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September 10, 2025Open Access

Designing Functional Dairy Food Products: Peptide-Fortification Approaches to Improve Safety, Quality, and Consumer Acceptance

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Authors

SMShayanti MinjDIDaraksha IramMSManish Singh Sansi

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Overview

Evaluation of bioactive peptides in fortified dairy products reveals improved antimicrobial and antioxidant properties.

Key Points

  • Enhanced antimicrobial activity observed in flavoured milk with free peptides and encapsulated peptides.
  • Control of peptide release during storage allows for sustained functionality over several days.
  • Microencapsulation mitigates bitterness, improving consumer acceptability of the fortified dairy products.
  • Fermentation of sheep milk using Lactobacillus rhamnosus supports the generation of bioactive peptides.

Cite This Study

Minj et al. (2025) studied this question.

synapsesocial.com/papers/68c18f469b7b07f3a0616319https://doi.org/10.1101/2025.08.31.673363
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