Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt

Francyeli Araújo Silva*, Rita de Cássia Ramos do Egypto Queiroga, Evandro Leite de Souza, Glenise Bierhalz Voss, Graciele da Silva Campelo Borges, Marcos dos Santos Lima, Maria Manuela Estevez Pintado, Margarida Angélica da Silva Vasconcelos

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

25 Citations (Scopus)

Abstract

This study elaborated different probiotic goat milk yogurt formulations with addition of a low-calorie Isabel “Precoce” grape preparation and flour from derived solid by-products. Physicochemical characteristics, probiotic counts, phenolic and protein/peptide molecular weight profile, antioxidant capacity (AC) and sensory acceptance of different yogurt formulations were evaluated. Yogurts with Isabel grape ingredients (IGI) had high nutritional value, distinct phenolic profile and high AC. High counts of probiotic Lactobacillus acidophilus La-05 were found in yogurts during storage. AC of yogurts with IGI increased during a simulated gastrointestinal digestion with breakdown of high molecular weight proteins and release of protein-bound phenolics. AC of yogurts with IGI should be linked to goat milk peptides and Isabel grape phenolics. Yogurts with IGI had enhanced sensory acceptance. Incorporation of Isabel grape preparation and derived by-product flour into probiotic goat milk yogurt resulted in an added-value product with multifunctional characteristics and improved sensory characteristics.
Original languageEnglish
Article number130957
Number of pages10
JournalFood Chemistry
Volume369
DOIs
Publication statusPublished - 1 Feb 2022

Keywords

  • Functionality
  • Goat dairy product
  • Grape ingredients
  • Phenolic compounds
  • Valorization

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