Search Results (856)

Small black soybeans (Seomoktae, SBS), traditionally regarded as medicinal beans in East Asia, contain abundant bioactive compounds with antioxidant and anti-inflammatory potential. This study aimed to develop a functional plant-based milk substitute by fermenting soymilk (yellow soybean, YS) supplemented with SBS (25% or 50%) using Streptococcus thermophilus JAMI_LB_02 and Lactiplantibacillus plantarum JAMI_LB_05 (patented LABs) to enhance probiotic functionality and nutritional value. Fermentation characteristics, microbial viability, antioxidant activity, anthocyanin content, and free amino acid profiles were evaluated. After 72 h, total acidity in all samples exceeded 0.81%, and viable LAB counts reached 10.07–10.21 log CFU/mL, surpassing the Korean Food Code. The 50% SBS formulation exhibited significantly higher radical scavenging activity, total phenol and flavonoid contents, and anthocyanin levels (p < 0.05). Digestive enzyme treatment increased total free amino acid in SBS 50%, particularly functional amino acids such as arginine, alanine, and asparagine. Heatmap analysis classified products with high SBS content as Group A and analyzed the correlation between redness, antioxidant activity, and water-soluble amino acid content. Overall, SBS-fermented soymilk is an improved protein digestibility, probiotic-rich, and alternative to dairy-based fermented products, aligning with the growing consumer demand for plant-based functional foods. Full article

As the demand for dairy-free bakery products increases, identifying plant-based milk alternatives that sustain product quality is essential. This study investigated the effects of eight milk types—soy, hazelnut, walnut, quinoa, flaxseed, coconut, oat, and almond—on the functional, nutritional, and sensory properties of muffins. A control prepared with cow’s milk served as reference. Rheological results showed that quinoa- and flaxseed-based batters exhibited stronger viscoelastic behavior, whereas oat and coconut milks reduced consistency. Physical parameters such as baking loss, volume index, and symmetry revealed no significant structural differences (p > 0.05), confirming that milk substitution did not affect baking performance. Color analysis indicated distinct chromatic variations, particularly in almond and coconut muffins with higher color difference (ΔE) and hue values. Phenolic and antioxidant assays demonstrated enhanced total phenolic content and Cupric ion reducing antioxidant capacity (CUPRAC) activity in quinoa and coconut variants. CUPRAC activity reached 0.89 micromoles Trolox equivalents per gram (µmol TE/g) in almond and 0.63 µmol TE/g in control muffins, whereas oat and hazelnut muffins exhibited the lowest activities, with 0.37 and 0.44 µmol TE/g, respectively. Amino acid profiling showed elevated glutamic acid and arginine in walnut, nearly doubling the control. Sensory scores (≥5) indicated high acceptability, confirming that selected plant-based milks can replace cow’s milk while enhancing functional and bioactive quality. Full article

This study aimed to characterize the physicochemical and functional properties of bovine milk from four districts (Acraquia, Ahuaycha, Pampas, and Daniel Hernández) of the Pampas Valley, Tayacaja province, Huancavelica (Peru), and assess its geographical traceability using vibrational spectroscopy and chemometric tools. Milk samples were analyzed for composition (fat, protein, lactose, salts), fatty acid profile, total phenolic compounds (TPC), antioxidant capacity (AC), and spectral features using mid-infrared (MIR) and Raman spectroscopy. The results revealed significant compositional differences among localities, particularly in fat, protein, and salt content, with Daniel Hernández milk showing higher nutritional density. The fatty acid profile, although statistically similar across districts, highlighted a favorable nutritional composition dominated by oleic, palmitic, and stearic acids. TPC and AC values were homogeneous among districts, reflecting similar feeding and management practices. Molecular vibration analysis via MIR and Raman spectroscopy allowed for the identification of key biochemical differences, particularly in lipid and carbohydrate regions. SIMCA classification models, based on MIR spectral data, successfully discriminated samples by origin with Inter-Class Distance (ICD) values exceeding 3, confirming statistically significant separation. Discriminating power plots revealed that proteins (amide I), lactose (C–O, C–C), and lipid-associated bands (C=O, CH₂) were major contributors to class differentiation. These findings demonstrate the effectiveness of combining spectroscopic and chemometric approaches to trace the geographical origin of milk and provide scientific support for potential quality labeling systems. This methodology contributes to ensuring product authenticity, promoting regional value-added dairy production, and supporting sustainable rural development in high-Andean ecosystems. Full article

