Preparation of dairy dessert with addition of encapsulated biologically active substances

University Lucian Blaga of

Sibiu

European Association for

Integrating Food Science and

Engineering Knowledge into the

Food Chain

Asociaţia Generală a

Inginerilor din

România

Academia de Stiinte

Agricole si Silvice

"Gheorghe Ionescu-

Sisesti"

Proceedings of the International Conference

“AGRI-FOOD SCIENCES,

PROCESSES AND TECHNOLOGIES”

AGRI-FOOD 2014

Celebrating the

45th

Anniversary of Lucian Blaga University of Sibiu

CONFERENCE SECTIONS, 7-10:

Food

7. FOOD ENGINEERING AND QUALITY CONTROL

8. CHEMISTRY AND FOOD SCIENCE

9. FOOD BIOTECHNOLOGY

10. ECONOMICS, ENERGETIC AND ECOLOGY IN FOOD INDUSTRY

Sibiu,

May 14-15, 2014

Published in Romania by ”Lucian Blaga” University of Sibiu

ISSN 1843-0694


“AGRI-FOOD SCIENCES, PROCESSES AND TECHNOLOGIES”

AGRI-FOOD 2014, May 14-15, 2014, Sibiu, Romania

Sponsors

BS CONSALT GARDEN SRL

REDOX BUCUREȘTI

OF SYSTEMS

SC BIOMILK SRL

Scientific Committee

Prof. Constantin-Horia BARBU, Ph.D. - “Lucian Blaga” University of Sibiu, Romania

Prof. Petre ALEXE, Ph.D. - “Dunărea de Jos” University of Galaţi, Romania

Prof. Petruţa CORNEA, Ph.D.- University of Agricultural Sciences and Veterinary Medicine,

Bucharest, Romania

Prof. Maya IGNATOVA, Ph.D. - Academy of Sciences, Sofia, Bulgary

Prof. Dumitru MNERIE, Ph.D. - Polytechnic University of Timişoara, Romania

Prof. Simona OANCEA, Ph.D. - “Lucian Blaga” University of Sibiu, Romania

Prof. Laszlo SIKOLYA, Ph.D. - College of Nyregyhaza, Hungary

Prof. Anca ŞIPOŞ, Ph.D. - “Lucian Blaga” University of Sibiu, Romania

Prof. Dumitru ŢUCU, Ph.D. - Polytechnic University of Timişoara, Romania

Assoc. Prof. Adriana BIRCĂ, Ph.D. - Technical University of Moldova, Moldova

Assoc. Prof. Maria CSUBAK, Ph.D. - University of Debrecen, Hungary

Lecturer Mihaela ANTOFIE, Ph.D. - “Lucian Blaga” University of Sibiu, Romania

Lecturer Eng. Olga DRĂGHICI, Ph.D. - “Lucian Blaga” University of Sibiu, Romania

Prof. Ovidiu TIŢA, Ph.D.- Dean

Organizing Committee

Lecturer Ciprian CĂPĂŢÂNĂ, Ph.D.

Lecturer Ioan Dan MIRONESCU, Ph.D. – Vice-

dean

Prof. Camelia SAVA-SAND, Ph.D.– Director of

SAIPA Department

Prof. Gligor CIORTEA, Ph.D.

Prof. Neli DARIE, Ph.D.

Prof. Victor NEDERIŢĂ, Ph.D.

Assoc. Prof. Robert BLAJ, Ph.D.

Assoc. Prof. Iuliana BRATU, Ph.D.

Assoc. Prof. Ilie-Lică CANDIN, Ph.D.

Assoc. Prof. Monica CREŢU, Ph.D.

Assoc. Prof. Mariana DUMITRU, Ph.D.

Assoc. Prof. Maria Ioana MOISE, Ph.D.

Assoc. Prof. Mirela STANCIU, Ph.D.

Assoc. Prof. Maria TĂNASE, Ph.D.

Assoc. Prof. Mihaela TIŢA, Ph.D.

