Impact of whey bioactive hydrolysates on the quality of fat fillings for confectionery products
Whey protein hydrolysates can be used in a wide range of applications because they offer numerous advantages compared to non-hydrolysed whey proteins. They are more heat stable, with improved foaming and emulsifying properties due to the presence of bioactive peptides of lower viscosity. Whey hydrol...
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| Format: | Article |
| Language: | English |
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Institute for Food Technology, Novi Sad
2024-01-01
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| Series: | Food and Feed Research |
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| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402189S.pdf |
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| author | Stožinić Milica V. Zarić Danica B. Rakin Marica B. Lončarević Ivana S. Pajin Biljana S. Bulatović Maja Lj |
| author_facet | Stožinić Milica V. Zarić Danica B. Rakin Marica B. Lončarević Ivana S. Pajin Biljana S. Bulatović Maja Lj |
| author_sort | Stožinić Milica V. |
| collection | DOAJ |
| description | Whey protein hydrolysates can be used in a wide range of applications because they offer numerous advantages compared to non-hydrolysed whey proteins. They are more heat stable, with improved foaming and emulsifying properties due to the presence of bioactive peptides of lower viscosity. Whey hydrolysates have improved absorption, digestibility, excellent nutritional and functional properties, and the ability to extend the shelf life of food products. Due to the large differences in the technological and other physicochemical properties of hydrolysates, the addition of whey protein hydrolysates into confectionery products is much more complicated. This research aims to determine the possibilities of enriching filled confectionery products with whey peptides obtained in two ways: through enzymatic hydrolysis of whey protein concentrate and fermentation (using microorganism Lb. rhamnosus ATCC 7469). Peptides were added to a fatty milk cream at a 5% concentration. The study was focused on assessing antioxidant activity, physical, rheological, textural, and sensory properties of three fat fillings: C (control without whey peptides), EWP (5% peptides from enzymatic hydrolysis), and MWP (5% peptides from whey fermentation). The Enzymatic hydrolysates increased DPPH radical inhibition by 32%, and fermented hydrolysates by 19%. Enzymatic hydrolysates also demonstrated superior inhibition of lipid peroxidation (IC50 value of 811.54 mg mL-1) compared to fermented hydrolysates (IC50 value of 178.36 mg mL-1). EWP showed the highest antioxidant activity. The addition of enzymatic hydrolysates increased filling firmness by 2.5 times, while fermented hydrolysates had reduced firmness compared to the control. Both types of hydrolysates did not adversely affect the size or distribution of the particles in the fat cream. Thixotropic properties of the fat filling remained unchanged post-incorporation. MWP exhibited the most optimal rheological characteristics with the lowest yield stress. The best sensory characteristics (better than the control sample) were found in the EWP. |
| first_indexed | 2025-02-17T05:21:33Z |
| format | Article |
| id | doaj.art-5d651ab224874af5ab2e1bf50df7ad6f |
| institution | Directory Open Access Journal |
| issn | 2217-5369 2217-5660 |
| language | English |
| last_indexed | 2025-02-17T05:21:33Z |
| publishDate | 2024-01-01 |
| publisher | Institute for Food Technology, Novi Sad |
| record_format | Article |
| series | Food and Feed Research |
| spelling | doaj.art-5d651ab224874af5ab2e1bf50df7ad6f2025-01-08T15:23:19ZengInstitute for Food Technology, Novi SadFood and Feed Research2217-53692217-56602024-01-0151218919810.5937/ffr0-535012217-53692402189SImpact of whey bioactive hydrolysates on the quality of fat fillings for confectionery productsStožinić Milica V.0https://orcid.org/0009-0002-6704-8626Zarić Danica B.1https://orcid.org/0000-0002-0026-3949Rakin Marica B.2https://orcid.org/0000-0001-5791-942XLončarević Ivana S.3https://orcid.org/0000-0001-5028-8514Pajin Biljana S.4https://orcid.org/0000-0002-4552-7880Bulatović Maja Lj5https://orcid.org/0000-0002-1053-7739University of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Belgrade, Innovation Centre of the Faculty of Technology and Metallurgy, Belgrade, SerbiaUniversity of Belgrade, Faculty of Technology and Metallurgy, Belgrade, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Belgrade, Faculty of Technology and Metallurgy, Belgrade, SerbiaWhey protein hydrolysates can be used in a wide range of applications because they offer numerous advantages compared to non-hydrolysed whey proteins. They are more heat stable, with improved foaming and emulsifying properties due to the presence of bioactive peptides of lower viscosity. Whey hydrolysates have improved absorption, digestibility, excellent nutritional and functional properties, and the ability to extend the shelf life of food products. Due to the large differences in the technological and other physicochemical properties of hydrolysates, the addition of whey protein hydrolysates into confectionery products is much more complicated. This research aims to determine the possibilities of enriching filled confectionery products with whey peptides obtained in two ways: through enzymatic hydrolysis of whey protein concentrate and fermentation (using microorganism Lb. rhamnosus ATCC 7469). Peptides were added to a fatty milk cream at a 5% concentration. The study was focused on assessing antioxidant activity, physical, rheological, textural, and sensory properties of three fat fillings: C (control without whey peptides), EWP (5% peptides from enzymatic hydrolysis), and MWP (5% peptides from whey fermentation). The Enzymatic hydrolysates increased DPPH radical inhibition by 32%, and fermented hydrolysates by 19%. Enzymatic hydrolysates also demonstrated superior inhibition of lipid peroxidation (IC50 value of 811.54 mg mL-1) compared to fermented hydrolysates (IC50 value of 178.36 mg mL-1). EWP showed the highest antioxidant activity. The addition of enzymatic hydrolysates increased filling firmness by 2.5 times, while fermented hydrolysates had reduced firmness compared to the control. Both types of hydrolysates did not adversely affect the size or distribution of the particles in the fat cream. Thixotropic properties of the fat filling remained unchanged post-incorporation. MWP exhibited the most optimal rheological characteristics with the lowest yield stress. The best sensory characteristics (better than the control sample) were found in the EWP.https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402189S.pdfenzymatic hydrolysismicrobial hydrolysisrheologywhey proteinantioxidant activity |
| spellingShingle | Stožinić Milica V. Zarić Danica B. Rakin Marica B. Lončarević Ivana S. Pajin Biljana S. Bulatović Maja Lj Impact of whey bioactive hydrolysates on the quality of fat fillings for confectionery products Food and Feed Research enzymatic hydrolysis microbial hydrolysis rheology whey protein antioxidant activity |
| title | Impact of whey bioactive hydrolysates on the quality of fat fillings for confectionery products |
| title_full | Impact of whey bioactive hydrolysates on the quality of fat fillings for confectionery products |
| title_fullStr | Impact of whey bioactive hydrolysates on the quality of fat fillings for confectionery products |
| title_full_unstemmed | Impact of whey bioactive hydrolysates on the quality of fat fillings for confectionery products |
| title_short | Impact of whey bioactive hydrolysates on the quality of fat fillings for confectionery products |
| title_sort | impact of whey bioactive hydrolysates on the quality of fat fillings for confectionery products |
| topic | enzymatic hydrolysis microbial hydrolysis rheology whey protein antioxidant activity |
| url | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402189S.pdf |
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