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

Autores
Descalzo, Adriana Maria; Rizzo, Sergio Anibal; Servent, Adrien; Rossetti, Luciana; Lebrun, Marc; Perez, Carolina Daiana; Boulanger, Renaud; Mestres, Christian; Pallet, Dominique; Dhuique-Mayer, Claudie
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Instituto de Tecnología de Alimentos
Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA).LABINTEX; Francia. Universidad de Morón; Argentina
Fil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Universidad de Morón; Argentina
Fil: Servent, Adrien. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Francia
Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
Fil: Lebrun, Marc. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Francia
Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Boulanger, Renaud. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Francia
Fil: Mestres, Christian. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Francia
Fil: Pallet, Dominique. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Francia
Fil: Dhuique-Mayer, Claudie. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Francia
Fuente
Journal of food science and technology 55 (5) : 1859–1869. (May 2018)
Materia
Maíz
Productos Fermentados
Leche Fermentada
Yogur
Estabilidad Oxidativa
Fitosteroles
Antioxidantes
Maize
Fermented Products
Fermented Milk
Yoghurt
Oxidative Stability
Phytosterols
Antioxidants
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2334
Acceder
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oai_identifier_str oai:localhost:20.500.12123/2334
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Oxidative status of a yogurt-like fermented maize product containing phytosterolsDescalzo, Adriana MariaRizzo, Sergio AnibalServent, AdrienRossetti, LucianaLebrun, MarcPerez, Carolina DaianaBoulanger, RenaudMestres, ChristianPallet, DominiqueDhuique-Mayer, ClaudieMaízProductos FermentadosLeche FermentadaYogurEstabilidad OxidativaFitosterolesAntioxidantesMaizeFermented ProductsFermented MilkYoghurtOxidative StabilityPhytosterolsAntioxidantsThis 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.Instituto de Tecnología de AlimentosFil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA).LABINTEX; Francia. Universidad de Morón; ArgentinaFil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Universidad de Morón; ArgentinaFil: Servent, Adrien. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; FranciaFil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; ArgentinaFil: Lebrun, Marc. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; FranciaFil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Boulanger, Renaud. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; FranciaFil: Mestres, Christian. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; FranciaFil: Pallet, Dominique. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; FranciaFil: Dhuique-Mayer, Claudie. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Francia2018-05-07T12:14:42Z2018-05-07T12:14:42Z2018-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://link.springer.com/article/10.1007/s13197-018-3102-5http://hdl.handle.net/20.500.12123/23340022-11550975-8402https://doi.org/10.1007/s13197-018-3102-5Journal of food science and technology 55 (5) : 1859–1869. (May 2018)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:18Zoai:localhost:20.500.12123/2334instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:18.391INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Oxidative status of a yogurt-like fermented maize product containing phytosterols
title Oxidative status of a yogurt-like fermented maize product containing phytosterols
spellingShingle Oxidative status of a yogurt-like fermented maize product containing phytosterols
Descalzo, Adriana Maria
Maíz
Productos Fermentados
Leche Fermentada
Yogur
Estabilidad Oxidativa
Fitosteroles
Antioxidantes
Maize
Fermented Products
Fermented Milk
Yoghurt
Oxidative Stability
Phytosterols
Antioxidants
title_short Oxidative status of a yogurt-like fermented maize product containing phytosterols
title_full Oxidative status of a yogurt-like fermented maize product containing phytosterols
title_fullStr Oxidative status of a yogurt-like fermented maize product containing phytosterols
title_full_unstemmed Oxidative status of a yogurt-like fermented maize product containing phytosterols
title_sort Oxidative status of a yogurt-like fermented maize product containing phytosterols
dc.creator.none.fl_str_mv Descalzo, Adriana Maria
Rizzo, Sergio Anibal
Servent, Adrien
Rossetti, Luciana
Lebrun, Marc
Perez, Carolina Daiana
Boulanger, Renaud
Mestres, Christian
Pallet, Dominique
Dhuique-Mayer, Claudie
author Descalzo, Adriana Maria
author_facet Descalzo, Adriana Maria
Rizzo, Sergio Anibal
Servent, Adrien
Rossetti, Luciana
Lebrun, Marc
Perez, Carolina Daiana
Boulanger, Renaud
Mestres, Christian
Pallet, Dominique
Dhuique-Mayer, Claudie
author_role author
author2 Rizzo, Sergio Anibal
Servent, Adrien
Rossetti, Luciana
Lebrun, Marc
Perez, Carolina Daiana
Boulanger, Renaud
Mestres, Christian
Pallet, Dominique
Dhuique-Mayer, Claudie
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Maíz
Productos Fermentados
Leche Fermentada
Yogur
Estabilidad Oxidativa
Fitosteroles
Antioxidantes
Maize
Fermented Products
Fermented Milk
Yoghurt
Oxidative Stability
Phytosterols
Antioxidants
topic Maíz
Productos Fermentados
Leche Fermentada
Yogur
Estabilidad Oxidativa
Fitosteroles
Antioxidantes
Maize
Fermented Products
Fermented Milk
Yoghurt
Oxidative Stability
Phytosterols
Antioxidants
dc.description.none.fl_txt_mv 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.
Instituto de Tecnología de Alimentos
Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA).LABINTEX; Francia. Universidad de Morón; Argentina
Fil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Universidad de Morón; Argentina
Fil: Servent, Adrien. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Francia
Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
Fil: Lebrun, Marc. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Francia
Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Boulanger, Renaud. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Francia
Fil: Mestres, Christian. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Francia
Fil: Pallet, Dominique. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Francia
Fil: Dhuique-Mayer, Claudie. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Francia
description 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-05-07T12:14:42Z
2018-05-07T12:14:42Z
2018-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://link.springer.com/article/10.1007/s13197-018-3102-5
http://hdl.handle.net/20.500.12123/2334
0022-1155
0975-8402
https://doi.org/10.1007/s13197-018-3102-5
url https://link.springer.com/article/10.1007/s13197-018-3102-5
http://hdl.handle.net/20.500.12123/2334
https://doi.org/10.1007/s13197-018-3102-5
identifier_str_mv 0022-1155
0975-8402
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Journal of food science and technology 55 (5) : 1859–1869. (May 2018)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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