Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin

Abstract

In the present study, cheese whey was utilized for the development of a novel functional beverage, using Lactobacillus casei ATCC 393 probiotic cells immobilized on Pistacia terebinthus resin (pissa Paphos). Evaluation of shelf life of the produced beverages showed that spoilage microorganisms were not observed in beverages containing P. terebinthus resin. Terpenes' rich content might have contributed to the antimicrobial activity of the produced beverages; however, no significant effect on the viability of the immobilized probiotic cells was obtained. Whey beverages containing the immobilized biocatalyst retained a high viability (>1 × 10 6 CFU/g) of probiotic cells during a storage period of 30 days at 4 • C. The superiority of whey beverages containing the immobilized biocatalyst was also highlighted by GC-MS analysis, while the enhanced aromatic profile, which was mostly attributed to the higher concentration of terpenes, was also detected during the sensory evaluation performed. Conclusively, this study indicated the high commercialization potential of these novel functional whey beverages, within the frame of a sustainable dairy waste valorization approach. To the best of our knowledge, this is the first food-oriented approach within the guidelines of the circular economy reported in the literature, using the autochthonous Pistacia terebinthus resin for the production of functional whey beverages.

Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

“…Terpenes were identified in fermented chokeberry juice during the entire storage period, without significant differences in their concentration. As reported in previous studies terpenes can enhance the shelf life of products acting as an antimicrobial [ 53 , 54 ] and antioxidant [ 55 ]. Moreover, some terpenes have been identified as having significant health benefits for the consumer, for instance a-terpineol can act against Helicobacter pylori or even provide anti-Leishmania activity [ 56 ].…”

Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey‐based beverage containing Costa Rican guava fruit pulp

“…The evaluators were welcomed and informed they were going to participate in the tasting experiment of a newly developed beverage with three different formulas. Beverages were assessed for their sensory characteristics regarding acidity, sweetness, flavor, and fluidity (Schoina et al., 2019). The intensity of the studied attributes was evaluated using a 5‐point just about right scale (JAR) (1 = much too low, 2 = a little too low, 3 = just about right, 4 = a little too much, and 5 = much too much) (Narayanan, Chinnasamy, Jin, and Clark, 2014).…”

“…Some examples of successful fermented products are yogurt and kefir, besides a wide range of products supplemented with additional features, such as probiotics and prebiotics (Turkmen, Akal, & Özer, 2019). Within this sector, the formulation of probiotic beverages using byproducts and nonexploited fruits is a remarkably growing research field worldwide (Mantzourani et al., 2020; Mituniewicz–Małek, Zielińska, & Ziarno, 2019; Nazir et al., 2019; J. Ryan et al., 2020; Schoina et al., 2019).…”

Effects of Boswellia Serrata and Whey Protein Powders on Physicochemical Properties of Pork Patties

“…Initially, no significant differences are observed among the treatments containing B. serrata, although their microbe counts are slightly lower than those in W and CON. The rich terpenoid content in B. serrata may be an important factor with regard to its antibacterial activity [49]. The control group exhibits the highest bacterial counts from 7 to 21 days.…”