RU2805556C1 - Method for production of fermented milk drink with antioxidant properties - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: method for production of a fermented milk drink with antioxidant properties is characterized by the fact that taxifolin is produced that is encapsulated in β-cyclodextrin, a ferment is introduced to normalized pasteurized milk cooled to a temperature of t=26±2°C: kefir yeast, Lactococcus lactis, Streptococcus thermophilus, Leuconostoc mesenteroides, Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus delbrueckii ssp. Bulgaricus, Lactococcus lactis ssp. Lactis, fermentation is carried out for 12 hours, taxifolin encapsulated in β-cyclodextrin is added after fermentation or before introducing the said ferment. The resulting product is cooled, mixed and packaged.

EFFECT: invention makes it possible to obtain a drink with high antioxidant and other functional properties while providing consistently high organoleptic characteristics.

1 cl, 2 tbl, 2 ex

Description

The invention relates to the dairy industry and can be used for the production of fermented milk products with antioxidant properties through the addition of taxifolin encapsulated in β-cyclodextrin (βCD).

In the dairy industry, there is a known method for producing yogurt with functional properties by adding a herbal additive (fucoidan), which involves treating water with fucoidan with ultrasonic cavitation at a frequency of 240 W for 3 minutes, adding skim milk powder to the resulting mixture, stirring and keeping the resulting mixture for 1-1.5 hours and filtration, followed by homogenization of the mixture at a temperature of 45±2°C, normalization, pasteurization at a temperature of 60±2°C for 15 minutes, adding a starter culture of direct application and ripening at a temperature of 40°C for 8 hours, cooling and stirring. In this case, the initial components are used in the following ratio (g per 100 g of product): skimmed milk powder 87.5; water 911.8; starter culture of direct application 0.5; fucoidan 0.2 [2].

The invention makes it possible to increase the biological value of the drink, antioxidant properties and also improve organoleptic characteristics due to the addition of a herbal additive. However, the use of powdered milk negatively affects the nutritional value of the finished product, and the complexity of the technological stages of adding fucoidan and the inability to store the resulting solution will lead to a significant increase in price.

There is a known method for the production of yogurt with herbal additives, selected as the closest analogue, which includes: milk, starter culture (Streptococcus thermophilus and Lactobacillus delbrueckii), herbal additives, in the following ratio of ingredients, g: milk with a fat mass fraction of 3.2% - 100; sourdough - 0.01; herbal supplements: fruits (juice) of actinidia of various types - 5; stevia extract (powder) - 0.1 (RU No. 2460306, IPC A23S 9/123, A23S 9/13, A23S 9/133, published 09.10.2012) [1].

The disadvantages of this yogurt are its reduced biological value due to the enrichment with vitamins and minerals contained in stevia extract (powder) and actinidia fruits (juice); resulting in an insufficiently balanced amino acid composition of yogurt due to the low protein content in the fruits (juice) of actinidia.

The technical task and the achieved result of the claimed invention is to expand the arsenal of methods for producing fermented milk drinks with high antioxidant and other functional properties while ensuring consistently high organoleptic characteristics.

This technical result is achieved due to the fact that the method for producing a fermented milk drink is characterized by the fact that taxifolin encapsulated in β-cyclodextrin is first obtained, while a mixture of taxifolin and β-cyclodextrin powders in a ratio of 3:1 is dissolved in 200 ml of 10 vol.% an aqueous solution of ethanol, the solution is treated with ultrasound at a frequency of 22±1.65 kHz, at an intensity of at least 10 W/cm ² , a power of 315 W, for 8 minutes and the resulting solution is freeze-dried; the following starter is added to normalized, pasteurized milk, cooled to a temperature of t=26±2°C: kefir yeast, Lactococcus lactis, Streptococcus thermophilus, Leuconostoc mesenteroides, Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus delbrueckii ssp. Bulgaricus, Lactococcus lactis ssp. Lactis, fermentation is carried out for 12 hours, taxifolin encapsulated in β-cyclodextrin is added, the resulting product is cooled, mixed and packaged; in this case, the initial components are used in the following ratio (per 100 product):

Normalized pasteurized milk, m.d.zh. 2.5% 99.35 Starter culture of direct addition of kefir yeast, Lactococcus lactis, Streptococcus thermophilus, Leuconostoc mesenteroides, Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus delbrueckii ssp. Bulgaricus, Lactococcus lactis ssp. Lactis, g 0.5 Taxifolin encapsulated in βCD, g 0.15.