(1) Background: Research into incorporating plant powders into dairy products is growing because they significantly increase the nutritional value of the finished products, making them a more attractive option for consumers seeking healthier alternatives. The objective of this study is to develop a novel dairy product by incorporating camu-camu powder into fresh cow’s cheese. The material has been identified as a promising candidate due to its multiple health benefits and high antioxidant content, particularly vitamin C; (2) Methods: The stability of the product during storage was therefore evaluated by analysing its acidity, pH, dry matter content, water activity, syneresis and water holding capacity. The impact of camu-camu powder on the antioxidant activity of the cheese samples was determined using the DPPH method. A sensory evaluation was conducted to ascertain the potential functional properties and consumer acceptability of the subject; (3) Results: The bioactive compounds present in the powder have been shown to enhance the antioxidant capacity of fresh cheese, with the 2% sample demonstrating the most effective antioxidant performance. From a sensory perspective, the 1.5% sample received the highest ratings from tasters. The 1% sample is distinguished by its notable colour stability during storage. Physicochemical analysis shows that camu-camu powder is a sustainable ingredient that improves the quality and extends the shelf life of the finished product; (4) Conclusions: This information is indispensable for the evaluation of the safety and efficacy of camu-camu powder in dairy products. Moreover, it may serve as a point of departure for future studies involving the development of other food products with bioactive compounds using unconventional raw materials. Full article

Galactooligosaccharides (GOS) typically consist of 2-8 D-galactose units linked together, terminating in a D-glucose unit. GOS are commonly used in dairy products, infant formulas, and functional foods. GOS offer beneficial properties for food processing, such as low caloric value, mild clean taste, and excellent solubility in water. Additionally, GOS function as non-digestible prebiotics, supporting microbiota balance and offering benefits such as promoting infant health, immune modulation, laxative effects, and potential metabolic advantages. β-galactosidase plays a key role in GOS production, catalyzing both hydrolysis and transglycosylation reactions. In this study, a putative GH2 family β-galactosidase from Kosakonia oryzendophytica (Koor β-gal) was identified. The enzyme exhibited optimal activity at pH 7.0 and 45–50 °C with the addition of 1 mM Mg²⁺, showing a specific activity of approximately 288.6 U/mg towards o-nitrophenyl-β-D-galactopyranoside (ONPG). After optimizing the reaction conditions, Koor β-gal successfully produced 124.7 g/L of GOS from 300 g/L D-lactose, achieving a GOS yield of 41.6%. LC-MS analysis revealed that the primary products consisted of GOS with degrees of polymerization (DP) ranging from 2 to 4. Additionally, Koor β-gal was heterologously expressed in Bacillus subtilis following comprehensive optimization of the promoter and 5′-UTR, resulting in an enzyme activity in culture filtrate of 106.2 U/mL after 60 h. Full article

The incorporation of Arthrospira platensis into dairy products offers health benefits but is limited by its undesirable aroma and flavor. This study evaluated three deodorization strategies—adsorption by activated carbon, extraction with ethanol, and fermentation with Saccharomyces cerevisiae—to improve the sensory profile of A. platensis and enhance its acceptability in yogurt. Deodorized powders were characterized for proximal and volatile composition and used to formulate yogurts at five concentrations (0.5–2.5% w/v). Texture, aroma volatile profile, and sensory attributes were assessed after yogurt production, while shelf-life quality attributes were monitored over 29 days of refrigerated storage. Yogurts containing fermented A. platensis showed higher sensory scores (>8.7/10), the greatest purchase intent (>71.4%), and improved texture, remaining acceptable at an addition level of 2.5%. In contrast, yogurts with untreated or carbon-activated treated A. platensis were only acceptable at low addition levels (≤0.5%) due to off-flavors and textural issues. Ethanol effectively reduced aldehydes and ketones (such as Safranal and β-Ionone), while fermentation eliminated pyrazines and generated desirable alcohols and acids (such as 1-Pentanol and Butanoic acid). These findings highlight fermentation as a promising strategy to deodorize A. platensis and improve its integration into dairy matrices, enabling the development of functional yogurts with enhanced sensory quality and nutritionally relevant microalgae content. Full article

