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Mukherjee A, Breselge S, Dimidi E, Marco ML, Cotter PD. Fermented foods and gastrointestinal health: underlying mechanisms. Nat Rev Gastroenterol Hepatol 2024; 21:248-266. [PMID: 38081933 DOI: 10.1038/s41575-023-00869-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 11/01/2023] [Indexed: 12/20/2023]
Abstract
Although fermentation probably originally developed as a means of preserving food substrates, many fermented foods (FFs), and components therein, are thought to have a beneficial effect on various aspects of human health, and gastrointestinal health in particular. It is important that any such perceived benefits are underpinned by rigorous scientific research to understand the associated mechanisms of action. Here, we review in vitro, ex vivo and in vivo studies that have provided insights into the ways in which the specific food components, including FF microorganisms and a variety of bioactives, can contribute to health-promoting activities. More specifically, we draw on representative examples of FFs to discuss the mechanisms through which functional components are produced or enriched during fermentation (such as bioactive peptides and exopolysaccharides), potentially toxic or harmful compounds (such as phytic acid, mycotoxins and lactose) are removed from the food substrate, and how the introduction of fermentation-associated live or dead microorganisms, or components thereof, to the gut can convey health benefits. These studies, combined with a deeper understanding of the microbial composition of a wider variety of modern and traditional FFs, can facilitate the future optimization of FFs, and associated microorganisms, to retain and maximize beneficial effects in the gut.
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Affiliation(s)
| | - Samuel Breselge
- Teagasc Food Research Centre, Moorepark, Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
| | - Eirini Dimidi
- Department of Nutritional Sciences, King's College London, London, UK
| | - Maria L Marco
- Department of Food Science & Technology, University of California, Davis, CA, USA
| | - Paul D Cotter
- Teagasc Food Research Centre, Moorepark, Cork, Ireland.
- APC Microbiome Ireland, Cork, Ireland.
- VistaMilk, Cork, Ireland.
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Alvarado DA, Ibarra-Sánchez LA, Mysonhimer AR, Khan TA, Cao R, Miller MJ, Holscher HD. Honey Varietals Differentially Impact Bifidobacterium animalis ssp. lactis Survivability in Yogurt through Simulated In Vitro Digestion. J Nutr 2024; 154:866-874. [PMID: 38219862 PMCID: PMC10942848 DOI: 10.1016/j.tjnut.2024.01.010] [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: 10/23/2023] [Revised: 12/20/2023] [Accepted: 01/08/2024] [Indexed: 01/16/2024] Open
Abstract
BACKGROUND Bifidobacterium animalis ssp. lactis DN-173 010/CNCM I-2494 (B. animalis) is a probiotic strain commonly added to yogurt. Yogurt and honey are a popular culinary pairing. Honey improves bifidobacteria survival in vitro. However, probiotic survival in yogurt with honey during in vitro digestion has not been investigated. OBJECTIVES The study aimed to evaluate the effects of different honey varietals and concentrations on B. animalis survivability in yogurt through in vitro digestion. METHODS Yogurt with honey or control-treated samples underwent in vitro simulated oral, gastric, and intestinal digestion. B. animalis cells were enumerated on de Man Rogosa and Sharpe (MRS) medium followed by an overlay with a modified selective MRS medium; all underwent anaerobic incubation. B. animalis were enumerated predigestion and after oral, gastric, and intestinal digestion. There were 2 study phases: Phase 1 tested 4 honey varietals at 20% wt/wt per 170 g yogurt, and Phase 2 tested 7 dosages of clover honey (20, 14, 10, 9, 8, 6, and 4% wt/wt) per 170 g yogurt. RESULTS Similar B. animalis counts were observed between all treatments after oral and gastric digestion (<1 Log colony forming units (CFU)/g probiotic reduction). Higher B. animalis survivability was observed in yogurt with clover honey after exposure to simulated intestinal fluids (∼3.5 Log CFU/g reduction; P < 0.05) compared to all control treatments (∼5.5 Log CFU/g reduction; P < 0.05). Yogurt with 10-20% wt/wt clover honey increased B. animalis survivability after simulated in vitro digestion (≤ ∼4.7 Log CFU/g survival; P < 0.05). CONCLUSIONS Yogurt with added honey improves probiotic survivability during in vitro digestion. The effective dose of clover honey in yogurt was 10-20% wt/wt per serving (1-2 tablespoons per 170 g yogurt) for increased probiotic survivability during in vitro digestion.
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Affiliation(s)
- David A Alvarado
- Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL, United States; Division of Nutritional Sciences, University of Illinois, Urbana, IL, United States
| | | | - Annemarie R Mysonhimer
- Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL, United States
| | - Tauseef A Khan
- Division of Nutritional Sciences, University of Toronto, Toronto, Canada
| | - Rong Cao
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Canada
| | - Michael J Miller
- Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL, United States; Division of Nutritional Sciences, University of Illinois, Urbana, IL, United States
| | - Hannah D Holscher
- Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL, United States; Division of Nutritional Sciences, University of Illinois, Urbana, IL, United States.
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3
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Jiao B, Wu B, Fu W, Guo X, Zhang Y, Yang J, Luo X, Dai L, Wang Q. Effect of roasting and high-pressure homogenization on texture, rheology, and microstructure of walnut yogurt. Food Chem X 2023; 20:101017. [PMID: 38144733 PMCID: PMC10740087 DOI: 10.1016/j.fochx.2023.101017] [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: 07/10/2023] [Revised: 11/14/2023] [Accepted: 11/18/2023] [Indexed: 12/26/2023] Open
Abstract
The effect of roasting and high-pressure homogenization on the quality of yogurt made from peeled walnut kernels was explored in this study. The G' and G'' values of yogurt made from walnuts roasted at high temperatures were reduced. The water-holding capacity and hardness of walnut yogurt were reduced to 47.73% and 24.22 g, respectively. Increasing the homogenization pressure reduced the particle size of the walnut yogurt to 20.50 μm. Homogenized walnut milk at 150 MPa increased the viscosity, hardness, and consistency of yogurt product from 11.71 to 16.74 Pa.s, from 30.01 to 71.63 g and from 283.17 to 455.24 g·s, respectively. The confocal laser scanning microscope observation demonstrated a reduction in the size of fat and protein micelles in the homogenized yogurt samples, resulting in a compact structure. This study will contribute valuable scientific insights to the advancement of plant-based yogurt quality.
