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Freeze concentration technology is applied to concentrate liquid foods at low temperatures, thus separating pure ice crystals from the final concentrate solution. This method is an interesting alternative to concentrate food with high water levels and significant nutritional value such as dairy products, since several bioactive compounds are reduced when exposed to elevated temperatures. Considered that, this technique may be a great alternative to concentrating and maintaining both nutritional and sensory characteristics of liquid foods. The present review aims to introduce freeze concentration procedures as an eligible choice for conserving dairy products', also addressing its effects on the dairy matrix. PRACTICAL APPLICATION: This study reports the main techniques of freeze concentration applications in dairy products, to be used both on an industrial and laboratory scale, aiming to improve the nutritional quality of the products obtained.

The concentration of dairy products is widely applied in dairy manufacturing due to obtaining products with the high dry matter, added value, reduced volume, and an increase in shelf-life. Traditional thermal concentration processes are the most applied in dairy industries, however, high temperatures can damage the bioactive compounds in milk, in addition to modifying the physicochemical, sensory, and nutritional characteristics of concentrated products. This review summarizes the importance of replacing traditional concentration methods with unconventional non-thermal processes, which can bring an option to dairy industries due to the concentration enabling the preservation of proteins, enzymes, vitamins, color, and flavor of the product. Alternative methods, such as freeze concentration, membrane separation processes, and freeze-drying, compose recent works about new methodologies to concentrate dairy products without changing specific properties and increase the quality, which is one of the main purposes for the dairy industries. Through a comparative study with recent researches, this overview highlights some alternative concentration processes that can improve the yield and increase the quality of concentrated dairy products. With new environmentally sustainable methods and the possibility of reducing the costs of the concentration process, these emerging concentration methods become attractive for dairy industries from a technological and economic perspective. PRACTICAL APPLICATION: Improving the quality of concentrated dairy products by non-thermal emerging technologies. Made available in DSpace on 2022-07-26T18:22:07Z (GMT). No. of bitstreams: 1 FST-2022-ConventionalAlternativeConcentrationProcessesMilkManufacturing.pdf: 1550466 bytes, checksum: 3e7936c63a4beba51b31adbcfca286a3 (MD5) Previous issue date: 2022

The aim of this study was to evaluate the extraction of phenolic compounds with antibacterial activity from apple pomace using different solvents (acetone, ethanol and methanol). Acetone showed the...

Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a potential nutritional value, taking food industries to invest, nowadays, in dairy products with a functional and healthy appeal due to the changes in the habits and diet of the population. The addition of natural ingredients from vegetables and fruits into fermented milks is a tendency nowadays. The inclusion of natural additives may change the texture, composition, sensory attributes and increase of the shelf life since some compounds are related to have a high antioxidant activity, which decreases the development of deteriorating microorganisms. These called bioactive compounds are synthesized by plants and also may contribute to the fermented milk formulation, in special from fruits, which increase the sensory acceptance. Several classes of fruits bioactive compounds are associated to several health benefits and are a base of many studies about functional fermented milks, reported in this review. This theory background becomes essential for future studies and dairy products development. Made available in DSpace on 2022-07-27T12:21:49Z (GMT). No. of bitstreams: 1 FST-2022-HowImproveMilksAddedFruitsBioactive.pdf: 872152 bytes, checksum: eb1001d95a1b33bbeadf7fc10494850e (MD5) Previous issue date: 2022

Freeze concentration process was used to concentrate milk until the third stage of freeze concentration. Thus, two samples of ice creams were manufacture, one with milk and the other with concentrated milk from the first stage of block freeze concentration, and denominated ice cream 1 and ice cream 2, respectively. Both ice creams were characterized according to physicochemical characteristics, overrun, microscopy, melting rate, texture, color, and rheological properties. The use of concentrated milk influenced the physicochemical properties of ice cream 2, promoting an increase in the total solids, protein, carbohydrates, and ashes content. Moreover, it was noted that ice cream 2 had a higher overrun, lower firmness, smaller ice crystals, and tended to color greenish and yellowish, however had a higher melting rate and larger hysteresis area. The models of the Power Law and Casson satisfactorily described the rheological behavior of ice creams, which proved to be a Newtonian fluid.