Bioactive peptides (BAPs) from dairy products have garnered increasing attention as natural agents with health-promoting properties, including antihypertensive, antioxidant, antimicrobial, immunomodulatory, opioid, and antidiabetic activities. This systematic review synthesizes research published between 2014 and 2024, retrieved from Scopus and PubMed, and selected according to PRISMA guidelines. A total of 192 studies met the inclusion criteria, collectively reporting over 3200 distinct peptides, with antihypertensive sequences, predominantly angiotensin-converting enzyme (ACE) inhibitors, constituting the largest category (n = 1237). β-casein was the principal precursor across bioactivities, followed by αs1-casein, β-lactoglobulin, and α-lactalbumin. Peptides were primarily produced via enzymatic hydrolysis, microbial fermentation, and gastrointestinal digestion, with peptide profiles influenced by the type of milk, microbial strains, and processing conditions. While cow’s milk remained the dominant source, investigations into goat, sheep, camel, buffalo, and donkey milk revealed species-specific biopeptides. Recent advances in proteomics have enhanced peptide identification and bioactivity prediction, enabling the discovery of novel sequences. These findings underscore the significant potential of dairy-derived BAPs as functional food components and nutraceutical ingredients, while highlighting the need for further in vivo validation, bioavailability studies, and broader exploration of underrepresented milk sources. Full article

Pleurotus ostreatus, commonly known as the oyster mushroom, is a widely cultivated edible mushroom characterized by its nutritional value and health benefits. However, its large-scale production generates significant amounts of agro-industrial by-products, such as stipes, residual mycelium, and spent mushroom substrate (SMS). These by-products are often discarded despite their high content of bioactive compounds such as dietary fiber, β-glucans, polyphenols, ergosterol, and essential minerals. This review provides a critical overview of emerging green extraction technologies (i.e., ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), subcritical water extraction (SWE), enzyme-assisted extraction (EAE), and pulsed electric fields (PEF)) as a strategy for the sustainable valorization of bioactive compounds from P. ostreatus by-products. Despite promising results in the extraction of β-glucans and phenolic compounds, industrial scalability remains a challenge due to cost, energy demand, and regulatory issues. In addition, the potential incorporation of these compound by-products into functional food formulations is explored, highlighting their possible applications in meat, bakery, and dairy products. Although notable outcomes have been obtained in the use of the fruiting body as a functional ingredient, further research is needed into the potential use of by-products in order to optimize processing parameters, ensure safety, and validate consumer acceptance. Overall, the sustainable valorization of P. ostreatus by-products represents a dual opportunity to reduce food waste and develop innovative functional ingredients that contribute to health and sustainability. Full article

Akkermansia muciniphila (AKK) is a mucin-degrading gut symbiont with emerging probiotic potential. Among its carbohydrate-active enzymes, Amuc_0517, a glycoside hydrolase family 36 (GH36) protein, has been identified as a highly specific α-galactosidase. In this study, the Amuc_0517 gene was cloned into pET-28a(+), expressed in Escherichia coli BL21, and purified via Ni²⁺-NTA affinity chromatography. Bioinformatic analysis indicated the presence of a signal peptide and α-galactosidase domain. Enzyme assays confirmed its ability to cleave α-1,6-glycosidic bonds in pNPGal, with no detectable activity toward pNPGlu, and molecular dynamics simulations revealed stronger binding affinity and lower free energy with pNPGal, supporting its substrate specificity. Given that α-galactosidases are widely applied in the dairy industry to hydrolyze galactose-containing oligosaccharides in milk and whey, the biochemical features of Amuc_0517 suggest its potential as a novel biocatalyst for functional dairy processing and probiotic-enriched dairy product development. Full article

