Article
Fucoxanthin as a Biofunctional Compound in Goat Milk Yogurt: Stability and Physicochemical Effects
Fermentation
(2023)
Abstract
The food industry has increasingly added nutrients and other ingredients to products to
enhance their health benefits. Fucoxanthin is recognized for its benefits in mitigating obesity, diabetes,
hypertension, and inflammation. Therefore, addition of fucoxanthin into goat milk yogurt, its stability,
and the physicochemical properties of yogurt during processing and storage was investigated.
Yogurts with and without fucoxanthin were manufactured by mixing goat whole milk (82.85%, w/w),
powdered goat milk (10.68%, w/w), and sugar (6.47%, w/w). Fucoxanthin (0.052 mg/g of yogurt mix)
was added to the treatment. The mix was heated at 80 oC for 30 min, cooled, inoculated with a culture,
and incubated at 43 oC for 5 h. Fucoxanthin in the yogurt mix and yogurt was quantified by an
HPLC method. The recoveries of fucoxanthin from the mix before and after heating were 98.25% and
98.83%, respectively. However, less fucoxanthin (90.13%) was recovered from the freshly prepared
yogurt than from the mix. Heating the yogurt mix did not affect the concentration of fucoxanthin but
adding the inoculum to the mix reduced its concentration during fermentation. During the storage
period, the concentration of fucoxanthin in yogurt remained the same. Fucoxanthin did not adversely
affect the chemical composition and physicochemical properties of yogurt, but it influenced the color,
decreasing lightness (81.47 +/- 0.09), and increasing redness (7.67 +/- 0.09) and yellowness (38.24 +/- 0.09).
Thus, goat milk yogurt can be an effective food matrix to deliver fucoxanthin to human diet.
Keywords
- goat milk yogurt; fucoxanthin; stability; physicochemical properties
Disciplines
Publication Date
Winter March 10, 2023
DOI
https://doi.org/10.3390/fermentation9030273
Citation Information
Nuñez de González, M.T.; Attaie, R.; Woldesenbet, S.; Mora-Gutierrez, A.; Jung, Y. Fucoxanthin as a Biofunctional Compound in Goat Milk Yogurt: Stability and Physicochemical Effects. Fermentation 2023, 9, 273. https://doi.org/10.3390/fermentation9030273