Abstract:
The aim of this study was to evaluate the chemical and health-promoting properties of fermented whey beverages produced from organic cow and goat whey (sour and sweet), enriched with organic juices from sea buckthorn (Hippophae rhamnoides) or wild rose (Rosa canina). The beverages were analyzed for fatty acid composition, selected mineral content, antioxidant activity using the DPPH, ABTS, and FRAP assays, and total polyphenol content. Significant differences in properties were observed depending on the type of whey and the added juice. Beverages supplemented with wild rose juice exhibited the highest antioxidant activity, reaching 80–95% DPPH inhibition, 33–42% ABTS inhibition, FRAP values of 0.98–1.16 mmol TE/L, and elevated polyphenol contents ranging from 327 to 422 mg/100 g. Samples enriched with sea buckthorn juice contained higher levels of Fe and Ni, whereas Mn was most abundant in rosehip-based samples, while maintaining low concentrations of toxic elements (As, Cd, Pb, Hg), all below permissible limits. The fatty acid profile of the beverages was dominated by Saturated Fatty Acids (SFA), mainly C16:0, as well as short-chain fatty acids typical of whey. Beverages based on goat whey showed higher levels of SFA and MUFA compared with cow whey beverages, whereas the addition of wild rose juice promoted an increase in PUFA and omega-3 fatty acids. The results indicate that organic fermented whey beverages enriched with wild rose or sea buckthorn juices represent valuable functional beverages with enhanced antioxidant potential and favorable mineral and fatty acid profiles, supporting their classification as health-promoting products.
This research was funded within the task entitled "Research network of life sciences universities for the development of the Polish dairy sector - research project" financed under the subsidy of the Minister of Science and Higher Education, No. MEiN/2023/DPI/2862."
