Physiochemical and Organoleptic Properties of Kefir Containing Different Concentrations of Hyaluronic Acid : A Preliminary Study

Chon, Jung‐Whan; Kim, Binn; Seo, Kun‐Ho; Bae, Dongryeoul; Jeong, Dongkwan; Song, Kwang‐Young

doi:10.22424/jdsb.2020.38.3.146

Cited by 6 publications

(2 citation statements)

References 20 publications

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“…Zhong et al [ 14 ] reported an interaction between whey protein isolate and HA as an effect of pH and mixing ratio. Chon et al [ 15 ] explored the properties of kefir with HA addition and found that the addition of HA did not affect the physicochemical and organoleptic properties of kefir and that HA could be used as a health-improving agent, especially in skin-damage and muscle. HA has been used in other foods, for example, Zajac et al [ 6 ] reported improved rheology and water-binding properties in smoked homogenized sausages after adding HA.…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties

Joshi,

Sutariya,

Salunke

2024

Foods

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Hyaluronic acid (HA), a naturally occurring polysaccharide with recognized health benefits, has gained approval for use in the food industry as a food additive, ingredient, and health supplement in numerous countries. HA can increase viscosity in solutions and is available commercially in various molecular weights (MW) depending on end applications. Nevertheless, no research has explored the impact of different MW HAs on functionality, rheological properties, and texture-building benefits in the dairy product matrix wherein they are incorporated. Therefore, the objective of this study was to evaluate how varying MWs of HA—specifically 8 kDa, 320 kDa, 980 kDa, and 2550 kDa at 0.25% (w/w) concentration—impact rheological characteristics, functional attributes, heat stability, protein stability, protein structure, and protein fractions within skim milk. The addition of HA led to an increase in the apparent viscosity of all samples. A higher G″ value over G′ values for all HA samples was observed in frequency sweep, indicating the absence of interparticle interactions between HA particles. Protein stability and heat stability were significantly lower for 980 kDa and 2550 kDa HA as compared to the control and 8 kDa HA samples. As the MW increased, WHC, emulsion properties, and foaming stability notably increased. However, reversed results were found in the case of foaming activity. Moreover, no significant changes were observed in the percent area of individual protein fractions and the hydrodynamic diameter of protein particles. This study would help to understand the effect of HA when incorporated in dairy products for water binding or enhancement in viscosity-based applications.

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Section: Introductionmentioning

confidence: 99%

Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties

Joshi,

Sutariya,

Salunke

2024

Foods

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“…In aqueous HA solution, the anionically charged carboxyl groups usually combine with metal ions such as Na + , then form the high-hydrophilic Sodium Hyaluronate (SH) [ 2 ]. Based on its good water-holding and rheological properties, HA improves the texture of yogurt [ 3 ], enhances the homogeneity of smoked sausages [ 4 ] and contributes to the stability of skimmed milk in combination with carrageenan [ 5 ]. Interestingly, Kweon et al used HA to produce an edible film for alleviating dry mouth [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Sodium Hyaluronate on Antioxidant and Anti-Ageing Activities in Caenorhabditis elegans

Lin

Song

Zhong

et al. 2023

Foods

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As an acidic polysaccharide, the formation of Hyaluronic acid (HA) is typically Sodium Hyaluronate (SH) for knee repair, oral treatment, skincare and as a food additive. Nevertheless, little information is available on the anti-ageing activity of SH as a food additive. Therefore, we treated C. elegans with SH, then inferred the anti-aging activity of SH by examining the lifespan physiological indicators and senescence-associated gene expression. Compared with the control group, SH (800 μg/mL) prolonged the C. elegans’ lifespans in regular, 35 °C and H2O2 environment by 0.27-fold, 0.25-fold and 1.17-fold. Simultaneously, glutathione peroxidase (GSH-Px), antioxidant enzyme superoxide dismutase (SOD) and catalase (CAT) were increased by 8.6%, 0.36% and 167%. However, lipofuscin accumulation, reactive oxygen species (ROS) and malondialdehyde (MDA) were decreased by 36%, 47.8–65.7% and 9.5–13.1%. After SH treatment, athletic ability was improved and no impairment of reproductive capacity was seen. In addition, SH inhibited the blocking effect of age-1 and up-regulated gene levels involving daf-16, sod-3, gst-4 and skn-1. In conclusion, SH provides potential applications in anti-ageing and anti-oxidation and regulates physiological function.

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Enhancing Stirred Yogurt Quality With Hyaluronic Acid‐Rich Rooster Comb Extract: Effects on Texture and Shelf Life

Tabari Shahandasht,

Bolandi,

Rahmati

et al. 2024

Food Science & Nutrition

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Yogurt is a popular milk‐based product known for its nutritional benefits and effects on the large intestine. However, yogurt production faces challenges like texture, consistency, and syneresis. Hydrocolloids, such as gums and polysaccharides, can enhance yogurt's consistency and rheological properties. This research evaluates rooster comb extract (RCE) as a natural additive to improve stirred yogurt's properties during 21 days of storage at 4°C. Two treatments with 0.8 and 0.9 g of RCE were added to stirred yogurt. Results showed a decrease in pH (from 3.89 to 4.38) and microbial counts (> 107 log CFU/g), along with an increase in titratable acidity (1.03%–1.48%) in RCE‐enriched yogurt (p < 0.05). The 0.8 g RCE treatment showed reduced syneresis, lightness, and setting time compared to the control (p < 0.05). Rheological analysis indicated thixotropic shear‐thinning behavior, accurately described by the Herschel–Bulkley model. All samples displayed solid viscoelastic properties, with the storage modulus exceeding the loss modulus in the linear viscoelastic region. While flavor and overall acceptability declined in enriched samples compared to controls (p < 0.05), no significant differences were found in other characteristics, including texture, color, and aroma (p > 0.05). In conclusion, RCE is a promising natural hydrocolloid for producing functional stirred yogurt, offering potential consumer benefits.

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Physiochemical and Organoleptic Properties of Kefir Containing Different Concentrations of Hyaluronic Acid : A Preliminary Study

Cited by 6 publications

References 20 publications

Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties

Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties

Effect of Sodium Hyaluronate on Antioxidant and Anti-Ageing Activities in Caenorhabditis elegans

Enhancing Stirred Yogurt Quality With Hyaluronic Acid‐Rich Rooster Comb Extract: Effects on Texture and Shelf Life

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