Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Dr. António Bernardino Almeida, 4200-072 Porto, Portugal.
Frulact. S.A., Rua do Outeiro, 589, 4475-150 Gemunde, Maia, Portugal.
Food Chem. 2015 Mar 15;171:370-8. doi: 10.1016/j.foodchem.2014.08.107. Epub 2014 Sep 6.
An immediate decrease in the total antioxidant activity (23%) and total phenolic content (14%) was observed after addition of strawberry preparations to yoghurt. The total anthocyanin content did not change immediately, but decreased 24% throughout the yoghurt shelf-life. The individual compounds, (+)-catechin (60%), (-)-epicatechin (60%), kaempferol (33%) and quercetin-3-rutinoside (29%) decreased after 24h in the yoghurt made with the strawberry preparation. During the remaining period of storage these compounds increased by 47%, 6%, 4% and 18%, respectively. Pelargonidin-3-glucoside decreased 49% after 28 d. Immediately after the addition of the strawberry preparation to yoghurt, β-lactoglobulin decreased to values lower than the limit of detection and α-lactalbumin by approximately 34%, and was reduced further slowly throughout yoghurt self-life. An immediate interaction between the carrageenan present in the strawberry preparation and β-LG was observed. The variations of both polyphenols and protein in the presence of carrageenan and the potential interactions were discussed.
草莓制品添加到酸奶中后，总抗氧化活性（23%）和总酚含量（14%）立即下降。总花青素含量没有立即变化，但在酸奶保质期内下降了 24%。在添加草莓制品的酸奶中，24 小时后，（+）-儿茶素（60%）、（-）-表儿茶素（60%）、山奈酚（33%）和槲皮素-3-芸香糖苷（29%）等单个化合物的含量下降。在储存的剩余时间内，这些化合物分别增加了 47%、6%、4%和 18%。在 28 天内，天竺葵苷-3-葡萄糖苷下降了 49%。草莓制品添加到酸奶后，β-乳球蛋白立即下降到检测限以下，α-乳白蛋白下降了约 34%，并在酸奶保质期内缓慢下降。在草莓制品中存在的卡拉胶与β-LG 之间立即发生相互作用。讨论了存在卡拉胶时多酚和蛋白质的变化以及潜在的相互作用。
