The effects of epigallocatechin gallate and resveratrol water-in-oil-in-water (W/O/W) emulsion on the physicochemical, functional and sensory properties of yogurt.

The water-in-oil-in-water emulsion loaded with epigallocatechin gallate (EGCG) and resveratrol (RES) was applied to a yogurt system for nutritional enhancement, and the effects of adding different concentrations of emulsion on thissystem were discussed. Compared with pure yogurt, the presence of emulsion significantly improved the water holding capacity, storage stability, texture and antioxidant capacity. The improvement effect of 1% emulsion was optimal. The retention rate analysis showed that the retention rates of EGCG and RES in yogurt with 1% emulsion were the highest, 48% and 51%, respectively. Microstructural data showed that with an increase emulsion, resulted in aggregation, indicating an the existance of an optimum of emulsion concentration. Electronic nose and electronic tongue data showed that the introduction of emulsion reduced unfavorable flavor while retaining its original taste.