Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt

Gheshlaghi, Shima Piri; Khaledabad, Mohammad Alizadeh; Nikoo, Mehdi; Regenstein, Joe M.; Gavlighi, Hassan Ahmadi

doi:10.1016/j.lwt.2021.111665

Cited by 18 publications

(26 citation statements)

References 45 publications

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“…WHC and syneresis are other important yoghurt technological characteristics that influence consumers’ choice of commercial yoghurt products (Gheshlaghi et al . 2021). Syneresis levels of yoghurts decreased during storage compared with the initial levels (Figure 2d).…”

Section: Resultsmentioning

confidence: 99%

“…An increased k and τ 0 were observed for yoghurts containing SGH + EGCG (0.05–0.3 g/dL) compared with Yc, which may be due to a reinforced protein network (Gheshlaghi et al . 2021). The k values increased during refrigerated storage possibly due to the structural changes in the gel (Jaster et al .…”

Section: Resultsmentioning

confidence: 99%

“…pH, titratable acidity (TA), syneresis and water-holding capacity (WHC) of yoghurts were determined during the 28 days of refrigerated storage (Fu et al 2018;Zhao et al 2020;Gheshlaghi et al 2021).…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

“…Enzymatic hydrolysis is performed in reactors with controlled pH and temperature for specific time, followed by downstream processing for the separation of bioactive peptide fractions from the remaining residues (Nikoo et al 2021;Sarteshnizi et al 2021). Enzymes with different cleavage specificities break down the proteins to peptides of varying sizes (i.e.…”

Section: Characterisation Of Sg and Sghmentioning

confidence: 99%

“…Therefore, the use of fish skin gelatine hydrolysates (peptides) in food products such as yoghurt might beneficially influence nutritional and functional properties while increasing the bioactive peptides (Abd El-Fattah et al 2018). Recently, Gheshlaghi et al (2021) reported that sturgeon skin gelatine hydrolysates (SGH) increased the fermentation rate and enhanced rheological properties and elastic gel structure of a fat-free set-type yoghurt, especially at 0.1 g/dL. These yoghurts showed lower syneresis and higher water-holding capacity.…”

Section: Introductionmentioning

confidence: 99%

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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

Gheshlaghi

Nikoo

Regenstein

2022

Int J of Dairy Tech

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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.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Physicochemical Propertiesmentioning

confidence: 99%

Section: Characterisation Of Sg and Sghmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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

Gheshlaghi

Nikoo

Regenstein

2022

Int J of Dairy Tech

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From waste to value‐added products: A review of opportunities for fish waste valorization

Rigueto

Oliveira

Gomes

et al. 2023

Environmental Quality Mgmt

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The fishing industry is responsible for generating large amounts of organic waste rich in compounds of commercial interest. This review aimed to present the state of the art about the possibilities of using solid waste to obtain value‐added products. Skins, fins, and scales have been used to obtain gelatin and collagen, a promising compound for use as an additive in yogurts and creams, as well as for the synthesis of biodegradable packaging that, if applicable, can reduce the environmental impact caused by petroleum packaging. Other parts, such as the head and the viscera, contain polyunsaturated fatty acids and other fat‐soluble vitamins that have been studied for the production of omega‐3 capsules for the pharmaceutical industry, but when the extracted oil does not fit the feeding parameters, it can be applied for the production of biodiesel. Furthermore, fishes are a promising source of astaxanthin, a carotenoid with high antioxidant properties. The use of combined techniques such as chemical and enzymatic methods can increase the extraction yield and favor the obtaining of more purified compounds, in addition to promoting the reduction of chemicals that are aggressive to the environment. In general, conscious production in the fishing industry through the valorization of waste generated for use as inputs for other value chains encompasses aspects of the circular economy, which can positively impact several Sustainable Development Goals.

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Natural Antioxidants and Flavorings for Clean Label Foods

Nikoo

Gavlighi

2022

The Age of Clean Label Foods

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Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt

Cited by 18 publications

References 45 publications

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

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

From waste to value‐added products: A review of opportunities for fish waste valorization

Natural Antioxidants and Flavorings for Clean Label Foods

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