The aims of the present study were to optimize and characterize the phenolic composition of a herbal extract composed of green mate (Ilex paraguariensis), clove (Syzygium aromaticum), and lemongrass (Cymbopogon citratus) and to propose the addition of this polyphenol-rich extract to fermented milks (FM) with/without sweet potato pulp (Ipomoea batatas). Proximate composition, pH, acidity, instrumental texture profile, total phenolic content (TPC), antioxidant activity (AA) of all formulations were measured, and sensory attributes were also investigated. The addition of a lyophilized extract (1g 100g-1) containing 87.5% clove and 12.5% green mate increased the AA and TPC, while FM with added sweet potato pulp had the best sensory acceptance. The TPC and total reducing capacity had a slight change during 21days of storage. The data showed that herbal extracts and sweet potato pulp may be used to develop new dairy foods with potential functional properties.
Keywords: Dairy products; Functional foods; Gallic acid (PubChem CID 370); Ilex paraguariensis; Isoquercitrin (PubChem CID 5280804); Kaempferol (PubChem CID 5280863); LC-ESI-MS/MS; Phenolic acids; Pinobanksin (PubChem CID 73202); Response surface methodology; Rutin (PubChem CID 5280805); Syzygium aromaticum.
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