A potentially functional yogurt co-fermentation with Gnaphalium affine

Gao, Haoxiang; Yu, Zhilong; He, Qiang; Tang, Shanhu; Zeng, Wei‐Cai

doi:10.1016/j.lwt.2018.01.085

Cited by 40 publications

(25 citation statements)

References 38 publications

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“…The highest TPC content (130.58 µg GAE/mL) was measured in the yogurt sample containing 1% Chinese sweet tea extract. These results are in agreement with those of Amirdivani and Baba [ 12 ], Gao et al [ 22 ], Karaaslan et al [ 7 ], and Zhang et al [ 8 ], who found significantly increasing TPC contents in yogurt fortified with green tea, moringa, Gnaphalium affine, grape, and callus extracts. It should be noted that the TPC contents reported in these studies were lower than those detected in our study (130.58 µg GAE/mL).…”

Section: Resultssupporting

confidence: 92%

Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract

Abdel-Hamid

Huang

Suzuki

et al. 2020

Foods

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Rubus suavissimus S. Lee leaves, also known as Chinese sweet tea or Tiancha, are used in folk medicine in southern China. This study evaluated the impact of the addition of Chinese sweet tea extract (0.25%, 0.5%, and 1%) on the chemical composition, organoleptic properties, yogurt culture viability, and biological activities (i.e., antioxidant, anticancer, and antihypertensive activities) of yogurt. Seven phenolic compounds were reported in Chinese sweet tea for the first time. The numbers of the yogurt culture were similar across all yogurt treatments. The yogurt supernatant with 0.25%, 0.5%, and 1% Chinese sweet tea extract had a total phenolic content that was 3.6-, 6.1-, and 11.2-fold higher, respectively, than that of the control yogurt. The biological activities were significantly increased by the addition of Chinese sweet tea extract: Yogurt with the addition of 1% Chinese sweet tea extract had the highest biological activities in terms of the antioxidant activity (92.43%), antihypertensive activity (82.03%), and inhibition of the Caco-2 cell line (67.46%). Yogurt with the addition of 0.5% Chinese sweet tea extract received the highest aroma and overall acceptability scores. Overall, Chinese sweet tea extract is a promising food ingredient for producing functional yogurt products that may substantially contribute to reducing the risk of developing chronic diseases such as cancer and cardiovascular disease.

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Section: Resultssupporting

confidence: 92%

Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract

Abdel-Hamid

Huang

Suzuki

et al. 2020

Foods

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“…These results were similar to those of previous studies (Jaster et al, 2018; Jung et al, 2016). In addition, it has been reported that pH value and titratable acidity are correlated with the quality of the yogurt (Gao et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and Probiotic Lactobacillus plantarum NK181

Jang¹,

Jung²,

Yu³

et al. 2018

Korean J Food Sci Anim Resour

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The objective of this study was to evaluate the composition, pH, titratable activity, microbial properties, and antioxidant effect of yogurt using ginseng extract powder (GEP), Lactobacillus plantarum NK181, and Streptococcus thermophilus as the starter culture. Different concentration of GEP (0%, 0.5%, 1%, 1.5%, and 2% (w/v)) were used in the yogurt. During yogurt fermentation, pH was decreased; however, titratable acidity and viable cell counts were increased. The addition of GEP to yogurt led to a decrease in moisture content and an increase in the fat, ash, and total solids content. The antioxidant effect using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, β-carotene bleaching, and ferric reducing antioxidant power (FRAP) assay gradually increased with added GEP. Overall, yogurt fermented with 1% GEP was acceptable in terms of cell viability and antioxidant effect. These results might provide information regarding development of ginseng dairy products with enhanced antioxidant activities and probiotic properties.

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“…Yogurt, which is consumed worldwide as fermented dairy food, contains protein, omega-3 fatty acids, vitamins, and minerals having nutritive functions (Gao et al, 2018). The primary health effects, such as the antioxidant activity of yogurt, are derived from peptides and amino acids produced by lactic acid bacteria during fermentation (Ye et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effects of Lotus (Nelumbo nucifera) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated Storage

Kim¹,

Cho²,

Yeon³

et al. 2019

Food Sci Anim Resour

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The supplementation with natural ingredients that are rich in polyphenols could improve the quality and functionality of yogurt. Lotus leaf (LL) are abundant in phenolic compounds. We aimed to investigate the effects of LL powder on the quality properties, total phenolic content (TPC), and antioxidant activity of yogurt. Yogurt was supplemented with four different concentrations (0%, 0.2%, 0.5%, and 1%) of LL powder and evaluated for 14 d refrigerated storage. During storage, the titratable acidity (TA) of all LL yogurt groups was higher than that of the control (p<0.05). The L* and a* values decreased by LL addition to the yogurts, while the b* values increased. All LL yogurt groups indicated better viscosity than that of control, and among them, 0.2% LL yogurts had the highest viscosity without significant decrease until the end of the storage duration. The addition of LL into yogurt enhanced the water-holding capacity (WHC) by at least 1.5-fold than that of control for the entire storage duration. The TPC of yogurts gradually increased with the addition of LL (p<0.05) and continued to increase during storage; the 1% LL yogurt at 14 d showed the highest value of 61.94±1.68 μg GAE/g. The DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and reducing power of the yogurts were also significantly enhanced with increasing LL concentrations (p<0.05). These results suggest that lotus leaf may be useful as a natural ingredient for improving the quality and antioxidant activity of yogurt.

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A potentially functional yogurt co-fermentation with Gnaphalium affine

Cited by 40 publications

References 38 publications

Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract

Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract

Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and Probiotic Lactobacillus plantarum NK181

Effects of Lotus (Nelumbo nucifera) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated Storage

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