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In order to improve the stability and functional properties of casein-derived bioactive peptides (CP) in yogurt, the peptides were microencapsulated using sodium alginate and sucrose fatty acid esters as the wall material, which was determined based on encapsulation efficiency and peptide loading, and the developed microcapsules were applied in yogurt. Scanning electronic microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and differential scanning calorimetry (DSC) proved the successful encapsulation of the peptides. The microcapsules had good sustained release properties, and the release rate was (62.57 ± 1.17)% after 3 h of intestinal digestion. The microencapsulated bioactive peptides improved the water-holding capacity, hardness and viscosity of yogurt, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability of yogurt with the bioactive peptides was (63.73 ± 1.97)%. The microencapsulated bioactive peptides were not degraded during yogurt fermentation by lactic acid bacteria, and the functional properties of yogurt were enhanced by addition of the bioactive peptides.

The effect of nanosized bamboo dietary fiber (NBDF) on whey syneresis in yogurt during shelf storage was studied. The milk wettability of micro- and nano-modified NBDF with different particle sizes was analyzed. The inhibitory mechanism of the modified NBDF exhibiting the best milk wettability on whey syneresis during the shelf storage of yogurt was investigated. The results showed that the morphology of NBDF changed from blocky to filamentous after sequential ultrasound, pressurized heating and enzymatic hydrolysis. The microfibrils were fractured after high-energy mechanical ball milling, forming nanoclusters. The milk wettability of modified NBDF initially increased and then decreased with the decrease in particle size. The microfibrils with a particle size of 10–30 μm had the strongest milk wettability. Addition of the microfibrils at a mass concentration of 9 g/L improved the oscillation stability of set yogurt. After 28 days of shelf storage, the whey separation rate was 5.84%, which was only 57.87% of that of the control group. This may be related to the fact that the microfibrils effectively increased the proportion of bound water in yogurt (by 41.4%), improved the casein network structure, and increased the coatability, contributing to the formation of tiny and uniform whey pore channels in yogurt.

Milk powder, Polygonatum kingianum paste and sucrose were used as the main ingredients and a P. kingianum yogurt was fermented and developed. The optimal formula of P. kingianum yogurt was optimized by sensory evaluation, single-factor combined with response surface test. In addition, yoghurt was prepared with the optimised formula to compare the physicochemical and microbiological indices and antioxidant capacity of P. kingianum yoghurt with that of plain yoghurt (without P. kingianum). The results showed that the optimal formula for P. kingianum yoghurt was 1.5% addition of P. kingianum paste, 10% addition of sucrose and 0.02% addition of starter culture. P. kingianum yogurt had a delicate taste, with a moderate ratio of sweet and sour, with a light flavor of P. kingianum and sensory score of 87.62. All physicochemical and microbiological indexes met the national standards. The antioxidant capacity and texture analysis showed that compared with plain yoghurt, the addition of P. kingianum paste significantly improved the antioxidant capacity and stability of the yoghurt. Microstructural analysis showed that P. kingianum paste was tightly bound to milk protein, forming a densely structured milk gel and improving the viscosity value of yogurt. Therefore, a functional yogurt was developed by compounding P. kingianum, which had a certain market value.

Fermented milk products are one of the most common foods among the population. This category of products includes yogurt, which is available in its various variations: with different acidity concentrations, with various additives, and different fat content. The article presents the results of studies on the influence of a complex of microorganisms on the quality indicators of yogurt (organoleptic, physicochemical). The purpose of the research was to study the effect of different volumes of symbiotic starter on the quality indicators of yogurt. The research was carried out in the laboratory of the Department of Biotechnology and Food Products of the Ural State Agrarian University.The Methods. Four yogurt samples were produced and analyzed: a control sample and three experimental ones. The finished products were assessed for organoleptic characteristics and mass fraction of protein (GOST 31981-2013). Acidity was set according to GOST 31976-2012.The Results. According to experts, sample No. 2 was recognized as the best, with a total volume of the complex of microorganisms of 70 ml per 150 g of the finished product. This sample had a uniform consistency, undisturbed clot, and no whey separation was observed; taste and smell – pure, fermented milk; color – milky white. All test samples had deviations in the protein mass fraction. Thus, in sample No. 1, MDB was 3.4%, in samples No. 2 and No. 3 – 3.6 and 3.8%. The obtained indicators were higher than the standard values by 0.2, 0.4 and 0.6%, respectively. Acidity in all samples was within normal limits.The Conclusion. Yogurt, with a complex of microorganisms can expand the line of functional products, and the addition of symbiotic starters will improve the properties of the product and classify it as functional.

Objective: This study aimed to analyze and compare the quality and flavor of dromedary and bifocal camel yogurt. Methods: Through physicochemical analysis, texture analysis, rheological analysis, SPME-GC-MC, sensory evaluation, etc., the overall differences in quality and flavor of dromedary and bifocal camel yogurt were determined. Results: The viable bacteria count, protein, fat, total solids content, and antioxidant activity of dromedary camel yogurt were lower than those of bifocal camel yogurt （PPPPPP

Abstract Dadih, also known as dadiah, is a traditional fermented buffalo milk from Minangkabau tribe in West Sumatra. This product is similar to yogurt, with a smooth and shiny surface, thick-bodied, creamy color and pleasant flavor. Microbes that play a dominant role in dadih fermentation are lactic acid bacteria, which possess several functional features, including antimicrobial, antioxidant, antimutagenic, hypocholesterolemic and immunomodulatory properties. However, traditional dadih production faced numerous challenges that impede its development, including the limitation of buffalo milk production, unstandardized dadih production due to the spontaneous fermentation, safety concerns from the absence of heat treatment, as well as limited shelf-life and consumer acceptance of traditional dadih product. Therefore, it is crucial to improve buffalo cultivation, using different types of milk, and apply pasteurization process in dadih production. Furthermore, innovation in dadih product that is more durable and preferred by consumers can be achieved through the application of various processing and packaging technologies.

Consumption of garlic leads to the persistence of “garlic breath” due to the presence of malodorous sulfur volatiles which may persist for as long as 24 h. Therefore, the purpose of this study is to investigate the effect of yogurt and its components on the deodorization of garlic sulfur volatiles in breath and study the roles of these components in deodorization. Raw garlic was consumed with different treatments and at different times for breath analysis. Different components were mixed with the garlic for headspace analysis. Volatiles were measured using selected-ion flow-tube mass spectrometry. Consuming yogurt at the same time as garlic was more effective than consuming it before or after. Yogurt was the most effective at deodorization, followed by the emulsion, then protein or fat alone. Decreasing the pH of protein solutions increased deodorization because changes to the structure of the proteins exposed more binding sites for the volatiles, while decreasing the pH of water or fat had no effect on deodorization. Whey protein deodorized better than casein due to the presence of more cysteine binding sites for volatiles. This study proposes that the fat, protein, microbial culture, and water in yogurt have synergistic effects on the deodorization of garlic volatiles. This study’s findings can help in the development of novel products targeting sulfur volatiles, with broad applications for mitigating malodors produced by garlic.

