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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 12 No. 9 (2022): September 2022
				
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									Research Articles
							
		



	
		  	 

		
	
		Chemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark
	


	
	
		

							
					Authors

						
							
								Eréndira Valencia-Avilés
							
															
									Programa Institucional de Doctorado en Ciencias Biológicas, Universidad Michoacana de San Nicolás Hidalgo, Ciudad Universitaria, Morelia, Michoacán, México
																	
																																		
	
							
								Martha Estrella García-Pérez
							
																																		
	
							
								Ma. Guadalupe Garnica-Romo
							
															
									Facultad de Ingeniería Civil. Universidad Michoacana de San Nicolás de Hidalgo
																	
																																		
	
							
								Juan de Dios Figueroa-Cárdenas
							
															
									Centro de Investigación y de Estudios Avanzados del IPN. Unidad Querétaro.
																	
																																		
	
							
								Maria Paciulli
							
															
									Dipartimento di Scienze degli Alimenti e del Farmaco, Università di Parma, Parma, Italy
																	
																																		
	
							
								Hector Eduardo Martinez-Flores
							
															
									PhD, Professor and Researcher, Director of the Faculty of Chemical Pharmacobiology
																	
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v12i9.951
						
					
				
			

						
										
					Abstract

					Introduction: A diet high in calories and saturated fats has been associated with health problems that have been increasing worldwide. Therefore, it is required to increase the number of formulated foods that generate well-being to health. Yogurt is a widely consumed food by all sectors of the population and it can be used as a vehicle to incorporate bioactive compounds. The phenolic compounds present in forest residues, such as those from oak bark, can be used and incorporated into yogurt, to increase its benefits as a functional food.
Objective: The objective of this study was to develop a multifunctional yogurt enriched with vegetable oil (2.3% w/w) as a source of omega 6 and 3 and adding nanocapsules (24.5% w/w) of an extract of oak bark from Quercus crassifolia, rich in in phenolic compounds and high antioxidant capacity.
Methods: Three yogurt formulations were prepared: F1: yogurt was made with non-fat milk, used as a control, F2: yogurt was prepared with non-fat milk and added with vegetable palm oil, and F3: non-fat yogurt was added with vegetable oil and nanoencapsulated oak bark phenolic extract. The yogurts were characterized in their chemical composition, microbiological analysis, and sensory analysis. 
Results: The multifunctional product F3 and product F2 presented lactic acid bacteria in concentration of 3.01X106 and 4.73x106, respectively, preserving characteristics of probiotic food. Product F3 presented low levels of syneresis (7.34%) and it was significantly different from the control yogurt (9.01%). The viscosity increased from 150 cP in the control yogurt to 341 cP in F3, due to the increase in the concentrations of solids by nanoencapsulating the phenolic. The wall material used for nanoencapsulation was sodium caseinate and mantodextrin. However, this increase in viscosity did not affect the sensory evaluation of the product. There were no significant differences between the control yogurt and the F2 and F3 products.
Conclusion: A yogurt added with vegetable oil and nanoencapsulated oak bark phenolic extract was obtained. It was enhanced by the presence of probiotics, bioactive compounds, and essential fatty acids, and then evaluated and accepted by a sensory panel. Nanoencapsulation is a viable alternative to mask the characteristic astringent taste of phenolic compounds because it was not detected by the panelists.
 
Keywords: waste recovery; functional dairy foods; essential fatty acids; probiotics; antioxidants; sensory.

				
			
			

						
																																																																																					
					
													Author Biographies
											

						
								
																																							Eréndira Valencia-Avilés,  Programa Institucional de Doctorado en Ciencias Biológicas, Universidad Michoacana de San Nicolás Hidalgo, Ciudad Universitaria, Morelia, Michoacán, México 
																	

								
									Universidad Politécnica de Uruapan.
								

							
	
								
																			Martha Estrella García-Pérez
																	

								
									Facultad de Químico Farmacobiología. Universidad Michoacana de San Nicolás de Hidalgo.
								

							
	
								
																																							Hector Eduardo Martinez-Flores,  PhD, Professor and Researcher, Director of the Faculty of Chemical Pharmacobiology 
																	

								
									Facultad de QUímico Farmacobiología. Universidad Michoacana de San Nicolás de Hidalgo.
								

							


				
			
						
		


		

						
										
					
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																			2022-09-08
																	

				
							

			
						
										

											
							
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									Vol. 12 No. 9 (2022): September 2022
								
							

						
					
											
							
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								Research Articles
							

						
					
									

			
						
										
					
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