The buttermilk was selected as a wall material to deliver the docosahexaenoic acid(DHA)in this current research,including algal oil encapsulating with pure buttermilk(BMO)and its mixture(buttermilk and maltodextrin(BM...The buttermilk was selected as a wall material to deliver the docosahexaenoic acid(DHA)in this current research,including algal oil encapsulating with pure buttermilk(BMO)and its mixture(buttermilk and maltodextrin(BMMO)).The results showed that the particle growth rate of BMO and BMMO was slower than that of commercial algal oil powders(CMOs)during simulated digestion in vitro.Moreover,in the Morris water maze experiment,the mice in BMO and BMMO groups took less time to find the platform compared to that in CMO group,and their DHA content in the brain was significantly higher.The immunoglobulin detection revealed that feeding BMO and BMMO could improve the immune function of rats.Therefore,buttermilk will be a potential wall material which are able to improve the digestion characteristics of algal oil and the DHA bioavailability,and these results also promote the value-added utilization of by-products in the dairy industry.展开更多
Fermented milk beverages,particularly those with strong geographical identity,are attracting increasing interest due to their versatile nutritional,sensory,and functional profiles.This study presented a systematic com...Fermented milk beverages,particularly those with strong geographical identity,are attracting increasing interest due to their versatile nutritional,sensory,and functional profiles.This study presented a systematic comparison between two production strategies applied to a regional yogurt-based beverage.Both batches were subjected to parallel production workflows and evaluated for physicochemical composition,antioxidant potential,mineral content,rheological behavior,color indices,and sensory performance during 14 days of refrigerated storage.The batch processed under conditions simulated with artisanal products exhibited superior dry matter content,higher mineral levels(especially Na,K,Ca,and P),and significantly higher total phenolic and flavonoid concentrations.These improvements were associated with enhanced antioxidant activity and denser microstructural integrity.Furthermore,rheological and textural analyses revealed a creamier mouthfeel,more stable foam,and balanced viscosity in these samples.Sensory evaluation revealed a clear preference for the artisanal-inspired batch in terms of visual appeal,aroma richness,and flavor-body harmony.In contrast,industrial samples benefited from better control of fermentation kinetics and standardized milk composition,resulting in better protein stability and consistent color characteristics.These results highlight the feasibility of adapting traditional fermentation principles to scalable industrial frameworks without compromising technological,functional,or sensory pa-rameters.This research provides valuable insights for functional dairy innovation by highlighting the structural,nutritional,and hedonic interactions in fermented milk systems,combining artisanal originality with industrial applicability.展开更多
基金supported by the National Key R&D Program of China(2021YFD2100700)the National Natural Science Foundation of China(32172190)+1 种基金the China Agriculture Research System-National Dairy Industry and Technology System(CARS-36)the National Center of Technology Innovation for Dairy(2022-10).
文摘The buttermilk was selected as a wall material to deliver the docosahexaenoic acid(DHA)in this current research,including algal oil encapsulating with pure buttermilk(BMO)and its mixture(buttermilk and maltodextrin(BMMO)).The results showed that the particle growth rate of BMO and BMMO was slower than that of commercial algal oil powders(CMOs)during simulated digestion in vitro.Moreover,in the Morris water maze experiment,the mice in BMO and BMMO groups took less time to find the platform compared to that in CMO group,and their DHA content in the brain was significantly higher.The immunoglobulin detection revealed that feeding BMO and BMMO could improve the immune function of rats.Therefore,buttermilk will be a potential wall material which are able to improve the digestion characteristics of algal oil and the DHA bioavailability,and these results also promote the value-added utilization of by-products in the dairy industry.
基金supported by the Scientific and Technological Research Council of Türkiye(TÜB˙ITAK/2209-B)within the scope of the Industrial Undergraduate Research Projects Support Program.
文摘Fermented milk beverages,particularly those with strong geographical identity,are attracting increasing interest due to their versatile nutritional,sensory,and functional profiles.This study presented a systematic comparison between two production strategies applied to a regional yogurt-based beverage.Both batches were subjected to parallel production workflows and evaluated for physicochemical composition,antioxidant potential,mineral content,rheological behavior,color indices,and sensory performance during 14 days of refrigerated storage.The batch processed under conditions simulated with artisanal products exhibited superior dry matter content,higher mineral levels(especially Na,K,Ca,and P),and significantly higher total phenolic and flavonoid concentrations.These improvements were associated with enhanced antioxidant activity and denser microstructural integrity.Furthermore,rheological and textural analyses revealed a creamier mouthfeel,more stable foam,and balanced viscosity in these samples.Sensory evaluation revealed a clear preference for the artisanal-inspired batch in terms of visual appeal,aroma richness,and flavor-body harmony.In contrast,industrial samples benefited from better control of fermentation kinetics and standardized milk composition,resulting in better protein stability and consistent color characteristics.These results highlight the feasibility of adapting traditional fermentation principles to scalable industrial frameworks without compromising technological,functional,or sensory pa-rameters.This research provides valuable insights for functional dairy innovation by highlighting the structural,nutritional,and hedonic interactions in fermented milk systems,combining artisanal originality with industrial applicability.
