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Fortification of yogurt with Solanum melongena phenolic extract: physicochemical stability, bioaccessibility, bioavailability, and antioxidant effects

2025-12-01Research article Open access
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dc.contributor.authorAñibarro-Ortega, Mikel
dc.contributor.authorGómez-García, Ricardo
dc.contributor.authorMachado, Manuela
dc.contributor.authorPereira, Alexis
dc.contributor.authorCosta, Eduardo M.
dc.contributor.authorPintado, Manuela
dc.contributor.authorBarros, Lillian
dc.contributor.authorPinela, José
dc.date.accessioned2025-11-19T07:42:25Z
dc.date.available2025-11-19T07:42:25Z
dc.date.issued2025-12-01
dc.description.abstractThis study investigated the impact of fortifying yogurt with Solanum melongena phenolic extract by assessing its physicochemical, biochemical, and antioxidant stability, including its behavior during in vitro simulated digestion. Fortification influenced the yogurt's pH, titratable acidity, and color, and improved its cohesiveness during shelf life. The fortified yogurt exhibited higher glucose levels and reduced lactic acid production compared to the control. During simulated digestion, the extract modulated alterations in the protein and fatty acid profiles of the yogurt. Among phenolic compounds, 3-O-caffeoylquinic acids exhibited good stability during the oral and gastric phases but decreased in the intestinal digest. Some antioxidant effects were enhanced during digestion, particularly against lipid peroxidation, but declined during storage. Furthermore, phenolic acids were absorbed in an in vitro Caco-2 cell model, supporting their bioavailability. Overall, yogurt fortification with S. melongena extract improved nutritional and functional properties, highlighting its potential as a sustainable functional food. Future studies should address sensory acceptance, safety aspects, and in vivo health outcomes.eng
dc.identifier.citationAñibarro-Ortega, M., Gómez-García, R., Machado, M., & Pereira, A. et al. (2025). Fortification of yogurt with Solanum melongena phenolic extract: physicochemical stability, bioaccessibility, bioavailability, and antioxidant effects. Food research international, 222(part. 2), Article 117725. https://doi.org/10.1016/j.foodres.2025.117725
dc.identifier.doi10.1016/j.foodres.2025.117725
dc.identifier.eid105020941966
dc.identifier.issn0963-9969
dc.identifier.othere4e18124-e570-4dda-818e-97bdc6189d2b
dc.identifier.urihttp://hdl.handle.net/10400.14/55683
dc.identifier.wos001616236400001
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBioactive phenolic extract
dc.subjectBy-product valorization
dc.subjectFood fortification
dc.subjectFunctional food
dc.subjectNatural food additive
dc.subjectRefrigerated storage
dc.titleFortification of yogurt with Solanum melongena phenolic extract: physicochemical stability, bioaccessibility, bioavailability, and antioxidant effectseng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.issuepart. 2
oaire.citation.titleFood research international
oaire.citation.volume222
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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