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N‐glycans present in milk glycoproteins (e.g. lactoferrin and immunoglobulin G) can provide infants with nutritional and protective effects similar to breast milk. In this study, we enriched N‐glycoproteins from WPC 70 using ultrafiltration and anion exchange chromatography on DEAE Sepharose Fast Flow column, with N‐glycan content and N‐glycoprotein purity as evaluation indicators. The results showed that changing feed flow rate and molecular weight cut‐off was more effective to improve ultrafiltration separation than changing feed concentration. When using a 100 kDa ultrafiltration membrane with a feed flow rate of 10 rpm and a feed concentration of 10 mg/mL, N‐glycan content could be increased by 200%. However, anion exchange chromatography was more efficient for purification, increasing N‐glycan content by 700%. This study provided a reliable method for N‐glycan enrichment and a scientific basis for further research and potential application of N‐glycans in infant formula and whey products. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Residual lipids (RL) in whey protein isolate (WPI) are detrimental to optimal functional applications (e.g., foaming and low turbidity) and contribute to off-flavor development during powder storage. The objective of this research was to prepare an experimental WPI by removing RL without using the traditional microfiltration process and compare its properties with commercially available WPI made using microfiltration and some other whey powders. We hypothesize that by adjusting the pH of whey to <5.0, we would be close to the isoelectric point of any remaining denatured proteins (DP) and phospholipoproteins (PLP), and therefore reduce electrostatic repulsion between these molecules. Furthermore, demineralization of the acidified whey protein solution by UF combined with diafiltration (DF) should reduce ionic hindrance to aggregation and thereby help with the aggregation of these DP as well as most RL; centrifugation or clarification could be used to remove these materials. Calcium should also be more extensively removed by this approach, which should improve the heat stability of the experimental WPI. Demineralization was achieved on a pilot scale by acidifying liquid (cheese) whey protein concentrate containing 34% protein (WPC-34) to pH 4.5 using HCl, and UF of the whey protein solution along with extensive DF using acidified (pH ∼3.5) reverse osmosis filtered water. Demineralized whey protein solution was adjusted to various combinations of pH (4.1–4.9), conductivities (500–2,000 μS/cm), and protein concentrations (1%–7%) and then centrifuged at 10,000 × g for 10 min. The effective sedimentation (precipitation) of RL in these treatments was estimated by measuring the turbidity of the supernatants. Maximum precipitation was observed at pH 4.5 to 4.7. Reducing conductivity via UF/DF increased the precipitation of RL due to reduced ionic hindrance to aggregation. Maximum sedimentation of RL was observed at protein concentrations ≤3% because of a higher density difference between the precipitate and serum phase. Analysis by sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis confirmed the sedimentation of phospholipoproteins, caseins, and DP upon isoelectric precipitation at pH ∼4.5, while native whey proteins or undenatured whey proteins remained soluble in the supernatant, unaffected by the pretreatment. To scale up the process, 750 L of fluid WPC-34 was acidified and demineralized by UF (volume concentration factor = 1.35) and DF until the permeate solids reached 0.1% (when desired demineralization was achieved), clarified using a pilot-scale desludging clarifier to remove RL, neutralized, ultrafiltered to concentrate the protein, and then spray-dried to produce an experimental WPI (91% protein and 1.8% fat on a dry basis [db]). In another trial, demineralized UF concentrate was clarified by gravity sedimentation and the supernatant was neutralized, ultrafiltered, and spray-dried to produce a second experimental WPI (91% protein and <1% fat db). These experimental WPI powders were compared with several commercially available WPI powders to assess functional properties such as solubility, heat stability, foamability and foam strength, gelation, and sensory attributes over accelerated storage. Experimental WPI had excellent functional properties, had low turbidity, were highly heat stable, and only developed very slight-to-slight off-flavors upon accelerated storage, and their properties were comparable to the WPI manufactured commercially using microfiltration even after accelerated storage. [ABSTRACT FROM AUTHOR]

Summary: The development of edible films, which serve as a safe alternative to synthetic polymers by utilising by‐products from the agricultural industry, has become a focus of research as they contribute to the sustainable use of resources. In the present study, quince seed gel (QSG) and whey protein concentrate (WPC) (1:1 w/w) were used as base components to develop edible films using glycerol as a plasticiser. The proteins were sonicated to denature and then the proteins were modified by cross‐linking with the enzyme transglutaminase (TGase). The thickness, moisture content, solubility, permeability and digestibility of each edible films were investigated. In addition to the morphological, mechanical, optical, thermal and structural properties, the edible films were further characterised. The thickness, moisture, water vapour and oxygen permeability and the water solubility of the films were positively influenced by the cross‐linking and the digestibility of proteins decreased with the cross‐linking. A remarkable change in the secondary structures was observed in the FTIR spectra of the films. The stronger networks and their smooth surface of crosslinked films were confirmed by AFM images. The results of this research shows that QSG/WPC films cross‐linked with TGase have potential for use in food packaging systems due to their advantages and may be an attractive alternative to synthetic materials in further studies. [ABSTRACT FROM AUTHOR]

The fouling behavior of whey protein concentrate (WPC) in food‐grade polyether ether ketone (PEEK) heat exchangers was compared to benchmark stainless steel (SS) to evaluate if fouling can be better mitigated by using PEEK. No research has been conducted on WPC fouling behavior of PEEK at WPC concentrations of 2–6 g/L and heat flux densities of 45–55 kW/m2. It was found that PEEK materials led to a reduction in heat resistance of up to 40%. At WPC concentrations of 6 g/L, a fouling factor of 0.9 m2 K/kW was measured for PEEK compared to 1.6 m2 K/kW for SS. Despite a constant heat flux, fouling curves for PEEK showed an asymptotic behavior, whereas linear fouling was observed for SS. To achieve a comparable heat resistance between PEEK and SS heat exchangers, the operating time could be extended by 9 h when using PEEK materials. Investigations of the deposit mass showed that even though the heat transfer resistance is limited on PEEK, fouling continued to grow at a decreased rate. It was found that the fluid started to evaporate underneath the fouling layer, which led to a partial detachment of the fouling layer and therefore mitigated the heat resistance effects of fouling. To test whether these results are transferable to larger setups, experiments on a scale‐up apparatus were conducted. A very similar behavior was qualitatively observed; however, measured deposition deviated on average by 18%. PEEK surfaces also showed great promise regarding cleanability, with fouling layers detaching completely after drying for 10 min and restarting the process. This restored the heat transfer coefficient to its clean state. A cleaning in place therefore seems feasible. In contrast, fouling layers on SS did not detach through drying and had to be chemically cleaned to restore its heat transfer capacity. [ABSTRACT FROM AUTHOR]

Whey protein hydrolysates, derived from enzymatic hydrolysis of whey protein isolates or concentrates, offer enhanced bioavailability and solubility compared to intact whey protein. In this study, whey protein hydrolysates (WPHs) having different hydrolysis degrees (5%, 10%, and 15%) were produced and muffin cakes were enriched with the addition of WPHs. In general, the addition of WPHs showed a significant effect on oil and protein content while the emulsion activity was improved with the increased hydrolysis degree (HD). The degree of hydrolysis increment resulted in a significant increase in both antioxidant power and antiradical activity of the WPHs. Ferric‐reducing antioxidant power and ABTS radical scavenging activity ranged between 18.83–87.27 mg TE/100 g and 211.8–5063.1 mg TE/100 g, respectively. The highest FRAP and ABTS values were recorded for the 15% HD while the lowest was for the native whey protein isolate (WPI). The induction periods giving a clear information for the oxidative stability were 1593 min for the control muffins, and it was 1654 for the muffin added with WPI. Rheological data revealed that all cake batter samples including WPHs showed viscoelastic behavior. WPHs could be efficiently used in muffin formulation to increase the biofunctional effects of the final products. [ABSTRACT FROM AUTHOR]

