Microparticulated Whey Protein Research Articles

Development and Characterization of a Functional Ice Cream from Sheep Milk Enriched with Microparticulated Whey Proteins, Inulin, Omega-3 Fatty Acids, and Bifidobacterium BB-12®

The aim of this work was develop a technological process for the manufacturing of an ice cream from sheep milk, enriched with both functional ingredients and probiotic bacteria. The studied process involved the use of an enriched milk (EM) obtained by mixing predetermined amounts of sheep skimmed milk concentrated by ultrafiltration (retentate), cream from sheep’s milk and whey, microparticulated whey proteins (MWP), obtained by ultrafiltration of sweet sheep whey as a source of whey proteins, marine algal oil from Schizochytrium spp. as a source of the omega-3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), inulin as a prebiotic fiber, and locust bean gum as a stabilizer. The resulting EM was inoculated with starter and aroma cultures together with the probiotic culture of Bifidobacterium animalis subsp. lactis (BB-12®) in order to obtain a fermented functional product (FFP) with a physico-chemical composition similar to that of EM. FFP was the main ingredient (~80%, w/w) in the ice cream mixture. Two sucrose-alternative sweeteners (trehalose and erythritol), together with dextrose, were subsequently added to obtain the final ice cream formulation. The resulting ice cream met three nutritional claims: “Source of protein”, “Source of fiber” and “High in omega-3 fatty acids” listed in Regulations (EC) No 1924/2006 and (EU) No 116/2010. Furthermore, the ice cream satisfied the requirement of “probiotic food” according to the Italian Ministry of Health’s guidelines for probiotics. The nutritional characteristics of the ice cream, including the concentration of the probiotic culture, remained stable up to 120 days of storage at −20 ± 2 °C.

The applicability of microparticulated whey protein as an ingredient in different types of foods and its functionalities: a current patent review

The applicability of microparticulated whey protein as an ingredient in different types of foods and its functionalities: a current patent review

Antiapoptotic and chemotaxis-stimulating effects of poly (d, l-lactide-co-glycolide)-chitosan and whey proteins against aflatoxicosis-induced splenic and thymic atrophy

BackgroundAflatoxin B (AFB) induces toxicological effects on the liver and immune organs. The whey proteins can modulate the immune response during aflatoxicosis. Our work evaluates the novel polylactic acid-glycolic acid-chitosan-encapsulated bovine and camel whey proteins against AFB-induced thymic and splenic atrophy in rats.Methods and resultsSeventy adult male Wister albino rats were divided into a control healthy group (G1) and six AFB1-intoxicated groups (G2–G7). One of the following supplements: distilled water, camel whey proteins (CWP), bovine whey proteins, poly (d, l-lactide-co-glycolide) (PLGA)- chitosan-loaded with camel whey protein microparticles (CMP), PLGA-chitosan loaded with bovine whey protein microparticles (BMP), and PLGA-chitosan nanoparticles were administered as prophylactic supplements to AFB1-intoxicated groups. The AFB-treated group showed significantly higher hepatic levels of oxidative stress and lower levels of antioxidants. In the aflatoxicated group, atrophy of the splenic lymphatic nodules and disfigurement in the organisation with an apparent decrease in the thickness of the cortex in the thymus were observed, as well as a decrease in splenic and thymic CD4+T and CD8+T lymphocytes. Moreover, CXCL12 levels were downregulated, whereas tumour necrosis factor-alpha, nuclear factor kappa B, and cleaved caspase-3 levels were upregulated. CWP, BMP, and CMP supplements markedly decreased oxidative stress, inflammation, and apoptosis, as well as significantly raised CXCL12, CD4+T, and CD8+T cells.ConclusionsThe CWP, BMP, and CMP supplements rescue the liver and immune tissues from the toxic effects of AFB through their antioxidant, antiapoptotic, anti-inflammatory, and chemotaxis-enhancing roles.

