Encapsulation of vitamin E in yogurt-based beverage emulsions: Influence of bulk pasteurization and chilled storage on physicochemical stability and starter culture viability

Vassilios Raikos* (Corresponding Author), Lynn Pirie, Sati Gürel, Helen Hayes

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

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 (>106 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
Original languageEnglish
Article number1504
Number of pages11
JournalMolecules
Volume26
Issue number6
Early online date10 Mar 2021
DOIs
Publication statusE-pub ahead of print - 10 Mar 2021

Keywords

  • Antioxidant activity
  • Emulsion
  • Encapsulation
  • Vitamin E
  • Yogurt
  • encapsulation
  • yogurt
  • BACTERIA
  • vitamin E
  • ALPHA-TOCOPHEROL
  • NANOEMULSIONS
  • antioxidant activity
  • BIOAVAILABILITY
  • HOMOGENIZATION
  • LIPOPHILIC ANTIOXIDANT CAPACITY
  • TEMPERATURE
  • emulsion
  • DEGRADATION
  • IN-WATER EMULSIONS
  • MILK

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