ArticleGels (Basel, Switzerland)2025
Effects of Black Garlic Polyphenols on the Physicochemical Characteristics, Antioxidant Activity, and Sensory Evaluation of Yogurt.
Article in Gels (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Development of Skimmed Goat Milk Functional Ingredient Enriched with Grape Pomace Seed andFoods (Basel, Switzerland) · 2026Article
- Study on the Effects of Polyphenols on the Properties, Microstructure, and Digestibility of Rice Protein Gel and the Interaction Mechanisms Between Polyphenols and Rice Protein.Foods (Basel, Switzerland) · 2026Article
- Targeted Prediction and Comprehensive Study of Stirred-Type Yogurt with MayangFoods (Basel, Switzerland) · 2026Article
- The Efficacy of Plant Extracts Against Key Food-Borne Pathogens: A Mechanistic, Applications, and Advances.Microorganisms · 2026Review
- Effects of Drying Duration on the Bioactive Profile of Black Garlic and Its Utilization in Functional Herbal Tea.Current developments in nutrition · 2026Article
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7 authors.
Funding
Abstract
Yogurt fortified with polyphenols, as a new type of functional yogurt, exhibits high quality and good antioxidant activity. However, the effects of black garlic polyphenols (BGP) on the quality of solidified yogurt have been scarcely reported. Therefore, the effects of different levels (0.1-0.4%) of BGP on the sensory scores, physicochemical properties, rheological properties, texture properties, antioxidant activity and polyphenol content of solidified yogurt were studied. The results showed that the total sensory scores of yogurt with 0.2% and 0.4% levels of BGP addition were both above 80. BGP addition significantly decreased the water-holding capacity and pH values of yogurt, compared with the yogurt without BGP addition. The yogurt with a 0.4% level of BGP had the highest titratable acidity of 89.84° T. In addition, the storage modulus (G') and loss modulus (G") of yogurt increased with the addition of BGP. The gel strength, chewiness and hardness of yogurt significantly decreased with an increase in BGP addition. The content of quercetin and caffeic acid in the yogurt with the addition of 0.1-0.4% BGP was 0.53-1.79 mg/g and 2.13-4.98 mg/g, respectively. The antioxidant activity and total phenolic acid content of yogurt significantly increased with an increment in BGP addition. The 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity, ferric reducing antioxidant power and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of yogurt with a 0.4% level of BGP increased by 52.79%, 57.31% and 42.51%, respectively, compared to the yogurt without BGP addition. This study provides a theoretical basis for the development of novel yogurt with high antioxidant activity.
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