Search Results (97)

This study examined the chemical composition and functional properties of fermented whey beverages produced from organic cow and goat whey, including both acid and sweet variants, enriched with organic sea buckthorn (Hippophae rhamnoides) or rosehip (Rosa canina) juices. In contrast to earlier research primarily addressing physicochemical and technological aspects, the present work offers a comprehensive evaluation of fatty acid composition, mineral and trace element content, antioxidant activity, and total polyphenol levels in these beverage formulations. Both the type of whey and the fruit additive significantly influenced the compositional profile and antioxidant capacity of the beverages. Samples fortified with rosehip demonstrated the highest antioxidant potential, as evidenced by enhanced DPPH radical scavenging activity, elevated FRAP values, and increased total polyphenol content. In comparison, beverages enriched with sea buckthorn juice exhibited higher concentrations of selected minerals, particularly Fe and Ni, while maintaining toxic element levels within permissible limits. The fatty acid profile was predominantly composed of saturated fatty acids, notably C16:0, along with short-chain fatty acids typical of whey. Beverages derived from goat whey contained higher levels of SFA and MUFA than those produced from cow whey, whereas the addition of rosehip contributed to increased proportions of PUFA and omega-3 fatty acids. Collectively, these findings indicate that organic fermented whey beverages enriched with rosehip or sea buckthorn juice may serve as promising functional products with enhanced antioxidant properties and favorable mineral and fatty acid profiles. Full article

Dairy whey is an underutilized by-product with potential as a sustainable carrier for bioactive compounds. This study developed and optimized fermented whey-based beverages enriched with Andean blueberry (Vaccinium floribundum Kunth) and blueberry (Vaccinium corymbosum L.) extracts and evaluated their antioxidant properties and gastrointestinal bioaccessibility. Beverages were formulated with fermented whey and berry extracts and optimized using a 3ᵏ response surface design considering extract concentration and storage time. The optimal formulations contained 50% berry extract. The Andean blueberry beverage showed the highest functional performance, with 2268.97 ± 4.41 µmol Trolox equivalents (TE)/100 mL by oxygen radical absorbance capacity (ORAC), 1442.46 ± 12.95 µmol TE/100 mL by 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay (DPPH), 242.60 ± 6.25 mg GAE/100 mL of total polyphenols, 137.94 ± 2.76 mg QE/100 mL of flavonoids, and 21.50 ± 0.51 mg C3GE/100 mL of anthocyanins. During in vitro digestion, polyphenols and flavonoids showed high bioaccessibility, reaching values above 80% in gastric or intestinal stages, while ORAC antioxidant capacity increased up to 153% in the jejunal phase. Anthocyanins remained more stable under gastric conditions but decreased during intestinal digestion. These findings support fermented whey as a value-added matrix for developing bioactive-rich functional beverages with improved digestive functionality. Full article

Bergamot essential oil (BEO) has demonstrated antidepressant potential, but its oral application is limited by poor water solubility and undesirable organoleptic properties. In this study, a BEO-loaded beverage was developed based on a whey protein-stabilized oil-in-water emulsion system. The optimal formulation, determined via single-factor experiments combined with orthogonal optimization, consisted of inulin (0.5 g/50 g), milk powder (2.0 g/50 g), sucralose (0.008 g/50 g), and sodium carboxymethyl cellulose (0.04 g/50 g). The resulting beverage remained stable without visible phase separation during 4 months of storage at 4 °C. In a chronic corticosterone treatment (CCT)-induced mouse model of depression, oral administration of the BEO beverage increased activity in the central area of the open field test and exploratory behavior in the elevated plus maze, while reducing repetitive stereotyped behaviors in the marble burying test. At the molecular level, the BEO beverage was associated with reduced levels of interleukin-1β (IL-1β), tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), and corticosteroid (CORT), and increased levels of corticotropin-releasing hormone (CRH), adrenocorticotropic hormone (ACTH), serotonin (5-HT), dopamine (DA), and norepinephrine (NE). Additionally, the BEO beverage was associated with observed alleviation of neuronal damage in the hippocampal CA3 region, upregulation of brain-derived neurotrophic factor (BDNF), improved gut microbial diversity, and altered host metabolic profiles. Collectively, these findings suggest that the BEO emulsion beverage is a feasible intervention for alleviating depression-like behaviors in the mouse model, and provide initial associative evidence supporting its potential as a functional food for mood management. Full article

