02299naa a2200325 a 450000100080000000500110000800800410001910000170006024501650007726000090024252013450025165000170159665000290161365000120164265300160165465300230167065300220169365300120171565300150172765300140174265300110175670000190176770000160178670000190180270000190182170000240184070000160186470000180188077300750189821621532024-05-16       2023    bl uuuu     u00u1 u    #d1 aMALTA, D. S.  aEnhancing the health benefits of yogurt with pinhão seed coat extractboptimization of extraction methods and in vitro bioaccessibility.h[electronic resource]  c2023  aThis study evaluated two extraction methods for pinhão (Araucaria angustifolia) seed coat (PSC), namely, infusion and shaker compared with Soxhlet, so as to evaluate the potential use of the resulting bioactive extract in dairy products. Also, to provide an accessible product to small and medium agribusinesses. The shaker method presented a higher extraction efficiency compared to infusion but lower than Soxhlet. In comparison to the other two extraction methods, the extract obtained by the former method had lower toxicity on Artemia salina. That extract was chosen to be incor- porated in yogurt, which resulted in a significant enhancement of phenolics (100 %), flavonoids (19 %), antioxidant potential with 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay (17 %) and 2,2-diphenyl-1-picrylhy- drazyl (DPPH) (116 %). Additionally, samples showed good stability during 30 days of shelf-life tests and low toxicity. In vitro gastrointestinal digestion increased the bioaccessibility of bioactive compounds such as phenolics, flavonoids and potential antioxidants. This bioactive extract has potential to be used as a functional ingredient in dairy products without affecting their taste, which is a significant contribution since the seed coat is considered a residue and can provide added value to food products.  aAntioxidante  aAraucária Angustifólia  aPinhão  aAntioxidant  aBioactive compound  aComposto bioativo  aEsterol  aFenólicos  aPhenolics  aSterol1 aLIMA, G. G. de1 aLEAL, F. C.1 aMAROLDI, W. V.1 aMATHIAS, A. L.1 aMAGALHAES, W. L. E.1 aHELM, C. V.1 aMASSON, M. L.  tJournal of Food and Nutrition Researchgv. 62, n. 3, p. 199-211, 2023.