Abstract
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.
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Acknowledgements
We wish to particularly thank Dr. Debora Primrose, a native speaker, for her revision of the English language and Safisis/Lesaffre for providing the Lactobacillus casei (CNCM I-4592).
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Supplementary Fig.
1: Phytosterols content in fermented maize yogurt-like product (P samples) during refrigerated storage. Different letters indicate significant differences (p < 0.05) between samples using Tukey’s multiple comparisons test of one-way ANOVA. (PDF 15 kb)
Supplementary Fig.
2: Heat map of volatile compounds determined in control (C) and phytosterol added (P) yogurt-like product during storage at 4 °C. Green color indicates high volatile values (> 1 relative units) and red color indicates low volatile values (< -1 relative units). (PDF 27 kb)
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Descalzo, A.M., Rizzo, S.A., Servent, A. et al. Oxidative status of a yogurt-like fermented maize product containing phytosterols. J Food Sci Technol 55, 1859–1869 (2018). https://doi.org/10.1007/s13197-018-3102-5
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DOI: https://doi.org/10.1007/s13197-018-3102-5