Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk

Megalemou, Kalliopi; Sioriki, Eleni; Lordan, Ronan; Dermiki, Maria; Nasopoulou, Constantina; Zabetakis, Ioannis

doi:10.1016/j.heliyon.2016.e00227

Cited by 51 publications

(39 citation statements)

References 27 publications

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“…In a recent article (Megalemou et al, 2017) that compared yogurt derived from different types of milk, the sample of goat yogurt was significantly higher for the attribute of "sour" for taste, the attributes of "persistent," "intense," and "goaty" for the aftertaste and the attributes of "velvety," "smooth," and "fluid" for the texture.…”

Section: Descriptive Analysismentioning

confidence: 98%

Improvement of the Sensory Characteristics of Goat Milk Yogurt

Santis

Giacinti

Chemello

et al. 2019

Journal of Food Science

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The sensory characteristics of goat yogurt could be greatly improved by integrating to a culture typical of yogurt starters, Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, with cultures of Leuconostoc lactis. The addition of L. lactis requires the use of the definition of “fermented milk” to the product, although it is prepared according to the same technology. The experimental plan has designed the use of inoculation with a bacterial concentration of at least 109, for each microbial species considered, with the aim of increasing the probiotic effect of yogurt and fermented milk. Descriptive analysis of the samples was conducted using the profile sheet obtained applying the consensus profiling method (UNI EN ISO 13299:2010) by a trained panel. The acceptability of our products was evaluated by 62 consumers through 7‐points hedonic scale. The results of this study indicated that the addition of L. lactis to the traditional yogurt starter produced a noticeable improvement to the sensory characteristics of fermented goat milk. Practical Application To improve the sensory characteristics of goat's yogurt to make it more acceptable to the consumer and increase market demand we tested the integration of Leuconostoc lactis to typical starter cultures. The experimentation carried out tested different combinations of fermenting microorganisms with the aim of developing a better flavor as compared to that of traditional yogurt, which is often unpleasant to consumers. The addition of L. lactis to the starter culture of the goat's milk results in less aggressive aromatic notes and greater appreciation as confirmed by consumers who tested the product.

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Section: Descriptive Analysismentioning

confidence: 98%

Improvement of the Sensory Characteristics of Goat Milk Yogurt

Santis

Giacinti

Chemello

et al. 2019

Journal of Food Science

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“…However, research indicates that dietary choline may not be to blame, and that the presence of specific gut bacteria promotes the conversion of choline into TMAO [ 154 , 155 ]. Research has shown that dietary choline from phosphatidylcholine derivatives in dairy and marine sources possess anti-thrombotic properties, contrary to the effects of TMAO [ 80 , 95 ]. Further research is required to study the structures and composition of phospholipids of animal meat origin, in order to discern their biological effects upon consumption.…”

Section: Phospholipids Of Animal Originmentioning

confidence: 99%

Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties

2017

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In this review paper, the latest literature on the functional properties of phospholipids in relation to inflammation and inflammation-related disorders has been critically appraised and evaluated. The paper is divided into three sections: Section 1 presents an overview of the relationship between structures and biological activities (pro-inflammatory or anti-inflammatory) of several phospholipids with respect to inflammation. Section 2 and Section 3 are dedicated to the structures, functions, compositions and anti-inflammatory properties of dietary phospholipids from animal and marine sources. Most of the dietary phospholipids of animal origin come from meat, egg and dairy products. To date, there is very limited work published on meat phospholipids, undoubtedly due to the negative perception that meat consumption is an unhealthy option because of its putative associations with several chronic diseases. These assumptions are addressed with respect to the phospholipid composition of meat products. Recent research trends indicate that dairy phospholipids possess anti-inflammatory properties, which has led to an increased interest into their molecular structures and reputed health benefits. Finally, the structural composition of phospholipids of marine origin is discussed. Extensive research has been published in relation to ω-3 polyunsaturated fatty acids (PUFAs) and inflammation, however this research has recently come under scrutiny and has proved to be unreliable and controversial in terms of the therapeutic effects of ω-3 PUFA, which are generally in the form of triglycerides and esters. Therefore, this review focuses on recent publications concerning marine phospholipids and their structural composition and related health benefits. Finally, the strong nutritional value of dietary phospholipids are highlighted with respect to marine and animal origin and avenues for future research are discussed.

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“…We focus on the effect of lipolysis and on the role of starter cultures such as Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus on the bioactivity of the polar lipid fractions in fermented milk products [12]. We suggest that the polar lipids in these yoghurts have strong anti-inflammatory…”

Section: Ovine and Caprine Fermented Milk Productsmentioning

confidence: 84%

“…In particular, Greek style yogurts produced with caprine and ovine milk have demonstrated greater PAF inhibitory properties in comparison to bovine yogurts. Research in relation to the anti-PAF activities of dairy products has demonstrated that the fermentation of milk to yogurt and then to cheese induces greater anti-thrombotic activity against PAF [11,12]. We focus on the effect of lipolysis and on the role of starter cultures such as Streptococcus thermophilus and Lactobacillus delbrueckii subsp.…”

Section: Ovine and Caprine Fermented Milk Productsmentioning

confidence: 99%