In vitro digestibility and stability of encapsulated yerba mate extract and its impact on yogurt properties
| Autor: | Cíntia Guarienti, Elionio Galvão Frota, Telma Elita Bertolin, Bárbara Biduski, Bruna Krieger Vargas, Julia Pedó Gutkoski, Cintia Cassia Tonieto Gris |
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| Rok vydání: | 2021 |
| Předmět: |
Antioxidant
General Chemical Engineering medicine.medical_treatment Cold storage Added sugar 01 natural sciences Industrial and Manufacturing Engineering Beeswax chemistry.chemical_compound 0404 agricultural biotechnology food Yerba-mate medicine Food science Safety Risk Reliability and Quality biology 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science food.food 0104 chemical sciences Lactic acid chemistry visual_art visual_art.visual_art_medium Digestion Bacteria Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 15:2000-2009 |
| ISSN: | 2193-4134 2193-4126 |
| Popis: | The development of ready-to-eat foods containing bioactive extracts represents an important step to improve food consumption. This study aimed to develop a yogurt containing an encapsulated bioactive yerba mate extract. For this, the lyophilized extract was protected through encapsulation in solid lipid particles (SLPs) of beeswax. An encapsulation efficiency (EE) greater than 90% was achieved with an extract content higher than 20%. The FTIR spectrum of the capsules’ wall material, indicated that beeswax efficiently encapsulated the yerba mate extract. The extract antioxidant potential was protected for 45 days under cold storage, and the encapsulation maintained the viability of the yogurt lactic acid bacteria. The increase in free fatty acids from seven to 33% during in vitro digestion indicated the capsule rupture during the digestion process. Moreover, the extract encapsulation maintained viable lactic acid bacteria in yogurt. The addition of SLPs did not affect the acceptability of the yogurt or the consumers’ intention to buy the product. However, the score attributed to the product evaluators was surprisingly low and portrayed the consumer's preference for foods with added sugar. This work introduced a natural, ready-to-eat and health-promoting food product containing SLP-protected antioxidant compounds. The addition of compounds encapsulated in foods is promising and can benefit consumers. |
| Databáze: | OpenAIRE |
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