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Lugo-Zarate L, Delgado-Olivares L, Cruz-Cansino NDS, González-Olivares LG, Castrejón-Jiménez NS, Estrada-Luna D, Jiménez-Osorio AS. Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage. Int J Mol Sci 2024; 25:8882. [PMID: 39201566 PMCID: PMC11354321 DOI: 10.3390/ijms25168882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2024] [Revised: 08/01/2024] [Accepted: 08/09/2024] [Indexed: 09/02/2024] Open
Abstract
Fermenting fruit juices with lactic acid bacteria (LAB) is a sustainable method to enhance fruit harvests and extend shelf life. This study focused on blackberries, rich in antioxidants with proven health benefits. In this research, we examined the effects of fermentation (48 h at 37 °C) at 28 days on whey-supplemented (WH, 1:1) blackberry juice (BJ) inoculated with two LAB mixtures. Consortium 1 (BJWH/C1) included Levilactobacillus brevis, Lactiplantibacillus plantarum, and Pediococcus acidilactici, while consortium 2 (BJWH/C2) comprised Lacticaseibacillus casei and Lacticaseibacillus rhamnosus. All of the strains were previously isolated from aguamiel, pulque, and fermented milk. Throughout fermentation and storage, several parameters were evaluated, including pH, lactic acid production, viscosity, stability, reducing sugars, color, total phenolic content, anthocyanins, and antioxidant capacity. Both consortia showed a significant increase in LAB count (29-38%) after 16 h. Sample BJWH/C2 demonstrated the best kinetic characteristics, with high regression coefficients (R2 = 0.97), indicating a strong relationship between lactic acid, pH, and fermentation/storage time. Despite some fluctuations during storage, the minimum LAB count remained at 9.8 log CFU/mL, and lactic acid content increased by 95%, with good storage stability. Notably, sample BJWH/C2 increased the total phenolic content during storage. These findings suggest that adding whey enhances biomass and preserves physicochemical properties during storage.
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Affiliation(s)
- Liliana Lugo-Zarate
- Área Académica de Enfermería, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan Tilcuautla s/n. Ex Hacienda La Concepción, San Agustín Tlaxiaca 42160, Hidalgo, Mexico; (L.L.-Z.); (D.E.-L.)
- Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan Tilcuautla s/n. Ex Hacienda La Concepción, San Agustín Tlaxiaca 42160, Hidalgo, Mexico; (L.D.-O.); (N.d.S.C.-C.)
| | - Luis Delgado-Olivares
- Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan Tilcuautla s/n. Ex Hacienda La Concepción, San Agustín Tlaxiaca 42160, Hidalgo, Mexico; (L.D.-O.); (N.d.S.C.-C.)
| | - Nelly del Socorro Cruz-Cansino
- Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan Tilcuautla s/n. Ex Hacienda La Concepción, San Agustín Tlaxiaca 42160, Hidalgo, Mexico; (L.D.-O.); (N.d.S.C.-C.)
| | - Luis Guillermo González-Olivares
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma 42184, Hidalgo, Mexico;
| | - Nayeli Shantal Castrejón-Jiménez
- Área Académica de Medicina Veterinaria y Zootecnia, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1 Ex Hacienda de Aquetzalpa A.P. 32, Tulancingo 43600, Hidalgo, Mexico;
| | - Diego Estrada-Luna
- Área Académica de Enfermería, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan Tilcuautla s/n. Ex Hacienda La Concepción, San Agustín Tlaxiaca 42160, Hidalgo, Mexico; (L.L.-Z.); (D.E.-L.)
| | - Angélica Saraí Jiménez-Osorio
- Área Académica de Enfermería, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan Tilcuautla s/n. Ex Hacienda La Concepción, San Agustín Tlaxiaca 42160, Hidalgo, Mexico; (L.L.-Z.); (D.E.-L.)
