Effect of Drying Temperature on the Antioxidant Capacity of a Cathodic Electroactivated Whey Permeate

Abstract

The aim of the present work was to study the antioxidant capacity of spry dried whey permeate (WP) that was subjected to a cathodic electroactivation. In this context, electroactivation technology was applied to WP to in situ convert a part of lactose into lactulose (prebiotic) with a simultaneous inducing of Maillard reactions products (MRPs) which are known to have high antioxidant capacity. The antioxidant activity (AA) of the electroactivated and dried whey permeate (EAWP) was evaluated by the DPPH scavenging activity, reducing power, ABTS•+ radical scavenging assay, and iron chelating capacity. The effect of the drying temperature on the AA of the EAWP was also evaluated. The obtained data demonstrated that electroactivation significantly (p < 0.001) enhanced the AA of WP and that this AA was mainly due to the intermediate MRPs, as shown by the highest absorbance at 294 nm. Moreover, the results showed that the drying temperature significantly influenced the AA of EAWP.

Study of the Protective Effect of Electroactivated Whey Permeate on Lipid Oxidation and Color in Refrigerated Minced Beef Meat

“…After this period of refrigerated storage and until the end of the studied storage period of 17 d, the classification of the PV of the samples was: 6% < 4% ≈ 2% < control, and no significant difference was observed between 4% and 2% ( p < 0.05) of EAWPP added to the minced beef meat. These results are in good agreement with the already reported information on the antioxidant capacity of electroactivated whey permeate and its powder obtained by spray drying …”

“…These results are in good agreement with the already reported information on the antioxidant capacity of electroactivated whey permeate and its powder obtained by spray drying. 24 To explain the plausible antioxidant mechanism of action of the used EAWPP in this study, it is very important to understand the mechanism of lipid oxidation. It is generally recognized that oxidation of the lipids (RH) proceeds through three stages as shown below (eqs 3−5):…”

Sustainable Valorization of Whey by Electroactivation Technology for In Situ Isomerization of Lactose into Lactulose: Comparison between Electroactivation and Chemical Processes at Equivalent Solution Alkalinity

“…Consequently, a completely new product, lactulose-enriched whey, is produced, which could be used as a high-value-added prebiotic with antioxidant properties. 4,9 Furthermore, when whey is subjected to the EA, the amino groups of whey proteins or peptides interact with carbonyl functions of the reducing sugars existing in the medium to form intermediate Maillard reaction products, which enhance the antioxidant capacity of the final product. 12,13 Nevertheless, more recently, Djouab and Ai ̈der 14 achieved a higher yield of lactulose formation (∼38%) under a 330 mA current intensity during only 14 min of EA using a 5% lactose solution.…”

“…Whey is a coproduct of cheese or casein production, typically comprising 5–8% (w/w) of dry matter in which 60–80% is represented by lactose and 10–20% by proteins. , About 9 kg of whey can be generated to make 1 kg of cheese, and it mostly consists of water (93–94%), lactose (4–5%), proteins (0.6–0.8%), and minerals (0.5%). , The worldwide production of whey was estimated at around (180–190) × 10 6 tons/year, of which only 50% is being processed into different food and feed derivatives, and about 50% of total production is mainly discarded as dairy effluent with serious environmental concerns because of its high biochemical and chemical oxygen demands. , Therefore, innovative and sustainable approaches of managing the whey must be addressed for its valorization, more likely, in respect to its significantly high contents of potentially valuable ingredients like lactose.…”

“…In the case of whey valorization, EA could be employed to produce lactulose directly in situ of whey by electroisomerization of lactose into lactulose, which is a proven prebiotic. Consequently, a completely new product, lactulose-enriched whey, is produced, which could be used as a high-value-added prebiotic with antioxidant properties. , Furthermore, when whey is subjected to the EA, the amino groups of whey proteins or peptides interact with carbonyl functions of the reducing sugars existing in the medium to form intermediate Maillard reaction products, which enhance the antioxidant capacity of the final product. , Nevertheless, more recently, Djouab and Aïder achieved a higher yield of lactulose formation (∼38%) under a 330 mA current intensity during only 14 min of EA using a 5% lactose solution. However, the type of feed solution (lactose/whey/whey permeate) and the concentration of lactose in the feed solution had a significant effect on the lactulose formation. , The influence of feed composition, especially for whey, would have a substantial impact on lactulose production since it has a broad variation in composition and may exhibit strong buffering capacity .…”