Bioactive compounds as functional food ingredients: characterization in model system and sensory evaluation in chocolate milk

Abstract

The objective was the design and the structural and functional characterization of bioactive compounds (BC) as functional food ingredients for a future industrial application in chocolate milk. Liposomes were made of soy phosphatidylcholine, containing BC (omega-3, omega-6, vitamin E) and encapsulating folic acid (FA). Stearic acid and calcium stearate were added as liposome stabilizers. The oxidative stability, size and shape were analyzed by thiobarbituric acid method, light scattering, and light microscopy, respectively. Membrane packing was also studied. Rheological behavior of liposomes and encapsulation efficiency of FA were analyzed after pasteurization. Studies were performed in food-model. Liposomes showed significant stability of all parameters and a protective effect over thermolabile FA remaining half of this vitamin encapsulated. Sensory evaluations were studied in chocolate milk with BC, demonstrating positive effects on acceptability. For all the above, BC formulations are suitable for a future application and/or scaling up in dairy industry.