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Artículo

The effect of green tea polyphenols addition on the physicochemical, microbiological and bioactive characteristics of yogurt

Mediza Romero, María Laura; Von Staszewski, MarianaIcon ; Martinez, María JuliaIcon
Fecha de publicación: 03/2021
Editorial: Emerald
Revista: British Food Journal (1966)
ISSN: 0007-070X
e-ISSN: 1758-4108
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

Purpose: The purpose of this paper is to evaluate the effect of green tea polyphenols addition on physicochemical, microbiological and bioactive characteristics of yogurt. Design/methodology/approach: Two incorporation methods of polyphenols were evaluated: direct addition or incorporated within protein particles of whey protein concentrate and gelatin. During yogurt’s shelf life, structure characteristics (water holding capacity, textural and rheological parameters), lactic acid bacteria (LAB) viability and polyphenols antioxidant activity were analyzed. Also, polyphenol bioaccesibility after in vitro digestion was evaluated. Findings: Polyphenols addition (by the two methods used) did not affect the dynamics of the fermentation process, nor the LAB viability during storage. The color parameter a* for the yogurts with the highest polyphenol concentrations showed positive values (tending to red), but not visible to the naked eye. Because of the ability of polyphenols to interact with milk proteins, yogurts with polyphenols presented higher values in firmness and cohesiveness with respect to the control. Additionally, the incorporation of polyphenols in protein particles increased even more these parameters because of the higher protein content of these formulations. After simulated digestion, a high polyphenol bioaccesibility was observed, and the antioxidant activity was retained, which could be explained by the “protector” effect of the milk matrix. Practical implications: Yogurt supplementation with green tea polyphenols is feasible for the development of functional food. However, the use of protein particles would not provide an extra benefit because milk proteins already act as protective molecules of polyphenols. Originality/value: This study shows not only the physico-chemical implications of including polyphenols in yogurt but also their bioaccesibility after an in vitro digestion, revealing a suitable manner for delivery of antioxidants in a dairy product like yogurt.
Palabras clave: BIOACCESIBILITY , GREEN TEA POLYPHENOLS , PROTEIN PARTICLES , YOGURT SUPPLEMENTATION
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/182325
URL: https://www.emerald.com/insight/content/doi/10.1108/BFJ-07-2020-0648/full/html
DOI: https://doi.org/10.1108/BFJ-07-2020-0648
Colecciones
Articulos(ITAPROQ)
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Citación
Mediza Romero, María Laura; Von Staszewski, Mariana; Martinez, María Julia; The effect of green tea polyphenols addition on the physicochemical, microbiological and bioactive characteristics of yogurt; Emerald; British Food Journal (1966); 123; 7; 3-2021; 2380-2397
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