Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt

Foods, Год журнала: 2025, Номер 14(2), С. 257 - 257

Опубликована: Янв. 15, 2025

This study proposes the use of lyophilized powder purple-fleshed sweet potato (LP) as a new multifunctional ingredient to improve identity and quality parameters stirred yogurts. The physical chemical properties, color, monomeric anthocyanin content, lactic acid bacteria viability, water retention capacity, microstructure, texture were evaluated for yogurts enriched with LP at levels 2% (YLP2), 4% (YLP4), 6% (YPL6), stored 30 days under refrigeration (4 °C). results indicated that provided different intensities shades pink coloration yogurt, in addition increasing (p < 0.05) capacity reducing activity. No post-acidification processes observed during storage. YLP2, YLP4, YLP6 showed higher stability regarding number viable cells compared control sample (without enrichment) Interstitially, adding improved microstructures yogurts, promoting more cross-linked networks, greater uniformity smaller empty zones, regardless level used; addition, (YLP4 YLP6) firmer creamier. These findings demonstrate can be used promote technological/functional improvements, being underscored promising natural colorant, stabilizer, emulsifier, thickener

Язык: Английский

Circular Economy on a Small Scale: The Sustainable Use of Olive Tree Biomass Residues as Feed for Lactating Cows in the Sorrento Peninsula

Sustainability, Год журнала: 2025, Номер 17(3), С. 845 - 845

Опубликована: Янв. 21, 2025

To enhance the sustainability of marginal olive and dairy farms in Sorrento peninsula, two separate crossover trials were conducted on area to evaluate pruning residue (OlPr) mill leaves (OlLes) as forage sources for lactating cows. Each trial lasted six weeks consisted treatment periods, each including a 15-day adaptation phase followed by 6-day measurement phase. During phase, milk production, feed intake, consumption assessed homogeneous cow groups: one receiving ration supplemented with by-products other control diet. The olive-supplemented groups exhibited higher dry matter intake roughage (hay + residue) compared groups. OlLes was about 30% than that OlPr. Compared respective control, from OlLe-fed cows had fat content fat-to-protein ratio, more favorable fatty acid composition terms monounsaturated polyunsaturated acids conjugated linoleic contents, reduced atherogenic index, saturated-to-unsaturated ratio. Likely due lower level by-product ingestion, only differences observed fed OlPr control. We conclude use diets may represent promising strategy improving quality, promoting circular agricultural system, reducing reliance external inputs, mitigating environmental impact both production.

Язык: Английский

Effect of encapsulated olive leaf extract on the physicochemical, rheological and antioxidant properties of Cantal-type cheese

Applied Food Research, Год журнала: 2025, Номер unknown, С. 100925 - 100925

Опубликована: Апрель 1, 2025

Язык: Английский