Antioxidant and Angiotensin-Converting Enzyme (ACE) Inhibitory Activities of Yogurt Supplemented with Lactiplantibacillus plantarum NK181 and Lactobacillus delbrueckii KU200171 and Sensory Evaluation
Abstract
:1. Introduction
2. Materials and Methods
2.1. Microorganisms and Culture Conditions
2.2. Yogurt Sample Preparation
2.3. pH and LAB Viability of Yogurt
2.4. Preparation of Water-Soluble Extracts
2.5. Antioxidant Activity
2.5.1. DPPH Assay
2.5.2. ABTS Assay
2.6. Determination of ACE Inhibitory Activity
2.7. Sensory Analysis
2.8. Statistical Analysis
3. Results and Discussion
3.1. pH and Viability of LAB of Yogurt Samples
3.2. Antioxidant Activities of Yogurts
3.3. ACE Inhibition Activities of Yogurt
3.4. Sensory Evaluation
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Sensory Evaluation | Samples | |||
---|---|---|---|---|
C | T1 | T4 | T5 | |
Color | 5.71 ± 1.35 | 5.61 ± 1.33 | 5.39 ± 1.31 | 5.48 ± 1.23 |
Taste | 4.10 ± 1.33 | 4.19 ± 1.35 | 4.58 ± 1.31 | 4.55 ± 1.39 |
Texture | 4.80 ± 1.40 | 5.19 ± 1.11 | 5.29 ± 1.30 | 5.06 ± 1.50 |
Flavor | 4.90 ± 1.04 | 5.39 ± 0.99 | 5.42 ± 0.99 | 5.39 ± 0.88 |
Overall | 4.16 ± 1.37 | 4.58 ± 1.20 | 4.61 ± 1.36 | 4.74 ± 1.29 |
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Kim, E.-D.; Lee, H.-S.; Kim, K.-T.; Paik, H.-D. Antioxidant and Angiotensin-Converting Enzyme (ACE) Inhibitory Activities of Yogurt Supplemented with Lactiplantibacillus plantarum NK181 and Lactobacillus delbrueckii KU200171 and Sensory Evaluation. Foods 2021, 10, 2324. https://doi.org/10.3390/foods10102324
Kim E-D, Lee H-S, Kim K-T, Paik H-D. Antioxidant and Angiotensin-Converting Enzyme (ACE) Inhibitory Activities of Yogurt Supplemented with Lactiplantibacillus plantarum NK181 and Lactobacillus delbrueckii KU200171 and Sensory Evaluation. Foods. 2021; 10(10):2324. https://doi.org/10.3390/foods10102324
Chicago/Turabian StyleKim, Eun-Deok, Hyun-Sook Lee, Kee-Tae Kim, and Hyun-Dong Paik. 2021. "Antioxidant and Angiotensin-Converting Enzyme (ACE) Inhibitory Activities of Yogurt Supplemented with Lactiplantibacillus plantarum NK181 and Lactobacillus delbrueckii KU200171 and Sensory Evaluation" Foods 10, no. 10: 2324. https://doi.org/10.3390/foods10102324