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Fortification of yogurt with Solanum melongena phenolic extract: Physicochemical stability, bioaccessibility, bioavailability, and antioxidant effects

2025Journal article Open access
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.fosEngenharia e Tecnologia::Outras Engenharias e Tecnologias
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorAñibarro-Ortega, Mikel
dc.contributor.authorGómez-García, Ricardo
dc.contributor.authorMachado, Manuela
dc.contributor.authorPereira, Alexis
dc.contributor.authorCosta, Eduardo M.
dc.contributor.authorPintado, Manuela
dc.contributor.authorBarros, Lillian
dc.contributor.authorPinela, José
dc.date.accessioned2025-12-05T11:59:02Z
dc.date.available2025-12-05T11:59:02Z
dc.date.issued2025
dc.description.abstractThis study investigated the impact of fortifying yogurt with Solanum melongena phenolic extract by assessing its physicochemical, biochemical, and antioxidant stability, including its behavior during in vitro simulated digestion. Fortification influenced the yogurt's pH, titratable acidity, and color, and improved its cohesiveness during shelf life. The fortified yogurt exhibited higher glucose levels and reduced lactic acid production compared to the control. During simulated digestion, the extract modulated alterations in the protein and fatty acid profiles of the yogurt. Among phenolic compounds, 3-O-caffeoylquinic acids exhibited good stability during the oral and gastric phases but decreased in the intestinal digest. Some antioxidant effects were enhanced during digestion, particularly against lipid peroxidation, but declined during storage. Furthermore, phenolic acids were absorbed in an in vitro Caco-2 cell model, supporting their bioavailability. Overall, yogurt fortification with S. melongena extract improved nutritional and functional properties, highlighting its potential as a sustainable functional food. Future studies should address sensory acceptance, safety aspects, and in vivo health outcomes.eng
dc.description.sponsorshipThis work was financially supported by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020); SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020); and CBQF (UIDB/50016/2020). National funding by FCT, through the individual research grant of M. Añibarro-Ortega (DOI: 10.54499/2020.06297.BD) and the scientific employment program-contract with R. Gómez-García (reference 2023.08203.CEECIND), E.M Costa (DOI: 10.54499/2022.07206.CEECIND/CP1745/CT0003), L. Barros (DOI: 10.54499/CEECINST/00107/2021/CP2793/CT0002), and J. Pinela (DOI: 10.54499/CEECIND/01011/2018/CP1578/CT0002).
dc.identifier.citationAnibarro-Ortega, Mikel; Gomez-Garcia, Ricardo; Machado, Manuela; Pereira, Alexis; Costa, Eduardo M.; Pintado, Manuela; Barros, Lillian; Pinela, Jose. (2025). Fortification of yogurt with Solanum melongena phenolic extract: Physicochemical stability, bioaccessibility, bioavailability, and antioxidant effects. Food Research International. ISSN 0963-9969. 222, p. 1-11
dc.identifier.doi10.1016/j.foodres.2025.117725
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/35185
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationCentre of Biotechnology and Fine Chemistry
dc.relation.ispartofFood Research International
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectBy-product valorization
dc.subjectNatural food additive
dc.subjectBioactive phenolic extract
dc.subjectFunctional food
dc.subjectFood fortification
dc.subjectRefrigerated storage
dc.titleFortification of yogurt with Solanum melongena phenolic extract: Physicochemical stability, bioaccessibility, bioavailability, and antioxidant effectseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleCentre of Biotechnology and Fine Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50016%2F2020/PT
oaire.citation.endPage11
oaire.citation.startPage1
oaire.citation.titleFood Research International
oaire.citation.volume222
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameAñibarro-Ortega
person.familyNamePereira
person.familyNameBarros
person.familyNamePinela
person.givenNameMikel
person.givenNameAlexis
person.givenNameLillian
person.givenNameJosé
person.identifier2472462
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person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id771C-2B43-B108
person.identifier.orcid0000-0002-2835-5079
person.identifier.orcid0000-0002-4740-6329
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-7523-1637
person.identifier.ridJ-3600-2013
person.identifier.ridB-4466-2014
person.identifier.scopus-author-id58124934600
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id54392272800
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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