Assoc. Prof. Adrian TURTUREANU, Ph.D.

Assoc. Prof. Ioan VONICA , Ph.D.

Lecturer Iuliana ANTONIE, Ph.D.

Lecturer Iulian BRATU, Ph.D.

Lecturer Cristina Anca DANCIU, Ph.D.

Lecturer Cecilia GEORGESCU, Ph.D.

Lecturer Lia IAGĂRU, Ph.D.

Lecturer Maria Lidia IANCU, Ph.D.

Lecturer Ramona IANCU, Ph.D.

Lecturer Otto KETTNEY, Ph.D.

Lecturer Monica MIRONESCU, Ph.D.

Lecturer Cristina MOISE, Ph.D.

Lecturer George MOISE, Ph.D.

Lecturer Claudia OGNEAN, Ph.D.

Lecturer Mihai OGNEAN, Ph.D.

Lecturer Mariana Liliana PĂCALĂ, Ph.D.

Lecturer Mihai POP, Ph.D.

Lecturer Daniela SIMTION, Ph.D.

Lecturer Simona SPÂNU, Ph.D.

Lecturer Mihai VĂDUVA, Ph.D.

Assist. Prof. Petronela PAVEL, Ph.D.

Ecaterina LENGYEL, Ph.D.

Eng. Ioan CÂRSTEA

Prof. Dorin Nan


“AGRI-FOOD SCIENCES, PROCESSES AND TECHNOLOGIES”

AGRI-FOOD 2014, May 14-15, 2014, Sibiu, Romania

127

SECTION:

8. CHEMISTRY AND FOOD SCIENCE

128

Proceedings of the International Conference “AGRI-FOOD SCIENCES, PROCESSES AND TECHNOLOGIES” AGRI-FOOD 2014,

May 14-15, 2014, Sibiu, Romania

SUMMARY

Authors Paper’s title Pag.

1 VELISLAVA LYUBENOVA,

STANISLAV DUDIN,GEORGI

KOSTOV, MAYA IGNATOVA,

PETER MITROUCHEV, MIHAIL

ANGELOV

NEW TECHNOLOGY FOR ETHANOL

PRODUCTION

129

2 DIANA PASARIN, CAMELIA

ROVINARU, GHEORGHE

RACEANU, MALINA AVRAM

SOLUBLE FIBRES-RICH BEVERAGE

WITH NATURAL IMPROVED FLAVORS

FOR A HEALTHY LIFESTYLE 140

3 SIMONA OANCEA, MIHAELA

STOIA

CHANGES OF TOTAL ANTHOCYANINS

CONTENT IN BLACKBERRY DURING

FROZEN STORAGE AND OVEN DRYING 148

4 CAMELIA ROVINARU, DIANA

PASARIN, MALINA AVRAM,

GHEORGHE RACEANU

ROLE OF ORGANOLEPTICS IN

CONSUMER ACCEPTANCE OF A NEW

DAIRY BEVERAGE 156

5 ADRIAN TURTUREANU COMPARATIVE STUDY ON CADMIUM REMOVAL FROM AQUEOUS

SOLUTIONS BY FLOTATION WITH

ANIONIC AND CATIONIC COLLECTOR 165

6 RADKA VLASEVA, MIHAELA

IVANOVA, PANTELEY DENEV,

NADEZDA PETKOVA

PREPARATION OF DAIRY DESSERT

WITH ADDITION OF ENCAPSULATED

BIOLOGICALLY ACTIVE SUBSTANCES 173

7 CARMEN MONICA CRETU THE STUDY OF ANODIC OXIDATION OF ALUMINIUM IN CHROMIC ACID

ELECTROLYTE 183

8 NELI DARIE BIOCHEMILUMINOMETRY METHOD

EVALUATION OF ANTIOXIDANT

CAPACITY IN SOME BEVERAGES 189

9 OLGA DRĂGHICI, ALINA

TOADER

STUDY REGARDING THE EFFECT OF

ULTRASOUND ON THE PIGMENTS IN

BEEF DURING SALTING PROCESS 195



174

PREPARATION OF DAIRY DESSERT WITH ADDITION OF

ENCAPSULATED BIOLOGICALLY ACTIVE SUBSTANCES

RADKA VLASEVA

1*, MIHAELA IVANOVA

1, PANTELEY DENEV

2, NADEZDA PETKOVA

2

1Department “Milk and Dairy Products”,

2Department “Organic Chemistry” University of Food Technologies,

Plovdiv, Bulgaria

* corresponding author: associated professor PhD Radka Vlaseva, Department “Milk and Dairy Products”

