Hypocholesterolemic effect of Spirulina platensis (SP) fortified functional soy yogurts on diet-induced hypercholesterolemia

Sengupta, Samarjit; Koley, Hemanta; Bhowal, Jayati

doi:10.1016/j.jff.2018.07.007

Cited by 37 publications

(16 citation statements)

References 44 publications

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“…SPNY of particle size 586.72 ± 0.75 nm had the highest FFA value at 45 days of storage. The same trend was also observed for PAV (Table ) which was used to evaluate the primary oxidation of oil present in yogurts . These observations confirmed that reduction in the size of SPNs in nano‐emulsions may effectively protect polyunsaturated fatty acids from deterioration by oxidation.…”

Section: Resultssupporting

confidence: 76%

“…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: Resultssupporting

confidence: 76%

Section: Introductionmentioning

confidence: 99%

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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“…Present findings showed a positive relationship between high‐antioxidant activity and phenolic content for PUFAs fortified soy yogurts, similar to the results previously reported by Sengupta et al This study using three different antioxidant methods (DPPH, FRAP, and ABTS) confirmed that FO and EPO possess remarkable antioxidant activity, which is due to the presence of omega‐3 and omega‐6 polyunsaturated fatty acids, flavonoids, and the high total phenolic content. This indicated that PUFAs fortified soy yogurts contained potential antioxidant compounds; therefore, further study of their synergistic effects could provide many chemically interesting and biologically active natural antioxidants.…”

Section: Resultsmentioning

confidence: 88%

“…Additionally, fermentation also causes an improvement in the digestion of soy protein, the solubility of calcium, and the enhancement of intestinal health and immune system . Soy milk‐based yogurts have emerged as a popular alternative to traditional dairy‐based yogurt due to their reduced level of cholesterol, saturated fat, and absence of lactose …”

Section: Introductionmentioning

confidence: 99%

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

Sengupta¹,

Koley

Bhowal³

2019

Euro J Lipid Sci & Tech

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Increase of ω3 and ω6 polyunsaturated fatty acids (PUFA) intake is currently recommended. Yogurt, which is already popular, offers a functional food matrix to deliver ω3 and ω6 PUFAs. The aim of this study is to investigate the antioxidative and cholesterol‐lowering properties of functional soy yogurts fortified with fish oil (FO) containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and Evening primrose oil (EPO) containing gamma linolenic acid (GLA) in diet induced hypercholesterolemic mice. Adding FO and EPO results in a significant reduction in the serum total cholesterol (TC), triglycerides (TG) and low–density lipoprotein cholesterol (LDL‐C), and the atherogenic index of hypercholesterolemic mice when compared with soy yogurt (control) only. Soy yogurts supplemented with functional lipids had significantly improved the high density lipoprotein cholesterol (HDL‐C) in serum, super oxide dismutase and catalase level in liver homogenate and significantly declined the serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), and gamma glutamyl transferase activities. Practical Applications: FO and EPO may be considered as novel functional food ingredients for soy yogurt production. The process is commercially economical in view of the uses of seed flour as direct raw material without beany odor problem for making non‐dairy food product. Consumption of poly unsaturated fatty acid fortified soy yogurt results in a significant reduction in the liver total cholesterol of hypercholesterolemic mice when compared with soy yogurt (control) only.

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Effect of Spirulina (Arthrospira platensis) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt

2020

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BACKGROUND: Consumption of Spirulina-based functionalized food is usually unpleasant due to its specific sensorial properties. Therefore, Spirulina was encapsulated using alginate and whey protein concentrate (WPC) by emulsification method, and the effect of adding free and microencapsulated Spirulina (MS) to non-fat stirred yogurt was investigated during storage. RESULTS: Scanning electron microscope investigated microcapsules morphology and their mean particle size that was 52 ∼m, and electrostatic interaction between wall materials was illustrated by Fourier-transform infrared spectroscopy. The microspheres had appropriate encapsulation efficiency (44.54 ± 0.06%). Complete release of Spirulina from the microcapsules was observed in simulated intestinal fluid, which is favorable for Lactobacillus growth in human intestinal tract. Encapsulation caused meaningful differences in colorimetric factors, markedly in L*. Moreover, free and MS were added to yogurt samples, and the results showed that the physicochemical properties (pH, color, viscosity, water holding capacity and susceptibility to syneresis) and sensorial assessment of MS yogurt were positively affected. During the storage, MS yogurt had higher pH value than the others; furthermore, it showed the lowest syneresis and a constant increase in viscosity. Finally, the sensory evaluation results of MS yogurt, in comparison with the free form of Spirulina utilization, indicated improved acceptance of the produced functional food. CONCLUSION: Results showed an obvious impact of encapsulation on the physicochemical properties of yogurt containing MS. The sensory evaluation showed that encapsulation could generally enhance the customer's satisfaction. It can be stated that masking microalgae color and flavor by microencapsulation could be used for dairy products fortification by microalgae.

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Hypocholesterolemic effect of Spirulina platensis (SP) fortified functional soy yogurts on diet-induced hypercholesterolemia

Cited by 37 publications

References 44 publications

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

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

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

Effect of Spirulina (Arthrospira platensis) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt

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