Research article

Enhancing yogurt overall quality with enzymatically hydrolyzed cantaloupe rind powder: Effects of the supplement ratio on texture, rheology, stability, phenolic content, and antioxidant activity

  • Received: 16 May 2024 Revised: 05 July 2024 Accepted: 12 July 2024 Published: 29 July 2024
  • Recently, there has been growing interest in incorporating dietary fiber into yogurt products, driven by its potential to improve the texture, rheology, and stability of yogurt, as well as the associated health benefits. This study specifically focused on the utilization of enzymatically hydrolyzed cantaloupe rind powder, which was the product of the enzymatic hydrolysis of the raw cantaloupe rind powder using cellulase and xylanase enzymes to increase its soluble dietary fiber content. The resulting hydrolyzed cantaloupe rind powder (referred to as HCRP) was added to a probiotic yogurt recipe at varying ratios of 0.5%, 1.0%, and 1.5% (w/w). Physicochemical, textural, and rheological properties, and syneresis of the control yogurt (without HCRP addition) and the HCRP-fortified yogurts at different addition ratios, were evaluated during a 15-day storage period at 4℃. Additionally, the color, total phenolic content (TPC), and antioxidant property of the yogurts were assessed at the end of the storage period. The results demonstrated that the addition of HCRP increased the hardness, viscosity, elasticity, and stability of the yogurt compared to the control yogurt. Specifically, the addition of 1.5% HCRP to yogurt resulted in a 1.6, 6.0, 1.9, 1.7, and 1.5 times increase in hardness, adhesiveness, apparent viscosity, storage modulus, and loss modulus compared to the control yogurt on day 15 of the storage period, respectively. Meanwhile, the syneresis was reduced by approximately 3 times in the 1.5% HCRP-added yogurt (5.60%) compared to the control yogurt (17.41%). The TPC of the yogurt also increased with higher levels of HCRP addition, reaching approximately 1.5 times that of the control yogurt at a 1.5% addition level. Furthermore, the antioxidant activity, as determined by the DPPH assay, was not detected in the control yogurt but exhibited a significant increase with higher concentrations of HCRP. This study highlights the potential of enzymatically hydrolyzed cantaloupe rind powder as a functional ingredient to enhance the quality attributes of yogurt, including its textural, rheological properties, stability, phenolic content, and antioxidant activity.

    Citation: Thi Quynh Ngoc Nguyen, Thi Thuy Le, Thi Ho Thanh Dong. Enhancing yogurt overall quality with enzymatically hydrolyzed cantaloupe rind powder: Effects of the supplement ratio on texture, rheology, stability, phenolic content, and antioxidant activity[J]. AIMS Agriculture and Food, 2024, 9(3): 822-841. doi: 10.3934/agrfood.2024044

    Related Papers:

  • Recently, there has been growing interest in incorporating dietary fiber into yogurt products, driven by its potential to improve the texture, rheology, and stability of yogurt, as well as the associated health benefits. This study specifically focused on the utilization of enzymatically hydrolyzed cantaloupe rind powder, which was the product of the enzymatic hydrolysis of the raw cantaloupe rind powder using cellulase and xylanase enzymes to increase its soluble dietary fiber content. The resulting hydrolyzed cantaloupe rind powder (referred to as HCRP) was added to a probiotic yogurt recipe at varying ratios of 0.5%, 1.0%, and 1.5% (w/w). Physicochemical, textural, and rheological properties, and syneresis of the control yogurt (without HCRP addition) and the HCRP-fortified yogurts at different addition ratios, were evaluated during a 15-day storage period at 4℃. Additionally, the color, total phenolic content (TPC), and antioxidant property of the yogurts were assessed at the end of the storage period. The results demonstrated that the addition of HCRP increased the hardness, viscosity, elasticity, and stability of the yogurt compared to the control yogurt. Specifically, the addition of 1.5% HCRP to yogurt resulted in a 1.6, 6.0, 1.9, 1.7, and 1.5 times increase in hardness, adhesiveness, apparent viscosity, storage modulus, and loss modulus compared to the control yogurt on day 15 of the storage period, respectively. Meanwhile, the syneresis was reduced by approximately 3 times in the 1.5% HCRP-added yogurt (5.60%) compared to the control yogurt (17.41%). The TPC of the yogurt also increased with higher levels of HCRP addition, reaching approximately 1.5 times that of the control yogurt at a 1.5% addition level. Furthermore, the antioxidant activity, as determined by the DPPH assay, was not detected in the control yogurt but exhibited a significant increase with higher concentrations of HCRP. This study highlights the potential of enzymatically hydrolyzed cantaloupe rind powder as a functional ingredient to enhance the quality attributes of yogurt, including its textural, rheological properties, stability, phenolic content, and antioxidant activity.



