A Clean-Label Formulation of Fortified Yogurt Based on Rhododendron Flower Powder as a Functional Ingredient
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Rhododendron Flowers Powder Preparation
2.3. Extraction of Phytochemicals from Rhododendron Flowers Powder (RFP)
2.4. The Quantification of Anthocyanins, Phenolic Compounds, and Evaluation of Antioxidant Potential of Rhododendron Flowers Powder (RFP)
2.4.1. Total Anthocyanin Content
2.4.2. Total Flavonoid Content
2.4.3. Total Polyphenolic Content
2.4.4. Antioxidant Activity (DPPH)
2.5. Preparation of Yogurt Supplemented with RFP
2.6. Physicochemical Characterization of Yogurts Supplemented with RFP
2.7. Characterization of Phytochemicals and Antioxidant Activity of Yogurts Supplemented with RFP
2.8. Colorimetric Analysis of Yogurt Supplemented with RFP
2.9. Texture Profile Analysis of Yogurt Supplemented with RFP
2.10. Sensorial Evaluation of Yogurt Supplemented with RFP
2.11. Statistical Analysis
3. Results
3.1. The Phytochemical Characterization of RFP Extract
3.2. Physicochemical Analysis of Yogurt Supplemented with RFP
3.3. Phytochemical Content and Antioxidant Activity of Yogurt Supplemented with RFP
3.4. Textural Profile Analysis
3.5. Colorimetric Analysis
3.6. Sensorial Evaluation
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Parameters | Extract |
---|---|
Total anthocyanins (mg C3G/g DW) | 1.05 ± 0.24 |
Total flavonoids (mg CE/g DW) | 8.58 ± 0.19 |
Total polyphenols (mg GAE/g DW) | 21.46 ± 0.63 |
DPPH (µmol TE/g DW) | 16.89 ± 0.22 |
L* | 42.82 ± 0.25 |
a* | 12.53 ± 0.07 |
b* | 3.25 ± 0.09 |
Chroma | 12.94 ± 0.08 |
Hue angle | 0.25 ± 0.01 |
ΔE | 44.73 ± 0.26 |
Component (%) | Sample | Storage Period (Days) | ||
---|---|---|---|---|
1 | 14 | 28 | ||
Moisture | YC | 86.77 ± 0.17 xA | 86.82 ± 0.12 xA | 86.77 ± 0.17 xA |
YRFP1 | 84.48 ± 0.69 yA | 84.85 ± 0.69 yA | 85.10 ± 0.69 yA | |
YRFP2 | 82.58 ± 0.69 zA | 82.49 ± 0.69 zA | 82.23 ± 0.00 zA | |
Fat | YC | 3.85 ± 0.03 yA | 3.85 ± 0.03 xyA | 3.85 ± 0.03 xA |
YRFP1 | 3.88 ± 0.05 xyA | 3.81 ± 0.05 yAB | 3.77 ± 0.05 yB | |
YRFP2 | 3.91 ± 0.05 xA | 3.89 ± 0.05 xAB | 3.85 ± 0.05 xB | |
Total protein | YC | 3.70 ± 0.09 xyA | 3.70 ± 0.09 yA | 3.70 ± 0.09 xyA |
YRFP1 | 3.74 ± 0.01 yA | 3.69 ± 0.01 xyA | 3.67 ± 0.01 yA | |
YRFP2 | 3.81 ± 0.02 xA | 3.78 ± 0.02 xA | 3.76 ± 0.02 xA | |
Ash | YC | 0.74 ± 0.07 zA | 0.74 ± 0.07 zA | 0.74 ± 0.07 zA |
YRFP1 | 0.88 ± 0.03 yA | 0.87 ± 0.03 yA | 0.86 ± 0.03 yA | |
YRFP2 | 0.99 ± 0.03 xA | 0.98 ± 0.03 xA | 0.97 ± 0.03 xA | |
