Effects of white mulberry powder fortification on antioxidant activity, physicochemical, microbial and sensorial properties of yogurt produced from buffalo milk

Sheikh, Sania; Siddique, Farzana; Ameer, Kashif; Ahmad, Rabia Shabbir; Hameed, Aneela; Ebad, Asma; Ahmed, Isam A. Mohamed; Shibli, Sahar

doi:10.1002/fsn3.3053

Cited by 15 publications

(12 citation statements)

References 38 publications

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“…Before sensory evaluation, samples were taken out from the refrigerator and served to panelists immediately (Kaur & Riar, 2020 ). The ratings were presented on a 9‐point hedonic ranking scale with the following score expressions: 1 = highly dislike, 2 = dislike very much, 3 = rather dislike, 4 = dislike a little, 5 = neither like nor dislike, 6 = quite like, 7 = rather like, 8 = like a lot, 9 = like very much (Sheikh et al, 2022 ). Yogurt sensory parameters were evaluated by appearance, fermented odor, texture, taste quality, and overall acceptance.…”

Section: Methodsmentioning

confidence: 99%

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Physicochemical, sensory, and antioxidant characteristics of stirred‐type yogurt enriched with Lentinula edodes stipe powder

Zhu

Zheng

et al. 2023

Food Science & Nutrition

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The Lentinula edodes stipe (LES), a by‐product of L. edodes fruiting body processing, is rich in dietary fiber, protein, and polysaccharides, which can be served as the functional ingredient in dairy products. In this study, stirred yogurts fortified with 1%, 2%, and 3% LES were prepared, and the effects of LES on the changes in color, pH, titratable acidity (TA), viable lactic acid bacteria (LAB) cells, syneresis, viscosity, texture, and antioxidant activity of the flavored yogurt were monitored at the beginning and the end of storage. The LES decreased the lightness, increased the red–green color values and yellow–blue color values, decreased the pH values, and increased the contents of TA, the viable LAB cells, and the antioxidant activity of yogurt samples in a dose‐dependent manner. The addition of LES showed double‐edged effects on the texture of yogurt, which significantly reduced firmness and viscosity but decreased the syneresis. Compared with plain yogurt, the 2% LES‐fortified yogurt exhibited similar index values of texture parameters and higher scores of the appearance, fermented odor, taste quality, and overall acceptance, suggesting that this might be the optimal dose for industrial production. After cold storage for 28 days, pH values of all yogurt samples further decreased with increasing of TA. Interestingly, syneresis of LES‐fortified yogurt decreased and the viable LAB cells and antioxidant activity of 3% LES‐fortified yogurt slightly decreased. Therefore, LES is beneficial to improve physicochemical, sensory, and antioxidant properties of yogurt, which has the potential to be used in functional dairy products.

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Section: Methodsmentioning

confidence: 99%

“…The total phenolic content (TPC) of yogurt samples was determined by the Folin–Ciocalteu assay according to the method of Sheikh et al ( 2022 ). A gallic acid solution with concentrations of 0–100 μg/mL was used to construct the calibration curve and was treated in the same way as the sample solutions.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical, sensory, and antioxidant characteristics of stirred‐type yogurt enriched with Lentinula edodes stipe powder

Zhu

Zheng

et al. 2023

Food Science & Nutrition

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“…The GRAS probiotic strains are shown in Figure 1 . For food, the human‐derived probiotic strains are preferred because only such strains can properly colonize and remain viable in the human gastrointestinal tract without imparting any toxic effect on human body (Keservani et al, 2017 ; Sheikh et al, 2023 ).…”

Section: Selection Criteria For Probioticsmentioning

confidence: 99%

Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese

Shafique

Murtaza

Hafiz

et al. 2023

Food Science & Nutrition

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Cheddar cheese‐derived bioactive peptides are considered a potential component of functional foods. A positive impact of bioactive peptides on diet‐related chronic, non‐communicable diseases, like obesity, cardiovascular diseases, and diabetes, has been observed. Bioactive peptides possess multifunctional therapeutic potentials, including antimicrobial, immunomodulatory, antioxidant, enzyme inhibitory effects, anti‐thrombotic, and phyto‐pathological activities against various toxic compounds. Peptides can regulate human immune, gastrointestinal, hormonal, and neurological responses, which play an integral role in the deterrence and treatment of certain diseases like cancer, osteoporosis, hypertension, and other health disorders, as described in the present review. This review summarizes the categories of the Cheddar cheese‐derived bioactive peptides, their general characteristics, physiological functions, and possible applications in healthcare.

