Regulation on the quality of yogurt by phenolic fraction of mulberry pomace supplemented before and after fermentation
文献类型： 外文期刊
作者： Du, Huaxin 1 ; Wang, Xuping 1 ; Yang, Huaigu 1 ; Zhu, Fan 3 ; Liu, Jie 4 ; Cheng, Jingrong 1 ; Lin, Yaosheng 1 ; Tang, Daobang 1 ; Liu, Xueming 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Minist Agr & Rural Affairs, Guangdong Key Lab Agr Prod Proc,Key Lab Funct Food, Guangzhou 510610, Peoples R China
2.Jiangxi Agr Univ, Coll Biosci & Bioengn, Nanchang 330045, Peoples R China
3.Univ Auckland, Sch Chem Sci, Private Bag 92019, Auckland 1142, New Zealand
4.Guangdong Yantang Dairy Co Ltd, Guangzhou 510700, Peoples R China
5.133 Yihenglu,Dongguanzhuang, Guangzhou 510610, Peoples R China
关键词： Mulberry pomace; Phenolic compound; Yogurt; Quality; Protein hydrolysis; ACE-I activity
期刊名称：FOOD CONTROL （ 影响因子：6.0； 五年影响因子：5.8 ）
ISSN： 0956-7135
年卷期： 2023 年 144 卷
页码：
收录情况： SCI
摘要： The effects of phenolic fraction of mulberry pomace on yogurt quality were investigated. Polyphenol-enriched extract of mulberry pomace (MPPE), rich in phenols, anthocyanins and proanthocyanidins, was incorporated to yogurt before and after fermentation at 0.50%, 0.75%, 1.00% and 1.25% (w/v), respectively. The addition either before or after fermentation decreased L* and b* values, increased a* value, reduced syneresis and changed textural properties. MPPE added before fermentation inhibited lactic acid bacteria (LAB) growth, increased particle size, inhibited protein hydrolysis and active peptide release, and reduced ACE-I activity of yogurt. When added after fermentation, MPPE at moderate levels (within 1.00%) promoted LAB growth, reduced pH value and increased total acid content, decreased particle size, promoted protein hydrolysis and active peptide release, and increased ACE-I activity. Phenolics in mulberry pomace exert unique effects on the physi-cochemical and textural properties of yogurt and adding MPPE after fermentation was more beneficial to improve yogurt quality.
- 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
-
The current advances, challenges, and future trends of plant-based yogurt
作者：Zang, Jianwei;Yan, Bingxu;Hu, Haoyun;Liu, Zebo;Chen, Jiguang;Tu, Yonggang;Yin, Zhongping;Tang, Daobang;Liu, Yuanzhi;Tu, Yonggang;Yin, Zhongping
关键词：Plant-based yogurt; Gel formation; Flavor generation; Future research
-
Transcriptome analysis of mRNA and miRNA in the development of LeiZhou goat muscles
作者：Fu, Junjie;Liu, Jie;Deng, Ming;Liu, Guangbin;Sun, Baoli;Guo, Yongqing;Liu, Dewu;Li, Yaokun;Liu, Jie;Zou, Xian;Fu, Junjie;Liu, Jie;Deng, Ming;Liu, Guangbin;Sun, Baoli;Guo, Yongqing;Liu, Dewu
关键词：
-
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation
作者：Zou, Jinhao;Xiao, Zeyuan;Wang, Xuping;Yang, Huaigu;Cheng, Jingrong;Liu, Xueming;Tang, Daobang
关键词：Fermentation; Compound seasoning; Flavor analysis; Microbial composition
-
Hydrocolloid application in yogurt: Progress, challenges and future trends
作者：Zang, Jianwei;Xiao, Pinjian;Chen, Yuqin;Liu, Zebo;Chen, Jiguang;Tu, Yonggang;Yin, Zhongping;Tang, Daobang;Liu, Yuanzhi;Tu, Yonggang;Yin, Zhongping
关键词：Hydrocolloids; Yogurt; Functional properties; Emerging technologies; Future research
-
Digestive characteristics of astaxanthin oil in water emulsion stabilized by a casein-caffeic acid-glucose ternary conjugate
作者：Shen, Shuangwei;Liu, Xueming;Tang, Daobang;Yang, Huaigu;Cheng, Jingrong;Yang, Huaigu;Cheng, Jingrong
关键词：Astaxanthin; Conjugate; O/W emulsion; Lipid digestion; Bioaccessibility
-
An insight into the quality formation of egg-white sufu based on the dynamic changes of protease activity, physicochemical properties and texture
作者：Chen, Yuqin;Zhou, Xiangju;Zhan, Jingyu;Yan, Bingxu;Xie, Yihai;Zang, Jianwei;Tu, Yonggang;Yin, Zhongping;Tang, Daobang
关键词：Sufu; Egg white; Fermentation; Quality characteristics; Physicochemical properties
