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Yiğit A, Bielska P, Cais-Sokolińska D, Samur G. Whey proteins as a functional food: Health effects, functional properties, and applications in food. JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION 2023; 42:758-768. [PMID: 36725371 DOI: 10.1080/27697061.2023.2169208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Accepted: 01/11/2023] [Indexed: 02/03/2023]
Abstract
Functional foods are defined as foods and ingredients that exhibit health benefits beyond their nutritional value. Research on functional foods is increasing rapidly as they may help prevent and manage some non-communicable diseases. Whey proteins are recognized as a high-quality nutrient source and known to contain some bioactive components. They are rich in essential amino acids such as cysteine, branched-chain amino acids such as leucine, valine, and isoleucine, and bioactive peptides. Whey proteins look promising as a potential functional food, given its antioxidant, anti-inflammatory, blood pressure lowering, anti-obesity, and appetite suppressing effects that is discussed in the literature. Whey proteins also show functional properties that play an essential role in food processing as an emulsifier, fat-replacer, gelling and encapsulating agent and are known to improve sensory and textural characteristics of food. This review focuses on the functional food aspects of whey proteins, associated health effects, and current food applications.
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Affiliation(s)
- Aslı Yiğit
- Faculty of Health Sciences, Nutrition and Dietetics, Süleyman Demirel University, Isparta, Turkey
| | - Paulina Bielska
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, University of Life Sciences, Poznań, Poland
| | - Dorota Cais-Sokolińska
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, University of Life Sciences, Poznań, Poland
| | - Gülhan Samur
- Faculty of Health Sciences, Nutrition and Dietetics, Hacettepe University, Ankara, Turkey
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Esen MK, Güzeler N. The effects of the use of whey protein as a fat replacer on the composition, proteolysis, textural, meltability, microstructural, and sensory properties of reduced-fat Boru-type Künefe cheese during storage. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2022.105519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Hemmati F, Abbasi A, Bedeltavana A, Akbari M, Baeghbali V, Mazloomi SM. Development of fortified probiotic dairy desserts with added date extract, whey protein, inulin, folic acid, vitamin D and calcium. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3754-3764. [PMID: 36193381 PMCID: PMC9525538 DOI: 10.1007/s13197-022-05356-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/21/2021] [Accepted: 12/21/2021] [Indexed: 06/16/2023]
Abstract
This study aimed to develop fortified dairy desserts containing Lactobacillus casei and evaluate the physicochemical, sensory, and microbiological characteristics of the product during 28 days of storage. Seven dairy desserts were formulated by date extract (8%), whey protein (1.56%), inulin (4%(, folic acid (0.00066%), vitamin D (0.002%) and gluconate calcium (0.66%). The addition of date extract and inulin increased total solids while whey protein incorporation into dairy desserts led to the improvement of protein and phosphorous content. Furthermore, all fortified dairy desserts showed higher antioxidant activity and total phenolic content. Fortification of dairy desserts had no negative effect on the sensory acceptability and syneresis was not observed. In addition, the pH reduction and increased acidity did not adversely affect the count of L. casei, which remained above 8 log CFU g-1 during storage. Consequently, the fortified dairy dessert developed in this research is an innovative food product with good acceptability and high nutritional quality.
