Propiedades fisicoquímicas y funcionales de yogurt enriquecido con jugo ultrafiltrado de tuna roja (Opuntia ficus-indica) como ingrediente funcional
DOI:
https://doi.org/10.54167/tch.v18i4.1614Palabras clave:
ultrafiltrado, yogurt, actividad antioxidante, contenido fenolico, panel sensorialResumen
El yogurt ha sido reconocido desde hace mucho tiempo como un alimento que promueve la salud por su biodisponibilidad de proteínas, energía, probióticos y calcio, aumentando la digestibilidad, además de prevenir enfermedades potenciales más allá de la función nutricional básica. Recientemente, el yogurt se ha convertido en uno de los alimentos cuyas propiedades funcionales se desarrollan mediante la adición de sustancias funcionales con un efecto potencial positivo en la salud. El objetivo fue evaluar el efecto de jugo ultrafiltrado de frutos rojos de O. ficus-indica como ingrediente funcional en yogurt. Se utilizó un diseño de bloques completamente al azar (DBCA). Los tratamientos fueron: yogurt control 0 % jugo ultrafiltrado de tuna roja (Y0); yogurt con 10 % de jugo ultrafiltrado de tuna roja (Y1); yogurt con 20 % de jugo ultrafiltrado de tuna roja (Y2); y yogurt con 30 % de jugo ultrafiltrado de tuna roja (Y3). Las variables para medir en los tratamientos de yogurt fueron pH durante la fermentación láctica y en el producto final, sinéresis, contenido energético, colorimetría, composición (sólidos totales, proteína, grasa y ceniza), actividad antioxidante (DPPH, ABTS y FRAP), contenido de fenoles y evaluación sensorial. La incorporación de ultrafiltrados de tuna roja aceleró la fermentación del yogurt además se incrementó la sinéresis, el contenido de energía y pH. Los ultrafiltrados de tuna roja en yogurt aumentaron la actividad antioxidante y el contenido de fenoles totales. Finalmente, el panel sensorial acepto satisfactoriamente la incorporación de ultrafiltrados de tuna roja en yogurt.
DOI: https://doi.org/10.54167/tch.v18i4.1614
Descargas
Citas
Ahmed, M.W., Khan, M.S.I., Parven, A., Rashid, M.H., & Meftaul, I.M. (2023). Vitamin-A enriched yogurt through fortification of pumpkin (Cucurbita maxima): A potential alternative for preventing blindness in children. J. Heliyon 9(4): e15039. https://doi.org/10.1016/j.heliyon.2023.e15039
AOAC. (2005). Official Methods of Analysis. Association of Official Analytical Chemists. https://www.researchgate.net/publication/292783651_AOAC_2005
Ayala-Niño, A., Cruz-Cansino, N., Ramírez-Moreno, E., Sánchez-Franco, J. A., Ariza-Ortega, J. A., Calderón-Ramos, Z. G., & Delgado-Olivares, L. (2022). Antioxidant properties of a thermoultrasonicated cactus pear [Opuntia ficus indica (L.) Mill, (Cactaceae)] blend juice in comparison with traditional thermal processing, Emirates Journal of Food and Agriculture 33(12). https://doi.org/10.9755/ejfa.2021.v33.i12.2791
Bassama, J., Tamba, A., Ndong, M., Sarr, K.D.D., & Cissé, M. (2021). Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (Opuntia dillenii Haw.) Juice Using the Arrhenius, Eyring, and Ball Models. Beverages. 7(1): 2. https://doi.org/10.3390/beverages7010002
Cenobio-Galindo, A.J., Díaz-Monroy, G., Medina-Pérez, G., Franco-Fernández, M.J., Ludeña-Urquizo, F.E., Vieyra-Alberto, R., & Campos-Montiel, R.G. (2019). Multiple Emulsions with Extracts of Cactus Pear Added in A Yogurt: Antioxidant Activity, In Vitro Simulated Digestion and Shelf Life. Foods 8(10): 429. https://doi.org/10.3390/foods8100429
Cho, W. Y., Kim, D. H., Lee, H. J., Yeon, S. J., & Lee, C. H. (2020). Quality characteristic and antioxidant activity of yogurt containing olive leaf hot water extract. CyTA-Journal of Food 18(1): 43-50. https://doi.org/10.1080/19476337.2019.1640797
Dabija, A., Codină, G.G., Ropciuc, S., Gâtlan, A.M., & Rusu, L. (2018). Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts. Journal of Food Quality 2018 Special Issue. https://doi.org/10.1155/2018/5329386
Dinkçi, N., Aktaş, M., Akdeniz, V., & Sirbu, A. (2021). The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt. Foods 10(11):2855. https://doi.org/10.3390/foods10112855
