Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid
Introduction
Omega-3 fatty acids (ω-3) are compounds widely used in food, pharmaceutical and cosmetic products, due to their beneficial effects on health (Kralovec, Zhang, Zhang, & Barrow, 2012). The oil extracted from the echium seed (Echium plantagineum L.) contains 9–16% stearidonic acid (18:4ω-3), which is a long-chain polyunsaturated ω-3 fatty acid. Stearidonic acid is rare in plants and very important in human nutrition because it is an intermediate in the biosynthesis of eicosapentaenoic acid (EPA, C20:5ω-3) and docosahexaenoic acid (DHA, C22:6ω-3), which are also associated with valuable human benefits (Berti et al., 2007, Zanetti et al., 2013). Sterols, also known as steroid alcohols, are an important class of organic molecules that occur naturally in fungi (e.g. ergosterol), animals (e.g. cholesterol) and plants (phytosterols), and play essential roles in the physiology of eukaryotic organisms (Fennema, Damodaran, & Parkin, 2010).
The consumption of both, ω-3 fatty acids and phytosterol, is effective in lowering the blood cholesterol and triacylglycerol levels (Espinosa, Inchingolo, Alencar, Rodriguez-Estrada, & Castro, 2015). However, these compounds are highly susceptible to oxidation, which hampers their use and application. Two strategies used to minimize this problem include the addition of a compound with antioxidant function and microencapsulation.
Microencapsulation by complex coacervation, is caused by electrostatic interactions between two or more oppositely charged colloids (Rocha-Selmi, Bozza, Thomazini, Bolini, & Favaro-Trindade, 2013). Besides the formation of resistant microcapsules by complex coacervation, the use of a crosslinking agent is being explored, in order to stabilize the structure of the complexes (Chen, Li, Ding, & Suo, 2012).
Sinapic acid (SA) is both an antioxidant (Espinosa et al., 2015) and, as demonstrated in a previous work by our research group, displays a crosslinking effect on microcapsules produced by complex coacervation, using gelatin-arabic gum and gelatin-cashew gum combinations, as wall materials (Comunian, Gomez-Estaca, et al., 2016). SA is the main phenolic acid of canola (Rawel & Rohn, 2010) and has been studied in relation to its neuroprotective effects against Alzheimer's disease (Lee et al., 2012), cardiac hypertrophy and dyslipidemia (Roy & Prince, 2013). Its structural formula (Supplementary Fig. 1), possesses only one phenolic group.
It is known that functional foods are those containing bioactive compounds which help in protecting the body against disease and maintaining health. Microencapsulation is of extreme importance for the development of functional foods because several bioactive compounds are unstable when in contact with light, oxygen and heat (Favaro-Trindade, Comunian, Souza, Santos, & Oliveira, 2016). Coencapsulation of the bioactive compounds echium oil and phytosterols, has not been previously described in the literature and publications regarding the application of this type of microcapsule in food are scarce. Therefore, in this work, echium oil and phytosterols were coencapsulated, using SA, as a crosslinking and antioxidant agent. The obtained microcapsules were evaluated for their gastrointestinal release properties and their application in yogurt, to produce a functional product, by physicochemical, sensorial and rheological analyses. In order to produce a functional product, the proportion of echium oil and/or microcapsules added to yogurt, followed the standards of Brazil’s National Health Surveillance Agency (ANVISA) Directors’ Collegiate Resolution (RDC) No 54 of 12 November (2012), ANVISA Technical Report No 56 (2014), and the minimum daily recommendation of EPA and DHA (200 mg/day), as well as equivalent ratio of EPA and stearidonic acid, according to Decker, Akoh, and Wilkes (2011).
Section snippets
Material
Oil extracted from the E. plantagineum L. seed, was used as the ω-3 source (NEWmega™ Echium Oil, Ref. 15200, De Wit Speciality Oils, De Waal, Tescel, The Netherlands). Gelatin, arabic gum, cashew gum and SA, were obtained from Gelnex (Santa Catarina, Brazil), Nexira (São Paulo, SP, Brazil), The Brazilian Agricultural Research Corporation (EMBRAPA) Tropical Agribusiness (Fortaleza, Ceará, Brazil) and Sigma Chemical Co. (St. Louis, MO, USA), respectively. The mixture of phytosterols, comprised of
Average particle size
The average particle sizes obtained for the treatments ranged from 13 to 42 μm (Table 1). There was a significant difference among all the treatments. The treatments with gelatin-arabic gum presented particle size values almost three times higher than the treatments with gelatin-cashew gum. Ifeduba and Akoh (2015) also studied the microencapsulation of stearidonic acid by complex coacervation, using gelatin and arabic gum as wall materials and reported average particle sizes ranging from 286 to
Conclusions
Efficient coencapsulation of echium oil and phytosterols was achieved, using gelatin-arabic gum and gelatin-cashew gum combinations, respectively, as wall materials and the phenolic compound SA, as the crosslinking and antioxidant agent. Specifically, the microcapsules provided oxidative stability to the encapsulated bioactive compounds, and the average particle size and release of the bioactive compounds into the simulated gastric and intestinal fluids, indicate their suitability for food
Acknowledgments
The authors thank Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) for the scholarship awarded to T. A. Comunian (Process 2013/25862-5), De Wit Speciality Oils for the echium oil donation, the Dairy Tavolaro for the yogurt starter culture donation and the prefecture of the Campus “Fernando Costa” of the University of Sao Paulo, for milk, strawberry pulp and essence and cochineal carmine dye donations. Favaro-Trindade C.S. thanks the Brazilian National Council for Scientific and
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