Production of Novel Bioactive Yogurt Enriched with Olive Fruit Polyphenols
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.
[1] D. Sun-Waterhouse, J.Zhou and S. Wadhwa, "Effects of adding Apple
Polyphenols Before and After Fermentation on the Properties of
Drinking Yoghurt," Food Bioprocess Technology, vol.3, pp.1-13,
March 2011.
[2] A. Sun, A. Simonhi and G. Sun, "The "French Paradox and beyond :
neuroprotective effects of polyphenols," Free Radicals Biology &
Medicine, vol.32(4), pp.314-318, 2002.
[3] S. Ruggeri, R.Straniero, S.Pacifico, A. Aguzzi and F. Virgili, "French
Marine Bark Extract Pycnogenol as a Possible Enrichment ingredient
for Yogurt," Journal of Dairy Science, vol.91, pp 4484-4491, 2008.
[4] M. Roberfroid, "Probeotics : The concept revisited," Journal of
Nutrition, vol.137(2), pp 830s-837s, 2007
[5] P. Waijers, E. Feskens and M Ocke, "A critical review of predefined
diet quality scores," British Journal of Nutrition, vol.97, pp.219-
231,2007
[6] M. Isleton and Y. Karagul-Yuceer, "Effects of dried dairy ingredients on
physical and sensory properties of non-fat yogurt," Journal of Dairy
Science, vol.89, pp.2865-2872, 2006.
[7] M. Sanders, "Probiotics : Considerations for human health," Nutrition
Reviews,vol.61, pp.91-99, 2003.
[8] E. Haslam, Practical polyphenolics-from structure to molecular
recognition and Physiological action, Cambridge : Cambridge
University Press, 1998.
[9] I. Arts and P. Hollman, "Polyphenols and disease risk in epidemiologic
studies." The American Journal of Clinical Nutrition, vol.81(1), pp.
317S-325S, 2005.
[10] H. Rawel, D. Czajka, S. Rohn and J. Kroll, "Interactions of different
phenolic acids and flavonoids with soy proteins," International Journal
of Biological Macromolecules, vol.30, pp.137-150, 2002.
[11] S. Rohn, H. Rawel and J. Kroll, " Antioxidant activity of protein-bound
quercetin," Journal of Agricultural and Food Chemistry, vol.52, pp.
4725-4729, 2004.
[12] A. Papadopoulou and R. Frazier, "Characterization of proteinpolyphenol
interactions," Trends in Food Science and Technology,
vol.15, pp.186-190, 2004.
[13] B. Plet, "Wine astringency approached by MS/MS analysis of peptidetannins
supramolecular complexes," in The 54th ASMS Conference on
Mass Spectroscopy on Seattle, 2006.
[14] M. Torras, C. Faura, F. Schonlau and P. Rohnelwald, "Antimicrobial
activity of pycnogenol," Phytotherapy Research, vol.19, pp.647-648,
2005.
[15] A. Valimaa, U. Honkalampi-Hamalainen, S. Pietarinen, S. Willfor, B.
Holmbom and A. von Wright, "Antimicrobial and cytotoxic knotwood
extracts and related pure compounds and their effects on foodassociated
microorganisms," International Journal of Food
Microbiology, vol.115, pp.235-243, 2007.
[16] Z. Fang and B. Bhandari, "Encapsulation of polyphenols-A Review,"
Trends in Food Science and Technology, vol.21, pp.510-523, 2010.
[17] S. Georgetti, R. Casagrande, C. Souza, W. Oliveira and M. Fonseca,
"Spray drying of the soybean extract: effects on chemical properties and
antioxidant activity," LWT-Food Science and Technology, vol.41, pp.
1521-1527, 2008.
[18] S. Kosaraju, D. Labbett, M. Emin, I. Konczak and L. Lundin, "
Delivering polyphenols for healthy ageing," Nutrition & Dietetics, vol.
65, pp.S48-S52, 2008.
