Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage

Sung, Jung-Min; Kim, Young Boong; Kum, Jun Seok; Choi, Yun‐Sang; Seo, Dong Ho; Choi, Hyun Wook; Park, Jong Dae

doi:10.5851/kosfa.2015.35.6.807

Cited by 14 publications

(22 citation statements)

References 28 publications

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“…The evolution of TA retention ( Figure 2 ) was similar among MJ powders and MJ in agreement with results reported by Robert et al [ 10 ] for anthocyanins from pomegranate juice and pomegranate microparticles. Furthermore, our results showed high retention of TA (SD, 82%, FDc, 88%, and FDm, 81%) after 35 days in line with a study carried out with a freeze-dried mulberry fruit juice [ 23 ]. Contrary Coisson et al [ 22 ] and Robert et al [ 10 ] reported that anthocyanins from acai and pomegranate juices, disappeared after 2 and 7 days of storage at 4 °C, respectively.…”

Section: Resultssupporting

confidence: 90%

The Microencapsulation of Maqui (Aristotelia chilensis (Mol.) Stuntz) Juice by Spray-Drying and Freeze-Drying Produces Powders with Similar Anthocyanin Stability and Bioaccessibility

et al. 2018

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The microencapsulation of maqui juice by spray-drying and freeze-drying was studied as a strategy to protect anthocyanins in new food formulations in order to improve the anthocyanin retention before consumption and the bioaccessibility. It is well known that the encapsulation method affects both the shape and size of powders, being assumed that undefined forms of freeze-drying powders might affect their stability due to the high permeability to oxygen. The objective of this study was to compare the microencapsulation of maqui juice by spray-drying and freeze-drying, evaluating the stability of specific anthocyanins in yogurt and after in vitro digestion. Results indicated that most relevant differences between spray-drying and freeze-drying powders were the morphology and particle size that affect their solubility (70.4–59.5%) when they were reconstituted in water. Nevertheless these differences did not affect the stability of anthocyanins as other research have proposed. Both encapsulation methods generated powders with a high stability of 3-O-monoglycosylated anthocyanins in yogurt (half-life values of 75–69 days for delphinidin-3-sambubioside). Furthermore, no significant differences in the bioaccessibility of anthocyanins between maqui juice powders (44.1–43.8%) were found. In conclusion, the microencapsulation of maqui juice by freeze-drying is as effective as spray-drying to produce new value-added food formulations with stable anthocyanins.

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Section: Resultssupporting

confidence: 90%

The Microencapsulation of Maqui (Aristotelia chilensis (Mol.) Stuntz) Juice by Spray-Drying and Freeze-Drying Produces Powders with Similar Anthocyanin Stability and Bioaccessibility

et al. 2018

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“…However, over the storage period, a significant increase in b* values (P<0.05) was observed in all treatments. Similar results were found by Sung et al (2015) which have used freeze-dried mulberry rich in anthocyanins. This compound is becoming an alternative to replace artificial food colorant furthermore color is a very important sensory acceptability.…”

Section: Color Measurementssupporting

confidence: 88%

Jaboticaba yoghurts enriched with whey protein or albumin: evaluation of phenolic content and color

Coentrão

Mársico

Frasão

et al. 2019

Revista Brasileira De Ciência Veterinária

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In the present study, nonfat yoghurt made with whey protein isolate (WPI) or pasteurized egg white powder (albumin) was added with syrup containing jaboticaba pulp and lyophilized jaboticaba peel flour and six experimental groups were made: control yoghurt (CY); WPI yoghurt (WY); albumin yoghurt (AY), syrup yoghurt and WPI (WSY); syrup and albumin yoghurt (ASY) and syrup yoghurt (SY). This study aimed to verify the influence of the addition of fruit syrup on the phenolics compounds and on the instrumental color parameters of yoghurts made with proteins on the 1 st and 28 th day of storage. There was a significant decrease in total phenolics content in yoghurt containing WPI and syrup (from 1408.14mg GAE.L-1 to 686.73mg GAE.L-1), as well as total anthocyanin content. However, yoghurt containing syrup and albumin showed an increase in total flavonoid content on day 28 of storage (from 28.30mg QE.100g-1 to 38.29mg QE.100g-1). Regarding color, there was an increase in L* and b* values in yoghurt containing syrup and WPI and in yoghurt containing syrup and albumin. For a* values, a decrease was observed at the end of the storage period in samples containing protein (WPI or albumin) and syrup. The data showed that the addition of jaboticaba syrup to yoghurts containing different proteins provided different phenolics compounds contents at the end of the storage period, and different color parameters to the final product.

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“…Increasing antioxidant activity was agreed with Mousavi et al [ 58 ] who studied fermentation of pomegranate juice fermented with L. plantarum and Lactobacillus acidophilus . Sung et al [ 59 ] shows that antioxidant activity of yogurt supplemented with freeze-dried mulberry increased with no significant level during storage. In this study, increasing antioxidant activity (DPPH assay) and decreasing anthocyanin (Cy-3-gluc) were related to Mousavi et al [ 58 ].…”

Section: Discussionmentioning

confidence: 99%

Screening of GABA-Producing Lactic Acid Bacteria from Thai Fermented Foods and Probiotic Potential of Levilactobacillus brevis F064A for GABA-Fermented Mulberry Juice Production

et al. 2020

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Gamma-aminobutyric acid (GABA), the inhibitory neurotransmitter, can be naturally synthesized by a group of lactic acid bacteria (LAB) which is commonly found in rich carbohydrate materials such as fruits and fermented foods. Thirty-six isolates of GABA-producing LAB were obtained from Thai fermented foods. Among these, Levilactobacillus brevis F064A isolated from Thai fermented sausage displayed high GABA content, 2.85 ± 0.10 mg/mL and could tolerate acidic pH and bile salts indicating a promising probiotic. Mulberry (Morus sp.) is widely grown in Thailand. Many mulberry fruits are left to deteriorate during the high season. To increase its value, mulberry juice was prepared and added to monosodium glutamate (MSG), 2% (w/v) prior to inoculation with 5% (v/v) of L. brevis F064A and incubated at 37 °C for 48 h to obtain the GABA-fermented mulberry juice (GABA-FMJ). The GABA-FMJ obtained had 3.31 ± 0.06 mg/mL of GABA content, 5.58 ± 0.52 mg gallic acid equivalent/mL of antioxidant activity, 234.68 ± 15.53 mg cyanidin-3-glucoside/mL of anthocyanin, an ability to inhibit growth of Bacillus cereus TISTR 687, Salmonella Typhi DMST 22842 and Shigella dysenteriae DMST 1511, and 10.54 ± 0.5 log10 colony-forming units (CFU)/mL of viable L. brevis F064A cell count. This GABA-FMJ was considered as a potential naturally functional food for human of all ages.

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Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage

Cited by 14 publications

References 28 publications

The Microencapsulation of Maqui (Aristotelia chilensis (Mol.) Stuntz) Juice by Spray-Drying and Freeze-Drying Produces Powders with Similar Anthocyanin Stability and Bioaccessibility

The Microencapsulation of Maqui (Aristotelia chilensis (Mol.) Stuntz) Juice by Spray-Drying and Freeze-Drying Produces Powders with Similar Anthocyanin Stability and Bioaccessibility

Jaboticaba yoghurts enriched with whey protein or albumin: evaluation of phenolic content and color

Screening of GABA-Producing Lactic Acid Bacteria from Thai Fermented Foods and Probiotic Potential of Levilactobacillus brevis F064A for GABA-Fermented Mulberry Juice Production

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