Fortification of yoghurts with grape (Vitis vinifera) seed extracts

Chouchouli, Vaya; Kalogeropoulos, Nick; Konteles, Spyros J.; Karvela, Evangelia; Makris, Dimitris P.; Karathanos, Vaios Τ.

doi:10.1016/j.lwt.2013.03.008

Cited by 191 publications

(176 citation statements)

References 41 publications

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“…Its change along storage is not desired, however different color products, as is current in food industry, namely in yogurts, are a distinctive mark. In a similar study with yoghurts fortified with grape (Vitis vinifera) seed extracts, the same tendency was observed, as the supplementation with seed extracts did not affect the pH values of the yogurts however, the color of different seeds (Agiorgitiko and Moschofilero seed extracts were red and yellow, respectively) affected the color of the yogurts, which was not visually detected (Chouchouli et al, 2013). Another study with yogurts fortified with bioactive compounds obtained from different grape varieties, presented positive values of a ⁄ and displayed light red color (Karaaslan et al, 2011).…”

Section: Resultsmentioning

confidence: 55%

“…2-E). Similar studies describe that the antioxidant activity of yogurts was enhanced by the presence of natural extracts, for example, in studies with yogurts fortified with white and red dragon fruit (Zainoldin & Baba, 2009), callus (Karaaslan et al, 2011), grape seed (Chouchouli et al, 2013) or with wild blackberry (Martins et al, 2014) extracts.…”

Section: Resultsmentioning

confidence: 63%

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Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

et al. 2016

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a b s t r a c tConsumers demand more and more so-called ''natural" products and, therefore, the aim of this work was to compare the effects of natural versus synthetic antioxidant preservatives in yogurts. Matricaria recutita L. (chamomile) and Foeniculum vulgare Mill. (fennel) decoctions were tested as natural additives, while potassium sorbate (E202) was used as a synthetic additive. The fortification of yogurts with natural and synthetic antioxidants did not cause significant changes in the yoghurt pH and nutritional value, in comparison with control samples (yogurt without any additive). However, the fortified yogurts showed higher antioxidant activity, mainly the yogurts with natural additives (and among these, the ones with chamomile decoction). Overall, it can be concluded that plant decoctions can be used to develop novel yogurts, by replacing synthetic preservatives and improving the antioxidant properties of the final product, without changing the nutritional profile.

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Section: Resultsmentioning

confidence: 55%

Section: Resultsmentioning

confidence: 63%

Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

et al. 2016

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“…Various studies have indicated that there is not an "ideal" single point rehydration temperature for the optimum growth of cultures. For thermophilic cultures, temperature between 30 and 37 ∘ C was found best for posthydration viabilities, while the optimum range for mesophilic bacteria is [22][23][24][25][26][27][28][29][30] ∘ C. The rehydration temperature should not be higher than 40…”

Section: Probiotics As Bioactive Ingredient For Functional Foodsmentioning

confidence: 98%

“…As it would be easily anticipated, considering the diverse biological activity of phenolic compounds, their incorporation into food products has been largely studied. Some of the most relevant examples include meat and fish products, pasta [22,23], ice cream, cheese, yogurt, and other dairy products [24,25].…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

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“…For example, extracts have been used for preparation of yogurt by many researchers: crude extracts from artichoke [4], grape and grape callus extracts [5,6], tea infusions [7], Lycium barbarum water extract [8], seaweed extracts [9], spirulina [10], Pleurotus ostreatus aqueous extract [11], black tea extracts [12], and mangosteen rind (Garcinia mangostana Lin.) extract [13].…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts

Dabija

Codină

Ropciuc

et al. 2018

Journal of Food Quality

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e milk and yogurt products assortment has expanded by their enhancement with herb extracts, bres extracted from byproducts of the fruit processing industry and also fresh spices. e aim of the present study was to test to what extent the addition of di erent herb extracts in yogurt will improve its qualitative characteristics and antioxidant activity. e aqueous extracts obtained from the four plants are considered in this study, respectively, thistle (Silybum marianum L.), hawthorn (Crataegus monogyna), sage (Salvia o cinalis L.), and marjoram (Origanum vulgare L.). It was examined the e ect of aqueous extracts prepared from four herbs (0.25/1%) (w/w) on yogurt's qualitative characteristics (pH, titratable acidity, syneresis, water holding capacity, antioxidant activity, colour parameters, and rheological parameters) on both one day and 28 days after preparation. e nal results show that the physicochemical and rheological properties of the yoghurt with herb extracts addition were improved compared to the control sample after 28 days of storage. e best results in terms of antioxidant properties were obtained when marjoram extract (Origanum vulgare L.) was incorporated. According to the data obtained, the best quality in terms of the physicochemical and rheological properties were in the case of the sample with 0.5% thistle extract (Silybum marianum L.) addition, while from point of view of the nutritional value, the best quality was in the case of the sample with 1% marjoram extract (Origanum vulgare L.) addition. e present study leads to the conclusion that yogurts enhanced with natural extracts may serve as functional food products, with signi cant health bene ts.

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Fortification of yoghurts with grape (Vitis vinifera) seed extracts

Cited by 191 publications

References 41 publications

Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

Functional Dehydrated Foods for Health Preservation

Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts

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