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El-Sayed MI, Aly E, El-Deeb AM. Improving the physicochemical and antioxidative properties of fermented goat milk using carob molasses and some probiotic strains. Food Sci Biotechnol 2024; 33:657-666. [PMID: 38274191 PMCID: PMC10805690 DOI: 10.1007/s10068-023-01382-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 05/21/2023] [Accepted: 07/02/2023] [Indexed: 01/27/2024] Open
Abstract
Fermented goat milk samples, processed by adding 0, 2, and 4% carob molasses, and Bifidobacterium bifidum DSMZ or Lactobacillus helveticus CH5, were evaluated for their physicochemical, antioxidative, and sensory properties along with probiotic viability during storage. pH and viscosity gradually decreased over the storage period whereas their values increased with the increased amount of carob molasses. Bifidobacterium bifidum DSMZ or Lactobacillus helveticus CH5 kept higher viable numbers. Lactobacillus helveticus CH5 strain recorded higher viability. Increasing the added amount of carob molasses increased the total phenolic content, which in turn is reflected in the increase in antioxidant activity. Adding carob molasses participated in the partial masking of the goaty flavor and had no significant effect on the product's acceptability, which was strongly influenced by the progress of cold storage. Therefore, fermented goat milk described by its enhanced physicochemical and antioxidative properties could be obtained by adding carob molasses and probiotics. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01382-2.
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Affiliation(s)
- Mahmoud Ibrahim El-Sayed
- Dairy Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, 12613 Egypt
| | - Esmat Aly
- Dairy Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, 12613 Egypt
| | - Amany Mohammed El-Deeb
- Dairy Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, 12613 Egypt
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Borgonovi TF, Fugaban JII, Bucheli JEV, Casarotti SN, Holzapfel WH, Todorov SD, Penna ALB. Dual Role of Probiotic Lactic Acid Bacteria Cultures for Fermentation and Control Pathogenic Bacteria in Fruit-Enriched Fermented Milk. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10135-w. [PMID: 37572214 DOI: 10.1007/s12602-023-10135-w] [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] [Accepted: 08/03/2023] [Indexed: 08/14/2023]
Abstract
The food industry has been developing new products with health benefits, extended shelf life, and without chemical preservation. Bacteriocin-producing lactic acid bacteria (LAB) strains have been evaluated for food fermentation to prevent contamination and increase shelf life. In this study, potentially probiotic LAB strains, Lactiplantibacillus (Lb.) plantarum ST8Sh, Lacticaseibacillus (Lb.) casei SJRP38, and commercial starter Streptococcus (St.) thermophilus ST080, were evaluated for their production of antimicrobial compounds, lactic acid and enzyme production, carbohydrate assimilation, and susceptibility to antibiotics. The characterization of antimicrobial compounds, the proteolytic activity, and its inhibitory property against Listeria (List.) monocytogenes and Staphylococcus (Staph.) spp. was evaluated in buriti and passion fruit-supplemented fermented milk formulations (FMF) produced with LAB strains. Lb. plantarum ST8Sh was found to inhibit List. monocytogenes through bacteriocin production and produced both L(+) and D(-) lactic acid isomers, while Lb. casei SJRP38 mainly produced L(+) lactic acid. The carbohydrate assimilation profiles were compatible with those usually found in LAB. The potentially probiotic strains were susceptible to streptomycin and tobramycin, while Lb. plantarum ST8Sh was also susceptible to ciprofloxacin. All FMF produced high amounts of L(+) lactic acid and the viability of total lactobacilli remained higher than 8.5 log CFU/mL during monitored storage period. Staph. aureus ATCC 43300 in fermented milk with passion fruit pulp (FMFP) and fermented milk with buriti pulp (FMB), and Staph. epidermidis KACC 13234 in all formulations were completely inhibited after 14 days of storage. The combination of Lb. plantarum ST8Sh and Lb. casei SJRP38 and fruit pulps can provide increased safety and shelf-life for fermented products, and natural food preservation meets the trends of the food market.
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Affiliation(s)
- Taís Fernanda Borgonovi
- Department of Food Engineering and Technology, São Paulo State University (UNESP), São José Do Rio Preto, SP, 15054-000, Brazil
- ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea
| | - Joanna Ivy Irorita Fugaban
- ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea
| | - Jorge Enrique Vazquez Bucheli
- ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea
| | - Sabrina Neves Casarotti
- Faculty of Health Sciences, Federal University of Rondonópolis (UFR), Rondonópolis, MT, 78736-900, Brazil
| | - Wilhelm Heinrich Holzapfel
- ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea
| | - Svetoslav Dimitrov Todorov
- ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea
- ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos E Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, 05508-000, Brazil
| | - Ana Lucia Barretto Penna
- Department of Food Engineering and Technology, São Paulo State University (UNESP), São José Do Rio Preto, SP, 15054-000, Brazil.
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Varga-Tóth A, Németh C, Dalmadi I, Csurka T, Csorba R, Elayan M, Enkhbold M, Hidas K, Friedrich LF. Investigation of the effects of bovine collagen peptides and mixed berries on rheological properties and biological activity of egg white-based beverage via central composite design. Front Nutr 2023; 9:1011553. [PMID: 36846024 PMCID: PMC9947798 DOI: 10.3389/fnut.2022.1011553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Accepted: 08/30/2022] [Indexed: 02/11/2023] Open
Abstract
Modern consumer expectations have become highly diversified: they want more opportunities to meet diverse family needs (diversity of family members in age, gender, physical activity, etc. ,) and individual health goals with a huge variety of sensorial preferences. Our research is aimed to develop a protein-dense, highly bioactive, lactose- and whey protein-free beverage applying a central composite rotational design (CCRD) with 2 factors. For this purpose, an egg white-based beverage was flavored with mixed berries (factor A) and enriched with bovine collagen peptides (factor B). After suitable sample preparation, the rheological properties were investigated by an Anton Paar MCR 92 rheometer (with CC 27 system, and flow behavior was analyzed with a Herschel-Bulkley (H-B) model). The antioxidant capacity of samples was investigated by Ferric Reducing Antioxidant Power (FRAP) method, the total anthocyanin content was estimated based on a spectrophotometric method, and the total phenolic content was determined by the Folin Ciocalteu method. Our results are figured on response surfaces demonstrating that both factors and their interactions show a positive correlation with the examined parameters. Based on the CCRD, all investigated parameters are significantly influenced by at least one aspect and can be adequately estimated for further product development.
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Affiliation(s)
- Adrienn Varga-Tóth
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary,*Correspondence: Adrienn Varga-Tóth ✉
| | | | - István Dalmadi
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Tamás Csurka
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Renáta Csorba
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Majd Elayan
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Munkhnasan Enkhbold
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Karina Hidas
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - László Ferenc Friedrich
- Department of Livestocks Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
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Ma J, Miao Y, Li J, Ma Y, Wu M, Wang W, Xu C, Jiang Z, Hou J. Incorporation of Blue Honeysuckle Juice into Fermented Goat Milk: Physicochemical, Sensory and Antioxidant Characteristics and In Vitro Gastrointestinal Digestion. Foods 2022; 11:foods11193065. [PMID: 36230140 PMCID: PMC9562031 DOI: 10.3390/foods11193065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/22/2022] [Accepted: 09/28/2022] [Indexed: 11/16/2022] Open
Abstract
The addition of fruit juice may improve the physicochemical and functional characteristics of dairy products. The study evaluated the effect of 1−6% (v/v) blue honeysuckle juice (BHJ) on the physicochemical, sensory and antioxidant characteristics of fermented goat milk (FGM) during 21 days of refrigerated storage and in vitro gastrointestinal digestion. The incorporation of BHJ significantly increased (p < 0.05) the water-holding capacity, viscosity, redness (a*) value, total phenolic content (TPC) and ferric ion-reducing antioxidant power during storage. Additionally, BHJ affected the microstructure and sensory score of the samples. FGM treated with 4% (v/v) BHJ exhibited the highest overall acceptability. The supplementation of BHJ diminished the goaty flavor and promoted in vitro protein digestion. Furthermore, the TPC was enhanced in addition to the antioxidant activity of FGM containing BHJ throughout the in vitro digestion. Therefore, FGM supplemented with BHJ serves as a novel and attractive goat dairy product.
