Characterization of Whey-Based Fermented Beverages Supplemented with Hydrolyzed Collagen: Antioxidant Activity and Bioavailability

Abstract

In this study, the preparation of a milk whey-based beverage with the addition of different concentrations of hydrolyzed collagen (0.3%, 0.5%, 0.75%, and 1%) was carried out. The control was considered at a concentration of 0%. Physicochemical properties, viscosity, antioxidant activity, and microbiological parameters were evaluated. The 1% collagen treatment showed the highest protein content (9.75 ± 0.20 g/L), as well as radical inhibition for ATBS (48.30%) and DPPH (30.06%). There were no significant differences (p ≥ 0.05) in the fat and lactose parameters. However, the pH in the control treatment was lower compared to beverages treated with hydrolyzed collagen. Fourier transform-infrared spectroscopy showed spectra characteristic of lactose and collagen amides. The viscosity increased significantly as the concentration of hydrolyzed collagen increased. The addition of hydrolyzed collagen increased the bioavailability, nutritional value, and the antioxidant activity of the beverage. Hydrolyzed collagen acted as an antimicrobial agent, as there was no presence of microorganism pathogens observed in the treated beverages.

Development and Sensory Evaluation of Aloevera and Coconut Water based Whey Beverages Prepared from Camel and Goat Milk

“…T 0 -Control whey beverage, T 1 -Aloevera based whey beverage (ABWB) and T 2 -Coconut water based whey beverage (CBWB). The present investigation of ABTS activity are in accordance of significant decrease with respect to the storage period were reported by Baba et al (2016), Sady et al (2013), Tak, (2017), Singh, (2017, Gorachiya (2018), Prajapat (2019), Singh (2020), León-López et al (2020).…”

Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

“…Current environmental regulations are forcing cheese makers to treat whey before disposal. The continued growth of the cheese industry, the necessity for reduction in pollutants in the effluent, and the need to maximize returns on raw material have encouraged producers and researchers to seek new ways of using cheese whey with a great amount of research focused on converting this liability into an asset [ 7 , 8 , 9 , 10 , 11 ]. The protein content of whey is one of the main advantages of this by-product.…”

Efeito da adição de colágeno e sucralose nas características tecnológicas e sensoriais do iogurte

“…Além da utilização como nutricosmético, o colágeno hidrolisado pode ser usado como ingrediente funcional na indústria de alimentos devido às suas atividades antioxidantes e antimicrobianas. Auxilia na retenção de água, melhorando as propriedades químicas e físicas sem modificar as propriedades sensoriais em bebidas e laticínios (Léon-López et al, 2020).…”

“…O efeito da adição de colágeno já foi estudada em pães sem glúten (Graça et al, 2021), mortadela de filé de Tilápia (Nunes et al, 2011), iogurte grego (Kassada et al, 2019), bebida fermentada à base de soro de leite (Léon-López et al, 2020), dentre outros produtos.…”