Antioxidant properties of dairy products fortified with natural additives: A review

Evaluation of fig-milk dessert bioactive properties as a potential functional food

The fig-milk dessert, a traditional and nutritionally rich treat infused with bioactive compounds, was subjected to a comprehensive analysis in this study. The novelty of this research lies in the investigation of the in vitro antioxidant, anticancer, and antimicrobial potential of the fig-milk dessert. This was accomplished through the utilization of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, Annexin/propidium iodide staining, microtiter plate-based assay and agar well diffusion, respectively, for the first time. Additionally, the study assessed the total phenols and flavonoid content of the extract using the Folin-Ciocalteu assay and the aluminum chloride method, respectively. The findings revealed that the cooking method exerted a significant influence on the bioactive properties and nutritional composition of the dessert. Among the samples analyzed, CM1, consisting of figs steamed for 2 min and milk heated to 70°C, exhibited remarkable characteristics. This sample demonstrated the highest peptide concentration (1290 mg/L), superior antioxidant and anticancer activities, and favorable sensory attributes. Specifically, CM1 induced apoptosis in 84% of AGS cells and inhibited 68% of free radicals in the DPPH assay. It is noteworthy that the fig-milk dessert did not exhibit any antibacterial properties. These discerning results carry substantial implications for the development of functional dairy products endowed with both nutritional and potential therapeutic properties.

Biological activities and mass fragmentation pathways of meroterpenoid cochlioquinones from plant pathogenic fungus Bipolaris sorokiniana

Cochlioquinones are a member of meroterpenoids that partially possessed phenolic hydroxyls with potential antioxidant activities. This study investigated the mass fragmentation pathways, antioxidant, cytotoxic, and phytotoxic activities of cochlioquinone analogs. The mass fragmentation pathways of cochlioquinones (1-7) were firstly analyzed using UPLC-Q-TOF-MS/MS, in which Retro Diels-Alder reaction, neutral loss, and McLafferty rearrangement were the main cleavage patterns. Compound 8 and 9 (a unique new analog) were then isolated in target. Cochlioquinones (4-6, 9) displayed strong antioxidant activities for DPPH radical scavenging assay as the first antioxidant effects report. In addition, 1-9 exhibited cytotoxic activities against B16 cells (IC50 from 1.91 to 12.33 μM) and Hep G2 cells (IC50 from 3.21 to 77.15 μM), and 5, 7, and 8 showed phytotoxic activities against foxtail leaves. These biological activities imply that cochlioquinones can be as antioxidant agents for food additives or bioactive molecules for cancer drugs and pesticides.

Rapid screening of antioxidant from natural products by AAPH-Incubating HPLC-DAD-HR MS/MS method: A case study of Gardenia jasminoides fruit

A new AAPH-Incubating HPLC-DAD-HR MS/MS method was developed for the rapid and high-throughput screening of antioxidants directly in natural products and applied to Gardenia jasminoides fruit. This method was assumed that the peak areas of compounds with potential antioxidant activity in HPLC chromatograms would be significantly reduced or disappeared after incubating with the AAPH which can release ROO at physiological conditions (37 °C, pH 7.4). Additionally, the activity of antioxidants can be evaluated by comparing the peak reduction rates and the screened components can be further identified by HRMS/MS. Then, 17 potential natural antioxidants from the crude extract of GJF was screened. Among them, three major components including crocin I, crocin II and crocetin showed excellent ROO scavenging activity, which were further validated by the ORAC assay. In conclusion, our study provided a simple and effective strategy to rapidly screen antioxidants in natural products.

