Concentrated whey from block freeze concentration or milk-based ice creams on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions

Abstract

This study's main highlight refers to the utilization of concentrated whey, obtained from freezing concentration processes in ice cream manufacturing. The second important point refers to the comparison between dairy and whey concentrated ice creams' Bifidobacterium BB-12's protective effects under in vitro simulated gastrointestinal conditions. Both ice cream types showed bifidobacteria viable cell counts higher than the recommendation for a product to be considered a probiotic. The incorporation of such bacteria into both ice cream varieties showed the most important probiotic characteristic, which is survivability. Bifidobacterium BB-12 demonstrated survival rates higher than 90% after the upper digestive tract passage into the colon. In addition to that, the best protective effect was pointed out from whey-based ice cream testing. Considering such statements, the addition of probiotic bacteria and concentrated whey on ice cream manufacturing could be decisive when producing functional foods, providing benefic effects on the consumer.

Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties

“…The freeze concentration process is a non-thermal concentration technology applied in liquid foods based on a solid-liquid separation at low temperatures, which the water fraction is frozen, transformed into pure ice crystals, and removed from the concentrated solution (Ding et al, 2021b;Sánchez et al, 2010). This method can be used to concentrate or pre-concentrate heat-sensitive compounds, which is an interesting alternative for dairy manufacturing, due to the maintenance of the nutritional value, volatile compounds, and flavor of dairy products (Barros et al, 2022b;Benedetti et al, 2015;Camelo-Silva et al, 2022a;Liz et al, 2020;Canella et al, 2020;Muñoz et al, 2018;Prestes et al, 2022;Sánchez et al, 2011a). Freeze concentrated dairy products can be used in diverse food formulations or as an intermediate matrix in dairy processing (Balde & Aider, 2016;Balde & Aïder, 2017;Barros et al, 2022b;Camelo-Silva et al, 2022b;Muñoz et al, 2018).…”

“…This method can be used to concentrate or pre-concentrate heat-sensitive compounds, which is an interesting alternative for dairy manufacturing, due to the maintenance of the nutritional value, volatile compounds, and flavor of dairy products (Barros et al, 2022b;Benedetti et al, 2015;Camelo-Silva et al, 2022a;Liz et al, 2020;Canella et al, 2020;Muñoz et al, 2018;Prestes et al, 2022;Sánchez et al, 2011a). Freeze concentrated dairy products can be used in diverse food formulations or as an intermediate matrix in dairy processing (Balde & Aider, 2016;Balde & Aïder, 2017;Barros et al, 2022b;Camelo-Silva et al, 2022b;Muñoz et al, 2018).…”

“…Studies and equipment development about freeze concentration of dairy products have resulted in knowledge about the performance of dairy fluids at low temperatures, the impact on the milk physicochemical properties and the influence on the behavior of the main components such as lactose precipitation, protein conformation, and fat dispersion in both the concentrate and the ice fraction (Balde & Aider, 2016;Barros et al, 2022aBarros et al, , 2022bMuñoz et al, 2019;Sánchez et al, 2011a).…”

“…Alternative studies employing previous treatments to remove fat from whole milk or directing skimmed milk to freeze concentration were carried out to reduce the effect of fat during the concentration and improve the efficiency of ice crystals separation (Aider & Ounis, 2012;Balde & Aïder, 2017;Barros et al, 2022b;Camelo-Silva et al, 2022a;Muñoz et al, 2019). Compared to skimmed milk, the fat content in the dairy matrix increases the resistance in removing the ice fraction of concentrated whole milk due to the interaction/adsorption of caseins with fat globules.…”

Development technology of functional soft ice cream using beet pectin concentrate and probiotic

“…In accordance with the purpose of the research -the development of technology for soft ice cream for functional purposes -the possibility of introducing microorganisms Bifidobacterium [31] and Lactobacillus [32] into the composition of ice cream was studied. The ratio of microorganisms (1:1) is based on the results of the studies described in [33].…”