title: Oxidative stability of yogurt with added lutein dye.
abstract: This study evaluated the effect of adding lutein dye on the oxidative stability of yogurt during 35 d of refrigerated storage, in the presence and absence of light. Yogurts manufactured without and with the equivalent of 1.5mg of lutein in 120 g of the final product were characterized for their total carotenoid and riboflavin contents, and the behaviors of both riboflavin and lutein were monitored during storage. A decrease in riboflavin content occurred, with concurrent appearance of its derived-oxidation products in the yogurts without added lutein and exposed to light during storage. The yogurts with added lutein dye showed constant lutein and riboflavin contents throughout storage both for the samples stored under light and for those stored in the dark. Yogurts (120 g) with the addition of 0.5, 1.5, and 2.5mg of lutein dye were evaluated for their sensory acceptance, and the statistical analysis showed no differences between the samples for the attributes of aroma and flavor. These results indicate that the added lutein remained stable throughout the storage period and conferred protection for the riboflavin against photooxidation, preserving the quality of the yogurts.
authors.affiliation: School of Food Engineering, PO Box 6121, University of Campinas (UNICAMP), 13083-970, Campinas, SP, Brazil.
authors.forename: L D
authors.initials: LD
authors.lastname: Domingos
authors.affiliation: School of Food Engineering, PO Box 6121, University of Campinas (UNICAMP), 13083-970, Campinas, SP, Brazil.
authors.forename: A A O
authors.initials: AA
authors.lastname: Xavier
authors.affiliation: School of Food Engineering, PO Box 6121, University of Campinas (UNICAMP), 13083-970, Campinas, SP, Brazil.
authors.forename: A Z
authors.initials: AZ
authors.lastname: Mercadante
authors.affiliation: Mathematics, Statistics and Computer Science Institute, State University, Campinas (UNICAMP), 13083-970, SP, Brazil.
authors.forename: A J
authors.initials: AJ
authors.lastname: Petenate
authors.affiliation: Chemistry Institute, PO Box 6154, University of Campinas (UNICAMP), 13083-970, Campinas, SP, Brazil.
authors.forename: R A
authors.initials: RA
authors.lastname: Jorge
authors.affiliation: School of Food Engineering, PO Box 6121, University of Campinas (UNICAMP), 13083-970, Campinas, SP, Brazil. Electronic address: walkiria@fea.unicamp.br.
authors.forename: W H
authors.initials: WH
authors.lastname: Viotto
mesh_terms: D004396:Coloring Agents / Q000737:chemistry*; D014975:Lutein / Q000737:chemistry*; D009812:Odorants / Q000032:analysis*; D010084:Oxidation-Reduction; D013649:Taste; D015014:Yogurt / Q000032:analysis*
chemical_list: D004396:Coloring Agents; D014975:Lutein
keywords: carotenoid; fermented milk; photooxidation; riboflavin