Chemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark

Valencia-Avilés, Eréndira; García-Pérez, Martha-Estrella; Garnica-Romo, Ma. Guadalupe; Figueroa‐Cárdenas, Juan de Dios; Paciulli, Maria; Martínez-Flores, Héctor Eduardo

doi:10.31989/ffhd.v12i9.951

Cited by 5 publications

(5 citation statements)

References 25 publications

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“…The increase in polysaccharides considerably enhanced the taste of the yogurt samples. Our results are in agreement with those of Valencia-Avilés et al [64].…”

Section: Protective Effect Of Pue Against Lipid Oxidation In Rat Brainsupporting

confidence: 94%

Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt

Al-Quwaie,

Allohibi,

Aljadani

et al. 2023

Molecules

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Purslane (Portulaca oleracea L.) is rich in phenolic compounds, protein, and iron. This study aims to produce functional yogurt with enhanced antioxidant, anticancer, antiviral, and antimicrobial properties by including safe purslane extract in yogurt formulation; the yogurt was preserved for 30 days at 4 °C, and then biochemical fluctuations were monitored. The purslane extract (PuE) had high phenolic compounds and flavonoids of 250 and 56 mg/mL, respectively. Therefore, PuE had considerable antioxidant activity, which scavenged 93% of DPPH˙, inhibited the viability of MCF-7, HCT, and HeLa cell lines by 84, 82, and 80%, respectively, and inhibited 82% of the interaction between the binding between Spike and ACE2 compared to a SARS-CoV-2 inhibitor test kit. PuE (20–40 µg/mL) inhibited the growth of tested pathogenic bacteria and Candida strains, these strains isolated from spoild yogurt and identified at gene level by PCR. Caffeic acid glucoside and catechin were the main phenolic compounds in the HPLC profile, while the main flavor compound was carvone and limonene, representing 71% of total volatile compounds (VOCs). PuE was added to rats’ diets at three levels (50, 150, and 250 µg/g) compared to butylated hydroxyanisole (BHA). The body weight of the rats fed the PuE diet (250 µg/g) increased 13% more than the control. Dietary PuE in rats’ diets lowered the levels of low-density lipoprotein (LDL) levels by 72% and increased the levels of high-density lipoprotein (HDL) by 36%. Additionally, liver parameters in rats fed PuE (150 µg/g) decreased aspartate aminotransferase (AST), alanine aminotransferase (ALT), and malondialdehyde (MDA) levels by 50, 43, and 25%, respectively, while TP, TA, and GSH were increased by 20, 50, and 40%, respectively, compared to BHA. Additionally, PuE acts as a kidney protector by lowering creatinine and urea. PuE was added to yogurt at three concentrations (50, 150, and 250 µg/g) and preserved for 30 days compared to the control. The yogurt’s pH reduced during storage while acidity, TSS, and fat content increased. Adding PuE increased the yogurt’s water-holding capacity, so syneresis decreased and viscosity increased, which was attributed to enhancing the texture properties (firmness, consistency, and adhesiveness). MDA decreased in PuE yogurt because of the antioxidant properties gained by PuE. Additionally, color parameters L and b were enhanced by PuE additions and sensorial traits, i.e., color, flavor, sugary taste, and texture were enhanced by purslane extract compared to the control yogurt. Concerning the microbial content in the yogurt, the lactic acid bacteria (LAB) count was maintained as a control. Adding PuE at concentrations of 50, 150, and 250 µg/g to the yogurt formulation can enhance the quality of yogurt.

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“…The increase in polysaccharides considerably enhanced the taste of the yogurt samples. Our results are in agreement with those of Valencia-Avilés et al [64].…”

Section: Protective Effect Of Pue Against Lipid Oxidation In Rat Brainsupporting

confidence: 94%

Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt

Al-Quwaie,

Allohibi,

Aljadani

et al. 2023

Molecules

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“…Li et al [176] applied whey protein emulsion gel microparticles from corn oil to yoghurt as a fat substitute, finding that there was an improvement in textural and rheological properties, water holding capacity, and storage stability, while the sensory defects associated with fat reduction were reduced. When palm oil was incorporated in the mixture of ingredients to make yoghurt, the yoghurt obtained showed equal sensory attributes and retained probiotic properties [190].…”

Section: Yoghurtmentioning

confidence: 99%

Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review

et al. 2023

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In the present day, it has been widely established that a high intake of animal fat that contains a high content of saturated fatty acids may cause several life-threatening diseases, including obesity, diabetes-type 2, cardiovascular diseases, as well as several types of cancer. In this context, a great number of health organizations and government agencies have launched campaigns to reduce the saturated fat content in foods, which has prompted the food industry, which is no stranger to this problem, to start working to develop foods with a lower fat content or with a different fatty acid profile. Nevertheless, this is not an easy task due to the fact that saturated fat plays a very important role in food processing and in the sensorial perception of foods. Actually, the best way to replace saturated fat is with the use of structured vegetable or marine oils. The main strategies for structuring oils include pre-emulsification, microencapsulation, the development of gelled emulsions, and the development of oleogels. This review will examine the current literature on the different (i) healthier oils and (ii) strategies that will be potentially used by the food industry to reduce or replace the fat content in several food products.

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“…However, natural additives can serve multiple purposes, and their inclusion in foods can improve both organoleptic properties [106][107][108][109][110][111][112] and biological activity [113][114][115][116][117][118][119]. In this sense, the synergy of these factors in integrating plant extracts in probiotic yogurts stands out, as seen in Figure 3.…”

Section: Probiotic Functional Yogurts Enriched With Natural Compoundsmentioning

confidence: 99%

“…The following supporting information can be downloaded at: https: //www.mdpi.com/article/10.3390/fermentation10010006/s1, Table S1: Effect of different plant extracts on probiotic yogurt [106][107][108][109][110][111][112][113][114][115][116][117][118][119][147][148][149][150][151].…”

Section: Supplementary Materialsmentioning

confidence: 99%

Probiotic Functional Yogurt: Challenges and Opportunities

de Souza,

Drunkler,

Colla

2023

Fermentation

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This article aims to explore the challenges and opportunities inherent in producing probiotic functional yogurt through information on the benefits of consuming this food, emphasizing its nutritional characteristics and importance for health. It explains the advantages of regular consumption, including improved digestion, gastrointestinal health, immunity, and increased absorption of minerals. The discussion focuses on the perspectives within the production of functional probiotic yogurt, with emphasis on microbial dynamics, inhibition of undesirable microorganisms, and strategies to improve the quality of this product. It highlights the challenges in maintaining the viability of probiotics during production and storage, addressing factors such as pH, exposure to oxygen, temperature regulation, and interactions between strains and ingredients. Additionally, it highlights the integration of natural compounds in probiotic functional yogurt and their sensory impacts associated with health benefits. The article is a comprehensive overview that emphasizes the critical factors that influence the fermentation process of functional probiotic yogurt and the fundamental role of probiotic viability for consumer health.

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Chemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark

Cited by 5 publications

References 25 publications

Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt

Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt

Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review

Probiotic Functional Yogurt: Challenges and Opportunities

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