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Enrichment of cheese with bioactive lipophilic compounds


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Stratulat, Iulia; Britten, Michel; Salmieri, Stéphane; Fustier, Patrick; St-Gelais, Daniel; Champagne, Claude P.; Lacroix, Monique (2014). Enrichment of cheese with bioactive lipophilic compounds Journal of Functional Foods , vol. 6 , nº 1. p. 48-59. DOI: 10.1016/j.jff.2013.11.023.

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Vitamins E, A and CoQ10 were encapsulated in two flaxseed oil emulsion formulations. Emulsions were stabilized with calcium caseinate in presence or absence of lecithin and used to standardize cheese milk. Cheese yield and retention rate of proteins, fats and bioactive components were determined. Quantification of bioactives and antioxidant properties of cheeses were performed up to 90 days of storage at 4 °C. Recovery level of vitamins E, A and CoQ10 in cheese was respectively 92%, 90% and 93% in presence of lecithin. A good compatibility between bioactive components was observed during their co-encapsulation in cheese matrix. In these cheeses, vitamin E was regenerated after 3 months of storage possibly due to CoQ10 contribution. The encapsulation of bioactive ingredients in cheese under the form of emulsified particles allowed increasing their retention in the curd, hence maintaining their bioactivity and the chemical stability of cheese during storage, with improved cheese yield.

Type de document: Article
Informations complémentaires: Résumé avec symboles
Mots-clés libres: Emulsion; Stability; Recovery level; Bioactive compounds; Cheese
Centre: Centre INRS-Institut Armand Frappier
Date de dépôt: 26 mai 2017 15:27
Dernière modification: 26 mai 2017 15:29
URI: http://espace.inrs.ca/id/eprint/3121

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