Encapsulating capacity of ultra-high-pressure homogenization (UHPH)
This study investigated the characteristics of yogurts produced by substituting dairy fat with polyunsaturated fatty acids (PUFA)-rich oils encapsulated with buttermilk (BM) in spray-dried emulsions (SDE). Two homoge- nization methods, conventional (CH) and ultra-high-pressure homogenization (UHPH),...
| Autores: | , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Universitat Autònoma de Barcelona |
| Repositorio: | Dipòsit Digital de Documents de la UAB |
| Idioma: | inglés |
| OAI Identifier: | oai:ddd.uab.cat:285196 |
| Acceso en línea: | https://ddd.uab.cat/record/285196 https://dx.doi.org/urn:doi:10.1016/j.lwt.2023.115304 |
| Access Level: | acceso abierto |
| Palabra clave: | Yogurt Polyunsaturated fatty acids Buttermilk Ultra-high-pressure homogenization Encapsulation Yogurt Polyunsaturated fatty acids Buttermilk Ultra-high-pressure homogenization Encapsulation |
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oai:ddd.uab.cat:285196 |
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España |
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| dc.title.none.fl_str_mv |
Encapsulating capacity of ultra-high-pressure homogenization (UHPH) Replacement of milk fat by vegetable oils using buttermilk as a functional ingredient in yogurt processing Capacidad de encapsulación de la homogeneización a ultra alta presión (UHPH) |
| title |
Encapsulating capacity of ultra-high-pressure homogenization (UHPH) |
| spellingShingle |
Encapsulating capacity of ultra-high-pressure homogenization (UHPH) Aghababaei, Fatemeh|||0000-0002-7676-5582 Yogurt Polyunsaturated fatty acids Buttermilk Ultra-high-pressure homogenization Encapsulation Yogurt Polyunsaturated fatty acids Buttermilk Ultra-high-pressure homogenization Encapsulation |
| title_short |
Encapsulating capacity of ultra-high-pressure homogenization (UHPH) |
| title_full |
Encapsulating capacity of ultra-high-pressure homogenization (UHPH) |
| title_fullStr |
Encapsulating capacity of ultra-high-pressure homogenization (UHPH) |
| title_full_unstemmed |
Encapsulating capacity of ultra-high-pressure homogenization (UHPH) |
| title_sort |
Encapsulating capacity of ultra-high-pressure homogenization (UHPH) |
| dc.creator.none.fl_str_mv |
Aghababaei, Fatemeh|||0000-0002-7676-5582 Trujillo, Antonio-José|||0000-0003-1437-6060 Juan Godoy, Bibiana|||0000-0002-6870-179X Capellas Puig, Marta|||0000-0002-6048-7100 Ferragut, Victoria|||0000-0003-1404-1404 |
| author |
Aghababaei, Fatemeh|||0000-0002-7676-5582 |
| author_facet |
Aghababaei, Fatemeh|||0000-0002-7676-5582 Trujillo, Antonio-José|||0000-0003-1437-6060 Juan Godoy, Bibiana|||0000-0002-6870-179X Capellas Puig, Marta|||0000-0002-6048-7100 Ferragut, Victoria|||0000-0003-1404-1404 |
| author_role |
author |
| author2 |
Trujillo, Antonio-José|||0000-0003-1437-6060 Juan Godoy, Bibiana|||0000-0002-6870-179X Capellas Puig, Marta|||0000-0002-6048-7100 Ferragut, Victoria|||0000-0003-1404-1404 |
| author2_role |
author author author author |
| dc.subject.none.fl_str_mv |
Yogurt Polyunsaturated fatty acids Buttermilk Ultra-high-pressure homogenization Encapsulation Yogurt Polyunsaturated fatty acids Buttermilk Ultra-high-pressure homogenization Encapsulation |
| topic |
Yogurt Polyunsaturated fatty acids Buttermilk Ultra-high-pressure homogenization Encapsulation Yogurt Polyunsaturated fatty acids Buttermilk Ultra-high-pressure homogenization Encapsulation |
| description |
This study investigated the characteristics of yogurts produced by substituting dairy fat with polyunsaturated fatty acids (PUFA)-rich oils encapsulated with buttermilk (BM) in spray-dried emulsions (SDE). Two homoge- nization methods, conventional (CH) and ultra-high-pressure homogenization (UHPH), were compared to obtain the emulsions for spray drying. Recombined milks (RMs) were formulated using two different concentrations (4 g/100 g and 6 g/100 g) of SDE, followed by fermentation. Yogurt characteristics were evaluated during cold storage using various parameters, including coagulation properties, texture and rheology, microstructure, physicochemical characteristics (color, pH, total acidity, and water holding capacity), oxidative stability, main fatty acid profile, microbial assessment, and sensory evaluation. During cold storage, several parameters significantly influenced the yogurt characteristics. The CH yogurts exhibited higher textural parameters (firm- ness and consistency) and viscoelastic parameters (G' and G'') compared to the UHPH yogurts at the same SDE concentration. However, UHPH yogurts generally showed better water holding capacity (WHC) values. UHPH yogurts also demonstrated superior stability to oxidation and higher PUFA content. The observed differences between the CH and UHPH treatments can be attributed to the structuring of fat-protein-BM into colloidal particles based on the homogenization system employed in this study. Neither of the homogenization systems nor the SDE content impacted yogurt flavor. |
| publishDate |
2023 |
| dc.date.none.fl_str_mv |
2 2023-01-01 2023 2023-01-01 |
| dc.type.none.fl_str_mv |
Article http://purl.org/coar/resource_type/c_6501 VoR http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| dc.type.openaire.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.none.fl_str_mv |
https://ddd.uab.cat/record/285196 https://dx.doi.org/urn:doi:10.1016/j.lwt.2023.115304 |
| url |
