Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/70256

TitleIncorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion
Author(s)Ribeiro, Tânia B.
Lopes, Maria Teresa
Morais, Pilar
Miranda, Arménio
Nunes, João
Vicente, A. A.
Pintado, Manuela
KeywordsOlive pomace
Yoghurt
Hydroxytyrosol
Dietary fibre
Unsaturated fatty acids
Bioaccessibility
Issue dateMay-2021
PublisherElsevier
JournalJournal of Food Engineering
CitationRibeiro, Tânia B.; Lopes, Maria Teresa; Morais, Pilar; Miranda, Arménio; Nunes, João; Vicente, António A.; Pintado, Manuela, Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion. Journal of Food Engineering, 297(110476), 2021
Abstract(s)Liquid-enriched powder (LOPP) and pulp-enriched powder (POPP) obtained from olive pomace were incorporated into yoghurt, not only, to increase its content in dietary fibre, hydroxytyrosol and unsaturated fatty acids, but also to understand the lipids-phenolics interaction by simultaneous incorporation of olive oil. POPP (2%) and LOPP (1%) addition to yoghurt allowed fulfilling the condition of being a source of fibre and provided 5 mg of hydroxytyrosol and derivatives in a standard yoghurt (120 g), respectively. Yoghurts unsaturated fatty acids profile was positively influenced by the addition of only POPP and olive oil + LOPP or + POPP. All OP powder-fortified yoghurts exhibited higher total phenolic content and antioxidant activity than the control (p<0.05). After in vitro digestion the bioaccessibility of total phenolics (more 25.58%) and hydroxytyrosol (more 68.71%) in LOPP-yoghurts was improved by the addition of olive oil. In conclusion, OP powders´ incorporation gave additional and essential healthy properties to yoghurt.
TypeArticle
URIhttps://hdl.handle.net/1822/70256
DOI10.1016/j.jfoodeng.2021.110476
ISSN0260-8774
Publisher versionhttps://www.sciencedirect.com/science/article/pii/S0260877421000017
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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