Scholarlink

Native potatoes contain bioactive compounds that help prevent degenerative diseases. This work aimed to study the stability of nanoparticles of phenolic extracts from native potatoes in yogurt. The extracts were encapsulated by spray drying at 120  \( ^{\circ }\) C inlet temperature and 141 L/h air flow in maltodextrin and gum arabic matrices. Bioactive compounds, antioxidant capacity, hygroscopicity, water activity, moisture, and encapsulation retention were evaluated. Subsequently, 0.5 g of nanoparticles were added to 25 g of two yogurt brands and refrigerated at 5  \( ^{\circ }\) C. The stability of yogurt was evaluated over five weeks by measuring bioactive compounds, antioxidant capacity, color, and pH. Anthocyanin degradation was observed during this time. On the other hand, flavonoids, phenolic compounds, and antioxidant capacity showed a release until week four, with a subsequent degradation in the last week. Color remained stable without relevant variations, while pH decreased over time. The results identify the potential for developing innovative functional foods.

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Stability of Nanoparticles of Bioactive Compounds from Native Potato (Solanum Tuberosum Spp. Andigena) in Yogurt

  • 章节

  • 发表日期：

    2025年

查看全文
  • Romario Cusi-Chipana,
  • Carlos A. Ligarda-Samanez,
  • Elibet Moscoso-Moscoso,
  • David Choque-Quispe,
  • Henry Palomino-Rincón,
  • Betsy S. Ramos-Pacheco,
  • Fredy Taipe-Pardo,
  • Diego E. Peralta-Guevara

摘要

Native potatoes contain bioactive compounds that help prevent degenerative diseases. This work aimed to study the stability of nanoparticles of phenolic extracts from native potatoes in yogurt. The extracts were encapsulated by spray drying at 120  \( ^{\circ }\) C inlet temperature and 141 L/h air flow in maltodextrin and gum arabic matrices. Bioactive compounds, antioxidant capacity, hygroscopicity, water activity, moisture, and encapsulation retention were evaluated. Subsequently, 0.5 g of nanoparticles were added to 25 g of two yogurt brands and refrigerated at 5  \( ^{\circ }\) C. The stability of yogurt was evaluated over five weeks by measuring bioactive compounds, antioxidant capacity, color, and pH. Anthocyanin degradation was observed during this time. On the other hand, flavonoids, phenolic compounds, and antioxidant capacity showed a release until week four, with a subsequent degradation in the last week. Color remained stable without relevant variations, while pH decreased over time. The results identify the potential for developing innovative functional foods.