Evaluation of the physicochemical, bioactive, and sensory properties of yogurt fortified with microencapsulated iron

• Published in: Applied Food Research 2024-12, Vol.4 (2), p.100525, Article 100525
• Main Authors: Nole-Jaramillo, Juliana Maricielo, Muñoz-More, Henry Daniel, Ruiz-Flores, Luis Alberto, Gutiérrez-Valverde, Karina Silvana, Nolazco-Cama, Diana María, Espinoza-Silva, Clara Raquel, Espinoza-Espinoza, Luis Alfredo
• Format: Article
• Language: English
• Subjects: Encapsulation; Fortification; Iron; Phenols; Sensory evaluation
• ISSN: 2772-5022; 2772-5022
• DOI: 10.1016/j.afres.2024.100525

•The yogurt fortified with microencapsulated iron maintained its physicochemical and sensory quality during storage.•No lipid oxidation occurred in the yogurt fortified with microencapsulated iron.•Interactions between proteins and phenolic compounds have a negative impact on yogurt characteristics.•The spray drying technique, as an emerging technology, was satisfactory for the protection of ferrous sulfate. Iron deficiency anemia is a public health issue; this condition causes psychomotor development disorders and impairs cognitive functions. Various fortification practices have been developed for foods such as yogurt; however, interactions between nutrients and minerals often result in product rejection. Therefore, the aim of this research was to evaluate the physicochemical, bioactive, and sensory properties of yogurt fortified with microencapsulated iron. Formulations of the encapsulant composed of chitosan, sodium alginate, and maltodextrin were developed, using 6 % (w/v) coating material and 3 % (w/v) ferrous sulfate. The best result of microencapsulation revealed a yield of 45.86 %, efficiency of 60.79 %, moisture content of 13.48 %, and an iron load of 1.36 mg/50 mg. For fortification, 200 mg of microcapsules were used in 250 mL of yogurt. The evaluation of this fortification was conducted twice per week, two days apart, over a period of 10 days. pH and total soluble solids increased, the acidity index decreased during storage, and the peroxide percentage was not affected. It was found that the fortified yogurt did not retain water well, leading to increased whey separation and changes in firmness. Proximal and color analyses of the fortified and control yogurt samples showed no significant difference (P > 0.05). The total phenol content decreased during storage, and the sensory evaluation indicated no significant difference in the acceptance of both samples. [Display omitted]