Multiple Emulsions with Extracts of Cactus Pear Added in A Yogurt: Antioxidant Activity, In Vitro Simulated Digestion and Shelf Life
Multiple Emulsions with Extracts of Cactus Pear Added in A Yogurt: Antioxidant Activity, In Vitro Simulated Digestion and Shelf Life
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DOI：
10.3390/foods8100429
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发表时间：
2019-10-01
期刊：
影响因子：
5.2
通讯作者：
German Campos-Montiel, Rafael
中科院分区：
文献类型：
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作者：
de Jesus Cenobio-Galindo, Antonio;Diaz-Monroy, Gilberto;German Campos-Montiel, Rafael
消费者要求所谓的天然，其中添加剂和抗氧化剂防腐剂来自天然来源。研究的重点是使用富含生物活性化合物（如酚类和甜菜色素）的植物和水果提取物，但这些提取物也容易与蛋白质相互作用，并在储存期间暴露于降解。在这项工作中，我们开发了一种强化酸奶，添加甜菜色素和多酚从仙人掌梨提取物封装在多重乳液（ME）（W-1/O/W-2）。以阿拉伯树胶（GA）和麦芽糊精（MD）两种聚合物为原料，制备了不同的ME配方，并以最佳ME配方为基础，采用不同的ME添加量（0%，10%，20%，30%）制备了四种类型的酸奶。生物活性化合物，抗氧化活性，颜色和乳酸菌（LAB）进行了分析，在不同的酸奶超过36天的货架期。此外，在体外模拟消化进行了评价。结果表明，ME对酸奶中的生物活性物质、抗氧化活性和色泽有保护作用。在36天的储存期间，ME不影响LAB的活力。体外消化实验表明，添加ME的酸奶中抗氧化物质的生物利用度最高。
Consumers demand so-called natural in which additive and antioxidant preservatives are from natural origin. Research focuses in using extracts from plants and fruits that are rich in bioactive compounds such as phenolics and betalains, but these are also prone to interact with proteins and are exposed to suffer degradation during storage. In this work, we developed a fortified yogurt with the addition of betalains and polyphenols from cactus pear extract encapsulated in a multiple emulsion (ME) (W-1/O/W-2). Different formulations of ME were made with two polymers, gum arabic (GA) and maltodextrin (MD) and with the best formulation of ME four types of yogurt were prepared using different % (w/w) of ME (0%, 10%, 20% and 30%). Bioactive compounds, antioxidant activity, color and lactic acid bacteria (LAB) were analyzed in the different yogurts over 36 days of shelf life. Furthermore, in vitro simulated digestion was evaluated. The yogurts had significant (p < 0.05) differences and the ME protected the bioactive compounds, activity of antioxidants and color. The ME did not affect the viability of LAB during 36 days of storage. The in vitro digestion showed the best bioaccessibilities of antioxidant compounds with the yogurts with ME.