analyses. All samples showed reducing pH values, water
holding capacity, and L* and b* value during storage. Regarding texture, the
firmness and consistency decreased during storage. On the other hand, the
viscosity index significantly increased during refrigerated storage time.
Moreover, all treatments exhibited viscoelastic behaviour. In addition, SIY and
SMY showed the highest apparent viscosity. Furthermore, SIY, SMY, and SWY
formulations exhibited positive sensory scores for appearance, color, aroma,
texture, and viscosity. However, the overall acceptability and purchase
intention did not differ statistically between WY and the fat-replacement
treatments (SIY, SMY, and SWY). These results indicate that fat substitutes
improved the quality of skimmed formulations. Thus, inulin and maltodextrin have
the potential as functional fat replaces to produce low-fat goat milk
yogurts.
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Affiliation(s)
- Marion P. Costa
- Laboratory of Inspection and Technology of
Milk and Derivatives, Escola de Medicina Veterinária e Zootecnia,
Universidade Federal da Bahia, Salvador 40170-110,
Brazil
- Corresponding author : Marion
P. Costa, Laboratory of Inspection and Technology of Milk and Derivatives,
Escola de Medicina Veterinária e Zootecnia, Universidade Federal da
Bahia, Salvador 40170-110, Brazil, Tel: +55-71-3283-6711, E-mail:
| | - Anisio Iuri L. S. Rosario
- Laboratory of Inspection and Technology of
Milk and Derivatives, Escola de Medicina Veterinária e Zootecnia,
Universidade Federal da Bahia, Salvador 40170-110,
Brazil
| | | | - Carla P. Vieira
- Food Science Program, Instituto de
Química, Universidade Federal do Rio de Janeiro,
Rio de Janeiro 21941-909, Brazil
| | - Carlos A. Conte-Junior
- Food Science Program, Instituto de
Química, Universidade Federal do Rio de Janeiro,
Rio de Janeiro 21941-909, Brazil
- National Institute of Health Quality
Control, Fundação Oswaldo Cruz, Rio
de Janeiro 21040-900, Brazil
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Paulo Vieira C, Pereira da Costa M, de Melo Silva VL, Frensel Delgado K, da Silva Frasão B, Abrantes Elias T, Chifarelli de Oliveira Nunes YE, de Abreu Gloria MB, Conte-Junior CA. Interactive effect of physicochemical and microbial variables on bioactive amines content during storage of probiotic fermented milk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110700] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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8
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Kew B, Holmes M, Stieger M, Sarkar A. Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective. Trends Food Sci Technol 2021; 106:457-468. [PMID: 33380775 PMCID: PMC7763486 DOI: 10.1016/j.tifs.2020.10.032] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Background Due to the growing rise in obesity and food-linked diseases, the replacement of calorie-dense fat has been a key focus of food industries in the last few decades with proteins being identified as promising fat replacers (FRs). Scope and approach This review aims to provide an overview of animal and plant protein-based FR studies that have been performed in the last 5 years. Protein isolates/concentrates, their microparticulated forms and protein microgels in model and real foods have been examined. Special emphasis has been given on the characterisation techniques that have been used to compare the full fat (FF) and low fat (LF) versions of the foods using FRs. Key findings and conclusions Microparticulated whey protein (MWP) has been the preferred choice FR with some success in replacing fat in model foods and dairy applications. Plant proteins on the other hand have attracted limited research attention as FRs, but show success similar to that of animal proteins. Key characterisation techniques used to compare full fat with low fat products containing FRs have been apparent viscosity, texture profile analysis, microscopy, particle size and sensory properties with oral tribology being a relatively recent undertaking. Coupling tribology with adsorption techniques (muco-adhesion) can be effective to bridge the instrumental-sensory property gap and might accelerate the development cycle of designing low/no fat products. From a formulation viewpoint, sub-micron sized microgels that show shear-thinning behaviour and have boundary lubrication properties offer promises with respect to exploiting their fat replacement potential in the future.
