Novel Whey Fermented Beverage Enriched with a Mixture of Juice Concentrates: Evaluation of Antimicrobial, Antioxidant, and Angiotensin I Converting Enzyme Inhibitory (ACE) Activities Before and After Simulated Gastrointestinal Digestion
This study explored the development of a novel whey-based fermented beverage enriched with juice concentrates and health-promoting ingredients, emphasizing its bioactive properties. The formulation included whey protein isolate (5%), juice concentrates (10% apple, raspberry, and cranberry), and inul...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/13/7/1490 |
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| Summary: | This study explored the development of a novel whey-based fermented beverage enriched with juice concentrates and health-promoting ingredients, emphasizing its bioactive properties. The formulation included whey protein isolate (5%), juice concentrates (10% apple, raspberry, and cranberry), and inulin (4%). Fermentation was carried out with the following strains: <i>Lacticaseibacillus rhamnosus</i> (LGG), <i>Lacticaseibacillus casei</i> (431), and <i>Lactobacillus helveticus</i> (R0052) at 2%. Antimicrobial activity was evaluated against pathogens including <i>Listeria monocytogenes</i> (strains 33423 and 33413), <i>Staphylococcus aureus</i> (113 and Newman), <i>Bacillus cereus</i> (DPC 6089), <i>Escherichia coli</i> (NCTC 9001), and <i>Salmonella Enteritidis</i> (NCTC 6676). Antioxidant capacity was measured using 2,2-Diphenyl-1-picrylhydrazylradical (DPPH) and Ferric Reducing Antioxidant Power (FRAP) assays, and angiotensin-converting enzyme (ACE) inhibitory activity was assessed. All bioactivities were found to be high in fermented whey beverage and a further significant increase was observed after simulated gastrointestinal digestion. This fruit-flavored whey beverage demonstrated notable antimicrobial and antioxidant activities, highlighting its potential for functional food applications aimed at combating harmful bacteria and oxidative stress. |
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| ISSN: | 2076-2607 |