Foods,
Journal Year:
2024,
Volume and Issue:
13(20), P. 3254 - 3254
Published: Oct. 13, 2024
The
study
was
conducted
to
the
sustainability
and
enhanced
nutrition
gains
obtained
from
incorporating
grape
skin
powder
(GSP)
extracted
both
Fetească
Neagră
Rară
varieties
into
yogurt.
Grape
skins
are
major
leftovers
wineries,
having
high
amounts
of
phenolic
compounds
dietary
fiber
responsible
for
their
ability
improve
characteristics
food.
research
aimed
evaluate
effect
GSP
addition
at
varying
concentrations
(0.5%,
1.0%,
1.5%)
on
yogurt's
physicochemical
properties,
antioxidant
activity,
color
parameters,
sensory
attributes.
Analysis
revealed
that
increased
total
content
activity;
however,
showed
greater
improvements,
with
TPC
reaching
1.52
mg
GAE/100
g
DPPH
inhibition
up
26.63%.
Although
slightly
lower,
rose
1.43
18.93%
enhancing
these
parameters
conversely.
Color
changes
were
observed
in
fortified
yogurts
where
lightness
decreased
(
Frontiers in Bioscience-Elite,
Journal Year:
2024,
Volume and Issue:
16(1)
Published: March 11, 2024
Food
is
an
integral
part
of
our
civilization.
It
a
cultural
phenomenon
that,
while
having
evolved,
associated
with
societal
traditions
and
identity.
This
work
analyzes
studies
conducted
to
highlight
the
health
properties
most
common
ethnic
foods.
Although
these
foods
were
originally
created
from
need
preserve
perishable
produce,
presently,
we
know
that
fermentation
process
makes
them
nutritionally
more
complete.
The
basis
transformations
lies
in
vast
range
prokaryotic
eukaryotic
microorganisms
similar
small
biochemical
factories,
can
transform
initial
nutrients
into
metabolically
active
biomolecules
through
fermentation.
naturally
occurring
microbes
together
for
mutual
benefit,
environmental
conditions
enhance
or
inhibit
their
development.
Starting
selection
present
on
substrate,
attempt
select
suitable
species
obtain
fermented
food
best
nutritional
qualities
richest
nutraceuticals.
Foods,
Journal Year:
2024,
Volume and Issue:
13(3), P. 426 - 426
Published: Jan. 28, 2024
In
this
study,
resveratrol-loaded
nano-emulsions
were
added
to
yogurts,
improving
the
physicochemical
properties
and
functional
factors
realizing
development
of
nutrient-fortified
yogurt.
Yogurts
with
free
resveratrol
(Y-R),
emulsions
stabilized
by
sodium
caseinate
(Y-NN),
decaglycerol
monooleate
(Y-DN),
caseinate-decaglycerol
(Y-DND)
evaluated
for
their
properties,
including
pH,
titratable
acidity,
syneresis,
textural
parameters,
5-day
intervals
15-day
storage.
The
retention
rate
was
analyzed
in
Y-R,
Y-NN,
Y-DN,
Y-NDN
groups
during
15
days
dynamic
bioaccessibility
NMR-based
nutritional
profile
yogurt
group
investigated
after
vitro
digestion.
results
demonstrated
that
addition
emulsion
decreased
hardness
while
evaluating
its
acidity
water-holding
capacity,
which
characterized
high
stability.
stability
form
an
significantly
higher
than
form.
Compared
other
groups,
formulated
caseinate/decaglycerol
(NaCas/DGMO)
showed
highest
rate,
about
70%.
digestion
encapsulation
effectively
persistently
improved
resveratrol.
Additionally,
analysis
before
fortification
promoted
release
nutrients,
value
These
findings
offered
theoretical
guidance
technical
support
use
Fermentation,
Journal Year:
2024,
Volume and Issue:
10(7), P. 357 - 357
Published: July 16, 2024
Yoghurt
is
one
of
the
most
consumed
and
studied
dairy
products,
with
proven
functional
effects
on
human
body.
This
review
discusses
properties
traditional
yoghurt
products
in
comparison
different
other
yoghurts
enriched
natural
bioactive
compounds
like
bee
aromatic
plants,
fruit,
vegetables,
extracts,
edible
flowers,
mushrooms,
high
protein
ingredients.
The
food
industry
aims
to
enhance
nutritional
profile
final
recognising
potential
value
they
bring.
Yoghurt,
acknowledged
as
a
food,
has
garnered
significant
attention
globally
terms
production
consumption.
Incorporating
flavours
through
essences,
fruit
honey
considered
preferable
alternative
artificial
for
innovating
new
products.
While
underscores
positive
additives,
it
also
addresses
possible
changes
physicochemical
storage
stability
when
beyond
basic
elements.
A
compelling
synthesis
data
reveals
remarkable
finding
that
majority
incorporate
In
recent
years,
seen
rise
combining
probiotics
foods,
especially
development
probiotic
yoghurts.
Fermentation,
Journal Year:
2023,
Volume and Issue:
10(1), P. 6 - 6
Published: Dec. 21, 2023
This
article
aims
to
explore
the
challenges
and
opportunities
inherent
in
producing
probiotic
functional
yogurt
through
information
on
benefits
of
consuming
this
food,
emphasizing
its
nutritional
characteristics
importance
for
health.
It
explains
advantages
regular
consumption,
including
improved
digestion,
gastrointestinal
health,
immunity,
increased
absorption
minerals.
The
discussion
focuses
perspectives
within
production
yogurt,
with
emphasis
microbial
dynamics,
inhibition
undesirable
microorganisms,
strategies
improve
quality
product.
highlights
maintaining
viability
probiotics
during
storage,
addressing
factors
such
as
pH,
exposure
oxygen,
temperature
regulation,
interactions
between
strains
ingredients.
Additionally,
it
integration
natural
compounds
their
sensory
impacts
associated
health
benefits.
is
a
comprehensive
overview
that
emphasizes
critical
influence
fermentation
process
fundamental
role
consumer
ACS Food Science & Technology,
Journal Year:
2024,
Volume and Issue:
4(6), P. 1310 - 1333
Published: May 23, 2024
The
encapsulation
of
saffron
holds
great
importance
as
it
contributes
to
the
improvement
its
stability,
purity,
and
targeted
release
bioactive
components.
purpose
this
review
is
provide
comprehensive
information
about
main
methods
for
encapsulation,
types
current
status
patents
in
field
food
science.
Numerous
studies
have
been
conducted
encapsulate
ingredients
within
micro/nanoparticles.
According
them,
nanoliposomes,
polymeric
nanoparticles,
nanodroplets,
nanofibers
employed
encapsulation.
These
nanocarriers
were
synthesized
using
ultrasonication,
emulsification,
spray
drying,
freeze-drying,
electrospinning,
chemical
synthesis,
ionic
gelation.
size,
bioavailability,
kinetics
crucial
their
specific
application.
In
general,
gelation,
drying
most
popular
respectively.
Only
a
limited
number
exist
nanosaffron
science
applications.
