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Impact of storage on phytochemicals and milk proteins in peach yoghurt

2017Journal article Restricted access
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dc.contributor.authorOliveira, Ana
dc.contributor.authorCoelho, Marta
dc.contributor.authorAlexandre, Elisabete M. C.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2017-12-12T19:02:30Z
dc.date.available2017-12-12T19:02:30Z
dc.date.issued2017
dc.description.abstractYoghurt supplemented with peach is a dairy product consumed around the world with a shelf-life of ca. 30 days. During this period protein–polyphenol complexes can be formed and have a detrimental effect on the in vivo solubility of both phenolic and proteins. Yoghurt enriched with peach preparate were produced and stored up to 28 days at 2 °C. Total antioxidant activity decreased 24%, total carotenoids increased 66%, while total phenolics remained unchanged during the yoghurt shelf-life. Carotenoids presented significant differences between peach enriched yoghurt and peach preparate stored under the same conditions. After 28 days the zeaxantin + lutein, β-cryptoxanthin and β-carotene increased 133, 122, and 84% respectively, for peach preparate, while in peach yoghurt they increased 68, 40, and 15%, indicating interactions of carotenoids with matrix components mainly proteins and fat present in yoghurt. Polyphenols presented higher stability when added to yoghurt with slight variations in their content of ca. 10% for (+)-catechin and 12% for p-coumaric acid, and no variations were recorded in neochlorogenic and chlorogenic acids and in rutin. The α-lactalbumin content decreased 22% after 24 h of peach addition while β-lactoglobulin content did not change. Peach polyphenols were very stable during yoghurt shelf-life while carotenoids were the compounds that presented higher interactions with the matrix.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOliveira, A., Coelho, M., Alexandre, E. M. C., Pintado, M. E. (2017). Impact of storage on phytochemicals and milk proteins in peach yoghurt. Journal of Food Measurement and Characterization, 11(4), 1804-1814pt_PT
dc.identifier.doi10.1007/s11694-017-9562-xpt_PT
dc.identifier.eid85020077970
dc.identifier.eissn2193-4134
dc.identifier.issn2193-4126
dc.identifier.urihttp://hdl.handle.net/10400.14/23667
dc.identifier.wos000413303100031
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.subjectCarotenoidpt_PT
dc.subjectPrunus persicapt_PT
dc.subjectYoghurt Polyphenolpt_PT
dc.subjectMilk proteinpt_PT
dc.titleImpact of storage on phytochemicals and milk proteins in peach yoghurtpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F75041%2F2010/PT
oaire.citation.endPage1814pt_PT
oaire.citation.issue4pt_PT
oaire.citation.startPage1804pt_PT
oaire.citation.titleJournal of Food Measurement and Characterizationpt_PT
oaire.citation.volume11pt_PT
oaire.fundingStreamSFRH
person.familyNameOliveira
person.familyNameCorreia Coelho
person.familyNameAlexandre
person.familyNamePintado
person.givenNameAna
person.givenNameMarta Isabel
person.givenNameElisabete
person.givenNameMaria Manuela
person.identifier1415634
person.identifier456608
person.identifier.ciencia-id4713-31C8-A356
person.identifier.ciencia-id0413-9857-6FC2
person.identifier.ciencia-idD012-E77D-309F
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-8012-4203
person.identifier.orcid0000-0002-6542-175X
person.identifier.orcid0000-0003-4175-2498
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-3404-2013
person.identifier.ridK-9179-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55937245800
person.identifier.scopus-author-id50461336500
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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