Lameness remains a significant welfare and productivity challenge in dairy farming, often underdiagnosed due to the limitations of conventional detection methods. Unlike most previous approaches to lameness detection that rely on a single-sensor or gait-based measurement, this study integrates four complementary data domains—behavioural, physiological, biochemical, and milk composition parameters—collected from 272 dairy cows during early lactation to enhance diagnostic accuracy and biological interpretability. The main objective of this study was to evaluate and compare the diagnostic classification performance of multiple machine learning (ML) algorithms trained on multimodal data collected at the time of clinical lameness diagnosis during early lactation, and to identify the most influential physiological and biochemical traits contributing to classification accuracy. Specifically, six algorithms—random forest (RF), neural network (NN), Ensemble, support vector machine (SVM), k-nearest neighbors (KNN), and logistic regression (LR)—were assessed. The input dataset integrated physiological parameters (e.g., water intake, body temperature), behavioural indicators (rumination time, activity), blood biochemical biomarkers (non-esterified fatty acids (NEFA), aspartate aminotransferase (AST), lactate dehydrogenase (LDH), gamma-glutamyl transferase (GGT)), and milk quality traits (fat, protein, lactose, temperature). Among all models, RF achieved the highest validation accuracy (97.04%), perfect validation specificity (100%), and the highest normalized Matthews correlation coefficient (nMCC = 0.94), as determined through Monte Carlo cross-validation on independent validation sets. Lame cows showed significantly elevated NEFA and body temperatures, reflecting enhanced lipid mobilization and inflammatory stress, alongside reduced water intake, milk protein, and lactose content, indicative of systemic energy imbalance and impaired mammary function. These physiological and biochemical deviations emphasize the multifactorial nature of lameness. Linear models like LR underperformed, likely due to their inability to capture the non-linear and interactive relationships among physiological, biochemical, and milk composition features, which were better represented by tree-based and neural models. Overall, the study demonstrates that combining sensor data with blood biomarkers and milk traits using advanced ML models provides a powerful, objective tool for the clinical classification of lameness, offering practical applications for precision livestock management by supporting early, data-driven decision-making to improve welfare and productivity on dairy farms. Full article

Functional food is gaining global importance as consumer demand for products delivering health benefits beyond basic nutrition increases. Black chokeberry (Aronia melanocarpa) is a promising candidate in this field, due to its exceptionally high content of bioactive compounds, particularly polyphenols with well-documented health-promoting properties. This article reviews the current state of knowledge about the functional food definition and the health benefits of chokeberries, with special emphasis given to their extracts as promising ingredients for novel product development. Efficient recovery methods for bioactive compounds from fruits, pomace, and leaves were discussed, including advances in green extraction technologies such as ultrasound- and microwave-assisted extraction, supercritical fluid extraction and enzyme-assisted extraction. Stabilization approaches, including microencapsulation and freeze-drying, which enhance the stability and bioavailability of phenolics, were also highlighted. The impact of aronia extracts on technological and sensory parameters of food was investigated. Applications in beverages, baked goods, dairy, and meat products demonstrate improved antioxidant capacity and storability. However, astringency remains a major sensory challenge. Future perspectives include optimization of processing strategies and developing synergistic formulations to maximize health benefits while ensuring consumer acceptance. Full article

 This review comprehensively examines nanocomposite packaging materials for food preservation, focusing on their preparation methods, functional properties, applications, and safety considerations. Nanocomposites, incorporating nanomaterials such as metal nanoparticles, polysaccharides, or essential oils into polymer matrices, demonstrate enhanced mechanical strength, barrier properties (e.g., reduced water vapor and oxygen permeability), and significant antimicrobial activity. These advancements address critical food spoilage challenges by extending shelf life and maintaining quality in diverse products like fruits, vegetables, meats, and dairy. In addition, this review highlights concerns regarding potential cytotoxicity and migration of nanoparticles, underscoring the need for rigorous safety evaluations. While current methods (e.g., ionic gelation, electrospinning) show promise, scalability remains limited. Future research should prioritize eco-friendly designs, functional integration, and standardized safety protocols to facilitate commercial adoption.  Full article