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Affiliation(s)
- Ben Kew
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK
| | - Melvin Holmes
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK
| | - Markus Stieger
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK
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9
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Chen Y, She Y, Zhang R, Wang J, Zhang X, Gou X. Use of starch-based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases. Food Sci Nutr 2020; 8:16-22. [PMID: 31993128 PMCID: PMC6977435 DOI: 10.1002/fsn3.1303] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 07/21/2019] [Accepted: 11/04/2019] [Indexed: 01/16/2023] Open
Abstract
Cardiovascular disease (CVD) has emerged as one of the leading causes of death worldwide. Elevated blood cholesterol and low-density lipoprotein levels are crucial risk factors that contribute to the development of CVD and other metabolic diseases. Dietary fat is believed to be the key factor in modulating circulating cholesterol levels. Thus, reducing dietary intake of fat appears to be an effective strategy to reduce the risk of heart disease. Also, excessive intake of fat and high-calorie foods is also related to the development of obesity, which contributes to the development of CVD. Therefore, the consumption of low-fat low-calorie foods is part of a healthier dietary pattern. However, simply removing fat from foods may lead to compromised overall quality and reduced acceptance of the food products. Thus, fat replacers have emerged as ideal alternatives to dietary fat, which can not only reduce the overall fat and calorie content of the foods but also mimic the physiochemical properties of dietary fat. Starch-based fat replacers are one kind of fat mimetic that can be produced either chemically as modified starch or enzymatically as maltodextrins. Both modified starch and maltodextrins have been demonstrated to have a promising ability to improve the overall quality of reduced-fat foods. Modified starch granules act directly as fat globules in modulating the structure and sensory characteristics of the foods, whereas maltodextrins can form thermoreversible gels. Both modified starch granules and maltodextrins can create a fat-like mouthfeel and therefore are potential fat replacers. This review article aims to discuss the following topics: (a) the effect of carbohydrates and fat on human cardiovascular health and other disease risks, (b) the functionality of starch-based fat replacers in foods, (c) the applications of starch-based fat replacers in various foods, and (d) the current and future market value of starch-based fat replacers.
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Affiliation(s)
- Yuwei Chen
- Shaanxi Key Laboratory of Brain DisordersDepartment of Public HealthXi’an Medical UniversityXi’anChina
| | - Yongbo She
- Metabolic and Cardiovascular Diseases LaboratoryLi Ka Shing Centre for Health Research InnovationUniversity of AlbertaEdmontonAlbertaCanada
| | - Ruisan Zhang
- Shaanxi Key Laboratory of Brain Disorders & Institute of Basic Medical Sciences & Institute of Basic and Translational MedicineXi’an Medical UniversityXi’anChina
| | - Jieying Wang
- Shaanxi Key Laboratory of Brain DisordersDepartment of Public HealthXi’an Medical UniversityXi’anChina
| | - Xiaohua Zhang
- Shaanxi Key Laboratory of Brain Disorders & Institute of Basic Medical Sciences & Institute of Basic and Translational MedicineXi’an Medical UniversityXi’anChina
| | - Xingchun Gou
- Shaanxi Key Laboratory of Brain Disorders & Institute of Basic Medical Sciences & Institute of Basic and Translational MedicineXi’an Medical UniversityXi’anChina
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Zhong J, Yang R, Cao X, Liu X, Qin X. Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology. Molecules 2018; 23:E56. [PMID: 29301277 PMCID: PMC6017217 DOI: 10.3390/molecules23010056] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2017] [Revised: 12/19/2017] [Accepted: 12/26/2017] [Indexed: 01/22/2023] Open
Abstract
Fish oil has several dietary benefits, but its application in food formulations is limited because of its poor water-solubility, easy oxidation and strong odor. The purposes of this study were to produce a fish oil/γ-oryzanol nanoemulsion and to evaluate the effect of adding this nanoemulsion on the physicochemical and sensory characteristics of yogurts. Adding fish oil/γ-oryzanol nanoemulsion resulted in a significant reduction in the acidity and syneresis of yogurt. Yogurt with the nanoemulsion had significantly lower peroxide value (0.28 mmol/L after 21 days) and higher retention of eicosapentaenoic acid and docosahexaenoic acid contents (decreased to 95% and 94% of its initial value, respectively) than yogurt with fish oil/γ-oryzanol (peroxide value = 0.65 mmol/L; eicosapentaenoic acid and docosahexaenoic acid contents decreased to 72% and 53% of its initial value, respectively). Fish oil/γ-oryzanol nanoemulsion incorporated into yogurt had closer sensory attributes scores to plain yogurt. This study may have important implications for the application of fish oil/γ-oryzanol nanoemulsion in yogurt.