This study investigated the effect of modifying the mineral composition through adjustment of pH prior to ultrafiltration on the functionality of acid whey protein concentrate (WPC; pH 4.6). Increasing pH to 6.5 prior to ultrafiltration produced a concentrate with a significantly higher calcium and phosphorous content, compared to ultrafiltration at pH 4.6. WPC produced at pH 6.5 also had significantly more calcium‐phosphate precipitation following pasteurisation and evaporation and had a higher viscosity at 30% solids (300 s−1, 50°C). In addition, both reconstituted powders (5%, w/w, protein) had strong gelation properties following heat treatment at 90°C; however, the WPC produced at pH 6.5 had a significantly firmer gel strength, but such gels appeared to be more sensitive to breakage at increased frequency and oscillation strain. Overall, the pH prior to UF had a significant impact on the processing of acid whey and final product functionality. [ABSTRACT FROM AUTHOR]

Fouling is a challenge in many processes, especially in heat exchangers and evaporators. Even though many treatments have been developed to mitigate fouling on metallic surfaces, no standardized method exists to compare equipment based on its antifouling performance. In this work, a screening apparatus is presented, which allows to compare samples of treated metallic surfaces based on thermal fouling resistance. A parameter screening and a ranking of three differently treated metallic surfaces using two model substances, namely, whey protein concentrate (WPC) and calcium sulfate, are demonstrated. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Algae oil has garnered widespread acclaim due as a result of its high purity of docosahexaenoic acid (DHA) and excellent safety profile. The present study aimed to develop stable nanoemulsions (NEs) systems containing DHA from algae oil through thermal sterilization by combining modified whey protein concentrate (WPC) with low methoxyl pectin (LMP), as well as to investigate the impact of LMP concentration on the thermal stability and the gastrointestinal delivery efficiency of DHA NEs.The addition of LMP enhanced the stability of the emulsion after sterilization, at the same time as improving the protective and sustained release effects of DHA in the gastrointestinal tract. Optimal effect was achieved at a LMP concentration of 1% (10 g kg−1 sample), the stability of the emulsion after centrifugation increased by 17.21 ± 5.65% compared to the group without LMP, and the loss of DHA after sterilization decreased by only 0.92 ± 0.09%. Furthermore, the addition of 1% LMP resulted in a substantial reduction in the release of fatty acids from the NEs after gastrointestinal digestion simulation, achieving the desired sustained‐release effect. However, excessive addition of 2% (20 g kg−1 sample) LMP negatively impacted all aspects of the NEs system, primarily because of the occurrence of depletion effects.The construction of the LMP/WPC‐NEs system is conducive to the protection of DHA in algae oil and its sustained‐release in the gastrointestinal tract. The results of the present study can provide reference guidance for the application of algae oil NEs in the food field. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Whey and sunflower meals are primary by‐products of dairy cheese and vegetable oil production, respectively. Due to their widespread abundance, their valorisation could enable the generation of various value‐added food ingredients or products. In this study, an effort was made to utilise enzymatic pectinolysis along with other pre‐treatments to generate mixtures from whey and sunflower meal (SFM). The increasing presence of SFM increased the critical denaturation temperature of the mixtures and induced less protein structural changes. In addition, the presence of complex carbohydrates in SFM enhanced water and oil holding capacities. In general, pectinase and ultrasonication led to enhanced foaming of the mixtures, although the foams were relatively short‐lived. SFM inclusion limited foaming and emulsification capacities of the blends. In most cases, increasing the ratio of SFM to protein resulted in lower total reducing sugars (TRS), suggesting a more limited enzymatic activity. On the other hand, heating temperature or ultrasonication improved the extent of pectinolysis. Pre‐treatments and pectinolysis improved the functional properties of SFM and whey protein concentrate blends and are promising as an alternative protein source in new product applications. [ABSTRACT FROM AUTHOR]

An accurate method for qualitative and quantitative analysis of lipid‐bound (LB), protein‐bound (PB), oligosaccharides‐bound, and free sialic acids in milk was developed by using high‐performance liquid chromatography ‐triple quadrupole‐tandem mass spectrometer. The profile of free and bound sialic acids in milk (human, bovine, goat, and sheep) and infant formula (IF) was examined in the present study. Human milk contains only N‐acetylneuraminic acid (Neu5Ac) and was mainly present in the form of oligosaccharide‐bound. The content of total Neu5Ac (T‐Neu5Ac), free and bound Neu5Ac in human milk decreased with the prolongation of lactation. The most intriguing finding was the increase in the proportion of PB and LB sialic acids. The sialic acids in bovine and sheep milk were mainly PB and oligosaccharides‐bound Neu5Ac. T‐Neu5Ac in goat milk (GM) was 67.44–89.72 µg/mL and was mainly PB Neu5Ac, but total N‐glycolylneuraminic acid (T‐Neu5Gc) content of GM can be as high as 100.01 µg/mL. The concentration of T‐Neu5Gc in sheep and GM was significantly higher than that of bovine milk (BM). T‐Neu5Gc content of GM ‐based IF was 264.86 µg/g, whereas T‐Neu5Gc content of BM ‐based IF was less (2.26–17.01 µg/g). Additionally, our results found that there were also sialic acids in IF ingredients, which were mainly bound with protein and oligosaccharides, primarily derived from desalted whey powder and whey protein concentrate. [ABSTRACT FROM AUTHOR]

In this study, the effect of dual modification using ultrasound (100 and 300 W for 5, 10, and 15 min) and microwave (600 W for 45 s) treatments on functional properties of wheat gluten protein (WGP) and whey protein concentrate (WPC), as two by-products of food industry with different primary functional properties, was investigated. Ultrasound treatment did not affect the solubility of both proteins significantly but the emulsion and foam properties were increased up to 10 min. Nevertheless, microwave treatment after ultrasound caused a significant decrease in the solubility of both proteins. However, the foam stability of the WPC and WGP was not significantly modified after microwave treatment. The obtained results showed a more positive effect of ultrasound at 100 W for 10 min than other ultrasound treatments on the functional and structural properties of both proteins. The zeta potential of both proteins was decreased after dual physical modifications, but thermal stability of proteins was improved after microwave treatment. [ABSTRACT FROM AUTHOR]

Many studies have suggested that the encapsulation of natural antimicrobials increases their antimicrobial activity. In this sense, the objective was to study the inactivation of microorganisms with encapsulated cinnamaldehyde and vanillin (E-CIN and E-VN), in comparison with the unencapsulated antimicrobials (CIN and VN) in protein beverages. Additionally, the microbial response was quantified through mathematical modeling. Cinnamaldehyde and vanillin were encapsulated using whey protein concentrate (WPC) as the encapsulating agent. The effectiveness at inactivating Escherichia coli, Listeria innocua, and Saccharomyces cerevisiae was evaluated in a protein-apple juice beverage during storage (4 °C). Encapsulation increased the effectiveness of cinnamaldehyde, reaching reductions of 1.8, 3.3, and 5.3 log CFU/mL in E. coli, L. innocua, and S. cerevisiae, respectively, while vanillin encapsulation had little effect on antimicrobial activity, reducing by 0.5, 1.4, and 1.1 log cycles, respectively. The combined treatments (E-CIN + E-VN) had an additive effect in reducing E. coli and a synergistic effect against S. cerevisiae. The Gompertz model was more versatile and better described the biphasic curves, whereas the Weibull model complemented the information regarding the spectrum of resistances within the microbial population. In conclusion, the encapsulation of cinnamaldehyde with WPC enhanced its activity. However, further studies are necessary to improve the antimicrobial activity of vanillin. [ABSTRACT FROM AUTHOR]

