Antioxidant properties of fortified yogurt with medicinal mushrooms from Phellinus species

Abstract

In light of the powerful therapeutic features of Phellinus species and due to the absence of toxic compounds, our investigations were aimed at screening of the antioxidant profile of fortified yogurts with hot water extracts from Phellinus torulosus and Phellinus igniarius leveled to 10%, 5%, and 1% final fortification concentrations after acknowledging their superior bioactive content and radical scavenging capacities (59.77% and 56.73% of DPPH inhibition, respectively) versus cold water extracts (29.87% and 33.18% inhibition rates). Fortified samples signified dose-dependent increases in their inhibition rates during the storage period, with significant differences between 10% fortifications on the 7 day of storage in favor of the samples fortified with P. torulosus. Explicitly, P. torulosus showed 16% higher DPPH and 62.5% higher LPO neutralizing activity than yogurt enriched with P. igniarius. However, prolonged refrigeration tended to equalize antioxidant profiles in both fortified yogurts. Total titratable acidity and pH levels of the fortified yogurts as most important parameters for consumer acceptance were unaltered during storage. F I G U R E 5 Changes in inhibition percentage of lipid peroxidation-antioxidant activity of the plain and fortified yogurts, during refrigerated storage (4°C). The values are presented as mean ± SD (n = 3). Different small letters indicate statistical significance p < .05 of the yogurts throughout different points of storage (Repeated Measures Analysis of Variance followed by Duncan post hoc test). Different capital letters indicate statistical significance p < .05 between the yogurts on the same day of storage (One-way Analysis of Variance followed by Duncan post hoc test). P.i, P. igniarius; P.t, P. torulosus; Y, yogurt.

Physicochemical, sensory, and antioxidant characteristics of stirred‐type yogurt enriched with Lentinula edodes stipe powder

“…showing a positive effect on the antioxidant potency of dairy products which was consistent with previous reports (Dimitrova-Shumkovska et al, 2022). What is more, the TPC of all samples was significantly decreased during the storage, which might be due to the increased interactions between milk proteins and polyphenols (Kim et al, 2019) and the decomposition of polymeric phenolics in the presence of lactic acid bacteria during refrigerated storage (Hamed et al, 2021).…”

“…Interestingly, the syneresis was proteins and polyphenols during storage (Hamed et al, 2021) and thereby lowered syneresis. A similar decreasing pattern was also registered in the P. Igniarius and P. torulosus added yogurts during storage time of 14 days (Dimitrova-Shumkovska et al, 2022). These specific functional properties of LES may be useful for improving the syneresis of yogurt and deserves further study to explain it.…”

“…Yogurt, the most popular fermented dairy product consumed worldwide, contains nutritive functions and beneficial actions in the reduction of gastrointestinal discomfort, eliminating symptoms of lactose intolerance, strengthening the immune system, protection against colon cancer and Helicobacter pylori infection, and elevating metabolic rates, thereby presenting it as an essential ingredient of healthy diets (Helal et al, 2022 ). However, evidence suggests that plain yogurts do not possess large quantities of bioactive compounds (Dimitrova‐Shumkovska et al, 2022 ). On the other hand, low viscosity and high syneresis are the primary defects of yogurt which play an essential role in consumer acceptability (Kim et al, 2019 ).…”

Development of RP HPLC‐PDA method for simultaneous quantitative analysis of Inoscavin A and Meshimakobnol A and application on some Phellinus mushroom species

“…The authors also claimed that the ethanol extract was the most pertinent for use as functional food (Kim et al, 2008). Jasmina Dimitrova-Shumkovska et al (2022) reported adding hot water extracted from Phellinus torulosus and Phellinus igniarius to yogurt products. The authors evaluated the above study has high applicability to create various functional foods appearing in Phellinus extract (Dimitrova-Shumkovska et al, 2022).…”

“…( 2022 ) reported adding hot water extracted from Phellinus torulosus and Phellinus igniarius to yogurt products. The authors evaluated the above study has high applicability to create various functional foods appearing in Phellinus extract (Dimitrova‐Shumkovska et al., 2022 ). Meanwhile, the composition of higher fungi is influenced by various factors comprising climate change, ecological group conditions, and geographical area leading to the change in raw material quality (Vita et al., 2018 ).…”