Rheology and sensory properties of microencapsulated propolis-enriched stirred-type yogurt
Main Article Content
Keywords
propolis, rheology, sensory, syneresis, yogurt
Abstract
In this study, the rheological, sensory and syneristic properties of yogurt enriched with 0.5%, 1% and 2% microencapsulated propolis (MP) was investigated. The viscosity measurements of stir-type yoghurt were performed with Brookfield DV-II viscometer. Shear rate varying between 0.02 s-1 and 100 s-1 flow models was obtained for rising and descending curves with the Rheocalc v3.3 software. Three flow models—Power Law, Herschel–Bulkley, and Casson models—were evaluated. All samples used in this analysis showed non-Newtonian and pseudoplastic properties. During the 21-day storage period, the Power Law flow model was optimal.
References
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Comunian T.A., Chaves I. E., Thomazini M., Moraes I.C.F., Ferro-Furtado R., de Castro I.A., et al. 2017. Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid. Food Chem. 237:948–956. 10.1016/j.foodchem.2017.06.071
Dönmez Ö., Mogol B.A. and Gökmen V. 2017. Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders. J Dairy Sci. 100(2):901–907. 10.3168/jds.2016-11262
El-Messery T.M., El-Said M.M., Demircan E. and Ozçelik B. 2019. Microencapsulation of natural polyphenolic compounds extracted from apple peel and its application in yoghurt. Acta Sci Pol Technol Aliment. 18(1):25–34. 10.17306/J.AFS.2019.0597
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Ghorbanzade, T., Jafari, S.M., Akhavan, S. and Hadavi, R. 2017. Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yoghurt. Food Chem. 216: 146–152. 10.1016/j.foodchem.2016.08.022
Gonçalvez D., Pérez C., Reolon G., Segura N., Lema P., Gámbaro A. and Varela P. 2009. Effect of thickeners on the texture of stirred yogurt. Alim Nutr Araraquara. 16(3):207–211.
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Izadi Z., Nasirpour A., Garoosi G.A. and Tamjidi F. 2015. Rheological and physical properties of yogurt enriched with phytosterol during storage. J Food Sci Technol. 52(8):5341–5346. 10.1007/s13197-014-1593-2
Jafari S., Jafari S.M., Ebrahimi M., Kijpatanasilp I. and Assatarakul K. 2022. A decade overview and prospect of spray drying encapsulation of bioactives from fruit products: characterization, food application and in vitro gastrointestinal digestion. Food Hydrocol. 134:108068. 10.1016/j.foodhyd.2022.108068
Lee W.J. and Lucey J.A. 2010. Formation and physical properties of yogurt. Asian Australas J Anim Sci. 23(9):1127–1136. 10.5713/ajas.2010.r.05
Lucey J.A. 2002. Formation and physical properties of milk protein gels. J Dairy Sci. 85(2):281–294. 10.3168/jds.S0022-0302(02)74078-2
Mathias T.D.S., de Carvalho Junior I.C., de Carvalho C.W.P. and Servulo E.F.C. 2011. Rheological characterization of coffee-flavored yogurt with different types of thickener. Alim Nutr Araraquara. 22(4):521–529.
Molina C.V., Lima J.G., Moraes I.C.F. and Pinho S.C. 2019. Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipidmicroparticles stabilized with hydrolyzed soy protein isolate. Food Sci Biotechnol. 28(1):59–66. 10.1007/s10068-018-0425-y
Mullineux G. and Simmons M.J. 2008. Influence of rheological model on the processing of yoghurt. J Food Eng. 84(2):250–257. 10.1016/j.jfoodeng.2007.05.015
Paseephol T., Small D.M. and Sherkat F. 2008. Rheology and texture of set yogurt as affected by inulin addition. J Texture Stud. 39(6):617–634. 10.1111/j.1745-4603.2008.00161.x
Ramaswamy H.S. and Basak S. 1992. Pectin and raspberry concentrate effects on the rheology of stirred commercial yogurt. J Food Sci. 57(2):357–360. 10.1111/j.1365-2621.1992.tb05494.x
Sa S.H.G., Mazzocato M.C., Saliba A.S.M.C., Alencar S.M. and Favaro-Trindade C.S. 2023. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques. Food Res Int. 164:112423.
