Ricotta Cheese Whey-Fruit-Based Beverages: Pasteurization Effects on Antioxidant Composition and Color

Rizzolo, A.; Cortellino, Giovanna

doi:10.3390/beverages3010015

Cited by 7 publications

(7 citation statements)

References 42 publications

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“…In the analyzed beverages, fruit and vegetables are responsible for the increase in antioxidant activity. Their addition, except from enriching the sensory properties of whey, allowed to modulate the functional properties of the beverage and increase their nutritional value [ 6 ].…”

Section: Discussionmentioning

confidence: 99%

“…Fruit and vegetable beverages based on whey are considered to be an innovative functional product taking into account the technological process [ 6 ]. Producing whey-based beverages can be a good method of increasing the health benefits of beverages due to the fact that acid whey is rich in valuable proteins with high nutritional value; caseinomacropeptide, which protects against bacteria and viruses and stimulates the immune system; lactose which has prebiotic properties and enhances the absorption of calcium and magnesium and minerals, which regulate physiological functions, including proper bone development [ 6 , 7 ], and fruit and vegetables are a valuable source of antioxidants [ 8 ]. The combination of these two components for the production of beverages gives the possibility to create products with increased health-promoting properties.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses

Purkiewicz

Pietrzak-Fiećko

2021

Molecules

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The study assesses the antioxidant activity, total phenolic content, total flavonoids content and lipophilic pigments (β-carotene, chlorophyll a, chlorophyll b) content in homemade and marketed fruit and vegetable whey beverages and fruit and vegetable mousses. All of the tests were performed using spectrophotometric methods. The highest polyphenol content was found in the homemade green whey beverage W1G (541.95 mg/100 g) and the lowest in the market green whey beverage W2G (46.18 mg/100 g). In the fruit and vegetable mousses under study, the highest content of polyphenolic compounds was determined in the red mousse R3 (76.41 mg/100 g). The highest content of flavonoids was observed in the homemade orange whey beverage W1O (63.06 mg/100 g) and in the green mousse G2 (69.80 mg/100 g). The values of the antioxidant activity of whey beverages and mousses varied depending on the composition. The highest content of β-carotene was identified in homemade orange whey beverage (4.36 mg/100 g) and in orange mousses (in range 1.10–2.24 mg/100 g), while chlorophylls a and b—in homemade green whey beverage W1G (3.00 mg/100 g and 1.31 mg/100 g respectively) and in green mousses (chlorophyll a in range 0.54 to 1.42 mg/100 g and chlorophyll b in range 0.13 to 0.32 mg/100 g).

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses

Purkiewicz

Pietrzak-Fiećko

2021

Molecules

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“…Forty-eight bottles per juice type were divided into two lots and each lot (24 bottles per juice type/lot) was separately pasteurized in an autoclave (Ghizzoni, Parma, Italy) using saturated steam. Pasteurization temperatures were detected in the autoclave and at the core of the bottle by means of flexible thermocouple probes and monitored with an E-Val 2.10 software system (Ellab A/S, Hillerød, Denmark); the lethal rate F 10 100 value [11] was 11 [10,12]. After pasteurization, 15 bottles per juice type/lot were kept on open shelves at ambient temperature (ca.…”

Section: Preparation Of Rcw-fruit Juice Drinksmentioning

confidence: 99%

Storage Stability of Novel Functional Drinks Based on Ricotta Cheese Whey and Fruit Juices

Cortellino

Rizzolo

2018

Beverages

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To study the storage stability of drinks produced by blending ricotta cheese whey (RCW) with fruit juices, apple-RCW and apple and blueberry mix (50:50)-RCW (juice/RCW ratio: 70/30, 14.5% soluble solids content) were prepared. Color, sugar and organic acid profiles, antioxidant composition, and sensory features were analyzed after 15 to 150 days of storage on an open shelf at room temperature. A browning phenomenon occurred in the apple-RCW-based drink, while no significant color changes occurred in the mix-based drink. Significant degradation of polyphenol compounds (TPC) occurred in both drinks, but more markedly in the mix-based one. Storage strongly influenced the stability of the total monomeric anthocyanins (MAP) due to their sensitivity to temperature and light. Antioxidant capacity was preserved in both drinks, suggesting that the antioxidant capacity of Maillard reaction products and/or polymeric anthocyanins formed during storage compensated for the TPC/MAP loss. Sugar and organic acid profiles changed without influencing the sensory characteristics. Except for the sourness intensity in the apple-based drink, which increased significantly, storage did not negatively influence the sensory parameters, so both RCW-based drinks obtained high acceptance scores at the end of the storage period. Despite the bioactive compound losses, both drinks provided interesting nutritional value at the end of the storage period, particularly the mix-based drink. The overall results showed that both products are stable enough to hypothesize their commercialization.

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“…The pH of cheese analogue was influenced by the concentration of papain and lime extract factors, namely pasteurization. According to Rizzolo and Cortellino (2017), the pasteurization process results in a decrease in moisture content during the process, as the water content in milk will evaporate.…”

Section: Characterization Of the Initial Productmentioning

confidence: 99%

Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Aini¹,

Sustriawan²,

Prihananto³

et al. 2020

Food Res.

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Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.

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Ricotta Cheese Whey-Fruit-Based Beverages: Pasteurization Effects on Antioxidant Composition and Color

Cited by 7 publications

References 42 publications

Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses

Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses

Storage Stability of Novel Functional Drinks Based on Ricotta Cheese Whey and Fruit Juices

Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

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