Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt
Because of the poor stability and rheological properties of fat-free stirred yogurt fortified with fruit pulp, new functional polysaccharides as a natural emulsifier, which can increase viscosity in the aqueous phase, may be needed. This study aimed to evaluate the effects of Exidia yadongensis poly...
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| Veröffentlicht in: | International journal of biological macromolecules 2024-09, Vol.276 (Pt 2), p.133785, Article 133785 |
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| container_title | International journal of biological macromolecules |
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| creator | Zhong, Maoling Miao, Yuzhi Lan, Yi Ma, Qinqin Li, Kejuan Chen, Wanying |
| description | Because of the poor stability and rheological properties of fat-free stirred yogurt fortified with fruit pulp, new functional polysaccharides as a natural emulsifier, which can increase viscosity in the aqueous phase, may be needed. This study aimed to evaluate the effects of Exidia yadongensis polysaccharide (EYP) as emulsifier on the stability, aroma, and antioxidant activities of mango buffalo yogurt at 4 °C for 25 days. The yogurt with 15 g/L EYP gave a higher content of 215 g/L total solids, 11.3 g/L exopolysaccharides, 0.10 g/L total polyphenols, 630.5 g/L water-holding capacity, and 11.43 g/kg total free amino acids, and maintained better texture, DPPH scavenging activity of 54.05 % and OH scavenging rates of 67.16 %. Moreover, the EYP exhibited the expected ability to weaken postacidification, syneresis, and growth of microorganism, and greatly promote the textural, rheological properties, suspension stability, microstructure, and aroma profiles of stirred mango-flavored buffalo yogurt (p |
| doi_str_mv | 10.1016/j.ijbiomac.2024.133785 |
| format | Article |
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•Optimal 15g/L EYP improved the stability of secondary structure of protein complex in yogurt.•Textural and rheological properties of yogurt were obviously enhanced by EYP.•EYP increased the microstructure and storage stability of stirred mango yogurt.•EYP improved aromatic profiles and inhibited LAB growth of yogurt during storage.•EYP greatly promoted suspension stability, and antioxidant activities of yogurt.</description><identifier>ISSN: 0141-8130</identifier><identifier>ISSN: 1879-0003</identifier><identifier>EISSN: 1879-0003</identifier><identifier>DOI: 10.1016/j.ijbiomac.2024.133785</identifier><identifier>PMID: 39084987</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Animals ; Antioxidants - chemistry ; Antioxidants - pharmacology ; Buffaloes ; Emulsifying Agents - chemistry ; Emulsion stability ; Exidia yadongensis polysaccharide ; Mango-flavored yogurt ; Microstructure ; Odorants - analysis ; Polysaccharides - chemistry ; Polysaccharides - pharmacology ; Rheological property ; Rheology ; Viscosity ; Volatile compound ; Yogurt - analysis</subject><ispartof>International journal of biological macromolecules, 2024-09, Vol.276 (Pt 2), p.133785, Article 133785</ispartof><rights>2024 Elsevier B.V.</rights><rights>Copyright © 2024 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c315t-e9df176a5fe02d7e790e41ebd163a69d120a6ec9694ca3efb1ed132ac7b9b8cb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0141813024045902$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65534</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39084987$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhong, Maoling</creatorcontrib><creatorcontrib>Miao, Yuzhi</creatorcontrib><creatorcontrib>Lan, Yi</creatorcontrib><creatorcontrib>Ma, Qinqin</creatorcontrib><creatorcontrib>Li, Kejuan</creatorcontrib><creatorcontrib>Chen, Wanying</creatorcontrib><title>Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt</title><title>International journal of biological macromolecules</title><addtitle>Int J Biol Macromol</addtitle><description>Because of the poor stability and rheological properties of fat-free stirred yogurt fortified with fruit pulp, new functional polysaccharides as a natural emulsifier, which can increase viscosity in the aqueous phase, may be needed. This study aimed to evaluate the effects of Exidia yadongensis polysaccharide (EYP) as emulsifier on the stability, aroma, and antioxidant activities of mango buffalo yogurt at 4 °C for 25 days. The yogurt with 15 g/L EYP gave a higher content of 215 g/L total solids, 11.3 g/L exopolysaccharides, 0.10 g/L total polyphenols, 630.5 g/L water-holding capacity, and 11.43 g/kg total free amino acids, and maintained better texture, DPPH scavenging activity of 54.05 % and OH scavenging rates of 67.16 %. Moreover, the EYP exhibited the expected ability to weaken postacidification, syneresis, and growth of microorganism, and greatly promote the textural, rheological properties, suspension stability, microstructure, and aroma profiles of stirred mango-flavored buffalo yogurt (p < 0.05). In addition, the addition of 15 g/L EYP can inhibit protein degradation and improve the stability of secondary structure of the protein complex in mango yogurt during 25 days of storage. Therefore, EYP (15 g/L) could be used as natural positive functional factors and emulsifiers in such fat-free stirred yogurt industry.
