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Muñoz-Tebar N, Muñoz-Bas C, Viuda-Martos M, Sayas-Barberá E, Pérez-Alvarez JA, Fernández-López J. Fortification of goat milk yogurts with date palm (Phoenix dactylifera L.) coproducts: Impact on their quality during cold storage. Food Chem 2024; 454:139800. [PMID: 38805925 DOI: 10.1016/j.foodchem.2024.139800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 04/17/2024] [Accepted: 05/20/2024] [Indexed: 05/30/2024]
Abstract
The aim of this study was to investigate the impact of different concentrations (3% and 6%) of two ingredients (paste and flour) obtained from the valorization of date fruit coproducts on the nutritional (proximate composition and mineral profile), technological (coagulation curve, pH, acidity, sugar and organic acid content and syneresis), physicochemical (color, water activity and texture), microbiological and sensory properties of goat's yogurt during 21 days of refrigerated storage. Both ingredients enhanced the growth and stability of the yogurt starter culture, thereby improving the probiotic potential of date-added yogurts. Physicochemically, the addition of date flour (at both concentrations) induces stronger modifications (texture, color and syneresis) in yogurts than the date paste. During storage, date paste reduced the syneresis and hence maintained yogurts' physical quality. Consumers preferred the yogurts with date paste (3% and 6%) rather than with date flour, because its addition led to a more brownish color and granular texture.
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Affiliation(s)
- Nuria Muñoz-Tebar
- IPOA Research Group, Agro-food and Agro-environment Innovation and Research Institute of the Miguel Hernández University (CIAGRO-UMH), Orihuela, Alicante, Spain.
| | - Clara Muñoz-Bas
- IPOA Research Group, Agro-food and Agro-environment Innovation and Research Institute of the Miguel Hernández University (CIAGRO-UMH), Orihuela, Alicante, Spain.
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-food and Agro-environment Innovation and Research Institute of the Miguel Hernández University (CIAGRO-UMH), Orihuela, Alicante, Spain.
| | - Estrella Sayas-Barberá
- IPOA Research Group, Agro-food and Agro-environment Innovation and Research Institute of the Miguel Hernández University (CIAGRO-UMH), Orihuela, Alicante, Spain.
| | - José Angel Pérez-Alvarez
- IPOA Research Group, Agro-food and Agro-environment Innovation and Research Institute of the Miguel Hernández University (CIAGRO-UMH), Orihuela, Alicante, Spain.
| | - Juana Fernández-López
- IPOA Research Group, Agro-food and Agro-environment Innovation and Research Institute of the Miguel Hernández University (CIAGRO-UMH), Orihuela, Alicante, Spain.
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Moiseenko KV, Glazunova OA, Savinova OS, Shabaev AV, Fedorova TV. Changes in Composition of Some Bioactive Molecules upon Inclusion of Lacticaseibacillus paracasei Probiotic Strains into a Standard Yogurt Starter Culture. Foods 2023; 12:4238. [PMID: 38231606 DOI: 10.3390/foods12234238] [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: 10/30/2023] [Revised: 11/17/2023] [Accepted: 11/21/2023] [Indexed: 01/19/2024] Open
Abstract
Incorporation of probiotic Lacticaseibacillus paracasei into a standard yogurt starter culture can drastically improve its health promoting properties. However, besides being an advantage in itself, the incorporation of a new probiotic strain can significantly affect the overall composition of fermented milk. In this article, the effect of incorporation of the L. paracasei probiotic strains (KF1 and MA3) into several standard yogurt starter cultures (consisting of the following strains: Streptococcus thermophilus 16t and either Lactobacillus delbrueckii Lb100 or L. delbrueckii Lb200) was investigated. Such parameters as the degree of proteolysis, antioxidant activity, ACE-inhibitory activity, content of organic acids, profile of FAs and profile of volatile organic compounds were measured, and the influence of the starter culture composition on these parameters was described. It was demonstrated that, at least in the case of the studied strains, yogurt with L. paracasei had an advantage over the standard yogurt in terms of the content of acetoin, acetic acid, butyric acid and conjugated linoleic acid. Moreover, the incorporation of L. paracasei KF1 significantly improved the hypotensive properties of the resulting yogurt. Thus, the presented study provides insight into the bioactive molecules of probiotic yogurt and may be useful for both academia and industry in the development of new dairy-based functional products.
