Version 1
: Received: 1 December 2023 / Approved: 1 December 2023 / Online: 4 December 2023 (08:34:17 CET)
How to cite:
Merlet, M.; Flutto, T.; Pramotton, R.; Zenato, S.; Vernetti-Prot, L.; Valentini, S. Formulation, Biochemical Characterization and Shelf-Life Study of YoAlp® Whey Based Beverage Containing Fruits Juices Produced in Aosta Valley. Preprints2023, 2023120074. https://doi.org/10.20944/preprints202312.0074.v1
Merlet, M.; Flutto, T.; Pramotton, R.; Zenato, S.; Vernetti-Prot, L.; Valentini, S. Formulation, Biochemical Characterization and Shelf-Life Study of YoAlp® Whey Based Beverage Containing Fruits Juices Produced in Aosta Valley. Preprints 2023, 2023120074. https://doi.org/10.20944/preprints202312.0074.v1
Merlet, M.; Flutto, T.; Pramotton, R.; Zenato, S.; Vernetti-Prot, L.; Valentini, S. Formulation, Biochemical Characterization and Shelf-Life Study of YoAlp® Whey Based Beverage Containing Fruits Juices Produced in Aosta Valley. Preprints2023, 2023120074. https://doi.org/10.20944/preprints202312.0074.v1
APA Style
Merlet, M., Flutto, T., Pramotton, R., Zenato, S., Vernetti-Prot, L., & Valentini, S. (2023). Formulation, Biochemical Characterization and Shelf-Life Study of YoAlp® Whey Based Beverage Containing Fruits Juices Produced in Aosta Valley. Preprints. https://doi.org/10.20944/preprints202312.0074.v1
Chicago/Turabian Style
Merlet, M., Luca Vernetti-Prot and Sabina Valentini. 2023 "Formulation, Biochemical Characterization and Shelf-Life Study of YoAlp® Whey Based Beverage Containing Fruits Juices Produced in Aosta Valley" Preprints. https://doi.org/10.20944/preprints202312.0074.v1
Abstract
Background: Functional beverages are ordinary foods with components or ingredients able to provide specific health effects other than purely nutritional effect. Aim: This study aims to formulate a new functional beverage obtained from the recovery of YoAlp® whey, a bovine fermented milk obtained using autochthonous starter cultures, added with Renetta Canada/Golden Delicious-Raspberry (YWL), Renetta Canada-Aronia (YWA) and Ravèntse (YWR) fruit juices to improve the functionality of the beverage. Methods: Microbiological analysis and chemical characterization, by a proteomic approach and spectrophotometric microassay, have been conducted on beverages to investigate the expected shelf-life and potential health promoting effects. Results: The microbiological assessment confirmed the safety of the beverages and the probiotic bacteria vitality over a shelf life of seven days. Biochemical analysis performed highlight the presence of different bioactive peptides (ACE inhibitory and antioxidant), and the betacasomorphin 9 (BCM-9), marker of A2 variant of β-casein typically present in Aosta Valley cattle breeds. Moreover, high amounts of total polyphenols, which concur to the antioxidant activity values observed, have been found. Furthermore, ACE inhibitory activity is well correlated to the bioactive peptides detected. Finally, a consumer test confirmed the YoAlp® whey-based beverages appreciation. Conclusions: The production of these beverages could represent a huge opportunity for Aosta Valley’s farms to increase their income and competitiveness, creating a circular economy by recovering a by-product like whey and following sustainability and healthy trends, which are driving the food sector.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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