Characterization of carotenoids double-encapsulated and incorporate in functional stirred yogurt

Abstract

Carrot industry processing outputs 50% waste from raw materials; this waste contains polyphenols and carotenoids, which are a significant natural source of pro-vitamin A. Also, yogurt's high consumption globally allows for designing a new functional product. So the goal is to enhance the functionality of fortified stirred yogurt by incorporating carotenoid beads. The carotenoids were extracted from carrot waste using ultrasonication. Then nanoemulsion carotenoids incorporating with alginate to produce beads by extrusion technique. Measurement of carotenoid stability to nanoemulsion and beads. Manufactured five treatments of orange-flavored stirred yogurt and investigated its physicochemical properties, LAB survival, viscosity, and sensory acceptability. Findings – Carrot waste extract had about 44.75 ± 3.15 mg/g of β-carotene. The mean particle size of the nanoemulsion decreased with the increasing carotenoid addition (0.5%, 1%, and 1.5%) of carrot waste extract. The mean diameters of the alginate beads with nanoemulsions were 1.498 ± 0.245, 1.654 ± 0.310, and 1.792 ± 0.454 mm, respectively. The highest chemical stability of carotenoids showed with the alginate beads after Storage at 55°C to 14 days, compared with free or nanoemulsion carotenoids. Yogurt's physicochemical properties, viscosity, and LAB count improve when double-encapsulated carotenoids are added. Carotenoid double-encapsulation appeared to have a high ability to protect carotenoids from degradation and the ability to be applied in dairy and pharmaceutical products. Also, the resultant stirred yogurt with carotenoids-loaded beads gave carotenoids high stability and sensory acceptability.

Evaluation and improvement of antioxidant activity and physicochemical properties of yogurt enriched with Persian gum (Amygdalus scoparia Spach) and fennel (Foeniculum Vulgare) extrac

“…Other researchers, such as Atwaa et al (2022), have reported that AO activity decreases significantly in all fortified yogurt treated with fennel extract during storage. Similarly, Soliman and Nasser (2022) found that AO activity reduced significantly in stirred yogurt samples with the an increase in the storage period. Lin et al ( 2020) reported that the AO activity of Momordica charantia and Momordica charantia var.…”

“…Table 1 indicates that AO activity decreased during storage in all samples, but the treated samples had higher AO activity compared to the control sample after 21 days of storage (p < 0.05). The higher antioxidant activity detected using DPPH in the treated samples could be ascribed to the presence of phenolic and flavonoid components or secondary or subsidiary metabolites produced from them with AO activity that persisted over 21 days of storage) Soliman and Nasser, 2022). Other researchers, such as Atwaa et al (2022), have reported that AO activity decreases significantly in all fortified yogurt treated with fennel extract during storage.…”

Production and characterization of nanodispersions of Carotene extracted from carrot waste and incorporated in functional processed cheese

“…Approximately 0.097 ± 0.007 mg/g of lutein and 49.75 ± 3.15 mg/g of β-carotene were present in carrot waste extract, respectively. On the other hand, according to 28 , carrot pomace extract by sonication contains around 44.75 mg of β-carotene.…”