Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 33, Issue -, Pages 386-395Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2017.04.007
Keywords
Phytosterols; Organogel-based emulsions; gamma-Oryzanol; Model yogurt
Categories
Ask authors/readers for more resources
The size of phytosterols crystals affects their bioactivity, with smaller crystals exerting a more competitive action against cholesterol absorption. The aim of this study was to decrease their crystal size by incorporating phytosterols in emulsion droplets along with gamma-oryzanol (organogel formation) and thus hindering phytosterol crystallization, which could result in an increased efficacy of these bioactives. Phytosterols crystallization commences at concentration of 3% (w/w) in oil. However, in emulsions containing phytosterols, no crystals were formed up to 15% (w/w). Addition of gamma-oryzanol to phytosterol-oil solutions further inhibited crystal formation. The mechanical properties of the emulsions and yogurt products containing phytosterols were found to be dependent on the extent of phytosterol crystallization. Emulsification of phytosterol-oryzanol oil solutions can be an expedient method to tune the rheological properties, increase phytosterol solubility in the food matrix, and likely enhance their physiological function in the gut environment. (C) 2017 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available