Probiotic almond-based beverage: promising step towards a circular bioeconomy
Аутори
Rakin, MaricaBulatović, Maja
Živanović, Sara
Milutinović, Milica
Rakin, Duška
Zarić, Danica
Vukašinović-Sekulić, Maja
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The search for waste minimization possibilities and the valorization of by-products are key to
good management and improved sustainability in the food industry. Although dairy products
still remain at the forefront of probiotic food development, in recent years non-dairy food
products have increased in popularity owing to their unique characteristics and advantages.
Due to its beneficial properties, caused by the presence of various bioactive compounds, the
almond parts that remain after almond milk production can be considered promising sources
of ingredients for the development of non-dairy food products.
The aim of this study was to examine the potential and possibility of using a surplus product
that remains after almond milk production. The antioxidant properties of the remained surplus
product were characterized based on the polyphenol, flavonoid, and anthocyanin content as
well as FRAP, DPPH, and ABTS antioxidant activity. The fermented beverage that combines
the prop...erties of almonds and probiotic bacteria, formulated using inulin, lyophilized fruit and
aroma, was evaluated for physicochemical, microbiological, and sensory properties during cold
storage (4 °C, 21 day).
The surplus product that remains after the almond milk production contains 61.4 mg GAE/100g
DW, 16.11 mg QE/100g DW, and 0.993 mg CYE/100g DW of polyphenols, flavonoids, and
anthocyanins (respectively), and expresses DPPH, FRAP and ABTS antioxidant activity of
71.56 mg DW/mL, 50.47 mg DW/mL and 53.11 mg DW/mL (respectively).
The fermentation of surplus product that remains after almond milk production leads to the
production of the beverage with satisfactory values of quality parameters as follows: pH value
of 4,75, titratable acidity 28,8 °SH, syneresis 7,5%, viable cell count of 7.77 log (CFU mL-1),
and sensory characteristics value of 10, that is stable during 21 day of cold storage.
A new probiotic almond-based beverage that combines the properties of both almonds and
probiotics can be considered as promising step toward the circular bioeconomy.
Кључне речи:
Almond / beverage / probiotics / circular bioeconomy / antioxidantsИзвор:
Proceedings of the 2nd International Conference on Advanced Production and Processing ICAPP 2022, Novi Sad, 2023, 54-64Издавач:
- Novi Sad : Faculty of Technology
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200287 (Иновациони центар Технолошко-металуршког факултета у Београду доо) (RS-MESTD-inst-2020-200287)
Колекције
Институција/група
Tehnološko-metalurški fakultetTY - CONF AU - Rakin, Marica AU - Bulatović, Maja AU - Živanović, Sara AU - Milutinović, Milica AU - Rakin, Duška AU - Zarić, Danica AU - Vukašinović-Sekulić, Maja PY - 2023 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7013 AB - The search for waste minimization possibilities and the valorization of by-products are key to good management and improved sustainability in the food industry. Although dairy products still remain at the forefront of probiotic food development, in recent years non-dairy food products have increased in popularity owing to their unique characteristics and advantages. Due to its beneficial properties, caused by the presence of various bioactive compounds, the almond parts that remain after almond milk production can be considered promising sources of ingredients for the development of non-dairy food products. The aim of this study was to examine the potential and possibility of using a surplus product that remains after almond milk production. The antioxidant properties of the remained surplus product were characterized based on the polyphenol, flavonoid, and anthocyanin content as well as FRAP, DPPH, and ABTS antioxidant activity. The fermented beverage that combines the properties of almonds and probiotic bacteria, formulated using inulin, lyophilized fruit and aroma, was evaluated for physicochemical, microbiological, and sensory properties during cold storage (4 °C, 21 day). The surplus product that remains after the almond milk production contains 61.4 mg GAE/100g DW, 16.11 mg QE/100g DW, and 0.993 mg CYE/100g DW of polyphenols, flavonoids, and anthocyanins (respectively), and expresses DPPH, FRAP and ABTS antioxidant activity of 71.56 mg DW/mL, 50.47 mg DW/mL and 53.11 mg DW/mL (respectively). The fermentation