Hypoglycemic and hypolipidemic effects of fermented milks with added roselle ( Hibiscus sabdariffa L.) extract

Su, Nana; Li, Jinglei; Yang, Liuqing; Hou, Guohua; Ye, Ming

doi:10.1016/j.jff.2018.02.017

Cited by 17 publications

(12 citation statements)

References 42 publications

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“…The total contents of solids and non‐fat solids increased as a function of increasing roselle extract concentrations, and were significantly increased in the RFM 3 group ( P < 0.05), whereas fat contents decreased with increasing roselle extract concentrations, with a very significant decrease in the RFM 3 group ( P < 0.01). This may explain the hypoglycaemic and hypolipidemic effects of fermented milks with roselle extract that we reported previously . In conclusion, the addition of roselle extracts was associated with a decrease in crude protein, fat, and ash, and an increase in total solids and non‐fat solids.…”

Section: Resultssupporting

confidence: 93%

“…The chemical compositions of the fermented milk samples hypolipidemic effects of fermented milks with roselle extract that we reported previously. 9 In conclusion, the addition of roselle extracts was associated with a decrease in crude protein, fat, and ash, and an increase in total solids and non-fat solids. These results are in accordance with those obtained by García-Pérez et al 17 who added citrus fibre to yogurt.…”

Section: Ta B L Ementioning

confidence: 77%

“…This prebiotic has a low cost when compared with other prebiotics on the market, such as galactooligosaccharides and inulin, and maintained high protein and low fat levels and provided beneficial prebiotic properties, even at low concentrations (0.1 or 0.2%). This contributes to the maintenance of the viability of probiotic cultures at appropriate levels (>10 6 CFU mL –1 ), reported previously . With the availability of roselle extracts and the convenience of the manufacturing process, this could be a new food ingredient of interest to the industry.…”

Section: Resultsmentioning

confidence: 99%

“…The preparation of roselle extracts followed a method used before . Roselle ( Hibiscus sabdariffa L.) was obtained from the local market (Carrefour supermarket).…”

Section: Methodsmentioning

confidence: 99%

“…The fermented milk was prepared using a method that we have used before . Ba , Lb , and St were cultured together to prepare three starter cultures (Ba:Lb:St = 1:1:1, v/v/v) after three times activation.…”

Section: Methodsmentioning

confidence: 99%

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Effect of the addition of roselle (Hibiscus sabdariffa L.) extracts on the rheological, textural, and antioxidant activity of fermented milks

et al. 2019

Flavour & Fragrance J

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The study aims to evaluate the rheological, textural, and antioxidant activity of fermented milks with the addition of roselle (Hibiscus sabdariffa L.) extracts at concentrations of 0.0, 0.1, 0.2, and 0.3% (CFM, RFM1, RFM2, and RFM3). The chemical composition of the fermented milks, including crude protein, fat, ash, total solids and non‐fat solids, were also determined. Gas chromatography–mass spectroscopy (GC‐MS) detected 42, 46, 47, and 49 kinds of volatile flavour compounds in CFM, RFM1, RFM2, and RFM3, respectively. The antioxidant activity of fermented milks was measured using ferric reducing antioxidant power and scavenging capacities for 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and 2,2’‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) radicals during 28 days of refrigerated storage. The results of this study are of great significance to improve the understanding and application of roselle extracts in the food industry. Both roselle and fermented milk are beneficial to human health, with many biological activities, such as antioxidant, hypoglycaemic, liver‐protecting, and antihypertensive properties; however, no attention has been paid to the combined effects of roselle and fermented milks. The study created a novel fermented milk and the results indicate that 0.3% roselle extracts can play the most important role in affecting the rheological, textural properties, and antioxidant activity of fermented milks, so this modification of fermented milk shows promise for potential application in the food industry.

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Section: Resultssupporting

confidence: 93%

Section: Ta B L Ementioning

confidence: 77%

Section: Resultsmentioning

confidence: 99%

“…The preparation of roselle extracts followed a method used before . Roselle ( Hibiscus sabdariffa L.) was obtained from the local market (Carrefour supermarket).…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 3 more Smart Citations

Effect of the addition of roselle (Hibiscus sabdariffa L.) extracts on the rheological, textural, and antioxidant activity of fermented milks

et al. 2019

Flavour & Fragrance J

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Effect of cinnamon bark and twig extracts on the chemical, physicochemical and antioxidant properties of fermented milk

et al. 2020

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Functional peptides in Asian protein rich fermented foods: production and health benefits

Kumari

Sanjukta

Kumar

2021

Syst Microbiol and Biomanuf

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The richness and diversity of protein rich fermented foods are chiefly observed in many Asian countries. They are potential source of wide range of biologically active peptides depending on the protein source and starter culture used for fermentation. The major protein rich fermented foods popularly consumed in Asian countries include fermented soybean, fermented milk and fermented fish products. These foods are fermented using different starter cultures including lactic acid bacteria (LAB), Bacillus species, yeast and filamentous fungi. Fermentation by individual starter culture results in unique products by a series of enzymatic hydrolysis, leading to production of a diversity of bioactive peptides responsible for health benefits. Bioactive peptides in Asian protein rich fermented foods have been reported for exhibiting antihypertensive, antioxidant, antibacterial, antidiabetic and anticancer properties. This review is focused on Asian protein rich fermented foods, associated microbes and bioactive peptides responsible for health benefits.

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Hypoglycemic and hypolipidemic effects of fermented milks with added roselle ( Hibiscus sabdariffa L.) extract

Cited by 17 publications

References 42 publications

Effect of the addition of roselle (Hibiscus sabdariffa L.) extracts on the rheological, textural, and antioxidant activity of fermented milks

Effect of the addition of roselle (Hibiscus sabdariffa L.) extracts on the rheological, textural, and antioxidant activity of fermented milks

Effect of cinnamon bark and twig extracts on the chemical, physicochemical and antioxidant properties of fermented milk

Functional peptides in Asian protein rich fermented foods: production and health benefits

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