Antioxidant and Hypocholesterolemic Properties of Functional Soy Yogurts Fortified with ω‐3 and ω‐6 Polyunsaturated Fatty Acids in Balb/c Mice

Sengupta, Samarjit; Koley, Hemanta; Bhowal, Jayati

doi:10.1002/ejlt.201800397

Cited by 7 publications

(2 citation statements)

References 69 publications

(75 reference statements)

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“…Yogurt which is a popular fermented food product is considered as functional food due to high bioavailability of health beneficial bioactive compounds. Development of non‐dairy yogurt from edible oil seed flour such as soybean provides immense health benefits beyond conventional dairy yogurts . Previous studies reported that nanoparticles were successfully prepared from soy protein and applied for nutraceutical application encapsulation through different processes consisting of dispersion, desolvation followed by drug incorporation and glutaraldehyde crosslinking .…”

Section: Introductionmentioning

confidence: 99%

“…Development of non-dairy yogurt from edible oil seed flour such as soybean provides immense health benefits beyond conventional dairy yogurts. [7][8][9] Previous studies reported that nanoparticles were successfully prepared from soy protein and applied for nutraceutical application encapsulation through different processes consisting of dispersion, desolvation followed by drug incorporation and glutaraldehyde crosslinking. 10 It was reported that aggregates of soy proteins nanoparticles (SPNs) could be used as novel food grade pickering stabilizer for oil-in-water emulsions which would be of great importance for the development of soy-based emulsions in formulation of novel functional food.…”

Section: Introductionmentioning

confidence: 99%

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Emulsions stabilized by soy protein nanoparticles as potential functional non‐dairy yogurts

Sengupta

Bhattacharyya

Goswami³

et al. 2019

J Sci Food Agric

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BACKGROUND Rice bran oil and soy protein nanoparticles (SPNs) may be considered as novel functional food ingredients for soy yogurt production. Formulation of soy yogurt with SPNs and rice bran oil, which has significant physiological functions, will convert them into functional food products. This study was conducted to develop rice bran oil‐based soy protein nanoparticles emulsion (SPNE) and to evaluate physical properties, antioxidant activities, oxidative stability and microbiological load as well as textural attributes of SPNs incorporated yogurt (SPNY) during storage at 4 °C for 45 days. RESULTS SPNs were prepared from soy protein isolate of defatted soy flour. Solubilization, crystallization and ultrasonication was carried out six times. After the sixth cycle of repeated solubilizing, crystallization and ultrasonication, the size of nano protein was reduced to 72.42 ± 0.22 nm from 586.72 ± 0.75 nm (after first cycle). Viscosity, penetration values and water‐holding capacity of SPNs added to yogurt were decreased with increase in reduction size of SPNs. SPNs added to yogurt exhibited greater antiradical scavenging ability and ferric reducing antioxidant property than control yogurt. Fortified soy yogurt had significant higher oxidative stability and proteolytic activity. CONCLUSION Fortification of non‐dairy food products with SPNs, which has significant physiological functions, convert conventional soy yogurt into functional food products. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%