Whey Protein Concentrate Research Articles

Hydrolysate derived from sugarcane bagasse by hydrothermal and enzymatic treatment as an external carbon source for wastewater nitrogen removal

Research on the preparation of denitrifying carbon sources from agricultural wastes persists with problems of environmentally unfriendly pretreatment methods and unstable carbon release. In this study, a hydrolysis method without secondary waste liquid generation was used and the obtained hydrolysate was applied as a denitrifying carbon source. Firstly, the optimum hydrothermal condition of sugarcane bagasse (SCB) was explored, which showed a higher reducing sugar concentration (13.68 g/L) and COD concentration (20,691.67 mg/L) at 200 °C, 40 min with relatively low energy consumption (EC) requirement (1.81 kW·h). Afterward, all three bio-additives (tea saponins, rhamnolipids, and whey proteins) were found to enhance enzymatic hydrolysis, with whey proteins being the most effective, increasing the reducing sugar and COD concentrations by 29.40 % and 17.51 %, respectively. The enzymatic reaction was optimized using the following conditions: whey protein concentration of 0.2 %, pH 5.0, temperature 50 °C, cellulase to the β-glucosidase ratio of 4:1, and total enzyme amount of 30 mg. Moreover, the nitrogen removal effect of SCB hydrolysate as a carbon source was determined, and the average TN removal was 98.23 % at C/N of 5 and HRT of 8. Finally, the microbial community was analyzed, and the dominant phylum was denitrifying bacteria (Proteobacteria), and organic matter utilizing bacteria (Bacteroidetes, Acidobacteriota, and Patescibacteria), and the relative abundance of the latter both improved with increasing C/N, which further demonstrated the feasibility of SCB hydrolysate as a carbon source. This research provides a reference for the application of agricultural waste hydrolysate in wastewater nitrogen removal.

Food Safety Assessment and Nutraceutical Outcomes of Dairy By-Products: Ovine Milk Whey as Wound Repair Enhancer on Injured Human Primary Gingival Fibroblasts.

The valorization of milk whey appears to be a promising strategy for managing by-products from dairy food industries, which incur demanding economic costs for treatment and/or disposal. Thanks to its numerous bioactive components, whey is expected to be increasingly incorporated into foods in the future. We investigated the safety of ovine milk whey through in vitro experiments on human primary gingival fibroblast (HGF-1) proliferation and wound healing. Fibroblasts play a crucial role in the repair processes from the late inflammatory phase until the final stages. Cells treated with varying concentrations of ovine whey (0.01%, 0.1%, 1%, and 10%) were able to close wounds more rapidly than vehicle-treated cells. Time- and dose-dependent responses were observed in cell populations exposed to ovine whey. Specifically, wounds treated with 0.1% and 10% milk whey showed better migratory capabilities compared to those treated with 0.01% and 1% milk whey after 24 and 48 h. In addition, ovine milk whey stimulates extracellular matrix deposition, as evidenced by the increasing levels of CD44 antigen density evaluated through FACS analysis, as well as COL1A1 expression measured both via RT-qPCR and immunofluorescence. This phenomenon was particularly evident at concentrations of 0.01% and 10%. Ensuring quality and safety has become a major concern for health authorities in the food industry. Our findings suggest that ovine milk whey is safe and possesses regenerative properties. It facilitates tissue re-establishment following exposure to environmental stress, particularly accelerating gingival wound closure.

A Gently Processed Skim Milk-Derived Whey Protein Concentrate for Infant Formula: Effects on Gut Development and Immunity in Preterm Pigs.