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Affiliation(s)
- Fatemeh Hemmati
- Student Research Committee, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Azam Abbasi
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | | | - Mehdi Akbari
- Department of Food Science, Engineering and Technology, College of Agriculture and Natural Resource, University of Tehran, Karaj, Iran
| | - Vahid Baeghbali
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Seyed Mohammad Mazloomi
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
- Food and Supplements Safety Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
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Mohammadi A, Shahidi SA, Rafe A, Naghizadeh Raeisi S, Ghorbani-HasanSaraei A. Rheological properties of dairy desserts: Effect of rice bran protein and fat content. J Food Sci 2022; 87:4977-4990. [PMID: 36169930 DOI: 10.1111/1750-3841.16339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 04/27/2022] [Accepted: 08/29/2022] [Indexed: 11/27/2022]
Abstract
Rice bran protein (RBP) is an alternative plant protein that can be used in a wide range of foods due to its unique functional, nutritional, and hypoallergenic properties. The interactions of RBP with other biopolymers have revealed its feasibility for application in dairy products such as whipped cream and dairy desserts. Therefore, the effects of RBP and fat content on the rheological properties of dairy desserts were investigated. The pH value was not influenced by protein, but the nonfat milk solid content was changed by fat and protein content. All the desserts showed thixotropic properties which were mainly related to the molecular disentanglement at high shear rates. By increasing fat like RBP, the apparent viscosity (ηa ) was increased. Rheological parameters such as n value, thixotropic index, storage (G'), and loss moduli (G'') were increased by RBP. Moreover, the dairy desserts containing RBP and whole milk presented generally higher G', G'', complex modulus, and complex viscosity values, and lower tan δ values. The RBP enriched samples also had a higher hardness and gumminess. Syneresis was decreased by RBP, which was related to the formation of ordered mesh-like structures which enabled the entrapment of more water. There was a positive correlation between the rheological, textural, and physical properties of the dessert with added RBP, and therefore dairy dessert attributes can be improved along with fat reduction. However, a sensory evaluation is needed to unravel the acceptability rate of RBP in fat reduction from the view point of consumers. PRACTICAL APPLICATION: Rice bran protein (RBP) has nutritional and hypoallergenic properties which enable it to apply to many products such as dairy desserts. One of the main concerns in dairy technology is the growing interest in low-fat products due to health problems. RBP showed unique properties which makes the creamy behavior. The rheological results have elucidated the creaminess associated with RBP and can assist in the proper simulation of mouthfeel.
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Affiliation(s)
- Atefeh Mohammadi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Seyed-Ahmad Shahidi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Shahram Naghizadeh Raeisi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
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Mihaylova D, Popova A, Goranova Z, Petkova D, Doykina P, Lante A. The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch. Foods 2021; 10:foods10112563. [PMID: 34828844 PMCID: PMC8623434 DOI: 10.3390/foods10112563] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 10/19/2021] [Accepted: 10/22/2021] [Indexed: 01/17/2023] Open
Abstract
It has been long recognized that fruits are healthy diet compounds as they are excellent sources of health-beneficial bioactive components (polyphenols, minerals, vitamins, organic acids, etc.). The diversification of the consumer’s taste calls for an expansion of food options and novel ingredients. Puddings are a well-known food choice introduced in the human diet at a very early age because of their easy and high digestion. Four formulations with two types of starch (corn and rice) were selected as object of analysis. Nectarines were incorporated as a purée, and lyophilized powder. The nectarine variety “Gergana”, used for the preparations, is a local variety with proven beneficial properties. The study aimed at analyzing the physical (moisture, ash, color, water-holding capacity, water activity, density and syneresis), textural (firmness, gumminess, cohesiveness, springiness, and chewiness), nutritional, and sensory characteristics of the nectarine-enriched puddings. The outcomes obtained from this study provided significant information about the possible application of the formulations in the children’s daily menus. All four formulations had distinct peachy aroma. The formulations prepared with nectarine purée resulted in a better sensory perception about their texture, and better water-holding capacity. At this point, the formulation prepared with lyophilized fruit and rice starch has the most promising results. Sufficient evidence leads to further exploration of the perspective of fruit-enriched puddings in order to improve their technological and health-promoting properties.
