Whey Protein Concentrate Research Articles

Impact of Adding Whey Protein Concentrate to Goat`s Milk on the Properties of yoghurt

Impact of Adding Whey Protein Concentrate to Goat`s Milk on the Properties of yoghurt

Physicochemical and structural characterization of whey protein concentrate-tomato pectin conjugates.

Protein-pectin conjugates, obtained through a controlled Maillard reaction in blends of precursors, are studied for their contribution to improving the emulsifying and thermal properties of proteins. The objective was to obtain a conjugate between whey protein concentrate (WPC) and non-conventional pectins extracted in acid (acid tomato pectin, ATP) and aqueous medium (water tomato pectin, WTP) from industrialized tomato residues (tomato waste, TW), characterize the conjugates and study their emulsion properties. The Maillard reaction was carried out at 60 °C and 75% relative humidity in blends with 2:1 proportions; 1:1 and 1:2 (mprotein :mpectin ) for 3, 6 and 12 days. Conjugates were compared concerning treated and untreated WPC. The WPC-ATP conjugate showed significant increases in color difference (ΔE). The electrophoresis profile of the conjugates showed diffuse bands of molecular weight between 37 and 250 kDa and a reduction in the intensity of bands characteristic of WPC (α-lactalbumin and β-lactoglobulin). Thermal analysis showed an increase in the peak temperature and a reduction in the enthalpy change in protein denaturation, associated with the formation of conjugates. The infrared spectroscopy of the conjugates, in the amide III zone (1300-1100 cm-1 ), indicated an increase in the relative peak area associated with the unfolding and exhibition of the hydrophobic zones of the WPC fraction. The emulsions formulated with the conjugates showed a significant increase in the emulsifying stability index (ESI) (P < 0.05) concerning the treated and untreated WPC emulsions. The formation of conjugates increased the emulsifying properties and improved the thermal stability of WPC, showing an innovative and alternative food ingredient too. © 2023 Society of Chemical Industry.

Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics

The utilization rate of proteins can be effectively improved through the interaction between proteins and polyphenols. In this study, non-covalent and covalent whey protein concentrate (WPC)-quercetin (Q) complexes were prepared. The binding principle between WPC and Q and the structural and functional properties alteration of WPC on binding with different concentrations of Q were evaluated. Fluorescence spectroscopy results demonstrated significant structural alterations of WPC characterised by fluorescence quenching and a red-shifted maximum wavelength of emission peak after the interaction between WPC and Q, and a significant decrease in β-sheet and a remarkable increase in random curl content with the increase of Q concentration in fourier transform infrared spectroscopy (FTIR). Moreover, WPC and Q were more likely to form covalent complexes rather than non-covalent ones, which was featured with higher Q binding quantity and lower sulfhydryl group content at the same Q content. The binding sites number under covalent interaction mode was about 4.75 times that of the non-covalent counterparts. Combination of Q to WPC decreased surface hydrophobicity and improved foaming capability and emulsifying activity as well as antioxidant capability both for non-covalent and covalent interaction. However, non-covalent binding increased foam stability and emulsifying stability and decreased the protein solubility characterised by protein aggregation, while opposite trends were found for covalent interaction. The interfacial stability index variations were explained by the changes of zeta-potential of complexes with the increase of Q concentration. This study provides clarifies the principle behind the binding of WPC with Q and the possible application of WPC-Q complexes in food.

Microbubble-Assisted Cleaning-in-Place Process for Ultrafiltration System and Its Environmental Performance

