Regulation on the quality of yogurt by phenolic fraction of mulberry pomace supplemented before and after fermentation

作者：Du, Huaxin; Wang, Xuping; Yang, Huaigu; Zhu, Fan; Liu, Jie; Cheng, Jingrong; Lin, Yaosheng; Tang, Daobang; Liu, Xueming^*

来源：Food Control, 2023, 144: 109333.

DOI：10.1016/j.foodcont.2022.109333

• Mulberry pomace
• Phenolic compound
• Yogurt
• Quality
• Protein hydrolysis
• ACE-I activity

The effects of phenolic fraction of mulberry pomace on yogurt quality were investigated. Polyphenol-enriched extract of mulberry pomace (MPPE), rich in phenols, anthocyanins and proanthocyanidins, was incorporated to yogurt before and after fermentation at 0.50%, 0.75%, 1.00% and 1.25% (w/v), respectively. The addition either before or after fermentation decreased L* and b* values, increased a* value, reduced syneresis and changed textural properties. MPPE added before fermentation inhibited lactic acid bacteria (LAB) growth, increased particle size, inhibited protein hydrolysis and active peptide release, and reduced ACE-I activity of yogurt. When added after fermentation, MPPE at moderate levels (within 1.00%) promoted LAB growth, reduced pH value and increased total acid content, decreased particle size, promoted protein hydrolysis and active peptide release, and increased ACE-I activity. Phenolics in mulberry pomace exert unique effects on the physi-cochemical and textural properties of yogurt and adding MPPE after fermentation was more beneficial to improve yogurt quality.

• 单位
  江西农业大学; 广东省农业科学院