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The skimmed goat milk was submitted to the nanofiltration process using a volume reduction factor (VRF) equal to 2. It was verified a rapid decrease of the permeate flux at a low time, with a continuous flux, caused by the reversible resistance, which is characterized by the standard and complete blocking. The combined fouling model was evaluated, including complete pore blocking and cake filtration mechanism, which described the skimmed goat milk nanofiltration behavior. For the VRF equal to 2 was determined the total solids, protein, lactose, ash, mineral fraction content, which increased successfully with the nanofiltration process. The Power Law and Herschel-Buckley models were fitting to describe the flow behavior for retentate, which presented the higher apparent viscosity. Objectius de Desenvolupament Sostenible::12 - Producció i Consum Responsables Objectius de Desenvolupament Sostenible::9 - Indústria, Innovació i Infraestructura

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

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

This study evaluated the potential of a reference method to detect fresh cheeses adulteration with whey by liquid chromatography coupled to mass spectrometry (LC-MS/MS). Qualitative results were expressed as presence or absence of the marker peptide TPEVDDEALEK, obtained by tryptic hydrolysis of β-lactoglobulin. Sample preparation was based on defatting with cold acetone and protein solubilization in ammonium bicarbonate and urea buffer (pH = 8.0). Reversed phase liquid chromatography used a C

This study’s main highlight refers to the utilization of concentrated whey, obtained from freezing concentration processes in ice cream manufacturing. The second important point refers to the comparison between dairy and whey concentrated ice creams’ Bifidobacterium BB-12’s protective effects under in vitro simulated gastrointestinal conditions. Both ice cream types showed bifidobacteria viable cell counts higher than the recommendation for a product to be considered a probiotic. The incorporation of such bacteria into both ice cream varieties showed the most important probiotic characteristic, which is survivability. Bifidobacterium BB-12 demonstrated survival rates higher than 90% after the upper digestive tract passage into the colon. In addition to that, the best protective effect was pointed out from whey-based ice cream testing. Considering such statements, the addition of probiotic bacteria and concentrated whey on ice cream manufacturing could be decisive when producing functional foods, providing benefic effects on the consumer.

This work presents the enrichment of powdered dairy compounds with soy extract, and the determination of its physical properties, rehydration characteristics, multielement profile, and polyphenolic potential. Five dairy compound formulations were developed, where milk powder was replaced by 10, 20, 30, 40, and 49 % w/w of soy extract.. Multivariate analyzes using combined PCA analyzes were used to group the samples and, thus, reveal the main characteristics associated with their physicochemical properties, bioactive composition, and multi-element profile. The protein content in the samples was not significantly affected by the addition of soy extract. There was a gradual increase in the total fat as the concentration of soy extract increased. Furthermore, with the increase in the percentage of soy extract in the dairy compounds, there was an increase in the levels of total polyphenols, total flavonols, and antioxidant capacity, and of some minerals, such as Fe, Mn, P, Cu, and Mg. The DC49 sample showed the highest values for total polyphenols (178.65 mg of gallic acid (GAE)/100 g) and total flavonols (1.51 mg of catechin/100 g). The addition of soy extract promoted the enrichment of important minerals in the samples, with an increase of up to 55 times in the Fe content and up to 40 times in the Mn content. Physical properties (density and fluidity) and rehydration properties (wetting, dispersibility, and solubility) also were affected as the percentage of soy extract in the samples increased. When there was an addition of up to 20 % soy extract, the samples are still wettable. All dairy compounds showed solubility above 69 %. The use of soy extract in the polyphenolic and mineral enrichment of the dairy compounds is important to add nutritional value to powdered milk, we emphasize that this product has enormous potential to be used in diets that require mineral supplementation.

Campomanesia xanthocarpa var. littoralis, Campomanesia xanthocarpa (Berg), and Campomanesia eugenioides are native fruit plants found in Brazil. Due to the scarce number of controlled scientific studies comparing different native Campomanesia species, this study sought to determine their bioactive compounds and antioxidant properties. C. eugenioides proved to be a rich source of total phenolic compounds, also showing the best antioxidant capacity by the ABTS, DPPH and molybdenum reduction power methods. On the other hand, C. xanthocarpa var. littoralis showed the best results for total flavonoids content, and Iron(II) chelation power. The phenolic compounds contents present in C. eugenioides could be responsible for the best antioxidant activity. This study provides key scientific data regarding the use of valuable fruits from different edible Campomanesia species to produce bioactive ingredients, as well as natural preservatives for food products. Thus, our results contribute to the discovery of the potential application of these native Campomanesia Brazilian fruits, as a natural product with functional and antioxidant properties.