Faustino, M., Veiga, M., Sousa, P., Costa, E.M., Silva, S., & Pintado, M. (2019). Agro-Food Byproducts as a New Source of Natural Food Additives. Molecules 24(6): 1056. https://doi.org/10.3390/molecules24061056
Gómez-Maqueo, A., Antunes-Ricardo, M., Welti-Chanes, J., & Cano, M.P. (2020). Digestive Stability and Bioaccessibility of Antioxidants in Prickly Pear Fruits from the Canary Islands: Healthy Foods and Ingredients. Antioxidants 9(2): 164. https://doi.org/10.3390/antiox9020164
Gómez-Maqueo, A., García-Cayuela, T., Fernández-López, R., Welti-Chanes, J., & Cano, M.P. (2019). Inhibitory potential of prickly pears and their isolated bioactives against digestive enzymes linked to type 2 diabetes and inflammatory response. Journal of the Science of Food and Agriculture 99(14): 6380-6391. https://doi.org/10.1002/jsfa.9917
Guneser, O. (2021). Kinetic Modelling of Betalain Stability and Color Changes in Yogurt During Storage. Pol. J. Food Nutr. Sci. 71(2): 135-145. https://doi.org/10.31883/pjfns/134393
Jeong, C.H., Ryu, H., Zhang, T., Lee, C.H., Seo, H.G., & Han, S.G. (2018). Green tea powder supplementation enhances fermentation and antioxidant activity of set-type yogurt. Food Science and Biotechnology 27(5):1419-1427. https://doi.org/10.1007/s10068-018-0370-9
Karnopp, A.R., Oliveira, K.G., de Andrade, E.F., Postingher, B.M., & Granato, D. (2017). Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives. Food Chemistry 233: 401-411. https://doi.org/10.1016/j.foodchem.2017.04.112
Kim, D.H., Cho, W.Y., Yeon, S.J., Choi, S.H., Lee, C.H. (2019). Effects of Lotus (Nelumbo nucifera) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated Storage. Food Science of Animal Resources 39(5): 792-803. https://doi.org/10.5851/kosfa.2019.e69
Kim, S.Y., Hyeonbin, O., Lee, P., & Kim, Y.S. (2020). The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute. Journal of Dairy Science 103(2): 1324-1336. https://doi.org/10.3168/jds.2019-17117
Martínez, E.M.M., Sandate-Flores, L., Rodríguez-Rodríguez, J., Rostro-Alanis, M., Parra-Arroyo, L., Antunes-Ricardo, M., Serna-Saldívar, S.O., Iqbal, H.M.N., & Parra-Saldívar, R. (2021). Underutilized Mexican Plants: Screening of Antioxidant and Antiproliferative Properties of Mexican Cactus Fruit Juices. Plants 10(2): 368. https://doi.org/10.3390/plants10020368
Palmeri, R., Parafati, L., Arena, E., Grassenio, E., Restuccia, C., & Fallico, B. (2020). Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time. Foods 9(2): 235. https://doi.org/10.3390/foods9020235
Schneider-Teixeira, A., Molina-García, A.D., Alvarez, I., Staffolo, M.D., & Deladino, L. (2022). Application of betacyanins pigments from Alternanthera brasiliana as yogurt colorant. LWT 159: 113237. https://doi.org/10.1016/j.lwt.2022.113237
Settar Unal, M., Gundesli, M.A., Ercisli, S.; Kupe, M., Assouguem, A., Ullah, R., Almeer, R., Najda, A. (2022). Cultivar Differences on Nutraceuticals of Grape Juices and Seeds. Horticulturae 8(3):267. https://doi.org/10.3390/horticulturae8030267
Shori, A.B. (2020). Inclusion of phenolic compounds from different medicinal plants to increase α-amylase inhibition activity and antioxidants in yogurt. Journal of Taibah University for Science 14(1): 1000-1008. https://doi.org/10.1080/16583655.2020.1798072
Shori, A.B., Aljohani, G.S., Al-zahrani, A.J., Al-sulbi, O.S., & Baba, A.S. (2022). Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp. LWT 153: 112482. https://doi.org/10.1016/j.lwt.2021.112482
Tavakoli, M., Habibi Najafi, M.B., & Mohebbi, M. (2019). Effect of the milk fat content and starter culture selection on proteolysis and antioxidant activity of probiotic yogurt. Heliyon 5(2): e01204. https://doi.org/10.1016/j.heliyon.2019.e01204
Wijesekara, A., Weerasingha, V., Jayarathna, S., & Priyashantha, H. (2022). Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage. Food Chemistry: X 14: 100332. https://doi.org/10.1016/j.fochx.2022.100332
Publicado
Cómo citar
-
Resumen45
-
PDF3
-
HTML1
Número
Sección
Licencia
Derechos de autor 2024 TECNOCIENCIA Chihuahua
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
