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Анотація
У роботі представлено результати розроблення технології високобілкового йогурту оздоровчого призначення на основі маслянки з додаванням соків плодів бузини чорної та груші. Доведено доцільність використання маслянки як основної сировини, що дозволяє підвищити харчову та біологічну цінність продукту завдяки вмісту повноцінних молочних білків, мікроелементів і біологічно активних речовин. Вивчено два технологічні підходи до підвищення вмісту білка у маслянці: внесення сироваткового білкового концентрату КСБ-УФ-80 та часткове видалення сироватки після сквашування маслянки; встановлено, що останній метод забезпечує оптимальний білковий рівень 8,20 % та забезпечення оптимального рівня білка у готовому продукті (8,20 %) та зниження лактози до 3,27 % на етапі готового продукту, хоча у йогуртній основі лактоза залишалася на рівні 4,09 %. Обґрунтовано доцільність використання соків бузини та груші як природних функціональних інгредієнтів, що збагачують продукт вітаміном С (6,31 мг/100 г), поліфенолами та антоціанами, надаючи йому антиоксидантну активність на рівні 1408 ум. од. і привабливі органолептичні властивості (сумарний бал 20,0 на 1 добу зберігання (оцінювались колір, смак, запах, консистенція; сума балів за п'ятибальною шкалою)). Встановлено, що під час зберігання (2–6 °C, 21 добу зберігання) рН зменшувався від 4,41 до 4,33, титрована кислотність зростала від 90 до 102 °Т, в’язкість знижувалася з 2,20 до 2,00 Па·с, а синерезис зростав з 2,0 % до 3,8 %, при збереженні прийнятних сенсорних і мікробіологічних показників. Розроблений продукт характеризується масовою часткою білка 8,20 %, жиру 0,47 %, лактози 3,27 %, мінеральних речовин 0,78 %, наявністю пробіотичних культур (біфідобактерії — (0,9±0,2)×10⁹ КУО/см³ на 21 добу) та відсутністю бактерій групи кишкових паличок протягом усього терміну зберігання. Поєднання білкової основи з маслянки з функціональними рослинними соками забезпечує стабільну структуру, високу споживчу прийнятність та перспективність застосування у системі профілактичного харчування.
Ключові слова:
високобілковий йогурт, маслянка, сік бузини, сік груші, антиоксиданти, функціональні продукти, способи підвищення рівня білка, показники якості
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Як цитувати
Trubnikova, A., Chabanova, O., Bondar, S., Skrypnichenko, D., & Kotlyar, E. (2025). РОЗРОБЛЕННЯ ТЕХНОЛОГІЇ ВИСОКОБІЛКОВОГО ФУНКЦІОНАЛЬНОГО ЙОГУРТУ ТА ОЦІНЮВАННЯ ЙОГО ЯКОСТІ І БЕЗПЕЧНОСТІ. Food Science and Technology, 19(2), 90-104. https://doi.org/10.15673/fst.v19i2.3193
Номер
Розділ
Технологія і безпека продуктів харчування
Посилання
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2. Chandan CR, Gandhi A, Shah PN. Yogurt: historical background, health benefits, and global trade. In: Shah NP, editor. Yogurt in health and disease prevention. London: Academic Press; 2017. p. 3–29. https://doi.org/10.1016/B978-0-12-805134-4.00001-8
3. Astrup A. Yogurt and dairy product consumption to prevent cardiometabolic diseases: epidemiologic and experimental studies. Am J Clin Nutr. 2014; 99(5):1235S–1242S. https://doi.org/10.3945/ajcn.113.073015
4. Barukčić I, Jakopović KL, Božanić R. Valorisation of whey and buttermilk for production of functional bioactive compounds. Front Nutr. 2019; 6:91.
5. Cais Sokolińska D, Bielska P, Baranowska HM, Tomaszewska‑Gras J. Determining the behavior of water in buttermilk cheese with polymerized whey protein using DSC and NMR. Appl Sci. 2022; 12(22):11528.
6. Augustin MA, Sanguansri P, Netzel M, Le TT, et al. Use of whole buttermilk for microencapsulation of omega‑3 oils. Food Res Int. 2015; 67:377–388.
