Iogurte funcional em pó com adição de microcápsulas de pequi e mamão functional yogurt powder with the addition of pequi microcapsules and papaya

Abstract

Concern for human health and the pursuit of healthier eating habits have increased in recent years. Alongside this trend, evidence has indicated a reduced risk of developing diseases associated with the accumulation of free radicals through the consumption of antioxidant-rich foods. This protective effect is largely attributed to the action of bioactive compounds, unsaturated fatty acids, carotenoids, among others. Within Brazilian biodiversity, plant species such as pequi (Caryocar brasiliense) can be found, whose pulp is rich in lipids, dietary fiber, and carotenoids like α- and β-carotene, which have antioxidant properties. However, the direct consumption of pure oil is not palatable. Given this context, the aim of the study was to develop a functional powdered food enriched with pequi oil microcapsules and to evaluate its functionality based on carotenoid content. The pequi oil microcapsules were obtained by complex coacervation using gum arabic and gelatin as carrier agents. The functional yogurt was obtained through a mixture of standard yogurt prepared with 0.800 g of lactic starter culture, 1000 g of whole UHT milk, and 32 g of powdered milk. Subsequently, 7 emulsion formulations were developed by varying the proportions of yogurt, pequi oil microcapsules, and papaya pulp, according to a Simplex-centroid experimental design with 2 repetitions of formulation F7 (F8 and F9). Maltodextrin was added to each emulsion to increase the soluble solids content. The emulsions were then spray-dried at 170°C, with a drying air flow rate of 35 L/min, a 2.0 mm diameter spray nozzle, and a feed flow rate of 0.52 L/h, resulting in the powdered product. Rehydration of the yogurt powder was performed with water until achieving a soluble solids concentration similar to the pre-atomized yogurt. Physical and chemical analyses were carried out following scientific methodologies. The results demonstrated the preservation of pequi oil microcapsules and lactic acid bacteria in the yogurt powder. Among the formulations containing pequi oil microcapsules, formulation F5, with 20% microcapsules, 10% sugar, and 30% papaya pulp, showed significantly higher (p<0.05) results for solubility (85.95%), predominant yellow color (b* = 10.64; a* = 1.08; L* = 66.87), and carotenoid content (2.45 mg/g of sample). Based on these findings, it is concluded that the incorporation of pequi oil microcapsules into yogurt provided a product with higher levels of bioactive compounds (carotenoids), important for human health.