Search Results (245)

As probiotic microorganisms must remain viable at a certain level throughout the shelf life of fermented foods, various plant-based prebiotics are added to fermented dairy products. Pea (Pisum sativum L.) is a remarkable food source due to its prebiotic properties, high phenolic content and antioxidant capacity. In this study, fermented milks containing different proportions of pea fiber powder (0%, 0.5%, 1%, 1.5% and 2%) were produced using Limosilactobacillus reuteri ACC27, which has probiotic potential, and Streptococcus thermophilus 212S. The addition of pea fiber powder promoted the growth of Limosilactobacillus reuteri ACC27, increasing viable cell counts by approximately 1 log CFU/g compared to the control during storage. In addition, the fermentation time was shortened by approximately 30 min in samples containing pea fiber. Malic (84.07–175.58 mg/kg), lactic (11,670.45–13,791.66 mg/kg), acetic (145.12–240.53 mg/kg) and benzoic acids (17.07–20.34 mg/kg) were detected in all samples. Furthermore, pea fiber supplementation improved physicochemical properties by reducing syneresis and modifying water release behavior, while also increasing viscosity. The addition of pea fiber also enhanced total phenolic content and antioxidant capacity of the samples. The results of the principal component analysis revealed that the addition of pea fiber powder was associated with potentially improved functional attributes and enhanced probiotic viability under the studied conditions. Full article

In the current study, bioactive-loaded hydrogels were developed with k-carrageenan (1%), and water was replaced with infusions of Urtica dioica L., which modulated the polymer chains to create more robust networks. Urtica dioica L. infusions were obtained with different infusion durations (5 or 10 min) or plant-to-water ratios (0.4, 1, or 2 g/100 mL). The hydrogels were characterized for stability by assessing the syneresis rate and textural and rheological attributes. To elucidate the influence of the infusion on the mechanisms of k-carragenan, temperature ramp tests were applied and FTIR spectra were acquired. Replacing water with Urtica dioica L. infusions for obtaining k-carrageenan hydrogels led to lower syneresis rates (3.34 ± 0.03% and 6.67 ± 0.33%), while the hydrogels showed increased hardness, but lower resilience and cohesiveness. The rheological parameters confirmed the reinforcement; higher G′ and gelling temperatures were registered compared to the reference. While FTIR spectra showed that the primary chemical backbone remained intact, the physicochemical changes indicate a strong physical synergy between nettle polyphenols and the κ-carrageenan chains. Of all samples, the highest antioxidant potential value of 94.66% was exhibited by the infusion obtained in 15 min with a ratio of plant material of 2/100 g. These findings demonstrate that plant-to-water ratios and infusion times are critical parameters for tuning the physical properties and biological efficacy of hydrogels for medical or food applications. Full article

This study investigated rice bran and green Khao Dawk Mali 105 (KDML 105) rice grains as alternative protein sources for plant-based yogurt. However, there is a lack of systematic investigation on the application of enzyme-extracted proteins from green KDML 105 rice and rice bran in fermented yogurt systems. Proteins were obtained via enzyme-assisted extraction to enhance yield and bioactive compound release prior to formulation. Physicochemical, compositional, rheological, bioactive, and sensory properties were evaluated. Yogurts by green rice protein extract (GRE) and green rice bran protein extract (GBE) formed softer gel networks than soy yogurt, exhibiting lower water-holding capacity and higher syneresis, reflecting differences in protein aggregation during fermentation. Nevertheless, green rice (GR) and green rice bran (GB) yogurts contained significantly higher protein levels (1.93–2.47-fold) than the control. They also demonstrated enhanced bioactive properties, with increased total phenolic content (1.07–1.51-fold), total flavonoid content (2.10–4.35-fold), DPPH radical scavenging activity (1.07–1.16-fold), and FRAP values (1.46–1.98-fold). Sensory evaluation indicated good acceptability, particularly for GR formulations, which achieved a mean score of 7 with favorable texture and flavor attributes. These findings highlight the technological feasibility of utilizing green rice and rice bran proteins as primary ingredients in rice-based fermented yogurt alternatives with improved bioactive functionality. Full article

