ACS food science & technology最新文献_第4页

Fermentation in Coculture with Limosilactobacillus fermentum (LBF 433) and Lacticaseibacillus casei (LBC 237) as a Strategy to Diversify Peptides in Milk 与发酵乳酸杆菌（LBF 433）和干酪乳杆菌（LBC 237）共培养发酵以实现乳中多肽的多样化

IF 2.8

ACS food science & technology Pub Date : 2025-08-18 DOI: 10.1021/acsfoodscitech.5c00396

Emyr Hiago Bellaver, Eduarda Eliza Redin, Ingrid Militão da Costa, Liziane Schittler Moroni and Aniela Pinto Kempka*,

{"title":"Fermentation in Coculture with Limosilactobacillus fermentum (LBF 433) and Lacticaseibacillus casei (LBC 237) as a Strategy to Diversify Peptides in Milk","authors":"Emyr Hiago Bellaver, Eduarda Eliza Redin, Ingrid Militão da Costa, Liziane Schittler Moroni and Aniela Pinto Kempka*, ","doi":"10.1021/acsfoodscitech.5c00396","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00396","url":null,"abstract":"This study investigated the impact of coculture fermentation using Limosilactobacillus fermentum (LBF 433) and Lacticaseibacillus casei (LBC 237) on the generation of bioactive peptides from whole milk. Fermentations with individual strains and coculture were performed, followed by peptide identification using nanoLC-MS/MS and de novo sequencing via PEAKS XPRO. Coculture increased the number of peptides, with L. fermentum predominantly contributing to proteolysis. Most peptides in coculture overlapped with the LBF 433 monoculture. Physicochemical analysis showed peptides with near-neutral charge, moderate hydrophobicity, and high aliphatic residue content─traits linked to improved solubility and bioactivity. Principal component analysis revealed two main axes: hydrophobicity related to aliphatic residues and isoelectric point negatively correlated with the acid–base profile. These features affect membrane interaction and bioavailability. Overall, coculture fermentation is an effective strategy to modulate peptide profiles and obtain compounds with desirable structural and functional properties for use in functional foods and nutraceuticals.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3361–3373"},"PeriodicalIF":2.8,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00396","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094349","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}

引用次数: 0

Synergistic Effects of Astaxanthin and Chlorophyll a on Singlet Oxygen Quenching Reinforced by Calcium Ascorbate 虾青素和叶绿素a对抗坏血酸钙增强单线态氧猝灭的协同作用

IF 2.8

ACS food science & technology Pub Date : 2025-08-18 DOI: 10.1021/acsfoodscitech.5c00260

Magohei Yamada, Takashi Matsuhira, Keizo Yamamoto, Fumio Asanoma, Tsumoru Morimoto, Tsuyoshi Kawai and Hiromi Sakai*,

{"title":"Synergistic Effects of Astaxanthin and Chlorophyll a on Singlet Oxygen Quenching Reinforced by Calcium Ascorbate","authors":"Magohei Yamada, Takashi Matsuhira, Keizo Yamamoto, Fumio Asanoma, Tsumoru Morimoto, Tsuyoshi Kawai and Hiromi Sakai*, ","doi":"10.1021/acsfoodscitech.5c00260","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00260","url":null,"abstract":"This study examines the synergistic effects of astaxanthin and chlorophyll a in quenching singlet oxygen (1O2). The 1O2 quenching rate constant of chlorophyll a is 1.72 × 1010 M–1 s–1, but it increases to 3.17 × 1010 M–1 s–1 in the presence of astaxanthin. The strongest synergistic effect occurs at a molar ratio of astaxanthin:chlorophyll a = 1:2. 1H NMR analysis revealed shifts in signals and changes in the longitudinal relaxation time (T1) of astaxanthin upon the addition of chlorophyll a, indicating their proximity and interaction, which were also supported by fluorescence quenching analysis. Further addition of 150 equimolar calcium ascorbate protects more than 95% of both antioxidants from thermal decomposition (60 °C, 1 h). The optimal molar ratio of astaxanthin, chlorophyll a, and calcium ascorbate is 1:2:150, maximizing the synergistic effect of astaxanthin and chlorophyll a, while calcium ascorbate reinforces 1O2 quenching by providing a reductive environment and long-term stability.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3307–3316"},"PeriodicalIF":2.8,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of Breadfruit (Artocarpus altilis) and Its Long-Term Effect on Glucose and Lipid Metabolism in Rats Fed with a High-Fat Diet 面包果（Artocarpus altilis）的特性及其对高脂饮食大鼠糖脂代谢的长期影响

