1
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Yang L, Wang L, Chi Y, Chi Y. Effect of Whole Egg Liquid on Physicochemical, Quality, Fermentation and Sensory Characteristics of Yogurt. Foods 2024; 13:321. [PMID: 38275687 PMCID: PMC10815369 DOI: 10.3390/foods13020321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 01/09/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024] Open
Abstract
With the purpose of developing an alternative set yogurt with high consumer acceptability, liquid whole egg (LWE), at levels that varied from 0 to 30%, was incorporated into set yogurt, and the effects on the physicochemical, quality, fermentation, and sensory characteristics of yogurt were evaluated. The fat content was lower in egg yogurt than in control yogurt. All color variables were significantly affected by LWE amount. The amount of bacteria in the egg yogurt was greater than in the control yogurt. Sensory analysis data suggested that color, odor, and texture consistently impacted the overall acceptability of the egg yogurt. The addition of 5% whole egg, which resulted in an increase of 6.28-fold in hardness, increase of 6.1-fold in viscosity, decrease in pH values, and a 5.6% decline in water-holding capacity (WHC). The aroma and flavor of the set yogurt was improved as well. LWE addition significantly increased the protein content and dynamic rheology. More importantly, the addition of LWE increased the protein content of the set yogurt. This investigation demonstrated the feasibility of fabricating LWE-enriched set yogurt and its superior quality compared with the corresponding normal product. It also emphasized the reconstruction of LWE with enhanced properties.
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Affiliation(s)
- Lijie Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (L.Y.); (L.W.)
| | - Lifeng Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (L.Y.); (L.W.)
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (L.Y.); (L.W.)
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, China
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2
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Ozturk Cetin O, Cebeci Avunca S, Cagri Mehmetoglu A, Yemis O, Ozturk M. Suitability of acid whey for fermented and fresh‐pack cornichon pickle production. INT J DAIRY TECHNOL 2023. [DOI: 10.1111/1471-0307.12950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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3
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Giroux HJ, Britten M, Gentès MC. Effects of milk fat substitution by canola oil on the properties of high-fat high-protein yoghurt. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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4
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Effect of Modified Manufacturing Conditions on the Composition of Greek Strained Yogurt and the Quantity and Composition of Generated Acid Whey. Foods 2022; 11:foods11243953. [PMID: 36553693 PMCID: PMC9778196 DOI: 10.3390/foods11243953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/30/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
Greek strained yogurt is produced in high quantities worldwide. This production leaves behind acid whey, a by-product that is an environmental challenge. Hence, efforts are made to minimize the acid whey generation. In this study, the combined effect of the different heat treatment levels of milk and the different time of straining on the composition of the produced strained yogurt, as well as on the quantity and composition of the expelled acid whey, was investigated. The initial yogurts were prepared with bovine milk heated at 85 °C/16 s or 100 °C/16 s or 90 °C/5 min, and the acid whey was removed by centrifugation (5500 rpm, 5 min, 25 °C) either immediately after incubation or after 24 h. The results showed that, regardless of the heat treatment of milk, straining after 24 h resulted in an 8% increase in the yield in strained yogurt and about an 11% decrease in the generated acid whey, compared to straining immediately after incubation. The heat treatment level of milk significantly influenced the fat, lactose, and total solids contents of the strained yogurts, as well as the residual whey proteins, protein, and total solids contents of acid whey. Yogurt's sensory properties were not affected significantly. It was concluded that the quantity of the acid whey expelled during the production of Greek strained yogurt could be decreased without affecting the general quality of the yogurt.
