MINISTRY OF EDUCATION AND TRAININGNONG LAM UNIVERSITY HO CHI MINH CITYFACULTY OF BIOLOGICAL SCIENCESEVALUATING THE EFFECTS OF FREEZE-DRIED MANGO ON THE ANTIOXIDANT ACTIVITIES AND FERMENT
LITERATURE REVIEYNW .- 2 S- 2212212212212 1222121111 11111111 1E rree 3 2.1 Overview Of YÒUIẨ - 2 22 2211212211212 211 2112112 12211012011 H1 TH Hưng 5
Studies on the Health Effects of Probiotic Yogurt on Humans
Research on probiotics has shown promising results in treating and supporting health in various medical conditions.
Probiotic yogurt containing Lactobacillus acidophilus LaS and Bifidobacterium lactis Bb12 has been shown to significantly lower serum indices, including alanine aminotransferase, aspartate aminotransferase, total cholesterol, and low-density lipoprotein cholesterol in patients with Non-Alcoholic Fatty Liver Disease (NAFLD) This indicates that probiotics may contribute positively to liver health management (Merenstein et al., 2015).
Probiotic yogurt has been shown to enhance nutritional status and immune function in HIV patients A study indicated that the intake of yogurt enriched with Lactobacillus rhamnosus GR-1 led to an increase in immune cell counts among individuals living with HIV.
For premature infants, supplementing with Bifidobacterium lactis Bb12 showed positive effects on survival rates, infection rates, and a reduction in the incidence of necrotizing enterocolitis (NEC) (Nabavi e a/., 2014).
Women who consume yogurt enriched with Bacterium lactis Bb12 may enhance their stool immunoglobulin A levels, suggesting that probiotics could play a role in preventing gastrointestinal and respiratory infections Furthermore, elderly individuals who consume yogurt supplemented with Lactobacillus paracasei N1115 may experience a reduced risk of acute respiratory infections.
Recent research indicates that probiotic yogurt consumption may benefit the health of COVID-19 patients by addressing gut microbiota disturbances caused by the SARS-CoV-2 virus Since the virus impacts both gut and lung microbiota, incorporating probiotics could help restore balance in gut microbiota and potentially lower the risks linked to SARS-CoV-2 infection (Salarkia et al., 2013).
Recent research underscores the varied potential of probiotics in enhancing health across different patient populations and medical conditions Nonetheless, it is crucial to acknowledge that the efficacy of probiotics may differ among individuals, indicating a need for further investigation in this field (Barengolts et al., 2019).
Mango, a beloved fruit among the Vietnamese, is easy to grow and care for Its popularity stems from its exceptional nutritional value, delightful taste, and appealing sensory qualities, making it a favorite choice for consumption in large quantities.
Mango, or Mangifera Indica L., is a tropical fruit from the Anacardiaceae family, originally found in India and Southeast Asia These trees can reach heights of up to 40 meters, flowering between November and April, with their primary harvest season occurring from May to September.
Mangoes are typically oval or kidney-shaped with soft edges, varying in size from small to large When ripe, their skin transitions from green to shades of yellow, red, or orange, depending on the variety, while the flesh is a sweet, orange-yellow color that surrounds a large flat seed Rich in vitamin C, vitamin A, and fiber, mangoes also contain powerful antioxidants Their sweet and aromatic flavor makes them a popular ingredient in various dishes and beverages (Elhadi et al., 2023).
2.3.2 Chemical Composition and Nutritional Value
Mango is a nutrient-dense fruit packed with antioxidants like vitamins C and A, as well as polyphenols such as mangiferin, quercetin, catechin, and kaempferol These compounds play a crucial role in fighting oxidative stress and protecting cells from damage caused by free radicals Additionally, they enhance immune health and offer skin protection, making mango not only delicious but also a highly nutritious choice (Yu-Qing Hu et al., 2023).
Mango is a nutrient-dense fruit that offers a wealth of vitamins and minerals essential for overall health It is particularly rich in vitamin C, an important antioxidant that boosts the immune system and promotes skin health Additionally, vitamin A in mango supports vision and immune function This delicious fruit also contains vitamins E, K, and B, along with key minerals such as potassium and magnesium Potassium helps regulate blood pressure and supports cardiovascular health, while magnesium contributes to strong bones and muscle function Incorporating mango into your diet not only enhances flavor but also adds significant nutritional value, making it an excellent choice for a balanced diet.