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Affiliation(s)
- Jinfeng Zhong
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Rong Yang
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Xiaoyi Cao
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Xiaoli Qin
- College of Food Science, Southwest University, Chongqing 400715, China.
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Zhi NN, Zong K, Thakur K, Qu J, Shi JJ, Yang JL, Yao J, Wei ZJ. Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1336572] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Nan-Nan Zhi
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Technology center of Anhui Entry-exit Inspection and Quarantine Bureau, Hefei, China
| | - Kai Zong
- Technology center of Anhui Entry-exit Inspection and Quarantine Bureau, Hefei, China
| | - Kiran Thakur
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Jie Qu
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Jun-Jun Shi
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Jie-Lin Yang
- Shanghai Entry and Exit Inspection and Quarantine Bureau, Shanghai, China
| | - Jian Yao
- Technology center of Anhui Entry-exit Inspection and Quarantine Bureau, Hefei, China
| | - Zhao-Jun Wei
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
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12
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Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt. Journal of Food Science and Technology 2017; 54:2804-2813. [PMID: 28928520 DOI: 10.1007/s13197-017-2717-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/18/2017] [Accepted: 05/23/2017] [Indexed: 10/19/2022]
Abstract
The effect of the addition of Bifidobacterium BB-12 microencapsulated by spray drying with sweet whey and inulin on the microbiological, physicochemical and texture properties of Greek-style yogurt was evaluated during 28 days of storage. The survival of this probiotic under simulated gastrointestinal conditions was assessed after this storage time. Three formulations of Greek-style yogurt were produced: Control (with free cells); SW (with microcapsules produced only with sweet whey); and SWI (with microcapsules produced with sweet whey and inulin). The counts of Bifidobacterium BB-12 remained stable during storage in the Control yogurt and in the SW yogurt, while a slight decrease occurred in the SWI yogurt. Nevertheless, the addition of microcapsules improved the survival of S. thermophilus and L. bulgaricus in the SW yogurt after 14 days of storage. In general, incorporation of microcapsules into Greek-style yogurt affected specific physicochemical and textural properties of the samples. A decrease in the probiotic survival rate during gastrointestinal simulation was observed for all samples; however, it was more pronounced in the SWI yogurt. Even though the protective effect of the microcapsules was not evident, the results showed that Greek-style yogurt is a promising carrier for incorporation of Bifidobacterium BB-12.
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13
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Genome size, cytogenetic data and transferability of EST-SSRs markers in wild and cultivated species of the genus Theobroma L. (Byttnerioideae, Malvaceae). PLoS One 2017; 12:e0170799. [PMID: 28187131 PMCID: PMC5302445 DOI: 10.1371/journal.pone.0170799] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2016] [Accepted: 01/11/2017] [Indexed: 11/19/2022] Open
Abstract
The genus Theobroma comprises several trees species native to the Amazon. Theobroma cacao L. plays a key economic role mainly in the chocolate industry. Both cultivated and wild forms are described within the genus. Variations in genome size and chromosome number have been used for prediction purposes including the frequency of interspecific hybridization or inference about evolutionary relationships. In this study, the nuclear DNA content, karyotype and genetic diversity using functional microsatellites (EST-SSR) of seven Theobroma species were characterized. The nuclear content of DNA for all analyzed Theobroma species was 1C = ~ 0.46 pg. These species presented 2n = 20 with small chromosomes and only one pair of terminal heterochromatic bands positively stained (CMA+/DAPI− bands). The small size of Theobroma ssp. genomes was equivalent to other Byttnerioideae species, suggesting that the basal lineage of Malvaceae have smaller genomes and that there was an expansion of 2C values in the more specialized family clades. A set of 20 EST-SSR primers were characterized for related species of Theobroma, in which 12 loci were polymorphic. The polymorphism information content (PIC) ranged from 0.23 to 0.65, indicating a high level of information per locus. Combined results of flow cytometry, cytogenetic data and EST-SSRs markers will contribute to better describe the species and infer about the evolutionary relationships among Theobroma species. In addition, the importance of a core collection for conservation purposes is highlighted.
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