Techno-functional characterization and biological potential of Agave americana leaves: Impact on yoghurt qualities

Bouaziz, Mohamed Ali; Bchir, Brahim; Chalbi, Hanen; Sebii, Haïfa; Karra, Sirine; Smaoui, Slim; Attia, Hamadi; Besbes, Souhail

doi:10.1007/s11694-020-00632-9

Cited by 21 publications

(18 citation statements)

References 68 publications

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“…This phenomenon is in contradiction with other studies which observed a decline in pH at 1 day of storage [26]. Compared to control (data is not shown), the addition of BSG increased the pH while in other studies, the addition of plant extracts tends to decrease the pH of yogurt, thus increasing the acidity [26,27]. The amount of lactic acid in BSG-added yogurt with particle size < 150 µm aligns with other studies which vary between 0.8-0.9% [23,27,28].…”

Section: The Impact Of Bsg In Ph Lactic Acids and The Number Of Streptococcus Thermophilus Of Yogurtcontrasting

confidence: 99%

“…This data shows that the lowest particle size of BSG might have a higher growth of Lactobacillus bulgaricus, which was not evaluated in this study. The number of S. thermophilus in this study aligns with the previous studies (7.0-9.5 log CFU/mL), which involved plant-based ingredients in yogurt [22,26,30]. Note: Letters in the same column show significant differences from other groups (p<0.05).…”

Section: The Impact Of Bsg In Ph Lactic Acids and The Number Of Streptococcus Thermophilus Of Yogurtsupporting

confidence: 90%

“…In this study, there is a slight increase in pH after 1 day of storage. This phenomenon is in contradiction with other studies which observed a decline in pH at 1 day of storage [26]. Compared to control (data is not shown), the addition of BSG increased the pH while in other studies, the addition of plant extracts tends to decrease the pH of yogurt, thus increasing the acidity [26,27].…”

Section: The Impact Of Bsg In Ph Lactic Acids and The Number Of Streptococcus Thermophilus Of Yogurtmentioning

confidence: 61%

“…5 g of yogurt was centrifuged (4500 rpm; 15 min; 10 ℃) followed by weighting of the supernatant. The syneresis was calculated as in equation 2 [17,25,26].…”

Section: Syneresismentioning

confidence: 99%

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Valorisation of brewers’ spent grain in different particle size in yogurt production

et al. 2021

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The potential of brewers’ spent grain (BSG) as a functional food ingredient has been investigated for having high nutritional value. A high amount of dietary fiber of BSG shows a high ability to bind water; thus, it tends to solidify food mixture. This characteristic has a beneficial effect in the utilization of BSG as a filler and texturizer in yogurt. The study aims to evaluate the impact of the BSG addition in yogurt production and its quality. BSG was prepared in three different particle sizes, and an amount of 10% was added for yogurt fermentation. The impact of BSG addition was evaluated after 24 h of storage. The result shows that different particle sizes of BSG had no significant impact on pH and syneresis, while it significantly affected the amount of lactic acid and countable S. thermophilus. However, BSG increased the fermentation rate of yogurt, and had a positive impact on water holding capacity. A lower particle size had a higher amount of lactic acid and a lower S. thermophilus. The lower particle size lowered the lightness of the yogurt. Rheological analysis showed that a higher particle size of BSG increased the shear stress and viscosity of yogurt.

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Section: The Impact Of Bsg In Ph Lactic Acids and The Number Of Streptococcus Thermophilus Of Yogurtcontrasting

confidence: 99%

Section: The Impact Of Bsg In Ph Lactic Acids and The Number Of Streptococcus Thermophilus Of Yogurtsupporting

confidence: 90%

Section: The Impact Of Bsg In Ph Lactic Acids and The Number Of Streptococcus Thermophilus Of Yogurtmentioning

confidence: 61%

“…5 g of yogurt was centrifuged (4500 rpm; 15 min; 10 ℃) followed by weighting of the supernatant. The syneresis was calculated as in equation 2 [17,25,26].…”

Section: Syneresismentioning

confidence: 99%

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Valorisation of brewers’ spent grain in different particle size in yogurt production

et al. 2021

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“…In the food industry, the techno-functional properties of some food products have been improved by adding leaves and bagasse extracts. For instance, A. americana leaves have been incorporated as powder in the formulation of steamed yoghurt, and a significant improvement of color, texture and viscosity of the product was observed [66]. Moreover, fructans isolated from A. angustifolia were used as fat replacers in cookies [67,68].…”

Section: By-products As Food Ingredientsmentioning

confidence: 99%

Agave By-Products: An Overview of Their Nutraceutical Value, Current Applications, and Processing Methods

et al. 2021

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Agave, commonly known as “maguey” is an important part of the Mexican tradition and economy, and is mainly used for the production of alcoholic beverages, such as tequila. Industrial exploitation generates by-products, including leaves, bagasse, and fibers, that can be re-valorized. Agave is composed of cellulose, hemicellulose, lignin, fructans, and pectin, as well as simple carbohydrates. Regarding functional properties, fructans content makes agave a potential source of prebiotics with the capability to lower blood glucose and enhance lipid homeostasis when it is incorporated as a prebiotic ingredient in cookies and granola bars. Agave also has phytochemicals, such as saponins and flavonoids, conferring anti-inflammatory, antioxidant, antimicrobial, and anticancer properties, among other benefits. Agave fibers are used for polymer-based composite reinforcement and elaboration, due to their thermo-mechanical properties. Agave bagasse is considered a promising biofuel feedstock, attributed to its high-water efficiency and biomass productivity, as well as its high carbohydrate content. The optimization of physical and chemical pretreatments, enzymatic saccharification and fermentation are key for biofuel production. Emerging technologies, such as ultrasound, can provide an alternative to current pretreatment processes. In conclusion, agaves are a rich source of by-products with a wide range of potential industrial applications, therefore novel processing methods are being explored for a sustainable re-valorization of these residues.

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Production and Evaluation of Set-Type Yoghurt Fortified with Chlorella vulgaris and Moringa oleifera Powder

Adepoju,

Selezneva

2024

Plant Foods Hum Nutr

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Techno-functional characterization and biological potential of Agave americana leaves: Impact on yoghurt qualities

Cited by 21 publications

References 68 publications

Valorisation of brewers’ spent grain in different particle size in yogurt production

Valorisation of brewers’ spent grain in different particle size in yogurt production

Agave By-Products: An Overview of Their Nutraceutical Value, Current Applications, and Processing Methods

Production and Evaluation of Set-Type Yoghurt Fortified with Chlorella vulgaris and Moringa oleifera Powder

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