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In vitro digestibility and stability of encapsulated yerba mate extract and its impact on yogurt properties

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Abstract

The development of ready-to-eat foods containing bioactive extracts represents an important step to improve food consumption. This study aimed to develop a yogurt containing an encapsulated bioactive yerba mate extract. For this, the lyophilized extract was protected through encapsulation in solid lipid particles (SLPs) of beeswax. An encapsulation efficiency (EE) greater than 90% was achieved with an extract content higher than 20%. The FTIR spectrum of the capsules’ wall material, indicated that beeswax efficiently encapsulated the yerba mate extract. The extract antioxidant potential was protected for 45 days under cold storage, and the encapsulation maintained the viability of the yogurt lactic acid bacteria. The increase in free fatty acids from seven to 33% during in vitro digestion indicated the capsule rupture during the digestion process. Moreover, the extract encapsulation maintained viable lactic acid bacteria in yogurt. The addition of SLPs did not affect the acceptability of the yogurt or the consumers’ intention to buy the product. However, the score attributed to the product evaluators was surprisingly low and portrayed the consumer's preference for foods with added sugar. This work introduced a natural, ready-to-eat and health-promoting food product containing SLP-protected antioxidant compounds. The addition of compounds encapsulated in foods is promising and can benefit consumers.

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Acknowledgments

The authors would like to thank the Government of Rio Grande do Sul State for its financial support to the project “Yerba Mate as a Functional Component in the Development of Food Processes and Products” (Process No. 162-16.00/16-2). This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001.

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Authors and Affiliations

  1. Post-Graduation Program in Food Science and Technology, University of Passo Fundo (UPF), Campus I, km 171, BR 285, Passo Fundo, Rio Grande Do Sul, 99001-970, Brazil

    Cintia Cassia Tonieto Gris, Elionio Galvão Frota, Bruna Krieger Vargas, Bárbara Biduski & Telma Elita Bertolin

  2. Graduation in Nutrition, University of Passo Fundo (UPF), Campus I, km 171, BR 285, Passo Fundo, Rio Grande Do Sul, 99001-970, Brazil

    Cintia Cassia Tonieto Gris

  3. Graduation in Food Technology, Farroupilha Federal Institute (IFFAR), R. Fábio João Adolhe, Santo Augusto, Rio Grande Do Sul, 98590-000, Brazil

    Cíntia Guarienti

  4. Graduation in Chemical Engineering, University of Passo Fundo (UPF), Campus I, km 171, BR 285, Passo Fundo, Rio Grande Do Sul, 99001-970, Brazil

    Julia Pedó Gutkoski

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  1. Cintia Cassia Tonieto Gris
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Gris, C.C.T., Frota, E.G., Guarienti, C. et al. In vitro digestibility and stability of encapsulated yerba mate extract and its impact on yogurt properties. Food Measure 15, 2000–2009 (2021). https://doi.org/10.1007/s11694-020-00788-4

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