This work focuses on the study of the concentration of lactose-free milk using a combination of progressive freezing concentration (PFC) with block freezing concentration (BFC). First, we investigated the PFC of skim lactose-free milk applying response surface methodology. To analyze the influence of three factors (stirring rate, coolant temperature, and assay time) on the response variables (concentrate yield, efficiency of the process, concentration index, and average ice growth rate), a central composite design was used previously. It was found that all factors had a significate influence on the responses. Then, once the optimized condition for this step was chosen (time of 58 min, coolant temperature of 5 C, and mechanical stirring of 1,035 rpm), the ice obtained from it was subjected to a new freeze concentration cycle using the BFC assisted by vacuum. In the concentrated fraction of this cycle, protein and carbohydrate contents were equals to 6.7 g 100 g 1 and 10.24 g 100 g 1, respectively. The results suggest that in PFC carbohydrates accumulate more in the concentrated phase, while in BFC it is the protein that has the greatest tendency to pass into the concentrated liquid. In this approach, we believe that it is possible to combine the two techniques (PFC + vacuum-assisted BFC) to obtain concentrates, and that they can be used for the development of innovative lactose-free dairy products. The authors are grateful to the Coordination of Improvement of Higher Education Personnel (CAPES, Brazil) (CAPES-PRINT, Project number 88887.310560/2018-00); to National Council for Scientific and Technological Development (CNPq, Brazil) by the financial sup- port (CNPq, 405965/2016-8); and to Coordination of Improvement of Higher Education Personnel (CAPES, Brazil) by the scholarship (001) Objectius de Desenvolupament Sostenible::9 - Indústria, Innovació i Infraestructura Objectius de Desenvolupament Sostenible::12 - Producció i Consum Responsables

Because the food matrix is considered as one of the significant factors in regulating colonization of microorganisms in the gastrointestinal tract, this study aimed to evaluate how Listeria monocytogenes survives in raw Atlantic salmon fillet under in vitro simulated gastrointestinal conditions steps. For in vitro gastrointestinal conditions, raw salmon fillet samples were spiked with two L. monocytogenes inoculum levels at 2 and 8 log CFU/g, respectively. L. monocytogenes enumeration was determined using culture-dependent, qPCR and PMA-PCR methods, and these results determined L. monocytogenes recovery rate. The PMA-qPCR method was the most efficient for L. monocytogenes enumeration, mainly after oesophagus-stomach and duodenum steps. The recovery rate was higher than 76%, while to the traditional method this value was lower than 23%. Overall, L. monocytogenes showed stability against the gastrointestinal conditions steps, once the recovery rate was higher than 75%. However, the raw salmon fillet did not contribute to L. monocytogenes stability under in vitro simulated gastrointestinal conditions. The results obtained contribute to understanding L. monocytogenes survival mechanism in a raw fishery product, predicting their behavior during gastrointestinal conditions.

The aim of this study was to evaluate the goat milk mineral performance concentrated by block freeze concentration process. Twenty batches of skim goat milk, each one with one liter, were subjected until the third stage of the freeze concentration process. The initial skim goat milk, concentrated, and ice fractions obtained were analyzed by calcium, magnesium, zinc, phosphorus, sodium and potassium content. Results showed that phosphorus content not increased (P < 0.05) with the increase of freeze concentration stages, for concentrated and ice fractions. In the first stage of freeze concentration process, the magnesium element showed the higher (P < 0.05) efficiency (95%). However, the higher (P < 0.05) concentration factor was determinate to calcium element in the third stage of the process. Also, it was observed an increase in the minerals contents evaluated with the increasing of freeze concentration stages of skim goat milk. Based on results obtained in the present study, the skim goat milk concentrated obtained in the first stage showed the best performance of skim goat milk mineral content concentration.

The effects of full-fat goat's milk and/or inulin and/or oligofructose, as carrier agents, were investigated to improve the survival rates of Bifidobacterium BB-12, and the physical properties of the microcapsules under storage conditions. On the day of their manufacture, the microcapsules were evaluated for morphology, particle size, and distribution of fat and bifidobacteria. The viability of the bifidobacteria, moisture and fat content, water activity, solubility, bulk and tapped density, flowability, cohesiveness and color properties were evaluated for 120 days at 4 °C and 25 °C. The full-fat goat's milk powder with or without inulin as encapsulating agents showed the highest survival rates of Bifidobacterium BB-12 after spray drying and storage. Considering the bifidobacteria survival, both of these spray-dried powders showed the most desirable physical properties, i.e., lowest water activity and solubility, respectively. Both properties are highlighted for better stability of spray-dried powders, with microcapsules, during storage time. These results are credited to full-fat goat's milk (200 g L−1) and the presence of inulin (100 g L−1), besides the fat content showing a high correlation with the solubility values. The lowest volume occupied by the spray-dried powders was noted when oligofructose was used as the carrier agent. The samples that showed the presence of cracks influenced negatively on the bifidobacteria viability. These cracks were responsible by the greater water escape, resulting in powders with more desirable lower water activity. In relation to the color parameters, lower stability was noted when oligofructose was used, while the best stability was also noted for the powders with full-fat goat's milk and/or inulin. During storage time, the best performance was achieved by the microencapsulation process that used only full-fat goat's milk and/or inulin and storage at 4 °C.

