Publicação
Development of fruit preparations for yogurts, using clean label ingredients and no added sugar
| Resumo: | Yogurt is one of the most popular fermented foods in the world due to its versatility, nutritional value, and health benefits. This study aimed to evaluate the potential of fermented fruit preparations to act as natural preservatives for developing clean label products. The fruit preparations were fermented with two inoculums (Bifidobacterium lactis, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus – BIF; and Lactobacillus delbrueckii subsp. lactis, Leuconostoc mesenteroides, Streptococcus thermophilus, Lactobacillus spp., kefir yeasts – KL). Fermented fruit preparations showed higher protein content. BIF-S was the sample with a superior protein value (0.650.01 g/100g). BIF-S and BIF-RF showed higher mineral content (potassium, phosphorus, magnesium, and zinc). The FRAP values increased with fermentation, where KL-RF was better than KL-S (136.198.20 and 122.857.37 mg of TEAC/100 g, respectively). The lightless of fermented fruit preparations increased, while ∗ parameter decreased. The ∗ parameter of KL-S decreased, whereas BIF-RF increased. Also, the apparent viscosity decreased (fermentation with BIF did not show significant differences with KL). Fermented fruit preparations demonstrated great antimicrobial activity against pathogenic microorganisms. After that, fermented fruit preparations were incorporated into the yogurts. Their mineral content increased with no observed differences among BIF and KL. The total phenolic contents improved, and BIF-DY was better than KL-DY (5.750.27 and 5.170.18 mg of GAE/100 g, respectively). The lightness increased, ∗ and ∗ parameters decreased in BIF-GY and KL-GY, while yellowness increased in BIF-DY and KL-DY. The mechanical spectrum of BIF-GY and KL-GY were similar to the control-GY. The sensory analysis of clean label yogurts exhibited high acceptance by the panelists. The BIF-GY and KL-RF demonstrated good antimicrobial properties against Escherichia coli at the end of 21 days. Thus, fermented fruit preparations represent a promising and sustainable strategy to act as a clean label ingredient. |
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| Autores principais: | Santos, Cristiana da Silva |
| Assunto: | clean label fruit yogurt Potassium sorbate fermentation antimicrobial activity iogurte de fruta sorbato de potássio fermentação atividade antimicrobiana |
| Ano: | 2024 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | Yogurt is one of the most popular fermented foods in the world due to its versatility, nutritional value, and health benefits. This study aimed to evaluate the potential of fermented fruit preparations to act as natural preservatives for developing clean label products. The fruit preparations were fermented with two inoculums (Bifidobacterium lactis, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus – BIF; and Lactobacillus delbrueckii subsp. lactis, Leuconostoc mesenteroides, Streptococcus thermophilus, Lactobacillus spp., kefir yeasts – KL). Fermented fruit preparations showed higher protein content. BIF-S was the sample with a superior protein value (0.650.01 g/100g). BIF-S and BIF-RF showed higher mineral content (potassium, phosphorus, magnesium, and zinc). The FRAP values increased with fermentation, where KL-RF was better than KL-S (136.198.20 and 122.857.37 mg of TEAC/100 g, respectively). The lightless of fermented fruit preparations increased, while ∗ parameter decreased. The ∗ parameter of KL-S decreased, whereas BIF-RF increased. Also, the apparent viscosity decreased (fermentation with BIF did not show significant differences with KL). Fermented fruit preparations demonstrated great antimicrobial activity against pathogenic microorganisms. After that, fermented fruit preparations were incorporated into the yogurts. Their mineral content increased with no observed differences among BIF and KL. The total phenolic contents improved, and BIF-DY was better than KL-DY (5.750.27 and 5.170.18 mg of GAE/100 g, respectively). The lightness increased, ∗ and ∗ parameters decreased in BIF-GY and KL-GY, while yellowness increased in BIF-DY and KL-DY. The mechanical spectrum of BIF-GY and KL-GY were similar to the control-GY. The sensory analysis of clean label yogurts exhibited high acceptance by the panelists. The BIF-GY and KL-RF demonstrated good antimicrobial properties against Escherichia coli at the end of 21 days. Thus, fermented fruit preparations represent a promising and sustainable strategy to act as a clean label ingredient. |
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