Explore the vast range of titles available.

Objective: The study was designed to show the effect of adding different levels of dried fruit extracts for 14 days on sensory and chemical parameters in dairy drinks. The survival of Pseudomonas aeruginosa and Bacillus cereus in artificially contaminated dairy drinks fortified with these extracts was also studied. Materials and Methods: The freshly watery extracts and nonaqueous extracts of dried fruits were prepared by rotary evaporators and solvents, respectively. The determination of the minimum inhibitory concentration of dried fruit extracts was achieved using the disc diffusion test. The sensory evaluation of samples was done, while the chemical parameters of the examined samples were determined by the calibrated analyzer. In addition, the degree of survival of P. aeruginosa and B. cereus in inoculated milk samples was also estimated. Results: In pasteurized and Rayeb milk samples, the water extract of carob and all alcoholic dried fruit extracts had a significant effect on compositional parameters in comparison to control samples. At day 14 of pasteurized milk storage, the watery (20.0%) and alcoholic (10.0%) extracts of carob significantly improved its sensory parameters. Conclusion: Based on the survival results, all utilized dried fruit extracts had a significant inhibitory effect on P. aeruginosa and B. cereus growth in the fortified milk samples at the end of storage. This trial of the survival of these new dairy drinks is the first investigation, particularly in the Middle East. Extracts of utilized dried fruits have prospective functions that enhance dairy drink characteristics.

This research communication addresses the impact of the addition of Lactobacillus casei and/or carbonation (CO 2 ) on the chemical composition, physicochemical characteristics, probiotic survival, and sensory acceptance of passion-fruit flavored whey dairy beverages (70% milk/30% whey) during storage (30 d/4°C). The addition of Lactobacillus casei and/or carbonation did not impact on the chemical composition, pH values, and acceptance (flavor and overall impression) of the products, but increased the acidity, and decreased the aroma acceptance. The carbonation process did not affect the probiotic survival but decreased the acidity of the products during storage. It can be concluded that it is possible to develop a probiotic passion-fruit flavored carbonated whey dairy beverage with suitable chemical composition, acidity, sensory acceptance (>6 in 9-point hedonic scale) and probiotic viability (>7 log cfu/ml) that could be refrigerated stored for 30 d. This is the first report considering a probiotic non-fermented carbonated whey dairy beverage.

A novel fermented dairy drink utilizing microbial strains displaying potential probiotic attributes was formulated. The study constituted several experimental cohorts, including Lactiplantibacillus plantarum AB6‐25, isolated from a human stool sample; Lacticaseibacillus casei K2, sourced from a koumiss sample; Lacticaseibacillus rhamnosus 3B7, derived from a traditional yogurt sample; and identical lactic acid bacteria (LAB) in combination with yeast (Saccharomyces boulardii T8‐3C from chicken feces) strains. Two distinct iterations of probiotic‐fermented dairy drinks were generated by introducing subcultured microorganism cultures: LAB strains at a concentration of 1% each (designated as combination A) and a blend of LAB strains at 1% each along with T8‐3C at 0.5% (designated as combination B) into both whole and semi‐skimmed milk matrices. The fermentation process persisted until the pH reached 4.6 under constant conditions of 37 ± 1°C. Subsequently, the samples were held at 4 ± 1°C for 15 days. The groups' physicochemical, microbiological, and sensory characteristics were determined on days 1, 8, and 15 of storage, and the protein profile was determined. Standardized regression analysis and principal component analysis evaluated the results. Fat content affected the changes in dry matter. pH decreased in all samples during storage, particularly in the yeast group. The microorganism group positively affected syneresis, whereas fat content and the interaction of fat content and the microorganism group had a negative effect. The most critical factor in the decrease in syneresis was the increase in fat content. LAB and yeasts maintained their probiotic effects during storage, with a viability level of approximately 109 and 108 cfu/mL, respectively. A new fermented dairy drink was developed using microbial strains with potential probiotic properties. Experimental groups were formed by inoculating lactic acid bacteria (LAB) and LAB+yeast strains into whole and semi‐skimmed milk. The groups' physicochemical, microbiological, and sensory characteristics were determined on days 1, 8, and 15 of storage, and the protein profile was determined. Standardized regression analysis and principal component analysis evaluated the results.

