Design and shelf-life of a new functional fermented food from maize enriched with bioactive compounds following an integrated approach

LINGUA M.S.; DHUIQUE-MEYER, CLAUDIE; DESCALZO, ADRIANA; NELLY FORESTIER-CHIRON; GIES, MAGALÍ; ADRIEN, SERVENT

Nantes

Conferencia; 32nd EFFoST (European Federation of Food Science and Technology) International Conference; 2018

The European Federation of Food Science and Technology

Introduction: A new yoghurt-like product, based on fermented maize, was designed to be functional, namely probiotic and enriched in carotenoids and phytosterols, but also gluten-free, lactose-free and with a cholesterol-lowering effect. Bioactive compounds were incorporated with fruit extracts and dispersible phytosterols. The aim of this work was to design a new product with an integrated approach including nutritional and sensorial outcomes, in order to obtain a final product acceptable to the consumer.Methods: The manufacturing process includes maize soaking, crushing, sieving, pasteurization and lactic fermentation. Two starters were inoculated in a 50-50 ratio, inducing the probiotic effect. This ratio was recalculated at the end of the fermentation by counting bacteria on a new specific growth medium. Caseinates (CAS) and whey proteins (WPI), which have emulsifying properties, were added to the initial product in place of powder milk to avoid lactose and fat contents. Sensory discriminant analyses were carried out on these products. Carotenoids (β-cryptoxanthin, β-carotene and lycopene) and phytosterols (β-sitosterol) were analyzed by UPLC-DAD. Their bioaccessibility was evaluated by an in vitro digestion method. The shelf-life of the final product was assessed by TBARS and FRAP methods to measure lipid oxidation and antioxidant capacity.Results: The final ratio between the two lactic starters was determinated. The bioaccessibility of β-cryptoxanthin was significantly (p < 0.05) increased in WPI product compared to the initial product, from 30 % to 41 %. Sensory analyses demonstrated valuable qualities of the products with expert?s notes: 6.05; 612; 5.26/10 for CAS, WPI and initial products respectively. The shelf-life of the final product was fixed at 4 weeks at 4°C.Discussion/conclusions: Based on its nutritional properties together with a better aromatic balance, WPI formulation gave the best final product. Moreover, this yoghurt-like product presented an interesting shelf-life, close to the one of a marketed dairy product.