Comparison of Nanopowdered and Powdered Peanut Sprout-Added Yogurt on its Physicochemical and Sensory Properties during Storage

Ahn, Yujin; Ganesan, Palanivel; Kwak, Hae‐Soo

doi:10.5851/kosfa.2012.32.5.553

Cited by 13 publications

(5 citation statements)

References 15 publications

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“…As innovations, nanoproducts to color food or filter materials would be conceivable in principle. In addition, the encapsulation of aroma particles in nanoparticles, for example, can enable the aroma to develop at the desired time [55].…”

Section: Yoghurt As Functional Foodmentioning

confidence: 99%

Application of Functional and Edible Coatings and Films as Promising Strategies for Developing Dairy Functional Products—A Review on Yoghurt Case

et al. 2022

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Edible coatings and films appear to be a very promising strategy for delivering bioactive compounds and probiotics in food systems when direct incorporation/inoculation is not an option. The production of dairy products has undergone radical modifications thanks to nanotechnology. Despite being a relatively new occurrence in the dairy sector, nanotechnology has quickly become a popular means of increasing the bioavailability and favorable health effects of a variety of bioactive components. The present review describes, in detail, the various processes being practiced worldwide for yoghurt preparation, microencapsulation, and nanotechnology-based approaches for preserving and/or enriching yoghurt with biologically, and its effect on health and in treating various diseases. In the case of yoghurt, as a perfect medium for functional ingredients supplementation, different gums (e.g., alginate, xanthan gum, and gum arabic), alone or in combination with maltodextrin, seem to be excellent coatings materials to encapsulate functional ingredients. Edible coatings and films are ideal carriers of bioactive compounds, such as antioxidants, antimicrobials, flavors, and probiotics, to improve the quality of dairy food products. Yoghurt is regarded as a functional superfood with a variety of health benefits, especially with a high importance for women’s health, as a probiotic. Consumption of yoghurt with certain types of probiotic strains which contain γ-linolenic acid or PUFA can help solve healthy problems or alleviate different symptoms, and this review will be shed light on the latest studies that have focused on the impact of functional yoghurt on women’s health. Recently, it has been discovered that fermented milk products effectively prevent influenza and COVID-19 viruses. Bioactive molecules from yoghurt are quite effective in treating various inflammations, including so-called “cytokine storms” (hypercytokinaemia) caused by COVID-19.

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Section: Yoghurt As Functional Foodmentioning

confidence: 99%

Application of Functional and Edible Coatings and Films as Promising Strategies for Developing Dairy Functional Products—A Review on Yoghurt Case

et al. 2022

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“…Particle size analysis and scanning electron microscopy Scanning electron microscope (SEM, Hitachi S-4700, Japan) was used to analyze the microstructure of the powdered peanut spout and NPPS. The morphology of powdered peanut sprout and NPPS was in the range 50 to 150 µm by SEM and 300 to 350 nm by particle size analyzer (Ahn et al, 2012).…”

Section: Solubilization Of Nanopowdered Peanut Sproutsmentioning

confidence: 99%

Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk

Ahn¹,

Ganesan²,

Kwak³

2013

Korean Journal for Food Science of Animal Resources

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A study was conducted to examine the physicochemical and sensory properties of milk supplemented with nanopowdered peanut sprouts (NPPS) at different concentrations (1, 3, 5, 7, and 9%, w/v) during the storage at 4 o C for 16 d. The size of NPPS ranged from 300-350 nm as observed by the particle size analyzer. The pH values of all samples ranged from 6.8 to 6.6 during the storage of 16 d. In color, the L* value of milk samples were not remarkably influenced by NPPS supplementation, whereas the b* and a* values significantly increased with the NPPS supplementation at all concentrations at 0 d storage, due to the original yellow color of NPPS powder (p<0.05). DPPH study revealed that higher antioxidant activity of milk supplement with higher concentrations of NPPS. TBARS value found to lower at the lower concentrations (1 and 3%, w/v) of NPPS supplementation. The sensory test revealed that the overall acceptability scores of NPPS supplemented milk samples (1 and 3%, w/v) were quite similar to control throughout the storage period of 16 d. Based on the data obtained from the present study, it was concluded that the concentrations (1 and 3%, w/v) of NPPS could be used to produce NPPS-supplemented milk without significant adverse effects on physicochemical and sensory properties, and enhance functional components from the supplementation.

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“…Peanut sprouts due to its health promoting properties such as anti‐obesity, antioxidant, and anti‐arthritic, and laxative have been contributed to the prevention of diseases (Ahn et al ., ; Choi et al ., ; Kim et al ., , ; Seo et al ., ; Chang et al ., ; Kang et al ., ). For the multifunction of peanut sprout, people added its powder in dairy product or made peanut sprout extract microencapsulation (Ahn et al ., ; Lee et al ., ,b). However, there are quite few researches on the resveratrol accumulation during the germinating procedure of peanuts.…”

Section: Introductionmentioning

confidence: 99%

Optimisation for resveratrol accumulation during peanut germination with phenylalanine feeding & ultrasound‐treatment using response surface methodology

Liu

Shi

et al. 2016

Int J of Food Sci Tech

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Germinated peanut has been used as a novel functional food these days, which has almost six times trans-resveratrol to peanut seeds. Resveratrol is a natural occurring stilbene phytoalexin phenolic compound produced in response to a variety of biotic and abiotic stresses. In this study, we investigated the effects of ultrasonic treatments and phenylalanine feeding simultaneously on enhancing resveratrol during peanut germination. The influences of germinal time, phenylalanine concentration as well as ultrasound frequency, treatment temperature and time on resveratrol accumulation in germinated peanut were studied, respectively. Subsequently, based on Box-Behnken design, interactive effects of the phenylalanine feeding & ultrasound parameters were evaluated. The optimum conditions for resveratrol accumulation were as follows: phenylalanine concentration at 0.8 mM, ultrasonic power at 240 W, ultrasonic treatment time at 30 min and ultrasonic treatment temperature at 35°C. Using the optimum condition, resveratrol concentration in germinated peanuts reached 36.99 lg g À1 (DW), which was almost 9.4 times higher than that in the nongerminating peanut.

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Comparison of Nanopowdered and Powdered Peanut Sprout-Added Yogurt on its Physicochemical and Sensory Properties during Storage

Cited by 13 publications

References 15 publications

Application of Functional and Edible Coatings and Films as Promising Strategies for Developing Dairy Functional Products—A Review on Yoghurt Case

Application of Functional and Edible Coatings and Films as Promising Strategies for Developing Dairy Functional Products—A Review on Yoghurt Case

Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk

Optimisation for resveratrol accumulation during peanut germination with phenylalanine feeding & ultrasound‐treatment using response surface methodology

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