Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health.

Maite Iriondo-DeHond,José Manuel Blázquez-Duff,María Dolores del Castillo,Eugenio Miguel

doi:10.3390/foods9091199

Maite Iriondo-DeHond, José Manuel Blázquez-Duff + Show 2 more

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https://doi.org/10.3390/foods9091199

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Abstract

The aim of the present study was to evaluate the use of winery byproduct extracts (grape pomace, seed and skin) and a mixture of inulin-type fructans (inulin and FOS) as suitable ingredients for the development of yogurts with antioxidant and antidiabetic properties. Their effect on the physicochemical, textural, microbiological and sensory parameters of yogurts was evaluated during 21 days of refrigerated storage. The incorporation of winery byproduct extracts in yogurt resulted in a significant increase (p < 0.05) in total phenolic content (TPC) and antioxidant and antidiabetic properties, compared to the controls. The grape skin yogurt showed the highest (p < 0.05) TPC (0.09 ± 0.00 mg GAE/g yogurt) and antioxidant capacity (7.69 ± 1.15 mmol TE/g yogurt). Moreover, the grape skin yogurt presented the highest (p < 0.05) inhibition of the activity of the enzyme α-glucosidase (56.46 ± 2.31%). The addition of inulin-type fructans did not significantly (p > 0.05) modify the overall antioxidant capacity or inhibition of the enzyme α-glucosidase of control and winery byproduct extract yogurts. Yogurts containing winery byproduct extracts and dietary fiber achieved high overall acceptance scores (6.33–6.67) and showed stable physicochemical, textural and microbiological characteristics during storage, assuring an optimal 21-day shelf life. According to their antioxidant and antidiabetic properties, we propose the yogurt containing grape skin extract, together with inulin and FOS, as a novel food product for the promotion of sustainable health.

Highlights

Sustainable health is defined as the promotion of healthy ageing by preventing the risk of diseases [1]
We studied the isolated effect of inulin-type fructan addition on the health-promoting properties of the yogurts containing winery byproduct extracts (Y-IC, Y-IGP, Y-IS, Y-ISK and YC, Y-GP, Y-S, Y SK)
This study showed that grape pomace, seed and skin byproduct extracts can be together

Summary

Introduction

Sustainable health is defined as the promotion of healthy ageing by preventing the risk of diseases [1]. There is an increasing demand for foods that promote sustainable health and well-being. Different strategies for the promotion of healthier foods include product reformulation with a reduction of critical nutrients, such as added sugars, sodium and saturated fatty acids. Sweetened dairy products stand as one of the major food categories to focus action on, due to their excessive amount of added sugars [3]. The incorporation of inulin-type fructans, such as inulin and fructo-oligosaccharides (FOS), in dairy foods may help replace their sugar content. Inulin has been described to improve dairy products’ texture, whereas FOS has been previously applied for its sweetening properties [4,5]

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