Chia and basil seeds are a plant-based source that possess unique characteristic, including the ability to form a gel when hydrated due to polysaccharide layer on outer seeds can absorb water This property can be applied to food products that may easily suffer texture damage such as yogurt. Therefore, further research is needed to determine the potential of chia and basil seeds as a hydrocolloid source that can affect yogurt characteristics and total lactic acid bacteria (LAB). Chia and basil seeds in this study were each processed into two treatments: flour and hydration of whole seeds (1:30). Each treatment was added to yogurt formulation with concentration: 0, 1, 2, and 3% (w/v), then evaluated by preference test to determine selected formulation. Two formulations that were organoleptically preferred by panelists were yogurt with hydrated chia 2% and hydrated basil 3% according to hedonic rating test. The selected formulations were proximate content analysis, syneresis, viscosity, and total LAB. The addition of chia and basil seeds into yoghurt had significant effects on syneresis and viscosity at a significance level of 5%. The syneresis of yogurt with hydrated chia 2% was 1.37±0.21% while the syneresis of yogurt with hydrated basil 3% was 0.58±0.05% which was lower than control 2.44±0.24%. Viscosity of yogurt with hydrated chia 2% was 3808.33±38.19 cP and yogurt with hydrated basil 3% was 4175.00±25.00 cP, which was higher than control 3116.67±28.87 cP. Total LAB in chia yogurt reaching 1.1×109 CFU/g and basil yogurt reaching 1.2×109 CFU/g was higher than control 8.7×107 CFU/g. Overall, the addition of chia and basil seeds improved the quality of yogurt.

The demand for plant-based products has increased in recent years, due to several aspects related to health and environmental consciousness. This study aimed to produce and characterize a plant-based dairy alternative dessert based on araticum pulp and chickpea extract without added sugar and fat. Three formulations were prepared: Formulation 1 (F1): 20% araticum pulp + 80% chickpea extract; Formulation 2 (F2): 30% araticum pulp + 70% chickpea extract; and Formulation 3 (F3): 40% araticum pulp + 60% chickpea extract. All formulations' chemical composition, sensorial characteristics, viscosity, total phenolic content, antioxidant activity, and microbiological stability were analyzed during 28 days of storage at 4°C and a relative humidity of 23%. Energetic value ranged from 64 to 71 kcal/100g, and carbohydrate content from 9.68 to 11.06, protein from 3.38 to 3.04, lipids from 1.41 to 1.60, ashes from 0.53 to 0.59 and crude fiber from 0.86 to 1.34 g/100g among the formulations. The increase in the proportion of araticum pulp in the formulations reduced moisture content by 1.2 to 2.1% (F1: 84.2, F2: 83.2, and F3: 82.4), protein content by 3 to 9% (F1: 3.3, F2: 3.2, and F3: 3.0), and pH value by 5.8 to 10.7% (F1: 5.50, F2: 5.18, and F3: 4.91), and increased the TSS by 1.1 to 1.3-fold (F1: 8.36, F2: 8.98, and F3: 10.63 º Brix), total phenolics content by 1.5 to 2.0-fold (F1: 4,677, F2: 6,943, and F3: 10,112 gallic acid μmol/L) and antioxidant activity by 1.8 to 2.8-fold (F1: 1,974, F2: 3,664, and F3: 5.523). During the 28 days of storage at 4°C, the formulations F1 and F2 showed better stability of phenolic compounds and antioxidant activity; however, the formulation F3 showed acceptable microbiological quality up to 28 days of storage, higher viscosity, 8 to 16-fold higher than the formulations F1 and F2, respectively (F1: 238.90, F2: 474.30, and F3:3,959.77 mPa.s), antioxidant capacity and better scores in sensory analysis. The present study showed that the plant-based dessert elaborated with araticum pulp and chickpea extract might be considered a potential dairy alternative product with high antioxidant activity, protein content, and a viscosity similar to yogurt; however, its sensory aspects need improvement. [ABSTRACT FROM AUTHOR]

Recently, there has been a strong interest in nanoparticles (NPs) and their use in a wide range of food applications due to their possession of a set of unique physical and chemical properties. In this work, the nanoformulation was synthesized by coating Fe Ion and Zahdi date pit powder (ZDP) by whey protein. This nanosystem was functionalized by folic acid (FA) molecules. The physiochemical characteristics of WPI@Fe-ZDP-FA nanocomposite were evaluated and confirmed by dynamic light scattering (DLS), scanning electron microscopy (SEM), transmission electron microscopy (TEM) and radical scavenging activity using DPPH methods. These NPs were added to skim milk and yogurt was produced from it. The effects of this addition on the chemical, physical and sensory properties of yogurt were studied during storage at 5∘C for 28 days. The prepared nanocomposite was used in proportions of 0.25%, 0.5% and 0.75%, respectively. The chemical tests included measuring the percentage of moisture, protein, carbohydrates, fat, and ash, in addition to the total acidity and pH, while the rheological tests included hardness, cohesion and flexibility. A sensory evaluation of the curd parameters was also performed. The curd treatments to which the nanocomposite was added showed a decrease in the level of moisture over the length of the storage period and an increase in the percentage of protein, carbohydrates and ash compared to the control sample that was without the addition. As for the rheological tests, there was a discrepancy in the results of the treatments when compared to the control treatment, as the addition of 0.25% has higher characteristics than all other treatments, especially in the ability to retain water and spontaneous whey excretion. It was more acceptable in terms that the novel WPI@Fe-ZDP-FA nanoformulation greatly improved the characteristics of texture, taste and flavor in yogurt. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This document, titled "Functional Properties of Probiotics in Food Sources," provides an overview of the benefits and applications of probiotics in various food sources. Probiotics are live microorganisms found in dairy products, fermented foods, fruits, and vegetables that offer health benefits such as improving gut health, mitigating food allergies, and enhancing exercise performance. The document also discusses the use of prebiotics and synbiotics, which combine probiotics with prebiotic ingredients, to further enhance these bioactivities. Additionally, the document includes summaries of eleven research articles that explore the effects of specific probiotic strains on various health conditions and the improvement of fermented food quality. The findings highlight the significance of probiotics in food sources and encourage further research in this area. [Extracted from the article]

The article discusses the challenges faced by the dairy sector in developed countries due to changes in consumer expectations and cultural approaches to food. It highlights the need to produce dairy products with balanced chemical composition, improved nutraceutical properties, extended shelf life, and enhanced traceability and safety. The Special Issue includes research papers from 11 different countries, covering topics such as the development of innovative dairy products, the effect of processing on quality and traceability, and cheese shelf life and preservation conditions. The research findings demonstrate the active and innovative nature of the dairy sector. [Extracted from the article]