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Affiliation(s)
- Bo Jiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing, 100193, China
| | - Bicong Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing, 100193, China
- College of Food Science and Engineering, Qingdao Agricultural University/Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Weiming Fu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing, 100193, China
- College of Life Science and Technology, Xinjiang University, Xinjiang, China
| | - Xin Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing, 100193, China
| | - Yu Zhang
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jie Yang
- College of Life Science and Technology, Xinjiang University, Xinjiang, China
| | | | - Lei Dai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing, 100193, China
- College of Food Science and Engineering, Qingdao Agricultural University/Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing, 100193, China
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Liwinski T, Lang UE, Brühl AB, Schneider E. Exploring the Therapeutic Potential of Gamma-Aminobutyric Acid in Stress and Depressive Disorders through the Gut-Brain Axis. Biomedicines 2023; 11:3128. [PMID: 38137351 PMCID: PMC10741010 DOI: 10.3390/biomedicines11123128] [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: 09/27/2023] [Revised: 11/16/2023] [Accepted: 11/21/2023] [Indexed: 12/24/2023] Open
Abstract
Research conducted on individuals with depression reveals that major depressive disorders (MDDs) coincide with diminished levels of the inhibitory neurotransmitter γ-aminobutyric acid (GABA) in the brain, as well as modifications in the subunit composition of the primary receptors (GABAA receptors) responsible for mediating GABAergic inhibition. Furthermore, there is substantial evidence supporting the significant role of GABA in regulating stress within the brain, which is a pivotal vulnerability factor in mood disorders. GABA is readily available and approved as a food supplement in many countries. Although there is substantial evidence indicating that orally ingested GABA may affect GABA receptors in peripheral tissues, there is comparatively less evidence supporting its direct action within the brain. Emerging evidence highlights that oral GABA intake may exert beneficial effects on the brain and psyche through the gut-brain axis. While GABA enjoys wide consumer acceptance in Eastern Asian markets, with many consumers reporting favorable effects on stress regulation, mood, and sleep, rigorous independent research is still largely lacking. Basic research, coupled with initial clinical findings, makes GABA an intriguing neuro-nutritional compound deserving of clinical studies in individuals with depression and other psychological problems.
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Affiliation(s)
| | | | | | - Else Schneider
- University Psychiatric Clinics Basel, Clinic for Adults, University of Basel, CH-4002 Basel, Switzerland; (T.L.); (U.E.L.); (A.B.B.)
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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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Garofalo G, Ponte M, Busetta G, Tolone M, Bonanno A, Portolano B, Gaglio R, Erten H, Sardina MT, Settanni L. A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe's Yoghurt Fermented by a Selected Multi-Strain Starter Culture. Foods 2023; 12:3454. [PMID: 37761162 PMCID: PMC10529652 DOI: 10.3390/foods12183454] [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: 08/29/2023] [Revised: 09/13/2023] [Accepted: 09/14/2023] [Indexed: 09/29/2023] Open
Abstract
This work was carried out with the aim to investigate the microbiological, physicochemical, and sensory properties of an innovative yoghurt produced from ewe's milk. Experimental yoghurt productions were performed with a commercial freeze-dried starter preparation and a natural milk starter culture (NMSC) of Streptococcus thermophilus and Lactobacillus delbrueckii. The two yoghurts did not differ for colour parameters, showing an average value of lightness, redness, and yellowness of 94.99, -3.74, and 9.37, respectively. The yoghurt produced using the NMSC as a fermenting agent was characterised by a significantly lower fat percentage and a higher antioxidant potential than commercial starters. Microbiological analysis confirmed the safety of the final product and a level of living lactic acid bacteria of 108 CFU/g. Sensory analysis revealed some differences among yoghurts regarding unpleasant odour, homogeneity, and persistence in the mouth, but the yoghurt processed with NMSC was more appreciated. Thus, the production of ewe's yoghurt fermented by a selected multi-strain starter culture represents an interesting strategy to enlarge the functional ovine dairy product portfolio.
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Affiliation(s)
- Giuliana Garofalo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Marialetizia Ponte
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Gabriele Busetta
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Marco Tolone
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Adriana Bonanno
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Baldassare Portolano
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Hüseyin Erten
- Department of Food Engineering, Faculty of Engineering, Çukurova University, Adana 1330, Turkey;
| | - Maria Teresa Sardina
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy; (G.G.); (M.P.); (G.B.); (M.T.); (A.B.); (B.P.); (M.T.S.); (L.S.)
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Shaheryar M, Afzaal M, Nosheen F, Imran A, Islam F, Noreen R, Shehzadi U, Shah MA, Rasool A. Functional exploration of taro starch ( Colocasia esculenta) supplemented yogurt. Food Sci Nutr 2023; 11:2697-2707. [PMID: 37324901 PMCID: PMC10261725 DOI: 10.1002/fsn3.3358] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/21/2023] [Accepted: 03/23/2023] [Indexed: 06/17/2023] Open
Abstract
Stabilizers are essential components of manufactured products such as yogurt. The addition of stabilizers improves the body, texture, appearance, and mouth feel of yogurt while also preventing technical defects such as syneresis. A study was conducted to optimize the concentration of taro starch in yogurt. The yogurt was fortified at different concentrations of taro starch. Taro starch levels were 0%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%, with different storage times (0, 14, and 28 days). The Tukey honesty test was used for mean comparison (p < .1). The results of the study showed that maximum moisture and protein content was taken by using 0.5% taro starch and stored for 0 days while maximum fat % was attained in 1.5% taro starch treatment and storage time was 0 days. The maximum water-holding capacity was increased by adding 1.5% taro starch under 14 days' storage time. Water-holding capacity started decreasing with the increasing taro concentration. The acidity of yogurt started increasing with the increasing taro starch and the maximum acidity was taken at 2.5% taro starch concentration. The viscosity of the yogurt was maximum at 2% taro starch. As far as it concerned, sensory evolution, aroma, and taste started changing with the increasing taro starch concentration and increasing storage time. The study's goals were to optimize the taro concentration for stabilizing the yogurt synthesis and to probe the impact of taro starch on the physiochemical attributes of yogurt.
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Affiliation(s)
- Muhammad Shaheryar
- Department of HomecnomicsGovernment College UniversityFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Farhana Nosheen
- Department of HomecnomicsGovernment College UniversityFaisalabadPakistan
| | - Ali Imran
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Fakhar Islam
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
- Department of Clinical NutritionNUR International UniversityLahorePakistan
| | - Rabia Noreen
- Department of HomecnomicsGovernment College UniversityFaisalabadPakistan
| | - Umber Shehzadi
- Department of Food ScienceGovernment College UniversityFaisalabadPakistan
| | - Mohd Asif Shah
- Adjunct FacultyUniversity Center for Research & DevelopmentChandigarh UniversityMohaliPunjabIndia
| | - Adil Rasool
- Department of ManagementBakhtar UniversityKabulAfghanistan
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Naomi R, Teoh SH, Rusli RNM, Embong H, Bahari H, Kumar J. Elateriospermum tapos Yoghurt as a Therapeutic Intervention for Obesity-Associated Cognitive Impairments and Anxiety-like Behaviour in a High Fat Diet Maternal Obese Rat Model. Nutrients 2023; 15:nu15102312. [PMID: 37242195 DOI: 10.3390/nu15102312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/10/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
Maternal obesity can be considered an intergenerational cycle and is also an important indicator of cognitive impairments. It is thought that using natural products is the best and safest way to combat maternal obesity and associated complications. Recent studies have shown that Elateriospermum tapos (E. tapos) contains bioactive compounds with anti-obesity effects, and yoghurt is a convenient medium for supplementing obese maternal rats with E. tapos extract. Thus, the aim of this study is to investigate the impact of E. tapos in yoghurt on maternally obese rats' cognitive function supplemented with a high-fat diet (HFD). In this study, 48 female Sprague-Dawley rats were used. The rats were fed HFD for a period of 16 weeks to induce obesity, after which they were allowed to mate. Upon confirmation of pregnancy, obese rats were given varying doses of E. tapos (5, 50, and 500 mg/kg) in yoghurt until postnatal (PND) day 21. On PND 21, the dams' body mass index (BMI), Lee index, abdominal circumference, oxidative status, and metabolic profile were measured. The behavioral tests (open field, place, and object recognition) were conducted on PND 21 to access memory. The results show that the 50 and 500 mg/kg E. tapos in yoghurt supplemented groups had similar BMI, Lee index, abdominal circumference, lipid profile, FBG, insulin, FRAP, and GSH levels, as well as a similar recognition index, in comparison with the control group supplemented with saline. In conclusion, the results of this study indicate that the newly formulated E. tapos in yogurt can act as an anti-obesity agent in maternal obesity, alleviate anxiety, and enhance hippocampal-dependent memory.
