Novel Approach for the Development of Functional Goat Milk-based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment

Abstract

SummaryRegardless of its highly valuable nutritive composition, goat's milk is less preferred by consumers due to its specific sensory characteristics that are very often regarded as undesirable. On the other hand, traditional medicinal plants from Lamiaceae family, due to their rich bioactive composition, especially polyphenols, and desirable aroma profile, can be used to enhance and improve bioactive and sensory properties of food. In the present study nutritively valuable beverages were produced by enrichment of goat's milk with medicinal plant extracts derived from the Lamiaceae family and stabilized by homogenization with high intensity ultrasound treatment. The impact of plant species (lemon balm, mint, lavender, rosemary and sage) and ultrasound treatment duration (5 or 10 min) on the physicochemical, bioactive and sensory characteristics of enriched beverages was evaluated. The addition of plant extracts to goat's milk significantly increased the concentration of bioactive components (rosmarinic acid, hydroxycinnamic acid derivatives and luteolin derivatives), in dependence of the added plant extract. The prolongation of the ultrasound homogenization markedly decreased the fat globule size and thus beneficially affected the product stability. Apart from the achieved bioactive enrichment and stability, the developed beverages exhibited significantly improved sensory properties in comparison to plain goat's milk, with the highest overall acceptability determined for samples enriched with mint and rosemary.

Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties

“…Based on the predetermined content of total phenolic compounds (TPC) in SE using the Folin-Cicolteu method [6], milk/SE mixtures were prepared in order to make the content of total phenolics as follow: 0.2 (TME1); 0.4 (TME2); and 0.6 (TME3) mg TPC per mL milk/SE mixture. Prepared samples, M, TM, TME and SE, were spray-dried using Buchi Mini B-290 spray dryer (Buchi Labortechnik AG, Flawil, Switzerland) with the same drying parameters as previously described by Kostić et al 2021 [28]. The obtained powders were carefully packed in cuvettes, protected with a vapour-tight film and stored at −20 • C until further analysis.…”

“…Spray-dried powder samples, 0.1; 0.5; and 1 g, were reconstituted in 100 mL Milli-Q water and adjusted to pH = 6.7. TPC of prepared samples were estimated using Folin-Ciocalteu method, as described by Kostić et al [28]. Results were expressed as mg of GAE equivalents per 100 mL of sample (mg GAE/100 mL).…”

“…Antioxidant assays, such as total antioxidant capacity (in vitro phosphomolybdenum capacity) (TAC); ferric reducing power (FRP); ABTS •+ scavenging activity; and ferrous ion-chelating capacity (FCC), of prepared samples were evaluated as previously described by Pešić et al [8] and Kostić et al [28]. DPPH • scavenging activity was evaluated using method developed by Oliveira et al [29], with some modifications.…”

“…Although the majority of these investigations were conducted on cow's milk, a special attention has been recently paid on the study of goat's milk. Until now, goat's milk-based beverages with medicinal plant extracts have been successfully developed [27] and pollenenriched skimmed goat's milk powder [28]. To our knowledge, the potential synergistic effect between phenolic compounds and nutritionally valuable goat's milk and the ability of the goat's milk to retain antioxidant properties of grape pomace seed extracts has not yet been studied.…”

Eat Tasty and Healthy: Role of Polyphenols in Functional Foods

“…Komes and colleagues used plant extracts (lemon balm, mint, lavender, rosemary and sage) for the development of functional and nutritively valuable goat's milkbased beverages [121]. The concentration of bioactive PC (rosmarinic acid, hydroxycinnamic acid derivatives and luteolin derivatives) were significantly increased in goat's milk in dependence of the added plant extract.…”