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Affiliation(s)
- Konstantin V Moiseenko
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Olga A Glazunova
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Olga S Savinova
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Alexander V Shabaev
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Tatyana V Fedorova
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
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Ndhlala AR, Kavaz Yüksel A, Yüksel M. Nutritional Supplementation of Yogurt with Jerusalem Artichoke Tubers: Organic Acid Profiles and Quality Parameters. PLANTS (BASEL, SWITZERLAND) 2022; 11:3086. [PMID: 36432815 PMCID: PMC9694954 DOI: 10.3390/plants11223086] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 11/10/2022] [Accepted: 11/11/2022] [Indexed: 06/16/2023]
Abstract
Jerusalem artichoke (Helianthus tuberosus L.), also called wild sunflower, belongs to the Asteraceae family and is cultivated widely across the temperate zone for its nutritious tuber, which is used as a root vegetable. In this study, the Jerusalem artichoke (JA) was used as a supplementary additive for producing a functional yogurt, with enhanced health benefits and improving the microbiological, rheological, and sensorial quality characteristics of the product. The effects of the three different concentrations (1%, 2%, and 3%, w/w) of JA on the physicochemical properties, bacterial counts, sensorial properties, and organic acid profiles of yogurts were determined after 1, 7, 14, and 21 days of storage at ±4 °C. The results obtained revealed that with the addition of different concentrations of JA the overall parameters were statistically significant (p < 0.01 and p < 0.05) except for apparent viscosity, Streptococcus thermophilus, yeast and mold count, pyruvic ratios, and scores of flavor. Similarly, some parameters (fat ratio, yeast and mold count, concentrations of propionic, acetic, pyruvic, orotic, and lactic acids, and scores of appearance, consistency, and odor) changed depending on the storage time, while some did not show any changes regarding storage time. There was a relationship found between the concentration of JA and organic acid ratio (except for pyruvic acid) concentration in the yogurt samples. In conclusion, the research revealed the effect of JA in yogurt production as a thickener, flavor enhancer, prebiotic agent, and source of organic acids and bioactive compounds. The results indicate that JA has a good potential for enhancing the nutritional and physicochemical properties of the studied yogurt.
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Affiliation(s)
- Ashwell R. Ndhlala
- Green Biotechnologies Research Centre, School of Agricultural and Environmental Sciences, University of Limpopo, Private Bag X1106, Sovenga 0727, South Africa
| | - Arzu Kavaz Yüksel
- Department of Food Technology, Technical Sciences Vocational School, Atatürk University, Erzurum 25030, Türkiye
| | - Mehmet Yüksel
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25030, Türkiye
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Navrátilova P, Borkovcova I, Stastkova Z, Bednarova I, Vorlova L. Effect of Cephalosporin Antibiotics on the Activity of Yoghurt Cultures. Foods 2022; 11:foods11182751. [PMID: 36140878 PMCID: PMC9497970 DOI: 10.3390/foods11182751] [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: 08/04/2022] [Revised: 08/26/2022] [Accepted: 09/01/2022] [Indexed: 11/16/2022] Open
Abstract
The presence of antibiotics in milk is a significant problem affecting the technological safety of dairy products. The aim of the study was to determine the sensitivity of yoghurt cultures to residual levels of selected cephalosporin antibiotics (cephalexin, cefoperazone, cefquinome, cefazolin, and ceftiofur). Five yoghurt cultures were selected containing strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Artificially fortified milk samples (whole pasteurized milk; 85 °C; 3−5 s) with cephalosporins at a concentration of the maximum residue limit were used to evaluate the sensitivity of the yoghurt cultures by monitoring the pH, titratable acidity, and the concentration of selected organic acids (lactic, pyruvic, citric, acetic, orotic, oxalic, formic, uric, and succinic acids) at the end of fermentation (43 °C; 4−5.5 h; pH ≤ 4.6). The titratable acidity was determined by the Soxhlet−Henkel method and the organic acid concentration was monitored by reversed-phase HPLC. Ceftiofur had the greatest effect on the yoghurt culture activity, with a statistically highly significant effect (p < 0.05) on the pH, titratable acidity, and the content of lactic, pyruvic, and acetic acids in all cultures. Other cephalosporins also showed an inhibitory effect on yoghurt metabolism as seen by the evaluation of the lactic and pyruvic acid concentrations.
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Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus, Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr. Foods 2022; 11:foods11121776. [PMID: 35741978 PMCID: PMC9223127 DOI: 10.3390/foods11121776] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/09/2022] [Accepted: 06/14/2022] [Indexed: 02/04/2023] Open
Abstract
This study investigated the spoilage potential of yeast strains Kluyveromyces marxianus (Km1, Km2 and Km3), Pichia kudriavzevii Pk1 and Torulaspora delbrueckii Td1 grown in skyr in cold storage. Yeast strains were isolated from skyr and identified by sequencing of the 26S rRNA gene. K. marxianus yeasts were grown in skyr to high numbers, generating large amounts of volatile organic compounds (VOC) associated with off-flavours, among them were alcohols (3-methyl-1-butanol, 2-methyl-1-propanol and 1-hexanol), esters (ethyl acetate and 3-methylbutyl acetate) and aldehydes (hexanal, methylbutanal and methylpropanal). Growth of P. kudriavzevii Pk1 led to moderate increases in several alcohols and esters (mostly, 3-methyl-1-butanol and ethyl acetate), whereas only minor shifts in VOCs were associated with T. delbrueckii Td2. The levels of the key aroma compounds, diacetyl and acetoin, were significantly decreased by all K. marxianus strains and P. kudriavzevii Pk1. In contrast to the other yeast species, K. marxianus was able to utilize lactose, producing ethanol and carbon dioxide. Based on the overall results, K. marxianus was characterised by the highest spoilage potential. The study revealed the differences between the yeast species in fermentative and spoilage activities, and clarified the role of yeast metabolites for off-flavour formation and quality defects in skyr during cold storage.