•Optimal 15g/L EYP improved the stability of secondary structure of protein complex in yogurt.•Textural and rheological properties of yogurt were obviously enhanced by EYP.•EYP increased the microstructure and storage stability of stirred mango yogurt.•EYP improved aromatic profiles and inhibited LAB growth of yogurt during storage.•EYP greatly promoted suspension stability, and antioxidant activities of yogurt.</description><subject>Animals</subject><subject>Antioxidants - chemistry</subject><subject>Antioxidants - pharmacology</subject><subject>Buffaloes</subject><subject>Emulsifying Agents - chemistry</subject><subject>Emulsion stability</subject><subject>Exidia yadongensis polysaccharide</subject><subject>Mango-flavored yogurt</subject><subject>Microstructure</subject><subject>Odorants - analysis</subject><subject>Polysaccharides - chemistry</subject><subject>Polysaccharides - pharmacology</subject><subject>Rheological property</subject><subject>Rheology</subject><subject>Viscosity</subject><subject>Volatile compound</subject><subject>Yogurt - analysis</subject><issn>0141-8130</issn><issn>1879-0003</issn><issn>1879-0003</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkcFu3CAURVHVqJmm_YWIZRf1FIyNza5VNEkrReomXSMMj8kb2WYKOKq_pL9bppN02wW6At37LnAIueZsyxmXnw5bPAwYJmO3NaubLRei69tXZMP7TlWMMfGabBhveNVzwS7J25QO5VS2vH9DLoVifaP6bkN-77wHmxMNnu5-oUNDV-PCvIc5YaLHMK7JWPtoIjqgJlGYljGhR4g0zDQ_Ak3ZDDhiXj9SE8uNisyurIyhDCxKjc34hBnhb403ufIRTkGMERydzLwPdFi8N2Oga9gvMb8jF2WX4P2zXpEft7uHm6_V_fe7bzdf7isreJsrUM7zTprWA6tdB51i0HAYHJfCSOV4zYwEq6RqrBHgBw6Oi9rYblBDbwdxRT6c5x5j-LlAynrCZGEczQxhSVqwXqpW1qwvVnm22hhSiuD1MeJk4qo50yco-qBfoOgTFH2GUoLXzx3LMIH7F3uhUAyfzwYoL30qX6uTRZgtOIwFjnYB_9fxB4SmpV8</recordid><startdate>202409</startdate><enddate>202409</enddate><creator>Zhong, Maoling</creator><creator>Miao, Yuzhi</creator><creator>Lan, Yi</creator><creator>Ma, Qinqin</creator><creator>Li, Kejuan</creator><creator>Chen, Wanying</creator><general>Elsevier B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>202409</creationdate><title>Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt</title><author>Zhong, Maoling ; Miao, Yuzhi ; Lan, Yi ; Ma, Qinqin ; Li, Kejuan ; Chen, Wanying</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c315t-e9df176a5fe02d7e790e41ebd163a69d120a6ec9694ca3efb1ed132ac7b9b8cb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Animals</topic><topic>Antioxidants - chemistry</topic><topic>Antioxidants - pharmacology</topic><topic>Buffaloes</topic><topic>Emulsifying Agents - chemistry</topic><topic>Emulsion stability</topic><topic>Exidia yadongensis polysaccharide</topic><topic>Mango-flavored yogurt</topic><topic>Microstructure</topic><topic>Odorants - analysis</topic><topic>Polysaccharides - chemistry</topic><topic>Polysaccharides - pharmacology</topic><topic>Rheological property</topic><topic>Rheology</topic><topic>Viscosity</topic><topic>Volatile compound</topic><topic>Yogurt - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhong, Maoling</creatorcontrib><creatorcontrib>Miao, Yuzhi</creatorcontrib><creatorcontrib>Lan, Yi</creatorcontrib><creatorcontrib>Ma, Qinqin</creatorcontrib><creatorcontrib>Li, Kejuan</creatorcontrib><creatorcontrib>Chen, Wanying</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of