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bioRxiv · 10.1101/2025.08.31.673363

Designing Functional Dairy Food Products: Peptide-Fortification Approaches to Improve Safety, Quality, and Consumer Acceptance

Minj, S.·Iram, D.·Sansi, M. S.·Parashar, A.·Gandhi, k.·Vij, S.
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Abstract

This study focused on the development of functional dairy products fortified with bioactive peptides derived from Lactobacillus rhamnosus C25-fermented sheep milk and their evaluation during storage. Microencapsulated peptides were incorporated into flavoured milk and srikhand, and their antimicrobial, antioxidant, and sensory properties were monitored over refrigerated storage. Flavoured milk supplemented with free peptides exhibited strong antimicrobial activity, while encapsulated peptides provided a controlled and sustained release, maintaining functionality over six days. In srikhand, both plain and mango-flavoured formulations demonstrated enhanced biofunctional properties, with encapsulated peptides showing gradual peptide release, higher antioxidant activity, and better preservation of sensory quality over 15 days. Sheep milk used for fermentation showed good microbial quality, supporting safe peptide production. Fermentation yielded peptide fractions (<3, <5, and <10 kDa), which were analyzed using RP-HPLC and LC-MS/MS, identifying over 3,100 peptides. In silico screening predicted 34 peptides with antimicrobial potential, including cationic and amphipathic -helical peptides primarily derived from {beta}-casein and {kappa}-casein. Functional assays demonstrated potent antimicrobial activity against Gram-positive and Gram-negative pathogens, particularly in the 5-10 kDa fractions. Antioxidant activity was highest in the 5 kDa retentate, indicating that medium-sized peptides contributed most to radical scavenging. Microencapsulation using sodium alginate improved peptide stability and controlled release, mitigating bitterness and preserving product acceptability. Overall, the study highlights the potential of L. rhamnosus C25-fermented sheep milk peptides as natural bioactive ingredients for functional dairy products with enhanced shelf life, antimicrobial efficacy, and antioxidant capacity. Graphical abstract O_FIG O_LINKSMALLFIG WIDTH=200 HEIGHT=135 SRC="FIGDIR/small/673363v1_ufig1.gif" ALT="Figure 1"> View larger version (35K): org.highwire.dtl.DTLVardef@1c368bdorg.highwire.dtl.DTLVardef@118db8org.highwire.dtl.DTLVardef@6f4addorg.highwire.dtl.DTLVardef@9c2ddc_HPS_FORMAT_FIGEXP M_FIG C_FIG

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Minj, S., Iram, D., Sansi, M. S., Parashar, A., Gandhi, k., Vij, S.. 2025-09-05. Designing Functional Dairy Food Products: Peptide-Fortification Approaches to Improve Safety, Quality, and Consumer Acceptance. https://doi.org/10.1101/2025.08.31.673363

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