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Affiliation(s)
- Ruth Naomi
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Soo Huat Teoh
- Advanced Medical and Dental Institute, Universiti Sains Malaysia, Penang 13200, Malaysia
| | - Rusydatul Nabila Mahmad Rusli
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Hashim Embong
- Department of Emergency Medicine, Faculty of Medicine, Universiti Kebangsaan Malaysia, Kuala Lumpur 56000, Malaysia
| | - Hasnah Bahari
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Jaya Kumar
- Department of Physiology, Faculty of Medicine, Universiti Kebangsaan Malaysia, Kuala Lumpur 56000, Malaysia
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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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Pérez-Calabuig AM, Pradana-López S, Lopez-Ortega S, Otero L, Cancilla JC, Torrecilla JS. Residual neural networks to quantify traces of melamine in yogurts through image deconvolution. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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Application of electrical impedance spectroscopy for the characterisation of yoghurts. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
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Gupta MK, Viejo CG, Fuentes S, Torrico DD, Saturno PC, Gras SL, Dunshea FR, Cottrell JJ. Digital technologies to assess yoghurt quality traits and consumers acceptability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5642-5652. [PMID: 35368112 PMCID: PMC9544762 DOI: 10.1002/jsfa.11911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 03/10/2022] [Accepted: 04/03/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Sensory biometrics provide advantages for consumer tasting by quantifying physiological changes and the emotional response from participants, removing variability associated with self-reported responses. The present study aimed to measure consumers' emotional and physiological responses towards different commercial yoghurts, including dairy and plant-based yoghurts. The physiochemical properties of these products were also measured and linked with consumer responses. RESULTS Six samples (Control, Coconut, Soy, Berry, Cookies and Drinkable) were evaluated for overall liking by n = 62 consumers using a nine-point hedonic scale. Videos from participants were recorded using the Bio-Sensory application during tasting to assess emotions and heart rate. Physicochemical parameters Brix, pH, density, color (L, a and b), firmness and near-infrared (NIR) spectroscopy were also measured. Principal component analysis and a correlation matrix were used to assess relationships between the measured parameters. Heart rate was positively related to firmness, yaw head movement and overall liking, which were further associated with the Cookies sample. Two machine learning regression models were developed using (i) NIR absorbance values as inputs to predict the physicochemical parameters (Model 1) and (ii) the outputs from Model 1 as inputs to predict consumers overall liking (Model 2). Both models presented very high accuracy (Model 1: R = 0.98; Model 2: R = 0.99). CONCLUSION The presented methods were shown to be highly accurate and reliable with respect to their potential use by the industry to assess yoghurt quality traits and acceptability. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Mitali K Gupta
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
| | - Claudia Gonzalez Viejo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Digital Agriculture, Food and Wine groupThe University of MelbourneParkvilleVICAustralia
| | - Sigfredo Fuentes
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Digital Agriculture, Food and Wine groupThe University of MelbourneParkvilleVICAustralia
| | - Damir D Torrico
- Department of Wine, Food and Molecular BiosciencesLincoln UniversityLincolnNew Zealand
| | - Patrizia Camille Saturno
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Philippine Carabao Center (PCC), National Headquarters and Gene Pool, Science City of MuñozPalayanPhilippines
| | - Sally L Gras
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
- Department of Chemical Engineering and The Bio21 Molecular Science and Biotechnology InstituteThe University of MelbourneParkvilleVICAustralia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
- Faculty of Biological SciencesThe University of LeedsLeedsUK
| | - Jeremy J Cottrell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVICAustralia
- Future Food Hallmark Research InitiativeThe University of MelbourneParkvilleVICAustralia
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13
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Zahir I, Naz R. Comparison of traditional and probiotic yogurt in relation to their impact on pediatric acute diarrhea patients. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Izma Zahir
- Department of Food Sciences & Human Nutrition Kinnaird College for Women Lahore Pakistan
| | - Rabia Naz
- Department of Food Sciences & Human Nutrition Kinnaird College for Women Lahore Pakistan
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14
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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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15
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Li H, Song W, Liu T, Xu S, Zhang S, Zhang Y, Liu D, Li H, Yu J. Developing novel synbiotic yoghurt with Lacticaseibacillus paracasei and lactitol: Investigation of the microbiology, textural and rheological properties. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Boeck T, Ispiryan L, Hoehnel A, Sahin AW, Coffey A, Zannini E, Arendt EK. Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics. Foods 2022; 11:foods11142013. [PMID: 35885256 PMCID: PMC9317967 DOI: 10.3390/foods11142013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 06/30/2022] [Accepted: 07/03/2022] [Indexed: 01/27/2023] Open
Abstract
A milk-alternative produced from lentil protein isolate was fermented with three multifunctional strains of lactic acid bacteria, Leuconostoc citreum TR116, Leuconostoc pseudomesenteroides MP070, and Lacticaseibacillus paracasei FST 6.1. As a control, a commercial starter culture containing Streptococcus thermophilus was used. The metabolic performance of these strains and the techno-functional properties of the resulting yogurt alternatives (YA) were studied. Microbial growth was evaluated by cell counts, acidification, and carbohydrate metabolization. The structure of the YA was investigated by textural and rheological analyses and confocal laser scanning microscopy (CLSM). Production of antifungal compounds, the influence of fermentation on the content of FODMAPs, and typical metabolites were analyzed, and a sensory analysis was performed. The results revealed an exponential microbial growth in the lentil base substrate supported by typical acidification, which indicates a suitable environment for the selected strains. The resulting YA showed a gel-like texture typical for non-stirred yogurts, and high water holding capacity. The tested strains produced much higher levels of antifungal phenolic compounds than the commercial control and are therefore promising candidates as adjunct cultures for shelf-life extension. The Leuconostoc strains produced mannitol from fructose and could thus be applied in sugar-reduced YA. Preliminary sensory analysis showed high acceptance for YA produced with Lacticaseibacillus paracasei FST 6.1, and a yogurt-like flavor not statistically different to that produced by the control. Overall, each tested strain possessed promising functionalities with great potential for application in fermented plant-based dairy-alternatives.
