PDF(Pubmed)
Abstract：
The aim of this study was to obtain drinking yogurts enriched with ACTICOA cocoa powder (ACTICOA), its extract (EACTICOA) and pure phenolics, as well as their inclusion complexes with cyclodextrins and alginate-chitosan (A-Ch) capsules, and to evaluate the effects of these additives on the viability of lactic acid bacteria (LAB) and antioxidant properties of fresh yogurts and yogurts stored for 14 days at 4 °C. The application of cocoa phenolic compounds in free form and in the form of EACTICOA to yogurts resulted in the greatest increase in the concentration of phenolic compounds and a significant improvement in the antioxidant properties of the fortified products. The highest TPC was found in yogurts enriched with free quercetin (107.98 mg CE/g). Yogurt fortified with free gallic acid showed the highest ability to neutralize free radicals (EC50 = 2.74 mg/mg DPPH, EC50 = 5.40 mg/mg ABTS) and reduce ferric ions (183.48 µM Trolox/g). The enrichment of yogurts with the tested phenolic compounds preparations, especially in the form of encapsulates, did not affect the viability of LAB during storage.
摘要：
这项研究的目的是获得富含ACTICOA可可粉（ACTICOA）的饮用酸奶，其提取物（EACTICOA）和纯酚类，以及它们与环糊精和藻酸盐-壳聚糖（A-Ch）胶囊的包合物，并评估这些添加剂对乳酸菌（LAB）的活力和新鲜酸奶和在4°C下储存14天的酸奶的抗氧化性能的影响。将游离形式和EACTICOA形式的可可酚类化合物应用于酸奶导致酚类化合物浓度的最大增加和强化产品的抗氧化性能的显著改善。在富含游离槲皮素（107.98mgCE/g）的酸奶中发现最高的TPC。用游离没食子酸强化的酸奶显示出最高的中和自由基的能力（EC50=2.74mg/mgDPPH，EC50=5.40mg/mgABTS）和还原三价铁离子（183.48µMTrolox/g）。用测试的酚类化合物制剂富集酸奶，特别是以封装的形式，在储存期间不影响LAB的活力。
