Introduction: Functional beverages are ordinary foods with components or ingredients able to provide specific health effects other than purely nutritional
effect.
Aim: This study aims to formulate a new functional beverage obtained from the recovery of YoAlp® whey, a bovine fermented milk obtained using autochthonous starter cultures, added with Renetta Canada/Golden Delicious-Raspberry (YWL), Renetta Canada-Aronia (YWA) and Ravèntse (YWR)
fruit juices to improve the functionality of the beverage.
Method: Microbiological analysis and chemical characterization, by a proteomic approach and spectrophotometric microassay, have been conducted on
beverages to investigate the expected shelf-life and potential health promoting effects.
Results: The microbiological assessment confirmed the safety of the beverages and the probiotic bacteria vitality over a shelf life of seven days. Biochemical analysis performed highlight the presence of different bioactive peptides (ACE inhibitory and antioxidant), and the betacasomorphin 9 (BCM-9), marker of A2 variant of β-casein typically present in Aosta Valley cattle breeds. Moreover, high amounts of total polyphenols, which concur to the antioxidant activity values observed, have been found. Furthermore, ACE inhibitory activity is well correlated to the bioactive peptides detected.
Finally, a consumer test confirmed the YoAlp® whey-based beverages appreciation.
Conclusion: The production of these beverages could represent a huge opportunity to recover whey, an important natural food which is often considered a by-product increasing dairies’ sustainability, following healthy trends which are driving the food sector, and preserving biodiversity and typicality.
Author(s): Merlet M, Flutto T, Pramotton R, Zenato S, Vernetti-Prot L, and Valentini S.