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5
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Marini T, Gallina DA, Nabeshima EH, Ponezi AN, Anaya K, Antunes AEC, Pacheco MTB. Development of probiotic yoghurts with high protein content by ultrafiltration. NFS JOURNAL 2022. [DOI: 10.1016/j.nfs.2022.09.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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6
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L'vovna A, Matveeva NO, Nikityuk DB. Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Alla L'vovna
- Federal State Budgetary Scientific Institution “Federal Research Centre of Nutrition Biotechnology and Food Safety” 109240 Moscow Russian Federation
| | - Natalia Olegovna Matveeva
- Federal State Budgetary Educational Institution of Higher Education “The Vereshchagin Vologda State Dairy Farming Academy” 160555 Vologda Russian Federation
| | - Dmitry Borisovich Nikityuk
- Federal State Budgetary Scientific Institution “Federal Research Centre of Nutrition Biotechnology and Food Safety” 109240 Moscow Russian Federation
- I.M. Sechenov First Moscow State Medical University of Ministry of Healthcare of the Russian Federation (Sechenov University) 119991 Moscow Russian Federation
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7
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Rheological, structural, and water-immobilizing properties of mung bean protein-based fermentation-induced gels: Effect of pH-shifting and oil imbedment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107607] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Vieira TDC, Pinto VRA, Rocha F, Pires ACDS, Minim VPR, Vidigal MCTR. New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic. Food Res Int 2022; 161:111822. [PMID: 36192891 PMCID: PMC9419437 DOI: 10.1016/j.foodres.2022.111822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 08/03/2022] [Accepted: 08/18/2022] [Indexed: 11/19/2022]
Abstract
The Covid-19 pandemic has strongly impacted people's lives and the food industry. In this sense, food products claiming nutritional and health-promoting benefits due to the presence of bioactive peptides and probiotics, such as Greek-style yogurt, have been in demand. The objective of this work was to investigate, through word association, the perception of the consumers regarding the seven concepts related to Greek-style yogurt (traditional, ultra-creamy, zero fat, high content proteins, zero lactose, light and with no added sugars), in the context of social isolation due to Covid-19. In this online survey, 346 participants completed a questionnaire. The participants were divided according to health concerns (increased, not changed, or decreased) and eating habits (improved, not changed, or worsened) during the Covid-19 pandemic. Chi-square and prototypical analysis were used as statistical tests. During the Covid-19 pandemic, based on self-report, around 66% of the participants had their eating habits and their concerns about health changed. The general associations were related to the categories pleasure, health, creamy, pleasant texture, food restriction, and loss of sensory quality. 'Health' and 'pleasure' were negatively associated with the conceptualization of Greek-style yogurt. For the zero-fat, light, and sugar-free Greek-style yogurts, the terms creamy and ultra-creamy are sensory appealing to the consumers. In general, the price and concerns about health are factors that strongly influence the purchase intention of Greek-style yogurts. The yogurts were associated with sensory and non-sensory characteristics, which can be useful for marketing strategies for of different product concepts.
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Affiliation(s)
- Thaís do Carmo Vieira
- Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570- 900 Vicosa, MG, Brazil
| | | | - Felipe Rocha
- Food Science Department, Federal University of Vicosa, Peter Henry Rolfs Avenue, 36570- 900 Vicosa, MG, Brazil
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9
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Santos RAD, Rodrigues RDL, Lima MBDD, Nascimento EBD, Carvalho AMBD, Gadelha CADA, Gadelha TS. Influence of aqueous yam extract and goat milk casein powder on the characteristics of goat Greek-style yogurt. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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10
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Free-Manjarrez S, Mojica L, Espinosa-Andrews H, Morales-Hernández N. Sensory and Biological Potential of Encapsulated Common Bean Protein Hydrolysates Incorporated in a Greek-Style Yogurt Matrix. Polymers (Basel) 2022; 14:polym14050854. [PMID: 35267677 PMCID: PMC8912654 DOI: 10.3390/polym14050854] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/11/2022] [Accepted: 02/15/2022] [Indexed: 12/12/2022] Open
Abstract
The work aimed to develop a gel as a protective barrier of common bean protein hydrolysates to be incorporated into a Greek-style yogurt and evaluate the sensory perception and biological potential. The gel was formed by complex coacervation and induced heat at a pH 3.5 and 3:1 biopolymer ratio (whey protein and gum arabic). The gel presented a 39.33% yield, low syneresis (0.37%), and a gel strength of 100 gf. The rheological properties showed an elastic behavior (G′ > G″). The gel with the most stable characteristics favored the incorporation of 2.3 g of hydrolysates to be added into the Greek-style yogurt. Nutritionally, the Greek-style yogurt with the encapsulated hydrolysates presented 9.96% protein, 2.27% fat, and 1.76% carbohydrate. Syneresis (4.64%), titratable acidity (1.39%), and viscoelastic behavior presented similar characteristics to the Greek-style control yogurt. The bitterness and astringency in yogurt with encapsulated hydrolysates decreased 44% and 52%, respectively, compared to the yogurt control with the unencapsulated hydrolysates. The Greek-style yogurt with the encapsulated hydrolysates showed the ability to inhibit enzymes related to carbohydrate metabolism (α-amylase (92.47%) and dipeptidyl peptidase-4 (75.24%) after simulated gastrointestinal digestion). The use of gels could be an alternative to transporting, delivering, and masking off-flavors of common bean protein hydrolysates in food matrices to decrease glucose absorption for type 2 diabetes patients.
