Search

In this study, Vitamin D3 (D3) was nanoencapsulated (NP-D3) in zein polymeric matrices to improve its physicochemical stability and availability. An experimental jelly model produced with Acca sellowiana was fortified with NP-D3 to demonstrate its suitability for food fortification. The nanocapsules presented a high encapsulation efficiency of D3 (97.21 ± 1.87%) with a particle size smaller than 200 nm. The morphological structure showed particles with homogeneous populations, spherical shape, and smooth surfaces. In addition, positive physicochemical stability was obtained under storage, with a low polydispersity index (

Human milk is the ideal nutritional support for premature neonates. Considering the need for aggregating nutritional value to human milk provided to such vulnerable group of infants, human milk was concentrated by the block freeze concentration technique. The effects of freeze concentration on the physicochemical properties, the efficiency of the process, color parameters, and the density and dynamic viscosity of human milk were assessed. The freeze concentration technology was used to successfully concentrate human milk to a factor equal to 180.48% and 72% of total solid retention in the second stage of freeze concentration. The values observed in the concentrates for the biochemical properties showed that the fraction of concentrated fluid human milk of the second stage (C2) presented elevated amounts of carbohydrates, protein and energy. The elevated caloric value observed in the ice fraction of the first stage (I1) refers to the retention of lipids in it. When added to human milk, C2 and I1 may satisfy the special requisites of nutrients and energy to guarantee the growth and development of preterm neonates.

The aim of this study was to encapsulate aqueous leaf extract of Stevia rebaudiana Bertoni with sodium alginate and evaluate the effect on the total phenolic content (TPC) and antioxidant stability. An experimental design was initially performed in order determine the best extraction conditions on yield of TPC from stevia leaves. The encapsulation of the optimised extract was conducted through extrusion technology. Wet and lyophilised calcium alginate beads were examined and compared in relation to their TPC and entrapment efficiency based on the effects caused by storage conditions. High encapsulation efficiency values were obtained for the wet (69.8%) and for the lyophilised (97.7%) beads stored in the optimised extract. A high correlation was observed between the TPC of the optimised extract and its antioxidant activity values, determined in terms of the ability to scavenge free radicals and its ferric reducing ability (r=0.99 and 0.97, p

The objective of the present chapter was to demonstrate the state of the art in the recent advances in nutritional and functional components of dairy products research. In this chapter, the main mechanisms responsible and essential for a better understanding of nutritional and functional values of the components of milk and dairy products are highlighted. It also includes a discussion about the positive impacts of fermented milk, cheese, butter, ice cream, and dairy desserts components on the consumer's health.

As frutas têm reconhecida importância na alimentação humana e na prevenção de doenças, isto porque são excelentes fontes de vitaminas, minerais e fibra dietética. Além disso, possuem em sua composição ricas fontes de compostos secundários capazes de exercer benefícios à saúde de quem os consome. Entre estes compostos estão àqueles com propriedades antioxidantes e antimicrobianas. Desta forma, este trabalho de revisão apresenta as características e as vantagens dos compostos antioxidantes e antimicrobianos em frutas, a fim de servirem como alimento funcional. A revisão também fornece a base teórica necessária e alguns detalhes sobre os mecanismos oxidativos e sobre os principais métodos utilizados para a avaliação da atividade antioxidante in vitro. Assim, foram abordados alguns dos fatores que tornam a combinação de frutas e antioxidantes/antimicrobianos uma das áreas de pesquisa mais promissoras no campo da moderna ciência de vegetais

O objetivo deste trabalho foi verificar o efeito da substituição parcial da sacarose pela oligofrutose nas propriedades físico-químicas, de cor e de textura do doce de leite produzido com leite de búfala. Assim, primeiramente foram determinadas as propriedades físico-químicas do leite, e na sequência o mesmo foi utilizado para elaborar os doces de leite de búfala. Dos doces de leite foi determinado o rendimento, suas propriedades físico-químicas, de cor e de textura. Ao final verificou-se que o rendimento e os valores do pH foram maiores para o doce de leite de búfala com oligofrutose. A oligofrutose não influenciou sobre o teor de sólidos solúveis totais, acidez, umidade, atividade de água e sais minerais do doce de leite de búfala. O uso da oligofrutose contribuiu para a obtenção de um doce de leite mais escuro, mas foi observado um predomínio da cor amarela em todos os doces elaborados. Por fim, a adição de oligofrutose contribuiu para obtenção de um doce de leite de búfala mais firme, mais adesivo e que requer maior energia para ser mastigado.