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Affiliation(s)
- Jiage Ma
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Yusi Miao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jinzhe Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yue Ma
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mengguo Wu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Wan Wang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Cong Xu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Green Food Science Research Institute, Harbin 150028, China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Green Food Science Research Institute, Harbin 150028, China
- Correspondence: ; Tel.: +86-451-55190710
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Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk. DAIRY 2022. [DOI: 10.3390/dairy3030044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Goat milk contains an abundance of different macro and micro-nutrients. Compared with other milk, goat milk is a viable option due to its low allergy levels and is preferred for infants with cow milk allergies. A wide variety of goat milk-based products, including yoghurt, ice cream, fermented milk, and cheese, are available on the market. They are produced using effective processing technology and are known to exhibit numerous health benefits after consumption. However, goat milk consumption is limited in many nations (compared with cow, buffalo, camel, and sheep milk) due to a lack of awareness of its nutritional composition and the significance of its different byproducts. This review provides a detailed explanation of the various macronutrients that may be present, with special attention paid to each component, its purpose, and the health benefits it offers. It also compares goat milk with milk from other species in terms of its superiority and nutritional content, as well as the types, production methods, health advantages, and other beneficial properties of the various goat milk products that are currently available on the market.
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Effects of dairy bioactive peptides and lotus seeds/lily bulb powder on flavor and quality characteristics of goat milk yogurt. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Salehi F. Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review. Food Sci Nutr 2021; 9:4666-4686. [PMID: 34401112 PMCID: PMC8358338 DOI: 10.1002/fsn3.2430] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 06/11/2021] [Accepted: 06/13/2021] [Indexed: 01/14/2023] Open
Abstract
Due to the high utilization rate of dairy products, enrichment of these products will successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and vegetables in different forms (i.e., fresh, juices, powder, puree, and extract) are excellent sources for the enrichment of dairy products because of their desired taste, color, aroma, fibers, and vitamins content. So, this manuscript reviews the effect of some fruits and vegetables on the rheological behavior, physicochemical attributes, color parameters, sensorial and quality properties of dairy products including cheeses, ice creams, and yogurts. The physicochemical, color, texture, and sensorial properties of dairy products were affected with addition of fruits or vegetables. Also, the addition of these products contributes to the higher content of vitamins, natural colorants, minerals, polyphenols, crude fiber, and carotenoids. In addition, some fruits and vegetables are considered as potential dairy products stabilizing agent due to their desirable functional properties, such as water binding and holding, gelling and thickening ability. In summary, enrichment of cheeses, ice creams, and yogurts with fruits and vegetables increase the market share of these products due to the high demand for goods for an improved diet, rich in compounds with antioxidant activity and biological properties.
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Alqahtani NK, Darwish AA, El-Menawy RK, Alnemr TM, Aly E. Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1900237] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Nashi Khalid Alqahtani
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi Arabia
| | - Aliaa Ali Darwish
- Dairy Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
| | - Reham Kamal El-Menawy
- Dairy Technology Dept., Animal Production Research Institute, Agricultural Research Center, Dokki, Egypt
| | - Tareq Morad Alnemr
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi Arabia
| | - Esmat Aly
- Dairy Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
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Ning X, Luo Z, Chen Z, Zhou C, Xie C, Du W, Wang L. Fortification of set yogurt with passion fruit juice: Effects on fermentation kinetics, physicochemical properties, and functionality. J Dairy Sci 2021; 104:4084-4093. [PMID: 33589256 DOI: 10.3168/jds.2020-19261] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Accepted: 11/16/2020] [Indexed: 12/18/2022]
Abstract
With the purpose of developing an alternative set yogurt with high consumer acceptability, passion fruit juice, at levels that varied from 0 to 10%, was incorporated into set yogurt, and the effects on the fermentation kinetics, physicochemical properties, and functionality of set yogurt were evaluated. The results showed that the addition of passion fruit juice was simultaneously propitious for milk acidification in earlier fermentation stages and reduced the fermentation rate at later stages of fermentation. The phenolic compounds and pectin in passion fruit juice interacted with caseins to form soluble complexes, enhancing the gel strength of set yogurts by 7.5%. The aroma and flavor of the set yogurt was improved as well. However, with the addition of 10% passion fruit juice, the gel structure was destroyed, and the quality of the set yogurt was very degraded. More importantly, the addition of passion fruit juice increased the polyphenol content and significantly enhanced the antioxidant activity of the set yogurt. This investigation demonstrated the feasibility of fabricating passion fruit juice-enriched set yogurt and its superior quality compared with the corresponding normal product.