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Affiliation(s)
- Theresa Boeck
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Lilit Ispiryan
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Andrea Hoehnel
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Aidan Coffey
- Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland;
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
- Correspondence:
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland
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17
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School feeding contributed valuable dietary energy and nutrients despite suboptimal supply to school-age children and adolescents, in primary schools in Addis Ababa, Ethiopia. Nutrition 2022; 102:111693. [DOI: 10.1016/j.nut.2022.111693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 04/02/2022] [Accepted: 04/05/2022] [Indexed: 11/24/2022]
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18
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Nandakumar K, Bhavyasree PS, Thomas MT. Development of rice based probiotic yogurt enriched with some fruit pulps and its quality analysis. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1024-1029. [PMID: 35185206 PMCID: PMC8814270 DOI: 10.1007/s13197-021-05106-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/07/2021] [Accepted: 04/13/2021] [Indexed: 11/25/2022]
Abstract
Yogurt is one of the popular dairy products produced by the bacterial fermentation of milk. Researches proved that fruit enriched Rice-based yogurt is good alternative for the traditional yogurt. Hence, four different combinations of rice-based yogurt were prepared by adding rice slurry. Rice-based yogurt containing 25% milk and 75% rice slurry scored best in microbial analysis. Count of both Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus were higher in this combination but organoleptic quality was poor. The one with 75% milk and 25% slurry scored best in organoleptic analysis as it scored high in all the characters under study. Hence the combination with 75% milk and 25% slurry was selected and was enriched with the fruit pulps of Annona, Papaya and Guava. The one with 20% Annona fruit pulp and one with 5% Papaya fruit pulp were selected as the best combinations as they got the highest overall acceptability score and the count of both the bacteria were higher in these combinations, proved that fruit enrichment doesn't affect bacteria in yogurt. Cost analysis proved that collection of fruits from wild will help to reduce the price of the yogurt. Thus, Rice-based Probiotic Yogurt with 75% milk and 25% rice slurry with 20% Annona fruit pulp and one with 5% Papaya fruit pulp were developed as best combinations and can replace normal yogurts currently available in the market with low cost.
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Affiliation(s)
- Keerthana Nandakumar
- Research Department of Botany, St. Thomas College (Autonomous), Thrissur, Kerala 680001 India
| | - P. S. Bhavyasree
- Research Department of Botany, St. Thomas College (Autonomous), Thrissur, Kerala 680001 India
| | - M. T. Thomas
- Research Department of Botany, St. Thomas College (Autonomous), Thrissur, Kerala 680001 India
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19
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Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt. J CHEM-NY 2022. [DOI: 10.1155/2022/2683126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study aims to determine the yoghurt production potential of lactic acid bacteria isolated from legumes seeds (lentils, beans, cowpea, and broad beans) and examine the effects of alginate capsules of selected starter cultures with high yoghurt production potential on the physicochemical properties, sensory properties of yoghurt, and bacterial viability during storage time at 4°C. The exopolysaccharide (EPS), proteolytic activity, and acidification properties of eight different isolates were determined, and sixteen different yoghurt combinations prepared. The samples showed similar physicochemical (pH, titratable acidity, dry matter, and whey separation), bacterial count, and sensory results in comparison with the commercial yoghurt used as a control sample. The acidity and pH of the yoghurt samples were significantly affected by the storage time. Total solids of yoghurt samples generally tend to decrease and syneresis of yoghurt samples also differed for each starter culture combination during the storage time. The total count of lactic acid bacteria during the storage time was higher than 107 CFU/g. The sensory analysis results of bacterial combinations are significantly different (
). Results indicated that isolated starter cultures have potential as commercial starters to improve the quality of yoghurt. Selected starter cultures with yoghurt production potential were encapsulated. Lactic acid bacteria with encapsulation efficiency of 86,3 ± 0,2 and 82,26 ± 0,79 were selected for yoghurt production. The physicochemical properties of the yoghurt with free and encapsulated starter culture were significantly different during the storage time. The reduction (∼0,5 log cfu/g) in the numbers of free and encapsulated starter cultures is over during the storage time (
). The acceptability of yoghurt containing encapsulated bacteria was lower than the yoghurt containing free bacteria by the panelists. Consequently, it was determined that alginate capsules increased bacterial viability, but the sensory properties of yoghurt were affected adversely. The LAB isolated form legumes can be introduced to the national microbial collection.
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20
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Effect of a microencapsulated synbiotic product on microbiology, microstructure, textural and rheological properties of stirred yogurt. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112302] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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21
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Forouzesh A, Forouzesh F, Samadi Foroushani S, Forouzesh A. A new method for calculating thiamin content and determining appropriate thiamin levels in foods. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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22
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Abstract
The growing interest in the consumption and study of traditionally fermented food worldwide has led to the development of numerous scientific investigations that have focused on analyzing the microbial and nutritional composition and the health effects derived from the consumption of these foods. Traditionally fermented foods and beverages are a significant source of nutrients, including proteins, essential fatty acids, soluble fiber, minerals, vitamins, and some essential amino acids. Additionally, fermented foods have been considered functional due to their prebiotic content, and the presence of specific lactic acid bacterial strains (LAB), which have shown positive effects on the balance of the intestinal microbiota, providing a beneficial impact in the treatment of diseases. This review presents a bibliographic compilation of scientific studies assessing the effect of the nutritional content and LAB profile of traditional fermented foods on different conditions such as obesity, diabetes, and gastrointestinal disorders.
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23
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Sun G, Liu F, Zhao R, Hu Y, Li B, Liu S, Li Y, Shah BR. Enhanced stability and bioaccessibility of nobiletin in whey protein/cinnamaldehyde-stabilized microcapsules and application in yogurt. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100217] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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24
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Van Pamel E, Cnops G, Van Droogenbroeck B, Delezie EC, Van Royen G, Vlaemynck GM, Bekaert KM, Roldan-Ruiz I, Crivits M, Bernaert N, De Block J, Duquenne B, Broucke K, De Ruyck H, Herman L. Opportunities within the Agri-food System to Encourage a Nutritionally Balanced Diet– Part II. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2020.1717518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Els Van Pamel
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Gerda Cnops
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Bart Van Droogenbroeck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Evelyne C Delezie
- Animal Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Melle, Belgium
| | - Geert Van Royen
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Geertrui Mml Vlaemynck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Karen Mm Bekaert
- Animal Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Oostende, Belgium
| | - Isabel Roldan-Ruiz
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Maarten Crivits
- Social Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Merelbeke, Belgium
| | - Nathalie Bernaert
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Jan De Block
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Barbara Duquenne
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Keshia Broucke
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Hendrik De Ruyck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Lieve Herman
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
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25
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Hussein J, El-Bana MA, El-Naggar ME, Abdel-Latif Y, El-Sayed SM, Medhat D. Prophylactic effect of probiotics fortified with Aloe vera pulp nanoemulsion against ethanol-induced gastric ulcer. Toxicol Mech Methods 2021; 31:699-710. [PMID: 34376109 DOI: 10.1080/15376516.2021.1958112] [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] [Indexed: 02/07/2023]
Abstract
The purpose of this study was designed to evaluate the protective effect of probiotics fortified with Aloe vera pulp nanoemulsion on ethanol-induced gastric ulcer (GU). Freshly harvested Aloe vera pulp nanoemulsion was prepared and subsequently inoculated with 2% of the activated yogurt starter culture of Streptococcus thermophilus and Lactobacillus delbreukii subsp. bulgaricus (1:1). Chemical composition and physicochemical characterization of yogurt and the Aloe vera pulp nanoemulsion were assessed. GU was induced by ethanol. Rats were randomly assigned into control, GU, and four prophylactic groups including probiotics fortified with Aloe vera pulp nanoemulsion in the percentage of 0%, 10%, 20%, and 30% respectively. Serum levels of paraoxynase (POX) and tissue levels of malondialdehyde (MDA), nitric oxide (NO), and catalase (CAT) activity were assessed. Serum levels of nuclear factor kappa B (NF-κB), interleukin-1beta (IL-1β), matrix metalloproteinase-9 (MMP-9), ceramide, and homocysteine (Hcy) were evaluated. Results indicated that the Aloe vera pulp nanoemulsion was appeared in spherical nano form with droplets diameter around 330 nm. Ethanol induces GU to cause a significant increase in the levels of MDA, NO, NF-κB, IL-1β, MMP-9, Hcy, and ceramide along with a significant decrease in POX and CAT activities compared to the control group (p < 0.05). Pretreatment with different concentrations of probiotics fortified with Aloe vera pulp nanoemulsion with, especially the 30% concentration, significantly reduce the oxidative stress and ameliorate the release of different inflammatory mediators suggesting it as a promising approach in the protection against GU via scavenging superoxide radicals and inhibiting the activation of the inflammatory signaling cascades.