Processing of whey protein concentrate (WPC) for infant formulas may induce protein modifications with severe consequences for preterm newborn development. The study investigates how conventional WPC and a gently processed skim milk-derived WPC (SPC) affect gut and immune development after birth. Newborn, preterm pigs used as a model of preterm infants were fed formula containing WPC, SPC, extra heat-treated SPC (HT-SPC), or stored HT-SPC (HTS-SPC) for 5 days. SPC contained no protein aggregates and more native lactoferrin, and despite higher Maillard reaction product (MRP) formation, the clinical response and most gut and immune parameters are similar to WPC pigs. SPC feeding negatively impacts intestinal MRP accumulation, mucosa, and bacterial diversity. In contrast, circulating T-cells are decreased and oxidative stress- and inflammation-related genes are upregulated in WPC pigs. Protein aggregation and MRP formation increase in HTS-SPC, leading to reduced antibacterial activity, lactase/maltase ratio, circulating neutrophils, and cytotoxic T-cells besides increased gut MRP accumulation and expression of TNFAIP3. The gently processed SPC has more native protein, but higher MRP levels than WPC, resulting in similar tolerability but subclinical adverse gut effects in preterm pigs. Additional heat treatment and storage further induce MRP formation, gut inflammation, and intestinal mucosal damage.

Dietary Intervention with Whey Protein Concentrate Does Not Affect Toll-like Receptor Responses and Gene Expression Patterns in Peripheral Blood Mononuclear Cells of Healthy Volunteers.

Bovine milk contains bioactive proteins, carbohydrates, and phospholipids with immunomodulatory properties impacting human immunity, potentially contributing to resistance to infections and allergies through diverse mechanisms. One such mechanism is the enhancing of the innate immune response to secondary pathogen-related stimuli, termed innate immune training. Although in vitro studies demonstrate that milk immunoglobulin G (IgG) can train human monocytes, evidence for in vivo immune training is limited. To explore the potential of bovine IgG for inducing innate immune training in vivo, this human study utilized an IgG-rich whey protein concentrate (WPC). Healthy male volunteers were assigned to a high dose WPC, low dose WPC, or placebo group. Blood was collected pre- and post-two weeks of WPC consumption. Peripheral blood mononuclear cells (PBMCs) were isolated and stimulated with TLR ligands, evaluating IL-6 and TNF-α production by monocytes, myeloid DCs, and plasmacytoid DCs. Additionally, RNA was isolated for differential gene expression (DGE) analysis. Results indicated that the two-week WPC intervention did not influence the ex vivo response of studied cells to TLR agonists. Furthermore, PBMC gene expression patterns showed no significant differences between the placebo and high dose WPC groups. The data suggests that oral WPC ingestion did not enhance immune responses in young, healthy male participants.

Quality Characteristics of Butter Sponge Cakes Added with Whey Protein Concentrate (WPC)

This study investigated the quality characteristics of butter sponge cakes added with whey protein concentrate (WPC)(0%, 10%, 30%, 50%, 100%) added as a fat substitute. The density of the dough of butter sponge cakes significantly increased with higher levels of added WPC and the pH decreased (<i>F</i> =248.38, <i>p</i> <.001). The moisture content also decreased significantly (<i>F</i> =3.151, <i>p</i> < .05). However, the volume (<i>F</i> =9.556, <i>p</i> <.01) and specific volume (<i>F</i> =11.15, <i>p</i> <.001) significantly increased. With respect to color, there was no significant difference in the lightness (L) value of the crumb, but the redness (a) value increased significantly with higher levels of added WPC (<i>F</i> =12.616, <i>p</i> < .001), while the yellowness (b) value decreased significantly (<i>F</i> =4.550, <i>p</i> <.01). Regarding the crust, the L values (<i>F</i> =3.791, <i>p</i> <.01) and b values (<i>F</i> =7.000, <i>p</i> <.001) decreased significantly with higher levels of added WPC, while the (a) values increased significantly (<i>F</i> =4.706, <i>p</i> <.01). The DPPH radical scavenging ability of the raw WPC used in the manufacture of butter sponge cakes was found to be 27.45%, but this increased significantly as the amount of WPC added to butter sponge cakes increased (<i>F</i> =45.237, <i>p</i> <.001). In a consumer preference test, the flavor, appearance, texture, odor, and overall acceptability were highest in the case of WPC-10 when taking advantage of the functional advantages of WPC as a lowfat substitute, confirming the development potential and optimal amount of WPC that should be added to butter sponge cakes.

