Additional Value Beverages Developed from Technological Functionalized Dairy, Cereal, and Fruit

Abstract

The aim of this study was to develop additional value beverages in a sustainable manner by using for it formulation food processing by-products. The main components used for the study of added-value beverages were fermented milk permeate, extruded and fermented wheat bran (WB), and different fruit/berry by-products (FBB). The characterisation of the amounts of bioactive components was based on the overall acceptability and emotions induced in consumers by the tested beverages. The functional properties of the developed beverages have been proven by evaluating their antimicrobial and antioxidant properties, as well as the promising amount of LAB during storage. Provided changes in extruded and fermented WB were determined: fermentation reduced sugar concentration and pH samples with the predominant lactic acid isomer L (+). Also, the viable amount of LAB substrate was greater than 6.0 log10 CFU/g, and no enterobacteria persisted. FBB showing required antimicrobial activity: Shepherd inhibited – 2, sea buckthorn –3, blueberries –5, and raspberries–7 pathogens from the 10 tested. Comparing different groups of beverages produced using different types of FBB, in almost all cases, increasing the amount of FBB improved the overall acceptability. Comparison of the samples showed that most FBB improved the total phenolic compounds (TPC) content (9.0% on average). A relatively high positive correlation was found between TPC and antioxidant activity (r = 0.9919). The study concludes that the newly developed nutraceutical beverages were admissible to consumers, induced positive emotions, and had desirable antimicrobial and antioxidant properties, while they were produced in a sustainable and environmentally friendly method.