Development of a Potential Functional Yogurt Using Bioactive Compounds Obtained from the By-Product of the Production of Tannat Red Wine
Tannat (<i<Vitis vinifera</i< cv. Tannat) grape pomace, which is mainly composed of peels and seeds, is an abundant by-product of the Uruguayan wine industry. Tannat skin from grape pomace is a sustainable source of bioactive compounds and dietary fiber. In previous studies, Tannat skin...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Victoria Olt [verfasserIn] Jessica Báez [verfasserIn] Santiago Jorcin [verfasserIn] Tomás López [verfasserIn] Adriana Fernández [verfasserIn] Alejandra Medrano [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2021 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: Biology and Life Sciences Forum - MDPI AG, 2023, 6(2021), 1, p 93 |
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| Übergeordnetes Werk: |
volume:6 ; year:2021 ; number:1, p 93 |
| Links: |
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| DOI / URN: |
10.3390/Foods2021-10998 |
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| Katalog-ID: |
DOAJ087420309 |
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| 520 | |a Tannat (<i<Vitis vinifera</i< cv. Tannat) grape pomace, which is mainly composed of peels and seeds, is an abundant by-product of the Uruguayan wine industry. Tannat skin from grape pomace is a sustainable source of bioactive compounds and dietary fiber. In previous studies, Tannat skin has shown antioxidant, antidiabetic, anti-obesity and anti-inflammatory activity, with the potential to prevent the development of chronic diseases. In this work, the encapsulation of bioactive compounds of an ethanolic extract derived from Tannat grape skin by microparticles of whey protein isolate (without and with enzymatic hydrolysis) and inulin (3:1) is studied for its application in yogurt as a potential functional food. Thus, it is proposed to evaluate the release of the bioactive compounds after digestion, for which an in vitro digestive simulation study was carried out simulating the conditions of the gastrointestinal tract. Among the most relevant results, the encapsulants showed increased total polyphenol content (TPC) and antioxidant capacity (<i<p</i< < 0.05) after in vitro digestive simulation. In addition, the different yogurt formulations showed increased (<i<p</i< < 0.05) TPC and antioxidant capacity after in vitro digestion, probably due to the release of bioactive peptides from milk proteins that are part of the yogurt. In conclusion, the antioxidant capacity shown after in vitro digestive simulation by the yogurts formulated with the spray drying encapsulated Tannat grape skin extract represent potential for its application in functional yogurts. | ||
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10.3390/Foods2021-10998 doi (DE-627)DOAJ087420309 (DE-599)DOAJcf566872e3014a8eb807d4d251f96102 DE-627 ger DE-627 rakwb eng QK900-989 QP501-801 QH301-705.5 Victoria Olt verfasserin aut Development of a Potential Functional Yogurt Using Bioactive Compounds Obtained from the By-Product of the Production of Tannat Red Wine 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Tannat (<i<Vitis vinifera</i< cv. Tannat) grape pomace, which is mainly composed of peels and seeds, is an abundant by-product of the Uruguayan wine industry. Tannat skin from grape pomace is a sustainable source of bioactive compounds and dietary fiber. In previous studies, Tannat skin has shown antioxidant, antidiabetic, anti-obesity and anti-inflammatory activity, with the potential to prevent the development of chronic diseases. In this work, the encapsulation of bioactive compounds of an ethanolic extract derived from Tannat grape skin by microparticles of whey protein isolate (without and with enzymatic hydrolysis) and inulin (3:1) is studied for its application in yogurt as a potential functional food. Thus, it is proposed to evaluate the release of the bioactive compounds after digestion, for which an in vitro digestive simulation study was carried out simulating the conditions of the gastrointestinal tract. Among the most relevant results, the encapsulants showed increased total polyphenol content (TPC) and antioxidant capacity (<i<p</i< < 0.05) after in vitro digestive simulation. In addition, the different yogurt formulations showed increased (<i<p</i< < 0.05) TPC and antioxidant capacity after in vitro digestion, probably due to the release of bioactive peptides from milk proteins that are part of the yogurt. In conclusion, the antioxidant capacity shown after in vitro digestive simulation by the yogurts formulated with the spray drying encapsulated Tannat grape skin extract represent potential for its application in functional yogurts. anthocyanins bioaccessibility bioactive properties encapsulation functional yogurt Tannat grape peel Plant ecology Animal biochemistry Biology (General) Jessica Báez verfasserin aut Santiago Jorcin verfasserin aut Tomás López verfasserin aut Adriana Fernández verfasserin aut Alejandra Medrano verfasserin aut In Biology and Life Sciences Forum MDPI AG, 2023 6(2021), 1, p 93 (DE-627)1815526661 26739976 nnns volume:6 year:2021 number:1, p 93 https://doi.org/10.3390/Foods2021-10998 kostenfrei https://doaj.org/article/cf566872e3014a8eb807d4d251f96102 kostenfrei https://www.mdpi.com/2673-9976/6/1/93 kostenfrei https://doaj.org/toc/2673-9976 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 6 2021 1, p 93 |
