Evaluation of antioxidant activity and bioaccessibility of poliphenolic compounds of yogurt enriched by alginate-encapsulated basil extracts

Abstract

In this study, alginate-encapsulated basil extracts were added to yogurt in order to obtain products with functional properties. Yogurt samples with alginate-encapsulated basil extracts were subjected to the process of gastrointestinal digestion in vitro, after which the total polyphenol content and antioxidant activity (DPPH) of the yogurt samples during storage were determined.