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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) (W1/O/W2). 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.

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The objective of this study was to compare the effects of the incorporation of microcapsules or nanoemulsions with Opuntiaoligacantha on the quality of fresh cheese. Three treatments were established: Control, cheese with microcapsules (Micro), and cheese with nanoemulsion (Nano). The parameters evaluated were physicochemical (moisture, ash, fat, proteins, and pH), microbiological (mesophilic aerobic bacteria, mold–yeast, and total coliforms), functional (total phenols, flavonoids, and antioxidant capacity), and texture (hardness, elasticity, cohesion, and chewiness) during storage for 45 days at 4 °C. The results showed that adding microcapsules and nanoemulsion did not affect the physicochemical parameters of the cheese. Total coliforms decreased in all samples from the first days of storage (Control: 4.23 ± 0.12, Micro: 3.27 ± 0.02, and Nano: 2.68 ± 0.08 Log10 CFU), as well as aerobic mesophiles and mold–yeast counts. Regarding the functional properties, an increase in total phenols was observed in all treatments. The texture profile analysis showed that the addition of microcapsules and nanoemulsion influenced hardness (Control: 8.60 ± 1.12, Micro: 1.61 ± 0.31, and Nano: 3.27 ± 0.37 N). The antimicrobial effect was greater when nanoemulsions were added, while adding microcapsules influenced the antioxidant activity more positively.

The impact of incorporating bioactive compounds of xoconostle in a double emulsion (DE) formulation in emulsified pork meat products during storage was evaluated. The DE was prepared using xoconostle extract, canola oil, and whey protein. Meat products containing different percentages of DE (MPDE) were formulated: 0% (control), 5%, 10%, 20%, and 30%. Evaluation of physicochemical parameters, texture profile, total phenols, antioxidant capacity, and oxidative stability was performed within 35 days. Differences were observed in the physicochemical parameters of meat products, with increased moisture and protein content compared with the control. Regarding texture, hardness and chewiness were directly proportional to the quantity of added DE. MPDE 30% maintained a high concentration of phenolic compounds. Furthermore, with the addition of DE, it was possible to maintain a good oxidative stability. Our findings show that the incorporation of xoconostle in DEs can significantly improve the physicochemical properties, texture, and antioxidant activity of emulsified meat products. How to cite this article: Campos-Montiel RG, Santos-Ordoñez N, Almaraz-Buendía I, et al. Impact of incorporating double emulsions with bioactive compounds of acid cactus fruits in emulsified meat products during storage.