Oxidative stability of yogurt with added lutein dye

Author(s)

Domingos, L. D. ^[1] ; Xavier, A. A. O. ^[1] ; Mercadante, A. Z. ^[1] ; Petenate, A. J. ^[2] ; Jorge, R. A. ^[3] ; Viotto, W. H. ^[1]

Affiliation

^[1] Univ Campinas UNICAMP, Sch Food Engn, BR-13083970 Campinas, SP - Brazil

^[2] Univ Campinas UNICAMP, Math Stat & Comp Sci Inst, BR-13083970 Campinas, SP - Brazil

^[3] Univ Campinas UNICAMP, Inst Chem, BR-13083970 Campinas, SP - Brazil

• Document type: Journal article
• Source: JOURNAL OF DAIRY SCIENCE; v. 97, n. 2, p. 616-623, FEB 2014.
• Web of Science Citations: 6

Abstract

This study evaluated the effect of adding lutein dye on the oxidative stability of yogurt during 35 d of refrigerated storage, in the presence and absence of light. Yogurts manufactured without and with the equivalent of 1.5 mg of lutein in 120 g of the final product were characterized for their total carotenoid and riboflavin contents, and the behaviors of both riboflavin and lutein were monitored during storage. A decrease in riboflavin content occurred, with concurrent appearance of its derived-oxidation products in the yogurts without added lutein and exposed to light during storage. The yogurts with added lutein dye showed constant lutein and riboflavin contents throughout storage both for the samples stored under light and for those stored in the dark. Yogurts (120 g) with the addition of 0.5, 1.5, and 2.5 mg of lutein dye were evaluated for their sensory acceptance, and the statistical analysis showed no differences between the samples for the attributes of aroma and flavor. These results indicate that the added lutein remained stable throughout the storage period and conferred protection for the riboflavin against photooxidation, preserving the quality of the yogurts. (AU)

• FAPESP's process: 05/59552-6 - Integrated evaluation of the stability and functional properties of natural pigments of foods
• Grantee: Adriana Zerlotti Mercadante
• Support Opportunities: Research Projects - Thematic Grants