Formulation of a protein fortified drink based on goat milk whey for athletes

Garay, Pablo Agustín; Villalva, Fernando Josué; Paz, Noelia Fernanda; Oliveira, Enzo Gonçalvez de; Ibarguren, Carolina; Alcocer, Jimena Cecilia; Curti, Carolina Antonela; Ramón, Adriana Noemí

doi:10.1016/j.smallrumres.2021.106418

Cited by 7 publications

(5 citation statements)

References 11 publications

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“…To prepare the whey-based beverage, we mixed 5% of whey protein isolate (91% protein), 5% of strawberries puree, and 10% of sugar in d.H 2 O at (45°C) to increase the solubility of the whey proteins ( 26 ). The beverage was enriched with beetroot peel extract at concentrations of 0, 1, 2.5, and 5% to prepare control, T1, T2, and T3 beverages, respectively ( Table 2 ).…”

Section: Methodsmentioning

confidence: 99%

Valorization of whey proteins and beetroot peels to develop a functional beverage high in proteins and antioxidants

et al. 2022

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IntroductionAdequate protein and antioxidant intake are crucial for everyone, particularly athletes, to promote muscle performance and prevent muscle damage. Whey proteins are high-quality proteins with high digestibility and bioavailability; beetroot peels are an abundant antioxidant source.MethodsThe present study was designated to develop a functional beverage based on mixing whey protein isolate (5%) with different concentrations of beetroot peel water extract (1, 2.5, and 5%) and flavored with strawberries puree (5%). In addition, we examined the stability of the physicochemical parameters and the bioactive components of the beverages during cold storage (4°C) for 14 days.Results and discussionWhey protein isolates enriched the juices with stable protein content during the storage (4.65–4.69%). Besides, the extract revealed a concentration-dependent effect on the bioactive components, the antioxidant activity, and the microbial load of the juices; it distinguished the fresh juices by high betalains and nitrate content, 87.31–106.44 mg/L and 94.29–112.59 mg/L, respectively. Beverages with 2.5% peel extract (T2) had the preferable sensory attributes compared to control and other treatments. On day 0, phenolics and flavonoids increased in T2 by 44 and 31% compared to the control, which elevated the scavenging activity of the juice (T2) (P < 0.05). At the end of the storage period (14 days), phenolics and flavonoids of T2 recorded their lowest values, 26.23 and 21.75 mg/mL, respectively. However, they stood higher than phenolics (22.21 mg/mL) (p < 0.05) and flavonoids (18.36 mg/mL) (p > 0.05) of control. Similarly, betalains degraded by 45% to reach 47.46 mg/L in T2, which reduced the redness (a*) and increased the yellowness (b*) values.ConclusionConsequently, whey/strawberry/beetroot peel (5: 5: 2.5 w/v/w) in d.H2O is a functional beverage that provides the body with a high-quality protein and a considerable amount of antioxidants.

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Section: Methodsmentioning

confidence: 99%

Valorization of whey proteins and beetroot peels to develop a functional beverage high in proteins and antioxidants

et al. 2022

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“…Compared with the milk from cow, buffalo, sheep and camel, the whey protein from goat milk contains the highest levels of proline (53±1.30 mg/g) and eight essential amino acids ( Rafiq et al, 2015 ). However, 47% of the whey is directly discharged around the world, and approximately 1.3 million tons of goat whey is discarded or used as animal feeds every year, causing serious environmental problems ( Garay et al, 2021 ; Papademas and Kotsaki, 2019 ). Therefore, the high-value reuse of whey has become an urgent problem to be solved.…”

Section: Introductionmentioning

confidence: 99%

Preparation and Antioxidant Activities of High Fischer’s Ratio Oligopeptides from Goat Whey

