The Effect of Hylocereus polyrhizus and Hylocereus undatus on Physicochemical, Proteolysis, and Antioxidant Activity in Yogurt
Yogurt is a coagulated milk product obtained from
the lactic acid fermentation by the action of Lactobacillus
bulgaricus and Streptococcus thermophilus. The additions of fruits
into milk may enhance the taste and the therapeutical values of milk
products. However fruits also may change the fermentation
behaviour. In this present study, the changes in physicochemical, the
peptide concentration, total phenolics content and the antioxidant
potential of yogurt upon the addition of Hylocereus polyrhizus and
Hylocereus undatus (white and red dragon fruit) were investigated.
Fruits enriched yogurt (10%, 20%, 30% w/w) were prepared and the
pH, TTA, syneresis measurement, peptide concentration, total
phenolics content and DPPH antioxidant inhibition percentage were
determined. Milk fermentation rate was enhanced in red dragon fruit
yogurt for all doses (-0.3606 - -0.4126 pH/h) while only white
dragon fruit yogurt with 20% and 30% (w/w) composition showed
increment in fermentation rate (-0.3471 - -0.3609 pH/h) compared to
plain yogurt (-0.3369pH/h). All dragon fruit enriched yogurts
generally showed lower pH readings (pH 3.95 - 4.03) compared to
plain yogurt (pH 4.05). Both fruit yogurts showed a higher lactic
acid percentage (1.14-1.23%) compared to plain yogurt (1.08%).
Significantly higher syneresis percentage (57.19 - 70.32%)
compared to plain yogurt (52.93%) were seen in all fruit enriched
yogurts. The antioxidant activity of plain yogurt (19.16%) was
enhanced by the presence of white and red dragon fruit (24.97-
45.74%). All fruit enriched yogurt showed an increment in total
phenolic content (36.44 - 64.43mg/ml) compared to plain yogurt
(20.25mg/ml). However, the addition of white and red dragon fruit
did not enhance the proteolysis of milk during fermentation.
Therefore, it could be concluded that the addition of white and red
dragon fruit into yogurt enhanced the milk fermentation rate, lactic
acid content, syneresis percentage, antioxidant activity, and total
phenolics content in yogurt.
[1] Apostolidis, E., Kwon, Y.,-I., Shetty, K. (2007). Inhibitory potential of
herb, fruit, and fungal-enriched cheese against key enzymes linked to
type 2 diabetes and hypertension. Innovative Food Science and
Emerging Technologies, 8, 46-54.
[2] Aryana, K., J., McGrew, P. (2007). Quality attributes of yogurt with
Lactobacillus casei and various probiotics. LWT-Food Science
Technology.
[3] Brabandere, A., G., Baerdemaeker, J., G. (1999). Effects of process
conditions on the pH development during yogurt fermentation. Journal
of Food Engineering, 41, 221-227.
[4] Coisson, J. D., Travaglia, F., Piana, G., Capasso, M., Arlorio, M.
(2005). Eurtepe Oleracea juice as a functional pigment for yogurt.
Food Research International, 38, 893-897.
[5] Cueva, O., Aryana, K., J. (2007). Quality attributes of a heart healthy
yogurt. LWT-Food Science Technology.
[6] Davis, J., G. (1973). Yogurt manufacture. Fd Mf. June,p.23.
[7] Farnsworth, J.P., Li, J., Hendricks, G.M., Guo, M.R. (2006). Effects of
transglutaminase treatment on functional properties and probiotic culture
survivability of goat milk yogurt. Small Ruminant Research, 65, 113-
121.
[8] Guggisberg, D., Eberhard, P., Albrecht, B. (2007). Rheological
characterization of set yoghurt produced with additives of native whey
proteins. International Dairy Journal, 17, 1353-1359
[9] Joel Isanga., Guonong Zhang. (2009). Production and evaluation of
some physicochemical parameters of peanut milk yoghurt. LWT-Food
and Science Technology, 42, 1132-1138.
[10] Li-chen Wu , Hsiu-Wen Hsu, Yun-Chen Chen, Chih-Chung Chiu, Yu-In
Lin, Ja-an Annie Ho. (2006). Antioxidant and antiproliferative activities
of red pitaya. Food Chemistry, 95, 319-327.