Crude fiber | YC | 0.00 ± 0.00 zA | 0.00 ± 0.00 zA | 0.00 ± 0.00 zA |
YRFP1 | 0.94 ± 0.03 yA | 0.93 ± 0.03 yAB | 0.92 ± 0.03 yB | |
YRFP2 | 1.10 ± 0.01 xA | 1.12 ± 0.01 xA | 1.10 ± 0.00 xA | |
Energy value (kcal 100 g−1 FW) | YC | 84.00 ± 0.50 zA | 83.79 ± 0.39 zA | 84.00 ± 0.50 xyA |
YRFP1 | 89.13 ± 2.58 yA | 87.18 ± 2.58 yAB | 86.00 ± 2.60 yB | |
YRFP2 | 96.12 ± 2.73 xA | 96.22 ± 2.73 xA | 97.10 ± 0.30 xA | |
CHO | YC | 4.93 ± 0.12 zA | 4.88 ± 0.10 zA | 4.94 ± 0.12 zA |
YRFP1 | 6.07 ± 0.30 yA | 5.84 ± 0.30 yA | 5.67 ± 0.31 yA | |
YRFP2 | 7.60 ± 0.30 xA | 7.73 ± 0.31 xA | 8.08 ± 0.05 xA | |
pH | YC | 4.62 ± 0.11 xA | 4.51 ± 0.01 xA | 4.46 ± 0.01 xA |
YRFP1 | 4.56 ± 0.01 xyA | 4.36 ± 0.01 yB | 4.09 ± 0.02 yC | |
YRFP2 | 7.60 ± 0.30 yA | 7.73 ± 0.30 zB | 8.08 ± 0.02 zC |
Parameters | Sample | Storage Period (Days) | ||
---|---|---|---|---|
1 | 14 | 28 | ||
Total polyphenolic compounds (mg GAE/100 g DW) | YC | 4.25 ± 0.50 zA | 3.82 ± 0.26 zA | 3.09 ± 0.57 zA |
YRFP1 | 11.99 ± 0.74 yA | 10.74 ± 0.68 yA | 9.49 ± 0.91 yA | |
YRFP2 | 16.42 ± 8.74 xA | 19.77 ± 0.93 xA | 18.84 ± 1.27 xA | |
Total flavonoids (mg CE/100 g DW) | YC | 0.00 ± 0.00 zA | 0.00 ± 0.00 zA | 0.00 ± 0.00 zA |
YRFP1 | 1.20 ± 0.26 yA | 0.87 ± 0.27 yAB | 0.57 ± 0.42 xyB | |
YRFP2 | 1.85 ± 0.29 xA | 1.42 ± 0.43 xB | 0.87 ± 0.26 xC | |
Total anthocyanins (mg/100 g DW) | YC | 0.00 ± 0.00 zA | 0.00 ± 0.00 zA | 0.00 ± 0.00 zA |
YRFP1 | 1.46 ± 0.64 yA | 1.05 ± 0.01 yAB | 0.59 ± 0.28 yB | |
YRFP2 | 2.65 ± 0.72 xA | 2.11 ± 0.05 xAB | 1.78 ± 0.10 xB | |
DPPH (μmol TE/100 g) | YC | 3.20 ± 0.21 zA | 2.24 ± 0.53 zB | 1.08 ± 0.41 zC |
YRFP1 | 9.41 ± 0.42 yA | 8.72 ± 0.68 yAB | 7.76 ± 0.32 yB | |
YRFP2 | 15.89 ± 0.91 xA | 14.72 ± 0.73 xB | 13.48 ± 0.84 xC |
Textural Parameters | Sample | Storage Period (Days) | ||
---|---|---|---|---|
1 | 14 | 28 | ||
Cohesiveness | YC | 0.29 ± 0.00 yA | 0.31 ± 0.00 zAB | 0.32 ± 0.00 yB |
YRFP1 | 0.33 ± 0.01 xyA | 0.34 ± 0.01 yAB | 0.37 ± 0.01 xyB | |
YRFP2 | 0.34 ± 0.01 xA | 0.36 ± 0.01 xB | 0.38 ± 0.01 xC | |
Springiness | YC | 0.50 ± 0.02 xA | 0.51 ± 0.02 xAB | 0.53 ± 0.02 xB |
YRFP1 | 0.30 ± 0.01 yA | 0.33 ± 0.01 yB | 0.36 ± 0.01 yC | |
YRFP2 | 0.24 ± 0.01 zA | 0.29 ± 0.00 zB | 0.31 ± 0.00 zC | |
Hardness, N | YC | 5.65 ± 0.00 zA | 5.66 ± 0.00 zA | 5.66 ± 0.00 zA |
YRFP1 | 7.50 ± 0.02 yA | 7.52 ± 0.02 yAB | 7.53 ± 0.02 yB | |
YRFP2 | 11.59 ± 0.02 xA | 11.61 ± 0.02 xAB | 11.63 ± 0.02 xB | |
Gumminess, N | YC | 1.63 ± 0.01 zA | 1.65 ± 0.01 zAB | 1.66 ± 0.01 zB |