Membrane filtration is a key technology in dairy processing for the separation of dairy liquids to clarify, concentrate, and fractionate a variety of dairy products. Ultrafiltration (UF) is widely applied for whey separation, protein concentration and standardization, and lactose-free milk production, though its performance can be hindered by membrane fouling. As an automated cleaning process commonly used in the food and beverage industries, cleaning in place (CIP) uses large amounts of water, chemicals, and energy, resulting in significant environmental impacts. This study introduced micron-scale air-filled bubbles (microbubbles; MBs) with mean diameters smaller than 5 μm into cleaning liquids to clean a pilot-scale UF system. During the UF of model milk for concentration, cake formation was identified as the dominant membrane fouling mechanism. The MB-assisted CIP process was conducted at two bubble number densities (2021 and 10,569 bubbles per mL of cleaning liquid) and two flow rates (130 and 190 L/min). For all the cleaning conditions tested, MB addition largely increased the membrane flux recovery by 31-72%; however, the effects of bubble density and flow rate were insignificant. Alkaline wash was found to be the main step in removing proteinaceous foulant from the UF membrane, though MBs did not show a significant effect on the removal due to the operational uncertainty of the pilot-scale system. The environmental benefits of MB incorporation were quantified by a comparative life cycle assessment and the results indicated that MB-assisted CIP had up to 37% lower environmental impact than control CIP. This is the first study incorporating MBs into a full CIP cycle at the pilot scale and proving their effectiveness in enhancing membrane cleaning. This novel CIP process can help reduce water and energy use in dairy processing and improve the environmental sustainability of the dairy industry.

Design of a stable ethanologenic bacterial strain without heterologous plasmids and antibiotic resistance genes for efficient ethanol production from concentrated dairy waste

Engineering sustainable bioprocesses that convert abundant waste into fuels is pivotal for efficient production of renewable energy. We previously engineered an Escherichia coli strain for optimized bioethanol production from lactose-rich wastewater like concentrated whey permeate (CWP), a dairy effluent obtained from whey valorization processes. Although attractive fermentation performances were reached, significant improvements are required to eliminate recombinant plasmids, antibiotic resistances and inducible promoters, and increase ethanol tolerance. Here, we report a new strain with chromosomally integrated ethanologenic pathway under the control of a constitutive promoter, without recombinant plasmids and resistance genes. The strain showed extreme stability in 1-month subculturing, with CWP fermentation performances similar to the ethanologenic plasmid-bearing strain. We then investigated conditions enabling efficient ethanol production and sugar consumption by changing inoculum size and CWP concentration, revealing toxicity- and nutritional-related bottlenecks. The joint increase of ethanol tolerance, via adaptive evolution, and supplementation of small ammonium sulphate amounts (0.05% w/v) enabled a fermentation boost with 6.6% v/v ethanol titer, 1.2 g/L/h rate, 82.5% yield, and cell viability increased by three orders of magnitude. Our strain has attractive features for industrial settings and represents a relevant improvement in the existing ethanol production biotechnologies.

Optimization of Probiotic Lactobacilli Production for In-Feed Supplementation to Feedlot Cattle

The selection of probiotic bacteria based on their beneficial characteristics does not necessarily mean they can be later scaled up and used for technological applications and formula design. Three probiotic strains—Lactobacillus acidophilus CRL2074, Limosilactobacillus fermentum CRL2085, and Limosolactobacillus mucosae CRL2069, originally isolated from feedlot cattle feces—have demonstrated beneficial characteristics when used as in-feed probiotics. Therefore, the current study was conducted to develop a low-cost culture medium to optimize growth conditions to enhance biomass production. The study also sought to identify appropriate cryoprotective agents to sustain high functional cell numbers after freeze drying. A central composite design was applied to determine the optimal medium composition. This yielded a simplified, low-cost effective medium containing 3% molasses and industrial yeast extracts (0.5 to 2.5%) as carbon and nitrogen sources, which were added to a basal medium for each strain. Established production conditions at 37 °C, without agitation, and pH-controlled for the CRL2085 and CRL2069 strains, and free pH for the CRL2074 strain, allowed us to obtain biomass yields of 12.95, 18.20, and 12.25 g, respectively, at 24-h incubation, compared with the MRS medium. In addition, the cryoprotective effect of the selected agents was demonstrated to be strain-dependent. Thus, the highest viability (109–1010 CFU/g), stability during 30-d storage, and survival rate (88–99%) were achieved when 10% MSG (monosodium glutamate), sucrose + fructose + trehalose + WPC (whey protein concentrate) + 10% MSG, and 1.2% WPC + 10% trehalose, were used for freeze drying CRL2074, CRL2085, and CRL2069, respectively. Moreover, the probiotic strains retained their probiotic functionality when hydrophobic characteristics were evaluated. These results highlight the need to perform strain-specific evaluation of the critical factors involved in the large-scale production of probiotic lactobacilli to sustain viability and stability after the freeze drying and storage processes.