Antioxidant Activity of Milk and Dairy Products

The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. Based on the available reports, it can be concluded that the consumption of products that are a rich source of bioactive components improves the antioxidant status of the organism and reduces the risk of development of many civilization diseases. Milk and dairy products are undoubtedly rich sources of antioxidant compounds. Various methods, in particular, ABTS, FRAP, and DPPH assays, are used for the measurement of the overall antioxidant activity of milk and dairy products. Research indicates differences in the total antioxidant capacity of milk between animal species, which result from the differences in the chemical compositions of their milk. The content of antioxidant components in milk and the antioxidant potential can be modified through animal nutrition (e.g., supplementation of animal diets with various natural additives (herbal mixtures, waste from fruit and vegetable processing)). The antioxidant potential of dairy products is associated with the quality of the raw material as well as the bacterial cultures and natural plant additives used. Antioxidant peptides released during milk fermentation increase the antioxidant capacity of dairy products, and the use of probiotic strains contributes its enhancement. Investigations have shown that the antioxidant activity of dairy products can be enhanced by the addition of plant raw materials or their extracts in the production process. Natural plant additives should therefore be widely used in animal nutrition or as functional additives to dairy products.

Characterization of the fruit proteolytic system of Bromelia serra Griseb. (Bromeliaceae) and its application in bioactive peptides release

A crude extract with proteolytic activity was prepared from edible fruits of Bromelia serra, containing cysteine peptidases with molecular masses between 24.1 and 25.9 kDa. The extract presented an optimal pH range of 6.03-9.05, retained more than 80% of activity after thermal pre-treatments at 23, 37, and 45°C (120 min), but it was rapidly inactivated after 10 min at 75°C. These proteases were employed to hydrolyze soybean proteins, bovine casein and bovine whey, achieving degrees of hydrolysis of 18.3 ± 0.6, 29.1 ± 0.7, and 12.6 ± 0.9% (55°C, 180 min), respectively. The casein 180 min-hydrolysate (55°C) presented the maximum value of antioxidant activity (2.89 ± 0.12 mg/mL Trolox), and the whey protein 180 min-hydrolysate (55°C) showed the highest percentage of angiotensin-converting enzyme inhibition (91.9 ± 1.2%). This low-cost enzymatic preparation would be promising for the food industry because it requires mild working conditions and yields hydrolysates with biological activities useful as ingredients for functional food. PRACTICAL APPLICATION: Proteolytic enzymes are employed in the food industry in a wide variety of processes since they modify the properties of proteins causing beneficial effects such as improvement digestibility, diminution of allergenicity, and release of bioactive peptides. Fruits from Bromelia serra possess cysteine peptidases that could be used in food biotechnology because they are capable to hydrolyze soybean and milk proteins by mild working conditions and to provoke the release of bioactive peptides. These hydrolysates containing antioxidative and ACE-inhibitor activities would be useful as ingredients for functional foods or as nutraceuticals, which are nowadays two products highly required by consumers.

Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review

Due to the high utilization rate of dairy products, enrichment of these products will successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and vegetables in different forms (i.e., fresh, juices, powder, puree, and extract) are excellent sources for the enrichment of dairy products because of their desired taste, color, aroma, fibers, and vitamins content. So, this manuscript reviews the effect of some fruits and vegetables on the rheological behavior, physicochemical attributes, color parameters, sensorial and quality properties of dairy products including cheeses, ice creams, and yogurts. The physicochemical, color, texture, and sensorial properties of dairy products were affected with addition of fruits or vegetables. Also, the addition of these products contributes to the higher content of vitamins, natural colorants, minerals, polyphenols, crude fiber, and carotenoids. In addition, some fruits and vegetables are considered as potential dairy products stabilizing agent due to their desirable functional properties, such as water binding and holding, gelling and thickening ability. In summary, enrichment of cheeses, ice creams, and yogurts with fruits and vegetables increase the market share of these products due to the high demand for goods for an improved diet, rich in compounds with antioxidant activity and biological properties.

Alternative and Unconventional Feeds in Dairy Diets and Their Effect on Fatty Acid Profile and Health Properties of Milk Fat

Simple Summary

Milk fat is an important compound in human nutrition. From a nutritional point of view, the production of milk with a higher content of polyunsaturated fatty acids, especially of those from the n3 group, is desirable because consumption of a diet with a lower n6/n3 ratio is considered to be beneficial for humans. The most effective way to achieve this goal is via dietary manipulations in ruminants. In addition to the feedstuffs commonly used in dairy animal nutrition, there are some alternative or unconventional feedstuffs that are often used for other purposes, e.g., for the reduction of methane production in the rumen. However, such feedstuffs can also alter the fatty acid profile of milk, and thus they can have an impact on the health properties of milk fat.

