In order to develop yogurt fortified with multiple bioactive components, the spray-dried microcapsule powder with co-encapsulated fish oil and resveratrol was applied to set-style yogurt. The effect of microcapsule powder on the quality of yogurt was analyzed by sensory evaluation and the measurement of lactic acid bacteria count, pH, water holding capacity, the stability of bioactive components and oil oxidation. The results indicated that the microencapsulation was beneficial to conceal the inherent fishy odor of fish oil, prevent whey precipitation and enhance water holding capacity and texture of set-style yogurt. And the microencapsulation effectively increased the oxidation stability of fish oil and the retention of EPA and DHA in set-style yogurt. The microencapsulation had no significant effect on the count of lactic acid bacteria and the production of acidic substances. In addition, the co-encapsulation of fish oil and resveratrol effectively inhibited the oxidation of fish oil and improved the nutritional value of set-style yogurt. The results provide theoretical bases for the development of nutrient-fortified yogurt.
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