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Applied Sciences
Special Issues
Development of Healthy Dairy Products
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Development of Healthy Dairy Products

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (30 September 2023) | Viewed by 18086

Special Issue Editors

Prof. Dr. Ioannis G. Roussis

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Guest Editor
Laboratory of Food, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
Interests: cheese manufacture and ripening; wine oxidation; oil oxidation; aroma compounds; antioxidants; bioactivities; enzymes; healthy food development
Special Issues, Collections and Topics in MDPI journals
Dr. Loulouda Bosnea

E-Mail Website
Guest Editor
Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DIMITRA”, Ethnikis Antistaseos 3, 45221 Ioannina, Greece
Interests: dairy technology; dairy microbiology; probiotics; fermented food technology; fermentation processes and bioprocesses
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Dairy products represent one of the most elemental foods for consumers, mainly children and elderly people, because of their nutritional composition, being part of the official nutritional recommendations worldwide.

Nowadays the global dairy products industry is benefitting from the technological innovations that are enabling to provide quality products. Consequently, a growing number of consumers are turning to dairy as a food that can improve their health. Especially yogurt is perceived as a healthy food by consumers owing to the presence of live and active bacterial cultures that promote gut health.

Nevertheless, some dairy products have been accused that can promote some disorders, such as cardiovascular diseases and hypertension because of the milk fat composition and quantity and the use of NaCl in cheese technology.

Having that in mind, dairy scientists and technologists are constantly trying to improve the quality of dairy products along with the consumers perception by introducing novel technologies that enable the production of low fat and low sodium cheeses, the incorporation of bioactive compounds, the addition of probiotics and prebiotics, the production of lactose-free products and others.

Thus, the main objective of this Special Issue is to focus on the applications and challenges that have dairy industry must face. It is expected to become an international forum for dairy scientists to present current innovations and ideas in the field, with a special emphasis on the future perspectives.

Original and review papers dealing with development of healthy dairy products are welcome for inclusion in this Special Issue that will focus primarily on the following:

  • healthy, functional dairy products
  • development of low-sodium and low-fat cheeses,
  • development of novel healthy dairy products enriched with medicinal plants
  • Design and development of novel probiotic and prebiotic dairy products
  • Introduction of emerging processing technology in dairy industry
  • Development of lactose-free products

Prof. Dr. Ioannis G. Roussis
Dr. Loulouda Bosnea
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • healthy/functional dairy products
  • yogurt
  • cheese
  • low-sodium
  • low-fat
  • medicinal plants
  • probiotics
  • prebiotics
  • lactose-free

Published Papers (6 papers)