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Affiliation(s)
- Dasha Mihaylova
- Department of Biotechnology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria; (D.M.); (D.P.)
| | - Aneta Popova
- Department of Catering and Nutrition, Economics Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria;
- Correspondence: or
| | - Zhivka Goranova
- Institute of Food Preservation and Quality, 4002 Plovdiv, Bulgaria;
| | - Dorina Petkova
- Department of Biotechnology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria; (D.M.); (D.P.)
| | - Pavlina Doykina
- Department of Catering and Nutrition, Economics Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria;
| | - Anna Lante
- Department of Agronomy, Food, Natural Resources, Animals, and Environment—DAFNAE, Agripolis, University of Padova, 35020 Legnaro, Italy;
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Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties. Foods 2021; 10:foods10081762. [PMID: 34441539 PMCID: PMC8392356 DOI: 10.3390/foods10081762] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 07/22/2021] [Accepted: 07/28/2021] [Indexed: 11/30/2022] Open
Abstract
The demand for low- and non-fat products has recently increased due to the health problems, such as obesity, diabetes, and cardiovascular diseases, that have resulted from high-fat products. However, the reduction in fat can affect the quality of products adversely. The objective of this work was to explore the potential of whey protein isolate (WPI) in improving the quality of non-fat yogurt prepared using skim milk powder (SMP). Yogurt mixes (standardized at 14% total solids) were formulated using SMP as a milk base enriched with WPI. The SMP was replaced by WPI in the yogurt mixes at a rate of 3, 5, 7, and 9%. Full-fat and non-fat set-style yogurts were prepared from whole milk and skim milk, respectively, as controls. Yogurts were fermented at 43 °C to get a pH of 4.6 and stored at 4 °C for the next day. The texture, microstructure, rheological characteristics, and sensory properties of the yogurt samples were studied. The incorporation of WPI increased the water holding capacity to 50% as compared to the non-fat control. This improved the rheological properties while the yogurt viscosity increased in direct proportion with increasing the WPI. The firmness of yogurt was inversely proportional to the increase in WPI, which resulted in 180 g firmness when 9% WPI was added to the non-fat yogurt formulations. Yogurts’ microstructure improved by the addition of WPI. The non-fat yogurt incorporated with 3 and 7% WPI had comparable sensory and textural characteristics to the full-fat yogurt. WPI can be used as a fat replacer to develop low-fat yogurt with desired features. WPI may be a natural and economical ingredient for producing low- and non-fat fermented dairy food products.
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Artificial neural networks modeling of non-fat yogurt texture properties: effect of process conditions and food composition. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.01.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Development of functional egg-free flan using whey proteins and evaluation of heat-induced gel properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00203-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Santos MB, da Costa NR, Garcia-Rojas EE. Interpolymeric Complexes Formed Between Whey Proteins and Biopolymers: Delivery Systems of Bioactive Ingredients. Compr Rev Food Sci Food Saf 2018; 17:792-805. [DOI: 10.1111/1541-4337.12350] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 03/08/2018] [Accepted: 03/09/2018] [Indexed: 12/19/2022]
Affiliation(s)
- Monique Barreto Santos
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA); Univ. Federal Rural de Rio de Janeiro (UFRRJ); Rodovia BR 465, Km 7, Seropédica/RJ 23890-000 Brazil
| | - Naiara Rocha da Costa
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA); Univ. Federal Rural de Rio de Janeiro (UFRRJ); Rodovia BR 465, Km 7, Seropédica/RJ 23890-000 Brazil
| | - Edwin Elard Garcia-Rojas
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA); Univ. Federal Rural de Rio de Janeiro (UFRRJ); Rodovia BR 465, Km 7, Seropédica/RJ 23890-000 Brazil
- Laboratório de Engenharia e Tecnologia Agroindustrial (LETA); Univ. Federal Fluminense (UFF); Av. dos Trabalhadores, 420, Volta Redonda/RJ 27255-125 Brazil
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DEVELOPMENT OF TECHNOLOGY OF SEMI-FINISHED DESSERT PRODUCTS BASED ON DAIRY AND FRUIT-BERRY RAW MATERIALS USING THE PRINCIPLES OF COLLOID STABILIZATION OF MILK. EUREKA: LIFE SCIENCES 2018. [DOI: 10.21303/2504-5695.2018.00539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
There was realized the analysis of priority directions in the production technology of combined products, based on milk and fruit-berry raw materials. It was determined, that the common use of these components is rather limited from the point of view of providing colloid stability of the system without its stratification that is conditioned by the low рН values and influence of high temperatures at pasteurization of products. There was offered the method of milk stabilization at low рН values by decreasing the ionic calcium content to 40 % of its initial content. It was proved, that the process of milk decalcification by using sodium alginate allows to increase its acid tolerance and thermal tolerance that becomes a precondition for creating dessert semi-products, based on milk and fruit-berry raw materials. Using methods of the system analysis, there was elaborated the model of the technological system of dessert semi-products, which presents a final product as an integral technological system A, detailed to subsystems D1,…Dn, В, С, according to the developed technological process. There was established an interconnection between separate subsystems and its elements, studied ways of its functioning at macro- (interaction with the external environment) and micro-levels (study of internal characteristics). There was realized the organoleptic evaluation of the quality of products by the descriptive (qualitative) method and by the method of profile analysis (quantitative one). At that the notion of each organoleptic parameter (consistence, taste, smell and so on) is presented as a totality of components (descriptors), evaluated in the determined order by quality and intensity. The characteristic of organoleptic parameters by scales of intensity of separate signs is presented as profile diagrams. There were determined ways of using semi-products in the composition of dessert products. There was developed the principal technological scheme of their production. There was proved the effectiveness of introducing new products in institutions of restaurant economy and food industry.
