Skim acidic milk whey cryoconcentration and assessment of its functional properties: Impact of processing conditions

Aïder, Mohammed; Halleux, D. de; Melnikova, Inna

doi:10.1016/j.ifset.2009.01.005

Cited by 35 publications

(30 citation statements)

References 46 publications

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“…The evolution of the concentrations along the freeze concentration cycles from orange juice was comparable to performance reported when using block cryoconcentration for maple sap [13], whey milk [30], cherry and apricot juices [14], blueberry and pineapple juices [21], and, recently, strawberry juice [23].…”

Section: Solute Content In the Concentrated Solution And Icesupporting

confidence: 73%

Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

Orellana‐Palma

Petzold

Andana

et al. 2017

Journal of Food Quality

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Freeze concentration of liquid foods produces high-quality concentrates while retaining the heat-labile compounds found in fresh samples. Centrifugal freeze concentration is a cryoconcentration method assisted by an external force, centrifugation, to enhance the separation of concentrate from the ice. When applying centrifugal freeze concentration to orange juice, after the third cryoconcentration cycle, the ascorbic acid content in the concentrate showed retention close to 70% of the initial value. After the third cycle, the solutes in the concentrate increased 4 times the initial value of the fresh sample with 70% efficiency. The color evaluation showed that the final concentrated fraction was darker than the fresh juice. The centrifugal freeze concentration in orange juice was effective for obtaining a high-quality concentrate with a higher concentration of solids and ascorbic acid retention.

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Section: Solute Content In the Concentrated Solution And Icesupporting

confidence: 73%

Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

Orellana‐Palma

Petzold

Andana

et al. 2017

Journal of Food Quality

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“…The protein content decreased in I1, with a subsequent increase in I2, in the ice fraction. The same behavior was observed by Aider, Halleux and Melnikova [36] [38] and by Aider and Ounis [26] in the block freeze concentration of milk products, but only beginning at the third stage of concentration. It is known that human milk provides newborns with proteins whose quality is ideal for their nutrition [6] [11].…”

Section: A-dsupporting

confidence: 83%

“…As in the study conducted by Aider, Halleux and Menilkova [38], the content of ashes in the C2 fraction was greater (P < 0.05) than the one found for C1 and that of human milk. Upon comparing the milk and the ice fractions, we noted that human milk presented greater ash content (P < 0.05) than I1 and I2.…”

Section: A-dsupporting

confidence: 50%

The Impact of the Block Freeze Concentration Process on Human Milk Properties Intended for Feeding Newborns

Berenhauser¹,

Canella²,

Muñoz³

et al. 2017

FNS

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Human milk is the ideal nutritional support for premature neonates. Considering the need for aggregating nutritional value to human milk provided to such vulnerable group of infants, human milk was concentrated by the block freeze concentration technique. The effects of freeze concentration on the physicochemical properties, the efficiency of the process, color parameters, and the density and dynamic viscosity of human milk were assessed. The freeze concentration technology was used to successfully concentrate human milk to a factor equal to 180.48% and 72% of total solid retention in the second stage of freeze concentration. The values observed in the concentrates for the biochemical properties showed that the fraction of concentrated fluid human milk of the second stage (C2) presented elevated amounts of carbohydrates, protein and energy. The elevated caloric value observed in the ice fraction of the first stage (I1) refers to the retention of lipids in it. When added to human milk, C2 and I1 may satisfy the special requisites of nutrients and energy to guarantee the growth and development of preterm neonates.

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“…Un material que normalmente es desechado por la industria de lácteos es el lactosuero, el cual es uno de los materiales más contaminantes que existen en la industria alimentaria, pero que al mismo tiempo puede ser usado para la síntesis de polímeros biodegradables. Este residuo industrial contiene más del 25% de las proteínas de la leche, cerca del 8% de la materia grasa y cerca del 95% de la lactosa, sustancias que son esenciales en la síntesis de biopolímeros [5] . En este trabajo se sintetizaron filmes degradables a base de quitosano extraído de exoesqueletos de camarón, y de lactosuero.…”

Section: Introductionunclassified

Síntesis y propiedades de filmes basados en quitosano/lactosuero

et al. 2015

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ResumenEl quitosano es un polímero natural derivado de la desacetilación de la quitina con propiedades tales como biocompatibilidad, biodegradabilidad y formación de filmes, de gran aplicación en el campo de la industria, alimentación y medicina. Los filmes a base de quitosano y lactosuero fueron preparados teniendo en cuenta la concentración de la solución de quitosano (1; 1.5 y 2% v/v), la relación en volumen de lactosuero (4:20, 6:20 y 8:20 v/v) y el tiempo de secado de 4.5, 5.0 y 5.5 horas. Estas condiciones de preparación se optimizaron empleando la metodología de la superficie de respuesta. La quitina extraída previamente de los exoesqueletos de camarón fue tratada con una solución acuosa de NaOH al 50% en masa, hasta obtener quitosano con un grado de desacetilación de 80.72%. El quitosano obtenido fue disuelto en ácido acético para obtener las distintas soluciones que posteriormente fueron combinadas con lactosuero. Los filmes sintetizados fueron caracterizados por espectroscopia en la región del infrarrojo y se evaluaron los parámetros de espesor, densidad, solubilidad, transparencia, hinchamiento y degradación. La degradación de los filmes quitosano/lactosuero disminuye con el aumento de la concentración de quitosano. El porcentaje de hinchamiento de los filmes se ve afectado por las proporciones de lactosuero. La concentración de lactosuero incide en el aumento del espesor y la densidad de los filmes. Palabras-clave: quitosano, lactosuero, filme, solubilidad, degradación. AbstractChitosan is a natural polymer derived from deacetylation of chitin, which exhibits properties such as biocompatibility, biodegradability and may form films, being applied in the food industry and medicine. Degradable chitosan films were prepared from chitosan extracted from shrimp shells and whey, using different concentrations of chitosan solution (1, 1.5, and 2% v/v), with (4:20, 6:20 and 8:20 v/v) whey proportions, for 4.5, 5.0 and 5.5 h at 60°C. Chitin extracted previously from shrimp shells was treated with a solution of 50% of NaOH to obtain chitosan with 80.72% deacetylation degree. This chitosan was dissolved in 1% (v/v) acetic acid, leading to the solutions that were then combined with whey. The films were characterized with infrared spectroscopy, and had thickness, density, solubility, transparency, swelling and degradability evaluated. The solubility and degradability of chitosan/whey films decreased with increasing chitosan concentration. The proportion of lactic serum affects the film swelling, and the thickness and density increased with whey relative concentration.

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Skim acidic milk whey cryoconcentration and assessment of its functional properties: Impact of processing conditions

Cited by 35 publications

References 46 publications

Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

The Impact of the Block Freeze Concentration Process on Human Milk Properties Intended for Feeding Newborns

Síntesis y propiedades de filmes basados en quitosano/lactosuero

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