Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora
Abstract
:1. Introduction
2. Results and Discussion
2.1. Analysis of Metabolic Activity of Selected Lactic Acid Bacteria
2.2. Antioxidant Potential and its Changes During Cooling Storage
3. Materials and Methods
3.1. Raw Material
3.2. Whey Separation
3.3. Inoculation and Fermentation
3.4. Evaluation of Bacterial Metabolic Activity
3.5. Determination of Total Phenolic Content
3.6. Determination of Antioxidant Capacity
3.7. Ferric Reducing Antioxidant Power (FRAP) Assay
3.8. Statistical Analyses
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
- Haenlein, G.F.W. Why Does Goat Milk Matter?-A Review. Int. J. Food Sci. Nutr. 2017, 2, 87–90. [Google Scholar] [CrossRef]
- Kapila, R.; Kavadi, P.K.; Kapila, S. Comparative evaluation of allergic sensitization to milk proteins of cow, buffalo and goat. Small Rumin. Res. 2013, 112, 191–198. [Google Scholar] [CrossRef]
- Yadav, A.K.; Singh, J.; Yadav, S.K. Composition, nutritional and therapeutic values of goat milk: A review. Asian J. Dairy Food Res. 2016, 35, 96–102. [Google Scholar] [CrossRef]
- Ceballos, L.S.; Ramos-Morales, E.; Torre Adarve, G.; Diaz-Castro, J.; Pérez Martinez, L.; Remedios Sanz Sampelayo, M. Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology. J. Food Comp. Anal. 2009, 22, 322–324. [Google Scholar] [CrossRef]
- Verruck, S.; Dantas, A.; Schwinden Prudencio, E. Functionality of the components of goat’s milk, recent advances for functional dairy products development and its implications on human health. J. Funct. Foods 2019, 52, 234–257. [Google Scholar] [CrossRef]
- Aguilar-Toalá, J.E.; Santiago-López, L.; Peres, C.M.; Peres, C.; Garcia, H.S.; Vallejo-Cordoba, B.; González-Córdova, A.F.; Hernández-Mendoza, A. Assessment of multifunctional activity of bioactive peptides derived from fermented milk by specific Lactobacillus plantarum strains. J. Dairy Sci. 2017, 100, 65–75. [Google Scholar] [CrossRef] [PubMed]
- Halah, M.F.; Mehanna, N.S. Use of natural plant antioxidant and probiotic in the production of novel yoghurt. J. Evol. Biol. Res. 2011, 3, 12–18. [Google Scholar]
- Yilmaz-Ersan, L.; Ozcan, T.; Akpinar-Bayizit, A.; Sahin, S. Comparison of antioxidant capacity of cow and ewe milk kefirs. J. Dairy Sci. 2018, 101, 3788–3798. [Google Scholar] [CrossRef]
- Ahmed, Z.; Wang, Y.; Ahmed, A.; Khan, S.T.; Nisa, M.; Ahmed, H.; Afreen, A. Kefir and health: A contemporary perspective. Crit. Rev. Food Sci. Nutr. 2013, 53, 422–434. [Google Scholar] [CrossRef]
- Walker, K.; Ripandelli, N.; Flint, S. Rapid enumeration of Bifidobacterium lactis in milk powders using impedance. Int. Dairy J. 2005, 15, 183–188. [Google Scholar] [CrossRef]
- Hamet, M.F.; Londero, A.; Medrano, M.; Vercammen, E.; Van Hoorde, K.; Garrote, G.L.; Huys, G.; Vandamme, P.; Abraham, A.G. Application of culture-dependent and culture-independent methods for the identifications of Lactobacillus kefiranofaciens in microbial consortia present in kefir grains. Food Microbiol. 2013, 36, 327–334. [Google Scholar] [CrossRef] [PubMed]
