Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase

Mona Moslemi; Ali Moayedi; Morteza Khomeiri; Yahya Maghsoudlou

doi:10.1016/j.fochx.2022.100547

Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase

Food Chem X. 2022 Dec 21:17:100547. doi: 10.1016/j.fochx.2022.100547. eCollection 2023 Mar 30.

Authors

Mona Moslemi¹, Ali Moayedi¹, Morteza Khomeiri¹, Yahya Maghsoudlou¹

Affiliation

¹ Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

Abstract

In this study, optimization of fermentation conditions, and applying endogenous walnut lipase were investigated for the manufacture of a fermented, whey-based beverage containing conjugated linoleic acid (CLA). Among different commercial starter and probiotic cultures, the culture containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus showed high potency for CLA synthesis. The fermentation time and the type of walnut oil (lipolyzed or non-lipolyzed) had significant effects on CLA production, as the highest CLA content (36 mg/g fat) was synthesized in the sample containing 1 % lipolyzed walnut oil fermented at 42 °C for 24 h. Moreover, fermentation time had the highest contribution on viable cell counts, proteolysis, DPPH scavenging activity, and final pH. A significant and positive correlation between cell counts and CLA content was also observed (r = +0.823, p < 0.05). This study establishes a cost effective approach for converting cheese whey to a value added beverage enriched with CLA.

Keywords: Conjugated linoleic acid (CLA); Fermentation; Lipolysis; Optimization; Taguchi; Whey beverage.