Oxidative status of a yogurt-like fermented maize product containing phytosterols

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 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.

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

“…Maize has also been proposed as main ingredient for making YL products [ 56 ], being one of the most important crop worldwide [ 57 ]. Moreover, maize is preferred to other cereals, from a nutritional point of view, thanks to the higher fat, iron and fiber content, if compared with wheat and rice.…”

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

“…Recently, Descalzo et al (2018) have developed a traditional fermented maize yogurt-like product derived from an African preparation, with added phytosterols. The authors suggested 5 adding carotenoids from natural fruits to increase the bioactive potential of the yogurt-like product.…”

Determination of probiotic properties of lactic acid bacteria and yeasts isolated from three lacto‐fermented cereals mixed with whey, citrus, and tomato pomace

“…Yeast I was isolated from all three LFC products. Lowered pH and higher acidity in LFC products as compared to other lacto‐fermented products may induce a modified and limited microbial diversity and influence their metabolic activities (Descalzo et al, 2018). Sengun et al (2009) reported 226 g‐positive and catalase‐negative LAB bacteria isolates in lacto‐fermented cereal “tarhana.” The pH and LAB counts of various types of “tarhana” products are reported to range from 4.0 to 5.0 and 5.0 to 8.0 Log 10 cfu/g, respectively (Sengun et al, 2009).…”