- Agata, L.; Jan, P. Production of fermented goat beverage using a mixed starter culture of lactic acid bacteria and yeast. Eng. Life Sci. 2012, 4, 486–493. [Google Scholar] [CrossRef]
- Izquierdo-González, J.J.; Amil-Ruiz, F.; Zazzu, S.; Sánchez-Lucas, R.; Fuentes-Almagro, C.A.; Rogríguez-Ortego, M.J. Proteomic analysis of goat milk kefir: Profiling the fermentation-time dependent protein digestion and identification of potential peptides with biological activity. Food Chem. 2019, 295, 456–465. [Google Scholar] [CrossRef]
- Jakobek, L. Interaction of polyphenols with carbohydrates, lipids and proteins. Food Chem. 2015, 175, 556–567. [Google Scholar] [CrossRef] [PubMed]
- Amorati, R.; Valgimigli, L. Advantages and limitation of common testing methods for antioxidants. Free Radic. Res. 2015, 49, 633–649. [Google Scholar] [CrossRef]
- Kostić, A.Ž.; Milinčić, D.D.; Stanisavljević, N.S.; Gašić, U.M.; Lević, S.; Kojić, M.O.; Tešić, Ž.J.; Nedović, V.; Barać, B.B.; Pešić, B.P. Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen. Food Chem. 2021, 351, 129310. [Google Scholar] [CrossRef] [PubMed]
- Liu, J.; Lin, Y.; Chen, M.; Chen, L.; Lin, C. Antioxidative Activities of Kefir, Asian-Australasian. J. Animal Sci. 2005, 18, 567–573. [Google Scholar]
- Shu, G.; Shi, X.; Chen, L.; Kou, J.; Meng, J.; Chen, H. Antioxidant peptides from goat milk fermented by Lactobacillus casei L61: Preparation, optimization, and stability evaluation in simulated gastrointestinal fluid. Nutrients 2018, 10, 797. [Google Scholar] [CrossRef] [Green Version]
- Zhang, W.Q.; Ge, W.P.; Yang, J.; Xue, X.C.; Wu, S.Z.; Chen, Y.; Qin, L.H. Comparative of in vitro antioxidant and cholesterol-lowering activities of fermented goat & cow milk. Resour. Environ. Eng. 2016, 417–425. [Google Scholar]
- Alyaqoubi, S.; Abdullah, A.; Samudi, M.; Abdullah, N.; Addai, Z.R.; Al-ghazali, M. Effect of Different Factors on Goat Milk Antioxidant Activity. Int. J. Chem. Tech. Res. 2014, 6, 3091–3196. [Google Scholar]
- Lasik, A.; Pikul, J.; Majcher, M.; Lasik-Kurdyś, M.; Konieczny, P. Characteristics of fermented ewe milk product produced by an increased ratio of natural whey protein to caseins of the milk. Small Rumin. Res. 2016, 144, 283–289. [Google Scholar] [CrossRef]
- Sahin, S.; Aybastier, O.; Isik, E. Optimisation of ultrasonic-assisted extraction of antioxidant compounds from Artemisia absinthium using response surface methodology. Food Chem. 2013, 141, 1361–1368. [Google Scholar] [CrossRef] [PubMed]
- Feng, C.; Wang, B.; Zhao, A.; Wei, L.; Shao, Y.; Wang, Y.; Cao, B.; Zhang, F. Quality characteristic and antioxidant activities of goat milk yoghurt with added jujube pulp. Food Chem. 2019, 277, 238–245. [Google Scholar] [CrossRef] [PubMed]
- Benzie, I.F.; Strain, J.J. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Anal. Biochem. 1996, 239, 70–76. [Google Scholar] [CrossRef] [PubMed] [Green Version]
L. plantarum | L. acidophilus | L. fermentum | L. rhamnosus | ||
---|---|---|---|---|---|
Cow’s mik | after incubation | 25.41 ± 0.025 A | 20.54 ± 0.006 A | 11.93 ± 0.027 A | 21.43 ± 0.018 A |
after 14 days storage | 26.13 ± 0.014 A | 24.93 ± 0.014 B | 29.74 ± 0.014 B | 33.68 ± 0.019 B | |