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Gul O, Atalar I, Mortas M, Saricaoglu FT, Besir A, Gul LB, Yazici F. Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product. AN ACAD BRAS CIENC 2022; 94:e20191172. [PMID: 35107513 DOI: 10.1590/0001-3765202220191172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Accepted: 12/03/2019] [Indexed: 11/22/2022] Open
Abstract
Hazelnut beverage is a plant-based beverage produced from hazelnut cake as a by-product obtained after cold press extraction. It has high nutritional value and a significant percentage of consumers show interest in it due to its health benefits. In this study, hazelnut beverage manufactured from by-products of hazelnut oil industry was incorporated into functional yoghurt production. Five formulations (ratio of 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) of yoghurt-like products were prepared to indicate the storage period of the samples and the analysis performed. For yoghurt production, hazelnut beverage and cows' milk were standardized to 14.5 g 100 g-1 with skimmed milk powder. The use of hazelnut beverage in yoghurt production negatively affected L. bulgaricus counts. Water holding capacity and viscosity values were improved by using hazelnut beverage. Increasing hazelnut beverage concentration led to an increase in the total phenolic compounds and antioxidant activity, malic acid levels and also unsaturated fatty acids, especially oleic and linoleic acid. Using the ratio of 3/1 was found the best in view of appearance, flavor and overall acceptability. Based on the structural, rheological and sensorial properties, this study could guide the dairy industry to use hazelnut beverage obtained from hazelnut cake.
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Affiliation(s)
- Osman Gul
- 1Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Orgeneral Atilla Ateş Paşa Street, Kuzeykent Campus, Postal 37150, Kastamonu Center/Kastamonu, Turkey
| | - Ilyas Atalar
- Department of Food Engineering, Faculty of Agriculture, Eskişehir Osmangazi University, Ziraat Street, Ali Numan Kıraç Campus, Postal 26160, Odunpazarı Village/Eskişehir, Turkey
| | - Mustafa Mortas
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Kurupelit Campus, Postal 55139, Atakum Village/Samsun, Turkey
| | - Furkan Turker Saricaoglu
- Department of Food Engineering, Faculty of Natural Sciences, Architecture and Engineering Bursa Technical University, Mimar Sinan Street, Mimar Sinan Campus, Postal 16310, Yıldırım Village/Bursa, Turkey
| | - Aysegul Besir
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Kurupelit Campus, Postal 55139, Atakum Village/Samsun, Turkey
| | - Latife Betul Gul
- Department of Food Engineering, Faculty of Engineering, Giresun University, Prof. Ahmet Taner Kışlalı Street, Güre Campus, Postal 28200, Giresun Center/Giresun, Turkey
| | - Fehmi Yazici
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Kurupelit Campus, Postal 55139, Atakum Village/Samsun, Turkey
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7
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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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Sharma H, Ramanathan R. Gas chromatography-mass spectrometry based metabolomic approach to investigate the changes in goat milk yoghurt during storage. Food Res Int 2020; 140:110072. [PMID: 33648294 DOI: 10.1016/j.foodres.2020.110072] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 12/15/2020] [Accepted: 12/22/2020] [Indexed: 02/08/2023]
Abstract
The overall goal was to utilize a gas chromatography spectrometry based metabolomics approach to investigate the metabolite changes in goat milk yoghurt during storage. A total of 129 metabolites were identified in goat milk yoghurt during 28 days refrigerated storage. Among 129, 39 metabolites were differentially regulated (p < 0.05) wherein 22 were upregulated (UR) and 17 were downregulated (DR). 17 (9 UR, 8 DR), 20 (11 UR, 9 DR) and 2 (both UR) differential metabolites were identified during storage period of 0-14, 14-28, and 0-28 days, respectively. Metabolic pathway analysis revealed that aminoacyl-tRNA biosynthesis, phenylalanine, tyrosine and tryptophan biosynthesis and phenylalanine metabolism altered during 0-14 days storage; while fatty acid biosynthesis, and propanoate metabolism altered during 14-28 days of storage. Metabolite-gene interaction analysis identified genes regulated by differentially expressed metabolites. Functional annotation of interacted genes in corroboration with that of KEGG pathway analysis provided the probable mechanisms that altered the metabolites during storage. These findings reveal comprehensive insights into the metabolite alterations during storage. This research provides practical information for developing goat milk yoghurt with enhanced bio-activities and would aid in future investigations into the nutritional research and isolation of functional compounds.
