A potentially functional yogurt co-fermentation with Gnaphalium affine

作者：Gao, Hao-Xiang; Yu, Zhi-Long; He, Qiang; Tang, Shan-Hu; Zeng, Wei-Cai^*

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2018, 91: 423-430.

DOI：10.1016/j.lwt.2018.01.085

• Yogurt
• Gnaphalium affine
• Co-fermentation
• Antioxidant potential
• Quality characteristics

A potentially functional yogurt co-fermentation with Gnaphalium affine was prepared and its quality and antioxidant properties were investigated. According to the classic procedure, a novel yogurt was successfully prepared with Gnaphalium affine extract (EGA). During the storage period, the pH value and titratable acidity of yogurt showed no obvious changes compared with control. However, the texture properties of yogurt, such as firmness, adhesiveness, cohesiveness and springiness, could be effectively improved. Moreover, the yogurt possessed the lower syneresis susceptibility and higher viability of Lactobacillus bulgaricus and Streptococcus thermophilus than the control. Furthermore, the yogurt showed remarkable antioxidant potential to scavenge 2, 2'-azinobis-3-ethylbenzthiazoline-6-sulphonate (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide and hydroxyl radicals. Meanwhile, the yogurt could enhance the activities of antioxidant enzymes, including superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px), and it could also lead to a significant decrease of malondialdehyde (MDA) level in animal serums. The current results suggest that the yogurt co-fermentation with EGA possesses high quality properties and remarkable antioxidant potential, and thus has the great potential to be used as a novel functional food product in food industry.

• 出版日期2018-5
• 单位四川大学; 西南民族大学