[11] Lourens-Hattingh, A., Viljoen, B. C. (2001). Yogurt as probiotic carrier
food. International Dairy Journal, 11, 1-17.
[12] McCue, P., P., Shetty, K. (2005). Phenolic antioxidant mobilization
during yogurt production from soymilk using Kefir cultures. Process
Biochemistry, 40, 1791-1797.
[13] Penna., A. L. B., Sivieri, K., Oliviera, M. N. (2001). Relation between
quality and rheological properties of lactic baverages. Journal of Food
Engineering, 49, 7-13.
[14] Saint-Eve, A., Levy, C., Le Moigne, M., Ducruet, V., Souchon, I.
(2008). Quality changes in yogurt during storage in different packaging
materials. Food Chemistry, 110, 285-293.
[15] Shihata, A., Shah, N. P. (2000). Proteolytic profiles of yogurt and
probiotic bacteria. International Dairy Journal, 10, 401-408.
[16] Vargas, M., Chafer, M., Albors, A., Chiralt, A., Gonzalez-Martinez, C.
(2008). Physicochemical and sensory characteristic of yoghurt produced
form mixture of cows- and goat-s milk. International Dairy Journal,
18, 1146-1152.
[17] Vasco, C., Ruales, J., Kamal-Eldin, A. (2008). Total phenolic
compounds and antioxidant capacities of major fruits in Ecuador. Food
Chemistry 11, 816-823.
[18] Vijayendra, S. V. N., Palanivel, G., Mahadevamma, S., Tharanathan, R.
N. (2008). Physico-chemical characterization of an exopolysaccharide
produced by a non-ropy strain of Leuconostoc sp. CFR 2181 isolated
from dahi, an Indian traditional lactic fermented milk product.
Carbohydrate Polymers, 72, 300-307.
[1] Apostolidis, E., Kwon, Y.,-I., Shetty, K. (2007). Inhibitory potential of
herb, fruit, and fungal-enriched cheese against key enzymes linked to
type 2 diabetes and hypertension. Innovative Food Science and
Emerging Technologies, 8, 46-54.
[2] Aryana, K., J., McGrew, P. (2007). Quality attributes of yogurt with
Lactobacillus casei and various probiotics. LWT-Food Science
Technology.
[3] Brabandere, A., G., Baerdemaeker, J., G. (1999). Effects of process
conditions on the pH development during yogurt fermentation. Journal
of Food Engineering, 41, 221-227.
[4] Coisson, J. D., Travaglia, F., Piana, G., Capasso, M., Arlorio, M.
(2005). Eurtepe Oleracea juice as a functional pigment for yogurt.
Food Research International, 38, 893-897.
[5] Cueva, O., Aryana, K., J. (2007). Quality attributes of a heart healthy
yogurt. LWT-Food Science Technology.
[6] Davis, J., G. (1973). Yogurt manufacture. Fd Mf. June,p.23.
[7] Farnsworth, J.P., Li, J., Hendricks, G.M., Guo, M.R. (2006). Effects of
transglutaminase treatment on functional properties and probiotic culture
survivability of goat milk yogurt. Small Ruminant Research, 65, 113-
121.
[8] Guggisberg, D., Eberhard, P., Albrecht, B. (2007). Rheological
characterization of set yoghurt produced with additives of native whey
proteins. International Dairy Journal, 17, 1353-1359
[9] Joel Isanga., Guonong Zhang. (2009). Production and evaluation of
some physicochemical parameters of peanut milk yoghurt. LWT-Food
and Science Technology, 42, 1132-1138.
[10] Li-chen Wu , Hsiu-Wen Hsu, Yun-Chen Chen, Chih-Chung Chiu, Yu-In
Lin, Ja-an Annie Ho. (2006). Antioxidant and antiproliferative activities
of red pitaya. Food Chemistry, 95, 319-327.
[11] Lourens-Hattingh, A., Viljoen, B. C. (2001). Yogurt as probiotic carrier
food. International Dairy Journal, 11, 1-17.