Kombucha is a fermented beverage produced using a symbiotic consortium of acetic acid bacteria and yeasts, often marketed for its health-promoting properties. However, probiotic bacteria in kombucha are typically present at inconsistent levels and may not remain viable during fermentation. In this study, three Lactobacillus strains (Lacticaseibacillus rhamnosus ATCC 53103 (L. rhamnosus), Lactiplantibacillus plantarum subsp. plantarum ATCC 14917 (L. plantarum) and Lentilactobacillus hilgardii (L. hilgardii) isolate) were encapsulated in whey protein using the lyophilization method and added individually at the start of kombucha fermentation. Lactic acid bacteria (LAB)–enriched kombucha samples were evaluated for chemical composition (polyphenols, flavonoids, vitamin C and organic acids) and functional properties (antimicrobial, antiproliferative, antioxidant and anti-inflammatory activities) and compared to a traditionally obtained control kombucha, primarily demonstrating in vitro and experimental assessment. Encapsulation maintained LAB viability above 6–7 log CFU/mL throughout fermentation, producing kombucha with enhanced microbial stability. LAB–enriched samples exhibited increased L-lactic acid and antimicrobial activity. L. rhamnosus and L. hilgardii–enriched samples exhibited increased antiproliferative and anti-inflammatory activities, which may be associated with strain-dependent production of organic acids, polyphenol modulation and LAB-derived bioactive metabolites. Antioxidant activity varied depending on assay, and L. rhamnosus–enriched kombucha showed higher anti-inflammatory activity. These findings demonstrate that whey protein encapsulation can preserve LAB during fermentation, enhance specific bioactive properties and provide a platform for developing functional kombucha beverages with potential applications in the food industry. Full article

Sheep and goat milk are mainly used for cheese manufacture in small livestock farms, giving rise to a large volume of whey. Sheep and goat cheese whey possess excellent and specific functional and nutritional characteristics. The valorization of these valuable by-products through physicochemical or biotechnological processes compatible with artisanal production are important in terms of sustainability, i.e., economic, social, and environmental impacts. The main challenges for whey processing in small and medium-size enterprises (SMEs) are the lack of equipment, construction and information as well as the small amounts of cheese whey generated from these plants. Membrane technology can be convenient to produce valuable by-products for small dairy plants in the presence of enough investment cost and whey amount. Biotechnological treatments covering anaerobic digestion systems and fermentation processes are advantageous for SMEs over physicochemical methods on investment cost. In these processes, efficient microorganisms are able to produce high-value natural products, biofuels, and biopolymers. Anaerobic digestion is a suitable method for goat and sheep cheese whey valorization in SMEs due to the small volumes. Additionally, bioconversion into fermented beverages is a good choice for cheese whey valorization in SMEs because of its low operational and equipment cost. Full article

In this study, hydrolyzed whey was obtained using pancreatin as the proteolytic enzyme, and its antihypertensive activity was evaluated. The hydrolysis was carried out for 7 h, and the resulting products were analyzed for antihypertensive in vitro activity by inhibiting angiotensin-converting enzyme (ACE). The hydrolysate demonstrated a 42 ± 3.38% ACE inhibition after 7 h of hydrolysis, indicating the effective release of bioactive peptides. Electrophoresis analysis revealed peptides with molecular weights below 6.5 kDa, consistent with known antihypertensive peptides. The hydrolysate was then incorporated as a functional ingredient into a dairy beverage. However, the beverage’s ACE-inhibitory activity was lower, reaching only 11.88 ± 0.26% inhibition. However, the dairy beverage retained low-molecular-weight peptides. Despite the lower antihypertensive activity in the final product, the results highlight the potential of hydrolyzed whey as a functional ingredient for developing functional dairy beverages. For that reason, the research aimed to evaluate the potential of a dairy beverage prepared with whey hydrolyzed by pancreatin as a carrier of antihypertensive peptides. Full article

