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

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, titratab

SUBMITTER: Zheng J 

PROVIDER: S-EPMC11486877 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature