Whey Protein Concentrate Research Articles

Use of whey protein concentrate to encapsulate hydrophobic natural antimicrobials to improve their incorporation into high moisture foods enhancing their antimicrobial activity

Synthetic antimicrobials have been questioned by consumers; thus, natural antimicrobials have emerged as an alternative. However, their use is limited by their low miscibility in high-moisture foods. The objective of this work was to formulate and characterize microparticles of cinnamaldehyde (E-CIN) and vanillin (E-VA) using whey protein concentrate (WPC), and to assess the effect of the encapsulation on the inactivation of L. innocua in a protein beverage. The concentration of WPC (1:1 or 2:1) in the E-CIN did not affect the droplet size and stability, thus the 1:1 ratio was selected. On the contrary, in E-VA increasing WPC concentration (2:1) reduced the droplet size, increasing stability. E-CIN presented greater antimicrobial activity than the unemulsified CIN. E-CIN (1.0 g/L) showed the greatest antimicrobial activity with 3.5 log cycles reduction of L. innocua. While vanillin encapsulation had an insignificant effect on the antimicrobial activity, reducing 1.0 log cycles of L. innocua. In conclusion, cinnamaldehyde was more effective than vanillin, and the encapsulation with WPC increased its antimicrobial activity. Further research is necessary to improve the stability and the antimicrobial activity of vanillin microparticles. Industrial relevanceThis work proposes an alternative to replace synthetic antimicrobials with natural antimicrobials of plant origin. It is based on solving the problem of the low miscibility of hydrophobic antimicrobials such as cinnamaldehyde (cinnamon oil) and vanillin, to incorporate them into foods with high moisture content. This information could be useful for the beverage and juice industry, as encapsulated natural antimicrobials can be used to obtain high-quality, fresh, clean label products. Additionally, extending the shelf life of the product can be advantageous for commercialization purposes.

Neonatal Gut and Immune Responses to β-Casein Enriched Formula in Piglets

Backgroundβ-casein is the main casein constituent in human milk (HM) and a source of bioactive peptides for the developing gastrointestinal tract and immune system. Infant formulas contain less β-casein than HM, but whether different concentrations of β-casein affect tolerability and gut and immune maturation in newborns is unknown. ObjectivesUsing near-term piglets as a model for newborn infants, we investigated whether increasing the β-casein fraction in bovine-based formula is clinically safe and may improve gut and immune maturation. MethodsThree groups of near-term pigs (96% gestation) were fed formula with bovine casein and whey protein (ratio 40:60): 1) standard skim milk casein (BCN-standard, 35% β-casein of total casein, n = 18); 2) β-casein enrichment to HM concentrations (BCN-medium, 65%, n = 19); and 3) high β-casein enrichment (BCN-high, 91%, n = 19). A reference group was fed 100% whey protein concentrate (WPC) as protein (WPC, n = 18). Intestinal and immune parameters were assessed before and after euthanasia on day 5. ResultsClinical variables (mortality, activity, body growth, and diarrhea) were similar among the groups, and no differences in intestinal or biochemical parameters were observed between BCN-standard and BCN-medium pigs. However, pigs receiving high amounts of β-casein (BCN-high) had lower small intestine weight and tended to have more intestinal complications (highest gut pathology score, permeability, and interleukin-8) than the other groups, particularly those receiving no casein (WPC pigs). Blood lymphocyte, thrombocyte, and reticulocyte counts were increased with higher β-casein, whereas eosinophil counts were reduced. In vitro blood immune cell responses were similar among groups. Conclusionsβ-casein enrichment of bovine-based formula to HM concentrations is clinically safe, as judged from newborn, near-term pigs, whereas no additional benefits to gut maturation were observed. However, excessive β-casein supplementation, beyond concentrations in HM, may potentially induce gut inflammation together with increased blood cell populations relative to natural β-casein concentrations or pure whey-based formula.

