The aim of the research is to determine whether the nutritional value of yoghurt produced with proanthocyanidins does not decrease due to the slowed digestibility of milk proteins and the reduced bioavailability of proanthocyanidins. To achieve this goal, the aim was to determine the influence of proanthocyanidins of different molecular weights isolated from cranberries on the digestibility of milk proteins and the release of proanthocyanidins by simulating gastric and small intestinal conditions in vitro. The obtained results allowed to prepare recommendations for dairies to use an extract containing lower molecular weight phenolic compounds in the production of yogurt enriched with cranberry extract.
Project funding:
Project is funded by EU Structural Funds according to the 2014–2020 Operational Programme for the European Union Funds’ Investments priority “Development of scientific competence of researchers, other researchers, students through practical scientific activities” under Measure No. 09.3.3-LMT-K-712.
Project results:
The antioxidant and antimicrobial properties of cranberry extracts fractionated by molecular weight differ: the high molecular weight fraction has higher antioxidant activity and stronger antimicrobial properties against yoghurt bacteria Streptococcus thermophilus and Lactobacillus. Bulgaricus.
The total content of phenolic compounds and proanthocyanidins is significantly reduced during digestion of all cranberry extracts, which has a negative effect on their bioavailability and antioxidant properties.
Milk proteins have a negative effect on the release and digestive bioavailability of phenolic compounds in cranberry extracts and especially proanthocyanidins.
In milk mixtures with a cranberry extract fraction of high molecular weight compounds, the lowest bioavailability of phenolic compounds and proanthocyanidins and the lowest digestion rate of milk proteins were determined.
Period of project implementation: 2020-11-03 - 2021-04-30
Project coordinator: Kaunas University of Technology
