Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt
This study proposes the use of lyophilized powder of purple-fleshed sweet potato (LP) as a new multifunctional ingredient to improve the identity and quality parameters of stirred yogurts. The physical and chemical properties, color, monomeric anthocyanin content, lactic acid bacteria viability, wat...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/257 |
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| author | Paulo Cezar da Cunha Júnior Carlos Alberto Cruz Pinto Jorge Manuel Alexandre Saraiva Elisa Helena da Rocha Ferreira |
| author_facet | Paulo Cezar da Cunha Júnior Carlos Alberto Cruz Pinto Jorge Manuel Alexandre Saraiva Elisa Helena da Rocha Ferreira |
| author_sort | Paulo Cezar da Cunha Júnior |
| collection | DOAJ |
| description | This study proposes the use of lyophilized powder of purple-fleshed sweet potato (LP) as a new multifunctional ingredient to improve the identity and quality parameters of stirred yogurts. The physical and chemical properties, color, monomeric anthocyanin content, lactic acid bacteria viability, water retention capacity, microstructure, and texture were evaluated for yogurts enriched with LP at the levels of 2% (YLP2), 4% (YLP4), and 6% (YPL6), stored for 30 days under refrigeration (4 °C). The results indicated that LP provided different intensities and shades of pink coloration to yogurt, in addition to increasing (<i>p</i> < 0.05) the water retention capacity and reducing the water activity. No post-acidification processes were observed during storage. YLP2, YLP4, and YLP6 showed higher stability regarding the number of viable lactic acid bacteria cells compared to the control sample (without enrichment) during storage. Interstitially, adding LP improved the microstructures of the yogurts, promoting more cross-linked networks, with greater uniformity and smaller empty zones, regardless of the level used; in addition, the yogurts (YLP4 and YLP6) were firmer and creamier. These findings demonstrate that LP can be used as a multifunctional ingredient to promote technological/functional improvements, being underscored as a promising natural colorant, stabilizer, emulsifier, and thickener for yogurts. |
| format | Article |
| id | doaj-art-c26cc60c7853444fad3bf06912e08493 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-c26cc60c7853444fad3bf06912e084932025-01-24T13:33:03ZengMDPI AGFoods2304-81582025-01-0114225710.3390/foods14020257Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred YogurtPaulo Cezar da Cunha Júnior0Carlos Alberto Cruz Pinto1Jorge Manuel Alexandre Saraiva2Elisa Helena da Rocha Ferreira3Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Seropédica, Rio de Janeiro 23890-000, BrazilLAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, PortugalLAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, PortugalPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Seropédica, Rio de Janeiro 23890-000, BrazilThis study proposes the use of lyophilized powder of purple-fleshed sweet potato (LP) as a new multifunctional ingredient to improve the identity and quality parameters of stirred yogurts. The physical and chemical properties, color, monomeric anthocyanin content, lactic acid bacteria viability, water retention capacity, microstructure, and texture were evaluated for yogurts enriched with LP at the levels of 2% (YLP2), 4% (YLP4), and 6% (YPL6), stored for 30 days under refrigeration (4 °C). The results indicated that LP provided different intensities and shades of pink coloration to yogurt, in addition to increasing (<i>p</i> < 0.05) the water retention capacity and reducing the water activity. No post-acidification processes were observed during storage. YLP2, YLP4, and YLP6 showed higher stability regarding the number of viable lactic acid bacteria cells compared to the control sample (without enrichment) during storage. Interstitially, adding LP improved the microstructures of the yogurts, promoting more cross-linked networks, with greater uniformity and smaller empty zones, regardless of the level used; in addition, the yogurts (YLP4 and YLP6) were firmer and creamier. These findings demonstrate that LP can be used as a multifunctional ingredient to promote technological/functional improvements, being underscored as a promising natural colorant, stabilizer, emulsifier, and thickener for yogurts.https://www.mdpi.com/2304-8158/14/2/257anthocyaninsnatural food agenttechnological propertiesfermented milks |
| spellingShingle | Paulo Cezar da Cunha Júnior Carlos Alberto Cruz Pinto Jorge Manuel Alexandre Saraiva Elisa Helena da Rocha Ferreira Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt Foods anthocyanins natural food agent technological properties fermented milks |
| title | Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt |
| title_full | Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt |
| title_fullStr | Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt |
| title_full_unstemmed | Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt |
| title_short | Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt |
| title_sort | effects of purple fleshed sweet potato lyophilized powder on the physicochemical properties lactic acid bacteria viability microstructure and textural properties of stirred yogurt |
| topic | anthocyanins natural food agent technological properties fermented milks |
| url | https://www.mdpi.com/2304-8158/14/2/257 |
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