7. Barengolts E, Smith ED, Reutrakul S, Tonucci L, Anothaisintawee T. Effect of probiotic yogurt on glycemic control in type 2 diabetes or obesity: meta‑analysis of nine RCTs. Nutrients. 2019; 11(3):671. https://doi.org/10.3390/nu11030671
8. Śliżewska K, Markowiak‑Kopeć P. The role of probiotics in cancer prevention. Sci Rep. 2024; 14:1247.
9. Shelestun A, Yeliseieva TH. Pear juice—natural elixir of health and beauty. J Healthy Nutrition and Dietetics. 2022. [Internet]. [cited 2025 Aug 12]. Available from: https://journal.edaplus.info/index.php/journal/article/download/199/583
10. da Silva RFR, Barreira JCM, Heleno SA, Barros L, Calhelha RC, Ferreira ICFR. Anthocyanin profile of elderberry juice: a natural‑based bioactive colouring ingredient with potential food application. Molecules. 2019;24(13):2359. https://doi.org/10.3390/molecules24132359
11. Pliszka B. Polyphenolic content, antiradical activity, stability and microbiological quality of elderberry (Sambucus nigra L.) extracts. Acta Sci Pol Technol Aliment. 2017; 16(4):393–401. http://dx.doi.org/10.17306/J.AFS.2017.0523
12. Sidor A, Gramza‑Michałowska A. Advanced research on the antioxidant and health benefit of elderberry (Sambucus nigra) in food—review. J Funct Foods. 2015; 18:941–958. http://dx.doi.org/10.1016/j.jff.2014.07.012
13. European Medicines Agency. Assessment report on Sambucus nigra L., fructus. London: EMA; 2013. Report No.: EMA/HMPC/44208/2012. [Internet]. [cited 2025 Aug 12]. Available from: https://www.ema.europa.eu/en/documents/herbal-report/final-assessment-report-sambucus-nigra-l-fructus_en.pdf
14. Viapiana A, Wesołowski M. The phenolic contents and antioxidant activities of infusions of Sambucus nigra L. Plant Foods Hum Nutr. 2017; 72(1):82–87. https://doi.org/10.1007/s11130‑016‑0594‑x
15. Senica M, Stampar F, Veberic R, Mikulic‑Petkovsek M. Differences in phenolics and cyanogenic glycosides in Sambucus nigra leaves, flowers and berries from different altitudes. J Sci Food Agric. 2017; 97(8):2623–2632. https://doi.org/10.1002/jsfa.8085
16. Terzić M, Majkić T, Zengin G, et al. Elderberry fruits processed by modern and conventional drying/extraction as a source of health‑promoting compounds? Food Chem. 2023; 405:134766.
17. Kay CD, Pereira‑Caro G, Ludwig IA, Clifford MN, Crozier A. Anthocyanins and flavanones are more bioavailable than previously perceived: review. Annu Rev Food Sci Technol. 2017; 8:155–180. https://doi.org/10.1146/annurev‑food‑030216‑025636
18. Gullón B, Lú‑Chau TA, Moreira MT, Lema JM, Eibes G. Trends in polyphenol research in food science. Trends Food Sci Technol. 2017; 67:220–235.
19. Vujanović M, Majkić T, Zengin G, et al. Elderberry (Sambucus nigra L.) juice as a functional product rich in health‑promoting compounds. RSC Adv. 2020; 10(73):44805–44814. https://doi.org/10.1039/d0ra09129d
20. Hong SY. A review of pears (Pyrus spp.), ancient functional food for the modern world. Front Nutr. 2021; 8:734614. https://doi.org/10.3389/fnut.2021.734614
21. Trubnikova AA, Sharakhmatova TE, Mamintova KO, Tsupra OS. Biotechnological aspects of yogurt base production for low‑lactose ice cream. Visnyk NTU “KhPI”. Ser.: New Solutions in Modern Technologies. 2018;9(1285):243–255. https://doi.org/10.20998/2413‑4295.2018.09.35 (in Ukrainian).
22. Bojanic J, et al. Recent advances in dairy processing and milk proteins utilization: a review. Foods. 2023;12(6):1112.
