Astaxanthin and chia oil encapsulated in gel beads: Evaluation of the impact of their addition in a commercial yogurt by a consumer-based sensory analysis

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Dairy Journal Pub Date : 2024-09-08 DOI:10.1016/j.idairyj.2024.106080

Brenda Y. Espinaco , Ignacio Niizawa , Facundo Cuffia , Susana E. Zorrilla , Guillermo A. Sihufe

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Abstract

The addition of encapsulated bioactive compounds in food matrices allows obtaining foods with improved nutritional characteristics. In this study, chia oil (a source of omega-3) and astaxanthin were encapsulated in beads and added to commercial yogurt. Particles formulated using only sodium alginate (100SA) or mixed with whey protein aggregates (25WPA75SA) with incorporated chia oil and astaxanthin were added to yogurt. The stability of bioactive compounds added was evaluated, and consumer-based sensory analysis was applied using both a hedonic scale and Check-All-That-Apply method. The content of bioactive compounds in yogurts did not change after 28 days of storage. Yogurts exhibited good acceptability and the terms with high positive impact in all samples were sweet, pleasant flavor, smooth, creamy, pleasant particles, pleasant, and easy to swallow. Yogurt added with 25WPA75SA beads showed greater acceptance indicating that this matrix may be a good option to improve the consumption of astaxanthin and omega-3.

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凝胶珠中封装的虾青素和奇异果油：通过基于消费者的感官分析，评估在商用酸奶中添加虾青素和奇异果油的影响

在食品基质中添加封装的生物活性化合物，可使食品获得更好的营养特性。在这项研究中，奇异油（欧米茄-3 的一种来源）和虾青素被封装在珠子中，并添加到商用酸奶中。仅使用海藻酸钠（100SA）或与乳清蛋白聚合体（25WPA75SA）混合配制的颗粒中加入了奇异油和虾青素，并将其添加到酸奶中。对所添加的生物活性化合物的稳定性进行了评估，并使用享乐量表和 "检查-全部-适用 "法对消费者进行了感官分析。储存 28 天后，酸奶中生物活性化合物的含量没有变化。酸奶具有良好的可接受性，在所有样品中，甜味、宜人风味、顺滑、奶油味、宜人颗粒、宜人和易吞咽等词的正面影响较大。添加了 25WPA75SA 微珠的酸奶显示出更高的可接受性，表明这种基质可能是提高虾青素和欧米加-3 摄入量的良好选择。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.