Whey protein fouling on polymeric heat exchangers

AbstractThe fouling behavior of whey protein concentrate (WPC) in food‐grade polyether ether ketone (PEEK) heat exchangers was compared to benchmark stainless steel (SS) to evaluate if fouling can be better mitigated by using PEEK. No research has been conducted on WPC fouling behavior of PEEK at WPC concentrations of 2–6 g/L and heat flux densities of 45–55 kW/m2. It was found that PEEK materials led to a reduction in heat resistance of up to 40%. At WPC concentrations of 6 g/L, a fouling factor of 0.9 m2 K/kW was measured for PEEK compared to 1.6 m2 K/kW for SS. Despite a constant heat flux, fouling curves for PEEK showed an asymptotic behavior, whereas linear fouling was observed for SS. To achieve a comparable heat resistance between PEEK and SS heat exchangers, the operating time could be extended by 9 h when using PEEK materials. Investigations of the deposit mass showed that even though the heat transfer resistance is limited on PEEK, fouling continued to grow at a decreased rate. It was found that the fluid started to evaporate underneath the fouling layer, which led to a partial detachment of the fouling layer and therefore mitigated the heat resistance effects of fouling. To test whether these results are transferable to larger setups, experiments on a scale‐up apparatus were conducted. A very similar behavior was qualitatively observed; however, measured deposition deviated on average by 18%. PEEK surfaces also showed great promise regarding cleanability, with fouling layers detaching completely after drying for 10 min and restarting the process. This restored the heat transfer coefficient to its clean state. A cleaning in place therefore seems feasible. In contrast, fouling layers on SS did not detach through drying and had to be chemically cleaned to restore its heat transfer capacity.

Co‐encapsulated of potential probiotic yeast Kluyveromyces marxianus and peanut skin polyphenolic extract as a functional ingredient

SummaryThe aim of this study was to develop and evaluate the bioactive properties and storage stability of microcapsules (MCs) obtained by co‐encapsulation of the potential probiotic yeast Kluyveromyces marxianus VM004 and peanut skin polyphenolic extract (PSE) by spray drying, using whey protein concentrate (WPC) and water‐soluble chitosan (WSCh) as wall materials. The results showed that the selected wall materials provided protection to yeast during spray drying, storage, and simulated gastrointestinal conditions, obtaining better results for WPC and higher concentrations of PSE. Moreover, all formulations demonstrated cytoprotective effects against menadione‐induced oxidative stress in normal rat ileum epithelial cells (IEC‐18) at all concentrations and storage temperatures evaluated. These results suggest that the obtained MCs could be potential functional food ingredients, considering their antioxidant, cytoprotective, and potential probiotic properties.

Use of turbidimetry for determination of heat treatment intensity applied at pasteurization of milk

Express methods for estimating the intensity of heat treatment of milk are necessary in industry and in research work. For this reason, there are many ways to measure this parameter, which are based on different physical principles, including turbidimetric methods. The Harland & Ashworth turbidimetric method has been developed for a long time, however, due to its high reliability and ease of implementation, it is still used in practice. However, this method has a drawback: it takes a long time to perform the analysis. In this regard, the aim of the work is to develop an express method for evaluating the thermal class of milk based on the principle of measuring the concentration of soluble whey proteins. The result is achieved through the use of a turbidimetric measurement method with optimized sample preparation parameters and parameters for measuring the optical density of a suspension of protein aggregates. The method is implemented as follows. The milk sample is mixed with 0.1 N acetate buffer (pH 4.6) in a ratio that allows to obtain a concentration of soluble milk whey proteins from 0.05% to 0.1%. Recommended dilution coefficients: 1:3 for samples of ultra-pasteurized milk and pasteurized milk with high heat treatment intensity; 1:7 for samples of pasteurized milk with low heat treatment intensity and 1:14 for raw milk samples. The solution is filtered on a membrane filter with a pore size of 0.45 microns. The resulting filtrate is mixed with 24% trichloroacetic acid (TCA) in a 1:1 ratio to coagulate soluble whey proteins and form protein aggregates. After holding for 5–10 minutes, the optical density of the suspension of protein aggregates is measured at a wavelength of 650 nm. The content of water-soluble whey proteins in the sample can be calculated according to the calibration curve. The developed method allows to obtain the measurement result in less time than the Harland & Ashworth turbidimetric method.

Encapsulation of Fennel Essential Oil in Calcium Alginate Microbeads via Electrostatic Extrusion

Fennel essential oil (EO) is well known for its biological activities and wide potential for use in the food, cosmetic, and pharmaceutical industries, where the main challenge is to achieve higher stability of EO. This study aimed to evaluate the potential of electrostatic extrusion for encapsulation of fennel EO by examining the effects of alginate (1%, 1.5%, and 2%) and whey protein (0%, 0.75%, and 1.5%) concentrations and drying methods on the encapsulation efficiency, loading capacity, bead characteristics, and swelling behavior of the produced fennel EO microbeads. Results revealed that electrostatic extrusion proved to be effective for encapsulating fennel EO, with whey protein addition enhancing the examined characteristics of the obtained microbeads. Freeze-drying exhibited superior performance compared to air-drying. Optimal encapsulation efficiency (51.95%) and loading capacity (78.28%) were achieved by using 1.5% alginate and 0.75% whey protein, followed by freeze-drying. GC-MS analysis revealed no differences in the qualitative aspect of the encapsulated and initial EO, with the encapsulated EO retaining 58.95% of volatile compounds. This study highlighted the potential of electrostatic extrusion using alginate and whey protein as a promising technique for fennel EO encapsulation while also emphasizing the need for further exploration into varied carrier materials and process parameters to optimize the encapsulation process and enhance product quality.