Effect of Storage Period on the Quality of Sudanese White Cheese (Gibna Bayda) Manufactured with Solanum dubium Extract

The objective of this study was to evaluate the effect of storageperiod on weight loss, chemical composition and microbiological andsensory characteristics of white cheese (Gibna Bayda) manufactured usingSolanum dubium enzyme extract. Cheese was made (25 ml of extract /50L milk), stored for 90 days at 35°C and evaluated for weight loss,chemical composition and microbiological and sensory characteristics at1, 15, 30, 45, 60, 75 and 90 days. The results indicated that storage periodsignificantly increased weight loss and chemical components except saltcontent. Storage period had a significant effect on titratable acidity andprotein content of whey. Total viable bacteria, streptococci andlactobacilli counts (Log10 cfu/gm) decreased as the storage periodprogressed. There was a slight improvement in flavour and a decrease insaltiness, during storage, but there was no significant effect on cheesecolour and texture.

Scaling up continuous eutectic freeze crystallization of lactose from whey permeate: A pilot plant study at sub-zero temperatures

Eutectic freeze crystallization is explored as an alternative to the state-of-the-art evaporation process for the recovery of lactose from whey permeate. At the so-called eutectic freezing point, both water (the solvent) and lactose (the solute) crystallize and can be removed continuously while continuously feeding whey permeate. This continuous process is demonstrated on a pilot scale at sub-zero temperatures. In the first instance, only freeze concentration of whey permeate took place at −4 °C. It was possible to reach a lactose concentration of 30 wt% and hardly any nucleation was observed. The resulting ice had high purity, with a lactose concentration of ±2 wt%. Next, the eutectic phase was reached, and lactose and ice crystallized simultaneously and were continuously removed from the system, the resulting crystals had parallelogram morphology with an average size of 10 µm. Ice was recovered at a rate of 60 kg/h and lactose was recovered at a rate of 16 kg/h, yielding over 80% of the feed lactose. A conceptional design was proposed for an improved yield and reduction of energy. Yields of at least 80% and up till 95% could be achieved. Compared to the state-of-the-art mechanical vapor recompression (MVR), EFC is 80% more energy efficient.

Whey protein concentrate ameliorates the methotrexate-induced liver and kidney damage.

Methotrexate (MTX) is a cytotoxic immunosuppressant that is widely used in the treatment of tumours, rheumatoid arthritis and psoriasis. This study aims to evaluate the effects of whey proteins on MTX-induced liver and kidney damage by focusing on oxidant–antioxidant systems and eating habits. The study was conducted in four groups of thirty Sprague–Dawley rats (control, control + whey protein concentrate (WPC), MTX, MTX + WPC). A single dose of 20 mg/kg MTX was administered intraperitoneally to the MTX groups. Control and MTX groups were given 2 g/kg WPC by oral gavage every day for 10 d. At the end of day 10, blood samples were drawn and liver and kidney tissues were removed. MTX administration increased the lipid peroxidation level and decreased glutathione level, superoxide dismutase and glutathione-S-transferase activities in the liver and kidney. Administration of WPC significantly reduced the damage caused by MTX in the liver and kidney. While a decrease in serum urea level and an increase in serum creatinine level were detected in the MTX group, WPC administration reversed these results up to control group levels. Administration of WPC to the MTX group significantly reversed the histopathological damage scores of the liver and kidney. WPC administration ameliorated the MTX-induced oxidative damage in the liver and kidney tissues due to its antioxidant properties. Liver and kidney damage can be prevented by using whey proteins as a nutraceutical in MTX therapy. In conclusion, whey proteins demonstrated a protective effect against MTX-induced liver and kidney damage.