Drying agents used in the process of spray drying whey enhance the quality of whey powders and may consequently improve the properties of yogurts to which these powders are added. This study examined the quality characteristics of yogurts enriched with whey powders using maltodextrin or gelatin as drying agents. The following yogurt variants were produced: a control (C) without whey powder; W with whey powder but without a drying agent; M with whey powder containing maltodextrin; and G with gelatin as a drying agent. Whey powders were added at a concentration of 1.5% (w/w). The samples were tested after 3, 6, 10 and 14 days of refrigerated storage (4 ± 1 °C), and analyses were performed in 3–6 repetitions. Enrichment of milk with powdered whey had a noticeable impact on the quality characteristics of yogurts. Fortified yogurts exhibited a significantly higher total solids content (11.43–12.22% in the control; 12.45–13.33% in W, G and M) and higher acetaldehyde concentration (0.31–1.11 ppm in the control; 0.44–1.82 ppm in W, G and M) than the control. Titratable acidity and pH varied among samples. However, the syneresis index was lower in the control yogurt (39.09–46.74%) than in yogurts with powdered whey (53.71–58.48%). Significant differences were observed in color parameters (L, a*, b*, WI, YI). The texture properties (firmness, consistency, cohesiveness, index of viscosity) of samples with whey powders had higher values than the control. In sensory evaluation, yogurts with whey powders obtained high scores. The study demonstrated that the use of maltodextrin or gelatin not only supports the process of spray drying whey but also alters the characteristics of the resulting yogurts. The impact of the study comes from the fact that it bridges the gap between whey processing (spray drying) and the formulation of the final product. Full article

The aim of this study was to optimize the parameters of ultrasonic extraction of polyphenolic compounds from peanut shells and to evaluate the feasibility of using the obtained extract in the development of functional yogurt. The extraction factors considered were the ethanol concentration, particle size of peanut shells, and extraction time. Process optimization was performed using response surface methodology based on a second-order central composite design. Extraction yield and total polyphenol content were selected as the optimization criteria. The optimal ultrasonic extraction conditions were determined as an ethanol concentration of approximately 70% ethanol, 300 μm particle size, and 53 min. Under these conditions, the predicted extraction yield was 9.05% and the total polyphenol content reached 95.15 mg GAE/g of dry extract. The extract obtained under the optimal conditions was used to fortify yogurt at concentrations of 0.25%, 0.5%, and 0.75%. Physicochemical analysis showed that the addition of peanut shell polyphenol extract increased the water-holding capacity and reduced syneresis of yogurt during storage compared with the control sample. Changes in pH and titratable acidity remained within the typical ranges for fermented dairy products. The results confirm the potential of peanut shells as a promising source of polyphenolic compounds and demonstrate the feasibility of using the optimized extract in the development of functional fermented dairy products. Full article

Green rice husk dietary fiber (GHDF) is an underutilized agricultural by-product with promising potential for applications in the food industry. This study investigated the effects of incorporating dietary fiber from GHDF at 1%, 3%, and 5% together with different hydrocolloids, including xanthan gum (XG), carrageenan (CC), and guar gum (GG), on the physical and chemical, textural properties, and consumer acceptance of gummy products. The results showed that adding more GHDF increased the nutritional value of the gummies, with total dietary fiber ranging from 1.01 to 5.02 g per 100 g of product. FTIR results also showed that fiber from green rice husk was present in the gummies. The combined addition of GHDF and hydrocolloids also affected the internal gel structure of the products. This interaction made the gel structure stronger, resulting in firmer gummies with greater hardness, gumminess, and chewiness. In addition, higher GHDF levels contributed to reduced syneresis. Among the hydrocolloids tested, xanthan gum produced the strongest gel, while the formulation with 3% GG received the highest consumer liking scores. These results suggest that GHDF could be used as a useful ingredient to develop food products with higher nutritional value and better use of agricultural by-products. Full article

