Innovative technologies of fermented dairy-plant-based products for functional purposes
Keywords:
Functional foods, curd product, soy-fat concentrate, chia seeds, quinoa, flax seeds, dihydroquercetin, quality, safety, nutritional value, biological valueSynopsis
The development of innovative technologies for functional dairy products, as well as the improvement of traditional formulations in accordance with modern healthy nutrition requirements, represents one of the priority directions in the advancement of food science and industry. In the context of the increasing prevalence of diet-related diseases, the creation of next-generation products with enhanced biological and physiological value is of particular importance.
A significant share of functional products consists of enriched items formulated with natural additives in various physical forms, including powders, extracts, concentrates, and microencapsulated ingredients. Their application contributes to compensating for essential nutrient deficiencies, optimizing fatty acid composition, increasing the antioxidant potential of the diet, and strengthening the body's resistance to adverse environmental factors.
Fermented dairy products, particularly cottage cheese and curd-based products, are traditionally perceived by consumers as components of a balanced diet due to their optimal ratio of proteins, fats, and carbohydrates, high digestibility, and the presence of complete milk proteins. However, their vitamin–mineral composition and profile of biologically active compounds do not always fully comply with contemporary concepts of functional nutrition, which necessitates technological modernization through the incorporation of ingredients with pronounced physiological effects.
A promising approach to addressing this issue is the development of fermented dairy-plant-based products with a combined protein and lipid composition. Recipe optimization involves the use of soy-fat concentrate to improve the fatty acid profile and increase the proportion of polyunsaturated fatty acids; chia, quinoa, and flax seeds as natural structure-forming agents and sources of dietary fiber, omega-3 fatty acids, phenolic compounds, and antioxidants; and dihydroquercetin as a natural antioxidant and preservative that enhances oxidative stability and extends shelf life.
The absence of gluten in the investigated plant raw materials creates opportunities for the development of functional curd-based products suitable for individuals with celiac disease and gluten intolerance.
Thus, the integration of traditional curd production technology with modern approaches to functional ingredient incorporation makes it possible to expand the range of domestic dairy-plant products with health-promoting properties, enhance their competitiveness, and adapt them to current consumer demands.
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June 26, 2026
Copyright (c) 2026 Larysa Bal-Prylypko, Halyna Tolok, Semen Tolok, Ihor Ustymenko, Ivan Bal, Oleksandr Kanishchev
How to Cite
Bal-Prylypko, L., Tolok, H., Tolok, S., Ustymenko, I., Bal, I., & Kanishchev, O. (2026). Innovative technologies of fermented dairy-plant-based products for functional purposes. In O. Priss, L. Bal-Prylypko, H. Tolok, S. Tolok, I. Ustymenko, I. Bal, O. Kanishchev, V. Davydovych, L. Shevchenko, O. Semenko, N. Slobodyanyuk, O. Pylypchuk, A. Ivaniuta, N. Holembovska, V. Israelian, A. Omelian, I. Ivanova, M. Serdyuk, T. Tymoshchuk, … L. Chepurda, Advances in food technology and innovation (pp. 3-23). Scientific Route OÜ®. https://doi.org/10.21303/978-9908-845-03-6.ch1
