Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols
A functional yogurt-like product based on fermented maize enriched in carotenoids and phytosterols was developed to be an alternative to existing functional dairy products. Incorporation and stability of fat-soluble compounds were challenging in this complex matrix. Moreover, it is known that phytosterols decrease carotenoids absorption, but this decline can be offset by increasing carotenoids in foodstuffs. Thus, the aims of this work were to optimize the manufacturing process of a fermented yogurt-like product containing phytosterols by incorporating carotenoids taking into account two Lactobacilli strains as starters. The stability of β-cryptoxanthin, β-carotene and lycopene was studied during the whole process in order to confer a nutritional balance between them and phytosterols. After 15 h of fermentation, a starter ratio 50-50 (L. plantarum-L. casei) gave the best final biomass with 109 CFU/g necessary to obtain a probiotic potential. Relative carotenoid losses (20–27%) occurred during the pasteurization step while no negative impact on carotenoids was due to fermentation. Fat-soluble compounds remained relatively stable during the whole process with 75% of retention. These results suggest that incorporation and stability of carotenoids in a fermented-maize yogurt-like product containing phytosterols are necessary steps to induce a cholesterol-lowering effect without detrimental effects on carotenoids.
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Format: | article biblioteca |
Language: | eng |
Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, yaourt, maïs, fermentation, probiotique, carotène, http://aims.fao.org/aos/agrovoc/c_15463, http://aims.fao.org/aos/agrovoc/c_12332, http://aims.fao.org/aos/agrovoc/c_2855, http://aims.fao.org/aos/agrovoc/c_32692, http://aims.fao.org/aos/agrovoc/c_9632, |
Online Access: | http://agritrop.cirad.fr/593233/ http://agritrop.cirad.fr/593233/7/593233_MMA.pdf |
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dig-cirad-fr-5932332024-11-13T17:14:06Z http://agritrop.cirad.fr/593233/ http://agritrop.cirad.fr/593233/ Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols. Gies Magali, Descalzo Adriana Maria, Servent Adrien, Dhuique-Mayer Claudie. 2019. LWT - Food Science and Technology, 111 : 105-110.https://doi.org/10.1016/j.lwt.2019.04.103 <https://doi.org/10.1016/j.lwt.2019.04.103> Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols Gies, Magali Descalzo, Adriana Maria Servent, Adrien Dhuique-Mayer, Claudie eng 2019 LWT - Food Science and Technology Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires yaourt maïs fermentation probiotique carotène http://aims.fao.org/aos/agrovoc/c_15463 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_32692 http://aims.fao.org/aos/agrovoc/c_9632 A functional yogurt-like product based on fermented maize enriched in carotenoids and phytosterols was developed to be an alternative to existing functional dairy products. Incorporation and stability of fat-soluble compounds were challenging in this complex matrix. Moreover, it is known that phytosterols decrease carotenoids absorption, but this decline can be offset by increasing carotenoids in foodstuffs. Thus, the aims of this work were to optimize the manufacturing process of a fermented yogurt-like product containing phytosterols by incorporating carotenoids taking into account two Lactobacilli strains as starters. The stability of β-cryptoxanthin, β-carotene and lycopene was studied during the whole process in order to confer a nutritional balance between them and phytosterols. After 15 h of fermentation, a starter ratio 50-50 (L. plantarum-L. casei) gave the best final biomass with 109 CFU/g necessary to obtain a probiotic potential. Relative carotenoid losses (20–27%) occurred during the pasteurization step while no negative impact on carotenoids was due to fermentation. Fat-soluble compounds remained relatively stable during the whole process with 75% of retention. These results suggest that incorporation and stability of carotenoids in a fermented-maize yogurt-like product containing phytosterols are necessary steps to induce a cholesterol-lowering effect without detrimental effects on carotenoids. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/acceptedVersion http://agritrop.cirad.fr/593233/7/593233_MMA.pdf text cc_by_nc info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc/4.0/ https://doi.org/10.1016/j.lwt.2019.04.103 10.1016/j.lwt.2019.04.103 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.04.103 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.lwt.2019.04.103 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires yaourt maïs fermentation probiotique carotène http://aims.fao.org/aos/agrovoc/c_15463 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_32692 http://aims.fao.org/aos/agrovoc/c_9632 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires yaourt maïs fermentation probiotique carotène http://aims.fao.org/aos/agrovoc/c_15463 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_32692 http://aims.fao.org/aos/agrovoc/c_9632 |
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Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires yaourt maïs fermentation probiotique carotène http://aims.fao.org/aos/agrovoc/c_15463 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_32692 http://aims.fao.org/aos/agrovoc/c_9632 Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires yaourt maïs fermentation probiotique carotène http://aims.fao.org/aos/agrovoc/c_15463 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_32692 http://aims.fao.org/aos/agrovoc/c_9632 Gies, Magali Descalzo, Adriana Maria Servent, Adrien Dhuique-Mayer, Claudie Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols |
description |
A functional yogurt-like product based on fermented maize enriched in carotenoids and phytosterols was developed to be an alternative to existing functional dairy products. Incorporation and stability of fat-soluble compounds were challenging in this complex matrix. Moreover, it is known that phytosterols decrease carotenoids absorption, but this decline can be offset by increasing carotenoids in foodstuffs. Thus, the aims of this work were to optimize the manufacturing process of a fermented yogurt-like product containing phytosterols by incorporating carotenoids taking into account two Lactobacilli strains as starters. The stability of β-cryptoxanthin, β-carotene and lycopene was studied during the whole process in order to confer a nutritional balance between them and phytosterols. After 15 h of fermentation, a starter ratio 50-50 (L. plantarum-L. casei) gave the best final biomass with 109 CFU/g necessary to obtain a probiotic potential. Relative carotenoid losses (20–27%) occurred during the pasteurization step while no negative impact on carotenoids was due to fermentation. Fat-soluble compounds remained relatively stable during the whole process with 75% of retention. These results suggest that incorporation and stability of carotenoids in a fermented-maize yogurt-like product containing phytosterols are necessary steps to induce a cholesterol-lowering effect without detrimental effects on carotenoids. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires Q04 - Composition des produits alimentaires yaourt maïs fermentation probiotique carotène http://aims.fao.org/aos/agrovoc/c_15463 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_32692 http://aims.fao.org/aos/agrovoc/c_9632 |
author |
Gies, Magali Descalzo, Adriana Maria Servent, Adrien Dhuique-Mayer, Claudie |
author_facet |
Gies, Magali Descalzo, Adriana Maria Servent, Adrien Dhuique-Mayer, Claudie |
author_sort |
Gies, Magali |
title |
Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols |
title_short |
Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols |
title_full |
Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols |
title_fullStr |
Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols |
title_full_unstemmed |
Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols |
title_sort |
incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols |
url |
http://agritrop.cirad.fr/593233/ http://agritrop.cirad.fr/593233/7/593233_MMA.pdf |
work_keys_str_mv |
AT giesmagali incorporationandstabilityofcarotenoidsinafunctionalfermentedmaizeyogurtlikeproductcontainingphytosterols AT descalzoadrianamaria incorporationandstabilityofcarotenoidsinafunctionalfermentedmaizeyogurtlikeproductcontainingphytosterols AT serventadrien incorporationandstabilityofcarotenoidsinafunctionalfermentedmaizeyogurtlikeproductcontainingphytosterols AT dhuiquemayerclaudie incorporationandstabilityofcarotenoidsinafunctionalfermentedmaizeyogurtlikeproductcontainingphytosterols |
_version_ |
1816147556895293440 |