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Affiliation(s)
- Heena Sharma
- National Dairy Research Institute, Karnal, Haryana, India; Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK, USA.
| | - Ranjith Ramanathan
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK, USA.
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Khorshidian N, Yousefi M, Mortazavian AM. Fermented milk: The most popular probiotic food carrier. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 94:91-114. [PMID: 32892839 DOI: 10.1016/bs.afnr.2020.06.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Fermented milks are extensively produced and consumed all around the world. The production of these products is an old process that was used for extending the shelf life of milk. Nowadays, numerous traditional and industrial fermented milks with various texture and aroma can be found as an important part of human diet that exhibit several health benefits. In recent years, consumers' awareness about the effect of diet on health and tendency for consuming healthful food products directed manufacturers to develop functional foods. In this context, production of probiotic food products is a common approach. Fermented milks are suitable carrier for probiotics and their production and consumption can be a beneficial way for improving health status. For development of probiotic fermented milks, probiotic viability during fermentation and storage time, their interaction with starter cultures in the product as well as their effect on sensory properties of the product should be taken into account. This chapter describes different fermented milks, probiotics used in fermented milks, process of their production and quality aspects associated with these products.
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Affiliation(s)
- Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Amir M Mortazavian
- Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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Kavaz Yüksel A, Yüksel M. Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn the worldwide, the consumption of traditional coffees has been widely increased due to their distinctive aroma. Turpentine coffee (TC), known as “menengic coffee” is one of the most consumed coffees in the Turkey. The aim of this study was to produce a new and functional yoghurt using different concentrations of TC (0.5, 1 and 2%) and evaluated the effect of TC addition on the physicochemical and microbiological properties, colour values, organic acid profiles and sensory parameters of yoghurts during 21 days of storage at ±4 °C. The ash, protein, fat, viscosity, syneresis, titratable acidity and pH values, a* and b* colour properties, orotic, citric, lactic, acetic, butyric and propionic acid levels of yoghurts showed an increase with the increment of TC amount, while total solids, Lactobacillus delbrueckii spp. bulgaricus, Streptococcus thermophilus and yeast-mould counts, L* colour value, pyruvic acid amount and all observed sensory properties of yoghurts decreased. Total solids, ash, protein and syneresis values, L. bulgaricus and S. thermophilus counts, L*, a* and b* colour parameters, appearance scores of yoghurts have shown almost similar changing during storage. Generally, all observed parameters showed statistically significant differences (P < 0.01; P < 0.05) with the addition of TC except for syneresis value, orotic, pyruvic, butyric and malic acid concentrations.
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Affiliation(s)
- Arzu Kavaz Yüksel
- Department of Food Processing, Hınıs Vocational Training School, Atatürk Üniversitesi, Erzurum, Turkey
| | - Mehmet Yüksel
- Department of Food Processing, Hınıs Vocational Training School, Atatürk Üniversitesi, Erzurum, Turkey
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Sabater C, Abad-García C, Delgado-Fernández P, Corzo N, Montilla A. Carbohydrate fraction characterisation of functional yogurts containing pectin and pectic oligosaccharides through convolutional networks. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103484] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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12
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Effect of Greek-style yoghurt manufacturing processes on starter and probiotic bacteria populations during storage. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.02.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Ścibisz I, Ziarno M, Mitek M. Color stability of fruit yogurt during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:1997-2009. [PMID: 30996434 PMCID: PMC6443685 DOI: 10.1007/s13197-019-03668-y] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 01/13/2019] [Accepted: 02/17/2019] [Indexed: 10/31/2022]
Abstract
This article describes the evaluation of the anthocyanins stability in yogurts with strawberry, sour cherry, and blueberry fruit preparation during 8-week storage period under refrigerated condition. The differences in anthocyanin degradation rate and color changes between stirred yogurts and fruit-on-the-bottom yogurts (fruit preparation was on-the-bottom of package) were compared. Anthocyanin content in fruit yogurts showed a significant decreased during the storage, especially for the first 2 weeks. There were differences in the rate of pigment degradation between yogurt obtained from a different species of fruit. The half-life of the pigments in stirred yogurt with the preparation of strawberry, sour cherry, and blueberry was found to be 5.5, 6.7, and 19.0 weeks, respectively. The addition of fruit preparation on the bottom of yogurt could be used to reduce the pigment degradation during storage. The half-life of anthocyanin in fruit-on-the-bottom yogurts was 39-63% higher than in the blending samples. A significant alteration in the pigment profile during storage of blueberry yoghurt was observed. The proportion of malvidin-glucosides and acylated anthocyanins increased with time of storage, with a concomitant decrease in proportion of petunidin, delphinidin and peonidin derivatives.
