Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives

Part, Natalja; Kazantseva, Jekaterina; Rosenvald, Sirli; Kallastu, Aili; Vaikma, Helen; Kriščiunaite, Tiina; Pismennõi, Dmitri; Viiard, Ene

doi:10.1016/j.fufo.2022.100212

Cited by 13 publications

(9 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The Pea samples exhibited the largest production of lactic acid with 5.16 ± 1.55 (g/L) after 120 min of fermentation, although it was also the sample type with the largest variation between samples at the same point in time as indicated by the standard deviations (Figure 3). In a recent study characterizing 25 different commercially available plant-based yoghurts based on soy, oat, coconut, or lupin, a similar lactic acid range between 0.31 and 7.77 g/L was recorded (Part et al, 2023) [33]. For oat-based yoghurt without acidity regulators, the lactic acid range was 1.25-2.32 g/L, whereas the other three yoghurt types contained between 3.5 and 6.2 g/L of lactic acid [33].…”

Section: Hplc Quantification Of Lactic Acidmentioning

confidence: 81%

“…An enhanced understanding of consumer acceptance attributes equips producers with the opportunity to tailor products accordingly. In such scenarios, FT-IR-based rapid lactic acid measurements are proposed to facilitate the swift optimization of product In a recent study characterizing 25 different commercially available plant-based yoghurts based on soy, oat, coconut, or lupin, a similar lactic acid range between 0.31 and 7.77 g/L was recorded [33]. For oat-based yoghurt without acidity regulators, the lactic acid range was 1.25-2.32 g/L, whereas the other three yoghurt types contained between 3.5 and 6.2 g/L of lactic acid [33].…”

Section: Hplc Quantification Of Lactic Acidmentioning

confidence: 99%

“…In such scenarios, FT-IR-based rapid lactic acid measurements are proposed to facilitate the swift optimization of product In a recent study characterizing 25 different commercially available plant-based yoghurts based on soy, oat, coconut, or lupin, a similar lactic acid range between 0.31 and 7.77 g/L was recorded [33]. For oat-based yoghurt without acidity regulators, the lactic acid range was 1.25-2.32 g/L, whereas the other three yoghurt types contained between 3.5 and 6.2 g/L of lactic acid [33]. The lower lactic acid values of oat-based yoghurts can be related to the lower buffering capacity of the oat drink, which causes a reduced LAB activity compared to other plant sources such as peas or soy, similar to the findings of Wang et al, 2023 [30].…”

Section: Hplc Quantification Of Lactic Acidmentioning

confidence: 99%

See 2 more Smart Citations

Fourier Transform Infrared Spectroscopy Tracking of Fermentation of Oat and Pea Bases for Yoghurt-Type Products

Greulich,

Duedahl-Olesen,

Mikkelsen

et al. 2024

Fermentation

View full text Add to dashboard Cite

The fermentation process of plant-based yoghurt (PBY)-like products must be followed for consistency by monitoring, e.g., the pH, temperature, and lactic acid concentration. Spectroscopy provides an efficient multivariate in situ quality monitoring method for tracking the process. Therefore, quality monitoring methods for pea- and oat-based yoghurt-like products using Fourier transform infrared (FT-IR) spectroscopy and high-performance liquid chromatography (HPLC) were developed and modeled. Plant-based yoghurt (PBY) was formulated by fermenting pea and oat plant drinks with a commercial starter culture based on Lactobacillus and Streptococcus strains. The main variance during fermentation was explained by spectral carbohydrate and protein bands with a notable shift in protein band peaks for the amide II band at 1548 cm−1 to 1576 cm−1. In addition to the identification of changed spectral bands during fermentation, FT-IR efficiently tracked the variation in oat and pea fermentation using pH as the main indicator. Prediction models with an R2 for the predicted value of pH as a fermentation indicator (R2 = 0.941) with a corresponding root-mean-squared error of prediction (RMSEP) of 0.247 was obtained when compared to the traditional pH method.

show abstract

Section: Hplc Quantification Of Lactic Acidmentioning

confidence: 81%

Section: Hplc Quantification Of Lactic Acidmentioning

confidence: 99%

Section: Hplc Quantification Of Lactic Acidmentioning

confidence: 99%

See 1 more Smart Citation

Fourier Transform Infrared Spectroscopy Tracking of Fermentation of Oat and Pea Bases for Yoghurt-Type Products

Greulich,

Duedahl-Olesen,

Mikkelsen

et al. 2024

Fermentation

View full text Add to dashboard Cite

show abstract

“…However, it should be noted that research studies on yoghurt-like plant products (vegan yoghurts) are beginning to appear in the literature, covering the physicochemical, microbiological and sensory properties [ 72 ].…”