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10.3390/Foods2021-10998 doi (DE-627)DOAJ087420309 (DE-599)DOAJcf566872e3014a8eb807d4d251f96102 DE-627 ger DE-627 rakwb eng QK900-989 QP501-801 QH301-705.5 Victoria Olt verfasserin aut Development of a Potential Functional Yogurt Using Bioactive Compounds Obtained from the By-Product of the Production of Tannat Red Wine 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Tannat (<i<Vitis vinifera</i< cv. Tannat) grape pomace, which is mainly composed of peels and seeds, is an abundant by-product of the Uruguayan wine industry. Tannat skin from grape pomace is a sustainable source of bioactive compounds and dietary fiber. In previous studies, Tannat skin has shown antioxidant, antidiabetic, anti-obesity and anti-inflammatory activity, with the potential to prevent the development of chronic diseases. In this work, the encapsulation of bioactive compounds of an ethanolic extract derived from Tannat grape skin by microparticles of whey protein isolate (without and with enzymatic hydrolysis) and inulin (3:1) is studied for its application in yogurt as a potential functional food. Thus, it is proposed to evaluate the release of the bioactive compounds after digestion, for which an in vitro digestive simulation study was carried out simulating the conditions of the gastrointestinal tract. Among the most relevant results, the encapsulants showed increased total polyphenol content (TPC) and antioxidant capacity (<i<p</i< < 0.05) after in vitro digestive simulation. In addition, the different yogurt formulations showed increased (<i<p</i< < 0.05) TPC and antioxidant capacity after in vitro digestion, probably due to the release of bioactive peptides from milk proteins that are part of the yogurt. In conclusion, the antioxidant capacity shown after in vitro digestive simulation by the yogurts formulated with the spray drying encapsulated Tannat grape skin extract represent potential for its application in functional yogurts. anthocyanins bioaccessibility bioactive properties encapsulation functional yogurt Tannat grape peel Plant ecology Animal biochemistry Biology (General) Jessica Báez verfasserin aut Santiago Jorcin verfasserin aut Tomás López verfasserin aut Adriana Fernández verfasserin aut Alejandra Medrano verfasserin aut In Biology and Life Sciences Forum MDPI AG, 2023 6(2021), 1, p 93 (DE-627)1815526661 26739976 nnns volume:6 year:2021 number:1, p 93 https://doi.org/10.3390/Foods2021-10998 kostenfrei https://doaj.org/article/cf566872e3014a8eb807d4d251f96102 kostenfrei https://www.mdpi.com/2673-9976/6/1/93 kostenfrei https://doaj.org/toc/2673-9976 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 6 2021 1, p 93 |
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Development of a Potential Functional Yogurt Using Bioactive Compounds Obtained from the By-Product of the Production of Tannat Red Wine |
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Tannat (<i<Vitis vinifera</i< cv. Tannat) grape pomace, which is mainly composed of peels and seeds, is an abundant by-product of the Uruguayan wine industry. Tannat skin from grape pomace is a sustainable source of bioactive compounds and dietary fiber. In previous studies, Tannat skin has shown antioxidant, antidiabetic, anti-obesity and anti-inflammatory activity, with the potential to prevent the development of chronic diseases. In this work, the encapsulation of bioactive compounds of an ethanolic extract derived from Tannat grape skin by microparticles of whey protein isolate (without and with enzymatic hydrolysis) and inulin (3:1) is studied for its application in yogurt as a potential functional food. Thus, it is proposed to evaluate the release of the bioactive compounds after digestion, for which an in vitro digestive simulation study was carried out simulating the conditions of the gastrointestinal tract. Among the most relevant results, the encapsulants showed increased total polyphenol content (TPC) and antioxidant capacity (<i<p</i< < 0.05) after in vitro digestive simulation. In addition, the different yogurt formulations showed increased (<i<p</i< < 0.05) TPC and antioxidant capacity after in vitro digestion, probably due to the release of bioactive peptides from milk proteins that are part of the yogurt. In conclusion, the antioxidant capacity shown after in vitro digestive simulation by the yogurts formulated with the spray drying encapsulated Tannat grape skin extract represent potential for its application in functional yogurts. |
