Advantages of microfiltration processing of goat whey orange juice beverage

Vieira, A.H.; Balthazar, Celso F.; Guimarães, Jonas T.; Rocha, Ramon S.; Pagani, Mônica M.; Esmerino, Erick A.; Silva, Márcia C.; Raices, Renata S.L.; Tonon, Renata V.; Cabral, Lourdes Maria Corrêa; Walter, Eduardo Henrique Miranda; Freitas, Mônica Q.; Cruz, Adriano G.

doi:10.1016/j.foodres.2020.109060

Cited by 24 publications

(22 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These values were different ( p ≤ 0.05) compared to the 0% (control) concentration. This antioxidant activity is related to the hydrophobic and aromatic amino acids, which can stabilize electron deficient radicals by donating protons [ 64 ]. However, the increase of antioxidant activity could be related to the addition of HC; when the HC concentration is increased, the radical inhibition is higher.…”

Section: Resultsmentioning

confidence: 99%

“…The HC, as a functional ingredient, could act as a natural antimicrobial to help extend the shelf-life of food. Previous works showed the presence of aerobic mesophiles, E. coli , mold, and yeast in an orange juice whey beverage [ 64 ], whey-based sports beverages [ 74 ], and a whey beverage with lutein [ 75 ]. However, when HC was added as a functional ingredient to different types of foods like soup [ 76 ], sausages [ 77 ], orange and apple juice with HC, dairy beverages [ 49 ], and fermented dairy beverages [ 48 ], lower or no presence of pathogenic microorganisms, such as Salmonella and aerobic mesophiles, were shown.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Characterization of Whey-Based Fermented Beverages Supplemented with Hydrolyzed Collagen: Antioxidant Activity and Bioavailability

León-López

Pérez-Marroquín

Campos-Lozada

et al. 2020

Foods

View full text Add to dashboard Cite

In this study, the preparation of a milk whey-based beverage with the addition of different concentrations of hydrolyzed collagen (0.3%, 0.5%, 0.75%, and 1%) was carried out. The control was considered at a concentration of 0%. Physicochemical properties, viscosity, antioxidant activity, and microbiological parameters were evaluated. The 1% collagen treatment showed the highest protein content (9.75 ± 0.20 g/L), as well as radical inhibition for ATBS (48.30%) and DPPH (30.06%). There were no significant differences (p ≥ 0.05) in the fat and lactose parameters. However, the pH in the control treatment was lower compared to beverages treated with hydrolyzed collagen. Fourier transform-infrared spectroscopy showed spectra characteristic of lactose and collagen amides. The viscosity increased significantly as the concentration of hydrolyzed collagen increased. The addition of hydrolyzed collagen increased the bioavailability, nutritional value, and the antioxidant activity of the beverage. Hydrolyzed collagen acted as an antimicrobial agent, as there was no presence of microorganism pathogens observed in the treated beverages.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Characterization of Whey-Based Fermented Beverages Supplemented with Hydrolyzed Collagen: Antioxidant Activity and Bioavailability

León-López

Pérez-Marroquín

Campos-Lozada

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…The GWOJ beverages were manufactured using 45% (w/w) of skim goat whey (0.1% fat), 45% (w/w) of fresh orange juice, and 10% (w/w) of sugar in accordance with Vieira et al (2020). Five formulations were prepared: PAST (conventionally pasteurized, low temperature long time −63°C/30 min); and microfiltered: M20 (at 20°C); M30 (at 30°C); M40 (at 40°C), and M50 (at 50°C).…”

Section: Methodsmentioning

confidence: 99%

“…However, the pasteurization process can have a negative impact on the nutritional, physicochemical, and sensory properties of the products (Ahmad et al, 2019; Silveira et al, 2019). Membrane technologies, as microfiltration, present several advantages, such as easiness of implementation and operation, low consumption of energy, high productivity, high efficiency of separation, the absence of phase transition, and no solvent need (Vieira et al, 2020). Furthermore, it is applied at mild operational conditions of temperature and pressure, which allows the retention of higher concentrations of bioactive compounds (Soodam & Guinee, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Microfiltration has been applied to milk aiming the development of dairy products, such as whey beverages (Vieira et al, 2020), yogurts with high‐protein content (Jørgensen, Abrahamsen, Rukke, Johansen, & Skeie, 2017), cheeses (Chamberland et al, 2019), and UHT milk (D'Incecco, Rosi, Cabassi, Hogenboom, & Pellegrino, 2018). These studies focused mainly on the optimization of the microfiltration process parameters or evaluation of the technological and functional (maintenance of the bioactive compounds) properties of the products.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The free listing task for describing the sensory profiling of dairy foods: A case study with microfiltered goat whey orange juice beverage

