Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid

被引：72

作者：

Comunian, Talita A. ^{[1
]}

Chaves, Isabela Elias ^{[1
]}

Thomazini, Marcelo ^{[1
]}

Freitas Moraes, Izabel Cristina ^{[1
]}

Ferro-Furtado, Roselayne ^{[2
]}

de Castro, Inar Alves ^{[3
]}

Favaro-Trindade, Carmen S. ^{[1
]}

机构：

[1] Univ Sao Paulo, Coll Anim Sci & Food Engn, Av Duque de Caxias Norte 225,CP 23, BR-13535900 Pirassununga, SP, Brazil

[2] Embrapa Agroind Trop, Rua Dra Sara Mesquita 2270, BR-60511110 Fortaleza, CE, Brazil

[3] Univ Sao Paulo, Coll Pharmaceut Sci, Av Prof Lineu Prestes 580, BR-05434070 Sao Paulo, SP, Brazil

来源：

FOOD CHEMISTRY | 2017年 / 237卷

基金：

巴西圣保罗研究基金会;

关键词：

Omega-3 fatty acids; Encapsulation; Complex coacervation; Functional food; Rheology; MICROENCAPSULATION; PROTECTION; STORAGE;

D O I：

10.1016/j.foodchem.2017.06.071

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The consumption of omega-3 fatty acids and phytosterol promotes the reduction of cholesterol and triacylglycerol levels. However, such compounds are susceptible to oxidation, which hampers their application. The objective of this work was to coencapsulate echium oil, phytosterols and sinapic acid (crosslinker/antioxidant), and incorporate the obtained microcapsules into yogurt. The microcapsules were evaluated for particle size, accelerated oxidation by Rancimat, and simulation of gastric/intestinal release. The yogurts were assessed for morphology, pH, titratable acidity, color, rheology and sensory analysis. The microcapsules (13-42 mu m) promoted protection against oil oxidation (induction time of 54.96 h). The yogurt containing microcapsules, presented a pH range from 3.89 to 4.17 and titratable acidity range from 0.798 to 0.826%, with good sensorial acceptance. It was possible to apply the microcapsules in yogurt, without compromising the rheological properties and physicochemical stability of the product. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：948 / 956

页数：9

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