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Production of bioactive and functional frozen yogurt through easy-to-make microspheres incorporation

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Abstract

In the food industry, the microencapsulation process is important to control the release of active encapsulated ingredients, mask unwanted flavors, colors, and unpleasant smells, increase shelf life, and protect encapsulated components from light, moisture, and nutritional loss. In this process, microspheres are formed using cross-linked polymer, which can incorporate aqueous or oily ingredients, using simple physicochemical methods of phase separation by coacervation, without the need for organic solvents. In this context, this study aimed to develop bioactive, functional frozen yogurt through the incorporation of microspheres loaded with ascorbic acid or omega 3. The process used resulted in small microspheres (15–80 μm), imperceptible to the palate, and capable of swelling about 14 times, being suitable for incorporating omega 3, without altering the swelling, and extending the shelf life of the ascorbic acid for 6 weeks, even in an acid medium. Also, the matrix does not affect the properties of frozen yogurt and acts as a stabilizer, contributing to reduce the melting rate. The sensory analysis proved that encapsulation was promising to mask the taste and odor of omega 3 and to protect the ascorbic acid, without altering the properties and quality of the frozen product.

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Abbreviations

DHA:

Docosahexaenoic acid

EPA:

Eicosapentaenoic acid

HCl:

Hydrochloric acid

CaCl2 :

Calcium Chloride

C3H8O:

Isopropanol

DCpip:

2,6-diclorofenolidofenol

W/O/W:

Water/oil/water

UV:

Ultra violet

Vis:

Visible

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Acknowledgements

The authors Letícia Misturini Rodrigues and Mateus Gonzales Domiciano hold a fellowship from PROEXT 2013- MEC/SESu. The authors are thankful to the UTFPR, CNPq, Fundação Araucária-Paraná/Brasil, PROEXT—MEC/ SESu

Funding

This work was supported by the National Council for Scientific and Technological Development, CNPq (Grant Number: 460088/2014-9)

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Authors and Affiliations

  1. Department of Food Engineering (DAAEQ), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campos Mourão, Paraná, Brazil

    Letícia Misturini Rodrigues, Mateus Gonzales Domiciano & Maria Josiane Sereia

  2. Chemistry Course, Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campo Mourão, Paraná, Brazil

    Edson Araujo de Almeida

  3. Department of Biodiversity and Nature Conservation (DABIC), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campos Mourão, Paraná, Brazil

    Ana Paula Peron

  4. Department of Chemistry (DAQUI), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campo Mourão, Paraná, Brazil

    Regiane da Silva

  5. Post-Graduation Program of Food Technology (PPGTA), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campo Mourão, Paraná, 87301-899, Brazil

    Regiane da Silva

  6. Post-graduation Program of Chemistry, State University of Maringá (UEM), Maringá, Paraná, Brazil

    Edson Araujo de Almeida

Authors
  1. Letícia Misturini Rodrigues
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  2. Mateus Gonzales Domiciano
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  3. Edson Araujo de Almeida
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  4. Maria Josiane Sereia
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Corresponding author

Correspondence to Regiane da Silva.

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National Health Council and National Research Ethics Commission—CONEP, entitled: Development of the Clean Label Line of Functional Frozen, under the number of the Presentation Certificate for Ethical Appreciation (CAAE): 02027012.3.0000.0092.

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According to CAAE: 02027012.3.0000.0092.

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Misturini Rodrigues, L., Gonzales Domiciano, M., Araujo de Almeida, E. et al. Production of bioactive and functional frozen yogurt through easy-to-make microspheres incorporation. J Food Sci Technol 61, 192–200 (2024). https://doi.org/10.1007/s13197-023-05835-8

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  • DOI: https://doi.org/10.1007/s13197-023-05835-8

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