O objetivo deste trabalho foi avaliar o efeito da microencapsulacao de Bifidobacterium BB-12 pelo metodo de spray drying , utilizando como agente encapsulante o prebiotico polidextrose em associacao ou nao com leite em po. A utilizacao somente de polidextrose contribuiu para o aumento dos valores de solidos totais (16,2 ± 0,06 g 100 mL -1 ) e, para a viscosidade (6,16 ± 0,21 mPa s) das solucoes de alimentacao, no entanto os valores para a densidade nao diferiram entre as solucoes de alimentacao. Assim como o leite em po desnatado reconstituido e o leite em po com polidextrose, o uso da polidextrose como unico agente encapsulante foi eficiente na microencapsulacao da Bifidobacterium BB-12 pelo metodo de spray drying , cujas microcapsulas alem de serem arredondadas e sem concavidades, apresentaram tamanhos (≥ 10,62 ± 4,64 µm), teor de umidade (≤ 3,10 ± 0,20 g 100 g -1 ) e densidade aparente (≤ 0,70 ± 0,03 g cm -3 ) considerados ideais para a sua estabilidade quando aplicadas em alimentos. Melhores valores para a atividade de agua (0,11 ± 0,01) foram verificados para as amostras em po que utilizaram somente a polidextrose. Esta amostra em po apresentou tambem maior dissolucao, alem de ser a mais higroscopica. A contagem de celulas viaveis de bifidobacteria nas tres solucoes de alimentacao (≥ 9,05 ± 0,59 log UFC g -1 ) e nas amostras em po (≥ 8,46 ± 0,03 log UFC g -1 ) ficou acima do recomendado para um produto ser classificado como probiotico.

Tofu whey was concentrated using the nanofiltration process up to a volume reduction factor of 4.5. The concentrate was used to produce two fermented lactic beverages: (1) with 10% of concentrated tofu whey + 90% of milk; and (2) with 20% of concentrated tofu whey + 80% of milk. Both beverages were analyzed to determine the total lactic acid bacteria count and the physicochemical, rheological and functional properties during storage (30 days). It was observed that the total lactic acid bacteria count was >8 log CFU mL −1 . It was observed that the total solids and protein contents of all beverages remained unchanged, but the use of concentrated tofu whey contributed to the post-acidification process. It can be verified that the viscosity was lower for beverage 2. The apparent viscosity of all samples decreased with an increase in the shear rate, indicating shear thinning and thixotropic properties. The Power Law model was successfully applied to describe the rheological behavior. The total isoflavones content was greater for beverage 2 and remained unchanged during storage, while the oligosaccharides content decreased during storage.

Bifidobacterium BB-12 was microencapsulated with sweet whey and two different prebiotics (inulin and polydextrose) and its survival was evaluated during spray drying and after exposure to simulated gastrointestinal conditions and heat treatments. The microcapsules produced only with sweet whey showed the highest viability after spray drying (9.54 log CFU g −1 ) and the highest encapsulation yield (95.43%). After exposure to simulated gastrointestinal conditions, the microcapsules prepared only with sweet whey and those prepared with sweet whey and inulin provided better protection of the bifidobacteria when compared with the free cells, with a reduction of 0.49 and 0.97 logs, respectively. On the other hand, the microcapsules produced with sweet whey and polydextrose showed the highest reduction level (2.45 logs) after simulated gastrointestinal conditions. Regarding the survival of probiotics under heat treatments, the microcapsules produced only with sweet whey conferred greater protective effect when compared to the free cells. However, the microcapsules produced with sweet whey and polydextrose did not confer any protection to the probiotic cells under heat treatments.

The aim of this study was to evaluate the influence of the in vitro gastrointestinal digestion of yerba mate extract on the cellular antioxidant activity (CAA) and cytotoxic and antiproliferative action toward HepG2 cells. The total reducing substances, isolated phenolic acids, total flavonoids and total antioxidant activity of the yerba mate extract decreased significantly after in vitro digestion. The digested extract promoted lower CAA and inhibition of HepG2 cell proliferation when compared to the non-digested extract ( P

The buffalo Minas Frescal cheese with Bifidobacterium BB-12 and the MRS broth, as a control, were used under in vitro simulated gastrointestinal conditions. Both samples were submitted to typical conditions in the human mouth, oesophagus-stomach, duodenum and ileum, sequentially. At the end of each step it was evaluated the count of bifidobacteria viable cells and their survival rates. After each one step of simulated gastrointestinal conditions, the bifidobacteria viable cells count were above the recommended for a probiotic product, both the buffalo cheese as the MRS broth. A protective effect of buffalo cheese was observed in the simulated gastrointestinal conditions, including the recovery of the injured bifidobacteria cells, as verified after the duodenum step. Buffalo Minas Frescal cheese thus appeared to protect the Bifidobacterium BB-12 during in vitro simulated gastrointestinal conditions, being a promising carrier of this probiotic bacterium.