Salvador A. and Fiszman S. 2004. Textural and sensory characteristics of whole and skimmed flavored set-type yoghurt during long storage. J Dairy Sci. 87:4033–4041. 10.3168/jds.S0022-0302(04)73544-4
Santos M.S., Estevinho L.M., Carvalho C.A.L., Morais J.S., Conceição A.L.S., Paula V.B., Magalhães-Guedes K. and Almeida R.C.C. 2019. Probiotic yoghurt with Brazilian red propolis: physicochemical and bioactive properties, stability, and shelf life. J Food Sci. 84(12):3429–3436. 10.1111/1750-3841.14943
Şengül M., Erkaya T., Şengül M. and Yildiz H. 2012. The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage. Int J Dairy Technol. 65(3):429–436. 10.1111/j.1471-0307.2012.00838.x
Silva F.C., Fonseca C.R., Alencar S.M., Thomazini M., Balieiro J.C.D.C., Pittia P., et al. 2013. Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based carrier systems. Food Bioprod Process. 91(1):28–36. 10.1016/j.fbp.2012.08.006
Staffolo M.D., Bertola N. and Martino M. 2004. Influence of dietary fiber addition on sensory and rheological properties of yoghurt. Int Dairy J. 14:263–268. 10.1016/j.idairyj.2003.08.004
Tavares L., Smaoui S., Lima P.S. and Marques de Oliveira M. 2022. Propolis: encapsulation and application in the food and pharmaceutical industries. Trends Food Sci Technol. 127:169–180. 10.1016/j.tifs.2022.06.003
Tosun B., Arslan G. and Öner Z. 2011. An investigation on the use of whey in yoghurt production. J Food. 36:279–286.
Ünal B., Metin S. and Işıklı N.D. 2003. Use of response surface methodology to describe the combined effect of storage time, locust bean gum and dry matter of milk on the physical properties of low-fat set yoghurt. Int Dairy J. 13(11):909–916. 10.1016/S0958-6946(03)00118-3
Yadav K., Bajaj R.K., Mandal S., Saha P. and Mann B. 2018. Evaluation of total phenol content and antioxidant properties of encapsulated grape seed extract in yoghurt. Int J Dairy Technol. 71(1):96–104. 10.1111/1471-0307.12464
Aportela-Palacios A., Sosa-Morales M.E. and Vélez-Ruiz J.F. 2005. Rheological and physicochemical behavior of fortified yogurt with fiber and calcium. J Texture Stud. 36(3):333–349. 10.1111/j.1745-4603.2005.00020.x
Baba W.N., Jan K., Punoo H.A., Wani T.A., Dar M.M. and Masoodi F.A. 2018. Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum. LWT. 92:242–249. 10.1016/j.lwt.2018.02.007
Batista A.L.D., Silva R., Cappato L.P., Almada C.N., Garcia R.K.A., Silva M.C., et al. 2015. Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical andmetabolic activity analyses. Food Res Int. 77:627–635. 10.1016/j.foodres.2015.08.017
Baysan U., Bastıoğlu A.Z., Coşkun N.Ö., Takma D.K., Balçık E.Ü., Şahin-Nadeem H., et al. 2021. The effect of coating material combination and encapsulation method onpropolis powder properties. Powder Technol. 384:332–341. 10.1016/j.powtec.2021.02.018
Baysan U., Elmas F. and Koç M. 2019. The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder. J Food Process Eng. 42:e13024. 10.1111/jfpe.13024
Bostancı E. 2017. Investigation of the possibility of using propolis encapsulated in spray dryer in gum production. M.Sc. thesis. Sivas Cumhuriyet University, Sivas, Turkey.
