Aloe gel, derived from Aloe vera plant is well known for its nutraceutical potential, It is available commercially as a juice with poor sensory quality. The therapeutic benefits of Aloe gel could be extended to food p...Aloe gel, derived from Aloe vera plant is well known for its nutraceutical potential, It is available commercially as a juice with poor sensory quality. The therapeutic benefits of Aloe gel could be extended to food products concomitantly improving its acceptability. Dahi/curd is an Asian fermented dairy product that enjoys tremendous mass appeal. The objective of the present study was to formulate dahi enriched with Aloe gel （AG） as a functional ingredient and to study its effect on the quality of dahi. Plain dahi was prepared by addition of 2.5% skimmed milk powder （SMP） and suitable starter to milk. For the preparation of AG enriched dahi, SMP was replaced by AG at different levels （0.1-0.25%）. The products were evaluated for moisture, pH, titrable acidity （TA）, whey syneresis （WS）, total solid content （TS）, water holding capacity （WHC）, total yield （TY）, whiteness index （WI）, and viscosity. Microbial analysis and sensory evaluation were also carried out. Enrichment of dahi with AG was found to improve its quality characteristics by causing a significant reduction in WS and an increase in TA, TS, WHC, TY, WI and viscosity. AG dahi recorded good sensory acceptability. Storage study also indicated AG dahi to perform better in terms of the various parameters studied. The present investigation suggests the feasibility of adding Aloe gel powder as a functional ingredient to dahi to enhance product quality as well as its nutritional and therapeutic potency. It could be commercially exploited as a novel product.展开更多
Maintaining the viability of probiotic microorganisms from production to consumption has long been a technological challenge for the food industry. The objectives of this study were to evaluate the in vitro interactio...Maintaining the viability of probiotic microorganisms from production to consumption has long been a technological challenge for the food industry. The objectives of this study were to evaluate the in vitro interaction between Lactobacillus acidophilus La-5 and Williopsis saturnus var. suaveolens and the effect of this yeast on acidification kinetics, viability ofLactobacillus acidophilus and post-acidification in fermented milk during refrigerated storage at 5℃. The in vitro study showed a positive interaction between the acid cell free-supernatant （CFS） ofprobiotic bacteria La-5 and the yeast. The addition of W. saturnus var. suaveolens increased the fermentation time due to consumption of the organic acids produced by L. acidophilus. During the refrigerated storage of the samples, the presence of the yeast increased the viability of L. acidophilus and reduced post-acidification. However, the mechanism of such interaction of bacteria and yeast is not fully understood.展开更多
Osmoporation is a novel encapsulation approach for bioactive compounds based on the osmoresistance mechanisms of microbial cells.To the best of our knowledge,this is the first study investigating the production of fis...Osmoporation is a novel encapsulation approach for bioactive compounds based on the osmoresistance mechanisms of microbial cells.To the best of our knowledge,this is the first study investigating the production of fisetin-enriched yoghurt using Lactobacillus acidophilus-based bio-capsules via osmoporation as the starter culture.Results showed that the milk acidification with fisetin-loaded L.acidophilus progressed at a slower pace due to complex mechanisms induced by osmopo-ration and internalized fisetin.Milk fermentation using fisetin bio-capsules reached a maximum acidification rate of 0.18 pH units/h after 23 h and pH 4.6 was achieved after 32 h.Besides,the antioxidant activity of yoghurts produced with fisetin bio-capsules did not change during cold storage,while the antioxidant activity of yoghurt produced with non-encapsulated fisetin was reduced by 2.5-fold after 28 days.Overall,this study shows that fisetin osmoporation using L.acidophilus is a versatile encapsulation bioprocess that enables the delivery of preserved phytoactives into fermented foods like yoghurt.This strategy has the potential to be extended to other applications in the dairy industry using lactic acid bacteria as both the encapsulation matrix and fermentation agent.展开更多
文摘Aloe gel, derived from Aloe vera plant is well known for its nutraceutical potential, It is available commercially as a juice with poor sensory quality. The therapeutic benefits of Aloe gel could be extended to food products concomitantly improving its acceptability. Dahi/curd is an Asian fermented dairy product that enjoys tremendous mass appeal. The objective of the present study was to formulate dahi enriched with Aloe gel （AG） as a functional ingredient and to study its effect on the quality of dahi. Plain dahi was prepared by addition of 2.5% skimmed milk powder （SMP） and suitable starter to milk. For the preparation of AG enriched dahi, SMP was replaced by AG at different levels （0.1-0.25%）. The products were evaluated for moisture, pH, titrable acidity （TA）, whey syneresis （WS）, total solid content （TS）, water holding capacity （WHC）, total yield （TY）, whiteness index （WI）, and viscosity. Microbial analysis and sensory evaluation were also carried out. Enrichment of dahi with AG was found to improve its quality characteristics by causing a significant reduction in WS and an increase in TA, TS, WHC, TY, WI and viscosity. AG dahi recorded good sensory acceptability. Storage study also indicated AG dahi to perform better in terms of the various parameters studied. The present investigation suggests the feasibility of adding Aloe gel powder as a functional ingredient to dahi to enhance product quality as well as its nutritional and therapeutic potency. It could be commercially exploited as a novel product.
文摘Maintaining the viability of probiotic microorganisms from production to consumption has long been a technological challenge for the food industry. The objectives of this study were to evaluate the in vitro interaction between Lactobacillus acidophilus La-5 and Williopsis saturnus var. suaveolens and the effect of this yeast on acidification kinetics, viability ofLactobacillus acidophilus and post-acidification in fermented milk during refrigerated storage at 5℃. The in vitro study showed a positive interaction between the acid cell free-supernatant （CFS） ofprobiotic bacteria La-5 and the yeast. The addition of W. saturnus var. suaveolens increased the fermentation time due to consumption of the organic acids produced by L. acidophilus. During the refrigerated storage of the samples, the presence of the yeast increased the viability of L. acidophilus and reduced post-acidification. However, the mechanism of such interaction of bacteria and yeast is not fully understood.
基金E.W.V.A.was supported by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior(CAPES).E.S.S.was supported by Conselho Nacional de Desenvolvimento Científico e Tecnológico(CNPq).
文摘Osmoporation is a novel encapsulation approach for bioactive compounds based on the osmoresistance mechanisms of microbial cells.To the best of our knowledge,this is the first study investigating the production of fisetin-enriched yoghurt using Lactobacillus acidophilus-based bio-capsules via osmoporation as the starter culture.Results showed that the milk acidification with fisetin-loaded L.acidophilus progressed at a slower pace due to complex mechanisms induced by osmopo-ration and internalized fisetin.Milk fermentation using fisetin bio-capsules reached a maximum acidification rate of 0.18 pH units/h after 23 h and pH 4.6 was achieved after 32 h.Besides,the antioxidant activity of yoghurts produced with fisetin bio-capsules did not change during cold storage,while the antioxidant activity of yoghurt produced with non-encapsulated fisetin was reduced by 2.5-fold after 28 days.Overall,this study shows that fisetin osmoporation using L.acidophilus is a versatile encapsulation bioprocess that enables the delivery of preserved phytoactives into fermented foods like yoghurt.This strategy has the potential to be extended to other applications in the dairy industry using lactic acid bacteria as both the encapsulation matrix and fermentation agent.