Comparative analysis of the protein content and nutritional label of whey protein, plant-based, and animal proteins supplements

The consumption of protein supplements is increasingly part of the everyday life of adults in general and is associated with a healthier lifestyle. However, a constant lack of commitment to the quality of these products by companies poses risks to consumers’ health. Therefore, this study aims to analyze the protein content and compare it with the nutrition label of different protein supplements. This is an analytical original investigation. It was verified whether the food supplements comply with the label presented through food analysis (Kjeldahl method, ash content and moisture percentage) of the composition of various national and international brands (n=51). A total of 51 different protein-based supplements sold in Brazil were analyzed. The results showed that the protein values advertised on the nutritional label are similar to what the product has (P value > 0,05) and are within the 20% tolerance limit according to the current law. Also, there are similarities between different types of products (P value > 0,05) regarding their ash and water content. In conclusion, the nutrition facts of protein supplements reflect the reality of the bran of these products.

Investigating the impact of milk protein, inulin, and honey on quality attributes of goat milk yoghurt.

In this present study, a three-factor Box-Behnken, response surface methodology (RSM) design was employed to optimize the skimmed milk powder (SMP)/whey protein concentrate (WPC) ratio (0.25-0.75%w/v) as a source of milk protein, inulin (1-2%w/v), and honey (4-6%w/v) for production of high-quality goat milk yoghurt (GMY). The resulting ANOVA and response surface equations revealed the significant effect (p < 0.05) of these variables on the various attributes such as total solid (%), pH, titratable acidity [(LA) % by weight], syneresis (%), DPPH (% inhibition), viscosity (m.Pa⋅s), whiteness index (WI), and overall acceptability (OA). The coefficient of determination (R2) for all response variables ranged from 0.88 to 0.99. Lack-of-fit tests resulted in non-significant F-values. The optimal conditions were determined as SMP/WPC at 0.36%w/v, inulin at 1.00%w/v, and honey at 6.00%w/v. The optimum values for total solid, pH, titratable acidity, syneresis, DPPH, viscosity, WI, and OA were 22.03, 4.46, 0.77, 6.34, 25.20, 182.30, 76.29 and 8.37, respectively with desirability value of 0.95.

Influence of Selected Compositions of Wall Materials and Drying Techniques Used for Encapsulation of Linseed Oil and Its Ethyl Esters

The aim of the study was to compare the encapsulation of linseed oil and its ethyl esters using two coating materials (maltodextrin with whey protein concentrate (WPC) vs. maltodextrin with gum arabic) and two drying methods (spray-drying vs. freeze-drying) to obtain powders with the highest oxidative stability. A comparison was made based on the properties of emulsions (morphology, particle size distribution, and stability) and powders (morphology, physicochemical properties, fatty acid composition, and oxidative stability). The powder’s oxidative stability was determined based on the Rancimat protocol. The most uniform distribution of oil droplets in prepared emulsions was stated for ethyl esters in a mixture of maltodextrin and gum arabic. Emulsions with WPC had a bimodal character, while those with gum arabic had a monomodal character. Gum arabic promoted emulsion stability, while in samples containing WPC, sedimentation and creaming processes were more visible. Powders obtained using spray-drying had a spherical shape, while those obtained by freeze-drying were similar to flakes. Although encapsulation efficiency was the highest for freeze-dried powders made of linseed ethyl esters with gum arabic, the highest oxidative stability was stated for powders made by spray-drying with WPC as wall material (independently of linseed sample form). These powders can be easily applied to various food matrices, increasing the share of valuable α-linolenic acid.

