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Abstract
This work describes the formulation of a functional yogurt-like product based on fermented maize with added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5% esterified phytosterols (between 2 and 3 g of free sterols) in a low-fat emulsion and to preserve the obtained product throughout processing and storage. The natural bioactive compounds: lutein, zeaxanthin, β-cryptoxanthin, β-carotene and [ver mas...]
dc.contributor.authorDescalzo, Adriana Maria
dc.contributor.authorRizzo, Sergio Anibal
dc.contributor.authorServent, Adrien
dc.contributor.authorRossetti, Luciana
dc.contributor.authorLebrun, Marc
dc.contributor.authorPerez, Carolina Daiana
dc.contributor.authorBoulanger, Renaud
dc.contributor.authorMestres, Christian
dc.contributor.authorPallet, Dominique
dc.contributor.authorDhuique-Mayer, Claudie
dc.date.accessioned2018-05-07T12:14:42Z
dc.date.available2018-05-07T12:14:42Z
dc.date.issued2018-05
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.otherhttps://doi.org/10.1007/s13197-018-3102-5
dc.identifier.urihttps://link.springer.com/article/10.1007/s13197-018-3102-5
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2334
dc.description.abstractThis work describes the formulation of a functional yogurt-like product based on fermented maize with added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5% esterified phytosterols (between 2 and 3 g of free sterols) in a low-fat emulsion and to preserve the obtained product throughout processing and storage. The natural bioactive compounds: lutein, zeaxanthin, β-cryptoxanthin, β-carotene and γ-tocopherol were detected in the yogurt, and remained stable during 12 days of refrigeration. Higher content of C18:1 n-9 and C18:3 n-3 (six and ninefold, respectively) were obtained in samples with phytosterols. This was desirable from a nutritional point of view, but at the same time it induced lipid oxidation that was 1.4-fold higher in the product with phytosterols than in the controls. The use of a multivariate approach served to find descriptors which were related to treatments, and to explain their behavior over time.eng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceJournal of food science and technology 55 (5) : 1859–1869. (May 2018)eng
dc.subjectMaízes_AR
dc.subjectMaizeeng
dc.subjectProductos Fermentadoses_AR
dc.subjectFermented Productseng
dc.subjectLeche Fermentadaes_AR
dc.subjectFermented Milkeng
dc.subjectYogures_AR
dc.subjectYoghurteng
dc.subjectEstabilidad Oxidativaes_AR
dc.subjectOxidative Stabilityeng
dc.subjectFitosteroleses_AR
dc.subjectPhytosterolseng
dc.subjectAntioxidanteses_AR
dc.subjectAntioxidantseng
dc.titleOxidative status of a yogurt-like fermented maize product containing phytosterolseng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.origenInstituto de Tecnología de Alimentoses_AR
dc.description.filFil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA).LABINTEX; Francia. Universidad de Morón; Argentinaes_AR
dc.description.filFil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Universidad de Morón; Argentinaes_AR
dc.description.filFil: Servent, Adrien. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Franciaes_AR
dc.description.filFil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Lebrun, Marc. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Franciaes_AR
dc.description.filFil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Boulanger, Renaud. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Franciaes_AR
dc.description.filFil: Mestres, Christian. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Franciaes_AR
dc.description.filFil: Pallet, Dominique. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Franciaes_AR
dc.description.filFil: Dhuique-Mayer, Claudie. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Franciaes_AR
dc.subtypecientifico


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