Effect of date palm (Phoenix dactylifera L.) spikelets extract on the physicochemical and microbial properties of set-type yogurt during cold storage

Almusallam, Ibrahim A.; Ahmed, Ibrahim; Babiker, Elfadıl E.; Al‐Juhaimi, Fahad Y.; Saleh, Ali; Qasem, Akram A. Abdo; Maiman, Salah A. Al; Osman, Magdi A.; Ghafoor, Kashif; Hajji, Hajji A.; Al-Shawaker, Adnan S.

doi:10.1016/j.lwt.2021.111762

Cited by 38 publications

(12 citation statements)

References 39 publications

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“…The hardness (force 1) of set yogurt containing 0.5% XG5 EPS was remarkably lower than that of the controls during cold storage period of 7 and 14 d. The lower hardness of set yogurt containing 0.5% XG5 EPS could be attributed to its higher WHC (Table 4) and 3-dimensional network structure (Figure 5c, f, and i). Similar observations have been reported for set yogurt containing date palm spikelet extracts (Almusallam et al, 2021). The chewiness values indicated that the addition of 0.5% XG5 EPS resulted in set yogurts with considerably lower chewiness during cold storage period of 7 and 14 d, which was similar to the previous study (Kaur and Riar, 2020).…”

Section: Water-holding Capacity Texture Profile Analysis and Sensory Evaluation Of Set Yogurt During Cold Storagesupporting

confidence: 90%

Pilot-scale production of exopolysaccharide from Leuconostoc pseudomesenteroides XG5 and its application in set yogurt

Pan

Wang

Qu³

et al. 2022

Journal of Dairy Science

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Exopolysaccharide from Leuconostoc pseudomesenteroides XG5 (XG5 EPS) is a linear dextran that is built by glucose units via α-1,6 glycosidic bond. The primary objective of this study was to investigate the yield of XG5 EPS and its application in set yogurt. In laboratory scale, the culture conditions of XG5 EPS production were optimized using the L9 (3 3 ) orthogonal test. Here, the optimized yield of XG5 EPS was 26.02 g/L under the conditions of 100 g/L sucrose, initial pH 7.0, 25°C incubation, and 100 rpm for 36 h in a shaking flask. Based on the optimized parameters of laboratory scale, a pilot fed-batch fermentation was performed in a 50-L bioreactor with an adjusted agitation speed of 20 rpm. The XG5 EPS yield reached 40.07 g/L in fedbatch fermentation, which was 54% higher than that achieved in laboratory scale. In addition, XG5 EPS was added into set yogurt to investigate its effect on the stability of set yogurt. Our data demonstrated that the XG5 EPS improved the water-holding capacity, texture profile, and viscosity of set yogurt during cold storage compared with the controls. In particular, addition of 0.5% XG5 EPS increased the structure of 3-dimensional network of set yogurt, which eventually improved the physical stability of the set yogurt. Overall, this study provided new insights for exploring the pilot scale production and application of dextran.

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Section: Water-holding Capacity Texture Profile Analysis and Sensory Evaluation Of Set Yogurt During Cold Storagesupporting

confidence: 90%

Pilot-scale production of exopolysaccharide from Leuconostoc pseudomesenteroides XG5 and its application in set yogurt

Pan

Wang

Qu³

et al. 2022

Journal of Dairy Science

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“…The syneresis and WHC of yogurt samples were determined as described previously, 23 with some modifications. Briefly, a yogurt sample (10 g), in a 50 mL centrifuge tube, was centrifuged at 8000 × g and 4 °C for 10 min.…”

Section: Methodsmentioning

confidence: 99%

Ultrasonic stimulation of milk fermentation: effects on degradation of pesticides and physiochemical, antioxidant, and flavor properties of yogurt

Yuan

Yang

et al. 2022

J Sci Food Agric

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BACKGROUND Ultrasound has the potential to increase microbial metabolic activity, so this study explored the stimulatory effect of ultrasound pre‐treatment on the degradation of four common pesticides (fenitrothion, chlorpyrifos, profenofos, and dimethoate) during milk fermentation by Lactobacillus plantarum and its effect on yogurt quality. RESULTS Appropriate ultrasound pretreatment significantly enhanced the growth of L. plantarum. The degradation percentages of pesticides increased by 19–38% under ultrasound treatment. Ultrasonic intensity, pulse duty cycle, and duration time were key factors affecting microbial growth and pesticide degradation. Under optimal ultrasonic pre‐treatment conditions, the degradation rate constants of four pesticides were at least 3.4 times higher than those without sonication. In addition, such ultrasound pretreatment significantly shortened yogurt fermentation time, increased the water holding capacity, hardness and antioxidant activity of the yogurt, and improved the flavor quality of the yogurt. CONCLUSION Ultrasonic pretreatment significantly accelerated the degradation of the four pesticides during yogurt fermentation. In addition, such ultrasound pretreatment increased the efficiency of yogurt making and improved the quality of yogurt in terms of water holding capacity, firmness, antioxidant activity, and flavor. These findings provide a basis for the application of ultrasound to the removal of pesticide residues and quality improvement of yogurt. © 2022 Society of Chemical Industry.

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“…The reaction of polyphenols with yogurt proteins could change the protein structure and improve protein affinity, which could promote protein cohesion. 36 Similarly, fortification of yogurt with date palm spikelet extracts 37 or chia seed extract 36 showed that an enhancement in WHC and syneresis properties compared to a control-yogurt. During the cold storage of an ideal yogurt, the WHC progressively decreases, whereas syneresis is concomitantly increased.…”

Section: Resultsmentioning

confidence: 99%

Chemical composition, quality attributes and antioxidant activity of stirred-type yogurt enriched with Melastoma dodecandrum Lour fruit powder

Rashwan

Karim

et al. 2022

Food Funct.

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Effect of date palm (Phoenix dactylifera L.) spikelets extract on the physicochemical and microbial properties of set-type yogurt during cold storage

Cited by 38 publications

References 39 publications

Pilot-scale production of exopolysaccharide from Leuconostoc pseudomesenteroides XG5 and its application in set yogurt

Pilot-scale production of exopolysaccharide from Leuconostoc pseudomesenteroides XG5 and its application in set yogurt

Ultrasonic stimulation of milk fermentation: effects on degradation of pesticides and physiochemical, antioxidant, and flavor properties of yogurt

Chemical composition, quality attributes and antioxidant activity of stirred-type yogurt enriched with Melastoma dodecandrum Lour fruit powder

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