Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: antioxidant activity and stability throughout gastrointestinal digestion

Tânia B. Ribeiro; Teresa Bonifácio-Lopes; Pilar Morais; Arménio Miranda; João Nunes; António A. Vicente; Manuela Pintado

doi:10.1016/j.jfoodeng.2021.110476

Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: antioxidant activity and stability throughout gastrointestinal digestion

Tânia B. Ribeiro, Teresa Bonifácio-Lopes, Pilar Morais, Arménio Miranda, João Nunes, António A. Vicente, Manuela Pintado^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

49 Citations (Scopus)

Abstract

Liquid-enriched powder (LOPP) and pulp-enriched powder (POPP) obtained from olive pomace were incorporated into yoghurt, not only, to increase its content in dietary fibre, hydroxytyrosol and unsaturated fatty acids, but also to understand the lipids-phenolics interaction by simultaneous incorporation of olive oil. POPP (2%) and LOPP (1%) addition to yoghurt allowed fulfilling the condition of being a “source of fibre” and provided 5 mg of hydroxytyrosol and derivatives in a standard yoghurt (120 g), respectively. Yoghurts’ unsaturated fatty acids profile was positively influenced by the addition of only POPP and olive oil + LOPP or + POPP. All OP powder-fortified yoghurts exhibited higher total phenolic content and antioxidant activity than the control (p < 0.05). After in vitro digestion the bioaccessibility of total phenolics (more 25.58%) and hydroxytyrosol (more 68.71%) in LOPP-yoghurts was improved by the addition of olive oil. In conclusion, OP powderś incorporation gave additional and essential healthy properties to yoghurt.

Original language	English
Article number	110476
Number of pages	15
Journal	Journal of Food Engineering
Volume	297
DOIs	https://doi.org/10.1016/j.jfoodeng.2021.110476
Publication status	Published - May 2021

Keywords

Bioaccessibility
Dietary fibre
Hydroxytyrosol
Olive pomace
Yoghurt

Access to Document

10.1016/j.jfoodeng.2021.110476

http://hdl.handle.net/10400.14/31578

Cite this

Ribeiro, T. B., Bonifácio-Lopes, T., Morais, P., Miranda, A., Nunes, J., Vicente, A. A., & Pintado, M. (2021). Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: antioxidant activity and stability throughout gastrointestinal digestion. Journal of Food Engineering, 297, Article 110476. https://doi.org/10.1016/j.jfoodeng.2021.110476

@article{8ad3c17d10674a75be416e2f20c7ea2e,

title = "Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: antioxidant activity and stability throughout gastrointestinal digestion",

abstract = "Liquid-enriched powder (LOPP) and pulp-enriched powder (POPP) obtained from olive pomace were incorporated into yoghurt, not only, to increase its content in dietary fibre, hydroxytyrosol and unsaturated fatty acids, but also to understand the lipids-phenolics interaction by simultaneous incorporation of olive oil. POPP (2%) and LOPP (1%) addition to yoghurt allowed fulfilling the condition of being a “source of fibre” and provided 5 mg of hydroxytyrosol and derivatives in a standard yoghurt (120 g), respectively. Yoghurts{\textquoteright} unsaturated fatty acids profile was positively influenced by the addition of only POPP and olive oil + LOPP or + POPP. All OP powder-fortified yoghurts exhibited higher total phenolic content and antioxidant activity than the control (p < 0.05). After in vitro digestion the bioaccessibility of total phenolics (more 25.58%) and hydroxytyrosol (more 68.71%) in LOPP-yoghurts was improved by the addition of olive oil. In conclusion, OP powder{\'s} incorporation gave additional and essential healthy properties to yoghurt.",

keywords = "Bioaccessibility, Dietary fibre, Hydroxytyrosol, Olive pomace, Yoghurt",

author = "Ribeiro, {T{\^a}nia B.} and Teresa Bonif{\'a}cio-Lopes and Pilar Morais and Arm{\'e}nio Miranda and Jo{\~a}o Nunes and Vicente, {Ant{\'o}nio A.} and Manuela Pintado",

note = "Funding Information: T{\^a}nia I. B. Ribeiro thanks the FCT - Funda{\c c}{\~a}o para a Ci{\^e}ncia e Tecnologia (FCT - Funda{\c c}{\~a}, Portugal and Association BLC3 – Technology and Innovation Campus, Centre Bio R&D Unit for the PhD Grant SFRH/BDE/108271/2015. This work was supported by National Funds from Fundo Europeu de Desenvolvimento Regional ( FEDER ), under Programa Operacional Tem{\'a}tico Competitivdade e Internacionaliza{\c c}{\~a}o – COMPETE 2020, through the project 3i Bioeconomy project POCI-01-0246-FEDER-026758, and FCT - Funda{\c c}{\~a}o para a Ci{\^e}ncia e a Tecnologia through the project MULTIBIOREFINERY - SAICTPAC/0040/2015 (POCI-01-0145-FEDER-016403). We would also like to thank the scientific collaboration under the FCT project UID/Multi/50016/2019. Funding Information: T?nia I. B. Ribeiro thanks the FCT - Funda??o para a Ci?ncia e Tecnologia (FCT - Funda??, Portugal and Association BLC3 ? Technology and Innovation Campus, Centre Bio R&D Unit for the PhD Grant SFRH/BDE/108271/2015. This work was supported by National Funds from Fundo Europeu de Desenvolvimento Regional (FEDER), under Programa Operacional Tem?tico Competitivdade e Internacionaliza??o ? COMPETE 2020, through the project 3i Bioeconomy project POCI-01-0246-FEDER-026758, and FCT - Funda??o para a Ci?ncia e a Tecnologia through the project MULTIBIOREFINERY - SAICTPAC/0040/2015 (POCI-01-0145-FEDER-016403). We would also like to thank the scientific collaboration under the FCT project UID/Multi/50016/2019. Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",

year = "2021",

month = may,

doi = "10.1016/j.jfoodeng.2021.110476",

language = "English",

volume = "297",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier Ltd.",

}

TY - JOUR

T1 - Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol

T2 - antioxidant activity and stability throughout gastrointestinal digestion

AU - Ribeiro, Tânia B.

