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Emerging technologies are being constantly improved, giving rise to new processes capable of promoting greater nutritional preservation and improved technological characteristics, in addition to the benefits related to energy efficiency. Ultrasound treatment has stood out among the non-thermal technologies, due to several benefits related to microstructural changes and microbial inactivation. The study of this technology is particularly important in dairy products, which represent one of the most important segments of the food industry and have a wide range of products developed from different processes. It has been shown that depending on the applied ultrasound treatment intensity (combination of frequency, power, processing time and sample volume) and the resulted temperature, the treatment may exert opposite effects on the food products, such as inactivation/stimulation of microorganisms and enzymes. Therefore, the purpose of this review was to contextualize the different applications and mechanism of action of ultrasound in milk and dairy products, approaching the technological benefits from the microbiological point of view.

Background Quantitative microbiological risk assessment (QMRA) is the most complex stage of risk analysis, an important management tool that considers the entire food production chain. Through safety limits, health authorities and producers are concerned with achieving the minimum risk to consumer health. Dairy products are a class of foods very susceptible to microbial contamination, and need an extensive database of studies in this regard. Scope and approach This review aims to provide an understanding of the structure of QMRA and its application in dairy products, taking into account the processing chains of dairy products and the influence of study factors in different regions. The limitations and factors of complexity in the construction of the QMRA models in milk and cheese pasteurized or not, are also presented. Key findings and conclusion Considerable differences were found in consumption habits between populations in different regions, significantly affecting the risk associated with infection or disease. Transport and retail conditions of the products also show a strong influence on the final risk, as well as the hygiene conditions of the milk used as raw material. Studies of this type are scarce, especially in dairy products, requiring further development of QMRA models. Risk assessment is a promising tool for verifying the effectiveness of using new processing technologies, based on the search for the lowest possible risk associated with food.

The processing of high-protein vanilla-flavored milk was performed under different electric field strengths of ohmic heating (5.22 V/cm, OH6; 6.96 V/cm, OH8; 8.70 V/cm, OH10; 10.43 V/cm, OH12) to evaluate the energy consumption, processing parameters, and microbiological, rheological, and biological aspects, compared with the sample submitted to conventional pasteurization (PAST, 72 °C/15 s). All samples showed higher than 12 g/100 mL of protein, consisting of high-protein content products. In addition, Ohmic Heating (OH) generated lower energy expenditure and more significant microbial inactivation of lactic acid bacteria, molds and yeasts, total mesophiles, and psychotropics. Furthermore, OH at lower electric field strengths, mainly OH8, improved anti-diabetic, anti-oxidant, and anti-hypertensive activities and rheological properties, and resulted in lower hydroxymethylfurfural contents, and higher whey protein nitrogen index. The results suggest that OH is a technology that can be used in flavored milk with high-protein content, being recommended an electric field strength of 6.96 V/cm. However, more studies are necessary to evaluate the effect of OH on high-protein dairy products, mainly by studying other OH processing parameters.

Background In the last years, consumers are more conscious about nutrition, welfare, authenticity, and quality of dairy products. Nuclear magnetic resonance (NMR) technology has gained attention as a potential method for food quality and authenticity purposes. Scope and approach This review aimed to comprehensively explain and discuss the use of NMR for quality and authenticity of milk and dairy products. Key findings and conclusions The NMR technology showed to be an effective tool to ensure the authenticity and to control the quality of dairy products during the processing and storage. It may be used to measure the fat content of milk and dairy products, evaluate the geographic origin, the molecular water mobility and the water retention capacity of cheeses, study the water mobility in milk beverages, and quantify the bound water molecules in ice creams. Additionally, NMR can detect whey, urea, hydrogen peroxide, synthetic urine, and synthetic milk in raw milk. Furthermore, it can evaluate physicochemical and sensory parameters of the products. NMR is a non-destructive technique, no need sample preparation or solvent separation, is fast and simple, and has high instrumental stability. However, it has disadvantages, like the high costs of acquisition and maintenance. The characterization of dairy foods may benefit from the combination of NMR and chemometrics, mainly to deal with large data matrices and highlight differences/similarities among samples.

