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Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols

Pectin and polyphenols have been obtained from choice peach flesh using microwave extraction, with the resulting extracts used in functionalizing strained yogurt gels. A Box-Behnken design was utilized in order to co-optimize the extraction process. Soluble solid content, total phenolic content, and...

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Autores principales: Theocharidou, Athina, Psomas, Evdoxios, Koliouskas, Antonios, Ritzoulis, Christos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137767/
https://www.ncbi.nlm.nih.gov/pubmed/37102878
http://dx.doi.org/10.3390/gels9040266
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author Theocharidou, Athina
Psomas, Evdoxios
Koliouskas, Antonios
Ritzoulis, Christos
author_facet Theocharidou, Athina
Psomas, Evdoxios
Koliouskas, Antonios
Ritzoulis, Christos
author_sort Theocharidou, Athina
collection PubMed
description Pectin and polyphenols have been obtained from choice peach flesh using microwave extraction, with the resulting extracts used in functionalizing strained yogurt gels. A Box-Behnken design was utilized in order to co-optimize the extraction process. Soluble solid content, total phenolic content, and particle size distributions were measured in the extracts. Extraction at pH 1 yielded the highest phenolic content, while increases in the liquid-to-solid ratio resulted in a decrease in soluble solids and an increase in particle diameter. Selected extracts were then incorporated into strained yogurt, and the resulting gel products were assessed for color and texture over a two-week period. All samples were darker and had more red tones than the control set yogurt, while exhibiting less yellow tones. The cohesiveness of all samples remained stable over the gels’ aging of two weeks (break-up times always remaining within 6 s and 9 s), which is close to the expected shelf-life of such products. The work required for the deformation of most samples increases with time, indicating that the products became firmer due to the macromolecular rearrangements in the gel matrix. The extracts obtained with the highest microwave power (700 W) give less firm samples. This was due to the microwave-induced loss of conformation and self-assembly of the extracted pectins. The hardness of all samples increased over time, gaining from 20 to 50% of the initial hardness due to the rearrangement of the pectin and yogurt proteins over time. The products with pectin extracted at 700 W were again exceptions, losing hardness or remaining stable after some time. Overall, this work combines the sourcing of polyphenols and pectin from choice fruit; it uses MAE for isolating the materials of interest; it mechanically examines the resulting gels; and it performs all the above under a specifically-set experimental design aiming towards optimizing the overall process.
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spelling pubmed-101377672023-04-28 Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols Theocharidou, Athina Psomas, Evdoxios Koliouskas, Antonios Ritzoulis, Christos Gels Article Pectin and polyphenols have been obtained from choice peach flesh using microwave extraction, with the resulting extracts used in functionalizing strained yogurt gels. A Box-Behnken design was utilized in order to co-optimize the extraction process. Soluble solid content, total phenolic content, and particle size distributions were measured in the extracts. Extraction at pH 1 yielded the highest phenolic content, while increases in the liquid-to-solid ratio resulted in a decrease in soluble solids and an increase in particle diameter. Selected extracts were then incorporated into strained yogurt, and the resulting gel products were assessed for color and texture over a two-week period. All samples were darker and had more red tones than the control set yogurt, while exhibiting less yellow tones. The cohesiveness of all samples remained stable over the gels’ aging of two weeks (break-up times always remaining within 6 s and 9 s), which is close to the expected shelf-life of such products. The work required for the deformation of most samples increases with time, indicating that the products became firmer due to the macromolecular rearrangements in the gel matrix. The extracts obtained with the highest microwave power (700 W) give less firm samples. This was due to the microwave-induced loss of conformation and self-assembly of the extracted pectins. The hardness of all samples increased over time, gaining from 20 to 50% of the initial hardness due to the rearrangement of the pectin and yogurt proteins over time. The products with pectin extracted at 700 W were again exceptions, losing hardness or remaining stable after some time. Overall, this work combines the sourcing of polyphenols and pectin from choice fruit; it uses MAE for isolating the materials of interest; it mechanically examines the resulting gels; and it performs all the above under a specifically-set experimental design aiming towards optimizing the overall process. MDPI 2023-03-23 /pmc/articles/PMC10137767/ /pubmed/37102878 http://dx.doi.org/10.3390/gels9040266 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Theocharidou, Athina
Psomas, Evdoxios
Koliouskas, Antonios
Ritzoulis, Christos
Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols
title Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols
title_full Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols
title_fullStr Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols
title_full_unstemmed Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols
title_short Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols
title_sort yogurt products fortified with microwave-extracted peach polyphenols
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137767/
https://www.ncbi.nlm.nih.gov/pubmed/37102878
http://dx.doi.org/10.3390/gels9040266
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