The objective of this study was to add value to tofu whey by enhancing its potential as a source of isoflavones which are associated with the antioxidant activity of soybean. The concentration processes used were the block freeze concentration and the nanofiltration. The concentrates obtained from these processes were evaluated for their isoflavone content and antioxidant activity. The concentrated fluid obtained from freeze concentration showed an increase in the isoflavone contents for all stages. It was observed retention of isoflavones in the ice, however the concentration efficiency remained above 80% in all stages. The nanofiltration process promoted the concentration of β-glucosides and malonyl glucosides conjugates, but it was not possible to concentrate the aglycones. The values for the antioxidant activity of the concentrated fluid obtained from each freeze concentration and nanofiltration stage, measured applying FRAP and ABTS assays, were significantly higher than that of the tofu whey. Moreover, the antioxidant activity was significantly correlated with the isoflavone content of the tofu whey samples.

Lactobacillus paracasei is a mesophilic lactic acid bacterium technologically active in food fermentation. Culture-independent methods have rapidly been recognized as a valuable alternative to culture-dependent methods for lactic acid bacteria enumeration. In the present work, the efficacy of different protocols to extract DNA from yoghurt were compared, real-time PCR (qPCR) targeting tuf gene for L. paracasei enumeration was evaluated, and qPCR and plate counts of L. paracasei in yoghurt samples were compared. Total DNA concentrations from commercial yoghurts were higher using DNAzol method 2 than using the other tested methods. Standard curves presented suitable mean efficiency values of 91 % (pure L. paracasei strain CTT 7501), 95 % (pure L. paracasei strain FNU), and 103 % (yoghurt with L. paracasei strain FNU). Limit of detection is 3 log DNA copy number, corresponding to 2.78 log CFU, a suitable range of CFU enumeration for probiotic bacteria in yoghurt samples, considering that they should be present in large amounts. The L. paracasei (CFU) enumerated by qPCR were compared to culturable L. paracasei enumerated by plate counts at 7, 14, 21, and 28 days of yoghurt manufacture. Differences between qPCR and plate counts were observed only 28 days after yoghurt preparation, counts were similar at 7, 14, and 21 days. In conclusion, this qPCR assay is a useful and rapid tool to enumerate L. paracasei in yoghurt, although it does not distinguish dead and viable cells.

The present study evaluated whether acute consumption of freeze concentrated yerba mate (Ilex paraguariensis A. St. Hil.) infusion (CM) promotes improvement on the antioxidant and lipid peroxidation parameters in healthy individuals when compared to the traditional mate infusion (TM). In this cross-over study, 31 fasted volunteers ingested 200 mL of TM, CM, or water (control). Blood samples were withdrawn before and 1 h after beverages intake for the measurement of the antioxidant enzyme activities, catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GPx), reduced glutathione (GSH), lipid peroxidation (LOOH), and antioxidant capacity of serum (FRAP assay). CM intake promoted significant enhancement of the CAT (28.7%), SOD (21.3%), and GPx (9.6%) activities, and increased the levels of GSH (8.8%) and serum antioxidant capacity (7.5%), while TM increased only GSH values (8.3%). Serum levels of LOOH did not change significantly after consumption of both mate infusions. Acute consumption of CM by healthy individuals improved the blood antioxidant defense systems more efficiently than the traditional yerba mate and did not promote pro-oxidant effects.

Buffalo Minas Frescal cheese produced with a probiotic culture was evaluated in relation to the viability of Bifidobacterium Bb-12, physicochemical, color, rheological and microstructural properties during 30 days of storage. The cheese formulation containing bifidobacteria were classified as probiotic. After this storage time, the probiotic buffalo Minas Frescal cheese showed a greenish white color and an increase in the syneresis values. The addition of bifidobacteria and the storage time of the buffalo Minas Frescal cheeses did not affect its rheological properties. These properties indicated a tendency to obtain hard and elastic cheeses, showing a tendency to be more elastic than viscous.

Concentrated extract of mate leaves obtained from the third stage of the freeze concentration process was microencapsulated with maltodextrin by spray drying. The effect of maltodextrin concentration (20%, 30%, and 40%) on the phenolic compounds, antioxidant activity, microencapsulation yield, morphology, particle size, moisture content, water activity, dissolution, hygroscopicity, color and thermal properties were investigated. The retention of phenolic compounds after microencapsulation by spray drying and the stability of the microcapsules at 4 °C for 45 days were also determined. It was possible to note an enhancement of the total phenolic content and antioxidant activity of mate leaves aqueous extract obtained through freeze concentration. The high concentrations of maltodextrin in the microcapsules promoted higher phenolic compounds microencapsulation yield, higher particle size and longer time required for the powders to dissolve in water, while moisture content, water activity and hygroscopicity decreased. The color parameters indicated that maltodextrin protected the microcapsules against heat during spray drying. The results of the thermoanalyses suggested an increase in the stability of the microcapsules. Besides, the microcapsules produced with maltodextrin showed better retention and enhanced stability at 4 °C for 45 days.

