Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry
This work focuses on the production of liquid whey protein concentrates by ultrafiltration followed by thermal denaturation and homogenization of the ultrafiltrated concentrate, as well as on the production of ultrafiltrated permeates concentrated by reverse osmosis. Kefir grains (fresh and thawed)...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2015-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | https://hrcak.srce.hr/file/214328 |
| _version_ | 1797208004062347264 |
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| author | Carlos Pereira Marta Henriques David Gomes Andrea Gomez-Zavaglia Graciela de Antoni |
| author_facet | Carlos Pereira Marta Henriques David Gomes Andrea Gomez-Zavaglia Graciela de Antoni |
| author_sort | Carlos Pereira |
| collection | DOAJ |
| description | This work focuses on the production of liquid whey protein concentrates by ultrafiltration followed by thermal denaturation and homogenization of the ultrafiltrated concentrate, as well as on the production of ultrafiltrated permeates concentrated by reverse osmosis. Kefir grains (fresh and thawed) and/or commercial probiotic bacteria were inoculated in both liquid whey protein concentrates and concentrated ultrafiltrated permeates and grown at 25 °C for 24 h for the manufacture of fermented drinks. The physicochemical characterization (pH, titratable acidity, viscosity, and content of total solids, ash, fat and proteins) of the obtained drinks was then assessed and compared. Enumeration of viable microorganisms was carried out immediately aft er inoculation (at 0 h), during the fermentation period (at 12 and 24 h) and during refrigerated storage (at 48, 168 and 336 h). The fermented drinks showed acceptable physicochemical and sensorial properties, and contained above 7 log CFU/mL of lactococci and lactobacilli and 6 log CFU/mL of yeasts after 14 days of refrigerated storage, which is in agreement with the standards required by international organizations like European Food Safety Authority (EFSA) and Food and Drug Administration (FDA) for products containing probiotics. In summary, the strategy developed in this work contributes to the expansion of the applications of products derived from whey fractionation for the design of novel functional foods. |
| first_indexed | 2024-04-24T09:31:54Z |
| format | Article |
| id | doaj.art-496049da92f549fa99fdbbdeed9fbdcc |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-04-24T09:31:54Z |
| publishDate | 2015-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-496049da92f549fa99fdbbdeed9fbdcc2024-04-15T13:43:02ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062015-01-0153330731410.17113/ftb.53.03.15.4043Novel Functional Whey-Based Drinks with Great Potential in the Dairy IndustryCarlos Pereira0Marta Henriques1David Gomes2Andrea Gomez-Zavaglia3Graciela de Antoni4IPC-ESAC/CERNAS, Polytechnic Institute of Coimbra, College of Agriculture, PT-3045-601 Bencanta, Coimbra, PortugalIPC-ESAC/CERNAS, Polytechnic Institute of Coimbra, College of Agriculture, PT-3045-601 Bencanta, Coimbra, PortugalIPC-ESAC/CERNAS, Polytechnic Institute of Coimbra, College of Agriculture, PT-3045-601 Bencanta, Coimbra, PortugalCenter for Research and Development in Food Cryotechnology, CIDCA CCT CONICET, La Plata, ArgentinaCenter for Research and Development in Food Cryotechnology, CIDCA CCT CONICET, La Plata, ArgentinaThis work focuses on the production of liquid whey protein concentrates by ultrafiltration followed by thermal denaturation and homogenization of the ultrafiltrated concentrate, as well as on the production of ultrafiltrated permeates concentrated by reverse osmosis. Kefir grains (fresh and thawed) and/or commercial probiotic bacteria were inoculated in both liquid whey protein concentrates and concentrated ultrafiltrated permeates and grown at 25 °C for 24 h for the manufacture of fermented drinks. The physicochemical characterization (pH, titratable acidity, viscosity, and content of total solids, ash, fat and proteins) of the obtained drinks was then assessed and compared. Enumeration of viable microorganisms was carried out immediately aft er inoculation (at 0 h), during the fermentation period (at 12 and 24 h) and during refrigerated storage (at 48, 168 and 336 h). The fermented drinks showed acceptable physicochemical and sensorial properties, and contained above 7 log CFU/mL of lactococci and lactobacilli and 6 log CFU/mL of yeasts after 14 days of refrigerated storage, which is in agreement with the standards required by international organizations like European Food Safety Authority (EFSA) and Food and Drug Administration (FDA) for products containing probiotics. In summary, the strategy developed in this work contributes to the expansion of the applications of products derived from whey fractionation for the design of novel functional foods.https://hrcak.srce.hr/file/214328whey protein concentrateultrafiltration permeatereverse osmosiskefirprobiotic |
| spellingShingle | Carlos Pereira Marta Henriques David Gomes Andrea Gomez-Zavaglia Graciela de Antoni Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry Food Technology and Biotechnology whey protein concentrate ultrafiltration permeate reverse osmosis kefir probiotic |
| title | Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry |
| title_full | Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry |
| title_fullStr | Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry |
| title_full_unstemmed | Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry |
| title_short | Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry |
| title_sort | novel functional whey based drinks with great potential in the dairy industry |
| topic | whey protein concentrate ultrafiltration permeate reverse osmosis kefir probiotic |
| url | https://hrcak.srce.hr/file/214328 |
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