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“…In this context, Wajs et al ( 6 ) suggested that yoghurts enriched with natural additives are more valuable, particularly with respect to health-promoting constituents’ content, such as phenolic compounds, fibre, essential vitamins, minerals, and fatty acids. Thus, many natural additives, such as date palm spikelets ( 25 ), moringa seed ( 26 ), cornelian cherry paste ( 27 ), grape seeds ( 28 ) and argel leaf ( 29 ) extracts, mulberry leaf and fruit powder ( 30 , 31 ), spearmint and lemongrass essential oils ( 32 ), lentil flour ( 33 ), and different types of fibres ( 34 ), have been incorporated in yoghurt formulation. The benefits of these and many other natural additives, usually added to yoghurt to serve a particular purpose, were discussed in a recent review ( 4 ).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives

Irondi,

Bankole,

Awoyale

et al. 2024

Front. Nutr.

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This study aimed to assess the antioxidant, enzyme inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives. Multi-purpose natural additives were formulated with three natural additives (sweet detar seed, ginger rhizome, and hibiscus calyx flours, as a thickener, flavourant and colourant, respectively) blends at proportions derived from the Design Expert. The additives’ synthetic counterparts were formulated with sodium carboxymethylcellulose, vanilla flavor, and red colourant at the same proportions. After that, yoghurt was produced and the additives blends were incorporated into it either in aqueous extract or flour form, yielding bio-yoghurts designated multi-purpose natural additive extract-containing yoghurt (MNAE-yoghurt), multi-purpose natural additive flour-added yoghurt (MNAF-yoghurt), and their multi-purpose synthetic additives-containing counterparts (MSAE-yoghurt and MSAF-yoghurt). A commercially-available bio-yoghurt served as a control. All the yoghurts were lyophilized to obtain instant bio-yoghurts. Subsequently, bioactive components (total phenolics, tannins, total flavonoids and saponins), antioxidants and enzymes [alpha-amylase, alpha-glucosidase, pancreatic lipase, and angiotensin 1-converting enzyme (ACE)] inhibitory activities, as well as proximate, physicochemical and sensory qualities of the bio-yoghurts were determined. The MNAE-yoghurt and MNAF-yoghurt had higher bioactive constituents, total titratable acid levels, and more potent antioxidant and enzyme inhibitory properties, but a lower pH than their synthetic counterparts and the control. The total phenolics, tannins, total flavonoids and saponins levels of MNAE-yoghurt and MNAF-yoghurt were 14.40 ± 0.24 and 16.54 ± 0.62 mg/g, 1.65 ± 0.04 and 1.74 ± 0.08 mg/g, 4.25 ± 0.03 and 4.40 ± 0.02 mg/g, 0.64 ± 0.01 and 0.66 ± 0.02 mg/g, respectively. Among the natural multi-purpose additives-containing bio-yoghurts, MNAF-yoghurt had higher bioactive constituents and stronger antioxidant and enzymes inhibitory properties. Its α-amylase, α-glucosidase, ACE, and pancreatic lipase IC50 values were 72.47 ± 0.47, 74.07 ± 0.02, 25.58 ± 2.58, and 33.56 ± 29.66 μg/mL, respectively. In contrast, MNAE-yoghurt had the highest protein (13.70 ± 0.85%) and the lowest fat (2.63 ± 0.71%) contents. The sensory attributes of all the bio-yoghurts fell within an acceptable likeness range. Overall, the inclusion of multi-purpose natural additives blends enhanced the instant bio-yoghurts’ nutritional, health-promoting, and sensory qualities.

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Effects of white mulberry powder fortification on antioxidant activity, physicochemical, microbial and sensorial properties of yogurt produced from buffalo milk

Cited by 15 publications

References 38 publications

Physicochemical, sensory, and antioxidant characteristics of stirred‐type yogurt enriched with Lentinula edodes stipe powder

Physicochemical, sensory, and antioxidant characteristics of stirred‐type yogurt enriched with Lentinula edodes stipe powder

Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese

Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives

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