Yogurts Supplemented with Juices from Grapes and Berries

Dimitrellou, Dimitra; Solomakou, Nikoletta; Kokkinomagoulos, Evangelos; Kandylis, Panagiotis

doi:10.3390/foods9091158

Cited by 40 publications

(34 citation statements)

References 57 publications

(79 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Free radical-scavenging activity (FRSA) and total phenolic content (TPC) was measured using the methanolic extract of the beverage and the free radical DPPH• (2,2 diphenyl-1-picrylhydrazyl) and the Folin-Ciocalteu method, respectively [27]. TPC expressed as mg gallic acid equivalents (GAE) 100 g −1 , using a calibration curve (10-60 µg GAE mL −1 ; R 2 = 0.9971), while FRSA as µmol Trolox equivalents (TE) 100 g −1 , using a calibration curve (0.01-0.12 µM Trolox; R 2 = 0.9995).…”

Section: Free Radical-scavenging Activity (Frsa) and Total Phenolic C...mentioning

confidence: 99%

Emmer-Based Beverage Fortified with Fruit Juices

et al. 2021

Self Cite

View full text Add to dashboard Cite

Nowadays, there is a growing consumer demand for non-dairy functional foods due to several health issues related to milk and dairy consumption and increasing vegetarianism. Following that trend, in the present study emmer-based beverages were developed after flour gelatinization, fortification with fruit juices (blueberry, aronia, and grape) and fermentation with the potential probiotic strain Lactiplantibacillus plantarum 2035. The produced beverages were subjected to a 4-week storage at 4 °C. The addition of juices significantly affected the physicochemical characteristics of the beverages, while resulting in increased red color. Total phenolic content (22.3–31.9 mg gallic acid equivalents 100 g−1) and antioxidant activity (94–136 μmol Trolox equivalents 100 g−1) were significantly higher in the case of aronia juice followed by blueberry and grape juice. All beverages showed high values of apparent viscosity and water-holding capacity. Lactiplantibacillus plantarum 2035 retained high viable counts during storage especially in beverages with fruit juices (>108 cells g−1 up to 21st day) revealing a positive effect of the juices. The obtained results show that emmer-based beverages fortified with fruit juices (aronia, blueberry, and grape) have a great potential as carriers of probiotics, prebiotics and other functional compounds and may be served as an ideal alternative to dairy products.

show abstract

Section: Free Radical-scavenging Activity (Frsa) and Total Phenolic C...mentioning

confidence: 99%

Emmer-Based Beverage Fortified with Fruit Juices

et al. 2021

Self Cite

View full text Add to dashboard Cite

show abstract

“…A recent study by Iriondo-DeHond et al (2020) also reported that yoghurt containing grape skin extract, inulin and a mixture of inulin-type fructans showed stable physicochemical, textural and microbiological characteristics over storage period of 21 days, indicating the suitability of grape skin extract as a novel food functional product for the sustainable health systems. Dimitrellou et al (2020) used grape juice and berries in the preparation of yoghurt supplemented with juice and berries. The study concluded grape juice and berries can promote the consumption of yoghurt with high phenolic contents.…”

Section: Research Activities On Grape Extract Polyphenolfortified Functional (Health) Foodsmentioning

confidence: 99%

Fortification using grape extract polyphenols – a review on functional food regulations

Sridhar

Charles

2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

Grapes are rich sources of polyphenols and widely used in food fortification due to their health-promoting properties. Previous studies have provided systematic strategies on foods fortified with grape polyphenols; however, until now, very little is known about grape polyphenol market, fortification and their health food regulations. It is, therefore, necessary to make a comprehensive overview of grape extract polyphenols and their fortification in functional foods. Hence, we reviewed the grape polyphenol market, fortification, health food market scenario and functional food regulations. The global grape polyphenol market is expected to rise 946.90 million USD by 2023 with its own trademark as polyphenol-fortified functional foods. This is ultimately due to acceptability, extensive use, marketing of polyphenol-fortified functional foods and their favourable food regulations. The future perspective on grape polyphenols research should be focused on extraction of polyphenols from grape waste and their fortification in functional foods.

show abstract

“…Although blueberry is not so often consumed as fresh fruit, it is increasingly common to find it as the main ingredient in jams and pastry preparations or as a secondary ingredient in different candies or desserts (yogurts, cookies, etc.) [4][5][6]. Moreover, recent investigations have proven its high content in anthocyanins, phenolic compounds, vitamins, and minerals.…”

Section: Introductionmentioning

confidence: 99%

Optimization of a Novel Method Based on Ultrasound-Assisted Extraction for the Quantification of Anthocyanins and Total Phenolic Compounds in Blueberry Samples (Vaccinium corymbosum L.)

Aliaño-González

Jarillo

Carrera

et al. 2020

Foods

View full text Add to dashboard Cite

In recent years, consumers’ preference for fruits such as blueberry has increased noticeably. This fact is probably related to their bioactive components such as anthocyanins, phenolic compounds, vitamins, minerals, and tannins that have been found in blueberries by the latest research studies. Both total anthocyanins (TA) and total phenolic compounds (TPC) are known for their multiple beneficial effects on our health, due to their anti-inflammatory, anti-oxidant, and anti-cancer properties. This is the reason why the development of new methodologies for the quality control analysis of raw materials or derived products from blueberry has a great relevance. Two ultrasound-assisted extraction methods (UAE) have been optimized for the quantification of TA and TPC in blueberry samples. The six variables to be optimized were: solvent composition, temperature, amplitude, cycle, extraction solvent pH, and sample/solvent ratio using response surface methodology. The optimized methods have proven to be suitable for the extraction of the TPC and TA with good precision (repeatability and intermediate precision) (coefficient of variation (CV) < 5%) and potentially for application in commercial samples. This fact, together with the multiple advantages of UAE, makes these methods a good alternative to be used in quality control analysis by both industries and laboratories.

show abstract

Yogurts Supplemented with Juices from Grapes and Berries

Cited by 40 publications

References 57 publications

Emmer-Based Beverage Fortified with Fruit Juices

Emmer-Based Beverage Fortified with Fruit Juices

Fortification using grape extract polyphenols – a review on functional food regulations

Optimization of a Novel Method Based on Ultrasound-Assisted Extraction for the Quantification of Anthocyanins and Total Phenolic Compounds in Blueberry Samples (Vaccinium corymbosum L.)

Contact Info

Product

Resources

About