Table 2.
Total phenols, flavonoids and total betalains in different yogurts added with different % (w/w) of multiple emulsions during 36 days of storage.
| Days/Yogurts | Y0 | Y10 | Y20 | Y30 |
|---|---|---|---|---|
| Total phenols (mg GAE/100 mL) | ||||
| 0 | ND | 17.9 ± 0.1 dA | 38.5 ± 0.4 dB | 50.7 ± 0.1 cC |
| 12 | ND | 12.7 ± 0.2 cA | 20.1 ± 0.1 cB | 23.1 ± 0.1 bC |
| 24 | ND | 7.7 ± 0.1 bA | 10.3 ± 0.5 bB | 14.5 ± 0.1 aC |
| 36 | ND | 6.4 ± 0.2 aA | 8.6 ± 0.3 aB | 9.9 ± 0.2 aC |
| Flavonoids (mg QE/100 mL) | ||||
| 0 | ND | 19.9 ± 0.1 dA | 25.1 ± 0.5 cB | 23.8 ± 0.1 cC |
| 12 | ND | 18.2 ± 0.2 cA | 21.1 ± 0.5 bB | 28.3 ± 0.3 bC |
| 24 | ND | 16.8 ± 0.5 bA | 19.1 ± 0.3 aB | 26.1 ± 0.7 aC |
| 36 | ND | 15.9 ± 0.2 aA | 18.5 ± 0.5 aB | 25.1 ± 0.5 aC |
| Total betalains (mg/100 mL) | ||||
| 0 | ND | 0.52 ± 0.01 cA | 1.1 ± 0.04 cB | 1.4 ± 0.06 bC |
| 12 | ND | 0.5 ± 0.05 bcA | 1.0 ± 0.03 bB | 1.3 ± 0.04 bC |
| 24 | ND | 0.5 ± 0.1 bcA | 0.9 ± 0.01 aB | 1.1 ± 0.1 aC |
| 36 | ND | 0.46 ± 0.01 aA | 0.9 ± 0.02 aB | 1.0 ± 0.02 aC |
Yogurt control without emulsion (Y), yogurt with 10% of emulsion (Y10), yogurt with 20% of emulsion (Y20) and yogurt with 30% of emulsion (Y30). Different lowercase letters represent a significant difference (p < 0.05) within the column (among time) as determined by Tukey´s comparison of averages. Different uppercase letters represent a significant difference (p < 0.05) within the row (among yogurts) as determined by Tukey´s comparison of averages. ND = no detected.