Stability of Fucoxanthin in Pasteurized Skim and Whole Goat Milk

Obesity has become a worldwide problem giving rise to several health issues. Fucoxanthin, a marine carotenoid with anti-obesity activity, has potential application as a biofunctional ingredient in human food. The objective of this study was to evaluate the thermal stability of fucoxanthin at pasteurization temperature and, subsequently, its storage stability in goat whole milk (WM) and skim milk (SM) at refrigeration temperature for four weeks. Additionally, the effect of supplementation of fucoxanthin on the composition of milk, pH, acidity, color, and lipid oxidation of WM and SM was evaluated during the four week storage period. Fresh goat WM and SM were supplemented with fucoxanthin at a concentration of 10.67 µg/mL (2.56 mg/240 mL of milk, one serving), pasteurized at 64 °C for 30 min and stored at 4 °C for four weeks. The quantification of fucoxanthin in WM and SM was performed every week using a HPLC method. Moreover, the effect of supplementation of fucoxanthin on the composition of WM and SM was evaluated by a LactiCheck milk analyzer, and the color was evaluated by reflectance using a HunterLab colorimeter. Lipid oxidation, as the 2-thiobarbituric acid-reactive substances (TBARS) at A(532), was determined using a Spectramax Plus spectrophotometer during storage. Data were analyzed by a split-plot design using PROC MIXED of SAS. The recovery yields of fucoxanthin from the pasteurized WM and SM were 96.17 ± 1.5 % and 96.89 ± 1.5 %, respectively. Both milks exhibited high recovery yields of fucoxanthin. Fucoxanthin was stable in goat WM and SM during storage at 4 °C for four weeks. The addition of fucoxanthin, at the concentration reported to have an anti-obesity effect in humans, to pasteurized WM and SM did not affect the composition or the physicochemical properties of milks but influenced the color, especially increasing the yellowness in the samples. These results revealed that goat milk can be used as a suitable matrix for the supplementation of fucoxanthin as a biofunctional ingredient in human foods.