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Bioactive compounds as functional food ingredients: characterization in model system and sensory evaluation in chocolate milk

Marsanasco, Marina et al · Elsevier · 2015

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Autore / responsabile
Marsanasco, Marina et al
Editore
Elsevier
Anno
2015
ISSN
0260-8774
ISSN
0260-8774
Lingua
Inglés

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The objective was the design and the structural and functional characterization of bioactive compounds (BC) as functional food ingredients for a future industrial application in chocolate milk. Liposomes were made of soy phosphatidylcholine, containing BC (omega-3, omega-6, vitamin E) and encapsulating folic acid (FA). Stearic acid and calcium stearate were added as liposome stabilizers. The oxidative stability, size and shape were analyzed by thiobarbituric acid method, light scattering, and light microscopy, respectively. Membrane packing was also studied. Rheological behavior of liposomes and encapsulation efficiency of FA were analyzed after pasteurization. Studies were performed in food-model. Liposomes showed significant stability of all parameters and a protective effect over thermolabile FA remaining half of this vitamin encapsulated. Sensory evaluations were studied in chocolate milk with BC, demonstrating positive effects on acceptability. For all the above, BC formulations are suitable for a future application and/or scaling up in dairy industry. Fil: Marsanasco, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto Multidisciplinario de Biología Celular. Grupo Vinculado al IMBICE - Grupo de Biología Estructural y Biotecnología-Universidad Nacional de Quilmes - GBEyB | Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Instituto Multidisciplinario de Biología Celular. Grupo Vinculado al IMBICE - Grupo de Biología Estructural y Biotecnología-Universidad Nacional de Quilmes - GBEyB | Universidad Nacional de la Plata. Instituto Multidisciplinario de Biología Celular. Grupo Vinculado al IMBICE - Grupo de Biología Estructural y Biotecnología-Universidad Nacional de Quilmes - GBEyB; Argentina Fil: Márquez, Andrés Leonardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina

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APA 7

Marsanasco, M. E. A. (2015). Bioactive compounds as functional food ingredients: characterization in model system and sensory evaluation in chocolate milk. http://hdl.handle.net/11336/42292

MLA

Marsanasco, Marina et al. "Bioactive compounds as functional food ingredients: characterization in model system and sensory evaluation in chocolate milk." 2015. http://hdl.handle.net/11336/42292.

Chicago

Marsanasco, Marina et al. 2015. "Bioactive compounds as functional food ingredients: characterization in model system and sensory evaluation in chocolate milk.". http://hdl.handle.net/11336/42292.

Harvard

Marsanasco, M. E. A. 2015, Bioactive compounds as functional food ingredients: characterization in model system and sensory evaluation in chocolate milk, Elsevier, available at: http://hdl.handle.net/11336/42292 [Accessed 9 Aug. 2026].

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Titolo
Bioactive compounds as functional food ingredients: characterization in model system and sensory evaluation in chocolate milk
Autore / collaboratori
Marsanasco, Marina et al
Editore
Elsevier
Anno di pubblicazione
2015
ISSN
0260-8774
ISSN
0260-8774
Lingua
Inglés

Soggetti

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ACCEPTABILITY; BIOACTIVE COMPOUNDS; LIPOSOME; PRESERVATION; STABILITY; VITAMINS; https://purl.org/becyt/ford/2.11; https://purl.org/becyt/ford/2
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