%0 Journal Article
	%A Konstantinos B. Petrotos and  Fani K. Karkanta and  Paschalis E. Gkoutsidis and  Ioannis Giavasis and  Konstantinos
N. Papatheodorou and  Alexandros C. Ntontos
	%D 2012
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 64, 2012
	%T Production of Novel Bioactive Yogurt Enriched with Olive Fruit Polyphenols
	%U https://publications.waset.org/pdf/14830
	%V 64
	%X In the course of the present work, plain (nonencapsulated)
and microencapsulated polyphenols were produced
using olive mill wastewater (OMW) as raw material, in order to be
used for enrichment of yogurt and dairy products. The OMW was
first clarified by using membrane technology and subsequently the
contained poly-phenols were isolated by adsorption-desorption
technique using selective macro-porous resins and finally recovered
in dry form after been processed by RO membrane technique
followed by freeze drying. Moreover, the polyphenols were
encapsulated in modified starch by freeze drying in order to mask the
color and bitterness effect and improve their functionality. The two
products were used successfully as additives in yogurt preparations
and the produced products were acceptable by the consumers and
presented with certain advantage to the plain yogurt. For the herein
proposed production scheme a patent application was already
submitted.
	%P 170 - 175