scholarly journals Research on the quality assurance of fermented dairy products with addition of bioactive compounds from medicinal plants

2019 ◽  
Vol 290 ◽  
pp. 05005
Author(s):  
Ovidiu Tiţa ◽  
Adelina Maria Constantinescu ◽  
Mihaela Adriana Tiţa
Keyword(s):  
Medicinal Plants ◽  
Bioactive Compounds ◽  
Dairy Products ◽  
Control Points ◽  
Processing Conditions ◽  
Critical Control Points ◽  
Digestive Diseases ◽  
Fermented Dairy Products ◽  
Digestive Disorders ◽  
Fermented Dairy

Fermented dairy products are highly appreciated due to the benefits that bring to consumers’ health and because they can be eaten at an early age. Extracts of medicinal plants have been used since antiquity, including in the treatment of digestive diseases. These medicinal plants bring many benefits to consumers and they help to treat numerous digestive disorders, diseases caused by stress or irritation of the skin. The objective of this research is to identify hazards, to assess risks and to establish critical control points from the technological flow of obtaining fermented dairy products with the addition of bioactive compounds from medicinal plants. The methods used to conduct research are different qualitative analysis tools because bioactive compounds from medicinal plants require more special processing conditions.

scholarly journals Obtaining of a Milk Drink with Mushrooms and Bioactive Compounds

2021 ◽  
Vol 14(63) (2) ◽  
pp. 157-172
Author(s):  
Mihaela A. TIȚA ◽  
◽  
Maria A. CONSTANTINESCU ◽  
Cecilia GEORGESCU ◽  
Oana POPA ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Bioactive Compounds ◽  
Dairy Products ◽  
Volatile Oil ◽  
Physicochemical Analysis ◽  
Chemical Characteristics ◽  
Physical Chemical ◽  
Nutritional Qualities ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Fermented dairy products are a rich source of nutrients. Buttermilk is part of fermented dairy products and is highly valued by consumers due to its sensory and nutritional qualities. The study aims to capitalize on buttermilk by adding mushroom powder and volatile oil of dill and caraway encapsulated in sodium alginate. The research was performed over for 20 days using sensory and physicochemical analysis methods. The samples analyzed were plain buttermilk, buttermilk with encapsulated dill volatile oil, buttermilk with encapsulated caraway volatile oil, buttermilk with added mushroom powder, buttermilk with added mushroom powder and encapsulated dill volatile oil and buttermilk with the addition of mushroom powder and encapsulated caraway volatile oil. The results of the physicochemical analyzes were statistically processed using the Minitab program. The addition of mushroom powder in buttermilk has positively influenced its sensory characteristics, and the results obtained from physicochemical analyzes were superior to plain buttermilk. The addition of volatile oil of dill and caraway has positively influenced both the sensory and physical-chemical characteristics of buttermilk.

scholarly journals Microbial Safety of Milk Production and Fermented Dairy Products in Africa

2020 ◽  
Vol 8 (5) ◽  
pp. 752
Author(s):  
James Owusu-Kwarteng ◽  
Fortune Akabanda ◽  
Dominic Agyei ◽  
Lene Jespersen
Keyword(s):  
Food Safety ◽  
Milk Production ◽  
Dairy Products ◽  
Health Concern ◽  
Microbial Safety ◽  
Safety Hazards ◽  
Processing Technologies ◽  
Critical Control Points ◽  
Fermented Dairy Products ◽  
Fermented Dairy

In Africa, milk production, processing and consumption are integral part of traditional food supply, with dairy products being a staple component of recommended healthy diets. This review provides an overview of the microbial safety characteristics of milk production and fermented dairy products in Africa. The object is to highlight the main microbial food safety hazards in the dairy chain and to propose appropriate preventive and control measures. Pathogens of public health concern including Mycobacterium bovis, Brucella abortus and Coxiella burnettii, which have largely been eradicated in many developed nations, still persist in the dairy chain in Africa. Factors such as the natural antimicrobial systems in milk and traditional processing technologies, including fermentation, heating and use of antimicrobial additives, that can potentially contribute to microbial safety of milk and dairy products in Africa will be discussed. Practical approaches to controlling safety hazards in the dairy chain in Africa have been proposed. Governmental regulatory bodies need to set the necessary national and regional safety standards, perform inspections and put measures in place to ensure that the standards are met, including strong enforcement programs within smallholder dairy chains. Dairy chain actors would require upgraded knowledge and training in preventive approaches such as good agricultural practices (GAP), hazard analysis and critical control points (HACCP) design and implementation and good hygienic practices (GHPs). Food safety education programs should be incorporated into school curricula, beginning at the basic school levels, to improve food safety cognition among students and promote life-long safe food handling behaviour.

