Encapsulation of Vitamin E in Yogurt-Based Beverage Emulsions: Influence of Bulk Pasteurization and Chilled Storage on Physicochemical Stability and Starter Culture Viability

Molecules

LynnP. Pirie¹  Sati Gürel¹  Vassilios Raikos¹  HelenE. Hayes¹ 

[1] Rowett Institute, University of Aberdeen, Aberdeen, Scotland AB25 2ZD, UK;

关键词: yogurt;    vitamin E;    emulsion;    encapsulation;    antioxidant activity;   

DOI  :  10.3390/molecules26061504

来源: DOAJ

【 摘 要 】

Yogurt is a nutritious food that is regularly consumed in many countries around the world and is widely appreciated for its organoleptic properties. Despite its contribution to human dietary requirements, yogurt in its traditional recipe is a poor source of fat-soluble vitamins. To respond to consumer demands and further increase the nutritional value of this product, this work aimed to fortify yogurt with vitamin E by using emulsification as the method of encapsulation. The effects of thermal processing and chilled storage on the physicochemical stability of the yogurt-based beverage was investigated. Vitamin E was only minorly affected by bulk pasteurization at 63 °C for 30 min and remained stable during storage at 4 °C for 28 days. Fortified samples showed increased in vitro antioxidant activity compared with non-fortified samples. Lactic acid bacterial counts were above the minimum recommended levels (>10⁶ cfu/g) after processing and storage. In conclusion, this work has demonstrated that emulsification can be an effective strategy for developing yogurt-based products fortified with fat soluble vitamins.

【 授权许可】

Unknown