scholarly journals Concepts, benefits and perspectives of functional dairy food products

2019 ◽  
Vol 64 (02) ◽  
pp. 73-83
Author(s):  
Liljana Anastasova ◽  
Tanja Petreska Ivanovska ◽  
Rumenka Petkovska ◽  
Lidija Petrusevska-Tozi
Keyword(s):  
Human Body ◽  
Dairy Products ◽  
Functional Foods ◽  
Health Benefits ◽  
Global Market ◽  
Added Value ◽  
Health Improvement ◽  
Therapeutic Effects ◽  
Medical Care Costs ◽  
Keywords Functional Foods

The rising awareness of the consumers towards the health benefits of food has resulted in the development of the so-called functional foods. These added value products which refer to prevention and/or therapeutic effects of food beyond its nutritional value, are especially useful for health improvement and reduction of medical care costs. The combination between health and nutrition and its potential to improve the quality of life has become one of the key attention points of consumers who are aware of and are seeking nutritional solutions to their health concerns. Milk and dairy products have been used in human nutrition for thousands of years, providing important nutrients for the human body such as proteins, fats and calcium. It is now widely recognized that in addition to their basic nutritive role they also exert functional properties beneficial for human health, so the development of functional dairy products is one of the fastest growing areas in the dairy industry as well as one of the largest sectors in the global market of functional foods. This review provides a brief overview of the health benefits and the natural functionality of dairy products as well as the challenges together with the future perspectives of their application as delivery vehicles for beneficial compounds to the human body. Keywords: functional foods, milk, dairy products

scholarly journals Stav potrošača u Vojvodini prema kozjem mlijeku i proizvodima od kozjeg mlijeka

2020 ◽  
Vol 70 (3) ◽  
pp. 171-183 ◽  
Author(s):  
Snežana Paskaš ◽  
Zsolt Becskei ◽  
Marija Pajić ◽  
Izabela Mugoša ◽  
Tijana Lopičić-Vasić ◽  
...  
Keyword(s):  
Dairy Products ◽  
Positive Impact ◽  
Health Benefits ◽  
Bovine Milk ◽  
Goat Milk ◽  
Health Impact ◽  
Added Value ◽  
Main Category ◽  
Factors Affecting ◽  
Milk And Dairy Products

This study presents the results of a survey conducted in the Province of Vojvodina, Serbia to investigate consumers’ attitudes towards goat milk and goat milk products. Furthermore, the factors affecting consumer perception and subjective norms with respect to purchase were examined. The quantitative random survey was conducted and the data were collected using a structured questionnaire. The findings from this study revealed significantly lower acceptance of goat milk and dairy products compared to bovine milk and dairy products. Of total 440 respondents, 24.2 % had never consumed goat milk with significant positive impact (p<0.05) of age on consumption was found. Among, respondents, mostly the young population (18-25 years) does not consume goat milk. The study identified the odour (42.3 %) and taste (22.5 %) as the main barriers for consuming goat milk. In regard to purchasing, more than half of interviewed respondents do not buy goat milk and dairy products (67 % and 70.5 %, respectively) while the rest respondents expressed very low purchasing frequency. Health benefits represent the most important reason for potential consuming goat milk and dairy products (66.5 %). On the other hand, the main motives for purchasing bovine milk and dairy products are taste and quality (55.5 %). In particular, the oldest surveyed population (40-55 years) seemed to be the most positive group toward goat milk and the most interested in the product’s nutritional value and its health impact. The main category of goat dairy products purchased among surveyed respondents was cheese. These findings suggest that for better positioning on the market and for producing price-competitive products goat milk and dairy products should be more clarified as either quality products or products with added value or as products with unique health benefits.

scholarly journals Probiotics in Vegetable Juices : Tomato (Solanum Lycopersicum), Carrot(Daucus Carota, Subsp. Sativus) and Beetroot Juice (Beta Vulgaris)

2021 ◽  
Author(s):  
Kamila Goderska ◽  
Kanan Dombhare ◽  
Elżbieta Radziejewska-Kubzdela
Keyword(s):  
Human Body ◽  
Dairy Products ◽  
Dairy Product ◽  
Health Benefits ◽  
Health Benefit ◽  
Probiotic Bacteria ◽  
Plate Count ◽  
Food Component ◽  
Milk Products ◽  
The People