Consumer Acceptance and Physicochemical Properties of a Yogurt Beverage Formulated with Upcycled Yogurt Acid Whey

Drinkable yogurts are low-viscosity beverages often created by diluting yogurt with water or high-value-fluid milk. Yogurt acid whey, a typically discarded byproduct of the Greek yogurt industry, may serve as an upcycled ingredient for these types of products with minimal processing. In this study, differing concentrations of acid whey (35%, 40%, and 45% w/w) were added to a mango yogurt beverage with 0.2% and 0.4% w/w stabilizer and analyzed for physicochemical properties over a 40-day period. The analysis indicated that the percentage of acid whey was positively correlated with both viscosity and water-holding capacity. A hedonic sensory analysis of the beverages indicated positive consumer acceptance of such upcycled products, with enhanced acceptance at 25–35% addition. This study demonstrates the potential for consumer acceptance of yogurt beverages upcycled with native-acid whey, providing insights into sustainable practices within the food industry.

The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake

The market of gluten-free food products has been growing exponentially in recent years. Consequently, it is necessary to conduct research on the effects of various compounds to enhance the quality of these products. The present study is aimed at investigating the effects of adding whey protein concentrate (WPC) and soy protein isolate (SPI) at three levels (0%, 5%, and 10%) and xanthan gum (XG) (0%, 0.15%, and 0.3%) on the textural and rheological characteristics of gluten-free batter and cake based on rice flour. The results showed that increasing the levels of XG, WPC, and SPI improved the apparent viscosity of the batter samples. The effect of WPC on the apparent viscosity was more pronounced than that of SPI, as the highest value (21.9 Pa·s) was related to the sample containing 10% WPC and 0.3% XG. The loss tangent values of the batter samples, measured at a frequency of 1 Hz, ranged from 0.531 to 0.8 for different levels of WPC/XG and from 0.466 to 0.699 for SPI/XG, indicating a gel-like behavior of the batter samples. The sample containing 10% SPI and 0.3% XG displayed the strongest gel with higher storage modulus (982.112 Pa) and loss modulus (458.039 Pa) compared to other samples. Increasing the levels of XG, WPC, and SPI resulted in higher specific volume, porosity, firmness, and springiness of the samples compared to the control sample (P&lt;0.05). The addition of WPC, SPI, and XG improved the overall acceptability of the cake samples, with the samples containing WPC/XG combination being the most preferred. Ultimately, the cake sample containing 10% WPC along with 0.3% XG introduced as optimal sample. This formulation not only can enhance the characteristics of gluten-free cake but also meets parts of the nutritional needs of consumers, particularly those with celiac disease.

Proteolytic Activity of Silkworm Thorn (Cudrania tricuspidata) Fruit for Enzymatic Hydrolysis of Food Proteins.

This study aimed to isolate the proteolytic fraction from the silkworm thorn fruit (Cudrania tricuspidata) through ethanol precipitation at different ratios, and to determine its proteolytic activity and optimal activity conditions. Furthermore, the hydrolysis characteristics and antioxidant activity of soy protein isolate (SPI) and whey protein concentrate (WPC) hydrolyzates obtained through the enzymatic hydrolysis of freeze-dried silkworm thorn fruit powder (SF) were evaluated. For isolation and partial purification of proteolytic fraction, the water-solubilized fraction of the silkworm thorn fruit was purified through ethanol precipitation at four different ratios of 1:1, 1:2, 1:4, and 1:6 (v/v). The protein recovery rate, caseinolytic activity, protein pattern, and optimal activity (pH, temperature, and inhibitors) of fractional ethanol precipitate obtained from the silkworm thorn fruit (ESF) were evaluated. The proteolytic fraction obtained from silkworm thorn fruit exhibited a major protein band around 65-70 kDa and showed the highest proteolytic activity at a 1:4 ratio of ethanol precipitation (p < 0.05). The optimal activity of the measured enzyme fraction was determined to be at pH 9.0 and 50 °C, and the proteolytic activity of ESF was almost inhibited by phenyl methyl sulphonyl fluoride (PMSF, 2 mM), a serine protease inhibitor. Compared to Alcalase and papain, extensively used as commercial enzymes, the silkworm thorn fruit powder was less effective in hydrolyzing SPI and WPC. Nevertheless, SPI and WPC hydrolyzates mediated with silkworm thorn fruit powder showed even better antioxidant activities than those mediated with Alcalase and papain. Thus, our results show the potential application of silkworm thorn fruit as a novel source of plant protease for producing human-grade protein hydrolyzates.