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Affiliation(s)
- Xin Ning
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin 537000, People's Republic of China; Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi, Yulin 537000, People's Republic of China; College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China
| | - Zhihui Luo
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin 537000, People's Republic of China; Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi, Yulin 537000, People's Republic of China; College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China
| | - Zhilin Chen
- College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China
| | - Chunyao Zhou
- College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China
| | - Cuiqing Xie
- College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China
| | - Wei Du
- Guangxi Hong Bang Food Co. Ltd., Yulin 537400, People's Republic of China
| | - Lei Wang
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin 537000, People's Republic of China; Colleges and Universities Key Laboratory for Efficient Use of Agricultural Resources in the Southeast of Guangxi, Yulin 537000, People's Republic of China; College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China.
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Wang H, Wang C, Guo M. Impact of polymerized whey protein/pectin thickening (PP) system on physical properties and volatile compounds of goat milk kefir mild and kefir. J Food Sci 2021; 86:1014-1021. [PMID: 33527345 DOI: 10.1111/1750-3841.15611] [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] [Received: 08/13/2020] [Revised: 11/17/2020] [Accepted: 12/23/2020] [Indexed: 11/30/2022]
Abstract
Polymerized whey protein and low-methoxyl pectin were used as thickening agents in fermented dairy food formulations. Effects of polymerized whey protein and pectin (PP) system on particle size distributions, rheological properties, molecular weight distributions of polysaccharides, microstructures, and volatile compounds of goat milk kefir mild and kefir were investigated. Clustering analysis indicated that the PP system addition could increase the particle size distributions and rheological properties of both kefir products. Molecular weight distributions of polysaccharides shown that an intermolecular aggregation occurred between pectin and exopolysaccharides (produced by microorganisms from starter cultures). Micrographs suggested that polymerized whey protein interacted with casein network to form a dense structure. Meanwhile, PP system did not change the characteristics flavor of goat milk kefir mild and kefir. Results indicated that the PP system may be a good combination to improve the physical properties of kefir products. PRACTICAL APPLICATION: Goat milk kefir has gained more and more attention due to its specific flavor and functional properties. However, poor texture of milk curd limits the consumption of fermented goat milk. As a new combination of thickening agents, PP system could specifically improve the particle size distributions and rheological properties of fermented goat milk. And the characteristic flavor of goat milk kefir was not changed. Results indicated that PP system can be used as thickening agents for formulations of different fermented goat milk products.
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Affiliation(s)
- Hao Wang
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Ce Wang
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, Vermont, 05405, USA
| | - Mingruo Guo
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, Vermont, 05405, USA
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Wang H, Wang C, Guo M. Autogenic successions of bacteria and fungi in kefir grains from different origins when sub-cultured in goat milk. Food Res Int 2020; 138:109784. [PMID: 33288170 DOI: 10.1016/j.foodres.2020.109784] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 09/29/2020] [Accepted: 10/04/2020] [Indexed: 01/06/2023]
Abstract
Kefir grains are a unique symbiotic association of different microbiota, including a variety of bacterial and fungal species. The microbiota in kefir grains is strongly influenced by the geographical origin and sub-culturing environment. After sub-culturing in goat milk for 2 to 4 months, amplicon sequencing (16S rRNA and ITS1 region) was applied for the identification of bacterial and fungal autogenic succession of three kefir grains collected from China (CN, Asia), Germany (DE, Europe) and United States of America (USA, America). Taxonomic analysis displayed three main bacterial and fungal species in kefir grains from different origins during sub-culturing process (Lactobacillus helveticus, Lactobacillus kefiranofaciens and Lactobacillus kefiri for bacteria, Kazachstania unispora, Kluyveromyces marxianus and Saccharomyces cerevisiae for fungi). Based on the results of beta diversity analysis, microbiota in kefir grains from CN and DE would be stable when sub-cultured in goat milk for more than three months. Differently, a highly microbial stability has been found for the sample from USA during the whole sub-culturing process. These results helped to understand the composition and stability of microbiota in kefir grains when sub-cultured in goat milk.