Mango is rich in polyphenols, which are vital plant nutrients known for their antioxidant properties that help protect cells from harmful DNA, potentially reducing the risk of serious diseases such as type 2 diabetes and cancer Recent animal studies indicate that mango may inhibit the growth of breast cancer cells (M Yahia et al., 2023).
A cup of mango provides about a quarter of the daily requirement for vitamin
A, essential for the immune system, including the production and maintenance of white blood cells Mango not only enhance the immune system but also effectively combat infections, highlighting the nutritional value of mango in maintaining overall health (M Yahia et al., 2023).
Improving Skin and Hair Vitality
Mango is a rich source of vitamin A, crucial for the development and maintenance of healthy skin, hair, and sebaceous glands, which enhances hair moisture and health Research indicates that vitamin A deficiency can contribute to hair loss Additionally, a single cup of mango delivers approximately 75% of the daily recommended intake of vitamin C, essential for collagen production, which improves skin elasticity and helps prevent wrinkles and sagging.
Research indicates that regular consumption of mangoes can significantly benefit individuals suffering from chronic constipation, offering more than just fiber enhancement While mangoes are effective in alleviating constipation, it is important to consider their high FODMAP content, which may lead to bloating and exacerbate symptoms of irritable bowel syndrome in certain individuals (M Yahia et al., 2023).
2.4 Overview of Freeze-Drying Technology
The freeze-drying process, or lyophilization, developed in 1890 thanks toRichard Altmann, became popular in the 1930s Further advancements came from
The development of freeze-drying began with Shackell's vacuum chamber in 1909, followed by enhancements from Tival and Elser in 1927 and 1934 This technique gained prominence during World War II for stabilizing plasma and penicillin, addressing the challenge of spoilage due to inadequate cold transportation Its commercial application allowed for the preservation of these critical medical supplies without refrigeration By the 1950s and 1960s, freeze-drying emerged as an essential method in both the pharmaceutical and food processing industries, recognized for its ability to maintain product quality (Anandharamakrishnan et al., 2017).
Applications of Freeze-Drying TechnoẽOgy - - +55 +c<+c+ecseesererrerrrrxee 18 2.5 Domestic and international research developmmenf -+++-+++=++x>+ec=xx 19
Thanks to its superior advantages, freeze-drying technology is becoming increasingly popular and widely applied in various industries:
Freeze-dried food products are favored by explorers, hikers, and the military for their extended shelf life and lack of chemical preservatives Popular dehydrated foods include pasta, soups, instant coffee, fruits, and vegetables, making them a convenient choice for outdoor enthusiasts and emergency preparedness.
Freeze-drying is an effective technique for preserving milk in both solid and liquid forms without the use of chemical preservatives This method significantly reduces the weight of dairy products, enhancing transportation efficiency Common dairy items that benefit from freeze-drying include milk, yogurt, ice cream, and cheese.
Using freeze-drying to preserve cultured microorganisms without losing quality or altering product characteristics, is a feat that conventional drying methods cannot achieve.
Pharmaceutical companies utilize a method to enhance the shelf life of drugs and vaccines by converting liquid formulations into powder form This process allows the medications to be stored in vials, making it convenient to reconstitute them for use when necessary.
Specimens are preserved using freeze-drying for research purposes, including active pharmaceutical ingredients, pathological samples, cultured microorganisms, viruses, bacteria, antibodies, etc.
Freeze-drying removes moisture but retains the quality and nutritional value of pet food, facilitating easy recycling of food.
Thanks to the advantages of preservation and maintaining product quality, freeze-drying has become an indispensable technology in the production and preservation of products across various industries.
2.5 Domestic and international research development
A study by Elsayed et al (2020) investigated the effects of additives such as concentrated whey protein (WPC), modified starch (MS), and spirulina powder (SP) on freeze-dried yogurt's quality and microstructure The findings indicated that these additives enhanced the sensory properties, texture, and microstructure of the yogurt, while also protecting the starter microorganisms during freeze-drying Notably, modified starch significantly safeguarded Streptococcus thermophilus, while concentrated whey protein led to a porous and less firm structure In contrast, the microstructure of yogurt supplemented with spirulina powder exhibited a rough and compact structure, with reduced porosity compared to other samples.
