Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health

Abstract

The aim of the present study was to evaluate the use of winery byproduct extracts (grape pomace, seed and skin) and a mixture of inulin-type fructans (inulin and FOS) as suitable ingredients for the development of yogurts with antioxidant and antidiabetic properties. Their effect on the physicochemical, textural, microbiological and sensory parameters of yogurts was evaluated during 21 days of refrigerated storage. The incorporation of winery byproduct extracts in yogurt resulted in a significant increase (p < 0.05) in total phenolic content (TPC) and antioxidant and antidiabetic properties, compared to the controls. The grape skin yogurt showed the highest (p < 0.05) TPC (0.09 ± 0.00 mg GAE/g yogurt) and antioxidant capacity (7.69 ± 1.15 mmol TE/g yogurt). Moreover, the grape skin yogurt presented the highest (p < 0.05) inhibition of the activity of the enzyme α-glucosidase (56.46 ± 2.31%). The addition of inulin-type fructans did not significantly (p > 0.05) modify the overall antioxidant capacity or inhibition of the enzyme α-glucosidase of control and winery byproduct extract yogurts. Yogurts containing winery byproduct extracts and dietary fiber achieved high overall acceptance scores (6.33–6.67) and showed stable physicochemical, textural and microbiological characteristics during storage, assuring an optimal 21-day shelf life. According to their antioxidant and antidiabetic properties, we propose the yogurt containing grape skin extract, together with inulin and FOS, as a novel food product for the promotion of sustainable health.

Romanian Organic and Conventional Red Grapes Vineyards as Potential Sources of High Value-Added Products, in a Circular Economy Approach

“…Currently, numerous studies indicate that the presence of phenolic compounds in food is important in terms of their antioxidant stability and antimicrobial protection [52][53][54]. Innovation in the field of functional foods must constantly guarantee the safety of products [55]; contributes to the improvement of the nutrition -health relationship, by substantiating it on a scientific basis; contributes to the conservation of biodiversity and the sustainable development of the food sector [56][57][58].…”

“…Grape products, such as grape juice and grape skin extract, can be incorporated into yogurt, resulting in an increase in the content of phenolic compounds and antioxidant capacity. The degree of acceptability by consumers, from sensorial point of view, was high, aspect important in terms of product marketability [56,58,62].…”

“…Grape pomace extracts have nowadays a wide range of applications, from fortified beverages and yoghurts and use as ingredient in osmotic solution to obtain dehydrated fruits with high phenolic compounds to cosmetic applications. Not in the last, the extracts obtained from grape pomace were successfully incorporated into edible chitosan films, both hydrophobic and hydrophilic, providing antioxidant properties and prolonging life of the food products [44,58,64,65,71]. Grape seed extracts, rich in polyphenols, have been used to reduce the formation of acrylamide during the Maillard reaction [53].…”

Grapes and Their Derivatives in Functional Foods

“…Another approach is the incorporation of grape derivatives into foods in order to increase their functional characteristics. Dairy products [ 6 , 7 ] and meat products [ 8 ] are the ideal carriers of these compounds. Grape derivatives such as grape juice may be incorporated into the production of yogurts resulting in increased total phenolic content and antioxidant capacity [ 6 ].…”

“…Grape derivatives such as grape juice may be incorporated into the production of yogurts resulting in increased total phenolic content and antioxidant capacity [ 6 ]. In the same manner, grape skin extract, together with inulin and fructo-oligosaccharides, proved suitable ingredients for the development of yogurts with antioxidant and antidiabetic properties, but also gained the acceptance of consumers [ 7 ]. Furthermore, grape seed extract may be used as natural antioxidant in the production of dry-fermented pork necks inoculated with probiotic bacteria [ 8 ].…”