Antioxidant fortification of yogurt with red cactus pear peel and its mucilage
| Autor: | José Ángel Guerrero-Beltrán, Irving Israel Ruiz-López, Karen Y. Jattar-Santiago, Carlos Enrique Ochoa-Velasco, Ivonne Pérez-Xochipa, Paola Hernández-Carranza, Raúl Avila-Sosa |
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| Rok vydání: | 2019 |
| Předmět: |
Antioxidant
genetic structures 030309 nutrition & dietetics General Chemical Engineering medicine.medical_treatment Fortification lcsh:TX341-641 antioxidant capacity Industrial and Manufacturing Engineering 03 medical and health sciences 0404 agricultural biotechnology Milk products medicine Food science 0303 health sciences PEAR bioactive compounds lcsh:TP368-456 Chemistry gastrointestinal simulation food and beverages 04 agricultural and veterinary sciences General Chemistry 040401 food science body regions lcsh:Food processing and manufacture Antioxidant capacity Mucilage betalains Cactus lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | CyTA-Journal of Food, Vol 17, Iss 1, Pp 824-833 (2019) |
| ISSN: | 1947-6345 1947-6337 |
| DOI: | 10.1080/19476337.2019.1654548 |
| Popis: | The addition of red cactus pear peel and its mucilage on color, bioactive compounds and antioxidant capacity (AC) of yogurt was investigated. Peel and its mucilage were dried and used for the formulation of different yogurt blends following a constrained mixture design. Color, total phenolic compounds, total flavonoids, total betalains and AC were evaluated in formulated yogurts. An optimization process was conducted thereafter, and the bioactive compounds and AC of this yogurt were evaluated before and after gastrointestinal simulation. Results indicated that cactus pear peel and its mucilage give a nice magenta color to the yogurts, and also increase the bioactive compounds and AC of them. Optimization procedure indicates that yogurt formulated with 5.5% of cactus pear peel and 7.5% of mucilage displays the highest bioactive compounds and AC; moreover, they were significantly increased (p < 0.05) by the simulated gastrointestinal process. |
| Databáze: | OpenAIRE |
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