Encapsulation of iron within whey protein-pectin nanocomplexes: Fabrication, characterization, and optimization

Iron is an important micronutrient that cannot be added directly into food products due to potential reactions with the food matrix, impact on color, and taste. Complexed biopolymeric nanocarriers can overcome these challenges particularly for oral delivery of iron, but selecting appropriate biopolymers, their ratio and pH of complexation is very important. In this study, whey protein concentrate (WPC)-pectin nanocomplexes were prepared at different concentrations (WPC 4, 6 and 8%; pectin 0.5, 0.75 and 1%), and pH (3, 6 and 9) to encapsulate iron. The smallest carriers were observed at pH 3; higher pH led to higher zeta potential (zero to −32.5 mV). Encapsulation efficiency of iron in nanocarriers formulated at pH = 3, 6 and 9 were 87.83, 75.92 and 20%, respectively. Scanning electron microscopy revealed the spherical particles at pH 3. To conclude, a WPC to pectin ratio of 4: 1 at pH 3 was the best conditions for loading iron.

Prevention of thermal gelation in concentrated whey protein isolate dispersions by using H2O2 and SHMP

In the present study, the effect of hydrogen peroxide (H2O2) and sodium hexametaphosphate (SHMP) on the thermal (121.5 °C for 15 min) stability of aqueous dispersions of whey protein isolate (6 % and 10% w/w) was investigated. Based on findings, H2O2, by oxidizing the sulfhydryl (SH) groups, prevented the formation of S–S bonds, therefore prevented thermal aggregation. The presence of SHMP synergistically enhanced the effect of H2O2 by reducing its required concentration. The majority of H2O2 treated samples remained soluble over long cold storage period. This study proved the abilities of H2O2 and SHMP in preventing protein denaturation and improving the thermal stability of whey protein isolate based drinks.

Optimization of spray drying for lulo (Solanum quitoense Lam.) pulp using response surface methodology

Lulo (Solanum quitoense Lam.) is an exotic fruit with high potential in international markets due to its intense aromatic characteristics and its content of nutritional and bioactive compounds. However, it is highly perishable, which backslashes its potential for international exportation. Despite the drying processes affect the nutritional and sensory characteristics, fruit powders obtained by spray drying are promising products for the food, cosmetic, and pharmaceutical industries. This work was conducted aiming to optimize the spray-drying process of lulo pulp. A Box-Behnken design with response surface methodology was used, in which the factors evaluated were inlet air temperature (160 - 220 °C), maltodextrin concentration (15-35%), and whey protein concentration (WPC) (1-5% w/w). The feed rate and air velocity were kept constant at 4 mL/min and 9 m/s, respectively. The optimization resulted in an inlet air temperature of 205.6 °C, 35% maltodextrin, and 1.96% WPC. Under these conditions, the mathematical model estimated a powder yield of 62.8%, a moisture content of 2.3 %, a bulk density of 0.49 g/mL, a solubility of 91.9 %, and an ascorbic acid content of 120.8 mg/100 g powder. The optimal process conditions and the mixture of encapsulants (MD and WPC) allow for obtaining lulo powder with adequate yield and quality characteristics.

Characterisation of a casein-/whey protein concentrate–Antarctic krill oil emulsion system and improvement of its storage stability

Aims To develop Antarctic krill oil emulsions with casein and whey protein concentrate (WPC) and study their physicochemical properties and storage stability. Methods Emulsions were prepared by homogenisation and ultrasonication. The properties of the emulsions were investigated via ultraviolet ray spectroscopy, dynamic light scattering, confocal laser scanning microscope, sodium dodecyl sulphate–polyacrylamide gel electrophoresis, Fourier transform infra-red spectrometer, and fluorescence spectrum. Shelf life was predicted by the Arrhenius model. Results Casein- and WPC-krill oil emulsions were well formed; the mean particle diameters were less than 128.19 ± 0.64 nm and 158 ± 1.56 nm, the polymer dispersity indices were less than 0.26 ± 0.01 and 0.27 ± 0.01, and the zeta potential were around −46.88 ± 5.02 mV and −33.51 ± 2.68 mV, respectively. Shelf life was predicted to be 32.67 ± 1.55 days and 29.62 ± 0.65 days (40 °C), 27.69 ± 1.15 days and 23.58 ± 0.14 days (50 °C), 24.02 ± 0.15 days and 20.1 ± 0.08 days (60 °C). Conclusion The prepared krill oil emulsions have great potential to become a new krill oil supplement.

