Obtention of a Lactose Hydrolysate From Nanofiltration of Sweet Whey: Characterization and Process Optimization

Pérez-Escobar, Laura; Mosquera, Ana Juleza; Velásquez, Héctor José Ciro; Valencia, José Uriel Sepúlveda; Vargas-Díaz, Sandra Liliana

doi:10.24275/rmiq/proc649

Cited by 5 publications

(3 citation statements)

References 18 publications

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“…However, the opposite data were reported by Ramírez‐Rivas and Chávez‐Martínez (2017) who obtained negative a * values (green color tendency) but for a sweet whey cheese formulation obtained from a typically greenish whey byproduct of the Chihuahua cheese production. Sweet whey is a byproduct of enzymatic proteolysis generally carried out at pH between 5.8 and 6.6 (Paredes‐Montoya et al., 2014; Perez‐Escobar et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

“…However, the opposite data were reported by Ramírez-Rivas and Chávez-Martínez (2017) who obtained negative a* values (green color tendency) but for a sweet whey cheese formulation obtained from a typically greenish whey byproduct of the Chihuahua cheese production. Sweet whey is a byproduct of enzymatic proteolysis generally carried out at pH between 5.8 and 6.6(Paredes-Montoya et al, 2014;Perez-Escobar et al, 2020).Finally, when comparing the b* values, no statistically significant differences (p > .05) were found among the samples. The positive b* value indicates the product had a yellowish hue possibly due to formation of yellow-colored compounds during the intermediate stage of Maillard reaction that might have taken place at high-temperature treatment employed during requesón preparation (Hasheminya & Dehghannya, 2020).…”

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confidence: 99%

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Development and characterization of an exopolysaccharide‐functionalized acid whey cheese (requesón) using Lactobacillus delbrueckii ssp. bulgaricus

Carrero-Puentes

Fuenmayor

Jiménez-Pérez

et al. 2021

Food Processing Preservation

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Lactobacillus delbrueckii ssp. bulgaricus NCFB 2772 was employed to develop functionalized acid whey cheese (requesón) added with in situ produced exopolysaccharide (EPS) and tested as a carrier of commercial probiotic Lactobacillus paracasei ssp.paracasei. This EPS consists of glucose and galactose units, linked by β 1-4/6 bonds.The optimum temperature of EPS biosynthesis at pH 4.6 was 37°C (0.274 mg/mL of whey). Four different requesón formulations were prepared and analyzed in terms of texture properties and color. The addition of EPS increased the production yields, improved hardness, elasticity, and adhesiveness, and slightly decreased the L* component of color (luminosity). This study supports the utilization of acid whey wastes to obtain functional cheese such as requesón in which the EPS component can not only improve processing yields but also increase the values of hardness, elasticity and adhesiveness and slightly decrease luminosity of the product.

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Development and characterization of an exopolysaccharide‐functionalized acid whey cheese (requesón) using Lactobacillus delbrueckii ssp. bulgaricus

Carrero-Puentes

Fuenmayor

Jiménez-Pérez

et al. 2021

Food Processing Preservation

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“…Preparation of the dairy suspensions. Whey protein concentrate was obtained by ultrafiltration according to methodology suggested by (P erez-Escobar et al, 2020). In a previous study, the formulation that presented the best stability for the preparation of dairy suspensions was WPC:MD:TH (75:10:15).…”

Section: Microencapsulation By Spray Dryingmentioning

confidence: 99%

Microencapsulation of Lactobacillus rhamnosus ATCC 7469 by spray drying using maltodextrin, whey protein concentrate and trehalose

Agudelo-Chaparro

Velásquez

Valencia

et al. 2021

Food sci. technol. int.

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This study aimed to microencapsulate Lactobacillus rhamnosus ( L. rhamnosus) ATCC 7469 with whey protein concentrate (WPC), maltodextrin and trehalose by spray drying and to assess the impact of microencapsulation on cell viability and the properties of the dried powders. Spray-drying conditions, including inlet air temperature, air flow rate and feed pump, were fixed as independent variables, while probiotic survival, moisture content, water activity and effective yield were established as dependent variables. The survival of encapsulated L. rhamnosus by spray drying was optimized with response surface methodology, and the stability of the powder was assessed. The optimum spray-drying conditions were an inlet air temperature, air flow rate and feed pump rate of 169 °C, 33 m3·h−1 and 16 mL·min−1, respectively, survival of 70%, air aspiration of 84% and outlet air temperature of 52 °C, achieving an overall desirability of 0.96. The physicochemical and structural characteristics of the produced powder were acceptable for application with regard to residual water content, hygroscopicity, water activity, and particle size. The results indicated that a protein-trehalose-maltodextrin mixture is a good wall material to encapsulate L. rhamnosus, showing important thermal protection during the drying process and increasing survival. However, a decrease in this capacity is observed at an air outlet temperature of approximately 101 °C. The possible effects of the wall materials and the drying conditions on survival are also discussed.

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Whole yogurt sweetened with glucose-galactose syrup obtained by nanofiltration: Effect on galactooligosaccharides concentration, physicochemical and sensory properties

Mosquera

Valencia

Velásquez³

et al. 2023

Applied Food Research

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Obtention of a Lactose Hydrolysate From Nanofiltration of Sweet Whey: Characterization and Process Optimization

Abstract: Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Cited by 5 publications

References 18 publications

Development and characterization of an exopolysaccharide‐functionalized acid whey cheese (requesón) using Lactobacillus delbrueckii ssp. bulgaricus

Development and characterization of an exopolysaccharide‐functionalized acid whey cheese (requesón) using Lactobacillus delbrueckii ssp. bulgaricus

Microencapsulation of Lactobacillus rhamnosus ATCC 7469 by spray drying using maltodextrin, whey protein concentrate and trehalose

Whole yogurt sweetened with glucose-galactose syrup obtained by nanofiltration: Effect on galactooligosaccharides concentration, physicochemical and sensory properties

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