Abstract Twenty first century has witnessed a significant rise in the awareness regarding healthy lifestyle among the consumers and food being the important step towards a healthy life, numerous health promoting food products have gained prominent place in the food market. One such food component which is proven to have impressive health benefit is the probiotic bacteria. Probiotics are known to human kind since ages as they are important component in fermented milk products, however the use of probiotics in non-dairy product is a novel method for the delivery of probiotics. Awareness regarding health benefits of dairy products is long known to consumers but non dairy products too have good amount of micro and macronutrients and antioxidants as well which are a boon to human body. Delivery of probiotics through non-dairy products will be beneficial for consumers who are lactose intolerant who are deprived of benefits of probiotics by dairy products. This studies aim at developing novel vegetable juices containing probiotic bacteria. Three different strains of bacteria will be used i.e. Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus delbrueckii in carrot, beetroot and tomato juice. The viability of the bacteria will be checked after a specific duration of time of fermentation by Koch’s plate count method. The vegetable used for juices (carrot, beetroot, tomato) consist of high amount of antioxidants like carotenoids in carrot, betaxanthins and betacyanins in beetroot, lycopene in tomato. These antioxidant provide numerous health benefits to human body. The antioxidant activity in the juices will be checked before and after fermentation by HPLC and spectroscopic methods. This product will be especially useful for the people who are lactose intolerant who cannot intake probiotics via milk and milk products. Vegetable juices also have almost zero fat content and high in fiber so the people who are on a fat free diet can consume this product.

scholarly journals Physicochemical Parameters of Probiotic Yoghurt with Bioactive Natural Products from Sea Buckthorn

2013 ◽  
Vol 17 (1) ◽  
pp. 27-38 ◽  
Author(s):  
Anca Tifrea ◽  
Ovidiu Tiţa ◽  
Endre Máthé ◽  
Otto Ketney
Keyword(s):  
Lactic Acid ◽  
Human Body ◽  
Nutritional Quality ◽  
Dairy Products ◽  
Physicochemical Parameters ◽  
Functional Foods ◽  
Fermented Milk ◽  
Sea Buckthorn ◽  
Bioactive Natural Products ◽  
Probiotic Dairy Products

Abstract Probiotic dairy products are part of functional foods, which are made from fermented milk selected from a culture or a concentrate of bacteria that improve the microbial balance in the gut. These products have positive and beneficial influence on health and integrity of the human body. In the present study regarding the fortification with oil and pulp of sea buckthorn, was to obtained product similar to the conventional yoghurt, consistency and texture aimed at reducing heat treatments and stages technology in order to preserve nutritional quality. This research focused on optimizing the technology for obtaining yoghurt and selecting the best options regarding the addition of sea buckthorn pulp or oil, based on the following parameters : acidity, pH and lactic acid. At the same time we aimed to obtain probiotic yoghurt ,to make comparative studies on major parameters and to select the optimal probiotic yoghurt with sea bucktorn that give a good stabilization.

scholarly journals Awareness and Attitude towards Functional Dairy Products among Consumers in Western Province of Sri Lanka

2020 ◽  
Vol 8 (6) ◽  
pp. 1308-1314
Author(s):  
Narayana Mudiyanselage Nayana Kumari Narayana ◽  
Sanjeewa Fernando ◽  
Gangani Chandima Samaraweera
Keyword(s):  
Sri Lanka ◽  
Dairy Products ◽  
Functional Foods ◽  
Health Benefits ◽  
Healthy Life ◽  
Western Province ◽  
The Status ◽  
Healthy Life Style ◽  
Food Market ◽  
Consumer Age

Functional foods are the foods that provide health benefits beyond the basic nutrition. Dairy products have a prominent position in the functional food market. However, market share for functional dairy products in Sri Lanka is low compared to most of the countries in the world. Awareness of consumers and attitude towards a healthy life is essential for market success of functional dairy products. Therefore, a study was conducted to investigate the status of awareness of and attitudes towards functional dairy products among consumers from Western Province of Sri Lanka. The study was conducted using a pre-tested structured questionnaire during June to November 2018, with the participation of 307 purposively selected consumers. Information on consumers’ tendency towards a healthy life style, awareness and perception on health benefits of functional foods and dairy products, confidence on different information sources etc. were recorded. SPSS statistical software package was used for the data analysis. The empirical findings showed that the consumers still concern about taste and cost rather than health when buying food products. Consumer age showed a significant (χ2=19.41, p

scholarly journals Multi-Strain Probiotics: Synergy among Isolates Enhances Biological Activities

Biology ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 322
Author(s):  
Iliya D. Kwoji ◽  
Olayinka A. Aiyegoro ◽  
Moses Okpeku ◽  
Matthew A. Adeleke
Keyword(s):  
Molecular Mechanisms ◽  
Growth Promotion ◽  
Biological Activities ◽  
Health Benefits ◽  
Animal Husbandry ◽  
Future Research ◽  
Health Improvement ◽  
Therapeutic Effects ◽  
Single Strain ◽  
The Individual

The use of probiotics for health benefits is becoming popular because of the quest for safer products with protective and therapeutic effects against diseases and infectious agents. The emergence and spread of antimicrobial resistance among pathogens had prompted restrictions over the non-therapeutic use of antibiotics for prophylaxis and growth promotion, especially in animal husbandry. While single-strain probiotics are beneficial to health, multi-strain probiotics might be more helpful because of synergy and additive effects among the individual isolates. This article documents the mechanisms by which multi-strain probiotics exert their effects in managing infectious and non-infectious diseases, inhibiting antibiotic-resistant pathogens and health improvement. The administration of multi-strain probiotics was revealed to effectively alleviate bowel tract conditions, such as irritable bowel syndrome, inhibition of pathogens and modulation of the immune system and gut microbiota. Finally, while most of the current research focuses on comparing the effects of multi-strain and single-strain probiotics, there is a dearth of information on the molecular mechanisms of synergy among multi-strain probiotics isolates. This forms a basis for future research in the development of multi-strain probiotics for enhanced health benefits.

