University of São Paulo, College of Animal Science and Food Engineering, Av. Duque de Caxias Norte, 225, CP 23, CEP 13535 900 Pirassununga, SP, Brazil.
Embrapa Agroindústria Tropical, Rua Dra. Sara Mesquita 2270, CEP 60511-110 Fortaleza, CE, Brazil.
Food Chem. 2017 Dec 15;237:948-956. doi: 10.1016/j.foodchem.2017.06.071. Epub 2017 Jun 10.
The consumption of omega-3 fatty acids and phytosterol promotes the reduction of cholesterol and triacylglycerol levels. However, such compounds are susceptible to oxidation, which hampers their application. The objective of this work was to coencapsulate echium oil, phytosterols and sinapic acid (crosslinker/antioxidant), and incorporate the obtained microcapsules into yogurt. The microcapsules were evaluated for particle size, accelerated oxidation by Rancimat, and simulation of gastric/intestinal release. The yogurts were assessed for morphology, pH, titratable acidity, color, rheology and sensory analysis. The microcapsules (13-42μm) promoted protection against oil oxidation (induction time of 54.96h). The yogurt containing microcapsules, presented a pH range from 3.89 to 4.17 and titratable acidity range from 0.798 to 0.826%, with good sensorial acceptance. It was possible to apply the microcapsules in yogurt, without compromising the rheological properties and physicochemical stability of the product.
ω-3 脂肪酸和植物固醇的消耗可促进胆固醇和三酰基甘油水平的降低。然而，这些化合物容易氧化，这阻碍了它们的应用。本工作的目的是共包封罂粟籽油、植物固醇和芥子酸（交联剂/抗氧化剂），并将获得的微胶囊掺入酸奶中。对微胶囊的粒径、Rancimat 加速氧化和模拟胃/肠释放进行了评估。对酸奶的形态、pH 值、滴定酸度、颜色、流变学和感官分析进行了评估。微胶囊（13-42μm）可防止油氧化（诱导时间为 54.96h）。含有微胶囊的酸奶的 pH 值范围为 3.89 至 4.17，滴定酸度范围为 0.798 至 0.826%，感官接受度良好。可以将微胶囊应用于酸奶中，而不会影响产品的流变学性质和物理化学稳定性。