This study aimed to evaluate the effects of Lactobacillus casei 01 on quality parameters of Minas Frescal cheese and to investigate the hematological and clinical effects of its regular consumption on hypertensive overweighed women (n = 30, 50 g, 28 days). Microbiological (lactic acid bacteria and probiotic counts), physicochemical parameters (proximate composition, pH, proteolysis, organic acid levels, and fatty acid profile), water mobility (TD-NMR), bioactivity [antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activity], and microstructure were evaluated. The addition of L. casei 01 (108 CFU/g) did not change the proximate composition and the microstructure of the cheeses, while a more suitable fatty acid profile, lower pH, and higher antioxidant and ACE inhibitory activities, proteolysis and organic acid levels were observed. L. casei 01 improved the total cholesterol, low-density lipoprotein-cholesterol, high-density lipoprotein-cholesterol, triacylglycerides, diastolic and systolic pressure, hemoglobin, and hematocrit count of the hypertensive overweighed women.

Bifidobacterium BB-12 was microencapsulated by spray drying using liquid whey or whey retentate obtained from nanofiltration and inulin or polydextrose. The microcapsules were then characterized and the viability of the bifidobacteria was determined for 90 days at 4 °C and at − 20 °C. All the microcapsules showed high count of bifidobacteria, low moisture content, and low water activity. The microcapsules showed similar morphologies and particle sizes. The density of the microcapsules decreased with the increase of the total solids of the feed solutions. The highest hygroscopicity was noted in the microcapsules produced with polydextrose. The time of dissolution in water was longer than it was in oil for all the samples. The presence of prebiotics in the microcapsules increased the L* values and decreased the b* values; meanwhile, the samples produced with whey retentate showed lower a* values. The results of the thermal analysis suggested that prebiotics improved the stability of the microcapsules.

Propidium monoazide (PMA) coupled with qPCR has been successfully used for specific quantification of viable bacteria cells in diverse matrices food. The present study aimed to develop PMA-qPCR assay for quantification of Lactobacillus paracasei viable cells in probiotic yoghurt. L. paracasei grown in culture medium was submitted to heat treatment at 60°C for different periods of time and probiotic yoghurt containing L. paracasei were prepared and stored at 4°C for 30days. The viable cells were quantified using qPCR and PMA-qPCR assays targeting tuf gene and also by plate counting. Standard curves were prepared and mean efficiency obtained was 94% and 96% (R2>0.98) to L. paracasei in culture medium and probiotic yoghurt stored one day, respectively. The limit of detection (LOD) for both samples was 104 genome copies, corresponding to 32.1pg of DNA. For viable cells quantification, standard curves Cq versus log CFU were plotted using mean CFU by plate counting of L. paracasei grown in culture medium and probiotic yoghurt. Results obtained for L. paracasei heat-treated cells were concordant by PMA-qPCR and plate count, CFU decreased as the heat treatment time increased, while qPCR count remained constant. L. paracasei enumerations obtained by qPCR for probiotic yoghurt stored one day and 30days were higher than enumerations by PMA-qPCR for the same samples. The plate count values were similar to CFU values obtained by PMA-qPCR. These results showed that PMA-qPCR is a powerful approach compared with culture-dependent methods for quantification of L. paracasei viable cells in yoghurt. PMA-qPCR allowed reliable obtained results much faster than plate counting.

Goat milk and goat milk and inulin were used as encapsulating agents of Bifidobacterium BB-12 and applied in Frozen Yogurt (GF2 and GF3, respectively) in order to evaluate the antagonistic effect against Escherichia coli. GF1 is a control containing only Escherichia coli. Simulation of gastrointestinal digestion occurred sequentially. Quantification of Bifidobacterium BB-12 was performed using plate counting while E. coli count was compared with quantification by qPCR with viable and nonviable cell differentiation. The Bifidobacterium BB-12 count was1.0, 9.23 and 9.11 log CFU g

Goat’s whey was submitted to two cycles of block freeze concentration process, resulting in concentrate 1 and concentrate 2. Concentrate 1 was added with 5 g of inulin and both concentrates were inoculated with Bifidobacterium animalis ssp. lactis BB-12, the concentrates were then denoted as feed solutions 1 and 2, respectively. Feed solutions were spray-dried, resulting in powder 1 and 2. The stability of the bifidobacteria entrapped within the powders was evaluated for both spray-dried powders stored at 4 °C and 25 °C for 60 days. The spray-dried powders were also evaluated in relation to their physical and thermal properties. It was noted that Bifidobacteria displayed increased stability at refrigeration temperature. Analysis of physical properties indicated that the addition of inulin resulted in increased water solubility. However, both spray-dried powders displayed less flowability, as well as a yellow-greenish color. By evaluating the spray-dried powders thermal properties, it was possible to confirm that goat whey concentrates behave as excellent wall materials.

