Potential of Whey Protein-Fortified Blackberry Juice in Transporting and Protecting Lactic Acid Bacteria: A Proteolytic Profile Analysis and Antioxidant Activity

Potential of Whey Protein-Fortified Blackberry Juice in Transporting and Protecting Lactic Acid Bacteria: A Proteolytic Profile Analysis and Antioxidant Activity

This study investigates the potential of blackberry juice fortified with whey as a carrier for transporting and protecting lactic acid bacteria (LAB). The interactions between whey proteins and the juice were examined to assess their impact on probiotic stability and protection during storage and pa...

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Main Authors: Liliana Lugo-Zarate, Angélica Saraí Jiménez-Osorio, Luis Guillermo González-Olivares, Emmanuel Pérez-Escalante, Araceli Castañeda-Ovando, José Pedraza-Chaverri, Omar Noel Medina-Campos, María Guadalupe Herrera-Hernández, Luis Delgado-Olivares
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Fermentation
Subjects:
blackberry juice
whey proteins
lactic acid bacteria
probiotic delivery
antioxidant properties
Online Access:https://www.mdpi.com/2311-5637/11/5/252
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Summary:This study investigates the potential of blackberry juice fortified with whey as a carrier for transporting and protecting lactic acid bacteria (LAB). The interactions between whey proteins and the juice were examined to assess their impact on probiotic stability and protection during storage and passage through the gastrointestinal tract. Additionally, the study explored how this combination influences the antioxidant properties of the product. The results indicated that the blackberry juice and whey protein mixture provided moderate protection to <i>Lacticaseibacillus rhamnosus</i> GG compared to the positive control (inulin), suggesting that whey proteins may enhance probiotic viability. Proteolytic analysis revealed progressive protein hydrolysis during fermentation, leading to the release of bioactive peptides, indicating the formation of compounds with potential functional benefits. Moreover, samples inoculated with LAB exhibited higher antioxidant activity than those without inoculum. This research demonstrates the promise of fermented blackberry juice fortified with whey proteins as an effective probiotic delivery system. It opens new possibilities for developing functional foods to promote intestinal health and overall well-being.
ISSN:2311-5637

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