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Plant flavonoids are polyphenolic compounds, commonly found in vegetables, fruits and many food sources that form a significant portion of our diet. These compounds act as anticancer and anti-proliferative but after interaction with milk proteins they form complexes which become less effective than these compounds alone. Investigation has been conducted to delineate the action of some phenolic compounds of natural origin and complexes formed from interactions between phenolic compounds and milk proteins in three human tumors cell lines: Breast (MCF7), Liver (HePG2) and colon (HCT116), these interactions were studied by fourier transform infrared spectroscopy (FTIR). Phenolic compounds have positive effect on human cancer cell lines but after interaction with milk protein and forming complexes, they become less effective than phenolics and some time have negative effect and become pro-cancer; this interaction can be studied by (FTIR) to know which groups do this complex. The spectra were recorded under conditions generally applied in quantitative work. IR spectra were recorded in the region from 4000-250 cm-1 , but the bands in the region 4000-1400 cm-1 were analyzed in detail, since they are characteristic of OH groups while NH groups appeared at (3000-4000 cm −1) of various protonic species that undergo hydrogen bonding interaction. Another region of interest was the region from 1800-1400 cm-1 , characteristic of the bending vibrations of the same group. Since the bands in this region were wide and complex.

Background. Apple peel is a by-product of fruit processing and a rich source of natural antioxidants, especially of polyphenolic compounds. Although it has many health benefits, the microencapsulation of polyphenolic compounds protects it from reactions with milk components during manufacturing or storage of dairy products which reduce the bioavailability and total acceptability of these products. Materials and methods. Polyphenolic compounds (PC) were extracted from apple peel using ethanol (80%). Polyphenolic compounds extract powder (PCEP) was encapsulated by physical methods (spray and freeze dryer) using maltodextrin, whey protein concentrate (8:2), and Gum Arabic mixture (6:4) as coating materials, which were homogenized by ultraturrax and ultrasonication. Encapsulated PCEP was used in supplementing yoghurt. Phenolic content (PC), physiochemical and texture properties of yoghurt samples were evaluated during storage (fresh, 7 and 15 days). Results. The microencapsulation by freeze dryer method for PCEP which was homogenized by ultrasonication was the best treatment, while encapsulation efficiency using the spray dryer method, which was homogenized by ultraturrax, was the worst. Encapsulated PCEP in yoghurt samples didn't have any significant influence on the physiochemical and texture properties of these samples. Conclusion. Yoghurt samples maintained on the polyphenolic compounds until the end of storage overall, our results revealed that adding encapsulated PCEP into yoghurt gave closer characteristics to the control sample.

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