    加载中


    [1] Nagaoka S (2019) Yogurt Production. In: Kanauchi M (Ed.), Lactic Acid Bacteria: Methods and Protocols. New York, NY: Springer New York, 45–54. https://doi.org/10.1007/978-1-4939-8907-2_5
    [2] Ugidos-Rodríguez S, Matallana-González MC, Sánchez-Mata MC (2018) Lactose malabsorption and intolerance: A review. Food Funct 9: 4056–4068. https://doi.org/10.1039/C8FO00555A doi: 10.1039/C8FO00555A
    [3] Hadjimbei E, Botsaris G, Chrysostomou S (2022) Beneficial effects of yoghurts and probiotic fermented milks and their functional food potential. Foods 11: 2691. http://doi.org/10.3390/foods11172691 doi: 10.3390/foods11172691
    [4] Oliveira FLd, Arruda TYP, Morzelle MC, et al. (2022) Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk. Food Res Int 161: 111841. https://doi.org/10.1016/j.foodres.2022.111841 doi: 10.1016/j.foodres.2022.111841
    [5] Rudrapal M, Khairnar SJ, Khan J, et al. (2022) Dietary polyphenols and their role in oxidative stress-induced human diseases: Insights into protective effects, antioxidant potentials and mechanism(s) of action. Front Pharmacol 13: 806470. https://doi.org/10.3389/fphar.2022.806470 doi: 10.3389/fphar.2022.806470
    [6] Wongkaew M, Tangjaidee P, Leksawasdi N, et al. (2022) Mango pectic oligosaccharides: A novel prebiotic for functional food. Front Nutr 9: 798543. https://doi.org/10.3389/fnut.2022.798543 doi: 10.3389/fnut.2022.798543
    [7] Vieira ADS, Bedani R, Albuquerque MAC, et al. (2017) The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms. Food Res Int 97: 356–363. https://doi.org/10.1016/j.foodres.2017.04.026 doi: 10.1016/j.foodres.2017.04.026
    [8] Hui CY, Lee KC, Chang YP (2022) Cellulase-xylanase-treated guava purée by-products as prebiotics ingredients in yogurt. Plant Foods Hum Nutr 77: 299–306. https://doi.org/10.1007/s11130-022-00981-4 doi: 10.1007/s11130-022-00981-4
    [9] Sanders ME, Merenstein DJ, Reid G, et al. (2019) Probiotics and prebiotics in intestinal health and disease: From biology to the clinic. Nat Rev Gastroenterol Hepatol 16: 605–616. http://doi.org/10.1038/s41575-019-0173-3 doi: 10.1038/s41575-019-0173-3
    [10] Zahid HF, Ranadheera CS, Fang Z, et al. (2022) Functional and healthy yogurts fortified with probiotics and fruit peel powders. Fermentation 8: 469. https://doi.org/10.3390/fermentation8090469 doi: 10.3390/fermentation8090469
    [11] Sah BNP, Vasiljevic T, McKechnie S, et al. (2015) Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel. J Dairy Sci 98: 5905–5916. https://doi.org/10.3168/jds.2015-9450 doi: 10.3168/jds.2015-9450
    [12] Varnaitė L, Keršienė M, Šipailienė A, et al. (2022) Fiber-rich cranberry pomace as food ingredient with functional activity for yogurt production. Foods 11: 758. https://doi.org/10.3390/foods11050758 doi: 10.3390/foods11050758
    [13] do Espírito Santo AP, Cartolano NS, Silva TF, et al. (2012) Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. Int J Food Microbiol 154: 135–144. https://doi.org/10.1016/j.ijfoodmicro.2011.12.025 doi: 10.1016/j.ijfoodmicro.2011.12.025
    [14] Wu T, Deng C, Luo S, et al. (2023) Effect of rice bran on properties of yogurt: Comparison between addition of bran before fermentation and after fermentation. Food Hydrocolloids 135: 108122. https://doi.org/10.1016/j.foodhyd.2022.108122 doi: 10.1016/j.foodhyd.2022.108122