The study pertains to preparing value added frozen yoghurt through use of orange peel powder (OPP). The quality aspects of medium-fat (6.0% fat) frozen yoghurt prepared using OPP at three levels (1.5, 2.5, 3.5% as T1, T2 and T3 respectively) was studied. Frozen yoghurt was prepared by freezing blend of fermented yoghurt base with ice cream mix (25:75 w/w); other ingredients were sugar, stabilizer-emulsifier and orange crush. Inclusion of OPP in frozen yoghurt impacted the orange flavour favorably and enriched product with β-carotene and dietary fiber. The control product (TC) was prepared in similar manner, avoiding OPP. As the level of OPP was raised in formulation, there was a marked increase in the protein, carbohydrate, ash and total solids when compared with TC. Presence of OPP markedly affected the acidity, viscosity, overrun and melting resistance of the product; maximum overrun was associated with TC. Product T3 had the maximum acidity and viscosity; T2 had maximum total sensory score. It is recommended to prepare medium-fat frozen yoghurt utilizing 2.5% OPP along with orange crush as flavouring. Such inclusion of peel solids enriched the product with β-carotene and dietary fiber, contributed to stabilization of product and enhanced the products sensory acceptance. [ABSTRACT FROM AUTHOR]

Reducing food and industrial waste is essential to match the novel objectives of sustainable living. In this context, grape pomace, a fiber-rich by-product of wine production, was used as a fiber supplement in yogurt after enriching its fiber content through preprocessing. Within the aim of this study, 0.5% and 1% grape pomace fiber were incorporated into yogurt, and the effect on physicochemical, microbial, and sensory quality was investigated. Throughout the 14-day storage period, no significant changes were observed in pH, acidity, and water holding capacity. The total mesophilic aerobic bacteria count ranged between 2-3 log.cfu/g, and the addition of fiber did not result in any undesirable alterations in these counts. Similarly, the fiber did not affect the counts of specific yogurt bacteria, which was 8-9 log.cfu/g. Moreover, sensory evaluations consistently resulted in scores above “5” for all products, with acidity rated level as moderate as expected for yogurt. There were no adverse effects on sensory quality concerning color, flavor, texture, acidity, and overall acceptability. In conclusion, fiber-enriched yogurt from wine waste is feasible without compromising product quality. This study is expected to contribute to the progress of current sustainable living goals. [ABSTRACT FROM AUTHOR]

Purpose: With dairy products and fish being major sources of iodine in Switzerland, the growing popularity of plant-based alternatives may impact iodine nutrition. This study aimed to assess the iodine content in plant-based dairy and fish alternatives available in the Swiss market and compare them with conventional products. Methods: In 2022, a market survey was conducted in Zurich, Switzerland, to identify the plant-based dairy and fish alternatives available and assess their iodine content. To evaluate the impact of plant-based alternatives on iodine consumption in Switzerland, we modeled dietary scenarios by substituting the intake of dairy and fish items with plant-based alternatives. In addition, we investigated fortification with calcium, vitamins B2, B12, and D. Results: Out of 477 identified products, only four milk-alternative products were iodine fortified (median iodine concentration: 22.5 μg/100 ml). The median iodine concentration in unfortified plant-based alternatives was negligible compared to conventional dairy and fish products (milk: 0.21 vs 9.5 μg/100 ml; yogurt 0.36 vs 6.1 μg/100 g; cheese: 0.10 vs 20 μg/100 g; fish 0.50 vs 44 μg/100 g). Three portions of dairy per day as recommended by the Swiss Food Pyramid provide 25% of the RDA for iodine (150 μg/day), whereas substituting those with unfortified alternatives provides only 0.7% of the RDA. Conclusion: Only four out of 477 plant-based alternative products are iodine fortified in the Swiss market. Thus, the risk for consumers to miss out on the ca. 25% of the RDA for iodine by consuming plant-based alternatives is high, placing them at a risk for inadequate iodine intake. [ABSTRACT FROM AUTHOR]

Chronic noncommunicable diseases are a global health problem causing increased rates of mortality and sick leaves, which can be reduced by controlling dyslipidemia and hyperglycemia. Experimental and clinical studies have demonstrated the antidiabetic, lipid-lowering, antiobesogenic, anti-inflammatory, and antihypertensive properties of cinnamon; therefore, its use in yogurt can help reverse the effects of these diseases. Our study aims to evaluate the effect of a microencapsulated aqueous extract of cinnamon (Cinnamomum zeylanicum) (MCE Cz) incorporated in a yogurt drink on metabolic syndrome (MS) in a rabbit (Oryctolagus cuniculus). Physicochemical, microbiological, and proximal chemical characterization; total phenol, flavonoid, and 2,2-diphenyl-1-picrylhydrazil activity quantification; intestinal bioaccessibility; sensory analysis; MS induction through diet; and treatment with 5, 10, and 20 mg/kg of flavonoids contained in the MCE Cz were performed to help evaluate morphological, biochemical, and lipid peroxidation measurements in the liver and heart. The results show that the addition of MCE Cz in the yogurt modified the yogurt texture, increased its adhesiveness and firmness, and imparted a characteristic cinnamon color and biological value by providing intestinally bioaccessible antioxidants with antioxidant potential by reducing lipoperoxidation in the liver and heart after treatment. MCE Cz reduced the weight of the animals by up to 38.5% and the abdominal circumference by 29%. Biochemically, it decreased glucose levels by 24.38%, total cholesterol levels by 69.2%, triglyceride levels by 72.69%, and low-density lipoprotein levels by 89.25%; it increased high-density lipoprotein levels by 67.08%. Therefore, adding MCE Cz in doses of 5 and 10 mg of flavonoids in drinkable yogurt can be an alternative to preparing functional foods with physicochemical attributes and biological properties that can be consumed at all stages of life without undesirable effects. Moreover, it can act as a potential adjuvant in the treatment of comorbidities related to MS. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. The synergistic fermentation of milk by Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus is one of the key factors that determines the quality of yogurt. In this study, the mechanism whereby yogurt flavor compounds are produced by a mixture of S. thermophilus SIT-20.S and L. delbrueckii ssp. bulgaricus SIT-17.B were investigated by examining the flavor production, growth, and gene transcription of these strains. The results showed that yogurt produced by a 10:1 mixture of the aforementioned strains had the highest abundance of acetoin, whereas yogurt produced by a 1:1 mixture had the highest abundance of diacetyl and acetaldehyde. In addition, the growth of S. thermophilus SIT-20.S was enhanced in the 10:1 mixture. Transcriptomic analysis revealed differentially expressed genes in the flavor-compound-related pathways of S. thermophilus SIT-20.S and L. delbrueckii ssp. bulgaricus SIT-17.B in yogurts produced by 10:1 and 1:1 mixtures compared with those produced by either strain alone. Mixed fermentations regulated the expression of genes related to glycolysis, resulting in an increase of pyruvate, which is an important precursor for diacetyl and acetoin synthesis. The gene encoding the acetoin reductase (SIT-20S_orf01454) was decreased in S. thermophilus SIT-20.S, which ensured the accumulation of acetoin. In addition, the gene encoding the acetaldehyde dehydrogenase (SIT-20S_orf00949) was upregulated in S. thermophilus SIT-20.S, and the expression of alcohol dehydrogenase (SIT-20S_orf01479 ; SIT-17B_orf00943) was downregulated in both strains, maintaining the abundance of acetaldehyde. In addition, the gene encoding the NADH oxidase (SIT-17B_orf00860) in L. delbrueckii ssp. bulgaricus SIT-17.B were upregulated, which promoted the accumulation of diacetyl and acetoin. Overall, we characterized the mechanism by which S. thermophilus and L. delbrueckii ssp. bulgaricus synergistically generated yogurt flavor compounds during their production of yogurt and highlighted the importance of appropriate proportions of fermentation starters for improving the flavor of yogurts. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Gut microbiota imbalance could lead to various diseases, making it important to optimize the structure of the gut flora in adults. Lactobacillus paracasei ZFM54 is a bacteriocin- and folic acid-producing Lactobacillus strain. Herein, L. paracasei ZFM54 was used as the potentially probiotic bacterium to ferment milk together with a yogurt starter. We optimized the fermentation conditions, and the obtained yogurts were then subjected to volatile and nonvolatile metabolome analysis, showing that L. paracasei ZFM54 can not only improve the acidity, water holding capacity and live lactic acid bacteria counts, but also improve many volatile acid contents and increase some beneficial nonvolatile metabolites, such as N-ethyl glycine and l -lysine, endowing the yogurt with more flavor and better function. The regulatory effects of the co-fermented yogurt on the intestinal microecology of volunteers were investigated by 16S rRNA sequencing and short-chain fatty acid (SCFA) analysis after consuming the yogurt for a 2-wk period, showing a better effect to increase the relative abundance of beneficial bacteria such as Ruminococcus and Alistipes , decrease harmful bacteria (Escherichia - Shigella and Enterobacter), and enhance the production of SCFA (acetate, propionate, and butyric acid) compared with the control yogurt. We found that L. paracasei ZFM54 can significantly improve the health benefits of yogurt, laying the foundation for its commercial application in improving gut microbiota. [ABSTRACT FROM AUTHOR]

