Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration

• Published in: Food research international Vol. 104; pp. 119 - 125
• Main Authors: Jaster, Henrique, Arend, Giordana Demaman, Rezzadori, Katia, Chaves, Vitor Clasen, Reginatto, Flávio Henrique, Petrus, José Carlos Cunha
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.02.2018
• Subjects: Anthocyanins; Bioactive compounds; Cryoconcentration; Functional yogurt; Pelargonidin-3-O-glycoside; Phenolic compounds; Cryoconcentration; Anthocyanins; Pelargonidin-3-O-glycoside; Functional yogurt; Phenolic compounds; Bioactive compounds
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2017.10.006

Strawberry juice was concentrated using block freeze concentration process. The concentrate was used to produce two yogurts with different concentrations of cryoconcentrated strawberry pulp (15% and 30%). Total lactic acid bacteria count, physicochemical and rheological properties was evaluated during storage (7days) for all yogurts. Also, the beverages produced were compared with two commercial trademarks. It was observed that the total lactic acid bacteria count remained higher than 108CFU·mL−1 during the storage time for all beverages studied. The viscosity of the yogurts decreased when the ratio of strawberry cryoconcentrate was increased. The Power Law model was successfully applied to describe the flow of the yogurts, which had a thixotropic behaviour. The incorporation of the cryoconcentrated strawberry pulp in the yogurt resulted in a product with 3-fold more anthocyanins content and antioxidant activity. The enrichment of natural yogurt with strawberry cryoconcentrated pulp proved to be effective in the production of a beverage with higher nutritional characteristics. [Display omitted] •Freeze concentration raised the content of bioactive compounds in strawberry pulp.•Production of yogurt with high phenolic content using a cryoconcentrated pulp•Effect of cryoconcentrate pulp addition in the yogurt physicochemical properties were investigated.•High quality and nutritional enhanced yogurt was produced with natural additives.