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CARBAS B, VAZ-PATTO MC, BRONZE MR, BENTO-DA-SILVA A, TRIGO MJ, BRITES C. Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.6674] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Bruna CARBAS
- Instituto Nacional de Investigação Agrária e Veterinária, Portugal
| | | | - Maria Rosário BRONZE
- Universidade Nova de Lisboa, Portugal; Universidade de Lisboa, Portugal; Instituto de Biologia Experimental e Tecnológica, Portugal
| | | | - Maria João TRIGO
- Instituto Nacional de Investigação Agrária e Veterinária, Portugal
| | - Carla BRITES
- Instituto Nacional de Investigação Agrária e Veterinária, Portugal
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12
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Morais EC, Esmerino EA, Monteiro RA, Pinheiro CM, Nunes CA, Cruz A, Bolini HM. Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference Map. J Food Sci 2015; 81:S156-64. [DOI: 10.1111/1750-3841.13121] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2015] [Accepted: 09/24/2015] [Indexed: 11/26/2022]
Affiliation(s)
- E. C. Morais
- Dept. of Food and Nutrition, Faculty of Food Engineering; Univ. of Campinas; Campinas SP Brazil
| | - E. A. Esmerino
- Dept. of Food and Nutrition, Faculty of Food Engineering; Univ. of Campinas; Campinas SP Brazil
| | - R. A. Monteiro
- Federal Inst. of Education, Science and Technology of Rio de Janeiro (IFRJ); Food Dept; Rio de Janeiro RJ Brazil
| | - C. M. Pinheiro
- Dept. of Food Science; Federal Univ. of Lavras; Lavras MG Brazil
| | - C. A. Nunes
- Dept. of Food Science; Federal Univ. of Lavras; Lavras MG Brazil
| | - A.G. Cruz
- Federal Inst. of Education, Science and Technology of Rio de Janeiro (IFRJ); Food Dept; Rio de Janeiro RJ Brazil
| | - Helena M.A. Bolini
- Dept. of Food and Nutrition, Faculty of Food Engineering; Univ. of Campinas; Campinas SP Brazil
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Marcano J, Varela P, Fiszman S. Relating the effects of protein type and content in increased-protein cheese pies to consumers’ perception of satiating capacity. Food Funct 2015; 6:532-41. [DOI: 10.1039/c4fo01019a] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Increasing the protein content proved to be a good strategy for raising expectations on the satiating capacity of a cheese pie model.
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Affiliation(s)
- J. Marcano
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC)
- Valencia
- Spain
| | | | - S. Fiszman
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC)
- Valencia
- Spain
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Chung C, McClements DJ. Structure–function relationships in food emulsions: Improving food quality and sensory perception. FOOD STRUCTURE-NETHERLANDS 2014. [DOI: 10.1016/j.foostr.2013.11.002] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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