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Affiliation(s)
- Iwona Ścibisz
- Division of Fruit and Vegetables Technology, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska St. 166, 02-787 Warsaw, Poland
| | - Małgorzata Ziarno
- Division of Milk Biotechnology, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska St. 166, 02-787 Warsaw, Poland
| | - Marta Mitek
- Division of Fruit and Vegetables Technology, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska St. 166, 02-787 Warsaw, Poland
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14
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Effect of selected prebiotics on the growth of lactic acid bacteria and physicochemical properties of yoghurts. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.09.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Barros RF, Cutrim CS, Costa MPD, Conte Junior CA, Cortez MAS. LACTOSE HYDROLYSIS AND ORGANIC ACIDS PRODUCTION IN YOGURT PREPARED WITH DIFFERENT ONSET TEMPERATURES OF ENZYMATIC ACTION AND FERMENTATION. CIÊNCIA ANIMAL BRASILEIRA 2019. [DOI: 10.1590/1809-6891v20e-43549] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Abstract The aim of this study was to evaluate lactose hydrolysis between two different initial temperatures of enzymatic and fermentation action to improve the fermentation period by checking the components formed and hydrolysis levels of lactose by HPLC. pH and titratable acidity analysis between treatments - higher initial temperature (HIT), 42 ºC, and lower initial temperature (LIT), 30 ºC - were different (P<0.05) during the fermentation process. HIT obtained lower pH and higher titratable acidity values as 4.6±0.04 and 0.73±0.01 g lactic acid.100 mL-1, respectively, against 4.82±0.01 and 0.64±0.01 g lactic acid.100 mL-1 from LIT. Lactose content was different (P<0.05) between treatments while fermenting; however, at the end of the fermentation, it reached 4.565±0.34 mg.mL-1 and 4.398±0.18 mg.mL-1 for LIT and HIT (P>0,05), respectively. Glucose and galactose remained buoyant during the fermentation period, which indicates its production and consumption at the same time by the lactic acid bacteria involved. The lactic acid concentration in LIT was higher (P<0.05) (18.64±0.62 mg.mL-1) than in HIT (17.56±0.53 mg.mL-1) although citric and acetic acids content decreased throughout the process. In conclusion, the lactase enzyme contributed to reduce the lactose content without affecting the fermentation process. In addition, both treatments obtained lower values of lactose, which is sufficient for the consumption by those who have lactose malabsorption.
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Akgun A, Yazici F, Gulec HA. The combined effect of probiotic cultures and incubation final pH on the quality of buffalo milk yogurt during cold storage. Food Sci Nutr 2017; 6:492-502. [PMID: 29564117 PMCID: PMC5849917 DOI: 10.1002/fsn3.580] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2017] [Revised: 11/24/2017] [Accepted: 12/01/2017] [Indexed: 12/01/2022] Open
Abstract
The combined effects of starter culture type (SCT) and incubation final pH (IFpH) on the physicochemical and organoleptic properties of buffalo milk yogurt containing 3 g·100 g−1 milk fat were investigated throughout 20 days of storage at 4°C. The postacidification kinetics fitted to zero‐order reaction for all buffalo milk yogurt samples. The reaction rate constants of the buffalo milk yogurt samples containing YC‐X11, ABY‐2, and ABT‐4 cultures were 0.010, 0.007, and 0.004 g·100 g−1·day−1, respectively. Regardless of the IFpH, the absence of Lactobacillus delbrueckii subsp. bulgaricus in the starter culture increased the syneresis. L*, a*, and b* values were not affected by the IFpH and the SCT. ABY‐2 culture increased the amount of organic acids during cold storage in comparison with the YC‐X11, while its effect on the proportions of saturated and unsaturated fatty acids was not significant. The results of sensory evaluation revealed that a more acceptable buffalo milk yogurt can be manufactured by using probiotic ABY‐2 culture.
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Affiliation(s)
- Abdullah Akgun
- Engineering Faculty Department of Food Engineering Trakya University Edirne Turkey
| | - Fehmi Yazici
- Engineering Faculty Department of Food Engineering Ondokuz Mayis University Samsun Turkey
| | - Haci Ali Gulec
- Engineering Faculty Department of Food Engineering Trakya University Edirne Turkey
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17
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Aydinol P, Ozcan T. Production of reduced-fat Labneh cheese with inulin and β-glucan fibre-based fat replacer. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12456] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pinar Aydinol
- Department of Food Technology; Mustafakemalpasa Vocational School; Uludag University; Mustafakemalpasa Bursa 16500 Turkey
| | - Tulay Ozcan
- Department of Food Engineering; Uludag University; Gorukle Bursa 16059 Turkey
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18
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Tian H, Shen Y, Yu H, He Y, Chen C. Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt. J Food Sci 2017; 82:1693-1701. [PMID: 28598540 DOI: 10.1111/1750-3841.13779] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 04/15/2017] [Accepted: 05/08/2017] [Indexed: 11/26/2022]
Abstract
To study the influence of probiotics on the flavor profile of yogurt, 4 probiotics, including Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus casei, were cofermented with traditional starters. The changes of bacterial growth, acid contents and volatile compounds of yogurt were investigated during fermentation and refrigerated storage. The strains that exhibited a low growth rate in milk did not significantly affect the bacterial population dynamics, acidity, or organic acid content during fermentation and storage. However, high viability and enhancement of postacidification were clearly observed in the samples that contained strains with a high growth rate in milk, particularly L. casei. A total of 45 volatile compounds, detected in most samples, were identified by headspace solid-phase micro-extraction followed by gas chromatography-mass spectrometry. Among these compounds, ketones and aldehydes were the most abundant. The presence of either L. rhamnosus or L. plantarum did not significantly affect the major volatile compounds, while contributions of L. casei and L. acidophilus were found in the formation of minor volatile metabolites. Electronic nose measurements exhibited a good discrimination of samples that contained different probiotics during refrigerated storage.
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Affiliation(s)
- Huaixiang Tian
- Shanghai Inst. of Technology, Dept. of Food Science and Technology, Shanghai, China
| | - Yongbo Shen
- Shanghai Inst. of Technology, Dept. of Food Science and Technology, Shanghai, China
| | - Haiyan Yu
- Shanghai Inst. of Technology, Dept. of Food Science and Technology, Shanghai, China
| | - Yujie He
- Shanghai Inst. of Technology, Dept. of Food Science and Technology, Shanghai, China
| | - Chen Chen
- Shanghai Inst. of Technology, Dept. of Food Science and Technology, Shanghai, China
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19
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Kurtuldu O, Ozcan T. Effect of β-glucan on the properties of probiotic set yoghurt withBifidobacterium animalissubsp.lactisstrain Bb-12. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12414] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Okan Kurtuldu
- Department of Food Engineering; Uludag University; 16059 Gorukle Bursa Turkey
| | - Tulay Ozcan
- Department of Food Engineering; Uludag University; 16059 Gorukle Bursa Turkey
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20
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Oh NS, Lee JY, Joung JY, Kim KS, Shin YK, Lee KW, Kim SH, Oh S, Kim Y. Microbiological characterization and functionality of set-type yogurt fermented with potential prebiotic substrates Cudrania tricuspidata and Morus alba L. leaf extracts. J Dairy Sci 2016; 99:6014-6025. [DOI: 10.3168/jds.2015-10814] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2015] [Accepted: 03/28/2016] [Indexed: 12/26/2022]
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21
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Marchiani R, Bertolino M, Belviso S, Giordano M, Ghirardello D, Torri L, Piochi M, Zeppa G. Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12181] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Affiliation(s)
- Roberta Marchiani
- Dipartimento di Scienze agrarie, forestali e alimentari; Università di Torino; Largo P. Braccini 2 10095 Grugliasco Italy
| | - Marta Bertolino
- Dipartimento di Scienze agrarie, forestali e alimentari; Università di Torino; Largo P. Braccini 2 10095 Grugliasco Italy
| | - Simona Belviso
- Dipartimento di Scienze agrarie, forestali e alimentari; Università di Torino; Largo P. Braccini 2 10095 Grugliasco Italy
| | - Manuela Giordano
- Dipartimento di Scienze agrarie, forestali e alimentari; Università di Torino; Largo P. Braccini 2 10095 Grugliasco Italy
| | - Daniela Ghirardello
- Dipartimento di Scienze agrarie, forestali e alimentari; Università di Torino; Largo P. Braccini 2 10095 Grugliasco Italy
| | - Luisa Torri
- Università di Scienze Gastronomiche; Bra Italy
| | | | - Giuseppe Zeppa
- Dipartimento di Scienze agrarie, forestali e alimentari; Università di Torino; Largo P. Braccini 2 10095 Grugliasco Italy
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22
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Semeniuc CA, Mandrioli M, Rodriguez-Estrada MT, Muste S, Lercker G. Thiobarbituric acid reactive substances in flavored phytosterol-enriched drinking yogurts during storage: formation and matrix interferences. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2554-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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23
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Bertolino M, Belviso S, Dal Bello B, Ghirardello D, Giordano M, Rolle L, Gerbi V, Zeppa G. Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.113] [Citation(s) in RCA: 67] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Iravani S, Korbekandi H, Mirmohammadi SV. Technology and potential applications of probiotic encapsulation in fermented milk products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:4679-96. [PMID: 26243890 PMCID: PMC4519473 DOI: 10.1007/s13197-014-1516-2] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/28/2013] [Accepted: 08/06/2014] [Indexed: 11/25/2022]
Abstract
Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal- and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed.
