Bioactivity, volatile profile, and physicochemical properties of set-type yogurt enriched with European cranberrybush (Viburnum opulus L.) juice during storage


TAŞPINAR T., GÜVEN M., AĞÇAM E.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.46, no.1, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 46 Issue: 1
  • Publication Date: 2022
  • Doi Number: 10.1111/jfpp.16212
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Çukurova University Affiliated: Yes

Abstract

This study aimed to investigate the effect of using European cranberrybush (EC; Viburnum opulus L.) juice at three different concentrations (4%, 8%, 12%) on the quality attributes and shelf life (28 days, 4 degrees C) of the yogurts. The addition of EC juice to yogurts promoted a significant increase in all bioactive components of the yogurts. Thirty-seven volatiles were identified as acids, aldehydes, ketones, terpenes, esters, and alcohols. According to texture results, yogurts acted less firmly and consistently based on rising in EC juice concentration. In addition, the scanning electron microscopy results showed that with the addition of EC juice yogurt has a less compact network structure and bigger pores. The principal component analysis revealed that yogurts were distributed at least three quadrants of the score plot at each storage day and also in the preference map the samples were located in different percentages. Novelty impact statement This was the first study proving that European cranberrybush (V. opulus L.) is a promising alternative for increasing the bioactive properties of yogurt. The addition of European cranberrybush juice in yogurt also changed the volatile compound profile of the yogurt, in this regard thirty-seven volatiles were identified with ketones and acids predominating. The European cranberrybush juice addition to the yogurt led to different sensory characteristics, the control yogurt and EJ4 sample were located in the preference map where 80%-100% of the consumers would be satisfied.