AU - Bonifácio-Lopes, Teresa

AU - Morais, Pilar

AU - Miranda, Arménio

AU - Nunes, João

AU - Vicente, António A.

AU - Pintado, Manuela

N1 - Funding Information: Tânia I. B. Ribeiro thanks the FCT - Fundação para a Ciência e Tecnologia (FCT - Fundaçã, Portugal and Association BLC3 – Technology and Innovation Campus, Centre Bio R&D Unit for the PhD Grant SFRH/BDE/108271/2015. This work was supported by National Funds from Fundo Europeu de Desenvolvimento Regional ( FEDER ), under Programa Operacional Temático Competitivdade e Internacionalização – COMPETE 2020, through the project 3i Bioeconomy project POCI-01-0246-FEDER-026758, and FCT - Fundação para a Ciência e a Tecnologia through the project MULTIBIOREFINERY - SAICTPAC/0040/2015 (POCI-01-0145-FEDER-016403). We would also like to thank the scientific collaboration under the FCT project UID/Multi/50016/2019. Funding Information: T?nia I. B. Ribeiro thanks the FCT - Funda??o para a Ci?ncia e Tecnologia (FCT - Funda??, Portugal and Association BLC3 ? Technology and Innovation Campus, Centre Bio R&D Unit for the PhD Grant SFRH/BDE/108271/2015. This work was supported by National Funds from Fundo Europeu de Desenvolvimento Regional (FEDER), under Programa Operacional Tem?tico Competitivdade e Internacionaliza??o ? COMPETE 2020, through the project 3i Bioeconomy project POCI-01-0246-FEDER-026758, and FCT - Funda??o para a Ci?ncia e a Tecnologia through the project MULTIBIOREFINERY - SAICTPAC/0040/2015 (POCI-01-0145-FEDER-016403). We would also like to thank the scientific collaboration under the FCT project UID/Multi/50016/2019. Publisher Copyright: © 2021 Elsevier Ltd

PY - 2021/5

Y1 - 2021/5

N2 - Liquid-enriched powder (LOPP) and pulp-enriched powder (POPP) obtained from olive pomace were incorporated into yoghurt, not only, to increase its content in dietary fibre, hydroxytyrosol and unsaturated fatty acids, but also to understand the lipids-phenolics interaction by simultaneous incorporation of olive oil. POPP (2%) and LOPP (1%) addition to yoghurt allowed fulfilling the condition of being a “source of fibre” and provided 5 mg of hydroxytyrosol and derivatives in a standard yoghurt (120 g), respectively. Yoghurts’ unsaturated fatty acids profile was positively influenced by the addition of only POPP and olive oil + LOPP or + POPP. All OP powder-fortified yoghurts exhibited higher total phenolic content and antioxidant activity than the control (p < 0.05). After in vitro digestion the bioaccessibility of total phenolics (more 25.58%) and hydroxytyrosol (more 68.71%) in LOPP-yoghurts was improved by the addition of olive oil. In conclusion, OP powderś incorporation gave additional and essential healthy properties to yoghurt.

AB - Liquid-enriched powder (LOPP) and pulp-enriched powder (POPP) obtained from olive pomace were incorporated into yoghurt, not only, to increase its content in dietary fibre, hydroxytyrosol and unsaturated fatty acids, but also to understand the lipids-phenolics interaction by simultaneous incorporation of olive oil. POPP (2%) and LOPP (1%) addition to yoghurt allowed fulfilling the condition of being a “source of fibre” and provided 5 mg of hydroxytyrosol and derivatives in a standard yoghurt (120 g), respectively. Yoghurts’ unsaturated fatty acids profile was positively influenced by the addition of only POPP and olive oil + LOPP or + POPP. All OP powder-fortified yoghurts exhibited higher total phenolic content and antioxidant activity than the control (p < 0.05). After in vitro digestion the bioaccessibility of total phenolics (more 25.58%) and hydroxytyrosol (more 68.71%) in LOPP-yoghurts was improved by the addition of olive oil. In conclusion, OP powderś incorporation gave additional and essential healthy properties to yoghurt.

KW - Bioaccessibility

KW - Dietary fibre

KW - Hydroxytyrosol

KW - Olive pomace

KW - Yoghurt

UR - http://www.scopus.com/inward/record.url?scp=85099885194&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2021.110476

DO - 10.1016/j.jfoodeng.2021.110476

M3 - Article

AN - SCOPUS:85099885194

SN - 0260-8774

VL - 297

JO - Journal of Food Engineering

JF - Journal of Food Engineering

M1 - 110476

ER -

Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: antioxidant activity and stability throughout gastrointestinal digestion

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

MultiBiorefinery: Multi-purpose strategies for broadband agro-forest and fisheries by-products valorization: a step forward for a truly integrated biorefinery

Cite this

Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: antioxidant activity and stability throughout gastrointestinal digestion

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Projects

MultiBiorefinery: Multi-purpose strategies for broadband agro-forest and fisheries by-products valorization: a step forward for a truly integrated biorefinery

Cite this