Conjugated linoleic acid production in fermented foods

Csapó, J.; Varga-Visi, É.

doi:10.1016/b978-1-78242-015-6.00004-9

Cited by 6 publications

(4 citation statements)

References 171 publications

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“…Through the hydrogenation of the polyunsaturated acid, this isomer is formed usually in the digestive tract. In the human large intestine, some probiotic genera of bacteria (Lactobacillus, Propionibacterium, Bifidobacterium and some strains of Clostridium and Leuconostoc) are capable to metabolize linoleic acid in CLA by an enzymatic process after digestion of food that contains polyunsaturated acids in their composition, as fruits with higher fat content, fermented meat, milk, and dairy products, including fermented milks (Csapó & Varga-Visi, 2015).…”

Section: Fatty Acidsmentioning

confidence: 99%

How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

et al. 2022

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Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a potential nutritional value, taking food industries to invest, nowadays, in dairy products with a functional and healthy appeal due to the changes in the habits and diet of the population. The addition of natural ingredients from vegetables and fruits into fermented milks is a tendency nowadays. The inclusion of natural additives may change the texture, composition, sensory attributes and increase of the shelf life since some compounds are related to have a high antioxidant activity, which decreases the development of deteriorating microorganisms. These called bioactive compounds are synthesized by plants and also may contribute to the fermented milk formulation, in special from fruits, which increase the sensory acceptance. Several classes of fruits bioactive compounds are associated to several health benefits and are a base of many studies about functional fermented milks, reported in this review. This theory background becomes essential for future studies and dairy products development.

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Section: Fatty Acidsmentioning

confidence: 99%

How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

et al. 2022

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“…Conjugated linoleic acid level in dairies is low to exert these benefits so food technologists have studied different ways of increasing CLA in dairy food, such as feeding of the ruminants, the use of starter cultures containing CLA-producing strains during manufacture and the addition of oils rich in CLA (Csapó and Varga-Visi 2015;Badawy et al 2023). Modulating the dietary regimen of the cows, for example, with the incorporation of sunflower, linseed, rapeseed, canola or fish oils and extruded oilseeds, among others, allowed to increase CLA content in milk (Gnädig et al 2023).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Conjugated linoleic acid‐enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties

Vélez,

Wolf,

Zeiter

et al. 2024

Int J of Dairy Tech

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Conjugated linoleic acid (CLA) is recognised for its health benefits: anticancer, antiinflamatory and antiatherogenic effects have been reported. CLA enriched yoghurts were developed through homogenization at two levels (H1 and H2 with 40 and 80 mg CLA/100 g of yoghurt, respectively) with a view to creating functional foods. CLA modified the volatile profile in a positive way: higher levels of diacetyl and ethyl butanoate and lower values of 2‐hexanone and 2‐heptanone, ethanol and certain acids were recorded. Yoghurts presented similar microstructure, but H1 showed higher consistency and lower pseudoplastic behaviour; meanwhile H2 presented less syneresis. All products had high acceptability.

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“…CLA is a group of positional and geometric isomers of LA and has been frequently investigated in recent years (Csapó and Varga-Visi, 2015). CLA is found naturally in meat and dairy products (Bhattacharya et al, 2006), as well as some bacteria that are able to generate it.…”

Section: Introductionmentioning

confidence: 99%

Li̇nolei̇k Asi̇t İlavesi̇ni̇n Kefi̇ri̇n Cis9-Trans11-Konjüge Li̇nolei̇k Asi̇t İçeri̇ği̇ne Etki̇si̇

Emlek

Özbey

2021

Gıda

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Conjugated linoleic acid (CLA) and CLA isomers, present naturally in dairy and meat products, are the natural and functional components. Ruminal microorganisms, such as Butyrivibrio fibrosolvens, lactic acid bacteria (LAB), and propionibacteria can convert linoleic acid (LA) to CLA. In this study, the effect of different linoleic acid (LA) concentrations (0, 0.5, 1, 2%) and different storage time (0, 2, 7, 14 and 21 days) on the CLA content of kefir was investigated. The highest CLA content was found on day 0 in the kefir sample to which 0.5% LA was added but there is no significant difference between control and 0.5% LA. On the contrary, the lowest CLA content belonged to the sample including 2% LA after 21 days of storage. The results suggested that certain amounts of LA could be used to enhance the functional properties of kefir.

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Conjugated linoleic acid production in fermented foods

Cited by 6 publications

References 171 publications

How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

Conjugated linoleic acid‐enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties

Li̇nolei̇k Asi̇t İlavesi̇ni̇n Kefi̇ri̇n Cis9-Trans11-Konjüge Li̇nolei̇k Asi̇t İçeri̇ği̇ne Etki̇si̇

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