Cheese whey is the most polluting by -product of the dairy industry, and whey use has been the subject of much research; however, the conversion of liquid whey into value -added yogurt products is insufficient. The aim of the current research is to study the effect of fermentation of a milk -liquid whey mixture into yogurt and strawberry supplementation on the syneresis index and textural and organoleptic characteristics during cold storage. For yogurt preparation, 25% liquid whey was substituted with the milk used for yogurt production, and after the fermentation process was complete, strawberry supplementation (12%). Results show that by using liquid whey in yogurt formulation, the syneresis index increased, whereas for texture properties, higher mean values of cohesiveness and springiness and lower values for hardness, adhesiveness, and gumminess were found. The time of storage also had a significant impact on the yogurt properties, and as the time of storage increased, the syneresis index increased and sensory scores reduced noticeably. The level of whey separation was significantly increased in yogurt samples containing liquid whey on the last day of storage, according to an evaluation of yogurt qualities (P<0.01). The results showed that although adding liquid whey into the yogurt production decreased the sensory characteristics (consistency and taste scores), yogurt with liquid whey and strawberry supplementation had an acceptable sensory score. Therefore, the use of liquid whey in the production of functional yogurt enables its reintroduction in the food supply chain and enhances sustainability. [ABSTRACT FROM AUTHOR]

The feasibility of incorporating different concentrations (0; 1% – 'Y1'; 7% – 'Y7') of coenzyme Q10 (CoQ10)‐loaded nanoemulsions (Ynano Q10) in yogurts was evaluated, as well as the bioactive's stability during static in vitro digestion. Yogurts were characterised regarding CoQ10 concentrations, physicochemical/rheological properties and sensory acceptability. Ynano Q10 incorporation has not negatively affected yogurts properties, stability and overall acceptance on sensory tests. Bioactive's stability during in vitro digestion was higher in Ynano Q10 than in fortified yogurts; however, CoQ10 concentrations in yogurts after the intestinal phase (0.008% for Y1 and 0.175% for Y7) were sufficiently high, considering CoQ10 recommended daily intake. [ABSTRACT FROM AUTHOR]

As an innovative bio‐dairy product, yoghurt was enriched with Spirulina‐encapsulated aqueous/hydroalcoholic extracts of pomegranate peel (PP). Some metabolomics, antioxidative, textural and colour properties of bio‐yoghurt samples were investigated. The samples with Spirulina (YM) and PP (YPA) had the highest lactic, citric and uric acid. The aroma profile of the samples was affected encapsulation process and storage time. The values on day 1 and day 21 were 17.84–17.04 mg/kg for acetaldehyde, 0.98–0.90 mg/kg for diacetyl and 54.42–46.65 mg/kg for acetoin. The sample with encapsulated PP aqueous extract (YEPA) had the highest TPC (2.97 mg GAE/g), and the sample with PP aqueous extract (YPA) had the highest antioxidant capacity (0.36 mg TE/g). The present study describes that bio‐yoghurt enriched with Spirulina‐encapsulated PP could be considered a good alternative for consumers demanding functional dairy products and a holistic approach to a circular bioeconomy. [ABSTRACT FROM AUTHOR]

Following the new standard of using plant‐based ingredients, this study evaluated the effect of partially replacing milk proteins with plant proteins (almond and pumpkin seed) on yoghurt properties. Protein mixtures were prepared using rotational central composite design, investigating the percentage of animal protein replacement and the proportion between plant proteins. Milk protein substitution increased fermentation time, defined as the time needed to reach pH 4.6, and negatively impacted viscosity, firmness and syneresis of yoghurt. Nevertheless, replacing 25% of dairy proteins with an optimised plant protein blend (25% almond and 75% pumpkin seed) yielded yoghurt with typical composition and good sensory acceptance. [ABSTRACT FROM AUTHOR]

In developing nations, the widespread practice of adulterating milk with water, driven by economic motives, poses a significant threat to milk derivatives like yoghurt. Despite the absence of mandatory water detection tests for plain yoghurt, our study investigated the repercussions of adding 0–15% water to milk on plain yoghurt quality parameters over 28 days of refrigerated storage. Starter culture kinetics were notably affected, influencing colour and texture. Yet, sensory analysis indicated minimal impact on consumer perception. These results underscore the potential risk of unknowingly consuming adulterated yoghurt, emphasising the necessity for stringent regulatory measures to counteract such practices. [ABSTRACT FROM AUTHOR]

