NFS Journal最新文献

{"title":"Pork as a source of nutrients in a human diet - comparison of meat obtained from conventional and organic systems offered in the Polish market","authors":"Weronika Zduńczyk ,&nbsp;Katarzyna Tkacz ,&nbsp;Renata Pietrzak-Fiećko ,&nbsp;Benedetta Bottari ,&nbsp;Monika Modzelewska-Kapituła","doi":"10.1016/j.nfs.2024.100199","DOIUrl":"10.1016/j.nfs.2024.100199","url":null,"abstract":"<div><div>Pork plays a key role as an important protein source of high biological value, essential fatty acids, vitamins (B group) and microelements such as zinc, selenium and iron in the human diet. Therefore, this study aimed to investigate and compare the chemical composition, fatty acid profile, mineral content and technological properties of organic and conventional pork loin, with particular emphasis on their availability in the Polish market. In the study, a hypothesis that organic meat has a more beneficial composition from a nutritional perspective and better technological properties was tested. The research material consisted of pork loin (<em>musculus longissimus dorsi et lumborum</em>) available on the Polish market. The technological properties (pH, colour, free water, shear force) and nutritional value (proximate composition, the fatty acid profile and mineral compounds) were assessed. Organic pork was darker and leaner, and had lower pH and water-holding capacity. It contained higher Cu, which resulted in a higher coverage of requirements for Cu. It was characterized by a more favourable fatty acid composition, including a higher concentration of monounsaturated fatty acids and a lower level of saturated fatty acids and better atherogenic and thrombogenic indexes, which indicates its better nutritional value than conventional pork.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100199"},"PeriodicalIF":4.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical characteristics of cold-pressed blackcurrant-, strawberry-, and raspberry seed oils during storage and its influence on thermo-oxidative stability","authors":"Yolanda Victoria Rajagukguk ,&nbsp;Mahbuba Islam ,&nbsp;Anna Grygier ,&nbsp;Aleksander Siger ,&nbsp;Magdalena Rudzińska ,&nbsp;Jolanta Tomaszewska-Gras","doi":"10.1016/j.nfs.2024.100195","DOIUrl":"10.1016/j.nfs.2024.100195","url":null,"abstract":"<div><div>The storage characteristics of cold-pressed blackcurrant-, strawberry- and raspberry seed oils and the factors influencing thermo-oxidative stability during storage were determined. It was established that throughout one year there were no significant (<em>p</em> ≤ 0.05) changes of thermo-oxidative stability (OIT at 120 and 140 °C) and fatty acid composition in all berry seed oils (BSO), despite a minor reduction in antioxidant activity (DPPH radical scavenging) and tocopherol content, and an increase in acid value, p-anisidine value, and K₂₃₂, K₂₆₈ values. Pigment degradation became noticeable after 6 months, resulting from a decrease in chlorophyll and carotenoid content, and observed in changes of colour parameters (angle hue, chroma, ΔE). The study also showed that many compositional factors play an important role in maintaining the thermo-oxidative stability of berry seed oils at a constant level over a period of one year, among which the most significant parameters influencing OIT values <!--> <!-->were the content of fatty acid c18:1, tocopherols and carotenoids, as revealed by the multiple linear regression analysis (MLR).</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100195"},"PeriodicalIF":4.1,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A review of clinical and preclinical data supporting a role for resveratrol in the treatment of common respiratory tract pathogens","authors":"Giulio Dinardo ,&nbsp;Michele Miraglia del Giudice ,&nbsp;Lorenzo Drago ,&nbsp;Maria Daglia ,&nbsp;Alessandra Gori ,&nbsp;Attilio Varricchio ,&nbsp;Chiara Trincianti ,&nbsp;Enrico Tondina ,&nbsp;Francesco Paolo Brunese ,&nbsp;Giulia Brindisi ,&nbsp;Matteo Naso ,&nbsp;Anna Maria Zicari ,&nbsp;Giorgio Ciprandi ,&nbsp;Cristiana Indolfi ,&nbsp;on behalf of the Nutraceutical and Medical Device Task Force of the Italian Society of Pediatric Allergy, Immunology (SIAIP)","doi":"10.1016/j.nfs.2024.100194","DOIUrl":"10.1016/j.nfs.2024.100194","url":null,"abstract":"<div><div>Respiratory infections are a relevant issue during infancy and childhood, constituting a major source of morbidity and imposing a substantial burden on healthcare systems. Conditions such as bronchiolitis, pneumonia, and influenza exemplify the gravity of these infections among pediatric populations. In the context of this health challenge, resveratrol, a naturally occurring polyphenolic antioxidant has emerged as a focal point of extensive research, known for its antioxidant, anti-inflammatory, and antimicrobial properties. This comprehensive review delves into the compound's extensive antimicrobial activities against a diverse range of bacteria and viruses, both as a standalone agent and in combination with conventional antibiotics. This compound exhibits notable antiviral activity against viruses implicated in severe respiratory infections, offering a potential therapeutic avenue. By exploring the antiviral mechanisms and highlighting the anti-inflammatory potential of resveratrol, this comprehensive overview contributes to a deeper understanding of its applicability in mitigating the complexities associated with pediatric respiratory infections.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"37 ","pages":"Article 100194"},"PeriodicalIF":4.1,"publicationDate":"2024-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142425115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Masking of bitterness in lettuce (Lactuca sativa L.) by apple juice (Malus domestica Borkh.) in green smoothies - A pilot consumer study","authors":"Johanna Mörlein,&nbsp;Sophie Wessel,&nbsp;Susanne Neugart,&nbsp;Tobias Pöhnl","doi":"10.1016/j.nfs.2024.100190","DOIUrl":"10.1016/j.nfs.2024.100190","url":null,"abstract":"<div><p>While fruit smoothies are widely used to enhance fruit consumption, vegetable based green smoothies have not yet been systematically analyzed for consumer acceptance. Vegetable based green smoothies are often neglected due to their bitter and unpleasant taste or are masked with sweet fruits. This study investigates consumers' liking of 3 different smoothies with equal amounts of bitter lettuce and apple, but different portions of sweet apple juice, resulting in a decreasing bitter-compound-to-sugar ratio. Liking (9-point scales) of odor and taste, flavor perception (check-all-that-apply) and texture (just-about-right scale) were evaluated by 67 consumers. In the sweetest smoothie the descriptor ‘bitter’ was chosen almost 4 times less frequently than in the smoothie with the lowest sugar concentrations (medium effect size; Cohens D: 0.569). Detailed knowledge of bitter masking thresholds may help to balance between bitter masking and limited use of highly caloric ingredients in healthy green smoothies.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"36 ","pages":"Article 100190"},"PeriodicalIF":4.1,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000294/pdfft?md5=894e365704eef51ea2da916b54bd9356&pid=1-s2.0-S2352364624000294-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142147838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"In vitro protein digestibility and mineral accessibility of edible filamentous Fungi cultivated in oat flour","authors":"Ricky Wang ,&nbsp;Neda Rousta ,&nbsp;Amir Mahboubi ,&nbsp;Rikard Fristedt ,&nbsp;Ingrid Undeland ,&nbsp;Ann-Sofie Sandberg ,&nbsp;Mohammad J. Taherzadeh","doi":"10.1016/j.nfs.2024.100189","DOIUrl":"10.1016/j.nfs.2024.100189","url":null,"abstract":"<div><p>Edible filamentous fungi, a source of mycoprotein, are one of the sustainable alternative protein. This study compares protein digestibility (DH%) and amino acid and mineral accessibility in <em>Rhizopus oligosporus</em> cultivated in oat flour (OatRO) or glucose media (GluRO) by using the INFOGEST <em>in vitro</em> digestion protocol. Fungal total amino acids was higher