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Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase
- Source :
- Food Chemistry: X, Vol 17, Iss , Pp 100547- (2023)
- Publication Year :
- 2023
- Publisher :
- Elsevier, 2023.
-
Abstract
- In this study, optimization of fermentation conditions, and applying endogenous walnut lipase were investigated for the manufacture of a fermented, whey-based beverage containing conjugated linoleic acid (CLA). Among different commercial starter and probiotic cultures, the culture containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus showed high potency for CLA synthesis. The fermentation time and the type of walnut oil (lipolyzed or non-lipolyzed) had significant effects on CLA production, as the highest CLA content (36 mg/g fat) was synthesized in the sample containing 1 % lipolyzed walnut oil fermented at 42 °C for 24 h. Moreover, fermentation time had the highest contribution on viable cell counts, proteolysis, DPPH scavenging activity, and final pH. A significant and positive correlation between cell counts and CLA content was also observed (r = +0.823, p
Details
- Language :
- English
- ISSN :
- 25901575
- Volume :
- 17
- Issue :
- 100547-
- Database :
- Directory of Open Access Journals
- Journal :
- Food Chemistry: X
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.0f1c1a2a0d8498394a4d4370b0af961
- Document Type :
- article
- Full Text :
- https://doi.org/10.1016/j.fochx.2022.100547