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Affiliation(s)
- Hao Wang
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Cuina Wang
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mingruo Guo
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405, USA.
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Huang Z, Huang L, Xing G, Xu X, Tu C, Dong M. Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk. Foods 2020; 9:foods9030299. [PMID: 32155720 PMCID: PMC7143118 DOI: 10.3390/foods9030299] [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: 02/04/2020] [Revised: 02/29/2020] [Accepted: 03/04/2020] [Indexed: 11/17/2022] Open
Abstract
In this study, a multi-starters fermentation system involved lactic acid bacteria and yeasts was applied to obtain a novel acidified goat milk (AGM). Significant differences were found in the volatile flavor profile among goat milk, goat yogurt, and AGM reflected by principal component analysis of electronic nose (E-nose) data. Gas chromatography–mass spectrometry (GC-MS) results indicated that the relative content of free octanoic acid decreased, and more aromas were formed in AGM, which were considered to mask the goaty smell and give AGM a pleasant flavor. Rheological analysis indicated that AGM had higher apparent viscosity and G’ and G’’ moduli than goat yogurt and goat milk. Therefore, the goat yogurt fermented by lactic acid bacteria and K. marxianus exhibits a new method to alleviate the goaty flavor in goat milk and provides a novel option for those who were allergic to milk protein and dislike goaty flavor in goat milk.
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Affiliation(s)
- Zhihai Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Lu Huang
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Guangliang Xing
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Xiao Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- College of Life Science, Shaoxing University, Shaoxing 312000, China
| | - Chuanhai Tu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence:
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Vieira AH, Balthazar CF, Guimaraes JT, Rocha RS, Pagani MM, Esmerino EA, Silva MC, Raices RSL, Tonon RV, Cabral LMC, Walter EHM, Freitas MQ, Cruz AG. Advantages of microfiltration processing of goat whey orange juice beverage. Food Res Int 2020; 132:109060. [PMID: 32331686 DOI: 10.1016/j.foodres.2020.109060] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 02/01/2020] [Accepted: 02/02/2020] [Indexed: 01/03/2023]
Abstract
The objective of this study was to evaluate the microbiological, physicochemical and functional quality of an innovative goat whey orange juice beverage (GOB) processed by microfiltration. The microfiltration (0.2 µm) of the GOBs had a variation on the feed temperature (20, 30, 40, 50 °C) and were compared to the conventional heat treatment LTLT (63 °C/30 min). Microbiological (aerobic mesophilic bacteria, mold and yeast and lactic bacteria), physicochemical (pH, color, rheology and volatile compounds) bioactive compounds (acid ascorbic, total phenolics) and functional activity (DPPH, ACE, α-amilase and α-glucosidase) analysis were performed. The GOB processed by microfiltration using at least 30 °C presented adequate microbial counts (less than 4, 3 and 4 log CFU/mL, for AMB, molds and yeasts and LAB, respectively). In general, the pH, color parameters, volatile and bioactive compounds were not influenced by microfiltration temperature, but presented a difference from the LTLT processing. The rheological parameters were influenced by MF temperature and the utilization of temperatures of 20° and 30 °C maintained the consistency similar to the LTLT sample, preserving the compounds responsible for the texture. Therefore, it is suggested a processing of GOB by microfiltration using mild temperatures (between 30° and 40 °C) to preserve consistency and also obtain a desirable microbial quality, beyond the preservation of many functional properties and volatile compounds.
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Affiliation(s)
- Alexandre H Vieira
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Celso F Balthazar
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Jonas T Guimaraes
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Ramon S Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Mônica M Pagani
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Márcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata V Tonon
- Embrapa Agroindústria de Alimentos (CTAA), 23020-470, Guaratiba, Rio de Janeiro, Brazil
| | - Lourdes M C Cabral
- Embrapa Agroindústria de Alimentos (CTAA), 23020-470, Guaratiba, Rio de Janeiro, Brazil
| | - Eduardo H M Walter
- Embrapa Agroindústria de Alimentos (CTAA), 23020-470, Guaratiba, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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