Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria

Bulut, Menekşe; Alwazeer, Duried; Tunçtürk, Yusuf

doi:10.1155/2023/7462909

Cited by 5 publications

(2 citation statements)

References 45 publications

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“…During storage, all yogurts remained below pH 4.6, which indicates the absence of post‐acidification due to the buffering abilities of oat, pea, and peanut proteins. Gas concentrations such as hydrogen and nitrogen in milk (Bulut et al., 2023) and plant extracts used in the formulation affect the acidification and reduction capacities of yogurt bacteria (Alwazeer et al., 2020). A decrease in pH during the 21‐day storage of lentil flour added to cow's milk yogurt (Benmeziane et al., 2021) and Bambara nut, soybean, and Moringa seed yogurts (Ani et al., 2018) was reported contrarily.…”

Section: Resultsmentioning

confidence: 99%

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

Demir,

Aydemir,

Özel

et al. 2023

Journal of Food Science

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The purpose of this study was to evaluate the addition of plant‐based peanut protein isolate (PNP) and commercial pea protein (CPP) on the quality of oat yogurt (OY). PNP and CPP were partially characterized for techno‐functional properties. PNP had higher solubility (acidic and basic regions) and emulsifying activity than CPP. The water absorption capacity of CPP is significantly (p < 0.05) higher than PNP. Amino acid profiles of PNP and CPP were promising for the nutritional enhancement of OYs. OYs with PNP or CPP (0.5, 1, 2% w/v) were stored for 21 days and compared to the control group with no protein. On the 21st day of storage, (i) PNP‐ or CPP‐added OYs were found to be comparable to the control with respect to post‐acidification and viscosity, (ii) syneresis was more evident in PNP‐added OYs than in CPP‐added ones, (iii) total color change of 1% CPP‐added OY was equal to the control, and (iv) hardnesses of control, 2% PNP, and 2% CPP‐added OYs were 0.29 ± 0.00, 0.39 ± 0.01, and 0.45 ± 0.00 N, respectively. No adverse sensory effects were detected for CPP or PNP addition. Both proteins increased the total phenolic, soluble protein, antioxidant, antihypertensive, and α‐glucosidase inhibition activity of oat milk and OYs, with PNP superior to CPP overall. Compared to oat milk, the fermentation process increased ACE inhibition activity in in vitro digested samples, whereas it reduced digested yogurts’ antioxidant activity. Utilization of PNP in OY can solve the waste problem of peanut producers and the texture problem of the OY producers while formulating a functional product.Practical ApplicationPlant‐based (PB) yogurts have a growing consumer demand. The low‐protein content of PB yogurts results in low acceptance with respect to their undesirable textural and sensorial attributes. This study provided a technical basis for the PB yogurt manufacturers focusing on the addition of commercial pea protein and isolated peanut protein into oat yogurt formulation without any thickeners or flavors. In vitro digestion of protein‐added oat milk and oat yogurts showed the benefits of fermentation on bioactivity to the consumers.

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Section: Resultsmentioning

confidence: 99%

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

Demir,

Aydemir,

Özel

et al. 2023

Journal of Food Science

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“…The foremost oxidative decomposition products formed in animal-derived produce such as butter are unstable hydroperoxides (R-OOH), molecules which are further decomposed into rancidity-inducing compounds (e.g., aldehydes (R-CH=O), ketones (R-C=O), alcohols (R-C-OH)) [61]. Introducing H 2 in the form of HRW when washing raw butter [58,60] was demonstrated to improve the quality attributes (e.g., acidity, colour), decrease the accumulation of heavy metals, prevent spoilage by inhibiting microbial decarboxylase activity, and retard the growth of yeasts and moulds, prolonging the shelf-life.…”

Section: H 2 In Food Processingmentioning

confidence: 99%

How Hydrogen (H2) Can Support Food Security: From Farm to Fork

Russell,

Nenov,

Hancock

2024

Applied Sciences

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Molecular hydrogen (H2) is a low-molecular-weight, non-polar and electrochemically neutral substance that acts as an effective antioxidant and cytoprotective agent, with research into the effects of H2 incorporation into the food chain, at various stages, rapidly gaining momentum. H2 can be delivered throughout the food growth, production, delivery and storage systems in numerous ways, including as a gas, as hydrogen-rich water (HRW), or with hydrogen-donating food supplements such as calcium (Ca) or magnesium (Mg). In plants, H2 can be exploited as a seed-priming agent, during seed germination and planting, during the latter stages of plant development and reproduction, as a post-harvest treatment and as a food additive. Adding H2 during plant growth and developmental stages is noted to improve the yield and quality of plant produce, through modulating antioxidant pathways and stimulating tolerance to such environmental stress factors as drought stress, enhanced tolerance to herbicides (paraquat), and increased salinity and metal toxicity. The benefits of pre- and post-harvest application of H2 include reductions in natural senescence and microbial spoilage, which contribute to extending the shelf-life of animal products, fruits, grains and vegetables. This review collates empirical findings pertaining to the use of H2 in the agri-food industry and evaluates the potential impact of this emerging technology.

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Enhancing Stirred Yogurt Quality With Hyaluronic Acid‐Rich Rooster Comb Extract: Effects on Texture and Shelf Life

Tabari Shahandasht,

Bolandi,

Rahmati

et al. 2024

Food Science & Nutrition

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Yogurt is a popular milk‐based product known for its nutritional benefits and effects on the large intestine. However, yogurt production faces challenges like texture, consistency, and syneresis. Hydrocolloids, such as gums and polysaccharides, can enhance yogurt's consistency and rheological properties. This research evaluates rooster comb extract (RCE) as a natural additive to improve stirred yogurt's properties during 21 days of storage at 4°C. Two treatments with 0.8 and 0.9 g of RCE were added to stirred yogurt. Results showed a decrease in pH (from 3.89 to 4.38) and microbial counts (> 107 log CFU/g), along with an increase in titratable acidity (1.03%–1.48%) in RCE‐enriched yogurt (p < 0.05). The 0.8 g RCE treatment showed reduced syneresis, lightness, and setting time compared to the control (p < 0.05). Rheological analysis indicated thixotropic shear‐thinning behavior, accurately described by the Herschel–Bulkley model. All samples displayed solid viscoelastic properties, with the storage modulus exceeding the loss modulus in the linear viscoelastic region. While flavor and overall acceptability declined in enriched samples compared to controls (p < 0.05), no significant differences were found in other characteristics, including texture, color, and aroma (p > 0.05). In conclusion, RCE is a promising natural hydrocolloid for producing functional stirred yogurt, offering potential consumer benefits.

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Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria

Cited by 5 publications

References 45 publications

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

How Hydrogen (H2) Can Support Food Security: From Farm to Fork

Enhancing Stirred Yogurt Quality With Hyaluronic Acid‐Rich Rooster Comb Extract: Effects on Texture and Shelf Life

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