This study was carried out to assess physicochemical (color, moisture, protein and fat content) and rheological properties (fracture stress, fracture strain, degree of solidity and stress decay), as well as to assess the authenticity (using SDS-PAGE) of Minas Frescal cheese in 21 commercial samples acquired in Southern Brazil. Large differences among the samples, which tended to present a yellowish white color were observed. Moisture and protein influenced on the rheological properties and cheeses showed a tendency to being viscous and firm. SDS-PAGE revealed a wide unexpected variability in their proteins profiles and a densitometric casein/β-lactoglobulin ratio allowed to distinguish authentic cheese from adulterated ones. The profiles suggest the irregular presence of whey in the composition of these products, contrary to the enzymatic process legally required. These results emphasize the need for a more effective control, mainly in the selection of raw material, aiming to offer consumers authentic products.

This study introduces a qualitative method to inspect the compositional authenticity of white nonripened cheeses like Minas Frescal, a typical Brazilian cheese, especially when irregular replacement of milk by whey is suspected. A sodium dodecyl sulfate gel electrophoresis (SDS-PAGE) method, followed by image densitometry, was validated. Cheeses were freeze-dried to electrophoresis, and β-lactoglobulin (β-LG) was chosen as the adulteration marker. In gel trypsin digestion followed by matrix assisted laser desorption ionization time-of-flight (MALDI-TOF) mass spectrometry provided its identification. Cheeses with a minimum of 14 mg·g(-1) of β-LG are considered to be adulterated. The method shows satisfactory precision with a detection limit of 7 mg·g(-1). Forty-two commercial samples from inspected establishments were then assessed and subjected to cluster analysis. Compliant and noncompliant groups were set with 24 (57%) authentic samples and 18 (43%) adulterated samples, respectively, showing that proper analytical monitoring is required to inhibit this practice.

Summary The aim of this study was to evaluate the potential of nanofiltration for the concentration of bioactive compounds of watermelon juice. Lipophilic and hydrophilic antioxidant activities were determined through two assays, ferric reducing antioxidant power and DPPH. The content of lycopene, flavonoids and total phenolic in the concentrate samples increased with the increase in the volume reduction factor. Volume reduction factor of three showed the best performance of concentration, generating the highest values for lycopene, flavonoid and total phenolic contents. Average permeation flux was 2.3 L h−1 m−2, with continuous extraction of the concentrate at a volumetric reduction ratio of three. Lycopene showed the highest rejection coefficient (0.99), followed by flavonoids (0.96) and total phenolic content (0.65). The hydrophilic antioxidant activity values in both assays were higher than the lipophilic antioxidant activity values. A highly significant correlation was noted between the contents of flavonoids, phenolic compounds, ascorbic acid, and lycopene and their antioxidant potential in both lipophilic and hydrophilic fractions.

Whey after thermocalcic precipitation (TP) was submitted to nanofiltration (NF) and to nanofiltration followed by diafiltration (NF/DF). Because of their high protein content, the NF and NF/DF retentates from volume reduction factor (VRF) equal to 2.0 were chosen to produce ricotta cheese 1 and ricotta cheese 2, respectively. The ricotta cheeses were evaluated for their physicochemical, color, rheological and microstructural properties. No differences were noted between the protein contents and total solids of the ricotta cheeses produced through NF and NF/DF retentates. However, considering the low luminosity values, it was possible to note that the color parameters of ricotta 1 were more affected by manufacturing. The same occurred for the rheological properties, indicating that ricotta 1 showed greater deformability before cheese rupture, which was also confirmed through its greater hardness. All the ricotta cheeses were characterized by a tendency to be more viscous than elastic, which was confirmed by their microstructural characteristics. Therefore, the ricotta cheeses obtained from NF and NF/DF retentates can be considered a good alternative for utilization of whey.

The purpose of this study was to evaluate the effects of freeze concentration of aqueous extract of mate leaves on the content of bioactive components and antioxidant activity of the concentrated fluid and the ice obtained. Five stages of freeze concentration were studied. In relation to the total dry matter content, the concentration factor increased eightfold by the end of the process. The concentrated fluid showed increasing values of phenolic compounds in all the freeze concentration stages. Although process efficiency reduced significantly in comparison with the first stage due to the retention of phenolic compounds in ice, it remained about 75% in all the stages. The isolated phenolic compounds detected by HPLC, such as chlorogenic acid, 3,5-dicaffeoylquinic acid, caffeic acid, p-coumaric acid, 3,4-dihidroxibenzoic acid and gallic acid, improved substantially in all freeze concentration stages. The methylxanthines caffeine and theobromine contents also increased significantly with the application of the freeze concentration procedure. The antioxidant activity of the concentrated fluid of each freeze concentration stage, measured by FRAP and DPPH assay, was significantly higher in comparison to that of the feed extract. Moreover, the values of both antioxidant assays were significantly correlated with the content of phenolic compounds and methylxanthines of the aqueous extract of mate. Freeze concentration is an effective technique to raise the content of bioactive components and enhance the antioxidant activity of aqueous extract of mate leaves.

