Soymilk stability increase using polyphenols microcapsules

LARRAURI MARIANA; ASENSIO CLAUDIA M.; MARTIN MARIA PAULA; QUIROGA PATRICIA RAQUEL; NEPOTE VALERIA

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2023

0022-1155

Functional beverages have aroused a great interest to the food industry. Among the functional ingredients, there is a growing demand for antioxidant incorporation into foods, which implies a challenge to preserve their bioactivity. The health benefits provided by soymilk can be improved by the addition with microcapsules of polyphenols from peanut skin and this procedure is an alternative to protect these natural and bioactive compounds from environmental factors. Several analyses were conducted to determine the chemical, antioxidant, microbiological and sensory changes during storage of the product. Soymilk samples were prepared and stored at 4 °C for 30 days: without any addition (C); with peanut skin extract (BEA); and with microcapsules with polyphenols (MCBEA). The addition of polyphenols (free or microencapsulated) improved the chemical, microbiological and sensory stability of soymilk. The BEA and MCBEA had lower values of hydroperoxides, hexanal, bacterial growth and oxidised flavour than C. The BEA exhibited higher phenol content (819.72 mg gallic acid equivalents/L), antioxidant activity (64.66% DPPH inhibition) and colour intensity than the other treatments. Polyphenol microencapsulation is a procedure that can protect these sensitive compounds and control their release into this food matrix.