Rowett Institute, University of Aberdeen, Aberdeen, Scotland AB25 2ZD, UK.
Department of Nutrition and Dietetics, Health Science Faculty of Trakya University, 22030 Edirne, Turkey.
Molecules. 2021 Mar 10;26(6):1504. doi: 10.3390/molecules26061504.
Yogurt is a nutritious food that is regularly consumed in many countries around the world and is widely appreciated for its organoleptic properties. Despite its contribution to human dietary requirements, yogurt in its traditional recipe is a poor source of fat-soluble vitamins. To respond to consumer demands and further increase the nutritional value of this product, this work aimed to fortify yogurt with vitamin E by using emulsification as the method of encapsulation. The effects of thermal processing and chilled storage on the physicochemical stability of the yogurt-based beverage was investigated. Vitamin E was only minorly affected by bulk pasteurization at 63 °C for 30 min and remained stable during storage at 4 °C for 28 days. Fortified samples showed increased in vitro antioxidant activity compared with non-fortified samples. Lactic acid bacterial counts were above the minimum recommended levels (>10 cfu/g) after processing and storage. In conclusion, this work has demonstrated that emulsification can be an effective strategy for developing yogurt-based products fortified with fat soluble vitamins.
酸奶是一种在世界上许多国家经常食用的营养食品，因其具有感官特性而广受欢迎。尽管酸奶符合人类饮食需求，但传统配方中的酸奶是脂溶性维生素的不良来源。为了满足消费者的需求并进一步提高产品的营养价值，本工作旨在通过乳化作为包埋方法来强化酸奶中的维生素 E。研究了热处理和冷藏对基于酸奶的饮料物理化学稳定性的影响。维生素 E 在 63°C 下巴氏杀菌 30 分钟时仅受到轻微影响，并且在 4°C 下储存 28 天时保持稳定。与未强化的样品相比，强化样品显示出体外抗氧化活性增加。加工和储存后，乳酸菌计数均高于建议的最低水平（>10 cfu/g）。总之，这项工作表明，乳化可以成为一种有效的策略，用于开发强化脂溶性维生素的基于酸奶的产品。