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Research

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13 pages, 2031 KiB  
Article
Enrichment of Fermented Milk Drinks with Mespilus germanica and Crataegus azarolus Fruit Extracts
by Photis Papademas, Ioanna Ioannou and Maria Aspri
Appl. Sci. 2023, 13(16), 9243; https://doi.org/10.3390/app13169243 - 14 Aug 2023
Viewed by 1039
Abstract
The aim of the present study was to select the optimal extraction conditions for two underutilized wild fruits of the Rosaceae family (Mespilus germanica and Crataegus azarolus) in order to investigate the possibility of utilizing their potential bioactive properties by developing [...] Read more.
The aim of the present study was to select the optimal extraction conditions for two underutilized wild fruits of the Rosaceae family (Mespilus germanica and Crataegus azarolus) in order to investigate the possibility of utilizing their potential bioactive properties by developing novel fermented milk drinks enriched with fruit extracts, with functional properties. The total phenolic and flavonoid contents of the extracts, as well as their antioxidant and antidiabetic activities, were evaluated, and based on the results, the optimal extraction conditions were selected. The technological characteristics (i.e., fermentation conditions) and microbiological and bioactive properties of the final products were evaluated over refrigerated storage for 28 days. The findings of the study showed that the incorporation of Mespilus germanica or Crataegus azarolus extracts had a positive influence on the bioactive properties of the end-products, decreased fermentation times and maintained high viable populations of lactic acid bacteria. Hence, it can be concluded that Mespilus germanica or Crataegus azarolus extracts can be exploited in the enrichment of an added-value fermented milk drink. Full article
(This article belongs to the Special Issue Development of Healthy Dairy Products)
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10 pages, 2028 KiB  
Article
Lactoplantibacillus plantarum KG Lysates Inhibit the Internalization of Staphylococcus aureus by Human Keratinocytes through the Induction of Human Beta-Defensin 3
by Kyoung-Ok Jang, Chaeyeon Yu, Hangeun Kim and Dae-Kyun Chung
Appl. Sci. 2022, 12(23), 12504; https://doi.org/10.3390/app122312504 - 06 Dec 2022
Cited by 1 | Viewed by 1378
Abstract
Human β-defensin 3 (hBD3) is an antimicrobial peptide and a chemoattractant molecule expressed in human keratinocytes. Lysates prepared from Lactoplantibacillus plantarum KG (KG lysates), a fermented lactobacillus strain with Ginseng extracts, significantly induced hBD3 in human keratinocytes. hBD3 induced by KG lysates affected [...] Read more.
Human β-defensin 3 (hBD3) is an antimicrobial peptide and a chemoattractant molecule expressed in human keratinocytes. Lysates prepared from Lactoplantibacillus plantarum KG (KG lysates), a fermented lactobacillus strain with Ginseng extracts, significantly induced hBD3 in human keratinocytes. hBD3 induced by KG lysates affected the internalization of Staphylococcus aureus by human keratinocytes. The intracellular pathway for the induction of hBD3 by KG lysates was examined using inhibitors. Briefly, KG lysates stimulated the late signaling pathway including JAK1/2, which might be induced by the EGFR- or IFN-γ-mediated pathway, and affected hBD3 induction. Through this study, we confirmed that KG lysates have the ability to control bacterial infections, especially S. aureus, in human keratinocytes. Thus, KG lysates can be provided in various formulations for the development of food and pharmaceutical materials to control bacterial infection. Full article
(This article belongs to the Special Issue Development of Healthy Dairy Products)
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11 pages, 859 KiB  
Article
Enzymatic Synthesis of Galacto-Oligosaccharides from Concentrated Sweet Whey Permeate and Its Application in a Dairy Product
by David Orrego and Bernadette Klotz-Ceberio
Appl. Sci. 2022, 12(20), 10229; https://doi.org/10.3390/app122010229 - 11 Oct 2022
Cited by 5 | Viewed by 2575
Abstract
Valorization of by-products in the dairy industry as a strategy to promote circular economies has become a priority around the globe. Cheese whey and its derivates from filtration technologies offer a source of valuable molecules such as proteins, fat, lactose, and minerals. For [...] Read more.
Valorization of by-products in the dairy industry as a strategy to promote circular economies has become a priority around the globe. Cheese whey and its derivates from filtration technologies offer a source of valuable molecules such as proteins, fat, lactose, and minerals. For this study, after protein concentration and recovery through ultrafiltration, lactose remaining in the permeate was furtherly concentrated with nanofiltration, resulting in a retentate used as substrate for the enzymatic production of galacto-oligosaccharides (GOS). The kinetics of GOS generation with a commercial β-galactosidase, was carried out, quantifying the carbohydrate composition by HPAEC-PAD. Results showed that at 0.5 h, GOS yield reached a maximum of 74% (g GOS/g lactose) with a lactose utilization of 63%. Under these conditions, a GOS syrup (75% soluble solids) was generated and applied in a porridge for blind paired comparison test, including a control without the syrup. No differences were identified in color and odor between porridges; however, flavor and mouthfeel of the GOS-added sample improved according to the comments of panelists. This study presents an alternative process for the valorization of whey permeate to produce GOS ingredients that can be used directly in day-to-day dairy products. Full article
(This article belongs to the Special Issue Development of Healthy Dairy Products)
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12 pages, 268 KiB  
Article
Assessment of Antioxidant and Scavenging Activities of Various Yogurts Using Different Sample Preparation Procedures
by Eugenia Papadaki and Ioannis G. Roussis
Appl. Sci. 2022, 12(18), 9283; https://doi.org/10.3390/app12189283 - 16 Sep 2022
Cited by 3 | Viewed by 2041
Abstract
Antioxidant activities of various yogurts were assessed using different sample preparation procedures. Specifically, full-fat cow, goat and ewe yogurts as well as cow yogurts with different fat content (4%, 2% and 0%) were employed. Antioxidant activities were determined in two different water-soluble yogurt [...] Read more.
Antioxidant activities of various yogurts were assessed using different sample preparation procedures. Specifically, full-fat cow, goat and ewe yogurts as well as cow yogurts with different fat content (4%, 2% and 0%) were employed. Antioxidant activities were determined in two different water-soluble yogurt extracts and also in a total yogurt preparation using the “Clarifying Reagent” for dairy products. Full-fat ewe yogurt preparations exhibited higher antioxidant activities in FRAP and Folin assays as well as higher scavenging capacities against DPPH, hydroxyl and superoxide anion radicals than full-fat cow and goat yogurt preparations. Bradford, Lowry and Ellman’s assays confirmed that the strong antioxidant potential of the ewe yogurt was associated with its high protein content. In addition, antioxidant activities appeared to be related with the fat content of cow yogurt. Particularly, in DPPH, FRAP and Folin assays, and also in assays for scavenging of DPPH, hydroxyl and superoxide anion radicals, it was demonstrated that the fat removal led to the increase of the antioxidant/scavenging activities of the cow yogurts due to the increase of their protein/peptide water-soluble content. Moreover, for the first time, results show that the “Clarifying Reagent” for dairy products can be used for the determination of antioxidant and radical scavenging activities of whole yogurt using the FRAP assay as well as the hydroxyl and superoxide anion radicals scavenging assays. Full article
(This article belongs to the Special Issue Development of Healthy Dairy Products)
13 pages, 273 KiB  
Article
Comparative Analysis of Fatty Acid Profile and Fat-Soluble Vitamin Content in Sheep and Goat Milk of Organic and Conventional Origin
by Olga Gortzi, Eleni Malissiova, Kostas Katsoulis, Aggeliki Alibade, Dimitrios Liappis, Stavros Lalas and Konstantia Graikou
Appl. Sci. 2022, 12(6), 2809; https://doi.org/10.3390/app12062809 - 09 Mar 2022
Cited by 3 | Viewed by 1631
Abstract
Consumers tend to perceive organic foods as more nutritious and safer in comparison to conventional, due to the perception that organic food is eco- and animal-friendly. Since fatty acids and fat-soluble vitamins in dairy produce are important nutrients, this study aims to assess [...] Read more.
Consumers tend to perceive organic foods as more nutritious and safer in comparison to conventional, due to the perception that organic food is eco- and animal-friendly. Since fatty acids and fat-soluble vitamins in dairy produce are important nutrients, this study aims to assess possible differences in the amount of these components included in organic and conventional ewes and goat raw milk in Greece, while identifying the potential determining factors. A total of 48 samples were collected from organic and conventional sheep and goat farms in Greece (Thessaly) during the lactation period. A standardized questionnaire, including information about the farming system, and a sampling protocol were completed. Samples were studied for the fat-soluble vitamins (all-trans-retinol and α-tocopherol) and the fatty acids profile, while the outcomes were statistically analyzed to explore any associations with the questionnaire data for potential factors affecting the results. According to the obtained results there are slight differences in milk fatty acid content, which indicates that organic and conventional sheep and goat milk in Greece do not have any substantial differences in terms of feeding strategies. Regarding the content of fat-soluble vitamins, the organic milk is generally found to contain a higher amount than the conventional one. Full article
(This article belongs to the Special Issue Development of Healthy Dairy Products)

