Novel Functional whey-based drinks with great potential to the dairy industry

Autores
Pereira, Carlos; Henriques, Marta; Gomes, David; Gomez Zavaglia, Andrea; de Antoni, Graciela
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This work focuses on the production of liquid whey protein concentrates by ultrafi ltration followed by thermal denaturation and homogenization of the ultrafi ltrated concentrate, as well as on the production of ultrafi ltrated permeates concentrated by reverse osmosis. Kefi r grains (fresh and thawed) and/or commercial probiotic bacteria were inoculated in both liquid whey protein concentrates and concentrated ultrafi ltrated 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 aft er 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.
Fil: Pereira, Carlos. Polytechnic Institute of Coimbra; Portugal
Fil: Henriques, Marta. Polytechnic Institute of Coimbra; Portugal
Fil: Gomes, David. Polytechnic Institute of Coimbra; Portugal
Fil: Gomez Zavaglia, Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: de Antoni, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Materia
Bacterias Lacticas
Probiotic
Ultrafi Ltration Permeate
Whey Protein Concentrate
Reverse Osmosis
Kefir
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10799
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/10799
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Novel Functional whey-based drinks with great potential to the dairy industryPereira, CarlosHenriques, MartaGomes, DavidGomez Zavaglia, Andreade Antoni, GracielaBacterias LacticasProbioticUltrafi Ltration PermeateWhey Protein ConcentrateReverse OsmosisKefirhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This work focuses on the production of liquid whey protein concentrates by ultrafi ltration followed by thermal denaturation and homogenization of the ultrafi ltrated concentrate, as well as on the production of ultrafi ltrated permeates concentrated by reverse osmosis. Kefi r grains (fresh and thawed) and/or commercial probiotic bacteria were inoculated in both liquid whey protein concentrates and concentrated ultrafi ltrated 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 aft er 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.Fil: Pereira, Carlos. Polytechnic Institute of Coimbra; PortugalFil: Henriques, Marta. Polytechnic Institute of Coimbra; PortugalFil: Gomes, David. Polytechnic Institute of Coimbra; PortugalFil: Gomez Zavaglia, Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); ArgentinaFil: de Antoni, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaUniversity of Zagreb. Faculty of Food Technology and Biotechnology2015-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10799Pereira, Carlos; Henriques, Marta; Gomes, David; Gomez Zavaglia, Andrea; de Antoni, Graciela; Novel Functional whey-based drinks with great potential to the dairy industry; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 53; 3; 7-2015; 307-3141330-98621334-2606enginfo:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.53.03.15.4043info:eu-repo/semantics/altIdentifier/url/http://www.ftb.com.hr/index.php/archives/153-volume-53-issue-no-3/1364-novel-functional-whey-based-drinks-with-great-potential-in-the-dairy-industryinfo:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5068379/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:35:14Zoai:ri.conicet.gov.ar:11336/10799instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:35:15.054CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Novel Functional whey-based drinks with great potential to the dairy industry
title Novel Functional whey-based drinks with great potential to the dairy industry
spellingShingle Novel Functional whey-based drinks with great potential to the dairy industry
Pereira, Carlos
Bacterias Lacticas
Probiotic
Ultrafi Ltration Permeate
Whey Protein Concentrate
Reverse Osmosis
Kefir
title_short Novel Functional whey-based drinks with great potential to the dairy industry
title_full Novel Functional whey-based drinks with great potential to the dairy industry
title_fullStr Novel Functional whey-based drinks with great potential to the dairy industry
title_full_unstemmed Novel Functional whey-based drinks with great potential to the dairy industry
title_sort Novel Functional whey-based drinks with great potential to the dairy industry
dc.creator.none.fl_str_mv Pereira, Carlos
Henriques, Marta
Gomes, David
Gomez Zavaglia, Andrea
de Antoni, Graciela
author Pereira, Carlos
author_facet Pereira, Carlos
Henriques, Marta
Gomes, David
Gomez Zavaglia, Andrea
de Antoni, Graciela
author_role author
author2 Henriques, Marta
Gomes, David
Gomez Zavaglia, Andrea
de Antoni, Graciela
author2_role author
author
author
author
dc.subject.none.fl_str_mv Bacterias Lacticas
Probiotic
Ultrafi Ltration Permeate
Whey Protein Concentrate
Reverse Osmosis
Kefir
topic Bacterias Lacticas
Probiotic
Ultrafi Ltration Permeate
Whey Protein Concentrate
Reverse Osmosis
Kefir
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This work focuses on the production of liquid whey protein concentrates by ultrafi ltration followed by thermal denaturation and homogenization of the ultrafi ltrated concentrate, as well as on the production of ultrafi ltrated permeates concentrated by reverse osmosis. Kefi r grains (fresh and thawed) and/or commercial probiotic bacteria were inoculated in both liquid whey protein concentrates and concentrated ultrafi ltrated 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 aft er 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.
Fil: Pereira, Carlos. Polytechnic Institute of Coimbra; Portugal
Fil: Henriques, Marta. Polytechnic Institute of Coimbra; Portugal
Fil: Gomes, David. Polytechnic Institute of Coimbra; Portugal
Fil: Gomez Zavaglia, Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: de Antoni, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
description This work focuses on the production of liquid whey protein concentrates by ultrafi ltration followed by thermal denaturation and homogenization of the ultrafi ltrated concentrate, as well as on the production of ultrafi ltrated permeates concentrated by reverse osmosis. Kefi r grains (fresh and thawed) and/or commercial probiotic bacteria were inoculated in both liquid whey protein concentrates and concentrated ultrafi ltrated 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 aft er 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.
publishDate 2015
dc.date.none.fl_str_mv 2015-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/10799
Pereira, Carlos; Henriques, Marta; Gomes, David; Gomez Zavaglia, Andrea; de Antoni, Graciela; Novel Functional whey-based drinks with great potential to the dairy industry; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 53; 3; 7-2015; 307-314
1330-9862
1334-2606
url http://hdl.handle.net/11336/10799
identifier_str_mv Pereira, Carlos; Henriques, Marta; Gomes, David; Gomez Zavaglia, Andrea; de Antoni, Graciela; Novel Functional whey-based drinks with great potential to the dairy industry; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 53; 3; 7-2015; 307-314
1330-9862
1334-2606
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.53.03.15.4043
info:eu-repo/semantics/altIdentifier/url/http://www.ftb.com.hr/index.php/archives/153-volume-53-issue-no-3/1364-novel-functional-whey-based-drinks-with-great-potential-in-the-dairy-industry
info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5068379/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846781984791068672
score 12.982451

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