Section: Physicochemical Changes In Yoghurtsmentioning

confidence: 99%

Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives

Wajs

Brodziak

Król

2023

Foods

View full text Add to dashboard Cite

Nowadays, consumers pay particular attention to the quality of the products they buy. They also expect a high level of innovation. Hence, the offer from the dairy sector is increasingly focusing on the use of various additives with proven health benefits. Many scientific teams from various regions of the world are engaged in research, and their aim is to identify plant additives that have beneficial effects on the human body. The aim of this article was to summarize the latest literature pertaining to the effects of plant additives used in the production of yoghurts on their physicochemical, functional, microbiological and sensory properties. It was found that a wide range of additives in a variety of forms are used in the production of yoghurts. The most common include fruits, vegetables, cereals, nuts, seeds, oils, plant or herbal extracts, fruit or vegetable fibre, and waste from fruit processing. The additives very often significantly affected the physicochemical and microbiological characteristics as well as the texture and sensory properties of yoghurt. As follows from the analysed reports, yoghurts enriched with additives are more valuable, especially in terms of the content of health-promoting compounds, including fibre, phenolic compounds, vitamins, fatty acids and minerals. A properly selected, high quality plant supplement can contribute to the improvement in the generally health-promoting as well as antioxidant properties of the product. For sensory reasons, however, a new product may not always be tolerated, and its acceptance depends mainly on the amount of the additive used. In conclusion, “superfood” yoghurt is one of the products increasingly recommended both preventively and as a way of reducing existing dysfunctions caused by civilization diseases, i.e., diabetes, cancer and neurodegenerative diseases. The studies conducted in recent years have not shown any negative impact of fortified yoghurts on the human body.

show abstract

“…The gradient elution program was used, and the flow rate was 800 µL/min. The methodology was adapted from reference [ 19 ]. ( C ) Phenomenex Luna Omega Sugar (2.1 × 150 mm, 3 µm).…”

Section: Figurementioning

confidence: 99%

The Quantitative Measurement of Peptidoglycan Components Obtained from Acidic Hydrolysis in Gram-Positive and Gram-Negative Bacteria via Hydrophilic Interaction Liquid Chromatography Coupled with Mass Spectrometry

Pismennõi,

Kattel,

Belouah

et al. 2023

Microorganisms

Self Cite

View full text Add to dashboard Cite

The high throughput in genome sequencing and metabolic model (MM) reconstruction has democratised bioinformatics approaches such as flux balance analysis. Fluxes’ prediction accuracy greatly relates to the deepness of the MM curation for a specific organism starting from the cell composition. One component is the cell wall, which is a functional barrier (cell shape, exchanges) with the environment. The bacterial cell wall (BCW), including its thickness, structure, and composition, has been extensively studied in Escherichia coli but poorly described for other organisms. The peptidoglycan (PG) layer composing the BCW is usually thinner in Gram− bacteria than in Gram+ bacteria. In both bacteria groups, PG is a polymeric mesh-like structure of amino acids and sugars, including N-acetylglucosamine, N-acetylmuramic acid, and amino acids. In this study, we propose a high-throughput method to characterise and quantify PG in Gram-positive and Gram-negative bacteria using acidic hydrolysis and hydrophilic interaction liquid chromatography coupled with mass spectrometry (HILIC-MS). The method showed a relatively short time frame (11 min analytical run), low inter- and intraday variability (3.2% and 4%, respectively), and high sensitivity and selectivity (limits of quantification in the sub mg/L range). The method was successfully applied on two Gram-negative bacteria (Escherichia coli K12 MG1655, Bacteroides thetaiotaomicron DSM 2079) and one Gram-positive bacterium (Streptococcus salivarius ssp. thermophilus DSM20259). The PG concentration ranged from 1.6% w/w to 14% w/w of the dry cell weight. The results were in good correlation with previously published results. With further development, the PG concentration provided by this newly developed method could reinforce the curation of MM.

show abstract

Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives

Cited by 13 publications

References 22 publications

Fourier Transform Infrared Spectroscopy Tracking of Fermentation of Oat and Pea Bases for Yoghurt-Type Products

Fourier Transform Infrared Spectroscopy Tracking of Fermentation of Oat and Pea Bases for Yoghurt-Type Products

Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives

The Quantitative Measurement of Peptidoglycan Components Obtained from Acidic Hydrolysis in Gram-Positive and Gram-Negative Bacteria via Hydrophilic Interaction Liquid Chromatography Coupled with Mass Spectrometry

Contact Info

Product

Resources

About