The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with <i>Cudrania tricuspidata</i> Powder
In this study, <i>Cudrania tricuspidata</i> (CT) containing abundant phytochemicals, such as xanthones and flavonoids, was evaluated as an additive to fortify the functionality and organoleptic quality of fermented milk. The physicochemical, functional, and sensory properties of fermente...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/12/1762 |
| _version_ | 1797546411083956224 |
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| author | Sae-Byuk Lee Banda Cosmas Heui-Dong Park |
| author_facet | Sae-Byuk Lee Banda Cosmas Heui-Dong Park |
| author_sort | Sae-Byuk Lee |
| collection | DOAJ |
| description | In this study, <i>Cudrania tricuspidata</i> (CT) containing abundant phytochemicals, such as xanthones and flavonoids, was evaluated as an additive to fortify the functionality and organoleptic quality of fermented milk. The physicochemical, functional, and sensory properties of fermented milk supplemented with different concentrations of CT powder were investigated. Increasing amounts of CT powder elevated the malic acid concentration, increasing the total acidity and decreasing the pH of fermented milk supplemented with CT powder. The viable cell count and free sugar contents of fermented milk indicated that supplementing with CT powder improved lactic acid fermentation slightly. The color of fermented milk supplemented with CT powder was darker, redder, yellower, and more pleasing than the control fermented milk. The total phenolic and flavonoid contents of fermented milk supplemented with CT powder rose as the concentration of supplemented CT powder increased, resulting in enhanced antioxidant and antimutagenic activities. The CT powder improved the functionality of the fermented milk; still, at 2% or more, it had some unfavorable sensory properties, such as sourness, taste, and texture, which reduced the overall consumer preference. Therefore, a CT powder concentration of 0.5% or 1% may be acceptable to consumers. |
| first_indexed | 2024-03-10T14:29:21Z |
| format | Article |
| id | doaj.art-a75080fe290847d78e86523974de3dd7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:29:21Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a75080fe290847d78e86523974de3dd72023-11-20T22:43:07ZengMDPI AGFoods2304-81582020-11-01912176210.3390/foods9121762The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with <i>Cudrania tricuspidata</i> PowderSae-Byuk Lee0Banda Cosmas1Heui-Dong Park2School of Food Science and Biotechnology, Kyungpook National University, 80 Daehakro, Daegu 41566, KoreaSchool of Food Science and Biotechnology, Kyungpook National University, 80 Daehakro, Daegu 41566, KoreaSchool of Food Science and Biotechnology, Kyungpook National University, 80 Daehakro, Daegu 41566, KoreaIn this study, <i>Cudrania tricuspidata</i> (CT) containing abundant phytochemicals, such as xanthones and flavonoids, was evaluated as an additive to fortify the functionality and organoleptic quality of fermented milk. The physicochemical, functional, and sensory properties of fermented milk supplemented with different concentrations of CT powder were investigated. Increasing amounts of CT powder elevated the malic acid concentration, increasing the total acidity and decreasing the pH of fermented milk supplemented with CT powder. The viable cell count and free sugar contents of fermented milk indicated that supplementing with CT powder improved lactic acid fermentation slightly. The color of fermented milk supplemented with CT powder was darker, redder, yellower, and more pleasing than the control fermented milk. The total phenolic and flavonoid contents of fermented milk supplemented with CT powder rose as the concentration of supplemented CT powder increased, resulting in enhanced antioxidant and antimutagenic activities. The CT powder improved the functionality of the fermented milk; still, at 2% or more, it had some unfavorable sensory properties, such as sourness, taste, and texture, which reduced the overall consumer preference. Therefore, a CT powder concentration of 0.5% or 1% may be acceptable to consumers.https://www.mdpi.com/2304-8158/9/12/1762fermented milkyogurt<i>Cudrania tricuspidata</i>antimutagenic activityantioxidant activityprobiotics |
| spellingShingle | Sae-Byuk Lee Banda Cosmas Heui-Dong Park The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with <i>Cudrania tricuspidata</i> Powder Foods fermented milk yogurt <i>Cudrania tricuspidata</i> antimutagenic activity antioxidant activity probiotics |
| title | The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with <i>Cudrania tricuspidata</i> Powder |
| title_full | The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with <i>Cudrania tricuspidata</i> Powder |
| title_fullStr | The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with <i>Cudrania tricuspidata</i> Powder |
| title_full_unstemmed | The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with <i>Cudrania tricuspidata</i> Powder |
| title_short | The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with <i>Cudrania tricuspidata</i> Powder |
| title_sort | antimutagenic and antioxidant activity of fermented milk supplemented with i cudrania tricuspidata i powder |
| topic | fermented milk yogurt <i>Cudrania tricuspidata</i> antimutagenic activity antioxidant activity probiotics |
| url | https://www.mdpi.com/2304-8158/9/12/1762 |
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