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首页> 外文期刊>Progress in Artificial Intelligence >Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin
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Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin

机译：通过掺入固定在松下Terebinthus树脂上的益生菌细胞增强芝麻型和奶酪乳清饮料的功能

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摘要

In the present study, cheese whey was utilized for the development of a novel functional beverage, using Lactobacillus casei ATCC 393 probiotic cells immobilized on Pistacia terebinthus resin (pissa Paphos). Evaluation of shelf life of the produced beverages showed that spoilage microorganisms were not observed in beverages containing P. terebinthus resin. Terpenes' rich content might have contributed to the antimicrobial activity of the produced beverages; however, no significant effect on the viability of the immobilized probiotic cells was obtained. Whey beverages containing the immobilized biocatalyst retained a high viability (>1 x 10(6) CFU/g) of probiotic cells during a storage period of 30 days at 4 degrees C. The superiority of whey beverages containing the immobilized biocatalyst was also highlighted by GC-MS analysis, while the enhanced aromatic profile, which was mostly attributed to the higher concentration of terpenes, was also detected during the sensory evaluation performed. Conclusively, this study indicated the high commercialization potential of these novel functional whey beverages, within the frame of a sustainable dairy waste valorization approach. To the best of our knowledge, this is the first food-oriented approach within the guidelines of the circular economy reported in the literature, using the autochthonous Pistacia terebinthus resin for the production of functional whey beverages.
机译：在本研究中，使用固定在松下Terebinthus树脂（Pissa Paphos）上的乳酸杆菌酪虫酪虫ATCC 393益生菌细胞用于开发一种新型功能饮料的乳酪乳清。产生的饮料的保质期的评价显示，在含有P. Terebinthus树脂的饮料中未观察到腐败的微生物。 Terpenes的丰富内容可能导致生产的饮料的抗微生物活性;然而，获得对固定化益生菌细胞的活力没有显着影响。乳清饮料含有固定化的生物催化剂在4摄氏度的30天内保留了高活力（> 1×10（6）CFU / g）的益生菌细胞。含有固定化生物催化剂的乳清饮料的优越性也被突出显示GC-MS分析，而在进行的感官评估期间也检测到增强的芳族曲线，其主要归因于较高浓度的Terpenes。结论，本研究表明，这些新型功能乳清饮料的高商业化潜力，在可持续的乳制品垃圾储存方法的框架内。据我们所知，这是第一批食品化方法，在文献中报道的循环经济指南中，采用自身加热的松下特雷宾树脂用于生产功能乳清饮料。

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