Abstract
Obesity has become a worldwide problem giving rise to several health issues. Fucoxanthin, a marine carotenoid with anti-obesity activity, has potential application as a biofunctional ingredient in human food. The objective of this study was to evaluate the thermal stability of fucoxanthin at pasteurization temperature and, subsequently, its storage stability in goat whole milk (WM) and skim milk (SM) at refrigeration temperature for four weeks. Additionally, the effect of supplementation of fucoxanthin on the composition of milk, pH, acidity, color, and lipid oxidation of WM and SM was evaluated during the four week storage period. Fresh goat WM and SM were supplemented with fucoxanthin at a concentration of 10.67 µg/mL (2.56 mg/240 mL of milk, one serving), pasteurized at 64 °C for 30 min and stored at 4 °C for four weeks. The quantification of fucoxanthin in WM and SM was performed every week using a HPLC method. Moreover, the effect of supplementation of fucoxanthin on the composition of WM and SM was evaluated by a LactiCheck milk analyzer, and the color was evaluated by reflectance using a HunterLab colorimeter. Lipid oxidation, as the 2-thiobarbituric acid-reactive substances (TBARS) at A532, was determined using a Spectramax Plus spectrophotometer during storage. Data were analyzed by a split-plot design using PROC MIXED of SAS. The recovery yields of fucoxanthin from the pasteurized WM and SM were 96.17 ± 1.5 % and 96.89 ± 1.5 %, respectively. Both milks exhibited high recovery yields of fucoxanthin. Fucoxanthin was stable in goat WM and SM during storage at 4 °C for four weeks. The addition of fucoxanthin, at the concentration reported to have an anti-obesity effect in humans, to pasteurized WM and SM did not affect the composition or the physicochemical properties of milks but influenced the color, especially increasing the yellowness in the samples. These results revealed that goat milk can be used as a suitable matrix for the supplementation of fucoxanthin as a biofunctional ingredient in human foods.
Highlights
Consumers have an increased interest in nutrition as foods have been linked to health and wellness, primarily in the control of obesity
The extraction and recovery technique that was used for the analysis of fucoxanthin in goat whole milk (WM) and skim milk (SM) was accurate
The stability of fucoxanthin after the heat of pasteurization was excellent and was nearly the same as the maximum percent of recovery (Table 1). These results indicated that fucoxanthin was not affected by the heat of LTLT pasteurization in either goat WM or SM
Summary
Consumers have an increased interest in nutrition as foods have been linked to health and wellness, primarily in the control of obesity. Since obesity continues to be an important health problem, developing effective preventive measures to reduce obesity and ease the medical and economic burden of obesity-related diseases such as cancer, heart disease, and diabetes, which amounts to billions of dollars annually, is essential. Nutrition can play a major role in preventing these lifestyle-related diseases and it is highly desirable to find safe and effective biofunctional ingredients in food to mitigate these health-related issues [3]. The importance of marine algae as sources of functional ingredients has been well recognized due to their beneficial health effects. Among functional ingredients identified from marine algae, fucoxanthin has received particular interest. This carotenoid, extracted from marine brown seaweeds, microalgae, and diatoms, has been reported to exhibit anti-obesity, anti-diabetic, and anti-inflammatory bioactivities [4,5]
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