Frozen yogurt potentially symbotic added from ginger: stability during storage
Abstract
Introduction: Frozen yogurt can be an appropriate means of delivering symbiotic products to consumers. Objective: to prepare potentially symbiotic frozen yogurt added with ginger and to evaluate the physicochemical stability, bioactive compounds, antioxidant activity and viability of lactic acid bacteria under storage conditions. Materials and Methods: Three frozen yogurt formulations were prepared: F1, 2% inulin, F2, 1% inulin and 1% polydextrose, and in F3, 1.36% polydextrose, 0.32% inulin and 0,32% of oats and evaluated for acidity, pH, content of total phenolic compounds, antioxidant activity (β-carotene/linoleic acid method) and viability of lactic acid bacteria for 90 days. The results were evaluated by regression analysis. Results: Potentially symbiotic frozen yogurt added with ginger formulations showed stability in acidity and pH during the storage period. Regarding the contents of bioactive compounds, the storage time increased the values of total phenolic compounds and decreased the percentage of protection, and the use of different prebiotics did not influence these factors. During storage, the amount of milk bacteria decreased, but remained above 106 CFUg-1 until 60 days of storage. Conclusion: It is concluded that it is feasible to store symbiotic frozen yogurt added to ginger for up to 60 days and that the use of different prebiotics (both alone and in combination) does not alter the characteristics of the product.
References
-Abdullah, A.; Cheng; T.C. Optimization of reduced calorie tropical mixed fruits jam. Food Quality and Preference. Vol. 12. 2000. p. 63-68.
-Akin, M.B.; Akin, M.S.; Kirmaci, Z. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream. Food Chemistry. Vol. 104. 2007. p. 93-99.
-Allgeyer, L.C.; Miller, M.J.; Lee, S.Y. Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics. Journal of Dairy Science. Vol. 93. Num. 10. 2010. p. 4471-4479.
-Alves, L.L.; Richerds, N.S.P.S.; Becker, L.V.; Andrade, D.F.; Milani, L.I.G.; Rezer, A.P.S.; Scipioni, G.C. Aceitação sensorial e caracterização de frozen yogurt de leite de cabra com adição de cultura probiótica e prebiótica. Ciência Rural. Vol. 39. Num. 9. 2009. p. 2595-2600.
-AOAC. Association of Official Analytical Chemists. Official methods of analysis of the AOAC International. In G. Horwitz, Latimer (Eds.). (18th ed.). Gaithersburg, MD: AOAC International, 2005.
-Amorim, A.M.; Lelis, V.G; Costa, Y.A. Elaboração e análise sensorial de uma bebida com propriedades antioxidantes à base de chá verde, gengibre, hortelã e abacaxi. Revista UniScientiae. Vol. 1. 2018. p. 1-12.
-Arruda, H.S.; Pereira, G.A.; Pastore, G.M. Oligosaccharide profile in Brazilian Cerrado fruit araticum (Annona crassiflora Mart.). LWT- Food Science and Technology. Vol. 76. 2017. p. 278-283.
-Arruda, H.S.; Silva, E.K.; Pereira, G.A.; Meireles, M.A.A.; Pastore, G.M. Inulin thermal stability in prebiotic carbohydrate-enriched araticum whey beverage. LWT - Food Science and Technology. Vol. 128. 2020. p. 109418.
-Beal, B.H. Atividade antioxidante e identificação dos ácidos fenólicos do gengibre (Zingiber officinale Roscoe). Dissertação de Mestrado. Universidade Federal de Santa Catarina. Florianópolis. 2006.
-Castañeda, G.C. Probióticos, puesta al día. Revista Cubana de Pediatría. Vol. 90. 2018. p. 286-298.
-Chen, C.; Wang, L.; Wang, R.; Luo, X.; Li, Y.; Li, J.; Li, Y.; Chen, Z. Phenolic contents, cellular antioxidant activity and antiproliferative capacity of different varieties of oats. Food Chemistry. Vol. 239. 2018. p. 260-267.
-Cocolin, L.; Dolci, P.; Alessandria, V.; Rantsiou, K. Microbiology of fermented dairy products. Reference module in life sciences. Elsevier. 2018.
