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The purpose of this study was to investigate the changes in the main phenolic compounds and in vitro antioxidant activity of functional flavored yogurt supplemented with mulberry pomace (MP) during cold storage. Three anthocyanins (cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside and pelargonidin-3-O-glucoside) and six non-anthocyanin monomeric phenolics (resveratrol, catechol, catechin, rutin, quercitrin and quercetin) were identified in the MP. The MP powder addition significantly and dose-dependently increased the contents of total phenol (TPC), total anthocyanin (TAC) and individual phenolics and DPPH and ABTS free radical scavenging activity of the products. During the cold storage, TPC, TAC and contents of individual phenolics and antioxidant activity of MP-fortified yogurts gradually and significantly increased. Antioxidant activity of MP-fortified yogurts is highly related to TPC/TAC. MP-fortified yogurts exhibited the highest antioxidant activity on the 21st day of storage. The results showed that MP can be used as a natural antioxidant, providing a promising natural ingredient for the production of functional dairy products with improved nutritional value and biological activity.

Functional foods have been of increasing demand due to the growing consumer awareness of the relationship between diet and health. Addition of healthy ingredients to meat products is an important method for development of functional meat products. In this contribution, functional dried-minced pork slices incorporated with concentrated mulberry juice (CMJ) were developed and stability of phenolic compounds and antioxidant capacity during product preparation and storage were evaluated. The CMJ contained high amounts of total phenolics, anthocyanin and flavonoids (19.13 ± 0.64 mg GAE/g d.m., 4.91 ± 0.18 C3GE mg/g d.m. and 18.39 ± 1.21 mg CE/g d.m., respectively) and showed excellent antioxidant activities in all assays used. CMJ incorporation drastically minimized lipid and protein oxidation of dried-minced pork slices by decreasing thiobarbituric acid-reactive substances (TBARS) value and carbonyls content during processing and storage. Thermal treatment significantly destroyed the main antioxidant ingredients including anthocyanins, flavonoids, and phenolics in dried-minced pork slices with added CMJ; however, this deterioration could be effectively counteracted by using β-cyclodextrin. The redness increased but lightness decreased with CMJ added, and color of the product remained stable during storage. Therefore, CMJ rich in phenolic compounds could be used as a natural antioxidant and pigment in dried-minced pork slices with suitable protective strategy.