Oxidative status of a yogurt-like fermented maize product containing phytosterols
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 emulsio...
| Autores principales: | , , , , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | 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 |
| _version_ | 1855034944128024576 |
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| author | 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_browse | Boulanger, Renaud Descalzo, Adriana Maria Dhuique-Mayer, Claudie Lebrun, Marc Mestres, Christian Pallet, Dominique Perez, Carolina Daiana Rizzo, Sergio Anibal Rossetti, Luciana Servent, Adrien |
| 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_sort | Descalzo, Adriana Maria |
| collection | INTA Digital |
| 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2334 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA23342018-06-26T12:56:21Z Oxidative status of a yogurt-like fermented maize product containing phytosterols Descalzo, Adriana Maria Rizzo, Sergio Anibal Servent, Adrien Rossetti, Luciana Lebrun, Marc Perez, Carolina Daiana Boulanger, Renaud Mestres, Christian Pallet, Dominique Dhuique-Mayer, Claudie Maíz Productos Fermentados Leche Fermentada Yogur Estabilidad Oxidativa Fitosteroles Antioxidantes Maize Fermented Products Fermented Milk Yoghurt Oxidative Stability Phytosterols Antioxidants 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 2018-05-07T12:14:42Z 2018-05-07T12:14:42Z 2018-05 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 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 eng info:eu-repo/semantics/restrictedAccess application/pdf Journal of food science and technology 55 (5) : 1859–1869. (May 2018) |
| spellingShingle | Maíz Productos Fermentados Leche Fermentada Yogur Estabilidad Oxidativa Fitosteroles Antioxidantes Maize Fermented Products Fermented Milk Yoghurt Oxidative Stability Phytosterols Antioxidants Descalzo, Adriana Maria Rizzo, Sergio Anibal Servent, Adrien Rossetti, Luciana Lebrun, Marc Perez, Carolina Daiana Boulanger, Renaud Mestres, Christian Pallet, Dominique Dhuique-Mayer, Claudie Oxidative status of a yogurt-like fermented maize product containing phytosterols |
| title | 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_short | Oxidative status of a yogurt-like fermented maize product containing phytosterols |
| title_sort | oxidative status of a yogurt like fermented maize product containing phytosterols |
| topic | Maíz Productos Fermentados Leche Fermentada Yogur Estabilidad Oxidativa Fitosteroles Antioxidantes Maize Fermented Products Fermented Milk Yoghurt Oxidative Stability Phytosterols Antioxidants |
| 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 |
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