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Affiliation(s)
- Jihan Hussein
- Department of Medical Biochemistry, Medical Research Division, National Research Centre, Giza, Egypt
| | - Mona A El-Bana
- Department of Medical Biochemistry, Medical Research Division, National Research Centre, Giza, Egypt
| | - Mehrez E El-Naggar
- Pre-Treatment and Finishing of Cellulosic Fabric Department,Textile Research Division, National Research Centre, Giza, Egypt
| | - Yasmin Abdel-Latif
- Department of Medical Biochemistry, Medical Research Division, National Research Centre, Giza, Egypt.,Faculty of Biotechnology, October University for Modern Sciences and Arts, Giza, Egypt
| | | | - Dalia Medhat
- Department of Medical Biochemistry, Medical Research Division, National Research Centre, Giza, Egypt
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26
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Kang M, Choi HJ, Yun B, Lee J, Yoo J, Yang HJ, Jeong DY, Kim Y, Oh S. Bacillus amyloliquefaciens SCGB1 Alleviates Dextran Sulfate Sodium-Induced Colitis in Mice Through Immune Regulation. J Med Food 2021; 24:709-719. [PMID: 34280033 DOI: 10.1089/jmf.2021.k.0044] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
Probiotics, as living microorganisms, exert health benefits to the host by alleviating excess inflammation through modulating the immune system and establishing intestinal homeostasis. In this study, we evaluated the probiotic characteristics and inflammation alleviatory effects of Bacillus amyloliquefaciens isolated from traditional Korean fermented foods. The strains withstood the acidic environment of the digestive process, extended the lifespan of Caenorhabditis elegans, and enhanced pmk-1 expression. However, only B. amyloliquefaciens SCGB1 could attach to C. elegans in the intestines, which enhanced their survival upon exposure to Escherichia coli O157:H7. We also investigated the anti-inflammatory effect of SCGB1 using the RAW264.7 macrophage stimulated with lipopolysaccharide. The strain treatment enhanced anti-inflammatory cytokine interleukin (IL)-10 secretion and downregulated proinflammatory cytokine IL-6 expression in vitro. Next, we used a dextran sulfate sodium (DSS)-induced colitis mouse model to investigate whether SCGB1 can ameliorate gut inflammation in vivo. Compared to those in the DSS-induced mice, histological damage and IL-6 cytokine levels were significantly reduced in SCGB1-fed mice. These results suggest that B. amyloliquefaciens SCGB1 as potential probiotics may have health-promoting effects by reduction of inflammatory responses.
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Affiliation(s)
- Minkyoung Kang
- Department of Functional Food and Biotechnology, Jeonju University, Jeonju, Korea
| | - Hye Jin Choi
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, Korea
| | - Bohyun Yun
- Department of Functional Food and Biotechnology, Jeonju University, Jeonju, Korea
| | - Juyeon Lee
- Department of Functional Food and Biotechnology, Jeonju University, Jeonju, Korea
| | - Jiseon Yoo
- Department of Functional Food and Biotechnology, Jeonju University, Jeonju, Korea
| | - Hee-Jong Yang
- Microbial Institute for Fermentation Industry, Sunchang, Jeonbuk, South Korea
| | - Do-Youn Jeong
- Microbial Institute for Fermentation Industry, Sunchang, Jeonbuk, South Korea
| | - Younghoon Kim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, Korea
| | - Sangnam Oh
- Department of Functional Food and Biotechnology, Jeonju University, Jeonju, Korea
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27
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Yüksel AN. Development of yoghurt powder using microwave-assisted foam-mat drying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:2834-2841. [PMID: 34194117 DOI: 10.1007/s13197-021-05035-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/08/2021] [Accepted: 02/16/2021] [Indexed: 11/30/2022]
Abstract
Yoghurt powder is widely used in industries of confectionery and baking. The production of yoghurt powder can be made by several drying methods, including freeze, spray, microwave vacuum, convective and foam-mat. In this study, the effect of varying concentrations of egg albumin (EA) on foam and powder characteristics of yoghurt were determined. Besides, microwave-assisted foam-mat drying of yoghurt was carried out to examine the effects of three microwave output powers (100, 180 and 300 W) on powder properties of yoghurt. Increased in EA concentration resulted in an increase in foam expansion and decrease in foam density. Higher foam stability (after 120 min.) was observed for foams containing 10 and 15% EA (both found as 88.24%). As powder properties, wettability and solubility times were significantly decreased with the addition of EA, while water holding capacity was increased. Change in EA concentration was significantly (p ≤ 0.05) effective on all powder properties dried at 100 W. Carr Index and Hausner Ratio values were in the range of 0.99-13.89 and 1.01-1.17, respectively. Microwave powers were significantly (p ≤ 0.05) effective on the flowability of powders containing 0, 5 and 10% EA. Yoghurt powders showed mostly excellent flow characteristics (for all concentrations of EA and microwave output powers).
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Affiliation(s)
- Ayşe Nur Yüksel
- Department of Gastronomy and Culinary Arts, Faculty of Arts and Design, Alanya HEP University, 07400 Antalya, Turkey
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28
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Hamdy SM, Abdelmontaleb HS, Mabrouk AM, Abbas KA. Physicochemical, viability, microstructure, and sensory properties of whole and skimmed buffalo set‐yogurts containing different levels of polydextrose during refrigerated storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15643] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Shaimaa M. Hamdy
- Dairy Department Faculty of Agriculture Fayoum University Fayoum Egypt
| | | | | | - Khaled A. Abbas
- Dairy Department Faculty of Agriculture Fayoum University Fayoum Egypt
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29
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Development and Sensory Evaluation of Omega-3-Rich Nile Perch Fish Oil-Fortified Yogurt. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:8838043. [PMID: 33628772 PMCID: PMC7899769 DOI: 10.1155/2021/8838043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 01/20/2021] [Accepted: 02/05/2021] [Indexed: 11/21/2022]
Abstract
Nile perch (Lates niloticus) is a major fish species in East Africa and its processing produces sufficient amounts of by-products containing significant amounts of long-chain polyunsaturated fatty acids (PUFAs). Due to the health benefits associated with PUFAs, they can be incorporated into commonly consumed foods such as yoghurt. This study is aimed at developing an omega-3-rich functional yoghurt and evaluating its quality and acceptability. Omega-3-rich fish oils were obtained from Nile perch fat pads in the presence and absence of a commercial food grade enzyme Alcalase. Recovery of omega-3-rich fish oil was done by centrifugation at 1000 × g at room temperature. The peroxide value (PV), anisidine value (AV), total oxidation (TOTOX), and free fatty acids (FFA) were some of the quality parameters investigated. Natural yoghurt (150 ml) was prepared and spiked with 3.5 g of omega-3-rich Nile perch oil. To mask the fishy flavor and taste, four different flavors were used and sensory evaluation of the yoghurt samples was performed. The liberation of Nile perch fish oil in the absence of Alcalase gave better yield (60.7% wet weight), while the use of Alcalase gave lower yields (48.3% wet weight). Assessment of the quality of the extracted fish oils showed that all parameters were within the required limits. Sensory characterization by a panel of students showed that passion and strawberry flavors were the most liked with mean values of 4.65 and 4.625, respectively. This study revealed that substantial amounts of omega-3-rich fish oil can be extracted from Nile perch fish pads in the absence of exogenous enzymes. Fortification of yoghurt with omega-3-rich Nile perch fish oils is an approach towards increasing omega-3 intake within the Kenyan population and globally.
