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

Authors
Descalzo, Adriana Maria; Gies, Magali; Servent, Adrien; Dhuique-Mayer, Claudie
Publication Year
2019
Language
English
Format
article
Status
Published version
Description
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 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 carotenoids
Fil: Descalzo, Adriana Maria. INTA. Instituto de Tecnología de Alimentos; Argentina.
Fil: 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.
Fil: 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.
Fil: 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.
Source
Food Science and Technology 111: 105–110 (August 2019)
Subject
Carotenoids
Fermented Vegetables
Phytosterols
Yoghurt
Carotenoides
Hortalizas Fermentadas
Fitosteroles
Yogur
Fermented Maize
Yogurt like Product
Access level
Restricted access
License
Repository
INTA Digital (INTA)
Institution
Instituto Nacional de Tecnología Agropecuaria
OAI Identifier
oai:localhost:20.500.12123/5180