Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate
- 115 Downloads
Beta-carotene is an extremely interesting bioactive compound in the food industry due to its antioxidant capacity and pro-vitamin A activity. However, its incorporation into food products can be challenging, as it is highly hydrophobic and chemically unstable. The aim of this study was to evaluate the feasibility of incorporating beta-carotene-loaded solid lipid microparticles (SLMs) stabilized with a hydrolyzed soy protein isolate in yogurt. The SLMs were produced using palm stearin as the lipid phase. Microparticle dispersions containing only beta-carotene and both beta-carotene and alpha-tocopherol were incorporated into yogurts, comprising 5% of its total mass. This addition itself was efficient to provide color, and the presence of the lipid microparticles did not change the physicochemical or the rheological characteristics of the product. Based on the sensory evaluation, the panelists approved the yogurt, as average grades of global acceptance were around 8.0 (“liked it very much”) on the hedonic scale.
KeywordsMicroencapsulation Carotenoid Dairy product Lipid particles Yogurt
The authors thank CNPq (Brazil) for the financial support of the project (Grant Number 471689/2012-2), Agropalma and Du Pont for the donation of the palm stearin and xanthan gum, respectively, as well as Symrise for the donation of flavors.
- AOAC. Official Methods of Analysis of AOAC International, 18th ed. (2006).Google Scholar
- Ares G, Gimenez A, Deliza R. Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones. Food Qual. Pref. 21:351–367 (2010).Google Scholar
- Bertolino M, Belviso, S, Dal Bello, B, Ghirardello D, Giordano M, Rolle L, Gerbi V, Zeppa G. Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt. LWT – Food Sci. Tech. 63:1145–1154 (2015).Google Scholar
- Brito-Oliveira TC, Molina CV, Netto FM, Pinho SC Encapsulation of beta-carotene in lipid microparticles stabilized with hydrolyzed soy protein isolate: production parameters, alpha-tocopherol coencapsulation and stability under stress conditions. J. Food Sci. 82:659–669 (2017).CrossRefGoogle Scholar
- Instituto Adolfo Lutz. Physicochemical methods for food analyses. São Paulo (2008) (in Portuguese)Google Scholar
- Porter CJH, Trevaskis NL, Charman WN. Lipids and lipid-based formulations: optimizing the oral delivery of lipophilic drugs. Nat. Rev.: Drug Disc. 6:231–248 (2007).Google Scholar
- Steffe JF. Rheological methods in food process engineering. Freeman Press, Michigan (1996).Google Scholar
- Vital ACP, Goto PA, Hanai LN, Gomes-da-Costa SM, Abreu Filho BA, Nakamura CV, Matumoto-Pintro PT. Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract. LWT – Food Sci Tech 64:1028–1035 (2015).Google Scholar