Development of dairy beverages functionalized with pure ergosterol and mycosterol extracts: an alternative to phytosterol-based beverages

• Published in: Food & function 2017-01, Vol.8 (1), p.103-110
• Main Authors: Heleno, Sandrina A, Rudke, Adenilson R, Calhelha, Ricardo C, Carocho, Márcio, Barros, Lillian, Gonçalves, Odinei H, Barreiro, Maria Filomena, Ferreira, Isabel C F R
• Format: Article
• Language: English
• Subjects: Agaricus - chemistry; Agaricus bisporus; Beverages - analysis; Ergosterol - analysis; Food Additives - analysis; Phytosterols - analysis; Plant Extracts - analysis; Yogurt - analysis
• ISSN: 2042-6496; 2042-650X
• DOI: 10.1039/c6fo01600f

In the present work, Agaricus bisporus extracts obtained by ultrasound-assisted extraction (UAE), and ergosterol, were incorporated into dairy beverages at concentrations mimicking commercial phytosterol-added yogurts, to work as alternatives. The samples were analysed for nutritional and bioactive properties, and compared with controls (yogurts with no additives or phytosterols), at two storage times (right after incorporation (ST = 0) and after seven days at 4 °C (ST = 7)). The ones incorporated with the extract (YAb) and with ergosterol at the same concentration as in the extract (YPEAb) showed similar antioxidant properties as the ones with phytosterols (YPhy), but a higher cytotoxicity against tumor cells. YPEPhy, the sample with ergosterol at the same amount as phytosterols in YPhy, was the strongest in both bioactivities. For YAb, YPEAb and YPEPhy the antioxidant capacity increased from ST = 0 to ST = 7, meaning that the extract and ergosterol protected the yogurt from oxidation, improving the shelf life. Nutritional parameters were identical for all samples.