How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

PRESTES, Amanda Alves; VARGAS, Maryella Osório; HELM, Cristiane Vieira; ESMERINO, Erick Almeida; SILVA, Ramon; PRUDENCIO, Elane Schwinden

doi:10.1590/fst.17721

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Food Science and Technology

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Review Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.17721 copy

How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a potential nutritional value, taking food industries to invest, nowadays, in dairy products with a functional and healthy appeal due to the changes in the habits and diet of the population. The addition of natural ingredients from vegetables and fruits into fermented milks is a tendency nowadays. The inclusion of natural additives may change the texture, composition, sensory attributes and increase of the shelf life since some compounds are related to have a high antioxidant activity, which decreases the development of deteriorating microorganisms. These called bioactive compounds are synthesized by plants and also may contribute to the fermented milk formulation, in special from fruits, which increase the sensory acceptance. Several classes of fruits bioactive compounds are associated to several health benefits and are a base of many studies about functional fermented milks, reported in this review. This theory background becomes essential for future studies and dairy products development.

Keywords:
dairy products; functional food; natural additives; antioxidant activity; prebiotics

Fermented Milk	Country	Fruit	Bioactive compound	Conclusion	Author
Probiotic Yogurt	Brazil	Açaí pulp (Euterpe oleracea)	Fatty acids (mainly oleic and palmitic acid)	The açaí pulp increased the CLA formation and improved the development of the probiotic cell.	(Espírito Santo et al., 2010Espírito Santo, A. P., Silva, R. C., Soares, F. A. S. M., Anjos, D., Gioielli, L. A., & Oliveira, M. N. (2010). Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt. International Dairy Journal, 20(6), 415-422. http://dx.doi.org/10.1016/j.idairyj.2010.01.002. http://dx.doi.org/10.1016/j.idairyj.2010... )
Organic yogurt	Brazil	Grape juice (GJ) and grape peel flour (GPF)	Phenolic compounds and soluble fibers	GJ increased phenolic content and antioxidant activity. GPF increased ash, fibers, and texture properties. 79% of sensory acceptance.	(Karnopp et al., 2017Karnopp, A. R., Oliveira, K. G., de Andrade, E. F., Postingher, B. M., & Granato, D. (2017). Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives. Food Chemistry, 233, 401-411. http://dx.doi.org/10.1016/j.foodchem.2017.04.112. PMid:28530591. http://dx.doi.org/10.1016/j.foodchem.201... )
Probiotic sheep’s milk yogurt	Brazil	Strawberry juice	Phenolic compounds and prebiotic fibers	Increase of phenolic content and improvement of probiotic cells viability	(Balthazar et al., 2019Balthazar, C. F., Santillo, A., Guimarães, J. T., Capozzi, V., Russo, P., Caroprese, M., Marino, R., Esmerino, E. A., Raices, R. S. L., Silva, M. C., Silva, H. L. A., Freitas, M. Q., Granato, D., Cruz, A. G., & Albenzio, M. (2019). Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): nutritional and functional characterization. Journal of Dairy Science, 102(12), 10724-10736. http://dx.doi.org/10.3168/jds.2019-16909. PMid:31521367. http://dx.doi.org/10.3168/jds.2019-16909... )
Yogurt	Malaysia	Red pitaya	Betacyanin (from anthocyanins group of phenolic compounds)	The higher stability of betalains from red pitaya pulp during the storage. Decrease of the syneresis and improvement of thermophilic culture development.	(Gengatharan et al., 2016Gengatharan, A., Dykes, G. A., & Choo, W. S. (2016). Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk. International Journal of Food Science & Technology, 51(2), 427-434. http://dx.doi.org/10.1111/ijfs.12999. http://dx.doi.org/10.1111/ijfs.12999... )
Yogurt	Brazil	Goji berry	Carotenoid (Zeaxanthin)	Incorporated into nanoparticles before adding in the yogurt, this technique enhances the carotenoid retention at the end of the storage and had a protecting effect in an in vitro gastrointestinal process.	(de Campo et al., 2019de Campo, C., Queiroz Assis, R., Marques da Silva, M., Haas Costa, T. M., Paese, K., Stanisçuaski Guterres, S., de Oliveira Rios, A., & Hickmann Flôres, S. (2019). Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis. Food Chemistry, 301, 125230. http://dx.doi.org/10.1016/j.foodchem.2019.125230. PMid:31374531. http://dx.doi.org/10.1016/j.foodchem.201... )
Yogurt	Brazil	Cantaloupe melon	Carotenoid (β- carotene)	The encapsulation of carotenoid extract was added into yogurt formulation, providing a yellow color stabilized during 60 days of storage and being a potential substitute for synthetic colorants.	(Medeiros et al., 2019Medeiros, A. K., Gomes, C. C., Amaral, M. L. Q. A., Medeiros, L. D. G., Medeiros, I., Porto, D. L., Aragão, C. F. S., Maciel, B. L. L., Morais, A. H. A., & Passos, T. S. (2019). Nanoencapsulation improved water solubility and color stability of carotenoids extracted from Cantaloupe melon (Cucumis melo L.). Food Chemistry, 270, 562-572. http://dx.doi.org/10.1016/j.foodchem.2018.07.099. PMid:30174087. http://dx.doi.org/10.1016/j.foodchem.201... )
Kefir	Brazil	Mango peel	Phenolic compounds	Higher phenolic compounds content and antioxidant activity when compared to a control sample. Phenolic compounds improved the probiotic development, with a potential prebiotic action.	(Vicenssuto & de Castro, 2020Vicenssuto, G. M., & de Castro, R. J. S. (2020). Development of a novel probiotic milk product with enhanced antioxidant properties using mango peel as a fermentation substrate. Biocatalysis and Agricultural Biotechnology, 24, 101564. http://dx.doi.org/10.1016/j.bcab.2020.101564. http://dx.doi.org/10.1016/j.bcab.2020.10... )
Probiotic yogurt	Iran	Date extract	Phenolic compounds, dietary fibers	The date extract had a high influence on probiotic development, an increase of the total soluble solids, and antioxidant activity. The fermented milk was sensorially accepted.	(Abdollahzadeh et al., 2018Abdollahzadeh, S. M., Zahedani, M. R., Rahmdel, S., Hemmati, F., & Mazloomi, S. M. (2018). Development of Lactobacillus acidophilus-fermented milk fortified with date extract. LWT, 98, 577-582. http://dx.doi.org/10.1016/j.lwt.2018.09.042. http://dx.doi.org/10.1016/j.lwt.2018.09.... )
Probiotic yogurt	Italy	Passion fruit	Dietary fiber	The addition of fibers increases the viscosity and firmness of the yogurts, which were sensorially accepted.	(Espírito-Santo et al., 2013Espírito-Santo, A. P., Lagazzo, A., Sousa, A. L. O. P., Perego, P., Converti, A., & Oliveira, M. N. (2013). Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Research International, 50(1), 224-231. http://dx.doi.org/10.1016/j.foodres.2012.09.012. http://dx.doi.org/10.1016/j.foodres.2012... )
Probiotic goat’s milk yogurt	Brazil	Guava, orange and passion fruit	Dietary fiber, phenolic compounds, and carotenoids	Increase of phenolic compounds, β-carotene, and lycopene. Increase in the survival rate of probiotic cells. Fibers with a prebiotic effect.	(Casarotti et al., 2018Casarotti, S. N., Borgonovi, T. F., Batista, C. L. F. M., & Penna, A. L. B. (2018). Guava, orange and passion fruit by-products: characterization and its impacts on kinetics of acidification and properties of probiotic fermented products. LWT, 98, 69-76. http://dx.doi.org/10.1016/j.lwt.2018.08.010. http://dx.doi.org/10.1016/j.lwt.2018.08.... )
Yogurt	Brazil	Camu-camu (Myrciaria dúbia)	Phenolic compounds, ascorbic acid (vitamin C)	Increase of antioxidant and anti-proliferative activities. High sensory acceptance.	(Fidelis et al., 2020Fidelis, M., de Oliveira, S. M., Sousa Santos, J., Bragueto Escher, G., Silva Rocha, R., Gomes Cruz, A., Araújo Vieira do Carmo, M., Azevedo, L., Kaneshima, T., Oh, W. Y., Shahidi, F., & Granato, D. (2020). From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model. Journal of Dairy Science, 103(2), 1131-1140. http://dx.doi.org/10.3168/jds.2019-17173. PMid:31759605. http://dx.doi.org/10.3168/jds.2019-17173... )
Stirred-type yogurt	Canada	Apple pomace	Phenolic compounds, soluble and not soluble fibers	The fibers increase the color, total phenolic content, viscosity and decrease the syneresis, which is typical in a stirred yogurt	(Wang et al., 2020Wang, X., Kristo, E., & LaPointe, G. (2020). Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks. Food Hydrocolloids, 100, 105453. http://dx.doi.org/10.1016/j.foodhyd.2019.105453. http://dx.doi.org/10.1016/j.foodhyd.2019... )
Probiotic Fermented milk	Brazil	Pomegranate juice	Phenolic compounds	After an in vitro gastrointestinal simulation, the polyphenol content increased, as did the survival rate and probiotic cell count	(Pena et al., 2021Pena, F. L., Souza, M. C., Valle, M. C. P. R., Bezerra, R. M. N., Rostagno, M. A., & Antunes, A. E. C. (2021). Probiotic fermented milk with high content of polyphenols: study of viability and bioaccessibility after simulated digestion. International Journal of Dairy Technology, 74(1), 170-180. http://dx.doi.org/10.1111/1471-0307.12735. http://dx.doi.org/10.1111/1471-0307.1273... )