Does the Protein Concentration of Different Types of Dietary Supplements for Athletes Vary According to Protein Particle Length?

Introduction: Protein microparticles are crucial for their sensory properties and applicability in food production. This study has the objective of correlating protein particle length and content in different sources of protein supplements.Methods: An analytical observational study with protein supplements (n=30) from different sources was carried out to estimate the protein content and the particle length in the samples. Protein content data was obtained via total nitrogen content. The samples were also analyzed for protein particle lengths using the scanning electron microscope.Results: The comparison between the average particle length of each group of protein supplements analyzed has shown significant statistical difference (F=139.6; p&lt;0.001). Whey Protein Isolate showed higher particle length, compared to other supplements (57.7±42.1 µm; p&lt;0.001). However, no evidence of a significant difference in protein concentrations among supplements was detected (F=1.072; p=0.4004). In addition, no evidence of a significant correlation between protein concentration and particle length was observed (R2=0.001; p=0.8476).Conclusions: Although a difference in the protein particle length of different supplements for athletes was found, there is no correlation between protein concentration and particle length in the studied protein supplements from different sources Whey Protein Concentrate, Whey Protein Isolate, Blend Whey Protein, Veggies, Beef and Albumin.

A comprehensive evaluation of inulin and whey protein concentrate as fat replacers in low-fat paneer: Physicochemical, textural and sensory studies

Paneer, an indigenous dairy product, is used in many Indian recipes. It's popular since it's healthy. It contains plentiful high-quality protein, fat, vitamins, and minerals. The objective of this study was to develop a low-fat paneer (LFP) that is fortified with inulin, whey protein concentrate (WPC), and a combination of both (0.25 g/g inulin (S2), 0.30 g/g WPC (S3)), and their combination 0.27 g/g (S4) milk fat replaced respectively) and was compared with the control (S1, from 0.5% fat-containing milk). The skim milk (0.5% fat) was pre-heated to 45 °C and the Inulin, WPC, and their combination was added to the milk and then paneer was made. The inclusion of fat replacers significantly (p < 0.05) affected the sensory characteristics of LFP. S2 received higher acceptability, followed by S1, S3, and S4. Texture profile analysis (TPA) showed significant increases (p < 0.05) in hardness, cohesiveness, gumminess, and chewiness between S1 and S4, but no significant change (p > 0.05) in adhesiveness and springiness. The lightness, redness, and yellowness values of S1, S2, S3, and S4 were 67.94 to 84.89, − 2.17 to - 2.84, and 13.80 to 16.37 respectively. Physicochemical and microbiological quality of LFP were also assessed following storage at 7 ± 1 °C for 0, 3, 5, and 7 days. Significant (p < 0.05) changes in titrable acidity, thiobarbituric acid value, tyrosine, and free fatty acid (FFA) values have been observed in storage. After seven days of storage, all samples showed a decrease in water activity (p < 0.05), with S1 having a value of 0.987 and S2 0.981. During refrigerated storage (up to 7 days), standard plate count (SPC), coliform, yeast, and mold counts significantly differed (p < 0.05) across samples S4 had the greatest SPC (5.35 log cfu/g), coliform (66 cfu/g), yeast, and mold (72 cfu/g) on day 7. S2 was the most accepted storage quality for all treated samples, followed by S3 and S4. Results of the study revealed that an acceptable quality low-fat paneer can be manufactured by incorporating inulin and WPC. The results also suggest that low-fat paneer may help health-conscious consumers, especially those with cardiovascular issues.

