Incorporation of sensitive bioactive compounds in functional dairy products

Elia Bertini

Diplomová práce

Abstract:

In the study, a functional yogurt made by the addition of by-products from the food industry, namely apple pomace (AP) was prepared. Due to its abundance of components that are good for the body, such as ursolic acid, dietary fiber, antioxidants, and minerals, apple pomace may find application as a food ingredient, functional food, or dietary supplement. The essay aims to understand if there is the possibility of creating a fortified product with bioactive compounds (AP) and what effects they have on the main characteristics of the product, carrying out various analyses useful to understand the real possibility of completion. The experiment was divided into two attempts, each lasting four weeks of storage, in which different types of yogurt, made from whole milk with the addition of AP from Idared variety apples, were prepared: control, 80g milk + 20g apple pomace, 90g milk + 10g apple pomace, 80g milk + 15g apple pomace and 5g sucrose (C12H22O11), and lastly, freeze- separately and mixed with yogurt before consumption. Weekly measurements were taken of texture, rheology, particle size, and pH. Afterward, a sensory analysis involving ten volunteers was conducted. To determine any potential impacts on people, the phenol content of apple pomace was finally measured with the extraction Folin Ciocalteu method. From the results obtained, it is clear that AP has a positive impact on the product, given that it emerged that the yogurts have appropriate hardness, a viscosity comparable to that of plain yogurts, and an average particle size distribution. The phenolic content is consistent with that of other studies, although this depends on the variety used. Therefore, the preparation of yogurts with AP, i.e., by-products from the food industry, is possible; furthermore, thanks to the substances contained in them, it is likely that there is also a beneficial effect on the body. The results obtained in this thesis can contribute to the nowelty sustainable approach in the food industry which is a key step for the effective utilization of by-product and sustainable food chain.

Keywords

compounds, dairy, bioactive

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 13. 4. 2024

Obhajoba závěrečné práce

• Obhajoba proběhla 16. 4. 2024
• Vedoucí: Ing. Iveta Klojdová, Ph.D.
• Oponent: Antonella Castagna, externi

Česká zemědělská univerzita v Praze

Fakulta agrobiologie, potravinových a přírodních zdrojů

Magisterský studijní program:
Sustainable Agriculture and Food Security