نوع مقاله : پژوهشی- انگلیسی
نویسندگان
دانشگاه صنعتی اصفهان- دانشکده کشاورزی- گروه علوم و صنایع غذائی
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Fortified foods are developed for public health purposes and as carriers for functional bioactive compounds. This study investigated the activity of anticancer lipopeptides (LP) in homogenized milk and evaluated the properties of LP-fortified milk powder. Our results showed that LP activity decreased with increasing milk fat content. The addition of LP to homogenized milk resulted in only minor or non-significant changes in protein content, moisture content, bulk density, tapped density, Carr index (CI), Hausner ratio (HR) of milk powders as well as pH, and particle size of the rehydrated milk powders. However, a significant color difference and reduced solubility were observed in fortified samples compared with the non-fortified controls. Despite the reduced activity of LP in milk—particularly in fat-containing milk—measurable bioactivity was retained. Importantly, since the only negative effect of LP was on solubility, LP can be added to milk powder without major loss of quality. Although the activity of bacterial LP has previously been studied in non-homogenized milk, this is the first report evaluating LP activity in homogenized milk.
کلیدواژهها [English]
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