The effect of ohmic heating (OH) parameters (voltage gradient, 2, 4, 6, 8, and 10 V cm−1) on the quality properties of dulce de leche (DL) was evaluated. Optical (L*, C*, and BI), rheological (flow curves and oscillatory tests) and thermal (differential scanning calorimetry) parameters as well as microstructure (optical microscopy) and modeling of the crystal size growth were evaluated during the storage time (60 days at 25 °C). Overall, OH processing resulted in lower optical (C* and BI) parameters, indicating a product with a lower intensity of caramel brown color. For the rheological assays, it was observed a decrease in the viscosity and consistency of the products (lower k values and higher n and G’ values). Finally, the OH-treated products presented higher numbers of lactose crystals of smaller size. The impact of OH was dependent on the voltage gradient, with a more pronounced effect on the product submitted to high electric field (10 V cm−1). Overall, OH is an interesting technology to be used in DL processing, being recommended the utilization of 8 V cm−1 of voltage gradient due to the better-quality properties.

This study aimed to evaluate the perception of Brazilian dairy processors (n = 31) concerning food defense. The results showed that respondents consider the implementation of control procedures related to facilities, products, materials, and individuals as important measures in food defense. The higher agreement rates (strongly agreed + slightly agreed) of the companies in relation to the perception of food defense were 84% for external security, followed by personnel security (82%), generalities (81%), and internal security (74%). Thus, protecting facilities and controlling the traffic flow were considered to be the most important actions under the participants' perspectives. Employee satisfaction and identification of end products and raw materials are also considered relevant in the food defense program. Although food defense is not a formal requirement in Brazilian law, the results show that there is adequate awareness of this topic by the Brazilian dairy companies.

Background Thermal processing is the most common decontamination method used in the dairy industry to ensure food safety and extend shelf life. However, due to the increased consumer demand for more natural and healthier products, nonthermal technologies have been intensively studied. Irradiation with shortwave ultraviolet light (UV-C) offers some technological advantages due to its low maintenance and installation costs, minimal energy use, and food preservation without some undesirable effects of heat treatments. Scope and approach: This review aims to describe the theoretical fundamentals of UV-C radiation and approaching the critical processing factors involved. Also, it describes the mechanisms of microbial inactivation and provides an overview of the effects on dairy product quality, considering microbiological, physicochemical and sensory aspects. Key findings and conclusions UV-C radiation can be considered an effective method for inactivating pathogenic and spoilage microorganisms in milk and dairy products by forming lesions in DNA and/or damage in the cellular enzyme activity and cytoplasmatic membrane integrity. The efficiency of the process is dependent on the process parameters (time of exposure, UV dose, wavelength and UV light source), product type (chemical composition, viscosity, turbidity, opacity and roughness), equipment (conformation and geometry), and microorganism characteristics (specie, strain, initial count, growth phase, and recovery conditions). When optimum conditions are applied, there is no impact on the physicochemical, nutritional and sensory aspects. In conclusion, UV-C can be considered an environmental-friendly emergent non-thermal technology for decontamination of dairy products, presenting low costs and efficiency in the maintenance of the quality parameters of dairy products.

Background Postprandial glycemia after food intake is considered the most important parameter to control the risk of diabetes. Although probiotic dairy products may have a regulatory effect on postprandial blood glucose, this topic has been poorly addressed in scientific studies. Scope and approach This review aims to discuss the relationship between the consumption of probiotic dairy products and the maintenance of postprandial glycemia, presenting the mechanisms of action of probiotics and the impact of the dairy matrix, the probiotic strain, and addition of ingredients, among others. A comparison between the effects of dairy products and the synthetic drugs conventionally used was also carried out. Finally, the review deals with strategies for increasing the functionality of probiotic dairy products. Key findings and conclusion Ripened cheeses, fermented dairy products, and whey-based products (milk beverages) containing probiotic strains with higher proteolytic and EPS-forming capacities, and the addition of prebiotics and/or plant-derived products have a greater effect on postprandial glycemic regulation and/or inhibition of α-glucosidase and α-amylase enzymes. The literature has focused on the in vitro inhibitory effect on digestive enzymes, suggesting that clinical studies should be a priority. The inhibitory effect observed for the probiotic dairy products can be quantitatively comparable to that provided by synthetic drugs, depending on the dairy matrix and the probiotic strain, with promising results.

Functional food is the trend of the future, since our current science allows the manufacturing of processed products with health benefits beyond that of the original food, which meets the demand of the modern consumers. However, many functional ingredients may affect the products characteristics, including the texture, which is very important to the consumer’s acceptance. Probiotics (Lactobacillus spp., Bifidobacterium spp., etc.) and prebiotics (inulin, fructooligosaccharides, Galactooligosaccharides, etc.) are widely studied functional ingredients and may change the texture of the food, improving it or not. Studies are then focusing on developing functional products with improved textural characteristics associating the healthy feature with the sensory one, thus, adding great value for these products.

In the last few years, the interest of consumers for healthy products has increased, and the high capacity of probiotics to provide beneficial health effects led to the growing scientific and commercial interests facing the microbial administration as a health promoting strategy. Since the first definition of what is probiotics, the researches about functional foods advanced significantly, at the point of arising new emerging concepts, as paraprobiotics, postbiotics and psychobiotics, to refer to the non-viable microorganisms or metabolites able to provide physiological health benefits to the consumers, or to indicate the therapeutic action related to probiotics. Therefore, in this review those concepts were approached, as well as the potential applications in dairy products, highlighting the main technological advantages compared to the use of probiotics.

The trends related to ohmic heating technology in food processing were evaluated using bibliometric analysis based on the scientific literature published in the last decade. Publications from Turkey, Brazil, and Iran represent 32% of all publications. Most studies have targeted the definition of the best combinations of operational parameters for application in different food matrices and their possible effects on the food properties. In addition, a tendency to use ohmic heating as an alternative technology for pasteurization was observed. Future studies should develop mathematical models that evaluate process parameters and food characteristics in the inactivation of microorganisms and enzymes and maintenance of bioactive compounds, the study of the non-thermal effect of electromagnetic waves on the food quality, the evaluation of the processing conditions and food physicochemical properties in the electrode corrosion and migration of metal ions to the treated food, and improvements of homogeneity during processing. This study was the first to perform a bibliometric analysis based on scientific literature concerning ohmic heating in food processing and presented the challenges, future trends, and evolution of scientific research.

This study evaluated the nutritional profile and volatile compounds present in a novel prebiotic (inulin) soursop whey beverage, due to the effects of high-intensity ultrasound (HIUS). The prebiotic soursop whey beverage was produced and processed by non-thermal high-intensity ultrasound varying the power (0, 200, 400 and 600 W) and by high-temperature short time (72 °C for 15 s) thermal treatment. Total acidity, pH, ascorbic acid content, total phenolics compounds content, antioxidant activity, hypertensive activity, fatty acid profile, volatile organic compounds, macro and micro minerals, as well as the heavy metals in these products, were analyzed. Overall, the HIUS technology induced some positive changes in the nutritional profile of the soursop whey beverage including beneficial effects, e.g., increase of phenolic content, improvement of the antioxidant and anti-hypertensive activity and reduction of undesired minerals. Although some negative changes, such as degradation of the ascorbic acid, decrease of some minerals and production of certain volatile compounds were found, the beneficial effects were prominent, thus, opening new opportunities to develop healthy functional beverages.

This study aimed to evaluate the effect of the addition of xylooligosaccharide (XOS, 1.25 g/100 mL) on the pH, physicochemical composition, functional properties, volatile profile, rheological properties, and sensory acceptance of strawberry-flavored whey beverage. The addition of XOS resulted in whey beverages with better functional characteristics (greater antioxidant activity, ACE inhibitory activity, and ⍺-amylase and ⍺-glucosidase inhibition), rheological properties (higher viscosity), volatiles profile, and sensory acceptance (aroma, texture and overall liking), besides providing adequate concentrations of the prebiotic in the product (1.25 g/mL). XOS is an interesting ingredient to improve the functional potential of strawberry-flavored whey beverages.

