Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterols

Lingua Mariana, Gies Magali, Descalzo Adriana Maria, Servent Adrien, Páez Roxana B., Baroni María V., Blajman Jesica E., Dhuique-Mayer Claudie. 2022. Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterols. Food Chemistry, 370:130993, 9 p.

Résumé : The aim of this work was to study the changes in the functional characteristics of a fermented maize product containing fruits, and enriched with phytosterols. Functional characteristics (natural antioxidants and phytosterols content, in vitro antioxidant capacity and probiotic viability), lipid oxidation, and physicochemical parameters were investigated during 4 weeks of storage at 4 °C. The differences between one formulation elaborated with semi-skimmed powdered milk (Basic Product) and another with whey protein isolate (WPI Product) were evaluated. The content of polyphenols, carotenoids and tocopherols remained unchanged during the storage of both formulations. These compounds increased the antioxidant capacity in both products compared to the control formulation (without fruits), which was displayed along the whole storage period. The doses of phytosterols and the probiotic potential were maintained to the end of the storage period for both formulations. Basic and WPI products represent novel foods with desirable functional characteristics preserved during commercial storage.

Mots-clés Agrovoc : succédané d'aliment pour homme, fermentation, amidon de maïs, additif alimentaire, phytostérol, propriété physicochimique, antioxydant, caroténoïde, probiotique

Mots-clés libres : Yogurt-like fermented maize product, Antioxidant characteristics, Carotenoids, Probiotic potential, Phytosterols

Classification Agris : Q04 - Composition des produits alimentaires

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

Auteurs et affiliations

• Lingua Mariana, ICYTAC (ARG)
• Gies Magali, Université de Montpellier (FRA)
• Descalzo Adriana Maria, INTA (ARG)
• Servent Adrien, CIRAD-PERSYST-UMR Qualisud (FRA)
• Páez Roxana B., INTA (ARG)
• Baroni María V., ICYTAC (ARG)
• Blajman Jesica E., IDICAL (ARG)
• Dhuique-Mayer Claudie, CIRAD-PERSYST-UMR Qualisud (FRA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/601720/)

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