Probiotic fermented whey-milk beverages: Effect of different probiotic strains on the physicochemical characteristics, biological activity, and bioactive peptides

Rosa, Lana S.; Santos, Mariana L.; Abreu, Joel Pimentel de; Rocha, Ramon S.; Esmerino, Erick A.; Freitas, Mônica Q.; Mársico, Eliane Teixeira; Campelo, Pedro Henrique; Pimentel, Tatiana Colombo; Silva, Márcia Cristina; Souza, Adrieli A.; Nogueira, Fábio César Sousa; Cruz, Adriano G.; Teodoro, Anderson Junger

doi:10.1016/j.foodres.2022.112396

Cited by 18 publications

(7 citation statements)

References 56 publications

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“…Therefore, fermented products are classified as a good source of bioactive peptides (Bielecka et al, 2022). Rosa et al (2023) affirmed that probiotic strains might show different metabolic activities during fermentation, further concentrating on bioactive peptides. These authors observed that probiotic addition, regardless of the probiotic strain, increased the antioxidant activities of whey beverages.…”

Section: Resultsmentioning

confidence: 99%

Whey block freeze concentration aiming a functional fermented lactic beverage with the addition of probiotic and guabiroba pulp (Campomanesia xanthocarpa O. Berg), a native Brazilian fruit

PRESTES,

SILVEIRA,

CANELLA

et al. 2023

Food Sci. Technol (Campinas)

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The scientific importance involved in this study was the use of whey, a co-product of the cheese industry, and its performance during the freeze concentration process. Moreover, the best-concentrated whey from the freeze concentration process, about the total solids, proteins, and mineral contents, was used to prepare two functional fermented lactic beverages. Therefore, whey was subjected to the freeze concentration in blocks with gravitational thawing. Process performance indicated better yields and efficiency for the second stage of freeze concentration. Concentrated whey 2 was used to prepare two fermented lactic beverages added with probiotics: one without adding guabiroba pulp (control) and a beverage incorporated with 10% guabiroba pulp. Containing guabiroba pulp was not enough to modify the total solids, proteins, and mineral contents. However, it decreased pH values, changed the color to an orange hue, and decreased luminosity. The fermented lactic beverage added with probiotic and 10% guabiroba pulp showed 1.61× more phenolic compounds and an increase of 164% for each evaluated carotenoid content compared with the control beverage.

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Section: Resultsmentioning

confidence: 99%

Whey block freeze concentration aiming a functional fermented lactic beverage with the addition of probiotic and guabiroba pulp (Campomanesia xanthocarpa O. Berg), a native Brazilian fruit

PRESTES,

SILVEIRA,

CANELLA

et al. 2023

Food Sci. Technol (Campinas)

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“…These findings were in line with previous studies that fermentation enhanced the enzyme inhibition capacity of plant-based foods. 11,31,32 This may be attributed partially to live probiotics (LP) in LFT, as LP was shown to exhibit α-glucosidase inhibition activity in our previous study. 21 On the other hand, studies have also proposed that the increased enzyme inhibition capacity may be associated with an increase in the contents of lactic acid, total phenols, and total flavonoids via fermentation.…”

Section: Changes In the Inhibition Capacities Of Enzyme Activity And ...mentioning

confidence: 95%

Probiotic-fermented tomato with hepatic lipid metabolism modulation effects: analysis of physicochemical properties, bioactivities, and potential bioactive compounds

Wei,

Zheng,

Peng

et al. 2024

Food Funct.

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“…lactis BB-12 displayed higher α-glucosidase inhibition, leading to improvements in the high saturated hypercholesterolemic index. Moreover, these strains produced peptides with ACE-inhibitory, antimicrobial, immunomodulatory, and antioxidant activities (ROSA et al, 2023).…”

Section: Silva Et Almentioning

confidence: 99%

Trends and challenges for the application of probiotic lactic acid bacteria in functional foods

Silva,

Casarotti,

Penna

2024

Cienc. Rural

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It is increasingly challenging for the food industries to develop products which meet the consumers’ demands. They seek foods that are innovative and present health benefits. In this review, the main objectives are to show the tendencies and innovations in the dairy food market and to indicate the challenges to apply probiotic bacteria to non-dairy products. Moreover, the safety of probiotic lactic acid bacteria (LAB) to be applied to food products and the beneficial effect of probiotic bacteria on the intestinal microbiota and overall human health were also discussed. We considered that the development of probiotic fermented products added with fruits and fruit by-products, cereals or other vegetables aligns with the market tendencies and the consumers’ demands.

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Probiotic fermented whey-milk beverages: Effect of different probiotic strains on the physicochemical characteristics, biological activity, and bioactive peptides

Cited by 18 publications

References 56 publications

Whey block freeze concentration aiming a functional fermented lactic beverage with the addition of probiotic and guabiroba pulp (Campomanesia xanthocarpa O. Berg), a native Brazilian fruit

Whey block freeze concentration aiming a functional fermented lactic beverage with the addition of probiotic and guabiroba pulp (Campomanesia xanthocarpa O. Berg), a native Brazilian fruit

Probiotic-fermented tomato with hepatic lipid metabolism modulation effects: analysis of physicochemical properties, bioactivities, and potential bioactive compounds

Trends and challenges for the application of probiotic lactic acid bacteria in functional foods

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