Abstract

Milk fat is an important nutritional compound in the human diet. From the health point of view, some fatty acids (FAs), particularly long-chain PUFAs such as EPA and DHA, have been at the forefront of interest due to their antibacterial, antiviral, anti-inflammatory, and anti-tumor properties, which play a positive role in the prevention of cardiovascular diseases (CVD), as well as linoleic and γ-linolenic acids, which play an important role in CVD treatment as essential components of phospholipids in the mitochondria of cell membranes. Thus, the modification of the FA profile—especially an increase in the concentration of polyunsaturated FAs and n-3 FAs in bovine milk fat—is desirable. The most effective way to achieve this goal is via dietary manipulations. The effects of various strategies in dairy nutrition have been thoroughly investigated; however, there are some alternative or unconventional feedstuffs that are often used for purposes other than basic feeding or modifying the fatty acid profiles of milk, such as tanniferous plants, herbs and spices, and algae. The use of these foods in dairy diets and their effects on milk fatty acid profile are reviewed in this article. The contents of selected individual FAs (atherogenic, rumenic, linoleic, α-linolenic, eicosapentaenoic, and docosahexaenoic acids) and their combinations; the contents of n3 and n6 FAs; n6/n3 ratios; and atherogenic, health-promoting and S/P indices were used as criteria for assessing the effect of these feeds on the health properties of milk fat.

Antioxidant Effect and Sensory Evaluation of Yogurt Supplemented with Hydroponic Ginseng Root Extract

Hydroponic ginseng (HG) is cultivated using only nutrients and water under constant environmental conditions and is more beneficial than soil-cultured ginseng (SG). This study aimed to determine the physicochemical properties, antioxidant activity, and sensory properties of HG-supplemented yogurt to develop high-value yogurt. HG (0.1%, 0.5%, and 1.0%) was added to yogurt formulations and fermented with a 0.1% starter. Antioxidant activities were determined using the 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, reducing power, and ferric reducing antioxidant power assays. Semi-trained panelists performed a quantitative descriptive analysis for sensory evaluation. The number of starter cells increased more rapidly in ginseng extract-fortified yogurt than in the control group, shortening fermentation time. Regarding antioxidant assays, all HG extract-fortified yogurts showed higher antioxidant activity than the control group. In particular, the HG (0.5%) group showed better results than the SG group in the DPPH and reducing power assays, although the difference was not significant. The sensory scores of color, flavor, texture, taste, and overall acceptance of 0.5% HG-supplemented yogurt did not differ significantly from those of non-supplemented yogurt (control). This suggests that HG can be used in high-value dairy products as a supplement with bioactive properties for health in the food industry.

Changes in Phenolic Compounds Profiles in Tea Extracts and the Composition of these Phenolic Compounds in Yogurt

BACKGROUND

Green, white, and black tea water extracts are rich in phenolic compounds.

OBJECTIVE

The changes in phenolic compound profiles of green, white, and black tea (GT, WT, & BT respectively) water extracts and their respective yogurt were investigated.

METHODS

Three types of yogurt with tea water extracts were prepared, and the phenolic compound profiles were analyzed using the liquid chromatography-mass spectrometry (LC-MS) method.

RESULTS

The present data found that flavonol glycosides such as kaempferol-3-rutinoside and quercetin-rhamnosylgalactoside or rutinoside were present in WT extract, whereas catechin derivatives such as gallocatechin (GC) and epigallocatechin (EGC) were present in GT extract. Moreover, theaflavin-3-O-gallate was observed in BT extract. Many of the catechin and its derivatives detected in the tea extracts were not identified in the tea yogurt samples. However, new phenolic compounds were present in GT-yogurt (i.e., kaempferol-3-rutinoside and quinic acid conjugate) but absent in GT extract.

CONCLUSION

GT, WT, & BT extracts could be used to enriched-yogurt with phenolic compounds, which may have antioxidant properties.

Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition

Processed cheese spread (PCS) is a popular product with high nutritional value and containing protein, fat and minerals. Grape skin is waste from winery processing plants that still has phenolic substances with significant antioxidant activity that could be used for valorisation of processed cheese and increasing the content of nutrients, phenolics and overall antioxidant properties. Both oven-dried (OD) and freeze-dried (FD) grape skin (GS) powder was characterised by the principal ingredients, the content of phenolic compounds and antioxidant capacity. Similarly, the influence of the addition of OD-GS and FD-GS powders on processed cheese spread (PCS) at 1% and 2% (w/w) levels were examined. The OD-GS and FD-GS powders were characterised by protein content, fat content, moisture and dietary fibre, thus showing that drying technique did not affect those parameters. The OD-GS powder exhibited higher content of rutin, (+)-catechin, (-)-epicatechin and total flavonoid content (TFC), while higher total phenolic content (TPC) and ABTS radical cation were observed for freeze-dried GS powder. Fortification of PCS with 1% and 2% (w/w) of GS powder increased protein content. An ANOVA procedure revealed that addition of FD-GS powder to processed cheese spread was superior to TPC values together with rutin, (+)-catechin, and (-)-epicatechin contents. The higher phenolic contents reflected the higher antioxidant capacity of PCS samples fortified with FD-GS powder. Freeze-dried gape skin powder was the better choice for valorisation of processed cheese spread.

Studying the Influence of Apple Peel Polyphenol Extract Fortification on the Characteristics of Probiotic Yoghurt

The aim of the current study was to evaluate the effect of apple peel polyphenol extract (APPE) on the physicochemical and microbiological properties of probiotic yoghurt. Five concentrations of APPE were added in probiotic yoghurt as: (1) CTL, control without APPE; (2) AE1, addition of 1% APPE; (3) AE2, addition of 2% APPE; (4) AE3, addition of 3% APPE; (5) AE4, addition of 4% APPE; and (6) AE5, addition of 5% APPE. The prepared probiotic yoghurt was stored at 4 °C for 21 days and analyzed for physicochemical and microbiological properties. The initial viable count of L. bulgaricus, S. thermophilus, B. lactis and L. acidophilus were similar in all yoghurt samples at day 1. The maximum viability loss of probiotics was observed in CTL (p < 0.05). The lowest viability loss of probiotics was observed in AE5 samples (p < 0.05). The acidity, water holding capacity and viscosity were increased with the addition of APPE. No significant effects were observed on milk fat and total solid contents of probiotic yoghurt with the addition of APPE. The total phenolic contents of probiotic yoghurt increased significantly as 0.59, 0.71, 0.97, 1.18, 1.35 in AE1, AE2, AE3, AE4 and AE5, samples respectively. It was observed that AE3 and AE4 samples had better taste, flavour and colour with good texture. The survival of probiotics and antioxidant activity of the yoghurts were enhanced with the addition of APPE. In conclusion, apple peels could be successfully used as prebiotic in yoghurt with increased viable counts of probiotics.

Influence of co-cultures ofStreptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containingSyzygium cumini(L.) Skeels pulp

This study investigated the influence of probiotic lactobacilli in co-culture with Streptococcus thermophilus on composition, physicochemical parameters, microbial viability, sensory acceptability, antioxidant capacity and protein profile of lactose-free fermented dairy beverages with added whey, β-galactosidase and jambolan (Syzygium cumini (L.) Skeels) pulp. Three beverages (T1, T2 and T3) were prepared with Streptococcus thermophilus TA-40 as starter culture. Lactobacillus rhamnosus LR32 and Lactobacillus casei BGP93 probiotic cultures were added into T2 and T3, respectively. The probiotic adjuvants slightly influenced the pH and titratable acidity of dairy beverages, with no influence on the proximate composition and on the sensory attributes. Samples presented fat and protein contents suitable to meet the requirements of “low-fat dairy beverages with non-dairy ingredients added” according to the Brazilian legislation, lactobacilli viability above 7 log CFU g⁻¹ for both probiotics and total phenolic content around 40 mg GAE 100 g⁻¹. Colour was the most evaluated sensory aspect (average scores close or higher than 8 in a scale from 0 to 10 for most of the sampling periods). The overall antioxidant capacity increased significantly following the addition of jambolan (p < 0.05), and significantly more during storage (p < 0.05), likely due to proteolysis verified in the electrophoresis gels, as a result of the metabolism of the lactic cultures. The dairy beverages studied are good options for functional foods due to their nutritional value, viability of probiotic lactobacilli, phenolic content, and antioxidant capacity, also serving lactose-intolerant people.