Effect of microparticulate from whey protein concentrates on the characteristics of fresh cheese

Whey, obtained from cheese manufacturing, has a significant environmental impact due to its organic load and volume produced. Therefore, validating technologies that allow its valorization due to its content of ingredients of high nutritional or functional value becomes relevant for the dairy industry. Microparticulate whey protein (MWP) has been used to produce cheeses and has the potential to improve process performance. We seek to develop and optimize the characteristics of a MWP to be used to make white cheese. For this, factors such as temperature, from 73 to 93°C, and retention time from 3 to 17 min of the heat treatment were evaluated. We assessed zeta potential, particle size, color, protein retention coefficient, and cheese yield as response variables using a response surface design with 14 experiments. Optimum conditions were 93°C for 5.4 min retention. In the white cheese production, two inclusion percentages were tested: 3 and 5% (w/w); and the impact on characteristics like yield, protein retention, and texture was evaluated with respect to a control cheese that was not added with MWP. We found that 3% inclusion is more suitable because it keeps textural characteristics closer to traditional cheese. The MWPs add value to whey and cheese by improving performance and enabling the retention of proteins of high biological and nutritional value.

Impact of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced‐Fat Model Emulsion Systems and Processed Cheese

Impact of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced‐Fat Model Emulsion Systems and Processed Cheese

Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy

Super-resolution microscopy (Stimulated Emission Depletion, STED) combined with quantitative image analysis and rheology was used to study acidified milk gels with the addition of both endogenous milk proteins (i.e., liquid casein and whey protein concentrate, LCC and LWPC) and different types of whey protein ingredients. Casein and whey protein were stained separately using two different dyes prior to mixing. STED micrographs showed that added whey protein concentrate (WPC) and nano-particulated whey protein (NWP) were able to self-aggregate and attach to casein assemblies by inter-chain crosslinking. The behavior of NWP was shown to be similar to the behavior of LWPC, except that NWP formed larger aggregates with increased connectivity to the gel network. Micro-particulated whey protein (MWP) did not appear to interact with any other proteins and scattered MWP particles were visible in the mixed gels. The spatial colocalization of the fluorescence emission stemming from casein and whey protein, respectively, was highest for the system that contained only endogenous proteins. The lowest colocalization level was found for the systems with added MWP which also showed the highest image coarseness in accordance with the lowest observed G’. The systems with added LWPC or NWP exhibited thicker aggregate strands, which correlated to higher G’ compared to the other systems with WPC.

Investigation of the properties of encapsulated hydrophilic and hydrophobic drugs in whey protein microparticles

In this study, the amoxicillin (AMX) and rifampicin (RIF) were loaded into the whey protein (WP) to form the hydrophilic and hydrophobic drugs loaded whey protein microparticles. Scanning electron microscopy (SEM) images demonstrated that AMX addition increased the particle size, but RIF addition decreased the dimensions of the particles. The Fourier-transformed infrared spectroscopy (FTIR) results showed that both drugs were successfully loaded into the protein. AMX and RIF were ultimately released from the WP microparticles after 1440 min, according to the drug release test. Two drugs exhibited the same behaviour, but in the first hour, AMX had more release than the RIF.

Effect of Whey Protein Purity on the Characteristics of Algae Oil-Loaded Encapsulates Obtained by Electrospraying Assisted by Pressurized Gas.