https://ddd.uab.cat/record/285196 https://dx.doi.org/urn:doi:10.1016/j.lwt.2023.115304 |
| dc.language.none.fl_str_mv |
Inglés eng |
| language_invalid_str_mv |
Inglés |
| language |
eng |
| dc.rights.none.fl_str_mv |
open access http://purl.org/coar/access_right/c_abf2 https://creativecommons.org/licenses/by-nc-nd/4.0/ |
| dc.rights.openaire.fl_str_mv |
info:eu-repo/semantics/openAccess |
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open access http://purl.org/coar/access_right/c_abf2 https://creativecommons.org/licenses/by-nc-nd/4.0/ |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
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reponame:Dipòsit Digital de Documents de la UAB instname:Universitat Autònoma de Barcelona |
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Universitat Autònoma de Barcelona |
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Dipòsit Digital de Documents de la UAB |
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Dipòsit Digital de Documents de la UAB |
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| _version_ |
1869411419516043264 |
| spelling |
Encapsulating capacity of ultra-high-pressure homogenization (UHPH)Replacement of milk fat by vegetable oils using buttermilk as a functional ingredient in yogurt processingCapacidad de encapsulación de la homogeneización a ultra alta presión (UHPH)Aghababaei, Fatemeh|||0000-0002-7676-5582Trujillo, Antonio-José|||0000-0003-1437-6060Juan Godoy, Bibiana|||0000-0002-6870-179XCapellas Puig, Marta|||0000-0002-6048-7100Ferragut, Victoria|||0000-0003-1404-1404Yogurt Polyunsaturated fatty acids Buttermilk Ultra-high-pressure homogenization EncapsulationYogurtPolyunsaturated fatty acidsButtermilkUltra-high-pressure homogenizationEncapsulationThis study investigated the characteristics of yogurts produced by substituting dairy fat with polyunsaturated fatty acids (PUFA)-rich oils encapsulated with buttermilk (BM) in spray-dried emulsions (SDE). Two homoge- nization methods, conventional (CH) and ultra-high-pressure homogenization (UHPH), were compared to obtain the emulsions for spray drying. Recombined milks (RMs) were formulated using two different concentrations (4 g/100 g and 6 g/100 g) of SDE, followed by fermentation. Yogurt characteristics were evaluated during cold storage using various parameters, including coagulation properties, texture and rheology, microstructure, physicochemical characteristics (color, pH, total acidity, and water holding capacity), oxidative stability, main fatty acid profile, microbial assessment, and sensory evaluation. During cold storage, several parameters significantly influenced the yogurt characteristics. The CH yogurts exhibited higher textural parameters (firm- ness and consistency) and viscoelastic parameters (G' and G'') compared to the UHPH yogurts at the same SDE concentration. However, UHPH yogurts generally showed better water holding capacity (WHC) values. UHPH yogurts also demonstrated superior stability to oxidation and higher PUFA content. The observed differences between the CH and UHPH treatments can be attributed to the structuring of fat-protein-BM into colloidal particles based on the homogenization system employed in this study. Neither of the homogenization systems nor the SDE content impacted yogurt flavor.This study investigated the characteristics of yogurts produced by substituting dairy fat with polyunsaturated fatty acids (PUFA)-rich oils encapsulated with buttermilk (BM) in spray-dried emulsions (SDE). Two homogenization methods, conventional (CH) and ultra-high-pressure homogenization (UHPH), were compared to obtain the emulsions for spray drying. Recombined milks (RMs) were formulated using two different concentrations (4 g/100 g and 6 g/100 g) of SDE, followed by fermentation. Yogurt characteristics were evaluated during cold storage using various parameters, including coagulation properties, texture and rheology, microstructure, physicochemical characteristics (color, pH, total acidity, and water holding capacity), oxidative stability, main fatty acid profile, microbial assessment, and sensory evaluation. During cold storage, several parameters significantly influenced the yogurt characteristics. The CH yogurts exhibited higher textural parameters (firmness and consistency) and viscoelastic parameters(G' and G'') compared to the UHPH yogurts at the same SDE concentration. However, UHPH yogurts generally showed better water holding capacity (WHC) values. UHPH yogurts also demonstrated superior stability to oxidation and higher PUFA content. The observed differences between the CH and UHPH treatments can be attributed to the structuring of fat-protein-BM into colloidal particles based on the homogenization system employed in this study. Neither of the homogenization systems nor the SDE content impacted yogurt flavor. 22023-01-0120232023-01-01Articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://ddd.uab.cat/record/285196https://dx.doi.org/urn:doi:10.1016/j.lwt.2023.115304reponame:Dipòsit Digital de Documents de la UABinstname:Universitat Autònoma de BarcelonaInglésengopen accesshttp://purl.org/coar/access_right/c_abf2Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, i la comunicació pública de l'obra, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original. No es permet la creació d'obres derivades.https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:ddd.uab.cat:2851962026-06-06T12:50:31Z |
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15,300724 |