Healthy yogurt fortified with n-3 fatty acids from vegetable sources

Abstract

The concentration of n-3 polyunsaturated fatty acids (PUFA) in yogurt was increased using 5 different vegetable oils obtained from flaxseed, Camelina sativa, raspberry, blackcurrant, and Echium plantagineum. The vegetable oils were added to partially skim milk before lactic fermentation at a concentration adequate enough to cover at least 10% of the recommended daily intake of 2 g/d of α-linolenic acid according to EC regulation no. 432/2012. Microbiological (lactobacilli and streptococci, yeast, and molds), chemical (pH, syneresis, proximate composition, fatty acids, oxidation stability), and sensory evaluations were assessed for all of the fortified yogurts after 0, 7, 14, and 21 d of storage at 4°C. Sensory evaluations were conducted at 21 d of storage at 4°C. Among the yogurts produced, those that were supplemented with flaxseed and blackcurrant oils exhibited the highest α-linolenic acid content (more than 200mg/100 g of yogurt) at the end of storage. The addition of oil did not influence the growth of lactic acid bacteria that were higher than 10(7) cfu/g at 21 d of storage. All of the yogurts were accepted by consumers, except for those supplemented with raspberry and E. plantagineum oils due to the presence of off flavors.

Fatty acid profile and oxidation tests of fat extracted from yogurt using rose hip seed oil

“…The lower peroxide value of the fat extracted from yogurt may be indicative of a lower susceptibility to oxidation, due to the protective effects of the yogurt components, the activity of microflora which could convert peroxides during their life processes, or possibly the decomposition of the oil at the high temperature (60°C) to which it was exposed. For example, Dan Bello et al (2015) reported a significant increase in the peroxide value of fresh and stored yogurt with added vegetable oils compared to pure oil. Let et al (2007) compared the oxidative stabilities of fish oil-enriched milk, yoghurt and salad dressing and investigated the effects on oxidation of adding either fish oil or a fish oil-and-water emulsion to these products.…”

“…High levels of interest in the consumption of omega 3 fatty acids have made it possible to produce food fortified with EPA and DHA from marine sources (Kolanowski and Weiβbrodt, 2007;Rognlien et al, 2012). Because of the fishy flavor which this gives, a good alternative to this is the addition of oils from vegetable sources (Dal Bello et al, 2015;Estrada et al, 2011). The rose hip seed oil is a little-known but rich source of linoleic acid (44.4-55.7%) and α-linolenic acid (18.6-31.4%) in the preferred ratio of 2:1 recommended by dietitians, and it contains only three saturated fatty acids.…”

Developing a mint yogurt enriched with omega‐3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics

“…Microencapsulation technology has been widely used to improve hydrosolubility and oxidative stability of PUFAs. PUFA-rich vegetable oils were mixed with modified starch before addition to milk to prevent oil from rising to the surface for the development of healthy yogurt (Dal Bello, Torri, Piochi, & Zeppa, 2015). A strawberry yogurt could be fortified with salmon oil, which was encapsulated with gum Arabic and maltodextrin, although some slight differences were observed in the color and oxidation (Estrada, Boeneke, Bechtel, & Sathivel, 2011).…”

Development of a fermented milk dessert composition «Martyshka»

“…Such ingredients are rich in prebiotics, dietary fibers, biologically active substances [12][13][14][15][16], high-grade vegetable proteins [17], and essential polyunsaturated fatty acids [18].…”