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.

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Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06124-8.