Biodegradable packaging, both alone and in combination with acid whey protein coatings, has been used to pack fresh Gouda cheese to improve preservation prior ripening or storage. This study involved three key components: (i) the selection of biodegradable packaging (BP), (ii) the development of a plain liquid acid whey protein concentrate, pectin-based edible coating (BP + Ch + Coating), and (iii) the incorporation of at least 6 log10 CFU (colony forming units) mL−1 Lacticaseibacillus paracasei (BP + Ch + Coating + Lp) and Lactobacillus helveticus (BP + Ch + Coating + Lh) strains. The created compositions were compared with cheese packed in conventional polyethylene (PE) packaging to evaluate their overall synergy effect in reducing microbiological spoilage and influencing chemical parameters in Gouda cheese during 45 days of ripening and cold storage. The evaluation included microbiological analysis (total LAB, Enterobacteriaceae spp., and fungi CFU) and quality assessment of pH, moisture content, water activity, texture, and colour (CEI system) during ripening and shelf life. Although biodegradable packaging (BP) alone did not protect the cheese effectively compared to conventional packaging (EVA/PE/EPC/PVDC), the combination of biodegradable packaging with a coating (BP + Ch + Coating) showed protective properties against Enterobacteriaceae spp. and mould, maintaining moisture, pH, and colour during ripening and storage. Incorporation of L. helveticus (BP + Ch + Coating + Lh) into the coating efficiently decreased the growth of fungi. [ABSTRACT FROM AUTHOR]

Summary: The aim of this study was to develop and evaluate the bioactive properties and storage stability of microcapsules (MCs) obtained by co‐encapsulation of the potential probiotic yeast Kluyveromyces marxianus VM004 and peanut skin polyphenolic extract (PSE) by spray drying, using whey protein concentrate (WPC) and water‐soluble chitosan (WSCh) as wall materials. The results showed that the selected wall materials provided protection to yeast during spray drying, storage, and simulated gastrointestinal conditions, obtaining better results for WPC and higher concentrations of PSE. Moreover, all formulations demonstrated cytoprotective effects against menadione‐induced oxidative stress in normal rat ileum epithelial cells (IEC‐18) at all concentrations and storage temperatures evaluated. These results suggest that the obtained MCs could be potential functional food ingredients, considering their antioxidant, cytoprotective, and potential probiotic properties. [ABSTRACT FROM AUTHOR]

Glyceryl lactate (GlyLA) was synthesized through the esterification of glycerol (Gly) and lactic acid (LA) to plasticize whey protein concentrate (WPC) films with three different ratios of WPC to plasticizer (85, 90, and 100% w/w). LA was also introduced as a new plasticizer of whey protein films and compared in similar contents. Gly-plasticized films were also used as control groups. The synthesized GlyLA, including compatible esterification degree with WPC, was characterized by Fourier transform infrared Spectroscopy (FTIR) and hydrogen nuclear magnetic resonance spectroscopy (H-NMR) analyses. Then, the plasticizing effect of different types of plasticizers on the optical, thermal, mechanical, and water resistivity properties of the prepared films was evaluated. FTIR in attenuated total reflectance (ATR), Differential Scanning Calorimetry (DSC), tensile measurements, and cup method were also employed to examine the molecular structure, transition temperatures, mechanical resistivity, and water vapor permeability (WVP) of the modified films. The results showed a lower glasstransition temperature (Tg) and better ductility. By Increasing plasticizer content, solubility and WVP were increased in all groups. Furthermore, WPC-based films plasticized with 80 or 90% w/w of LA and GlyLA exhibited not only higher tensile strength and flexibility but also remarkably lower WVP than Gly plasticized films, turning them into potential alternatives for application as food packaging. [ABSTRACT FROM AUTHOR]

Technological advancement in encapsulating vegetable oil enriched with PUFA has become a new trend to improve stability, preservation, and food application. For microencapsulation of flaxseed oil, spray and freeze drying have been extensively used; however, in this study, ultrasonication along with microwave drying had a significant impact on the encapsulation efficiency (%) and dissolution time (min) of the powder. Analysis of experimental data revealed the optimized condition of microencapsulated flaxseed oil powder at 4.5 g maltodextrin/g of whey protein concentrate,.208 mL oil/g of wall material, and 14 min ultrasonication time. In addition, 6 min of microwave drying at 60 W provided 85.4% encapsulation efficiency, 1.98 meq/kg of oil peroxide value, 4.92 color difference, and 7.08 min dissolution time for the encapsulated powder. Storage studies for 21 days revealed that the peroxide value of raw oil increased by 13 times, whereas microencapsulated powder had only a twofold increase which demonstrated its higher stability when compared with bulk flaxseed oil. Practical applications: Flaxseed oil is rich in omega‐3 fatty acids, however has poor stability. Encapsulation of flaxseed oil will enhance stability, longer shelf life, and health benefits. Encapsulated oil can be used in dairy and bakery products to increase omega‐3 fatty acids intake and enhance the nutritional values of final products. The current work will recommend the food industries to prepare omega‐3 fatty acids‐rich foods by incorporating encapsulated flaxseed oil. [ABSTRACT FROM AUTHOR]

To develop Antarctic krill oil emulsions with casein and whey protein concentrate (WPC) and study their physicochemical properties and storage stability. Emulsions were prepared by homogenisation and ultrasonication. The properties of the emulsions were investigated via ultraviolet ray spectroscopy, dynamic light scattering, confocal laser scanning microscope, sodium dodecyl sulphate–polyacrylamide gel electrophoresis, Fourier transform infra-red spectrometer, and fluorescence spectrum. Shelf life was predicted by the Arrhenius model. Casein- and WPC-krill oil emulsions were well formed; the mean particle diameters were less than 128.19 ± 0.64 nm and 158 ± 1.56 nm, the polymer dispersity indices were less than 0.26 ± 0.01 and 0.27 ± 0.01, and the zeta potential were around −46.88 ± 5.02 mV and −33.51 ± 2.68 mV, respectively. Shelf life was predicted to be 32.67 ± 1.55 days and 29.62 ± 0.65 days (40 °C), 27.69 ± 1.15 days and 23.58 ± 0.14 days (50 °C), 24.02 ± 0.15 days and 20.1 ± 0.08 days (60 °C). The prepared krill oil emulsions have great potential to become a new krill oil supplement. [ABSTRACT FROM AUTHOR]

Oleogel is a viscoelastic, spreadable and semi‐solid structure, which is used as a fat substitute and a controller the release of bioactive compounds. The aim of this study was to develop low fat dairy dessert enriched with berberine with applying oleogel system as delivery system and fat replacer. The oleogel prepared with an emulsion‐templated methods based on soluble interaction of whey protein concentrate (WPC), WPC‐basil seed gum (BSG), and WPC‐xanthan gum (XG). In the first step, berberine release kinetic in in‐vitro gastrointestinal environment was studied. The results showed that the mouth environment had the highest release rate of berberine. Cooperation of hydrocolloids in oleogel increase stability of structure in stomach condition in compared with WPC oleogel. The suitable model to fit the oleogels contain beberine was the Korsmeyer‐Papas that was the highest R2 (.98). According to release results of berberine from oleogel network, the oleogel 0.6BSG:WPC was chosen and applied in formulation of dairy dessert at different levels (0%, 25%, 50%, 75% and 100% of oleogel) instead of cream. The dessert contained uncoated berberine had the unacceptable bitterness in comparison with samples containing coated berberine with oleogel. The overall acceptance decreased with increment of oleogel due to increasing of bitter taste. Appling berberine (therapeutic compound) and oleogel (fat‐substitute) to achieve marketable consumer products showed positive effects on trend of the study, especially at low level of substitution. [ABSTRACT FROM AUTHOR]