IF 2.8

ACS food science & technology Pub Date : 2025-08-16 DOI: 10.1021/acsfoodscitech.5c00575

Yuri Haneishi, Tomohiro Noguchi, Tadasu Furusho, Jun Yamauchi and Yuri Tanioka*,

引用次数: 0

Assessing the Prebiotic Potential of Five Taro (Colocasia esculenta) Varieties Found in Hawai‘i on the Human Gut Microbiome and Short-Chain Fatty Acid Production Using In Vitro Human Digestion and Fecal Fermentation System 夏威夷五种芋头（Colocasia esculenta）品种对人体肠道微生物群的益生元潜力及利用体外消化和粪便发酵系统生产短链脂肪酸的潜力

IF 2.8

ACS food science & technology Pub Date : 2025-08-15 DOI: 10.1021/acsfoodscitech.4c00261

Solange M. Saxby*, Lianger Dong, Laura Tipton, Jessie Kai, Nathan E. Saxby, Wei Jia, Chin Nyean Lee, Marie K. Fialkowski, Carol Boushey, Marisa Wall and Yong Li*,

{"title":"Assessing the Prebiotic Potential of Five Taro (Colocasia esculenta) Varieties Found in Hawai‘i on the Human Gut Microbiome and Short-Chain Fatty Acid Production Using In Vitro Human Digestion and Fecal Fermentation System","authors":"Solange M. Saxby*, Lianger Dong, Laura Tipton, Jessie Kai, Nathan E. Saxby, Wei Jia, Chin Nyean Lee, Marie K. Fialkowski, Carol Boushey, Marisa Wall and Yong Li*, ","doi":"10.1021/acsfoodscitech.4c00261","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00261","url":null,"abstract":"Five taro (Colocasia esculenta) flour varieties (Bun-Long, Mana ‘Ulu, Moi, Kaua‘i Lehua, and Tahitian) found in Hawaii were evaluated for their total dietary fiber (TDF), resistant starch (RS), and prebiotic activity score. An in vitro batch fecal fermentation system and 16S rDNA sequencing were used to assess the effects of taro flour varieties on human fecal microbial communities and short-chain fatty acid (SCFA) production. The results revealed that Bun-Long, Moi, and Tahitian had the highest TDF content (8.10, 7.23, and 7.47 g/100 g, respectively). Taro flour shifted the ratio of Firmicutes/Bacteroidetes in a favorable direction, promoting the growth of butyrate-producing genera, such as Megamonas and Blautia. Pearson’s correlation indicated associations between TDF and RS levels with butyric acid production and prebiotic activity scores, emphasizing taro’s potential to enhance gut microbial health. Pairwise beta-diversity highlighted distinctions among taro varieties in modulating gut microbiota and SCFAs, with Bun-Long exhibiting the greatest effects.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"2912–2922"},"PeriodicalIF":2.8,"publicationDate":"2025-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of Novel Dairy Leuconostoc mesenteroides S-L8 Strain for Opuntia ficus-indica Fruit Juice and Peels Fermentation 新型乳系肠系膜白菌S-L8菌株对无花果机会菌果汁及果皮发酵的特性研究

IF 2.8

ACS food science & technology Pub Date : 2025-08-13 DOI: 10.1021/acsfoodscitech.5c00334

Luciana Contreras, Hernan Veron, Erika Salguero, Amiel Baletka, María Inés Isla and Sebastian Torres*,

