Effects of neoagaroligosaccharides on quality characteristics and antioxidant activity of set yogurt

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-03-11 DOI:10.1016/j.lwt.2025.117638

Yafang Shi , Yuanfan Yang , Hebin Li , Yanhong Chen , Mingjing Zheng , Zhipeng Li , Zedong Jiang , Hui Ni , Tao Hong , Yanbing Zhu

{"title":"Effects of neoagaroligosaccharides on quality characteristics and antioxidant activity of set yogurt","authors":"Yafang Shi , Yuanfan Yang , Hebin Li , Yanhong Chen , Mingjing Zheng , Zhipeng Li , Zedong Jiang , Hui Ni , Tao Hong , Yanbing Zhu","doi":"10.1016/j.lwt.2025.117638","DOIUrl":null,"url":null,"abstract":"<div><div>Yogurt is a popular dairy product with numerous health benefits. Neoagaroligosaccharides (NAOs), the enzymatic hydrolysates of agar, have exhibited great potential in yogurt fortification. This study aimed to explore the effect of NAOs addition on the bioactivity and sensory quality of set yogurt. The lactic acid bacteria count, physicochemical properties, texture, color, rheology, microstructure, and antioxidant properties of set yogurts were investigated. Results showed that NAOs addition could significantly increase lactic acid bacteria count in yogurt and enhanced its water holding capacity and viscosity. Rheological analysis showed that NAOs-fortified yogurt still maintains the characteristic of being mainly elastic. Microstructural observation revealed that NAOs addition decreased the gel pore structure and promoted the formation of larger protein clusters. The antioxidant activities of NAOs-added yogurt were also significantly improved. Combined with sensory evaluation results, we found that 6 mg/mL NAOs was the optimum concertation for yogurt fortification to achieve a balance of enhanced sensory quality and improved bioactivity. These findings are of interest to the application of NAOs in yogurt industry and the development of functional dairy products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117638"},"PeriodicalIF":6.0000,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643825003226","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Yogurt is a popular dairy product with numerous health benefits. Neoagaroligosaccharides (NAOs), the enzymatic hydrolysates of agar, have exhibited great potential in yogurt fortification. This study aimed to explore the effect of NAOs addition on the bioactivity and sensory quality of set yogurt. The lactic acid bacteria count, physicochemical properties, texture, color, rheology, microstructure, and antioxidant properties of set yogurts were investigated. Results showed that NAOs addition could significantly increase lactic acid bacteria count in yogurt and enhanced its water holding capacity and viscosity. Rheological analysis showed that NAOs-fortified yogurt still maintains the characteristic of being mainly elastic. Microstructural observation revealed that NAOs addition decreased the gel pore structure and promoted the formation of larger protein clusters. The antioxidant activities of NAOs-added yogurt were also significantly improved. Combined with sensory evaluation results, we found that 6 mg/mL NAOs was the optimum concertation for yogurt fortification to achieve a balance of enhanced sensory quality and improved bioactivity. These findings are of interest to the application of NAOs in yogurt industry and the development of functional dairy products.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.