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Gonçalves RFS, Fernandes JM, Martins JT, Vieira JM, Abreu CS, Gomes JR, Vicente AA, Pinheiro AC. Incorporation of curcumin-loaded solid lipid nanoparticles into yogurt: Tribo-rheological properties and dynamic in vitro digestion. Food Res Int 2024; 181:114112. [PMID: 38448111 DOI: 10.1016/j.foodres.2024.114112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 02/01/2024] [Accepted: 02/07/2024] [Indexed: 03/08/2024]
Abstract
The incorporation of nanostructures loaded with bioactive compounds into food matrices is a promising approach to develop new functional foods with improved nutritional, health profiles and good sensorial properties. The rheological and tribological properties of yogurt enriched with curcumin-loaded solid lipid nanoparticles (SLN) were evaluated. Also, the TCA solubility index, the bioaccessibility of curcumin and cell viability were assessed after dynamic in vitro digestion. The presence of SLN in yogurt did not affect its rheological properties; however, SLN addition increased the lubrication capability of yogurt. After in vitro digestion, yogurt with added SLN (yogurt_SLN) presented a lower TCA solubility index (22 %) than the plain yogurt (39 %). The bioaccessibility and stability of curcumin were statistically similar for yogurt_SLN (30 % and 42 %, respectively) and SLN alone (20 % and 39 %, respectively). Regarding cell viability results, the intestinal digesta filtrates of both controls (i.e., SLN alone and plain yogurt) did not affect significantly the cell viability, while the yogurt_SLN presented a possible cytotoxic effect at the concentrations tested. In general, the incorporation of SLN into yogurt seemed to promote the mouthfeel of the yogurt and did not adversely affect the bioaccessibility of curcumin. However, the interaction of SLN and yogurt matrix seemed to have a cytotoxic effect after in vitro digestion, which should be further investigated. Despite that, SLN has a high potential to be used as nanostructure in a functional food as a strategy to increase the bioactive compounds' bioaccessibility.
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Affiliation(s)
- Raquel F S Gonçalves
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Jean-Michel Fernandes
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Joana T Martins
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS -Associate Laboratory, Braga/Guimarães, Portugal
| | - Jorge M Vieira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS -Associate Laboratory, Braga/Guimarães, Portugal
| | - Cristiano S Abreu
- LABBELS -Associate Laboratory, Braga/Guimarães, Portugal; Physics Dep., Polytechnic of Porto - School of Engineering, Portugal; CMEMS-UMinho - Center for Microelectromechanical Systems, University of Minho, 4800-058 Guimarães, Portugal
| | - José R Gomes
- LABBELS -Associate Laboratory, Braga/Guimarães, Portugal; CMEMS-UMinho - Center for Microelectromechanical Systems, University of Minho, 4800-058 Guimarães, Portugal
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS -Associate Laboratory, Braga/Guimarães, Portugal
| | - Ana C Pinheiro
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS -Associate Laboratory, Braga/Guimarães, Portugal.
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Ren W, Liang H, Liu S, Li Y, Chen Y, Li B, Li J. Formulations and assessments of structure, physical properties, and sensory attributes of soy yogurts: Effect of carboxymethyl cellulose content and degree of substitution. Int J Biol Macromol 2024; 257:128661. [PMID: 38065460 DOI: 10.1016/j.ijbiomac.2023.128661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 11/28/2023] [Accepted: 12/05/2023] [Indexed: 01/27/2024]
Abstract
Soy yogurts present challenges, including absence of tender and slipperiness mouthfeel, and poor stability. This study aimed to investigate the impacts of carboxymethyl cellulose (CMC) with degrees of substitution of 0.7 (CMC0.7) and 1.2 (CMC1.2) at concentrations ranging from 0 % to 1.1 % on the stability, microstructure, rheology, tribology, and mouthfeel of soy yogurts. As the CMC concentration increased from 0 % to 0.3 %, soy yogurts displayed a coarser microstructure, decreased stability, and increased gel strength. As the concentration of CMC further increased from 0.5 % to 1.1 %, soy yogurts exhibited trends of a smoother microstructure, increased stability, and softer gel strength. Notably, soy yogurts with CMC0.7 demonstrated a superior water holding capacity (WHC) than soy yogurts with CMC1.2. Tribological measurements indicated that soy yogurts with CMC0.7 at a 0.7 % concentration had the lowest coefficient of friction (COF) value among most sliding speeds, showing a 23 % reduction compared to soy yogurts without CMC at a sliding speed of 10 mm/s. Moreover, sensory evaluation showed that soy yogurts with CMC0.7 at a 0.7 % concentration had the highest total score in mouthfeel evaluation. Therefore, the addition of CMC0.7 within the concentration range of 0.5 % to 1.1 % may produce stable and delicate yogurts.
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Affiliation(s)
- Weiwen Ren
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen 518000, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China.
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Alsado C, Lopez-Aldana L, Chen L, Wismer W. Consumer Perception and Sensory Drivers of Liking of Fortified Oat Milks. Foods 2023; 12:4097. [PMID: 38002156 PMCID: PMC10670597 DOI: 10.3390/foods12224097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 11/01/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
Oat milk was fortified with β-glucan at a level that attains health benefits and protein at a level equivalent to that of cow's milk. This study aimed to identify consumer perceptions and evaluate the sensory attributes of fortified plain and chocolate oat milks. Oat milk consumers (n = 106) evaluated four samples: C (Control), 0Pro (6.25 g/L β-glucan), LPro (6.25 g/L β-glucan and 15.23 g/L oat protein), and HPro (6.25 g/L β-glucan and 30.45 g/L oat protein); and they completed free-word association (FWA), liking ratings, just-about-right (JAR), check-all-that-apply (CATA), and conjoint analysis (CA). Oat milk was associated with sensory descriptors, environmental sustainability, and health benefits. C and 0Pro products were liked significantly more than LPro and HPro. C and 0Pro oat flavors and thicknesses were rated "just about right" by majority of the participants, while LPro and HPro were rated "too much". Positive CATA attributes were "smooth", "fresh", and "oat-like" while negative attributes were "rancid", "sandy", and "grainy". The CA results showed consumer interest in oat milk fortified with oat protein, containing β-glucan at a level recommended for health benefits, and with protein levels higher than cow's milk. Based on the results, β-glucan-fortified oat milk is acceptable while oat protein fortification requires reformulation or substitution with another source.
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Affiliation(s)
| | | | | | - Wendy Wismer
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada; (C.A.); (L.L.-A.); (L.C.)
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