Innovative approaches to the development of a new sour milk product

Vlasenko, I. A.; Bandura, Valentyna; Semko, Tetiana; Fialkovska, Larisa; Ivanishcheva, Olga; Palamarchuk, Vladyslav

doi:10.5219/1688

Cited by 2 publications

(1 citation statement)

References 42 publications

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“…Vlasenko et al [ 108 ] developed a fermented beverage based on buttermilk enriched with A. platensis at 1.0, 1.5, 2.0 and 2.5% ( w / w ) and the results indicated that treatments with percentages of microalgal biomass lower than 2% showed acceptable acidity values (75–80 °T); however, treatments with algae concentrations greater than 2% resulted in very high acidity values (87–90 °T). Due to a higher substrate concentration, lactic acid bacteria were able to produce a higher amount of lactic acid during fermentation [ 109 ].…”

Section: Other Dairy Productsmentioning

confidence: 99%

Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review

Hernández

Nunes

Prista

et al. 2022

Foods

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In recent years, the development of healthier foods, richer in nutraceutical or functional compounds, has been in great demand. Microalgae are attracting increasing attention, as their incorporation in foods and beverages can be a promising strategy to develop sustainable foods with improved nutritional profiles and a strong positive impacts on health. Despite the increasing market demand in plant-based foods, the popularity of fermented dairy foods has increased in the recent years since they are a source of microorganisms with health-promoting effects. In this context, the incorporation of microalgae in cheeses, fermented milks and other dairy products represents an interesting approach towards the development of innovative and added-value hybrid products based on animal proteins and enriched with vegetable origin ingredients recognized as extremely valuable sources of bioactive compounds. The effect of the addition of microalgal biomass (Chlorella vulgaris, Arthrospira platensis, Pavlova lutheri, and Diacronema vlkianum, among others) and its derivates on the physicochemical composition, colorimetric and antioxidant properties, texture and rheology behavior, sensory profile, and viability of starter cultures and probiotics in yogurt, cheese and ice cream is discussed in the current work. This review of the literature on the incorporation of microalgae in dairy products aims to contribute to a better understanding of the potential use of these unique food ingredients in the development of new sustainable products and of their beneficial effects on health. Considering the importance of commercialization, regulatory issues about the use of microalgae in dairy products are also discussed.

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Section: Other Dairy Productsmentioning

confidence: 99%

Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review

Hernández

Nunes

Prista

et al. 2022

Foods

View full text Add to dashboard Cite

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Chitosan and its derivatives regulate lactic acid synthesis during milk fermentation

Kurchenko,

Halavach,

Yantsevich

et al. 2024

Front. Nutr.

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IntroductionThe influence of chitosan's physicochemical characteristics on the functionality of lactic acid bacteria and the production of lactic acid remains very obscure and contradictory to date. While some studies have shown a stimulatory effect of oligochitosans on the growth of Lactobacillus spp, other studies declare a bactericidal effect of chitosan. The lack and contradiction of knowledge prompted us to study the effect of chitosan on the growth and productivity of L. bulgaricus in the presence of chitosan and its derivatives.MethodsWe used high molecular weight chitosan (350 kDa) and oligochitosans (25.4 and 45.3 kDa). The experiment was carried out with commercial strain of L. bulgaricus and the low fat skim cow milk powder reconstituted with sterile distilled water. After fermentation, dynamic viscosity, titratable acidity, pH, content of lactic acid, colony forming units, chitosan and oligochitosans radii were measured in the samples. Fermented dairy products were also examined using sodium dodecyl sulfate electrophoretic analysis, gas chromatography-mass spectrometry and light microscopy.Results and discussionThe results of the study showed that when L. bulgaricus was cultured in the presence of 25.4 kDa oligochitosans at concentrations of 0.0025%, 0.005%, 0.0075% and 0.01%, the average rate of LA synthesis over 24 hours was 11.0 × 10−3 mol/L/h, 8.7 × 10−3 mol/L/h, 6.8 × 10−3 mol/L/h, 5.8 × 10−3 mol/L/h, respectively. The 45.3 kDa oligochitosans had a similar effect, while the average rate of lactic acid synthesis in the control sample was only 3.5 × 10−3 mol/L/h. Notably, 350 kDa chitosan did not affect the rate of lactic acid synthesis compared with the control sample. Interestingly, interaction of chitosan with L. bulgaricus led to a slowdown in the synthesis of propanol, an increase in the content of unsaturated and saturated fatty acids, and a change in the composition and content of other secondary metabolites. The quantity of L. bulgaricus in a sample with 0.01% chitosan exceeded their content in the control sample by more than 1,700 times. At the same chitosan concentration, the fermentation process was slowed down, increasing the shelf life of the fermented milk product from 5 to 17 days while maintaining a high content of L. bulgaricus (6.34 × 106 CFU/g).

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Innovative approaches to the development of a new sour milk product

Cited by 2 publications

References 42 publications

Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review

Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review

Chitosan and its derivatives regulate lactic acid synthesis during milk fermentation

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