Probiotic dairy beverages for lactose intolerants had lactobacilli viability above 7 log CFU for 21 days. The co-cultures studied showed proteolytic activity and reinforced the effect of the jambolan pulp on the antioxidant capacity of the products.

Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt

The objective of the present study was to produce antioxidant hydrolysate from Tibetan egg white protein hydrolyzed with papain, and to investigate the effect of added papain egg white hydrolysate (PEWH) on the quality characteristics and amino acid profiles of yak milk yogurt. A response surface methodology (RSM) was utilized to analyze the effects of hydrolysis time (X₁), the ratio of enzymes to substrates, and enzyme dosage (X₃) on the superoxide anion radical (O₂⁻) scavenging activity of hydrolysates. The predicted maximum value of O₂⁻ scavenging activity (89.06%) was obtained an X₁ of 2.51 h, X₂ of 4.13%, and X₃ of 4500 U/g of substrate, almost approaching the experimental value (88.05 ± 1.2%). Furthermore, it was found that the addition of PEWH to yak milk can enhance acidification, sensory score, the number of lactic acid bacteria (LAB), and the amino acid content in yak milk yogurt. The results suggested that PEWH displayed an exceptional potential to be developed as a functional food ingredient that could be applied during the manufacturing process of yak milk yogurt.

Concepts, benefits and perspectives of functional dairy food products

The rising awareness of the consumers towards the health benefits of food has resulted in the development of the so-called functional foods. These added value products which refer to prevention and/or therapeutic effects of food beyond its nutritional value, are especially useful for health improvement and reduction of medical care costs. The combination between health and nutrition and its potential to improve the quality of life has become one of the key attention points of consumers who are aware of and are seeking nutritional solutions to their health concerns. Milk and dairy products have been used in human nutrition for thousands of years, providing important nutrients for the human body such as proteins, fats and calcium. It is now widely recognized that in addition to their basic nutritive role they also exert functional properties beneficial for human health, so the development of functional dairy products is one of the fastest growing areas in the dairy industry as well as one of the largest sectors in the global market of functional foods. This review provides a brief overview of the health benefits and the natural functionality of dairy products as well as the challenges together with the future perspectives of their application as delivery vehicles for beneficial compounds to the human body. Keywords: functional foods, milk, dairy products

Research of Fatty Acid Composition of Samples of Bio-Drink Made of Camel Milk

Adequate nutrition is the most important determinant of the human health. Taking into account this factor, development of the technology for special purpose dairy products based on camel milk using probiotic starter cultures that will have the ability to destroy toxic metabolites, produce amino acids, volatile fatty acids and synthesize vitamins is the urgent task. In connection with the objective set, we have developed 4 samples of dairy products based on camel milk, and examined fatty acid composition thereof on the basis of the Scientific Research Institute of Biotechnology FSBEI HE Kemerovo Institute of Food Science and Technology (University). In the scientific article four samples of the product based on milk are considered. The first sample of the fermented Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria and Bacterial leaven of thermophilic lactic acid sticks АНВ. The second sample was prepared using Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria. The third sample fermented Bacterial leaven of thermophilic lactic acid sticks Бн and Bacterial leaven of thermophilic lactic acid sticks АНВ. The fourth sample prepared with the addition of Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid sticks Бн. Using the method of chemical ionization with positive and negative ions recording on a chromatographic mass-spectrometer, we determined the content of saturated and unsaturated fatty acids in the samples studied. High content of these acids was found in samples № 1 and № 2. In samples 3 and 4, the acid content was low.