Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules

Numerous fruits are produced in Ecuador, of which about 40% are never eaten. In addition, fresh goat cheeses are in high demand. However, goat cheese generates goat milk whey with high contamination loads, and, therefore, it must be adequately treated before being discharged into ecosystems. This research aims to use a mixture of tree tomato, common strawberry juices, and goat’s milk whey, to be statically fermented by milk and water kefir grains (WKG) for 48 h. For this, a dual mixture design of L-optimal response surface methodology was carried out to find the conditions that maximized all the responses evaluated (lactic-acid bacteria and yeasts concentrations and the overall acceptability assessed on a 7-point scale). Experiments were carried out in San Gabriel, Ecuador. Temperatures during the day and night were 20.2 ± 0.3 °C and 18.7 ± 0.3 °C, respectively. Three conditions were selected, where the highest response values were reached. Complementary experiments demonstrated the validity of the models. When comparing the results of the present study with similar ones carried out previously, higher values were observed in the concentration of yeasts, which seems related to the presence of the WKG. It is concluded that they could be suitable functional beverage candidates.

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

Design of Experiments (DoE) is a statistical tool used to plan and optimize experiments and is seen as a quality technology to achieve products excellence. Among the experimental designs (EDs), the mixture designs (MDs) stand out, being widely applied to improve conditions for processing, developing, or formulating novel products. This review aims to provide useful updated information on the capacity and diversity of MDs applications for the industry and scientific community in the areas of food, beverage, and pharmaceutical health. Recent works were selected following the Preferred Reporting Items for Systematic Review and Meta-Analyses statement (PRISMA) flow diagram. Data analysis was performed by self-organizing map (SOM) to check and understand which fields of application/countries/continents are using MDs. Overall, the SOM indicated that Brazil presented the largest number of works using MDs. Among the continents, America and Asia showed a predominance in applications with the same amount of work. Comparing the MDs application areas, the analysis indicated that works are prevalent in food and beverage science in the American continent, while in Asia, health science prevails. MDs were more used to develop functional/nutraceutical products and the formulation of drugs for several diseases. However, we briefly describe some promising research fields in that MDs can still be employed.

Evaluation of concentration process of bovine, goat and buffalo whey proteins by ultrafiltration

In this research, the protein concentration, the permeate flux, and the predominant fouling mechanisms were investigated during ultrafiltration of different whey samples. The research was carried out at different values of transmembrane pressure and temperature using an experimental design, and a protein concentration of approximately 37 g L-1 was obtained for the bovine whey powder solution, at 60 kPa and 40 °C. The maximum flux observed was 8.9 and 7.9 kg m-2 h-1, respectively, for the bovine whey powder solution and bovine whey, at 50 kPa and 30 °C. Although goat and buffalo whey presented lower permeate flux, probably due to high solutes and calcium contents, protein concentrates of around 40 g L-1 were obtained using the ultrafiltration process. This demonstrates the potential of ultrafiltration to obtain non-bovine protein concentrates. The best fit, verified by Ho and Zydney model, suggests that the fouling for all analyzed whey occurs due to pore blocking and subsequent deposit on the membrane surface.