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Food Chem. 2015 Mar 15;171:370-8. doi: 10.1016/j.foodchem.2014.08.107. Epub 2014 Sep 6.

Incorporation of strawberries preparation in yoghurt: impact on phytochemicals and milk proteins.

Author information

1
Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Dr. António Bernardino Almeida, 4200-072 Porto, Portugal.
2
Frulact. S.A., Rua do Outeiro, 589, 4475-150 Gemunde, Maia, Portugal.
3
Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
4
Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Dr. António Bernardino Almeida, 4200-072 Porto, Portugal. Electronic address: mpintado@porto.ucp.pt.

Abstract

An immediate decrease in the total antioxidant activity (23%) and total phenolic content (14%) was observed after addition of strawberry preparations to yoghurt. The total anthocyanin content did not change immediately, but decreased 24% throughout the yoghurt shelf-life. The individual compounds, (+)-catechin (60%), (-)-epicatechin (60%), kaempferol (33%) and quercetin-3-rutinoside (29%) decreased after 24h in the yoghurt made with the strawberry preparation. During the remaining period of storage these compounds increased by 47%, 6%, 4% and 18%, respectively. Pelargonidin-3-glucoside decreased 49% after 28 d. Immediately after the addition of the strawberry preparation to yoghurt, β-lactoglobulin decreased to values lower than the limit of detection and α-lactalbumin by approximately 34%, and was reduced further slowly throughout yoghurt self-life. An immediate interaction between the carrageenan present in the strawberry preparation and β-LG was observed. The variations of both polyphenols and protein in the presence of carrageenan and the potential interactions were discussed.

KEYWORDS:

Carrageenan; Milk proteins; Polyphenols; Strawberry; Yoghurt

PMID:
25308682
DOI:
10.1016/j.foodchem.2014.08.107
[Indexed for MEDLINE]

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