Fortification of yoghurts with grape (Vitis vinifera) seed extracts

dc.contributor.author	Χουχούλη, Βάγια	el
dc.contributor.author	Καλογερόπουλος, Νίκος	el
dc.contributor.author	Κοντελές, Σπύρος	el
dc.contributor.author	Καρβέλα, Ευαγγελία	el
dc.contributor.author	Μακρής, Δημήτρης	el
dc.date.accessioned	2015-06-06T14:39:06Z
dc.date.available	2015-06-06T14:39:06Z
dc.date.issued	2015-06-06
dc.identifier.uri	http://hdl.handle.net/11400/15320
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com	en
dc.subject	Γιαούρτι
dc.subject	Σπόροι σταφυλιού
dc.subject	Πολυφαινόλες
dc.subject	Polyphenols
dc.title	Fortification of yoghurts with grape (Vitis vinifera) seed extracts	en
heal.type	journalArticle
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.contributorName	Καραθάνος, Βάιος	el
heal.identifier.secondary	DOI: 10.1016/j.lwt.2013.03.008
heal.language	en
heal.access	campus
heal.publicationDate	2013
heal.bibliographicCitation	Chouchouli, V., Kalogeropoulos, N., Konteles, S., Karvela, E., Makris, D. et al. (2013) Fortification of yoghurts with grape (Vitis vinifera) seed extracts. "Food Science and Technology", 52 (2), p.522-529	en
heal.abstract	The feasibility of full-fat and non-fat yoghurts fortification with grape seed extracts from two grape varieties, namely Moschofilero and Agiorgitiko, was examined. Epicatechin, total phenolics, antiradical activity, reducing power, viable Lactobacilli counts and pH of fortified and not fortified yoghurts were followed throughout products' shelf life. The fortification of yoghurts at 5-10 mg gallic acid equivalents/100 g of yoghurt did not affect yoghurt pH and Lactobacilli counts and - as perceived by the authors during tasting - did not cause major defects in consistency, colour and flavour compared to controls; differences in colour were detectable by colorimetry. Seed polyphenols were detected in supplemented yoghurts, in amounts proportional to those of seed extracts. Fortified yoghurts contained more polyphenols and exhibited higher antiradical and antioxidant activity than controls, even after 3-4 weeks of cold storage. The degradation of polyphenols and the decrement of yoghurts' antiradical and antioxidant activities followed first order kinetics, with full-fat yoghurts exhibiting higher deterioration rates and lower half-lives than the non-fat ones. It is concluded that, at the supplementation levels tested, the production of functional yogurts with grape-seed antioxidants is feasible, given that the supplementation is carried out in the fermented product and not in milk prior to fermentation.	en
heal.publisher	Elsevier	en
heal.journalName	Food Science and Technology	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true