Foods
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2019
·Vol. 8
·期 6
·181
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IF 3.011
Rui Li,Qi Ding,Xin-Huai Zhao
The impact of milk fortification on the microbiological and physicochemical properties of a set-type skimmed yoghurt using three commercial soluble prebiotics (inulin, iso-malto-oligosaccharides, and xylo-oligosaccharides) at either 3 or 5 g/kg was assessed. The three prebiotics had an insignificant impact on yoghurt fermentation because all yoghurt samples had similar titratable acidity and similar pH values after their lactic acid fermentation. Regarding the control yoghurt samples without prebiotics usage, the prebiotics-fortified yoghurt samples showed no difference in their main chemical compositions, hardness, syneresis extent, and apparent viscosity (p> 0.05), but had a slightly higher lactic acid content and a viable quantity of starter strains. All yoghurt samples had the same acetic acid content, while propionic and butyric acids were not produced. Yoghurt storage at 4 °C for 21 day gave these yoghurt samples decreased pH values and a viable quantity of starter strains (especiallyLactobacillus delbrueckiisubsp.bulgaricus) and unchanged acetic acid; however, it increased lactic acid contents. Overall, prebiotics fortification up to 5 g/kg had a completely insignificant impact on the fermentation and quality attributes of yoghurt samples but could possibly improve the health of consumers due to higher dietary fibers and starter strain populations.Keywords:set-type skimmed yoghurt;inulin;iso-malto-oligosaccharides;xylo-oligosaccharides;yoghurt quality
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
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2023
·Vol. 88
·期 7
·2796-2806
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IF 3.9
Xinyue Xu,Huaitian Cui,Jiaxin Xu,Zhiheng Yuan,Jun Li,Lina Yang,Shengnan Wang,He Liu,Danshi Zhu
In this study, the commercial bacteria Danisco and Bifidobacterium lactis were used to ferment soy yogurt, and then the quality of yogurt and the number of active probiotics in yogurt during storage were investigated. The results showed that the total number of viable bacteria in soy yogurt increased first and then decreased, but all of them met the standard for the number of viable bacteria in probiotic foods. The content of protein, lipid, and total sugar in soy yogurt decreased gradually with the extension of storage time. The texture, water holding capacity, and rheological properties of soy yogurt were improved within 0–10 days, and there was no significant change after 15 days. However, brightness and whiteness of yogurt were significantly reduced. Based on realizing the reuse of soy whey, this study provided a theoretical basis for the research of the shelf life of soy yogurt. Practical Application This study developed a soy yogurt with good quality and provided a theoretical basis for the study of the shelf life of soy yogurt. In addition, some technical support was provided for the reuse of soy whey.
研究领域:
食品科学
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微生物学
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营养学
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产品关联
DOI
PubMed
高影响因子
Processes
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2022
·Vol. 10
·期 5
·891
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IF 3.352
Lu Liang,Min Xu,Lei Pan,Zhijiang Zhou,Ye Han
Sugarcane molasses is an agricultural by-product containing sucrose. In this study, the exopolysaccharide (M-EPS) produced byLeuconostoc citreumB-2 in molasses-based medium was characterized, optimized, and its application in set yogurt was investigated. The structure analysis, including gel permeation chromatography, Fourier transform infrared spectroscopy, and nuclear magnetic resonance, revealed that the M-EPS was a linear dextran composed of D-glucose units, which were linked by α-(1→6) glycosidic bonds with 19.3% α-(1→3) branches. The M-EPS showed a lower molecular weight than that produced from sucrose. The M-EPS was added into the set yogurt, and then the water holding capacity, pH, and microstructure of set yogurt were evaluated. Compared with the controls, the addition of M-EPS improved the water holding capacity and reduced the pH of set yogurt. Meanwhile, the structure of the three-dimensional network was also observed in the set yogurt containing M-EPS, indicating that M-EPS had a positive effect on the stability of set yogurt. The results provide a theoretical basis for the cost-effective utilization of sugarcane molasses.Keywords:exopolysaccharide;molasses;structure;optimization;set yogurt
