Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt

被引：3
|
作者：
Wang F. [1 ]
Wang C. [1 ]
Wang Z. [1 ]
Jiang H. [1 ]
Min D. [1 ]
Liu X. [1 ]
Li S. [1 ]
机构：
[1] College of Light Industry and Food Engineering, Guangxi University, Nanning
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 08期
关键词：
Astaxanthin microspheres; Headspace-gas chromatographyion mobility spectrometry; Quality; Stability; Volatile organic compounds; Yogurt;
D O I：
10.7506/spkx1002-6630-20200406-065
中图分类号：
学科分类号：
摘要：
Bovine milk added with astaxanthin microspheres was used to prepare yogurt containing astaxanthin microspheres in order to evaluate the effects of astaxanthin microspheres on the number of viable lactic acid bacteria, texture and sensory evaluation of yogurt. Furthermore, we tested the stability of astaxanthin incorporated in yogurt during storage. The volatile organic compounds of the yogurt were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).The results showed that astaxanthin microspheres had a positive effect on the number of viable lactic acid bacteria, but had no significant influence on the texture of the yogurt (P > 0.05). The yogurt containing astaxanthin microspheres at 6 mg of astaxanthin/100 g of sample exhibited an orange-red color and the highest sensory evaluation score. The intensity of signal response to hexanal, contributing to the fishy smell, was decreased when astaxanthin was encapsulated by ethyl cellulose, and astaxanthin microspheres had no effect on the volatile flavor substances of yogurt. Compared with free astaxanthin, the retention rate of encapsulated astaxanthin incorporated in yogurt stored for 14 days at 4 ℃ under light was improved by 1.62-fold. Therefore, astaxanthin microspheres could enhance the application potential of astaxanthin in yogurt. © 2021, China Food Publishing Company. All right reserved.
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页码：172 / 178
页数：6
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