Enhancing the emulsion properties and bioavailability of loaded astaxanthin by selecting the reaction sequence of ternary conjugate emulsifiers in nanoemulsions

This study investigated the effects of the conjugate reaction sequences of whey protein concentrate (WPC), epigallocatechin gallate (EGCG) and dextran (DEX) on the structure and emulsion properties of conjugates and the bioaccessibility of astaxanthin (AST). Two types of ternary covalent complexes were synthesised using WPC, EGCG and DEX, which were regarded as emulsifiers of AST nanoemulsions. Results indicated that the WPC-DEX-EGCG conjugate (referred to as ‘con’) exhibits a darker SDS-PAGE dispersion band and higher contents of α-helix (6%), β-angle (24%) and random coil (32%), resulting in a greater degree of unfolding structure and fluorescence quenching. These findings suggested WPC-DEX-EGCG con had the potential to exhibit better emulsification properties than WPC-EGCG-DEX con. AST encapsulation efficiency (76.22%) and bioavailability (31.89%) also demonstrated the superior performance of the WPC-DEX-EGCG con emulsifier in nanoemulsion delivery systems. These findings indicate that altering reaction sequences changes protein conformation, enhancing the emulsification properties and bioavailability of AST.

Edible oleogels for oral delivery of berberine in dairy food: In-vitro digestion study.

Oleogel is a viscoelastic, spreadable and semi-solid structure, which is used as a fat substitute and a controller the release of bioactive compounds. The aim of this study was to develop low fat dairy dessert enriched with berberine with applying oleogel system as delivery system and fat replacer. The oleogel prepared with an emulsion-templated methods based on soluble interaction of whey protein concentrate (WPC), WPC-basil seed gum (BSG), and WPC-xanthan gum (XG). In the first step, berberine release kinetic in in-vitro gastrointestinal environment was studied. The results showed that the mouth environment had the highest release rate of berberine. Cooperation of hydrocolloids in oleogel increase stability of structure in stomach condition in compared with WPC oleogel. The suitable model to fit the oleogels contain beberine was the Korsmeyer-Papas that was the highest R 2 (.98). According to release results of berberine from oleogel network, the oleogel 0.6BSG:WPC was chosen and applied in formulation of dairy dessert at different levels (0%, 25%, 50%, 75% and 100% of oleogel) instead of cream. The dessert contained uncoated berberine had the unacceptable bitterness in comparison with samples containing coated berberine with oleogel. The overall acceptance decreased with increment of oleogel due to increasing of bitter taste. Appling berberine (therapeutic compound) and oleogel (fat-substitute) to achieve marketable consumer products showed positive effects on trend of the study, especially at low level of substitution.

Quality attributes of whole milk powder processed using ultrasonication and UV-C radiation compared with equivalent thermal treatment

Nonthermal technologies have shown great potential in both reducing microbial loads and retaining bioactive components in milk. This study evaluated the quality of whole milk powder produced using UV-C and ultrasonication (US) compared to regular heat treatment (HT). The results showed that UV-C and US achieved an equivalent bactericidal effect (reduction of total bacteria count) of raw milk compared with HT. HT decreased the native whey protein concentration and led to significant protein and lipid oxidation. US decreased the particle size of milk powder particles but increased its solubility by 18% compared with HT. UV-C retained ∼80% of native lactoferrin and immunoglobulins in raw milk. UV-C and US increased short-chain fatty acid levels in reconstituted milk, probably due to the residual lipase.