[12] McCue, P., P., Shetty, K. (2005). Phenolic antioxidant mobilization
during yogurt production from soymilk using Kefir cultures. Process
Biochemistry, 40, 1791-1797.
[13] Penna., A. L. B., Sivieri, K., Oliviera, M. N. (2001). Relation between
quality and rheological properties of lactic baverages. Journal of Food
Engineering, 49, 7-13.
[14] Saint-Eve, A., Levy, C., Le Moigne, M., Ducruet, V., Souchon, I.
(2008). Quality changes in yogurt during storage in different packaging
materials. Food Chemistry, 110, 285-293.
[15] Shihata, A., Shah, N. P. (2000). Proteolytic profiles of yogurt and
probiotic bacteria. International Dairy Journal, 10, 401-408.
[16] Vargas, M., Chafer, M., Albors, A., Chiralt, A., Gonzalez-Martinez, C.
(2008). Physicochemical and sensory characteristic of yoghurt produced
form mixture of cows- and goat-s milk. International Dairy Journal,
18, 1146-1152.
[17] Vasco, C., Ruales, J., Kamal-Eldin, A. (2008). Total phenolic
compounds and antioxidant capacities of major fruits in Ecuador. Food
Chemistry 11, 816-823.
[18] Vijayendra, S. V. N., Palanivel, G., Mahadevamma, S., Tharanathan, R.
N. (2008). Physico-chemical characterization of an exopolysaccharide
produced by a non-ropy strain of Leuconostoc sp. CFR 2181 isolated
from dahi, an Indian traditional lactic fermented milk product.
Carbohydrate Polymers, 72, 300-307.
@article{"International Journal of Biological, Life and Agricultural Sciences:61174", author = "Zainoldin and K.H. and Baba and A.S.", title = "The Effect of Hylocereus polyrhizus and Hylocereus undatus on Physicochemical, Proteolysis, and Antioxidant Activity in Yogurt", abstract = "Yogurt is a coagulated milk product obtained from
the lactic acid fermentation by the action of Lactobacillus
bulgaricus and Streptococcus thermophilus. The additions of fruits
into milk may enhance the taste and the therapeutical values of milk
products. However fruits also may change the fermentation
behaviour. In this present study, the changes in physicochemical, the
peptide concentration, total phenolics content and the antioxidant
potential of yogurt upon the addition of Hylocereus polyrhizus and
Hylocereus undatus (white and red dragon fruit) were investigated.
Fruits enriched yogurt (10%, 20%, 30% w/w) were prepared and the
pH, TTA, syneresis measurement, peptide concentration, total
phenolics content and DPPH antioxidant inhibition percentage were
determined. Milk fermentation rate was enhanced in red dragon fruit
yogurt for all doses (-0.3606 - -0.4126 pH/h) while only white
dragon fruit yogurt with 20% and 30% (w/w) composition showed
increment in fermentation rate (-0.3471 - -0.3609 pH/h) compared to
plain yogurt (-0.3369pH/h). All dragon fruit enriched yogurts
generally showed lower pH readings (pH 3.95 - 4.03) compared to
plain yogurt (pH 4.05). Both fruit yogurts showed a higher lactic
acid percentage (1.14-1.23%) compared to plain yogurt (1.08%).
Significantly higher syneresis percentage (57.19 - 70.32%)
compared to plain yogurt (52.93%) were seen in all fruit enriched
yogurts. The antioxidant activity of plain yogurt (19.16%) was
enhanced by the presence of white and red dragon fruit (24.97-
45.74%). All fruit enriched yogurt showed an increment in total
phenolic content (36.44 - 64.43mg/ml) compared to plain yogurt
(20.25mg/ml). However, the addition of white and red dragon fruit
did not enhance the proteolysis of milk during fermentation.
Therefore, it could be concluded that the addition of white and red
dragon fruit into yogurt enhanced the milk fermentation rate, lactic
acid content, syneresis percentage, antioxidant activity, and total
phenolics content in yogurt.", keywords = "Antioxidant activity, Hylocereus polyrhizus, Hylocereus undatus, yogurt", volume = "3", number = "12", pages = "573-6", }