Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Cynoscion guatucupa) Protein Hydrolysate.

Clara A Tovar,Pilar Montero,María Elvira López-Caballero,Karina Oliveira Lima,María Carmen Gómez-Guillén,Carlos Prentice,Ailén Alemán,Meritaine Da Rocha

doi:10.3390/antiox10101567

Abstract

The aim of the present work was to fortify yogurt by adding a stripped weakfish (Cynoscion guatucupa) protein hydrolysate obtained with the enzyme Protamex and microencapsulated by spray drying, using maltodextrin (MD) as wall material. The effects on the physicochemical properties, syneresis, texture, viscoelasticity, antioxidant and ACE inhibitory activities of yogurt after 1 and 7 days of storage were evaluated. In addition, microbiological and sensory analyses were performed. Four yogurt formulations were prepared: control yogurt (without additives, YC), yogurt with MD (2.1%, YMD), with the free hydrolysate (1.4%, YH) and the microencapsulated hydrolysate (3.5%, YHEn). Yogurts to which free and microencapsulated hydrolysates were added presented similar characteristics, such as a slight reduction in pH and increased acidity, with a greater tendency to present a yellow color compared with the control yogurt. Moreover, they showed less syneresis, the lowest value being that of YHEn, which also showed a slight increase in cohesiveness and greater rheological stability after one week of storage. All yogurts showed high counts of the microorganisms used as starters. The hydrolysate presence in both forms resulted in yogurts with antioxidant activity and potent ACE-inhibitory activity, which were maintained after 7 days of storage. The incorporation of the hydrolysate in the microencapsulated form presented greater advantages than the direct incorporation, since encapsulation masked the fishy flavor of the hydrolysate, resulting in stable and sensorily acceptable yogurts with antioxidant and ACE inhibitory activities.

Highlights

Milk and dairy products, such as yogurt, are widely appreciated and consumed worldwide because of their sensory and nutritional characteristics [1,2]
Quality yogurts were made with the incorporation of a protein hydrolysate, free or microencapsulated with maltodextrin
These ingredients led to a reduction in syneresis, especially for the yogurt with the added microencapsulated hydrolysate

Summary

Introduction

Milk and dairy products, such as yogurt, are widely appreciated and consumed worldwide because of their sensory and nutritional characteristics [1,2]. There are some studies related to the addition to yogurt of bioactive compounds, such as Spirulina platensis [4,5], rice bran [6], strawberry pulp [1], mushroom extracts (Agaricus bisporus) [7], fish collagen [8], monk fruit extract (Siraitia grosvenorii) [9] and Ficus glomerata Roxb fruit extract [10], in which the addition of these compounds increased the antioxidant and/or angiotensin-converting enzyme (ACE) inhibitory capacity. This may be Antioxidants 2021, 10, 1567. Some peptides present antihypertensive activity as they are able to inhibit the angiotensin-converting enzyme (ACE), which has a fundamental role in the regulation of blood pressure [12,13,14]

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