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Fortification of yogurt with Solanum melongena phenolic extract: Physicochemical stability, bioaccessibility,

Mikel Añibarro-Ortega1, Ricardo Gómez-García2, Manuela Machado2

  • 1CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal; Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.

Food Research International (Ottawa, Ont.)
|November 21, 2025
PubMed

Keywords:
Bioactive phenolic extractBy-product valorizationFood fortificationFunctional foodNatural food additiveRefrigerated storage

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