Addition of polyphenolic extracts of Myrtus communis and Arbutus unedo fruits to whey: valorization of a common dairy waste product as a functional food.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-11-15 DOI:10.1002/jsfa.14029

Cassandra Detti, Luana Beatriz Dos Santos Nascimento, Antonella Gori, Giulia Vanti, Giuseppe Amato, Filomena Nazzaro, Francesco Ferrini, Mauro Centritto, Anna Rita Bilia, Cecilia Brunetti

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Abstract

Background: Whey, a nutrient-rich byproduct of the dairy sector, possesses high potential for creating novel nutraceutical products. The present study investigates a potential new functional food by incorporating polyphenolic extracts from Myrtus communis and Arbutus unedo fruits into whey in both liquid (LA) and powder (PA) addition forms. Chemical, microbiological, physical stability and antioxidant activity were monitored for 60 days (from T₀ to T₆₀).

Results: Both LA and PA of fruit extracts remained chemically stable for the whole period, except for A. unedo PA, which showed a decline in polyphenols after T₄₅. Enriched whey samples showed higher antioxidant activity than pure whey. Microbiological analysis revealed the presence of lactic acid bacteria, indicating potential prebiotic effects. However, the high tannin concentration of A. unedo extracts partially modified the casein micelle structure.

Conclusion: Whey enriched with Mediterranean fruit extracts shows great potential as a functional food, combining the benefits of plant antioxidants, probiotic bacteria and good stability. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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在乳清中添加香桃木和熊果的多酚提取物：将一种常见的乳制品废弃物作为功能性食品加以利用。

背景：乳清是乳制品行业的一种营养丰富的副产品，具有开发新型营养保健产品的巨大潜力。本研究通过在乳清中添加液体（LA）和粉末（PA）形式的桃金娘和熊果多酚提取物，研究了一种潜在的新型功能食品。在 60 天内（从 T0 到 T60）对化学、微生物、物理稳定性和抗氧化活性进行了监测：结果：除了 A. unedo PA 的多酚含量在 T45 后有所下降外，其他水果提取物的 LA 和 PA 在整个期间都保持了化学稳定性。富集乳清样品的抗氧化活性高于纯乳清。微生物分析显示乳酸菌的存在，表明其具有潜在的益生作用。然而，A. unedo提取物中的高浓度单宁部分改变了酪蛋白胶束结构：结论：富含地中海水果提取物的乳清作为一种功能性食品具有巨大的潜力，兼具植物抗氧化剂、益生菌和良好稳定性的优点。作者：© 2024食品与农业科学杂志》由约翰威利父子有限公司代表化学工业学会出版。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.

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Reduction of oil absorption and acrylamide content in banana slices by infrared frying. Cover Image Issue Information Addition of polyphenolic extracts of Myrtus communis and Arbutus unedo fruits to whey: valorization of a common dairy waste product as a functional food. Vision 2025 at JSFA