Busch V.M., Pereyra-Gonzalez A., Šegatin N., Santagapita P.R., Ulrih N.P. and Buera M.P. 2017. Propolis encapsulation by spray drying: characterization and stability. LWT. 75:227–235. 10.1016/j.lwt.2016.08.055
Chavan R., Kumar A., Mishra V. and Nema P.K. 2014. Effect of microfluidization on mango-flavoured yoghurt: rheological properties and pH parameter. Int J of Food and Nutr Sci. 3(4):84.
Comunian T.A., Chaves I. E., Thomazini M., Moraes I.C.F., Ferro-Furtado R., de Castro I.A., et al. 2017. Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid. Food Chem. 237:948–956. 10.1016/j.foodchem.2017.06.071
Dönmez Ö., Mogol B.A. and Gökmen V. 2017. Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders. J Dairy Sci. 100(2):901–907. 10.3168/jds.2016-11262
El-Messery T.M., El-Said M.M., Demircan E. and Ozçelik B. 2019. Microencapsulation of natural polyphenolic compounds extracted from apple peel and its application in yoghurt. Acta Sci Pol Technol Aliment. 18(1):25–34. 10.17306/J.AFS.2019.0597
Espírito-Santo A.P., Lagazzo A., Sousa A.L.O.P., Perego P., Converti A. and Oliveira M.N. 2013. Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Res Int. 50:224–231. 10.1016/j.foodres.2012.09.012
Estrada J.D., Boeneke C., Bechtel P. and Sathivel S. 2011. Developing a strawberry yogurt fortified with marine fish oil. J Dairy Sci. 94(12):5760–5769. 10.3168/jds.2011-4226
Fischer, P., Pollard, M., Erni, P., Marti, I. and Padar, S. 2009. Rheological approaches to food systems. C. R. Phys. 10:740–750. 10.1016/j.crhy.2009.10.016
Ghorbanzade, T., Jafari, S.M., Akhavan, S. and Hadavi, R. 2017. Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yoghurt. Food Chem. 216: 146–152. 10.1016/j.foodchem.2016.08.022
Gonçalvez D., Pérez C., Reolon G., Segura N., Lema P., Gámbaro A. and Varela P. 2009. Effect of thickeners on the texture of stirred yogurt. Alim Nutr Araraquara. 16(3):207–211.
Horne D.S. 1998. Casein interactions: casting light on the black boxes, the structure in dairy products. Int Dairy J. 8(3):171–177. 10.1016/S0958-6946(98)00040-5
Izadi Z., Nasirpour A., Garoosi G.A. and Tamjidi F. 2015. Rheological and physical properties of yogurt enriched with phytosterol during storage. J Food Sci Technol. 52(8):5341–5346. 10.1007/s13197-014-1593-2
Jafari S., Jafari S.M., Ebrahimi M., Kijpatanasilp I. and Assatarakul K. 2022. A decade overview and prospect of spray drying encapsulation of bioactives from fruit products: characterization, food application and in vitro gastrointestinal digestion. Food Hydrocol. 134:108068. 10.1016/j.foodhyd.2022.108068
Lee W.J. and Lucey J.A. 2010. Formation and physical properties of yogurt. Asian Australas J Anim Sci. 23(9):1127–1136. 10.5713/ajas.2010.r.05
Lucey J.A. 2002. Formation and physical properties of milk protein gels. J Dairy Sci. 85(2):281–294. 10.3168/jds.S0022-0302(02)74078-2
Mathias T.D.S., de Carvalho Junior I.C., de Carvalho C.W.P. and Servulo E.F.C. 2011. Rheological characterization of coffee-flavored yogurt with different types of thickener. Alim Nutr Araraquara. 22(4):521–529.