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11
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Yogurt production added ultrafiltered seed extract of Moringa oleifera Lam. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102159] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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An Integrated Approach for the Valorization of Cheese Whey. Foods 2021; 10:foods10030564. [PMID: 33803106 PMCID: PMC8002121 DOI: 10.3390/foods10030564] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 03/02/2021] [Accepted: 03/05/2021] [Indexed: 01/04/2023] Open
Abstract
Taking into account the large amount of whey that is produced during the cheese production process and the constant demand by society for more sustainable processes, in accordance with Sustainable Development Goals (SDGs) and the circular economy concept, it is necessary to adapt two-unit operations into a single process, allowing us to not only valorize a part of the whey but the whole process, which is known as bioprocess integration. In this sense, the adaptation of different processes, for example, physicochemical (micro, ultra and nanofiltration) and fermentation, that are commonly used to obtain proteins, lactose and other compounds with different activities (antioxidant, antifungal, etc.) could be integrated to achieve a complete recovery of the cheese whey. Likewise, keeping in mind that one of the main drawbacks of cheese whey is the great microbial load, some innovative processing technologies, such as high hydrostatic pressures, electrotechnologies and ultrasound, can allow both the development of new foods from whey as well as the improvement of the nutritional and organoleptic properties of the final products prepared with cheese, and thus reducing the microbial load and obtaining a safe product could be incorporated in the cheese whey valorization process.
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13
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Zhou Q, Zhao S, Huang Y, Hu J, Kuang J, Liu D, Brennan CS. Lactobacillus Gasseri
LGZ 1029 in yogurt: rheological behaviour and volatile compound composition. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14942] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Qin‐yu Zhou
- School of Food Science and Engineering South China University of Technology 381 Wushan Road Guangzhou Guangdong510640China
| | - Shan Zhao
- School of Food Science and Engineering South China University of Technology 381 Wushan Road Guangzhou Guangdong510640China
| | - Yan‐yan Huang
- School of Food Science and Engineering South China University of Technology 381 Wushan Road Guangzhou Guangdong510640China
| | - Jin‐shuang Hu
- School of Food Science and Engineering South China University of Technology 381 Wushan Road Guangzhou Guangdong510640China
| | - Jia‐hua Kuang
- School of Food Science and Engineering South China University of Technology 381 Wushan Road Guangzhou Guangdong510640China
| | - Dong‐mei Liu
- School of Food Science and Engineering South China University of Technology 381 Wushan Road Guangzhou Guangdong510640China
| | - Charles S. Brennan
- School of Food Science and Engineering South China University of Technology 381 Wushan Road Guangzhou Guangdong510640China
- Centre for Food Research and Innovation Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln85084New Zealand
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14
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Manufacture of high-protein yogurt without generating acid whey – Impact of the final pH and the application of power ultrasound on texture properties. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.104541] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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15
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Santos MS, Estevinho LM, Carvalho CAL, Morais JS, Conceição ALS, Paula VB, Magalhães-Guedes K, Almeida RCC. Probiotic Yogurt with Brazilian Red Propolis: Physicochemical and Bioactive Properties, Stability, and Shelf Life. J Food Sci 2019; 84:3429-3436. [PMID: 31751501 DOI: 10.1111/1750-3841.14943] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 10/03/2019] [Accepted: 10/15/2019] [Indexed: 12/17/2022]
Abstract
This study aimed to evaluate the quality parameters in probiotic yogurt produced with Brazilian red propolis to replace potassium sorbate used in conventional yogurt (CY). Microbiological stability and shelf life, physicochemical properties (pH, acidity, chemical composition, and fatty acids), and bioactive properties (phenolic compounds and antioxidant activity) were evaluated. The addition of red propolis (0.05%) to replace the potassium sorbate did not change the pH, acidity, fatty acid profile, chemical composition, or shelf life. Microbiological stability of at least 28 days was achieved, while a drastic reduction in the lactic acid bacteria content was observed in the CY during refrigeration storage. Phenolic total contents were higher than those of the control, and consequently, yogurt with red propolis showed higher antioxidant activity. PRACTICAL APPLICATION: The study indicates that Brazilian red propolis at 0.05% concentration to replace the potassium sorbate is an efficient alternative for use in yogurt production. The knowledge acquired about these types of Brazilian propolis provides an important contribution to food research in the discovery of new functional products to the market, seeking a healthier diet. Therefore, the produced yogurt proves to be an innovative product with functional and probiotic potential to be placed on the market.
