Changes of phenolic profile and antioxidant activity during cold storage of functional flavored yogurt supplemented with mulberry pomace

Du, Huaxin; Wang, Xuping; Yang, Huaigu; Zhu, Fan; Tang, Daobang; Cheng, Jingrong; Liu, Xueming

doi:10.1016/j.foodcont.2021.108554

Cited by 26 publications

(11 citation statements)

References 32 publications

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“…Even the smallest amount of AP (0.2%) caused an increase in the AA by approximately 0.3 times, compared to the control sample and a 1% amount of AP—56 times. These findings are in agreement with those of Du et al (2022) [ 59 ] and Ivanova et al (2021) [ 60 ], who reported increased an AA in yogurt that was produced with mulberry pomace and extract from strawberry pomace, respectively.…”

Section: Resultssupporting

confidence: 93%

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Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt

Popescu

Ceșco

Gurev

et al. 2022

Foods

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This study focused on the development of a yogurt with an improved structure, texture and antioxidant activity level, by using apple pomace (AP) powder that was obtained in large quantities during the production of juices. The objective was to determine the sensory, physicochemical, textural and antioxidant characteristics of yogurt with the addition of AP powder (0.2–1.0%), during its shelf life. The physicochemical composition of AP was determined as follows: dietary fibers—62.73%, including pectin—23.12%; and the content of the antioxidant compounds in AP—total polyphenols (728.8 mg GAE/100 g DW), flavonoids (246.5 mg QE/100 g DW), tannins (63.54 mg TAE/100 g DW), carotenoids (4.93 mg/100 g DW) and the ability to inhibit the free radical (2433 µmol TE/100 g DW). AP addition reduces the yogurt fermentation time. The increase in the total dietary fiber content of up to 0.63% and in the insoluble fiber of up to 0.14% was attested in this study, as well as a significant increase in antioxidant activity, which correlated to the AP content. The addition of AP improved the textural properties of the yogurt during storage (20 days) and led to a significant reduction in syneresis. The influence of the AP content and the storage period on the textural characteristics and the overall acceptability of the yogurt samples were analyzed by the mutual information method. The AP content greatly influenced the yogurt’s quality, with the information analysis value for the overall acceptability being 0.965 bits. The analysis of the sensory and textural parameters of the yogurt during storage (1–20 days) demonstrated that samples with AP in proportions of 0.6–0.8% were evaluated with the highest score.

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Section: Resultssupporting

confidence: 93%

“…The polysaccharides in AP could serve as prebiotics for lactic acid bacteria [ 67 ], causing additional lactic acid production. The changes in the pH of the investigated samples during storage were consistent with the results of the studies reported by other authors [ 39 , 58 , 59 ].…”

Section: Resultssupporting

confidence: 91%

Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt

Popescu

Ceșco

Gurev

et al. 2022

Foods

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“…The level of polyphenolic compounds found in products with or without cereals is similar to the results obtained by Arafoui et al [ 53 ] which reported a level of 8.5 mg GAE/100 g product in the yogurt formulated as a control. Other authors formulated yogurts with a high content of polyphenolic compounds by adding some subproducts which resulted after squeezing citrus fruits, strawberries, mulberry, dragon fruit, or passiflora [ 54 , 55 , 56 , 57 , 58 , 59 ]. In this case, the concentration of polyphenolic compounds ranged between 0.56 mgGAE/g and 1.28 mgGAE/g for yogurts with citrus [ 54 ] and between 20 mgGAE/mL and 64.43 mgGAE/mL for yogurt formulated with dragon fruit [ 55 ].…”

Section: Discussionmentioning

confidence: 99%

Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria

Ciric

Radu

Zaharie

et al. 2023

Foods

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Various types of functional yogurts were obtained from normalized milk (with normalized lipid content) and a standardized probiotic consortium of probiotic bacteria named ABY3. All the types of yogurts obtained contained prebiotics from black or red rice; malt of barley, rye, wheat; or wheat bran. The physico-chemical analyses of all the functionalized products obtained showed that all of them met the quality standard for yogurt products. However, the sensorial analyses showed that the products obtained from black and red rice were of very good quality. The biological analyses indicated that all the types of products contained live probiotic bacteria, but wheat bran and red rice could increase their numbers. Tests performed on tumor cell line Caco-2 with corresponding postbiotics revealed cytotoxicity greater than 30% after 48 h of exposure in the case of yogurts obtained from milk with 0.8% lipid content and red rice or blond malt of barley. In the case of yogurts derived from milk with 2.5% lipid content, only the variants that contained blond malt of rye or wheat became cytotoxic against the Caco-2 cell line.

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“…The radical scavenging abilities of yoghurt were improved when phenolic-rich pomegranate juice was added. The addition of green tea powder considerably improved the fermentation and antioxidant activity of yoghurt that had been set (Dos Santos et al, 2017;Jeong et al, 2018& Du et al, 2022.…”

Section: Introductionmentioning

confidence: 99%

“…Functional flavored yoghurt supplemented with MP was studied in this experiment for its total free phenolic content, phenolic profiles, and in vitro antioxidant activity during cold storage. If you›re interested in learning more about the effects of climate change on the human body (Acosta-Estrada et al, 2104;Sharma andPadwad 2020 &Du et al, 2022) are good places to start. Guava (Psidium guajava L.), belonging to Myrtacea family, believed to have anti-diarrheal, hepatoprotective, hypoglycemic, cholesterol lowering, antibacterial and antioxidant effects.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, antioxidant, antimicrobial and sensory properties of functional yoghurt supplemented with guava seeds, leaves and pulp extract

Hassan¹,

sawy²,

shishtawy³

2022

Egypt. J. Food Sci.

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P SIDIUM GUAJAVA L., popularly known as guava has many medical benefits especially leaves and it considered as waste and seed was by product of juice industry. The aim of this study to investigate the effect of the phenolic and flavonoid compounds on antioxidant and antimicrobial activity of functional flavored yoghurt supplemented with guava extracts (GE) (seeds, green and red leaves and juice). The results showed that all guava extracts have antioxidant activity using (DPPH, ABTS) methods being (seed 89.18%, green leaves 75.41% and red leaves 71.26%) with high total phenolic compounds (TPC) in green leaves 672.42 and in red 658.90 mg GA/100g. Polysaccharide fraction was higher in red guava leaves extract than green leaves and seed extracts, it consists of inulin (2.04%), sucrose (10.84%), stachyose (0.49%), fructose (0.26%), galacturonic (0.35%), sorbitol (0.14%). Also, guava extracts have antibacterial activity against tested bacteria. Addition of guava extracts to yoghurt especially (pulp, leaves) improved sensory properties, increased total solids and protein content, didn't affect the acidity and pH. All yoghurt samples were protected from growth of spoilage and pathogenic bacteria and improved growth and viability of lactic acid bacteria (LAB). During the cold storage, (TPC) and individual phenolic contents and antioxidant activity of GE-fortified yoghurt gradually and significantly increased (p<0.05). Antioxidant activity of GE-fortified yoghurts is highly related to TPC. The results showed that GE can be used as a natural antioxidant ingredient and can be used for the production of functional dairy products to improve nutritional value and biological activity.

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Changes of phenolic profile and antioxidant activity during cold storage of functional flavored yogurt supplemented with mulberry pomace

Cited by 26 publications

References 32 publications

Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt

Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt

Potential Antitumor Effect of Functional Yogurts Formulated with Prebiotics from Cereals and a Consortium of Probiotic Bacteria

Physicochemical, antioxidant, antimicrobial and sensory properties of functional yoghurt supplemented with guava seeds, leaves and pulp extract

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