    [15] Fundo JF, Miller FA, Garcia E, et al. (2018) Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of cantaloupe melon. J Food Meas Character 12: 292–300. http://doi.org/10.1007/s11694-017-9640-0 doi: 10.1007/s11694-017-9640-0
    [16] Silva MA, Albuquerque TG, Alves RC, et al. (2020) Melon (Cucumis melo L.) by-products: Potential food ingredients for novel functional foods? Trends Food Sci Technol 98: 181–189. https://doi.org/10.1016/j.tifs.2018.07.005 doi: 10.1016/j.tifs.2018.07.005
    [17] Sendra E, Kuri V, Fernández-López J, et al. (2010) Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. LWT-Food Sci Technol 43: 708–714. https://doi.org/10.1016/j.lwt.2009.12.005 doi: 10.1016/j.lwt.2009.12.005
    [18] Mary PR, Mutturi S, Kapoor M (2022) Non-enzymatically hydrolyzed guar gum and orange peel fibre together stabilize the low-fat, set-type yogurt: A techno-functional study. Food Hydrocolloids 122: 107100. https://doi.org/10.1016/j.foodhyd.2021.107100 doi: 10.1016/j.foodhyd.2021.107100
    [19] Wang X, Kristo E, LaPointe G (2019) The effect of apple pomace on the texture, rheology and microstructure of set type yogurt. Food Hydrocolloids 91: 83–91. https://doi.org/10.1016/j.foodhyd.2019.01.004 doi: 10.1016/j.foodhyd.2019.01.004
    [20] Wang X, Kristo E, LaPointe G (2020) Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks. Food Hydrocolloids 100: 105453. https://doi.org/10.1016/j.foodhyd.2019.105453 doi: 10.1016/j.foodhyd.2019.105453
    [21] Kieserling K, Vu TM, Drusch S, et al. (2019) Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt. Food Hydrocolloids 94: 152–163. https://doi.org/10.1016/j.foodhyd.2019.02.051 doi: 10.1016/j.foodhyd.2019.02.051
    [22] Dong R, Liao W, Xie J, et al. (2022) Enrichment of yogurt with carrot soluble dietary fiber prepared by three physical modified treatments: Microstructure, rheology and storage stability. Innovative Food Sci Emerging Technol 75: 102901. https://doi.org/10.1016/j.ifset.2021.102901 doi: 10.1016/j.ifset.2021.102901
    [23] Xu K, Guo M, Du J, et al. (2019) Okra polysaccharide: Effect on the texture and microstructure of set yoghurt as a new natural stabilizer. Int J Biol Macromol 133: 117–126. https://doi.org/10.1016/j.ijbiomac.2019.04.035 doi: 10.1016/j.ijbiomac.2019.04.035
    [24] Sah BNP, Vasiljevic T, McKechnie S, et al. (2016) Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage. LWT-Food Sci Technol 65: 978–986. https://doi.org/10.1016/j.lwt.2015.09.027 doi: 10.1016/j.lwt.2015.09.027
    [25] Erkaya-Kotan T (2020) In vitro angiotensin converting enzyme (ACE)-inhibitory and antioxidant activity of probiotic yogurt incorporated with orange fibre during storage. J Food Sci Technol 57: 2343–2353. http://doi.org/10.1007/s13197-020-04272-1 doi: 10.1007/s13197-020-04272-1
    [26] Gill SK, Rossi M, Bajka B, et al. (2021) Dietary fibre in gastrointestinal health and disease. Nat Rev Gastroenterol Hepatol 18: 101–116. https://doi.org/10.1038/s41575-020-00375-4 doi: 10.1038/s41575-020-00375-4