{"title":"Characterization of Novel Dairy Leuconostoc mesenteroides S-L8 Strain for Opuntia ficus-indica Fruit Juice and Peels Fermentation","authors":"Luciana Contreras, Hernan Veron, Erika Salguero, Amiel Baletka, María Inés Isla and Sebastian Torres*, ","doi":"10.1021/acsfoodscitech.5c00334","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00334","url":null,"abstract":"Lactic acid fermentation of vegetable foods and byproducts constitutes a featured technology for their preservation and valorization, promoting their functional and health benefits. This study explores the probiotic and technological properties of a lactic acid bacterium strain isolated from cow milk, selected for its ability to ferment the juice and byproducts of Opuntia ficus-indica fruits. This strain was identified by genotypic characterization as Leuconostoc mesenteroides S-L8. The evaluation of its gastrointestinal environment tolerance, cell surface properties, antimicrobial activity, and safety profile showed the probiotic potential of L. mesenteroides S-L8. This strain was able to grow in and acidify both cactus pear juice and peel extract, reaching cell counts near 8 log CFU/mL, pH values <4 (ΔpH = 2), and lactic acid contents between 6.5 and 7.2 mg/mL at 24 h of growth. The cactus pear juice and peel extract fermented with strain S-L8 preserves the phenolic compound content and showed improved antioxidant capacities (increment between 63 and 75% in ABTS radical scavenging activity) of unfermented products. The results obtained showed the potential of L. mesenteroides S-L8 for their use as a starter for the fermentation of O. ficus-indica fruit juice and byproducts, contributing to the sustainable exploitation of this fruit through the production of functional fermented products and valuables metabolites.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3342–3352"},"PeriodicalIF":2.8,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Xanthan Gum-Based Edible Coating Enriched with Grape Stalk Extract for Enhancing the Storability of Grapes (Vitis vinífera L. Cv. Thompson Seedless) under Ambient Conditions 富含葡萄梗提取物的黄原胶基可食性涂层提高葡萄的贮藏性（Vitis vinífera L. Cv.）。汤普森无籽)在环境条件下

IF 2.8

ACS food science & technology Pub Date : 2025-08-12 DOI: 10.1021/acsfoodscitech.5c00511

Vikrant Bodana, Pavan K. Kancharla and Vimal Katiyar*,

{"title":"Xanthan Gum-Based Edible Coating Enriched with Grape Stalk Extract for Enhancing the Storability of Grapes (Vitis vinífera L. Cv. Thompson Seedless) under Ambient Conditions","authors":"Vikrant Bodana, Pavan K. Kancharla and Vimal Katiyar*, ","doi":"10.1021/acsfoodscitech.5c00511","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00511","url":null,"abstract":"This research aimed to develop an edible coating based on xanthan gum incorporated with grape stalk extract (GSE) with varying concentrations (5–25%) and evaluate its potential to enhance the storability of white grapes under ambient conditions. The GSE demonstrated a high phenolic content (259.81 mg GAE/g) and flavonoids (16.52 mg QE/g) as well as excellent antioxidant activity (95.73%). The edible coating incorporated with a GSE content of 25% (XG-GSE-25) demonstrated excellent phenolic and antioxidant activity. The application of edible coating on white grapes retained the quality attributes during storage at ambient conditions such as reduced weight loss (24.97%) control with minimal changes in puncture strength (∼20%), titratable acidity (∼22%), total soluble solids (∼19%), ascorbic acid content (∼17%), membrane electrolytic leakage (∼36%), respiration rate (∼2.4 mg CO2 kg–1 h–1), and color attributes as compared to control up to 16 days. Further, the developed coating with high GSE concentration was effective in retaining the phenols, flavonoids, and antioxidant activity of grapes compared to that of uncoated grapes.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3479–3495"},"PeriodicalIF":2.8,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Rapid and Eco-Friendly Quality Grading of Sauce-Aroma Baijiu Using Soft Ionization by Chemical Reaction in Transfer-Quadrupole Orbitrap HRMS Fingerprinting 转移-四极轨道阱HRMS指纹图谱软电离快速生态评价酱香白酒品质