Two different yogurts, control and probiotic with Bifidobacterium BB-12 were produced and analyzed for their contents of total solids, proteins, pH, counts of probiotic bacteria, and volatile composition during refrigerated storage for 28 days. The response surface methodology (RSM) was used to optimize the extraction of volatile compounds from the probiotic yogurt containing through HS-SPME combined with gas chromatography–mass spectrometry (GC–MS). Post-acidification and decrease in protein content were noted in both yogurts during storage. The results showed that the extraction temperature and the addition of salt were statistically the most influential factors for the extraction of higher amounts of volatile compounds. The volatile compounds detected in the probiotic yogurt were 2-butanone, 2,3-butanedione, 2,3-pentanodione, acetone and hexanoic acid. During the 28 days of storage, the only differences noted were between the amounts of 2,3-butanedione, 2,3-pentanodione and hexanoic acid.

Oysters are important mariculture species worldwide. Because of their filter-feeding behaviors, oysters can accumulate microorganisms, including pathogens, from surrounding water and concentrate bacteria in high numbers. Rapid and suitable methods for quantification of Escherichia coli in oysters are necessary considering that oysters are perishable foods often consumed raw and some countries use E. coli as the regulatory limit. The objective of this study was to develop a qPCR method for quantification of E. coli in oysters. Additionally, different methods were evaluated for DNA extraction from oyster samples and the more reliable method was chosen. Primers and probe were designed targeting uidA gene of E. coli and shown to specifically amplify DNA from E. coli. Standard curves with bacterial DNA extracted from oysters samples artificially inoculated with E. coli were conducted. A good correlation was noticed when the qPCR method was compared to a culture method in oyster samples. This is the first report of a method exclusively developed for direct quantification of E. coli in oyster, the method showed to be suitable for quantification of E. coli in oysters and could be useful in routine analyses, as it requires less time than the culture method.

The skimmed milk was previously concentrated by the block freeze concentration and, thus, used in the manufacture of an ice cream sample with Bifidobacterium BB-12 addition. This sample was compared with two control samples, one ice cream manufactured with skimmed milk, and the other an MRS broth, which supplies an excellent base for comparison of the bacterial survival. All three samples were submitted to the in vitro gastrointestinal assays from the mouth to the large intestine. The initial Bifidobacterium BB-12 viable cell count (> 8 log CFU/g or mL) of both ice cream samples ensured their classification as probiotic products. This behavior was noted during all in vitro steps (from the mouth until the colon). From the mouth to the ileum was observed that both ice creams showed a slight oscillatory probiotic count. For the ice cream manufactured with concentrated milk, it was observed a high bifidobacteria protective effect in the descending colon, with probiotic viable cells count and recovery rate values equal to 9.88 log CFU/g and 112.02%, respectively. Finally, it was possible to conclude that as well as the ice cream with milk, the concentrated milk served as a succesful probiotic carrier.

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.

Bifidobacterium BB-12 was microencapsulated by spray drying using lactose-free milk, lactose-free milk and inulin, and lactose-free milk and oligofructose, resulting in powder 1, 2, and 3, respectively. The highest encapsulation yield (88.01%) and the highest bifidobacteria viability during 120 days of storage were noted for spray-dried powder 2. Spray-dried powders 1 and 3 showing a higher tendency to yellow color. After being submitted to in vitro simulated gastrointestinal conditions, the best probiotic survival rate result was found for spray-dried powder 3 (87.59%). Therefore, spray-dried powders containing prebiotics were the most appropriate combinations for microencapsulation of Bifidobacterium BB-12 and maintenance of cell viability during storage and gastrointestinal system, showing great potential to be used in lactose-free dairy products