University of Food Technologies, 26 Maritza blvd., 4002, Plovdiv, Bulgaria e-mail: [email protected]

Abstract

Encapsulation of biologically active substances and their addition in various foods represent great possibilities

to obtain products with increased biological value and potential health effects. Encapsulation of chokeberry

juice, rich in polyphenolic compounds and anthocyanins, beetroot extract containing betalain in alginate-

inulin beads were used to obtained new functional food product. The prepared fermented dairy dessert, with

added alginate-inulin beads with biologically active substances was characterized with very good organoleptic

properties and represented a product containing substances with known beneficial effect on human health.

Key words: dairy dessert, chokeberry, beetroot, alginate-inulin beads

Introduction

Alginates are polysaccharides that are found in algae. They give a strength and flexibility

to the cell walls. Furthermore, certain soil bacteria can produce them. Sodium alginate (E 401)

is a salt of alginic acid, which is widely used as a gelling, viscosity enhancing and texturizing

agent. Alginic acid and its salts find application in medicine and food industry for production

of various desserts, processed cheese, sauces, vegetables, meat and mushroom preserves,

baked goods and ice cream [3, 11]. Calcium alginate is used as a carrier material for

encapsulation of plant extracts and biologically active substance for food grade purposes. Due

to these properties the alginates may be used successfully for microencapsulation by the

preparation of alginate beads [9, 13]. This technique is an effective method for protection of

bioactive components, preserve their stability during processing and storage and prevent

undesirable interactions with the food matrix [9, 15].

mailto:[email protected]



175

Chokeberry (Aronia melanocarpa (Michx.) Elliott) is extremely rich in bioactive

substances (BAS) plant. The fruit contains sugars, primarily glucose and fructose that make it

suitable for diabetics. Protein substances contain a wide variety of amino acids, including

essential ones. Chokeberry is also a rich source of different macro- and micro-elements -

potassium, calcium, phosphorus, magnesium, iron, manganese, molybdenum, and a high

amount of iodine. This product is characterized by high levels of all vitamins, which increases

their biological effect called "synergistic effect". Its antioxidant capacity is determinated by

the presence of polyphenols (antioxidants), including anthocyanins, flavonols, flava-3-ols,

procyanidins and derivatives of benzoic and phenolic acids [4].

Red beetroot is a vegetable characterized with the highest antioxidative potential in

comparison with other vegetables. The whole plant contains betalains and phenolic

compounds, and the root and leaf parts - lutein and zeaxanthin. Betalains are water-soluble

nitrogen-containing pigments, which comprise the red–violet betacyanins and the yellow

betaxanthins. They are typical for beetroot and are rarely detected in the other plants. These

pigments possess high antioxidant activity and remain unchanged passing through the gastro-

intestinal tract, which increases their bioavailability. They are characterized with pronounced

anti-inflammatory, antitumor and hepatoprotective properties [8].

In many reports calcium alginate and agar are applied as a carrier material of plant extracts

with or without addition of inulin [5, 13].

Inulin can be found as a storage carbohydrate in a large number of plants (Jerusalem

artichoke, artichokes, onions, asparagus, garlic, leeks, bananas) [3, 10]. It is defined as a

soluble dietary fiber, a natural polysaccharide with low calorie value. It is not degraded in the

upper digestive tract of humans and undergoes an anaerobic fermentation in the colon [6].