Molina C.V., Lima J.G., Moraes I.C.F. and Pinho S.C. 2019. Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipidmicroparticles stabilized with hydrolyzed soy protein isolate. Food Sci Biotechnol. 28(1):59–66. 10.1007/s10068-018-0425-y
Mullineux G. and Simmons M.J. 2008. Influence of rheological model on the processing of yoghurt. J Food Eng. 84(2):250–257. 10.1016/j.jfoodeng.2007.05.015
Paseephol T., Small D.M. and Sherkat F. 2008. Rheology and texture of set yogurt as affected by inulin addition. J Texture Stud. 39(6):617–634. 10.1111/j.1745-4603.2008.00161.x
Ramaswamy H.S. and Basak S. 1992. Pectin and raspberry concentrate effects on the rheology of stirred commercial yogurt. J Food Sci. 57(2):357–360. 10.1111/j.1365-2621.1992.tb05494.x
Sa S.H.G., Mazzocato M.C., Saliba A.S.M.C., Alencar S.M. and Favaro-Trindade C.S. 2023. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques. Food Res Int. 164:112423.
Salvador A. and Fiszman S. 2004. Textural and sensory characteristics of whole and skimmed flavored set-type yoghurt during long storage. J Dairy Sci. 87:4033–4041. 10.3168/jds.S0022-0302(04)73544-4
Santos M.S., Estevinho L.M., Carvalho C.A.L., Morais J.S., Conceição A.L.S., Paula V.B., Magalhães-Guedes K. and Almeida R.C.C. 2019. Probiotic yoghurt with Brazilian red propolis: physicochemical and bioactive properties, stability, and shelf life. J Food Sci. 84(12):3429–3436. 10.1111/1750-3841.14943
Şengül M., Erkaya T., Şengül M. and Yildiz H. 2012. The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage. Int J Dairy Technol. 65(3):429–436. 10.1111/j.1471-0307.2012.00838.x
Silva F.C., Fonseca C.R., Alencar S.M., Thomazini M., Balieiro J.C.D.C., Pittia P., et al. 2013. Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based carrier systems. Food Bioprod Process. 91(1):28–36. 10.1016/j.fbp.2012.08.006
Staffolo M.D., Bertola N. and Martino M. 2004. Influence of dietary fiber addition on sensory and rheological properties of yoghurt. Int Dairy J. 14:263–268. 10.1016/j.idairyj.2003.08.004
Tavares L., Smaoui S., Lima P.S. and Marques de Oliveira M. 2022. Propolis: encapsulation and application in the food and pharmaceutical industries. Trends Food Sci Technol. 127:169–180. 10.1016/j.tifs.2022.06.003
Tosun B., Arslan G. and Öner Z. 2011. An investigation on the use of whey in yoghurt production. J Food. 36:279–286.
Ünal B., Metin S. and Işıklı N.D. 2003. Use of response surface methodology to describe the combined effect of storage time, locust bean gum and dry matter of milk on the physical properties of low-fat set yoghurt. Int Dairy J. 13(11):909–916. 10.1016/S0958-6946(03)00118-3
Yadav K., Bajaj R.K., Mandal S., Saha P. and Mann B. 2018. Evaluation of total phenol content and antioxidant properties of encapsulated grape seed extract in yoghurt. Int J Dairy Technol. 71(1):96–104. 10.1111/1471-0307.12464
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Sep 27, 2023
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Taşdemir, Y., & Gölge, E. (2023). Rheology and sensory properties of microencapsulated propolis-enriched stirred-type yogurt. Italian Journal of Food Science, 35(3), 155-163. https://doi.org/10.15586/ijfs.v35i3.2187
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How to Cite
Taşdemir, Y., & Gölge, E. (2023). Rheology and sensory properties of microencapsulated propolis-enriched stirred-type yogurt. Italian Journal of Food Science, 35(3), 155-163. https://doi.org/10.15586/ijfs.v35i3.2187