Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterols

•Formulations using semi-skimmed powdered milk and whey protein isolates were compared.•Added fruits improved their polyphenol, carotenoid and tocopherol content.•Probiotic viability was preserved due to fruits presence in formulations.•The phytosterol dose was conserved during storage.•Whey protein isolates binded polyphenols, but maintained the antioxidant capacity. The aim of this work was to study the changes in the functional characteristics of a fermented maize product containing fruits, and enriched with phytosterols. Functional characteristics (natural antioxidants and phytosterols content, in vitro antioxidant capacity and probiotic viability), lipid oxidation, and physicochemical parameters were investigated during 4 weeks of storage at 4 °C. The differences between one formulation elaborated with semi-skimmed powdered milk (Basic Product) and another with whey protein isolate (WPI Product) were evaluated. The content of polyphenols, carotenoids and tocopherols remained unchanged during the storage of both formulations. These compounds increased the antioxidant capacity in both products compared to the control formulation (without fruits), which was displayed along the whole storage period. The doses of phytosterols and the probiotic potential were maintained to the end of the storage period for both formulations. Basic and WPI products represent novel foods with desirable functional characteristics preserved during commercial storage.