Casein, whey protein and non-protein nitrogen content of milk to identify water, sugar and flour adulterated milk

This study was aimed to assess the potential of using milk's nitrogen distribution pattern, specifically casein, whey protein, and non-protein nitrogen content, as a method for detecting milk adulteration with water, sugar, and flour. Whole milk samples were collected from the Bangladesh Agricultural University Dairy Farm, BAU, Mymensingh, and subjected to adulterations, including 15%, 20%, and 25% water additions and subsequent sugar or flour adjustments to match the fresh milk's specific gravity. The samples were analyzed for specific gravity, fat content, and nitrogen distribution. Results indicated that while specific gravity remained consistent across samples adulterated with sugar or flour, it varied significantly (P<0.05) in those diluted with water. Fat content was significantly (P<0.05) reduced in samples adulterated with water and sugar, particularly at the 25% water addition level. Though total protein, true protein, and casein contents were significantly lower (P<0.05) in the 25% water-added milk compared to fresh milk, they were not significantly different (P>0.05) across the other adulterated samples when compared to fresh milk. Whey protein and non-protein nitrogen levels were statistically consistent (P>0.05) across all the samples. The results indicate that the nitrogen distribution pattern, in its current state, cannot be used to detect milk adulteration effectively. Further research with a larger dataset considering various factors affecting nitrogen distribution in milk is recommended for conclusive results. Bangladesh Journal of Animal Science 53 (1): 23-30, 2024

The Influence of Lyophilization Pretreatment and Whey Content on Whey and Gelatin-Based Hydrogels.

Whey and gelatin, natural polymers within the protein category, find widespread use in hydrogel formulations applied across the food, medical, and pharmaceutical industries. This study presents new characteristics of hydrogels based on whey, gelatin, and copper sulfate as a consequence of the additional steps in the preparation method, specifically refrigeration and freezing storage followed by lyophilization. The water state in hydrogels prior to lyophilization impacts the morphological appearance, with refrigerated hydrogels exhibiting a more regular and dense pore distribution, as shown by the Scanning Electron Microscopy (SEM) images. This observation aligns with the higher mobility of polymer chains indicated by T2 distributions in 1H nuclear magnetic resonance (RMN) relaxometry measurements. Changes in the intensity and amide-specific wavenumbers of the FTIR spectra of whey and gelatin proteins are evident in the Fourier Transformed Infrared (FTIR) spectra of crosslinked and frozen hydrogels before lyophilization. Moreover, the reinforcing effect in the hydrogel matrix, noted in mechanical tests, is attributed to increased polymer chain content and copper sulfate crosslinking.

Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin

Bakery products are becoming an essential part of the human diet. Millets are the staple grains in Asia and African countries, and they are the super future food because of their nutritive and disease-preventive nature. Pearl millet is one of the most nutritious cereal grains, and its protein lacks gluten, which makes it a suitable base material for the preparation of gluten-free products. However, gluten is necessary because of its unique viscoelastic nature, which makes the most innovative bakery items. In this study, 50% refined wheat flour (RWF) has been replaced with pearl millet flour (PMF) to prepare a muffin, and a ghee residue is utilized to make a ghee residue powder (GRP) as a functional ingredient to replace whey protein concentrate (WPC) in the eggless muffin. Substitution of fat with GRP reduced the specific gravity of batter from 1.05 to 0.99; lightness value was considerably decreased, whereas the redness and yellowness values increased from 1.06 to 8.32 and 23.62 to 26.20, respectively. Replacement of RWF with PMF affected the lightness and specific gravity of the batter. Substitution with PMF and GRP reduced the viscosity from 13.83 Pa·s to7.08 Pa·s. Gelatinization temperature of batters varied with substitution of flour and fat with PMF and GRP. Muffin volume dramatically decreased from 56.19 to 36.84 cm3 with substitution of GRP and PMF. Weight loss was increased from 12.14 to 13.68% by substitution. The hardness and springiness were reduced with substitution. The GRP can replace fat up to 25%; thereafter, muffin’s quality characteristic reduces; hence, 50% PMF and 25% GRP combination give satisfiable muffin product.

Gelatine-Based Biopolymer Film Produced from Ozone-Treated Film-Forming Solutions Containing Whey Protein Concentrate: Effects on Physical, Mechanical, and Thermal Characteristics

This study aimed to determine the effects of the ozone treatment of film-forming solutions (FFSs) containing whey protein concentrate (WPC) and gelatine on biopolymer films’ physical, mechanical, and thermal properties. Film samples were produced from a FFS that was ozone-treated at 0 (control), 5, 10, and 30 min. Ozone treatment caused an increase in the pH values of the FFS, whereas the zeta potential remained negative. The films became lighter in colour, slightly greenish, and more opaque with longer ozonation times. The control sample showed the highest thermogravimetric weight loss (92.15%). The weight loss of the samples decreased with increasing ozone treatment time. The application of ozone treatment on the FFS enhanced the films’ mechanical properties. Increased ozone treatment time improved the film samples’ tensile strength, elongation at break, and toughness values. In conclusion, the results of this study demonstrate that the ozone treatment of FFS containing whey protein concentrate and gelatine can significantly enhance the physical, mechanical, and thermal properties of biopolymer films. These results highlight the potential of ozone treatment as a viable method for improving the performance and quality of biopolymer films used in food packaging, offering promising advantages for sustainable and environmentally friendly packaging solutions.