Camel milk yoghurts were created using probiotic lactic acid bacteria (LAB) with exopolysaccharide (EPS) production capabilities. Lacticaseibacilluscasei ATCC 393, identified as the most efficient EPS producer, was incorporated into conventional yoghurt culture. We compared the effects of adding L. casei ATCC 393 with EPS powder (SLLP) against lactulose. Evaluations included LAB, yeast, mould, cytotoxicity and IC50 values in the samples. The results demonstrated increased bacterial counts, LAB viability, viscosity, antiproliferative effects and a lower IC50 in SLLP, indicating the potential application of EPS‐producing L. casei ATCC 393 and its derived EPS in the development of functional foods. [ABSTRACT FROM AUTHOR]

The tribological properties of 19 commercial food products, grouped into six categories (yogurt, dressings, spreads, porridges, emulsified sauces, and syrups) were investigated in relation to their rheological (dynamic oscillatory shear test) and nutritional properties (fat, carbohydrate, and protein). A tribological system (a glass ball and three polydimethylsiloxane pins) generated the extended Stribeck curve, monitoring friction factors (f) over an extended range of sliding speed (v) (10−8 to 100 m/s). Tribological parameters (f, v) at four inflection points dividing the frictional regimes (X1, breakaway point between the static and kinetic regimes; X1–X2, boundary; X2–X3, mixed; X3–X4, hydrodynamic regimes) and the slope between X3 and X4 (s) were subjected to principal component analysis and hierarchical clustering on principal components, using rheological and nutritional parameters as quantitative supplementary variables. Tribological patterns were predominantly influenced by viscosity, viscoelasticity, yield stress, fat content, and the presence of particles (e.g., sugar, proteins, and fibers) and pasting materials (e.g., starches and modified starches). The 19 tribological patterns were classified into 3 clusters: low f and s for fat‐ and/or viscoelastic‐dominant foods (Cluster 1), low f and high s for food emulsions and/or those with low extent of shear‐thinning (Cluster 2), and high f at the boundary regime either for the most viscous foods or for those in the presence of particulates (Cluster 3). These results suggest that the compositional and rheological properties have a more profound impact on the classification of complex tribological patterns than the categories of food products. [ABSTRACT FROM AUTHOR]

Since the first years of history, microbial fermentation products such as bread, wine, yogurt and vinegar have always been noteworthy regarding their nutritional and health effects. Similarly, mushrooms have been a valuable food product in point of both nutrition and medicine due to their rich chemical components. Alternatively, filamentous fungi, which can be easier to produce, play an active role in the synthesis of some bioactive compounds, which are also important for health, as well as being rich in protein content. Therefore, this review presents some important bioactive compounds (bioactive peptides, chitin/chitosan, β-glucan, gamma-aminobutyric acid, L-carnitine, ergosterol and fructooligosaccharides) synthesized by fungal strains and their health benefits. In addition, potential probiotic- and prebiotic fungi were researched to determine their effects on gut microbiota. The current uses of fungal based bioactive compounds for cancer treatment were also discussed. The use of fungal strains in the food industry, especially to develop innovative food production, has been seen as promising microorganisms in obtaining healthy and nutritious food. Fungal-based bioactive compounds have various health benefits. Prebiotic fungi play an active role in the regulation of gut microbiota. Anti-tumor effective fungal components will contribute to alternative medicine. Beta-glucan and chitin are the most promising fungal metabolites for cancer treatment. [ABSTRACT FROM AUTHOR]

The facile sonochemical synthesis is reported of zinc cobalt oxide (ZnCo2O4) composited with carbon nanofiber (CNF). Structural, chemical, and morphological were characterized by X-ray diffraction (XRD), X-ray photoluminescent spectroscopy (XPS), field emission scanning electron microscopy (FESEM), and transmittance electron microscopy (TEM), respectively. ZnCo2O4/CNF-modified GCE was applied to the detection of bisphenol A (BPA). The modified GCE shows enhanced sensing performance towards BPA, which includes a linear range (0.2 to 120 μM L−1) alongside a low limit of detection (38.2 nM L−1), low interference, and good stability. Detection of lower concentrations of BPA enables real sample analysis in the food industries (milk, orange juice, yogurt, tap water, and baby feeding bottles). Surprisingly, the BPA was detected in milk 510 nM L−1, orange juice 340 nM L−1, yogurt 1050 nM L−1, and tap water 140 nM L−1. Moreover, an interaction mechanism between the BPA analyte and ZnCo2O4 was discussed. [ABSTRACT FROM AUTHOR]

Dairy products are rich sources of essential vitamins, minerals, and various bioactive components crucial for biochemical and physiological well-being. Over the past decade, there has been a growing interest in dairy products fortified with antioxidants and plant extracts. This increased interest stems from the vital role dairy plays in human nutrition and the demand for "natural preservatives". One particularly promising approach involves enhancing dairy products with plant-derived antioxidants. Antioxidants are critical in neutralizing and scavenging free radicals, constantly produced within the body. Free radicals can damage vital molecules and contribute to the development of chronic diseases, such as cardiovascular disease, diabetes, and even cancer. This damage is often associated with oxidative stress, a condition where the body's natural antioxidant defenses are overwhelmed by free radical production. This review examines the growing trend of fortifying dairy products (milk, ice cream, cheese, and yogurt) with natural ingredients to enhance their nutritional value and functionality. The review focuses on using plant extracts, herbs, spices, and other natural sources, exploring their fortification potential without compromising organoleptic properties. Finally, the review focuses on the potential benefits of incorporating plant- derived bioactive compounds to fortify the antioxidant capacity of milk and dairy products. [ABSTRACT FROM AUTHOR]

