Combining thermosonication microstress and pineapple peel extract addition to achieve quality and post-acidification control in yogurt fermentation

作者：Xiaohui Zhang, Yuanrong Zheng, Changyu Zhou, Jinxuan Cao, Yifeng Zhang, Zhen Wu, Daodong Pan, Zhendong Cai, Qiang Xia · 发表于：Ultrasonics Sonochemistry · 年份：2024 · DOI：10.1016/j.ultsonch.2024.106857 · 被引用次数：21 · 研究领域：Microbial Inactivation Methods、Microencapsulation and Drying Processes、Biochemical Analysis and Sensing Techniques

This work investigated the effects of the combined use of thermosonication-preconditioned lactic acid bacteria (LAB) with the addition of ultrasound-assisted pineapple peel extracts (UU group) on the post-acidification potential, physicochemical and functional qualities of yogurt products, aimed at achieving prolonged preservation and enhancing functional attributes. Accordingly, physical–chemical features, probiotic evaluation as revealed by adhesion properties, and sensory assessment, acidification curves, the contents of major organic acids, and the antioxidant activities of the differentially processed yogurts during refrigeration were characterized. Following a 14-day chilled storage process, UU group exhibited acidity levels 0.5–2 oT lower than the control group and a higher lactose content of 0.07 mg/ml as well as unmodified adhesion potential, indicating that the proposed combination method efficiently inhibited post-acidification and delayed lactose metabolism without leading to significant impairment of the probiotic properties. The results of physicochemical analysis showed no significant changes in viscosity, hardness, and color of yogurt. Furthermore, the total phenolic content of UU-treated samples was 98 μg/mL, 1.78 times higher than that of the control, corresponding with the significantly lower IC50 values of DPPH and ABTS radical scavenging activities of the UU group than those of the control group. Observations by fluorescence inverted microscopy demonstrat...