Formulation, biochemical characterization and shelf life study of “YoAlp” whey – functional beverage containing fruit juices produced in Aosta valley

Functional beverages are considered as ordinary foods with components or ingredients able to provide specific health effects other than purely nutritional effect. Health promoting effects can be exerted by nutrients such as polyphenols, fatty acids, vitamins, bioactive peptides or by microorganisms with probiotic or bioactive effects. This work was made to create a new functional beverage obtained from the recovery of “YoAlp” whey and Aosta Valley’s fruit juices. “YoAlp” is a fermented milk obtained from Aosta valley breeds milk and local strains of lactic acid bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii). Local fruit juices of apple/Raspberry; apple/Aronia and Ravèntse, an autochthonous apple variety, were added to improve the flavour and the functionality features of the beverage. Lastly, strains of Bifidobacterium animalis ssp. Lactis and Bifidobacterium breve have been inoculated to further increase the probiotic effect of the beverage. The analysis on the final “YoAlp” whey-based beverages highlighted interesting results. Many different peptides have been detected, some of them were identified and linked to possible bioactive effects such as ACE (Angiotensin-converting enzyme) inhibitory, antioxidant, mineral binding, opioid antagonist and DPP (Dypeptil peptidase) inhibitory. Moreover, it was detected the marker of A2 variant of β-casein, related to a lower incidence of cardiovascular disease, type 1 diabetes and a reduction in cholesterol and triglycerides. High amounts of total polyphenols have been detected especially in the Apple/Aronia whey-based beverages. Those compounds derive mainly from the fruit juices, and concur to the antioxidant activity values detected. Both total polyphenols content and antioxidant activity of the “YoAlp” whey-based beverages showed higher results compared to similar beverages. ACE (Angiotensin-converting enzyme) inhibitory activity correlated well to the bioactive peptides that was detected, and showed higher values than other similar beverages. The microbiological assessment confirmed the safety of the beverages over a shelf life of seven days. Along this period even the probiotic lactic acid bacteria and the Bifidobacteria inoculated often maintained higher loads than the minimum legal and the therapeutic suggested limits. Lastly a consumer test confirmed the appreciation of consumers towards those new beverages, allowing the selection of the three final fruit juices. The production of these beverages could represent a huge opportunity for the Aosta Valley’s farms to increase their income and competitiveness, creating a circular economy by recovering a by-product like the whey and following the sustainability and healthy trends which are driving the food and beverage sector.