The effect of the application of Bifidobacterium BB-12 microencapsulated by spray drying with prebiotics on the microbiological, physicochemical, texture, color, and sensory properties of ricotta cream was evaluated. Reconstituted skim milk (RSM)/inulin and RSM/oligofructose-enriched inulin were used as encapsulating agents of the bifidobacteria. The viability count for the ricotta cream samples with microencapsulated bifidobacteria was much greater after 60 days of storage than for those with free cells. During storage of all the ricotta cream samples, the acidity and total solids content increased, while the pH decreased. The addition of microcapsules contributed to the increase in the firmness of the samples. The values for adhesiveness increased during storage of the ricotta cream samples with free bifidobacteria and with bifidobacteria microencapsulated with RSM and oligofructose-enriched inulin, while the values for elasticity remained stable. All the samples showed high luminosity and a tendency toward a green and yellow color during the storage period. The results of the sensory analysis showed that the addition of bifidobacteria in the ricotta cream samples, whether in the free or in the microencapsulated form, resulted in a good acceptability of the product.

The liquid waste generated from tofu production, denominated as Tofu Whey (TW), contains important amounts of isoflavones that can be evaluated by various separation techniques. In this work TW was concentrated by falling-film freeze concentration from 1.9 to 15.5 °Brix, up to levels of 208 mg of isoflavones per 100 g solids. The levels of isoflavones, proteins, sugars, calcium and magnesium were determined both in the ice and in the concentrate obtained. It was found by rheological characterization that TW shows a Newtonian behavior at concentrations between 1.9 and 15.5 °Brix with freezing points of −0.6 to −2.7 °C.

An investigation was performed on the profile and the content of isoflavones in the concentrate of aqueous Defatted Soy Flour (DSF) extract obtained by nanofiltration. The effect of thermal treatments on these isoflavones was also evaluated according to a Central Composite Design (CCD 2 k ) with varying temperatures (70 to 90 °C) and times (15 to 45 min). Through nanofiltration it was possible to concentrate β-glucosides and malonyl glucosides ( p p > 0.05). The thermal treatments applied on the concentrate showed that the malonyl glucosides were influenced by temperature ( p p p > 0.05) of aglycone or total isoflavones.

The effect of partial substitution of NaCl with KCl and the flavor enhancers addition (arginine, yeast extract and oregano extract) on Probiotic Prato cheese processing with (L. casei 01, 7 log CFU/mL) was investigated. Microbiological (lactic acid bacteria and probiotic counts), physicochemical (proximate composition, pH, proteolysis), bioactivity (antioxidant and angiotensin I-converting enzyme inhibitory activity), rheological (uniaxial compression and creep tests), water mobility (time domain low field magnetic resonance), microstructure (scanning electron microscopy) and sensory evaluation (consumer test) were performed. Sodium reduction and flavor enhancers addition did not constitute an obstacle to the survival of lactic and probiotic bacteria. Proximate composition, antioxidant and angiotensin I-converting enzyme inhibitory activity, and the rheological parameters were affected by the addition of flavor enhancer. No change in the fatty acid profile of cheeses was observed while good performance in the consumer test was obtained by the addition of yeast extract and oregano extract. Prato cheese can be an adequate carrier of probiotics and the addition of different flavor enhancers can contribute developing this functional product in the cheese industry.

The aim of this study was to evaluate the survival of Bifidobacterium BB-12 microencapsulated by spray drying with the partial (1:1) replacement of reconstituted skim milk (RSM) with prebiotics (inulin, oligofructose-enriched inulin, and oligofructose) during the encapsulation process (yield), and under stress conditions, such as simulated gastrointestinal conditions and heat treatments. The microcapsules produced with RSM and inulin and those produced with RSM and oligofructose-enriched inulin showed a higher viability after spray drying and encapsulation yield. All the microcapsules produced in this present study showed the highest survival rate of bifidobacteria after gastric acid fluid and bile salts tests when compared with the free cells. The microcapsules produced with RSM and inulin and those produced with RSM and oligofructose-enriched inulin also showed higher protection for bifidobacteria under simulated gastrointestinal conditions. Similarly, these microcapsules showed relevant counts of bifidobacteria under extreme heat conditions.

The ultrafiltration (UF) of sheep milk is carried out in concentration mode in order to evaluate the variation of the rennet clotting properties of the concentrates as a function of the volumetric concentration factors up to a value of 2.0. The UF unit is equipped with 25.5 cm2 of membrane surface area. The cellulose acetate laboratory – made membrane has a molecular weight cut-off of 7000 Da. The evolution pattern of the rennet clotting properties of the skimmed sheep milk feed and UF retentates was assessed by the Optigraph. A significant increase on curd firmness and rate of curd firming was detected with the increase of the protein concentration, while RCT show a tendency to increase with milk protein content. The variation of curd firmness and rate of curd firming with the protein concentration was linear and correlations were established.