As a strategy to valorise onion peel (OP), a phenolic-rich extract was obtained and microencapsulated using the double emulsion technique for improved stability. Both free and microencapsulated OP extracts were added to fresh cheese to enhance its nutritional composition. The extract exhibited a high total phenolic content (TPC) and strong antioxidant capacity towards ABTS and DPPH radicals, with IC₅₀ of 9.5 and 36.1 mg_Extract∙L⁻¹, respectively. The extract demonstrated inhibitory capacities of 71% against α-amylase and 82% towards β-glucosidase. Quercetin was identified as the main phenolic compound, while potassium was the predominant mineral. The microencapsulation yielded an encapsulation efficiency of 91%, with an average particle size of 17.9 µm. Incorporating free and microencapsulated OP extract into the fresh cheese reduced syneresis, a favourable outcome, while preserving moisture levels, protein and ash content, and the pH. The incorporation of the free and microencapsulated OP extract enhanced the TPC and DPPH scavenging capacity of the cheeses. Results demonstrated the potential of using OP extract to enhance the antioxidant properties of fresh cheese, and to reduce syneresis, while promoting sustainability. These outcomes are particularly relevant from an industrial point of view, since an increase in antioxidant content might contribute to extending the product shelf-life. Full article

This study investigates the feasibility of using cincau perdu (Premna oblongifolia) as a single-ingredient hydrogel ink for extrusion-based 3D food printing targeted for dysphagia-friendly applications. Cincau perdu (CP), also known as grass jelly, is a traditional jelly-like dessert popular in Southeast Asia. CP hydrogels could be rapidly prepared by microwave-assisted heating, followed by cooling to room temperature. The rheological properties, stiffness, and syneresis of the hydrogels could be adjusted by changing the hydrogels’ concentration. 3D constructs faithful to the blueprint could be fabricated using inks composed of 10 w/v% CP hydrogels. The textural properties were tunable by altering the geometry (grid type and height) of the printed construct. The CP hydrogels were categorized as level 5 (minced and moist) criteria based on the International Dysphagia Diet Standardization Initiative (IDDSI), making them suitable for diets of patients with dysphagia. Taken together, these findings demonstrate the potential of CP hydrogels as a sustainable, naturally gelling, and culturally relevant material for 3D-printed diets for patients with dysphagia. Full article

This study investigated the effects of bovine colostrum and whey protein concentrate (WPC) on the physicochemical, functional, microbiological, and sensory properties of fermented milk beverages formulated with different ingredient compositions and starter culture variants. Four formulations were evaluated during two weeks of refrigerated storage. WPC addition markedly reduced viscosity, with the lowest value observed in WPC enhanced samples (0.26 Pa·s), whereas skimmed milk powder contributed to a more balanced texture. Syneresis was highest in the WPC-rich formulation (6.9 mL) and lower in colostrum-containing samples (3.2–4.9 mL), indicating improved water-holding capacity. Colostrum enhanced antioxidant activity, with ABTS values reaching approximately 240–250 µM Trolox/mL during mid-storage, followed by a decline on day 14. Sensory evaluation showed the highest consumer acceptance for samples containing balanced proportions of colostrum and WPC, while formulations with high WPC content scored lower due to inferior texture and appearance. The applied formulations also supported the viability of Bifidobacterium spp. during refrigerated storage, maintaining counts at levels considered adequate for probiotic dairy products. Overall, the combined use of bovine colostrum and WPC resulted in fermented milk beverages with improved functional properties, structural stability, probiotic viability, and sensory acceptability. Full article