The use of edible oils and fats in dairy products is becoming increasingly important in the food industry because of their complementary functional properties. Most of these products are produced using food-grade enzymes as processing aids because processes involving enzymes are considered mild and environmentally friendly for regulatory purposes. The poor stability and recovery of enzymes in their native state limit their performance, and to enhance their activity, stability, and reusability, enzymes are often immobilised—a process that involves attaching them to a solid support. Additionally, immobilisation enables enzymes to selectively target specific substrates or products, making them highly efficient. These features have led to the increased use of immobilised enzymes in dairy and lipid processing and enzymes have been used to produce a broad range of products such as whey protein concentrates and isolates, peptide–lipid conjugates, lipid concentrates, structured lipids, and human milk fat substitutes. Therefore, this article reviews the current progress on different enzyme preparations and their use in lipid and dairy processing. It also summarises opportunities in enzyme-catalysed valorisation of dairy and lipid waste streams with the ultimate goals of sustainable food production and reductions in waste. [ABSTRACT FROM AUTHOR]

Utilities of whey powder (WP) and whey protein concentrate 34% powder (WPC34) prepared as dairy-processing residues were evaluated using a green alga Chlamydomonas reinhardtii. Analysis of C. reinhardtii growth showed that the strain used WP and WPC34 as nitrogen sources. Its specific growth rate and maximum cell density in WP-containing medium were higher than those in WPC34-containing medium; growth with WPC34 was improved by adding KCl or K2HPO4, which content was decreased as a result of WPC34's preparation from WP. Although the lipid contents in media containing dairy-processing residues were 2.72 ± 0.31 wt% and 2.62 ± 0.20 wt% with no significant difference, the composition ratio of fatty acid C14 with WPC34 was higher than that with WP and the composition ratio of the sum of fatty acid-C16 and -C18 with WPC34 tended to be lower than that with WP. Additionally, analyses of gene transcription showed that the transcription level of acetyl-CoA carboxylase biotin carboxyl carrier protein in WPC34-containing medium was lower than that in WP-containing medium, possibly affecting the ratios of the chain lengths of fatty acids. The transcription of genes involved in glycolysis and the TCA cycle was outstandingly lower in algae grown in WPC34-containing medium when compared to those cultivated in the presence of WP, resulting in differences in energy production for cell proliferation. [ABSTRACT FROM AUTHOR]

Yak whey protein concentrates (YWPCs) have good functional properties, but there is still a gap in the study of their peptides. In this study, peptides were obtained by enzymatic hydrolysis, and the bioactivity of each ultrafiltration fraction was evaluated using an optimal process. YWPCs were isolated and purified from yak milk as the raw material. Alkaline protease, trypsin, and papain were used to hydrolyze YWPCs. The protease with the highest degree of hydrolysis (DH) and peptide concentration was selected as the most suitable enzyme. The effects of pH, temperature, time, and the enzyme-to-substrate ratio (E/S) on the DH and peptide concentration were investigated, and response surface methodology was utilized to optimize the hydrolysis process. The hydrolysate was separated using ultrafiltration membranes with molecular weight cut-offs of 10 kDa, 5 kDa, 3 kDa, and 1 kDa. The bioactivity of each ultrafiltration component was analyzed, including the inhibition rates of α-amylase and xanthine oxidase (XOD) activities and the scavenging rates of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radicals. The results indicated that alkaline protease was the best enzyme for hydrolyzing YWPCs. The peptide concentration in the YWPC hydrolysate was the highest (17.21 mg/mL) at a pH of 8 and a concentration of 7500 U/g, after 2.5 h at 62 °C. The enzymatic hydrolysate was ultrafiltered to yield four peptide fractions, of which the <1 kDa peptides exhibited the highest α-amylase inhibitory activity (22.06%), XOD inhibitory activity (17.15%), and ABTS cationic free radical scavenging rate (69.55%). This demonstrates the potential of YWPC hydrolyzed peptides for hypoglycemic, uric acid-lowering, and antioxidant applications, providing a theoretical basis for the high-value utilization of YWPCs. [ABSTRACT FROM AUTHOR]

Bakery products are becoming an essential part of the human diet. Millets are the staple grains in Asia and African countries, and they are the super future food because of their nutritive and disease-preventive nature. Pearl millet is one of the most nutritious cereal grains, and its protein lacks gluten, which makes it a suitable base material for the preparation of gluten-free products. However, gluten is necessary because of its unique viscoelastic nature, which makes the most innovative bakery items. In this study, 50% refined wheat flour (RWF) has been replaced with pearl millet flour (PMF) to prepare a muffin, and a ghee residue is utilized to make a ghee residue powder (GRP) as a functional ingredient to replace whey protein concentrate (WPC) in the eggless muffin. Substitution of fat with GRP reduced the specific gravity of batter from 1.05 to 0.99; lightness value was considerably decreased, whereas the redness and yellowness values increased from 1.06 to 8.32 and 23.62 to 26.20, respectively. Replacement of RWF with PMF affected the lightness and specific gravity of the batter. Substitution with PMF and GRP reduced the viscosity from 13.83 Pa·s to7.08 Pa·s. Gelatinization temperature of batters varied with substitution of flour and fat with PMF and GRP. Muffin volume dramatically decreased from 56.19 to 36.84 cm3 with substitution of GRP and PMF. Weight loss was increased from 12.14 to 13.68% by substitution. The hardness and springiness were reduced with substitution. The GRP can replace fat up to 25%; thereafter, muffin's quality characteristic reduces; hence, 50% PMF and 25% GRP combination give satisfiable muffin product. [ABSTRACT FROM AUTHOR]

The selection of appropriate probiotic strains is vital for their successful inclusion in foods. These strains must withstand processing to reach consumers with ≥106 CFU/g, ensuring effective probiotic function. Achieving this in commercial products is challenging due to sensitivity to temperature during processing. In this work, Lactobacillus reuteri DSM 17938 was microencapsulated by ionic gelation (with alginate or pectin) followed by polymeric coating (with whey protein concentrate or chitosan). Then, such microcapsules were incorporated into a strawberry puree, which was subsequently dehydrated at three temperatures (40 °C, 45 °C, and 50 °C) by Refractance Window®. The ultimate aim was to demonstrate the efficacy of the proposed methods from a technological point of view. Kinetic curves of the probiotic's viability showed a high cell loading (>109 CFU/g). Additionally, an average encapsulation efficiency of 91% and a particle size of roughly 200 µm were found. A decrease in the viability of the microorganism was observed as drying temperature and time increased. As a demonstration of the above, in a particular case, drying at 45 °C and 50 °C, viable cells were found up to 165 min and 90 min, respectively; meanwhile, drying at 40 °C, viable cells were reported even after 240 min. The greatest viability preservation was achieved with Refractance Window® drying at 40 °C for 240 min when microcapsules coated with whey protein concentrate were incorporated into puree; this procedure showed great potential to produce dehydrated strawberry snacks with moisture (15%), water activity (aw < 0.6), and viability (≥106 CFU/g) suitable for functional foods. The membrane-stabilizing properties of whey protein concentrate could prevent cell damage. In contrast, probiotics in chitosan-coated capsules showed reduced viability, potentially due to antimicrobial properties and the formation of cracks. These findings signify a breakthrough in the production of dehydrated snacks with the addition of probiotics, addressing challenges in preserving the viability of these probiotics during processing; thus, opening the possibility for the development of a probiotic strawberry snack. [ABSTRACT FROM AUTHOR]

