Incorporation of strawberries preparation in yoghurt: Impact on phytochemicals and milk proteins

Oliveira, Ana; Alexandre, Elisabete M. C.; Damasceno, Marta Maria Coelho; Lopes, Cláudia; Almeida, Domingos P.F.; Pintado, Manuela

doi:10.1016/j.foodchem.2014.08.107

Cited by 119 publications

(95 citation statements)

References 66 publications

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“…The no‐formation of these bands was accompanied by a high intensity of the casein bands, indicating that no proteins were formed by the cross‐linking of low‐molecular‐weight polymers. This result is in accordance with that obtained by Oliveira et al (), where caseins’ fraction had no apparent differences between white yogurt and strawberry‐enriched yogurt.…”

Section: Resultssupporting

confidence: 93%

Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics

Djaoud

Boulekbache‐Makhlouf

Yahia

et al. 2020

J Food Process Preserv

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Second-grade dates can be valorized by its uses in the production of nutritive foods with health benefits. Date syrup (DS), date powder (DP), and their different concentrations, using D-optimal mixture design, were used for the formulation of dairy desserts: syrup dairy dessert (SDD) and mixture dairy dessert (MDD). The optimized mixture proportions of the best dairy dessert formulation, containing date syrup (14%) and powder (2%) as a sugar substitute (0%), were determined to achieve the desired sensory for the effective formulation process. Significant differences in water, protein, fat, and sugar contents were found between SDD, MDD, and commercial dairy dessert (CDD) used as standard, respectively. SDD exhibited the highest total phenolic content (0.65 ± 0.04 mg GAE/g), DPPH inhibition (4.00 ± 0.82%), and reducing power (2.75 ± 0.10%) followed by MDD and CDD. The absence of germs indicated a high microbiological quality of dairy desserts. Rheological measurements revealed that all samples exhibited a weak gel structure and shear thinning behavior. Desserts supplemented with dates led to desserts with an homogeneous structure. Practical applicationsThe evolution of technological processes, conservation techniques, and distribution has led to the development of a wide range of "milks for consumption". The success of these fresh dairy desserts is explained by their beneficial effect on health and organoleptic properties that are appreciated by the consumers. The most delicate in the production of dairy dessert is the development of a "formulation" with the choice of ingredients, and their respective proportion; the amount of sugar, aroma, taste, and color. Phoenix dactylifera L. have a vital therapeutic properties, it represents an inexhaustible source of bioactive compounds such as polyphenols. So the objective of the present study is to formulate new dairy desserts with date syrup and powder (by-products from common date fruits) as a sweetener-ingredient in order to substitute sugars. How to cite this article: Djaoud K, Boulekbache-Makhlouf L, Yahia M, et al. Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics. J Food Process Preserv. 2020;44:e14414.

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Section: Resultssupporting

confidence: 93%

Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics

Djaoud

Boulekbache‐Makhlouf

Yahia

et al. 2020

J Food Process Preserv

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“…To satisfy consumer demands, a number of additional ingredients may be added to yogurt, including natural or artificial colors, sucrose or artificial sweeteners, texturizing agents (Sørensen et al, 2016), prebiotic ingredients and probiotic bacteria (Oliveira et al, 2015). In recent years, some vegetable (Kiros et al, 2016) and fruit preparations (Oliveira et al, 2015) along with plants extracts (Balthazar et Taraxacum officinale, known as the dandelion, is a member of the Asteraceae/Compositae family. It is a perennial herb that is inherent to the Northern hemisphere (You et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of dandelion extract, sucrose and starter culture on the viscosity, water-holding capacity and pH of plain yogurt

et al. 2017

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Dandelion extract is a traditional Chinese medicine and contains significant nutritional value. The aim of this study was to research the optimum fermentation conditions for dandelion addition to plain yogurt using a single factor experiments and orthogonal experiment. The results of the present study demonstrated that the addition of dandelion extract affected the viscosity, water-holding capacity and pH of yogurt. Optimized conditions for dandelion addition to plain yogurt based on viscosity, incubation time, pH and sensory score were 10 % sucrose, 0.3 % of the starter cultures, incubation time of 6.5 hours and 3 % dandelion extract. A new kind of dandelion yogurt with high viscosity, good water-holding capacity and good taste was prepared in this study.

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“…Interestingly, the fluorescence spectra of β‐lactoglobulin were unaffected by the addition of SB extract and thus there is no indication of molecular interaction of the most abundant whey protein with phenolic compounds. This finding contradicts previous research which suggests that complex formation between whey protein and strawberry‐derived phenolic compounds in yogurt are mainly attributed to β‐lactoglobulin (Oliveira et al ., ). This suggests that the formation of complexes is determined by the nature of the polyphenol as well as the presence of other components in the food system (Prigent et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…These interactions can be of hydrophobic nature, hydrogen bonding or electrostatic and may result in protein structural rearrangement and partial protein unfolding (Zhang et al ., ). Interactions between milk proteins and phenolic compounds have also been confirmed in real food systems with a high degree of structural complexity and may affect protein bioavailability (Oliveira et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Angiotensin‐converting enzyme inhibitory activity of hydrolysates generated from whey protein fortified with salal fruits (Galtheria shallon) by enzymatic treatment with Pronase from Streptomyces griseus

Raikos¹,

Hayes²,

Stead³

et al. 2019

Int J of Food Sci Tech

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Summary Whey proteins mixed with salal fruits extract (0–20% w/w) were hydrolysed with Pronase E from Streptomyces griseus for a period of 8 h. The angiotensin‐converting enzyme (ACE) inhibitory activity of the hydrolysates was highest (IC50: 0.087 mg mL−1) for samples fortified with the highest extract concentration (20%). Peptides (>7 amino acids) with documented ACE inhibitory activity (DAQSAPLRVY, ALPMHIR, DKVGINY, LHLPLPL, YPFPGPI, YPFPGPIPN, VYPFPGPIPN) were identified bv LC‐MS/MS data analysis using a database search approach. Fluorescence spectra of the whey proteins mixed with salal fruits extract indicates fluorescence quenching for α‐lactalbumin. SDS‐PAGE analysis suggests that α‐lactalbumin is less susceptible to proteolysis when the extract is included in the formula. Data indicate that α‐lactalbumin may be interacting with phenolic compounds naturally present in salal fruits. These interactions and the formation of complexes between a‐Lac and phenolic compounds may affect the hydrolysis pattern of whey protein and the release of peptides with ACE‐inhibitory activity.

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Incorporation of strawberries preparation in yoghurt: Impact on phytochemicals and milk proteins

Cited by 119 publications

References 66 publications

Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics

Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics

Effect of dandelion extract, sucrose and starter culture on the viscosity, water-holding capacity and pH of plain yogurt

Angiotensin‐converting enzyme inhibitory activity of hydrolysates generated from whey protein fortified with salal fruits (Galtheria shallon) by enzymatic treatment with Pronase from Streptomyces griseus

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