Abstract
In this study, we used a water-in-oil (W/O) emulsion encapsulation technique to enhance green coffee extract in the novel kashk product and protect it against hot filling. Green coffee extracts (GCE) in free (1%, 0.5%, and 0.25%) and encapsulated form (EGCE) (5%, 2.5%, and 1.25%) were added to kashk during hot filling, and their physicochemical and sensory properties were investigated. The EGCE kashk had higher oxidative stability (0.43 h) than the control due to the extract’s high phenolic content and DPPH radical scavenging activity (74%). Although a high concentration of GCE caused a higher pH (4.02), the latter declined in all the samples during the storage period. Further, the size of droplets in the emulsion varied from 3.20 to 8.51 μm, confirming the well-encapsulated GCE by Fourier transform infrared. In addition, palmitic acid and oleic acid were detected in GCE by gas chromatography as the main saturated and unsaturated fatty acids, respectively. All the treatments had similar rheological properties and the highest flow index was observed in the samples with EGCE 5% on day 60. The sensory evaluation showed that the assessors preferred the kashk formulated with 1% GCE. Finally, GCE encapsulation protected the color of the samples, and the b* value remained unchanged, whereas the lightness (L*) increased. We suggest that a W/O emulsion is a successful technique for GCE encapsulation in kashk and can offer the latter to consumers as an alternative type of flavored dairy product with a better shelf life and health benefits.
Highlights
Fortified dairy products appeal to a wide variety of consumers and help them increase their intake of bioactive components
We suggest that a W/O emulsion is a successful technique for Green coffee extracts (GCE) encapsulation in kashk and can offer the latter to consumers as an alternative type of flavored dairy product with a better shelf life and health benefits
Тhe content of phenols in a 1200 ppm concentration of GCE was 39.08 mg gallic acid (GA) g–1, confirming its antioxidant activity due to the polyphenolic compound [12]. These results were close to those found by Siva, Rajikin [20]. They reported total phenolic contents of GCEs obtained by isopropanol and methanol to be 30.65 mg GA g–1 and 16.26 mg GA g–1, respectively
Summary
Fortified dairy products appeal to a wide variety of consumers and help them increase their intake of bioactive components. Kashk is a local name for a traditional low-fat dried yogurt in Iran. It is obtained from boiled and concentrated yogurt and is available in a semi-liquid or dried form. Coffee is one of the most consumed and commercialized food products in the world and one of the most traded commodities, second only to petroleum [1]. It has various biological and pharmacological properties, such as antioxidant, anti-inflammatory, and antimicrobial properties, as well as other health benefits [2]
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