[19] L. Deladino, P. Anbinder, A. Navarro and M. Martino, "Encapsulation
of Natural Antioxidants extracted from llex paraguariensis,"
Carbohydrate Polymers, vol.71, pp.126-134, 2008.
[20] T. Shutava, S. Balkundi and Y. Lvov, "(-)-Epigallocatechin
gallate/gelatin layer by layer assembled films and microcapsules,"
Journal of Colloid and Interface Science, vol.330, pp.276-283, 2009.
[21] M. Takahashi, S. Uechi, K. Takara, Y. Asikin and K. Wada,
"Evaluation of an oral carrier system in rats: bioavailavility and
antioxidant properties of liposome-capsulated curcumin," Journal of
Agricultural and Food Chemistry, vol.57, pp.9141-9146, 2009.
[22] A. Priprem, J. Watanatorn, S. Sutthiparinyanont, W. Phachonpai and S.
Muchimapura, "Anxiety and cognitive effects of quercetin liposomes in
rats," Nanomedicine:Nanotechnology, Biology and Medicine,vol.4, pp.
70-78, 2008.
[23] M. Mercander-Ros, C. Lucas-Abellan, M. Fortea, J. Gabaldon and E.
Nunez-Delicado, "Effect of HP-β-cyclodextrins complexation on the
antioxidant activity of flavonols," Food Chemistry, vol.118, pp.769-
773, 2010.
[24] H. Yu and Q. Huang, " Enhanced in vitro anti-cancer activity of
curcumin encapsulated in hydrophobically modified starch," Food
Chemistry, Vol.119, pp.669-674, 2010.
[25] L. Deladino, P. Anbinder, A. Navarro and M. Martino, "Cocrystallization
of yerba mate extract (llex paraguariensis) and mineral
salts within sucrose matrix," Journal of Food Engineering, vol.80, pp.
573-580, 2007.
[26] P. Laine, P. Kylli, M. Heinonen and K. Jouppila, "Storage stability of
microencapsulated cloudberry (Rubus chamaemorus) phenolics,"
Journal of Agricultural and Food Chemistry, vol.56, pp.11251-11261,
2008.
[27] G. Gradinaru, C. Biliaderis, S. Kalithraka, P. Kefalas and C. Garcia-
Viguera, "Thermal Stability of Hibiscus sabdariffa L. anthocyanins in
solution and in solid state : effects of copigmentation and glass
transition," Food Chemistry, vol.83, pp.423-436, 2003.
[28] P. Anand, H. Nair, B. Sung, A. Kunnumakkara, V. Yadav and R.
Tekmal, "Design of curcumin-loaded PLGA nanoparticles formulation
with enhanced cellular uptake, and increase bioactivity in vitro and
superior bioavailability in vivo," Biochemical Pharmacology, vol.79,
pp.330-338, 2010.
[29] T. Shutava, S. Balkundi, P. Vangala, J. Steffan, R. Bigelow and J.
Cardelli, "Layer-by-Layer coated gelatin nanoparticles as a vehicle for
delivery of natural poly-phenols," ACS Nano, vol.3, pp.1877-1885,
2009.
[30] G. Shi, L. Rao, H. Yu, H.Xiang, G. Pen and S. Long, "Yeast cell-based
microencapsulation of chlorogenic acid as a water soluble antioxidant,"
Journal of Food Engineering, vol.80, pp.1060-1067, 2007.
[31] M. Almajano, R. Carbo, J. Jimenez and M. Gordon, " Antioxidant and
antimicrobial activities of tea infusions," Food Chemistry, vol.108, pp.
55-63, 2008.
[32] C. Di Mattia, G. Sacchetti, D. Mastrocola and P. Pittia, "Effect of
phenolic antioxidants on the dispersion state and chemical stability of
olive oil O/W emulsions," Food Research International, vol.42,
pp.1163-1170, 2009.
[1] D. Sun-Waterhouse, J.Zhou and S. Wadhwa, "Effects of adding Apple
Polyphenols Before and After Fermentation on the Properties of
Drinking Yoghurt," Food Bioprocess Technology, vol.3, pp.1-13,
March 2011.