-Costa, M.P.; Frasao, B.S.; Silva, A.C.O.; Freitas, M.Q.; Franco, R.M.; Conte-Junior, C.A. Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts. Journal of Dairy Science. Vol. 98. Num. 9. 2015. p. 5995-6003.
-Craig, S.A.S.; Holden, J.F.; Troup, J.P.; Auerbach, M.H.; Frier, H.I. Polydextrose as soluble fiber: physiological and analytical aspects. Cereal Foods World. Vol. 43. Num. 5. 1998. p. 370-376.
-De Man, J.C.; Rogosa, M.; Sharpe, M.E. A medium for the cultivation of lactobacilli. Journal of Applied Bacteriology. Vol. 23. Num. 1. 1960. p. 130-135.
-De Sá, R.M.; Francisco, A.; Soares, F.C. Concentração de β-glucanas nas diferentes etapas do processamento da aveia (Avena sativa L.). Ciência e Tecnologia de Alimentos. Vol. 18. Num. 4. 1998. p. 425-427.
-Fagnani, R.; Silva, P.M. Formulação de iogurte concentrado enriquecido com farinha de semente de uva: atividade antioxidante e cinética de fermentação. Ensaios. Vol. 24. 2020. p. 189-193.
-Ferreira, C.L.L.F. Produtos lácteos fermentados - aspectos bioquímicos e tecnológicos. Viçosa. Editora UFV. 2001.
-Ferreira, C.M.; Vieira, A.T.; Vinolo, M.A.R.; Oliveira, F.A.; Curi, R.; Martins, F.D.S. The central role of the gut microbiota in chronic inflammatory diseases. Journal of Immunology Research. Vol. 2014. 2014. p. 1-12.
-Flood, M.T.; Auerbach, M.H.; Craig, S.A.S. A review of the clinical toleration studies of polydextrose in food. Food and Chemical Toxicology. Vol. 42. 2004. p. 1531-1542.
-Fuchs, R.H.B.; Tanamati, A.A.C.; Antonioli, C.M.; Gasparello, E.A.; Doneda, I. Utilização de Lactobacillus casei e cultura iniciadora na obtenção de iogurte suplementado com inulina e oligofrutose. Boletim do Centro de Pesquisa de Processamento de Alimentos. Vol. 24. Num. 1. 2006. p. 83-98.
-Galvão, E.L.; Silva, D.C.F.; Silva, J.O.; Moreira, A.V.B.; Souza, E.M.B.D. Avaliação do potencial antioxidante e extração subcrítica do óleo de linhaça. Ciência e Tecnologia de Alimentos. Vol. 28. Num. 3. 2008. p. 551-557.
-Ghafoor, K.; Al Juhaimi, F.; Özcan, M.M.; Uslu, N.; Babiker, E.E.; Ahmed, I.A.M. Total phenolics, total carotenoids, individual phenolics and antioxidante activity of ginger (Zingiber officinale) rhizome as affected by drying methods. LWT - Food Science and Technology. Vol. 126. 2020. p. 109354.
-Gibson, G.R.; Hutkins, R.; Sanders, M.E.; Prescott, S.L.; Reimer, R.A.; Salminen, S.J.; Scott, K.; Stanton, C.; Swanson, K.S.; Cani, P.D.; Verbeke, K.; Reid. G. Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology & Hepatology. Vol. 14. Num. 8. 2017. p. 491-502.
-González-Sarrías, A.; Espín, J.C.; Tomás-Barberán, F.A. Non-extractable polyphenols produce gut microbiota metabolites that persist in circulation and show antiinflammatory and free radical-scavenging effects. Trends in Food Science & Technology. Vol. 69. 2017. p. 281-288.
-Guner, A.; Ardic, M.; Keles, A.; Dogruer, Y. Production of yogurt ice cream at different acidity. International Journal of Food Science and Technology. Vol. 42. 2007. p. 948-952.
-Hamilton-Miller, J.M.T. Probiotics and prebiotics in the elderly. Postgraduate Medical Journal. Vol. 80. 2004. p. 447-451.
