Food and Bioprocess Technology最新文献

{"title":"Application of a Continuous Flow Radio Frequency Pasteurization System for Quality Preservation of Passion Fruit Thickened Pulp","authors":"Shouqingyun Sun,&nbsp;Zhenna Zhang,&nbsp;Xuejiao Wang,&nbsp;Zibo Song,&nbsp;Fujie Zhang,&nbsp;Chaofan Guo,&nbsp;Junjie Yi","doi":"10.1007/s11947-024-03684-7","DOIUrl":"10.1007/s11947-024-03684-7","url":null,"abstract":"<div><p>Passion fruit thickened pulp closely resembles fresh passion fruit in both texture and flavor, and pasteurization is essential for extending its shelf life. This study investigates the feasibility of radio frequency (RF) pasteurization of passion fruit thickened pulp under continuous serpentine flow conditions by comparing the effects of continuous RF pasteurization at different electrode gaps (RF-95, RF-115, and RF-135 mm) with traditional pasteurization (PS) on various characteristics of the pulp. The results showed that, while there was no significant difference (<i>p</i> &gt; 0.05) in the reduction of total bacterial counts (TBC), the heating rate for continuous RF treatment (6.75–7.01 °C/min) was significantly (<i>p</i> &lt; 0.05) higher than that of PS treatment (2.23 °C/min). Continuous RF pasteurization resulted in superior characteristics in terms of color, bioactive components, aroma, and viscosity compared to PS treatment. Additionally, RF treatment significantly increased the total phenol content of passion fruit thickened pulp by 13.1–19.9%, and the ABTS scavenging ability improved by 11.67–13.52% compared to the untreated group. Given the operational safety of the RF equipment and its heating rate, the optimal electrode gap for continuous RF heating of passion fruit thickened pulp was determined to be 115 mm, which resulted in significant enhancements in color, active component content, and retention of volatile compounds. Therefore, continuous RF pasteurization is superior to conventional thermal sterilization methods.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3747 - 3760"},"PeriodicalIF":5.3,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modified Starch-Based Emulsion-Filled Gels for 3D Printing: Preparation, Characterization, and Printability","authors":"Yuting Cheng,&nbsp;Bo Wang,&nbsp;Bingzheng Li,&nbsp;Guohua Li,&nbsp;Yuanliang Zhong,&nbsp;Weiqiao Lv,&nbsp;Hongwei Xiao","doi":"10.1007/s11947-024-03669-6","DOIUrl":"10.1007/s11947-024-03669-6","url":null,"abstract":"<div><p>3D food printing is a new technology that requires materials that are easy to extrude and retain their shape. Modified starches are often used to improve the processing characteristics of food products. In this study, natural corn starch as well as three modified starches were added to emulsion gels to obtain higher quality 3D printed products. The properties of the gels were characterized in terms of rheological properties, microstructure, moisture distribution, infrared properties, and thermal stability and the printed samples were evaluated in terms of texture and swallowability. Compared to natural corn starch, the modified starch reduced the mechanical strength of the gel, increased the content of bound water, and had a more flexible network structure. Some of the emulsion gels containing modified starch appeared to aggregate. Products containing sodium carboxymethyl starch provided the best printing results. Gels with the addition of oxidized and pregelatinized starch varied considerably from the model. The texture of the printed products was improved and the printed products passed the swallowability test except for PS. This study served as a reference for the application of modified starch in 3D printing.