In a study by Xinqi Zhao et al (2022), the addition of lotus seed powder to yogurt was found to enhance flavor and significantly reduce fermentation time This natural ingredient can decrease the fermentation duration by up to 90 minutes, leading to a more efficient yogurt-making process.
A study by Elsayed et al (2020) found that incorporating concentrated whey protein, modified starch, and spirulina into freeze-dried yogurt significantly improved its sensory quality, texture, and microstructure These additives not only enhanced the overall pleasantness of the product but also safeguarded the microorganisms during freeze-drying, with each ingredient contributing uniquely to the yogurt's microstructure.
In 2024, Naimur Rahman and colleagues utilized dried lemon peel powder, rich in pectin, to enhance yogurt's water-holding capacity and viscosity The incorporation of lemon peel powder (LPP) not only improved the overall properties of yogurt but also minimized the synthesis requirements essential for its production.
In 2021, Poornima Jeyasekaran and her team studied the creation of probiotic yogurt enhanced with passion fruit to boost immune function, discovering that the yogurt with 20% passion fruit received the highest sensory evaluation Following this, in 2022, Munir and colleagues explored the impact of apple pomace and pomegranate peel powders in yogurt, revealing that the addition of 9% pomegranate peel powder resulted in the highest antioxidant activity.
In 2021, Ho Phu Ha and colleagues created a freeze-dried red-flesh dragon fruit yogurt enriched with probiotics, utilizing the ABY-10 starter culture, which includes beneficial bacteria like Bifidobacterium BB12 and Lactobacillus acidophilus LA-5 Their research demonstrated the high stability of betacyanin and the density of these beneficial bacterial strains both before and after the freeze-drying process, as well as after 30 days of storage This innovative yogurt product stands out for its appealing taste and nutritional benefits, attributed to the incorporation of probiotics and advanced freeze-drying technology.
The project was conducted from July 2023 to January 2024.
The research took place at the Institute of Technology Application and Sustainable Development - Nguyen Tat Thanh University.
Tu Quy mangoes were purchased from Thu mango garden, located at Giao Hoa B, Thanh Phu District, Ben Tre Province.
Blend mango powder with additional components for yogurt
| Yogurt mixed with mango powder
This study evaluates the impact of freeze-dried mango compounds and lactic acid powder on the antioxidant activity in bacteria during cold-dried fermentation The research highlights changes in the physicochemical properties of dried mango and their effects on antioxidant levels By assessing these factors, the findings contribute to understanding how these supplements enhance the antioxidant potential in fermented products.
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Figure 3.1 Depicts the general research process.
Thermophilic Yogurt Culture YC-X11 is a specialized microbial culture featuring lactic acid bacteria (LAB) essential for yogurt production This culture comprises Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus, which thrive at elevated temperatures of 42 to 45°C Widely used in the food industry, YC-X11 enhances yogurt's flavor and smoothness The bacteria are selectively sourced from natural LAB strains and are produced by Chr Hansen in Denmark For optimal preservation, the microbial culture is stored in a freezer at temperatures between -18 to 0°F, with a recommended fermentation temperature of 95-113°F (35-45°C).
Mangoes are typically harvested 30 days before they reach full ripeness, focusing on their condition rather than appearance, as long as they are free from bruises or damage To ensure quality, mangoes should be stored at room temperature, shielded from direct sunlight, and covered to prevent insect infestations With an average length of 16 cm and a diameter of 18 cm, mangoes can be processed by puréeing and then using a sublimation dryer before being ground into powder.
The total soluble solids (TSS) content of mangoes is 15.64 °Brix, while the total sugar content is 476.072 mg/g dry weight To prepare mangoes for processing, they are thoroughly washed to eliminate impurities, soil, and bacteria The skin, seed, and any damaged parts are removed before the fruit is sliced and pureed The resulting mango puree is then packaged and frozen at -20°C for future use After machine drying, the moisture content of fresh mango is approximately 4.59%.
Figure 3.3 Materials (A) Mango puree bag, (B) Mango powder.
