Stevia‐fortified yoghurt: Stability, antioxidant activity and <i>in vitro</i> digestion behaviour

Carvalho, Mariana Wolff de; Arriola, Nathalia Darminia Aceval; Pinto, Stephanie S.; Verruck, Silvani; Fritzen‐Freire, Carlise Beddin; Prudêncio, Elane Schwinden; Amboni, Renata Dias de Mello Castanho

doi:10.1111/1471-0307.12559

Cited by 34 publications

(27 citation statements)

References 28 publications

(61 reference statements)

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“…Irma and Worapot [47] investigated the impact of fermentation, storage temperature on antioxidant status of cow, buffalo and goat milk yoghurt. Results revealed that cow, buffalo and goat milk yoghurts had higher antioxidant capacity as compared to native milks under standard storage temperature (4°C), and the storage results are matching with the studies conducted on the antioxidant capacities of yogurt fortified with stevia which decreased gradually as the product continues to be in storage of 30 days [48].…”

Section: Discussionsupporting

confidence: 77%

Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt

et al. 2020

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Background: In the manufacturing of set yoghurt, after reaching 4.6 pH, post fermentation cooling is applied to stop the bacterial activity. Depending upon the required textural and flavor attributes, one phase and two phase cooling patterns are accordingly selected. In one phase cooling, temperature of the yoghurt is rapidly decreased below 10°C using blast freezing and then it is gradually dropped to 4-5°C. In two phase cooling, temperature of yogurt is rapidly decreased to less than 20°C and then it is gradually decreased to 4-5°C. These cooling phases have a significant impact on textural and flavor perspectives of yoghurt.

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Section: Discussionsupporting

confidence: 77%

Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt

et al. 2020

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“…of GAE/g of yogurt, that represents about 75% of the TPC released after complete in vitro digestion. A similar trend was observed by De Carvalho et al (2019) in stevia-fortified yogurt, and by Helal and Tagliazucchi (2018) in cinnamonfortified yogurt. Saura-Calixto et al (2007) reported that during gastric digestion a high percentage of phenols bound to high molecular weight compounds (such as proteins) were released.…”

Section: Effect Of In Vitro Digestion On Tpc and Aa Of R Coriaria-fosupporting

confidence: 82%

In vitro phenols bioaccessibility and antioxidant activity of goat milk yogurt fortified with Rhus coriaria leaf powder

Simonetti

Perna

Grassi

et al. 2021

Journal of Food Science

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Goat yogurt samples fortified with 20% (w/v) Rhus coriaria leaf powder were in vitro digested in order to evaluate the total phenolic content (TPC), antioxidant activity (AA), and bioaccessibility of phenolic compounds in the digestate. After digestion, TPC and AA values of the R. coriaria-fortified yogurts increased compared to the undigested yogurts (P < 0.001). In particular, TPC has increased about twice; whereas, AA values have increased about 10 and 6 times, for ABTS and FRAP assays, respectively. The bioaccessibility index was well above the 100% for all identified phenols; except for (-)-epicatechin (82.04%), rutin (51.51%), and gallic acid (5.42%). This different behavior highlighted that the bioaccessibility was modulated by both the yogurt-polyphenol complexes and phenol stability under digestion system. These findings can contribute to elucidate the influence of in vitro digestion on antioxidant capacity and polyphenols recovery infortified yogurts, and may help in the design of dairy products with better functional quality Practical Application: Rhus coriaria L. (Sumac) is a polyphenol-rich Mediterranean plant that may be used as functional ingredient to enrich fermented food such as yogurt. However, in fortified yogurts the evaluation of bioaccessibility, that is, the compounds released from the yogurt and stable in the digestive environment, thus able to exert their biological effects on the gastrointestinal system, is more important than the content of these compounds in the corresponding food. This study highlighted the phenolic content, antioxidant activity, and bioaccessibility of phenolic compounds in goat milk yogurt fortified with R. coriaria leaf powder after simulated gastro-pancreatic digestion.

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“…The extracts for the analyses of total phenolic compounds, total carotenoids, and antioxidant activity were prepared according to Carvalho et al. (2018).…”

Section: Methodsmentioning

confidence: 99%

Incorporation of uvaia (Eugenia pyriformisCambess) pulp in yogurt: A promising application in the lactose‐free dairy product market

Bianchini

Vieira

Arriola

et al. 2020

J. Food Process. Preserv.

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The dairy industry is renowned worldwide for its high level of technological development, which can be noted through the wide variety of derived products on the market aimed at specific consumer groups. Among the fermented milks, yogurt is the most widely consumed (Vénica, Wolf, Suárez, Bergamini, & Perotti, 2018) and innovations in this product have motivated investigations (El-Shafei, Sakr, & Abou-Soliman, 2020; Khaledabad, Ghasempour, Moghaddas Kia, Rezazad Bari, & Zarrin, 2020), including the production of lactose-free yogurts supplemented with bioactive compounds. Although partial hydrolysis of lactose occurs during the fermentation of yogurt, significant amounts of this disaccharide still remain intact. Thus, for individuals with lactose intolerance, it is necessary to complete hydrolysis by use of exogenous lactase (Moreira et al., 2017). Lactose intolerance occurs due to the body's inability to digest this

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Stevia‐fortified yoghurt: Stability, antioxidant activity and in vitro digestion behaviour

Cited by 34 publications

References 28 publications

Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt

Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt

In vitro phenols bioaccessibility and antioxidant activity of goat milk yogurt fortified with Rhus coriaria leaf powder

Incorporation of uvaia (Eugenia pyriformisCambess) pulp in yogurt: A promising application in the lactose‐free dairy product market

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