Background Demand of dairy products is increasing in different countries, which results in the development of the dairy industry and increases in the generation of wastes. The main wastes generated are whey, dairy sludges and wastewater (processing, cleaning and sanitary). They have high nutrient concentration, biological oxygen demand (BOD), chemical oxygen demand (COD) and organic and inorganic contents. Furthermore, they can contain different sterilizing agents and a wide range of acid and alkaline detergents. Pollution due to dairy industry affects the air, soil and water quality. Scope and approach This review aims to describe the different methods used by the dairy industry to treat wastes, highlighting their effects on quality and efficiency removal of the pollution. Especially, it focusses on biotechnological alternatives to utilize the dairy wastes. Key findings and conclusions Physico-chemical, biological, and biotechnological methods can be used for treatment of dairy wastewaters. The physico-chemical treatment is used for reduction of milk fat and protein colloids, but it has the disadvantages of the high cost of the reagents and limited removal of COD. Biological treatments are used to remove organic material from dairy waste, however, the formation of sludge during aerobic biodegradation is a disadvantage. Aerobic and anaerobic process treatments can be used together in order to reach the effluents discharge limits for dairy wastewater. Biotechnological processes are the most recent alternatives, and can result in important products to the industries, such as whey-derived products, bioplastics, biofuels, bioenergy, organic acids, bioactive peptides, enzymes, among others.

Mineral and trace elements (Ca, Fe, K, Mg, Na, Pb, Cd, Cr, Cu, and Mn) in commercial strawberry-flavored yogurts and fermented whey beverages in Brazil were investigated. K, Ca, Na, Mg and Fe concentrations ranged from 1.6 to 1.4, 1.4 to 1.1, 0.74 to 0.68, 0.16 to 0.11, and 0.01 mg g-1 for yogurts and whey beverages, respectively. Similar concentrations of the minerals were observed for both products, except Mg (0.16 mg g-1 in yogurts and 0.11 mg g-1 in whey beverages). Cd, Cr, Cu, Mn, and Pb was found below the detection limit (21.4 to 94.1 μg g−1), demonstrating safety levels for consumption. Regarding the mineral daily intake, consumption of 100 g of the product has relevance for calcium in infants (>40%) and children between 4 and 8 years (>13%), and a greater contribution of yogurt over whey beverage was observed. PLSDA model suggested that Mg analytical determination should be performed to ensure the identity of the product.

The objective of this study was to evaluate the effect of the addition of prebiotics (xylooligosaccharide, galactooligosaccharide, polydextrose, fructooligosaccharide, or inulin) on the quality parameters of Greek yogurt. Composition, rheological parameters, and the volatile compounds profile were evaluated. The effect of prebiotic addition was dependent on the type of the component used. The addition of galactooligosaccharide, polydextrose, and inulin resulted in more consistent (increase in k and decrease in n), elastic (increase in G′), viscous (decrease in tan δ) and firm products (increase in G * and z). In addition, the volatile compounds profile was diverse, with the appearance of isobutyric acid, 5-hydroxy-2,7-dimethyl-4-octanone, 2 (5H) -furanone and/or 2-hydroxy-3-pentanone, which contributes to the sweet aroma, sweet taste, and buttery flavor of the products. The addition of fructooligosaccharides had a negative impact on the rheological parameters, resulting in less consistent, elastic, viscous, and firm products. The addition of xylooligosaccharide resulted in products with intermediate characteristics. Therefore, galactooligosaccharide, polydextrose, and inulin proved to be technological and interesting alternatives for the manufacture of prebiotic Greek yogurts.

