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

2015Journal article Restricted access
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dc.contributor.authorOliveira, Ana
dc.contributor.authorAlexandre, Elisabete M. C.
dc.contributor.authorCoelho, Marta
dc.contributor.authorLopes, Cláudia
dc.contributor.authorAlmeida, Domingos P. F.
dc.contributor.authorPintado, Manuela E.
dc.date.accessioned2015-05-15T16:49:40Z
dc.date.available2015-05-15T16:49:40Z
dc.date.issued2015
dc.description.abstractAn 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 24 h 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, beta-lactoglobulin decreased to values lower than the limit of detection and alpha-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 beta-LG was observed. The variations of both polyphenols and protein in the presence of carrageenan and the potential interactions were discussed.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationOLIVEIRA, Ana …[et al.] - Incorporation of strawberries preparation in yoghurt: Impact on phytochemicals and milk proteins. Food Chemistry. ISSN 0308-8146.Vol. 171 (2015), p. 370-378por
dc.identifier.doi10.1016/j.foodchem.2014.08.107
dc.identifier.eid84907223812
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.pmid25308682
dc.identifier.urihttp://hdl.handle.net/10400.14/17617
dc.identifier.wos000343952300049
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevier
dc.relationQREN-ADI 3436
dc.subjectCarrageenanpor
dc.subjectStrawberrypor
dc.subjectYoghurtpor
dc.subjectPolyphenolspor
dc.subjectMilk proteinspor
dc.titleIncorporation of strawberries preparation in yoghurt: impact on phytochemicals and milk proteinspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F75041%2F2010/PT
oaire.citation.endPage378
oaire.citation.startPage370
oaire.citation.titleFood Chemistry
oaire.citation.volume171
oaire.fundingStream3599-PPCDT
oaire.fundingStreamSFRH
person.familyNameOliveira
person.familyNameAlexandre
person.familyNameCorreia Coelho
person.familyNameAlmeida
person.familyNamePintado
person.givenNameAna
person.givenNameElisabete
person.givenNameMarta Isabel
person.givenNameDomingos
person.givenNameMaria Manuela
person.identifier1415634
person.identifier215276
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person.identifier.ciencia-idD012-E77D-309F
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person.identifier.orcid0000-0001-8012-4203
person.identifier.orcid0000-0003-4175-2498
person.identifier.orcid0000-0002-6542-175X
person.identifier.orcid0000-0001-8429-8585
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-3404-2013
person.identifier.ridK-9179-2013
person.identifier.ridF-1835-2010
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55937245800
person.identifier.scopus-author-id50461336500
person.identifier.scopus-author-id14827787500
person.identifier.scopus-author-id7004483898
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
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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