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ARSLANER A. The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.31019] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Temizkan R, Can A, Dogan MA, Mortas M, Ayvaz H. Rapid detection of milk fat adulteration in yoghurts using near and mid-infrared spectroscopy. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104795] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Proteolytic activity, antioxidant, and α-Amylase inhibitory activity of yogurt enriched with coriander and cumin seeds. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109912] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Hardy Z, Jideani VA. Functional characteristics and microbiological viability of foam-mat dried Bambara groundnut ( Vigna subterranea) yogurt from reconstituted Bambara groundnut milk powder. Food Sci Nutr 2020; 8:5238-5248. [PMID: 33133526 PMCID: PMC7590305 DOI: 10.1002/fsn3.951] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2018] [Revised: 12/06/2018] [Accepted: 12/16/2018] [Indexed: 01/16/2023] Open
Abstract
The functional, nutritional, and physical characteristics of foam-mat dried Bambara groundnut (Vigna subterranea) yogurt were investigated. Bambara groundnut powdered yogurt (BGNPY) was produced using Bambara groundnut milk powder (BGNMP) and Bambara groundnut milk (BGNM). BGNMP was reconstituted with water (1:5). The reconstituted BGN milk (BGNM-R) and original nonreconstituted BGNM (BGNM-NR) were inoculated with normal yogurt culture while held at a temperature of 45°C and incubated for 24 hr at 35°C. The BGN yogurts were dried employing the foam-mat drying process with gum arabic (6%) and methylcellulose (0.5%) as foaming agents and dried at 50°C for 24 hr. The BGN powdered yogurt from reconstituted milk (BGNPY-RM) and BGN powdered yogurt from nonreconstituted milk (BGNPY-NRM) were evaluated for functional, nutritional, thermal, and physical characteristics. Water absorption (1.27 and 1.31 g/g) and water solubility (73.3. and 71.22 100/g) index of the powdered yogurts did not differ significantly, while a significant (p < 0.05) difference was observed for the Tg of BGNPY-R and BGNPY-NR. Nutrient composition of BGNPY-R and BGNPY-NR had no significant (p > 0.05) difference, while ash differed significantly (p < 0.05). Particle size and particle size distribution of BGNPY-R and BGNPY-NR had no significant (p > 0.05) difference. Probiotic viability of BGNPY-R (7.2 log cfu/ml) remained above the minimum recommended dosage (6 log cfu/ml).
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Affiliation(s)
- Zolelwa Hardy
- Department of Food Science and TechnologyCape Peninsula University of TechnologyBellville 7535South Africa
| | - Victoria A. Jideani
- Department of Food Science and TechnologyCape Peninsula University of TechnologyBellville 7535South Africa
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Anuyahong T, Chusak C, Adisakwattana S. Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109571] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off. J CHEM-NY 2020. [DOI: 10.1155/2020/5091970] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This work was intended to determine the effect of okra gum in combination with various starches on the flow and sensory properties of nonfat set yogurt. The selected starches include potato (PS), sweet potato (SPS), corn (CO), chickpea (CP), and Turkish beans (TB). The control is the yogurt prepared with okra gum only. Samples were analyzed under optimum conditions for their shear viscosity, viscoelasticity, texture, wheying-off, and sensory evaluation. Tests were performed at the beginning of the cold storage and after 7 or 15 days. By adding 1.0% starch, significant (p<0.05) reduction in wheying-off and firmer yogurt was obtained. Variations in the properties of yogurt were obvious and can be attributed to starch origin and amylose content. Therefore, the qualities of yogurts with tuber starches (PS and SPS) were different compared to corn or legume starches (CP and TB). The effect of the starches on yogurt properties changed over storage time, where some starches performed better only at the beginning of the storage period, and steady pH was maintained throughout the storage time. Wheying-off was significantly reduced irrespective of the origin of the starch. Sensory evaluation showed preference for yogurts prepared with starch compared to the control, regardless of starch type. Nonetheless, CP was preferred over other starches with respect to wheying-off, power law parameters, and overall acceptability.
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Chen X, Zheng R, Liu R, Li L. Goat milk fermented by lactic acid bacteria modulates small intestinal microbiota and immune responses. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103744] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
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Rafiq L, Zahoor T, Sagheer A, Khalid N, Rahman UU, Liaqat A. Augmenting yogurt quality attributes through hydrocolloidal gums. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2020; 33:323-331. [PMID: 30381752 PMCID: PMC6946963 DOI: 10.5713/ajas.18.0218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Accepted: 09/13/2018] [Indexed: 12/03/2022]
Abstract
Objective The present work was undertaken to determine the possibility of using xanthan and guar gums as stabilizers to enhance the yogurt quality. Methods Yogurt was manufactured from standardized milk (3.5% fat, 8.5% solid-not-fat contents) with the addition of 2% to 3% starter culture. Enzyme-hydrolyzed xanthan gum (0.1%, 0.5%, 1.0%) and guar gum (0.1%, 0.5%, 1.0%) were added to the yogurt as stabilizers. Prepared yogurt samples were kept at refrigeration temperature (4°C±2°C) for 21 days and various quality and sensory parameters were studied at regular intervals (7 days). Results Results showed that yogurt with 0.5% xanthan gum (T5) was best in terms of preventing syneresis and improving the viscosity, water holding capacity and texture of the product. Additionally, adding gums did not adversely affect the sensorial attributes of the product. Conclusion Modified gums were found useful in augmenting yogurt quality and therefore addition of gums is highly recommended for manufacturing yogurt.
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Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt. Foods 2020; 9:foods9010061. [PMID: 31936051 PMCID: PMC7023355 DOI: 10.3390/foods9010061] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 12/17/2019] [Accepted: 12/17/2019] [Indexed: 11/17/2022] Open
Abstract
This study was conducted to investigate the effect of various native starches on the rheological and textural properties of non-fat set yogurt. The yogurt samples were prepared while using five types of starches (potato, sweet potato, corn, chickpea, and Turkish beans). The physical properties of the prepared yogurt were analyzed while using shear viscosity, viscoelasticity, and texture analysis. The tests were performed after 0, 7, and 15 days storage. The effect of these starches on the yogurt viscoelastic properties, texture, syneresis, and sensory evaluation were determined under optimum conditions. The results showed that adding 1% starch could significantly (p < 0.05) reduce syneresis and improve yogurt firmness. Starches exhibited different effect on the overall quality of the yogurt due to their origin and amylose content. Regardless of the number of storage period duration, all of the samples, including the control behaved as pseudoplastic materials (n < 1) with various levels of pseudoplasticity. Yogurts with corn and tuber starches had the highest consistency coefficient (k), which indicated higher viscosity. The yogurt sample with chickpea starch exhibited the highest G´, making the gel more solid like. Therefore, the influence of tuber starches (potato and sweet potato) on G´ was different when compared to corn or legume starches. The behavior of the starches changed with storage time, where some starches performed better only at the beginning of the storage period duration. Wheying-off was significantly reduced, regardless of starch type. The pH of the yogurt remained unchanged through storage. Sensory evaluation showed a preference for starch-containing samples as compared to the control, regardless of the starch type. The variation in yogurt quality as a function of starch type could be attributed to the starch granule structure, gelatinization mechanism, or amylose content.