Effects of high hydrostatic pressure treatment on the antigenicity, structural and digestive properties of whey protein

The effects of high hydrostatic pressure (HHP) treatment and in vitro simulated infant digestion on the antigenicity of whey protein concentrate (WPC) were investigated. The results revealed that the greatest decline in allergenicity was observed at 500 MPa for 10 min, which was 76.19% ± 1.45%. HHP treatment (500 MPa/10 min) contributed to WPC structure stretched as β-sheet content increased from 18.45% ± 0.32%–20.93% ± 0.59% (p < 0.05). Fluorescence spectroscopy indicated the fluorescence intensity increased from 4.649 × 106 to 5.205 × 106 with the increased HHP time (0–15 min). There was a 1.39-fold increase in hydrophobicity of HHP-modified WPC which was the equilibrium result of protein unfolding and intermolecular aggregation. HHP treatment (500 MPa/10 min) facilitated the conformational changes of WPC that were needed to increase the effectiveness of in vitro simulated infant digestion, and increased the content of peptides with molecular weights below 10,000 Da in digestion products by 9.99%. HHP pretreatment prior to in vitro simulated infant digestion reduced the retention of WPC antigenicity to the lowest level, which was 38.96%. Overall, this study suggests that appropriate HHP treatment could be a promising technique to improve the digestibility of milk proteins and reduce their antigenicity.

Probing the improved heat stabilizing capacity of dry heat conjugated whey protein in oil-in-water emulsions: A microrheological study

Dry heat conjugation of whey protein has been shown before to improve its heat stabilizing properties when applied as an emulsifier. However, the range of feasible heating conditions of these conjugates has not yet been evaluated. Microrheology, a non-destructive method, was utilized in this study to determine the acceptable heating range for whey protein stabilized-emulsions. Practically, oil-in-water emulsions stabilized by whey protein-lactose conjugates were subjected to either an in-situ thermal treatment, including a heating-cooling cycle, or to an isothermal period. The observed microstructural rearrangements were also confirmed by examining the bulk emulsion behavior through oscillatory rheology.The obtained results indicated that microrheology could unravel the range of heating temperatures and durations for emulsions stabilized by whey protein concentrate (WPC) that was dry heated for 8 and 48 h as compared to the native WPC. The improved heat stability was a result of the conjugates’ ability to prevent the formation of an oil droplet network. Consequently, the conjugated WPC-stabilized emulsions remained mainly viscous with a low elasticity index (EI) and macroscopic viscosity index (MVI) during heating. Furthermore, the microrheology findings were found to be largely in line with bulk rheological properties: both methods indicated a comparable temperature for the onset of network formation upon applying a temperature sweep. The insights from this study may help to stimulate the industrial application of whey protein-sugar conjugates as heat stable natural emulsifiers.

Development and optimization of whey protein- Lepidium perfoliatum gum packaging films: An approach towards antimicrobial and biodegradable films

The use of plastic materials as the main packaging components in the food industry has caused widespread environmental and economic problems, so the use of edible films and coatings with diverse capabilities can be considered as a good choice. This study aimed to optimize a composite edible film based on whey protein concentrate (WPC) and Lepidium perfoliatum L. gum (LPG) using transglutaminase enzyme through Response Surface Methodology and loaded with oregano (Origanum vulgare L.) essential oil. The optimum value of independent factors with regard to minimum thickness, moisture, and solubility of films was LPG concentration 0.5 % w/v, WPC/LPG ratio 2.9, enzyme content 10 % and glycerol concentration 15 % v/v. The optimum responses for thickness, moisture, and solubility of films were 130 µm, 8.13 %, and 53.61 %, respectively. The physicochemical properties, X-ray diffraction analysis, Fourier transform infrared spectroscopy, field emission scanning electron microscopy, mechanical and thermal properties of optimized films were also studied. Microscopic images showed that the prepared films had a rough and irregular surface, while the cross-section micrograph indicated a smooth and crack-free surface. The physicochemical properties revealed a denser packing of polymer chains and semi-crystalline structure of films. The water vapor permeability of the film was 1.21 × 10−10 ± 0.03 g/m s Pa. The obtained results confirmed that preparation of composite films based on WPC and LPG was successful and the loaded film with oregano essential oil can be used for biodegradable food packaging.