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Tannat (<i<Vitis vinifera</i< cv. Tannat) grape pomace, which is mainly composed of peels and seeds, is an abundant by-product of the Uruguayan wine industry. Tannat skin from grape pomace is a sustainable source of bioactive compounds and dietary fiber. In previous studies, Tannat skin has shown antioxidant, antidiabetic, anti-obesity and anti-inflammatory activity, with the potential to prevent the development of chronic diseases. In this work, the encapsulation of bioactive compounds of an ethanolic extract derived from Tannat grape skin by microparticles of whey protein isolate (without and with enzymatic hydrolysis) and inulin (3:1) is studied for its application in yogurt as a potential functional food. Thus, it is proposed to evaluate the release of the bioactive compounds after digestion, for which an in vitro digestive simulation study was carried out simulating the conditions of the gastrointestinal tract. Among the most relevant results, the encapsulants showed increased total polyphenol content (TPC) and antioxidant capacity (<i<p</i< < 0.05) after in vitro digestive simulation. In addition, the different yogurt formulations showed increased (<i<p</i< < 0.05) TPC and antioxidant capacity after in vitro digestion, probably due to the release of bioactive peptides from milk proteins that are part of the yogurt. In conclusion, the antioxidant capacity shown after in vitro digestive simulation by the yogurts formulated with the spray drying encapsulated Tannat grape skin extract represent potential for its application in functional yogurts. |
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Tannat (<i<Vitis vinifera</i< cv. Tannat) grape pomace, which is mainly composed of peels and seeds, is an abundant by-product of the Uruguayan wine industry. Tannat skin from grape pomace is a sustainable source of bioactive compounds and dietary fiber. In previous studies, Tannat skin has shown antioxidant, antidiabetic, anti-obesity and anti-inflammatory activity, with the potential to prevent the development of chronic diseases. In this work, the encapsulation of bioactive compounds of an ethanolic extract derived from Tannat grape skin by microparticles of whey protein isolate (without and with enzymatic hydrolysis) and inulin (3:1) is studied for its application in yogurt as a potential functional food. Thus, it is proposed to evaluate the release of the bioactive compounds after digestion, for which an in vitro digestive simulation study was carried out simulating the conditions of the gastrointestinal tract. Among the most relevant results, the encapsulants showed increased total polyphenol content (TPC) and antioxidant capacity (<i<p</i< < 0.05) after in vitro digestive simulation. In addition, the different yogurt formulations showed increased (<i<p</i< < 0.05) TPC and antioxidant capacity after in vitro digestion, probably due to the release of bioactive peptides from milk proteins that are part of the yogurt. In conclusion, the antioxidant capacity shown after in vitro digestive simulation by the yogurts formulated with the spray drying encapsulated Tannat grape skin extract represent potential for its application in functional yogurts. |
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Tannat) grape pomace, which is mainly composed of peels and seeds, is an abundant by-product of the Uruguayan wine industry. Tannat skin from grape pomace is a sustainable source of bioactive compounds and dietary fiber. In previous studies, Tannat skin has shown antioxidant, antidiabetic, anti-obesity and anti-inflammatory activity, with the potential to prevent the development of chronic diseases. In this work, the encapsulation of bioactive compounds of an ethanolic extract derived from Tannat grape skin by microparticles of whey protein isolate (without and with enzymatic hydrolysis) and inulin (3:1) is studied for its application in yogurt as a potential functional food. Thus, it is proposed to evaluate the release of the bioactive compounds after digestion, for which an in vitro digestive simulation study was carried out simulating the conditions of the gastrointestinal tract. Among the most relevant results, the encapsulants showed increased total polyphenol content (TPC) and antioxidant capacity (<i<p</i< < 0.05) after in vitro digestive simulation. In addition, the different yogurt formulations showed increased (<i<p</i< < 0.05) TPC and antioxidant capacity after in vitro digestion, probably due to the release of bioactive peptides from milk proteins that are part of the yogurt. In conclusion, the antioxidant capacity shown after in vitro digestive simulation by the yogurts formulated with the spray drying encapsulated Tannat grape skin extract represent potential for its application in functional yogurts.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">anthocyanins</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">bioaccessibility</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">bioactive properties</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">encapsulation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">functional yogurt</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Tannat grape peel</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Plant ecology</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Animal 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