in GluRO (39.0 ± 1.1 % dw) than OatRO (21.8 ± 1.3 % dw) which was also the case for calcium and magnesium content. After completed gastrointestinal digestion, there were no significant differences between GluRO and OatRO regarding DH% (27.21 ± 10.4 % and 29.4 ± 0.5 %), however, GluRO provided significantly higher amino acid accessibility compared to OatRO (64.3 ± 1.6 % and 55.1 ± 3.1 %). Mineral accessibility of GluRO was for Ca: 37.9 ± 1.8 %, Zn: 9.3 ± 0.4 %, Fe: 38.2 ± 1.9 %, Mg: 66.5 ± 1.4 % and Cu: 24.7 ± 1.3 % and for OatRO; Ca: −40.2 ± 2.4 %, Zn: −4.13 ± 0.15 %, Fe:14.6 ± 1.6 %, Mg: 74.5 ± 3.1 %, and Cu: 55.95 ± 0.8 %. Despite the low phytic acid content, OatRO thus showed antinutrient properties with respect to calcium, and zinc, suggesting that oat-derived fungi had antinutrients other than phytic acid. This study hereby revealed that the cultivation substrate affect amino acid and mineral accessibility of filamentous fungi and calls for deeper evaluations of antinutrients in oat-derived fungi.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"36 ","pages":"Article 100189"},"PeriodicalIF":4.1,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000282/pdfft?md5=9b09a8a6161a1204c98d9734f3b9882f&pid=1-s2.0-S2352364624000282-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142147837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cacay seed cake flour and papaya dietary fiber concentrates as nutritional supplement and quality improvers for gluten-free breads","authors":"Gisela Estefanía Ordoñez-Delgado ,&nbsp;Diego Fernando Roa-Acosta ,&nbsp;Jhon Edinson Nieto-Calvache","doi":"10.1016/j.nfs.2024.100188","DOIUrl":"10.1016/j.nfs.2024.100188","url":null,"abstract":"<div><p>In order to verify the nutritional and quality properties of gluten-free breads supplemented with flour from cacay seed cake (CF), a mixing design was used, in which part of the rice (R) was replaced with CF and dietary fiber concentrates (DFC) from papaya pulp and peel. The results showed that supplementation of the formulations with CF and DFC produced an increase in the gel strength parameter (S) of the batter before baking, with respect to that of a control formulation (542 vs. 3.1 Pa.sⁿ, respectively). It was also found that there was an improvement in the specific volume (1.598 vs. 1.32 cm³/g), crumb pore diameter (3.4 vs. 2.2 mm), protein content (10.5 vs. 2.6 g/100 g) and total dietary fiber (9.9 vs. 1.2 g/100 g) of the supplement breads (SB) over the control breads (CB). The results of the creep and recovery test parameters, performed on the bread crumb, showed a greater elastic response in the SB, evidenced by a greater recovery of the crumb structure. It is concluded that CF and DFC as ingredients improve the nutritional content of gluten-free baked goods and also that the improvements in specific volume and pore size would be related to dietary fiber.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"36 ","pages":"Article 100188"},"PeriodicalIF":4.1,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000270/pdfft?md5=779e48a9423ee76c5ae1258adf6017b6&pid=1-s2.0-S2352364624000270-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142088409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Extruded wholegrain sorghum porridges fortified with baobab fruit and moringa leaves display bioactive phenolics-related health-promoting properties","authors":"John Lubaale ,&nbsp;June C. Serem ,&nbsp;Megan J. Bester ,&nbsp;M. Naushad Emmambux ,&nbsp;Kwaku G. Duodu","doi":"10.1016/j.nfs.2024.100187","DOIUrl":"10.1016/j.nfs.2024.100187","url":null,"abstract":"<div><h3>Background and objectives</h3><p>Food-to-food fortification (FtFF) is gaining traction as a strategy to enhance nutritional value of cereal-based foods. Sorghum, a major food crop for millions in the semi-arid tropics lends itself to such FtFF efforts. Such food-to-food fortified (FtF fortified) foods also contain bioactive phenolics with health-promoting properties in relation to potential protection against diet-related non-communicable diseases (NCDs) whose prevalence is increasing in sub-Saharan Africa. In this study, the effects of extrusion cooking of sorghum-based porridges FtF fortified with baobab fruit powder and moringa leaf powder on antioxidant, anti-inflammatory, antidiabetic and anti-lipogenic properties were determined.