scholarly journals QUALITY MANAGEMENT SYSTEM TO IMPROVE THE QUALITY AND EFFICIENCY OF THE PRODUCTION OF BUTTERMILK WITH MUSHROOMS

2021 ◽  
Vol 13 (2) ◽  
pp. 80-86
Author(s):  
Oana POPA ◽  
◽  
Adelina CONSTANTINESCU ◽  
Keyword(s):  
Food Safety ◽  
Potential Risk ◽  
Dairy Products ◽  
Quality Management System ◽  
Systemic Approach ◽  
Safety Control ◽  
Critical Control Points ◽  
Corrective Measures ◽  
Fermented Dairy Products ◽  
Fermented Dairy

In order to obtain safe and high quality dairy products, fermented dairy processors implement and maintain procedures based on HACCP principles, which are based on a systemic approach to risks and corrective measures to eliminate any potential risk associated with food safety. The aim of this study was to use tools to analyze hazard, risk assessment and determine critical control points during the production process of buttermilk with mushrooms as an innovative product. The safety control system for fermented dairy products based on HACCP concepts, involves a systemic approach to risks and corrective measures to eliminate any potential risk associated with food safety.

scholarly journals Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1666 ◽  
Author(s):  
Estefanía Valero-Cases ◽  
Débora Cerdá-Bernad ◽  
Joaquín-Julián Pastor ◽  
María-José Frutos
Keyword(s):  
Bioactive Compounds ◽  
Dairy Products ◽  
Milk Proteins ◽  
Fermented Food ◽  
Fermented Foods ◽  
Healthy Diets ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
All Diseases ◽  
Dairy Beverages

In alignment with Hippocrates’ aphorisms “Let food be your medicine and medicine be your food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to offer consumers an alternative to fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of different fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and different probiotic bacteria, providing protection to ensure that their viability is in the range of 106–107 CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome.

scholarly journals Effect of probiotic fermented dairy products on incidence of respiratory tract infections: a systematic review and meta-analysis of randomized clinical trials

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Kamil Rashidi ◽  
Bahman Razi ◽  
Mina Darand ◽  
Azadeh Dehghani ◽  
Parisa Janmohammadi ◽  
...  
Keyword(s):  
Respiratory Tract ◽  
Protective Effect ◽  
Dairy Products ◽  
Respiratory Tract Infections ◽  
Randomized Clinical Trials ◽  
Meta Analysis ◽  
Total Sample ◽  
Fermented Dairy Products ◽  
Tract Infections ◽  
Fermented Dairy

Abstract Background Previous studies have suggested that the consumption of probiotic fermented dairy products (PFDP) may have a protective effect on respiratory tract infections (RTIs). However, the results of studies are inconclusive. We aimed to systematically investigate the effect of PFDP on RTIs by performing a meta-analysis of randomized controlled trials (RCTs). Methods PubMed and Scopus databases were systematically searched up to October 2020 to identify eligible RCTs. Meta-analysis outcomes were risk of incidence of upper (URTIs ) and lower (LRTIs ) respiratory tract infections. A random-effects model was used to pool the relative risks (RR) and corresponding 95 % confidence intervals (CI) for outcomes following conception of PFDP. Results A total of 22 RCTs, with a total sample size of 10,190 participants, were included in this meta-analysis. Compared with placebo, consumption of PFDP had a significant protective effect against RTIs in the overall analysis (RR = 0.81, 95 %CI: 0.74 to 0.89) and in children (RR = 0.82, 95 %CI: 0.73 to 0.93), adults (RR = 0.81, 95 %CI: 0.66 to 1.00), and elderly population (RR = 0.78, 95 %CI: 0.61 to 0.98). The significant decreased risk of RTIs was also observed for URTIs (RR = 0.83, 95 %CI: 0.73 to 0.93), while, this effect was marginal for LRTIs (RR = 0.78, 95 %CI: 0.60 to 1.01, P = 0.06). The disease-specific analysis showed that PFDP have a protective effect on pneumonia (RR = 0.76, 95 %CI: 0.61 to 0.95) and common cold (RR = 0.68, 95 %CI: 0.49 to 0.96). Conclusions Consumption of PFDP is a potential dietary approach for the prevention of RTIs.

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