Abstract
Regardless of its highly valuable nutritive composition, goat's milk is less preferred by consumers due to its specific sensory characteristics that are very often regarded as undesirable. On the other hand, traditional medicinal plants from Lamiaceae family, due to their rich bioactive composition, especially polyphenols, and desirable aroma profile, can be used to enhance and improve bioactive and sensory properties of food. In the present study nutritively valuable beverages were produced by enrichment of goat's milk with medicinal plant extracts derived from the Lamiaceae family and stabilized by homogenization with high intensity ultrasound treatment. The impact of plant species (lemon balm, mint, lavender, rosemary and sage) and ultrasound treatment duration (5 or 10 min) on the physicochemical, bioactive and sensory characteristics of enriched beverages was evaluated. The addition of plant extracts to goat's milk significantly increased the concentration of bioactive components (rosmarinic acid, hydroxycinnamic acid derivatives and luteolin derivatives), in dependence of the added plant extract. The prolongation of the ultrasound homogenization markedly decreased the fat globule size and thus beneficially affected the product stability. Apart from the achieved bioactive enrichment and stability, the developed beverages exhibited significantly improved sensory properties in comparison to plain goat's milk, with the highest overall acceptability determined for samples enriched with mint and rosemary.
Highlights
During the last decade, increasing consumer awareness and better understanding of how food contributes directly to their health have considerably changed the consumer demands in the field of food production
In terms of employing the enrichment with or addition of other functional ingredients to a food product, most often medicinal plant extracts serve as the functional constituents, primarily due to their therapeutic effects, w hich are mostly attributed to the presence of polyphenolic compounds [1]
Rosmarinic acid is one of the major polyphenolics from the group of hydroxycinnamic acids, and it can be considered as a representative marker of the Lamiaceae family [37]
Summary
During the last decade, increasing consumer awareness and better understanding of how food contributes directly to their health have considerably changed the consumer demands in the field of food production. These differences, deriving from a better knowledge of nutrition-health relation, resulted in the development of the functional food concept. Today it is well established that functional food products can be obtained by adding other functional ingredients to food, or by using processing and production methods that enable the preservation of native active compounds in a specific product.
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