Background In developing and developed countries, several versions of safe and shelf-stable Ultra High Temperature, UHT-treated products are manufactured. Terminologies and formulations of UHT-treated tea whitener, milk and dairy drink considerably vary. Comprehensive studies have been performed on UHT-treated milk; however, fatty acids compositional changes and oxidation status of UHT-treated tea whitener and dairy drink at different storage intervals have not been reported in literature. Methods UHT-treated tea whitener, milk and dairy drink samples (450 each) of the same manufacturing date were purchased from the market and stored at ambient temperature (25-30 °C) for 90 days. At the time of collection, all the samples were only one week old. Samples of UHT-treated tea whitener, milk and dairy drink were regarded as treatments and every treatment was replicated five times. Chemical composition, fatty acid profile, 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) radical scavenging activity, total antioxidant activity, reducing power, antioxidant activity in linoleic acid system and induction period were determined at 0, 45 and 90 days of storage. Results Fat content in freshly collected samples of UHT treated-tea whitener, milk and dairy drink were 6 and 3.5%. UHT treated milk had highest total antioxidant capacity, antioxidant activity in linoleic acid and 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) free radical scavenging activity followed by UHT tea whitener and dairy drink. In freshly collected samples of UHT-treated milk, concentrations vitamin A and E were 0.46 μg/100 g and 0.63 mg/100 g, respectively. UHT-treated tea whitener had the lowest concentrations of vitamin A and E. With the progression of storage period, amount of vitamin A and E decreased. In freshly collected samples, amount of short, medium and unsaturated fatty acids in UHT-treated milk were 10.54, 59.71 and 27.44%, respectively. After 45 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 7%, 7.1 and 5.8%, respectively. After 90 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 8.53, 13.51 and 11.88%, accordingly. After 45 days of storage of UHT-treated tea whitener, the loss of medium and unsaturated fatty acid was 1.6 and 0.99%, respectively. After 90 days of storage, the loss of medium and unsaturated fatty acids were 8.2 and 6.6%, respectively. The induction period of fresh UHT-treated tea whitener, milk and dairy drink was 15.67, .74 and 7.27 h. Strong correlations were recorded between induction period and peroxide value of UHT-treated products. Conclusion This investigation disclosed that UHT-treated tea whitener had 6% fat content with no short-chain fatty acids. Antioxidant capacity of UHT-treated milk was higher than dairy drink and tea whitener. Due to the presence of partially hydrogenated fat, oxidative stability of UHT-treated tea whitener was better than UHT-treated milk and dairy drink. Vitamin A and E was not found in UHT-treated tea whitener. For the anticipation of oxidative stability of UHT-treated milk, dairy drink and tea whitener, induction period/ Rancimat method can be used.

Prevalence of anaemia among Nigerian toddlers is reported to be high, and may cause significant morbidity, affects brain development and function, and results in weakness and fatigue. Although, iron fortification can reduce anaemia, yet the effect on gut microbiota is unclear. This open-label randomised study in anaemic malnourished Nigerian toddlers aimed to decrease anaemia without affecting pathogenic gut bacteria using a multi-nutrient fortified dairy-based drink. The test product was provided daily in different amounts (200, 400 or 600 mL, supplying 2.24, 4.48 and 6.72 mg of elemental iron, respectively) for 6 months. Haemoglobin, ferritin, and C-reactive protein concentrations were measured to determine anaemia, iron deficiency (ID) and iron deficiency anaemia (IDA) prevalence. Faecal samples were collected to analyse gut microbiota composition. All three dosages reduced anaemia prevalence, to 47%, 27% and 18%, respectively. ID and IDA prevalence was low and did not significantly decrease over time. Regarding gut microbiota, Enterobacteriaceae decreased over time without differences between groups, whereas Bifidobacteriaceae and pathogenic E. coli were not affected. In conclusion, the multi-nutrient fortified dairy-based drink reduced anaemia in a dose-dependent way, without stimulating intestinal potential pathogenic bacteria, and thus appears to be safe and effective in treating anaemia in Nigerian toddlers.

