Host: Japanese Sciety for Food Science and Technology
Name : The 71st Annual Meeting of Japanese Society for Food Science and Technology
Number : 71
Location : [in Japanese]
Date : August 29, 2024 - August 31, 2024
Pages 425-
[Purpose] North Pacific krill has high content of n-3 poly unsatturated fatty acids but these are susceptibility to oxidation. Beta-cyclodextrin (β-CD) can form complexes, providing a protective barrier against lipid degradation. Yogurt represents an excellent candidate for enrichment with encapsulated powders that stabilize the oil. Thus, the research aims to investigate the impact of incorporating encapsulated krill oil into yogurt.
[Methods] β-CD complexes were employed to encapsulate krill oil, which was subsequently incorporated into yogurt at concentrations of 0.1%, 0.3%, and 0.5%. The physicochemical characteristics, gel strength, color, and sensory properties were analyzed throughout the storage period at 4°C for 7 days.
[Results] The results indicated that encapsulation influenced acidification, with the pH of the yogurt at the 0.5% concentration, demonstrating an intensified acidification effect with increased concentrations of krill oil. Syneresis was reduced across all encapsulation levels. This concentration exhibited the highest gel strength, enhancing the structural integrity of the yogurt’s gel matrix. Furthermore, the encapsulation affected color property, shifting a* values towards the red spectrum, attributable to the natural reddish pigments in the krill oil. Sensory analysis revealed a preference for 0.1% and 0.3% concentrations due to their balanced flavor, texture, and acidity, whereas 0.5% concentration was less favored due to its pronounced acidity and krill oil flavor. Overall, the study demonstrated that krill oil encapsulation significantly improves the physicochemical properties of yogurt while maintaining acceptable sensory attributes, particularly at lower concentrations.
