Evaluation of total phenol content and antioxidant properties of encapsulated grape seed extract in yoghurt

Abstract

The effect of encapsulated (En) and nonencapsulated (NE) grape seed extract (GSE) at 1% level added to milk before its fermentation was evaluated on the physicochemical properties, total phenolic content and antioxidant activity of the resulting yoghurt. Encapsulated GSE resulted in a product comparable to the control, based on sensory properties, acidity, water-holding capacity, viscosity and colour, along with a threefold increase in total phenolic content and fourfold increase in antioxidant activity. The GSE addition resulted in no effect on the viability of Streptococcus thermophilus and Lactobacillus bulgaricus subsp. delbrueckii counts. The product with NE-GSE had poor sensory properties and lesser polyphenol stability during storage as compared to En-GSE yoghurt.

Grape Pomace Valorization: A Systematic Review and Meta-Analysis

“…Quantity g/100 g Compounds Quantity mg/100 g Ash 1. 73 The most important constituents of grape pomace are fibers, polyphenolic compounds, colorants, and minerals. Polyphenolic compounds, colorants, and anthocyanins are the main carriers of the grape pomace antioxidant potential.…”

“…In their study bread was fortified by 10% incorporation of red (Merlot) and white (Zelen) grape pomace. The red grape pomace exhibited color that was significantly bluer (p < 0.05), while the [13,19,[21][22][23]43,44,[46][47][48]53,60,63,64,69,70,72,73]; * En-GSE-encapsulated grape seed extract in yoghurt; NE-GSE-nonencapsulated grape seed extract in yoghurt; RP-red grape pomace; WP-white grape pomace; GPF-grape pomace flour; RWG-Pinot Noir wine grape pomace; WWGP-Pinot Grigio wine grape pomace; FA-forced air-dried grape pomace; LI-lyophilized grape pomace; A-Agiorgitiko seed extracts; M-Moschofilero seed extracts; LE-liquid pomace extract; FDE-freeze-dried pomace extract; GPI-grape pomace extract Type I (high-low instantaneous pressure (HLIP) + methanolic extraction); GPII-Grape pomace extract Type II (methanolic extraction; GPII); IGE-Isabel grape seed and peel extract; NGE-Niagara grape seed and peel extract.…”

“…Moschofilero seed extracts; GPI-grape pomace extract Type I (high-low instantaneous pressure (HLIP) + methanolic extraction); GPII-Grape pomace extract Type II (methanolic extraction; GPII); IGE-Isabel grape seed and peel extract; NGE-Niagara grape seed and peel extract. [13,19,21,23,43,[46][47][48]53,60,63,64,69,70,72,73]; * En-GSE-encapsulated grape seed extract in yoghurt; NE-GSE-nonencapsulated grape seed extract in yoghurt; RP-red grape pomace; WP-white grape pomace; GPF-grape pomace flour; FA- Figure 5. Meta-analysis of b value in fortified products [13,19,21,23,43,[46][47][48]53,60,63,64,69,70,72,73]; * En-GSE-encapsulated grape seed extract in yoghurt; NE-GSE-nonencapsulated grape seed extract in yoghurt; RP-red grape pomace; WP-white grape pomace; GPF-grape pomace flour; FA-forced air dried grape pomace; LI-lyophilized grape pomace; A-Agiorgitiko seed extracts; M-Moschofilero seed extracts; GPI-grape pomace extract Type I (high-low instantaneous pressure (HLIP) + methanolic extraction); GPII-Grape pomace extract Type II (methanolic extraction; GPII); IGE-Isabel grape seed and peel extract; NGE-Niagara grape seed and peel extract.…”

Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria

“…The use of herbal preparations to enhance the antioxidant activity and the sensory acceptance of yoghurts have considerably increased in the last decades due to the rising demands of consumers for foods that have been enriched with natural compounds rather than synthetic chemical molecules. Therefore, large investments have been used in this sector of healthy foods, and different milk‐based formulations including different herbal extracts have been proposed (Ghanimah et al ; Granato et al ; Yadav et al ; Aguilar‐Raymundo and Vélez‐Ruiz ). In addition, the herbal extracts could also be used to modify the oxidoreduction potential ( E h ) of the medium thanks to its richness in phenolics and other antioxidant compounds (Alwazeer and Dham ).…”

Encapsulation of tomato peel extract into nanofibers and its application in model food

“…However, the acidity values significantly increased during storage for each sample ( p < 0.05). It was reported in literature that lactic acid bacteria cause an increase in metabolic activity and other biochemical changes at refrigerated temperature, leading to an increase in acidity during storage (Brabandere & Baerdemaeker, ; Yadav, Bajaj, Mandal, Saha, & Mann, ). The direct incorporation of TPE‐Ze into yogurt resulted in significantly higher acidity values compared to control and samples with TPE‐Ge during storage ( p < 0.05).…”