Qin¹,

Cheng²,

Fan³

et al. 2022

Food Sci Anim Resour

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This study aimed to obtain high Fischer’s ratio oligopeptides from goat whey (HFO) and investigate antioxidant property of it. Hydrolysis of goat whey was done with the approach of sequential digestion of pepsin and flavourzyme. With the adsorption of aromatic amino acids by activated carbon, HFO with a Fischer’s ratio of 27.070 and a molecular weight of 200–1,000 Da were obtained, and the branched-chain amino acids accounted for 22.87%. Then the antioxidant activity of HFO was evaluated. At the concentrations of 2.0 mg/mL and 0.50 mg/mL, HFO scavenged 77.27% and 99.63% of 1,1-diphenyl-2-picrylhydrazyl and 3-ethylbenzthiazoline-6-sulphonate free radicals respectively. The scavenging rate of HFO against hydroxyl radicals reached 92.31% at the concentration of 0.25 mg/mL. Animal experiments demonstrated that HFO could moderate the changes of malondialdehyde, superoxide dismutase and glutathione peroxidase caused by CCl 4 -induced oxidative stress in vivo . This study indicated that HFO from goat whey was capable of oxidation resistance both in vivo and in vitro , which provided a scientific basis for the high-value processing and application of goat milk whey.

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“…Whey is related to many health benefits, positively influencing the immune, gastrointestinal and cardiovascular systems. Its regular use is recommended at all ages to increase performance and stimulate fundamental metabolic cycles [4]. Compounds such as lactoferrin, immunoglobulin, lactoglobulin and lactoalbumin, which have proven antibacterial, antiviral, antioxidant and probiotic effects, can also be found in whey, once again confirming the uniqueness of its chemical composition [1,2].…”

Section: Introductionmentioning

confidence: 99%

“…Whey-based edible films and coatings are applied to inhibit lipid oxidation, while whey proteins are used as emulsifiers and gelling agents in different dairy, bakery and meat products [9]. A high concentration of different essential amino acids present in whey indicates the possibility to formulate beverages that will improve overall body form due to accelerated protein synthesis, which is especially important after exercise [4]. Wheybased beverages may also be probiotics, produced in supplementation with different dairy-based powders or in fermentation with lactic acid bacteria [3].…”

Section: Introductionmentioning

confidence: 99%

“…Wheybased beverages may also be probiotics, produced in supplementation with different dairy-based powders or in fermentation with lactic acid bacteria [3]. So far, whey has been used for the production of protein-fortified drinks for athletes [4], chocolate dairy beverages with the probiotic Bifidobacterium lactic [10] and goat whey orange juice beverages [9].…”

Section: Introductionmentioning

confidence: 99%

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Antimicrobial activity and overall sensory acceptance of fermented goat whey beverage: Process conditions optimization using response surface approach

Karabegović¹,

Stojanović²,

Lazić³

et al. 2022

Adv Techol

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Even though it contains high levels of many important nutritive compounds, whey has not been widely accepted by consumers due to its unappealing taste and texture. Whey fermentation could improve its sensory properties and result in a functional beverage with appealing characteristics and a clear potential to replace traditional functional milk-based beverages. Therefore, this work aimed to develop a goat whey-based functional beverage fermented with kefir grains and to examine the influence of fermentation temperature and inoculum size on the overall sensorial acceptability of the product and its antimicrobial activity. Response surface methodology along with the central composite design was used to estimate the individual and combined effect of temperature and inoculum size on lactic and acetic acid, ethanol, antimicrobial activity and overall sensory acceptability of the obtained beverage. The experimental data for lactic and acetic acid, antimicrobial activity and overall sensory acceptance of beverage were fitted to a quadratic model, while a linear 2FI model was proposed for the ethanol content. Temperature and inoculum size have been found to affect the quality of the obtained beverage. Multi-response optimization provided an optimum solution for the production of the most acceptable beverage with the highest antimicrobial activity. According to desirability criteria, with overall desirability of 0.79, the following fermentation conditions were proposed for the fermentation of goat whey using kefir: temperature of 27.5 ° C and inoculum size of 7.36%. Proposed values were validated confirming the minimum deviation of experimental and predicted values.

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Formulation of a protein fortified drink based on goat milk whey for athletes

Cited by 7 publications

References 11 publications

Valorization of whey proteins and beetroot peels to develop a functional beverage high in proteins and antioxidants

Valorization of whey proteins and beetroot peels to develop a functional beverage high in proteins and antioxidants

Preparation and Antioxidant Activities of High Fischer’s Ratio Oligopeptides from Goat Whey

Antimicrobial activity and overall sensory acceptance of fermented goat whey beverage: Process conditions optimization using response surface approach

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