Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt

• Published in: Food chemistry 2022-02, Vol.369, p.130957-130957, Article 130957
• Main Authors: Silva, Francyeli Araújo, Queiroga, Rita de Cássia Ramos do Egypto, de Souza, Evandro Leite, Voss, Glenise Bierhalz, Borges, Graciele da Silva Campelo, Lima, Marcos dos Santos, Pintado, Maria Manuela Estevez, Vasconcelos, Margarida Angélica da Silva
• Format: Article
• Language: English
• Subjects: Functionality; Goat dairy product; Grape ingredients; Phenolic compounds; Valorization
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.130957

[Display omitted] •Isabel grape ingredients (IGI) increased probiotic counts in goat yogurt.•In vitro digestion enhanced antioxidant capacity of probiotic goat yogurt with IGI.•Yogurt antioxidant capacity was positively affected by grape phenolics and milk peptides.•Incorporation of IGI improved the sensory characteristics of probiotic goat yogurt.•Probiotic goat yogurt with IGI could be an added-value and multifunctional product. This study elaborated different probiotic goat milk yogurt formulations with addition of a low-calorie Isabel “Precoce” grape preparation and flour from derived solid by-products. Physicochemical characteristics, probiotic counts, phenolic and protein/peptide molecular weight profile, antioxidant capacity (AC) and sensory acceptance of different yogurt formulations were evaluated. Yogurts with Isabel grape ingredients (IGI) had high nutritional value, distinct phenolic profile and high AC. High counts of probiotic Lactobacillus acidophilus La-05 were found in yogurts during storage. AC of yogurts with IGI increased during a simulated gastrointestinal digestion with breakdown of high molecular weight proteins and release of protein-bound phenolics. AC of yogurts with IGI should be linked to goat milk peptides and Isabel grape phenolics. Yogurts with IGI had enhanced sensory acceptance. Incorporation of Isabel grape preparation and derived by-product flour into probiotic goat milk yogurt resulted in an added-value product with multifunctional characteristics and improved sensory characteristics.