Monitoring the milk quality is of fundamental importance in the food industry since milk is one of the most common product in a daily diet. The control of milk composition and detection of adulteration in raw materials are crucial in order to assure the quality of dairy based products. Different technologies for the monitoring of milk constituents in substitution of chemical processes have been reported. Recent studies showed that microwave sensors have a good potential for measuring the milk moisture content. Here, we proposed a measurement system using a resonant cavity sensor for the determination of total solids and fat contents. Its main advantages comprises non-invasive and non-destructive characteristics and fast response. Additionally, the geometry of the cavity is adapted for easy deployment in industrial facilities. We used nine characterized milk samples in order to demonstrate the feasibility of the system. The results showed a good correlation between the system response and the volume fractions of total solids and fat constituents, proving that the system is a useful platform for the analysis of milk quality.

Samples of frozen yogurt were added with microcapsules containing Bifidobacterium BB-12 produced with different contents of carrier agents (reconstituted skim milk and inulin). The viability of this probiotic culture was evaluated, as well as the effect of addition of microcapsules on the chemical and rheological properties of frozen yogurt during 90 days of storage. The counts of bifidobacteria maintained practically constant in the samples added with the microcapsules, while the frozen yogurt added with free bacteria showed a decrease of about 34% after 90 days. The addition of the microcapsules increased the total solids content and the overrun values. The highest pH values were noted in the samples containing microcapsules produced with reconstituted skim milk. All the melted frozen yogurts showed non-Newtonian behavior with shear thinning characteristics. The samples added with microcapsules had greater apparent viscosity and those added with microcapsules produced with inulin showed a larger hysteresis area at the end of storage period.

The goal of this study was to determine the best conditions to obtain the highest total polyphenol content from mate bark aqueous extract and investigate the phenolic composition and antioxidant activity of the concentrate obtained during nanofiltration. The Response Surface was employed to determine the optimum condition for extraction of polyphenolics from mate bark aqueous extract. The extract obtained using the best conditions (a temperature of 85 ± 5 °C and with extraction time of 1.5 min) contained approximately 1.6 mg/mL of chlorogenic acid equivalent, and was subjected to nanofiltration. The total polyphenol content values in the permeate and in the concentrate collected at different volume reduction factors (VRF of 1.5–6) were different from those detected in the optimized extract (unfiltered). The concentration of phenolic compounds and antioxidant activity increased when VRF was increased. The major compounds detected in optimized mate bark extract and its concentrates (VRF 4 and 6) were chlorogenic acid and epigallocatechin gallate, which can be related to the high antioxidant activity of mate bark aqueous extract.

The permeate, obtained from the best microfiltration process, was employed in the preparation of fermented milks, without inulin (control) and with 5 g 100 g −1 inulin (prebiotic), stored at 5 ± 1 °C for 28 days. It could be verified that the storage period and addition of inulin increased the total solids and carbohydrate contents, the caloric value and the acidity, and decreased the pH. The addition of inulin resulted in a fermented product with a lower syneresis index, and greater firmness and cohesiveness. The inulin employed resulted in a product with a greater tendency toward a greenish coloration.

This study was conducted to evaluate the viability and the physical properties of Bifidobacterium BB-12 microencapsulated by spray drying with partial replacement of reconstituted skim milk (RSM), as encapsulating agent, with the prebiotics inulin, oligofructose, and oligofructose-enriched inulin (at a ratio of 1:1, 200 g L−1 total concentrations). The viable cell counts of the microcapsules were determined during storage for 180 days at 4 °C and at − 18 °C. The physical characterization included analysis of morphology, particle size, moisture content, water activity, dissolution, hygroscopicity, color, and thermal properties. All the microcapsules produced in this study showed a high survival rate of bifidobacteria during storage at the temperatures evaluated. The microcapsules produced with inulin and those produced with oligofructose-enriched inulin showed higher initial counts. However, blending oligofructose-enriched inulin with RSM and blending oligofructose with RSM resulted in better protection of bifidobacteria during storage. All microcapsules showed similar morphologies and particle sizes, between 14.45 and 18.78 μm. The partial replacement with prebiotics decreased moisture content and water activity of the microcapsules. The time of dissolution in water was higher for the microcapsules produced with inulin, while the microcapsules produced with oligofructose were more hygroscopic. The value of a* increased in the microcapsules produced with prebiotics. The results of the thermal analysis suggest a higher stability of the microcapsules produced with prebiotics than those produced with RSM only.