In this paper, the effect of protein purity in three different whey protein grades on the characteristics of algae oil encapsulates obtained via room-temperature electrospraying assisted by pressurized gas (EAPG) encapsulation process was studied. Three different commercial grades of whey protein purity were evaluated, namely 35, 80, and 90 wt.%. Oil nanodroplets with an average size of 600 nm were homogeneously entrapped into whey protein microparticles 3 µm in size. However, the sphericity and the surface smoothness of the microparticles increased by increasing the protein purity in the grades of whey protein studied. The porosity of the microparticles was also dependent on protein purity as determined by nitrogen adsorption–desorption isotherms, being smaller for larger contents of protein. Interestingly, the lowest extractable oil was obtained with WP35, probably due to the high content of lactose. The peroxide values confirmed the superior protective effect of the protein, obtaining the smallest peroxide value for WP90, a result that is consistent with its reduced porosity and with its lower permeability to oxygen, as confirmed by the fluorescence decay–oxygen consumption method. The accelerated stability assay against oxidation confirmed the higher protection of the WP80 and WP90. In addition, the increased content in protein implied a higher thermal stability according to the thermogravimetric analysis. These results further confirm the importance of the adequate selection of the composition of wall materials together with the encapsulation method.

Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions.

Reduced-fat food products can help manage diet-related health issues, but consumers often link them with poor sensory qualities. Thus, high-quality fat replacers are necessary to develop appealing reduced-fat products. A full-fat model emulsion was reduced in fat by replacing fat with either water, lactose, corn dextrin (CD), inulin, polydextrose, or microparticulated whey protein (MWP) as fat replacers. The effect of fat reduction and replacement, as well as the suitability of different types of fat replacers, were determined by analyzing fat droplet size distribution, composition, rheological and tribological properties, and the dynamic aroma release of six aroma compounds prevalent in cheese and other dairy products. None of the formulations revealed a considerable effect on droplet size distribution. MWP strongly increased the Kokini oral shear stress and viscosity, while CD exhibited similar values to the full-fat emulsion. All four fat replacers improved the lubricity of the reduced-fat samples. Butane-2,3-dione and 3-methylbutanoic acid were less affected by the changes in the formulation than butanoic acid, heptan-2-one, ethyl butanoate, and nonan-2-one. The aroma releases of the emulsions comprising MWP and CD were most similar to that of the full-fat emulsion. Therefore, CD was identified as a promising fat replacer for reduced-fat emulsions.

Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises.

Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl2 into small particles (10–20 µm). Then, 3 × 4 low-fat model mayonnaises were prepared by varying FG (0.3, 0.6, 0.9 wt%) and WPM (0, 8, 16, 24 wt%) concentrations. The effect of the addition of FG and WPMs on rheology, instrumental texture and sensory texture and their correlations were investigated. The results showed that all samples exhibited shear thinning behavior and ‘weak gel’ properties. Although both FG and WPMs enhanced rheological (e.g., viscosity and storage modulus) and textural properties (e.g., hardness, consistency, adhesiveness, cohesiveness) and kinetic stability, this enhancement was dominated by FG. FG and WPMs affected bulk properties through different mechanisms, (i.e., active filler and entangled polysaccharide networks). Panellists evaluated sensory texture in three stages: extra-oral, intra-oral and after-feel. Likewise, FG dominated sensory texture of model mayonnaises. With increasing FG concentration, sensory scores for creaminess and mouth-coating increased, whereas those of firmness, fluidity and spreadability decreased. Creaminess had a linear negative correlation with firmness, fluidity and spreadability (R2 > 0.985), while it had a linear positive correlation with mouth-coating (R2 > 0.97). A linear positive correlation (R2 > 0.975) was established between creaminess and viscosity at different shear rates/instrumental texture parameters. This study highlights the synergistic role of FG and WPMs in developing low-fat mayonnaises.

Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat

The current study was conducted to investigate the utilization of microparticulated whey protein (MWP) in different levels (5% or 10%) as partial fat replacers in emulsified beef sausage formulations. Inclusion of MWP resulted in sausages having decreased amounts of fat and energy while increased amounts of protein. Both emulsion stability and processing yield were the highest in samples containing MWP. No differences were recorded in L* values of the sausages although both a* and b* values were higher in MWP sausages than in full-fat sausages regardless of MWP level. Increased amounts of MWP led to lower hardness, chewiness and adhesiveness. Micrographs brought out the organized and reticulated structure of the sausages containing 10% MWP. MWP did not cause unfavorable impacts in general sensory acceptance, besides, it was associated with increased oxidative stability. Overall, the findings highlighted the favorable effects of MWP in terms of nutritional, technological, sensory and oxidative quality indicating the possibility to design low-fat emulsified meat product formulations.

