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Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents
Recently, the demand for goat and sheep cheese has increased mainly because of its nutritional and health benefits. As a result, an enormous amount of whey from various animal species is produced as a waste/by-product. The production of functional probiotic fermented beverages from different types o...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914897/ https://www.ncbi.nlm.nih.gov/pubmed/36766139 http://dx.doi.org/10.3390/foods12030610 |
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author | Dinkçi, Nayil Akdeniz, Vildan Akalın, Ayşe Sibel |
author_facet | Dinkçi, Nayil Akdeniz, Vildan Akalın, Ayşe Sibel |
author_sort | Dinkçi, Nayil |
collection | PubMed |
description | Recently, the demand for goat and sheep cheese has increased mainly because of its nutritional and health benefits. As a result, an enormous amount of whey from various animal species is produced as a waste/by-product. The production of functional probiotic fermented beverages from different types of whey protein concentrates (WPC) could be a good way to valorize whey. Meanwhile, reduced environmental pollution and economic sustainability will be provided. In this study, probiotic beverages enriched with 1% kiwi powder were produced from goat, sheep, and cow WPC (15%). Moreover, Streptococcus salivarius subsp. thermophilus and the probiotic bacteria Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis were used for fermentation. The results showed that WPC significantly increased the protein content and acidity of beverages (p < 0.05). Production with WPC also improved the viability of probiotic bacteria and S. thermophilus, total phenolic compound (TPC), and antioxidant activity of beverages. The highest viability of probiotic bacteria (9.67 log CFU/mL for Bb-12 and, 9.35 log CFU/mL for L. acidophilus) was found in beverages produced from goat WPC. In addition, WPC increased the free amino acid content of beverages, and the highest essential amino acids and branched-chain amino acids were found in beverages produced from goat WPC as 146.19 mg/100 g and 70.31 mg/100 g, respectively (p < 0.05). Consequently, while production with goat, cow, and sheep WPC improved quality compared to the control, beverages produced from goat WPC excelled. The production of a functional probiotic beverage with goat WPC is promising for dairy technology. |
format | Online Article Text |
id | pubmed-9914897 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-99148972023-02-11 Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents Dinkçi, Nayil Akdeniz, Vildan Akalın, Ayşe Sibel Foods Article Recently, the demand for goat and sheep cheese has increased mainly because of its nutritional and health benefits. As a result, an enormous amount of whey from various animal species is produced as a waste/by-product. The production of functional probiotic fermented beverages from different types of whey protein concentrates (WPC) could be a good way to valorize whey. Meanwhile, reduced environmental pollution and economic sustainability will be provided. In this study, probiotic beverages enriched with 1% kiwi powder were produced from goat, sheep, and cow WPC (15%). Moreover, Streptococcus salivarius subsp. thermophilus and the probiotic bacteria Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis were used for fermentation. The results showed that WPC significantly increased the protein content and acidity of beverages (p < 0.05). Production with WPC also improved the viability of probiotic bacteria and S. thermophilus, total phenolic compound (TPC), and antioxidant activity of beverages. The highest viability of probiotic bacteria (9.67 log CFU/mL for Bb-12 and, 9.35 log CFU/mL for L. acidophilus) was found in beverages produced from goat WPC. In addition, WPC increased the free amino acid content of beverages, and the highest essential amino acids and branched-chain amino acids were found in beverages produced from goat WPC as 146.19 mg/100 g and 70.31 mg/100 g, respectively (p < 0.05). Consequently, while production with goat, cow, and sheep WPC improved quality compared to the control, beverages produced from goat WPC excelled. The production of a functional probiotic beverage with goat WPC is promising for dairy technology. MDPI 2023-02-01 /pmc/articles/PMC9914897/ /pubmed/36766139 http://dx.doi.org/10.3390/foods12030610 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Dinkçi, Nayil Akdeniz, Vildan Akalın, Ayşe Sibel Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents |
title | Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents |
title_full | Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents |
title_fullStr | Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents |
title_full_unstemmed | Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents |
title_short | Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents |
title_sort | probiotic whey-based beverages from cow, sheep and goat milk: antioxidant activity, culture viability, amino acid contents |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914897/ https://www.ncbi.nlm.nih.gov/pubmed/36766139 http://dx.doi.org/10.3390/foods12030610 |
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