Stavropol, Russian Federation
Minsk, Belarus
Stavropol, Russian Federation
Stavropol, Stavropol, Russian Federation
Stavropol, Russian Federation
Stavropol, Russian Federation
If added to fermented dairy products, polysaccharide chitosan fortifies them with insoluble dietary fibers and increases their storage capacity. This research was conducted in the laboratories of the North Caucasus Federal University and the Belarusian State University. It showed that chitosan, when introduced into milk before fermentation, increases the system’s resistance to syneresis due to its moisture-retaining ability. However, the effect of chitosan on the lactic acid microflora is controversial. In this study, chitosan had an obvious bacteriostatic effect on Lactobacillus delbrueckii subsp culture. bulgaricus but stimulated Streptococcus salivarius subsp. thermophilus. The combination of these starter cultures in a ratio of 1:3 made it possible to obtain a chitosan-fortified fermented dairy product with a pleasant taste and extended shelf-life.
dietary fiber, chitosan, lactic acid microorganisms, shelf-life, fermented milk probiotic product
1. Elleuch, M. Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review / M. Elleuch [et al.] // Food Chemistry. 2011. № 124 (2). P. 411–421. https://doi.org/10.1016/j.foodchem.2010.06.077
2. Dutta, P. K. Chitin and chitosan: Chemistry, properties and applications / P. K. Dutta, J. Dutta, V. S. Tripathi // Journal of Scientific & Industrial Research. 2004. Vol. 63. P. 20–31.
3. Budkevich, R. O. Dairy products supplemented with chitosan and sodium alginate protect the stomachs of rats with aspirin-induced lesions / R. O. Budkevich [et al.] // Agro Food Industry Hi Tech. 2015. № 26 (1). P. 42–44.
4. Biranje, S. S. Hemostasis and anti- necrotic activity of wound-healing dressing containing chitosan nanoparticles / S. S. Biranje [et al.] // International Journal of Biological Macromolecules. 2019. Vol. 121. P. 936–946. https://doi.org/10.1016/j.ijbiomac.2018.10.125
5. Pittler, M. H. Randomized, double-blind trial of chitosan for body weight reduction / M. H. Pittler [et al.] // European Journal of Clinical Nutrition. 1999. № 5 (53). P. 379–381. https://doi.org/10.1038/sj.ejcn.1600733
6. Domard, A. Chitosan: Structure–Properties Relationship and Biomedical Applications / A. Domard, M. Domard // Polymeric Biomaterials, Revised and Expanded. 2001. P. 201–226. http://doi.org/10.1201/9780203904671.ch9
7. Shahidi, F. Chitin, Chitosan, and Co-Products: Chemistry, Production, Applications, and Health Effects / F. Shahidi, R. Abuzaytoun // Advances in Food and Nutrition Research. 2005. Vol. 49. P. 93–135. https://doi.org/10.1016/s1043-4526(05)49003-8
8. Fong, D. Chitosan immunomodulatory properties: Perspectives on the impact of structural properties and dosage / D. Fong, C. D. Hoemann // Future Science OA. 2018. Vol. 4, № 1. https://doi.org/10.4155%2Ffsoa-2017-0064
9. Adhikari, H. S. Anticancer Activity of Chitosan, Chitosan Derivatives, and Their Mechanism of Action / H. S. Adhikari, P. N. Yadav // International Journal of Biomaterials. 2018. 2952085. https://doi.org/10.1155/2018/2952085
10. Kurchenko, V. P. Ispol'zovanie hitozana dlya uvelicheniya sroka godnosti kislomolochnyh produktov / V. P. Kurchenko, T. N. Golovach, N. V. Sushinskaya [i dr.] // Pischevaya promyshlennost'. 2019. № 4. S. 58–60. https://doi.org/10.24411/0235-2486-2019-10030; https://elibrary.ru/dbesar
11. Dutta, J. Progress in antimicrobial activities of chitin, chitosan and its oligosaccharides: A systematic study needs for food applications / J. Dutta, S. Tripathi, P. K. Dutta // Food Science and Technology International. 2012. № 1 (18). P. 3–34. https://doi.org/10.1177/1082013211399195
12. Evdokimov, I. A. Usage of chitosan in dairy products production / I. A. Evdokimov [et al.] // Foods and Raw Materials. 2015. № 2 (3). P. 29–39. http://doi.org/10.12737/13117
13. Kucherenko, V. P. Hitozan v biotehnologiyah funkcional'nyh molochnyh produktov / V. P. Kurchenko, L. R. Aliev, I. A. Evdokimov. – Spb: Professiya, 2023, 224 s.
14. Kurchenko, V. P. Zavisimost' svoystv kislomolochnogo napitka s Lactobacillus acidophilus ot koncentraciy i molekulyarnoy massy hitozanov / V. P. Kurchenko, T. N. Golovach, S. M. Denischik [i dr.] // Pischevaya promyshlennost'. 2022. № 11. S. 45–49. https://doi.org/10.52653/PPI.2022.11.11.011; https://elibrary.ru/bymsnp