The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs

The aim of this study was to determine the impact of microparticulated whey protein (MPWP), used as a fat replacer, on the physicochemical and sensory properties of reduced fat, washed curd, cheese and cheese puffs obtained by vacuum microwave drying (VMD). The physicochemical characteristics of finely ground cheese puffs were also evaluated. Reduced‐fat cheese with MPWP addition did not affect most of the characteristics of the cheese and ground puffs. However, its influence on the characteristics of puffs was noted. Reduced‐fat cheese without MPWP has proven to be the best raw material to produce microwave vacuum‐dried puffs. Finally, this research suggests that vacuum microwave drying can be a promising solution for production of cheese puffs and that finely ground puffs can also be used as potential ingredients in food formulations.

Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design.

This study aimed to understand the influence of extruded microparticulated whey proteins (eMWPs) and process design in light ice cream processing by evaluating the microstructure and physicochemical properties. The inulin (T1), a commercial microparticulated whey protein (MWP) called simplesse (T2), a combination (T3), as well as eMWPs (as 50% volume of total particles): d50 < 3 µm (T4), and d50 > 5 µm (T5) were used as fat replacers. The first process design was pasteurization with subsequent homogenization (PH). The second process was homogenization with subsequent pasteurization (HP) for the production of ice cream (control, 12% fat, w/w; T1 to T5, 6% fat, w/w). The overrun of light ice cream treatments of PH was around 50%, except for T4 (61.82%), which was significantly higher (p < 0.01). On the other hand, the overrun of HP was around 40% for all treatments except T1. In both the PH and HP groups, the color intensities of treatments were statistically significant (p < 0.001). The melting behavior of light ice cream was also significantly different. The viscosity of all treatments was significant (p < 0.05) at a shear rate of 64.54 (1/s) for both cases of process design. A similar firmness in both the PH and HP groups was observed; however, the products with eMWPs were firmer compared to other light ice creams.

Room Temperature Nanoencapsulation of Bioactive Eicosapentaenoic Acid Rich Oil within Whey Protein Microparticles.

In this study, emulsion electrospraying assisted by pressurized gas (EAPG) has been performed for the first time to entrap ca. 760 nm droplets of the bioactive eicosapentaenoic acid (EPA)-rich oil into whey protein concentrate (WPC) at room temperature. The submicron droplets of EPA oil were encapsulated within WPC spherical microparticles, with sizes around 5 µm. The EPA oil did not oxidize in the course of the encapsulation performed at 25 °C and in the presence of air, as corroborated by the peroxide value measurements. Attenuated Total Reflection—Fourier Transform Infrared spectroscopy and oxygen consumption tests confirmed that the encapsulated EPA-rich oil showed increased oxidative stability in comparison with the free oil during an accelerated oxidation test under ultraviolet light. Moreover, the encapsulated EPA-rich oil showed increased thermal stability in comparison with the free oil, as measured by oxidative thermogravimetric analysis. The encapsulated EPA-rich oil showed a somewhat reduced organoleptic impact in contrast with the neat EPA oil using rehydrated powdered milk as a reference. Finally, the oxidative stability by thermogravimetric analysis and organoleptic impact of mixtures of EPA and docosahexaenoic acid (DHA)-loaded microparticles was also studied, suggesting an overall reduced organoleptic impact compared to pure EPA. The results here suggest that it is possible to encapsulate 80% polyunsaturated fatty acids (PUFAs)-enriched oils by emulsion EAPG technology at room temperature, which could be used to produce personalized nutraceuticals or pharmaceuticals alone or in combination with other microparticles encapsulating different PUFAs to obtain different targeted health and organoleptic benefits.