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3732 - 3746"},"PeriodicalIF":5.3,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhanced Barrier and Antimicrobial Properties of Maleic Anhydride-Modified Polyvinyl Alcohol Nanocomposite Films Embedded with Multiwall Carbon Nanotubes Decorated with Nano ZnO for Food Packaging Applications","authors":"Jian-Hua Du,&nbsp;Wei-Hua Yao,&nbsp;Haoyu Wen,&nbsp;Jarrn-Horng Lin,&nbsp;Li Lin,&nbsp;Zheng-Lu Ma,&nbsp;Tao Yang,&nbsp;Lei Meng,&nbsp;Xue-Fei Hu,&nbsp;Chi-Hui Tsou","doi":"10.1007/s11947-024-03660-1","DOIUrl":"10.1007/s11947-024-03660-1","url":null,"abstract":"<div><p>This study investigates the modification of polyvinyl alcohol (PVA) with maleic anhydride (MAH) to produce modified PVA (PVA-MAH), and the development of PVA-MAH nanocomposite films embedded with multiwall carbon nanotubes decorated with nano zinc oxide (MWCNTs-NZnO) using a solution blending approach. FTIR analysis confirmed the formation of a robust three-dimensional network between MAH and PVA, involving ester, coordination, and hydrogen bonds, which DSC analysis further corroborated through an observed increase in glass transition temperature. Modification with MAH and the integration of MWCNTs-NZnO improved moisture resistance and swelling behavior, with MAH enhancing crosslink density to reduce moisture uptake, while optimal MWCNTs-NZnO concentrations further mitigated water absorption. Excessive MWCNTs-NZnO content, however, led to aggregation, compromising structural integrity and diminishing nanocomposite performance. The PVA-MAH/MWCNTs-NZnO films displayed optimal elongation at break, contact angle, and gas barrier properties at 0.3% MWCNTs-NZnO, achieving significant improvements in water vapor and oxygen barrier properties—394% and 282%, respectively, over pure PVA—while maintaining high transparency. The study also identified four primary mechanisms contributing to enhanced barrier properties, with SEM revealing increased agglomeration at 0.9% MWCNTs-NZnO. Antibacterial testing demonstrated strong inhibition of <i>Escherichia coli</i> and <i>Staphylococcus aureus</i>, while antifungal testing revealed high effectiveness against <i>Penicillium fumiculosum</i> and <i>Aspergillus niger</i>. Meat packaging tests further indicated that PVA-MAH/MWCNTs-NZnO nanocomposites effectively extended food preservation and shelf life. Thus, this high-performance nanocomposite film shows strong potential for application in food packaging, offering improved barrier, antimicrobial, and antifungal properties.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3699 - 3718"},"PeriodicalIF":5.3,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effects of Different Extraction Methods on the Yield, Microstructure, and Antioxidant Activity of Polysaccharides from Rhodomyrtus tomentosa Berry","authors":"Dingjin Li,&nbsp;Wan Zunairah Wan Ibadullah,&nbsp;Radhiah Shukri,&nbsp;Qiuxia Duan,&nbsp;Yipeng Gu,&nbsp;Nor Afizah Mustapha","doi":"10.1007/s11947-024-03670-z","DOIUrl":"10.1007/s11947-024-03670-z","url":null,"abstract":"<div><p>Extraction of polysaccharides from <i>Rhodomyrtus tomentosa</i> berry (RTP) is essential for understanding their bioactive ingredients and developing functional foods and pharmaceuticals. This study aimed to evaluate the effects of ultrasonic-assisted enzymatic extraction (UAE) and microwave-assisted enzymatic extraction (MAE) on the yield, physicochemical properties, and antioxidant activity of RTP. The results revealed that the optimal conditions for RTP extraction using the UAE were as follows: liquid-solid ratio 35 ml/g; ultrasonic time of 11 min, ultrasonic power of 240 W, and complex enzyme dosage of 2.5%. Under these conditions, the extraction yield was 35.67 ± 0.32%. The FTIR results indicated that the two extraction methods did not affect the functional groups of the polysaccharides. The scanning electron microscopy results indicated that the surface of the UAE-extracted samples showed folds, fibrous structures, and a large number of small pores, which may be more effective in releasing the polysaccharides. Whereas the sample surface was smoother after MAE treatment. The ABTS radical scavenging ability of UAE was significantly higher than that of MAE. This study demonstrated that the UAE method is a promising method for extracting high-quality RTP based on its high yield, high efficiency, and outstanding antioxidant activity.