of surplus product that remains after almond milk production leads to the production of the beverage with satisfactory values of quality parameters as follows: pH value of 4,75, titratable acidity 28,8 °SH, syneresis 7,5%, viable cell count of 7.77 log (CFU mL-1), and sensory characteristics value of 10, that is stable during 21 day of cold storage. A new probiotic almond-based beverage that combines the properties of both almonds and probiotics can be considered as promising step toward the circular bioeconomy. PB - Novi Sad : Faculty of Technology C3 - Proceedings of the 2nd International Conference on Advanced Production and Processing ICAPP 2022, Novi Sad T1 - Probiotic almond-based beverage: promising step towards a circular bioeconomy EP - 64 SP - 54 UR - https://hdl.handle.net/21.15107/rcub_technorep_7013 ER -
@conference{ author = "Rakin, Marica and Bulatović, Maja and Živanović, Sara and Milutinović, Milica and Rakin, Duška and Zarić, Danica and Vukašinović-Sekulić, Maja", year = "2023", abstract = "The search for waste minimization possibilities and the valorization of by-products are key to good management and improved sustainability in the food industry. Although dairy products still remain at the forefront of probiotic food development, in recent years non-dairy food products have increased in popularity owing to their unique characteristics and advantages. Due to its beneficial properties, caused by the presence of various bioactive compounds, the almond parts that remain after almond milk production can be considered promising sources of ingredients for the development of non-dairy food products. The aim of this study was to examine the potential and possibility of using a surplus product that remains after almond milk production. The antioxidant properties of the remained surplus product were characterized based on the polyphenol, flavonoid, and anthocyanin content as well as FRAP, DPPH, and ABTS antioxidant activity. The fermented beverage that combines the properties of almonds and probiotic bacteria, formulated using inulin, lyophilized fruit and aroma, was evaluated for physicochemical, microbiological, and sensory properties during cold storage (4 °C, 21 day). The surplus product that remains after the almond milk production contains 61.4 mg GAE/100g DW, 16.11 mg QE/100g DW, and 0.993 mg CYE/100g DW of polyphenols, flavonoids, and anthocyanins (respectively), and expresses DPPH, FRAP and ABTS antioxidant activity of 71.56 mg DW/mL, 50.47 mg DW/mL and 53.11 mg DW/mL (respectively). The fermentation of surplus product that remains after almond milk production leads to the production of the beverage with satisfactory values of quality parameters as follows: pH value of 4,75, titratable acidity 28,8 °SH, syneresis 7,5%, viable cell count of 7.77 log (CFU mL-1), and sensory characteristics value of 10, that is stable during 21 day of cold storage. A new probiotic almond-based beverage that combines the properties of both almonds and probiotics can be considered as promising step toward the circular bioeconomy.", publisher = "Novi Sad : Faculty of Technology", journal = "Proceedings of the 2nd International Conference on Advanced Production and Processing ICAPP 2022, Novi Sad", title = "Probiotic almond-based beverage: promising step towards a circular bioeconomy", pages = "64-54", url = "https://hdl.handle.net/21.15107/rcub_technorep_7013" }
Rakin, M., Bulatović, M., Živanović, S., Milutinović, M., Rakin, D., Zarić, D.,& Vukašinović-Sekulić, M.. (2023). Probiotic almond-based beverage: promising step towards a circular bioeconomy. in Proceedings of the 2nd International Conference on Advanced Production and Processing ICAPP 2022, Novi Sad Novi Sad : Faculty of Technology., 54-64. https://hdl.handle.net/21.15107/rcub_technorep_7013
Rakin M, Bulatović M, Živanović S, Milutinović M, Rakin D, Zarić D, Vukašinović-Sekulić M. Probiotic almond-based beverage: promising step towards a circular bioeconomy. in Proceedings of the 2nd International Conference on Advanced Production and Processing ICAPP 2022, Novi Sad. 2023;:54-64. https://hdl.handle.net/21.15107/rcub_technorep_7013 .
Rakin, Marica, Bulatović, Maja, Živanović, Sara, Milutinović, Milica, Rakin, Duška, Zarić, Danica, Vukašinović-Sekulić, Maja, "Probiotic almond-based beverage: promising step towards a circular bioeconomy" in Proceedings of the 2nd International Conference on Advanced Production and Processing ICAPP 2022, Novi Sad (2023):54-64, https://hdl.handle.net/21.15107/rcub_technorep_7013 .