Soy protein concentrate (SPC) often has limited food applications due to the loss of its functional properties under harsh industrial processing. This study explored the effects of exposure time to high-intensity ultrasound (HUS) on the structural properties of SPC to assess the potential of a single protein for multiple bakery applications. HUS treatment modified SPC free sulfhydryl group content (4.81 ± 0.03 to 1.47 ± 0.01 µmol/g_protein) and hydrophobicity (34.17 ± 0.02 to 30.56 ± 0.03 µgBPB/mg_protein) and promoted the formation of soluble and insoluble aggregates, especially with longer exposure times, as evidenced by SDS-PAGE. According to Raman analysis, SPC exposed to 0.5 min HUS exhibited an α-helical content of 33.52 ± 1.58% and β-sheet content of 56.80 ± 4.40%, while the tyrosine doublet (I₈₅₀/I₈₃₀) ratio was associated with dough stability and indicated intermolecular hydrogen bonding within the dough matrix. Water absorption capacity was improved upon addition of HUS-exposed SPC samples, to 58.4 ± 0.71%, compared with 52.6 ± 0.85% of SPC-enriched dough. These changes accelerated dough development time and enhanced amylase activity, resulting in a dough with desirable viscosity. HUS-exposed samples with higher α-helix content and solubility, decreased water syneresis, and hydrophobic SPC formed stabile complexes with hydrophobic regions of the amylose chain, both leading to reduced starch retrogradation (1.551 ± 0.13 to 0.855 ± 0.04). Overall, this study showed that by controlling the HUS treatment time, protein structure can be tailored for its use in diverse bakery applications, further enhancing the commercial value of protein concentrates. Full article

Interest in alternative protein sources has grown, with Spirulina, a microalga belonging to the genus Limnospira (formerly Arthrospira), emerging as a key option. Guided by sustainability principles, this study explored the gelling capacity and hydrogel-forming properties of integral Spirulina biomass (SpB), targeting applications in structured foods. Two experimental designs (DoE) were employed. One to identify key factors influencing hydrogel formation, and another to optimize the formulation (22 wt%, pH 5.6, thermal gelation at 90 °C). Syneresis analysis revealed that high SpB hydrogels experienced less water loss, with the 22% sample losing just 2.51% after 14 days, due to its dense, particulate morphology as observed by means of scanning electron microscopy. Rheological analysis confirmed the optimized formulation’s superior mechanical properties, with a storage modulus (G′) 24-times higher than the low concentration reference sample (~1890 Pa), remaining dominant over the loss modulus (G″) (G′ > G″) across the analysed frequency range, corroborating a strong elastic behaviour. Although the recovery tests showed partial recovery (27.1%) after high shear, the high residual stiffness (≈515 Pa) confirmed the material’s ability to maintain its shape. These results enabled successful 3D printing tests with the optimized hydrogel, pointing out its potential for innovative food applications in structured food design. Full article

Carrot juice processing generates large amounts of pomace, a fibre-rich by-product with significant valorisation potential. This study explored the feasibility of fermenting carrot by-product with Levilactobacillus brevis AM7 and Leuconostoc pseudomesenteroides DSM20193 to produce exopolysaccharide (EPS)-enriched functional beverages. Beverages were fermented with or without sucrose addition (EPS⁺ and EPS⁻, respectively) and characterized for microbiological, biochemical, rheological, and sensory attributes. Both strains showed robust growth (>8 log cfu/mL) and acidification (final pH below 4.8), comparable to plant-based yoghurt alternatives, with EPS synthesis markedly enhanced in sucrose-supplemented beverages. Leuc. pseudomesenteroides DSM20193 synthesized the highest EPS concentration (16.8 g/100 g dry weight), resulting in a 6-fold viscosity increase compared to EPS⁻ samples, thus improving the adherence to the spoon and preventing syneresis of the beverages. Sensory evaluation revealed that EPS⁺ carrot-based beverages had improved sweetness due to a slight sucrose residue, aroma, and mouthfeel, while maintaining low off-flavours and high colour uniformity. The results highlight carrot by-product as a promising substrate for developing clean-label beverages that are rich in dietary fibres and polyphenols and show antioxidant and potential prebiotic properties through sustainable fermentation processes. Full article