Modelling the centrifugal mixing process of minced meat to optimise the production of chopped meat semi-finished products

One of the most important problems in ensuring the quality of mincemeat preparation in the production of sausages is the effective structuring of components and mixing of their ingredients. To solve this problem, researchers added a multifunctional admixture based on whey protein in the process of centrifugal mixing of the components, which determined the composition of the factor space of the investigated process. Based on the results of the research, the effective content of whey protein, sodium alginate, and soy fiber in the developed recipe was proven, which showed high characteristics in terms of fat-retaining and moisture-retaining ability, digestibility, pH level – activity, and other parameters. The developed formulation made it possible to improve the general indicator of the balance of amino acids in the product and increase the functional-technological and quality parameters of the developed products. The physical and mechanical characteristics of the obtained meat product were evaluated based on the results of physical and mathematical modelling. Modelling was carried out using Federman-on-Buckingham's second similarity theory and the "dimension theory" method, which allows the processing of the obtained experimental data in the form of a criterion equation, which was compiled using Froude, Euler, and Sherwood criteria. The purpose of this study was to obtain dependencies between such process factors as product density, the coefficient of dynamic viscosity of the technological medium, the ultimate shear stress, the change in the concentration of the main impurities of lactic acid in the raw material, the value of the diffusion coefficient and the coefficient of mass transfer in the loading mass, the weight of one load of products, the angular frequency of rotation of the screws of the minced meat mixer, the radius of the rotating working bodies, the characteristic size of the products after grinding. Using the complex criterion equation and the developed program, we find a recommended set of operating mode parameters for preparing minced meat under the conditions of centrifugal influence on the mixing process and the action of the specified factors.

Spray-drying stabilization of oleaster-seed bioactive peptides within biopolymers: Pan-bread formulation and bitterness-masking

In this study, oleaster seed hydrolysates (OSH) were prepared using different enzymes (Alcalase, trypsin, pancreatin, and pepsin). As a result, OSH generated by Alcalase was chosen for microencapsulation because it displayed the highest nutritional, biological, techno-functional, and antibacterial activities. The impact of spray-drying encapsulation using various biopolymeric carriers (Maltodextrin (MD), combination of MD with gum Arabic (GA), whey protein concentrate (WPC), and Pectin (P)) was then assessed in terms of production yield, physicochemical, functional, and morphological characteristics of the encapsulated OSH. Among the spray-dried samples, the powders produced by MD-WPC had the highest yield (57.40%), lowest hygroscopicity (26.03%), proper radical scavenging for DPPH− (82.8%) and ABTS+ (90.7%), and selected to incorporate into the pan-breads. Indices such as texture, volume, porosity, antioxidant activity, and color (crust and crumb) of breads were affected by the amount of added peptide. Finally, the microencapsulation of peptides in the carrier matrix (3% SD-powders) had a significant effect on bitterness masking of these compounds, maintaining the quality characteristics and sensory perception of pan-breads. The results of this study can be used to produce functional food formulations.

Preparation and antimicrobial activity of solid soap from kefir cheese wastewater

All Soap made from chemicals causes side effects on the skin. making soap with natural ingredients kefir cheese wastewater whey) is safe for the skin and has antibacterial properties. The research aim was to produce solid soap-made kefir cheese wastewater, with determined physicochemical characteristics, and better antibacterial activity. The materials used in this research are cheese wastewater (whey). This research was making a kefir formula with the main ingredient of a varied concentration of whey added with turmeric. The solid soap kefir cheese whey contains olive oil, palm oil, VCO, sodium hydroxide, and variations of kefir whey. The characteristic test was conducted by determining free alkali, water content, pH, and foam height. The well diffusion method was applied to test the antibacterial activity. The results show that all formulas of solid soap from kefir cheese wastewater indicated that the quality test kefir whey meets the requirements established by SNI 3532: 2016 and ASTM-D 2002. Soap kefir whey cheese with variant dyes Curcuma Longa potential alternative to the cosmetic industry in anti-acne soap production.