Development and study of the nutritional value and storage stability of a soft cottage cheese product enriched with collagen and antioxidant-rich plant extracts
Zharykbasov Y. Kakimov A. Zharykbasova K. Kakimova Z. Raimkhanova G. Kozykenova Z.
2024HACCP Consulting
Potravinarstvo Slovak Journal of Food Sciences
2024#181028 - 1049 pp.
This study investigates the development of a novel soft cottage cheese product enriched with collagen concentrate from poultry processing by-products and antioxidant-rich plant extracts for the adaptive nutrition of athletes. Collagen concentrate was obtained from chicken skin, bone tissue, and feet through enzymatic hydrolysis and freeze-drying. Antioxidant-rich extracts were prepared from sea buckthorn and cinnamon rosehip using ethanol extraction. The plant extract demonstrated high antioxidant potential, containing 1.98% phenolic compounds, 29.8 mg/100g vitamin A, 48.9 mg/100g vitamin E, and 756.4 mg/100g vitamin C. The antioxidant extract demonstrated significant immune-boosting effects in experimental rats by enhancing lymphocyte and T-cell counts. Various ratios of collagen concentrate and plant extract were tested in the cottage cheese product. Optimal water-holding capacity and effective viscosity were achieved with a 6:4 or 8:4 collagen-to-extract ratio, balancing collagens gelation properties with the antioxidant benefits. The addition of 8% dry collagen concentrate and 4% sea buckthorn and rosehip extract resulted in an enhanced nutritional profile, particularly through increased polyunsaturated fatty acids (Omega-3 and Omega-6), vitamins A, C, E, and essential minerals like calcium, phosphorus, and magnesium. Storage stability studies indicated optimal preservation of product structure at 0-2°C for up to 96 hours, maintaining a viscosity loss coefficient between 15.0-15.8%. This enhanced soft cottage cheese product demonstrates improved nutritional profiles and antioxidant properties while maintaining structural stability, making it a promising functional food for athletes and health-conscious consumers.
antioxidant , collagen concentrate , functional dairy product , plant extracts , polyunsaturated fatty acids , texture stability
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Department of Food technology and biotechnology, 20A Glinki Street, Semey, 071412, Kazakhstan
Shakarim University, Department of Food technology and biotechnology, 20A Glinki Street, Semey, 071412, Kazakhstan
Alikhan Bokeikhan University, Department of Biotechnology, 11 Mangilik El Street, Semey, 070000, Kazakhstan
Shakarim University, Department of Biotechnology, 20A Glinki Street, Semey, 071412, Kazakhstan
NCJSC “Semey Medical University”, Department of Physiological Disciplines named after T.A. Nazarova, 103 Abay street, Semey, 070000, Kazakhstan
Department of Food technology and biotechnology
Shakarim University
Alikhan Bokeikhan University
Shakarim University
NCJSC “Semey Medical University”
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