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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Main Authors: Gies, Magali, Descalzo, Adriana Maria, Servent, Adrien, Dhuique-Mayer, Claudie
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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spelling 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
institution CIRAD FR
collection DSpace
country Francia
countrycode FR
component Bibliográfico
access En linea
databasecode dig-cirad-fr
tag biblioteca
region Europa del Oeste
libraryname Biblioteca del CIRAD Francia
language eng
topic 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
spellingShingle 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
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AT descalzoadrianamaria incorporationandstabilityofcarotenoidsinafunctionalfermentedmaizeyogurtlikeproductcontainingphytosterols
AT serventadrien incorporationandstabilityofcarotenoidsinafunctionalfermentedmaizeyogurtlikeproductcontainingphytosterols
AT dhuiquemayerclaudie incorporationandstabilityofcarotenoidsinafunctionalfermentedmaizeyogurtlikeproductcontainingphytosterols
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