The impacts of pH (2.8, 4.5, and 7.2) and extrusion cooking temperature (60°C, 85°C, and 110°C) on properties of native whey protein concentrate (NWPC) were evaluated, followed by delivering of curcumin through a nanoemulsion system stabilized with extruded WPC (EWPC). Protein solubility, surface hydrophobicity, and emulsion properties such as emulsion activity index (at 1% [w/w] protein concentration), stability index (at 0.5%, 1%, 2%, and 4% [w/w] protein concentration) and creaming index (evaluated at different protein concentrations [0.5%, 1%, 2%, and 4% w/w] and oil levels [20%, 40%, 60%, and 80%]) were improved as a function of the extrusion process. It was found that both covalent and non‐covalent interactions contributed to the stabilization of the extrudates. The rheological investigation of the emulsions stabilized with EWPC (at different oil levels [20%, 40%, 60%, and 80%]) revealed high viscosity and shear thinning behavior as well as much higher G′ and G″ values. Encapsulation efficiency was increased from 90.8% to 95.7% when NWPC and EWPC were used, respectively. The curcumin‐loaded nanoemulsion containing EWPC presented high stability in confronting with ionic strength (NaCl salt with a concentration of 0.1–1 M), pH (3, 5, and 7), thermal treatments (pasteurization at 63°C for 30 min and sterilization at 95°C for 10 min) and storage time (1 month at 4°C and 25°C). In vitro release behavior revealed that samples stabilized with EWPC showed burst release in simulated intestine conditions. However, it was more stable in stomach conditions. [ABSTRACT FROM AUTHOR]

Mixed gels of carrageenan (Car) and caprine whey protein concentrate (WPCc) (pH 7) were studied and compared with those prepared with Car and commercial bovine whey protein concentrate (WPCb). Dynamic rheology studies indicate that gels with WPCc were weaker (lower G′) than those made with WPCb. However, textural parameters such as, hardness, springiness and cohesiveness were similar in both type of gels. The addition of CaCl2 incremented the elastic modulus (G′), hardness and adhesiveness of gels. The samples with caprine whey showed higher water holding capacity than samples with bovine whey. Confocal laser scanning microscope images of the gels, showed very different aspects according to the type of WPC used: WPCc-Car gels exhibited aggregates of proteins that interrupt the carrageenan network, while WPCb-Car gels showed a homogeneous appearance with proteins distributed throughout all the matrix. [ABSTRACT FROM AUTHOR]

This study aimed to determine the effects of the ozone treatment of film-forming solutions (FFSs) containing whey protein concentrate (WPC) and gelatine on biopolymer films' physical, mechanical, and thermal properties. Film samples were produced from a FFS that was ozone-treated at 0 (control), 5, 10, and 30 min. Ozone treatment caused an increase in the pH values of the FFS, whereas the zeta potential remained negative. The films became lighter in colour, slightly greenish, and more opaque with longer ozonation times. The control sample showed the highest thermogravimetric weight loss (92.15%). The weight loss of the samples decreased with increasing ozone treatment time. The application of ozone treatment on the FFS enhanced the films' mechanical properties. Increased ozone treatment time improved the film samples' tensile strength, elongation at break, and toughness values. In conclusion, the results of this study demonstrate that the ozone treatment of FFS containing whey protein concentrate and gelatine can significantly enhance the physical, mechanical, and thermal properties of biopolymer films. These results highlight the potential of ozone treatment as a viable method for improving the performance and quality of biopolymer films used in food packaging, offering promising advantages for sustainable and environmentally friendly packaging solutions. [ABSTRACT FROM AUTHOR]

Taking wheat bread as the control, this study explored the effects of five exogenous plant and animal proteins, soybean protein isolate, pea protein isolate, corn gliadin, whey protein concentrate and egg white protein, on the mixing characteristics, gelatinization characteristics, rheological characteristics, specific volume and sensory analysis of rice dough and bread. The results showed the addition of exogenous proteins can reduce the retrogradation value of rice dough to a minimum of 211 cP, increase the specific volume of bread to 1.810 mL/g, decrease hardness by about 55.3%, and decrease adhesive strength to 2 710.12 g. The soybean protein group with 12% plant protein had the largest number of pores, fine texture and uniform color, and the water holding capacity and sensory quality were the best. The bread hardness of 9% whey concentrated protein group in animal protein decreased significantly by about 2 032.9 g (A<0.05). At this time, the dough hardness was closest to that of wheat dough, and the elasticity was 0.82%. The taste was soft, which had the best effect on improving the texture characteristics of rice bread. Therefore, the quality of rice bread can be better improved when the addition of soybean protein in plant protein is 12% and whey concentrated protein in animal protein is 9%. [ABSTRACT FROM AUTHOR]

The objective of this study was to produce an innovative bigel formulation by combining glycerol monostearate (GMS) oleogel with hydrogels stabilized by various agents, including cold pressed chia seed oil by-product gum (CSG), gelatin (G), and whey protein concentrate (WPC). The findings indicated that the choice of hydrogel influenced the rheological, textural, and microstructural properties of the bigels. The G′ value of the bigel samples was higher than G″, indicating that all the bigels exhibited solid-like characteristics. In order to numerically compare the dynamic rheological properties of the samples, K′ and K″ values were calculated using the power law model. K′ values of the samples were found to be higher than K″ values. The K′ value of bigel samples was significantly affected by the hydrogel (HG)/oleogel ratio (OG) and the type of stabilizing agent used in the hydrogel formulation. As the OG ratio of bigel samples increased, the K′ value increased significantly (p < 0.05). The texture values of the samples were significantly affected by the HG/OG ratio (p < 0.05). The study's findings demonstrated that utilizing CSG, G, and WPC at an OG ratio more than 50% can result in bigels with the appropriate hardness and solid character. The low-fat mayonnaise was produced by using these bigels. The low-fat mayonnaise showed shear-thinning and solid-like behavior with G′ values greater than the G″ values. Low-fat mayonnaise produced with CSG bigels (CSGBs) showed similar rheological properties to the full-fat mayonnaise. The results showed that CSG could be used in a bigel formulation as a plant-based gum and CSGB could be used as a fat replacer in low-fat mayonnaise formulation. [ABSTRACT FROM AUTHOR]

Featured Application: An encapsulation strategy with the use of a spray-drying technique and whey protein concentrate with maltodextrin as wall material is recommended to obtain oxidatively stable powders with linseed oil and ethyl esters of this oil. These powders can be easily applied to various food matrices, increasing the share of valuable α-linolenic acid. The aim of the study was to compare the encapsulation of linseed oil and its ethyl esters using two coating materials (maltodextrin with whey protein concentrate (WPC) vs. maltodextrin with gum arabic) and two drying methods (spray-drying vs. freeze-drying) to obtain powders with the highest oxidative stability. A comparison was made based on the properties of emulsions (morphology, particle size distribution, and stability) and powders (morphology, physicochemical properties, fatty acid composition, and oxidative stability). The powder's oxidative stability was determined based on the Rancimat protocol. The most uniform distribution of oil droplets in prepared emulsions was stated for ethyl esters in a mixture of maltodextrin and gum arabic. Emulsions with WPC had a bimodal character, while those with gum arabic had a monomodal character. Gum arabic promoted emulsion stability, while in samples containing WPC, sedimentation and creaming processes were more visible. Powders obtained using spray-drying had a spherical shape, while those obtained by freeze-drying were similar to flakes. Although encapsulation efficiency was the highest for freeze-dried powders made of linseed ethyl esters with gum arabic, the highest oxidative stability was stated for powders made by spray-drying with WPC as wall material (independently of linseed sample form). These powders can be easily applied to various food matrices, increasing the share of valuable α-linolenic acid. [ABSTRACT FROM AUTHOR]