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

Campomanesia eugenioides, Campomanesia xanthocarpa (Berg) and Campomanesia xanthocarpa var. littoralis are native fruits plants distributed in Brazil, which are popularly recognized for their nutritional, economic and cultural values. Given the scarcity of the controlled scientific studies comparing native Campomanesia varieties, the objective of this study was to characterize the fruits of Campomanesia eugenioides, Campomanesia xanthocarpa and Campomanesia xanthocarpa var. littoralis, regarding chemical composition and nutritional value through the quantification of carbohydrates, lipids, moisture, ash, proteins and fibers; the minerals Ca, Mg, P, Cu, Zn, Mn, Fe, K, Na content; vitamin C and carotenoids content. These varieties showed distinct physicochemical characteristics with small differences mainly about ash content and caloric values. Nevertheless, C. xanthocarpa var. littoralis showed higher values for fiber content, total soluble solids, and total titratable acidity. C. eugenioides species highlighted in relation to the vitamin C and mineral contents, with an exception for C. xanthocarpa var. littoralis that showed higher iron content. C. xanthocarpa had the highest carotenoid content, confirming that these fruits have functional properties and high nutritional value. Finally, this study will provide important scientific data supporting the application of valuable fruits from three edible Campomanesia species for producing bioactive ingredients and natural preservatives for food products. Campomanesia eugenioides, Campomanesia xanthocarpa (Berg) y Campomanesia xanthocarpa var. littoralis son frutas nativas distribuidas en Brasil, reconocidas popularmente por sus valores nutricionales, económicos y culturales. Dada la escasez de estudios científicos controlados que comparen variedades nativas de Campomanesia, el objetivo de este estudio fue caracterizar los frutos de Campomanesia eugenioides, Campomanesia xanthocarpa y Campomanesia xanthocarpa var. littoralis, con respecto a la composición química y el valor nutricional a través de la cuantificación de carbohidratos, lípidos, humedad, cenizas, proteínas y fibras; los minerales Ca, Mg, P, Cu, Zn, Mn, Fe, K, Na; contenido de vitamina C y carotenoides. Estas variedades mostraron diferentes características físico-químicas, con pequeñas diferencias principalmente en términos de contenido de cenizas y valores calóricos. Sin embargo, C. xanthocarpa var. littoralis presentó mayores contenidos de fibra, sólidos solubles totales y acidez titulable total. Las especies de C. eugenioides se destacan en relación con el contenido de vitamina C y minerales, con la excepción de C. xanthocarpa var. littoralis que tenían mayor contenido de hierro. C. xanthocarpa mostró el mayor contenido de carotenoides, confirmando que estas frutas tienen propiedades funcionales y alto valor nutricional. Finalmente, este estudio proporcionará datos científicos importantes para respaldar la aplicación de frutas valiosas de tres especies de Campomanesia en la producción de ingredientes bioactivos y conservantes naturales para productos alimenticios. Campomanesia eugenioides, Campomanesia xanthocarpa (Berg) e Campomanesia xanthocarpa var. littoralis são frutas nativas distribuídas no Brasil, popularmente reconhecidas por seus valores nutricionais, econômicos e culturais. Dada a escassez de estudos científicos controlados comparando variedades nativas de Campomanesia, o objetivo deste estudo foi caracterizar os frutos de Campomanesia eugenioides, Campomanesia xanthocarpa e Campomanesia xanthocarpa var. littoralis, quanto à composição química e valor nutricional através da quantificação de carboidratos, lipídios, umidade, cinzas, proteínas e fibras; os minerais Ca, Mg, P, Cu, Zn, Mn, Fe, K, Na; teor de vitamina C e carotenoides. Essas variedades apresentaram características físico-químicas distintas, com pequenas diferenças principalmente quanto ao teor de cinzas e valores calóricos. No entanto, C. xanthocarpa var. littoralis apresentou maiores teores de fibra, sólidos solúveis totais e acidez total titulável. Espécies de C. eugenioides se destacam em relação ao teor de vitamina C e minerais, com exceção de C. xanthocarpa var. litorais que apresentaram maior teor de ferro. C. xanthocarpa apresentou o maior teor de carotenoides, confirmando que esses frutos apresentam propriedades funcionais e alto valor nutricional. Finalmente, este estudo fornecerá dados científicos importantes para apoiar a aplicação de frutos valiosos de três espécies de Campomanesia na produção de ingredientes bioativos e conservantes naturais para produtos alimentícios.

A three-stage block freeze concentration process using minimal instrumental apparatus was studied to concentrate minerals and polyphenols in orange juice, obtaining one cryoconcentrate and one ice fraction at each stage. The process parameters were designed, and the cryoconcentrates and ice fractions were analyzed for physicochemical properties, polyphenolic composition, and mineral profile. The three-stage process obtained high concentrations of polyphenols and minerals in orange juice, with the third stage cryoconcentrate obtaining a 429% increase in polyphenols compared to the initial juice. This cryoconcentrate had the highest K, Mg, and Ca levels, while most of the minerals were significantly retained in the ice fractions. The antioxidant activity of concentrated juices increased sequentially by 168, 272, and 343% across process stages. The last two stages of cryoconcentration using only gravitational force led to high concentrations of polyphenols, minerals, soluble solids, and vitamin C in concentrated juices.