[2] A. Sun, A. Simonhi and G. Sun, "The "French Paradox and beyond :
neuroprotective effects of polyphenols," Free Radicals Biology &
Medicine, vol.32(4), pp.314-318, 2002.
[3] S. Ruggeri, R.Straniero, S.Pacifico, A. Aguzzi and F. Virgili, "French
Marine Bark Extract Pycnogenol as a Possible Enrichment ingredient
for Yogurt," Journal of Dairy Science, vol.91, pp 4484-4491, 2008.
[4] M. Roberfroid, "Probeotics : The concept revisited," Journal of
Nutrition, vol.137(2), pp 830s-837s, 2007
[5] P. Waijers, E. Feskens and M Ocke, "A critical review of predefined
diet quality scores," British Journal of Nutrition, vol.97, pp.219-
231,2007
[6] M. Isleton and Y. Karagul-Yuceer, "Effects of dried dairy ingredients on
physical and sensory properties of non-fat yogurt," Journal of Dairy
Science, vol.89, pp.2865-2872, 2006.
[7] M. Sanders, "Probiotics : Considerations for human health," Nutrition
Reviews,vol.61, pp.91-99, 2003.
[8] E. Haslam, Practical polyphenolics-from structure to molecular
recognition and Physiological action, Cambridge : Cambridge
University Press, 1998.
[9] I. Arts and P. Hollman, "Polyphenols and disease risk in epidemiologic
studies." The American Journal of Clinical Nutrition, vol.81(1), pp.
317S-325S, 2005.
[10] H. Rawel, D. Czajka, S. Rohn and J. Kroll, "Interactions of different
phenolic acids and flavonoids with soy proteins," International Journal
of Biological Macromolecules, vol.30, pp.137-150, 2002.
[11] S. Rohn, H. Rawel and J. Kroll, " Antioxidant activity of protein-bound
quercetin," Journal of Agricultural and Food Chemistry, vol.52, pp.
4725-4729, 2004.
[12] A. Papadopoulou and R. Frazier, "Characterization of proteinpolyphenol
interactions," Trends in Food Science and Technology,
vol.15, pp.186-190, 2004.
[13] B. Plet, "Wine astringency approached by MS/MS analysis of peptidetannins
supramolecular complexes," in The 54th ASMS Conference on
Mass Spectroscopy on Seattle, 2006.
[14] M. Torras, C. Faura, F. Schonlau and P. Rohnelwald, "Antimicrobial
activity of pycnogenol," Phytotherapy Research, vol.19, pp.647-648,
2005.
[15] A. Valimaa, U. Honkalampi-Hamalainen, S. Pietarinen, S. Willfor, B.
Holmbom and A. von Wright, "Antimicrobial and cytotoxic knotwood
extracts and related pure compounds and their effects on foodassociated
microorganisms," International Journal of Food
Microbiology, vol.115, pp.235-243, 2007.
[16] Z. Fang and B. Bhandari, "Encapsulation of polyphenols-A Review,"
Trends in Food Science and Technology, vol.21, pp.510-523, 2010.
[17] S. Georgetti, R. Casagrande, C. Souza, W. Oliveira and M. Fonseca,
"Spray drying of the soybean extract: effects on chemical properties and
antioxidant activity," LWT-Food Science and Technology, vol.41, pp.
1521-1527, 2008.
[18] S. Kosaraju, D. Labbett, M. Emin, I. Konczak and L. Lundin, "
Delivering polyphenols for healthy ageing," Nutrition & Dietetics, vol.
65, pp.S48-S52, 2008.
[19] L. Deladino, P. Anbinder, A. Navarro and M. Martino, "Encapsulation
of Natural Antioxidants extracted from llex paraguariensis,"
Carbohydrate Polymers, vol.71, pp.126-134, 2008.
[20] T. Shutava, S. Balkundi and Y. Lvov, "(-)-Epigallocatechin
gallate/gelatin layer by layer assembled films and microcapsules,"
Journal of Colloid and Interface Science, vol.330, pp.276-283, 2009.
