Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid

doi:10.1016/j.foodchem.2017.06.071

Food Chemistry

Volume 237, 15 December 2017, Pages 948-956

https://doi.org/10.1016/j.foodchem.2017.06.071 Get rights and content

Highlights

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The coencapsulation of echium oil and phytosterols by complex coacervation was possible.
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The encapsulation process provided oxidative stability to the bioactive compounds.
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Yogurt added of microcapsules had better oxidative stability than the yogurt control.

Abstract

The consumption of omega-3 fatty acids and phytosterol promotes the reduction of cholesterol and triacylglycerol levels. However, such compounds are susceptible to oxidation, which hampers their application. The objective of this work was to coencapsulate echium oil, phytosterols and sinapic acid (crosslinker/antioxidant), and incorporate the obtained microcapsules into yogurt. The microcapsules were evaluated for particle size, accelerated oxidation by Rancimat, and simulation of gastric/intestinal release. The yogurts were assessed for morphology, pH, titratable acidity, color, rheology and sensory analysis. The microcapsules (13–42 μm) promoted protection against oil oxidation (induction time of 54.96 h). The yogurt containing microcapsules, presented a pH range from 3.89 to 4.17 and titratable acidity range from 0.798 to 0.826%, with good sensorial acceptance. It was possible to apply the microcapsules in yogurt, without compromising the rheological properties and physicochemical stability of the product.

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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Citation Excerpt :
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Yogurt can be fortified with polyunsaturated fatty acids such as Sacha Inchi oil (SO) whose stability can be improved by microencapsulation. The comparison on yogurt properties after addition of microcapsules with hydrophobic and hydrophilic wall materials is scare. The aim of this work was to compare physicochemical properties of yogurt during 30-day storage at 4 °C after fortifying with 1 g SO/100-g-yogurt in the unencapsulated or microencapsulated form. Freeze-dried SO microcapsules (FDSOMs) were prepared with hydrophobic zein, and spray-dried SO microcapsules (SDSOMs) were prepared with hydrophilic maltodextrin and modified starch. Yogurt samples had a desirable pH from 3.88 to 4.23 during storage and had a light-yellow appearance. Microcapsules were homogeneously distributed in the yogurt, while big oil droplets were observed for the unencapsulated SO. The addition of SO and microcapsule powders weakened the yogurt network, most significant for FDSOMs due to the most incompatible hydrophobic zein. Syneresis of yogurt samples was 3.09–4.07 g/10-g-yogurt, lowest for the SDSOM treatment. The release of free fatty acids after simulated gastrointestinal digestions was significantly improved for FDSOMs (94.27%) and SDSOMs (103.29%) when compared to the unencapsulated SO (89.20%). Findings from this study may be significant to manufacturing functional yogurts with polyunsaturated fatty acids.

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Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid

Highlights

Abstract

Introduction

Section snippets

Material

Average particle size

Conclusions

Acknowledgments

LWT – Food Science and Technology

Food Research International

Food Hydrocolloids

Carbohydrate Polymers

International Journal of Food Microbiology

Food Hydrocolloids

Food Chemistry

Pharmacology, Biochemistry and Behavior

European Journal of Pharmacology

LWT – Food Science and Technology

Food Hydrocolloids

Journal of Functional Foods

Industrial Crops and Products

Official Methods of Analysis of the Association of Official Analytical Chemists, (method 942.15 B)