The impact of ultrasound‐assisted fermentation using Lactobacillus species was investigated, for enhanced lactic acid production. The different ultrasound frequencies of 20, 30, and 40 Hz, with time intervals of 3, 4, and 5 min, and with corn steep liquor concentrations of 1%–3% were examined using response surface methodology‐Box–Behnken design. The growth of lactic acid production was modeled by Contois model (linear) and Baranyi–Roberts model (nonlinear), assessing the suitability of Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus acidophilus for industrial processes. At 34 h, the maximal lactic acid generation of L. paracasei, L. plantarum, and L. acidophilus was 85.2%, 82.1%, and 79.4%, respectively. The R2, μmax, and Ks values for L. paracasei and L. plantarum were found to be 0.9158, 0.574 h−1, 54.27 g/L and 0.9426, 0.294 h−1, 22.66 g/L, respectively, using Contois model. The observed R2 values of Baranyi–Roberts model for the strains L. acidophilus, L. paracasei, and L. plantarum were 0.9947, 0.9954, and 0.9998, respectively. Practical Applications: Lactic acid is crucial in the fermentation process for products like yogurt, sauerkraut, kimchi, and pickles, enhancing flavor, texture, and shelf life. As a precursor to biodegradable plastics, lactic acid contributes to the development of sustainable packaging materials and environmentally friendly alternatives to traditional plastics. Utilizing waste corn steep liquor (CSL) as a growth medium presents a sustainable and cost‐effective solution for lactic acid production, capitalizing on its rich nutrient profile to enhance microbial growth. As a byproduct of corn wet milling, using CSL for fermentation processes promotes waste valorization and contributes to a circular economy. The optimization of fermentation conditions using the Box–Behnken design ensures maximum yield and efficiency by systematically evaluating the effects of key process variables. Integrating advanced growth curve models like the Contois and Baranyi models further refines the understanding and prediction of microbial dynamics, enabling precise control over the fermentation process. This comprehensive approach not only promotes the efficient use of industrial by‐products but also advances the development of environmentally friendly and economically viable bioprocesses. [ABSTRACT FROM AUTHOR]

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This study investigates the physicochemical, microbiological, and sensory properties of yogurt fortified with honey and chia seeds at concentrations of 5% and 10% (w/w) over a 21-day storage period at 4 ± 1 °C. The addition of chia seeds resulted in initial pH increases, with 5% and 10% chia seeds having pH values of 4.22 ± 0.02 and 4.31 ± 0.01, respectively, compared to 4.20 ± 0.01 for the control yogurt. During storage, the pH decreased by 0.17 units for the control yogurt and by 0.08 and 0.13 units for 5% and 10% chia seeds, respectively. The titratable acidity (TA) increased significantly, by 9.1% for the control yogurt and by 22.9% and 29.6% for the 5% and 10% yogurt, respectively. The protein content increased from 3.22 ± 0.03 g/100 g in the control sample to 3.92 ± 0.08 g/100 g and 4.59 ± 0.00 g/100 g for 5% and 10% chia seeds, respectively, without any significant changes during storage. The number of lactic acid bacteria (LAB) was highest in the control sample (9.005 ± 0.007 log CFU/g) and lowest in the 10% yogurt with chia seeds (8.495 ± 0.007 log CFU/g), with all samples remaining free of harmful microorganisms. The sensory evaluation showed that yogurt with 5% chia seeds received the highest overall acceptability scores, while yogurt with 10% chia seeds had poorer scores for taste and texture. Overall, fortification of yogurt with 5% chia seeds improves its nutritional value and sensory properties without compromising product safety or microbiological quality. [ABSTRACT FROM AUTHOR]

In contact with water, chia seeds release mucilage (MC), which is a source of various health-promoting compounds including dietary fibres. MC has been previously used as a thickening agent in cow milk yoghurt, but there are no available data on its application in goat milk. In this study, three goat milk yoghurts (without—MC0, with 1.5%—MC15 and with 3% mucilage—MC30) were produced. The rheology, texture, microbial counts, syneresis, microstructure and sensory acceptance of the yoghurts were investigated. The MC addition resulted in a reduced hysteresis area, but increased yoghurt viscosity at lower shear rates. It also improved all texture parameters at both concentration levels, while syneresis values were reduced only in sample MC30. The MC addition promoted lactobacilli viability in both supplemented yoghurts. The texture perceived by sensory evaluation was rated the highest for the sample MC30, which was also the most accepted by consumers overall. Critical attributes that reduced the acceptability of all yoghurts were flavour and acidity. In conclusion, chia seed mucilage can be used as a functional ingredient in goat milk yoghurt to produce an innovative dairy product and meet consumer expectations. [ABSTRACT FROM AUTHOR]

The fatty acid (FA) composition of milk fat can be positively influenced by the modification of dairy farming and the possible selection of raw material for processing. The question arises as to whether the benefits of a better FA composition will be maintained even after processing dairy products. Thus, the aim was to obtain a more favourable FA composition by a targeted selection of cow's milk (grazing vs stabled herds) and then compare FAs of milk and fermented product (yoghurt). Bulk tank milk of grazing herds had significantly better FA composition than milk of stabled herds (for example, C16:0 28.07% vs 32.27%, P < 0.001; C18:3n-3 0.83% vs 0.41%, P < 0.001; C18:2 cis-9, trans-11 (conjugated linoleic acid; CLA) 1.02% vs 0.41%, P < 0.01). The differences between the FAs in milk and yoghurt samples were negligible (in relative values from 0.04% to 5.21%). The correlations between milk and yoghurt for nutritionally important FAs were high, from 0.925 0 (C18:2n-6) to 0.998 8 (CLA; both P < 0.001). The minimal effect of milk fermentation on the original FA composition of milk fat was found. In conclusion, systematic selection of raw cow's milk or modification of farming conditions can also provide a nutritionally desirable composition of final dairy products. [ABSTRACT FROM AUTHOR]

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This study aims to implement and increase values regarding the use of cricket powder in food. This is due to the need to increase the range of products enriched with cricket powder in order to increase the market and acceptance of insects in the diet. The work analyzed properties of yoghurt with cricket powder added (chemical composition, acidity, colour, consistency, degree of syneresis, texture and sensory analysis). Research has shown that the greater the addition of cricket powder, the higher the protein, fat and dry matter content and the lower the hardness of the yoghurt. As the content of cricket powder in yoghurt increased, the brightness (L*) and redness (a*) decreased, while the yellowness (b*) of the samples increased. A change in the colour of the yoghurt was observed with the increase in the cricket powder content; the yoghurt had a darker, browner colour. The best overall sensory rating compared to the control variant (6.4) was given to the yoghurt with 1.5% cricket powder added (5.7), while the worst rating was given to the yoghurt with 5% powder added (2 points out of 7). [ABSTRACT FROM AUTHOR]

The study aimed to be able to incorporate mealworm powder into yoghurts to increase protein content. Tenebrio molitor is gaining popularity as an alternative protein source. In the face of a growing human population and the associated challenges of sustainable nutrition, mealworms offer a promising solution. The mealworm is distinguished by its high protein content and for being rich in essential amino acids, vitamins, and minerals, making it a valuable component of diet. Among others, chemical composition, colour, texture, degree of syneresis, sensory analysis, and microbiological analysis were analysed. As expected, the addition of insect powder increased the protein content from 4.91% (0 TM) to 7.41% (5 TM). It also increased the fat content from 1.67% (0 TM) to 3.88% (5 TM). Furthermore, the addition of mealworm powder resulted in a significant change in the colour of the yoghurt to a darker colour, due to the dark brown colour of the powder. Food with added edible insects is increasingly available but is not always popular due to cultural and psychological barriers. Sensory analysis of yoghurts has shown that the more powder that is added, the less appealing the product becomes and the more bitter the taste. [ABSTRACT FROM AUTHOR]