The spray-dried powders with Bifidobacterium BB-12 microcapsules with full-fat goat's milk and/or prebiotics (inulin and/or oligofructose), were characterized about their thermal and water sorption properties. The samples' thermal properties showed that the addition of prebiotics contributed to the higher thermal stability, highlighting the microcapsules produced with inulin. Regarding the water sorption properties, the Peleg model fitted well to the experimental data, providing adequate values of the initial mass transfer rate. The isotherm found for the sample with full-fat goat's milk with or without oligofructose was a Sigmoid Isotherm (Type II), commonly observed in most foods. The inulin use resulted in a change from Type II to Type III isotherm curve, where the molecular relaxation mechanisms and the adsorption forces are weak. Therefore, the relative humidity conditions above 43% and 11% can be responsible by a decrease of the storage stability of spray-dried powders, with microcapsules.

Bifidobacterium BB-12 intended for use in functional dairy products are selected traditionally by taking into account a proper technological performance. Therefore, in vitro simulated gastrointestinal conditions should be studied to obtain essential information about the potential probiotic properties of bifidobacteria since there is a lack of this study. Our study aimed to evaluate the protective effects of probiotic and symbiotic soft fresh cheeses matrices, both manufactured from the concentrated milk from the second stage of block freeze concentration process, on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions. These simulated assays were done consecutively including all gastrointestinal tract compartments, such as the mouth, esophagus-stomach, duodenum, and ileum. After the simulated gastrointestinal conditions, it was possible to verify a positive effect on the viable cells count and survival rate of Bifidobacterium BB-12 in probiotic cheese followed by symbiotic cheese, this last one also with inulin addition. Finally, both novelty kinds of cheese can be considered a protective matrix on Bifidobacterium BB-12 survival.

The aim of this study was to investigate the freeze-concentration of skimmed milk by a progressive freeze concentration process. The progressive freeze concentration procedure was performed at three different temperatures (−5, −10, and −15 ℃) and stirring rates (0, 500, and 1000 r/min). The solids concentration was determined and used for calculations of the efficiency of the process, concentrated yield, and experimental results validation. A general linear model was applied to determine the influence of the two factors studied, namely coolant temperature and agitation speed. In all tests, it was possible to concentrated skimmed milk with total solids content higher (P

The aim of this study was to produce a powdered probiotic passion fruit juice, in order to develop a new non-dairy probiotic beverage. For this purpose, passion fruit juice added with Bifidobacterium animalis ssp. lactis BB-12 was microencapsulated by spray drying using maltodextrin and/or inulin as encapsulating agents. The microcapsules obtained were characterized in relation to their morphological, physical and thermogravimetric properties after spray drying. The viability of probiotic microorganism, as well as the powders’ moisture content, water activity, solubility and color were evaluated throughout 30 days of storage at 25 °C and 4 °C. The storage at 4 °C resulted in a better maintenance of probiotic viability throughout the storage period. During storage at 25 °C, the sample made only with maltodextrin showed loss of viability of the bifidobacteria while the sample made with inulin offered better protection to the encapsulated bacteria. The different carrier agents affected the morphology and the particle size of the microcapsules. All the probiotic juice powders had similar flow characteristics. The use of maltodextrin resulted in higher values for moisture content and water activity. Throughout storage, an increase in moisture content and water activity was noted for all the samples. All the powders showed high solubility indexes. An increase in luminosity and a concurrent reduction in b* values throughout storage was noted for all the juice powder formulations at both temperatures, but more markedly at 25 °C. The results of the thermal analysis showed that both encapsulating agents improved the stability of the passion fruit juice.

This study aimed to use the freeze concentration process to concentrate cheese whey to factor equal to 4 at the third concentration stage and choose the best whey concentrated for the manufacture of fermented lactic beverages. Two fermented lactic beverages, both consisting of 70% milk and 30% CW2 and co-cultures of Lactobacillus acidophilus , Bifidobacterium animalis subsp. lactis and Streptococcus thermophilus were manufactured with the concentrated whey from the second stage (CW2). The Beverage 1 was produced without the addition of inulin and beverage 2 produced with the addition of 6 g of inulin per 100 mL of the product. Both beverages were evaluated about their physicochemical properties, syneresis index, color parameters and microbiological properties at 4.0±1.0°C while their rheological properties were evaluated at 4.0±0.1°C and 6.0±0.1°C, on day 1 and on day 30 of storage. The total solids content, syneresis index, parameter a* and apparent viscosity values were influenced by the addition of inulin and the storage time. A thixotropic behavior was noted for both beverages, while, the hysteresis was greater in the beverage with the addition of inulin. The Power Law and Casson models were successfully applied to describe the rheological behavior of the beverages. The Beverage 1 can be classified as a probiotic product and the Beverage 2 as a symbiotic product, respectively.

