Development if healthy milk and yogurt products for reducing metabolic diseases using cyclodextrin and omega-3 fatty acids from fish oil

Guadarrama-Flores, Berenice; Matencio, Adrián; Navarro‐Orcajada, Silvia; Martinez-Lede, Ismael; Conesa, Irene; Vidal-Sánchez, Francisco José; García-Carmona, Francisco; López‐Nicolás, José Manuel

doi:10.1039/d2fo00578f

Cited by 7 publications

(4 citation statements)

References 38 publications

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“…Recently, many studies reported that yogurt is considered one of the most important food products that can be compatible with other food ingredients. Besides, the addition of natural functional ingredients to yogurt has significantly gained consumers' acceptance because of the health benefits of both yogurt and natural functional ingredients (Table 1) (Ahmad et al 2023;Basiri et al 2022;Guadarrama-Flores et al 2022;Huang et al 2022;Rashwan et al 2022;Shahein et al 2022;Tami et al 2022;Tang et al 2022).…”

Section: Natural Functional Ingredientsmentioning

confidence: 99%

Natural nutraceuticals for enhancing yogurt properties: a review

2023

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Yogurt is a major fermented milk product providing probiotics, lactic acid bacteria, vitamins, calcium, and proteins, yet health-beneficial phenolics, flavonoids, anthocyanins, and iron are absent in plain yogurt. These compounds could provide antidiabetic, antiobesity, antimicrobial, and anticancer properties. Here, we review the effect of adding natural functional ingredients in dairy and non-dairy yogurts, with focus on the properties and biological activity of functional yogurts. Properties include color, pH, acidity, water-holding capacity, syneresis, viscosity, structure, fats, microbiology, and flavor. Biological activities comprise antioxidant, antidiabetic, antiobesity, anti-inflammatory, cardioprotective, antibacterial, and anticancer. We found that yogurt from plant-based milk, such as common bean and soy milk, and the addition of functional ingredients, enhanced biological activities of yogurts and improved properties. Functional ingredients provide polysaccharides, phenolics, flavonoids, anthocyanins, and amino acids. Functional ingredients are both natural stabilizers and texturizing materials. The incorporation of functional ingredients improved the contents of phenolics and flavonoids by 96.52 and 97.72%, respectively, increased water-holding capacity by 20–25%, and improved the number of viable cells of lactic acid bacteria. Incorporation reduced syneresis by 15–32% and decreased the loss of fat globules. Moreover, apparent viscosity, texture, microstructure, and sensory properties were enhanced. Biological activities strongly increased, especially antioxidants, which increased from 4.88 to 15.03 mg trolox equivalent per 100 g of yogurt.

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Section: Natural Functional Ingredientsmentioning

confidence: 99%

Natural nutraceuticals for enhancing yogurt properties: a review

2023

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“…A recent study found that yoghurt fortified with PUFAs showed neuroprotective effects against aluminium-chloride-mediated neurotoxicity and enhanced brain dopamine and serotonin [24]. Also, yoghurts fortified with EPA and DHA showed high bioaccessibility values as a result of efficient intestinal absorption [25]. Other dairy products fortified with omega-3 fatty acids [26][27][28] and other functional lipids have been reported (Table 1).…”

Section: Introductionmentioning

confidence: 99%

The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress

Alzahrani,

Akanbi,

Scarlett

et al. 2024

Processes

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The use of edible oils and fats in dairy products is becoming increasingly important in the food industry because of their complementary functional properties. Most of these products are produced using food-grade enzymes as processing aids because processes involving enzymes are considered mild and environmentally friendly for regulatory purposes. The poor stability and recovery of enzymes in their native state limit their performance, and to enhance their activity, stability, and reusability, enzymes are often immobilised—a process that involves attaching them to a solid support. Additionally, immobilisation enables enzymes to selectively target specific substrates or products, making them highly efficient. These features have led to the increased use of immobilised enzymes in dairy and lipid processing and enzymes have been used to produce a broad range of products such as whey protein concentrates and isolates, peptide–lipid conjugates, lipid concentrates, structured lipids, and human milk fat substitutes. Therefore, this article reviews the current progress on different enzyme preparations and their use in lipid and dairy processing. It also summarises opportunities in enzyme-catalysed valorisation of dairy and lipid waste streams with the ultimate goals of sustainable food production and reductions in waste.

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“…Different technologies have been proposed to functionalise highly consumed foods, such as dairy products, with PUFA. Total and partial milk fat replacement have been investigated to incorporate both vegetable and fish oils in different types of yogurts (Dal Bello et al ., 2015; Zhong et al ., 2018; Ardabilchi Marand et al ., 2020; Ghorbanzade et al ., 2022; Guadarrama‐Flores et al ., 2022; Suwannasang et al ., 2022). Direct incorporation of oils, flours, seeds, nuts and fruit pulps rich in PUFA, as well as the addition of rich PUFA oils in form of emulsions, micro‐ and/or nano‐encapsulates at the different stages of the yogurt manufacturing process have been proposed (Vanegas‐Azuero & Gutiérrez, 2018; Gumus & Gharibzahedi, 2021).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and sensory properties of Sacha Inchi oil‐functionalised stirred yogurt

Villamil

Cortés

Gutiérrez

2023

Int J of Food Sci Tech

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In this study, the effects of replacing the total milk fat by Sacha Inchi oil (SIO) at different concentrations (1.5, 2.5 and 3.5%w/w), on the physicochemical and sensory properties of stirred yogurts were investigated. Addition of SIO did not significant affect the yogurts fermentation processing, but significantly increased the pH-value, acidity, water holding capacity and viscosity of obtained yogurts. In comparison with control samples (yogurts with ∼ 3.3% milk fat), SIO-functionalised yogurts displayed higher concentrations of α-linolenic and linoleic acids ( ∼ 50% and ∼ 33% of the total fatty acids), and lower values of saturated fatty acids, omega-6/omega-3 ratios and atherogenic indices. Samples with 3.5% SIO showed a sensorial acceptance above of 60%, and a peroxide value of 2.14 after 21 days of storage at 4 °C. These results indicate that SIO could be used for producing yogurts with improved fatty acid profile and physicochemical and sensory properties acceptable to consumers.

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Development if healthy milk and yogurt products for reducing metabolic diseases using cyclodextrin and omega-3 fatty acids from fish oil

Abstract: The food industry is constantly attempting to develop better products that will have a positive effect on health. Feiraco® and Clesa®, expressed their intention to create novel products using UNICLA®...

Cited by 7 publications

References 38 publications

Natural nutraceuticals for enhancing yogurt properties: a review

Natural nutraceuticals for enhancing yogurt properties: a review

The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress

Physicochemical and sensory properties of Sacha Inchi oil‐functionalised stirred yogurt

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