Physicochemical,rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration

Evidences show that the storage period greatly affects the quality of yogurt.In this study,three types of yogurt:control yogurt(CY),non-hydrolyzed potato powder yogurt(PPY)and enzymatically hydrolyzed potato powder yogurt(EHPPY)were prepared at 42℃ for 5 h and stored for 28 days at 4℃.The yogurts were evaluated for quality characteristics at different storage periods.Negligible differences in pH values,titratable acidities and viable counts were detected in all three types of yogurt during storage.However,compared to other yogurts,EHPPY exhibited desirable water holding capacity,throughout the storage period.Apart from this,sensory properties and antioxidant activities(2-diphenyl-1-picryl-hydrazyl(DPPH)free radical scavenging activity and ferric reducing antioxidant power(FRAP))of EHPPY were also significantly improved during the storage period.Furthermore,the storage(G’)and loss(G”)modulus of PPY,EHPPY were lower than CY at 4℃ while a hysteresis loop was shown by all yogurts at the temperature range of 4-50℃ indicating higher G’(elasticity)than G”(viscosity).Based on our findings,EHPP could be an important functional ingredient in improving the quality and storage stability of yogurt for its production at an industrial level.

Mechanism and technological evaluation of biopeptidal-based emulsions

Both natural and synthetic peptides are not only biologically important,continuous research and comprehension of these short protein fragments show that they also have multifarious potentials in food manufacturing,namely emulsion-based products.The emulsions may basically be oil-in-water or water-in-oil,as well as temporary,semi-permanent,or permanent in a continuous phase that suspends the droplets of the other elements used in food and pharmaceutical industries to formulate products such as gels,creams,ointments,and vaccines.In this review,the classification,preparation,and identification of peptides were described,followed by peptide-based emulsion properties and their relationship with regards to stability,structure,solubility,hydrophobicity,foaming,and water holding capacity.This then dovetailed into the release rate and gastric stability of encapsulated peptides in the human digestive system,before exploring further needs and recommendations.It is desired that more studies be conducted to define the impact of carrier ingredients selection,encapsulation and processing techniques,environment,and peptides chemistry on peptide-based emulsions to attain high efficacy.