研究领域:
食品科学
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微生物学
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化学
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DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2024
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IF 3.3
Yaxin Yan,Xiangrong Fan,Dong Hua,Xiaoqing Liu,Chunling Li,Zixuan Li,Miao Bai,Yaru Zhang,He Liu
BACKGROUND This study explores enzymatic hydrolysis as a method of modifying soybean meal (SM). It can reduce the particle size, improve flavor, and convert macromolecules into absorbable nutrients. The purpose is to provide technical information regarding the use of SM. Papain alone, and a combination of papain and acid protease, and a mixture of papain, acid protease, and Lactiplantibacillus plantarum were employed for the enzymatic hydrolysis of SM. RESULTS Sensory evaluation and nutritional and flavor analyses were performed with yogurt produced after SM enzymatic hydrolysis. The enzymatic hydrolysis improved yogurt quality significantly in comparison with non-enzymatically hydrolyzed soybean meal yogurt (SMY) by accelerating the decrease in pH and shortening the duration of fermentation. Enzymatic hydrolysis also reduced beany flavors and bitterness and enhanced the aromatic compound, flavor-related amino acid, and organic acid content, rendering the yogurt more appealing to consumers. Microstructural analysis revealed favorable characteristics that textural and rheological properties of the yogurt produced after enzymatically hydrolyzed SM were improved. CONCLUSION In this study, the biotechnological approach was used to demonstrate the efficacy of enzymatic hydrolysis in improving the quality and value of SM, promoting the efficient application of SM in the food industry. © 2024 Society of Chemical Industry.
研究领域:
食品科学
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生物技术
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DOI
PubMed
高影响因子
Foods
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2024
·Vol. 13
·期 24
·4156
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IF 4.7
Cunshe Chen,Sihan Zheng,Zexun An,Zhihua Pang,Xinqi Liu
This study investigates the oral processing characteristics and application of soybean fiber and sodium alginate microgel in enhancing the texture and sensory attributes of low-fat yogurt. By combining soybean fiber with sodium alginate, a stable composite microgel system was developed with a uniform particle-size distribution. Oral lubrication performance was assessed by evaluating particle size, texture, friction coefficient and rheological properties, providing insights into how microgels improve food lubricity. The results showed that adding soybean fiber/sodium alginate microgel to low-fat yogurt significantly enhanced lubrication, texture and sensory quality compared to standard low-fat yogurt. The yogurt sample containing 2 wt% microgel achieved optimal sensory results, improving hardness and adhesiveness. This study suggests that soybean fiber/sodium alginate microgel offer a promising strategy for enhancing the sensory quality in low-fat dairy products, supporting healthier food innovations.
研究领域:
食品科学
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材料科学
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DOI
PubMed
高影响因子
PROGRESS IN ORGANIC COATINGS
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2021
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IF 5.161
Pingchao Hao,Xuanming Lou,Liming Tang,Fengkai Wang,Zheng Chong,Lichun Guo
In this article, a novel slippery coating was fabricated from edible beeswax and sunflower oil via two steps. Firstly, an oleogel layer was formed on polyolefin substrate via cooling the hot beeswax and sunflower oil solution at ambient condition. Owing to the adsorption of the oleogel, sunflower oil was then sprayed and immobilized on oleogel layer to form the slippery coating with dual-layer structure. This solvent-free fabrication process was facile and green, and used only sustainable raw materials. The performances such as gel-to-sol dissociation temperature (defined as T gel ) and the adsorption for sunflower oil of the oleogel layers were modulated by the contents of beeswax. Sliding experiments on the slippery coating were carried out by using yogurt as the testing liquid. Owing to the liquid-liquid sliding, this coating displayed good sliding effect, thus greatly reducing yogurt adhesion on its surface. After thirty days storage in a refrigerator, this coating still exhibited the desired sliding effect for yogurt, revealing its application potential in reducing liquid food residue and waste.