The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture

The effect of high hydrostatic pressure (HHP) on the structural properties of whey protein concentrate (WPC) and guar gum mixture has been investigated at pH 5. WPC (6 % w/v) and guar gum (0.25 % w/v) mixture was freeze dried after adjusting pH and treated at different pressure levels (0–600 MPa) for 0–30 min. The solubility of treated powders decreased significantly (p < 0.05) as treatment time and pressure levels increased. Thermal analysis showed an increase in denaturation temperature after HHP treatment at 600 MPa. A more crystalline structure was observed in samples treated with 600 MPa for 20 and 30 min. With increasing pressure and time, particle size of the samples increased and the highest particle size was belonged to sample treated at 600 MPa for 30 min (759.66 nm). SEM results exhibited that by applying the pressure, irregularity of shapes and particle size increased while the apparent cracks decreased. FTIR results indicated that HHP treatment changed shift in bond and peak intensity. As reported in the current study, the application of HHP treatment as a green physical technology on protein-polysaccharide mixture could be used to improve interaction of protein and polysaccharide.

MFGM-enriched whey displays antiviral activity against common pediatric viruses in vitro.

Among the most common mucosal viral infections in infants are rotavirus, one of the main causes of severe gastroenteritis in infants and children up to 5 years, and respiratory syncytial virus (RSV), one of the leading causes of lower respiratory tract infections. Both human milk and bovine milk derived factors may provide protection against mucosal viral infections. More recently, a similar activity of milk derived proteins was suggested for SARS-CoV-2. The goal of the current study was to test antiviral activity of the bovine milkfat globule membrane (MFGM) against rotavirus, RSV and SARS-CoV-2 and to further characterize MFGM-enriched whey to identify which components in MFGM-enriched whey may contribute to the inhibitory activity. The effects of MFGM-enriched whey, its whey protein isolate counterpart (WPI, obtained from the same production process) and a conventional whey protein concentrate (WPC) on rotavirus (strains Wa and SA114F), RSV (strain RSV-A2) and SARS-CoV-2 (Alpha variant) infectivity were determined using MA104 cells, human alveolar basal epithelial (A549) cells and monkey kidney (Vero E6) cells, respectively. The compounds were characterized in detail by LC-MS/MS and 31P-NMR to determine protein and phospholipid composition, respectively. Relative to its WPI counterpart, MFGM-enriched whey demonstrated a dose-dependent inhibition for both rotavirus and RSV whereas for SARS-CoV-2 inhibition was only observed at the highest concentration tested. Label-free quantification (LFQ) and intensity based absolute quantification (iBAQ) of identified proteins revealed a clear difference between MFGM-enriched whey and its controls including enrichment of known MFGM proteins and non-MFGM proteins that are enriched simultaneously, some of which have previously been demonstrated to display anti-viral activity. Although not completely absent from other whey protein preparations, MFGM-enriched whey had the highest specific and total phospholipid levels. MFGM-enriched whey displayed antiviral activity against multiple viruses of clinical importance. This study provides insights into the active components in MFGM-enriched whey and may contribute to previous clinical observations with MFGM-enriched formula demonstrating reduced respiratory and gastrointestinal infections in formula fed infants.

Improvement of environmental sustainability of milk processing enterprises

Sewage from milk processing enterprises remains a factor of environmental pollution. This is caused by a high concentration of organic pollutants contained in a dispersed and dissolved state, among which protein predominates. An effective way to increase the environmental friendliness of dairy enterprises is to minimize emissions of pollutants. In particular, this applies to dairies, the main products of which are protein products - cheese and casein, and the main pollutant - whey. This could be achieved through complete processing of whey. The article considers the possibility of reducing the polluting effect of wastewater from milk processing enterprises by separating dispersed protein from milk whey. The results of the study of the content and granulometric composition of dispersed whey protein are presented. The design of the filter with a self-cleaning filter element developed by the authors is presented, which allows for a continuous process of serum purification with a consistently high degree of separation.