Inulin has a considerable influence on the immune system of the organism, stimulating

selectively the healthy Bifidobacteria and some Lactobacilli, which improves the qualitative

composition of the intestinal microflora [1, 6]. In contrast to other fibers, it enhances the

absorption of minerals and especially calcium and magnesium [6, 10].

Fermented dairy products are characterized with high biological value and easy digestion.

The lactic acid bacteria strains used for their preparation provide an acidic medium in the

colon, which inhibits the action of putrefactive microflora and improves the qualitative

composition of the human microbiota [14].



176

Until now no available information about encapsulation of chokeberry and red beetroot

extracts in alginate-inulin beads has been reported to be applied in dairy products in Bulgaria.

The conception to combine the traditional Bulgarian lactic acid bacteria with biologically

active substance as betalain, anthocyanins, procyanidins and phenolic acids with dietary fibers

represents a new opportunity for preparation of functional dairy products with healthy

benefits.

The aim of the current study is to investigate the possibilities to obtain alginate beads with

biologically active substances, their application into dairy desserts to improve the health and

functional characteristics.

Materials and methods

Red beetroot were purchased from a local market (Plovdiv, Bulgaria). Then it was washed,

sliced and finely ground in a laboratory mixer. The obtained crushed material was pressed and

the juice was filtered through a 0.45 μm cellulose filter. The beetroot extract and

commercially available chokeberry juice with added sugar “Vitanea” Ltd., (Plovdiv Bulgaria)

were used for preparation of alginate beads together with food grade sodium alginate with low

viscosity (100 -200 cps) (Sigma - Aldrich, Germany), calcium chloride, and inulin. Inulin

with degree of polymerization 22 - 25 was extracted from tubers of previously investigated

Jerusalem artichoke varieties (Helianthus tuberosus L.) [12].

For dairy desert preparation, the following materials were used:

Raw cow milk according to Regulation EU 853/2004

Starter culture (Lactina Ltd., Bulgaria) - Lactobacillus delbrueckii subsp. bulgaricus

and Streptococcus thermophilus.

Gelatin (Merck Co. Germany)

Sugar

Alginate beads with encapsulated biologically active substances.

For preparation of sodium alginate suspension a laboratory homogenization device

Polytron®

PT45-80 (Kinematika, Switzerland) with technical characteristics – 1600 W, max

250.s-1

was used.



177

The sensory evaluation of the final functional products was made according to Bulgarian

Standard [2].

Results and discussion

In the current study, calcium alginate-inulin beads were employed as the matrix for plant

extract encapsulation. The obtained microbeads encapsulated with biologically active substances

were prepared according to the scheme shown in Fig. 1.

Figure 1. Schematic representation of alginate-inulin beads preparation with biologically

active substances

Sodium alginate solution (2 %) was prepared by stepwise addition of sodium alginate salt

[11] in juice extract (chokeberry and red beetroot) followed by heating at 70 ºC, addition

inulin to the final concentration 1 % and stirring the mixture with laboratory homogenizing

device. The obtained suspension was rested for 60 min to remove the gaseous bubbles. The

resulting liquid solutions were transferred into a syringe and were added as drops into calcium

chloride solution (2 %). Calcium chloride solution cross-linked the used carbohydrate

polymer (sodium alginate-inulin) because Ca2+

such as preferentially bind to polymer of L-

glucronic acid of alginate that resulted in building of calcium alginate gel [7]. The resulting

alginate-inulin beads were washed with distilled water and were ready to be applied in the



178

dairy desserts. It is well-known that the addition of a filler substance, such as sucrose and

inulin, reduced collapse and roundness distortion of alginate beads during storage. In the case

of sucrose, its sweet sugar flavor would mask the unpleasant taste of polyphenolic compounds

[13].

The preparation of fermented milk dessert with added encapsulated BAS is represented on

Fig. 2.

