由于快速的工业扩张,水果和饮料行业面临与废物管理和环境污染相关的挑战。水果工业废物,比如蓝莓果渣,拥有增强肠道健康和提供有价值的抗氧化剂的承诺。同时,酪乳,一种突出的乳制品,提供营养和技术益处,但仍未得到充分利用。本研究旨在评估蓝莓果渣的掺入(0%,2%,4%,6%,8%,和10%)以不同的水平加入酪乳,并评估其对物理化学的影响,抗氧化剂,微生物,和酪乳的感官特性。在Buttermilk样品中添加不同浓度的蓝莓果渣,并在两周的储存期(4±1°C)内进行分析。添加蓝莓果渣导致pH值发生变化,干物质,持水能力,颜色参数,总酚含量,和抗氧化活性。微生物学分析显示不存在肠杆菌科细菌,酵母,或模具。感官评价表明样品之间存在显著差异,添加2%和4%蓝莓果渣的酪乳得分最高。掺入蓝莓果渣提高了整体可接受性和感官特性。这项研究强调了水果行业副产品的潜力,以增强乳制品的功能和健康益处,这是一种有效利用废物的有前途的方法。
The fruit and beverage industry faces challenges related to waste management and environmental pollution due to rapid industrial expansion. Fruit industry waste, such as blueberry pomace, holds the promise of enhancing gut health and providing valuable antioxidants. Concurrently,
buttermilk, a prominent dairy product, offers nutritional and technological benefits but remains underutilized. This study aimed to evaluate the incorporation of blueberry pomace (0%, 2%, 4%, 6%, 8%, and 10%) into
buttermilk at varying levels and assess its impact on the physicochemical, antioxidant, microbiological, and sensory characteristics of the
buttermilk.
Buttermilk samples were supplemented with different concentrations of blueberry pomace and subjected to analysis over a two-week storage period (4 ± 1 °C). The addition of blueberry pomace led to alterations in the pH, dry matter, water holding capacity, color parameters, total phenolic content, and antioxidant activity. Microbiological analysis revealed the absence of Enterobacteriaceae, yeast, or molds. Sensory evaluation indicated significant differences among samples, with the highest scores observed for the
buttermilk supplemented with 2% and 4% blueberry pomace. Incorporating blueberry pomace improved the overall acceptability and sensory properties. This research highlights the potential of fruit industry by-products to enhance the functionality and health benefits of dairy products, which is a promising way to effectively utilize waste.