Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration

Jaster, Henrique; Arend, Giordana Demaman; Rezzadori, Kátia; Chaves, Vítor Clasen; Reginatto, Flávio Henrique; Petrus, José Carlos Cunha

doi:10.1016/j.foodres.2017.10.006

Cited by 110 publications

(103 citation statements)

References 21 publications

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“…The concentrate product obtained can be used to enrich food products. One example, is the use of block freeze concentrated strawberry pulp to enhance the phenolic compounds in yogurts performed by Jaster et al . The authors showed that the product was an excellent alternative for the production of a dairy beverage with high nutritional quality.…”

Section: Resultsmentioning

confidence: 99%

Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice

et al. 2018

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BACKGROUND Freeze concentration is an alternative process where bioactive compounds are preserved during the processing of juice concentrates. This study proposed a simple and cheaper cryoconcentration process assisted by centrifugation in apple juice. RESULTS The levels of phenolics increased significantly (P < 0.05) with each freeze concentration cycle that was performed. Furthermore, the process resulted in an average increase in the concentration of phenolics of 1.9, 2.9 and 3.8 times for the first, second and third steps of the concentration, respectively. In relation to phenolics, the antioxidant potential, which was evaluated by radical scavenging activity and reduction power, also increased with the cryoconcentration steps. The influence of the phenolics on the in vitro antioxidant activity was confirmed by a significant correlation between the antioxidant assays and total phenolics, flavonoids, flavan‐3‐ols, and flavonols (r > 0.70). CONCLUSION The increase in antioxidant activity may have been attributed to the increase in the phenolic compounds in the apple juices because of the cryoconcentration process. Therefore, this could be an excellent natural product to supplement and enrich blends, juices, ciders, smoothies, and jams in order to improve the sensorial, nutritional and antioxidant properties. © 2018 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice

et al. 2018

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“…Jaster et al . () extracted and quantified TPC from milk from different species. In cows' milk, they found about 5 mg GAE per 100 g of milk.…”

Section: Resultsmentioning

confidence: 99%

“…The incorporation of bioactive components into yoghurt can improve the health benefits of this dairy product. Several studies have evaluated yoghurt as a potential carrier for antioxidant compounds (Jaster et al 2018). The main bioactive compounds in saffron are crocetin (8,8 0 -diapoc-arotene-8,8 0 -dioic acid) esters, unusually water-soluble carotenoids, the monoterpene aldehydes safranal, the main compound of essential oil of saffron and picrocrocin, the glycoside precursor of safranal.…”

Section: Antioxidant Activity Of Yoghurtmentioning

confidence: 99%

“…To this purpose, different bioactive ingredients extracted from Agaricus blazei, Ascophyllum nodosum, Ganoderma lucidum, Plukenetia volubilis and Spirulina platensis (O'Sullivan et al 2016;Barkallah et al 2017;Corrêa et al 2018;Vanegas-Azuero and Guti errez 2018) have been recently added to yoghurt. Moreover, with the aim of enriching yoghurt with antioxidant molecules, the influence of fruit pulp addition has been evaluated on the nutrient composition and structure of milk yoghurt (Guz et al 2018;Jaster et al 2018).…”

Section: Introductionmentioning

confidence: 99%

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Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

Gaglio

Gentile

Bonanno

et al. 2018

Int J of Dairy Tech

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The impact of added saffron on the characteristics of yoghurt was evaluated during storage. The fat content was lower in the saffron yoghurt. All colour variables were significantly affected by saffron and storage. From the 15th day of storage, bacterial numbers in the saffron yoghurt were higher than those of the control yoghurt. Sensory analysis data suggested that colour, odour and texture impacted consistently on the overall acceptability of the saffron yoghurt. Saffron addition significantly increased polyphenol content and antioxidant activity, providing evidence that the enrichment of natural yoghurt with saffron yields an innovative fermented product useful for supplementing antioxidant dietary intake.

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“…The consistency index ( K ), apparent viscosity ( η a , 50 ), and Casson yield stress ( σ ac ) values were significantly decreased with increasing the concentration of UDP from 0.2% to 0.6% (w/v) ( p < 0.05). Similarly, Jaster et al () observed that the K value decreased with increased the concentration of strawberry pulp added to yogurt. Based on these findings, it was indicated that yogurt substituted with UDP (0.2%–0.6%, w/v) was a shear‐thinning fluid and the steady shear rheological properties of yogurt were decreased in comparison with the control.…”

Section: Resultsmentioning

confidence: 80%

Physicochemical, microbial, and rheological properties of yogurt substituted with pectic polysaccharide extracted from Ulmus davidiana

Yeung

Lee

Chang

2019

J Food Process Preserv

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This study aimed to evaluate the possibility of substituting the commercial pectin (control) in yogurt with pectic polysaccharide extracted from Ulmus davidiana (UDP) and investigate the physicochemical, microbial, and rheological properties of yogurt substituted with UDP (0.2%–0.6%, w/v) after 15 days of storage. Yogurt substituted with UDP contained more lactic acid bacteria than control due to the rhamnogalacturonan structure of UDP, indicating its usability as a prebiotic to promote the growth of lactic acid bacteria. The syneresis of yogurts substituted with low concentrations of UDP (0.2%–0.4%, w/v) was significantly lower than control. According to the steady and dynamic shear rheological measurements, all samples showed shear‐thinning behaviors and weak elastic gel structures. These results suggested that 0.2% (w/v) UDP can be substituted for the commercial pectin in yogurt manufacturing to improve the syneresis and lactic acid bacteria counts of yogurt. Practical applications Pectin is a safe food ingredient that usually used in dairy industry to prevent protein aggregation, serum separation, and even increase health benefits of the food products. The physicochemical, microbial, and rheological properties of yogurt substituted with pectic polysaccharide extracted from Ulmus davidiana (UDP) were evaluated in the present study. Our results found that yogurt substituted with 0.2% (w/v) UDP exhibited lower syneresis and increased the lactic acid bacteria counts when compared to the control. Thus, 0.2% (w/v) UDP is recommended for yogurt manufacturing to reduce syneresis and promote the growth of lactic acid bacteria effectively.

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Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration

Cited by 110 publications

References 21 publications

Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice

Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice

Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

Physicochemical, microbial, and rheological properties of yogurt substituted with pectic polysaccharide extracted from Ulmus davidiana

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