Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols

Gies Magali, Descalzo Adriana Maria, Servent Adrien, Dhuique-Mayer Claudie. 2019. Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols. LWT - Food Science and Technology, 111 : pp. 105-110.

Journal article ; Article de revue à facteur d'impact
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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY

Abstract : A functional yogurt-like product based on fermented maize enriched in carotenoids and phytosterols was developed to be an alternative to existing functional dairy products. Incorporation and stability of fat-soluble compounds were challenging in this complex matrix. Moreover, it is known that phytosterols decrease carotenoids absorption, but this decline can be offset by increasing carotenoids in foodstuffs. Thus, the aims of this work were to optimize the manufacturing process of a fermented yogurt-like product containing phytosterols by incorporating carotenoids taking into account two Lactobacilli strains as starters. The stability of β-cryptoxanthin, β-carotene and lycopene was studied during the whole process in order to confer a nutritional balance between them and phytosterols. After 15 h of fermentation, a starter ratio 50-50 (L. plantarum-L. casei) gave the best final biomass with 109 CFU/g necessary to obtain a probiotic potential. Relative carotenoid losses (20–27%) occurred during the pasteurization step while no negative impact on carotenoids was due to fermentation. Fat-soluble compounds remained relatively stable during the whole process with 75% of retention. These results suggest that incorporation and stability of carotenoids in a fermented-maize yogurt-like product containing phytosterols are necessary steps to induce a cholesterol-lowering effect without detrimental effects on carotenoids.

Mots-clés Agrovoc : Yaourt, Maïs, Fermentation, Probiotique, Carotène

Mots-clés libres : Fermented maize, Probiotic cereal product, Fat-soluble phytomicronutrients, Β-carotene, Β-sitosterol

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations

  • Gies Magali, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Descalzo Adriana Maria, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Servent Adrien, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Dhuique-Mayer Claudie, CIRAD-PERSYST-UMR Qualisud (FRA) - auteur correspondant

Source : Cirad-Agritrop (

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