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 -