IF 2.8

ACS food science & technology Pub Date : 2025-08-10 DOI: 10.1021/acsfoodscitech.5c00249

Zisheng Ju, Na Yang, Cunting Guo, Qianqian Zhang, Jiajun Yu, Yuqian Jiang, Xiaoying Zhang, Yulong Jin, Qiang Ma* and Yao Tang*,

{"title":"Rapid and Eco-Friendly Quality Grading of Sauce-Aroma Baijiu Using Soft Ionization by Chemical Reaction in Transfer-Quadrupole Orbitrap HRMS Fingerprinting","authors":"Zisheng Ju, Na Yang, Cunting Guo, Qianqian Zhang, Jiajun Yu, Yuqian Jiang, Xiaoying Zhang, Yulong Jin, Qiang Ma* and Yao Tang*, ","doi":"10.1021/acsfoodscitech.5c00249","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00249","url":null,"abstract":"Ensuring consistent quality across batches and developing a quality standard for sauce-aroma baijiu (SAB, a Chinese spirit with a complex aroma) is challenging, as conventional methods lack objectivity and efficiency. In this study, a rapid, objective approach combining soft ionization by a chemical reaction with transfer-quadrupole Orbitrap high-resolution mass spectrometry (SICRIT-Q Orbitrap HRMS) was developed for SAB quality grading. This optimized ultrasonic nebulization system with a 3D-printed structure enabled fingerprint data collection in 1 min. Based on multivariate analysis, 18 key compounds were identified for grade differentiation in baijiu. Furthermore, environmental assessments with Green Analytical Procedure Index (GAPI, low environmental impact), Analytical Greenness Calculator (AGREE, score 0.75), and Blue Applicability Grade Index (BAGI, score 75.0) confirmed the eco-friendliness. Compared with conventional gas chromatography–mass spectrometry (GC-MS), this method reduced solvent use by 50% and energy consumption by 30%. This SICRIT-HRMS method could be a greener, faster alternative for baijiu quality assessment.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3293–3306"},"PeriodicalIF":2.8,"publicationDate":"2025-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094291","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of Drying Techniques and Temperatures on the Amygdalin Content and Its Properties in Apricot Kernel Extracts 干燥工艺和温度对杏仁提取物中苦杏仁苷含量及其性质的影响

IF 2.8

ACS food science & technology Pub Date : 2025-08-10 DOI: 10.1021/acsfoodscitech.5c00657

Syarifah Najwalhuda Syed Dahalan, Lee Suan Chua*, Roshafima Rasit Ali and Sayed Ibrahim Wafa Sayed Ismat,

{"title":"Effects of Drying Techniques and Temperatures on the Amygdalin Content and Its Properties in Apricot Kernel Extracts","authors":"Syarifah Najwalhuda Syed Dahalan, Lee Suan Chua*, Roshafima Rasit Ali and Sayed Ibrahim Wafa Sayed Ismat, ","doi":"10.1021/acsfoodscitech.5c00657","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00657","url":null,"abstract":"This study investigated the effects of drying techniques (oven and vacuum drying) and temperatures (65–150 °C) on the drying behavior, extraction efficiency, and amygdalin content of apricot kernels. Higher drying temperatures significantly reduced the drying time and increased the mass loss. Vacuum drying achieved faster drying rates. Moisture diffusion improved at elevated temperatures with significant falling rate periods. The Midilli model was the best-fit drying kinetic model. Oven drying required a lower activation energy (5.97 kJ/mol) than vacuum drying (22.64 kJ/mol). The amygdalin content in the extracts ranged from 2.2 to 4.2%, with a higher level from vacuum drying at 120 °C. The antioxidant, especially radical scavenging and anti-inflammatory, activities of the kernel extracts strongly correlated with the amygdalin content. Extracts from oven drying at 100 °C and vacuum drying at 120 °C demonstrated the highest bioactivities. Overall, vacuum drying was more effective in maintaining the amygdalin content and enhancing the bioactive properties of apricot kernel extracts.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3590–3601"},"PeriodicalIF":2.8,"publicationDate":"2025-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Active Films Based on Chestnut Shell on the Shelf Life of Strawberries (Fragaria × ananassa Duch. cv. Camarosa) 板栗壳活性膜对草莓货架期的影响。简历。Camarosa)

