Fortification of Dairy Products using Plant-derived Bioactive Compounds

Huda Wazzan^*

Department of Food and Nutrition, School of Human Science and Design, king Abdulaziz University, Jeddah, Saudi Arabia.

Corresponding Author E-mail: hwazzan@kau.edu.sa

Dairy products are rich sources of essential vitamins, minerals, and various bioactive components crucial for biochemical and physiological well-being. Over the past decade, there has been a growing interest in dairy products fortified with antioxidants and plant extracts. This increased interest stems from the vital role dairy plays in human nutrition and the demand for “natural preservatives”. One particularly promising approach involves enhancing dairy products with plant-derived antioxidants. Antioxidants are critical in neutralizing and scavenging free radicals, constantly produced within the body. Free radicals can damage vital molecules and contribute to the development of chronic diseases, such as cardiovascular disease, diabetes, and even cancer. This damage is often associated with oxidative stress, a condition where the body's natural antioxidant defenses are overwhelmed by free radical production. This review examines the growing trend of fortifying dairy products (milk, ice cream, cheese, and yogurt) with natural ingredients to enhance their nutritional value and functionality. The review focuses on using plant extracts, herbs, spices, and other natural sources, exploring their fortification potential without compromising organoleptic properties. Finally, the review focuses on the potential benefits of incorporating plant-derived bioactive compounds to fortify the antioxidant capacity of milk and dairy products.

Antioxidants; Bioactive compounds; Dairy products; Free radicals; Fortification

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