[21] M. Takahashi, S. Uechi, K. Takara, Y. Asikin and K. Wada,
"Evaluation of an oral carrier system in rats: bioavailavility and
antioxidant properties of liposome-capsulated curcumin," Journal of
Agricultural and Food Chemistry, vol.57, pp.9141-9146, 2009.
[22] A. Priprem, J. Watanatorn, S. Sutthiparinyanont, W. Phachonpai and S.
Muchimapura, "Anxiety and cognitive effects of quercetin liposomes in
rats," Nanomedicine:Nanotechnology, Biology and Medicine,vol.4, pp.
70-78, 2008.
[23] M. Mercander-Ros, C. Lucas-Abellan, M. Fortea, J. Gabaldon and E.
Nunez-Delicado, "Effect of HP-β-cyclodextrins complexation on the
antioxidant activity of flavonols," Food Chemistry, vol.118, pp.769-
773, 2010.
[24] H. Yu and Q. Huang, " Enhanced in vitro anti-cancer activity of
curcumin encapsulated in hydrophobically modified starch," Food
Chemistry, Vol.119, pp.669-674, 2010.
[25] L. Deladino, P. Anbinder, A. Navarro and M. Martino, "Cocrystallization
of yerba mate extract (llex paraguariensis) and mineral
salts within sucrose matrix," Journal of Food Engineering, vol.80, pp.
573-580, 2007.
[26] P. Laine, P. Kylli, M. Heinonen and K. Jouppila, "Storage stability of
microencapsulated cloudberry (Rubus chamaemorus) phenolics,"
Journal of Agricultural and Food Chemistry, vol.56, pp.11251-11261,
2008.
[27] G. Gradinaru, C. Biliaderis, S. Kalithraka, P. Kefalas and C. Garcia-
Viguera, "Thermal Stability of Hibiscus sabdariffa L. anthocyanins in
solution and in solid state : effects of copigmentation and glass
transition," Food Chemistry, vol.83, pp.423-436, 2003.
[28] P. Anand, H. Nair, B. Sung, A. Kunnumakkara, V. Yadav and R.
Tekmal, "Design of curcumin-loaded PLGA nanoparticles formulation
with enhanced cellular uptake, and increase bioactivity in vitro and
superior bioavailability in vivo," Biochemical Pharmacology, vol.79,
pp.330-338, 2010.
[29] T. Shutava, S. Balkundi, P. Vangala, J. Steffan, R. Bigelow and J.
Cardelli, "Layer-by-Layer coated gelatin nanoparticles as a vehicle for
delivery of natural poly-phenols," ACS Nano, vol.3, pp.1877-1885,
2009.
[30] G. Shi, L. Rao, H. Yu, H.Xiang, G. Pen and S. Long, "Yeast cell-based
microencapsulation of chlorogenic acid as a water soluble antioxidant,"
Journal of Food Engineering, vol.80, pp.1060-1067, 2007.
[31] M. Almajano, R. Carbo, J. Jimenez and M. Gordon, " Antioxidant and
antimicrobial activities of tea infusions," Food Chemistry, vol.108, pp.
55-63, 2008.
[32] C. Di Mattia, G. Sacchetti, D. Mastrocola and P. Pittia, "Effect of
phenolic antioxidants on the dispersion state and chemical stability of
olive oil O/W emulsions," Food Research International, vol.42,
pp.1163-1170, 2009.
@article{"International Journal of Biological, Life and Agricultural Sciences:63828", author = "Konstantinos B. Petrotos and Fani K. Karkanta and Paschalis E. Gkoutsidis and Ioannis Giavasis and Konstantinos
N. Papatheodorou and Alexandros C. Ntontos", title = "Production of Novel Bioactive Yogurt Enriched with Olive Fruit Polyphenols", abstract = "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.", keywords = "OMW, polyphenol-enriched yogurt, encapsulation,
bio-active dairy products", volume = "6", number = "4", pages = "221-6", }
