Astaxanthin and chia oil encapsulated in gel beads: Evaluation of the impact of their addition in a commercial yogurt by a consumer-based sensory analysis

Abstract

The addition of encapsulated bioactivecompounds in food matrices allows obtaining foods with improved nutritionalcharacteristics. In this study, chia oil (a source of omega-3) and astaxanthin wereencapsulated in beads and added to commercial yogurt. Particles formulatedusing only sodium alginate (100SA) or mixed with whey protein aggregates(25WPA75SA) with incorporated chia oil and astaxanthin were added to yogurt.The stability of bioactive compounds added was evaluated, and consumer-basedsensory analysis was applied using both a hedonic scale andCheck-All-That-Apply method. Thecontent of bioactive compounds in yogurts did not change after 28 days ofstorage. Yogurts exhibited good acceptability and the terms with high positiveimpact in all samples were sweet, pleasant flavor, smooth, creamy, pleasantparticles, pleasant, and easy to swallow. Yogurt added with 25WPA75SA beadsshowed greater acceptance indicating that this matrix may be a good option toimprove the consumption of astaxanthin and omega-3.