Production Of Novel Bioactive Yogurt Enriched With Olive Fruit Polyphenols

• Main Authors: Petrotos, Konstantinos B., Karkanta, Fani K., Gkoutsidis, Paschalis E., Giavasis, Ioannis, Papatheodorou, Konstantinos N., Ntontos, Alexandros C.
• Format: Text
• Language: English
• Published: Zenodo 2012
• Subjects: OMW; polyphenol-enriched yogurt; encapsulation; bio-active dairy products; Fang; Frazier; Heinonen; Navarro; Waterhouse; Rubus chamaemorus
• Online Access: https://dx.doi.org/10.5281/zenodo.1083696; https://zenodo.org/record/1083696

In the course of the present work, plain (nonencapsulated) and microencapsulated polyphenols were produced using olive mill wastewater (OMW) as raw material, in order to be used for enrichment of yogurt and dairy products. The OMW was first clarified by using membrane technology and subsequently the contained poly-phenols were isolated by adsorption-desorption technique using selective macro-porous resins and finally recovered in dry form after been processed by RO membrane technique followed by freeze drying. Moreover, the polyphenols were encapsulated in modified starch by freeze drying in order to mask the color and bitterness effect and improve their functionality. The two products were used successfully as additives in yogurt preparations and the produced products were acceptable by the consumers and presented with certain advantage to the plain yogurt. For the herein proposed production scheme a patent application was already submitted. : {"references": ["D. 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