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3719 - 3731"},"PeriodicalIF":5.3,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of Bacterial Cellulose Packaging Film Produced via Glycerol-Based In Situ Cultivation for Tomato Preservation","authors":"Chiu-Mei Kuo,&nbsp;Shao-Qian Huang,&nbsp;Bo-Chen Shi,&nbsp;Yan-Rong Chang,&nbsp;Yu-Tso Chen","doi":"10.1007/s11947-024-03678-5","DOIUrl":"10.1007/s11947-024-03678-5","url":null,"abstract":"<div><p>This study aimed to investigate the relationship between bacterial cellulose (BC) productivity and its film characteristics produced by adding glycerol to the Hestrin-Schramm (HS) medium, and applying it to tomato preservation. The BC productivity after 9 days of culture with the addition of 1–4% glycerol was at least 1.5 times greater than that of the glycerol-free control. Compared with those of the BC films produced in the HS medium without glycerol, the average pore size (APS) and water vapour transmittance rate (WVTR) of the BC films produced by adding 1–4% glycerol decreased, whereas their tensile strength (TS) and elongation at break (EAB) increased. In addition, BC productivity exhibited linear regression relationships with the following film characteristics: APS, WVTR, TS, and EAB. Compared with no packaging, BC film packaging resulted in a lower weight loss percentage, greater microbial barrier capacity, and delayed skin shrinkage in tomatoes. It also significantly improved the freshness of cracked tomatoes. Furthermore, BC film packaging produced via 1% glycerol-based in situ cultivation achieved the optimal preservation effect on tomatoes due to its comparatively small APS of 12.2 nm and minimum WVTR of 267 g/m²/day. When the resulting BC film was applied to preserve noncracked and cracked tomatoes, the weight loss percentages were 15.7% and 35.8%, respectively, and the microbial barrier capacities were 67.5% and 70.9%, respectively. Our findings demonstrate that BC films have considerable application potential in food packaging.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3685 - 3698"},"PeriodicalIF":5.3,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Mixed Convection on the Cooling Kinetics of Heat-Generating Products Within a Ventilated Pallet: Application to Cheese","authors":"Dihia Aguenihanai,&nbsp;Denis Flick,&nbsp;Steven Duret,&nbsp;Elyamin Dahmana,&nbsp;Jean Moureh","doi":"10.1007/s11947-024-03656-x","DOIUrl":"10.1007/s11947-024-03656-x","url":null,"abstract":"<div><p>Cheese temperature control in the cold chain is essential for quality preservation and waste reduction, especially for soft cheeses, which generate heat due to their microbiological activity. This study first analyses, at steady state, the natural convection effect on the temperature distribution along three pallet rows (from upstream to downstream). Second, it investigates, under unsteady state, the effect of upwind air velocity (0.25 m/s and 0.64 m/s), product heat generation (0 W, 0.05 W, and 0.3 W per product item), and initial product temperature heterogeneity on the cooling rate within a ventilated pallet in a cold room. The cheeses were replaced with plaster cylinders equipped with controllable resistance heaters to simulate heat generation by cheeses. At steady state, the temperature measurements confirmed the presence of a thermal plume on the pallet downstream row when natural convection was predominant (Richardson number = 6.53). Under unsteady state conditions, increasing the air velocity from 0.25 to 0.64 m/s reduced the half cooling time (HCT) and seven-eighths cooling time (SECT) by at least 26% and 37%, respectively. Greater heat generation increased the product temperature but, interestingly, reduced the product cooling time.