Abstract：
:Mushroom extracts contain bioactive compounds potentially useful to functionalize foodstuffs. Herein, alcoholic extracts of Agaricus bisporus were studied for their bioactivity and viability as functional ingredients in a food product with high water content (yogurt). Extracts were microencapsulated (to improve their stability and hydrophilicity) by spray-drying, using maltodextrin crosslinked with citric acid as encapsulating material. The effect of thermal treatment (after atomization) on crosslinking and bioactivity of microspheres was tested. The incorporation of free and thermally untreated forms resulted in yogurts with higher initial antioxidant activity (EC50 values: 214 and 272 mg.mL-1) that decreased after 7 days (EC50 values: 248 and 314 mg.mL-1). Contrarily, thermally treated microencapsulated extracts showed higher antioxidant activity after the same period (EC50 values, 0 days: 106 mg.mL-1; 7 days: 48.7 mg.mL-1), in result of an effective protection provided by microencapsulation with crosslinked maltodextrin and citric acid. Functionalized yogurts showed an overall maintenance of nutritional properties.
journal_name
Food Chemjournal_title
Food chemistryauthors
Francisco CRL,Heleno SA,Fernandes IPM,Barreira JCM,Calhelha RC,Barros L,Gonçalves OH,Ferreira ICFR,Barreiro MFdoi
10.1016/j.foodchem.2017.11.098subject
Has Abstractpub_date
2018-04-15 00:00:00pages
845-853eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31917-9journal_volume
245pub_type
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