Milk protein-based cryogel monoliths as novel encapsulants of probiotic bacteria. Part I: Microstructural, physicochemical, and mechanical characterisation

The implementation of cryogels as alternative xero-carriers for embedding labile bioactive compounds including probiotic living cells is becoming more popular. In the present work, milk protein-based cryogels were developed by freeze-drying of indirectly acidified protein gels (10% wt. in sodium caseinate or whey protein isolate blended at varying mass ratios i.e., 1:0, 3:1, 1:1, 1:3 and 0:1) comprising Lacticaseibacillus rhamnosus GG (LGG) living cells, trehalose (5% wt.), glucose (1% wt.) and glycerol (2.5% wt.). The physicochemical, microstructural, and mechanical characteristics of the cryogels conveying LGG were measured. The acid gel contraction during the fermentation notably influenced the macroscopic (volume contraction) and microscopic aspects (porosity, thickness, and uniformity of the wall material construct) of the cryogels. The amount of monolayer water content (11.5−14.0 g.100 g−1), and total surface area (403−488 m2 g−1) as well as the glass transition temperature (Tg = 33−46 °C), of the cryogels increased proportionally to the whey protein content. X-ray microtomography analysis revealed that the mixed protein cryogels were characterised by lower porosities than their individual protein exemplars. However, the uniformity and the structure conformation of the protein network constructs were altered according to the milk protein composition of the cryogels. All the cryogels exhibited a brittle and plastic behaviour when subjected to indentation forces, with the hardest and stiffest cryogels exerting the lowest water reconstituting capacity. The microstructural assessment of the wall material at nanoscale level evidenced a satisfactory intrenching of the LGG cells, which substantiates the feasibility of the cryogels as novel probiotic xero-scaffolds.

Secondary structure characterization of mixed food protein complexes using microfluidic modulation spectroscopy (MMS)

Microfluidic modulation spectroscopy (MMS) has been recognised as a novel technology for producing high quality and reproducible data at a wide concentration range to characterise protein structure. In this study, the use of MMS for food applications was explored through the structural analysis of pea protein, whey protein, and pea/whey protein complexes prepared by transglutaminase cross-linking. MMS generated reproducible data with >99.5% repeatability in all protein samples. The cross-linking seemed to alter the structure of whey protein with isopeptide and hydrogen bond formation, more significantly than that of pea protein. The larger secondary and tertiary structural changes were observed with higher whey protein content in cross-linked pea/whey protein complex, which eventually increased the surface hydrophobicity. According to the second derivatives analysis by MMS, β-sheet and random coil increased and β-turn decreased in the pea protein, whereas α-helix, β-sheet, and β-turn decreased and random coil increased in the whey protein after cross-linking. In the pea/whey protein complex, β-turn shifted to β-sheet due to cross-linking. There are some discrepancies between the relative secondary structure contents obtained from MMS data compared to the data acquired from circular dichroism. However, MMS has the considerable advantage of being able to directly measure original samples without significant dilution as required for circular dichroism measurements. This study provides evidence that MMS technology could be a robust technique to quantify the secondary structures of typical proteins in food with high reliability.

Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance.

