Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterols

The aim of this work was to study the changes in the functional characteristics of a fermented maize product containing fruits, and enriched with phytosterols. Functional characteristics (natural antioxidants and phytos-terols content, in vitro antioxidant capacity and probiotic viability), lipid oxidation, and physicochemical pa-rameters were investigated during 4 weeks of storage at 4 degrees C. The differences between one formulation elaborated with semi-skimmed powdered milk (Basic Product ) and another with whey protein isolate (WPI Product ) were evaluated. The content of polyphenols, carotenoids and tocopherols remained unchanged during the storage of both formulations. These compounds increased the antioxidant capacity in both products compared to the control formulation (without fruits), which was displayed along the whole storage period. The doses of phytosterols and the probiotic potential were maintained to the end of the storage period for both formulations. Basic and WPI products represent novel foods with desirable functional characteristics preserved during commercial storage.

Automated summary

This study investigated the changes in functional characteristics of a fermented maize product containing fruits and enriched with phytosterols during storage. Both the basic and WPI products maintained their desirable functional characteristics in terms of antioxidant capacity and probiotic potential throughout the storage period.