Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols

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 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 15h of fermentation, a starter ratio 50-50 (L. plantarum-L. casei) gave the best final biomass with 10 9 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. Fat-soluble 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 carotenoids.

Development, quality assessment and nutritive valorization of Spirulina platensis in yogurt spread

“…The findings are consistent with the findings of a research on SP enriched ice cream (Malik et al 2013). Results regarding the ratio of carotenoids content agree with the outcomes of (Gies et al 2019), a significant increase occurred in the ratio of carotenoids with the application of concentration of maize into yogurt. SP was shown to be a rich source of antioxidants and therefore it may change the very low-density lipoprotein in human blood (Habib et al 2013;Maghu et al 2017).…”

Concentrates from citrus juice obtained by crossflow microfiltration: Guidance of the process considering carotenoid bioaccessibility

“…Carotenoid extraction, carried out according to the method described by Gies, Descalzo, Servent, and Dhuique-Mayer (2019), has been optimized and applied to citrus juices and concentrates. Two g of juice or 0.5 g of concentrate mixed with 0.5 mL distilled water were homogenized in a glass tube (20 mL).…”

Effect of Encapsulated Beet Extracts (Beta vulgaris) Added to Yogurt on the Physicochemical Characteristics and Antioxidant Activity

“…Green, white and black tea can be used successfully to enhance the antioxidant properties of yogurt and provide sustained antioxidants during storage [ 4 ]. On the other hand, the addition of carotenoids in a fermented-maize product, similar to yogurt, can induce a cholesterol lowering effect [ 14 ].…”