Effect of temperature and composition on rheological behaviour and sagging capacity of glaze materials for foods

In this work, the effect of temperature and composition on rheological behaviour and sagging capacity of glaze materials used for food coating applications was studied. Full-fat and low-fat formulations with 0, 3, 6, and 9% of vegetable fat or microparticulated whey protein as fat replacer were prepared. Dynamic and rotational rheometry was performed at 20, 30, 40, and 50 °C. Viscoelastic behaviour was analysed through phase angle, elastic modulus, and viscous modulus. In order to describe the flow behaviour, a concentration-temperature superposition technique was used with the Carreau-Yasuda, Krieger-Dougherty, and Williams-Landel-Ferry models. The theoretical evaluation of the sagging capacity, considered as a possible flow defect that alters the film homogeneity, was carried out. The characteristic viscosity that influences this phenomenon was calculated by estimating the theoretical average film thickness (using a mechanistic mathematical model previously published) and the gravitational shear stress of glaze materials. The obtained results have shown that formulations behaved as viscoelastic fluids as vegetable fat and microparticulated whey protein content increased and temperature decreased. This phenomenon was partially explained by the independence of elastic modulus with temperature, indicating that glaze materials are near the transition region between glassy and rubbery state. Flow curves could be described by the Carreau-Yasuda model; master curves of apparent viscosity data superimposed at different temperatures and compositions were achieved. Formulations with the same values of average film thickness (but higher values of sagging viscosity) could be obtained, indicating less probability for the sagging phenomenon to occur in those samples.

Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing.

This study investigated the extrusion-based 3D printability of heat-induced whey protein gels as protein rich food inks. In particular, the effects of ionic strength by the addition of NaCl (0–250 mM), protein content (10%, 15%, 20%), fat content (0%, 10%), and partial substitution of whey protein isolate (WPI) with microparticulated whey protein (MWP) or micellar casein isolate (MCI) on printability were assessed. Texture analysis, specifically Young’s modulus, rheological measurements including yield stress, and creep–recovery behavior were used to characterize the gels. Modifications of the formulation in terms of ionic strength, increased protein content, and the formation of emulsion gels were insufficient to maintain a continuous extrusion process or shape stability after printing. However, the substitution of WPI with MWP created more viscoeleastic gels with improved printability and shape retention of the 3D cube structure after deposition. The partial replacement of WPI with MCI led to phase separation and 3D-printed cubes that collapsed after deposition. A narrow range of rheological material properties make WPI and MWP emulsion gels promising food inks for extrusion-based 3D printing.

Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems

Non-fat acidified milk model systems were constructed from frozen casein and whey protein concentrates produced from skim milk using membrane filtration, and combined with commercial whey protein ingredients, i.e. nano-particulated whey protein (NWP), micro-particulated whey protein (MWP), and whey protein concentrate (WPC). Model systems were characterised in terms of particle size distribution and fractionation, surface hydrophobicity and accessible thiol groups, rheological behaviour, water holding capacity and graininess. Samples containing NWP exhibited higher surface hydrophobicity and increase in accessible thiol groups, shorter gelation time, higher gelation pH and G′, but increasing particle size and number of grains, when compared with addition of MWP and WPC. Addition of MWP resulted in weak gels with a less connected protein network and decreased number of grains. Mixtures of NWP and MWP (1:1) had rheological properties closer to those seen for MWP. Systems with WPC differentiated themselves with a large quantity of small aggregates.

