Effects of low-energy cream fortified with protein concentrates and zinc acetate on physiological and nutritional indicators in mice

Abstract

Background: Low-energy dairy products often suffer from poor texture and reduced sensory quality due to fat reduction. Fortification with protein-based fat replacers and micronutrients such as zinc may improve both physicochemical properties and nutritional value. Therefore, this study aimed to evaluate the effects of fortifying low-energy cream with different fat levels and zinc acetate on its sensory characteristics, physicochemical properties, and nutritional indices.

Objective: To investigate the impact of fat reduction and fortification with zinc acetate and protein-based fat replacers on improving the sensory quality, physicochemical characteristics, and nutritional performance of low-energy cream.

Materials and Methods: Cream samples were prepared with fat levels of 10% and 20%. The cream samples were then fortified with zinc acetate at 15 mg/kg. Whey protein concentrate (WPC) and milk protein concentrate (MPC) were added at 1% as texture and structure enhancers. A positive control consisted of whole milk cream, while a negative control was prepared from skim milk without additives. Sensory evaluation was conducted one day after production at 6 ± 1 °C. Additionally, a nutritional experiment was performed on laboratory mice to assess body weight gain (BWG) and immune response.

Results: Fortification significantly improved texture and creaminess. The addition of WPC and MPC enhanced smoothness and spreadability due to increased firmness and structural cohesiveness compared with control treatments. Zinc supplementation positively supported body weight gain (BWG), and animal body weights remained stable throughout the experimental period. Moreover, treated animals exhibited improved immune performance.

Conclusion: Fortification of low-energy cream with protein concentrates and zinc acetate effectively enhances sensory quality, structural properties, and nutritional value. These findings suggest that zinc-fortified, protein-enriched low-fat cream can serve as a functional dairy product with improved technological and health benefits. In addition, among the advantages zinc improves immune weight management and immune response while maintaining acceptability.

Novelty of the Study: The innovation of this project is centered on the creation of a low-energy functional dairy product. It was achieved through the implementation of protein concentrates (WPC and MPC) alongside zinc acetate as complementary approaches aimed at augmenting the sensory, physicochemical, and nutritional characteristics. In contrast to typical low-fat dairy products, our approach leverages protein-based fat substitutes in conjunction with zinc fortification to simultaneously enhance textural attributes, creaminess, structural integrity, and overall biological efficacy. Additionally, this research contributes to several stages of Functional Food Center's (FFC) 17-step product development pipeline, specifically product formulation, bioactive ingredients selection, and preclinical nutrition assessment through mouse models for body weight gain and immunomodulation.

Keywords: Fat replacers, Zinc acetate, Whey protein concentrate (WPC), Low-energy cream, Milk protein concentrate (MPC), mice.