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Affiliation(s)
- Marly S Santos
- School of Nutrition, Federal Univ. of Bahia, Rua Basílio da Gama, s/n, Canela, Cep: 40.110-160, Salvador, BA, Brazil
| | - Leticia M Estevinho
- CIMO-Mountain Research Center, Dept. of Biology and Biotechnology, School of Agriculture, Polytechnic Inst. of Bragança., Campus Santa Apolónia, Cep: 5300-253, Bragança, Portugal
| | - Carlos Alfredo L Carvalho
- Center of Agricultural Sciences, Environmental and Biological, Federal Univ. of Bahia Reconcavo, Rua Rui Barbosa, n° 710, Centro, Cep: 44.380-000, Cruz das Almas, Bahia, Brazil
| | - Jorge S Morais
- CIMO-Mountain Research Center, Dept. of Biology and Biotechnology, School of Agriculture, Polytechnic Inst. of Bragança., Campus Santa Apolónia, Cep: 5300-253, Bragança, Portugal
| | - Antonio Leandro S Conceição
- Center of Agricultural Sciences, Environmental and Biological, Federal Univ. of Bahia Reconcavo, Rua Rui Barbosa, n° 710, Centro, Cep: 44.380-000, Cruz das Almas, Bahia, Brazil
| | - Vanessa B Paula
- CIMO-Mountain Research Center, Dept. of Biology and Biotechnology, School of Agriculture, Polytechnic Inst. of Bragança., Campus Santa Apolónia, Cep: 5300-253, Bragança, Portugal
| | - Karina Magalhães-Guedes
- Dept. of Bromatological Analysis, Pharmacy Faculty, Federal Univ. of Bahia, Barão of Geremoabo Street, s/n, Ondina, Cep: 40.171-970, Salvador, Bahia, Brazil
| | - Rogeria C C Almeida
- School of Nutrition, Federal Univ. of Bahia, Rua Basílio da Gama, s/n, Canela, Cep: 40.110-160, Salvador, BA, Brazil
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16
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Mano J, Liu N, Hammond JH, Currie DH, Stephanopoulos G. Engineering Yarrowia lipolytica for the utilization of acid whey. Metab Eng 2019; 57:43-50. [PMID: 31562926 DOI: 10.1016/j.ymben.2019.09.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 09/23/2019] [Accepted: 09/24/2019] [Indexed: 02/08/2023]
Abstract
Acid whey, a byproduct in cheese and yogurt production, demands high costs in disposal at large quantities. Nonetheless, it contains abundant sugars and nutrients that can potentially be utilized by microorganisms. Here we report a novel platform technology that converts acid whey into value-added products using Yarrowia lipolytica. Since wild type strains do not assimilate lactose, a major carbon source in whey, a secreted β-galactosidase was introduced. Additionally, to accelerate galactose metabolism, we overexpressed the relevant native four genes of the Leloir pathway. The engineered strain could achieve rapid total conversion of all carbon sources in acid whey, producing 6.61 g/L of fatty acids (FAs) with a yield of 0.146 g-FAs/g-substrates. Further engineering to introduce an omega-3 desaturase enabled the synthesis of α-linolenic acid from acid whey, producing 10.5 mg/gDCW within a short fermentation time. Finally, PEX10 knockout in our platform strain was shown to minimize hyphal formation in concentrated acid whey cultures, greatly improving fatty acid content. These results demonstrate the feasibility of using acid whey as a previously untapped resource for biotechnology.
