Functional stirred yogurt manufactured using co‐microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant, rheological, microstructural, and sensory properties

Abstract

Functional stirred yogurt samples were manufactured with combinations of grape pomace (GP) and flaxseed oil (FO) in microencapsulated or free forms (2% w/w) and quality characteristics of yogurts were investigated during 21 days of storage. The incorporation of GP and FO in microencapsulated or free forms caused a significant decrease in pH, syneresis, and a significant increase in acidity, water holding capacity, and viscosity of stirred yogurt (p < .05). While stirred yogurt containing GP and FO in free form had the highest loss modulus (G″), all yogurt samples represented solid‐like behavior. Stirred yogurts containing the microencapsulated form of GP and FO showed the highest amount of phenolics and antioxidant activity compared with the two other yogurt samples (p < .05). More compact structure and higher gel strength were observed in stirred yogurts formulated with the microencapsulated or free form of GP and FO, compared to the control yogurt sample. The overall sensory acceptability of stirred yogurt manufactured using the encapsulated form of GP and FO was not significantly different from the control yogurt sample (p > .05). In conclusion of this competitive study, GP and FO as bioactive compounds could be used in the microencapsulated form in order to develop functional stirred yogurt with specific quality characteristics.

Effect of Blueberry Pomace Addition on Quality Attributes of Buttermilk-Based Fermented Drinks during Cold Storage

“…Consequently, BM containing BP exhibits substantial antioxidant activity, positioning it as a novel dairy product with notable health benefits. Our research agrees with those of previous reports, which described that the addition of berry industry by-products contained higher radical scavenging activity due to the higher amount of phenolic compounds [ 31 , 37 ]. Also, similar findings were presented by Najgebauer-Lejko and Sady [ 42 ] where BM flavored with strawberry and rhubarb exhibited higher radical scavenging activity (0.88 mmol of TE/kg) compared with the control sample.…”

“…TPC without BP ranged from 4.9 ± 0.9 to 6.2 ± 0.04 mg GAE/g during the storage period ( Figure 3 ), attributed to naturally occurring phenolic compounds in cultured BM-based fermented drinks. Similarly, Saberi et al [ 37 ] observed significantly higher total phenolic content values in fortified yogurts with grape pomace and flaxseed oil compared to a control yogurt during storage. Similar tendencies were observed in the study of Starkute et al [ 31 ], where the total phenolic content and antioxidant activity significantly increased in enriched samples, demonstrating the potential of raspberry, blueberry, and elderberry industry by-products for enhancing the nutritional and functional properties of unripened cow milk curd cheese.…”

An Innovative Method for the Production of Yoghurt Fortified with Walnut Oil Nanocapsules and Characteristics of Functional Properties in Relation to Conventional Yoghurts

“…In both yoghurt samples, a broad band is observed in the range from approximately 3000 to 3500 cm −1 , which relates to the vibration of the hydroxyl group. In both samples, bands were observed at 2920 cm −1 (symmetric stretching vibration of CH 2 -groups of fatty acids) and at 2854 cm −1 (asymmetric stretching vibration of CH 2groups in membrane lipids) [54,55]. We also observe characteristic bands for the first-and second-order amide groups at 1630 and 1530 cm −1 , respectively.…”

Harnessing Grape Pomace: Nutritional Aspects, Recovery and Extraction Techniques for Health Benefits

“…In the food industry, grape pomace and its constituents have traditionally been utilized in powdered form as a nutritional supplement in various foods due to their abundance in phenols, dietary fiber, and anthocyanins [44]. Through a comprehensive review of existing literature, grape pomace and its constituents have been extensively studied for their potential incorporation into a variety of foods including bread [45][46][47][48], confectionery [49][50][51], cookies [52][53][54], yogurt [55][56][57], ice cream [58][59][60], pasta [61][62][63], noodles [64], fruit candies [65][66][67], beverages [68][69][70] and more. Consequently, incorporating grape pomace into foods presents a two-sided outcome, yielding both advantageous and disadvantageous effects on the final products.…”