    [27] You S, Ma Y, Yan B, et al. (2022) The promotion mechanism of prebiotics for probiotics: A review. Front Nutr 9: 1000517. https://doi.org/10.3389/fnut.2022.1000517 doi: 10.3389/fnut.2022.1000517
    [28] Garcia-Amezquita LE, Tejada-Ortigoza V, Serna-Saldivar SO, et al. (2018) Dietary fiber concentrates from fruit and vegetable by-products: Processing, modification, and application as functional ingredients. Food Bioprocess Technol 11: 1439-1463. https://doi.org/10.1007/s11947-018-2117-2 doi: 10.1007/s11947-018-2117-2
    [29] Chawla R, Patil GR (2010) Soluble dietary fiber. Compr Rev Food Sci Food Saf 9: 178–196. https://doi.org/10.1111/j.1541-4337.2009.00099.x doi: 10.1111/j.1541-4337.2009.00099.x
    [30] Phirom-on K, Apiraksakorn J (2021) Development of cellulose-based prebiotic fiber from banana peel by enzymatic hydrolysis. Food Biosci 41: 101083. https://doi.org/10.1016/j.fbio.2021.101083 doi: 10.1016/j.fbio.2021.101083
    [31] Chang YP, Wee WY, Wan KW, et al. (2022) Improvement of prebiotic activity of guava purée by-products through cellulase treatment. Food Biotechnol 36: 38–57. https://doi.org/10.1080/08905436.2021.2006063 doi: 10.1080/08905436.2021.2006063
    [32] Song H, Zhang Z, Li Y, et al. (2022) Effects of different enzyme extraction methods on the properties and prebiotic activity of soybean hull polysaccharides. Heliyon 8: e11053. https://doi.org/10.1016/j.heliyon.2022.e11053 doi: 10.1016/j.heliyon.2022.e11053
    [33] Montemurro M, Casertano M, Vilas-Franquesa A, et al. (2024) Exploitation of spent coffee ground (SCG) as a source of functional compounds and growth substrate for probiotic lactic acid bacteria. LWT 198: 115974. https://doi.org/10.1016/j.lwt.2024.115974 doi: 10.1016/j.lwt.2024.115974
    [34] Liu X, Hu KKY, Haritos VS (2024) Enzymatic production of cello-oligosaccharides with potential human prebiotic activity and release of polyphenols from grape marc. Food Chem 435: 137562. https://doi.org/10.1016/j.foodchem.2023.137562 doi: 10.1016/j.foodchem.2023.137562
    [35] Hood EE, Requesens DV (2012) Production of Industrial Proteins in Plants. In: Wang A, Ma S (Eds.), Molecular Farming in Plants: Recent Advances and Future Prospects. Dordrecht: Springer Netherlands, 161–181. https://doi.org/10.1007/978-94-007-2217-0_8
    [36] Robitaille G, Tremblay A, Moineau S, et al. (2009) Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus. J Dairy Sci 92: 477–482. https://doi.org/10.3168/jds.2008-1312 doi: 10.3168/jds.2008-1312
    [37] Najgebauer-Lejko D, Witek M, Żmudziński D, et al. (2020) Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh teas. J Dairy Sci 103: 11039–11049. https://doi.org/10.3168/jds.2020-19032 doi: 10.3168/jds.2020-19032
    [38] Nguyen PTM, Kravchuk O, Bhandari B, et al. (2017) Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt. Food Hydrocolloids 72: 90–104. https://doi.org/10.1016/j.foodhyd.2017.05.035 doi: 10.1016/j.foodhyd.2017.05.035
    [39] Yekta M, Ansari S (2019) Jujube mucilage as a potential stabilizer in stirred yogurt: Improvements in the physiochemical, rheological, and sensorial properties. Food Sci Nutr 7: 3709–3721. https://doi.org/10.1002/fsn3.1230 doi: 10.1002/fsn3.1230