-Hashemi, K.; Hosseini, E. The stabilizing and prebiotic potential of water-soluble phase of bitter almond gum exudate in probiotic yogurt drink. Carbohydrate Polymers. Vol. 255. Num. 1. 2021. p. 117395.
-Herfel, T.M.; Jacobi, S.K.; Lin, X.; Walker, D.C.; Jouni, Z.E.; Odle, J. Safety evaluation of polydextrose in infant formula using a suckling piglet model. Food and Chemical Toxicology. Vol. 47. 2009. p. 15301537.
-Hui, Y.H. Dairy science and technology handbook. New York: VCH Publ. Vol. 2. 1992. p. 159.
-IAL. Instituto Adolfo Lutz. Normas Analíticas do IAL (1st ed. dig.). São Paulo. 2008. p. 567-587.
-Isik, U.; Boyacioglu, D.; Capanoglu, E.; Erdil, D.N. Frozen yogurt with added inulin and isomalt. Journal of Dairy Science. Vol. 94. 2011. p. 1641-1656.
-Jakobek, L. Interactions of polyphenols with carbohydrates, lipids and proteins. Food Chemistry. Vol 175. 2015. p. 556-567.
-Jelled, A.; Fernandes, A.; Barros, L.; Chahdoura, H.; Achour, L.; Ferreira, I.C.F.R.; Cheikh, H.B. Chemical and antioxidant parameters of dried forms of ginger rhizomes. Industrial Crops and Products. Vol. 77. 2015. p. 30-35.
-Juliano, R.S.; Sarkis, S.S.J.; Pinheiro, A.C.; Fear, A.C.; Zambelli, C.A.; Augusto, M.M. Desenvolvimento de sobremesa láctea tipo frozen yogurt com características funcionais. Blucher Chemical Engineering Proceedings. Vol. 1. Num. 2. 2015. p. 3464-3471.
-Karaaslan, M.; Ozden, M.; Vardin, H.; Turkoglu, H. Phenolic fortification of yogurt using grape and callus extracts. LWT-Food Science and Technology. Vol. 44. Num. 4. 2011. p. 1065-1072.
-Kosikowski, F.V. The evolution and technology of frozen yogurt. Dairy Ice Cream Field. Vol.160. 1977. p. 84-84F.
-Larrauri, J.A.; Rupérez, P.; Saura-Calixto, F. Effect of drying temperature on the stabilitity of polyphenols and antioxidant activity of red grape pomace peels. Journal of Agricultural and Food Chemistry. Vol. 45. 1997. p. 1390-1393.
-Manning, T.S.; Gibson, G.R. Prebiotics. Best Practice & Research Clinical Gastroenterology. Vol. 18. Num. 2. 2004. p. 287-298.
-Marco, G.I. Rapid method for evaluation of antioxidants. Journal of the American Oil Chemists' Society. Vol. 45. 1968. p. 594-598.
-Munhoz, C.L.; Borges, G.S.; Silva, M.L.F.; Oliveira, R.F. Avaliação sensorial de iogurtes de jambo vermelho. Revista Inova Ciência & Tecnologia. Vol. 4. 2018. p. 25-31.
-Paseephol, T.; Small, D.M.; Sherkat, F. Rheology and texture of set yogurt as affected by inulin addition. Journal of Texture Studies. Vol. 39. 2008. p. 617-634.
-Paucar-Menacho, L.M.; Silva, L.H.; Barretto, P.A.A.; Mazal, G.; Fakhouri, F.M.; Steel, C.J.; Collares-Queiroz, F.P. Desenvolvimento de massa alimentícia fresca funcional com a adição de isolado protéico de soja e polidextrose utilizando páprica como corante. Ciência de Tecnologia de Alimentos. Vol. 28. Num. 4. 2008. p. 767-778.
-Pimentel, T.C.; Prudencio, S.H.; Rodrigues, R.S. Néctar de pêssego potencialmente simbiótico. Alimentos e Nutrição. Vol. 22. Num. 3. 2011. p. 455-464.
-Pinto, S.S.; Fritzen-Freire, C.B.; Muñoz, I.B.; Barreto, P.L.M.; Prudêncio, E.S.; Amboni, R.D.M.C. Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt. Journal of Food Engineering. Vol. 111. Num. 4. 2012. p. 563-569.