In addition, the method for producing a fermented milk drink is characterized by the fact that the addition of taxifolin, encapsulated in β-cyclodextrin, is carried out before adding the starter.

The essence of the method for producing fermented milk drink is as follows.

For the production of the proposed fermented milk drink, normalized pasteurized milk with 2.5% fat content is used.

The commercial starter culture “Vivo Kefir” is used as a starter microflora, which according to the labeling data contains: kefir yeast, Lactococcus lactis, Streptococcus thermophilus, Leuconostoc mesenteroides, Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus delbrueckii ssp. Bulgaricus, Lactococcus lactis ssp. lactis.

The flavonoid taxifolin encapsulated in β-cyclodextrin (βCD) is used as an additive with high antioxidant properties in the proposed method. It is known that taxifolin is a chemically labile substance, prone to oxidative degradation and chemical transformations during digestion, which can lead to a significant decrease or complete loss of bioactive properties. The solution to this problem is the technology of encapsulation in β-cyclodextrin (βCD) [7]. Taxifolin encapsulated in βCD is added to the drink in the dry form of freeze-dried powders.

When developing recipes for fermented milk products, Methodological Recommendations MP 2.3.1.1915-04 and Methodological Recommendations MP 2.3.1.2432-08 were used as regulatory documents, allowing to optimize the composition of micronutrients in finished products [3, 4].

A significant distinguishing feature of the proposed method for producing a fermented milk drink from the prototype is that to impart antioxidant properties, taxifolin is added, encapsulated in βCD, obtained using ultrasonic exposure.

Among the antioxidant substances, taxifolin is significantly superior to many flavonoid compounds. Taxifolin belongs to safety class 6, which means it is absolutely non-toxic. Due to its unique antioxidant activity, taxifolin plays a significant role in maintaining normal functions of the circulatory system, effectively eliminates excess free radicals in the human body, can improve immune function and prevent cardiovascular diseases [5, 6].

To obtain a biologically active substance in the form of taxifolin encapsulated in β-cyclodextrin, taxifolin is used in its native powder form mixed with β-cyclodextrin (βCD) in the following component ratio: taxifolin:βCD, in a ratio of 3:1 (9+1= 10 g of mixture) is placed in a 10 vol.% aqueous-alcohol solution of ethanol (200 ml) and subjected to ultrasonic cavitation with a frequency of 22 ± 1.65 kHz, intensity of at least 10 W/cm ² , power 315 W, exposure time - 8 min, s subsequent freeze-drying of the resulting solution.

To obtain taxifolin encapsulated in β-cyclodextrin, an ultrasonic technological submersible device "Volna-L" model UZTA-0.63/22-OL with a fungal-type working tool was used as an ultrasound generator.

High exposure power (more than 315 W) leads to a sharp, uncontrolled increase in temperature, which negatively affects the encapsulation process and reduces the antioxidant properties of the substance. The lower impact power (less than 315 W) does not allow the creation of stable taxifolin:βCD conjugates.

The selected exposure time - 8 minutes - was also determined experimentally, because a shorter duration of exposure does not allow obtaining a sufficient amount of taxifolin: βCD conjugates, and a longer duration is not economically justified, because There are no recorded changes in the microstructure, particle size range and other indicators in the future.

Analysis of the literature used allowed us to select β-cyclodextrin. The size of the intramolecular cavity of β-cyclodextrin is suitable for the formation of inclusion compounds with the widest range of “guests,” which has led to its greatest study in the literature. The advantage of β-cyclodextrin over other cyclodextrins is its higher thermal stability, which makes it more applicable, as well as a better opportunity to study its conjugates using thermal analysis. In addition, affordability also has significant weight, based on the ultimate purpose of using conjugates - food production.

In relation to the food industry, it should be noted that β-cyclodextrin is a food additive permitted in the Russian Federation. According to GOST 33782-2016 Food additives. Food stabilizers. Terms and definitions “beta-cyclodextrin: A food stabilizer obtained by treating starch with the enzyme cyclodextrin transferase, containing 98.0% of the main substance, which is a fine-crystalline white powder with a sweetish taste. β-cyclodextrin can be used as a carrier in complex food additives and flavorings. E-number: E 459.”

