Antioxidant properties of a yogurt beverage enriched with Salal (Gaultheria shallon) berries and blackcurrant (Ribes nigrum) pomace during cold storage

Vasillios Raikos (Corresponding Author), He Ni, Helen Elizabeth Hayes, Viren Ranawana

Research output: Contribution to journalArticle

3 Downloads (Pure)

Abstract

Aqueous extracts (20% w/w) of dried berry fruits and skins were used as sources of phenolic compounds to fortify yogurt beverages. The total phenol and anthocyanin content of the reformulated yogurts were determined, and the antioxidant properties were compared to plain yogurt (C) during storage at 4 °C for a total period of four weeks. Yogurt beverages fortified with salal berry (SB) extracts contained higher amounts of phenolic compounds (>69.9 μg GAE/mL) and anthocyanins (>19.12 mg C3G/L) compared to drinks supplemented with blackcurrant pomace (BC) extract (>50.13 μg GAE/mL and >10.80 mg C3G/L respectively). Storage affected the stability of anthocyanins, whereas total phenol content remained unaffected. Yogurts with SB displayed the highest antioxidant capacity followed by samples with BC, which is attributed to the radical scavenging effect of the bioactive compounds present with antioxidant properties. The antioxidant capacity of the yogurt beverages fortified with fruit extracts was maintained during cold storage. Findings of this study indicate that SB and BC pomace can be used as functional ingredients to increase the antioxidant potential of yogurt beverages.
Original languageEnglish
Article number2
JournalBeverages
Volume5
Issue number1
DOIs
Publication statusPublished - 27 Dec 2018

Fingerprint

Gaultheria shallon
Ribes nigrum
pomace
black currants
yogurt
cold storage
beverages
small fruits
antioxidants
anthocyanins
phenol
phenolic compounds
pomace extracts
fruit extracts
extracts
ingredients

Keywords

  • yogurt beverage
  • berry fruit
  • antioxidant properties
  • phenolic compounds
  • anthocyanins
  • cold storage

Cite this

@article{dd163583ca934120b726a8affe5839cd,
title = "Antioxidant properties of a yogurt beverage enriched with Salal (Gaultheria shallon) berries and blackcurrant (Ribes nigrum) pomace during cold storage",
abstract = "Aqueous extracts (20{\%} w/w) of dried berry fruits and skins were used as sources of phenolic compounds to fortify yogurt beverages. The total phenol and anthocyanin content of the reformulated yogurts were determined, and the antioxidant properties were compared to plain yogurt (C) during storage at 4 °C for a total period of four weeks. Yogurt beverages fortified with salal berry (SB) extracts contained higher amounts of phenolic compounds (>69.9 μg GAE/mL) and anthocyanins (>19.12 mg C3G/L) compared to drinks supplemented with blackcurrant pomace (BC) extract (>50.13 μg GAE/mL and >10.80 mg C3G/L respectively). Storage affected the stability of anthocyanins, whereas total phenol content remained unaffected. Yogurts with SB displayed the highest antioxidant capacity followed by samples with BC, which is attributed to the radical scavenging effect of the bioactive compounds present with antioxidant properties. The antioxidant capacity of the yogurt beverages fortified with fruit extracts was maintained during cold storage. Findings of this study indicate that SB and BC pomace can be used as functional ingredients to increase the antioxidant potential of yogurt beverages.",
keywords = "yogurt beverage, berry fruit, antioxidant properties, phenolic compounds, anthocyanins, cold storage",
author = "Vasillios Raikos and He Ni and Hayes, {Helen Elizabeth} and Viren Ranawana",
note = "This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).",
year = "2018",
month = "12",
day = "27",
doi = "10.3390/beverages5010002",
language = "English",
volume = "5",
journal = "Beverages",
issn = "2306-5710",
publisher = "MDPI",
number = "1",

}

TY - JOUR

T1 - Antioxidant properties of a yogurt beverage enriched with Salal (Gaultheria shallon) berries and blackcurrant (Ribes nigrum) pomace during cold storage

AU - Raikos, Vasillios

AU - Ni, He

AU - Hayes, Helen Elizabeth

AU - Ranawana, Viren

N1 - This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).

PY - 2018/12/27

Y1 - 2018/12/27

N2 - Aqueous extracts (20% w/w) of dried berry fruits and skins were used as sources of phenolic compounds to fortify yogurt beverages. The total phenol and anthocyanin content of the reformulated yogurts were determined, and the antioxidant properties were compared to plain yogurt (C) during storage at 4 °C for a total period of four weeks. Yogurt beverages fortified with salal berry (SB) extracts contained higher amounts of phenolic compounds (>69.9 μg GAE/mL) and anthocyanins (>19.12 mg C3G/L) compared to drinks supplemented with blackcurrant pomace (BC) extract (>50.13 μg GAE/mL and >10.80 mg C3G/L respectively). Storage affected the stability of anthocyanins, whereas total phenol content remained unaffected. Yogurts with SB displayed the highest antioxidant capacity followed by samples with BC, which is attributed to the radical scavenging effect of the bioactive compounds present with antioxidant properties. The antioxidant capacity of the yogurt beverages fortified with fruit extracts was maintained during cold storage. Findings of this study indicate that SB and BC pomace can be used as functional ingredients to increase the antioxidant potential of yogurt beverages.

AB - Aqueous extracts (20% w/w) of dried berry fruits and skins were used as sources of phenolic compounds to fortify yogurt beverages. The total phenol and anthocyanin content of the reformulated yogurts were determined, and the antioxidant properties were compared to plain yogurt (C) during storage at 4 °C for a total period of four weeks. Yogurt beverages fortified with salal berry (SB) extracts contained higher amounts of phenolic compounds (>69.9 μg GAE/mL) and anthocyanins (>19.12 mg C3G/L) compared to drinks supplemented with blackcurrant pomace (BC) extract (>50.13 μg GAE/mL and >10.80 mg C3G/L respectively). Storage affected the stability of anthocyanins, whereas total phenol content remained unaffected. Yogurts with SB displayed the highest antioxidant capacity followed by samples with BC, which is attributed to the radical scavenging effect of the bioactive compounds present with antioxidant properties. The antioxidant capacity of the yogurt beverages fortified with fruit extracts was maintained during cold storage. Findings of this study indicate that SB and BC pomace can be used as functional ingredients to increase the antioxidant potential of yogurt beverages.

KW - yogurt beverage

KW - berry fruit

KW - antioxidant properties

KW - phenolic compounds

KW - anthocyanins

KW - cold storage

U2 - 10.3390/beverages5010002

DO - 10.3390/beverages5010002

M3 - Article

VL - 5

JO - Beverages

JF - Beverages

SN - 2306-5710

IS - 1

M1 - 2

ER -