Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time

Abstract

The stability of fortified yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, organoleptic properties, and structure of natural yoghurts made with the addition of lactoferrin during refrigerated storage. In this study, we produced natural yoghurts fortified in lactoferrin, using YC-X11 yoghurt starter culture based on Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Physicochemical (acidity, nutritional value and structure) as well as microbiological and organoleptic changes occurring during 28-days refrigerated storage were determined. Storage research made it possible to determine the direction of changes taking place in the products. The analysed parameters did not differ statistically significantly between the control yoghurts and those with the addition of lactoferrin. Textural and rheological studies also shown that the addition of lactoferrin did not significantly change the structure of the yoghurt. The yoghurts were characterized by high sanitary and hygienic quality during the whole refrigerated storage. Lactoferrin has a positive effect on the durability of the product.

Gene–Diet Interactions: Viability of Lactoferrin-Fortified Yoghurt as an Element of Diet Therapy in Patients Predisposed to Overweight and Obesity

“…The HbA1c levels registered for the own study participants decreased by between 0.18 and 0.21%, depending on the group experimental regimen, under the 21/7 experimental regimen 0.17% in men and 0.18% in women, and for the 7d/21d regimen 0.21% men and 0.17% women. The positive effect of consuming yoghurt fortified with LF on carbohydrate metabolism was confirmed by Hassan et al [23], although the specific value measured in that study was not HbA1c level but glucose concentration. Rats receiving 45 days of yoghurt fortified with 50 mg or 100 mg of LF per kg of body mass showed better results in terms of glucose level reduction as compared to the control group receiving a high-fat diet [26].…”

“…The obtained results in terms of body mass reduction are consistent with those reported by other researchers. Hassan et al [23] evidenced, in an animal model, that the consumption for 45 days of yoghurt containing LF, dosed at 50 and 100 mg per kg of body mass, reduced weight gain in mice. Similarly, in a study by Ono et al [24] conducted on a human model, it was demonstrated that the consumption of bLF may reduce obesity in overweight participants without reducing the calorie intake.…”

“…The yoghurt was produced form cow milk at one of the small dairy processing plants operating in the Lublin Voivodeship. The exact production process was described by Ja ńczuk et al [23]. The yoghurt was distributed to study participants immediately directly from production, using adequate cold-chain methods.…”

The Multifaceted Roles of Bovine Lactoferrin: Molecular Structure, Isolation Methods, Analytical Characteristics, and Biological Properties

“…LF and its related peptides (LFcin, LFampin) are commonly known for their strong antibacterial properties, and they might be used as natural food preservatives. 297 Despite a high nutritional value, the products fortified in LF will be characterized by an extended shelf life. LF's binding capacity to numerous essential biomolecules, such as microelements, fatty acids, and polyphenols, indicates its promising delivery properties.…”

“…The remarkable health benefits of LF indicate its wide range of potential applications, including in dietary supplements, infant formula, the food industry, and medicine. LF and its related peptides (LFcin, LFampin) are commonly known for their strong antibacterial properties, and they might be used as natural food preservatives . Despite a high nutritional value, the products fortified in LF will be characterized by an extended shelf life.…”