Plant Sterols and Antioxidant Parameters in Enriched Beverages: Storage Stability

Abstract

Plant sterols (PS) stability, antioxidant parameters, and color were studied during 6 months of storage at 4, 24, and 37 °C in three PS-enriched functional beverages. Beverages were skimmed milk with fruit juice and PS (MFJPS), fruit juice and PS (FJPS), and skimmed milk with PS (MPS). No loss in total PS content occurred during storage observing the same values at any given storage time point. Total carotenoids decreased 36% with storage at two months and then remained stable. Total polyphenols showed fluctuations throughout the storage, remaining stable at 6 months and reaching initial values. The antioxidant capacity (TEAC method) increased 18% at 6 months, and there was an increase in color over time and temperature, probably due to Maillard reaction compound formation. The increase in total antioxidant capacity might have helped PS maintenance throughout storage, these beverages being a good PS source even after 6 months of storage.

Quality of deli-style turkey enriched with plant sterols

“…Another study in accordance with this research is by Gonzalez-Larena et al (2012), where no loss in total plant sterol content was noted during the six-month storage of three plant sterol-enriched functional beverages kept at three different storage temperatures (4, 24, and 37 C). The beverages were skimmed milk with fruit juice and plant sterols, fruit juice and plant sterols, and skimmed milk with plant sterols.…”

Effect of fortification of milk with omega‐3 fatty acids, phytosterols and soluble fibre on the sensory, physicochemical and microbiological properties of milk

“…In previous studies, attempts have been made to increase the levels of ALA using flaxseed oil, phytosterols and soluble dietary fibre (polydextrose) in the diet by incorporating them individually in milk and milk products. However, there is no such study incorporating all these ingredients together for fortification of liquid milk.…”

Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study

“…The highest POPs' content was found in butter followed by margarine and finally in rapeseed oil. According to Lin et al [36], the daily dose of POPs should not exceed 47.7 mg, so it is extremely important to consider the content in phytosterols and their stability in functional foods in order to evaluate their safety [37]. In fact, it was carried out a study using dark chocolate enriched with phytosterol esters and was assessed its oxidative stability during 5 months of storage.…”

“…Therefore, storage conditions are important to avoid the formation of POPs with negative health effects. The stability of the phytosterols has been studied in different food matrices, for example, on fruit juices, as in the study carried out by González-Larena et al [37]. It is to be pointed out that the type of packaging used for storage may also affect the stability of a food product enriched with phytosterols.…”