{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,16]],"date-time":"2026-03-16T22:29:20Z","timestamp":1773700160270,"version":"3.50.1"},"reference-count":43,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2025,1,15]],"date-time":"2025-01-15T00:00:00Z","timestamp":1736899200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT\/MCTES","award":["LA\/P\/0008\/2020"],"award-info":[{"award-number":["LA\/P\/0008\/2020"]}]},{"name":"FCT\/MCTES","award":["UIDP\/50006\/2020"],"award-info":[{"award-number":["UIDP\/50006\/2020"]}]},{"name":"FCT\/MCTES","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]},{"name":"FCT\/MCTES","award":["E-26\/210.112\/2021\u2014259048"],"award-info":[{"award-number":["E-26\/210.112\/2021\u2014259048"]}]},{"name":"FCT\/MCTES","award":["001"],"award-info":[{"award-number":["001"]}]},{"name":"Rio de Janeiro State Research Foundation Carlos Chagas Filho (FAPERJ)","award":["LA\/P\/0008\/2020"],"award-info":[{"award-number":["LA\/P\/0008\/2020"]}]},{"name":"Rio de Janeiro State Research Foundation Carlos Chagas Filho (FAPERJ)","award":["UIDP\/50006\/2020"],"award-info":[{"award-number":["UIDP\/50006\/2020"]}]},{"name":"Rio de Janeiro State Research Foundation Carlos Chagas Filho (FAPERJ)","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]},{"name":"Rio de Janeiro State Research Foundation Carlos Chagas Filho (FAPERJ)","award":["E-26\/210.112\/2021\u2014259048"],"award-info":[{"award-number":["E-26\/210.112\/2021\u2014259048"]}]},{"name":"Rio de Janeiro State Research Foundation Carlos Chagas Filho (FAPERJ)","award":["001"],"award-info":[{"award-number":["001"]}]},{"name":"Coordination for the Improvement of Higher Education Personnel\u2014Brazil (CAPES)","award":["LA\/P\/0008\/2020"],"award-info":[{"award-number":["LA\/P\/0008\/2020"]}]},{"name":"Coordination for the Improvement of Higher Education Personnel\u2014Brazil (CAPES)","award":["UIDP\/50006\/2020"],"award-info":[{"award-number":["UIDP\/50006\/2020"]}]},{"name":"Coordination for the Improvement of Higher Education Personnel\u2014Brazil (CAPES)","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]},{"name":"Coordination for the Improvement of Higher Education Personnel\u2014Brazil (CAPES)","award":["E-26\/210.112\/2021\u2014259048"],"award-info":[{"award-number":["E-26\/210.112\/2021\u2014259048"]}]},{"name":"Coordination for the Improvement of Higher Education Personnel\u2014Brazil (CAPES)","award":["001"],"award-info":[{"award-number":["001"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study proposes the use of lyophilized powder of purple-fleshed sweet potato (LP) as a new multifunctional ingredient to improve the identity and quality parameters of stirred yogurts. The physical and chemical properties, color, monomeric anthocyanin content, lactic acid bacteria viability, water retention capacity, microstructure, and texture were evaluated for yogurts enriched with LP at the levels of 2% (YLP2), 4% (YLP4), and 6% (YPL6), stored for 30 days under refrigeration (4 \u00b0C). The results indicated that LP provided different intensities and shades of pink coloration to yogurt, in addition to increasing (p &lt; 0.05) the water retention capacity and reducing the water activity. No post-acidification processes were observed during storage. YLP2, YLP4, and YLP6 showed higher stability regarding the number of viable lactic acid bacteria cells compared to the control sample (without enrichment) during storage. Interstitially, adding LP improved the microstructures of the yogurts, promoting more cross-linked networks, with greater uniformity and smaller empty zones, regardless of the level used; in addition, the yogurts (YLP4 and YLP6) were firmer and creamier. These findings demonstrate that LP can be used as a multifunctional ingredient to promote technological\/functional improvements, being underscored as a promising natural colorant, stabilizer, emulsifier, and thickener for yogurts.<\/jats:p>","DOI":"10.3390\/foods14020257","type":"journal-article","created":{"date-parts":[[2025,1,15]],"date-time":"2025-01-15T04:42:08Z","timestamp":1736916128000},"page":"257","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9414-4915","authenticated-orcid":false,"given":"Paulo Cezar da","family":"Cunha J\u00fanior","sequence":"first","affiliation":[{"name":"Programa de P\u00f3s-Gradua\u00e7\u00e3o em Ci\u00eancia e Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Serop\u00e9dica, Rio de Janeiro 23890-000, Brazil"},{"name":"Centro Federal de Educa\u00e7\u00e3o Tecnol\u00f3gica Celso Suckow da Fonseca (CEFET\/RJ), Valen\u00e7a, Rio de Janeiro 27600-000, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5742-706X","authenticated-orcid":false,"given":"Carlos Alberto Cruz","family":"Pinto","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Departamento de Qu\u00edmica, Universidade de Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5536-6056","authenticated-orcid":false,"given":"Jorge Manuel Alexandre","family":"Saraiva","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Departamento de Qu\u00edmica, Universidade de Aveiro, 3810-193 Aveiro, Portugal"}]},{"given":"Elisa Helena da Rocha","family":"Ferreira","sequence":"additional","affiliation":[{"name":"Programa de P\u00f3s-Gradua\u00e7\u00e3o em Ci\u00eancia e Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Serop\u00e9dica, Rio de Janeiro 23890-000, Brazil"},{"name":"Departamento de Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Serop\u00e9dica, Rio de Janeiro 23890-000, Brazil"}]}],"member":"1968","published-online":{"date-parts":[[2025,1,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"108413","DOI":"10.1016\/j.foodhyd.2022.108413","article-title":"Incorporation of Modified Okara-Derived Insoluble Soybean Fiber into Set-Type Yogurt: Structural Architecture, Rheological Properties and Moisture Stability","volume":"137","author":"Chen","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"111751","DOI":"10.1016\/j.foodres.2022.111751","article-title":"Free Fatty Acid Profiling of Greek Yogurt by Liquid Chromatography-High Resolution Mass Spectrometry (LC-HRMS) Analysis","volume":"160","author":"Mantzourani","year":"2022","journal-title":"Food Res. 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