23. Rafiq L, Zahoor T, Sagheer A, Khalid N, Rahman UU, Liaqat A. Augmenting yogurt quality attributes through hydrocolloidal gums. Asian-Australas J Anim Sci. 2020; 33(2):323–331. https://doi.org/10.5713/ajas.18.0218
24. Kim ED, Lee H‑S, Kim K‑T, Paik H‑D. Antioxidant and ACE‑inhibitory activities of yogurt supplemented with Lactiplantibacillus plantarum NK181 and Lactobacillus delbrueckii KU200171 and sensory evaluation. Foods. 2021; 10(10):2324. https://doi.org/10.3390/foods10102324
25. Pascariu OE, Simulescu V, Popescu MC, Ficai A, et al. Bioactive compounds from elderberry (Sambucus nigra L.): extraction, health benefits and potential use in food industry. Processes. 2022; 10(11):2288.
26. Iglesias R, Ferreras JM, Girbés T, et al. Structure and biological properties of ribosome‑inactivating proteins and lectins from Sambucus nigra L. Toxins. 2022; 14(9):634.
27. Jiménez P, Cabrero P, Córdoba‑Díaz D, Girbés T. Lectin digestibility and stability of elderberry antioxidants to heat treatment in vitro. Molecules. 2017; 22(10):1767.
28. Wang Y, et al. Nutritional composition and health benefits of pear (Pyrus spp.). Trends Food Sci Technol. 2022; 123:160–174.
29. Kobus‑Cisowska J, et al. Chemical composition and in vitro antibacterial and antifungal activities of different pear cultivars (Pyrus communis L.). Molecules. 2019; 24(4):682.
30. Wu X, Sun C, Yang L, Zeng G, Liu Z, Li Y. Identification of arbutin in peel and pulp of pear cultivars (Pyrus spp.) and its potential as a skin‑whitening agent. J Funct Foods. 2022; 98:105313.
31. Yoo KM, Lee CY. Pear (Pyrus spp.) phytochemicals and health benefits. Food Rev Int. 2020; 36(6):542–560.
32. Korekar G, Stobdan T, Bhatt BP. Phenolic profile and antioxidant potential of fruit juice of wild pear (Pyrus pashia) during storage. Heliyon. 2021; 7(2):e06341.
33. Sokol OV. Photocolorimetric determination of anthocyanins and other phenolic compounds in plant raw materials. Pharmacognosy, Pharmaceutical Chemistry and Pharmacy. 2017; (2):60–64. (in Ukrainian).
34. Harte F, Clark S, Barbosa‑Cánovas GV, Swanson BG. Yield stress and microstructure of set yogurt made from high‑hydrostatic‑pressure‑treated milk. J Food Sci. 2002; 67(1):84–88. https://doi.org/10.1111/j.1365‑2621.2002.tb11363.x
35. Ben-Harb S, Saint-Eve A, Panouillé M, Souchon I, Bonnarme P, Dugat-Bony E, et al. Design of microbial consortia for the fermentation of pea-protein-enriched emulsions. Int J Food Microbiol. 2019; 293:124–136. doi:10.1016/j.ijfoodmicro.2019.01.012.
36. Yukalo VG. Laboratory practicum in chemistry and physics of milk and dairy products. Ternopil: Ternopil Ivan Puluj National Technical University; 2018. (in Ukrainian).
37. Khomych HP, Vikul SI, Kaprelyants LV, Osypova LA, Lozovska TS. Method for determining the biological activity of objects of natural origin. Ukrainian Patent UA 107506 C2. 2015 Jan 12. Application No. U 201302626; filed 2013 Mar 04. Assignee: Odesa National Academy of Food Technologies. (in Ukrainian).
2. Chandan CR, Gandhi A, Shah PN. Yogurt: historical background, health benefits, and global trade. In: Shah NP, editor. Yogurt in health and disease prevention. London: Academic Press; 2017. p. 3–29. https://doi.org/10.1016/B978-0-12-805134-4.00001-8
3. Astrup A. Yogurt and dairy product consumption to prevent cardiometabolic diseases: epidemiologic and experimental studies. Am J Clin Nutr. 2014; 99(5):1235S–1242S. https://doi.org/10.3945/ajcn.113.073015
4. Barukčić I, Jakopović KL, Božanić R. Valorisation of whey and buttermilk for production of functional bioactive compounds. Front Nutr. 2019; 6:91.
