Multiple-objective optimization of lactic-fermentation parameters to obtain a functional-beverage candidate
Background: Whey is the most abundant by-product of the cheese industry. It is estimated that it contains up to 55% of all nutrients of milk and therefore, it is considered a starting material for obtaining valuable products. Results: The response surface methodology was used to find the combination...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-07-01
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| Series: | Electronic Journal of Biotechnology |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0717345822000124 |
| _version_ | 1818114838856990720 |
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| author | Paola M. Alvarado-Cóndor Jimmy Núñez-Pérez Rosario C. Espín-Valladares José M. Pais-Chanfrau |
| author_facet | Paola M. Alvarado-Cóndor Jimmy Núñez-Pérez Rosario C. Espín-Valladares José M. Pais-Chanfrau |
| author_sort | Paola M. Alvarado-Cóndor |
| collection | DOAJ |
| description | Background: Whey is the most abundant by-product of the cheese industry. It is estimated that it contains up to 55% of all nutrients of milk and therefore, it is considered a starting material for obtaining valuable products. Results: The response surface methodology was used to find the combination of temperature (between 20 and 36°C), and the content of whey powder (37.5–77% (m/m)) to maximize the concentration of kefiran, the concentration of lactic acid bacteria (LAB) and yeast in the supernatant. After validating the quadratic models of each transformed response variable, it underwent a maximization procedure to find the optimal condition obtaining two maximum spaces at the temperature range of 28.5–29.7°C and 43.3% (m/m) of whey-powder content, or 28.0–28.3°C and 71.2% (m/m) of whey-powder content. The validation experiments were carried out for the first suggested optimal solution, through three repetitions under the same optimal conditions, and it was confirmed that there is no significant difference with the values provided by the model. Conclusions: Physicochemical characteristics (protein, fat, acidity, lactose, viscosity, alcoholic content) under optimal conditions were evaluated and proved its compliance with the Ecuadorian and Andean community regulations. These results suggest that we are in the presence of a functional beverage candidate in which the contents of LAB and yeast (probiotics) and kefiran (prebiotic) were simultaneously maximized.How to cite: Alvarado-Cóndor PM, Núñez-Pérez J, Espín-Valladares RC, et al. Multiple-objective optimization of lactic-fermentation parameters to obtain a functional-beverage candidate. Electron J Biotechnol 2022;58. https://doi.org/10.1016/j.ejbt.2022.04.001 |
| first_indexed | 2024-12-11T03:57:06Z |
| format | Article |
| id | doaj.art-c1c8094e354e4a46aafc1c358a1bb3b1 |
| institution | Directory Open Access Journal |
| issn | 0717-3458 |
| language | English |
| last_indexed | 2024-12-11T03:57:06Z |
| publishDate | 2022-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Electronic Journal of Biotechnology |
| spelling | doaj.art-c1c8094e354e4a46aafc1c358a1bb3b12022-12-22T01:21:46ZengElsevierElectronic Journal of Biotechnology0717-34582022-07-01581013Multiple-objective optimization of lactic-fermentation parameters to obtain a functional-beverage candidatePaola M. Alvarado-Cóndor0Jimmy Núñez-Pérez1Rosario C. Espín-Valladares2José M. Pais-Chanfrau3Universidad Técnica del Norte, FICAYA, Ave. 17 de julio, 5-21, y Gral. José María de Córdova, El Olivo, Ibarra 100115, Imbabura, EcuadorUniversidad Técnica del Norte, FICAYA, Ave. 17 de julio, 5-21, y Gral. José María de Córdova, El Olivo, Ibarra 100115, Imbabura, EcuadorUniversidad Técnica del Norte, FICAYA, Ave. 17 de julio, 5-21, y Gral. José María de Córdova, El Olivo, Ibarra 100115, Imbabura, EcuadorCorresponding author.; Universidad Técnica del Norte, FICAYA, Ave. 17 de julio, 5-21, y Gral. José María de Córdova, El Olivo, Ibarra 100115, Imbabura, EcuadorBackground: Whey is the most abundant by-product of the cheese industry. It is estimated that it contains up to 55% of all nutrients of milk and therefore, it is considered a starting material for obtaining valuable products. Results: The response surface methodology was used to find the combination of temperature (between 20 and 36°C), and the content of whey powder (37.5–77% (m/m)) to maximize the concentration of kefiran, the concentration of lactic acid bacteria (LAB) and yeast in the supernatant. After validating the quadratic models of each transformed response variable, it underwent a maximization procedure to find the optimal condition obtaining two maximum spaces at the temperature range of 28.5–29.7°C and 43.3% (m/m) of whey-powder content, or 28.0–28.3°C and 71.2% (m/m) of whey-powder content. The validation experiments were carried out for the first suggested optimal solution, through three repetitions under the same optimal conditions, and it was confirmed that there is no significant difference with the values provided by the model. Conclusions: Physicochemical characteristics (protein, fat, acidity, lactose, viscosity, alcoholic content) under optimal conditions were evaluated and proved its compliance with the Ecuadorian and Andean community regulations. These results suggest that we are in the presence of a functional beverage candidate in which the contents of LAB and yeast (probiotics) and kefiran (prebiotic) were simultaneously maximized.How to cite: Alvarado-Cóndor PM, Núñez-Pérez J, Espín-Valladares RC, et al. Multiple-objective optimization of lactic-fermentation parameters to obtain a functional-beverage candidate. Electron J Biotechnol 2022;58. https://doi.org/10.1016/j.ejbt.2022.04.001http://www.sciencedirect.com/science/article/pii/S0717345822000124Central-composite designCheese industryFermented milk drinkFunctional-beverageKefir grainsLactic acid bacteria |
| spellingShingle | Paola M. Alvarado-Cóndor Jimmy Núñez-Pérez Rosario C. Espín-Valladares José M. Pais-Chanfrau Multiple-objective optimization of lactic-fermentation parameters to obtain a functional-beverage candidate Electronic Journal of Biotechnology Central-composite design Cheese industry Fermented milk drink Functional-beverage Kefir grains Lactic acid bacteria |
| title | Multiple-objective optimization of lactic-fermentation parameters to obtain a functional-beverage candidate |
| title_full | Multiple-objective optimization of lactic-fermentation parameters to obtain a functional-beverage candidate |
| title_fullStr | Multiple-objective optimization of lactic-fermentation parameters to obtain a functional-beverage candidate |
| title_full_unstemmed | Multiple-objective optimization of lactic-fermentation parameters to obtain a functional-beverage candidate |
| title_short | Multiple-objective optimization of lactic-fermentation parameters to obtain a functional-beverage candidate |
| title_sort | multiple objective optimization of lactic fermentation parameters to obtain a functional beverage candidate |
| topic | Central-composite design Cheese industry Fermented milk drink Functional-beverage Kefir grains Lactic acid bacteria |
| url | http://www.sciencedirect.com/science/article/pii/S0717345822000124 |
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