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

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.

Instituto de Tecnología de Alimentos

Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA).LABINTEX; Francia. Universidad de Morón; Argentina

Fil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Universidad de Morón; Argentina

Fil: Servent, Adrien. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Francia

Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina

Fil: Lebrun, Marc. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Francia

Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Fil: Boulanger, Renaud. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Francia

Fil: Mestres, Christian. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Francia

Fil: Pallet, Dominique. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Francia

Fil: Dhuique-Mayer, Claudie. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). UMR Qualisud; Francia. Qualisud-Université Montpellier-CIRAD-SupAgro-Université d’Avignon-Université de La Réunion; Francia