How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

Abstract

Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a potential nutritional value, taking food industries to invest, nowadays, in dairy products with a functional and healthy appeal due to the changes in the habits and diet of the population. The addition of natural ingredients from vegetables and fruits into fermented milks is a tendency nowadays. The inclusion of natural additives may change the texture, composition, sensory attributes and increase of the shelf life since some compounds are related to have a high antioxidant activity, which decreases the development of deteriorating microorganisms. These called bioactive compounds are synthesized by plants and also may contribute to the fermented milk formulation, in special from fruits, which increase the sensory acceptance. Several classes of fruits bioactive compounds are associated to several health benefits and are a base of many studies about functional fermented milks, reported in this review. This theory background becomes essential for future studies and dairy products development.

Development and characterization of biscuits with olive pomace

“…Moreover, there is great interest in the recovery and recycling of byproducts of the food industry, represented by food processing waste often produced in large quantities, a potential cause of environmental pollution. On the other hand, some industrial byproducts may represent a source of valuable substances of interest with healthy compounds, such as phytochemicals and fibers (Costa et al, 2018;León et al, 2022;Prestes et al, 2022).…”

Development of herbal juice from Centella asiatica: antioxidant property, nutritional value and shelf life of product

“…This suggests the heating process used for pasteurized juice is an effective and suitable technique to destroy microbial hazards. Moreover, the decrease in the development of microorganisms is related to some bioactive compounds, which are high in antioxidant activity (Prestes et al, 2022). As mentioned above that C. asiatica juice contains multiple bioactive compounds such as phenol, flavonoid, and tannin substances which affect the antioxidant and antimicrobial activities (Kumar et al, 2014;Maisetta et al, 2019).…”

Physicochemical Properties and Sensory Evaluation of Yogurt Formulated with Pineapple and Roselle Fibres

“…Fruits are rich in antioxidants, phenolic compounds, dietary fibre, and carotenoids [8]. The fibrerich contained in fruits will benefit the digestive system and helps in lowering cancer risk, cardiovascular disease, and gastrointestinal illness.…”