TY - JOUR
T1 - Yogurts fortified with postbiotic powders derived from Lactobacillus acidophilus LA5
T2 - Physicochemical, rheological, antioxidant, and sensory properties
AU - Pham, Quang-Hieu
AU - Ho, Thao M.
AU - Saris, PerE. J.
AU - Mäkela-Salmi, Noora
AU - Amiri, Saber
AU - Zarei, Mehdi
AU - Yousefvand, Amin
PY - 2024/12/1
Y1 - 2024/12/1
N2 - Postbiotics have gained an increasing amount of research interest in recent years due to their health benefits. However, exploration of their potential in product development has remained limited, especially in dairy yogurt products. This study utilized cheese whey and skim milk, side-streams of the dairy industry, as substrates for fermenting Lactobacillus acidophilus LA5 to produce postbiotics, which were then freeze-dried into powder. The resulting LA5-derived postbiotic powders were added to dairy milk to produce fortified low-fat yogurt. These yogurts were evaluated for physicochemical, rheological, and antioxidant properties, with assessments conducted on days 1, 7, 14, and 21 of storage; sensory properties were also assessed at 10 days of storage to determine storage stability. The addition of LA5 postbiotic powders enhanced the antioxidant activity of low-fat yogurt, doubling the DPPH inhibition compared to the control. Fortified yogurts showed increased acidity and maintained stable water holding capacity, with no adverse effects on rheological properties. Additionally, the postbiotic powders did not compromise the viability of starter cultures, which was also preserved throughout the storage period. Microstructural analysis demonstrated a more open gel network with larger pores over time, indicating the water retention in the yogurt's structure. Consumer sensory evaluation further confirmed that the addition of LA5 postbiotic powders maintained consumer acceptability, preserving the yogurt's sensory qualities. This study highlights that LA5 postbiotic powders offer the potential to enhance both the health benefits and shelf life of dairy yogurt while preserving its qualities, making it attractive to health-conscious consumers.
AB - Postbiotics have gained an increasing amount of research interest in recent years due to their health benefits. However, exploration of their potential in product development has remained limited, especially in dairy yogurt products. This study utilized cheese whey and skim milk, side-streams of the dairy industry, as substrates for fermenting Lactobacillus acidophilus LA5 to produce postbiotics, which were then freeze-dried into powder. The resulting LA5-derived postbiotic powders were added to dairy milk to produce fortified low-fat yogurt. These yogurts were evaluated for physicochemical, rheological, and antioxidant properties, with assessments conducted on days 1, 7, 14, and 21 of storage; sensory properties were also assessed at 10 days of storage to determine storage stability. The addition of LA5 postbiotic powders enhanced the antioxidant activity of low-fat yogurt, doubling the DPPH inhibition compared to the control. Fortified yogurts showed increased acidity and maintained stable water holding capacity, with no adverse effects on rheological properties. Additionally, the postbiotic powders did not compromise the viability of starter cultures, which was also preserved throughout the storage period. Microstructural analysis demonstrated a more open gel network with larger pores over time, indicating the water retention in the yogurt's structure. Consumer sensory evaluation further confirmed that the addition of LA5 postbiotic powders maintained consumer acceptability, preserving the yogurt's sensory qualities. This study highlights that LA5 postbiotic powders offer the potential to enhance both the health benefits and shelf life of dairy yogurt while preserving its qualities, making it attractive to health-conscious consumers.
KW - Functional foods
KW - Postbiotics
KW - Rheology
KW - Storage stability
KW - Yogurt
KW - 416 Food Science
KW - 11832 Microbiology and virology
U2 - 10.1016/j.lwt.2024.117043
DO - 10.1016/j.lwt.2024.117043
M3 - Article
AN - SCOPUS:85208677412
SN - 0023-6438
VL - 213
JO - LWT
JF - LWT
M1 - 117043
ER -