In order to establish the parameters to obtain aqueous mate extract with the highest content of total phenolic compounds (TPC), the response surface methodology (RSM) was used. The extract obtained at 100 °C, within 3 min and with pH of 6.0 was submitted to nanofiltration to concentrate the phenolic compounds of mate (Ilex paraguariensis A. St. Hill). The total phenolic content values in the permeate and in the concentrate collected in different volumetric reduction factors (VRF) were different from those detected in the feed extract. The concentration of phenolic compounds increased when VRF was increased, reaching the highest retention index (R) of 0.99 when VRF was 4.0. The permeate and the concentrate obtained in VRF 4.0 were verified through HPLC. 4,5-dicaffeoylquinic acid and gallic acid showed retention index of 1.00 and 0.95, respectively, while 3,4-dihydroxybenzoic acid and chlorogenic acid reached 0.99 and 0.98, respectively.

Microfiltered cow’s milk samples were fermented with (prebiotic) and without inulin and evaluated regarding the physico-chemical composition (day 1 of storage) and rheological (days 1, 7, 14 and 21) evaluation, at temperatures of 4.0 ± 0.1 °C and 6.0 ± 0.1 °C. The addition of inulin increased the total solids content of the prebiotic fermented milk, increasing its acidity. The Power Law and Mizhari and Berk models were applied successfully to describe the flow of the fermented milks, which had characteristics of shear thinning and non-Newtonian fluid behavior. As with the addition of inulin, the storage time contributed to an increase in the apparent viscosity of the product. The prebiotic fermented milk had greater thixotropy and the hysteresis was lower with an increase in the temperature.

The effects of a probiotic bacterium (Bifidobacterium Bb-12) and lactic acid on the microbiological, physicochemical, rheological and microstructural proprieties of Minas Frescal cheese were evaluated after 1 day and after 28 days of storage (5 ± 1 °C). The cheese was produced with four different treatments: with no lactic acid (C1 and C2), with lactic acid (C3 and C4) and with bifidobacteria (C2 and C3). The cheese formulations containing bifidobacteria were classified as probiotic. The addition of bifidobacteria to the cheese did not influence its yield, protein or lipid levels one day after production. Moreover, after 28 days of storage, the cheese samples with no lactic acid showed lower moisture levels compared to the samples containing lactic acid (P < 0.05). The absence of lactic acid had an influence on the rheological and microstructural behavior, making them more elastic, firm and compact, however all the cheese samples evaluated showed a higher tendency to viscosity than to elasticity. The Minas Frescal cheese with Bifidobacterium Bb-12 and lactic acid showed great potential as a functional food, with possible industrial and commercial application.

Lactic beverages have been used as an important vehicle for probiotics, and the utilization of cheese whey and oligofructose would contribute even more to the functional properties of this product. However, because of the short lifespan of probiotics, studies have been carried out aiming at the evaluation of the contribution of the prebiotics in the improvement of the viability of these microorganisms. The technological properties (fermentation time, acidity and syneresis index) and the population of probiotic bacteria in fermented lactic beverages manufactured with different content of cheese whey and oligofructose were evaluated. The results showed that oligofructose, at the concentrations evaluated in this study, did not show any significant influence on the response variables, whereas the content of cheese whey only influenced the syneresis index of lactic beverages.

Summary Fermented lactic beverages containing probiotic bacteria were elaborated with 50, 40 and 30% of whey, and denominated lactic beverages 1, 2 and 3, respectively. After the evaluation of these beverages, it was shown that the number of probiotic cells had not been influenced by the amount of whey used, classifying the beverages as probiotic. The lower the amount of cheese whey used, the higher the total solids contents (p 0.05). All the beverages presented non-Newtonian fluid behaviour with pseudoplastic behaviour, and a lower viscosity in the beverages with higher whey ratios. Greater syneresis (p < 0.05) was demonstrated by beverage 1.

Summary Pectin was extracted from passion fruit peel using three different acids (citric, hydrochloric or nitric) at different temperatures (40–90 °C), pH (1.2–2.6) and extraction times (10–90 min), with and without skins using a 24 factorial design. Temperature, pH and extraction time had highly significant effects on the pectin yield. A central composite design with face centring was used to optimise the extraction process conditions for citric acid without skins. Pectin yields varied from 10% to 70%. The optimal conditions for maximisation of pectin yield were the use of citric acid at 80 °C and pH 1 with an extraction time of 10 min considering model extrapolation.

All lactic beverages were considered probiotics. The addition of prebiotic resulted in beverages with higher total solids and total carbohydrates contents, without changing the other physicochemical parameters, including the attributes of colour. All beverages showed non-Newtonian behaviour, with shear thinning characteristics and presence of thixotropy, which is less accentuated in beverages with oligofructose. In these beverages, there was a decrease in apparent viscosity, consistency index and activation energy, and an increase in flow index and frequency factor. The beverages with oligofructose were sensory preferred in relation to the control, also showing good overall acceptability and most judges indicated that they would buy such a product.