This study investigated the effects of bovine colostrum and whey protein concentrate (WPC) on the physicochemical, functional, microbiological, and sensory properties of fermented milk beverages formulated with different ingredient compositions and starter culture variants. Four formulations were evaluated during two weeks of refrigerated storage. WPC addition markedly reduced viscosity, with the lowest value observed in WPC enhanced samples (0.26 Pa·s), whereas skimmed milk powder contributed to a more balanced texture. Syneresis was highest in the WPC-rich formulation (6.9 mL) and lower in colostrum-containing samples (3.2–4.9 mL), indicating improved water-holding capacity. Colostrum enhanced antioxidant activity, with ABTS values reaching approximately 240–250 µM Trolox/mL during mid-storage, followed by a decline on day 14. Sensory evaluation showed the highest consumer acceptance for samples containing balanced proportions of colostrum and WPC, while formulations with high WPC content scored lower due to inferior texture and appearance. The applied formulations also supported the viability of Bifidobacterium spp. during refrigerated storage, maintaining counts at levels considered adequate for probiotic dairy products. Overall, the combined use of bovine colostrum and WPC resulted in fermented milk beverages with improved functional properties, structural stability, probiotic viability, and sensory acceptability. Full article

Four probiotic strains were used to ferment germinated highland barley, and the Lactobacillus acidophilus and Saccharomyces boulardii, which exhibited the highest viability after fermentation, were selected. Subsequently, a response surface test was applied to identify taste-enhancing additives, including concentrated orange juice, erythritol, and flaxseed oil. The optimal concentrations of these additives were 3.01%, 4.19%, and 0.52%, respectively. The stabilizing effects of β-glucan and four protein sources (whey, rice, pea, and soybean proteins) were assessed based on emulsion stability, and the combination of β-glucan and whey protein was identified as the most effective. Based on particle size and zeta potential analysis, the optimal β-glucan-to-whey protein ratio was determined to be 2:1. On this basis, a germinated highland barley probiotic beverage was developed. The results indicated that the total colony counts after simulated gastrointestinal digestion remained above 6 log CFU/mL, and the beverage was rich in dietary fiber and other nutrients. Full article

The aim of the research was to assess changes in the bioactive status of organic yoghurts produced in the spring/summer season from Simmental cows’ bulk milk during 28-day refrigerated storage, including whey proteins, lipophilic vitamins, and free fatty acids, and to interpret these changes not only in terms of compositional stability but also regarding their nutritional significance, as evaluated using the IYQ (Index of Yoghurt Quality) for vitamins. Raw milk was found to be a significantly richer source of biologically active compounds compared with milk subjected to heat treatment. During the 28-day refrigerated storage of the yoghurts, unfavourable alterations were observed in the levels of selected bioactive components belonging to both the protein and lipid fractions. A reduction in the concentration of the analyzed proteins and vitamins was observed, ranging from 2% for vitamin D₃ to 38% for lactoferrin, while the content of free fatty acids increased, from 8% for monounsaturated free fatty acids (MUFFAs) to 39% for short-chain free fatty acids (SCFFAs). The most pronounced changes were observed in lactoferrin content (p ≤ 0.01), whereas vitamin D₃ exhibited the highest stability throughout the storage period. The stability of vitamin D₃ was further confirmed using the Index of Yoghurt Quality (IYQ). Despite the significant changes observed in the bioactive profile, the yoghurts retained high sensory quality throughout the entire storage period. This indicates that alterations in bioactive status did not compromise the sensory quality of the product, even after 28 days of storage (i.e., at the end of the shelf life). The obtained results indicate the feasibility of developing organic milk processing directly at the farm level while preserving the nutritional value of the products. The possibility of processing organic milk not only into cheese but also into fermented dairy beverages, particularly yoghurts, is of key importance for farmers aiming to diversify production, increase added value, and improve the economic sustainability of small-scale organic farms. Full article