研究领域:
食品科学
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材料科学
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DOI
高影响因子
JOURNAL OF FOOD QUALITY
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2023
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IF 3.3
Li-Ying Bo,Zhi-Qin Pan,Tian-Ying Sun,Guo-Jun Du,Duo Zhang,Zhi-Qiang Song,Chun-Li Song,Ren Jian
In the present study, carrot juice prepared was added into skimmed milk before fermentation to produce 10% and 20% (w/w) carrot-fortified skim milk. The influence of carrot juice on the lactic acid content, chemical composition, syneresis, texture, rheology property, and microstructure was evaluated along with a potential of carrot juice as an ingredient with rich dietary fiber and a firm structure with interaction of milk protein and a complex matrix under acidification. The results showed that the pH of yoghurt significantly () reduced with carrot juice addition, minimizing fermentation time by nearly 1 h and brought about an enhanced postacidification during the storage period while titratable acidity increased. Moreover, carrot juice addition had no significant effect on ferric reducing power and phenolic content (). With 10% and 20% level carrot juice added, the total phenolic content (mg GAEkg−1) increased (37.86 and 38.92, respectively) compared with control (36.91) (). Besides, the addition of carrot juice also showed reduced syneresis, increased apparent viscosity and viscoelastic modulus, stable texture, and a refined microstructure. Overall, this study confirmed that carrot juice has a potential as natural and nutrient composition to obtain firm and compact texture and enhance the beneficial quality of yoghurt.
研究领域:
食品科学
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营养学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Tao Sun,Ying Li,Yangyang Wang,Qing Yang,Jiahui Du,Jian Hu,Sarula,Tungalag Dong,Xueyan Yun
Biodegradable poly(L-lactic acid) (PLLA) has seldom used for dairy packaging due to medium permeability and brittleness. Novel PLLA copolymers, poly (L-lactic acid- co -butylene itaconate-co-glycolic acid) (PLBIGA), were developed by integrating glycolic acid (GA) and poly(butylene itaconate) (PBI) into PLLA's structure using low molecular weight PLLA as a key initiator. Then, packaging materials with better barrier and mechanical properties were obtained by blended PLBIGA with PLLA. Both PLLA/PLBIGA films and polyethylene nylon composite film (PE/NY) were used for stirred yogurt packaging and storage at 4 °C for 25 days. Results revealed that yogurt packed by PLLA/PLBIGA films maintained stabler water-holding capacity, color, and viscosity over the storage period. Moreover, the integrity of the gel structure and the total viable count of lactic acid bacteria in yogurt packaged in PLLA/40-PLBIGA8 were also found to be superior to those in PE/NY packages, highlighting its eco-friendly advantages in dairy packaging.
研究领域:
食品科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
Food Analytical Methods
·
2015
·Vol. 9
·期 3
·589-595
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IF 1.956
Wu Yuchen,Li Jiang,Zhao Shan,Ding Xiaojing
A micellar electrokinetic chromatographic (MEKC) method was developed for simultaneous determination of 11 food additives which are commonly used in beverage, yogurt, and candied fruit samples. An uncoated fused-silica capillary with 50 μm i.d. and 70 cm total length (effective length: 60 cm) was used for the separation. The separation buffer consisted of 20 mmol/L sodium tetraborate, 42 mmol/L boric acid (pH 8.83), and 100 mmol/L sodium deoxycholate. The separation voltage was 23 kV, and the detection wavelength was 214 nm. The limits of detection were in the ranges of 0.25 to 2.5 mg/L. The corrected peak areas ( Ac ) and the concentrations of the 11 additives showed linear relationships within the ranges of 0.6–400 mg/L with linear correlation coefficients ( r ) above 0.99. The recoveries ranging from 81.6 to 115.0 % with relative standard deviations (RSDs) all lower than 5 % were obtained, which demonstrated the accuracy of the proposed method. A Food Analysis Performance Assessment Scheme (FAPAS®) proficiency test sample was analyzed. The results showed that the current method with simple sample pretreatment could meet the needs for routine analysis of the 11 additives in beverage, yogurt, and candied fruit samples.