The impact of konjac glucomannan (KGM)-based synbiotics on yogurt quality is not well understood. This study investigated the effects of a synbiotic mixture of KGM and the selected probiotic Lactiplantibacillus plantarum SHY130 on the physicochemical, antioxidant, and sensory properties of yogurt. The results showed that KGM significantly promoted the growth of Lactiplantibacillus plantarum SHY130. The synbiotics dramatically enhanced the count of lactic acid bacteria in yogurt during the 14 days of storage. Texture analysis indicated that the synbiotic supplement had no impact on springiness and cohesiveness but resulted in notable reductions in hardness, gumminess, and chewiness. The synbiotics did not significantly affect the water-holding capacity and syneresis. While the synbiotics initially decreased yogurt viscosity, it increased with storage time. Furthermore, the synbiotics significantly improved the yogurt's antioxidant capacity. Additionally, the supplementation of the synbiotics did not adversely affect sensory properties, although the synbiotics containing 0.02% KGM negatively impacted overall acceptability. Overall, these findings elucidate the effects of KGM-based synbiotics on yogurt quality, providing a foundation for developing novel synbiotic yogurt products. [ABSTRACT FROM AUTHOR]

Non-dairy alternative products are one of the top promising food trends to serve the demands for plant-based products, either for health concerns or environmental responsibility. The present work aimed to investigate the effect of pectin, solid content, and emulsifier on the quality of coconut milk set-type yoghurt analogue (CYA). Response surface methodology was employed to facilitate experimental design and optimisation of these variables. Central Composite design (CCD) with a quadratic model was used to generate 20 experimental runs in order to investigate the effect of total soluble solids of the yoghurt mixture adjusted by sucrose (11.59 - 28.41°Brix), pectin concentration (0.4 - 1.4%), and emulsifier (CITREM) concentration (0.03 - 0.12%) on pH, titratable acidity, syneresis, viscosity, firmness, and overall liking score of CYA. The CYA was prepared by adding 0.02% yoghurt culture starter, and incubated for 6 h at 42°C until its pH was reduced to 4.5 - 4.6. It was found that the relationship models of independent variables studied with syneresis, viscosity, firmness, and overall liking score were significantly explained by the quadratic model (p ≤ 0.05). However, only firmness and overall liking score provided a non-significant lack of fit model (p > 0.05). Amongst the three variables, only total soluble solids was a parameter significantly associated with syneresis, viscosity, firmness, and overall liking score of CYA (p ≤ 0.05). Increasing total soluble solids resulted in increasing liking score, but decreasing syneresis, viscosity, and firmness. The optimised combination of these ingredients to achieve satisfactory CYA characteristics (minimum syneresis with maximum overall liking score) was found at 23°Brix total soluble solids, 1.02% pectin concentration, and 0.08% CITREM. The model validation yielded errors of prediction for firmness and overall liking score of optimised CYA of 7.17 and 0.28%, respectively. This result could be beneficial for CYA formulation and quality improvement of other alternative non-dairy-based yoghurt formulations. [ABSTRACT FROM AUTHOR]

Probiotic bacteria present in fermented milk and its products have a long history of safety and health associated uses. If bacteria isolated from yogurt is characterized technologically and gnomically, it could be used in fermentation for selective purposes. In the current study, we have comprehensively analyzed the genome of Lactobacillus delbrueckii subsp. bulgaricus NDO2 isolated from traditional yogurt samples using the next-generation sequencing approach. The GC contents of the selected genome were 45.3%. Among the total 2284 genes identified, 970 genes similar in three genomes make the core genome portion. The subsystems, category distribution analysis revealed “carbohydrates” was the largest subsystem, followed by “protein metabolism”. The eggNOG functional analysis revealed that the COGs associated with “Carbohydrate transport and metabolism were dominant followed by those associated with “Replication, recombination, and repair” while the biological pathway analysis by the Kyoto encyclopedia of genes and genomes (KEGG) database identified the metabolic and biosynthesis of secondary metabolites pathway as the dominant one. These findings provide a broader genomic understanding of the famous probiotics bacterial species for general as well as commercial applications. This study could also be used basis for similar studies. [ABSTRACT FROM AUTHOR]

Copyright of Jurnal Agroindustri Halal is the property of Universitas Djuanda and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Although the standard method to evaluate skeletal muscle protein synthesis (MPS) is muscle biopsy, the method is invasive and problematic for multisite use. We conducted a small pilot study in volunteers to investigate changes in MPS according to skeletal muscle site using a noninvasive method in which 6 healthy young men were given yogurt (containing 20 g milk protein) or water, and 1 h later, l-[11C]methionine ([11C]Met) was administered intravenously. Dynamic PET/CT imaging of their thighs was performed for 60 min. The influx constant Ki of [11C]Met in skeletal muscle protein was calculated as an index of MPS using a Patlak plot, and found to be 0.6%–28% higher after ingesting yogurt than after water in 5 of the 6 volunteer participants, but it was 34% lower in the remaining participant. Overall, this indicated no significant increase in Ki after ingesting milk protein. However, when the quadriceps and hamstring muscles were analyzed separately, we found a significant difference in Ki. This demonstrates the potential of visualizing MPS by calculating the Ki for each voxel and reconstructing it as an image, which presents unique advantages of [11C]Met PET/CT for evaluating MPS, such as site-specificity and visualization. [ABSTRACT FROM AUTHOR]

Lactobacillus plantarum is a functional probiotic and could be used in yogurt fermentation to improve the function and flavor. However, L. plantarum has relatively poor acid resistance, and cell viability gradually decreases as pH decreases during yogurt fermentation. Therefore, exploring suitable strategies to promote the fermentation of L. plantarum for yogurt processing is important. In the present study, the effects of quinoa protein hydrolysates (QPHs) on the qualities and volatiles of yogurt fermented by L. plantarum were investigated. QPH addition significantly promoted bacterial growth and organic acids production, subsequently improved the water-holding capacity and viscosity of yogurt. QPH addition also increased the overall antioxidant capacity of yogurt, but the DPPH radical-scavenging ability of 1% QPH-supplemented yogurt was significantly greater than that of 2% QPH-supplemented yogurt. Additionally, QPHs promoted the metabolism of L. plantarum and further promoted the production of volatile flavor compounds. Fifty-two volatile compounds (mainly acids, esters, and ketones) were detected in 2% QPH-supplemented yogurt, which was 1.86-fold greater than the number detected in the control samples. Some aroma components, such as nonanoic acid and maltol, were significantly increased, but undesirable volatiles, such as decanal, were decreased. QPH composition analysis indicated that 60.79% of the peptides contained hydrophobic amino acids at the N-terminus or the C-terminus, which may explain QPHs’ strong antioxidant properties. [ABSTRACT FROM AUTHOR]