МОЛОЧНАЯ СЫВОРОТКА – ЦЕННОЕ СЫРЬЕ В ТЕХНОЛОГИИ КИСЛОМОЛОЧНЫХ ПРОДУКТОВ

The integrated use of raw materials, including the processing of secondary resources, whey, can increase the efficiency of the dairy industry. The purpose of the study is to offer a fermented milk product obtained from cow’s milk and dry demineralised whey. Raw cow’s milk meets the Russian national standard GOST 31449-2013; demineralised dry whey with a 50 % demineralisation level meets GOST R 56833-2015. To obtain a fermented milk product, the necessary amount of demineralised whey was introduced into warm cow’s milk (40 °C2 °C) with constant stirring, then pasteurized (85 °С2 °С). After cooling to 40 °C2 °C, yogurt starter culture was added to the milk mixture, then the mixture was kept up to the titrated acidity of 75– 80 °T. The study established organoleptic parameters (GOST R ISO 22935-2-2011), titrated acidity (GOST R 54669-2011), viscosity of fermented milk product (GOST 9070-75), microbiological parameters (GOST 1044411-2013, GOST 32901-2014, GOST 33566-2015, GOST 33566-2015) for products with different demineralised whey content (0–6 %). As a result, yogurt containing 2 % of whey had the highest score. This product was milk-white in color, had a sour-milk taste and thick homogeneous consistency. The product energy value was calculated. The study found that 2 % demineralised whey powder increased proteins by 4 %, carbohydrates by 34.2 %, and the energy value of the product by 7.33 %. Whey is rich in biologically active substances, it boasts of antioxidant, immunomodulatory, and antitumor properties. Therefore, using whey for obtaining new food products is promising: it allows you to use health-saving technologies, solve environmental issues related to the disposal of production waste, resource conservation, secondary use of dairy raw materials.

Biological Synergism in Whey Protein Concentrate Formulations Sweetened with Steviol Glycosides

Biological Synergism in Whey Protein Concentrate Formulations Sweetened with Steviol Glycosides

Physicochemical Properties and Stability of Emulsions Containing Carotenoid-Rich Pumpkin Extract, Whey Protein Concentrate and Carboxymethylcellulose

A response surface methodology with a central composite design was employed to investigate the effects of Carotenoid-Rich Pumpkin Extract (CE), Whey Protein Concentrate (WPC), and Carboxymethyl Cellulose (CMC) on the physicochemical properties and stability of emulsions. The WPC-CMC synergism resulted in the formation of a thick layer around the droplets, thus improving the emulsion system. The optimum levels of CE, WPC, and CMC were determined to be 6.00, 2.00, and 0.87%, respectively, to provide the desired emulsion with a pH of 4.18, a carotenoid degradation stability index of 0.88, a peroxide formation stability index of 0.77, and an apparent viscosity of 0.61 Pa.s.

Prior denaturation and aggregation of whey proteins: is this a useful strategy for increasing the content of these proteins in UHT high-protein dairy beverages?

UHT treatments applied to dairy products have been associated with modifications on the proteins’ structure that may trigger the occurrence of fouling, sedimentation and/or gelation. These issues are particularly relevant regarding formulated whey protein-rich dairy beverages. In this context, this study aimed to evaluate the impact of a two steps preheating treatment coupled with homogenization (pretreatment) prior to UHT treatment to allow an increase of whey protein concentration in UHT high-protein dairy beverage. The pretreatment was applied to 10% w/w protein formulated beverages displaying casein (CN) to whey protein (WP) ratios of 40:60 and 30:70. The pretreated beverages were compared with non-pretreated beverage containing 50CN:50WP ratio. The applied pretreatment induced the denaturation of around 97.8–99.4% of WP. After UHT treatment, despite the higher concentration of WP, pretreated beverages displayed similar particle size distribution and equivalent or lower sedimentation level than the non-pretreated samples. The present study reveals the potential of the pretreatment for allowing the increase of WP content in UHT treated high-protein beverages. The results reinforce the rationalization of process development as a useful strategy for producing stable high-protein products.