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Novel Approach to the Development of Functional Goat’s Milk-Based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment


Draženka Komes*orcid tiny, Arijana Bušićorcid tiny, Ana Belščak-Cvitanovićorcid tiny, Mladen Brnčićorcid tiny, Tomislav Bosiljkovorcid tiny,
Aleksandra Vojvodićorcid tiny and Filip Dujmićorcid tiny



University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia


Article history:
Received: December 22, 2016
Accepted: August 1, 2017


Key words:
goat’s milk, medicinal plants, physicochemical properties, polyphenols, ultrasound homogenization


Summary:
Regardless of its highly valuable nutritive composition, goat’s milk is less preferred by consumers due to its specific sensory characteristics that are very often regarded as undesirable. On the other hand, traditional medicinal plants from Lamiaceae family, due to their rich bioactive composition, especially polyphenols, and desirable aroma profile, can be used to enhance and improve bioactive and sensory properties of food. In the present study nutritively valuable beverages were produced by enrichment of goat’s milk with medicinal plant extracts derived from the Lamiaceae family and stabilized by homogenization with high intensity ultrasound treatment. The impact of plant species (lemon balm, mint, lavender, rosemary and sage) and ultrasound treatment duration (5 or 10 min) on the physicochemical, bioactive and sensory characteristics of enriched beverages was evaluated. The addition of plant extracts to goat’s milk significantly increased the concentration of bioactive components (rosmarinic acid, hydroxycinnamic acid derivatives and luteolin derivatives), in dependence of the added plant extract. The prolongation of the ultrasound homogenization markedly  decreased the fat globule size and thus beneficially affected the product stability. Apart from the achieved bioactive enrichment and stability, the developed beverages exhibited significantly improved sensory properties in comparison to plain goat’s milk, with the highest overall acceptability determined for samples enriched with mint and rosemary.



*Corresponding author:  tel3: +385 1 4826 250
                                             fax2: +385 1 4826 251
                                        email3: dkomes@pbf.hr

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