Casein Hydrolysate and Casein–Iron Chelate as Natural Bioactive Compounds for Yoghurt Fortification
The aim of the study was to apply the bioactive components casein hydrolysate and casein–iron chelate to yoghurt and to analyze their influence on product parameters. Casein was hydrolyzed with the non-commercial protease obtained from <i>Yarrowia lipolytica</i> yeast and subjected to ch...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/24/12903 |
| _version_ | 1827641982750556160 |
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| author | Anna Mandecka Anna Dąbrowska Łukasz Bobak Marek Szołtysik |
| author_facet | Anna Mandecka Anna Dąbrowska Łukasz Bobak Marek Szołtysik |
| author_sort | Anna Mandecka |
| collection | DOAJ |
| description | The aim of the study was to apply the bioactive components casein hydrolysate and casein–iron chelate to yoghurt and to analyze their influence on product parameters. Casein was hydrolyzed with the non-commercial protease obtained from <i>Yarrowia lipolytica</i> yeast and subjected to chelating process with Fe<sup>2+</sup> ions. Both preparations were introduced to yoghurt production as additives for elevation of dry matter by 2%. The control yoghurt was produced with the addition of skim milk powder. In the prepared experimental yoghurts, the content of dry matter [DM], protein, fat, as well as iron contents were determined. The conducted studies showed that in all analyzed yogurts, DM content was at a similar level, while the protein content was significantly (<i>p</i> < 0.05) higher in the variant containing 2% casein–iron chelate. In yoghurts with the casein–iron chelate as a bioactive compound, the iron concentration was about 61.5–123 times higher than in yoghurt with the addition of skim milk powder. It was shown that during storage the addition of casein–iron chelate positively influenced the number of analyzed microbe groups. |
| first_indexed | 2024-03-09T17:22:16Z |
| format | Article |
| id | doaj.art-9660807b83f24f51a09374c4fbe67d67 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T17:22:16Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-9660807b83f24f51a09374c4fbe67d672023-11-24T13:06:45ZengMDPI AGApplied Sciences2076-34172022-12-0112241290310.3390/app122412903Casein Hydrolysate and Casein–Iron Chelate as Natural Bioactive Compounds for Yoghurt FortificationAnna Mandecka0Anna Dąbrowska1Łukasz Bobak2Marek Szołtysik3Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, PolandDepartment of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, PolandDepartment of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, PolandDepartment of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Chełmońskiego Str. 37, 51-640 Wrocław, PolandThe aim of the study was to apply the bioactive components casein hydrolysate and casein–iron chelate to yoghurt and to analyze their influence on product parameters. Casein was hydrolyzed with the non-commercial protease obtained from <i>Yarrowia lipolytica</i> yeast and subjected to chelating process with Fe<sup>2+</sup> ions. Both preparations were introduced to yoghurt production as additives for elevation of dry matter by 2%. The control yoghurt was produced with the addition of skim milk powder. In the prepared experimental yoghurts, the content of dry matter [DM], protein, fat, as well as iron contents were determined. The conducted studies showed that in all analyzed yogurts, DM content was at a similar level, while the protein content was significantly (<i>p</i> < 0.05) higher in the variant containing 2% casein–iron chelate. In yoghurts with the casein–iron chelate as a bioactive compound, the iron concentration was about 61.5–123 times higher than in yoghurt with the addition of skim milk powder. It was shown that during storage the addition of casein–iron chelate positively influenced the number of analyzed microbe groups.https://www.mdpi.com/2076-3417/12/24/12903bioactive compoundsyoghurtcasein-iron chelateyoghurt microflora |
| spellingShingle | Anna Mandecka Anna Dąbrowska Łukasz Bobak Marek Szołtysik Casein Hydrolysate and Casein–Iron Chelate as Natural Bioactive Compounds for Yoghurt Fortification Applied Sciences bioactive compounds yoghurt casein-iron chelate yoghurt microflora |
| title | Casein Hydrolysate and Casein–Iron Chelate as Natural Bioactive Compounds for Yoghurt Fortification |
| title_full | Casein Hydrolysate and Casein–Iron Chelate as Natural Bioactive Compounds for Yoghurt Fortification |
| title_fullStr | Casein Hydrolysate and Casein–Iron Chelate as Natural Bioactive Compounds for Yoghurt Fortification |
| title_full_unstemmed | Casein Hydrolysate and Casein–Iron Chelate as Natural Bioactive Compounds for Yoghurt Fortification |
| title_short | Casein Hydrolysate and Casein–Iron Chelate as Natural Bioactive Compounds for Yoghurt Fortification |
| title_sort | casein hydrolysate and casein iron chelate as natural bioactive compounds for yoghurt fortification |
| topic | bioactive compounds yoghurt casein-iron chelate yoghurt microflora |
| url | https://www.mdpi.com/2076-3417/12/24/12903 |
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