Vieira

Balthazar

Rocha

et al. 2020

Journal of Sensory Studies

Self Cite

View full text Add to dashboard Cite

The sensory profiling using free listing task and consumer acceptance of a goat whey orange juice (GWOJ) beverage processed by microfiltration (20, 30, 40, and 50 C) or conventional pasteurization were investigated. Free listing task allowed the discrimination of the beverages based on the type of processing (pasteurization or microfiltration) and microfiltration temperature. The pasteurized beverage had yellow color, orange aroma and flavor, and a more viscous texture, whereas the microfiltered beverages had green color, bitter taste, sweet taste, fermented flavor, and liquid texture. Lower microfiltration temperatures improved the orange color and fermented aroma, with similar consumer acceptance to the pasteurized product, whereas higher temperatures increased the acid, citric, and whey aromas and decreased the consumer acceptance. Overall, free listing task was a suitable methodology for discriminating beverages submitted to different processing, and microfiltration (20 or 30 C) is an interesting option for GWOJ beverages, resulting in products with adequate sensory properties. Practical application Our study indicates that the free listing task was a suitable methodology to discriminate GWOJ beverages based on the type of processing (pasteurization or microfiltration) and microfiltration temperature. Furthermore, it can be used to identify the most important attributes for consumers, which were liquid texture, orange color, fermented aroma, and orange flavor for GWOJ and should be considered in the manufacture of this type of product. Finally, it demonstrated that membrane technologies, as microfiltration, could be used in the manufacture of dairy foods, in particular GWOJ, with adequate sensory performance. These findings can be an incentive to the dairy industry to consider microfiltration as an adequate technology to be used in whey beverages processing and free listing task as an easy and fast sensory methodology for sensory description of dairy products.

show abstract

Effect of storage on the physicochemical, rheological, antioxidant activity, and sensory properties of soy whey‐fortified pineapple juice beverages

Rather,

Punoo,

Akhter

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

Incorporating soy whey into pineapple juice can enhance nutritional and nutraceutical potential. The present study was conducted to develop soy whey‐fortified pineapple juice beverage and impact of ambient storage conditions on physicochemical, antioxidant, rheological, and sensory properties of functional beverage. Increasing the storage period decreased pH from 4.1 to 3.7 for control and 4.0 to 3.8 for soy whey‐treated samples. TSS increased from 8.3 to 10.6 on 0th day for control and soy whey‐treated beverage samples while on the 30th day, the TSS ranged from 8.9 to 11.1°B. Up to 30% soy whey incorporation, the DPPH, reducing power, and ABTS of beverages increased from 5.58%–57.01%, 56.35%–56.90%, and 4.84%–47.01%, respectively. The flow index (n) of the beverage formulations ranged between 0.4758 and 0.6521, and the yield stress between 0.018 and 0.025 Pa, hence showing Herschel–Bulkley character. With the increase in concentration and storage period, both G′ and G″ values decreased considerably (p < .05). The standard plate and yeast and mold count decreased considerably with an increase in soy whey and increased with an increase in storage. The sensory score of the beverages up to 30% soy whey exhibited best sensory score results compared to control and samples with 30% above soy whey content.

show abstract

Advantages of microfiltration processing of goat whey orange juice beverage

Cited by 24 publications

References 42 publications

Characterization of Whey-Based Fermented Beverages Supplemented with Hydrolyzed Collagen: Antioxidant Activity and Bioavailability

Characterization of Whey-Based Fermented Beverages Supplemented with Hydrolyzed Collagen: Antioxidant Activity and Bioavailability

The free listing task for describing the sensory profiling of dairy foods: A case study with microfiltered goat whey orange juice beverage

Effect of storage on the physicochemical, rheological, antioxidant activity, and sensory properties of soy whey‐fortified pineapple juice beverages

Contact Info

Product

Resources

About