biological macromolecules</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhong, Maoling</au><au>Miao, Yuzhi</au><au>Lan, Yi</au><au>Ma, Qinqin</au><au>Li, Kejuan</au><au>Chen, Wanying</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt</atitle><jtitle>International journal of biological macromolecules</jtitle><addtitle>Int J Biol Macromol</addtitle><date>2024-09</date><risdate>2024</risdate><volume>276</volume><issue>Pt 2</issue><spage>133785</spage><pages>133785-</pages><artnum>133785</artnum><issn>0141-8130</issn><issn>1879-0003</issn><eissn>1879-0003</eissn><abstract>Because of the poor stability and rheological properties of fat-free stirred yogurt fortified with fruit pulp, new functional polysaccharides as a natural emulsifier, which can increase viscosity in the aqueous phase, may be needed. This study aimed to evaluate the effects of Exidia yadongensis polysaccharide (EYP) as emulsifier on the stability, aroma, and antioxidant activities of mango buffalo yogurt at 4 °C for 25 days. The yogurt with 15 g/L EYP gave a higher content of 215 g/L total solids, 11.3 g/L exopolysaccharides, 0.10 g/L total polyphenols, 630.5 g/L water-holding capacity, and 11.43 g/kg total free amino acids, and maintained better texture, DPPH scavenging activity of 54.05 % and OH scavenging rates of 67.16 %. Moreover, the EYP exhibited the expected ability to weaken postacidification, syneresis, and growth of microorganism, and greatly promote the textural, rheological properties, suspension stability, microstructure, and aroma profiles of stirred mango-flavored buffalo yogurt (p < 0.05). In addition, the addition of 15 g/L EYP can inhibit protein degradation and improve the stability of secondary structure of the protein complex in mango yogurt during 25 days of storage. Therefore, EYP (15 g/L) could be used as natural positive functional factors and emulsifiers in such fat-free stirred yogurt industry.
•Optimal 15g/L EYP improved the stability of secondary structure of protein complex in yogurt.•Textural and rheological properties of yogurt were obviously enhanced by EYP.•EYP increased the microstructure and storage stability of stirred mango yogurt.•EYP improved aromatic profiles and inhibited LAB growth of yogurt during storage.•EYP greatly promoted suspension stability, and antioxidant activities of yogurt.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>39084987</pmid><doi>10.1016/j.ijbiomac.2024.133785</doi></addata></record> |
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| subjects | Animals Antioxidants - chemistry Antioxidants - pharmacology Buffaloes Emulsifying Agents - chemistry Emulsion stability Exidia yadongensis polysaccharide Mango-flavored yogurt Microstructure Odorants - analysis Polysaccharides - chemistry Polysaccharides - pharmacology Rheological property Rheology Viscosity Volatile compound Yogurt - analysis |
| title | Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt |
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