Fermented milk supplemented with pequi oil microcapsules: effects on physicochemical properties, stability, in vitro digestion, and bioaccessibility

Pequi oil presents high levels of unsaturated fatty acids and beta-carotene has been used for nutraceutical purposes. Microcapsules can improve the protection bioactive compounds in pequi mask inherent smell taste food applications. However, stability microencapsulated its influence on product characteristics need to be investigated. This work evaluated impact microcapsules physicochemical fermented milk other aspects stability, digestion, bioaccessibility via analysis present oil. During 28 days storage, pH values decreased from 4.5 4.32 all milk. Syneresis (<50%) due water retention caused by biopolymers microcapsules. Microencapsulation promoted an improvement a gradual release 120 min, which allowed better condition quantification micellar phase resulted bioaccessibility. Thus, positively influenced properties improved aspects.