Stability of flavoured phytosterol-enriched drinking yogurts during storage as affected by different packaging materials

Semeniuc, Cristina Anamaria; Cardenia, Vladimiro; Mandrioli, Mara; Muste, Sevastița; Borsari, Andrea; Rodríguez‐Estrada, Maria Teresa

doi:10.1002/jsfa.7443

Cited by 16 publications

(12 citation statements)

References 28 publications

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“…This is consistent with the cholesterol lowering recommendations, as reviewed by the European Atherosclerosis Consensus Panel in Gylling et al (2014). This concentration is higher than the one found in some commercial products of similar characteristics (Saraiva et al 2011;Semeniuc et al 2015). Endogenous phytosterols' content in C samples is low to exhibit a functional cholesterol-lowering action and should be enriched in order to design functional foods.…”

Section: Resultssupporting

confidence: 85%

“…The maize yogurts registered lower TBARS levels (less than 1 mg MDA/kg sample) than flavored yogurts enriched with phytosterols (Semeniuc et al 2015).…”

Section: Evolution Of Lipid Oxidation; Ph and Total Antioxidant Activmentioning

confidence: 79%

“…2a), as well as by volatiles production. The TBARS value at 532 nm was chosen, because, as previously discussed by Semeniuc et al (2015), many compounds may react with TBA, giving rise to colored compounds at 450 nm, especially aldehydes, lactic acid and other organic acids, which may interfere with the oxidation estimation.…”

Section: Evolution Of Lipid Oxidation; Ph and Total Antioxidant Activmentioning

confidence: 99%

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Oxidative status of a yogurt-like fermented maize product containing phytosterols

et al. 2018

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This work describes the formulation of a functional yogurt-like product based on fermented maize with added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5% esterified phytosterols (between 2 and 3 g of free sterols) in a low-fat emulsion and to preserve the obtained product throughout processing and storage. The natural bioactive compounds: lutein, zeaxanthin, β-cryptoxanthin, β-carotene and γ-tocopherol were detected in the yogurt, and remained stable during 12 days of refrigeration. Higher content of C18:1 n-9 and C18:3 n-3 (six and ninefold, respectively) were obtained in samples with phytosterols. This was desirable from a nutritional point of view, but at the same time it induced lipid oxidation that was 1.4-fold higher in the product with phytosterols than in the controls. The use of a multivariate approach served to find descriptors which were related to treatments, and to explain their behavior over time.

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Section: Resultssupporting

confidence: 85%

“…The maize yogurts registered lower TBARS levels (less than 1 mg MDA/kg sample) than flavored yogurts enriched with phytosterols (Semeniuc et al 2015).…”

Section: Evolution Of Lipid Oxidation; Ph and Total Antioxidant Activmentioning

confidence: 79%

Section: Evolution Of Lipid Oxidation; Ph and Total Antioxidant Activmentioning

confidence: 99%

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Oxidative status of a yogurt-like fermented maize product containing phytosterols

et al. 2018

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“…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. As shown by Semeniuc et al [40], in order to better preserve the characteristics of a yogurt beverage enriched with phytosterols, it is possible to operate on the packaging in order to reduce the contact with light. In the specific case, the suitable packaging material was a mini plastic bottle with triple black layer and the completely opaque intermediate layer.…”

Section: Stability Of Phytosterols In Foodsmentioning

confidence: 99%

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

Tolve

Cela

Condelli

et al. 2020

Foods

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Hypercholesterolemia, which is an increase in total and low-density lipoprotein (LDL) serum cholesterol, is an important risk factor for the development of cardiovascular diseases. Lifestyle modifications underpin any action plan for reducing serum cholesterol. Phytosterols are natural compounds belonging to the triterpenes family. Thanks to their structural analogy with cholesterol, phytosterols have the ability to reduce serum LDL-cholesterol levels. Phytosterols are used to enrich or fortify a broad spectrum of food products. Like unsaturated fatty acids and cholesterol, phytosterols are easily oxidized. Microencapsulation could be a useful tool to overcome this and other drawbacks linked to the use of phytosterols in food fortification. In this review, in addition to explaining the phytosterols' mechanisms of action, a focus on the use of free and encapsulated phytosterols for the formulation of functional foods, taking also into account both technological and legislative issues, is given.

