Next Article in Journal
Catalytic Performance of CuZnAl Hydrotalcite-Derived Materials in the Continuous-Flow Chemoselective Hydrogenation of 2-Methyl-2-pentanal toward Fine Chemicals and Pharmaceutical Intermediates
Previous Article in Journal
Effect of Diffusion on the Ultimate Axial Load of Complex-Shaped Al-SiC Samples: A Molecular Dynamics Study
Previous Article in Special Issue
The Effect of Methyl-Derivatives of Flavanone on MCP-1, MIP-1β, RANTES, and Eotaxin Release by Activated RAW264.7 Macrophages
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Molecules
Volume 29
Issue 14
10.3390/molecules29143344
molecules-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Effect of Encapsulated Phenolic Compounds of Cocoa on Growth of Lactic Acid Bacteria and Antioxidant Activity of Fortified Drinking Yogurt

by
Milena Rogalska
1,
Joanna Oracz
1,
Elżbieta Klewicka
2 and
Dorota Żyżelewicz
1,*
1
Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
2
Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wólczańska Street, 90-530 Lodz, Poland
*
Author to whom correspondence should be addressed.
Molecules 2024, 29(14), 3344; https://doi.org/10.3390/molecules29143344
Submission received: 7 June 2024 / Revised: 4 July 2024 / Accepted: 15 July 2024 / Published: 16 July 2024
(This article belongs to the Special Issue Recent Research in Plant Polyphenols and Gut Health)
Browse Figures
Versions Notes

Abstract

The aim of this study was to obtain drinking yogurts enriched with ACTICOA cocoa powder (ACTICOA), its extract (EACTICOA) and pure phenolics, as well as their inclusion complexes with cyclodextrins and alginate–chitosan (A-Ch) capsules, and to evaluate the effects of these additives on the viability of lactic acid bacteria (LAB) and antioxidant properties of fresh yogurts and yogurts stored for 14 days at 4 °C. The application of cocoa phenolic compounds in free form and in the form of EACTICOA to yogurts resulted in the greatest increase in the concentration of phenolic compounds and a significant improvement in the antioxidant properties of the fortified products. The highest TPC was found in yogurts enriched with free quercetin (107.98 mg CE/g). Yogurt fortified with free gallic acid showed the highest ability to neutralize free radicals (EC50 = 2.74 mg/mg DPPH, EC50 = 5.40 mg/mg ABTS) and reduce ferric ions (183.48 µM Trolox/g). The enrichment of yogurts with the tested phenolic compounds preparations, especially in the form of encapsulates, did not affect the viability of LAB during storage.
Keywords: cocoa; phenolic compounds; inclusion complexes; cyclodextrins; alginate–chitosan complexes; lactic acid bacteria cocoa; phenolic compounds; inclusion complexes; cyclodextrins; alginate–chitosan complexes; lactic acid bacteria

Share and Cite

MDPI and ACS Style

Rogalska, M.; Oracz, J.; Klewicka, E.; Żyżelewicz, D. Effect of Encapsulated Phenolic Compounds of Cocoa on Growth of Lactic Acid Bacteria and Antioxidant Activity of Fortified Drinking Yogurt. Molecules 2024, 29, 3344. https://doi.org/10.3390/molecules29143344

AMA Style

Rogalska M, Oracz J, Klewicka E, Żyżelewicz D. Effect of Encapsulated Phenolic Compounds of Cocoa on Growth of Lactic Acid Bacteria and Antioxidant Activity of Fortified Drinking Yogurt. Molecules. 2024; 29(14):3344. https://doi.org/10.3390/molecules29143344

Chicago/Turabian Style

Rogalska, Milena, Joanna Oracz, Elżbieta Klewicka, and Dorota Żyżelewicz. 2024. "Effect of Encapsulated Phenolic Compounds of Cocoa on Growth of Lactic Acid Bacteria and Antioxidant Activity of Fortified Drinking Yogurt" Molecules 29, no. 14: 3344. https://doi.org/10.3390/molecules29143344

APA Style

Rogalska, M., Oracz, J., Klewicka, E., & Żyżelewicz, D. (2024). Effect of Encapsulated Phenolic Compounds of Cocoa on Growth of Lactic Acid Bacteria and Antioxidant Activity of Fortified Drinking Yogurt. Molecules, 29(14), 3344. https://doi.org/10.3390/molecules29143344

Article Metrics

Back to TopTop