The primary treatment for individuals with phenylketonuria (PKU) is a lifetime diet with low phenylalanine (Phe) to achieve neurological health. The objective of this study was to make a highly nutritious and palatable low‐Phe cream cheese analogue based on the partial replacement of fresh goat cream cheese with two levels of glycomacropeptide (GMP; 7 or 10%), GUM (0.6 or 0.8), nondairy creamer (0.5 or 2%) and whey protein concentrate (WPC; 0 or 2%). The chemical composition, texture, viscosity, protein digestibility and sensory attributes of the resulting cheeses were evaluated. Incorporation of the GMP at different levels significantly changed the chemical properties of the cheese. With increased levels of GMP and GUM, viscosity and firmness significantly increased as the protein–protein and protein–gum interaction produced stronger gels in comparison with the systems containing nondairy creamer and WPC due to their inactive filler, whereas adhesiveness decreased. Sensory characteristics of cheese indicated that formula made with high concentration of variables seems to be superior for PKU patients, which contained 12.44 mg Phe per gram of protein, and 82.4% protein digestibility after 6 h of enzymatic hydrolysis. According to the results, the method used in this study can be employed in achieving cream cheese analogue with reduced Phe content, appropriate for PKU patients. [ABSTRACT FROM AUTHOR]

The effects of dairy ingredient substitution including whey protein concentrate (WPC), whey lactalbumin concentrate (WLAC) and skim milk powder (SMP) on functional properties of oat flour were investigated. Pasting analysis revealed that adding dairy ingredients at low substitution concentrations (5% and 10%) weaken the gel strength. WPC and WLAC resulted in increased hot paste stability compared to SMP as indicated by results obtained from a rapid visco analyser (RVA). Textural analysis suggested that WPC and SMP resulted in more elastic gels in comparison with WLAC, whereas WLAC reduced the elasticity of gel owing to the high denaturation resistance of α‐lactalbumin. [ABSTRACT FROM AUTHOR]

This study aimed to isolate the proteolytic fraction from the silkworm thorn fruit (Cudrania tricuspidata) through ethanol precipitation at different ratios, and to determine its proteolytic activity and optimal activity conditions. Furthermore, the hydrolysis characteristics and antioxidant activity of soy protein isolate (SPI) and whey protein concentrate (WPC) hydrolyzates obtained through the enzymatic hydrolysis of freeze-dried silkworm thorn fruit powder (SF) were evaluated. For isolation and partial purification of proteolytic fraction, the water-solubilized fraction of the silkworm thorn fruit was purified through ethanol precipitation at four different ratios of 1:1, 1:2, 1:4, and 1:6 (v/v). The protein recovery rate, caseinolytic activity, protein pattern, and optimal activity (pH, temperature, and inhibitors) of fractional ethanol precipitate obtained from the silkworm thorn fruit (ESF) were evaluated. The proteolytic fraction obtained from silkworm thorn fruit exhibited a major protein band around 65–70 kDa and showed the highest proteolytic activity at a 1:4 ratio of ethanol precipitation (p < 0.05). The optimal activity of the measured enzyme fraction was determined to be at pH 9.0 and 50 °C, and the proteolytic activity of ESF was almost inhibited by phenyl methyl sulphonyl fluoride (PMSF, 2 mM), a serine protease inhibitor. Compared to Alcalase and papain, extensively used as commercial enzymes, the silkworm thorn fruit powder was less effective in hydrolyzing SPI and WPC. Nevertheless, SPI and WPC hydrolyzates mediated with silkworm thorn fruit powder showed even better antioxidant activities than those mediated with Alcalase and papain. Thus, our results show the potential application of silkworm thorn fruit as a novel source of plant protease for producing human-grade protein hydrolyzates. [ABSTRACT FROM AUTHOR]

This article discusses the use of nanoencapsulation and nanocoating technologies to protect and enhance the functionality of bioactive compounds in the food, nutraceutical, and pharmaceutical sectors. The authors highlight the successful encapsulation of omega-3 rich oils and therapeutic proteins using these technologies, which improved stability and bioavailability. They also discuss the application of lipid nanometric systems in photoprotection and skin anti-aging, as well as the development of packaging materials with enhanced functionalities. Overall, the article emphasizes the transformative potential of nanotechnology in improving bioactive formulations and calls for further interdisciplinary research in this field. [Extracted from the article]

BACKGROUND: Sour cherry juice concentrate powder can serve as a modern, easy‐to‐handle, phenolics‐rich merchandise; however, its transformation into powdered form requires the addition of carriers. In line with the latest trends in food technology, this study valorizes the use of dairy by‐products (whey protein concentrate, whey, buttermilk, and mixes with maltodextrin) as carriers. A new multiple approach for higher drying yield, phenolics retention (phenolic acids, flavonols and anthocyanins) and antioxidant capacity of powders were tested as an effect of simultaneous decrease of drying temperature due to the drying air dehumidification and lower carrier content. RESULTS: Dairy‐based carriers were effective for spray drying of sour cherry‐juice concentrate. The drying yield was increased and retention of phenolics was higher when compared with maltodextrin. The application of dehumidified air, which enabled the drying temperature to be reduced, affected drying yield positively, and also affected particle morphology and retention of phenolics (the phenolic content was approximately 30% higher than with spray drying). CONCLUSIONS: The study proved that it is possible to apply dairy‐based by‐products to produce sour cherry juice concentrate powders profitably, lowering the spray‐drying temperature and changing the carrier content. Dehumidified air spray drying can be recommended for the production of fruit juice concentrate powders with improved physicochemical properties. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The market of gluten-free food products has been growing exponentially in recent years. Consequently, it is necessary to conduct research on the effects of various compounds to enhance the quality of these products. The present study is aimed at investigating the effects of adding whey protein concentrate (WPC) and soy protein isolate (SPI) at three levels (0%, 5%, and 10%) and xanthan gum (XG) (0%, 0.15%, and 0.3%) on the textural and rheological characteristics of gluten-free batter and cake based on rice flour. The results showed that increasing the levels of XG, WPC, and SPI improved the apparent viscosity of the batter samples. The effect of WPC on the apparent viscosity was more pronounced than that of SPI, as the highest value (21.9 Pa·s) was related to the sample containing 10% WPC and 0.3% XG. The loss tangent values of the batter samples, measured at a frequency of 1 Hz, ranged from 0.531 to 0.8 for different levels of WPC/XG and from 0.466 to 0.699 for SPI/XG, indicating a gel-like behavior of the batter samples. The sample containing 10% SPI and 0.3% XG displayed the strongest gel with higher storage modulus (982.112 Pa) and loss modulus (458.039 Pa) compared to other samples. Increasing the levels of XG, WPC, and SPI resulted in higher specific volume, porosity, firmness, and springiness of the samples compared to the control sample (P < 0.05). The addition of WPC, SPI, and XG improved the overall acceptability of the cake samples, with the samples containing WPC/XG combination being the most preferred. Ultimately, the cake sample containing 10% WPC along with 0.3% XG introduced as optimal sample. This formulation not only can enhance the characteristics of gluten-free cake but also meets parts of the nutritional needs of consumers, particularly those with celiac disease. [ABSTRACT FROM AUTHOR]

The effects of whey protein concentrate, glycerol monostearate, methyl cellulose at a concentration of 1‐3% and gum arabic on the expansion, density and stability of the foam as well as the physicochemical properties of the powder were investigated. The findings identified that the simultaneous addition of foaming and stabilizer agents noticeably affected the quality of the foam. The most stable foam occurred at 3% WPC and 3% MC with density 0.374, expansion 134.4, and stability 95.6. The dried grape powder with a higher proportion of GMS and WPC exhibited the most brightness. The higher level of foaming agents demonstrated lower moisture content, aw, cohesiveness and higher hygroscopicity, flow ability and wettability compared to the non‐foamed one. The study demonstrated the potential use of grape powder as a hygroscopic ingredient in an instant food product, Furthermore, it highlights the importance of selecting appropriate foaming agents to achieve desired properties in the products. Practical applications: Considering today's hectic lifestyles and people's increasing awareness of nutrient consumption, consumers prefer ready‐to‐eat and readily available foods that are also health‐oriented. Foam mat drying is an economical alternative to drum, spray, and freeze drying in the production of fruit powders. This process can be used for large‐scale production, because of its suitability for all types of juices, rapid drying at lower temperature, retention of nutritional quality, easy reconstitution, and cost‐effective for producing easily juice powders. Fruit juice powders obtained through this process have high economic potentials over their liquid counterparts such as reduced volume or weight, reduced storage space, simpler handling and transportation, and much longer shelf life. Thus, by conducting this comparative study, valuable insights can be gained into the potential use of foam‐mat dried grape syrup powder as a desirable natural sweetener, colorant, and hygroscopic ingredient for ready meals. [ABSTRACT FROM AUTHOR]

