Next Article in Journal
Phenolic Compounds from Sesame Cake and Antioxidant Activity: A New Insight for Agri-Food Residues’ Significance for Sustainable Development
Previous Article in Journal
Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads
Open AccessArticle

Multiple Emulsions with Extracts of Cactus Pear Added in A Yogurt: Antioxidant Activity, In Vitro Simulated Digestion and Shelf Life

1
Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Rancho Universitario s/n Km.1, Tulancingo C.P. 43760, Hgo., Mexico
2
Programa de Doctorado en Desarrollo Científico y Tecnológico para la Sociedad, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Ciudad de México C.P. 07369, Cd. México, Mexico
3
Facultad de Industria Alimentarias, Universidad Nacional Agraria La Molina, Av. la Molina s/n, La Molina, Lima Apdo 12-056, Peru
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 429; https://doi.org/10.3390/foods8100429
Received: 17 August 2019 / Revised: 11 September 2019 / Accepted: 16 September 2019 / Published: 22 September 2019
Consumers demand so-called natural in which additive and antioxidant preservatives are from natural origin. Research focuses in using extracts from plants and fruits that are rich in bioactive compounds such as phenolics and betalains, but these are also prone to interact with proteins and are exposed to suffer degradation during storage. In this work, we developed a fortified yogurt with the addition of betalains and polyphenols from cactus pear extract encapsulated in a multiple emulsion (ME) (W1/O/W2). Different formulations of ME were made with two polymers, gum arabic (GA) and maltodextrin (MD) and with the best formulation of ME four types of yogurt were prepared using different % (w/w) of ME (0%, 10%, 20% and 30%). Bioactive compounds, antioxidant activity, color and lactic acid bacteria (LAB) were analyzed in the different yogurts over 36 days of shelf life. Furthermore, in vitro simulated digestion was evaluated. The yogurts had significant (p < 0.05) differences and the ME protected the bioactive compounds, activity of antioxidants and color. The ME did not affect the viability of LAB during 36 days of storage. The in vitro digestion showed the best bioaccessibilities of antioxidant compounds with the yogurts with ME. View Full-Text
Keywords: color; phenols; flavonoids; betalains color; phenols; flavonoids; betalains
Show Figures

Graphical abstract

MDPI and ACS Style

Cenobio-Galindo, A.J.; Díaz-Monroy, G.; Medina-Pérez, G.; Franco-Fernández, M.J.; Ludeña-Urquizo, F.E.; Vieyra-Alberto, R.; Campos-Montiel, R.G. Multiple Emulsions with Extracts of Cactus Pear Added in A Yogurt: Antioxidant Activity, In Vitro Simulated Digestion and Shelf Life. Foods 2019, 8, 429.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop