Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety

Silva, Graciete de Souza; Castro, C. R.; Magnani, Marciane; Freitas, Sérgio Tonetto de; Aidar, S. de T.; Biasoto, A. C. T.; Rybka, A. C. P.; Cardarelli, Haíssa Roberta

doi:10.1007/s13197-022-05636-5

Cited by 3 publications

References 24 publications

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Unlocking the potential of second cheese whey: a comprehensive review on valorisation strategies

Fancello,

Zara,

Hatami

et al. 2024

Rev Environ Sci Biotechnol

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The second cheese whey (SCW) is the liquid fraction that remains after the production of whey-cheeses. SCW appears as a white to yellow/green opalescent liquid with suspended solids and contains up to 6% lactose and variable amounts of proteins, fats, and mineral salts. Due to its organic load, SCW is characterized by levels of Biochemical Oxygen Demand and Chemical Oxygen Demand that are significantly higher than urban wastewater. Therefore, it poses an environmental challenge and represents a significant cost and a problem for cheese production facilities when it comes to disposal. On the flip side, SCW contains valuable nutrients that make it a cost-effective substrate for bio-based productions including lactose extraction, and the production of lactic acid, bioethanol, eco-friendly bioplastics, biofuels, beverages, bioactive peptides, and microbial starters. A search in Scopus database indicates that despite the numerous potential applications, interest in SCW exploitation is surprisingly limited and, accordingly, sustainable management of SCW disposal remains an unresolved issue. In this review, which marks the first exclusive focus on SCW, with the aim of contributing to increase the interest of both the scientific community and the stakeholders in the exploitation of this by-product, the processes aimed at SCW valorisation will be described, with particular attention to its use in the production of beverages, food and feed, single cell proteins and as a source of biodegradable bioplastics, organic acids and renewable energy. Moreover, to provide valuable insights into its applications and innovations, an overview on patents regarding the exploitation of SCW will be presented. Graphical Abstract

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Unlocking the potential of second cheese whey: a comprehensive review on valorisation strategies

Fancello,

Zara,

Hatami

et al. 2024

Rev Environ Sci Biotechnol

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Stability of an isotonic beverage based on sweet whey permeate added with cape gooseberry (Physalis peruviana L.)

Gómez-Giraldo,

Londoño-Uribe,

Vargas-Díaz

et al. 2024

Rev. Fac. Nac. Agron. Medellín

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Carbohydrate and mineral content in whey permeate is similar to that of commercially available sports drinks, most of which are formulated without functional ingredients. The aim of this study was to evaluate the physicochemical stability of two formulations of isotonic beverage from whey permeate obtained by membrane separation (ultrafiltration), added with cape gooseberry fruit (Physalis peruviana L.). Physicochemical and microbiological stability, total polyphenol and carotenoid content, antioxidant activity (ABTS and DPPH) and sensory profile were evaluated during two-months of refrigerated storage at 4 °C. The results showed high physicochemical stability (pH, acidity, and total soluble solids) for the functional beverage. Important differences were observed in osmolality, which increased from 304.83 to 324.13 mOsm kg-1 for the non-hydrolyzed drink (BIUN) and from 330.1 to 350.53 mOsm kg-1 for the hydrolyzed drink (BIUH). The average content of total phenols was 9.64 and 9.72 mg-AG.100 g-1 for the BIUN and BIUH beverages, respectively. There was a reduction in the antioxidant activity of the drinks by both DPPH and ABTS analysis during storage time. Total carotenoid content decreased from 0.095 to 0.076 mg β-carotene.100 g-1 and from 0.115 to 0.076 mg β-carotene.100 g-1 for the BIUN and BIUH beverages, respectively. The sensory profile showed that both drinks had high overall quality.

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Capítulo 15: Bebida fermentada a base de Lactosuero, Aguaymanto (Physalis peruviana L.) y Tumbo (Passiflora mollissima)

Chagua Rodríguez,

Ninahuaman,

Ramirez Tixe

et al. 2023

Gestión Del Conocimiento. Perspectiva Multidisciplinaria (Libro 56)

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Este trabajo tuvo como objetivo formular y caracterizar una bebida a base de lactosuero y los frutos de aguaymanto (Physalis peruviana L.) y tumbo (Passiflora mollissima). Los lactosueros se recolectaron de productores de lácteos en Tarma, Perú y los frutos de aguaymanto y tumbo fueron seleccionados en base a su madurez y tamaño uniforme. Para la formulación de la bebida se involucró al proceso de la pasteurización del lactosuero a 70°C durante 30 min, seguido de la fermentación a 42°C por 4 h utilizando cultivos lácteos acidófilos. Las diferentes formulaciones de la bebida se mezclaron en proporciones específicas de lactosuero y zumo de aguaymanto y tumbo todas estas se pasteurizaron a 70°C durante 10 minutos, luego se enfriaron y se les añadió estabilizante, conservante y azúcar. Se realizaron análisis fisicoquímicos para determinar cenizas, grasas, proteínas, pH, y sólidos solubles en las bebidas, así como su capacidad antioxidante por DPPH y el contenido de vitamina C. Asimismo, se llevaron a cabo análisis microbiológicos para determinar la presencia de mesófilos aerobios, mohos, levaduras y E. Coli en las bebidas. Además, se realizó una evaluación sensorial utilizando una encuesta con 40 panelistas no entrenados para medir el grado de aceptación de las bebidas en términos de sabor, olor, color y aceptabilidad general. Los resultados mostraron diferencias significativas entre las diferentes formulaciones de la bebida en cuanto a sus características fisicoquímicas, capacidad antioxidante, contenido de vitamina C, carga microbiológica y aceptabilidad sensorial. Según la evaluación sensorial revelo que la formulación 1 (40% de lactosuero, 30% de zumo de aguaymanto y 30% de zumo de aguaymanto) fue más gustosa y aceptadas que otras. En conclusión, este estudio proporciona información relevante para el desarrollo de productos alimenticios a partir de subproductos lácteos y frutos, y podrían ser útiles para la industria alimentaria.

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Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety

Cited by 3 publications

References 24 publications

Unlocking the potential of second cheese whey: a comprehensive review on valorisation strategies

Unlocking the potential of second cheese whey: a comprehensive review on valorisation strategies

Stability of an isotonic beverage based on sweet whey permeate added with cape gooseberry (Physalis peruviana L.)

Capítulo 15: Bebida fermentada a base de Lactosuero, Aguaymanto (Physalis peruviana L.) y Tumbo (Passiflora mollissima)

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