-Pizzatto, M.; Luckmann, D.; Moura, C.A.M.; Paulus, D.; Smaniotto, L. Avaliação sensorial de raízes de rabanete (Raphanus sativus L.) minimamente processadas em forma de picles. I Congresso de Ciência e Tecnologia da UTFPR. 2010. p. 111-114.
-Rutella, G.S.; Tagliazucchi, D.; Solieri, L. Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food. Food Microbiology. Vol. 60. 2016. p. 54-61.
-Roberfroid, M. Dietary fiber, inulin and oligofrutose: a review comparing their physiological effects. Critical Reviews in Food Science and Nutrition. Vol. 33. Num. 2. 1993. p. 103-148.
-Roberfroid, M. Prebiotics: the concept revisited. Journal of Nutrition. Vol. 137. 2007. p. 830S-837S.
-Skryplonek, K.; Henriques, M.; Gomes, D.; Viegas, J.; Fonseca, C.; Pereira, C.; Dmytrów, I.; Mituniewicz-Małek, A. Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers. Journal of Dairy Science. Vol. 102. Num. 9. 2019. p. 7838-7848.
-Souza, P.H.M.; Ramos, A.M.; Maia, G.A.; Brito, E.S.; Garruti, D.S.; Fonseca, A.V.V. Adição de extratos de Ginkgo biloba e Panax ginseng em néctares mistos de frutas tropicais. Ciência e Tecnologia de Alimentos. Vol. 30. Num. 2. 2010. p. 463-470.
-Terpou, A.; Papadaki, A.; Bosnea, L.; Kanellaki, M.; Kopsahelis, N. Novel frozen yogurt production fortified with sea buckthorn berries and probiotics. LWT - Food Science and Technology. Vol. 105. 2019. p. 242-249.
-Tomaino, A.; Cimino, F.; Zimbalatti, V.; Venuti, V.; Sulfaro, V.; De Pasquale, A. Influence of heating on antioxidant activity and chemical composition of some spice essential oils. Food Chemistry. Vol. 89. 2005. p. 549-554.
-Tomas, M.; Beekwilder, J.; Hall, R.D.; Simon, C.D.; Sagdic, O.; Capanoglu, E. Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce. Food Research International. Vol. 106. 2018. p. 129-135.
-Vasco, C.; Ruales, J.; Kamal-Eldin, A. Total phenolic compounds and antioxidant capacities of major fruits from Ecuador. Food Chemistry. Vol. 111. 2008. p. 816-823.
-Zarate, R.; Sukrasno; Yeoman, M.M. Application of two rapid techniques of column chromatography to separate the pungent principles of ginger, Zingiber officinale Roscoe. Journal of Chromatography. Vol. 609. 1992. p. 407-413.
-Waterhouse, A.L. Polyphenolics: Determination of total phenolics. In: Wrolstad, R.E. Current Protocols in Food Analytical Chemistry. Vol. 11. 2002. p. 111-118.
Copyright (c) 2022 Arthur de Oliveira Quintão, Maria Cecília Evangelista Vasconcelos Schiassi, Paula Nogueira Curi, Michelle Barbosa Lima, Gabriel Vargas de Freitas, Kelly Moreira Bezerra Gandra, Luciana Rodrigues da Cunha, Patrícia Aparecida Pimenta Pereira
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Authors who publish in this journal agree to the following terms:
- Authors retain the copyright and grant the journal the right of first publication, with work simultaneously licensed under the Creative Commons Attribution License BY-NC which allows the sharing of the work with acknowledgment of the authorship of the work and initial publication in this journal.
- Authors are authorized to enter into additional contracts separately for non-exclusive distribution of the version of the work published in this journal (eg, publishing in institutional repository or book chapter), with acknowledgment of authorship and initial publication in this journal.
- Authors are allowed and encouraged to post and distribute their work online (eg, in institutional repositories or on their personal page) at any point before or during the editorial process, as this can bring about productive change as well as increase impact and impact. citation of published work (See The Effect of Free Access).