Vitamin	Fruits
Pro-vitamin A (Carotenoids)	Pineapple, mango, melon, watermelon, orange, papaya, peach, nectarine, persimmon, acerola, guava (Psidium guajava), camu-camu (Myrciaria dubia) and araçá (Psidium cattleianum)
Pro-vitamin A (Carotenoids)	Amazonian fruits: tucumã (Astrocaryum aculeatum) and umari (Poraqueiba sericeia Tul)
Vitamin C (Ascorbic acid)	Citrus spp., strawberry, pineapple, acerola, blackcurrant, kiwifruit, apple, guabiroba (Campomanesia xanthocarpa), guava (Psidium guajava), camu-camu (Myrciaria dubia) and araçá (Psidium cattleianum)
Vitamin E (Tocopherol)	Avocado, melon, papaya, persimmon, mango, kiwifruit
Complex B	Grape (Vit. B1), Melon (Vit. B6, Vit. B9), Orange (Vit. B1, Vit. B9), banana (Vit. B6, Vit. B7, Vit. B9), avocado (Vit. B1, Vit. B3, Vit. B5, Vit.B6, Vit. B7), watermelon (Vit. B1, Vit. B6), plum (Vit. B6), mango (Vit. B1, Vit. B9), strawberry (Vit. B5), papaya (Vit. B7, Vit. B9), orange (Vit. B9), kiwifruit (Vit. B9)
Vitamin K	Avocado, banana, berries, grape, melon, kiwifruit, pomegranate, plum

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[1] *Corresponding author: elane.prudencio@ufsc.br