A potentially functional yogurt co-fermentation with Gnaphalium affine

A potentially functional yogurt co-fermentation with Gnaphalium affine A potentially functional yogurt co-fermentation with Gnaphalium affine was prepared and its quality and antioxidant properties were investigated. According to the classic procedure, a novel yogurt was successfully prepared with Gnaphalium affine extract (EGA). During the storage period, the pH value and titratable acidity of yogurt showed no obvious changes compared with control. However, the texture properties of yogurt, such as firmness, adhesiveness, cohesiveness and springiness, could be effectively improved. Moreover, the yogurt possessed the lower syneresis susceptibility and higher viability of Lactobacillus bulgaricus and Streptococcus thermophilus than the control. Furthermore, the yogurt showed remarkable antioxidant potential to scavenge 2, 2′-azinobis-3-ethylbenzthiazoline-6-sulphonate (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide and hydroxyl radicals. Meanwhile, the yogurt could enhance the activities of antioxidant enzymes, including superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px), and it could also lead to a significant decrease of malondialdehyde (MDA) level in animal serums. The current results suggest that the yogurt co-fermentation with EGA possesses high quality properties and remarkable antioxidant potential, and thus has the great potential to be used as a novel functional food product in food industry. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png LWT - Food Science and Technology Elsevier

A potentially functional yogurt co-fermentation with Gnaphalium affine

Loading next page...
 
/lp/elsevier/a-potentially-functional-yogurt-co-fermentation-with-gnaphalium-affine-nowB5oh9u3
Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0023-6438
D.O.I.
10.1016/j.lwt.2018.01.085
Publisher site
See Article on Publisher Site

Abstract

A potentially functional yogurt co-fermentation with Gnaphalium affine was prepared and its quality and antioxidant properties were investigated. According to the classic procedure, a novel yogurt was successfully prepared with Gnaphalium affine extract (EGA). During the storage period, the pH value and titratable acidity of yogurt showed no obvious changes compared with control. However, the texture properties of yogurt, such as firmness, adhesiveness, cohesiveness and springiness, could be effectively improved. Moreover, the yogurt possessed the lower syneresis susceptibility and higher viability of Lactobacillus bulgaricus and Streptococcus thermophilus than the control. Furthermore, the yogurt showed remarkable antioxidant potential to scavenge 2, 2′-azinobis-3-ethylbenzthiazoline-6-sulphonate (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide and hydroxyl radicals. Meanwhile, the yogurt could enhance the activities of antioxidant enzymes, including superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px), and it could also lead to a significant decrease of malondialdehyde (MDA) level in animal serums. The current results suggest that the yogurt co-fermentation with EGA possesses high quality properties and remarkable antioxidant potential, and thus has the great potential to be used as a novel functional food product in food industry.

Journal

LWT - Food Science and TechnologyElsevier

Published: May 1, 2018

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create lists to
organize your research

Export lists, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off