</p></div><div><h3>Findings</h3><p>FtFF porridges showed higher phenolic content (phenolic acids and their esters, flavonoids and their glycosides) and greater radical scavenging properties and reduction in advanced glycation end products (AGEs) compared to unfortified porridges. Extruded instant porridges had lower phenolic content, radical scavenging properties and showed less reduction in AGEs compared to conventionally wet-cooked porridges. All porridges exerted antioxidant effects in Caco-2 cells and FtFF inhibited nitric oxide (NO) formation in RAW 264.7 cells. Extracts from all porridge samples exhibited prevention and reduction of adipocyte formation in 3 T3-L1 cells, indicating anti-lipogenic effects.</p></div><div><h3>Conclusion</h3><p>FtFF (with moringa and baobab) and extrusion cooking can be used to produce instant porridges from wholegrain sorghums with targeted health-promoting properties to address rising non-communicable diseases in sub-Saharan Africa.</p></div><div><h3>Significance and novelty</h3><p>This study highlights the potential of FtFF with tropical plant foodstuffs to improve health-promoting properties of cereal wholegrain-based starchy staple foods.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"36 ","pages":"Article 100187"},"PeriodicalIF":4.1,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000269/pdfft?md5=dbd01d0d50c5c99f38c5efe68c7afda8&pid=1-s2.0-S2352364624000269-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141844414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determination of 2-MIB and rancid-related volatile lipid oxidation products in hybrid catfish (Clarias macrocephalus × Clarias gariepinus) with an automated HS-SPME-GC–MS-QTOF-arrow technique","authors":"Hatairad Phetsang ,&nbsp;Worawan Panpipat ,&nbsp;Manat Chaijan ,&nbsp;Atikorn Panya ,&nbsp;Ingrid Undeland","doi":"10.1016/j.nfs.2024.100186","DOIUrl":"https://doi.org/10.1016/j.nfs.2024.100186","url":null,"abstract":"<div><p>A headspace solid–phase microextraction (HS-SPME) method coupled with gas chromatography/mass spectrometry with quadrupole time-of-flight (GC/MS-QTOF) was developed for analysis of volatile off-odor compounds, i.e., earthy/musty (2-methylisoborneol, 2-MIB) and rancid (aldehydes and alcohols), from farmed hybrid catfish (<em>Clarias macrocephalus × Clarias gariepinus</em>). The most efficient extraction of targeted volatiles was provided by 50 min at 70 °C with a CWR-PDMS fiber and 3 g of fish diluted to 5 mL with 1.5 g NaCl (30 % saturated NaCl). The maximum time-delay before extraction was 8 h to avoid spoilage and lipid oxidation during analysis. The final method showed good linearity, intraday repeatability of 5–9 %, interday reproducibility of 5–12 % and recoveries of 94–112 %. The implementation part proved that the developed method gave accurate quantitative results for oxidation-derived volatiles, several with high correlation to thiobarbituric acid reactive substances (TBARS). Altogether, our study provided an effective SPME-GC–MS method for the extraction and analysis of important off-odor compounds in catfish mince.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"36 ","pages":"Article 100186"},"PeriodicalIF":4.1,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000257/pdfft?md5=af5bac07fb8e018bae73d84a89ff988b&pid=1-s2.0-S2352364624000257-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141594762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional and bioactive compound analysis of mangosteen fruit in hill and flat land plantations, during both the season and off-season, in provinces along the Gulf of Thailand and the Andaman Sea","authors":"Narumol Matan ,&nbsp;Nattana Kongchoosi ,&nbsp;Apiram Sinthupachee ,&nbsp;Pailin Chaidech","doi":"10.1016/j.nfs.2024.100182","DOIUrl":"10.1016/j.nfs.2024.100182","url":null,"abstract":"<div><p>This