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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

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Author(s):
Comunian, Talita A. ; Chaves, Isabela Elias ; Thomazini, Marcelo ; Freitas Moraes, Izabel Cristina ; Ferro-Furtado, Roselayne ; de Castro, Inar Alves ; Favaro-Trindade, Carmen S.
Total Authors: 7
Document type: Journal article
Source: Food Chemistry; v. 237, p. 948-956, DEC 15 2017.
Web of Science Citations: 24
Abstract

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. (AU)

FAPESP's process: 13/25862-5 - Simultaneous encapsulation of Echium (Echium plantagineum L.) seed oil, phytosterols and phenolic compounds: characterization and application of microcapsules
Grantee:Talita Aline Comunian
Support Opportunities: Scholarships in Brazil - Doctorate