Thus, adding taxifolin encapsulated in βCD to a fermented milk drink gives it pronounced antioxidant properties, antibacterial and antiviral activity, and has an antiulcer effect; The drink can be recommended for preventive nutrition, and it has high organoleptic characteristics.

The implementation of the method is illustrated by the following examples.

Example 1.

The manufacturing process is carried out in the following sequence:

1. Taxifolin encapsulated in β-cyclodextrin is first prepared: to 200 ml of a 10 vol% aqueous-alcohol solution (ethanol), add 9 g of taxifolin powder (native form) and 1 g of β-cyclodextrin powder, the solution is mixed and treated with ultrasonic cavitation at a frequency of 22 ± 1.65 kHz, intensity of at least 10 W/cm ² , power 315 W, exposure time - 8 minutes, then freeze-dry the resulting solution.

2. Preparation of normalized pasteurized milk with a mass fraction of fat (m.f.f.) 2.5%, at a temperature t = 26 ± 2 ° C

3. Introduction of direct fermentation “Vivo Kefir”, which according to the labeling data contains: kefir yeast, Lactococcus lactis, Streptococcus thermophilus, Leuconostoc mesenteroides, Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus delbrueckii ssp. Bulgaricus, Lactococcus lactis ssp. lactis. in an amount of 0.5 g per 100 g of product into prepared milk, fermentation for 12 hours at a temperature of 25 - 27 ° C.

4. Add taxifolin encapsulated in β-cyclodextrin in an amount of 0.15 g per 100 g of product.

5. Cooling the finished product, mixing and packaging it.

A number of studies of the resulting fermented milk drink were carried out on physical and chemical parameters (Table 1).

Table 1 - Results of studies of fermented milk drink according to physical and chemical parameters Index Values Control* Experience** Experience*** Acidity, °T 105 106 110 pH 4.68 4.76 4.70 Viscosity, mPas 10.14-11.37 10.72-13.02 11.02-12.32 Antioxidant activity, % DPPH 23 55 52 And _DB ,% (for taxifolin)**** - 64 79 And _BA , %***** - 95 104

Control* - sample obtained using traditional technology;

Experiment** - a sample produced using the proposed technology, using taxifolin in its native form;

Experiment*** - a sample produced using the proposed technology using taxifolin encapsulated in β-cyclodextrin;

And _BD , % (for taxifolin) **** - index of bioavailability of the substance;

And _BA , %***** - index of bioactivity of a substance.

Example 2.

The manufacturing process is carried out in the following sequence:

1. The preparation of taxifolin encapsulated in β-cyclodextrin is carried out as in example 1.

2. Preparation of normalized pasteurized milk with a mass fraction of fat (m.f.) 2.5%, at a temperature t = 26 ± 2°C.

3. Add taxifolin encapsulated in β-cyclodextrin in an amount of 0.15 g per 100 g (carried out before the ripening process).

4. Adding 0.5 g of starter culture per 100 g of product into prepared milk with added taxifolin encapsulated with β-cyclodextrin, fermenting for 12 hours at a temperature of 25 - 27 ° C.

5. Cooling the finished product, mixing and packaging it.

Studies were also carried out on the resulting fermented milk drink, as in example 1, according to physicochemical parameters (Table 2).

Table 2 - Results of studies of fermented milk drink according to physical and chemical parameters Index Values Control* Experience** Experience*** Acidity, ºT 106 107 111 pH 4.78 4.56 4.60 Viscosity, mPas 10.14-11.37 9.22-10.03 8.12-10.32 Antioxidant activity, % DPPH 23 55 52 And _DB ,% (for taxifolin) - 65 77 And _BA , % - 92 101

Control* - sample obtained using traditional technology;

Experiment** - a sample produced using the proposed technology, using taxifolin in its native form;

Experiment*** - a sample produced using the proposed technology using taxifolin encapsulated in β-cyclodextrin.

And _BD , % (for taxifolin) - index of bioavailability of the substance;

And _BA ,% - index of bioactivity of a substance.

The term "bioavailability" is described as the portion of the "digested" bioactive substance (taxifolin) that is released from the food system and freely absorbed in the intestines.

Bioavailability index (BII, %) is calculated using the formula:

where K _con is the concentration of taxifolin after the in vitro digestion process;

K _ref is the concentration of taxifolin in the test solution before the digestion process.