study examined the nutritional, physicochemical, and bioactive compounds in mangosteen grown in southern Thailand from 2022 to 2024, encompassing hilly areas (Nakhon Si Thammarat range, Tenasserim range) and flat lands during both the fruit season and off-season. The influence of coastal regions (Gulf of Thailand and Andaman coast) on mangosteen nutrition was explored. The impact of high-level plantation and harvesting (during the fruit season) on mangosteen size and levels of bioactive compounds with high antioxidant capacity in mangosteen flesh was found to be greater than that of flat plantations (during the off-season). Mangosteens grown in flatlands during the fruit season exhibited brighter flesh color and faster ripening compared to those grown in hilly areas. Mangosteens from these results contained carbohydrates ranging from 10.3% to 16.9%. Mangosteens cultivated along the Andaman coast exhibited elevated levels of minerals (K 349 mg/100 g, Na 7.76 mg/100 g, and Mn 1.63 mg/100 g) and vitamins, especially B₂ (0.10 mg/kg), B₆ (0.20 mg/kg), B₁₂ (0.03 mg/kg), and vitamin C (9.25 mg/kg). Conversely, the highest total phenolic content, flavonoids, and antioxidant activity were observed in hilly areas during the fruit season along the Gulf of Thailand (55 mg GAE/100 g, 32 mg QE/100 g, and ABTS values of 88%, respectively). However, mangosteens from hilly areas ripened faster than those from flatlands due to higher total soluble solids and lower fruit firmness. These findings provide valuable insights into the effects of the environment and location, enhancing understanding for year-round mangosteen plantation preparation.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"36 ","pages":"Article 100182"},"PeriodicalIF":4.1,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S235236462400021X/pdfft?md5=01a519b429b2c347abf3ef469ce8e4cb&pid=1-s2.0-S235236462400021X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141392171","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of ultrafiltration followed by heat or high-pressure treatment on camel and bovine yogurts","authors":"Bhawna Sobti ,&nbsp;Mutamed Ayyash ,&nbsp;Mustapha Mbye ,&nbsp;Meththa Ranasinghe ,&nbsp;Akmal Nazir ,&nbsp;Rabih Kamleh ,&nbsp;Basim Abu-Jdayil ,&nbsp;Afaf Kamal-Eldin","doi":"10.1016/j.nfs.2024.100181","DOIUrl":"10.1016/j.nfs.2024.100181","url":null,"abstract":"<div><p>The aim of this study was to assess the effects of ultrafiltration (UF) combined with high-pressure processing (HPP) or heat treatment on the quality of yogurts produced from camel milk (CM) or bovine milk (BM). Milk was concentrated by UF (0, 1, and 2-fold) before applying heat (75 °C or 85 °C for 30 min) or HPP (350 MPa or 550 MPa for 5 min). Yogurts were produced using starter cultures (<em>Streptococcus thermophilus</em> and <em>Lactobacillus bulgaricus</em> subsp. <em>delbrückii</em>) and pH, viscoelastic and thixotropic rheological properties, and protein profiles were determined. Compared to HPP, heat-treated yogurts, especially at 85 °C, exhibited the highest rheological storage and loss moduli signifying stronger gels. Lower storage modulus values in HPP treated CM yogurts were explained by the lack of long-range β-lactoglobulin bridges at micelle surfaces and the reassociation of pressure-dissociated caseins by hydrophobic interactions. Percent structural regeneration, which increased with increasing milk concentration, revealed higher thixotropic behavior in the case of heat- than in HPP-treated samples. SDS-PAGE electrophoresis revealed extensive proteolysis in CM compared to BM yogurts suggesting the involvement of some enzyme activities in the low gel strength.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"35 ","pages":"Article 100181"},"PeriodicalIF":0.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000208/pdfft?md5=779b6d4b659928748d8a3819ce4ae8a2&pid=1-s2.0-S2352364624000208-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141139177","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}