    [40] Delikanli B, Ozcan T (2017) Improving the textural properties of yogurt fortified with milk proteins. J Food Proc Preserv 41: e13101. https://doi.org/10.1111/jfpp.13101 doi: 10.1111/jfpp.13101
    [41] Kupina S, Fields C, Roman MC, et al. (2019) Determination of total phenolic content using the Folin-C Assay: Single-Laboratory Validation, first action 2017.13. J AOAC Int 102: 320–321. https://doi.org/10.1093/jaoac/102.1.320 doi: 10.1093/jaoac/102.1.320
    [42] Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28: 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5 doi: 10.1016/S0023-6438(95)80008-5
    [43] Rashwan AK, Karim N, Xu Y, et al. (2022) Chemical composition, quality attributes and antioxidant activity of stirred-type yogurt enriched with Melastoma dodecandrum Lour fruit powder. Food Funct 13: 1579–1592. https://doi.org/10.1039/D1FO03448K doi: 10.1039/D1FO03448K
    [44] Everett DW, McLeod RE (2005) Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt. Int Dairy J 15: 1175–1183. https://doi.org/10.1016/j.idairyj.2004.12.004 doi: 10.1016/j.idairyj.2004.12.004
    [45] Chen B, Zhao X, Cai Y, et al. (2023) Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability. Food Hydrocolloids 137: 108413. https://doi.org/10.1016/j.foodhyd.2022.108413. doi: 10.1016/j.foodhyd.2022.108413
    [46] Zhong Q, Daubert CR (2013) Chapter 15—Food Rheology. In: Kutz M (Ed.), Handbook of Farm, Dairy and Food Machinery Engineering (Second Edition). San Diego: Academic Press, 403–426.
    [47] Espírito-Santo AP, Lagazzo A, Sousa ALOP, et al. (2013) Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Res Int 50: 224–231. https://doi.org/10.1016/j.foodres.2012.09.012 doi: 10.1016/j.foodres.2012.09.012
    [48] Pang Z, Deeth H, Bansal N (2015) Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels. Food Res Int 72: 62–73. https://doi.org/10.1016/j.foodres.2015.02.009 doi: 10.1016/j.foodres.2015.02.009
    [49] Ozdemir T, Ozcan T (2020) Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds. LWT 134: 109851. https://doi.org/10.1016/j.lwt.2020.109851 doi: 10.1016/j.lwt.2020.109851
    [50] Obón JM, Castellar MR, Alacid M, et al. (2009) Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems. J Food Eng 90: 471–479. https://doi.org/10.1016/j.jfoodeng.2008.07.013 doi: 10.1016/j.jfoodeng.2008.07.013
    [51] Jovanović M, Petrović M, Miočinović J, et al. (2020) Bioactivity and sensory properties of probiotic yogurt fortified with apple pomace flour. Foods 9: 763. https://doi.org/10.3390/foods9060763 doi: 10.3390/foods9060763
    [52] Çalişkanlar S, Saygili D, Karagözlü N, et al. (2024) Utilization of pomegranate and black grape seed by-products in yogurt production: Effects on phenolic compounds and antioxidant activity. Food Sci Nutr 12: 1170–1179. https://doi.org/10.1002/fsn3.3832 doi: 10.1002/fsn3.3832
    [53] Demirkol M, Tarakci Z (2018) Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt. LWT 97: 770–777. https://doi.org/10.1016/j.lwt.2018.07.058 doi: 10.1016/j.lwt.2018.07.058
  • Reader Comments
  • © 2024 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索

Metrics

Article views(510) PDF downloads(72) Cited by(0)

Article outline

Figures and Tables

Figures(5)  /  Tables(6)

/

DownLoad:  Full-Size Img  PowerPoint
Return
Return

Catalog