Physicochemical and nutritional properties of yogurt emulsion with lycopene during chilled storage
文献类型： 外文期刊
作者： Chen, Jie 1 ; Yuan, Chen-Hai-Yue 1 ; Li, Wei-Chao 2 ; Zhao, Lei 3 ; Huang, Yan-Bo 4 ; Li, Hai-Hang 1 ; Liu, Guang 5 ; Ni, He 1 ; Raikos, Vassilios 6 ;
作者机构： 1.South China Normal Univ, Sch Life Sci, Guangdong Prov Key Lab Biotechnol Plant Dev, Guangzhou 510631, Peoples R China
2.Sun Yat Sen Univ, Dept Crit Care Med, Sun Yat Sen Mem Hosp, Guangzhou 510120, Peoples R China
3.South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China
4.South China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510641, Peoples R China
5.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Minist Agr & Rural Affairs,Guangdong Key Lab Agr, Guangzhou 510610, Peoples R China
6.Univ Aberdeen, Rowett Inst, Aberdeen AB25 2ZD, Scotland
关键词： Yogurt; Emulsion; Physicochemical property; Nutritional property
期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：3.117； 五年影响因子：3.755 ）
ISSN： 0022-1155
年卷期：
页码：
收录情况： SCI
摘要： Lycopene is a highly potent antioxidant that is prevalent among dietary carotenoids. However, its use in food formulations is restricted due to its poor water-solubility and proneness to oxidation. The aim of this research was to encapsulate lycopene in yogurt using emulsion technology for improving its stability during processing and storage, in order to diversify a widely consumed food product and enhance its nutritional value. Confocal laser microscopy data showed that the incorporation of oil droplets with emulsification did not have a negative effect on the formation and microstructure of yogurt. Syneresis of lycopene-fortified yogurt samples was approximately twice as high compared with plain yogurt at day 7; the ability to retain water was significantly improved with storage time for all emulsified samples. Additionally, storage reduced the Turbiscan Stability Indices (TSI) for all yogurt samples, which suggests that physical stability improved at 4 degrees C. Emulsification resulted in increased oxidation levels due to increased oil content. This effect was ameliorated by lycopene encapsulation, which effectively protected corn oil from oxidation and prevented degradation. This study indicates that emulsification is a promising method for lycopene encapsulation and can be used for developing yogurt with desirable nutritional properties.
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