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Affiliation(s)
- Siavash Iravani
- />Biotechnology Department, School of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
- />Faculty of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Hassan Korbekandi
- />Biotechnology Department, School of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Seyed Vahid Mirmohammadi
- />School of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
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25
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Pereira da Costa M, Conte-Junior CA. Chromatographic Methods for the Determination of Carbohydrates and Organic Acids in Foods of Animal Origin. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12148] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0105-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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27
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Cho YH, Shin IS, Hong SM, Kim CH. Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food. Korean J Food Sci Anim Resour 2015; 35:189-96. [PMID: 26761827 PMCID: PMC4682513 DOI: 10.5851/kosfa.2015.35.2.189] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2014] [Revised: 01/16/2015] [Accepted: 01/23/2015] [Indexed: 12/30/2022] Open
Abstract
The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose; and fermented with Lactobacillus plantarum DK211 as single, or mixed with Lactococcus lactis R704, a commercial starter culture. The pH, titratable acidity, and viable cell counts during fermentation and storage were evaluated. It was found that the mixed culture showed faster acid development than the single culture. The resulting FWB had high protein (9%) and low fat content (0.2%). Increased viscosity, and antioxidant and antimicrobial activity were observed after fermentation. A viable cell count of 109 CFU/mL in FWB was achieved within 10 h fermentation, and it remained throughout storage at 15℃ for 28 d. Sensory analysis was also conducted, and compared to that of a commercial protein drink. The sensory scores of FWB were similar to those of the commercial protein drink in most attributes, except sourness. The sourness was highly related with the high lactic acid content produced during fermentation. The results showed that WPC and vegetable origin lactic acid bacteria isolated from kimchi might be used for the development of a high protein fermented beverage, with improved functionality and organoleptic properties.
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Affiliation(s)
- Young-Hee Cho
- Department of Animal Resource & Science, Dankook University, Cheonan 330-714, Korea
| | - Il-Seung Shin
- Department of Animal Resource & Science, Dankook University, Cheonan 330-714, Korea
| | - Sung-Moon Hong
- Department of Animal Resource & Science, Dankook University, Cheonan 330-714, Korea
| | - Cheol-Hyun Kim
- Department of Animal Resource & Science, Dankook University, Cheonan 330-714, Korea
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28
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Wolf IV, Vénica CI, Perotti MC. Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12745] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Irma V. Wolf
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET); Santiago del Estero 2829 S3000AOM Santa Fe Argentina
| | - Claudia I. Vénica
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET); Santiago del Estero 2829 S3000AOM Santa Fe Argentina
| | - María C. Perotti
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET); Santiago del Estero 2829 S3000AOM Santa Fe Argentina
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29
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Šulcerová H, Burdychová R. Influence of lactic acid bacteria, probiotic cultures and pH value in fermented yoghurt drink to sensory quality. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2014. [DOI: 10.11118/actaun200957050291] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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30
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Canbulat Z, Ozcan T. Effects of Short-Chain and Long-Chain Inulin on the Quality of Probiotic Yogurt Containing L
actobacillus rhamnosus. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12343] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Zeynep Canbulat
- Department of Food Engineering; Uludag University; Gorukle Bursa 16059 Turkey
| | - Tulay Ozcan
- Department of Food Engineering; Uludag University; Gorukle Bursa 16059 Turkey
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31
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Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0180-7] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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32
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Kavaz A, Bakirci I. Influence of inulin and demineralised whey powder addition on the organic acid profiles of probiotic yoghurts. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12152] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Arzu Kavaz
- Department of Food Engineering; Engineering Faculty; Adıyaman University; 02040 Adıyaman Turkey
| | - Ihsan Bakirci
- Department of Food Engineering; Faculty of Agricultural; Atatürk University; 25240 Erzurum Turkey
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33
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In vitro evaluation of “horchata” co-products as carbon source for probiotic bacteria growth. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2012.11.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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34
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The Microstructure and Physicochemical Properties of Probiotic Buffalo Yoghurt During Fermentation and Storage: a Comparison with Bovine Yoghurt. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1082-z] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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35
