Conjugated linoleic acid-enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties

Maria Ayelén Vélez; Verónica Wolf; Agustín Zeiter; María Soledad Caballero; María Julia Spotti; Facundo Cuffia; María Cristina Perotti

doi:10.1111/1471-0307.13068

Conjugated linoleic acid-enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties

Maria Ayelén Vélez^*, Verónica Wolf, Agustín Zeiter, María Soledad Caballero, María Julia Spotti, Facundo Cuffia, María Cristina Perotti

^*Corresponding author for this work

Department of Food Science - Food Technology

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

Abstract

Conjugated linoleic acid (CLA) is recognised for its health benefits: anticancer, antiinflamatory and antiatherogenic effects have been reported. CLA enriched yoghurts were developed through homogenization at two levels (H1 and H2 with 40 and 80 mg CLA/100 g of yoghurt, respectively) with a view to creating functional foods. CLA modified the volatile profile in a positive way: higher levels of diacetyl and ethyl butanoate and lower values of 2-hexanone and 2-heptanone, ethanol and certain acids were recorded. Yoghurts presented similar microstructure, but H1 showed higher consistency and lower pseudoplastic behaviour; meanwhile H2 presented less syneresis. All products had high acceptability.

Original language	English
Journal	International Journal of Dairy Technology
Volume	77
Issue	3
Pages (from-to)	862-873
Number of pages	12
ISSN	1364-727X
DOIs	https://doi.org/10.1111/1471-0307.13068
Publication status	Published - Aug 2024

Keywords

Check-all-that-apply analysis
Conjugated bonds
Dairy quality
Functional food

Access to Document

10.1111/1471-0307.13068

Check availability with the Royal Danish Library

Cite this

Vélez, M. A., Wolf, V., Zeiter, A., Caballero, M. S., Spotti, M. J., Cuffia, F., & Perotti, M. C. (2024). Conjugated linoleic acid-enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties. International Journal of Dairy Technology, 77(3), 862-873. https://doi.org/10.1111/1471-0307.13068

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title = "Conjugated linoleic acid-enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties",

abstract = "Conjugated linoleic acid (CLA) is recognised for its health benefits: anticancer, antiinflamatory and antiatherogenic effects have been reported. CLA enriched yoghurts were developed through homogenization at two levels (H1 and H2 with 40 and 80 mg CLA/100 g of yoghurt, respectively) with a view to creating functional foods. CLA modified the volatile profile in a positive way: higher levels of diacetyl and ethyl butanoate and lower values of 2-hexanone and 2-heptanone, ethanol and certain acids were recorded. Yoghurts presented similar microstructure, but H1 showed higher consistency and lower pseudoplastic behaviour; meanwhile H2 presented less syneresis. All products had high acceptability.",

keywords = "Check-all-that-apply analysis, Conjugated bonds, Dairy quality, Functional food",

author = "V{\'e}lez, {Maria Ayel{\'e}n} and Ver{\'o}nica Wolf and Agust{\'i}n Zeiter and Caballero, {Mar{\'i}a Soledad} and Spotti, {Mar{\'i}a Julia} and Facundo Cuffia and Perotti, {Mar{\'i}a Cristina}",

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year = "2024",

month = aug,

doi = "10.1111/1471-0307.13068",

language = "English",

volume = "77",

pages = "862--873",

journal = "International Journal of Dairy Technology",

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Vélez, MA, Wolf, V, Zeiter, A, Caballero, MS, Spotti, MJ, Cuffia, F & Perotti, MC 2024, 'Conjugated linoleic acid-enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties', International Journal of Dairy Technology, vol. 77, no. 3, pp. 862-873. https://doi.org/10.1111/1471-0307.13068

Conjugated linoleic acid-enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties. / Vélez, Maria Ayelén; Wolf, Verónica; Zeiter, Agustín et al.
In: International Journal of Dairy Technology, Vol. 77, No. 3, 08.2024, p. 862-873.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

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T1 - Conjugated linoleic acid-enriched yoghurts development through homogenization

T2 - Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties

AU - Vélez, Maria Ayelén

AU - Wolf, Verónica

AU - Zeiter, Agustín

AU - Caballero, María Soledad

AU - Spotti, María Julia

AU - Cuffia, Facundo

AU - Perotti, María Cristina

PY - 2024/8

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N2 - Conjugated linoleic acid (CLA) is recognised for its health benefits: anticancer, antiinflamatory and antiatherogenic effects have been reported. CLA enriched yoghurts were developed through homogenization at two levels (H1 and H2 with 40 and 80 mg CLA/100 g of yoghurt, respectively) with a view to creating functional foods. CLA modified the volatile profile in a positive way: higher levels of diacetyl and ethyl butanoate and lower values of 2-hexanone and 2-heptanone, ethanol and certain acids were recorded. Yoghurts presented similar microstructure, but H1 showed higher consistency and lower pseudoplastic behaviour; meanwhile H2 presented less syneresis. All products had high acceptability.

AB - Conjugated linoleic acid (CLA) is recognised for its health benefits: anticancer, antiinflamatory and antiatherogenic effects have been reported. CLA enriched yoghurts were developed through homogenization at two levels (H1 and H2 with 40 and 80 mg CLA/100 g of yoghurt, respectively) with a view to creating functional foods. CLA modified the volatile profile in a positive way: higher levels of diacetyl and ethyl butanoate and lower values of 2-hexanone and 2-heptanone, ethanol and certain acids were recorded. Yoghurts presented similar microstructure, but H1 showed higher consistency and lower pseudoplastic behaviour; meanwhile H2 presented less syneresis. All products had high acceptability.

KW - Check-all-that-apply analysis

KW - Conjugated bonds

KW - Dairy quality

KW - Functional food

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DO - 10.1111/1471-0307.13068

M3 - Journal article

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SN - 1364-727X

VL - 77

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Conjugated linoleic acid-enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties

Abstract

Keywords

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