Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt

Effect of nanoemulsified and encapsulated Planiliza abu protein on fortified yogurt

Fortified dairy products such as yogurt have attracted a lot of attention due to the increasing concern for public health. This study aimed to determine the effects of nanoemulsified and a microencapsulated protein hydrolysate obtained from Planiliza abu on some of the properties of yogurt. The physicochemical, rheological, microbiological, and sensory evaluation of the fortified yogurt samples stored at 4°C were assessed during 21 days. The fish protein hydrolysates (FPHs) < or >10 kDa protein were used. The amino acid profile of Planiliza abu was glutamic acid (78.99%), aspartic acid (59.53%), and lysine (53.54%). No significant change was observed in titratable acidity (TA) and pH of supplemented yogurts during refrigeration. The highest survival level of lactic acid bacteria (LAB), water-holding capacity (WHC), and viscosity and the lowest syneresis were observed in fortified samples with FPH <10 kDa. The highest ferric reducing antioxidant power (FRAP) was achieved in yogurt fortified with nanoemulsion FPH < 10 kDa (NEh10a, 0.41 mg/g). The results showed that fortified yogurt with FPH, particularly less than 10 kDa, is among the desirable functional food with appropriate gel network and consistency as well as better taste and mouth feel, and higher overall acceptance.

Find alternative for bovine and porcine gelatin: Study on physicochemical, rheological properties and water-holding capacity of chicken lungs gelatin by ultrasound treatment

In this study, the study on physicochemical, rheological properties and water-holding capacity of gelatin of chicken lungs was investigated to replace bovine and porcine gelatin. The extraction rates of chicken, bovine and porcine lung gelatin by ultrasound assisted alkaline protease were 52.12 %, 69.06 % and 70 %, respectively. Three lung gelatins had similar molecular weight distribution in SDS-PAGE with low content of high molecular weight subunits. The amino acid content of bovine lung gelatin (18.03 %) was higher than in chicken (16.62 %) and porcine lung (15.30 %). The highest intensity of 2θ = 7.5° diffraction peak in bovine lung gelatin was observed, which indicated that the triple helix content of bovine lung gelatin was higher than that of chicken and porcine lung gelatin. The lowest apparent viscosity of chicken lung gelatin was 0.253 mPa·s, but the highest water holding capacity of chicken lung gelatin was 331.72 %. Therefore, chicken lung gelatin can be used as a substitute for bovine and porcine gelatin in some functional properties.

Development of a plant-based dessert using araticum pulp and chickpea extract: Physicochemical, microbiological, antioxidant, and sensory characterization

The demand for plant-based products has increased in recent years, due to several aspects related to health and environmental consciousness. This study aimed to produce and characterize a plant-based dairy alternative dessert based on araticum pulp and chickpea extract without added sugar and fat. Three formulations were prepared: Formulation 1 (F1): 20% araticum pulp + 80% chickpea extract; Formulation 2 (F2): 30% araticum pulp + 70% chickpea extract; and Formulation 3 (F3): 40% araticum pulp + 60% chickpea extract. All formulations' chemical composition, sensorial characteristics, viscosity, total phenolic content, antioxidant activity, and microbiological stability were analyzed during 28 days of storage at 4°C and a relative humidity of 23%. Energetic value ranged from 64 to 71 kcal/100g, and carbohydrate content from 9.68 to 11.06, protein from 3.38 to 3.04, lipids from 1.41 to 1.60, ashes from 0.53 to 0.59 and crude fiber from 0.86 to 1.34 g/100g among the formulations. The increase in the proportion of araticum pulp in the formulations reduced moisture content by 1.2 to 2.1% (F1: 84.2, F2: 83.2, and F3: 82.4), protein content by 3 to 9% (F1: 3.3, F2: 3.2, and F3: 3.0), and pH value by 5.8 to 10.7% (F1: 5.50, F2: 5.18, and F3: 4.91), and increased the TSS by 1.1 to 1.3-fold (F1: 8.36, F2: 8.98, and F3: 10.63 º Brix), total phenolics content by 1.5 to 2.0-fold (F1: 4,677, F2: 6,943, and F3: 10,112 gallic acid μmol/L) and antioxidant activity by 1.8 to 2.8-fold (F1: 1,974, F2: 3,664, and F3: 5.523). During the 28 days of storage at 4°C, the formulations F1 and F2 showed better stability of phenolic compounds and antioxidant activity; however, the formulation F3 showed acceptable microbiological quality up to 28 days of storage, higher viscosity, 8 to 16-fold higher than the formulations F1 and F2, respectively (F1: 238.90, F2: 474.30, and F3:3,959.77 mPa.s), antioxidant capacity and better scores in sensory analysis. The present study showed that the plant-based dessert elaborated with araticum pulp and chickpea extract might be considered a potential dairy alternative product with high antioxidant activity, protein content, and a viscosity similar to yogurt; however, its sensory aspects need improvement.

Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits

Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties. Additives incorporated in yogurt may be natural or modified. The incorporation of diverse natural additives in yogurt formulation, such as moringa, date palm, grape seeds and argel leaf extracts, cornelian cherry paste, mulberry fruit and leaf powder, lentil flour, different types of fibers, lemongrass and spearmint essential oils, and honey, has been reported. Similarly, modified additives, such as β-glucan, pectin, inulin, sodium alginate, and gelatin, are also added to enhance the physicochemical, textural, sensory, and rheological properties of yogurt. Although additives are traditionally added for their technological impact on the yogurt, studies have shown that they influence the nutritional and nutraceutical properties of yogurt, when added. Hence, yogurts enriched with functional additives, especially natural additives, have been reported to possess an improved nutritional quality and impart several health benefits to consumers. These benefits include reducing the risk of cardiovascular disease, cancer, osteoporosis, oxidative stress, and hyperglycemia. This current review highlights the common types of yogurt, the production process, and the rheological and nutraceutical benefits of incorporating natural and modified additives into yogurt.

Rheology of liquid foods under shear flow conditions: Recently used models

Proper modeling of flow or viscosity curves as a function of shear rate is a useful tool in any engineering activity. The rheology of foods depends on the composition, processing to which they have been subjected and the state of dispersion in which they are found. Liquid foods are complex biosystems, that show non-Newtonian behavior under flow conditions. This review presents models used in recent decades to describe the experimental rheological behavior of various liquid foods, ranging from Newtonian fluids to the most complex. Some non-Newtonian parameters such as those of the Ostwald-de Waele, Bingham, Herschel-Bulkley, Casson, Cross, and Carreau models are summarized. Examples of thixotropic behavior described by the Weltman and Abu-Jdayil models are also presented. In each model, explanations based on the composition and dispersion state of the food are made. This is useful in innovative processing technologies and for scientists new to the field of food rheology. An attempt is made to exemplify and group the expected behavior for most fluid foods, including some for a dysphagia diet, depending on their composition or the dispersed system formed, which will be useful for professionals who wish to compare reported rheological parameters with those obtained experimentally.

Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis

Autolysis technology has shown potential for protein hydrolysates production from marine and aquaculture byproducts. Viscera are a source of cheap proteolytic enzymes for producing protein hydrolysates from the whole fish or processing byproducts of the most valuable commercial species by applying autolysis technology. The use of autolysis allows economical production of protein hydrolysate and provides an opportunity to valorize downstream fish and shellfish processing byproducts at a lower cost. As a result, production and application of marine byproduct autolysates is increasing in the global protein hydrolysates market. Nevertheless, several restrictions occur with autolysis, including lipid and protein oxidation mediated by the heterogeneous composition of byproducts. The generally poor storage and handling of byproducts may increase the formation of undesirable metabolites during autolysis, which can be harmful. The formation of nitrogenous compounds (i.e., biogenic amines), loss of freshness, and process of autolysis in the byproducts could increase the rate of quality and safety loss and lead to more significant concern about the use of autolysates for human food applications. The current review focuses on the autolysis process, which is applied for the hydrolysis of aquaculture and marine discards to obtain peptides as functional or nutritive ingredients. It further addresses the latest findings on the mechanisms and factors contributing the deterioration of byproducts and possible ways to control oxidation and other food quality and safety issues in raw materials and protein hydrolysates.

Enhancing yogurt products’ ingredients: preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery—an overview

As a dairy product, yogurt delivers nourishing milk components through the beneficial microbial fermentation process, improved by bioavailability and bioaccessibility–an exclusive combined food asset. In recent decades, there has been considerable attention to yogurt product development particularly in areas like influence by antioxidant-rich fruits, different factors affecting its probiotic viability, and the functionality of inulin and probiotics. Essentially, many published reviews frequently focus on the functionalities associated with yogurt products, however, those articulating yogurt ingredients specific to associated preservation strategies, processing conditions, and analytical detection techniques are very few, to the best of our knowledge. The knowledge and understanding of preservation strategies that enhance the ingredients in yogurt products, and their function as modern drug delivery systems are essential, given the opportunities it can provide for future research. Therefore, this overview discussed how yogurt product ingredients have been enhanced, from preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery standpoints. The survey methodology involved major stages, from the brainstorming of research questions, search strategy, effective utilization of databases, inclusion and exclusion criteria, etc. The innovative successes of yogurts would be enhanced via the physicochemical, nutritional and therapeutic aspects of the ingredients/products. Besides processing conditions to influence the yogurt constituents, overall acceptability, quality, and shelf-life, the analytical assays would help detect the hidden product constituents, toxins, and other storage-related changes. The therapeutic role of yogurt-a modern drug delivery system, would be demonstrated via the supplementation (of yogurt) either alone or with bioactive ingredients. The future of yogurt requires the collective action of stakeholders to formulate unique variants with different natural blends, where synthetic ingredients become completely replaced by the plant’s derivatives, which enhance the acidification rate and extend shelf life.