Activity and bioaccessibility of antioxidants in yoghurt enriched with black mulberry as affected by fermentation and stage of fruit addition

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dc.authoridCapanoglu, Esra/0000-0003-0335-9433
dc.authorwosidCapanoglu, Esra/A-4455-2018
dc.contributor.authorDurmus, Nihal
dc.contributor.authorCapanoglu, Esra
dc.contributor.authorKilic-Akyilmaz, Meral
dc.date.accessioned2021-12-01T18:48:31Z
dc.date.available2021-12-01T18:48:31Z
dc.date.issued2021
dc.department[Belirlenecek]en_US
dc.description.abstractPasteurised whole milk was acidified with bacterial culture or glucono-delta-lactone (GDL) to determine effects of fermentation and pH reduction on activity and in vitro bioaccessibility of antioxidants and physical properties of yoghurt with black mulberry. Both pH reduction and fermentation were found to influence activity and bioaccessibility of antioxidants in mulberry yoghurt. Total phenolic content of the sample prepared with bacterial culture was higher than that of the sample with GDL, while there was a similar level of reduction in both samples after three weeks of storage at 4 degrees C. Fermentation with the bacterial culture yielded lower copper reducing activity but higher DPPH scavenging activity compared with acidification with GDL. Bioaccessibility of the antioxidants in in vitro gastrointestinal system was less than 25% in all samples. Addition of fruit after acidification or fermentation of milk, rather than before, resulted in higher antioxidant activity, higher consistency coefficient and less serum separation. (C) 2021 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.idairyj.2021.105018
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85101320032en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2021.105018
dc.identifier.urihttps://hdl.handle.net/20.500.12684/10549
dc.identifier.volume117en_US
dc.identifier.wosWOS:000634960800005en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleActivity and bioaccessibility of antioxidants in yoghurt enriched with black mulberry as affected by fermentation and stage of fruit additionen_US
dc.typeArticleen_US

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