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Effect of lotus ( Nelumbo nucifera ) petals extract on the quality of yogurt and its action mechanism
Author(s) -
Chen Lin,
Li ZiYi,
He Qiang,
Gao MaiRui,
Sun Qun,
Zeng WeiCai
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15396
Subject(s) - food science , nelumbo nucifera , chemistry , lotus , petal , casein , fermentation , biology , botany
The effect of lotus petals extract (LPE) on the quality of yogurt was investigated and the action mechanism was further observed. With the co‐fermentation of LPE, the yogurt showed better quality characteristics, including pH, titratable acidity, microbiological content, texture, color, and chemical composition. The content of Lactobacillus bulgaricus increased from 0.59 × 10 9 to 1.42 × 10 9 CFU/ml and the water‐holding capacity increased from 50.01% to 55.96%. Moreover, the tertiary structure and secondary structure of casein showed obvious changes in the treatment of LPE according to spectroscopic results. Delphinidin 3‐O‐glucoside, cyanidin 3‐O‐glucoside, and malvidin 3‐O‐glucoside were identified in LPE. Furthermore, with the analysis of molecular docking, LPE could interact with casein by hydrogen bond and promote the folding of its spatial structure. The binding sites were mainly at proline and glutamic acid residues. All present results suggested that LPE had the potential to improve the quality of yogurt in the food industry. Novelty impact statement The quality changes in yogurt may affect its nutrition and sale. In the present study, lotus petals extract (LPE) exhibited the obvious ability to enhance the quality parameters of yogurt such as texture, color, and water‐holding capacity, etc., which was attributed to the molecular interaction between casein and phenolic compounds of LPE. The results suggested that LPE had a potential value to improve the quality of yogurt in the food industry.