FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (8): 172-178.doi: 10.7506/spkx1002-6630-20200406-065

• Component Analysis • Previous Articles     Next Articles

Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt

WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo   

  1. (College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China)
  • Online:2021-04-25 Published:2021-05-14

Abstract: Bovine milk added with astaxanthin microspheres was used to prepare yogurt containing astaxanthin microspheres in order to evaluate the effects of astaxanthin microspheres on the number of viable lactic acid bacteria, texture and sensory evaluation of yogurt. Furthermore, we tested the stability of astaxanthin incorporated in yogurt during storage. The volatile organic compounds of the yogurt were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results showed that astaxanthin microspheres had a positive effect on the number of viable lactic acid bacteria, but had no significant influence on the texture of the yogurt (P > 0.05). The yogurt containing astaxanthin microspheres at 6 mg of astaxanthin/100 g of sample exhibited an orange-red color and the highest sensory evaluation score. The intensity of signal response to hexanal, contributing to the fishy smell, was decreased when astaxanthin was encapsulated by ethyl cellulose, and astaxanthin microspheres had no effect on the volatile flavor substances of yogurt. Compared with free astaxanthin, the retention rate of encapsulated astaxanthin incorporated in yogurt stored for 14 days at 4 ℃ under light was improved by 1.62-fold. Therefore, astaxanthin microspheres could enhance the application potential of astaxanthin in yogurt.

Key words: astaxanthin microspheres; yogurt; stability; quality; volatile organic compounds; headspace-gas chromatography-ion mobility spectrometry

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