This work aims to manufacture a new concentrated lactose-free probiotic yogurt. For this purpose, the probiotic Bifidocaterium BB-12 was incorporated in a concentrated lactose-free yogurt, both in its free form and previously encapsulated. Previous cell encapsulation was performed using the spray-drying technique with the following wall materials: lactose-free milk, lactose-free milk and inulin, and lactose-free milk and oligofructose. Thus, three different probiotic powders were obtained and added separately to three fractions of concentrated lactose-free yogurt. The probiotic survival of both powders and yogurts was evaluated during refrigerated storage. Likewise, the viability of starter cultures in yogurt (Lactobacillus bulgaricus and Streptococcus thermophilus) was controlled. In addition, the physicochemical properties of the four yogurts were also measured (color, pH and acidity, and texture properties). All three powders showed good probiotic viability (>8 log CFU g−1) throughout 120 days of storage at 4 °C. In turn, yogurt formulations (with the addition of powders or free bifidobacteria) presented probiotic viability above 7 log CFU g−1 after storage; as well as the starter cultures (>8 log UFC g−1). Yogurt with probiotic powder from lactose-free milk showed a more yellowish color; however, these differences would not be detected by the human eye (ΔE

Lactose-free probiotic powders were obtained by mixing Bifidobacterium BB-12 suspensions with lactose-free milk powder or lactose-free milk powder and prebiotics (inulin or oligofructose). A thorough investigation was performed to know their water sorption properties and physical and thermal characteristics. By evaluating the water sorption properties, the Peleg model fitted well to the experimental sorption data, showing that the equilibrium moisture content of powders increased as the relative humidity increased. The isotherm found for all samples was a Type III Isotherm, commonly observed in most foods. For both morphology and particle size, the use of different carrier agents affected these properties; however, all the spray-dried powders presented good size to be added in food products. X-ray diffraction and Raman spectroscopy showed us amorphous structure for all powders, and typical bands of the milk constituents and sugars, respectively. Regarding the spray-dried powders thermal properties, it was possible to confirm that the addition of prebiotics gave higher thermal stability, highlighting the sample produced with inulin. We concluded that a good quality of lactose-free milk based probiotic powder could be obtained using spray drying technique, with great potential to be applied in lactose-free dairy products. We are grateful to Coordination of Improvement of Higher Education Personnel (CAPES, Brazil) [CAPES-PRINT, Project number 88887.310560/2018-00]; to National Council for Scientific and Technological Development (CNPq, Brazil) by the financial support [CNPq, 405965/2016-8], and to Coordination of Improvement of Higher Objectius de Desenvolupament Sostenible::12 - Producció i Consum Responsables Objectius de Desenvolupament Sostenible::9 - Indústria, Innovació i Infraestructura

Food by-products containing bioactive substances, such as phenolic compounds, have garnered attention due to the possibility to increase the value of what would otherwise be considered residue. The present work sought to evaluate the extraction of phenolic compounds and their bioaccessibility from pinhao “comum” (Araucaria angustifolia var. angustifolia) and pinhao “macaco” (Araucaria angustifolia var. indehiscens) cooking water extracts during in vitro simulated gastrointestinal conditions. Our findings indicate that changes occurred depending on the type of extract and the gastrointestinal step. Although both of the evaluated pinhao extracts displayed bioaccessible phenolic compounds, the gradual bioaccessibility decrease of pinhao “macaco” extract during in vitro simulated gastrointestinal condition steps, characterizes this extract as the one with the best functional property. The functional property is related to antioxidant properties which are able to generate protective effects against various diseases.

This study investigated the muscle quality of the shrimp Litopenaeus vannamei fed on a diet containing different proportions of mealworm meal (MW) (0, 25, 50, 75 and 100%) as a substitute for fishmeal, which is the normal diet used in shrimp commercial production. The proximate composition, fatty acid profile, colour and texture of the shrimps were evaluated. Moisture, protein, and ash content of shrimp muscle were not significantly altered when fishmeal was replaced by MW (p>0.05). However, the replacement resulted in a linear increase in lipid content (p

The aim of this study was to evaluate the effects of Bifidobacterium animalis subsp. lactis BB-12 and the prebiotic inulin in a Mascarpone-type cheese on its physicochemical parameters during storage, as well as the protective effects of the matrix on the viability of the probiotics and their survival after exposure to simulated gastrointestinal conditions. The incorporation of the probiotic and inulin into the Mascarpone-type cheese affected specific physicochemical and textural properties. Viable cell counts remained above 6 log cfu/g throughout the whole storage period and after the simulated gastrointestinal conditions, indicating the protective effect of the matrix of the Mascarpone-type cheese.