Introduction. The aim of the present research was to study the influence of the presence of protein and carbohydrate ingredients on intensity of the Maillard reaction in baked dairy products and their color. Materials and methods. Cream with a fat content of 10%, as well as creams with the addition of whey protein, hydrolysed whey concentrates, and glucose-fructose syrup served as objects of study. The color characteristics of the baked milk cream were examined by the CIE Lab system using a digital colorimeter; the active acidity was determined by the potentiometric method, and the overall sensory quality was estimated by the weighted average of the scores. Results and discussion. In the CIE Lab system, only the coordinates "a" and "b" should be used to characterize the color change of milk of 2.5% fat and cream of 10% fat during heat treatment at 95-97 ℃ for 160-180 min, as the L indicator (light level) is not sufficiently informative. According to the selected coordinates, rational ranges were established as a criterion for the completeness of the Maillard reaction for baked milk and cream, in particular for coordinate "a" in the range from 1.5 to 2.0 units, for coordinate "b" from 11.5 to 13.0 units. The application of whey protein concentrate, hydrolysed demineralized whey concentrate, and glucose-fructose syrup, which contain monosaccharides and proteins, significantly enhanced the Maillard reaction. The recommended values for color coordinates of cream with milk protein and carbohydrate ingredients were achieved during the simmering process. For cream with whey protein concentrate, this occurs at a minimum of 21 min; for cream with hydrolysed whey concentrate at a minimum of 28 min, and for cream with glucose-fructose syrup and whey protein concentrate at a minimum of 18 min. The samples with whey protein concentrate and glucose-fructose syrup, including those one with whey protein concentrate, showed an excellent level of quality in terms of sensory characteristics after 20 min, while the sample with hydrolysed whey concentrate demonstrated this after 30 min of simmering. These results correlated with the rational duration of cream simmering to achieve the recommended degree of color. A slight decrease in acidity was observed in all cream samples during the heating process. The reduction in the duration of the simmering process of dairy products with simultaneous achievement of recommended color characteristics will contribute to a significant reduction in heat energy consumption. Conclusions. The duration to achieve desirable color characteristics of baked milk cream can be reduced by the inclusion of ingredients containing carbohydrates and proteins such as glucosefructose syrup, whey protein concentrate, and hydrolysed demineralized whey concentrate. [ABSTRACT FROM AUTHOR]

The use of liquid whey concentrates in the composition of ice cream, especially in combination with other powdered whey proteins, is limited due to their understudied properties. This article shows the main rheological and thermophysical characteristics of ice cream mixes, as well as color parameters, microstructure, analysis of ice crystals and quality indicators of ice cream during storage. The most significant freezing of free water (p ≤ 0.05) was observed in the temperature range from the cryoscopic temperature to −10 °C. The microscopy of experimental ice cream samples based on hydrolyzed whey concentrates indicates the formation of a homogeneous crystalline structure of ice crystals with an average diameter of 13.75–14.75 μm. Microstructural analysis confirms the expediency of using whey protein isolate in ice cream, which ensures uniform distribution of air bubbles in the product and sufficient overrun (71.98–76.55%). The combination of non-hydrolyzed whey concentrate and 3% whey protein isolate provides the highest stability to preserve the purity and color intensity of the ice cream during storage. The produced ice cream can be classified as probiotic (number of Lactobacillus acidophilus not lower than 6.2 log CFU/g) and protein-enriched (protein supply from 15.02–18.59%). [ABSTRACT FROM AUTHOR]

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The present investigation aimed at the development of a whey protein concentrate-iron (WPC-Fe) complex using hydrolysed and unhydrolysed whey protein as supplements in ironfortified foods. Differential hydrolysis of whey protein was achieved using trypsin and a combination of trypsin and chymotrypsin in 3:1 ratio. WPC-Fe complexes with added vitamin C were also prepared to study the effect of bioavailability enhancers. Seven different types of freeze-dried whey protein-iron complexes were prepared, such as WPC-Fe, trypsin hydrolysed WPC -iron, WPC -iron complex from WPC hydrolysed by a combination of enzymes at two different degrees of hydrolysis, and all hydrolysate iron complexes with added ascorbic acid. All the treatments were nutritionally characterised for their total protein, soluble protein, total solids, total ash and total iron using optimised analytical procedures. In general, the protein solubility of pure hydrolysates was higher than complexed hydrolysates by 20-40 per cent. However, for the unhydrolysed proteiniron complex, protein solubility was significantly lower. It was found that the protein-iron complex prepared using trypsin hydrolysate at five per cent degree of hydrolysis (DH) with added ascorbic acid was the best with a protein solubility of 76.8 per cent followed by the complex prepared using hydrolysate of enzyme combination at five per cent degree of hydrolysis (DH) with added ascorbic acid. Thus, the study enlightens the possibility of developing an ideal vehicle for carrying iron as a fortificant in the presence of hydrolysed protein and ascorbic acid. [ABSTRACT FROM AUTHOR]

The purpose of this study was to produce whey-less Lighvan cheese (WLC) and characterize the cheese's physical, chemical, and textural characteristics as well as its fatty acid and amino acid composition. WLC was made using sheep milk cream (17.04%), milk protein concentrate (MPC) (12.50%), whey protein concentrate (WPC) (1.745%) and compared with the typical Lighvan cheese (LC) during the 75-day ripening period at 4 °C. The results showed that the production yield of WLC (76.54%) was higher than LC (30.00%). WLC had a higher dry matter, protein, fat, and ash than the LC, while the moisture and salt content of the LC was higher. During the ripening period, cheese moisture content and pH decreased. The values of dry matter, protein, fat, ash, salt, acidity, hardness, chewiness, gumminess, and adhesiveness increased significantly (p < 0.05). The LC had the firmest texture compared to the WLC. Analyzing the cheese's fatty acids and amino acids composition also showed an increase in lipolysis and proteolysis processes during the ripening period of Lighvan cheese. The values of all fatty acids in the WLC were higher than in the LC. Different values of amino acids were observed in the LC and WLC samples. The sensory evaluation results showed that both the LC and the WLC had high sensory acceptance and scored well. In summary, it is possible to produce whey-less Lighvan cheese with favorable quality characteristics by combining optimal levels of sheep milk cream, MPC, and WPC. [ABSTRACT FROM AUTHOR]

