Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion

Liquid-enriched powder (LOPP) and pulp-enriched (POPP) obtained from olive pomace were incorporated into yoghurt, not only, to increase its content in dietary fibre, hydroxytyrosol unsaturated fatty acids, but also understand the lipids-phenolics interaction by simultaneous incorporation of oil. POPP (2%) LOPP (1%) addition yoghurt allowed fulfilling condition being a “source fibre” provided 5 mg derivatives standard (120 g), respectively. Yoghurts’ acids profile was positively influenced only oil + or POPP. All OP powder-fortified yoghurts exhibited higher total phenolic antioxidant activity than control (p < 0.05). After vitro digestion bioaccessibility phenolics (more 25.58%) 68.71%) LOPP-yoghurts improved In conclusion, powderś gave additional essential healthy properties yoghurt.