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Development if healthy milk and yogurt products for reducing metabolic diseases using cyclodextrin and omega-3 fatty acids from fish oil

2022; Royal Society of Chemistry; Volume: 13; Issue: 10 Linguagem: Inglês

10.1039/d2fo00578f

2042-650X

Berenice Guadarrama-Flores, Adrián Matencio, Silvia Navarro‐Orcajada, Ismael Martínez, Irene Conesa, Francisco José Vidal-Sánchez, Francisco Garcı́a-Carmona, José Manuel López‐Nicolás,

Consumer Attitudes and Food Labeling

The food industry is constantly attempting to develop better products that will have a positive effect on health. Feiraco® and Clesa®, expressed their intention to create novel products using UNICLA® milk as a matrix to develop functional foods. In this respect, β-cyclodextrin (β-CD) at 1% was able to reduce the cholesterol concentration in Feiraco-UNICLA® milk products by around 87-85%. Products were fortified with omega-3 from fish oil with α- and β-CD acting as carriers. It was possible to add around 50% of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) Recommended Dietary Allowances (RDA), with a high diet proportion of fibre and similar organoleptic properties to commercial omega-3 products. 80% of a sensory panel found our formulations satisfactory. The final product was stable, and the bioaccessibilty of the fatty acids added to the milk was around 74%. These results as a whole satisfy the aid of Feiraco® and Clesa® to develop improved products.