This study proposes the use of vinasse, an inexpensive and readily available waste biopolymer, as a fundamental component of a waste culture medium that can enhance the effectiveness and cost-efficiency of the microbial-induced calcite precipitation (MICP) method for sustainable soil improvement. Vinasse enriched with urea, sodium caseinate, or whey protein concentrate is employed to optimize bacterial growth and urease activity of Sporosarcina pasteurii (S. pasteurii) bacterium. The best culture medium is analyzed using Taguchi design of experiments (TDOE) and statistical analysis, considering the concentration of vinasse and urea as effective parameters during growth time. To test the best culture medium for bio-treated soil, direct shear tests were performed on loose and bio-treated sand. The results demonstrate a substantial cost reduction from $0.455 to $0.005 per liter when using the new culture medium (vinasse and urea) compared to the conventional Nutrient Broth (NB) culture medium. Additionally, the new medium enhances soil shear strength, increasing the friction angle by 2.5 degrees and cohesion to 20.7 kPa compared to the conventional medium. Furthermore, the recycling of vinasse as a waste product can promote the progress of a circular economy and reduce environmental pollution. As ground improvement is essential for many construction projects, especially those that require high shear strength or are built on loose soil, this study provides a promising approach to achieving cost-effective and sustainable soil microbial improvement using enriched vinasse. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate the physicochemical properties of whey protein hydrolysate and determine changes in absorption rate due to enzymatic hydrolysis. The molecular weight distribution analysis of whey protein concentrate (WPC) and low-molecule whey protein hydrolysate (LMWPH) using the Superdex G-75 column revealed that LMWPH is composed of peptides smaller than those in WPC. Fourier-transform infrared spectroscopy indicated differences in peak positions between WPC and LMWPH, suggesting hydrolysis-mediated changes in secondary structures. Moreover, LMWPH exhibited higher thermal stability and faster intestinal permeation than WPC. Additionally, oral LMWPH administration increased serum protein content at 20 min, whereas WPC gradually increased serum protein content after 40 min. Although the total amount of WPC and LMWPH absorption was similar, LMWPH absorption rate was higher. Collectively, LMWPH, a hydrolysate of WPC, has distinct physicochemical properties and enhanced absorptive characteristics. Taken together, LMWPH is composed of low-molecular-weight peptides with low antigenicity and has improved absorption compared to WPC. Therefore, LMWPH can be used as a protein source with high bioavailability in the development of functional materials. [ABSTRACT FROM AUTHOR]

Summary: The present study was carried out to determine the effect of whey protein concentrates (WPC; 0%, 1%, 2% and 3%) as a novel binder for restructured buffalo meat slices (RBMS). 3% WPC had significantly (P < 0.01) higher cooking yield, batter stability, water‐holding capacity and pH and lower (%) diameter shrinkage as compared to other formulations. The addition of WPC did not influence the total protein extractability, collagen content and collagen solubility of RBMS. However, the addition of 3% WPC significantly (P < 0.01) improved the textural characteristics, instrumental colour and sensory scores and enhanced the meat protein–milk protein gel network. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) showed the matrix and gel networking of myofibrillar proteins and whey proteins, which caused more cohesiveness and compactness of the product. It was concluded that the addition of 3% WPC acted as an excellent binder for RBMS which can be used for commercial applications in the processed meat industry. [ABSTRACT FROM AUTHOR]

Plant proteases, including actinidin, papain and bromelain, have been widely used in the food industry but with limited application in dairy systems. This research aimed to establish and compare operational parameters (kinetics, temperature, enzyme type, time and thermodynamics) relevant to the applications of these enzymes in the hydrolysis of whey protein isolates (WPI), whey protein concentrates (WPC) or milk protein concentrates (MPC). The degree of hydrolysis (DH) increased with the rise in temperature, and the maximum DH was achieved at 60 °C for all three dairy systems. The addition of papain resulted in a greater %DH of whey proteins in comparison to bromelain. The cleavage of proteins was clearly time-dependent (p < 0.05), while the pH did not change significantly (p > 0.05) during this time. PAGE analysis revealed that all three enzymes mainly acted on α-lactalbumin and αs-casein in WPI and MPC, respectively. Kinetic parameters from the Lineweaver–Burk plot at 60 °C using WPC and MPC as a substrate varied widely, establishing that WPC hydrolysis was characterised by a lower KM, higher kcat, kcat/KM and Vmax compared to MPC in the case of all three enzymes. The difference in kcat/KM values amongst all enzymes (actinidin > papain > bromelain) indicated the difference in the strength of substrate binding sites. The thermodynamic parameters of these enzymes with MPC and WPC were also determined at a temperature range of 15–60 °C, and the results indicate the potential application of papain and actinidin in the dairy industry. [ABSTRACT FROM AUTHOR]

Sunflower seeds are a popular snack in many countries, such as the United States, China, and Spain. Sunflower seeds are typically roasted to create desirable aromas before being eaten. The desirable aromas are created by the Maillard and lipid oxidation reactions. Increasing the volatiles created by these reactions can create a more desirable product, increasing consumer acceptance of sunflower seeds. Seeds were soaked in solutions at pH 4, 7, and 9 and with added glucose, fructose, whey protein isolate, or whey protein concentrate before roasting. The resulting seeds were evaluated by selected-ion flow tube mass spectrometry to determine the volatile concentrations and by an untrained panel of consumers to determine acceptability. Increasing the pH increased the pyrazines but did not affect other volatiles. Adding reducing sugars or whey protein increased most volatiles. The fructose increased dimethylpyrazines, 2-methylpyrazine, and trimethylpyrazine concentrations more than glucose. However, the glucose increased furfural concentration more than fructose. The whey protein concentrate increased volatile levels more than any other treatment. The total Maillard volatiles and Browning index were increased by the same treatments. Sensory indicated that fructose increased desirable aroma the most, followed by whey protein treatments, and both were liked more than the pH 7 control. Optimizing roasting conditions by increasing the pH and reducing sugar and protein content can favor the Maillard reaction conditions, increasing the positive aromas associated with roasted sunflower seeds. [ABSTRACT FROM AUTHOR]

Simple Summary: Milk replacer is recommended as an effective substitute when sow milk is insufficient or unavailable to meet the requirements of neonates, and the protein sources of milk replacer are vital for the intestinal maturation and health of neonates. In this study, we investigate the effects of SDPP or SPI partially substituting WPC in milk replacer on the growth performance, ileal morphology, nutrient digestion, immunity and intestinal microbiota of neonatal piglets. Our results confirm the efficacy of SDPP in milk replacer for improving the growth and intestinal health of neonatal piglets. Appropriate protein sources are vital for the growth, development and health of neonates. Twenty–four 2–day–old piglets were randomly divided into three groups and fed isoenergetic and isonitrogenous diets. The experimental diets included a milk replacer with 17.70% whey protein concentrate (WPC group), a milk replacer with 6% spray–dried porcine plasma isonitrogenously substituting WPC (SDPP group), and a milk replacer with 5.13% soy protein isolate isonitrogenously substituting WPC (SPI group). Neonatal piglets were fed milk replacer from postnatal day 2 (PND 2) to day 20 (PND 20). The growth performance, intestinal morphology, activities of digestive enzymes, plasma biochemical parameters, immunity–related genes, short–chain fatty acids (SCFA) and intestinal microbiota in the colonic chyme were determined. The results showed that SDPP–fed piglets had higher final BW (p = 0.05), ADG (p = 0.05) and F/G (p = 0.07) compared with WPC– and SPI–fed piglets, and SDPP–fed piglets had a lower diarrhea index (p < 0.01) from PND 2 to PND 8. SDPP–fed piglets had an increased ileal villus height (p = 0.04) and ratio of villus height to crypt depth (VCR) (p = 0.02), and increased activities of sucrase (p < 0.01), lactase (p = 0.02) and trypsin (p = 0.08) in the jejunum, compared with WPC– and SPI–fed piglets. Furthermore, SPI–fed piglets had an increased mRNA expression of IL-6 (p < 0.01) and concentration of plasma urea (p = 0.08). The results from LEfSe analysis showed that SDPP–fed piglets had a higher abundance of beneficial Butyricicoccus compared with WPC– and SPI–fed piglets, in which higher abundances of pathogenic bacteria such as Marinifilaceae, Fusobacterium and Enterococcus were observed. Moreover, SDPP–fed piglets had an increased concentration of butyric acid (p = 0.08) in the colonic chyme compared with WPC– and SPI–fed piglets. These results suggest that neonatal piglets fed milk replacer with SDPP partially substituting WPC had improved growth performance and intestinal morphology and function, associated with higher digestive enzyme activity and fewer pathogenic bacteria. [ABSTRACT FROM AUTHOR]