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Abstract
A functional yogurt-like product based on fermented maize enriched in carotenoids and phytosterols was developed to be an alternative to existing functional dairy products. Incorporation and stability of fat-soluble compounds were challenging in this complex matrix. Moreover, it is known that phytosterols decrease carotenoids absorption, but this decline can be offset by increasing carotenoids in foodstuffs. Thus, the aims of this work were to optimize [ver mas...]
dc.contributor.authorGies, Magali
dc.contributor.authorDescalzo, Adriana Maria
dc.contributor.authorServent, Adrien
dc.contributor.authorDhuique-Mayer, Claudie
dc.date.accessioned2019-05-22T10:56:52Z
dc.date.available2019-05-22T10:56:52Z
dc.date.issued2019-04-30
dc.identifier.issn0023-6438
dc.identifier.otherhttps://doi.org/10.1016/j.lwt.2019.04.103
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0023643819304153
dc.identifier.urihttp://hdl.handle.net/20.500.12123/5180
dc.description.abstractA functional yogurt-like product based on fermented maize enriched in carotenoids and phytosterols was developed to be an alternative to existing functional dairy products. Incorporation and stability of fat-soluble compounds were challenging in this complex matrix. Moreover, it is known that phytosterols decrease carotenoids absorption, but this decline can be offset by increasing carotenoids in foodstuffs. Thus, the aims of this work were to optimize the manufacturing process of a fermented yogurt-like product containing phytosterols by incorporating carotenoids taking into account two Lactobacilli strains as starters. The stability of β-cryptoxanthin, β-carotene and lycopene was studied during the whole process in order to confer a nutritional balance between them and phytosterols. After 15 h of ermentation, a starter ratio 50-50 (L. plantarum-L. casei) gave the best final biomass with 109 CFU/g necessary to obtain a probiotic potential. Relative carotenoid losses (20–27%) occurred during the pasteurization step while no negative impact on carotenoids was due to fermentation. Fatsoluble compounds remained relatively stable during the whole process with 75% of retention. These results suggest that incorporation and stability of carotenoids in a fermented-maize yogurt-like product containing phytosterols are necessary steps to induce a cholesterol-lowering effect without detrimental effects on carotenoidseng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevier
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceFood Science and Technology 111: 105–110 (August 2019)es_AR
dc.subjectCarotenoidseng
dc.subjectCarotenoideses_AR
dc.subjectFermented Vegetableseng
dc.subjectHortalizas Fermentadases_AR
dc.subjectPhytosterolseng
dc.subjectFitosteroleses_AR
dc.subjectYoghurteng
dc.subjectYogures_AR
dc.subject.otherFermented Maizeeng
dc.subject.otherYogurt like Producteng
dc.titleIncorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterolses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.filFil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: Gies, Magali. Centre de Coopération Internationale en Recherche Agronomique pour le Développement; Francia. Université de La Réunion, Université Montpellier, Montpellier SupAgro, Université d’Avignon; Francia.es_AR
dc.description.filFil: Servent, Adrien. Centre de Coopération Internationale en Recherche Agronomique pour le Développement; Francia. Université de La Réunion, Univ. Montpellier, Montpellier SupAgro, Université d’Avignon; Francia.es_AR
dc.description.filFil: Dhuique-Mayer, Claudie. Centre de Coopération Internationale en Recherche Agronomique pour le Développement; Francia. Université de La Réunion, Univ. Montpellier, Montpellier SupAgro, Université d’Avignon; Francia.es_AR
dc.subtypecientifico


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