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The effect of green tea polyphenols addition on the physicochemical, microbiological and bioactive characteristics of yogurt

María Laura Mediza Romero (Facultad de Ingeniería, Universidad de Buenos Aires, Buenos Aires, Argentina) (Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina)
Mariana von Staszewski (Instituto de Tecnología de Alimentos y Procesos Químicos, Consejo Nacional de Investigaciones Cientificas y Tecnicas, Buenos Aires, Argentina)
María Julia Martínez (Instituto de Tecnología de Alimentos y Procesos Químicos, Consejo Nacional de Investigaciones Cientificas y Tecnicas, Buenos Aires, Argentina) (Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina)

British Food Journal

ISSN: 0007-070X

Article publication date: 23 February 2021

Issue publication date: 29 June 2021

462

Abstract

Purpose

The purpose of this paper is to evaluate the effect of green tea polyphenols addition on physicochemical, microbiological and bioactive characteristics of yogurt.

Design/methodology/approach

Two incorporation methods of polyphenols were evaluated: direct addition or incorporated within protein particles of whey protein concentrate and gelatin. During yogurt’s shelf life, structure characteristics (water holding capacity, textural and rheological parameters), lactic acid bacteria (LAB) viability and polyphenols antioxidant activity were analyzed. Also, polyphenol bioaccesibility after in vitro digestion was evaluated.

Findings

Polyphenols addition (by the two methods used) did not affect the dynamics of the fermentation process, nor the LAB viability during storage. The color parameter a* for the yogurts with the highest polyphenol concentrations showed positive values (tending to red), but not visible to the naked eye. Because of the ability of polyphenols to interact with milk proteins, yogurts with polyphenols presented higher values in firmness and cohesiveness with respect to the control. Additionally, the incorporation of polyphenols in protein particles increased even more these parameters because of the higher protein content of these formulations. After simulated digestion, a high polyphenol bioaccesibility was observed, and the antioxidant activity was retained, which could be explained by the “protector” effect of the milk matrix.

Practical implications

Yogurt supplementation with green tea polyphenols is feasible for the development of functional food. However, the use of protein particles would not provide an extra benefit because milk proteins already act as protective molecules of polyphenols.

Originality/value

This study shows not only the physico-chemical implications of including polyphenols in yogurt but also their bioaccesibility after an in vitro digestion, revealing a suitable manner for delivery of antioxidants in a dairy product like yogurt.

Keywords

Acknowledgements

This work was financially supported by Universidad de Buenos Aires, Agencia Nacional de Promoción Científica y Tecnológica and Consejo Nacional de Investigaciones Científicas y Técnicas.

Citation

Mediza Romero, M.L., von Staszewski, M. and Martínez, M.J. (2021), "The effect of green tea polyphenols addition on the physicochemical, microbiological and bioactive characteristics of yogurt", British Food Journal, Vol. 123 No. 7, pp. 2380-2397. https://doi.org/10.1108/BFJ-07-2020-0648

Publisher

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Emerald Publishing Limited

Copyright © 2021, Emerald Publishing Limited

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