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Bchir B, Bouaziz MA, Blecker C, Attia H. Physico‐Chemical, antioxidant activities, textural, and sensory properties of yoghurt fortified with different states and rates of pomegranate seeds (
Punica granatum
L.). J Texture Stud 2019; 51:475-487. [DOI: 10.1111/jtxs.12500] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2019] [Revised: 10/08/2019] [Accepted: 11/23/2019] [Indexed: 01/05/2023]
Affiliation(s)
- Brahim Bchir
- Department of Biology, Laboratory of Analysis Valorization and Food Safety University of Sfax/National School of Engineers of Sfax Sfax Tunisia
| | - Mohamed Ali Bouaziz
- Department of Biology, Laboratory of Analysis Valorization and Food Safety University of Sfax/National School of Engineers of Sfax Sfax Tunisia
| | - Christophe Blecker
- Department of Food Science and Formulation University of Liège, Gembloux Agro‐Bio Tech Gembloux Belgium
| | - Hamadi Attia
- Department of Biology, Laboratory of Analysis Valorization and Food Safety University of Sfax/National School of Engineers of Sfax Sfax Tunisia
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El-Kholy WM, Soliman TN, Darwish AMG. Evaluation of date palm pollen (Phoenix dactylifera L.) encapsulation, impact on the nutritional and functional properties of fortified yoghurt. PLoS One 2019; 14:e0222789. [PMID: 31613894 PMCID: PMC6793870 DOI: 10.1371/journal.pone.0222789] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Accepted: 09/07/2019] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to evaluate Egyptian date palm pollen (DPP) grains composition, physical and functional potentials in comparing with two forms; 80% ethanol extract, and nanoencapsulated form. Functional yoghurt fortified with DPP in three forms was prepared and their physicochemical, microstructure, texture and sensory characteristics were assessed. The micro morphology was explored via Scanning Electron Microscope (SEM). Fourier Transform Infrared (FTIR) spectroscopy was employed for functional groups detection. Phenolic compounds were detected by High Performance Liquid Chromatography (HPLC) while fatty acids were identified via Gas Liquid Chromatography (GLC). Cytotoxicity of DPP nanocapsules was evaluated against RPE1 cell line (BJ1). The Egyptian date palm pollen grains evaluation revealed its rich content of protein and carbohydrate (36.28 and 17.14 g/ 100g), high content of Fe, Zn and Mg (226.5, 124.4 and 318 mg/100g), unsaturated fatty acids ω-3, ω-6 and ω-9 (8.76, 20.26 and 7.11 g/100g, which was increased by ethanol extraction) and phenolic compounds especially catechin (191.73 μg/mL) which was pronounced in DPP antioxidant potentials (IC50 35.54 mg/g). The FTIR analyses indicated the presence of soluble amides (proteins) and polysaccharides (fibers) functional groups in DPP. Fortification with nanoencapsulated DPP proved to be safe and the recommended form due to the announced positive characteristics. Yoghurt fortification with DPP forms enhanced viscosity, syneresis and Water Holding Capacity (WHC), which can be considered a symbiotic functional product as it contained both probiotics (106 CFU/g) and prebiotics represented in DPP forms.
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Affiliation(s)
- Wedad Mohamed El-Kholy
- Department of Dairy Research, Food Technology Research Institute (A.R.C.), Alexandria, Egypt
| | - Tarek Nour Soliman
- Department of Dairy, Food industries and nutrition Research Division, National Research Centre, Dokki, Cairo, Egypt
| | - Amira Muhammad Galal Darwish
- Department of Food Technology, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab, Alexandria, Egypt
- * E-mail: ,
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Dimidi E, Cox SR, Rossi M, Whelan K. Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease. Nutrients 2019; 11:nu11081806. [PMID: 31387262 PMCID: PMC6723656 DOI: 10.3390/nu11081806] [Citation(s) in RCA: 229] [Impact Index Per Article: 45.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 07/31/2019] [Accepted: 08/02/2019] [Indexed: 12/16/2022] Open
Abstract
Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action. In recent years, fermented foods have undergone a surge in popularity, mainly due to their proposed health benefits. The aim of this review is to define and characterise common fermented foods (kefir, kombucha, sauerkraut, tempeh, natto, miso, kimchi, sourdough bread), their mechanisms of action (including impact on the microbiota), and the evidence for effects on gastrointestinal health and disease in humans. Putative mechanisms for the impact of fermented foods on health include the potential probiotic effect of their constituent microorganisms, the fermentation-derived production of bioactive peptides, biogenic amines, and conversion of phenolic compounds to biologically active compounds, as well as the reduction of anti-nutrients. Fermented foods that have been tested in at least one randomised controlled trial (RCT) for their gastrointestinal effects were kefir, sauerkraut, natto, and sourdough bread. Despite extensive in vitro studies, there are no RCTs investigating the impact of kombucha, miso, kimchi or tempeh in gastrointestinal health. The most widely investigated fermented food is kefir, with evidence from at least one RCT suggesting beneficial effects in both lactose malabsorption and Helicobacter pylori eradication. In summary, there is very limited clinical evidence for the effectiveness of most fermented foods in gastrointestinal health and disease. Given the convincing in vitro findings, clinical high-quality trials investigating the health benefits of fermented foods are warranted.
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Affiliation(s)
- Eirini Dimidi
- King's College London, Department of Nutritional Sciences, London SE1 9NH, UK
| | - Selina Rose Cox
- King's College London, Department of Nutritional Sciences, London SE1 9NH, UK
| | - Megan Rossi
- King's College London, Department of Nutritional Sciences, London SE1 9NH, UK
| | - Kevin Whelan
- King's College London, Department of Nutritional Sciences, London SE1 9NH, UK.