Neutral electrolyzed water (NW) is widely used in dentistry because of its strong bactericidal activity and high biosafety; however, its clinical application is limited by short retention time in the oral cavity and by the difficulty in maintaining and adjusting the available chlorine concentration (ACC) on-site. This study aimed to develop an on-demand NW-containing hydrogel (NWJ) that allows adjustment of ACC immediately before use while maintaining antimicrobial efficacy and handling properties. A methylcellulose–agar composite gel was prepared as a base gel and mixed with high-concentration NW to obtain prototype NWJs with target ACCs ranging 20–100 mg/L. Physicochemical properties (pH and ACC), time-dependent changes in ACC, bactericidal activity against Streptococcus mutans, and gel spreadability were evaluated. The base gel showed improved resistance to syneresis compared with an agar-only gel. All NWJs maintained a pH of approximately 6–7, exceeding the critical pH for enamel demineralization. Loss of ACC during gel preparation was less than 5%, and gradual ACC reduction was observed. Complete bactericidal activity was achieved at ACCs of 10 mg/L or higher, and gelation did not compromise antibacterial efficacy. These findings demonstrate that the developed NWJ provides a practical platform for clinical application of NW in dentistry. Full article

The use of mixed cow–goat milk in yogurt production allows for balancing fermentation performance, textural properties and sensory attributes of the products. This study evaluated the fermentation behavior and physicochemical, microbiological, textural, and color properties of yogurts produced from cow milk (A), goat milk (E), and mixed cow–goat milk at volume ratios (v/v) of 75:25 (B), 50:50 (C), and 25:75 (D). Volatile organic compounds (VOCs) were analyzed in milk before fermentation and in yogurts after production and during two weeks of refrigerated storage. Sensory attributes were assessed after two weeks of storage. An increase in the proportion of goat milk in the milk blend shortened the fermentation time, whereas a higher proportion of cow milk enhanced the survival of lactic acid bacteria (LAB), improved water-holding capacity (WHC), strengthened textural properties, and reduced syneresis. Yogurts with higher proportions of goat milk exhibited increased lightness and whiteness. Milk type influenced chemical composition, with higher fat content and lower lactose content observed in goat milk yogurts. A higher proportion of goat milk in the milk blend promoted the formation of methyl ketones and aldehydes associated with a characteristic fatty aroma. Among the mixed-milk yogurts, the sample containing 25% goat milk (D) achieved the highest sensory acceptance. The study demonstrated that cow–goat mixed-milk yogurts represented a balanced compromise between textural stability, microbial viability, and sensory acceptance. Full article

This study evaluated the effect of incorporating chia seed gel powder (CSGP) as a natural, clean-label stabilizer on the physicochemical, functional, microbiological, microstructural, antioxidant, and sensory properties of probiotic low-fat yogurt (PLFY) during 21 days of refrigerated storage. Six formulations were prepared using 0–2.5% CSGP, including Control (0% CSGP), YOG1 (0.5% CSGP), YOG2 (1.0% CSGP), YOG3 (1.5% CSGP), YOG4 (2.0% CSGP), and YOG5 (2.5% CSGP). Results showed that increasing CSGP levels noticeably enhanced the total solids, protein content, viscosity, hardness, and water-holding capacity of the PLFY (p < 0.05), while consistently reducing syneresis. Antioxidant activity also rose with higher CSGP concentrations, with YOG5 exhibiting the greatest DPPH scavenging activity (35.12%). Confocal laser scanning microscopy revealed a denser and more uniform protein network in PLFY fortified with CSGP, consistent with rheological measurements showing increased storage (G′) and loss (G″) moduli. Probiotic viability significantly increased (p < 0.05) in CSGP-added samples, indicating a potential prebiotic effect of CSGP. Sensory results demonstrated that although higher CSGP levels slightly darkened the yogurt color, body, texture, flavor, and total sensory scores improved markedly, with YOG5 gaining the highest total score (81.77). The results demonstrate that CSGP acts as a highly effective, multifunctional ingredient that enhances texture, stability, probiotic viability, and antioxidant capacity, making it a strong clean-label candidate for developing high-quality, functional probiotic low-fat yogurt. Full article