Curcumin is a polyphenolic compound isolated from Curcuma longa, which is widely recognized for its therapeutic properties: particularly its strong anti-inflammatory and antioxidant activities. However, its practical incorporation into functional foods, especially aqueous dairy beverages, is severely hindered by its extremely low water solubility, poor chemical stability (notably at the near-neutral pH of milk), and very limited oral bioavailability. This review provides a critical synthesis of the literature published in the last two decades, with a focus on the development and application of food-grade oil-in-water (O/W) nanoemulsions to advanced colloidal delivery systems. It covers the fundamental principles of nanoemulsion formulation, including the selection of the oil phase, surfactants, and stabilizers, as well as both high-energy and low-energy fabrication techniques. It further examines the integration of these nano-delivery systems into dairy matrices (milk, yogurt, cheese), highlighting key interactions between nanoemulsion droplets and native dairy constituents such as casein micelles and whey proteins. Critically, findings indicate that nanoencapsulation not only enhances curcumin’s solubility but also protects it from chemical degradation during industrial processes, including pasteurization and sterilization. Moreover, the dairy matrix structure plays a key role in modulating curcumin bioaccessibility, with fortified products frequently exhibiting enhanced stability, shelf life, and sensory attributes. Finally, key technological challenges addressed the heterogeneous global regulatory landscape surrounding biopolymers and future trends: most notably, the growing shift toward “clean-label” biopolymer-based delivery systems. Full article

Fermented beverages are well-known and characterised at many levels. Hence, consumers have increasingly shown interest in this particular category of goods over the past few years. The study presented herein outlines the methodology employed for producing fermented whey beverages, encompassing laboratory and technical-scale settings. These beverages are crafted using sweet and sour organic whey sourced from cows or goats, complemented with organic Kamchatka berry, blackcurrant, or apple juices. In this study, tests were carried out on physicochemical, rheological and sensory aspects of organic goat’s and cow’s fermented whey beverages. Comparing the pH levels of the laboratory-produced beverages to those manufactured on a technical scale revealed striking similarities, whereas variations were observed in titratable acidity between the two settings. Despite this, all fermented beverages exhibited a desirable low viscosity. Furthermore, sensory evaluations yielded positive results across the assessors. Utilising whey—whether from goats or cows—as the base for fermented beverages with enhanced health benefits represents a commendable effort towards repurposing products traditionally considered waste. Full article

The development of a mixed beverage combining açaí pulp and whey unites the antioxidant potential of açaí with the nutritional and functional properties of whey, offering a promising option for health-oriented food products. This study evaluated the effects of thermal processing on the antioxidant properties, physicochemical parameters, and sensory acceptance of an açaí (Euterpe oleracea Mart.) pulp–whey-based beverage (APWBB). Samples were heated at 75 °C, 80 °C, and 90 °C for 15, 60, and 300 s, resulting in nine treatments (T1–T9). Thermal processing had little influence on the beverage’s physicochemical parameters; however, total phenolic content and total anthocyanins progressively decreased with increasing temperature and heating time. Losses reached 44.30 to 16.30 mg GAE/100 mL (phenolics) and 10.03 to 6.30 mg/100 mL (anthocyanins) between the control and the most intense treatment, showing a linear reduction pattern. These decreases were strongly correlated with reductions in antioxidant capacity (FRAP, DPPH, and ABTS), demonstrating the sensitivity of bioactive compounds to heat. Sensory evaluation revealed no significant differences among treatments, and the beverage showed high acceptance (71–80%) and positive purchase intention, highlighting its stability and market potential. Overall, the combination of açaí and whey represents a promising matrix for developing functional beverages, provided that suitable thermal parameters are adopted to minimize bioactive compound degradation. Full article