Gelatin

preparation

Alginate

beads

addition

Raw cow milk Sugar Starter

culture

↓ ↓

Gelatin

addition

Qualification

and reception

↓

Clarification

↓

Standardization

↓

Homogenization

↓

Pasteurization

↓

Cooling

↓

Addition of

starter cultures

↓

Incubation

↓

1 Stirring and

cooling

↓

2 Packing

↓

Cooling

↓

Storage

Figure. 2. Schematic representation of dairy dessert preparation with addition of

encapsulated biologically active substances



179

The raw milk qualification was made by organoleptic, physicochemical and

microbiological characteristics. After reception, the milk was first clarified from mechanical

impurities by tubular metal filters (connected to the line of milk reception), followed by

removal of mechanical impurities with separator, at 35-40 °C.

The milk fat standardization was carried out to adjust a final fat content of 2 %.

Milk homogenization was done at 64-65 °C and under the pressure (180-200).105

Pa. This

operation assures higher dispersibility of the fat globules. It increases the protein adsorption

degree from milk plasma on the fat globules and enhances their incorporation into the

coagulum.

Milk pasteurization was carried out at 92-95 °C with retention time 15-20 min at this

temperature. The development of thermophilic lactic acid bacteria was enhanced by thermal

treatment. After cooling to 44-45 °C, the starter culture comprising the lactic acid bacteria -

Lactobacillus bulgaricus and Streptococcus thermophilus was added in the milk in 2 %

concentration.

The preparation of the gelatin was performed in amount of 1.5 % and was mixed with cold

water in proportion 1:3 for approximately 5 min. After swelling, the gelatin was dissolved in a

water bath. The quantity of added sugar was 6 %.

The addition of alginate beads containing BAS could be carried out in two stages of the

process. The first possibility could be after coagulation of the milk in the process of stirring,

simultaneously with the addition of gelatin solution, and sugar (option 1) or at the bottom of

the container prior to packing the product (option 2). The cooling of the product was

performed at two stages – under 20 °C and under 10 °C. For activate the hydrocolloid, the

product was stored at 4 - 6 °C for 2 - 3 h.

From the obtained results it was evident that the production of fermented dairy product

with addition of encapsulatied BAS did not require substantial changes in the technological

process for the preparation of similar products. The final product was characterized by high

biological value due to the presence of traditional Bulgarian lactic acid bacteria -

Lactobacillus bulgaricus and Streptococcus thermophilus, which possess proven benefits for

human health. On the other hand, the high biological value of the presented new dairy product



180

was enhanced not only by the addition of inulin-type dietary fiber, but also with chokeberry

and red beetroot extracts - rich source of antioxidants and vitamins.

The organoleptic evaluation of the functional dairy products was presented on Figure 3.

Figure 3. Sensory evaluation of dairy desserts enriched with biologically active substances

The results of organoleptic evaluation showed that fermented dairy desserts at the studied

variants (alginate beads with chokeberry and alginate beads with encapsulated red beetroot)

were close to control sample (without addition alginate beads) sensory characteristics. It was

established a higher overall score (flavor and aroma, consistence, appearance and color) for

the chokeberry extract with inulin compared to the product containing beads with red

beetroots with inulin. Control dairy desert was characterized with a relatively high

organoleptic assessment - 39.2 in comparison to these with chokeberry and red beetroot

encapsulated extracts - 37.1 and 35.1 points, respectively.

Conclusions

The results from our investigation showed the possibility for application of encapsulated

dietary fibers and rich of biologically active substances juices in fermented dairy desserts to

improve their biological value. The addition of chokeberry extract - rich source of

polyphenolic compounds and anthocyanins, beetroot extract containing betalain and a soluble

fiber inulin, in combination with the proven beneficial effects of traditional Bulgarian lactic



181

acid bacteria, improve the healthy characteristics of the product. The functional fermented

dairy dessert with the addition of alginate beads was characterized with very good

organoleptic properties and it represented the new product contains biologically active

substances improved beneficial effect on human health.

Acknowledgements

This research was financially supported by The Scientific Investigation Section Project

3/13-H, fund “Science”, University of Food Technologies, Plovdiv, Bulgaria.

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Preparation of dairy dessert with addition of encapsulated biologically active substances

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