Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products

Abstract

Large amount of vegetal by-products are generated during production and processing steps. Introducing silage from vegetable by-products into dairy goat feed would be of great interest from the point of view of reducing costs and supporting the circular economy. The aim of this research was to study the effect of 40% inclusion of silage broccoli by-products and artichoke plant by-products in the diet of Murciano-Granadina goats throughout the lactation to establish milk suitability for fermented milks production. The novelty of this study is the use of milk from goats fed for a long term with a high inclusion of silages from artichoke plant and broccoli by-products, being the first one on broccoli inclusion. Two starter cultures thermophilic (YO-MIXTM300), and, mesophilic (MA400) were used and fermented milks were analyzed at two storage times after fermentation. Fermentation enhances antioxidant properties of fermented milks from all diets (p < 0.05), especially when mesophilic starter cultures are used. The main findings are that long term inclusion of 40% silage from broccoli and artichoke plant by-products in balanced diets of dairy goats yields milk suitable for fermentation by yogurt and cheese cultures, the inclusion of broccoli silage enhances antioxidant properties (p < 0.05), and, the inclusion of plant artichoke enhances fatty acids health indexes (p < 0.05).

Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives

“…The volatile composition of the samples was determined by headspace solid-phase microextraction (HS-SPME) in combination with gas chromatography coupled with mass spectrometry using the same conditions as previously reported [ 16 ]. A total of 6 g of sample was weighed, and NaCl (0.6 g) was added into a 40 mL vial with polypropylene caps and PTFE/silicone septa.…”

Globe Artichoke (Cynara scolymus L.) By-Products in Food Applications: Functional and Biological Properties

“…In fact, a thermal treatment before the extraction process or enzymatic hydrolysis can increase fiber recovery from stems. This fiber is mainly characterized by 70% inulin, with a low amount of low-DM (15)(16)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33) pectin; it exhibits high or low viscosity, depending on whether a high or low shear rate is applied, as pseudoplastic material. The high amount of inulin, together with the presence of low-DM pectin and calcium (40 mg/g pectin), contribute to form rigid gels.…”

“…In particular, the quality of the starting raw material and the selection of the extraction method are fundamental. A good solution to obtain stable and high-quality by-products is represented by the silage fermentation process, in which the increase of lactic acid bacteria (mainly Lactobacillus acidophilus and Bifidobacterium bifidum) can affect the content or release of nutrients and bioactives [19,26,29,30]. Over the years, to develop a real global circular-economy model able to minimize the environmental and economic impact, the application of green extraction methodologies represented a valid strategy.…”

“…increase of lactic acid bacteria (mainly Lactobacillus acidophilus and Bifidobacterium bifidum) can affect the content or release of nutrients and bioactives [19,26,29,30]. Over the years, to develop a real global circular-economy model able to minimize the environmental and economic impact, the application of green extraction methodologies represented a valid strategy.…”

Research progress on the utilization technology of broccoli stalk, leaf resources, and the mechanism of action of its bioactive substances

“…It was suitable for ruminant feed when it reached 200 days due to its superior microbial and nutritional composition. Muelas et al. (2022) added 40% broccoli by-product silage to a balanced ration of dairy goats over a long period, and showed that the milk produced by dairy goats fed with broccoli silage was suitable for yogurt and cheese fermentation and that mixing broccoli silage with balanced ration improved the antioxidant performance of dairy goats.…”