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

This 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.