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3665 - 3684"},"PeriodicalIF":5.3,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602225","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation of Zein Based Ginger Essential Oil-enriched Pickering Nanoemulsions Using Multi-frequency Ultrasound to Enhance Emulsion Properties and Antioxidant Activities","authors":"Yuanming Chu,&nbsp;Chi Zhang,&nbsp;Jun Mei,&nbsp;Jinfeng Wang,&nbsp;Jing Xie","doi":"10.1007/s11947-024-03663-y","DOIUrl":"10.1007/s11947-024-03663-y","url":null,"abstract":"<div><p>Zein-based ginger essential oil-enriched Pickering nanoemulsions were prepared using 20/28/40 kHz multi-frequency ultrasound treatment to enhance emulsion properties and their antioxidant activities. The study characterized the effects of different treatments on the encapsulation capacity, loading capacity, particle size, polydispersity index, and Zeta potential of the emulsions. Additionally, changes in the secondary structure of zein and the microstructure of the emulsions were evaluated to determine structural modifications. The results showed that after ultrasound treatment, the emulsions had an average particle size of 81 nm and a Zeta potential of -32.80 mV, maintaining high emulsion stability even after 25 days of storage. In addition, the emulsions prepared with multi-frequency ultrasound exhibited the optimal antioxidant performance. The DPPH radical scavenging capacity and ABTS radical scavenging capacity were measured at 65% and 37%, respectively. This study provides a reference for the development of protein-based emulsions and offers a viable alternative for the delivery of antioxidant essential oils.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3651 - 3664"},"PeriodicalIF":5.3,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of Physicochemical and Biological Properties of Chitosan Hydrolysate Produced by Microwave-Assisted Cellulase Hydrolysis","authors":"Alaa Ewais,&nbsp;A. Abdel Ghany,&nbsp;Mahmoud Sitohy","doi":"10.1007/s11947-024-03659-8","DOIUrl":"10.1007/s11947-024-03659-8","url":null,"abstract":"<div><p>This work estimated the biochemical nature of the enzymatic chitosan hydrolysate (CH) as oligomeric chitooligosaccharide products resulting from microwave-aided cellulase hydrolysis of chitosan from shrimp and crab as well as their biological effects and potential preservative application. The microwave irradiation was conducted at 125 W for 15 min simultaneously during the cellulase degradation of shrimp and crab chitosan, previously prepared by a 30-min microwave-aided deacetylation (86.7% and 82.7% degree of deacetylation), producing shrimp chitosan hydrolysate (SCH) and crab chitosan hydrolysate (CCH), respectively. The products SCH and CCH were tested for their solubility in distilled water, viscosity, molecular weight (Mw), FTIR, mass spectra, antioxidant, and antibacterial activities. The obtained SCH and CCH were incorporated into two food systems (yogurt and orange juice) at proportions of 0.08–0.12 g/100 mL as potential preservatives. The average Mw of SCH and CCH was 14.79 and 13.18 kDa, respectively, coupled in each case with 1–6° of polymerization (DP), strong antibacterial and antioxidant activities, and the capacity to dissolve in water in all proportions, becoming more soluble as weight decreased. The chemical, microbiological, and sensory changes in orange juice and yogurt were investigated at 0, 15, and 30 days of cold storage after being enriched with these ingredients. Over the 30-day storage period, the orange juice and yogurt showed enhanced physicochemical, microbiological, and sensory characteristics based on the content of chitosan hydrolysate. The study provided potentially a new and safe preservation technology for food systems.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3628 - 3650"},"PeriodicalIF":5.3,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03659-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Combined ε-Polylysine and High Hydrostatic Pressure Treatment on Microbial Qualities, Physicochemical Properties, Taste, and Volatile Flavor Profile of Large Yellow Croaker (Larimichthys crocea)","authors":"Yan Cui,&nbsp;Lin Zhu,&nbsp;Haitao Shang,&nbsp;Xiaoting Xuan,&nbsp;Xudong Lin","doi":"10.1007/s11947-024-03676-7","DOIUrl":"10.1007/s11947-024-03676-7","url":null,"abstract":"<div><p>The combined application of high hydrostatic pressure (HHP) and natural antimicrobials is a promising alternative for fish preservation. In this study, microbial qualities, physicochemical properties, taste active, and volatile flavor compounds of large yellow croaker (<i>Larimichthys crocea</i>) following combined ε-polylysine (PL) and HHP (PL-HHP) treatment (200, 250, and 300 MPa for 10 min, 20 °C) were investigated and compared to the fresh and PL samples. PL and HHP acted synergistically to give higher inactivation of microorganisms, with the total viable count, <i>Pseudomonas</i>, H₂S-producing, and coliform bacteria counts even undetectable under the PL-HHP treatment at 300 MPa. PL-HHP treatment had no significant effects on the surface color and lipid oxidation levels. However, the muscle color changed obviously in the PL-HHP samples at ≥ 250 MPa (<i>p</i> &lt; 0.05), showing a distinct cooked appearance. Samples treated with PL-HHP showed better texture quality, and the maximum resilience and water-holding capacity were observed with the PL-HHP treatment at 200 MPa. The degree of myofibrillar protein denaturation increased by PL-HHP treatment with the elevated pressure. Significant elevations in 5′-nucleotides, free amino acids, and equivalent umami concentration levels were observed in the PL-HHP treated samples (<i>p</i> &lt; 0.05). Furthermore, PL-HHP treatment exhibited a significant impact on the volatile flavor compounds of fish fillets, with significantly higher concentrations of alcohols, aldehydes, and ketones compared to the fresh and PL samples (<i>p</i> &lt; 0.05). These findings show that PL-HHP treatment can be an effective alternative for the preservation and processing of large yellow croaker, offering new insights into developing safe aquatic products with enhanced taste and flavor profiles.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3610 - 3627"},"PeriodicalIF":5.3,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602181","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Combining Strategies for the Development of a Potentially Functional Yogurt: Structural, Physicochemical, and Microbiological Characterization","authors":"Claudia Inés Vénica,&nbsp;Milena Aldana Solís,&nbsp;Matías Luis Senovieski,&nbsp;María Ayelén Vélez,&nbsp;María Julia Spotti,&nbsp;Paula Giménez,&nbsp;Silvina Roxana Rebechi,&nbsp;Gabriel Vinderola,&nbsp;María Cristina Perotti","doi":"10.1007/s11947-024-03674-9","DOIUrl":"10.1007/s11947-024-03674-9","url":null,"abstract":"<div><p>This work aims to develop and characterize potentially functional yogurts (high-proteins, with bifidobacteria, reduced in lactose and with in situ produced GOS) through combined strategies of ultrafiltration (UF) and the addition of dairy powder ingredient (whey protein concentrate 35% and 80% (WPC35 and WPC80) respectively, and skim milk powder (SMP)). Four yogurt formulations were tested: UF milk (Y1); UF milk and WPC80 (Y2); UF milk and WPC35 (Y3); and skim milk, SMP, and WPC80 (Y4). Carbohydrates, organic acids, particle size distribution, physicochemical, microbiological, rheological, and textural parameters were determined. Y4 presented the highest apparent diameter of casein micelles for both untreated and heat-treated milk, and Y1 presented the lowest values; size particle distributions were different among formulations. The yogurts had high protein content (6.61–7.88 g/100 g) were reduced in lactose (0.55–1.79 g/100 g) and contained GOS (0.33–0.71 g/100 g). All formulations were successful in maintaining Bifidobacteria (<i>Bifidobacterium lactis</i> INL1) and <i>Streptococcus</i> counts at high counts (&gt; 8.5 log CFU/g) during storage. The highest carbohydrate concentrations were for Y3 and Y4 yogurts, reaching the highest GOS concentration. All yogurts exhibited thixotropic behavior. Y4 yogurt showed a slightly different flow behavior than the other samples, exhibiting a higher flow behavior index and higher Kokini viscosity. Y2 and Y4 yogurts presented higher hardness; besides, Y4 presented a clear advantage in water holding capacity. The overall quality of yogurts was satisfactory, showing high potential as functional dairy products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3599 - 3609"},"PeriodicalIF":5.3,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602180","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}