Whole milk powder, made by completely removing water from pasteurized fresh cow's milk, contains no additives or preservatives and has a fat content of 3.5% This nutrient-rich powder includes essential proteins, carbohydrates, zinc, calcium, phosphorus, and vitamins A, B6, and B12 Cargill modified starch, produced in the USA, weighs 1 kg with a moisture content of 1.8% and a water activity of 0.12 Ewald gelatin, also weighing 1 kg, has a moisture content of 1.2% and a water activity of 0.15 Biên Hoa pure refined sugar, from Thanh Thanh Công Biên Hòa Joint Stock Company, weighs 1 kg with a moisture content of 1.9% and a water activity of 0.20 All ingredients were sourced from Bép Banh store located on Han Thuyen Street in Thu Duc City, HCMC.
MATERIALS AND METHOIĐS . -+-c+-csecseeeerrrrerrsrrrrex 21 °EId oá o a
Yogurt mango powder fermentation Process: :ecceeceeeeeeceesceeeeeeeeeeeseestenes 24 3.5.2 Analyzing the Impact of Freeze-Dried Mango Powder on the Fermentation
To prepare the mixture, combine milk powder, modified starch, sugar, gelatine, and mango powder with water, and heat it to 40 degrees Celsius for 10 minutes Allow the mixture to cool to room temperature before adding yeast, then incubate for 20 to 24 hours.
3.5.2 Analyzing the Impact of Freeze-Dried Mango Powder on the Fermentation Process of Yogurt
Objective: To assess the impact of freeze-dried mango powder on the fermentation process to identify the best mixing ratio.
Experimental Setup for Analyzing the Impact of Freeze-Dried Mango Powder on Yogurt Fermentation do in three times
Method of Implementation: After fermentation, the yogurt is taken for pH measurement, total acid content (%), lactic acid bacteria count, yogurt viscosity, and sensory evaluation.
Evaluation Criteria: pH, total acid content (%), lactic acid bacteria count, yogurt viscosity (cP), and sensory evaluation.
3.5.3 Analysis of Antioxidant Compounds and Antioxidant Activity of Yogurt Supplemented with Freeze-Dried Mango Powder During Storage
Objective: To determine the antioxidant compounds and monitor the antioxidant activity levels of yogurt supplemented with freeze-dried mango powder during storage.
Experimental Setup for Analyzing Antioxidant Compounds and Antioxidant Activity of Yogurt Supplemented with Freeze-Dried Mango Powder During Storage in 35 days
After fermentation, yogurt samples with varying ratios are stored under cold conditions, with each 25ml bottle corresponding to specific storage time intervals of 0, 7, 14, 21, 28, and 35 days.
The evaluation criteria for the yogurt samples include total polyphenol content, antioxidant activity, vitamin C levels, and carotenoid concentration Furthermore, the yogurt sample with the highest concentration of mango powder, alongside the control sample (yogurt without added mango powder), will be assessed for stability.
Analysis of Physicochemical Properties and Lactic Acid Bacteria of Yogurt
Experimental Setup for Analyzing the Changes in Physicochemical Properties and Lactic Acid Bacteria of Yogurt Supplemented with Freeze-Dried Mango Powder During Storage in 35 days
Yogurt is fermented in varying ratios and stored under cold conditions, with each sample bottle containing 25ml The storage time points for analysis are set at 0, 7, 14, 21, 28, and 35 days.
The evaluation of yogurt samples mixed with freeze-dried mango powder was conducted by analyzing changes in color indices L*, a*, and b*, along with pH, total acid content, microbial cell density, and total sugar content These measurements were taken at various time points: 0, 7, 14, 21, 28, and 35 days.
3.6 Analytical Methods for mango powder — contained yogurt
3.6.1 Method for Analyzing Total Acid Content
The total acid content of the sample is measured using a 0.1N NaOH solution and a 1% phenolphthalein indicator, with results reported as total acid per 100 grams of sample (%) This method follows the Vietnamese Standard TCVN 4589:1988.
To determine the total acid content in a sample, first, thoroughly mix and homogenize the sample Weigh approximately 10g of the sample into a 50mL conical flask, then add about 10mL of water and mix well Titrate the mixture with a 0.1N NaOH solution until a stable light pink color is achieved Finally, calculate the total acid content as a percentage using the appropriate formula.
