Changes of phenolic profile and antioxidant activity during cold storage of functional flavored yogurt supplemented with mulberry pomace
文献类型： 外文期刊
第一作者： Du, Huaxin
作者： Du, Huaxin;Liu, Xueming;Du, Huaxin;Wang, Xuping;Yang, Huaigu;Tang, Daobang;Cheng, Jingrong;Liu, Xueming;Zhu, Fan
作者机构：
关键词： Functional yogurt; Mulberry pomace; Phenolic compound; Anthocyanin; Antioxidant activity
期刊名称：FOOD CONTROL （ 影响因子：6.652； 五年影响因子：6.498 ）
ISSN： 0956-7135
年卷期： 2022 年 132 卷
页码：
收录情况： SCI
摘要： The purpose of this study was to investigate the changes in the main phenolic compounds and in vitro antioxidant activity of functional flavored yogurt supplemented with mulberry pomace (MP) during cold storage. Three anthocyanins (cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside and pelargonidin-3-O-glucoside) and six nonanthocyanin monomeric phenolics (resveratrol, catechol, catechin, rutin, quercitrin and quercetin) were identified in the MP. The MP powder addition significantly and dose-dependently increased the contents of total phenol (TPC), total anthocyanin (TAC) and individual phenolics and DPPH and ABTS free radical scavenging activity of the products. During the cold storage, TPC, TAC and contents of individual phenolics and antioxidant activity of MP-fortified yogurts gradually and significantly increased. Antioxidant activity of MP-fortified yogurts is highly related to TPC/TAC. MP-fortified yogurts exhibited the highest antioxidant activity on the 21st day of storage. The results showed that MP can be used as a natural antioxidant, providing a promising natural ingredient for the production of functional dairy products with improved nutritional value and biological activity.
分类号：
- 相关文献
作者其他论文 更多>>
-
Oxidation and nitrosation in Cantonese sausage during processing and storage-The impact of adding Prunus mume polyphenol
作者：Cheng, Jingrong;Chen, Peiyu;Liu, Xueming;Tang, Daobang;Yang, Huaigu;Chen, Peiyu;Zhu, Mingjun;Zhu, Mingjun
关键词：Cantonese sausage; Prunus mume polyphenols; Texture; Oxidation stability; Nitrite; N-nitrosamine
-
Impact of Hormone on Growth and GA3 Regulation of Anthocyanin Biosynthesis in Suspension-Culture Cells of Cyclocarya paliurus
作者：Pan, Chuanqing;Liu, Yuan;Chen, Jiguang;Yin, Zhongping;Tang, Daobang
关键词：anthocyanin; Cyclocarya paliurus; gibberellin A(3); multi-omics; plant cell culture
-
Enhancing emulsification and gelation properties of porcine myofibrillar protein under low NaCl by lipoxygenase from volvaria volvacea
作者：Zhang, Jinhua;Bi, Penghui;Guo, Jiamin;Bi, Penghui;Guo, Jiamin;Zou, Jinhao;Wang, Xuping
关键词：Lipoxygenase from
Volvaria volvacea ; Porcine myofibrillar protein; Low NaCl; Emulsification; Gelatin -
Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods
作者：Zang, Jianwei;Yan, Bingxu;Liu, Zebo;Chen, Jiguang;Yin, Zhongping;Tang, Daobang;Liu, Yuanzhi;Yin, Zhongping
关键词：Lactic acid bacteria; Exopolysaccharides; Food quality; Health benefits; Future research
-
Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture
作者：Zhang, Yuanyuan;Zang, Jianwei;Liu, Shutong;Yan, Bingxu;Chen, Jiguang;Li, Dongwen;Liu, Zebo;Yin, Zhongping;Tang, Daobang;Peng, Dayong
关键词：egg-based yoghurt; gellan gum; quality; texture; intermolecular force
-
The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste
作者：Zou, Jinhao;Shen, Hongyun;Wang, Xuping;Yang, Huaigu;Cheng, Jingrong;Liu, Xueming;Tang, Daobang;Zou, Jinhao;Shen, Hongyun;Li, Anping
关键词：Fermented soybean products; Lactic acid bacteria starter; Microbial community structure; Flavor; Correlation analysis
-
Preservation mechanism of chitosan/gelatin films modified by deep eutectic solvent on chilled chicken breast at 4 °C storage
作者：Tang, Daobang;Wen, Haitao;Xu, Zhijie;Zou, Jinhao;Liu, Xueming;Wang, Xuping;Zhang, Dequan;Wang, Xuping
关键词：Chitosan/gelatin film; Deep eutectic solvent; Chicken breast; Antibacterial mechanism; Preservation
