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

Sandrina A Heleno,Lillian Barros,Maria Filomena Barreiro,Márcio Carocho,Isabel C F R Ferreira,Odinei H Gonçalves,Ricardo C Calhelha,Adenilson R Rudke

doi:10.1039/c6fo01600f

Abstract

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.

Highlights

The market for functional foods is evolving very fast, its growth estimated as being 10% per year
Commercial yogurts with phytosterols include in their composition light milk, esters of plant sterols (3.4%, w/w) that correspond to 2% of free plant sterols, strawberry pulp (2.5%, w/w), lactose and milk proteins, modified corn starch, flavorings, lactic ferments, sweeteners (E955, E950), a preserver (E202) and a dye (E120), with the following nutritional declaration per 100 g: energy: 41 kcal; lipids: 1.4 g corresponding to 0.1 g of saturated fatty acids; carbohydrates: 4.2 g corresponding to 4.0 g of sugars; proteins: 3.0 g and salt: 0.13 g
If a significant interaction was detected between both factors (ST × Incorporation type (IT)

Summary

Introduction

The market for functional foods is evolving very fast, its growth estimated as being 10% per year. In this business segment, the fastest growing sector is the one of functional beverages (functional drinks)[1] which grew 2.5%, between 2008 and 2011, in Latin America.[2] in this context, functional dairy products in Germany had an impressive increment from 5 million dollars in 1995 to over $300 million in 2000.3. The consumption of standardized levels of sterols is recommended by both European and US guidelines Besides plants, these molecules exist in macrofungi, in this case designated as mycosterols, ergosterol being the most abundant sterol in Agaricus bisporus Lange) Imbach.[5,6]

Methods

Results

Conclusion