In this work, the effects of enriching commercial Greek-style yogurt with β-cyclodextrin-encapsulated Polygonum cuspidatum hydroalcoholic extract powder (YE) or P. cuspidatum root powder (YR) on the physicochemical properties of yogurt were compared. Greek-style yogurt was used as a control (YC). The yogurt samples were characterized by their pH, color, water content, water activity, droplet size, small amplitude oscillation shear (SAOS), and large amplitude oscillation shear (LAOS) viscoelastic properties, thixotropy, and syneresis. The results suggest that Greek-style yogurt could be an effective route for incorporating beneficial antioxidant compounds. However, more studies are needed to demonstrate its efficacy and acceptance by consumers.
Polygonum cuspidatum is a species of herbaceous perennial plant called also Japanese knotweed and Asian knotweed. It grows widely throughout Japan and is foraged as a wild edible vegetable. Polygonum cuspidatum roots from Asia and North America are the best source of resveratrol (approximately 500 µg⋅g−1) . P. cuspidatum has been used for centuries in China and Japan to treat inflammatory diseases, tumors, hypertension, neuroprotection, and hypercholesterolemia . Currently, ground P. cuspidatum root is marketed as the main source of resveratrol worldwide.
Encapsulation has emerged as a strategy to incorporate nutraceutical compounds into food matrixes, such as yogurt, without altering their physiochemical and sensory properties, increasing the compatibility, bioavailability, and stability of bioactive compounds.
Hugo Espinosa-Andrews, José Nabor Haro-González, Jorge Alejandro Barbosa-Nuñez, Eleazar Aguirre-Mandujano, Consuelo Lobato Calleros (2025) Physicochemical and rheological characteristics of commercial Greek-style yogurt enriched with Polygonum cuspidatum roots or the P. Cuspidatum β-cyclodextrin inclusion complex. Food Research International 203, 115854.
https://doi.org/10.1016/j.foodres.2025.115854