Journal Of
Polyphenols

Abstract: Abstract In this study, naringin was encapsulated in microspheres and its simulated digestive behavior in vitro was examined. Then naringin microspheres was added in yogurt to investigate the rheology and antioxidant activities. The results indicated that encapsulating naringin in microspheres delayed its digestion in the stomach, allowing more release in the intestinal part. All kinds of yogurt were solid-like in nature and the addition of microspheres increased the elastic modulus and viscosity. The naringin and microspheres incorporation enhanced the total phenolic content of the yogurt to 6.7 and 8.8 mg of gallic acid equivalent/mL, respectively. All kinds of yogurt demonstrated more than 80% scavenging ability for hydroxyl radicals at 20 μL whey/mL. The addition of microspheres improved the DPPH radical scavenging ability of yogurt. This study provides a new idea for the application of polyphenols in food and the development of functional yogurt.

Key words: naringin, simulated digestion, yogurt, rheology, antioxidant activity