X: total acid content (%) in the sample
V: volume (mL) of 0.1N NaOH used
Vị: volume (mL) of extract
V2: volume (mL) of sample to be titrated
C: concentration of NaOH (0.1 N) m: mass (g) of the test sample
K: acid coefficient, lactic acid in yogurt sample (K = 0.09), malic acid in mango (K = 0.067)
Use a pH meter (HI2210-02, Hanna-USA, Romania) with the electrode fully immersed in the yogurt at room temperature, capable of measuring accurately to +0.01.
To accurately measure the pH of yogurt, turn on the pH meter 10 minutes prior to use and calibrate it with a standard solution after rinsing the electrode with distilled water Next, pour the yogurt sample into a container and immerse the electrode into the sample Observe and record the pH reading once it stabilizes, repeating this process three times for reliable results.
The CIE Lab color space, utilized with Konica Minolta's CR-400 in Japan, is based on L*, a*, and b* values that define color characteristics The L* value indicates lightness on a scale from 0 (black) to 100 (white) The a* axis measures color from green (negative) to red (positive), while the b* axis ranges from blue (negative) to yellow (positive) In this three-dimensional space, the a* and b* values are plotted on the XY axis, with the L* value running through the center A color is considered neutral when both a* and b* values are at 0, placing it in the middle of the red-green and blue-yellow spectrums.
To calibrate the color meter, start by using a standard white tile Next, place the freeze-dried mango yogurt sample on the platform and position the meter directly above it Press the “Color” button to initiate the measurement, and the L*, a*, and b* values will be displayed on the screen once the process is complete.
Total Color Difference (AE) for freeze-dried mango yogurt samples during storage is calculated by the formula:
The total color difference value (AE) is determined by comparing the measured values of freeze-dried mango yogurt samples (a1*, b1*, L1*) with those of mango yogurt samples stored over various time periods (a2*, b2*, L2*).
3.6.4 Method for determining Total Sugar
Add 5-20g of the sample to a 250mL conical flask, add 125mL of water, heat the mixture at 80°C for 15 minutes, then allow to cool Add 10mL of Pb(CH3COO)2 (Cat#15486-94-9, Xilong) to the flask containing the sample mixture, shake well to obtain a precipitate of proteins, and allow to settle Then, add 10mL of Na;HPO¿ (Cat#7558-79-4, Xilong) to remove excess lead, allow to settle, filter through filter paper, and make up to 500mL with distilled water.
To prepare the solution, transfer 100mL of the filtrate from a 500mL volumetric flask to a 250mL conical flask Add 15mL of 33% HCl and heat the mixture in a water bath for 15 minutes before allowing it to cool Neutralize the solution with 30% NaOH using litmus paper until neutral, then dilute to a final volume of 250mL with distilled water.
Take 10-25mL of the solution from the 250mL volumetric flask to a 250mL conical flask and react with 25mL of Feihling’s solution A and 25mL of Feihling’s solution B, boil for 3 minutes, cool to precipitate copper oxide (red) Finally, filter and wash the precipitate Dissolve the precipitate with 10-20mL of 5% Fe2SO4 (Cat#7720- 78-7, Xilong) solution.
To determine the amount of Fe (II), titrate with 0.1N KMnO₄ solution until a stable pink color remains for one minute Note the volume of 0.1N KMnO₄ used and consult a reference table to find the corresponding glucose amount in milligrams.
The sensory evaluation of freeze-dried mango yogurt samples is conducted in accordance with the TCVN 12387:2018 standard A panel of 20 untrained evaluators, consisting of 10 males and 10 females aged 20 to 40, participate in the assessment These panelists are regular yogurt consumers, consuming the product at least twice a week, and have no allergies to any ingredients in the yogurt The samples are served on white porcelain plates and are labeled with randomly assigned three-digit codes for identification.
After each sample tasting, panelists cleanse their palate with a glass of plain water They then evaluate the samples based on their personal preferences for sensory attributes, using an 8-point scale.
Sample Evaluation Form and Response:
You will receive 6 freeze-dried mango yogurt samples encoded with random three-digit numbers.
Please evaluate the quality of the samples according to your preference on a 7- point scale
3: Somewhat dislike 4: Neither like nor dislike
Please record your responses on the response sheet.
Name: - - -