This study aimed to evaluate the effect of the process time (5, 10, and 15 min) and flow rate (10, 20, and 30 mL/min) of cold plasma technology on physio-chemical characteristics (pH), bioactive compounds (DPPD, Total Phenolic Compounds, ACE-inhibitory activity values), fatty acid composition, and volatile compounds profile of chocolate milk drink. The mild (lower flow rate and process time) and more severe (higher flow rate and process time) conditions led to a reduction of the bioactive compounds (total phenolic compounds and ACE-inhibitory activity), changes in fatty acid composition (increased saturated fatty acid and decreased monounsaturated fatty acid and polyunsaturated fatty acid), less favorable health indices (higher atherogenic, thrombogenic and hypercholesterolemic saturated fatty acids and lower desired fatty acids), and lower number of volatile compounds. In contrast, in intermediate cold plasma conditions, an adequate concentration of bioactive compounds, fatty acid composition, and health indices, and increased number of volatile compounds (ketones, esters, and lactones) were observed. Overall, cold plasma technology has proven to be an interesting alternative to chocolate milk drinks, being of paramount importance the study of the cold plasma process parameters.

The present study aimed to evaluate the effect of cold plasma processing parameters (time and flow rate) on the physical (rheological parameters and particle size), microstructure (optical microscopy) and thermal properties (differential scanning calorimetry) of chocolate milk drinks. The beverages treated by cold plasma presented particles with increased size and had higher consistency and altered melting profile (lower temperature and bound water and higher enthalpy) than the pasteurized product, suggesting denaturation processes and formation of protein aggregates. More severe conditions resulted in beverages with particles of larger surface areas ([D 3,2]) and volume diameters ([D4,3]), resulting in higher consistency. Intermediate processing conditions resulted in products with characteristics more similar to the pasteurized beverages. The results indicate that the beverages submitted to cold plasma and pasteurization have different physical characteristics, melting profile and microstructure. Chocolate milk drinks with different characteristics could be obtained varying the cold plasma process parameters.

We appreciate the intent by Salminen et al. to clarify and reorganize the nomenclature regarding the use of inactivated bacteria and their products as health-promoting factors (Salminen, S. et al. The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics. Nat. Rev. Gastroenterol. Hepatol. 18, 649–667 (2021))1. Nonetheless, we found several major caveats in the consensus statement (Box 1) that might generate ambiguity.

This study aimed to develop and validate a product-specific emoji list and use this list to analyse children’s emotional responses associated with the consumption of probiotic fermented milks prepared with different probiotic strains. Furthermore, the overall liking of the products was studied during a sensory test. Six formulations were studied: Bifidobacterium BB12 (BB), Lactobacillus acidophilus L3 (LA3), Lactobacillus acidophilus LA 05 (LA5), Lactobacillus delbrueckii subsp. lactis (LL), Lacticaseibacillus casei 01 (LC), and Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (CONV). A total of 132 children (7–14 years old) participated in two study phases: development (n = 32) and validation (n = 100) of the list. Fifteen emoji were selected to be included in the product-specific list, which had a high frequency of citations in the first phase. The formulations with the highest overall liking (LL, BB, LC and CONV) were correlated with positive emoji, while the least-liked formulations (LA3 and LA5) were associated with negative emoji. Furthermore, the utilisation of emoji enabled the differentiation among formulations with similar overall liking. Therefore, this study developed and validated an emoji list to be used in the evaluation of fermented milks by children. The results suggest that the type of probiotic culture impacted the sensory characteristics of fermented milks, supporting the use of Bifidobacterium, L. lactis or L. casei in these products.