Goat’s milk | after incubation | 24.33 ± 0.009 A | 11.93 ± 0.005 A | 15.41 ± 0.002 A | 21.16 ± 0.028 A |
after 14 days storage | 26.94 ± 0.011 A | 19.81 ± 0.018 B | 36.44 ± 0.017 B | 34.82 ± 0.031 B | |
Whey from goat’s milk | after incubation | 24.14 ± 0.025 A | 30.12 ± 0.027 A | 12.83 ± 0.019 A | 42.19 ± 0.005 A |
after 14 days storage | 27.33 ± 0.019 A | 63.43 ± 0.014 B | 35.40 ± 0.027 B | 42.46 ± 0.017 A |
L. plantarum | L. acidophilus | L. fermentum | L. rhamnosus | ||
---|---|---|---|---|---|
Cow’s mik | after incubation | 1.97 ± 0.017 A | 1.89 ± 0.014 A | 1.69 ± 0.019 A | 1.96 ± 0.027 A |
after 14 days storage | 2.95 ± 0.009 B | 3.89 ± 0.008 B | 3.74 ± 0.008 B | 3.95 ± 0.027 B | |
Goat’s milk | after incubation | 1.66 ± 0.002 A | 2.66 ± 0.021 A | 3.65 ± 0.034 A | 2.13 ± 0.011 A |
after 14 days storage | 3.57 ± 0.011 B | 4.17 ± 0.007 B | 4.17 ± 0.016 A | 3.33 ± 0.021 B | |
Whey from goat’s milk | after incubation | 1.87 ± 0.007 A | 1.86 ± 0.017 A | 1.37 ± 0.014 A | 1.46 ± 0.006 A |
after 14 days storage | 2.01 ± 0.008 A | 4.87 ± 0.006 B | 3.67 ± 0.021 B | 1.06 ± 0.029 A |
L. plantarum | L. acidophilus | L. fermentum | L. rhamnosus | ||
---|---|---|---|---|---|
Cow’s mik | after incubation | 36.97 ± 1.064 A | 25.71 ± 0.098 A | 26.75 ± 0.987 A | 29.77 ± 0.961 A |
after 14 days storage | 56.98 ± 2.014 B | 56.19 ± 0,995 B | 53.42 ± 1.547 B | 56.79 ± 2.004 B | |
Goat’s milk | after incubation | 40.29 ± 0.964 A | 32.58 ± 1.201 A | 21.12 ± 0.995 A | 22.21 ± 1.204 A |
after 14 days storage | 69.76 ± 1.954 B | 59.75 ± 2.036 B | 59.76 ± 1.364 B | 62.73 ± 0.964 B | |
Whey from goat’s milk | after incubation | 41.12 ± 0.993 A | 29.49 ± 0.987 A | 19.77 ± 0.987 A | 26.78 ± 1.987 A |
after 14 days storage | 65.45 ± 1.982 B | 55.47 ± 1.201 B | 49.36 ± 0.996 B | 59.19 ± 1.247 B |
L. plantarum | L. acidophilus | L. fermentum | L. rhamnosus | ||
---|---|---|---|---|---|
Cow’s mik | after incubation | 69.77 ± 1.005 A | 62.47 ± 1.54 A | 64.97 ± 0.987 A | 63.95 ± 0.843 A |
after 14 days storage | 78.63 ± 0.991 B | 78.55 ± 0.992 B | 73.13 ± 1.247 B | 74.38 ± 0.981 B | |
Goat’s milk | after incubation | 69.76 ± 1.230 A | 56.95 ± 2.007 A | 65.15 ± 0.998 A | 49.76 ± 1.021 A |
after 14 days storage | 98.66 ± 1.025 B | 79.47 ± 1.364 B | 89.16 ± 0.947 B | 62.17 ± 0.247 B | |
Whey from goat’s milk | after incubation | 65.44 ± 1.998 A | 55.47 ± 0.996 A | 55.77 ± 2.001 A | 51.26 ± 1.297 A |
after 14 days storage | 65.22 ± 2.004 A | 79.01 ± 1.221 B | 76.17 ± 1.257 B | 59.74 ± 0.187 A |
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. |
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Biadała, A.; Adzahan, N.M. Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora. Molecules 2021, 26, 3307. https://doi.org/10.3390/molecules26113307
Biadała A, Adzahan NM. Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora. Molecules. 2021; 26(11):3307. https://doi.org/10.3390/molecules26113307
Chicago/Turabian StyleBiadała, Agata, and Noranizan Mohd Adzahan. 2021. "Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora" Molecules 26, no. 11: 3307. https://doi.org/10.3390/molecules26113307