Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts
Flos Sophorae extract (FSE) with abundant rutin and Tremella fuciformis polysaccharides (TP) could act as novel natural improvers of low-fat yogurt due to their health benefits and properties of interacting with proteins. This study attempted to understand how FSE or its combination with TP influenc...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/2048756 |
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| author | Renyong Tang Yurong Lu Caiyun Hou Jiaxuan Peng Wei Wang Xiulan Guo |
| author_facet | Renyong Tang Yurong Lu Caiyun Hou Jiaxuan Peng Wei Wang Xiulan Guo |
| author_sort | Renyong Tang |
| collection | DOAJ |
| description | Flos Sophorae extract (FSE) with abundant rutin and Tremella fuciformis polysaccharides (TP) could act as novel natural improvers of low-fat yogurt due to their health benefits and properties of interacting with proteins. This study attempted to understand how FSE or its combination with TP influences physicochemical, textural, and antioxidant properties of low-fat yogurts. The results indicated that the low concentrations of FSE (1.2 or 2.4%) increased the antioxidant activity, prompted the S. thermophilus growth, water holding capacity (WHC), and textural and sensory properties, and shortened the fermentation time, but reduced the rheological properties of yogurts compared with the control. Co-supplementing appropriate TP with the optimum FSE concentration (2.4%) improved the rheological properties, and further enhanced the S. thermophilus growth, WHC, textural and antioxidant properties, and sensory scores of yogurts compared with the 2.4% FSE group, with the best effects at 0.4 mg/mL TP. Taken together, co-supplementation of polyphenols extract FSE with Tremella fuciformis polysaccharides may be an available strategy to optimize health-promoting properties and overcome defects of low-fat yogurts. |
| format | Article |
| id | doaj-art-a13b5b41fc0244428b41fe60972ac0ea |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-a13b5b41fc0244428b41fe60972ac0ea2025-02-03T06:46:33ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/20487562048756Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat YogurtsRenyong Tang0Yurong Lu1Caiyun Hou2Jiaxuan Peng3Wei Wang4Xiulan Guo5School of Pharmacy and Biological Engineering, Chengdu University, Chengdu, Sichuan, ChinaSchool of Pharmacy and Biological Engineering, Chengdu University, Chengdu, Sichuan, ChinaSchool of Pharmacy and Biological Engineering, Chengdu University, Chengdu, Sichuan, ChinaSchool of Pharmacy and Biological Engineering, Chengdu University, Chengdu, Sichuan, ChinaSichuan Key Laboratory of Meat Processing, Chengdu University, Chengdu, Sichuan, ChinaSchool of Pharmacy and Biological Engineering, Chengdu University, Chengdu, Sichuan, ChinaFlos Sophorae extract (FSE) with abundant rutin and Tremella fuciformis polysaccharides (TP) could act as novel natural improvers of low-fat yogurt due to their health benefits and properties of interacting with proteins. This study attempted to understand how FSE or its combination with TP influences physicochemical, textural, and antioxidant properties of low-fat yogurts. The results indicated that the low concentrations of FSE (1.2 or 2.4%) increased the antioxidant activity, prompted the S. thermophilus growth, water holding capacity (WHC), and textural and sensory properties, and shortened the fermentation time, but reduced the rheological properties of yogurts compared with the control. Co-supplementing appropriate TP with the optimum FSE concentration (2.4%) improved the rheological properties, and further enhanced the S. thermophilus growth, WHC, textural and antioxidant properties, and sensory scores of yogurts compared with the 2.4% FSE group, with the best effects at 0.4 mg/mL TP. Taken together, co-supplementation of polyphenols extract FSE with Tremella fuciformis polysaccharides may be an available strategy to optimize health-promoting properties and overcome defects of low-fat yogurts.http://dx.doi.org/10.1155/2020/2048756 |
| spellingShingle | Renyong Tang Yurong Lu Caiyun Hou Jiaxuan Peng Wei Wang Xiulan Guo Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts Journal of Food Quality |
| title | Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts |
| title_full | Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts |
| title_fullStr | Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts |
| title_full_unstemmed | Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts |
| title_short | Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts |
| title_sort | co supplementation of flos sophorae extract with tremella fuciformis polysaccharides improves physicochemical textural rheological and antioxidant properties of low fat yogurts |
| url | http://dx.doi.org/10.1155/2020/2048756 |
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