The demand for healthy foods without artificial food additives is constantly increasing. Hence, natural food preservation methods using bioprotective cultures could be an alternative to chemical preservatives. Thus, the main purpose of this work was to screen the indigenous lactobacilli isolated from fermented cow milk for their safety and antifungal activity to select the safe strain with the strongest fungicidal properties for the development of bioprotective acid whey protein concentrate (AWPC) based fermentates and their coatings intended for fresh cheese quality maintenance. Therefore, 12 lactobacilli strains were isolated and identified from raw fermented cow milk as protective cultures. The safety of the stains was determined by applying antibiotic susceptibility, haemolytic and enzymatic evaluation. Only one strain, Lacticaseibacillus paracasei A11, met all safety requirements and demonstrated a broad spectrum of antifungal activity in vitro. The strain was cultivated in AWPC for 48 h and grew well (biomass yield 8 log10 cfu mL-1). L. paracasei A11 AWPC fermentate was used as a vehicle for protective culture in the development of pectin-AWPC-based edible coating. Both the fermentate and coating were tested for their antimicrobial properties on fresh acid-curd cheese. Coating with L. paracasei A11 strain reduced yeast and mould counts by 1.0-1.5 log10 cfu mL-1 (p ≤ 0.001) during cheese storage (14 days), simultaneously preserving its flavour and prolonging the shelf life for six days.

Complex coacervation and freeze drying using whey protein concentrate, soy protein isolate and arabic gum to improve the oxidative stability of chia oil.

Chia oil (CO) is popular for being the richest vegetable source of α-linolenic acid (60-66%). However, this content of polyunsaturated fatty acids(PUFA) limits the incorporation of bulk CO in food products due to its high probability of oxidation. This justifies the study of alternative wall materials for microencapsulation. No reports regarding the use of dairy protein/vegetable protein/polysaccharide blends as wall material for the microencapsulation of CO have been published. Therefore, this work analyzed the behavior of a whey protein concentrate (WPC)/soy protein isolate (SPI)/arabic gum (AG) blend as wall material. The complex coacervation (CC) process was studied: pH, 4.0; total solid content, 30% w/v; WPC/SPI/AG ratio, 8:1:1 w/w/w; stirring speed, 600 rpm; time, 30 min; room temperature. The oxidative stability index (OSI) of CO (3.25 ± 0.16 h) was significantly increased after microencapsulation (around four times higher). Furthermore, the well-known matrix-forming ability of AG and WPC helped increase the OSI of microencapsulated oils. Meanwhile, SPI contributed to the increase of the encapsulation efficiency due to its high viscosity. Enhanced properties were observed with CC: encapsulation efficiency (up to 79.88%), OSIs (from 11.25 to 12.52 h) and thermal stability of microcapsules given by the denaturation peak temperatures of WPC (from 77.12 to 86.00 °C). No significant differences were observed in the fatty acid composition of bulk and microencapsulated oils. Microcapsules developed from complex coacervates based on the ternary blend represent promising omega-3-rich carriers for being incorporated into functional foods.

Microencapsulation of Yerba mate extract: The efficacy of polysaccharide/protein hydrocolloids on physical, microstructural, functional, and antioxidant properties

Effects of hydrolyzed whey protein concentrate (WPC) and its combination with polysaccharides as wall material in spray-drying microencapsulation of Yerba mate extract (YME) have not been investigated yet. Therefore, it is hypothesized that the surface-active properties of WPC or WPC-hydrolysate may improve different properties of spray-dried microcapsules (such as physicochemical, structural, functional and morphological properties) compared to neat MD and GA. Thus, the objective of current study was to produce microcapsules loaded with YME by different carrier combinations. Effect of maltodextrin (MD), maltodextrin-gum Arabic (MD-GA), maltodextrin-whey protein concentrate (MD-WPC), and maltodextrin-hydrolyzed WPC (MD-HWPC) as encapsulating hydrocolloids was studied on physicochemical, functional, structural, antioxidant and morphological characteristics of the spray-dried YME. The type of carrier significantly affected spray dying yield. Enzymatic hydrolysis by improving the surface activity of WPC increased its efficiency as a carrier and produced particles with high production yield (about 68 %) and excellent physical, functional, hygroscopicity and flowability indices. Chemical structure characterization by FTIR indicated the placement of phenolic compounds of the extract in the carrier matrix. FE-SEM study showed that the microcapsules produced with polysaccharide-based carriers were completely wrinkled, whereas, the surface morphology of particles was improved when protein-based carriers were applied. Among the produced samples, the highest amount of TPC (3.26 mg GAE/mL), inhibition of DPPH (76.4 %), ABTS (88.1 %) and hydroxyl (78.1 %) free radicals were related to microencapsulated extract with MD-HWPC. The results of this research can be used to stabilize plant extracts and produce powders with appropriate physicochemical properties and biological activity.

