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Physicochemical and nutritional properties of yogurt emulsion with lycopene during chilled storage

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Abstract

Lycopene is a highly potent antioxidant that is prevalent among dietary carotenoids. However, its use in food formulations is restricted due to its poor water-solubility and proneness to oxidation. The aim of this research was to encapsulate lycopene in yogurt using emulsion technology for improving its stability during processing and storage, in order to diversify a widely consumed food product and enhance its nutritional value. Confocal laser microscopy data showed that the incorporation of oil droplets with emulsification did not have a negative effect on the formation and microstructure of yogurt. Syneresis of lycopene-fortified yogurt samples was approximately twice as high compared with plain yogurt at day 7; the ability to retain water was significantly improved with storage time for all emulsified samples. Additionally, storage reduced the Turbiscan Stability Indices (TSI) for all yogurt samples, which suggests that physical stability improved at 4 °C. Emulsification resulted in increased oxidation levels due to increased oil content. This effect was ameliorated by lycopene encapsulation, which effectively protected corn oil from oxidation and prevented degradation. This study indicates that emulsification is a promising method for lycopene encapsulation and can be used for developing yogurt with desirable nutritional properties.

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The authors have not disclosed any funding.

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Author notes

  1. Jie Chen, Chen-Hai-Yue Yuan and Wei-Chao Li authors contributed equally to this work.

Authors and Affiliations

  1. Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631, China

    Jie Chen, Chen-Hai-Yue Yuan, Hai-Hang Li & He Ni

  2. Department of Critical Care Medicine, Sun Yat-Sen Memorial Hospital of Sun Yat-Sen University, Guangzhou, 510120, China

    Wei-Chao Li

  3. College of Food Science, South China Agricultural University, Guangzhou, 510642, China

    Lei Zhao

  4. State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, 510641, China

    Yan-Bo Huang

  5. Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China

    Guang Liu

  6. Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, Scotland, UK

    Vassilios Raikos

Authors
  1. Jie Chen
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  2. Chen-Hai-Yue Yuan
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  3. Wei-Chao Li
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  4. Lei Zhao
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  5. Yan-Bo Huang
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  6. Hai-Hang Li
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  7. Guang Liu
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  8. He Ni
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  9. Vassilios Raikos
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Correspondence to He Ni.

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Ethics approval was not required for this research. (i) This work has not been published before, (ii) it is not under consideration for publication elsewhere, (iii) its submission to JFST publication has been approved by all authors as well as the responsible authorities-tacitly, (iv) if accepted, it will not be published elsewhere in the same form, in English or in any other language, including electronically without the written consent of the copyright holder, and (v) JFST will not be held legally responsible should there be any claims for compensation or dispute on authorship.

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Chen, J., Yuan, CHY., Li, WC. et al. Physicochemical and nutritional properties of yogurt emulsion with lycopene during chilled storage. J Food Sci Technol 59, 4037–4044 (2022). https://doi.org/10.1007/s13197-022-05449-6

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  • DOI: https://doi.org/10.1007/s13197-022-05449-6

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