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Soymilk stability increase using polyphenols microcapsules
Mariana Larrauri1,2, Claudia M Asensio1,2, María P Martín2
1Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Av. Velez Sarsfield 1611, 5016 Córdoba, Argentina.
Journal of Food Science and Technology
|February 27, 2024
Summary
Adding peanut skin polyphenols, free or microencapsulated, enhances soymilk's chemical, microbiological, and sensory stability. Microencapsulation protects these antioxidants, improving functional beverage properties.
Area of Science:
- Food Science
- Food Chemistry
- Food Microbiology
Background:
- Functional beverages are gaining industry interest.
- Antioxidant incorporation into foods presents bioactivity preservation challenges.
- Soymilk's health benefits can be enhanced by adding peanut skin polyphenols.
Purpose of the Study:
- To evaluate chemical, antioxidant, microbiological, and sensory changes in soymilk with added peanut skin polyphenols during storage.
- To compare the effects of free peanut skin extract (BEA) versus microencapsulated polyphenols (MCBEA) in soymilk.
- To assess microencapsulation as a method for protecting polyphenols in a food matrix.
Main Methods:
- Soymilk samples were prepared: control (C), with peanut skin extract (BEA), and with microencapsulated polyphenols (MCBEA).
- Samples were stored at 4°C for 30 days.
- Chemical (hydroperoxides, hexanal), antioxidant (DPPH inhibition, phenol content), microbiological (bacterial growth), and sensory analyses were performed.
Main Results:
- Polyphenol addition (BEA and MCBEA) improved soymilk's chemical, microbiological, and sensory stability compared to control.
- BEA and MCBEA samples showed lower hydroperoxides, hexanal, bacterial growth, oxidized flavor, and sweet taste.
- Free peanut skin extract (BEA) had higher total phenol content and antioxidant activity than microencapsulated polyphenols (MCBEA).
Conclusions:
- Polyphenol addition enhances soymilk's stability and quality attributes.
- Microencapsulation of polyphenols protects these compounds and allows controlled release within the soymilk matrix.
- Polyphenol microencapsulation is a viable strategy for improving functional beverage properties.
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