Vacuum-Assisted Block Freeze Concentration Studies in Cheese Whey and Its Potential in Lactose Recovery.

Block freeze concentration (BFC) is considered an emerging technology which allows the acquiring of high quality organoleptic products, due to the low temperatures employed. In this study we have outlined how the vacuum-assisted BFC of whey was investigated. The effects of vacuum time, vacuum pressure, and the initial solids concentration in whey were studied. The results obtained show that the three variables significantly affect each of the following parameters analysed: solute yield (Y) and concentration index (CI). The best Y results were obtained at a pressure of 10 kPa, 7.5 °Bx, and 60 min. For CI parameter, the highest values were given at 10 kPa, 7.5 °Bx, and 20 min, respectively. In a second phase, by applying the conditions that provide higher solute yield to three different types of dairy whey, Y values of 70% or higher are reached in a single step, while that the CI of lactose are higher than those of soluble solids. Therefore, it is possible to recover, in a single step, at least 70% of the lactose contained in the initial whey samples. This suggests that vacuum-assisted BFC technology may be an interesting alternative for the recovery of lactose contained in whey.

Evaluating the erosive potential of various whey protein drinks on dental composites

Background: Whey protein beverages’ viscosity, lactose content, and acidic pH could all pose risks to the oral cavity’s current composite restorations. Objectives: Assessing the impact of distilled water (DW), whey protein concentrate (WPC), whey protein isolate (WPI), and whey protein water (WPW) on the surface roughness of four restorative composites with various microstructures (Filtek Z 250XT, Filtek Z 350XT,, Filtek P 60 and Filtek Bulk Fill). Materials &amp; Methodology: A total of eighty samples were divided into 4 groups. From each material, 20 disc-shaped samples were created and wet polished. Samples from each group were subsequently separated into four subgroups based on the amount of time they spent submerged in various Whey protein beverages. In each Protein powder beverage, the soaking protocol was carried out twice for a total of 10 minutes. They were then submerged in fake saliva for an additional 10 minutes every day for 30 days. Samples were kept until the following cycle in distilled water. The surface roughness of all the samples was measured before and after immersion using a contact-type surface profilometer. With a 5% level of significance, the data were statistically analysed using the unpaired “t” test and Mann Whitney U test. Results &amp; Conclusions: The surface roughness of all dental composites substantially increased after immersion in all whey protein beverages, although WPW induced the greatest alterations, followed by WPC and WPI. The biggest increase in surface roughness was seen in Filtek Z 250XT composites, followed by Filtek P 60 composites, with Filtek Bulk Fill demonstrating the lowest increase.

Formulation of a probiotic buttermilk powder using cell protectants by spray drying and estimation of its shelf-stability

Probiotic powders have received significant attention in recent times, due to their health benefits. However, the decrease in viable counts of the probiotic bacteria after spray drying and during subsequent storage remains a concern for spray-dried powders. Therefore, the proportion of the cell protectants such as whey protein concentrate (WPC), trehalose, and maltodextrin were optimised by response surface methodology to achieve high viability of bacteria in the spray-dried buttermilk powder along with evaluation of their physicochemical characteristics. The viable counts of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium bifidum were, respectively, 32.6, 52.2, and 50.9% lower in the control sample without protectants than in the powder containing protectants after 49 d of refrigerated storage. The optimised concentration of the thermal protectants in this study will help in the industrial production of buttermilk powder with desirable properties and an affordable cost.