Nutritional quality, sensory analysis and shelf life stability of yogurts containing inulin-type fructans and winery byproducts for sustainable health

Iriondo-DeHond, Amaia; Blázquez-Duff, José Manuel; Castillo, M. Dolores del; Miguel, Eugenio; Ministerio de Ciencia, Innovación y Universidades (España)

Nutritional quality, sensory analysis and shelf life stability of yogurts containing inulin-type fructans and winery byproducts for sustainable health

This article belongs to the Special Issue Grapes and their Derivatives in Functional Foods.

Saved in:

Bibliographic Details
Main Authors:	Iriondo-DeHond, Amaia, Blázquez-Duff, José Manuel, Castillo, M. Dolores del, Miguel, Eugenio
Other Authors:	Ministerio de Ciencia, Innovación y Universidades (España)
Format:	artículo biblioteca
Language:	English
Published:	Multidisciplinary Digital Publishing Institute 2020
Subjects:	α-glucosidase inhibition, Inulin-type fructans, Yogurts, Sustainable health, Winery byproducts,
Online Access:	http://hdl.handle.net/10261/220301 http://dx.doi.org/10.13039/501100011033
Tags:	Add Tag No Tags, Be the first to tag this record!

id	dig-cial-es-10261-220301
record_format	koha
spelling	dig-cial-es-10261-2203012021-12-27T16:08:58Z Nutritional quality, sensory analysis and shelf life stability of yogurts containing inulin-type fructans and winery byproducts for sustainable health Iriondo-DeHond, Amaia Blázquez-Duff, José Manuel Castillo, M. Dolores del Miguel, Eugenio Ministerio de Ciencia, Innovación y Universidades (España) Agencia Estatal de Investigación (España) α-glucosidase inhibition Inulin-type fructans Yogurts Sustainable health Winery byproducts This article belongs to the Special Issue Grapes and their Derivatives in Functional Foods. The aim of the present study was to evaluate the use of winery byproduct extracts (grape pomace, seed and skin) and a mixture of inulin-type fructans (inulin and FOS) as suitable ingredients for the development of yogurts with antioxidant and antidiabetic properties. Their effect on the physicochemical, textural, microbiological and sensory parameters of yogurts was evaluated during 21 days of refrigerated storage. The incorporation of winery byproduct extracts in yogurt resulted in a significant increase (p < 0.05) in total phenolic content (TPC) and antioxidant and antidiabetic properties, compared to the controls. The grape skin yogurt showed the highest (p < 0.05) TPC (0.09 ± 0.00 mg GAE/g yogurt) and antioxidant capacity (7.69 ± 1.15 mmol TE/g yogurt). Moreover, the grape skin yogurt presented the highest (p < 0.05) inhibition of the activity of the enzyme α-glucosidase (56.46 ± 2.31%). The addition of inulin-type fructans did not significantly (p > 0.05) modify the overall antioxidant capacity or inhibition of the enzyme α-glucosidase of control and winery byproduct extract yogurts. Yogurts containing winery byproduct extracts and dietary fiber achieved high overall acceptance scores (6.33–6.67) and showed stable physicochemical, textural and microbiological characteristics during storage, assuring an optimal 21-day shelf life. According to their antioxidant and antidiabetic properties, we propose the yogurt containing grape skin extract, together with inulin and FOS, as a novel food product for the promotion of sustainable health. This research was funded by the project FP16-LACT from IMIDRA and “Novel coffee by-product beverages for an optimal health of the brain–gut axis (COFFEE4BGA)”, funded by the Spanish Ministry of Science and Innovation (PID2019-111510RB-I00). Peer reviewed 2020-09-25T13:34:59Z 2020-09-25T13:34:59Z 2020 2020-09-25T13:35:00Z artículo http://purl.org/coar/resource_type/c_6501 Foods 9(9): 1199 (2020) http://hdl.handle.net/10261/220301 10.3390/foods9091199 2304-8158 http://dx.doi.org/10.13039/501100011033 32878017 en #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-111510RB-I00 PID2019-111510RB-I00/AEI/10.13039/501100011033 Publisher’s version https://doi.org/10.3390/foods9091199 Sí open Multidisciplinary Digital Publishing Institute
institution	CIAL ES
collection	DSpace
country	España
countrycode	ES
component	Bibliográfico
access	En linea
databasecode	dig-cial-es
tag	biblioteca
region	Europa del Sur
libraryname	Biblioteca del CIAL España
language	English
topic	α-glucosidase inhibition Inulin-type fructans Yogurts Sustainable health Winery byproducts α-glucosidase inhibition Inulin-type fructans Yogurts Sustainable health Winery byproducts
spellingShingle	α-glucosidase inhibition Inulin-type fructans Yogurts Sustainable health Winery byproducts α-glucosidase inhibition Inulin-type fructans Yogurts Sustainable health Winery byproducts Iriondo-DeHond, Amaia Blázquez-Duff, José Manuel Castillo, M. Dolores del Miguel, Eugenio Nutritional quality, sensory analysis and shelf life stability of yogurts containing inulin-type fructans and winery byproducts for sustainable health
description	This article belongs to the Special Issue Grapes and their Derivatives in Functional Foods.
author2	Ministerio de Ciencia, Innovación y Universidades (España)
author_facet	Ministerio de Ciencia, Innovación y Universidades (España) Iriondo-DeHond, Amaia Blázquez-Duff, José Manuel Castillo, M. Dolores del Miguel, Eugenio
format	artículo
topic_facet	α-glucosidase inhibition Inulin-type fructans Yogurts Sustainable health Winery byproducts
author	Iriondo-DeHond, Amaia Blázquez-Duff, José Manuel Castillo, M. Dolores del Miguel, Eugenio
author_sort	Iriondo-DeHond, Amaia
title	Nutritional quality, sensory analysis and shelf life stability of yogurts containing inulin-type fructans and winery byproducts for sustainable health
title_short	Nutritional quality, sensory analysis and shelf life stability of yogurts containing inulin-type fructans and winery byproducts for sustainable health
title_full	Nutritional quality, sensory analysis and shelf life stability of yogurts containing inulin-type fructans and winery byproducts for sustainable health
title_fullStr	Nutritional quality, sensory analysis and shelf life stability of yogurts containing inulin-type fructans and winery byproducts for sustainable health
title_full_unstemmed	Nutritional quality, sensory analysis and shelf life stability of yogurts containing inulin-type fructans and winery byproducts for sustainable health
title_sort	nutritional quality, sensory analysis and shelf life stability of yogurts containing inulin-type fructans and winery byproducts for sustainable health
publisher	Multidisciplinary Digital Publishing Institute
publishDate	2020
url	http://hdl.handle.net/10261/220301 http://dx.doi.org/10.13039/501100011033
work_keys_str_mv	AT iriondodehondamaia nutritionalqualitysensoryanalysisandshelflifestabilityofyogurtscontaininginulintypefructansandwinerybyproductsforsustainablehealth AT blazquezduffjosemanuel nutritionalqualitysensoryanalysisandshelflifestabilityofyogurtscontaininginulintypefructansandwinerybyproductsforsustainablehealth AT castillomdoloresdel nutritionalqualitysensoryanalysisandshelflifestabilityofyogurtscontaininginulintypefructansandwinerybyproductsforsustainablehealth AT migueleugenio nutritionalqualitysensoryanalysisandshelflifestabilityofyogurtscontaininginulintypefructansandwinerybyproductsforsustainablehealth
_version_	1777671455027232768

Nutritional quality, sensory analysis and shelf life stability of yogurts containing inulin-type fructans and winery byproducts for sustainable health

Similar Items

Resource Map