Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion

Abstract

The pigment of riceberry rice is a natural ingredient with health benefit because of its rich polyphenols, especially anthocyanins. This study evaluated the effect of 0.125–0.5% (w/w) riceberry rice extract (RBE) supplementation on physicochemical properties and sensory characteristics of yogurt. RBE supplementation to yogurt significantly increased total phenolic content (TPC), cyanidin-3-glucoside (C3G), peonidin-3-glucoside (P3G), DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP). Furthermore, yogurt representing a reduction of syneresis and firmness, can be achieved by RBE. In gastrointestinal digestion, yogurt supplemented with RBE resulted in higher release of TPC, C3G, P3G and FRAP than the control. The addition of 0.125–0.25% (w/w) RBE into yogurt did not negatively influence the overall acceptability, compared to the control. The higher TPC and antioxidant activity of yogurt supplemented with 0.125–0.25% (w/w) RBE was observed during 21 days of refrigerated storage. The overall findings suggest that RBE offers a promising natural ingredient to produce novel yogurt.