研究领域:
分析化学
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食品科学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2020
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IF 4.006
Yan-yan Huang,Jia-jia Yu,Qin-yu Zhou,Li-na Sun,Dong-mei Liu,Ming-hua Liang
Yogurt-flavored bases are widely used in food industry for enhancing flavors. In this study, yogurt-flavored bases by mixed lactic acid bacteria with or without lipase were investigated, which included Streptococcus lactis ACCC 11093 (SL) and Lactobacillus casei subsp. rhamnosus 6013 (LCR), SL and Lactobacillus acidophilus 1.1878 (LAP), and SL and Lactobacillus plantarum DMDL 9010 (LP), respectively. Compared with the combination of SL and LCR and the combination of SL and LAP, the combination of SL and LP had higher production of total amino acids , volatile acids and esters, suggesting that the combination of SL and LP was more efficient to produce yogurt-flavored bases. In addition, lipase significantly increased the production of amino acids associated with sweet and bitter flavors, and resulted in rougher milk globule surface and tighter network structure compared with fermentations without the addition of lipase. Furthermore, a total of 54 volatile compounds were detected in yogurt-flavored bases. The production of volatile compounds in fermentations with and without the addition of lipase, was mainly affected by acids and esters, respectively. Therefore, the lipase is a favorable supplement for producing yogurt-flavored bases.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
Food Bioscience
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2025
·
IF 5.9
Zhiwei Sun,Liping Liu,Ruiguo Li,Xiangying Zhao,Jianjun Liu,Jiaxiang Zhang
Mung bean yogurt (MBY) is a novel plant-based milks substitute. Changes in quality and aroma during the fermentation of MBY are key factors influencing its commercial value. This study investigated the effects of Lactiplantibacillus plantarum ( L. plantarum ) SF28 fermentation on the nutritional and flavor characteristics of MBY. Fermentation was conducted with L. plantarum SF28 at 35°C for 12 h. Results showed that MBY fermented for 8 h achieved the highest sensory score. L. plantarum SF28 thrived in MBY and maintained or increased the levels of free polyphenols, with vitexin and isovitexin particularly well preserved. Additionally, fermentation elevated the levels of umami free amino acids and antioxidant capacity in MBY while reducing oligosaccharides and phytic acid. Glutamic acid, aspartic acid, and lactic acid were identified as major contributors to MBY’s taste, imparting umami and acidic notes. Fermentation decreased off-odor compounds such as hexanal and enhanced aromatic components like ketones and esters, which impart desirable aroma characteristics to MBY. The fermentation of MBY with L. plantarum SF28 demonstrates potential for practical applications, offering a promising approach to the deep processing of mung bean products and enhancing their added value.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
·
IF 6.056
Kailing Li,Zhi Duan,Jingyan Zhang,Hongchang Cui
Fermenting yogurt with plant-based ingredients for nutritional and health benefits is an emerging trend. The growth kinetics, metabolomics changes, and antioxidant activity of probiotics in fermented highland barley-based yogurt were investigated in this study. Highland barley (HB) ( Hordeum vulgare , Poaceae) enzyme hydrolyte was mixed with soy protein concentrate as ingredients for preparation of HB-based yogurt fermented by Lactobacillus bulgaricus VHProbi R03 and Streptococcus thermophilus VHProbi R08. After 4 h of fermentation, both strains grew to the stationary phase with the viable counts of 1.9 × 10 8 CFU/mL for each strain. The viable bacterial count in HB-based yogurt was approximately 9.3 × 10 7 CFU/mL after 21 days of storage at 4 °C. Compared with the control yogurt made using white sugar (as a substitute for HB enzyme hydrolyte) and soy protein concentrate, HB-based yogurt had higher concentrations of cyclic adenosine monophosphate, glycerophosphocholine, hypoxanthine and arginyl-proline, total phenolic compounds, and flavonoids, greater antioxidant activity, and higher sensory scores. In conclusion, HB-based yogurt is a potential novel food product that provides a good source of probiotics and antioxidants.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）