Pengenalan Berbagai Olahan Susu Sebagai Alternatif Usaha yang Menjanjikan di Masyakarat Desa Cisempur Jatinangor Sumedang Jawa Barat

2020 ◽  
Vol 1 (4) ◽  
pp. 299-305
Author(s):  
Primiani Edianingsih ◽  
Raden Febrianto Christi
Keyword(s):  
Human Body ◽  
Dairy Products ◽  
Public Awareness ◽  
Active Participation ◽  
Nutritional Content ◽  
Milk Products ◽  
Pasteurized Milk ◽  
The People ◽  
Post Test

Abstrak: Susu merupakan produk hasil ternak berupa cairan putih dengan kandungan gizi yang lengkap serta memberikan manfaat bagi tubuh manusia. Sebagai upaya dalam meningkatkan kesadaran masyarakat dalam pemahaman berbagai produk olahan susu maka diadakan penyuluhan. Pengabdian ini telah dilaksanakan kepada masyarakat Desa Cisempur Kecamatan Jatinangor dengan diikuti sebanyak 22 peserta yang terdiri atas kalangan ibu rumah tangga. Metode pelaksanaan dengan cara partisipasi aktif dari peserta dengan pengenalan berbagai produk olahan susu. Tahapan dimulai dengan sebaran kuisioner pre test  sebelum kegiatan dilakukan dengan 20 pertanyaan yang diajukan, lalu pemaparan materi berbagai olahan susu mulai dari pendahuluan terkait susu sampai produk olahan susu, Penyebaran kuisioner Post test kepada peserta setelah acara selesai dengan pertanyaan yang sama seperti pre test. Kemudian membuat salah satu produk susu kepada peserta berupa susu pasteurisasi. Hasil menunjukkan bahwa terjadi peningkatan pengenalan produk olahan susu pada masyarakat Desa Cisempur Kecamatan Jatinangor yang hadir setelah melakukan pre test dan post test.Abstract: Milk is a livestock product in the form of a white liquid with complete nutritional content and provides benefits to the human body. As an effort to increase public awareness in understanding various dairy products, counseling was held. This service has been carried out for the community of Cisempur Village, Jatinangor District, followed by 22 participants consisting of housewives. The method of implementation is by means of active participation of the participants with the introduction of various dairy products. The stages began with the distribution of pre-test questionnaires before the activity was carried out with 20 questions, then the presentation of various dairy products, from the introduction to milk to dairy products, the distribution of post test questionnaires to participants after the event was over with the same questions as the pre test. Then make one of the milk products for the participants in the form of pasteurized milk. The results showed that there was an increase in the introduction of dairy products in the people of Cisempur Village, Jatinangor District who attended after doing the pre test and post test.

Dairy products with prebiotics: An overview of the health benefits, technological and sensory properties

2021 ◽  
pp. 105009
Author(s):  
Mariana C. Rosa ◽  
Matheus R.S. Carmo ◽  
Celso F. Balthazar ◽  
Jonas T. Guimarães ◽  
Erick A. Esmerino ◽  
...  
Keyword(s):  
Dairy Products ◽  
Health Benefits ◽  
Sensory Properties

scholarly journals Research Advances on Health Effects of Edible Artemisia Species and Some Sesquiterpene Lactones Constituents

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 65
Author(s):  
Antoaneta Trendafilova ◽  
Laila M. Moujir ◽  
Pedro M. C. Sousa ◽  
Ana M. L. Seca
Keyword(s):  
Adverse Effects ◽  
Health Effects ◽  
Functional Foods ◽  
Sesquiterpene Lactones ◽  
Therapeutic Effects ◽  
Nutritional Properties ◽  
Food Industries ◽  
Food Applications ◽  
Artemisia Species

The genus Artemisia, often known collectively as “wormwood”, has aroused great interest in the scientific community, pharmaceutical and food industries, generating many studies on the most varied aspects of these plants. In this review, the most recent evidence on health effects of edible Artemisia species and some of its constituents are presented and discussed, based on studies published until 2020, available in the Scopus, Web of Sciences and PubMed databases, related to food applications, nutritional and sesquiterpene lactones composition, and their therapeutic effects supported by in vivo and clinical studies. The analysis of more than 300 selected articles highlights the beneficial effect on health and the high clinical relevance of several Artemisia species besides some sesquiterpene lactones constituents and their derivatives. From an integrated perspective, as it includes therapeutic and nutritional properties, without ignoring some adverse effects described in the literature, this review shows the great potential of Artemisia plants and some of their constituents as dietary supplements, functional foods and as the source of new, more efficient, and safe medicines. Despite all the benefits demonstrated, some gaps need to be filled, mainly related to the use of raw Artemisia extracts, such as its standardization and clinical trials on adverse effects and its health care efficacy.

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