Design of Functional Yogurts with Microencapsulated Biologically Active Compounds

Abstract

The development of functional foods providing health benefits above the basic nutritional needs is of great interest to the food industry. This research aimed to: design functional yogurts with agave inulin and extracts from propolis, rose petals and Spirulina platensis; observe the physicochemical and microbiological changes during storage at 4°C for 21 days; evaluate the sensory characteristics of the new functional products. Three kinds of calcium alginate microcapsules (agave inulin + ethanolic propolis extract; agave inulin + ethanolic propolis extract + rose petals extract; agave inulin + ethanolic propolis extract + Spirulina extract) were prepared and applied in yogurts before the coagulation. During the storage, pH in all experimental groups gradually decreased (reaching values between 3.94 and 4.02 on the 21st day), which corresponded to the increasing titratable acidity (reaching values from 94.17°T to 108.78°T on the 21st day). The application of microcapsules did not affect the coagulation process and number of lactic acid bacteria in yogurts until the end of storage period. To the best of our knowledge, this is the first study to investigate the application of agave inulin, propolis, rose petals and S. platensis extracts in microencapsulated form in traditional Bulgarian yogurt in order to obtain a dairy product with enhanced functional properties. Keywords: Functional foods, Yogurt, Microencapsulation, Propolis, Rose petals, Spirulina platensis