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Affiliation(s)
- Junichi Mano
- Massachusetts Institute of Technology, 77, Massachusetts Avenue, Cambridge, MA, 02139, USA; Food Research Institute, National Agriculture and Food Research Organization, 2-1-12, Kannondai, Tsukuba, Ibaraki, 305-8642, Japan
| | - Nian Liu
- Massachusetts Institute of Technology, 77, Massachusetts Avenue, Cambridge, MA, 02139, USA
| | - John H Hammond
- Massachusetts Institute of Technology, 77, Massachusetts Avenue, Cambridge, MA, 02139, USA
| | - Devin H Currie
- Massachusetts Institute of Technology, 77, Massachusetts Avenue, Cambridge, MA, 02139, USA
| | - Gregory Stephanopoulos
- Massachusetts Institute of Technology, 77, Massachusetts Avenue, Cambridge, MA, 02139, USA.
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17
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Körzendörfer A, Schäfer J, Hinrichs J, Nöbel S. Power ultrasound as a tool to improve the processability of protein-enriched fermented milk gels for Greek yogurt manufacture. J Dairy Sci 2019; 102:7826-7837. [DOI: 10.3168/jds.2019-16541] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Accepted: 05/04/2019] [Indexed: 11/19/2022]
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18
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TRINDADE MB, SOARES BCV, SCUDINO H, GUIMARÃES JT, ESMERINO EA, FREITAS MQ, PIMENTEL TC, SILVA MC, SOUZA SLQ, ALMADA RB, CRUZ AG. Cheese whey exploitation in Brazil: a questionnaire survey. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.07419] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Monika B. TRINDADE
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Brasil
| | - Bruna C. V. SOARES
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Brasil
| | | | | | | | | | | | | | - Simone L. Q. SOUZA
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Brasil
| | - Rafael B. ALMADA
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Brasil
| | - Adriano G. CRUZ
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Brasil
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19
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Lappa IK, Papadaki A, Kachrimanidou V, Terpou A, Koulougliotis D, Eriotou E, Kopsahelis N. Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications. Foods 2019; 8:E347. [PMID: 31443236 PMCID: PMC6723228 DOI: 10.3390/foods8080347] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 08/07/2019] [Accepted: 08/10/2019] [Indexed: 12/27/2022] Open
Abstract
Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating "zero waste" processes.
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Affiliation(s)
- Iliada K Lappa
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Aikaterini Papadaki
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Vasiliki Kachrimanidou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
- Department of Food and Nutritional Sciences, University of Reading, Berkshire RG6 6AP, UK.
| | - Antonia Terpou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | | | - Effimia Eriotou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
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20
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Bocharova O. Evaluation of the thermodynamic viability of the formation of benzyl alcohol and toluene from benzoates in milk and fruit yoghurts. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12627] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Oksana Bocharova
- Odessa National Academy of Food Technologies Kanatnaya str. 112 Odessa 65039Ukraine
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21
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Schäfer J, Sebald K, Dunkel A, Hofmann T, Rosenthal I, Schuster R, Atamer Z, Hinrichs J. A feasibility study on the pilot scale manufacture of fresh cheese from skim milk retentates without acid whey production: Effect of calcium content on bitterness and texture. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.01.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.007] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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23
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Choi J, Im SJ, Jang A. Application of a volume retarded osmosis-low pressure membrane hybrid process for treatment of acid whey. CHEMOSPHERE 2019; 219:261-267. [PMID: 30543961 DOI: 10.1016/j.chemosphere.2018.12.055] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 12/05/2018] [Accepted: 12/07/2018] [Indexed: 06/09/2023]
Abstract
This study evaluated the treatment of acid whey through a volume-retarded osmosis-low-pressure membrane (VRO-LPM) hybrid process. The VRO-LPM process uses pressure naturally generated inside the closed draw solution (DS) tank to regenerate the DS, making it an economic process. Poly (sodium-4-styrenesulfonate) (PSS) and carboxymethyl cellulose (CMC) were compared to determine which was a more suitable DS for acid whey treatment. Forward osmosis (FO) and ultrafiltration (UF) membranes were used in the VRO-LPM hybrid process because a single UF process showed high water flux and rejection efficiencies above 85% for both PSS and CMC. In both the FO and UF parts of the VRO-LPM process, PSS had a higher water flux than CMC. However, the increasing rate of the feed solution (FS) for CMC was greater than that of PSS, however the overall rejection efficiencies were similar for both DS. Therefore, the VRO-LPM process can be applied to acid whey treatment, and CMC seems to be a better choice of DS than PSS because of its higher concentrating ratio of FS and high overall rejection.