5. Cais Sokolińska D, Bielska P, Baranowska HM, Tomaszewska‑Gras J. Determining the behavior of water in buttermilk cheese with polymerized whey protein using DSC and NMR. Appl Sci. 2022; 12(22):11528.
6. Augustin MA, Sanguansri P, Netzel M, Le TT, et al. Use of whole buttermilk for microencapsulation of omega‑3 oils. Food Res Int. 2015; 67:377–388.
7. Barengolts E, Smith ED, Reutrakul S, Tonucci L, Anothaisintawee T. Effect of probiotic yogurt on glycemic control in type 2 diabetes or obesity: meta‑analysis of nine RCTs. Nutrients. 2019; 11(3):671. https://doi.org/10.3390/nu11030671
8. Śliżewska K, Markowiak‑Kopeć P. The role of probiotics in cancer prevention. Sci Rep. 2024; 14:1247.
9. Shelestun A, Yeliseieva TH. Pear juice—natural elixir of health and beauty. J Healthy Nutrition and Dietetics. 2022. [Internet]. [cited 2025 Aug 12]. Available from: https://journal.edaplus.info/index.php/journal/article/download/199/583
10. da Silva RFR, Barreira JCM, Heleno SA, Barros L, Calhelha RC, Ferreira ICFR. Anthocyanin profile of elderberry juice: a natural‑based bioactive colouring ingredient with potential food application. Molecules. 2019;24(13):2359. https://doi.org/10.3390/molecules24132359
11. Pliszka B. Polyphenolic content, antiradical activity, stability and microbiological quality of elderberry (Sambucus nigra L.) extracts. Acta Sci Pol Technol Aliment. 2017; 16(4):393–401. http://dx.doi.org/10.17306/J.AFS.2017.0523
12. Sidor A, Gramza‑Michałowska A. Advanced research on the antioxidant and health benefit of elderberry (Sambucus nigra) in food—review. J Funct Foods. 2015; 18:941–958. http://dx.doi.org/10.1016/j.jff.2014.07.012
13. European Medicines Agency. Assessment report on Sambucus nigra L., fructus. London: EMA; 2013. Report No.: EMA/HMPC/44208/2012. [Internet]. [cited 2025 Aug 12]. Available from: https://www.ema.europa.eu/en/documents/herbal-report/final-assessment-report-sambucus-nigra-l-fructus_en.pdf
14. Viapiana A, Wesołowski M. The phenolic contents and antioxidant activities of infusions of Sambucus nigra L. Plant Foods Hum Nutr. 2017; 72(1):82–87. https://doi.org/10.1007/s11130‑016‑0594‑x
15. Senica M, Stampar F, Veberic R, Mikulic‑Petkovsek M. Differences in phenolics and cyanogenic glycosides in Sambucus nigra leaves, flowers and berries from different altitudes. J Sci Food Agric. 2017; 97(8):2623–2632. https://doi.org/10.1002/jsfa.8085
16. Terzić M, Majkić T, Zengin G, et al. Elderberry fruits processed by modern and conventional drying/extraction as a source of health‑promoting compounds? Food Chem. 2023; 405:134766.
17. Kay CD, Pereira‑Caro G, Ludwig IA, Clifford MN, Crozier A. Anthocyanins and flavanones are more bioavailable than previously perceived: review. Annu Rev Food Sci Technol. 2017; 8:155–180. https://doi.org/10.1146/annurev‑food‑030216‑025636
18. Gullón B, Lú‑Chau TA, Moreira MT, Lema JM, Eibes G. Trends in polyphenol research in food science. Trends Food Sci Technol. 2017; 67:220–235.
19. Vujanović M, Majkić T, Zengin G, et al. Elderberry (Sambucus nigra L.) juice as a functional product rich in health‑promoting compounds. RSC Adv. 2020; 10(73):44805–44814. https://doi.org/10.1039/d0ra09129d
20. Hong SY. A review of pears (Pyrus spp.), ancient functional food for the modern world. Front Nutr. 2021; 8:734614. https://doi.org/10.3389/fnut.2021.734614
21. Trubnikova AA, Sharakhmatova TE, Mamintova KO, Tsupra OS. Biotechnological aspects of yogurt base production for low‑lactose ice cream. Visnyk NTU “KhPI”. Ser.: New Solutions in Modern Technologies. 2018;9(1285):243–255. https://doi.org/10.20998/2413‑4295.2018.09.35 (in Ukrainian).