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Hilali M, Iñiguez L, Knaus W, Schreiner M, Wurzinger M, Mayer HK. Dietary supplementation with nonconventional feeds from the Middle East: assessing the effects on physicochemical and organoleptic properties of Awassi sheep milk and yogurt. J Dairy Sci 2012; 94:5737-49. [PMID: 22118064 DOI: 10.3168/jds.2010-3979] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2010] [Accepted: 08/22/2011] [Indexed: 11/19/2022]
Abstract
Increased feed costs affect the livelihoods of dairy sheep farmers in the Middle East. Farmers endure high risks with large fluctuations in the price of grain used as animal feed, which is further affected by drought and declining range productivity. Using agricultural by-products and treated straw or vetch grazing for supplementing sheep diets would provide resource-poor dairy farmers with increased options to reduce feed costs, but the effects of such feeds on the quality of yogurt (the main product) need to be better understood. Two experiments were conducted to evaluate these effects. The first trial evaluated alternative diets using locally available feedstuffs, including agricultural by-products, compared with traditional diets used by dairy sheep farmers, and was conducted on-station at the International Center for Agricultural Research in Dry Areas (ICARDA, Tel Hadya, Aleppo, Syria). Milking Awassi ewes (n=56) were used to test 6 alternative diets against a traditional control diet containing barley, wheat bran, and barley straw. The 6 alternative diets contained 4 or more of the following ingredients: barley, sugar beet pulp, molasses, cotton seed cake, wheat bran, urea-treated wheat straw, and barley straw. Ewes on one of the alternative diets grazed vetch pasture, whereas ewes on the control diet and the 5 alternative diets grazed native range pasture. The milk fat content was higher in diets containing urea-treated straw. Yogurt firmness and adhesiveness were significantly lower in energy-rich diets (e.g., the control diet) and in the diets rich in soluble sugar (molasses). The effects of diet on yogurt color and on citric and succinic acid contents were significant. A yogurt produced from the milk of the group grazing on vetch was the most yellowish in color, which is appealing to Syrian consumers. The content of citric acid tended to be higher in yogurts produced from diets containing molasses. The second trial was conducted on 3 farms in northern Syria to assess an alternative diet (1 of the 6 tested in the first trial) on 15 milking ewes compared with the farmer's traditional diet (control). The alternative diet increased yogurt firmness and adhesiveness by 7 to 9% and 10 to 16%, respectively. The use of nonconventional feeds available in the region enhances yogurt quality, may reduce requirements for expensive grains, and thus, increase farmers' livelihoods by targeting expanding markets with better quality products.
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Affiliation(s)
- M Hilali
- BOKU-University of Natural Resources and Applied Life Sciences, Gregor-Mendel-Strasse 33, A-1180 Vienna, Austria.
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36
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Nguyen TMP, Lee YK, Zhou W. Effect of high intensity ultrasound on carbohydrate metabolism of bifidobacteria in milk fermentation. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.108] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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37
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38
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Prakash S, Tomaro-Duchesneau C, Saha S, Cantor A. The gut microbiota and human health with an emphasis on the use of microencapsulated bacterial cells. J Biomed Biotechnol 2011; 2011:981214. [PMID: 21772792 PMCID: PMC3134400 DOI: 10.1155/2011/981214] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2010] [Revised: 02/16/2011] [Accepted: 04/11/2011] [Indexed: 12/11/2022] Open
Abstract
The gut microbiota plays a crucial role in maintaining health. Alterations of the gut bacterial population have been associated with a number of diseases. Past and recent studies suggest that one can positively modify the contents of the gut microbiota by introducing prebiotics, probiotics, synbiotics, and other therapeutics. This paper focuses on probiotic modulation of the gut microbiota by their delivery to the lower gastrointestinal tract (GIT). There are numerous obstacles to overcome before microorganisms can be utilized as therapeutics. One important limitation is the delivery of viable cells to the lower GIT without a significant loss of cell viability and metabolic features through the harsh conditions of the upper GIT. Microencapsulation has been shown to overcome this, with various types of microcapsules available for resolving this limitation. This paper discusses the gut microbiota and its role in disease, with a focus on microencapsulated probiotics and their potentials and limitations.
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Affiliation(s)
- Satya Prakash
- Biomedical Technology and Cell Therapy Research Laboratory, Department of Biomedical Engineering, Faculty of Medicine, McGill University, 3775 University Street, Montreal, QC, Canada H3A 2B4.
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ERKAYA TUBA, ŞENGÜL MUSTAFA. Comparison of volatile compounds in yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2010.00655.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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41
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Rokka S, Rantamäki P. Protecting probiotic bacteria by microencapsulation: challenges for industrial applications. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1246-2] [Citation(s) in RCA: 223] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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42
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Flavour profiles and survival of starter cultures of yoghurt produced from high-pressure homogenized milk. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2008.08.002] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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