{"title":"探讨芡实果皮酸奶中挥发性成分及其理化、流变学和功能特性的评价。","authors":"Shiquan Qian, Wenli Chang, Chenxi Xing, Wenjie Zhou, Miao Chen, Yubin Fan, Enjie Diao","doi":"10.1007/s13197-024-06124-8","DOIUrl":null,"url":null,"abstract":"<p><p>As a fermented dairy product, the functionally fortified yogurt contributes to human health. In the present study, the microbial community analysis of fermented sour bean soup (FSBS) was conducted. A strain <i>Lactiplantibacillus plantarum</i> FB5 was isolated from FSBS and a <i>Euryale ferox</i> fruit peel yogurt fermented by <i>L. plantarum</i> FB5 (Yogurt EFL5) were explored. The results indicated that <i>Pediococcus</i> and <i>Lactobacillus</i> were two main genera in the FSBS. In Yogurt EFL5, 0.94% of titratable acidity (TA), 63.64% of water holding capacity (WHC) and 0.78 mg/g of total phenolics content (TPC) were found. Yogurt EFL5 exhibited an obvious shear-thinning behavior and showed weak viscoelastic gels properties. For Yogurt EFL5, the scavenging activities of 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals were determined to be 80.54% and 72.58%, respectively. The major volatile compounds detected in Yogurt EFL5 were 2,3-butanedione, decanoic acid, nonanoic acid, propanoic acid, 2-oxo-, octanoic acid and hexanal. This study demonstrated that the use of <i>E. ferox</i> fruit peel extract in yogurt contributed to improving physicochemical, rheological and thermal properties, and antioxidant capacity, suggesting that <i>E. ferox</i> fruit peel might be applied as a natural dietary ingredient for fortifying functional yogurt.</p><p><strong>Graphical abstract: </strong></p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s13197-024-06124-8.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1525-1536"},"PeriodicalIF":2.6000,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214069/pdf/","citationCount":"0","resultStr":"{\"title\":\"Exploring volatile compounds in <i>Euryale ferox</i> fruit peel-based yogurt and evaluation of physicochemical, rheological and functional properties.\",\"authors\":\"Shiquan Qian, Wenli Chang, Chenxi Xing, Wenjie Zhou, Miao Chen, Yubin Fan, Enjie Diao\",\"doi\":\"10.1007/s13197-024-06124-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>As a fermented dairy product, the functionally fortified yogurt contributes to human health. In the present study, the microbial community analysis of fermented sour bean soup (FSBS) was conducted. A strain <i>Lactiplantibacillus plantarum</i> FB5 was isolated from FSBS and a <i>Euryale ferox</i> fruit peel yogurt fermented by <i>L. plantarum</i> FB5 (Yogurt EFL5) were explored. The results indicated that <i>Pediococcus</i> and <i>Lactobacillus</i> were two main genera in the FSBS. In Yogurt EFL5, 0.94% of titratable acidity (TA), 63.64% of water holding capacity (WHC) and 0.78 mg/g of total phenolics content (TPC) were found. Yogurt EFL5 exhibited an obvious shear-thinning behavior and showed weak viscoelastic gels properties. For Yogurt EFL5, the scavenging activities of 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals were determined to be 80.54% and 72.58%, respectively. The major volatile compounds detected in Yogurt EFL5 were 2,3-butanedione, decanoic acid, nonanoic acid, propanoic acid, 2-oxo-, octanoic acid and hexanal. This study demonstrated that the use of <i>E. ferox</i> fruit peel extract in yogurt contributed to improving physicochemical, rheological and thermal properties, and antioxidant capacity, suggesting that <i>E. ferox</i> fruit peel might be applied as a natural dietary ingredient for fortifying functional yogurt.</p><p><strong>Graphical abstract: </strong></p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s13197-024-06124-8.</p>\",\"PeriodicalId\":16004,\"journal\":{\"name\":\"Journal of Food Science and Technology-mysore\",\"volume\":\"62 8\",\"pages\":\"1525-1536\"},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2025-08-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214069/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science and Technology-mysore\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s13197-024-06124-8\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2024/10/29 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology-mysore","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s13197-024-06124-8","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/10/29 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Exploring volatile compounds in Euryale ferox fruit peel-based yogurt and evaluation of physicochemical, rheological and functional properties.
As a fermented dairy product, the functionally fortified yogurt contributes to human health. In the present study, the microbial community analysis of fermented sour bean soup (FSBS) was conducted. A strain Lactiplantibacillus plantarum FB5 was isolated from FSBS and a Euryale ferox fruit peel yogurt fermented by L. plantarum FB5 (Yogurt EFL5) were explored. The results indicated that Pediococcus and Lactobacillus were two main genera in the FSBS. In Yogurt EFL5, 0.94% of titratable acidity (TA), 63.64% of water holding capacity (WHC) and 0.78 mg/g of total phenolics content (TPC) were found. Yogurt EFL5 exhibited an obvious shear-thinning behavior and showed weak viscoelastic gels properties. For Yogurt EFL5, the scavenging activities of 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals were determined to be 80.54% and 72.58%, respectively. The major volatile compounds detected in Yogurt EFL5 were 2,3-butanedione, decanoic acid, nonanoic acid, propanoic acid, 2-oxo-, octanoic acid and hexanal. This study demonstrated that the use of E. ferox fruit peel extract in yogurt contributed to improving physicochemical, rheological and thermal properties, and antioxidant capacity, suggesting that E. ferox fruit peel might be applied as a natural dietary ingredient for fortifying functional yogurt.
Graphical abstract:
Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06124-8.
期刊介绍:
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.