Changes of phenolic profile and antioxidant activity during cold storage of functional flavored yogurt supplemented with mulberry pomace

文献类型： 外文期刊

第一作者： Du, Huaxin

作者： Du, Huaxin;Liu, Xueming;Du, Huaxin;Wang, Xuping;Yang, Huaigu;Tang, Daobang;Cheng, Jingrong;Liu, Xueming;Zhu, Fan

作者机构：

关键词： Functional yogurt; Mulberry pomace; Phenolic compound; Anthocyanin; Antioxidant activity

期刊名称：FOOD CONTROL （ 影响因子：6.652； 五年影响因子：6.498 ）

ISSN： 0956-7135

年卷期： 2022 年 132 卷

页码：

收录情况： SCI

摘要： The purpose of this study was to investigate the changes in the main phenolic compounds and in vitro antioxidant activity of functional flavored yogurt supplemented with mulberry pomace (MP) during cold storage. Three anthocyanins (cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside and pelargonidin-3-O-glucoside) and six nonanthocyanin monomeric phenolics (resveratrol, catechol, catechin, rutin, quercitrin and quercetin) were identified in the MP. The MP powder addition significantly and dose-dependently increased the contents of total phenol (TPC), total anthocyanin (TAC) and individual phenolics and DPPH and ABTS free radical scavenging activity of the products. During the cold storage, TPC, TAC and contents of individual phenolics and antioxidant activity of MP-fortified yogurts gradually and significantly increased. Antioxidant activity of MP-fortified yogurts is highly related to TPC/TAC. MP-fortified yogurts exhibited the highest antioxidant activity on the 21st day of storage. The results showed that MP can be used as a natural antioxidant, providing a promising natural ingredient for the production of functional dairy products with improved nutritional value and biological activity.

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