Evaluation of total phenol content and antioxidant properties of encapsulated grape seed extract in yoghurt

The effect of encapsulated (En) and nonencapsulated (NE) grape seed extract (GSE) at 1% level added to milk before its fermentation was evaluated on the physicochemical properties, total phenolic content and antioxidant activity of the resulting yoghurt. Encapsulated GSE resulted in a product comparable to the control, based on sensory properties, acidity, water‐holding capacity, viscosity and colour, along with a threefold increase in total phenolic content and fourfold increase in antioxidant activity. The GSE addition resulted in no effect on the viability of Streptococcus thermophilus and Lactobacillus bulgaricus subsp. delbrueckii counts. The product with NE‐GSE had poor sensory properties and lesser polyphenol stability during storage as compared to En‐GSE yoghurt.
Source: International Journal of Dairy Technology - Category: Nutrition Authors: Tags: Original Research Source Type: research