Targeted Prediction and Comprehensive Study of Stirred-Type Yogurt with Mayang Citrus Peel Powder Fortification
Zekui Ou1, Ting Zhang2,3, Jiali Ye4
1College of Life Science, Hengyang Normal University, Hengyang 421000, China.
Foods (Basel, Switzerland)
|May 4, 2026
Summary
Mayang citrus peel powder (MCPP) enhances yogurt's antioxidant and flavor properties. Machine learning models accurately predicted these changes, with the Lasso model showing high accuracy in analyzing MCPP's impact on yogurt quality.
Area of Science:
- Food Science and Technology
- Nutritional Biochemistry
- Data Science in Food Analysis
Background:
- Yogurt is a popular fermented dairy product with significant nutritional value.
- Exploring natural additives like Mayang citrus peel powder (MCPP) can enhance yogurt's functional properties.
- Machine learning offers advanced tools for predicting and understanding food ingredient interactions.
Purpose of the Study:
- To investigate the effects of varying MCPP concentrations on the physicochemical, textural, antioxidant, and flavor profiles of stirred yogurt.
- To apply machine learning models for predicting these changes and comprehensively studying MCPP's impact.
- To determine the optimal MCPP concentration for improved yogurt quality.
Main Methods:
- Stirred yogurt was prepared with different concentrations of MCPP (0%, 0.1%, 0.5%, 1%).
- Physicochemical properties (pH, acidity, color, WHC, syneresis), texture, viable LAB count, polyphenol bioaccessibility, and antioxidant activity were analyzed.
- Six machine learning models, including Lasso, were employed to predict MCPP's effects.
- Sensory evaluation was conducted for overall quality assessment.
Main Results:
- MCPP addition decreased pH and lightness but increased titratable acidity, syneresis, and antioxidant activity in a dose-dependent manner.
- Optimal MCPP concentrations (0.1% and 0.5%) maintained yogurt texture similar to the control, while 1% enhanced stability.
- MCPP significantly increased flavor volatiles and polyphenol bioaccessibility, with the 1% MCPP yogurt scoring highest in sensory evaluation.
- The Lasso machine learning model demonstrated high accuracy (R² = 0.9265) in predicting MCPP's effects on yogurt properties.
Conclusions:
- Mayang citrus peel powder is a promising natural additive for improving yogurt's physicochemical, antioxidant, and sensory attributes.
- Machine learning provides a powerful framework for predicting and optimizing the effects of food additives like MCPP.
- The study highlights the potential of MCPP as a functional ingredient to enhance the overall quality and health benefits of stirred yogurt.
Related Concept Videos
01:29Microbes in Food Production
403
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
403
01:27Microbes in the Production of Fermented Foods
327
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
327
01:25Microbes in Beverage Production
298
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
298
01:25Production of Organic Acids
105
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
105
01:19MALDI-TOF Mass Spectrometry
5.8K
Mass spectrometry is a powerful characterization technique that can identify and separate a wide variety of compounds ranging from chemical to biological entities, based on their mass-to-charge ratio (m/z). The instruments that allow this detection, known as mass spectrometers, have three components: an ion source, a mass analyzer, and a detector. These spectrometers differ based on the nature of their ion source and analyzers.Matrix-assisted laser desorption ionization (MALDI) is a commonly...
5.8K
01:27Microorganisms in Agriculture and Food industry
2.0K
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
2.0K