Functional properties and flavor characteristics of milk from cows supplemented with jujube powder

Jujube has various functional properties and is a promising source of bioactive compounds and flavors. This study investigated the functional properties and flavor characteristics of milk from cows supplemented with jujube powder (JP). Here, milk volatile profiles and taste properties were analyzed by using an electronic nose, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Compared with the control group, the total antioxidant capacity, 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic free radical scavenging activity, lactoferrin, and IgG levels increased significantly in the JP group. Volatile flavor analysis indicated that ketone levels increased, while acid abundance decreased, and toluene and dimethyl sulfone significantly increased in the JP group. Taste profile analyses demonstrated that jujube supplementation altered the taste of the milk. In summary, dietary jujube powder supplementation affects the volatile flavor composition and aroma of milk, as well as the bioactive component and antioxidant properties. These findings enhance our understanding of milk production using direct dietary supplementation to produce sustainable dairy products.