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“…Plant sterols lower serum cholesterol by inhibiting the absorption of dairy cholesterol in the small intestine and the principal mechanism is the competition between dairy cholesterol and plant sterols to bind with bile salts . It has been studied to be used in margarine and butter-spread , chocolate (Botelho et al, 2014) and fermented milk Semeniuc et al, 2016;, but not many information is available about its application in cream cheese. have investigated the effect of adding a different level of phytosterols on the textural and melting characteristics of cheese spread.…”

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confidence: 99%

Dynamic oral processing and characterisation of functional ingredient enriched low-fat cream cheese

Ningtyas¹

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Cream cheese is a fresh cheese traditionally made from milk and cream through acidification using rennet and mesophilic starter culture with high fat content >25% in the resulting product. It has a soft, creamy, smooth and spreadable texture with a slightly acidic taste and mainly used as spread or ingredient of cheesecake. However, the risks associated with high fat intake has led to an increased demand for lowfat cream cheese. Reducing the fat content incorporates textural and sensory defects that significantly impact consumer acceptability; therefore, this project aimed to develop functional cream cheese with low-fat content that is sensorially acceptable. The primary focus of this work was to investigate the effect of fat and fat replacer (β-glucan and phytosterols) on the microstructure, texture, flow, lubrication, flavour profiles and oral perception of cream cheese. Phytosterols (emulsified and esterified) and βglucan were selected as fat replacers to alter the function of fat in cream cheese structure, also keeping in view of their health benefits. Further, probiotic Lactobacillus rhamnosus was also incorporated to improve the flavour and functionality of low-fat cream cheese.The confocal micrographs presented the structure of cream cheese as casein network with fat globules interspersed in between the casein that prevented casein aggregation. Reduced-fat cream cheese (0.5% fat) exhibited fewer fat globules and a denser structure compared to their high-fat (11.6% fat) counterparts due to the stronger electrostatic and hydrogen bonding between casein molecules that made the cream cheese network more elastic, firm, sticky, less spreadable with low lubrication properties. To modify the dense protein structure of the reduced-fat cream cheese, different homogenisation pressures (0, 25, 100 MPa) and mixing speeds (750, 1500, 3000 rpm for 2 and 4 minutes) were applied to the milk and cream cheese curd, respectively. Compared to unhomogenised milk (0 MPa), increased homogenisation pressure (100 MPa) created smaller fat globule size that were distributed evenly in the casein matrix. This led to a firm texture and more viscous cream cheese due to collision and reaggregation of small fat globules with casein. However, increasing the speed and mixing times (3000 rpm for 4 minutes) further reduced the curd particle size that improved spreadability and lubrication properties of the cream cheese. Thus, high-speed mixing of cream cheese curd from unhomogenised milkproduced reduced-fat cream cheese (5.5% fat), with textural quality identical to high-fat cream cheese.Fat has a major role to play, providing cream cheese its characteristic smoothness and creaminess.Phytosterols and β-glucan are potential fat replacers in low-fat products such as cream cheese due to the ability of β-glucan to bind water and the similar structure of phytosterols to animal fat. But their iii application in cream cheese has not been reported and hence investigated in this study. It was found that both β-glucan and phytosterols improved the lubri...

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Stability of flavoured phytosterol-enriched drinking yogurts during storage as affected by different packaging materials

Abstract: Between the two packaging materials, the triple-layer plastic mini bottle with black coloured and completely opaque intermediate layer offered the best protection against lipid oxidation. © 2015 Society of Chemical Industry.

Cited by 16 publications

References 28 publications

Oxidative status of a yogurt-like fermented maize product containing phytosterols

Oxidative status of a yogurt-like fermented maize product containing phytosterols

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

Dynamic oral processing and characterisation of functional ingredient enriched low-fat cream cheese

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