Utilize este identificador para referenciar este registo:
http://hdl.handle.net/10400.14/17617
Título: | Incorporation of strawberries preparation in yoghurt: impact on phytochemicals and milk proteins |
Autor: | Oliveira, Ana Alexandre, Elisabete M. C. Coelho, Marta Lopes, Cláudia Almeida, Domingos P. F. Pintado, Manuela E. |
Palavras-chave: | Carrageenan Strawberry Yoghurt Polyphenols Milk proteins |
Data: | 2015 |
Editora: | Elsevier |
Citação: | OLIVEIRA, Ana …[et al.] - Incorporation of strawberries preparation in yoghurt: Impact on phytochemicals and milk proteins. Food Chemistry. ISSN 0308-8146.Vol. 171 (2015), p. 370-378 |
Resumo: | 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 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. |
Peer review: | yes |
URI: | http://hdl.handle.net/10400.14/17617 |
DOI: | 10.1016/j.foodchem.2014.08.107 |
ISSN: | 0308-8146 |
Aparece nas colecções: | CBQF - Artigos / Articles |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
---|---|---|---|---|
19746622.pdf | 1,27 MB | Adobe PDF | Ver/Abrir Acesso Restrito. Solicitar cópia ao autor! |
Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.