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Volume 9
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10.3390/foods9010013
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Article

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

by
Vasiliki Schoina
1,
Antonia Terpou
1,*,
Aikaterini Papadaki
2,
Loulouda Bosnea
3,*,
Nikolaos Kopsahelis
2 and
Maria Kanellaki
1
1
Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece
2
Department of Food Science and Technology, Ionian University, 28100 Kefalonia, Greece
3
Hellenic Agricultural Organization DEMETER, Dairy Research Institute, 45221 Ioannina, Greece
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(1), 13; https://doi.org/10.3390/foods9010013
Submission received: 4 December 2019 / Revised: 18 December 2019 / Accepted: 20 December 2019 / Published: 22 December 2019
(This article belongs to the Special Issue Foods and Bioproducts: Novel Insights/ New Knowledge)
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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 × 106 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.
Keywords: functional whey beverage; cheese whey; Pistacia terebinthus resin; probiotics; immobilization; terpenes functional whey beverage; cheese whey; Pistacia terebinthus resin; probiotics; immobilization; terpenes
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MDPI and ACS Style

Schoina, V.; Terpou, A.; Papadaki, A.; Bosnea, L.; Kopsahelis, N.; Kanellaki, M. Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin. Foods 2020, 9, 13. https://doi.org/10.3390/foods9010013

AMA Style

Schoina V, Terpou A, Papadaki A, Bosnea L, Kopsahelis N, Kanellaki M. Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin. Foods. 2020; 9(1):13. https://doi.org/10.3390/foods9010013

Chicago/Turabian Style

Schoina, Vasiliki, Antonia Terpou, Aikaterini Papadaki, Loulouda Bosnea, Nikolaos Kopsahelis, and Maria Kanellaki. 2020. "Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin" Foods 9, no. 1: 13. https://doi.org/10.3390/foods9010013

APA Style

Schoina, V., Terpou, A., Papadaki, A., Bosnea, L., Kopsahelis, N., & Kanellaki, M. (2020). Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin. Foods, 9(1), 13. https://doi.org/10.3390/foods9010013

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