Magnesium release behavior from W/O/W emulsions incorporated into yogurt: Application to food supplementation

Abstract

Because of bad change in eating habits, our food becomes unbalanced and not diversified. For that purpose, a new concept appeared, is that of "functional food" whose purpose is to fortify food products by adding new ingredients or more of existing ingredients (e.g., trace elements, vitamins, …), in order to prevent the onset of certain diseases related to deficiency of these elements. These foods are similar in appearance to conventional foods and are meant to be consumed as part of a normal diet. They can have promising potential, as consumers can buy healthy enriched products without changing their eating habits (Roberfroid, 2002), thus preventing or treating most of diseases, especially in young children and improving the health of the community globally (Gahruie et al., 2015). Yogurt is one of the most popular fermented dairy products in the world. It is well accepted by consumer because of its very health benefits other than its basic nutrition. Yogurt has been fortified with vitamins (e.g., A), iron (Kim et al., 2003), ascorbic acid, calcium, fiber, soy proteins, Probiotics and prebiotics (Pimentel-González et al., 2009), vegetables, and fruits such as coconut (Ndife et al., 2014), seed oil containing unsaturated fatty acids like omega 3, fish protein hydrolysate and fish oil (Ghorbanzade et al., 2017; Jamshidi et al., 2019), phytosterols (Gahruie et al., 2015) and polyphenols (Petrotos et al., 2012). The enrichment of dairy products has been previously achieved by adding specific compounds to the cow diet (e.g., fish oil, sunflower oil) (Jones et al., 2005), or incorporating to the dairy product loaded soft systems based on liposomes (Ghorbanzade et al., 2017), biopolymer nanoparticles (Divya & Nampoothiri, 2015) or food grade

Analytics and applications of polyglycerol polyricinoleate (PGPR)—Current research progress

“…PGPR is widely known as an excellent lipophilic emulsifier (Bastida‐Rodríguez et al., 2013; Mortensen et al., 2017). It can be used alone or blended with other emulsifiers in W/O or W/O/W emulsions for potential food applications, such as the production of low‐fat spreads (Cofrades et al., 2014; Eisinaite et al., 2017; Freire et al., 2016; Serdaroğlu et al., 2016), as well as the encapsulation and delivery of active ingredients (Aditya et al., 2015; Herzi & Essafi, 2020; Santos et al., 2015; Zhu et al., 2016). Additionally, PGPR can be used in chocolate industry, particularly for improving the rheological properties, attenuating fat bloom, and increasing the tolerance to the thickening effect (Bastida‐Rodríguez et al., 2013).…”

“…Besides, W/O and W/O/W emulsions can be used as carriers for a number of food ingredients to induce a controlled release or provide protection, that is, capsules loaded with ingredients, such as bittern (MgCl 2 ) in tofu and yogurt (Herzi & Essafi, 2020; Li et al., 2014; Zhu et al., 2016), and menthol and xylitol in chewing gum (Santos et al., 2014, 2015), or curcumin and catechin in beverage systems (Aditya et al., 2015). The results indicated that the emulsion systems exhibited a satisfactory controlled release and protection.…”

“…For tofu, the addition of a W/O/W emulsion significantly improved its water content and yield and made the tofu gel more homogenous (Li et al., 2014; Zhu et al., 2016). In yogurt, incorporating double emulsions containing vegetable liquid oil (such as sunflower oil) or a crystallizable oil (such as anhydrous milk fat) proved to be effective in achieving a successful food formulation in terms of enhancing taste and facilitating the release of magnesium (Herzi & Essafi, 2020). For chewing gum, the gradual release of xylitol and menthol could be promoted, thereby prolonging the sweet flavor and cooling effect, respectively (Santos et al., 2014, 2015).…”

Meat, dairy and vegetable emulsions: Recent innovations in the development of functional, healthy and more stable foods

“…In the case of ice cream, the fat content is 10% to 12%, which can be replaced up to 80% by various oligosaccharides (as prebiotics) using DE (Yildirim et al, 2016;. Also, the phase of incorporation of bioactive compounds in DE affects the sensory characteristics and stability of the dairy product, since controlled release and better masking is possible offering better sensory characteristic of the product (Herzi & Essafi, 2020). Simiqueli et al (2019) demonstrated that the insertion of iron sulfate (FeSO4) in the internal phase of DE (W1) in a milk dessert increases the sensory perception of undesirable changes, while the insertion in the external phase (W2) allows the addition of higher concentration of FeSO4, without compromising sensory acceptability and avoiding consumer rejection.…”