Naslov
Sustainable approach for functional fermented product development

Autori
Popovici, Cristina ; Nakov, Gjore ; Lukinac, Jasmina ; Jukić, Marko

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
The 6th International Conference – New Trends on Sensing – Monitoring – Telediagnosis for Life Science, BOOK OF ABSTRACTS / BADEA, Mihaela ; GAMAN, Laura ; RESTANI, Patrizia ; MARTY, Jean-Louis - Brasov : Transilvania University Press, 2022, 45-45

ISBN
978-606-19-1509-5

Skup
The 6th International Conference "New Trends on Sensing - Monitoring - Telediagnosis for Life Sciences (NT-SMT-LS 2022)"

Mjesto i datum
Brašov, Rumunjska, 08.09.2022. - 10.09.2022

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
sustainable tomato waste management ; supercritical fluid extraction ; lactic bacteria ; fermented dairy products

Sažetak
In this study, sustainable development goal 12.3 regarding the reduction of food waste to achieve Sustainability by 2030 was applied for dairy industry. In this way, functional goat milk yoghurt with bioactive compounds, extracted from industrial tomato waste was developed and analysed. Selection of lactic acid bacteria determined the most promising combinations for use in the preparation of starter cultures for yoghurt development with high content of bioactive compounds from industrial tomato waste. Goat milk samples were obtained from the individual farms and were investigated to chemical composition, rheology, physical, chemical and sensory properties. The strains of lactic bacteria for goat milk fermentation were developed. Several samples of tomato waste extracts were obtained in function of applied extraction parameters. Bioactive compounds and their antioxidant profile of were evaluated. In goat milk was determined the mass fraction of proteins, which constituted 4.28 g. The fatty acid composition of goat milk was studied using GL- chromatography. Experimental data showed the content of 23 fatty acids. The strains of valuable native lactic bacteria of the species Streptococcus thermophilus and Lactobacillus bulgaricus were selected with stable technological characteristics. Research also included recipes and technological schemes development for functional yoghurt with increased biological value, due to the incorporation of industrial tomato waste extract, containing such antioxidants as beta-carotene, lycopene and tocopherol. The obtained yoghurt samples are recommended for consumption as a valuable functional dairy product, designed in the context of sustainable and innovative food development.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija, Nutricionizam

POVEZANOST RADA