Lima Karina Oliveira, da Rocha Meritaine, Alemán Ailén, López-Caballero María Elvira, Tovar Clara A, Gómez-Guillén María Carmen, Montero Pilar, Prentice Carlos
Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande 96203-900, RS, Brazil.
Laboratory of Microbiology, School of Chemistry and Food, Federal University of Rio Grande (FURG), Santo Antônio da Patrulha 95500-000, RS, Brazil.
Antioxidants (Basel). 2021 Oct 1;10(10):1567. doi: 10.3390/antiox10101567.
The aim of the present work was to fortify yogurt by adding a stripped weakfish ( ) protein hydrolysate obtained with the enzyme Protamex and microencapsulated by spray drying, using maltodextrin (MD) as wall material. The effects on the physicochemical properties, syneresis, texture, viscoelasticity, antioxidant and ACE inhibitory activities of yogurt after 1 and 7 days of storage were evaluated. In addition, microbiological and sensory analyses were performed. Four yogurt formulations were prepared: control yogurt (without additives, YC), yogurt with MD (2.1%, YMD), with the free hydrolysate (1.4%, YH) and the microencapsulated hydrolysate (3.5%, YHEn). Yogurts to which free and microencapsulated hydrolysates were added presented similar characteristics, such as a slight reduction in pH and increased acidity, with a greater tendency to present a yellow color compared with the control yogurt. Moreover, they showed less syneresis, the lowest value being that of YHEn, which also showed a slight increase in cohesiveness and greater rheological stability after one week of storage. All yogurts showed high counts of the microorganisms used as starters. The hydrolysate presence in both forms resulted in yogurts with antioxidant activity and potent ACE-inhibitory activity, which were maintained after 7 days of storage. The incorporation of the hydrolysate in the microencapsulated form presented greater advantages than the direct incorporation, since encapsulation masked the fishy flavor of the hydrolysate, resulting in stable and sensorily acceptable yogurts with antioxidant and ACE inhibitory activities.
本研究的目的是通过添加用Protamex酶获得并经喷雾干燥微胶囊化的条纹弱鱼蛋白水解物来强化酸奶，使用麦芽糊精（MD）作为壁材。评估了储存1天和7天后对酸奶的物理化学性质、脱水收缩、质地、粘弹性、抗氧化和ACE抑制活性的影响。此外，还进行了微生物学和感官分析。制备了四种酸奶配方：对照酸奶（无添加剂，YC）、含MD的酸奶（2.1%，YMD）、含游离水解物的酸奶（1.4%，YH）和微胶囊化水解物的酸奶（3.5%，YHEn）。添加了游离和微胶囊化水解物的酸奶呈现出相似的特征，如pH值略有降低和酸度增加，与对照酸奶相比呈现黄色的趋势更大。此外，它们的脱水收缩较少，最低值是YHEn的，YHEn在储存一周后还显示出内聚性略有增加和更大的流变稳定性。所有酸奶的发酵剂微生物计数都很高。两种形式的水解物的存在导致酸奶具有抗氧化活性和强大的ACE抑制活性，在储存7天后仍能保持。以微胶囊形式加入水解物比直接加入具有更大的优势，因为微胶囊化掩盖了水解物的鱼腥味，从而得到具有抗氧化和ACE抑制活性的稳定且感官上可接受的酸奶。
