Effects of Thermal Treatment and β ‐Cyclodextrin on Sweet Potato Peel Polyphenols in Yogurt

To explore the potential application of sweet potato peel polyphenols (SPPPs) in dairy products, this study investigated the effects of thermal processing and storage on their stability in yogurt and evaluated the role of β ‐cyclodextrin ( β ‐CD) in mitigating degradation. Our results demonstrated that different thermal processing conditions significantly affected the total polyphenol content (TPC) of yogurt. The combination of fermentation at 40°C for 10 h followed by sterilization at 120°C for 3 min preserved up to 90.9% of the TPC, with corresponding changes in antioxidant capacity. During storage, a gradual decline in TPC was observed, although individual phenolic compounds remained relatively stable, and antioxidant activity fluctuated or decreased. The addition of β ‐CD effectively reduced polyphenol loss and improved their stability under both thermal and storage conditions. For instance, yogurt treated at 120°C with β ‐CD showed higher TPC and superior antioxidant properties compared to samples without β ‐CD. Furthermore, the cohesiveness, viscosity, and thickness of SPPP‐enriched yogurt were positively correlated, while storage time influenced flowability, firmness, homogeneity, and mouthfeel. In conclusion, optimizing thermal processing parameters and incorporating β ‐CD can significantly enhance the stability of SPPPs in dairy matrices, offering theoretical support for the development of functional dairy products.