Background: Due to their modulatory effect on biofilm growth, bacterial gene expressions, and host-modulation effects, fermented foods and probiotic products could potentially have a protective role against peri-implant diseases. This cross-sectional study aimed to examine the association of consumption of fermented foods and products containing probiotics, with peri-implant health and diseases. Methods: A total of 126 implants were included. The peri-implant health status (peri-implantitis, peri-implant mucositis, and peri-implant health) was assessed through Chicago's Classification of periodontal and peri-implant Diseases and Conditions. A questionnaire was used to evaluate the consumption patterns of fermented and probiotic foods and product. One-way ANOVA was employed to compare the 3 peri-implant conditions categories in terms of fermented food and probiotic consumption. Results: There were significant differences in the daily and general consumption of yogurt, probiotic yogurt, kefir, ayran, vinegar, pomegranate syrup, whole meal bread, and homemade butter among peri-implantitis, peri-implant mucositis and peri-implant health (p < 0.05). The peri-implant health group consumed significantly more yogurt, kefir, ayran, vinegar, whole wheat bread, and homemade butter than peri-implant mucositis and peri-implantitis. Conclusion: A higher consumption of fermented and probiotic foods may be associated with peri-implant health. Fermented and probiotic products may be useful for prevention of peri-implant diseases in patients with implants. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The Special Issue "Plant Extracts Used to Control Microbial Growth: Efficacy, Stability and Safety Issues for Food Applications" explored the potential of plant-based extracts as natural antimicrobial agents in the food industry. Its purpose was to address the growing demand for natural, safe, and effective food preservation methods. The contributions highlighted various plant extracts' antimicrobial efficacy, including phenolic compounds, terpenes, and other bioactive substances. Research papers and one review were submitted from countries, including Spain, Portugal, Italy, Mexico, Turkey, India, USA, Romania, China, and Lithuania, showcasing a diverse international collaboration. Key topics covered in this issue included the chemical characterization of plant extracts, their stability under different processing and storage conditions, and their safety assessments. Advances were reported in using plant extracts to inhibit spoilage microorganisms and foodborne pathogens, enhance food safety, and extend shelf life. The published papers in the Special Issue studied various food types, including yogurt, catfish fillets, edible Mushrooms, red grapes, herring Fillets, and various food types covered in the review. This diversity demonstrates the broad applicability of plant extracts across different food products. Notable findings included the antimicrobial activities of fermented grapevine leaves, grapefruit seed extract, cinnamaldehyde, clove oil, and other plant-based compounds. In conclusion, this Special Issue demonstrated significant progress in applying plant extracts for food preservation, highlighting their potential to contribute to safer and more sustainable food systems worldwide. [ABSTRACT FROM AUTHOR]

The Illawarra plum (IP) is native to Australia and has been used as a bush food for centuries. With rich phytochemicals and natural pigments, IP has the potential to be an added ingredient to improve the physicochemical properties of food, including yoghurt. This study prepared dried IP powders through vacuum drying (VD) and freeze drying (FD), produced extracts from these dried powders, and fortified them into Greek-style set yoghurt. The changes in colour, pH, titratable acidity (TA), syneresis, total soluble solids (TS), and phytochemicals were measured throughout a chilled storage period of 28 days. The results showed that FD and FD extract could provide a stable, distinct pink colour to yoghurt. IP powders and their extracts improved TS content and, thus, the consistency of yoghurt. Compared to the control, VD, FD, and FD extract of IP did not significantly affect the level of acidity or syneresis after 28 days of chilled storage. Yoghurt fortified with FD and FD extract had the greatest level of phenolics, anthocyanins, and radical scavenging antioxidant activities. This study revealed that IP powders and their extracts can positively improve the physicochemical properties of Greek-style set yoghurt. FD powder is recommended over its extract to fortify this yoghurt, as it can be cost-effectively prepared by freeze drying and then grinding the fresh fruit into powder. Future studies are needed to evaluate other variables in yoghurt preparation, including the concentration of IP and strains of yoghurt culture. Further, the consumer perception of sensory quality and acceptability of yoghurt fortified with FD IP powder should be investigated. [ABSTRACT FROM AUTHOR]

Background. The aim of the study was to determine changes in the physicochemical and rheological properties, antioxidant activity and sensory attributes of stirred yogurts containing hawthorn composite (HC). Materials and methods. In this study, the peel and pulp of hawthorn were used to obtain a composite which was incorporated into stirred yogurts in different concentrations (0.0 to 0.5% w/w) coded as Y0, Y0.1, Y0.3 and Y0.5. Acidification kinetics during yogurt production were evaluated, as well as sensory attributes at day 5 of storage, antioxidant capacity, physicochemical and rheological properties at days 1 and 21. Results. Addition of 0.5% HC decreased the fermentation time from 8 (Y0) to 5.80 h (Y0.5). The incorporation of HC generated higher protein, ash, and fiber concentrations in the yogurts. The syneresis of the yogurts with added HC decreased by 18.0% compared to Y0. The flow behavior of the yogurts was described by the Ellis model (R2 = 0.99), where η0 and λ exhibited higher values as the HC concentration increased. The highest percentage of inhibition was 53 ±1.50 % (Y0.5), and the lowest was 39.57 ±0.62 % (Y0), maintaining antioxidant activity at the end of storage. Yogurts Y0.1 and Y0.3 obtained an overall acceptability of 3.92 ±0.79 and 4.12 ±0.72 on a 5-point scale. Conclusion. These results suggest that hawthorn composite (HC) can serve as a functional ingredient in fermented dairy products such as stirred yogurt. The addition of HC reduced total fermentation time and improved the yogurt's physicochemical, antioxidant and sensory properties. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of exopolysaccharide (EPS)-producing and non-EPS-producing culture varieties and the enriching of apricot pulp to the post-acidification process and microbiological, viscosity, antioxidant, and sensory properties of yogurt. Two groups of yogurts were produced in terms of culture variety. One of the yogurts in both groups was enriched with apricot pulp at a ratio of 10%. The natural sweetener, stevia, was added at a ratio of 0.1% to all yogurts. The lowest pH and highest acidity values were determined for the non-EPS sample produced without apricot pulp. The dry matter content of the yogurts was increased with whey protein powder. Between the yogurts produced with EPS-producing strains, the bacteria counts were higher for those enriched with apricot pulp. The highest Streptococcus thermophilus counts were determined for the sample produced with EPS-producing culture and apricot pulp at the beginning and end of the storage. Total phenolic content (TPC) was higher for the samples produced with conventional culture and enriched with apricot pulp. Similar results were observed in the antioxidant activity. Sensory attributes were considered taste, odor, appearance, texture, and overall acceptability. The yogurts produced with EPS-producing culture were preferred regarding taste, texture, and overall acceptability. [ABSTRACT FROM AUTHOR]