Bioactivity index ( _IBA , %), calculated by the formula:

where AOA _con is the antioxidant activity (DPPH, %) of taxifolin after the in vitro digestion process;

AOA _ref - antioxidant activity (DPPH, %) of taxifolin in the test solution before the digestion process.

The addition of taxifolin, both in native and encapsulated form, has a slight effect on the acidity and pH of fermented milk drinks. The presented results allow us to say that it is most effective to introduce taxifolin after the stage of fermentation and clot formation. At the same time, the viscosity of the product remains at a consistently high level. However, if it is necessary to obtain a fermented milk drink, then it is more advisable to carry out this operation before adding the starter culture.

Antioxidant activity when adding taxifolin both in native and encapsulated form to β-cyclodextrin increases significantly, while the bioavailability (for taxifolin) and bioactivity indices of the resulting samples are significantly higher relative to samples with the addition of its native form, which confirms the effectiveness of the encapsulation process and beneficial properties of the resulting product.

The significant advantages of the proposed method for producing fermented milk drink are the following:

- obtaining pronounced antioxidant properties of the product;

- the use of taxifolin encapsulated in βCD in fermented milk drink technology makes it possible to exhibit antioxidant properties at the stage of product absorption by the human body.

The invention can be used both in mini-factories and in enterprises with large shift capacity.

Information sources

1. RU No. 2460306, IPC A23S 9/123, A23S 9/13, A23S 9/133 Yogurt with herbal additives,” publ. 09.10.2012.

2. RU No. 2640413, IPC C07D 311/32 (2006.01), A61K 31/351 (2006.01), A61P 43/00 (2006.01). Method for producing dihydroquercetin microtubes: No. 2017123364; application 07/03/2017; publ. 01/09/2018. - 9 s.

3. MR 2.3.1.1915-04. Guidelines. Recommended levels of consumption of food and biologically active substances.

4. MP 2.3.1.2432-08. Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation.

5. Potoroko, I.Yu. Plant adaptogens in specialized food products as a factor of homeostatic regulation involving microbiota / I.Yu. Potoroko, M.A. Berebin, I.V. Kalinina et al. // Human. Sport. Medicine. - 2018. - T. 18, No. 2. - P. 97-108. DOI: 10.14529/hsm180209.

6. Potoroko, I.Yu. Sonochemical micronization of taxifolin aimed at improving its bioavailability in drinks for athletes / I.Yu. Potoroko, I.V. Kalinina, N.V. Naumenko et al. // Human. Sport. Medicine. - 2018. - T. 18, No. 3. - P. 90-100. DOI: 10.14529/hsm180309.

7. The influence of the encapsulation process on the preservation of the antioxidant properties of flavonoids / R.I. Fatkullin, A.K. Vasiliev, I.V. Kalinina and others // Bulletin of SUSU. Series “Food and Biotechnologies”. - 2021. - T. 9, No. 1. - P. 38-47. DOI: 10.14529/food210105.

Claims (2)

A method for producing a fermented milk drink with antioxidant properties, characterized by the fact that taxifolin encapsulated in β-cyclodextrin is first obtained, while a mixture of taxifolin and β-cyclodextrin powders in a ratio of 3:1 is dissolved in 200 ml of a 10 vol.% aqueous solution of ethanol, and the treatment is carried out solution with ultrasound frequency 22±1.65 kHz, at an intensity of at least 10 W/cm², power 315 W, for 8 minutes and freeze-dry the resulting solution; the following starter is added to normalized pasteurized milk, cooled to a temperature of t=26±2°C: kefir yeast,Lactococcus lactis, Streptococcus thermophilus, Leuconostoc mesenteroides, Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus delbrueckii ssp. Bulgaricus, Lactococcus lactis ssp. Lactis, fermentation is carried out for 12 hours, taxifolin encapsulated in β-cyclodextrin is added, or taxifolin encapsulated in β-cyclodextrin is added before adding the specified starter; the resulting product is cooled, mixed and packaged, while the starting components are used in the following ratio per 100 g of product: Normalized pasteurized milk, m.d.zh. 2.5% 99.35 Direct starter culture: kefir yeast, Lactococcus lactis, Streptococcus thermophilus, Leuconostoc mesenteroides, Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus delbrueckii ssp. Bulgaricus, Lactococcus lactis ssp. Lactis, g 0.5 Taxifolin encapsulated in βCD, g 0.15