ArticleMolecules (Basel, Switzerland)2022
In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 28 citations in OpenAlex.
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- Sustainable Whey-Based Functional Beverages Enriched with Andean Blueberry (Foods (Basel, Switzerland) · 2026Article
- Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between.Molecular nutrition & food research · 2026Review
- Targeted Prediction and Comprehensive Study of Stirred-Type Yogurt with MayangFoods (Basel, Switzerland) · 2026Article
- From By-Product to Value: Impact of Spent Myrtle Berries on the Quality of Sheep-Milk Yoghurt.International journal of food science · 2026Article
- Highlighting Lactic Acid Bacteria in Beverages: Diversity, Fermentation, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Effect of Hawthorn Powder on Physical, Functional, and Sensory Characteristics of Set-Type Yogurt.Foods (Basel, Switzerland) · 2025Article
- Modulation of Gut Microbiota Composition and Microbial Phenolic Catabolism of Phenolic Compounds fromJournal of agricultural and food chemistry · 2025Article
- Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace.Foods (Basel, Switzerland) · 2024Article
- Bioaccessibility and antioxidant capacity of kefir-based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion.Food science & nutrition · 2024Article
- Characterization of white chocolate enriched with co-encapsulatedFood science & nutrition · 2024Article
- Physicochemical, sensory, and antioxidant characteristics of stirred-type yogurt enriched withFood science & nutrition · 2023Article
- The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt.Antioxidants (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Yogurt is considered one of the most popular and healthy dairy products, and has been exploited as a delivery matrix for phenolic compounds. In this study, coffee powder was added to yogurt as a functional ingredient to produce coffee-fortified yogurt. Total phenolic compounds, antioxidant activity and individual hydroxycinnamic acids have been identified and quantified through mass spectrometry. The results from coffee-fortified yogurt were compared with fermented coffee and plain yogurt. Coffee-fortified yogurt had higher total phenolic content and antioxidant activity compared to plain yogurt. However, the total phenolic compounds found in coffee-fortified yogurt represented only 38.9% of the original content in coffee. Caffeoylquinic acids were the most abundant phenolic compounds in coffee. Fermented coffee and coffee-fortified yogurt displayed lower amounts of individual phenolic compounds with respect to coffee (69.8% and 52.4% of recovery, respectively). A protective effect of the yogurt matrix on total and individual coffee phenolic compounds has been observed after in vitro digestion, resulting in a higher bioaccessibility in comparison with digested fermented coffee. Moreover, coffee-fortified yogurt showed the highest antioxidant values after digestion. These findings clearly demonstrate that coffee-fortified yogurt can be considered a significant source of bioaccessible hydroxycinnamic acids, besides its health benefits as a fermented dairy product.
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