Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (<i>Cynoscion guatucupa</i>) Protein Hydrolysate
The aim of the present work was to fortify yogurt by adding a stripped weakfish (<i>Cynoscion </i><i>guatucupa</i>) protein hydrolysate obtained with the enzyme Protamex and microencapsulated by spray drying, using maltodextrin (MD) as wall material. The effects on the physic...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/10/10/1567 |
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| author | Karina Oliveira Lima Meritaine da Rocha Ailén Alemán María Elvira López-Caballero Clara A. Tovar María Carmen Gómez-Guillén Pilar Montero Carlos Prentice |
| author_facet | Karina Oliveira Lima Meritaine da Rocha Ailén Alemán María Elvira López-Caballero Clara A. Tovar María Carmen Gómez-Guillén Pilar Montero Carlos Prentice |
| author_sort | Karina Oliveira Lima |
| collection | DOAJ |
| description | The aim of the present work was to fortify yogurt by adding a stripped weakfish (<i>Cynoscion </i><i>guatucupa</i>) 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. |
| first_indexed | 2024-03-10T06:45:05Z |
| format | Article |
| id | doaj.art-21c6f98c4336444dbac6f866519814ae |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T06:45:05Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-21c6f98c4336444dbac6f866519814ae2023-11-22T17:15:59ZengMDPI AGAntioxidants2076-39212021-10-011010156710.3390/antiox10101567Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (<i>Cynoscion guatucupa</i>) Protein HydrolysateKarina Oliveira Lima0Meritaine da Rocha1Ailén Alemán2María Elvira López-Caballero3Clara A. Tovar4María Carmen Gómez-Guillén5Pilar Montero6Carlos Prentice7Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande 96203-900, RS, BrazilLaboratory of Microbiology, School of Chemistry and Food, Federal University of Rio Grande (FURG), Santo Antônio da Patrulha 95500-000, RS, BrazilInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, SpainDepartment of Applied Physics, University of Vigo, As Lagoas, 32004 Ourense, SpainInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, SpainLaboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande (FURG), Rio Grande 96203-900, RS, BrazilThe aim of the present work was to fortify yogurt by adding a stripped weakfish (<i>Cynoscion </i><i>guatucupa</i>) 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.https://www.mdpi.com/2076-3921/10/10/1567fish protein hydrolysatemicroencapsulationyogurtphysicochemical propertiesantioxidant activityantihypertensive activity |
| spellingShingle | Karina Oliveira Lima Meritaine da Rocha Ailén Alemán María Elvira López-Caballero Clara A. Tovar María Carmen Gómez-Guillén Pilar Montero Carlos Prentice Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (<i>Cynoscion guatucupa</i>) Protein Hydrolysate Antioxidants fish protein hydrolysate microencapsulation yogurt physicochemical properties antioxidant activity antihypertensive activity |
| title | Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (<i>Cynoscion guatucupa</i>) Protein Hydrolysate |
| title_full | Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (<i>Cynoscion guatucupa</i>) Protein Hydrolysate |
| title_fullStr | Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (<i>Cynoscion guatucupa</i>) Protein Hydrolysate |
| title_full_unstemmed | Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (<i>Cynoscion guatucupa</i>) Protein Hydrolysate |
| title_short | Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (<i>Cynoscion guatucupa</i>) Protein Hydrolysate |
| title_sort | yogurt fortification by the addition of microencapsulated stripped weakfish i cynoscion guatucupa i protein hydrolysate |
| topic | fish protein hydrolysate microencapsulation yogurt physicochemical properties antioxidant activity antihypertensive activity |
| url | https://www.mdpi.com/2076-3921/10/10/1567 |
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