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July 8, 2026FoodsOpen Access

Development of Skimmed Goat Milk Functional Ingredient Enriched with Grape Pomace Seed and Agrocybe aegerita Extracts: Optimization, Characterization and Application in Dehydrated Foods

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Authors

APAna PlećićDMDanijel D. MilinčićIIIvana Sredović Ignjatović

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Overview

Randomized trial formulates and optimizes a functional ingredient for dehydrated foods, indicating enhanced antioxidant properties.

Key Points

  • This research focuses on the development of a functional ingredient from skimmed goat milk, enhanced with grape pomace seed and mushroom extracts, aimed at improving antioxidant properties.
  • A central composite design was used for optimizing the ingredient formulation based on antioxidant properties.
  • Thermal treatment was applied to skimmed goat milk combined with GPE and Agrocybe aegerita ME.
  • Analytical methods such as UHPLC-QToF-MS were employed to characterize the phenolic compounds and assess bioaccessibility.
  • The enriched ingredient showed enhanced antioxidant activity with GPE as the dominant factor influencing this effect.
  • Catechin and ethyl gallate had the highest bioaccessibility at 12.58% and 4.54%, respectively.
  • The functional ingredient demonstrated improved foaming behavior and good solubility in a dehydrated soup model without negatively affecting flavor.

Cite This Study

Plećić et al. (2026) studied this question.

synapsesocial.com/papers/6a4de976d2ea289ef6283942https://doi.org/10.3390/foods15132397
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