With the growing demand for functional dairy products, integrating dual-animal proteins presents a promising strategy to enhance both nutritional value and functional properties. This study aimed to elucidate the impact of egg white supplementation on the stability, physicochemical attributes, sensory quality, and shelf-life of yogurt. Yogurt samples were prepared by fermenting milk supplemented with 0%, 5%, 10%, 15%, 20%, and 25% egg white, and subsequently evaluated for physicochemical parameters, microstructure, rheological behavior, water-holding capacity, and sensory profiles using an electronic nose and electronic tongue. Results showed that 5% egg white significantly improved yogurt stability after one day of refrigeration, whereas 10% supplementation yielded texture comparable to the control but with enhanced protein content, water retention, gel strength, and microstructural uniformity. Over 14 days of cold storage, a gradual decline occurred in physicochemical and structural parameters across all samples; however, flavor profiles remained largely stable, with no adverse effects on sensory quality except for a mild increase in acidity. These findings highlight egg white as a functional ingredient capable of improving yogurt stability and textural quality without compromising flavor, offering new opportunities for the development of high-protein, dual-animal protein fermented dairy products in the functional food industry. Full article

Background/Objectives: The aim of this study was to establish the multifactorial physiological effect of a functional curd product enriched with collagen-containing concentrate and phytochemical extracts of various natures, under conditions of in vivo experiment. Methods: Biomarkers, such as antioxidant activity (glutathione peroxidase, glutathione reductase, MDA), immune response (IgA, IgG, IgM, IL-6, TNF-α), and purine metabolism (uric acid, xanthine oxidase, 5′-nucleotidase) were selected for evaluation and their influence change. The model was white outbred rats (n = 45), randomly distributed into three groups: control (basic product), experimental group 1 (supplements of collagen-containing concentrate and extract of the composition of sea buckthorn and rosehips), and experimental group 2 (supplements of collagen-containing concentrate and extract of the composition of yarrow and sage). Results: In both experimental groups, a reliable increase in the enzymatic activity of the antioxidant system, a decrease in lipid peroxidation and the level of proinflammatory cytokines, an increase in immunoglobulins, and activation of 5′-nucleotidase were observed. The most pronounced effects were observed with the introduction of a curd product containing collagen-containing concentrate and sea buckthorn and rosehip extract. Conclusions: The scientific novelty of the study lies in the first comprehensive in vivo evaluation of the combined enrichment of a dairy product with collagen and plant extracts for a set of biomarkers. The data obtained confirm the physiological activity and functional properties of the developed product, which can be considered as a promising means of specialized and sports nutrition with proven biological action. Full article

The growing consumer interest in plant-based alternatives has encouraged the development of non-dairy versions of traditionally dairy-based products such as ice cream and frozen desserts. Soy milk, with its high protein content and favorable nutritional profile, is a promising alternative to cow’s milk in frozen desserts. The aim of this study was to develop frozen dessert recipes containing soy milk and assess their physical, chemical, and sensory properties. Physicochemical analyses of frozen dessert included measurements of pH, specific gravity, total solids, moisture content, ash content, overrun, and melting resistance. Air sell size distribution was examined microscopically. Sensory evaluation was conducted by a trained panel. Nutritional composition was also analyzed. The pH of the frozen dessert increased from 7.2 to 7.5 with higher soy milk content. Specific gravity of the frozen dessert rose from 589.0 to 634.4 kg/m³, while total solids content increased from 20.61 to 28.99%, and ash content rose from 0.33 to 0.98%. Overrun of the frozen dessert dropped from 73.2% to 50.1%, and melting resistance declined from 72.8% to 54.1% with increased soy milk levels. Frozen dessert samples containing soy milk demonstrated high sensory scores due to their smooth texture, pleasant flavor, and uniform consistency. Replacing cow’s milk with soy milk in frozen dessert recipes is a feasible strategy for producing plant-based frozen desserts with acceptable quality and improved nutritional attributes. Future research should explore flavor enhancement and functional enrichment, particularly through the incorporation of freeze-dried fruits and berries, to diversify the product range and meet consumer demands for health-oriented desserts. This research supports sustainable food innovation by reducing dependence on animal-derived ingredients and promoting the use of plant-based proteins. The development of soy milk-based frozen dessert aligns with global efforts to lower the environmental impact of food production and respond to growing consumer demand for eco-conscious dietary choices. Full article