IF 2.8

ACS food science & technology Pub Date : 2025-08-08 DOI: 10.1021/acsfoodscitech.5c00211

Laura Isabel Herbas-Goitia, Víctor H. Campos-Requena and Cristian Rogel-Castillo*,

{"title":"Effect of Active Films Based on Chestnut Shell on the Shelf Life of Strawberries (Fragaria × ananassa Duch. cv. Camarosa)","authors":"Laura Isabel Herbas-Goitia, Víctor H. Campos-Requena and Cristian Rogel-Castillo*, ","doi":"10.1021/acsfoodscitech.5c00211","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00211","url":null,"abstract":"This study evaluated the effect of active films based on chestnut shell (CS) on the shelf life of strawberries (Fragaria × ananassa Duch. cv. Camarosa). Active films were developed using polylactic acid (PLA) combined with CS powder and alginate combined with CS extract and compared with a commercial plastic film. After 14 days of refrigerated storage, no significant differences were found between strawberries stored in active and commercial films in terms of physicochemical properties, including weight loss, total phenolic compounds, antioxidant capacity (DPPH), and vitamin C content. These findings indicate that strawberries stored in active films effectively maintained their physicochemical and sensory quality. Sensory evaluation results also demonstrated good consumer acceptability for strawberries stored in active films, comparable to those stored in commercial plastic film. In conclusion, the results support the potential of active films based on chestnut shell as a viable alternative to conventional plastic packaging for strawberry preservation.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3323–3333"},"PeriodicalIF":2.8,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094415","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Using Cactus Pear (Opuntia ficus-indica L.) Molasses on the Quality and Functional Properties of Stirred Yogurt 仙人掌梨（Opuntia ficus-indica L.）使用效果糖蜜对搅拌酸奶品质及功能特性的影响

IF 2.8

ACS food science & technology Pub Date : 2025-08-07 DOI: 10.1021/acsfoodscitech.5c00672

Mahmoud Ibrahim El-Sayed*, Rehab Mohamed Ibrahim and Faten Farouk Abdel-salam,

{"title":"Effect of Using Cactus Pear (Opuntia ficus-indica L.) Molasses on the Quality and Functional Properties of Stirred Yogurt","authors":"Mahmoud Ibrahim El-Sayed*, Rehab Mohamed Ibrahim and Faten Farouk Abdel-salam, ","doi":"10.1021/acsfoodscitech.5c00672","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00672","url":null,"abstract":"This study investigated the effect of cactus pear molasses (CPM) as a thickener, antimicrobial, and antioxidant agent on the properties of functional stirred yogurt. Yogurt samples were fortified with 5, 10, and 15% CPM (CPM5, CPM10, and CPM15 samples, respectively). Physicochemical, antioxidant, microbiological, viscosity, water holding capacity (WHC), color, microstructure, and sensory properties of yogurt samples were analyzed during storage (14 days/4 °C). CPM improved the antioxidant activity, viscosity, and WHC of yogurt samples, and the highest values were obtained with CPM15 samples (P < 0.05). CPM-yogurt samples showed increased values of color parameters a* and b*, and decreased values of L* compared to control (P < 0.05). Sensory evaluation revealed that color scores were decreased with increasing CPM amount (P < 0.05), while taste, texture, odor, and overall acceptability scores were not affected (P > 0.05) compared to the control. This study recommends the use of 10 and 15% CPM in the preparation of functional yogurt.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3602–3612"},"PeriodicalIF":2.8,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145094453","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0