Enrichment of cheese with bioactive lipophilic compounds.
Claude Champagne , Stratulat, I., M. Britten, S. Salmieri, P. Fustier, D. St-Gelais and M. Lacroix
Nom de la revue: Journal of Functional Foods 6: 48-59.
Vitamins E, A and CoQ10
were encapsulated in two flaxseed oil emulsion formulations. Emulsions were stabilized with calcium caseinate in presence or absence of lecithin and used to standardize cheese milk. Cheese yield and retention rate of proteins, fats and bioactive components were determined. Quantification of bioactives and antioxidant properties of cheeses were performed up to 90 days of storage at 4 degrees C. Recovery level of vitamins E, A and CoQ10
in cheese was respectively 92%, 90% and 93% in presence of lecithin. A good compatibility between bioactive components was observed during their co-encapsulation in cheese matrix. In these cheeses, vitamin E was regenerated after 3 months of storage possibly due to CoQ10
contribution. The encapsulation of bioactive ingredients in cheese under the form of emulsified particles allowed increasing their retention in the curd, hence maintaining their bioactivity and the chemical stability of cheese during storage, with improved cheese yield.