Effects of chrysanthemum extract on physicochemical, sensory, and in vitro digestion of set-type yogurt

IF 2.701 Journal of Food Science and Technology Pub Date : 2024-05-23 DOI:10.1007/s13197-024-06000-5

Jun’an Zheng, Xin Li, Hongyue Wang, Di Yang, Jiajun Yin, Xiangrong Zhang

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Abstract

Chrysanthemum (Chrysanthemum morifolium Ramat) contains multiple bioactive substances and presents health benefits. In this study, a chrysanthemum extract (CE) was prepared by heat reflux extraction method and a functional yogurt was fabricated containing CE. According to the results of UPLC-MS/MS, 6 phenolic acids and 13 flavonoids were identified from CE compounds. The physicochemical and functional properties of yogurt during storage were investigated. In addition, rheology, microstructure and simulated digestion of yogurt on Day 1 were analyzed. The results demonstrated that the value of pH, total phenolic and flavonoid content, antioxidant capacity, the polyphenols stability in vitro gastric and intestinal digestion condition in the yogurt were enhanced. The syneresis, titratable acidity and the rate of protein hydrolysis in vitro gastric and intestinal digestion condition in the yogurt were reduced with CE addition. Moreover, the changes of protein network and sensory characteristics of yogurt were also occurred with addition of CE. These findings suggest that the integration of CE with yogurt is a promising way to improve the quality and storage ability of yogurt.

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菊花提取物对固定型酸奶理化、感官和体外消化的影响

菊花（Chrysanthemum morifolium Ramat）含有多种生物活性物质，对健康有益。本研究采用热回流提取法制备了菊花提取物，并制作了含有菊花提取物的功能性酸奶。根据 UPLC-MS/MS 的结果，从菊花提取物中鉴定出 6 种酚酸和 13 种黄酮类化合物。研究了酸奶在储存过程中的物理化学和功能特性。此外，还分析了第 1 天酸奶的流变学、微观结构和模拟消化。结果表明，酸奶的 pH 值、总酚和类黄酮含量、抗氧化能力、多酚稳定性在体外胃肠消化条件下均有所提高。添加 CE 后，酸奶中的协同作用、可滴定酸度以及蛋白质在体外胃肠消化条件下的水解速度均有所降低。此外，添加 CE 后，酸奶的蛋白质网络和感官特征也发生了变化。这些研究结果表明，CE 与酸奶的结合是提高酸奶质量和贮藏能力的一种可行方法。

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Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.