Polyphenols, physiochemical and microbiological properties of functional carbonated milk and whey based beverages enriched with mango and Lactobacillus plantarum

Mabrouk, Ahmed Moawad; Kassem, Jihan M; Tawfik, Nabil F.; Elshafei, Kawther A.; Assem, Fayza M.; Effat, Baher A.; Dabiza, Nadia M.; Elaaser, Mostafa Mohamed; Elsayed, Hoda S.

doi:10.21608/ejchem.2024.283560.9606

Polyphenols, physiochemical and microbiological properties of functional carbonated milk and whey based beverages enriched with mango and Lactobacillus plantarum

Document Type : Original Article

Authors

¹ National Research Centre, 33 El Bohouth St., Dokki, Giza, P.O.12622, Egypt. the same

² National Research Centre, 33 El Bohouth St., Dokki, Giza, P.O.12622, Egypt. the same Giza

³ National Research Centre, 33 El Bohouth St., Dokki, Giza, P.O.12622, Egypt. Giza

10.21608/ejchem.2024.283560.9606

Abstract

Probiotic-based beverages with milk or whey-based formulations are referred to functional carbonated beverages that contain milk proteins, minerals, vitamins, and probiotics. The present research aimed to produce functional beverages fortified with mango pulp and probiotics. Investigate the polyphones, chemical, microbiological and sensory attributes during cold storage. For this proposal, six available treatments of milk and whey-based beverages fortified with mango pulp and Lactobacillus plantarum NRC AM10 were produced with and without dry ice injection. The results showed that a decrease in pH values was observed in all samples, with or without CO2 addition. There was no significant difference (p<.0.001) in total solids and fat contents during the storage period. Furthermore, the viscosity of the treated fermented milk was higher than that of the treated fermented whey, either with or without CO2. As fortification with mango pulp, fundamental ratios of phenolic compounds like rutin, ferulic acid, daidzein, querectin, cinnamic acid and kaempferol were found in all treated samples. The viability of L. plantarum ranged from 10.25 to 10.62 log CFU/ml and was still above 106 log CFU/ml for all beverage samples after 21 days of storage. On the other hand, the counts of psychrotrophic bacteria were significantly lower (p ≤ 0.05) in CO2-treated samples compared to samples without CO2. In addition, coliform bacteria mold and yeasts were not detected because of the good aseptic conditions during manufacture. Finally, the carbonated functional beverages from milk or whey were a good probiotic delivery vehicle for new healthy products.

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