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Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: antioxidant activity and stability throughout gastrointestinal digestion

2021Journal article Open access
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dc.contributor.authorRibeiro, Tânia B.
dc.contributor.authorBonifácio-Lopes, Teresa
dc.contributor.authorMorais, Pilar
dc.contributor.authorMiranda, Arménio
dc.contributor.authorNunes, João
dc.contributor.authorVicente, António A.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2021-01-06T12:07:17Z
dc.date.available2021-01-06T12:07:17Z
dc.date.issued2021
dc.description.abstractLiquid-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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRibeiro, T. B., Bonifácio-Lopes, T., Morais, P., Miranda, A., Nunes, J., Vicente, A. A., & Pintado, M. (2021). 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]. https://doi.org/10.1016/j.jfoodeng.2021.110476pt_PT
dc.identifier.doi10.1016/j.jfoodeng.2021.110476pt_PT
dc.identifier.eid85099885194
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10400.14/31578
dc.identifier.wos000636042000002
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationPOCI-01-0246-FEDER-026758pt_PT
dc.relationDevelopment and characterization of functional ingredients from olive pomace: bioactivity and potential application as bioactive edible films
dc.relationPOCI-01-0145-FEDER-016403pt_PT
dc.relationCentre for Biotechnology and Fine Chemistry
dc.subjectOlive pomacept_PT
dc.subjectYoghurtpt_PT
dc.subjectHydroxytyrosolpt_PT
dc.subjectDietary fibrept_PT
dc.subjectUnsaturated fatty acidspt_PT
dc.subjectBioaccessibilitypt_PT
dc.titleIncorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: antioxidant activity and stability throughout gastrointestinal digestionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleDevelopment and characterization of functional ingredients from olive pomace: bioactivity and potential application as bioactive edible films
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBDE%2F108271%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/9471 - RIDTI/SAICTPAC%2F0040%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.citation.titleJournal of Food Engineeringpt_PT
oaire.fundingStream9471 - RIDTI
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRibeiro
person.familyNameVicente
person.familyNamePintado
person.givenNameTânia
person.givenNameAntónio
person.givenNameMaria Manuela
person.identifier175018
person.identifier456608
person.identifier.ciencia-id951D-426B-32ED
person.identifier.ciencia-idB112-A77C-62CC
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-5859-6888
person.identifier.orcid0000-0003-3593-8878
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridH-1555-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id7005820757
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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