YRFP1 | 2.74 ± 0.02 yA | 2.75 ± 0.02 yAB | 2.76 ± 0.02 yB | |
YRFP2 | 4.08 ± 0.01 xA | 4.10 ± 0.01 xAB | 4.11 ± 0.01 xB | |
Adhesiveness, mJ | YC | −2.51 ± 0.01 zA | −2.53 ± 0.01 zAB | −2.55 ± 0.01 xB |
YRFP1 | −6.72 ± 0.03 yA | −6.74 ± 0.03 yAB | −6.75 ± 0.03 yB | |
YRFP2 | −11.42 ± 0.02 xA | −11.45 ± 0.02 xAB | −11.47 ± 0.02 xB |
Parameters | Sample | Storage Period (Days) | ||
---|---|---|---|---|
1 | 14 | 28 | ||
L* | YC | 96.97 ± 0.26 xA | 96.40 ± 0.26 xAB | 95.98 ± 0.26 xB |
YRFP1 | 82.49 ± 0.72 yA | 81.29 ± 0.72 yB | 80.24 ± 0.72 yC | |
YRFP2 | 71.54 ± 0.96 zA | 70.84 ± 0.96 zAB | 70.46 ± 0.96 zB | |
a* | YC | −9.22 ± 0.09 zA | −8.75 ± 0.09 zB | −8.49 ± 0.09 zC |
YRFP1 | 6.23 ± 0.12 yA | 8.83 ± 0.12 yB | 10.53 ± 0.12 yC | |
YRFP2 | 12.14 ± 0.11 xA | 14.89 ± 0.11 xAB | 16.80 ± 0.11 xB | |
b* | YC | 17.55 ± 0.21 zA | 17.83 ± 0.21 zB | 18.21 ± 0.21 zC |
YRFP1 | 29.47 ± 0.26 yA | 29.77 ± 0.26 yB | 30.05 ± 0.26 yC | |
YRFP2 | 41.05 ± 0.16 xA | 41.24 ± 0.16 xAB | 41.33 ± 0.16 xB | |
Chroma | YC | 19.83 ± 0.22 zA | 19.86 ± 0.22 zA | 20.09 ± 0.22 zA |
YRFP1 | 30.12 ± 0.25 yA | 31.05 ± 0.25 yAB | 31.84 ± 0.25 yB | |
YRFP2 | 42.81 ± 0.17 xA | 43.84 ± 0.17 xA | 44.61 ± 0.17 xA | |
Hue angle | YC | 178.91 ± 0.00 xA | 178.89 ± 0.00 xB | 178.87 ± 0.00 xC |
YRFP1 | 1.36 ± 0.00 yA | 1.28 ± 0.00 yB | 1.23 ± 0.00 yC | |
YRFP2 | 1.28 ± 0.00 zA | 1.22 ± 0.00 zAB | 1.18 ± 0.00 zB |
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Postolache, A.N.; Veleșcu, I.D.; Stoica, F.; Crivei, I.C.; Arsenoaia, V.N.; Usturoi, M.G.; Constantinescu, C.G.; Lipșa, F.D.; Frunză, G.; Simeanu, D.; et al. A Clean-Label Formulation of Fortified Yogurt Based on Rhododendron Flower Powder as a Functional Ingredient. Foods 2023, 12, 4365. https://doi.org/10.3390/foods12234365
Postolache AN, Veleșcu ID, Stoica F, Crivei IC, Arsenoaia VN, Usturoi MG, Constantinescu CG, Lipșa FD, Frunză G, Simeanu D, et al. A Clean-Label Formulation of Fortified Yogurt Based on Rhododendron Flower Powder as a Functional Ingredient. Foods. 2023; 12(23):4365. https://doi.org/10.3390/foods12234365
Chicago/Turabian StylePostolache, Alina Narcisa, Ionuț Dumitru Veleșcu, Florina Stoica, Ioana Cristina Crivei, Vlad Nicolae Arsenoaia, Marius Giorgi Usturoi, Cristina Gabriela Constantinescu (Pop), Florin Daniel Lipșa, Gabriela Frunză, Daniel Simeanu, and et al. 2023. "A Clean-Label Formulation of Fortified Yogurt Based on Rhododendron Flower Powder as a Functional Ingredient" Foods 12, no. 23: 4365. https://doi.org/10.3390/foods12234365