The impact of extruded microparticulated whey proteins in reduced-fat, plain-type stirred yogurt: Characterization of physicochemical and sensory properties

This study investigated the influence of various form and sizes of microparticulated whey proteins (MWPs) in powder and liquid extruded microparticulated whey proteins (eMWPs) on the physicochemical and sensory properties of reduced-fat (<0.5 g/100 g), plain-type stirred yogurts (formulations F1, F2, F3, F5, and F6). The full-fat (3.5 g/100 g) yogurt formulation (F4) was used as a reference standard. Subjects included 36 individuals who took part in the sensory test. eMWPs showed significantly (p < 0.01) lower rates of syneresis and higher firmness compared to Simplesse and other market products, whereas the dry matter content and hydration process playing an important role. Viscosities were decreased by increasing the particle size of eMWPs within the range of 0.1–10 μm, which showed a strong correlation with firmness and creaminess of reduced-fat yogurts. These outcomes indicated the strength of the yogurt gel and the possibilities of controlling the creaminess of reduced-fat yogurts by adjusting the size of the microparticles. Thus, for the sensory test of reduced-fat yogurt, F1 and F2 with eMWPs were highly ranked compared to reference yogurt.

The combined effects of different fat replacers and rennet casein on the properties of reduced-fat processed cheese

Reduced-fat food products can help to prevent obesity and other diet-related diseases. However, the removal of fat often impairs the sensory and textural properties of foods, leading to low consumer acceptance. In this study, we tested various concentrations of fat replacers (inulin, corn dextrin, polydextrose, and microparticulated whey protein) combined with rennet casein to investigate their effects on the melting behavior, dynamic rheological properties, and hardness of reduced-fat processed cheese. We found that increasing concentrations of inulin and corn dextrin reduced the flowability of cheese in the melting test and can thus be used to inhibit flow during heating. Microparticulated whey protein did not affect flowability but caused an increase in the storage and loss moduli as well as the temperature at gel-sol transition. A similar effect was also shown for rennet casein, whereas inulin and polydextrose had little or no effect on these rheological parameters. Corn dextrin had no effect on the storage and loss moduli, but affected the gel-sol transition temperature. No changes in hardness were detected for any concentration of the fat replacers, but increasing the rennet casein content also increased the hardness of the samples, regardless of the fat replacer used. Our results indicate the different concentrations and combinations of fat replacers and rennet casein that can be included in reduced-fat processed cheese to develop products with specific rheological properties, thus meeting future demand for reduced-fat products with attractive sensory attributes.

Применение микропартикулята сывороточных белков в технологии полутвердых сыров

В данной работе описываются исследования, подтверждающие возможность использования микропартикулята сывороточных белков в технологии полутвердых сыров типа «Российского». Внесение микропартикулята в нормализованную смесь изменяло ее состав, что оказывало негативное влияние на процесс сычужного свертывания, увеличивало продолжительность коагуляции и снижало прочность сгустка. Относительное значение прочности сгустка обосновывает целесообразность использования не более 10% микропартикулята в составе нормализованной молочной смеси. Для получения стандартной продолжительности сычужного свертывания, а также уплотнения сгустка предложены следующие технологические параметры: температура свертывания 35°С, рН 6,4, доля молокосвертывающего ферментного препарата 0,04%, хлорида кальция – 40 г безводной соли на 100 кг нормализованной молочной смеси. При формировании сычужного сгустка частицы микропартикулята проникают внутрь ее ячеек. Для того чтобы частицы микропартикулята не перешли в сыворотку, значение их среднего диаметра должно быть в интервале 0,5-10 мкм. Формирование необходимого диапазона размеров частиц микропартикулята возможно путем направленного изменения технологических параметров микропартикуляции (температуры и интенсивности механического воздействия). На основании данных о содержании растворимого азота показано интенсифицирующее действие микропартикулята на созревание сыра. Готовый продукт характеризовался более высокой массовой долей влаги в сравнении с контролем. Этот факт в совокупности с более высоким содержанием сывороточных белков способствует увеличению выхода сыра. Разработанная технология сычужного полутвердого сыра «Российский» с микропартикулятом сывороточных белков позволяет заменить часть дорогостоящих сырьевых компонентов продуктом модификации сыворотки, а следовательно, вернуть побочное сырье в основное производство.