Coconut is a fruit grown in more than 80 countries owing to its outstanding nutritional and biological value and it is an important crop for the food industry” por “Coconut is a fruit grown in more than 80 countries and owing to its outstanding nutritional and biological value and it is an important crop for the food industry. Thus, developing new coconut-based products is attractive to explore the benefits provided by microorganisms and improve the nutritional and bioactive composition of coconut products, such as by preparing fermented beverages. This study developed and characterize a drink based on dry coconut with the prebiotic fructooligosaccharide fermented by the probiotic Lactobacillus casei. The drink was formulated, filtered, fermented, matured, and stored under refrigeration (4 °C) for 28 days; it was evaluated for its physical, chemical, antioxidant, and microbiological characteristics. Compared to the standard non-fermented sample during storage, the fermented drink showed significant variations (P < 0.05) in instrumental color, acidity, and pH, while changes in soluble solids and stability index were observed after 7 days of storage. Regarding the chemical composition, all parameters varied significantly after fermentation. The total phenolic compound content and antioxidant capacity increased significantly after fermentation. Significant reductions were observed (P < 0.05) in the viability of Lactobacillus casei after exposure to gastrointestinal tract conditions, with the following counts (in log CFU mL-1) after 0 and 28 days of storage: - initial: 9.23 ± 0.04 and 9.05 ± 0.12; after the gastric phase: 6.21 ± 0.09 and 5.90 ± 0.01; and after the intestinal phase: 4.59 ± 0.33 and 4.75 ± 0.23, respectively. RESUMO: O coco é uma fruta cultivada em mais de 80 países e devido ao seu excelente valor nutricional e biológico é uma importante cultura para a indústria alimentícia. Assim, desenvolver novos produtos à base de coco é atrativo para explorar os benefícios proporcionados por microrganismos e melhorar a composição nutricional e bioativa de produtos de coco, como na preparação de bebidas fermentadas. Este estudo desenvolveu e caracterizou uma bebida à base de coco seco com o prebiótico frutooligossacarídeo, fermentada pelo probiótico Lactobacillus casei. A bebida foi formulada, filtrada, fermentada, maturada e armazenada sob refrigeração (4 °C) por 28 dias; além de avaliada em relação às suas características físicas, químicas, antioxidantes e microbiológicas. Quando comparada à amostra padrão não-fermentada ao longo do armazenamento, a bebida fermentada apresentou variações significativas (P < 0.05) para cor instrumental, acidez e pH, enquanto as alterações para sólidos solúveis e índice de estabilidade foram observadas a partir do 7° dia de armazenamento. Em relação à composição química, todos os parâmetros variaram significativamente após o processo fermentativo. O teor de compostos fenólicos totais e capacidade antioxidante aumentaram significativamente após a fermentação. Reduções significativas foram observadas (P < 0,05) na viabilidade do Lactobacillus casei após a exposição às condições do trato gastrointestinal, com as seguintes contagens (em UFC mL-1) após 0 e 28 dias de armazenamento: - inicial: 9,23 ± 0.04 e 9,05 ± 0,12; após a fase gástrica: 6,21 ± 0,09 e 5,90 ± 0,01; e após a fase intestinal: 4,59 ± 0,33 e 4,75 ± 0,23, respectivamente.