Made available in DSpace on 2021-06-25T10:29:10Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-01-01 Sheep dairy products containing prebiotic and probiotic ingredients may have health-promoting properties. Thus, this study evaluated the effects of sheep milk ice cream [conventional full-fat (CONV), full-fat enriched with probiotic (PROB, 100 mg % wt/wt of Lacticaseibacillus casei 01), or nonfat synbiotic (SYNB, Lacticaseibacillus casei 01 and inulin, 10% wt/wt)] on carcinogen-induced colonic crypt cytotoxicity and premalignant lesion development. Male Swiss mice received 2 doses of colon carcinogen azoxymethane (AOM, 15 mg/kg of body weight) at wk 3 and 4. Two weeks before and during AOM administrations (4 wk) mice were treated with CONV, PROB, or SYNB by gavage (10 mL/kg). Mice were euthanized at wk 4 or 25 (n = 5 or 10 mice/group, respectively). At wk 4, a significant reduction in micronucleated colonocytes was observed in PROB and SYNB groups, and a significant decrease in both p53 expression and apoptosis indexes in colonic crypts was observed in SYNB group. At wk 25, both PROB and SYNB interventions reduced the mean number of colonic premalignant lesions. However, only SYNB group showed lower incidence and number of high-grade premalignant lesions in the colonic mucosa. These findings indicate that PROB or SYNB sheep milk ice cream, especially SYNB intervention, can reduce chemically induced mouse colon carcinogenesis. Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Department of Veterinary Hygiene and Technological Processing of Animal Products Veterinary School Federal Fluminense University (UFF) Department of Structural and Functional Biology Institute of Biosciences of Botucatu São Paulo State University (UNESP) Department of Food Federal Institute of Rio de Janeiro (IFRJ) Department of Food Science Federal Institute of Paraná (IFPR), Paranavaí Department of Food Technology Rural Federal University of Rio de Janeiro (UFRRJ) Department of Agriculture Food Natural Resources and Engineering (DAFNE) University of Foggia (UNIFG) Department of Structural and Functional Biology Institute of Biosciences of Botucatu São Paulo State University (UNESP)

Inflammatory bowel diseases (IBDs) constitute disturbances of gastrointestinal tract that cause irreversible changes in the structure and function of tissues. Ulcerative colitis (UC), the most frequent IBD in the population, is characterized by prominent inflammation of the human colon. Functional foods containing probiotic bacteria have been studied as adjuvants to the treatment or prevention of IBDs. The selected probiotic strain Lactococcus lactis NCDO 2118 (L. lactis NCDO 2118) exhibits immunomodulatory effects, with promising results in UC mouse model induced by dextran sodium sulfate (DSS). Additionally, cheese is a dairy food that presents high nutritional value, besides being a good delivery system that can be used to improve survival and enhance the therapeutic effects of probiotic bacteria in the host. Therefore, this work investigated the probiotic therapeutic effects of an experimental Minas Frescal cheese containing L. lactis NCDO 2118 in DSS-induced colitis in mice. During colitis induction, mice that consumed the probiotic cheese exhibited reduced in the severity of colitis, with attenuated weight loss, lower disease activity index, limited shortening of the colon length, and reduced histopathological score. Moreover, probiotic cheese administration increased gene expression of tight junctions’ proteins zo-1, zo-2, ocln, and cln-1 in the colon and increase IL-10 release in the spleen and lymph nodes. In this way, this work demonstrates that consumption of probiotic Minas Frescal cheese, containing L. lactis NCDO 2118, prevents the inflammatory process during DSS-induced colitis in mice, opening perspectives for the development of new probiotic functional foods for personalized nutrition in the context of IBD.

This study aimed to evaluate the effects of ohmic heating (OH) on probiotic inactivation, cell viability and morphology of the probiotic strains Lactobacillus acidophilus LA 05 (LA), Lacticaseibacillus casei 01 (LC), and Bifidobacterium animalis Bb 12 (BA) to develop paraprobiotics. OH at different electric field magnitudes (4, 8, and 12 V/cm at 60 Hz) and conventional heat treatment (CONV) were performed to determine the most adequate condition for the obtainment of paraprobiotics. Analysis of culturability, flow cytometry (FC), and Scanning electron microscope (SEM) was carried out. The complete inactivation by CONV was achieved only in the following conditions: LA - 95 °C/5 min, LC and BA - 95 °C/7 min. The same temperature profile was used in OH treatments to study the OH electrical effects. The OH treatment (8 V/cm) caused lower damage to the cell membrane integrity compared to the CONV treatment (p 0.05). The OH showed to be adequate technology for the efficient production of paraprobiotics.

