Goat’s milk-derived bioactive components - a review

Biadała, Agata; Konieczny, P.

doi:10.15567/mljekarstvo.2018.0401

Cited by 22 publications

(18 citation statements)

References 54 publications

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“…Goat milk is a high-value commodity in terms of nutrition because its composition is advantageous when compared to cow milk (PASTUSZKA et al, 2015). This nutritional advantage is related to its good digestibility and buffer capacity, differential composition of casein-fractions (HAM et al, 2010;WANG et al, 2017;BIADALA & KONIECZNY, 2018) and to more desirable fatty acid (FA) profile of goat milk fat (CHILLIARD et al, 2007;MARKIEWICZ-KESZYCKA et al, 2013;KALA et al, 2016). Milk fat, an important component of milk, influences chemical, sensory, and technological milk properties (CHILLIARD & FERLAY, 2004;MICHALSKI et al, 2004;BARŁOWSKA et al, 2011;SANT'ANA et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Fatty acids stability in goat yoghurt

Pecová

Samková

Hanuš³

et al. 2019

Cienc. Rural

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Evaluation of fatty acids (FAs) stability in dairy products undergoing technological milk processing is important for subsequent determinations of nutritional value. The aim of the study was to assess FA composition in milk and its dairy product and to explore differences in the FA profile found in yoghurt compared to raw material (goat milk). In the present study, a reduced proportion of volatile FAs (VFA) that cause “goat flavor” was reported in goat yoghurt in comparison to the FA profile of milk. Conversely, an increase of medium-chain as well as beneficial long-chain and unsaturated FAs (UFA) was reported in yoghurt compared with milk. In all cases, the differences in the FA composition between milk and yoghurt were not significant; therefore, it was found that manufacturing of yoghurt had no major influence on FA composition.

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Section: Introductionmentioning

confidence: 99%

Fatty acids stability in goat yoghurt

Pecová

Samková

Hanuš³

et al. 2019

Cienc. Rural

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“…Having a role in human health by action on human functions, bioactive peptides have multiply beneficial effects like hypocholesterolemic, antioxidative, antithrombotic, antimicrobial, immunomodulatory, mineral binding, antihypertensive, antimicrobial and opioid antagonist/agonist (Biadala and Konieczny, 2018;Park and Nam, 2015). Bioactive peptides usually contain 3-20 amino acids residues per molecule.…”

Section: Bioactive Peptidesmentioning

confidence: 99%

Bioactive components derived from bovine milk

Barukčić

Božanić

2019

Mljekarstvo.com

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In recent years, functional foods and bioactive components in foods have drawn a lot of attention as well as interest of food scientists, nutritionists, health professionals, and consumers. The advent of this new food category has been facilitated by increasing scientific knowledge about the metabolic and genomic effects of diet and specific dietary components on human health. The relationship between health and diet is well known and it is a main key for prevention of variety of diseases. Milk is considered as a very good source of bioactive components and it has been known to contain macro-as well as micronutrients of high nutritional and therapeutic value. Also, bioactive components have been exploited from milk and dairy products for application in functional foods and for potential pharmaceutical use. Biologically active compounds guard neonates and adults against pathogens and illnesses. Some major bioactive components of milk are derived from caseins, whey proteins, lipids, lactoferrine, vitamins, immunoglobulins and growth factors. The aim of this paper was to provide an overview and explain the health effects of already known and recently detected bioactive components derived from bovine milk on humans.

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“…Most livestock is situated in Asia (59.5%), followed by Africa (34%), America (4.3%), Europe (1.8%) and Oceania (0.4%). Goat milk production is mainly located in developing countries and the main world producer is India, with approximately 21% of world production (Biadała and Konieczny, 2018). Among European countries, Greece, Spain and France are the top producers of goat milk, with 70.1% of total European production (Žan et al, 2006;Popescu, 2013).…”

Section: Introductionmentioning

confidence: 99%

Kemijski sastav i profil masnih kiselina mlijeka alpske i sanske pasmine koza iz Bosne i Hercegovine

et al. 2020

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Interest in the production and sale of goat milk products has been growing over the past 20 years. The chemical composition of goat milk, which greatly affects its nutritional and therapeutic value, makes its products more acceptable to consumers. The aim of this study was to compare the chemical composition and fatty acid profile of Alpine and Saanen goat milk. The results showed that there were differences in certain chemical components between the milk of these two breeds. Protein, fat and ash content in Alpine goat milk was 4.53 g/100 g, 4.65 g/100 g and 0.94 g/100 g, respectively, and these values were higher than in Saanen goat milk (3.64 g/100 g, 3.20 g/100 g and 0.88 g/100 g, respectively). Differences in the fatty acid profile were also observed. Despite being kept under different breeding regimes, no statistically significant differences were observed in the total saturated fatty acids (SFA) or polyunsaturated fatty acids (PUFA) between breeds. Although there was no difference in total SFA content, there was less palmitic acid (C16:0), as the predominant fatty acid in goat milk, in Alpine (26.94 g/100 g of fat) than in Saanen goat milk (28.60 g/100 g of fat). Unlike SFA and PUFA content, differences were observed in total monounsaturated fatty acids (MUFA), with 22.8 g/100 g of fat in Alpine goat milk and 24.0 g/100 g of fat in Saanen goat milk. Based on these findings, it can be concluded that the implemented breeding regimes in different geographical areas with different pasture, together with genetic factors of breeds, greatly affect the goat milk chemical composition and fatty acid profile.

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Goat’s milk-derived bioactive components - a review

Cited by 22 publications

References 54 publications

Fatty acids stability in goat yoghurt

Fatty acids stability in goat yoghurt

Bioactive components derived from bovine milk

Kemijski sastav i profil masnih kiselina mlijeka alpske i sanske pasmine koza iz Bosne i Hercegovine

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