Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion

Anuyahong, Tanisa; Chusak, Charoonsri; Adisakwattana, Sirichai

doi:10.1016/j.lwt.2020.109571

Cited by 81 publications

(59 citation statements)

References 45 publications

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“…Anuyahong et al. (2020) reported that the addition of red rice into yogurt did not affect changes in pH and titratable acidity when compared to the control yogurt. Similar results were also found in other reports of yogurt supplemented with grape, green coffee powder, and blueberry flower pulp (da Silva et al., 2017; Dönmez et al., 2017; Liu & Lv, 2019).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt

Mittal

Thakur

Kaushik

et al. 2020

J. Food Process. Preserv.

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Fruit yoghurt with tulsi enhance the nutritional value and satisfy rising demands for healthy food products. Three different concentrations of TLE (0.5%, 1%, and 1.5%); and apple pulp (10%) were used for the formulation of herbal fruit yoghurt. The enriched milk (26.42-28.58 min) showed lower heat stability than that of control (29.80 min), however, sufficient to withstand sterilization treatment up to 1% TLE addition. Furthermore, physicochemical properties viz. pH, water holding capacity, acidity, moisture, water activity, setting time, and whey-off experiment were not affected significantly (p > .05) in comparison to control yoghurt. The tulsi addition significantly (p < .05) increased (from 32.43% to 45.47% inhibition) the antioxidant activity of yoghurt. The firmness of herbal fruit yoghurt was decreased than control yoghurt. Sensory scores were decreased with an increase in the concentration of TLE (88.75 to 85.14) in comparison to control (91.96), however, yoghurt was suitable for consumption up to 1% TLE. Practical applications Dahi, Tulsi, and fruit mix are considered as religious food and known as Panchamrite. Yoghurt is considered as western dahi in India, however, no such mixture is tried with yoghurt. Therefore, the feasibility of yoghurt with tulsi and apple was carried out, as yoghurt has higher health benefits even than tulsi. A good quality yoghurt was developed using tulsi and apple pulp, therefore, it will capture a huge place in the Indian market.

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Section: Resultsmentioning

confidence: 99%

Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt

Mittal

Thakur

Kaushik

et al. 2020

J. Food Process. Preserv.

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“…In our previous study, the supplementation of probiotic yogurt with anthocyanins from riceberry rice provided bioactive compounds and increased its functionality by increasing total phenolic content (TPC), cyanidin-3-glucoside (C3G), and peonidin-3-glucoside (P3G) concomitant with the elevation of DPPH radical scavenging activity and ferric reducing antioxidant power. In gastrointestinal digestion, this yogurt produced higher release of TPC and FRAP than the control [ 16 ]. Therefore, this was the first human study to investigate whether riceberry rice yogurt decreases postprandial glycemic response and improves antioxidant capacity in healthy volunteers.…”

Section: Discussionmentioning

confidence: 99%

“…Remarkably, plasma FRAP, TEAC, ORAC, and protein thiol levels were high 180 min after riceberry rice yogurt consumption, in comparison with the yogurt control. Increases in postprandial antioxidant capacity are supported by in vitro studies indicating that yogurt supplemented with riceberry rice extract (0.25%) had 4.8-fold higher FRAP than the control yogurt [ 16 ]. Similar results were also reported by Chusak et al who found a greater increase in plasma FRAP following riceberry rice bread consumption [ 15 ].…”

Section: Discussionmentioning

confidence: 99%

“…The set-type yogurt was obtained from the report of Anuyahong et al [ 16 ]. The ingredients consisted of whole milk, skimmed milk powder (3% w/w ), and sucrose (5% w/w ), with or without the anthocyanin-rich extract of riceberry rice (0.25% w/w ).…”

Section: Methodsmentioning

confidence: 99%

“…Consumption of riceberry rice bread had lower glycemic response with increased antioxidant capacity in healthy subjects when compared to Hom mali rice bread [ 15 ]. The probiotic yogurt enriched with anthocyanin-rich extract from riceberry rice was successfully developed and improved its functionality by increasing the amount of total phenolic compounds and antioxidant activity [ 16 ]. However, there is a substantial lack of evidence on postprandial glycemic response and antioxidant capacity of riceberry rice yogurt consumption in humans.…”

Section: Introductionmentioning

confidence: 99%

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Postprandial Effect of Yogurt Enriched with Anthocyanins from Riceberry Rice on Glycemic Response and Antioxidant Capacity in Healthy Adults

2020

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The pigment of riceberry rice has been reported to contain anthocyanins which act as a free radical scavenger and inhibitor of carbohydrate digestive enzymes. Since the probiotic yogurt incorporated with the pigment of riceberry rice extract was previously developed, the present study was aimed to investigate the acute effect of riceberry rice yogurt consumption on postprandial glycemic response, antioxidant capacity, and subjective ratings in healthy adults. In a cross-over design, 19 healthy participants were randomized to consume 350 g of yogurt supplemented with 0.25% (w/w) riceberry rice extract or the control yogurt. Postprandial plasma glucose, antioxidant status, and subjective ratings were measured at fasting and intervals (0–3 h) after ingestion of yogurt. The primary outcome was glycemic response; the secondary outcomes were plasma antioxidant capacity. In comparison to the yogurt control, riceberry rice yogurt reduced plasma glucose concentration after 30 min of consumption. The incremental area under the curve (iAUC) was significantly lower after riceberry rice yogurt load than after the control yogurt load. The consumption of riceberry yogurt caused an acute increase in plasma ferric reducing ability of plasma (FRAP), Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity (ORAC) from the baseline values after 60 min of 0.25 ± 0.06 mM FeSO4, 253.7 ± 35.5 mM Trolox equivalents, and 166.8 ± 28.9 mM Trolox equivalents, respectively. Furthermore, the iAUCs for FRAP, TEAC, ORAC, and protein thiol were higher in riceberry yogurt consumption compared with the control yogurt (1.6-, 1.6-, 2.9-, and 1.9-fold, respectively). A decrease in iAUC for plasma malondialdehyde (MDA) concentration was also observed in the riceberry yogurt group. However, consumption of riceberry rice yogurt and control yogurt showed similar subjective rating scores of hunger, desire to eat, fullness, and satiety. In conclusion, acute consumption of riceberry rice yogurt suppressed postprandial glucose level and improved plasma antioxidant capacity in healthy volunteers.

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