El presente estudio se orientó a investigar el efecto de la utilización de dióxido de carbono de alta presión en la inactivación de bacterias aerobias mesófilas y Escherichia coli ATCC 25922 previamente inoculadas en leche humana. Durante el proceso se analizaron las siguientes variables: ratio entre la masa de muestra y el CO2 (1:0,2; 1:0,6 y 1:1 m/m); tasa de despresurización (1, 5,5 y 10 MPa/min) y ciclo de presión (1, 3 y 5). La disminución más pronunciada de bacterias aerobias mesófilas y de E. coli (>6,0 y >5,0 log, respectivamente) se logró empleando una ratio de 1:1, una tasa de despresurización de 10 MPa/min y un solo ciclo de presurización/despresurización. Se comprobó que la tasa de despresurización constituye una variable importante para el proceso de inactivación. En este sentido, los resultados permiten constatar que puede aplicarse dióxido de carbono de alta presión a la leche materna como alternativa segura a la pasteurización utilizada en los bancos de leche humana. The effect of high-pressure carbon dioxide processing on inactivation of aerobic mesophilic bacteria and Escherichia coli ATCC 25922 inoculated in human milk was investigated. The effect of the ratio between sample mass and CO2 (1:0.2; 1:0.6 and 1:1 m/m); depressurization rate (1, 5.5 and 10 MPa/min); and pressure cycling (1, 3 and 5) were the process variables studied. The best reductions in aerobic mesophilic bacteria as well as in E. coli (>6.0 and >5.0 log, respectively) were obtained with a ratio of 1:1, a depressurization rate of 10 MPa/min, and one cycle of pressurization/depressurization. The depressurization rate was found to be an important variable in the inactivation process. The results suggest that high-pressure carbon dioxide processing can be applied to human milk as a safe alternative to the pasteurization employed in human milk banks.

The identification of cell protecting material for probiotics is a key issue that determines the efficiency of microencapsulation by spray drying. In this study, full-fat goat’s milk and/or prebiotics (inulin and/or oligofructose) were used as carrier agents aiming to minimize the damage on the Bifidobacterium BB-12 and optimize viable cell count after the microencapsulation process. The protective effect was also evaluated when the free cells and the microcapsules were submitted to in vitro simulated gastrointestinal conditions and after undergoing thermal treatments. The highest viability count (9.58 log CFU g −1 ) and encapsulation yield (97.43%) were noted for the microcapsules that were produced with full-fat goat’s milk only. After being submitted to in vitro simulated gastrointestinal conditions, the best probiotic survival rate result was noted for the microcapsules produced with full-fat goat’s milk (94.29%), followed by those produced with full-fat goat’s milk and inulin (86.77%). All of the carrier agents improved the survival of the bifidobacteria after the microcapsules underwent thermal treatments.

The aim of this study was to evaluate the milk freeze concentration process, choosing the best concentrated milk for the manufacture of functional fresh cheeses. These cheeses were evaluated in relation to their chemical, physical, microstructural and/or microbiological properties. Since that the second stage concentrated from the milk freeze concentration process showed the highest total solids content mass transference, it was used for the manufacture of the functional fresh cheeses. Therefore, Bifidobacterium BB-12 addition was notable to modify the cheeses properties. However, as expected the fresh cheese with inulin addition showed the highest total solids content, reflecting on the increase of total carbohydrates content and on the tendency toward a green color. Inulin addition and whey presence contributed to the firmness increase, resulting in a less breakable fresh cheese and thus, with a less fragile and more compact structure. For the fresh cheese with bifidobacteria, the viable cells count was above than those number recommended for a product to be classified as probiotic. Bifidobacterium BB-12 and inulin addition resulted in a symbiotic fresh cheese.

The effect of the addition of Bifidobacterium BB-12 microencapsulated by spray drying with sweet whey and inulin on the microbiological, physicochemical and texture properties of Greek-style yogurt was evaluated during 28 days of storage. The survival of this probiotic under simulated gastrointestinal conditions was assessed after this storage time. Three formulations of Greek-style yogurt were produced: Control (with free cells); SW (with microcapsules produced only with sweet whey); and SWI (with microcapsules produced with sweet whey and inulin). The counts of Bifidobacterium BB-12 remained stable during storage in the Control yogurt and in the SW yogurt, while a slight decrease occurred in the SWI yogurt. Nevertheless, the addition of microcapsules improved the survival of S. thermophilus and L. bulgaricus in the SW yogurt after 14 days of storage. In general, incorporation of microcapsules into Greek-style yogurt affected specific physicochemical and textural properties of the samples. A decrease in the probiotic survival rate during gastrointestinal simulation was observed for all samples; however, it was more pronounced in the SWI yogurt. Even though the protective effect of the microcapsules was not evident, the results showed that Greek-style yogurt is a promising carrier for incorporation of Bifidobacterium BB-12.