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40 pages, 641 KiB  
Review
Probiotic Incorporation into Yogurt and Various Novel Yogurt-Based Products
by Douglas W. Olson and Kayanush J. Aryana
Appl. Sci. 2022, 12(24), 12607; https://doi.org/10.3390/app122412607 - 08 Dec 2022
Cited by 6 | Viewed by 8320
Abstract
Probiotics are commonly added to yogurt to provide many health benefits for the consumer. A description is provided for some commonly used probiotics in yogurt. A GRAS (generally recognized as safe) list of probiotic bacteria that can be added to yogurt or similar [...] Read more.
Probiotics are commonly added to yogurt to provide many health benefits for the consumer. A description is provided for some commonly used probiotics in yogurt. A GRAS (generally recognized as safe) list of probiotic bacteria that can be added to yogurt or similar types of products is provided. Additionally, prebiotics, synbiotics (combination of prebiotics and probiotics), postbiotics, paraprobiotics, and psychobiotics can be added to yogurt. Probiotic yogurt can come in various forms in addition to spoonable yogurt, and yogurt can be used as an ingredient in other food products. Many useful functional ingredients can be applied to probiotic yogurt. The safety of probiotics must be addressed, especially for critically ill patients and other susceptible populations. Probiotics must survive within yogurt throughout its entire shelf-life and within the gastrointestinal tract after consumption by the consumer to provide health benefits, and many techniques can be used to maintain survival of probiotics in yogurt. Furthermore, probiotics can be added to Greek yogurt acid whey. Many opportunities exist for adding a wide variety of probiotics to a wide variety of yogurt-based products. Full article
(This article belongs to the Special Issue Development of Healthy Dairy Products)
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