Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase
In this study, optimization of fermentation conditions, and applying endogenous walnut lipase were investigated for the manufacture of a fermented, whey-based beverage containing conjugated linoleic acid (CLA). Among different commercial starter and probiotic cultures, the culture containing Lactoba...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522003455 |
| _version_ | 1797868314340360192 |
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| author | Mona Moslemi Ali Moayedi Morteza Khomeiri Yahya Maghsoudlou |
| author_facet | Mona Moslemi Ali Moayedi Morteza Khomeiri Yahya Maghsoudlou |
| author_sort | Mona Moslemi |
| collection | DOAJ |
| description | In this study, optimization of fermentation conditions, and applying endogenous walnut lipase were investigated for the manufacture of a fermented, whey-based beverage containing conjugated linoleic acid (CLA). Among different commercial starter and probiotic cultures, the culture containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus showed high potency for CLA synthesis. The fermentation time and the type of walnut oil (lipolyzed or non-lipolyzed) had significant effects on CLA production, as the highest CLA content (36 mg/g fat) was synthesized in the sample containing 1 % lipolyzed walnut oil fermented at 42 °C for 24 h. Moreover, fermentation time had the highest contribution on viable cell counts, proteolysis, DPPH scavenging activity, and final pH. A significant and positive correlation between cell counts and CLA content was also observed (r = +0.823, p < 0.05). This study establishes a cost effective approach for converting cheese whey to a value added beverage enriched with CLA. |
| first_indexed | 2024-04-09T23:53:55Z |
| format | Article |
| id | doaj.art-c0f1c1a2a0d8498394a4d4370b0af961 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-09T23:53:55Z |
| publishDate | 2023-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-c0f1c1a2a0d8498394a4d4370b0af9612023-03-17T04:34:09ZengElsevierFood Chemistry: X2590-15752023-03-0117100547Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipaseMona Moslemi0Ali Moayedi1Morteza Khomeiri2Yahya Maghsoudlou3Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranCorresponding author.; Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranDepartment of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranDepartment of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranIn this study, optimization of fermentation conditions, and applying endogenous walnut lipase were investigated for the manufacture of a fermented, whey-based beverage containing conjugated linoleic acid (CLA). Among different commercial starter and probiotic cultures, the culture containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus showed high potency for CLA synthesis. The fermentation time and the type of walnut oil (lipolyzed or non-lipolyzed) had significant effects on CLA production, as the highest CLA content (36 mg/g fat) was synthesized in the sample containing 1 % lipolyzed walnut oil fermented at 42 °C for 24 h. Moreover, fermentation time had the highest contribution on viable cell counts, proteolysis, DPPH scavenging activity, and final pH. A significant and positive correlation between cell counts and CLA content was also observed (r = +0.823, p < 0.05). This study establishes a cost effective approach for converting cheese whey to a value added beverage enriched with CLA.http://www.sciencedirect.com/science/article/pii/S2590157522003455Conjugated linoleic acid (CLA)FermentationWhey beverageLipolysisOptimizationTaguchi |
| spellingShingle | Mona Moslemi Ali Moayedi Morteza Khomeiri Yahya Maghsoudlou Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase Food Chemistry: X Conjugated linoleic acid (CLA) Fermentation Whey beverage Lipolysis Optimization Taguchi |
| title | Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase |
| title_full | Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase |
| title_fullStr | Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase |
| title_full_unstemmed | Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase |
| title_short | Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase |
| title_sort | development of a whey based beverage with enhanced levels of conjugated linoleic acid cla as facilitated by endogenous walnut lipase |
| topic | Conjugated linoleic acid (CLA) Fermentation Whey beverage Lipolysis Optimization Taguchi |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522003455 |
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