Concentrated mate (CM) obtained by nanofiltration, which is a rich source of phenolic compounds, was microencapsulated by spray drying using three different DE (dextrose equivalent)-values of maltodextrin: DE10.2 (M10), DE15.2 (M15) and DE18.6 (M20). A sample of CM with no addition of maltodextrin was also spray dried and denominated as Control. All the samples were characterized in relation to their yield, phenolic compounds, antioxidant activity, moisture content, water activity, dissolution, hygroscopicity, color, SEM particle microstructure, and thermal properties. The storage stability of the microcapsules was investigated at three different storage temperatures (5 °C, 25 °C and 45 °C) for 90 days. The M10 sample showed higher drying yield and better results for dissolution, hygroscopicity, moisture content and thermal properties than the M15 and M20 samples. However, the DE-values of the maltodextrin used as wall material had no effects on the total phenolic content or on the antioxidant activity of the microcapsules. In comparison to maltodextrins DE15.2 (M15) and DE18.6 (M20), maltodextrin DE10.2 (M10) produced more stable microcapsules, and thus was considered to be the most effective wall material for stabilizing the phenolic compounds and antioxidant activity of CM.

Mealworm meal (MM) was evaluated for its potential as a future protein source for the farmed shrimp Litopenaeus vannamei . The apparent digestibility coefficients (ADC) were determined using a reference diet and a test diet that contained 85% reference diet and 15% MM, both contained 0.5% chromic oxide as an inert marker. Subsequently, considering the digestible values of MM, after six weeks of culture under clear water using five diets containing different levels of fishmeal replaced by MM (0%, 25%, 50%, 75% and 100%), the growth parameters and the whole shrimp body composition were evaluated. The values of the ADC were: 45.9% for dry matter, 66.5% for energy and 76.1% for crude protein while the ADC for essential amino acids ranged from 72% to 86%. Methionine was the first limiting amino acid in MM. Weight gain, specific growth rate, feed intake, feed conversion, survival and protein retention were not affected when fishmeal was replaced by MM (P > 0.05). The protein content of the shrimp body showed no significant differences (P > 0.05) between the treatments. However, lipid content of the shrimp body increased from 1.13% to 1.88% when fishmeal was replaced by MM. These results suggest that mealworm meal can be utilized as an alternative protein source for L. vannamei juveniles, although methionine should be added as a supplement.

Response Surface Methodology was applied to optimize the effects of freezing time, vacuum conditions, and time under vacuum regarding concentrated yield response, resulting from optimal parameters of the milk vacuum-assisted block freeze concentration process. Additionally, it was verified the NaCl influence, using different salt contents (0.5, 1, 1.5, and 2%) addition and freezing time of 1 day, vacuum equal to 10 kPa, and time under vacuum 60 min, in goat milk vacuum-assisted freeze concentration performance. The concentrate with 1.5 and 2% of NaCl addition showed the highest values for the total solids (35.06 and 36.21 g 100 g−1) and protein contents (10.43 and 10.70 g 100 g−1), while the concentrate without NaCl addition concentrated more lactose content (17.42 g 100 g−1). The samples with 1.5 and 2% of NaCl addition reached parameters of the process more satisfactory with a concentrate yield of 85.79 and 92.14%, concentration percentage of 28 and 32%, and efficiency of process approximately of 90%. Finally, the best performance was observed when used 1.5 and 2% NaCl addition in the goat milk submitted to the vacuum-assisted freeze concentration process.

The current study was conducted to develop a quantitative polymerase chain reaction (qPCR) assay for Bifidobacterium animalis ssp. lactis BB-12 quantification in microcapsules matrix with full-fat goat milk and inulin-type fructans. DNA was isolated from milk, feed solutions (before spray drying) and microcapsules (after spray drying) using DNAzol. Two primer pairs targeting Bal-23S or Tuf sequences were evaluated by qPCR. The qPCR efficiency was higher (89.5%) using the Tuf primers than Bal-23S primers (84.8%). Tuf primer pair was able to selectively detect B. animalis ssp. lactis BB-12. After, quantification of bifidobacteria in the microcapsules matrix by Tuf qPCR assay was compared to conventional enumeration by plate counting. The analysis of probiotic feed solutions and microcapsules showed higher (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.

The aim of this study was to determine the serogroups, antimicrobial resistance and genetic diversity of Escherichia coli isolates from samples of bivalve mollusks collected along Santa Catarina coast, Brazil, and from the Chesapeake Bay, Maryland, USA. One hundred forty‐one E. coli isolates were characterized for serogroups with 181 specific O antisera and antimicrobial susceptibility using the disk diffusion method. The genetic diversity was assessed using pulsed‐field gel electrophoresis (PFGE). The results showed that among the isolates, 19.9% were classified as multi‐drug resistant (MDR) and resistance was most frequently observed to cephalothin, nitrofurantoin, and ampicillin. The predominant serogroups were O6, O8, and O38. Some serogroups were recognized as pathogenic E. coli. PFGE dendrograms indicated extensive genetic diversity among the isolates. Although characteristics of the E. coli isolates were highly variable, it is important to note that E. coli belonging to pathogenic serogroups and MDR isolates are present in mollusks of both study areas. This is the first report on the phenotypic and genotypic characterization of E. coli from mollusks from Santa Catarina and the Chesapeake Bay that should encourage studies focusing on comparison of isolates across countries.