Whey, a by-product of cheese and casein manufacture, represents a major output in dairy processing and a valuable resource for the production of functional foods. This review examines the technological, environmental, and nutritional aspects of whey valorization, emphasizing its transformation from an ecological burden to a raw material with high economic potential. Over time, whey has evolved from being regarded as waste product to becoming a strategic ingredient in the formulation of modern functional foods and bio-based materials. Data from January 2015 to October 2025 were collected from PubMed, Web of Science, and Scopus to outline global whey production, utilization rates, and emerging processing methods. Modern membrane, enzymatic, and non-thermal technologies enable the recovery of valuable components, including proteins, lactose, and bioactive compounds. The use of these techniques reduces the biochemical and chemical oxygen demand in wastewater The review highlights the use of whey in functional beverages, milk and meat processing, edible films, bioplastics, and biofuels, as well as its microbiological and biotechnological potential. Results indicate that only about half of the 180–200 million tonnes of whey produced annually is effectively valorized, underscoring the need for integrated circular-economy approaches. Overall, whey valorization contributes to sustainable food production, environmental protection, and the development of innovative, health-promoting products that align with global strategies for waste reduction and the development of functional foods. Full article

This study aimed to investigate the interactions between soluble soybean polysaccharides (SSPS) and milk proteins, namely, casein and whey protein, and to evaluate their effects on the stability of acidified milk beverages under different degrees of thermal denaturation. Casein, whey protein, and SSPS were used as raw materials to prepare mixed solutions under varying pH conditions. A combination of analytical techniques, including centrifugal sedimentation rate, particle size distribution, ζ-potential measurement, differential scanning calorimetry (DSC), size-exclusion chromatography (SEC), and LUMisizer stability analysis, was employed to systematically examine the interactions between SSPS and the two proteins, as well as the influence of thermal treatment at 120–140 °C (casein) and 65–78 °C (whey protein). The results demonstrated that under acidic conditions (pH 3.5–4.5), SSPS formed compact complexes with casein, effectively stabilizing casein dispersions through steric hindrance and electrostatic repulsion. In contrast, SSPS exhibited a limited stabilizing ability toward whey protein due to its strong tendency to aggregate, which hindered the formation of uniform complexes. Regarding thermal denaturation, casein heated at 140 °C for more than 40 min showed pronounced κ-casein dissociation and aggregation, resulting in reduced stability of the SSPS–casein system. For whey protein, increasing thermal denaturation (complete denaturation at 78 °C for 30 min) led to the formation of larger aggregates, with particle size increasing from 198.23 nm to 213.33 nm and ζ-potential decreasing from −3.77 mV to −2.01 mV, thereby diminishing the stability of the SSPS–whey protein system. Overall, this study elucidates the interaction mechanisms of SSPS with casein and whey protein, and highlights the role of thermal denaturation, thereby providing theoretical guidance for the effective application of SSPS in acidified milk beverages. Full article

Whey is a byproduct of dairy production that possesses high nutritional value and versatile applications across various industries. In the framework of circular economy, the reutilization of whey is essential to transform this high-volume byproduct into a valuable resource. In this narrative review, the authors focus on trends in the utilization of whey for manufacturing functional and nutritional beverages. This publication summarizes the current information on whey composition based on various influencing factors and explores the technological processes currently used in whey-based beverage production and analysis, as well as nutritional profiles and properties of whey-based drinks with functional modifiers. Information about whey processing methods, compositional profiles, and whey-based beverages’ health benefits along with the author-proposed typology of functional drinks are summarized in tables throughout the paper. Full article