In this study, cinnamon powder was supplemented into yogurt as a functional ingredient. The total phenolic compounds, individual phytochemicals and radical scavenging activity of the yogurts were measured and compared with a cinnamon water extract treated in the same way as the fortified yogurt. Cinnamon-fortified yogurt displayed higher total phenolic content (P<0.05) and higher radical scavenging activity (P<0.05) compared to plain yogurt. Phenolic acids, flavonols and cinnamaldehyde were identified in the cinnamon-fortified yogurt. Results showed that only the 34.7% of the total phenolic compounds present in the cinnamon water extract were found in the cinnamon-fortified yogurt, the remaining being bound to milk proteins. A low recovery was also found for the individual phytochemicals. However, in-vitro digestion of the cinnamon-fortified yogurt resulted in the release of phenolic compounds from milk proteins so that at the end of the digestion the amount of phenolic compounds recovered in the cinnamonfortified yogurt was higher than that found in the digested cinnamon water extract (P<0.05). These results clearly showed that yogurt matrix enhance the gastro-intestinal stability and the bioaccessibility of cinnamon polyphenols. Cinnamon-fortified yogurt can be considered an important source of dietary bioaccessible polyphenols.

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Coffee with different types and concentrations of milk was digested with pepsin (2 h) and pancreatin (2 h) to\ud simulate gastropancreatic digestion. Chlorogenic acids (CGAs) were determined by high-performance liquid chromatography−\ud electrospray ionization−tandem mass spectrometry in ultrafiltrate (cutoff 3 kDa) to evaluate their bioaccessibility. After\ud digestion, bioaccessible CGAs decreased from 80.2 to 53.0 and 69.5 μmol/200 mL in coffee without milk and coffee-whole milk,\ud respectively. When whole, semiskimmed, skimmed, or diluted milk were present, the increase in bioaccessibility was dependent\ud on fat content (r = 0.99, p < 0.001). No relationship was observed between bioaccessibility and proteins, carbohydrates, and calcium content. The addition of milk to coffee caused an immediate decrease in the bioaccessibility due to CGAs binding to\ud proteins. After digestion, 86−94% of bound CGAs remained in the high molecular weight fraction. Casein bound 5-caffeoylquinic\ud acid with high affinity (KD of 37.9 ± 2.3 μmol/L; n = 0.88 ± 0.06)