Effect of sturgeon gelatine hydrolysates and epigallocatechin‐3‐gallate mixtures on technological and rheological properties and viability of probiotics for fat‐free set‐type yoghurt

Abstract

Sturgeon gelatin hydrolysates combined with epigallocatechin-3-gallate (SGH + EGCG) were incorporated in fat-free set-type yogurt stabilized using sturgeonish (Ysg) or bovine gelatin (Ybg). Sturgeon gelatin hydrolysates in combination with epigallocatechin-3-gallate increased yogurts probiotics growth during refrigerated storage. In Ysg with SGH + EGCG at 0.1 g/dL the flow behavior index (n) was decreased, and the values of consistency coefficient (k), complex viscosity (η*), and yield stress (τ 0 ) increased. Ysg and Ybg had higher acidification rates during fermentation compared to control (Yc). However, the higher SGH + EGCG (0.3 g/dL) led to an increased syneresis and weaker hardness. Results indicated the enhanced fermentation rates, textural, and gelation of Ysg with SGH + EGCG at 0.1 g/dL.

Development of probiotic yogurt from almond and cow’s milk using Lacticaseibacillus rhamnosus GR-1

“…Their research suggests that adding 0.6% polymerized whey protein, 0.3% pectin and 0.5% xanthan gum has the potential to improve the gel structure of almond yogurt (Shi et al , 2020). Piri Gheshlaghi et al (2022) showed that adding a mixture of sturgeon gelatin hydrolysates and epigallocatechin-3-gallate to fat free set-type yogurt improved bacterial viability along with enhanced physicochemical and rheological properties. These findings suggest the addition of 0.1 g/dL fish gelatine and epigallocatechin-3-gallate is a potentially effective strategy in improving gelation of plant-based yogurts and reducing syneresis.…”

Nanoprecipitates of γ‐cyclodextrin/epigallocatechin‐3‐gallate inclusion complexes as efficient antioxidants for preservation of shrimp surimi products: synthesis, performance and mechanism

“…However, apart from the enhancement in antioxidant capability, the polyphenols with catechol or pyrogallol structure are prone to oxidation browning because of the formation and aggregation of quinonoid reaction products, which restricts their industrial‐scale applications seriously 15‐18 . For example, as a kind of catechin, epigallocatechin‐3‐gallate (EGCG) has gained extensive attentions in the field of food 19,20 . Thanks to the extensive resources, mature extraction technology, EGCG has been introduced as an affordable additive into large‐scale application in the food industry, 21 EGCG has even been approved as food raw materials by the National Health Commission of the People's Republic of China (NHC) 22 .…”

“…[15][16][17][18] For example, as a kind of catechin, epigallocatechin-3-gallate (EGCG) has gained extensive attentions in the field of food. 19,20 Thanks to the extensive resources, mature extraction technology, EGCG has been introduced as an affordable additive into large-scale application in the food industry, 21 EGCG has even been approved as food raw materials by the National Health Commission of the People's Republic of China (NHC). 22 When it acts as a food antioxidant in the preservation of surimi products, the oxidative browning of EGCG would in turn aggravate the deterioration of properties of foodstuffs, which is undesired and mistakenly regarded as a food quality issue.…”