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dc.contributor.authorLima, Karina Oliveira
dc.contributor.authorda Rocha, Meritaine
dc.contributor.authorAlemán, Ailén
dc.contributor.authorLópez Caballero, María Elvira
dc.contributor.authorTovar Rodriguez, Clara Asuncion
dc.contributor.authorGómez Guillén, María Carmen
dc.contributor.authorMontero, Pilar
dc.contributor.authorPrentice, Carlos
dc.date.accessioned2021-12-29T11:52:01Z
dc.date.available2021-12-29T11:52:01Z
dc.date.issued2021-10-01
dc.identifier.citationAntioxidants, 10(10): 1567 (2021)spa
dc.identifier.issn20763921
dc.identifier.urihttp://hdl.handle.net/11093/2941
dc.description.abstractThe aim of the present work was to fortify yogurt by adding a stripped weakfish (Cynoscion guatucupa) protein hydrolysate obtained with the enzyme Protamex and microencapsulated by spray drying, using maltodextrin (MD) as wall material. The effects on the physicochemical properties, syneresis, texture, viscoelasticity, antioxidant and ACE inhibitory activities of yogurt after 1 and 7 days of storage were evaluated. In addition, microbiological and sensory analyses were performed. Four yogurt formulations were prepared: control yogurt (without additives, YC), yogurt with MD (2.1%, YMD), with the free hydrolysate (1.4%, YH) and the microencapsulated hydrolysate (3.5%, YHEn). Yogurts to which free and microencapsulated hydrolysates were added presented similar characteristics, such as a slight reduction in pH and increased acidity, with a greater tendency to present a yellow color compared with the control yogurt. Moreover, they showed less syneresis, the lowest value being that of YHEn, which also showed a slight increase in cohesiveness and greater rheological stability after one week of storage. All yogurts showed high counts of the microorganisms used as starters. The hydrolysate presence in both forms resulted in yogurts with antioxidant activity and potent ACE-inhibitory activity, which were maintained after 7 days of storage. The incorporation of the hydrolysate in the microencapsulated form presented greater advantages than the direct incorporation, since encapsulation masked the fishy flavor of the hydrolysate, resulting in stable and sensorily acceptable yogurts with antioxidant and ACE inhibitory activities.en
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil | Ref. Finance Code 001spa
dc.description.sponsorshipConsejo Superior de Investigaciones Científicas | Ref. 202070E218spa
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado do Rio Grande do Sul | Ref. 17 / 2551-0000916-9spa
dc.description.sponsorshipMinisterio de Economía y Competitividad | Ref. NANOALIVAL AGL2017-84161spa
dc.language.isoengspa
dc.publisherAntioxidantsspa
dc.relationinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-84161/ES
dc.rightsAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.titleYogurt fortification by the addition of microencapsulated stripped weakfish (Cynoscion guatucupa) protein hydrolysateen
dc.typearticlespa
dc.rights.accessRightsopenAccessspa
dc.identifier.doi10.3390/antiox10101567
dc.identifier.editorhttps://www.mdpi.com/2076-3921/10/10/1567spa
dc.publisher.departamentoFísica aplicadaspa
dc.publisher.grupoinvestigacionLaboratorio de Termofísicaspa
dc.subject.unesco2302 Bioquímicaspa
dc.subject.unesco3309.09 Productos lácteosspa
dc.subject.unesco2302.90 Bioquímica de Alimentosspa
dc.date.updated2021-12-29T11:17:21Z
dc.computerCitationpub_title=Antioxidants|volume=10|journal_number=10|start_pag=1567|end_pag=spa
dc.referencesThis study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code 001. We also thank the Rio Grande do Sul State Research Foundation (FAPERGS) (17/2551-0000916-9), the Spanish Ministry of Economy and Competitiveness project NANOALIVAL AGL2017-84161, cofounded with ERDF (European Regional Development Fund) and CSIC -202070E218en


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    Attribution 4.0 International
    Except where otherwise noted, this item's license is described as Attribution 4.0 International