Effect of whey protein concentrate on probiotic viability and antioxidant properties of yogurt during storage and simulated gastrointestinal transit


Citation

Musika S., . and Kupradit C., . and Mangkalanan S., . and Ranok A., . and Khongla C., . and Suginta W., . Effect of whey protein concentrate on probiotic viability and antioxidant properties of yogurt during storage and simulated gastrointestinal transit. pp. 110-119. ISSN 22317546

Abstract

The present work investigated the effects of whey protein concentrate (WPC) on probiotic yogurt. Five different concentrations of WPC (0 - 10) were evaluated. The results showed positive effects of WPC on yogurts properties under simulated gastrointestinal (GI) transit and long-term storage. In vitro digestion of WPC-fortified yogurt during GI transit markedly promoted the antioxidant activities in a concentration-dependent manner. WPC supplementation was also shown to significantly enhance the viability of probiotics under GI transit and during refrigerated storage to the recommended level for health benefits on daily intake. The optimal concentration for retention of physicochemical properties (water holding capacity and texture profile) of the yogurt during refrigerated storage for 28 days was 5 (w/w) while the addition of 10 (w/w) WPC yielded the highest radical-scavenging activity (15.3 0.1 mg Trolox Eq./g) reducing power (575.3 2.3 g Trolox Eq./g) and Fe� -chelating ability (13.5 0.02 mg EDTA Eq./g) under both gastric and pancreatic digestion conditions. The results obtained suggest that WPC-fortification promoted the overall quality of probiotic yogurt by improving its antioxidant activities and probiotic viability as well as extending its shelf-life.


Download File

Full text available from:

Abstract

The present work investigated the effects of whey protein concentrate (WPC) on probiotic yogurt. Five different concentrations of WPC (0 - 10) were evaluated. The results showed positive effects of WPC on yogurts properties under simulated gastrointestinal (GI) transit and long-term storage. In vitro digestion of WPC-fortified yogurt during GI transit markedly promoted the antioxidant activities in a concentration-dependent manner. WPC supplementation was also shown to significantly enhance the viability of probiotics under GI transit and during refrigerated storage to the recommended level for health benefits on daily intake. The optimal concentration for retention of physicochemical properties (water holding capacity and texture profile) of the yogurt during refrigerated storage for 28 days was 5 (w/w) while the addition of 10 (w/w) WPC yielded the highest radical-scavenging activity (15.3 0.1 mg Trolox Eq./g) reducing power (575.3 2.3 g Trolox Eq./g) and Fe� -chelating ability (13.5 0.02 mg EDTA Eq./g) under both gastric and pancreatic digestion conditions. The results obtained suggest that WPC-fortification promoted the overall quality of probiotic yogurt by improving its antioxidant activities and probiotic viability as well as extending its shelf-life.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Whey protein
AGROVOC Term: Probiotics
AGROVOC Term: Refrigerated storage
AGROVOC Term: Freeze dried products
AGROVOC Term: Inoculation methods
AGROVOC Term: Starter cultures
AGROVOC Term: Antioxidants
AGROVOC Term: Shelf life
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:55
URI: http://webagris.upm.edu.my/id/eprint/9649

Actions (login required)

View Item View Item
Agris UPM is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.