Rosemary extracts improved the antioxidant status of low-fat yoghurtsSauces enriched with inulin

Martínez-Tomé, Magdalena; Cedeño-Pinos, Cristina; Bañón, Sancho; Jiménez Monreal, Antonia María

Publication:
Rosemary extracts improved the antioxidant status of low-fat yoghurtsSauces enriched with inulin

dc.contributor.author	Martínez-Tomé, Magdalena
dc.contributor.author	Cedeño-Pinos, Cristina
dc.contributor.author	Bañón, Sancho
dc.contributor.author	Jiménez Monreal, Antonia María
dc.contributor.department	Tecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned	2025-01-16T08:24:38Z
dc.date.available	2025-01-16T08:24:38Z
dc.date.issued	2022-04-16
dc.description	© 2022 by the authors. This manuscript version is made available under the CC-BY 4.0 license http://creativecommons.org/licenses/by/4.0/. This document is the Published version of a Published Work that appeared in final form in Antioxidants. To access the final edited and published work see https://doi.org/10.3390/antiox11040789
dc.description.abstract	Yoghurt sauces are considered fatty products which are quite susceptible to oxidation and must be stabilised using antioxidants. Novel formulations for yoghurt sauces often involve replacement of fat with dietary fibres and use of natural preservatives. The aim of the present research was to design healthier formulations for yoghurt sauces based on the replacement of sunflower oil (SO) with chicory inulin (IN) and the use of rosemary extracts (RE) as natural antioxidants. Different sauces were developed by adding IN at 2 and 5% w: w and/or 300 mg/kg lipo- and/or watersoluble rosemary extracts (RLE and/or RWE) containing 120 and 146 mg polyphenols per g extract, respectively. Nutritional value (proximate composition and caloric contribution), some physical properties (pH and CIELab colour) and antioxidant status (deoxyribose, DPPH radical scavenging, Rancimat, lipid peroxidation and linoleic acid assays) were assessed in the sauces. Replacement of SO with IN (5%) reduced fat content by 30%, roughly 15% low calories, thereby obtaining healthier sauces. As expected, the RLE was more effective than the RWE in improving antioxidant activity in lipidic environment. Using RLE enhanced the antioxidant capacity of lipid peroxidation by 44%. In the Rancimat test, this increased the oxidative protection of the sauce made with and without IN (5%) by around 20% or 45%, respectively. Similarly, using RLE doubled protection against linoleic acid oxidation. Application of IN in yoghurt sauce has nutritional (replacement of lipids with dietary fibre) and technological interest (foaming agent) and can be combined with RE of high polyphenol content as a potential functional ingredient capable of stabilising the sauces against oxidation.	es
dc.format	application/pdf	es
dc.identifier.citation	Antioxidants 2022, 11, 789
dc.identifier.doi	https://doi.org/10.3390/antiox11040789
dc.identifier.issn	Electronic: 2076-3921
dc.identifier.uri	http://hdl.handle.net/10201/148570
dc.language	eng	es
dc.publisher	MDPI
dc.relation	INIA (Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria) under the Project RTA2017-00031-C04-04	es
dc.relation.publisherversion	https://www.mdpi.com/2076-3921/11/4/789
dc.rights	info:eu-repo/semantics/openAccess	es
dc.rights	Atribución 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	*
dc.title	Rosemary extracts improved the antioxidant status of low-fat yoghurtsSauces enriched with inulin	es
dc.type	info:eu-repo/semantics/article	es
dspace.entity.type	Publication	es