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Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics

Six food-grade tannins obtained from different woods were used as a source of polyphenolic compounds at two concentrations (0.5% and 1% w/w) in yogurt formulations and monitored during 3 weeks of storage. Yogurt containing tannins showed significantly higher total phenolic content (+200%), antioxida...

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Autores principales: Zadeh, Negin Seif, Tedesco, Martina, Basso, Sofia, Ghirardello, Daniela, Giovando, Samuele, Battaglia, Michele, Zeppa, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858127/
https://www.ncbi.nlm.nih.gov/pubmed/36673496
http://dx.doi.org/10.3390/foods12020405
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author Zadeh, Negin Seif
Tedesco, Martina
Basso, Sofia
Ghirardello, Daniela
Giovando, Samuele
Battaglia, Michele
Zeppa, Giuseppe
author_facet Zadeh, Negin Seif
Tedesco, Martina
Basso, Sofia
Ghirardello, Daniela
Giovando, Samuele
Battaglia, Michele
Zeppa, Giuseppe
author_sort Zadeh, Negin Seif
collection PubMed
description Six food-grade tannins obtained from different woods were used as a source of polyphenolic compounds at two concentrations (0.5% and 1% w/w) in yogurt formulations and monitored during 3 weeks of storage. Yogurt containing tannins showed significantly higher total phenolic content (+200%), antioxidant activity (+400%), and syneresis (+100%) than control. These changes were higher with fortification at 1%. Tannin origin also significantly influenced the yogurt composition and yogurt obtained from a Turkish gall showed higher values of total phenolic content (4 mg GAE/g) and antioxidant activity (17 μM Trolox/g). Yogurt color was evaluated by CIELab parameters, and their values were influenced by tannin origin and concentration. The addition of tannins did not significantly affect the number of lactic acid bacteria. Yogurt with a lower amount of tannins (0.5% w/w) received higher consumer acceptability but significant differences in preferences were due to tannin origin. In particular, yogurt added with tannin obtained from Quebracho wood at 1% w/w showed higher consumer preference. The obtained results would provide an opportunity for dairy producers to develop a novel dairy food with high nutritional quality.
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spelling pubmed-98581272023-01-21 Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics Zadeh, Negin Seif Tedesco, Martina Basso, Sofia Ghirardello, Daniela Giovando, Samuele Battaglia, Michele Zeppa, Giuseppe Foods Article Six food-grade tannins obtained from different woods were used as a source of polyphenolic compounds at two concentrations (0.5% and 1% w/w) in yogurt formulations and monitored during 3 weeks of storage. Yogurt containing tannins showed significantly higher total phenolic content (+200%), antioxidant activity (+400%), and syneresis (+100%) than control. These changes were higher with fortification at 1%. Tannin origin also significantly influenced the yogurt composition and yogurt obtained from a Turkish gall showed higher values of total phenolic content (4 mg GAE/g) and antioxidant activity (17 μM Trolox/g). Yogurt color was evaluated by CIELab parameters, and their values were influenced by tannin origin and concentration. The addition of tannins did not significantly affect the number of lactic acid bacteria. Yogurt with a lower amount of tannins (0.5% w/w) received higher consumer acceptability but significant differences in preferences were due to tannin origin. In particular, yogurt added with tannin obtained from Quebracho wood at 1% w/w showed higher consumer preference. The obtained results would provide an opportunity for dairy producers to develop a novel dairy food with high nutritional quality. MDPI 2023-01-14 /pmc/articles/PMC9858127/ /pubmed/36673496 http://dx.doi.org/10.3390/foods12020405 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
Zadeh, Negin Seif
Tedesco, Martina
Basso, Sofia
Ghirardello, Daniela
Giovando, Samuele
Battaglia, Michele
Zeppa, Giuseppe
Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics
title Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics
title_full Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics
title_fullStr Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics
title_full_unstemmed Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics
title_short Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics
title_sort effect of yogurt enrichment with wood tannin during shelf life: focus on physicochemical, microbiological, and sensory characteristics
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858127/
https://www.ncbi.nlm.nih.gov/pubmed/36673496
http://dx.doi.org/10.3390/foods12020405
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