Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion
Tânia Bragança Ribeiro, Teresa Bonifácio-Lopes, Pilar Morais, Arménio Miranda, João Nunes, António A. Vicente +1 more
Journal of Food Engineering
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.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
hydroxytyrosol is provided 5 mg in a standard yoghurt (120 g)
“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), respectivel...”
bioaccessibility of total phenolics is improved by the addition of olive oil in LOPP-yoghurts
“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.”
total phenolic content and antioxidant activity are higher in OP powder-fortified yoghurts compared to the control
“All OP powder-fortified yoghurts exhibited higher total phenolic content and antioxidant activity than the control (p < 0.05).”