Cargando…
Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt
The composition analyses and health-promoting properties (antioxidant capacity, antidiabetic, and antihypertensive properties) of wild fruit extracts and the effect of the incorporation of strawberry tree (STE) and hawthorn (HTE) extracts on the physicochemical, instrumental textural, microbiologica...
Autores principales: | , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528895/ https://www.ncbi.nlm.nih.gov/pubmed/37761041 http://dx.doi.org/10.3390/foods12183332 |
_version_ | 1785111327216238592 |
---|---|
author | Herrera, Teresa Iriondo-DeHond, Maite Ramos Sanz, Ana Bautista, Ana Isabel Miguel, Eugenio |
author_facet | Herrera, Teresa Iriondo-DeHond, Maite Ramos Sanz, Ana Bautista, Ana Isabel Miguel, Eugenio |
author_sort | Herrera, Teresa |
collection | PubMed |
description | The composition analyses and health-promoting properties (antioxidant capacity, antidiabetic, and antihypertensive properties) of wild fruit extracts and the effect of the incorporation of strawberry tree (STE) and hawthorn (HTE) extracts on the physicochemical, instrumental textural, microbiological, and sensory parameters of yogurts were evaluated. The incorporation of wild fruit extracts in yogurt increased antioxidant and antidiabetic properties (inhibition of digestive α-amylase, α-glucosidase, and lipase enzymatic activities) compared to the control, without decreasing their sensory quality or acceptance by consumers. The hawthorn yogurt (YHTE) showed the highest total phenolic content (TPC) and antioxidant capacity (ABTS and ORAC methods). Yogurts containing wild fruit extracts and dietary fiber achieved high overall acceptance scores (6.16–7.04) and showed stable physicochemical, textural, and microbiological properties. Therefore, the use of wild fruit extracts and inulin-type fructans as ingredients in yogurt manufacture stands as a first step towards the development of non-added sugar dairy foods for sustainable health. |
format | Online Article Text |
id | pubmed-10528895 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-105288952023-09-28 Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt Herrera, Teresa Iriondo-DeHond, Maite Ramos Sanz, Ana Bautista, Ana Isabel Miguel, Eugenio Foods Article The composition analyses and health-promoting properties (antioxidant capacity, antidiabetic, and antihypertensive properties) of wild fruit extracts and the effect of the incorporation of strawberry tree (STE) and hawthorn (HTE) extracts on the physicochemical, instrumental textural, microbiological, and sensory parameters of yogurts were evaluated. The incorporation of wild fruit extracts in yogurt increased antioxidant and antidiabetic properties (inhibition of digestive α-amylase, α-glucosidase, and lipase enzymatic activities) compared to the control, without decreasing their sensory quality or acceptance by consumers. The hawthorn yogurt (YHTE) showed the highest total phenolic content (TPC) and antioxidant capacity (ABTS and ORAC methods). Yogurts containing wild fruit extracts and dietary fiber achieved high overall acceptance scores (6.16–7.04) and showed stable physicochemical, textural, and microbiological properties. Therefore, the use of wild fruit extracts and inulin-type fructans as ingredients in yogurt manufacture stands as a first step towards the development of non-added sugar dairy foods for sustainable health. MDPI 2023-09-05 /pmc/articles/PMC10528895/ /pubmed/37761041 http://dx.doi.org/10.3390/foods12183332 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 Herrera, Teresa Iriondo-DeHond, Maite Ramos Sanz, Ana Bautista, Ana Isabel Miguel, Eugenio Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt |
title | Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt |
title_full | Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt |
title_fullStr | Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt |
title_full_unstemmed | Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt |
title_short | Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt |
title_sort | effect of wild strawberry tree and hawthorn extracts fortification on functional, physicochemical, microbiological, and sensory properties of yogurt |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528895/ https://www.ncbi.nlm.nih.gov/pubmed/37761041 http://dx.doi.org/10.3390/foods12183332 |
work_keys_str_mv | AT herrerateresa effectofwildstrawberrytreeandhawthornextractsfortificationonfunctionalphysicochemicalmicrobiologicalandsensorypropertiesofyogurt AT iriondodehondmaite effectofwildstrawberrytreeandhawthornextractsfortificationonfunctionalphysicochemicalmicrobiologicalandsensorypropertiesofyogurt AT ramossanzana effectofwildstrawberrytreeandhawthornextractsfortificationonfunctionalphysicochemicalmicrobiologicalandsensorypropertiesofyogurt AT bautistaanaisabel effectofwildstrawberrytreeandhawthornextractsfortificationonfunctionalphysicochemicalmicrobiologicalandsensorypropertiesofyogurt AT migueleugenio effectofwildstrawberrytreeandhawthornextractsfortificationonfunctionalphysicochemicalmicrobiologicalandsensorypropertiesofyogurt |