The changing lifestyles and the growing health concerns towards the negative impact of the saturated fatty acids originating from animals has increased consumers’ preferences for dairy-alternative products. These products belong to the food and beverage classification that is similar to certain types of dairy-based products in terms of texture and flavor, and has similar nutritional benefits. In this context, we seek to identify the willingness to pay (WTP) for the most important attributes that consumers take into account when purchasing the dairy-alternative drinks. A revealed preference discrete choice experiment was carried out using home-scan data belonging to ©Kantar Worldpanel (Barcelona, Spain) regarding the consumption of dairy-alternative drinks in Catalonia (Spain) in 343 households. Furthermore, factors that affect the purchasing frequency of this type of product were analyzed through the Poisson and negative binomial models. Results showed that price was the major driving factor, followed by the original non-dairy beverage flavor attribute. The original non-dairy beverage flavor compared to other added ingredients and tastes showed higher WTP when purchasing the non-dairy alternative. Marketing strategies should promote products by focusing on the “original” and “pure” version of the product without additional ingredients, or through reduction of the undesirable compounds if they exist in these kinds of beverages.

The Western diet is a modern dietary pattern characterized by high intakes of pre-packaged foods, refined grains, red meat, processed meat, high-sugar drinks, candy, sweets, fried foods, conventionally raised animal products, high-fat dairy products, and high-fructose products. The present review aims to describe the effect of the Western pattern diet on the metabolism, inflammation, and antioxidant status; the impact on gut microbiota and mitochondrial fitness; the effect of on cardiovascular health, mental health, and cancer; and the sanitary cost of the Western diet. To achieve this goal, a consensus critical review was conducted using primary sources, such as scientific articles, and secondary sources, including bibliographic indexes, databases, and web pages. Scopus, Embase, Science Direct, Sports Discuss, ResearchGate, and the Web of Science were used to complete the assignment. MeSH-compliant keywords such “Western diet”, “inflammation”, “metabolic health”, “metabolic fitness”, “heart disease”, “cancer”, “oxidative stress”, “mental health”, and “metabolism” were used. The following exclusion criteria were applied: (i) studies with inappropriate or irrelevant topics, not germane to the review’s primary focus; (ii) Ph.D. dissertations, proceedings of conferences, and unpublished studies. This information will allow for a better comprehension of this nutritional behavior and its effect on an individual’s metabolism and health, as well as the impact on national sanitary systems. Finally, practical applications derived from this information are made.

Cheese whey (CW), the liquid resulting from the precipitation and removal of milk casein during cheese-making, and the second cheese whey (SCW) derived from the production of cottage and ricotta cheeses are the main byproducts of dairy industry. The major constituent of CW and SCW is lactose, contributing to the high BOD and COD content. Because of this, CW and SCW are high-polluting agents and their disposal is still a problem for the dairy sector. CW and SCW, however, also consist of lipids, proteins, and minerals, making them useful for production of various compounds. In this paper, microbial processes useful to promote the bioremediation of CW and SCW are discussed, and an overview on the main whey-derived products is provided. Special focus was paid to the production of health-promoting whey drinks, vinegar, and biopolymers, which may be exploited as value-added products in different segments of food and pharmaceutical industries.

Plant-based milk alternatives (PBMA) are a new popular food trend among consumers in Europe and North America. The forecast shows that PBMA will double their value by 2023. The objective of this study was to analyze the nutritional value of commercial products in terms of their fatty acid profile and protein digestibility from commercial PBMA. Eight commercially available PBMA were selected for fatty acid analysis, performed with gas chromatography of methylated fatty acids (GC-FAME), and, from these, four commercial products (almond drink, hemp drink, oat drink, and soy drink) were selected for a short-term in vitro protein digestibility (IVPD) analysis. The fatty acid analysis results showed that most of the products predominantly contained oleic acid (C18:1 ω-9) and linoleic acid (C18:2 ω-6). Hemp drink contained the highest omega-6/omega-3 (ω6/ω3) ratio among all tested products (3.43). Oat drink and almond drink were the PBMA with the highest short-term protein digestibility, non-significantly different from cow’s milk, while soy drink showed the lowest value of protein digestibility. In conclusion, PBMA showed a significant variability depending on the plant source, both in terms of fatty acid composition and protein digestibility. These results provide more in-depth nutritional information, for future product development, and for consumer’s choice.