The effect of different types of sugar (sucrose, demerara, brown, fructose, coconut sugar, and honey) on sheep milk kefir was evaluated. Microbial counts (Lactobacillus, Lactococcus, Leuconostoc, yeast), antagonistic activity against foodborne pathogens, microstructure (scanning electron microscopy), and antiproliferative activity of cancer cells were evaluated. Furthermore, the antioxidant activity (DPPH), inhibitory activity of angiotensin-converting enzyme (ACE), α-amylase, and α-glucosidase, lactose content, lactic and acetic acids and ethanol, fatty acid profile and volatile organic compounds were determined. The addition of sugars increased the Lactobacillus population (up to 2.24 log CFU/mL), metabolites concentration, antagonistic activity against pathogens, antioxidant activity (11.1 to 24.1%), ACE inhibitory activity (27.5 to 37.6%), α-amylase inhibition (18 to 37.4%), and anti-proliferative activity. Furthermore, it improved the fatty acid profile and volatile compounds. The results suggest that the replacement of sucrose with different types of sugar constitute an interesting option to be used in sheep milk kefir formulations.

The effect of microwave heating (MH, 65 and 75 °C for 15, 30, and 60 s) on the bioactive compounds, fatty acid profile, and volatile compounds of orange juice-milk beverage (OJMB) was evaluated during 28 days of refrigerated (4 °C) storage. Conventionally pasteurized (75 °C/15 s) and untreated beverages were used as controls. MH-OJMB presented a lower browning index and higher levels of ascorbic acid, total phenolics, and carotenoids, higher antioxidant activity, and greater α-amylase, α-glucosidase, and ACE inhibitory activity than the pasteurized product, similar to the untreated beverage. No significant differences were observed in the volatile organic compounds and fatty acids levels. Lower temperatures (65 °C) and longer process times (60 s) resulted in higher retention of bioactive compounds. MH can be an alternative to conventional pasteurization for OJMB processing.

The effect of paraprobiotic Lacticaseibacillus casei 01 inactivated by ohmic heating (8 V/cm, 95 °C/7 min, 60 Hz) whey-grape juice drink at the postprandial glycemia was evaluated. In vitro hypoglycemic activity was assessed by the α-glucosidase and α-amylase inhibition, while in vivo activity was determined using 15 healthy subjects, which consumed bread + probiotic whey drink, bread + paraprobiotic whey drink, and bread alone as a control. The probiotic and paraprobiotic grape-flavored whey drinks showed similar α-glucosidase and α-amylase inhibition (51.2 vs 51.8% and 43.2 vs 44.2%, respectively). The consumption of both paraprobiotic and probiotic whey drinks increased the incremental glucose rate when compared to the control due to the presence of sugar in its composition, without changes in the other parameters evaluated (maximum glucose value, glucose incremental percentage, and peak blood glucose time), showing a reduced glycemic response. In addition, the consumption of the paraprobiotic drink maintained the maximum glucose increase similar to the control, while an increase in this parameter was observed after the consumption of the probiotic drink. Therefore, the paraprobiotic grape-flavored whey drink may be an effective alternative to replace the probiotic product in reducing the postprandial glycemia in healthy individuals.

This study aimed to evaluate the effect of Lacticaseibacillus casei 01 as a probiotic culture on the production of volatile organic compounds and metabolic profile of Minas Frescal cheese. Lactose (α-lactose and β-lactose), fatty acids (unsaturated and saturated), citric acid, tryptophan, and benzoic acid were the main compounds. Compared with the control cheese, probiotic cheese was characterized by the highest concentration of tryptophan and presented a higher number of volatile acids. The control cheese was characterized by the highest concentration of benzoic acid and fatty acids, resulting in a higher number of volatile alcohols and esters. No differences were observed for α-lactose, β-lactose, and citric acid contents. A clear separation of probiotic and control Minas Frescal cheese was obtained using 1H nuclear magnetic resonance spectra, demonstrating that the addition of probiotic culture altered the metabolic profile of Minas Frescal cheese. Overall, the findings suggested that the addition of probiotic culture promoted the proteolysis in the fresh cheeses, decreased the lipolysis, and altered the volatile compounds. Furthermore, nuclear magnetic resonance spectroscopy coupled to chemometrics tools could be used to differentiate probiotic and conventional cheeses.