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Yarar N, Machiels CJ, Orth UR. Shaping up: How package shape and consumer body conspire to affect food healthiness evaluation. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.03.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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García-Gómez B, Romero-Rodríguez Á, Vázquez-Odériz L, Muñoz-Ferreiro N, Vázquez M. Skim yoghurt with microbial transglutaminase: evaluation of consumer acceptance. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1577304] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Belén García-Gómez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Ángeles Romero-Rodríguez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Lourdes Vázquez-Odériz
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Nieves Muñoz-Ferreiro
- Modestya Research Group, Department of Statistics, Mathematical Analysis and Optimization, University of Santiago de Compostela, Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
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García‐Gómez B, Romero‐Rodríguez Á, Vázquez‐Odériz L, Muñoz‐Ferreiro N, Vázquez M. Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12595] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Belén García‐Gómez
- Faculty of Veterinary Science Department of Analytical Chemistry University of Santiago de Compostela 27002 Lugo Spain
| | - Ángeles Romero‐Rodríguez
- Faculty of Veterinary Science Department of Analytical Chemistry University of Santiago de Compostela 27002 Lugo Spain
| | - Lourdes Vázquez‐Odériz
- Faculty of Veterinary Science Department of Analytical Chemistry University of Santiago de Compostela 27002 Lugo Spain
| | - Nieves Muñoz‐Ferreiro
- Department of Statistics, Mathematical Analysis and Optimization University of Santiago de Compostela 27002 Lugo Spain
| | - Manuel Vázquez
- Faculty of Veterinary Science Department of Analytical Chemistry University of Santiago de Compostela 27002 Lugo Spain
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Noah Badr A, M El-Said M, M Elmessery T, Abdel-Razek AG. Non-traditional Oils Encapsulation as Novel Food Additive Enhanced Yogurt Safety Against Aflatoxins. Pak J Biol Sci 2019; 22:51-58. [PMID: 30972986 DOI: 10.3923/pjbs.2019.51.58] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
BACKGROUND AND OBJECTIVE Hibiscus oil (HO) and black cumin oil (BCO) are interesting oils which give a source for photochemical. Yoghurt recognized for health benefits, but mycotoxin is a food problem. The aim was adjusting non-traditional capsulated oils for minimizing mycotoxins in dairy products (yoghurt) and biological systems. MATERIAL AND METHODS Oils fatty acid composition were evaluated. Micro and nano-emulsion designed to achieve food safety and shelf-life extension. Encapsulated emulsions evaluated by in vitro and in vivo models for several aflatoxins reduction through yogurt fortification model, for in vivo model reduction estimated as enhancement of rat's blood biochemical parameters. Concerning the in vitro model, changes of supplemented yoghurt properties were estimated. RESULTS Linoleic followed by oleic acid showed a high content in these oils representing omega fatty acids. Gamma fractions presented in considerable values (>50% of vitamin E). To evaluate encapsulated oils reduction on aflatoxins (AFs), it was estimated for in vitro and in vivo models. The in vitro reduction of aflatoxin B1 (AFB1) and aflatoxin M1 (AFM1) recorded 31.6 and 34.9%, respectively in plain yogurt. However, yogurt fortification by oil-capsules upgraded the ratio for AFB1 (63.9%) and AFM1 (66.4%). The best reduction recorded using BCO fortification. For in vivo study, supplementation of rat's diet by BCO micro-capsule declared an enhancement of biochemical parameters against aflatoxin G1 (AFG1) effects. Fortified yogurt offered enhancement of viscosity and water holding capacity properties. CONCLUSION Encapsulated emulsions recorded high AFs reduction in fortified yogurt and experimental rat's model. Yogurt fortification enhanced its quality characteristics and shelf-life that give a recommendation for the application.
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Jandlová M, Lampíř L, Jarošová A, Pytel R, Nedomová Š, Ondrušíková S, Kumbár V. Phthalic acid esters content in yoghurt with chia flour and bamboo fiber during storage time. POTRAVINARSTVO 2018. [DOI: 10.5219/968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Phthalic acid esters are plasticizers, they can migrate freely from plastic to their surroundings. They have negative health effects. European legislation sets specific migration limits for phthalic acid esters. In our study, we deal with two esters of phthalic acid, dibutylphtalate (DBP) and di-(2-ethylhexyl) phthalate (DEHP). It was studied the effect of storage of four types of yoghurt on the concentration of phthalic acid esters. Yoghurts contained 1% chia flour, 5% chia flour, 1% bamboo fiber and 5% bamboo fiber. Yoghurts were stored in plastic cups, which contained both examined phthalic acid esters. Esters of phthalic acid were determined after 1 week of storage then after 2 weeks of storage and in the original raw material. Furthermore, the pH of the yoghurt was determined. The pH values ”‹”‹were correlated with phthalate concentrations: the correlation coefficient for DBP with a pH of -0.0265 and for DEHP with a pH of 0.3075. Mean concentrations of DEHP decreased over time, while DBP decreased for yoghurt with 1% chia flour, while in other cases they increased. The mean DBP concentrations in yoghurt were higher than the average concentrations of DEHP. Comparing the mean sample values ”‹”‹with t-test for dependent samples for yoghurt of the same type, when comparing the DBP or DEHP concentration in week 1 with the DBP or DEHP concentration at week 2, the mean values ”‹”‹were consistent. It can be noted that there was no increase in DEHP concentrations from cups to yoghurts, which was probably due to a lower concentration in cups than the DBP concentration. DBP concentrations increased in 3 of the 4 types of yoghurt. The determined pH in yoghurts did not differ significantly. Apparently a greater effect on the migration of phthalic acid esters will have in our case a different yoghurt consistency than pH. It would be appropriate to examine the effect of food density on the migration of phthalic acid esters. Likewise, it would be appropriate to examine the effect of pH but in the same food with different pH on the migration of phthalic acid esters.
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Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.07.039] [Citation(s) in RCA: 108] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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Dalziel J, Smolenski G, McKenzie C, Haines S, Day L. Differential effects of sheep and cow skim milk before and after fermentation on gastrointestinal transit of solids in a rat model. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.05.039] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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Adegoke SC, Thongraung C, Yupanqui CT. Effect of short chain inulin on the rheological and sensory characteristics of reduced fat set coconut milk yoghurt. J Texture Stud 2018; 49:434-447. [PMID: 29935092 DOI: 10.1111/jtxs.12351] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2017] [Revised: 05/20/2018] [Accepted: 06/05/2018] [Indexed: 12/17/2022]
Abstract
The effect of short-chain inulin on the rheological and sensory properties of reduced fat set coconut milk yoghurt was studied with whole fat coconut milk yoghurt as reference. The concentration of short-chain inulin was varied at 0, 5, 10, 15, and 20% w/v respectively. All the yoghurt samples displayed higher elastic modulus G' than viscous modulus G". However, 15% inulin yoghurt had the highest value for G' & G". The 15 and 20% inulin yoghurts displayed high yield stress (1036.7 ± 2.39 & 368.23 ± 0.30 Pa). Addition threshold of 15% was established, beyond this level there was a significant decrease in the yield stress, firmness, cohesiveness and consistency values of the reduced fat yoghurts. Using Pearson correlation analysis, no correlation was observed between firmness and yield stress, Similarly, there was significant correlation between the yield stress and instrumental viscosity r = 0.957; p < 0.01. Furthermore, all yoghurt samples displayed strain thinning behavior except whole fat yoghurt. Carbohydrate was affected by inulin incorporation. Addition of short chain inulin improved sensorial characteristics such as taste, and flavor, but did not display significant difference in color and odor of yoghurt samples. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Samuel Chetachukwu Adegoke
- Interdisciplinary graduate school of Nutraceutical and Functional food, Faculty of Agro-Industry, Prince of Sonkla University
| | - Chakree Thongraung
- Department of Food science and Technology, Faculty of Agro-Industry, Prince of Songkla University
| | - Chutha Takahashi Yupanqui
- Interdisciplinary graduate school of Nutraceutical and Functional food, Faculty of Agro-Industry, Prince of Sonkla University
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Ravindran S, Williams M, Ward R, Gillies G. Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.003] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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