Article ; Online: Antioxidant properties of fortified yogurt with medicinal mushrooms from Phellinus species.
2022 Volume 46, Issue 10, Page(s) e14364
Abstract: In light of the powerful therapeutic features of Phellinus species and due to the absence of toxic compounds, our investigations were aimed at screening of the antioxidant profile of fortified yogurts with hot water extracts from Phellinus torulosus and ... ...
| Abstract | In light of the powerful therapeutic features of Phellinus species and due to the absence of toxic compounds, our investigations were aimed at screening of the antioxidant profile of fortified yogurts with hot water extracts from Phellinus torulosus and Phellinus igniarius leveled to 10%, 5%, and 1% final fortification concentrations after acknowledging their superior bioactive content and radical scavenging capacities (59.77% and 56.73% of DPPH inhibition, respectively) versus cold water extracts (29.87% and 33.18% inhibition rates). Fortified samples signified dose-dependent increases in their inhibition rates during the storage period, with significant differences between 10% fortifications on the 7 day of storage in favor of the samples fortified with P. torulosus. Explicitly, P. torulosus showed 16% higher DPPH and 62.5% higher LPO neutralizing activity than yogurt enriched with P. igniarius. However, prolonged refrigeration tended to equalize antioxidant profiles in both fortified yogurts. Total titratable acidity and pH levels of the fortified yogurts as most important parameters for consumer acceptance were unaltered during storage. PRACTICAL APPLICATIONS: It is a common scientific perception that bioactive compounds present in wild medicinal fungi are the main contributors for their in vitro antioxidant efficiency. On account of these attributes, Phellinus species have been exploited in Far East Asia as safe remedies for many disorders thus making them attractive fortifying ingredients; however, according to our knowledge these mushrooms have never been used as natural additives in beverages. Given the current popularity of yogurt consumption as seen from the global market profits, as well as experimental evidences of enhanced potency of extract in comparison with powder due to maximal bioavailability of antioxidants, it is our belief that this study will increase the interest in the manufacture of functional foods with extracts from wild mushrooms. |
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| MeSH term(s) | Agaricales ; Antioxidants/pharmacology ; Phellinus ; Powders ; Water ; Yogurt/microbiology |
| Chemical Substances | Antioxidants ; Powders ; Water (059QF0KO0R) |
| Language | English |
| Publishing date | 2022-08-05 |
| Publishing country | United States |
| Document type | Journal Article |
| ZDB-ID | 433846-7 |
| ISSN | 1745-4514 ; 0145-8884 |
| ISSN (online) | 1745-4514 |
| ISSN | 0145-8884 |
| DOI | 10.1111/jfbc.14364 |
| Database | MEDical Literature Analysis and Retrieval System OnLINE |
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