In fermented milks inoculated with two thermophilic strains (Lactobacillus bulgaricus and Streptococcus thermophilus), guabiroba pulp (Campomanesia xanthocarpa O. Berg) was added in different concentrations: 5% (I5 sample) and 10% (I10 sample), compared to a control sample, with no pulp addition. In these fermented milks, Bifidobacterium BB-12 was added and the samples were submitted to a progressive gastrointestinal simulation in vitro. The cells count was performed, including the survival rates for all the progressive steps of the simulated digestion. Total phenolic content (TPC) and antioxidant activity analysis by FRAP (Ferric Reducing Antioxidant Power) and DPPH (2,2-diphenyl-1-picrylhydrazyl) were performed in all the gastrointestinal steps. Before and during the entire gastrointestinal tract, the Bifidobacterium BB-12 count was 8–9 log CFU g−1, above the recommended for a probiotic product, with a highlight in intestinal colon steps. The I10 sample showed the highest viable cell count, the highest total phenolic content and antioxidant activity throughout the entire gastric steps (p

A classificação comercial do caqui pode gerar até 40% de descarte. Estas frutas são pouco aproveitadas devido à falta de informações tecnológicas que possibilitem a sua transformação em produtos com alto valor agregado. O objetivo do trabalho consistiu em avaliar a extração de suco/mosto e os parâmetros de fermentação alcoólica de caqui das cultivares Fuyu (Amagaki) e Kakimel (Shibugaki). O rendimento de extração do suco/mosto foi avaliado em frutos maduros após os seguintes tratamentos [1] trituração e prensagem; [2] trituração, maceração (Pectinex 3XL e Ultrazym AFP-L) e centrifugação; e nos frutos em fase de senescência, com esmagamento manual e maceração enzimática. Análises físico-químicas foram realizadas nos sucos/mostos e nos fermentados de caqui. Os maiores rendimentos de 53 e 40% foram obtidos após trituração dos frutos seguida de uma liquefação enzimática (Ultrazym AFP-L) e centrifugação, para os caquis Fuyu e Kakimel, respectivamente. O mosto/suco despectinizado do caqui Fuyu apresentou coloração levemente amarelada, ao contrário do caqui Kakimel com coloração amarelo dourado. Os teores de açúcar (maior que 17,4 g/100mL) e de nitrogênio (maior que 219 mg/L) do mosto, contagem de leveduras maior que 3,0 x 107 células/mL, o tempo da fermentação alcoólica (9,5-10,5 dias) e o grau alcoólico final (9 °GL) indicam que o caqui apresenta aptidão para elaboração de bebidas alcoólicas. Portanto, este trabalho fornece informações tecnológicas sobre o processamento de bebidas a partir de caqui de descarte.

This study’s main highlight to the effect of replacement of milk by different proportions of concentrated whey in the elaboration of ice creams and the characterization of their physicochemical and microstructural properties. Ice creams have high levels of total solids, acidity, and low pH values. All ice creams exhibited Newtonian fluid behaviors while the Power and Casson Law model adequately explained the flow properties. Viscosity and ​​hysteresis area increased as a higher ratio of concentrated whey was added. Ice cream formulations containing a higher proportion of milk showed greater brightness, the ice creams showed a greenish-yellow coloring tendency. The overrun values ​​ranged from 27 to 44%, and ice cream with partial replacement of milk by concentrated whey showed greater resistance to melting. The addition of concentrated whey did not influence the size of the ice crystals, fat globules, and air bubble diameters. However, the higher total solids content influenced the texture of the ice creams, promoting smoother and creamy ice creams. These results highlight the application of concentrated whey on the 50% substitution level, thus being an attractive alternative for the food industry, mainly about the cost-benefit and added value to the product, by enhancing the color, flavor, and texture.