22. Bojanic J, et al. Recent advances in dairy processing and milk proteins utilization: a review. Foods. 2023;12(6):1112.
23. Rafiq L, Zahoor T, Sagheer A, Khalid N, Rahman UU, Liaqat A. Augmenting yogurt quality attributes through hydrocolloidal gums. Asian-Australas J Anim Sci. 2020; 33(2):323–331. https://doi.org/10.5713/ajas.18.0218
24. Kim ED, Lee H‑S, Kim K‑T, Paik H‑D. Antioxidant and ACE‑inhibitory activities of yogurt supplemented with Lactiplantibacillus plantarum NK181 and Lactobacillus delbrueckii KU200171 and sensory evaluation. Foods. 2021; 10(10):2324. https://doi.org/10.3390/foods10102324
25. Pascariu OE, Simulescu V, Popescu MC, Ficai A, et al. Bioactive compounds from elderberry (Sambucus nigra L.): extraction, health benefits and potential use in food industry. Processes. 2022; 10(11):2288.
26. Iglesias R, Ferreras JM, Girbés T, et al. Structure and biological properties of ribosome‑inactivating proteins and lectins from Sambucus nigra L. Toxins. 2022; 14(9):634.
27. Jiménez P, Cabrero P, Córdoba‑Díaz D, Girbés T. Lectin digestibility and stability of elderberry antioxidants to heat treatment in vitro. Molecules. 2017; 22(10):1767.
28. Wang Y, et al. Nutritional composition and health benefits of pear (Pyrus spp.). Trends Food Sci Technol. 2022; 123:160–174.
29. Kobus‑Cisowska J, et al. Chemical composition and in vitro antibacterial and antifungal activities of different pear cultivars (Pyrus communis L.). Molecules. 2019; 24(4):682.
30. Wu X, Sun C, Yang L, Zeng G, Liu Z, Li Y. Identification of arbutin in peel and pulp of pear cultivars (Pyrus spp.) and its potential as a skin‑whitening agent. J Funct Foods. 2022; 98:105313.
31. Yoo KM, Lee CY. Pear (Pyrus spp.) phytochemicals and health benefits. Food Rev Int. 2020; 36(6):542–560.
32. Korekar G, Stobdan T, Bhatt BP. Phenolic profile and antioxidant potential of fruit juice of wild pear (Pyrus pashia) during storage. Heliyon. 2021; 7(2):e06341.
33. Sokol OV. Photocolorimetric determination of anthocyanins and other phenolic compounds in plant raw materials. Pharmacognosy, Pharmaceutical Chemistry and Pharmacy. 2017; (2):60–64. (in Ukrainian).
34. Harte F, Clark S, Barbosa‑Cánovas GV, Swanson BG. Yield stress and microstructure of set yogurt made from high‑hydrostatic‑pressure‑treated milk. J Food Sci. 2002; 67(1):84–88. https://doi.org/10.1111/j.1365‑2621.2002.tb11363.x
35. Ben-Harb S, Saint-Eve A, Panouillé M, Souchon I, Bonnarme P, Dugat-Bony E, et al. Design of microbial consortia for the fermentation of pea-protein-enriched emulsions. Int J Food Microbiol. 2019; 293:124–136. doi:10.1016/j.ijfoodmicro.2019.01.012.
36. Yukalo VG. Laboratory practicum in chemistry and physics of milk and dairy products. Ternopil: Ternopil Ivan Puluj National Technical University; 2018. (in Ukrainian).
37. Khomych HP, Vikul SI, Kaprelyants LV, Osypova LA, Lozovska TS. Method for determining the biological activity of objects of natural origin. Ukrainian Patent UA 107506 C2. 2015 Jan 12. Application No. U 201302626; filed 2013 Mar 04. Assignee: Odesa National Academy of Food Technologies. (in Ukrainian).