Akhtaruzzaman Md, Ahmed Tanjim, Islam Md Rakibul, Akther Sharmin, Al Reza Md Sajib
Department of Food Engineering Jashore University of Science and Technology (JUST) Jashore Bangladesh.
Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University (HSTU) Dinajpur Bangladesh.
Food Sci Nutr. 2025 Jul 29;13(8):e70710. doi: 10.1002/fsn3.70710. eCollection 2025 Aug.
Malabar spinach ( L.) is a leafy green vegetable rich in betalains, and is found in its fruit. It is also rich in bioactive and antioxidant compounds. This study investigated the potential use of malabar spinach fruit extract (MSFE) at four concentrations (T = 0 μL (control), T = 500 μL, T = 1000 μL, and T = 2000 μL) in yogurt as a natural colorant during 21 days of refrigerated storage. The pH and syneresis of the MSFE-containing yogurt significantly decreased ( < 0.05). Moreover, the total soluble solids, viscosity, and titratable acidity increased ( < 0.05) in a dose-dependent manner and maintained a similar pattern upon storage. Furthermore, compared with the control yogurt, the MSFE-treated yogurt exhibited higher total phenolic content (29.97 mg GAE/100 g DM, T) and total flavonoid content (6.72 mg QE/100 g DM, T) as well as increased antioxidant activity (15.47%, T). Higher MSFE levels significantly reduced ( < 0.05) the initial total plate count from 520.5 × 10 CFU/g (T) to 118.7 × 10 CFU/g (T). However, bacterial proliferation led to an increase in the total plate count during storage. MSFE significantly enhanced ( < 0.05) yogurt color properties, with T resulting in the highest betalain content (2.776 mg/L). The betalain content slightly decreased ( < 0.05) after 14 days but regenerated by the end of the storage period. Nevertheless, MSFE exhibited acceptable color stability over a wide pH range during storage. These findings suggest that MSFE is a viable natural colorant for yogurt, offering improved nutrition and consumer appeal, which was further confirmed by principal component analysis (PCA).
落葵（L.）是一种富含甜菜碱的绿叶蔬菜，其果实中也含有这种成分。它还富含生物活性和抗氧化化合物。本研究调查了四种浓度（T = 0 μL（对照）、T = 500 μL、T = 1000 μL和T = 2000 μL）的落葵果实提取物（MSFE）在冷藏储存21天期间作为天然色素在酸奶中的潜在用途。含MSFE的酸奶的pH值和脱水收缩率显著降低（P < 0.05）。此外，总可溶性固形物、粘度和可滴定酸度呈剂量依赖性增加（P < 0.05），并且在储存时保持相似的模式。此外，与对照酸奶相比，经MSFE处理的酸奶表现出更高的总酚含量（29.97 mg GAE/100 g DM，T）和总黄酮含量（6.72 mg QE/100 g DM，T）以及更高的抗氧化活性（15.47%，T）。较高的MSFE水平显著降低（P < 0.05）初始总菌数，从520.5×10⁵ CFU/g（T）降至118.7×10⁵ CFU/g（T）。然而，细菌增殖导致储存期间总菌数增加。MSFE显著增强（P < 0.05）酸奶的颜色特性，T导致最高的甜菜碱含量（2.776 mg/L）。甜菜碱含量在14天后略有下降（P < 0.05），但在储存期结束时恢复。尽管如此，MSFE在储存期间在很宽的pH范围内表现出可接受的颜色稳定性。这些发现表明，MSFE是一种可行的酸奶天然色素，具有改善的营养和消费者吸引力，主成分分析（PCA）进一步证实了这一点。
