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Gkitsaki I, Potsaki P, Dimou I, Laskari Z, Koutelidakis A, Giaouris E. Development of a functional Greek sheep yogurt incorporating a probiotic Lacticaseibacillus rhamnosus wild-type strain as adjunct starter culture. Heliyon 2024; 10:e24446. [PMID: 38312657 PMCID: PMC10835171 DOI: 10.1016/j.heliyon.2024.e24446] [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: 09/28/2023] [Revised: 12/23/2023] [Accepted: 01/09/2024] [Indexed: 02/06/2024] Open
Abstract
Greek yogurt is a fermented dairy product of high nutritional value that can be used as a matrix for the delivery of probiotics. The aim of this study was to develop a new probiotic Greek sheep yogurt with upgraded quality and functional characteristics. To do this, yogurt was manufactured by fermenting pasteurized milk with the commercial starter culture (Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB)) together with a probiotic Lacticaseibacillus rhamnosus (LR) wild-type strain (probiotic yogurt; PY). As a control, yogurt manufactured with only the starter culture (ST, LB) was used (conventional yogurt; CY) The survival of all three lactic acid bacteria (LAB) species (ST, LB, and LR) was monitored throughout the products' shelf life (storage at 4 °C for 25 days), and also following exposure to a static in vitro digestion model (SIVDM). The population dynamics of total aerobic plate count (APC), Enterobacteriaceae, yeasts and molds grown in both yogurts were also determined. The total antioxidant activity (AA) of yogurts was comparatively determined using in parallel two different assays, whereas the Folin-Ciocalteu assay was used to determine their total phenolic content (TPC). At each sampling day, yogurts were also evaluated for their pH, titratable acidity (TA) and main sensory characteristics. The population of probiotic LR remained stable during the shelf life (and above 108 CFU/g). Yogurt starters (ST, LB) were not detected following SIVDM, whereas LR (in PY) presented a reduction of about only one log. The AA and TPC of PY were found significantly higher than that of CY (P < 0.05). At the end of storage (25th day), neither pH nor TA differed significantly between the two yogurt types, while no fungal growth was observed in the PY. Consumer sensory analysis did not reveal important differences between the two yogurt types during their shelf life. To sum up, the novel yogurt was able to deliver to consumers a high number of probiotic cells (>108 CFU/g), presented increased antioxidant power, had an expanded shelf life, and maintained its good sensory attributes.
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Affiliation(s)
- Ioanna Gkitsaki
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece
| | - Panagiota Potsaki
- Laboratory of Nutrition and Public Health, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece
| | - Ioanna Dimou
- Laboratory of Nutrition and Public Health, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece
| | - Zoi Laskari
- Mystakelli Traditional Dairy Products, 81103 Mantamados, Lesvos, Greece
| | - Antonios Koutelidakis
- Laboratory of Nutrition and Public Health, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece
| | - Efstathios Giaouris
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece
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Chen S, Dima C, Kharazmi MS, Yin L, Liu B, Jafari SM, Li Y. The colloid and interface strategies to inhibit lipid digestion for designing low-calorie food. Adv Colloid Interface Sci 2023; 321:103011. [PMID: 37826977 DOI: 10.1016/j.cis.2023.103011] [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: 03/02/2023] [Revised: 09/20/2023] [Accepted: 09/27/2023] [Indexed: 10/14/2023]
Abstract
Although fat is one of the indispensable components of food flavor, excessive fat consumption could cause obesity, metabolism syndromes and an imbalance in the intestinal flora. In the pursuit of a healthy diet, designing fat reducing foods by inhibiting lipid digestion and calorie intake is a promising strategy. Altering the gastric emptying rates of lipids as well as acting on the lipase by suppressing the enzymatic activity or limiting lipase diffusion via interfacial modulation can effectively decrease lipolysis rates. In this review, we provide a comprehensive overview of colloid-based strategies that can be employed to retard lipid hydrolysis, including pancreatic lipase inhibitors, emulsion-based interfacial modulation and fat substitutes. Plants-/microorganisms-derived lipase inhibitors bind to catalytic active sites and change the enzymatic conformation to inhibit lipase activity. Introducing oil-in-water Pickering emulsions into the food can effectively delay lipolysis via steric hindrance of interfacial particulates. Regulating stability and physical states of emulsions can also affect the rate of hydrolysis by altering the active hydrolysis surface. 3D network structure assembled by fat substitutes with high viscosity can not only slow down the peristole and obstruct the diffusion of lipase to the oil droplets but also impede the transportation of lipolysis products to epithelial cells for adsorption. Their applications in low-calorie bakery, dairy and meat products were also discussed, emphasizing fat intake reduction, structure and flavor retention and potential health benefits. However, further application of these strategies in large-scale food production still requires more optimization on cost and lipid reducing effects. This review provides a comprehensive review on colloidal approaches, design, principles and applications of fat reducing strategies to meet the growing demand for healthier diet and offer practical insights for the low-calorie food industry.
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Affiliation(s)
- Shanan Chen
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Cristian Dima
- Dunarea de Jos' University of Galati, Faculty of Food Science and Engineering, "Domnească" Str. 111, Building F, Room 107, 800201, Galati, Romania
| | | | - Lijun Yin
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Bin Liu
- Department of Nutrition and Health, China Agricultural University, Beijing 100091, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Yuan Li
- Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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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 DOI: 10.3390/gels9110863if:] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 10/21/2023] [Accepted: 10/25/2023] [Indexed: 07/26/2024] 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
| | - 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
| | - Hongliang Li
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China
| | - 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
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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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Cota-López R, Velazquez G, Méndez-Montealvo G, Pérez-Ramírez IF, Murúa-Pagola B, Espinoza-Mellado R, Hernández-Gama R. Effect of adding high concentrations of retrograded starch with different amylose content on the physicochemical properties and sensory attributes of Greek-style yogurt. Int J Biol Macromol 2023; 241:124501. [PMID: 37085074 DOI: 10.1016/j.ijbiomac.2023.124501] [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: 10/25/2022] [Revised: 04/06/2023] [Accepted: 04/14/2023] [Indexed: 04/23/2023]
Abstract
It is well known that using retrograded starches confers many technological advantages, as well as health benefits when consumed in adequate doses; however, these properties are closely related to the type of starch and/or the treatment applied, therefore, it is of interest to add retrograded starch to popular products such as Greek yogurt. The aim of this work was to investigate the effect of adding two types of retrograded corn starch with different amylose content to a non-strained type of Greek-style yogurt. Retrograded starch from starch containing 27 % (RNS) or 70 % (RHS) amylose was added to yogurt at 0, 10, 12.5, or 15 g/100 g before storage at 4 °C for 14 d. The resistant starch (RS) content, pH, syneresis, flow behavior index, and consistency index, were measured every week. A sensory test was carried out in yogurt added with 12.5 g/100 g of retrograded starches to evaluate acceptability. Adding retrograded starch significantly reduced syneresis while increasing the consistency, firmness, and resistant starch content of the yogurt. No significant differences in general acceptance were observed in samples added with RNS when compared to control. Although a significant difference was observed after adding RHS, the acceptance of the product is still convenient. Adding a high concentration of retrograded starch could help to ensure doses enough for a prebiotic effect of RS with concentrations of 1.74 ± 0.37 to 2.32 ± 0.09 g/100 g and from 3.5 ± 0.08 to 4.21 ± 0.08 g/100 g when RNS or RHS is added while maintaining the quality characteristics of Greek-style yogurt during storage without compromising the acceptability.
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Affiliation(s)
- Rubén Cota-López
- Instituto Politecnico Nacional, Centro de Investigacion en Ciencia Aplicada y Tecnologia Avanzada, Cerro Blanco No. 141. Col. Colinas del Cimatario, Santiago de Queretaro, Queretaro C.P. 76090, Mexico
| | - Gonzalo Velazquez
- Instituto Politecnico Nacional, Centro de Investigacion en Ciencia Aplicada y Tecnologia Avanzada, Cerro Blanco No. 141. Col. Colinas del Cimatario, Santiago de Queretaro, Queretaro C.P. 76090, Mexico.
| | - Guadalupe Méndez-Montealvo
- Instituto Politecnico Nacional, Centro de Investigacion en Ciencia Aplicada y Tecnologia Avanzada, Cerro Blanco No. 141. Col. Colinas del Cimatario, Santiago de Queretaro, Queretaro C.P. 76090, Mexico.
| | - Iza F Pérez-Ramírez
- Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autonoma de Queretaro, Cerro de las Campanas S/N. Col. Centro, C.P. 76010 Santiago de Queretaro, Mexico
| | - Beneranda Murúa-Pagola
- Planta Lacteos Universidad Autonoma de Queretaro, Cerro de las Campanas S/N. Col. Centro, C.P. 76010 Santiago de Queretaro, Mexico
| | - Rosario Espinoza-Mellado
- Instituto Politecnico Nacional, Central de Instrumentacion de Microscopia, Escuela Nacional de Ciencias Biologicas, Prolongacion de Carpio y Plan de Ayala, 11340 Mexico City, CDMX, Mexico.
| | - Regina Hernández-Gama
- Instituto Politecnico Nacional, Centro de Investigacion en Ciencia Aplicada y Tecnologia Avanzada, Cerro Blanco No. 141. Col. Colinas del Cimatario, Santiago de Queretaro, Queretaro C.P. 76090, Mexico.
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The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review. Foods 2021; 10:foods10123004. [PMID: 34945554 PMCID: PMC8701727 DOI: 10.3390/foods10123004] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 11/25/2021] [Accepted: 12/02/2021] [Indexed: 02/07/2023] Open
Abstract
Plant polysaccharides, as prebiotics, fat substitutes, stabilizers, thickeners, gelling agents, thickeners and emulsifiers, have been immensely studied for improving the texture, taste and stability of fermented foods. However, their biological activities in fermented foods are not yet properly addressed in the literature. This review summarizes the classification, chemical structure, extraction and purification methods of plant polysaccharides, investigates their functionalities in fermented foods, especially the biological activities and health benefits. This review may provide references for the development of innovative fermented foods containing plant polysaccharides that are beneficial to health.
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