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Affiliation(s)
- Jungwon Choi
- Graduate School of Water Resources, Sungkyunkwan University (SKKU), 2066, Seobu-ro, Jangan-gu, Suwon-si, Gyeonggi-do, 16419, South Korea
| | - Sung-Ju Im
- Graduate School of Water Resources, Sungkyunkwan University (SKKU), 2066, Seobu-ro, Jangan-gu, Suwon-si, Gyeonggi-do, 16419, South Korea
| | - Am Jang
- Graduate School of Water Resources, Sungkyunkwan University (SKKU), 2066, Seobu-ro, Jangan-gu, Suwon-si, Gyeonggi-do, 16419, South Korea.
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Paredes Valencia A, Doyen A, Benoit S, Margni M, Pouliot Y. Effect of Ultrafiltration of Milk Prior to Fermentation on Mass Balance and Process Efficiency in Greek-Style Yogurt Manufacture. Foods 2018; 7:foods7090144. [PMID: 30181438 PMCID: PMC6164911 DOI: 10.3390/foods7090144] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 08/30/2018] [Accepted: 08/31/2018] [Indexed: 11/16/2022] Open
Abstract
Ultrafiltration (UF) can be used to concentrate yogurt to produce Greek-style yogurt (GSY) (UF-YOG), but this generates acid whey permeate, which is an environmental issue. However, when UF is applied before fermentation (UF-MILK), a nonacidified whey permeate is generated. For this study, two model GSYs (UF-YOG and UF-MILK) were produced to compare the composition, UF performance, and energy consumption of the two processes. For UF-MILK, skim milk was ultrafiltered with a 30 kDa spiral-wound UF membrane to achieve a 3× volume reduction factor (VRF). The retentate was fermented to a pH of 4.5. The UF-YOG process was the same except that regular yogurt was ultrafiltered. Both GSYs had similar protein (~10%) and solid content (~17%). As expected, lactic acid/lactate was not detected in UF-MILK permeate, while 7.3 g/kg was recovered from the UF-YOG permeate. Permeation flux values (11.6 to 13.3 L m-2 h-1) and total flux decline (47% to 50%) were constant during UF-MILK, whereas drastic decreases in these two membrane performance indicators (average flux: 38.5 to 10.9 L m-2 h-1; total flux decline: 2% to 38%) were calculated for UF-YOG. Moreover, for UF-YOG, UF membrane performance never recovered, even when drastic and repeated cleaning steps were applied. Energy consumption was 1.6 kWh/kg GSY and remained constant for UF-MILK, whereas it increased from 0.6 to 1.5 kWh/kg GSY for UF-YOG. Our results show that, although the composition of GSYs was similar for both processes, the UF step of yogurt concentration affected process efficiency due to drastic and permanent membrane fouling.
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Affiliation(s)
- Adriana Paredes Valencia
- Department of Food Sciences, STELA Dairy Research Center, Institute of Nutrition and Functional Foods, Laval University, Quebec, QC G1V 0A6, Canada.
| | - Alain Doyen
- Department of Food Sciences, STELA Dairy Research Center, Institute of Nutrition and Functional Foods, Laval University, Quebec, QC G1V 0A6, Canada.
| | - Scott Benoit
- Department of Food Sciences, STELA Dairy Research Center, Institute of Nutrition and Functional Foods, Laval University, Quebec, QC G1V 0A6, Canada.
| | - Manuele Margni
- CIRAIG, Département de Mathématiques et de Génie Industriel, École Polytechnique de Montréal, Montreal, QC H3C 3A7, Canada.
| | - Yves Pouliot
- Department of Food Sciences, STELA Dairy Research Center, Institute of Nutrition and Functional Foods, Laval University, Quebec, QC G1V 0A6, Canada.
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