ArticleFood technology and biotechnology2017
Novel Approach to the Development of Functional Goat's Milk-Based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment.
Article in Food technology and biotechnology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Development of Skimmed Goat Milk Functional Ingredient Enriched with Grape Pomace Seed andFoods (Basel, Switzerland) · 2026Article
- Goat's Skim Milk Enriched withFoods (Basel, Switzerland) · 2025Article
- Goat's Milk Powder Enriched with Red (Foods (Basel, Switzerland) · 2024Article
- Optimisation of Almond-Based Dairy-Free Milk Alternative Formulation Fortified with Myrtle, Bay Leaf and Fennel ExtractsFood technology and biotechnology · 2023Article
- Polyphenol Extracts from Sage (Antioxidants (Basel, Switzerland) · 2023Article
- Revalorisation of Sage (Antioxidants (Basel, Switzerland) · 2023Article
- Skimmed Goat's Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties.Biomolecules · 2021Article
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Authors and funding
7 authors.
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Abstract
Regardless of its highly valuable nutritive composition, goat's milk is less preferred by consumers due to its specific sensory characteristics that are very often regarded as undesirable. On the other hand, traditional medicinal plants from Lamiaceae family, due to their rich bioactive composition, especially polyphenols, and desirable aroma profile, can be used to enhance and improve bioactive and sensory properties of food. In the present study nutritively valuable beverages were produced by enrichment of goat's milk with medicinal plant extracts derived from the Lamiaceae family and stabilized by homogenization with high intensity ultrasound treatment. The impact of plant species (lemon balm, mint, lavender, rosemary and sage) and ultrasound treatment duration (5 or 10 min) on the physicochemical, bioactive and sensory characteristics of enriched beverages was evaluated. The addition of plant extracts to goat's milk significantly increased the concentration of bioactive components (rosmarinic acid, hydroxycinnamic acid derivatives and luteolin derivatives), in dependence of the added plant extract. The prolongation of the ultrasound homogenization markedly decreased the fat globule size and thus beneficially affected the product stability. Apart from the achieved bioactive enrichment and stability, the developed beverages exhibited significantly improved sensory properties in comparison to plain goat's milk, with the highest overall acceptability determined for samples enriched with mint and rosemary.
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