Investigate of storage stability and in vitro bioavailability of set-type yogurts enrichment with firethorn extract and microcapsules

The aim of this study is to enrich yogurt with firethorn extract and its maltodextrin and gum arabic wall materials by using freeze and spray drying methods. Some physicochemical properties, syneresis, color values (L, a, b), in vitro bioavailability (bioactive component and total antioxidant activity), microbiological and sensory analyzes of yogurt were evaluated for 1, 7, 14, 21 and 28 days of storage. It was determined that microcapsule-added yogurts exhibited better pH, acidity, and syneresis properties than the extract-added and control groups. As the percentage of added extract and microcapsules increased, the total phenolic content of the samples after in vitro digestion increased on all storage days. The total phenolic content (TPC) and total flavonoid content (TFC) were found to be statistically significant between samples and in terms of storage times (p < 0.01). In spray dried microencapsulated yogurts, the highest TPC and TFC values were 8.97 mg GAE/g yogurt and 1.31 mg rutin equivalent/g yogurt, respectively, while freeze dried microencapsulated yogurts exhibited higher values of 9.13 mg GAE/g and 1.71 mg rutin equivalent/g. TPC, TFC and antioxidant values of freeze dried microcapsule added yogurts were generally higher than extract and spray dried microcapsule-added yogurts during storage. To make use of this fruit, which is naturally rich in phenolics, antioxidants and selenium, functional yogurts were developed by incorporating both its extracts and its microcapsules.