Fortification of Yoghurt with Conjugated Linoleic Acid (CLA) Encapsulated in Reassembled Casein

Document Type : Original Article


Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, P.O. 12622, Egypt


This study aims to fortify yoghurt with conjugated linoleic acid (CLA) to enhance the product's nutritional value. Direct use of free CLA in yoghurt fortification is difficult due to its hydrophobic nature, low oxidative stability, and oily taste. Therefore CLA was encapsulated in reassembled casein micelles (r-CM) to overcome these difficulties. Different ratios of CLA (0.5, 0.75, and 1.0 g/g protein) were efficiently entrapped in r-CM forming nano-sized particles that exhibited high stability against UV-induced oxidation for the entrapped CLA. The CLA-loaded r-CM particles (one g/ 100 ml) were added to buffalo milk used in the Manufacture of yoghurt, which increased the CLA content of yoghurt up to 10 times the control. The added CLA loaded r-CM had no adverse effect on the acid development and sensory properties of yoghurt during storage but increased the values of its textural parameters. Scanning electron microscopy revealed that encapsulated CLA was evenly distributed in yoghurt matrix. The use of CLA loaded r-CM is recommended to produce yoghurt of high CLA content and acceptable quality.


Main Subjects

Volume 65, Issue 131 - Serial Number 13
Special Issue: Chemistry and Global Challenges (Part A)
December 2022
Pages 1559-1565
  • Receive Date: 25 May 2022
  • Revise Date: 14 June 2022
  • Accept Date: 19 June 2022