Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps

A fermented milk drink with Umbu (Spondias tuberosa) pulp and whey is effective for weight gain and re-nutrition in malnourished: An in vivo study in mice and children

Malnutrition is considered one of the major public health problems worldwide and negatively affects the growth, development and learning of schoolchildren. This study developed and evaluated a fermented milk drink with added Umbu (Spondias tuberosa) pulp in the weight gain and renutrition of mice submitted to malnutrition by calorie restriction, and in malnourished children. The supplementation with this fermented milk drink contributed to an increase of 7.2 % in body weight, and 64.3 % in albumin, and a reduction of 35 % in cholesterol in malnourished mice. In humans, a group of nine malnourished children consumed a daily 200 mL serving of the milk drink (for 60 days). For humans, the fermented milk drink allowed an increase of 16.5 % in body weight, and 20.9 % in body mass index in malnourished children. In conclusion, fermented milk drink has a positive effect on the re-nutrition of malnourished mice and helps to improve the nutritional status of malnourished children.

Plant-Based Fermented Beverages: Development and Characterization

The production of plant-based fermented beverages has been currently focused on providing a functional alternative to vegan and/or vegetarian consumers. This study primarily targeted the development and characterization of fermented beverages made up of hydrosoluble extracts of oats, almonds, soybeans, Brazil nuts, and rice. The fermentation was carried out by lactic cultures of Bifidobacterium BB-12, Lactobacillus acidophilus LA-5, and Streptococcus thermophilus. Plant extracts were fermented at 37 °C for 12 h, with and without sucrose supplementation. The physicochemical and microbiological stability of the extracts was monitored for 28 days at 5 ± 1 °C. The composition of the fermented beverages was subsequently determined. The pH values measured at the beginning and the end of the extracts' fermentation ranged between 6.45 and 7.09, and 4.10 to 4.97, respectively. Acidity indices, expressed as a percentage of lactic acid, ranged from 0.01 to 0.06 g/100 mL at the beginning of the fermentation, and from 0.02 to 0.33 g/100 mL upon fermentation being concluded. Most fermented extracts achieved viable lactic acid bacteria counts exceeding 106 CFU/mL during storage. Sucrose supplementation did not alter the rate of bacterial growth. The findings showed that the complete replacement of dairy ingredients with water-soluble plant extracts is a potential alternative for developing a functional fermented plant-based beverage.

Development and characterization of lactose-free probiotic goat milk beverage with bioactive rich jambo pulp

Goat milk is considered a suitable matrix for the successful incorporation of probiotics, also obtaining new lactose-free fermented products can expand its use. This study aimed to develop and characterize formulations of lactose-free probiotic fermented goat dairy beverages as well as to determine the most appropriate concentration of red jambo pulp to be added. The beverages were developed with different concentrations of lactose-free goat milk and frozen jambo pulp (12, 15 and 18% w/v) and lyophilized (3, 6 and 9% w/v), corresponding to formulations F1 to F6, respectively, as source of bioactive compounds. Probiotics counts decreased significantly (from 8.58 to 7.38 log CFU mL-1). The formulation with a higher proportion of lyophilized (F6) pulp showed the highest levels of phenolic compounds (72.08 mg GAE 100 g-1), anthocyanins (50.80 mg cyanidin-3-glycoside 100 g-1), ascorbic acid (41.68 mg 100 g-1), and antioxidant activity (16.21 μmol TE g-1) (P < 0.05). On the other hand, F3 presented the highest global acceptance and purchase intention (P < 0.05). However, the principal component analysis (PCA) indicated that the components related to bioactive compounds (PC1) stood out on sensory attributes (PC3 and PC4) and, therefore, F6 was most appropriate for obtaining a lactose-free goat probiotic fermented milk with improved bioactive properties targeting lactose intolerant consumers and those who are allergic to bovine milk proteins.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-022-05399-z.