Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora.

Agata Biadała,Noranizan Mohd Adzahan

doi:10.3390/molecules26113307

Abstract

The aim of the study was to assess the antioxidant potential of goat’s milk and whey from goat’s milk fermented with selected bacteria strains from kefir grain (L. plantarum, L. fermentum, L. rhamnosus and L. acidophilus) with regard to fermented cow’s milk with the same bacteria strains. The assessment of antioxidant potential was made by ABTS, DPPH, TPC and FRAP methods. The work also assessed metabolic activity of tested lactic acid bacteria using measurement of electrical impedance changes in the growing medium. The highest values describing the antioxidant potential were found for fermented milk by L. acidophilus. It was also found that the time of cooling storage causes significantly increasing the antioxidant potential of most analyzed samples. Metabolic activity of tested lactic acid bacteria was the highest for cow’s milk. The course of curves for goat’s milk and whey from goat’s milk was similar, which confirms the differences between cow and goat milk.

Highlights

Consumers around the world are increasingly seeking products with beneficial effects on health
The aim of this study is to check if the fermentation with selected, single strains of microorganisms from kefir grain microflora can influenced on antioxidant activity of fermented goat milk and if are there significant changes of examined activity during cooling storage
Regardless of lactic acid bacteria strains used, whey from goat milk seems to have the shortest time for impedence change

Summary

Introduction

Consumers around the world are increasingly seeking products with beneficial effects on health. Goat milk and its fermented products meet this demand. This is attributed by its high nutritional value and numerous pro-health properties [1]. Goat milk and its fermented products are known to have lower allergenic potential and better digestibility [2]. Fermented milk products are characterized by their antioxidant potential after processing [5]. Kefir from goat’s milk has the ability to scavenge free radicals, characterized by an increase in chelating activity of iron ions (Fe2+ ) and a decrease in phenolic content during fermentation [6]. The addition of the kefir grain results in an increase in antioxidant properties, making a new kefir range with pro-health properties for consumers [7,8,9]

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Conclusion