Production and characterization of functional flavored milk and flavored fermented milk using microencapsulated canthaxanthin

Abstract In this study, two kinds of functional dairy products were developed using microencapsulated natural canthaxanthin (CX). Microbial CX was produced and then microencapsulated in Alginate (Alg) and Alg-High methoxyl pectin (HMP) through O/W/O multiple emulsion/external gelation method. The microcapsules were used as colorant and antioxidant agents and their influences were evaluated on antioxidant activity, color and apparent viscosity of final products during storage. Control samples (formulated with free CX) showed the highest antioxidant activity and color at day 0, but these parameters decreased during storage (from 23.07 ± 0.12 to 5.74 ± 0.15 and from 7.61 ± 0.01to 2.01 ± 0.01 in flavored milk (M-B) and from 22.22 ± 0.02 to 2.15 ± 0.17 and from 7.02 ± 0.04 to 1.08 ± 0.09 in flavored fermented milk (FM-B) for antioxidant activity and color (a*), respectively). In treatments with microparticles, the decrease in antioxidant activity was slower and even in flavored milks with Alg-HMP microcapsules (M-Alg & HMP) differences were not significant (from 23.03 ± 0.21 to 20.51 ± 0.13 after 7 days storage). Alg-HMP microcapsules led to treatments with acceptable characteristics. In conclusion, encapsulated CX by Alg-HMP could be satisfactorily used as a coloring agent as well as a functional ingredient in flavored milk and flavored fermented milk drink.