Potencial da crioconcentração do soro de leite e seu emprego na elaboração de uma bebida láctea fermentada simbiótica

Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2016.A utilização do soro de leite como um produto lácteo funcional pode oferecer benefícios à saúde dos seus consumidores, além de ser uma alternativa à utilização de um poluente ambiental. Desta forma, a crioconcentração foi utilizada para concentrar soro de leite a um fator igual a 4 no terceiro estágio de concentração. O soro concentrado do segundo estágio (SC 2) foi usado na elaboração de duas bebidas lácteas fermentadas, ambas produzidas com 70 mL 100 mL-1 de leite, 30 mL 100 mL-1 de SC 2 e co-culturas de Lactobacillus acidophilus LA-5, Bifidobacterium BB-12 e Streptococcus salivarius subsp. thermophilus. A bebida 1 foi produzida sem adição de inulina enquanto a bebida 2 foi adicionada de 6 g de inulina por 100 mL de produto. No dia 1 e no 30 de armazenamento, ambas bebidas foram avaliadas em relação as suas propriedades fisicoquímicas, índice de sinérese, parâmetros de cor e propriedades microbiológicas a 4,0 ± 1,0 °C enquanto suas propriedades reológicas foram avaliadas a 4,0 ± 0,1 °C e 6,0 ± 0,1 °C. A adição de inulina e o período de armazenamento influenciaram no teor de sólidos totais, índice de sinerese, parâmetro de cor a* e viscosidade aparente. No entanto, a histerese foi maior na bebida adicionada de inulina, enquanto que um comportamento tixotrópico foi observado para ambas bebidas. Os modelos Lei da Potência e Casson foram aplicados com sucesso para descrever o comportamento reológico das bebidas. As bebidas 1 e 2 podem ser classificadas como um produto probiótico e um produto simbiótico, respectivamente. Os resultados obtidos neste estudo mostraram que o uso do soro crioconcentrado, das culturas probióticas e do prebiótico inulina na elaboração das bebidas lácteas fermentadas pode ser extremamente atrativo para indústria láctea.Abstract : The use of cheese whey as a functional dairy product can offer the health benefits to its consumers, and also an alternative to utilize an environmental pollutant. Thus, the freeze concentration was used to concentrate cheese whey to factor equal to 4 at the third concentration stage. The concentrated whey from the second stage (CW 2) was used to manufacture two fermented lactic beverages, both consisting of 70 mL 100 mL-1 milk and 30 mL 100 mL-1 CW2 and co-cultures of Lactobacillus acidophilus LA-5, Bifidobacterium BB-12 and Streptococcus salivarius subsp. thermophilus. Beverage 1 was produced without inulin whereas beverage 2 was added with 6 g of inulin per 100 mL of the product. On day 1 and on day 30 of storage, both beverages were evaluated in relation to their physicochemical properties, syneresis index, color parameters and microbiological properties at 4.0 ± 1.0 °C while their rheological properties were evaluated at 4.0 ± 0.1 °C and 6.0 ± 0.1 °C. Addition of inulin and storage time influenced on the total solids content, syneresis index, parameter a*, and apparent viscosity values. However, hysteresis was greater in the beverage added with inulin whereas a thixotropic behavior was noted for both beverages. The Power Law and Casson models were successfully applied to describe the rheological behavior of the beverages. The beverages 1 and 2 can be classified as a probiotic product and a symbiotic product, respectively. The results obtained in the present study showed that the use of freeze concentrated whey, the probiotic cultures, and the prebiotic inulin in the preparation of fermented lactic beverages can be extremely attractive to the dairy industry

Goat milk concentrated by nanofiltration: flow decline modeling and characterization

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

Encapsulated Bifidobacterium BB-12 addition in a concentrated lactose-free yogurt: its survival during storage and effects on the product's properties

This work aims to manufacture a new concentrated lactose-free probiotic yogurt. For this purpose, the probiotic Bifidocaterium BB-12 was incorporated in a concentrated lactose-free yogurt, both in its free form and previously encapsulated. Previous cell encapsulation was performed using the spray-drying technique with the following wall materials: lactose-free milk, lactose-free milk and inulin, and lactose-free milk and oligofructose. Thus, three different probiotic powders were obtained and added separately to three fractions of concentrated lactose-free yogurt. The probiotic survival of both powders and yogurts was evaluated during refrigerated storage. Likewise, the viability of starter cultures in yogurt (Lactobacillus bulgaricus and Streptococcus thermophilus) was controlled. In addition, the physicochemical properties of the four yogurts were also measured (color, pH and acidity, and texture properties). All three powders showed good probiotic viability (>8 log CFU g-1) throughout 120 days of storage at 4 ºC. In turn, yogurt formulations (with the addition of powders or free bifidobacteria) presented probiotic viability above 7 log CFU g-1 after storage; as well as the starter cultures (> 8 log UFC g-1). Yogurt with probiotic powder from lactosefree milk showed a more yellowish color; however, these differences would not be detected by the human eye (¿E < 3.00). The yogurt with bifidobacteria free cells showed a greater post-acidification process (pH 4.18 to 4.02 and titratable acidity 1.52 to 1.89). It was not observed differences for firmness values of yogurt with free cells addition and yogurt with lactose-free milk and oligofructose powder addition. A slight significant decrease in the cohesiveness was observed in the yogurt elaborated with bifidobacteria free cells. The gumminess showed fluctuating values between all concentrated lactose-free yogurts. At the end of this study, we conclude that these probiotic powders can be incorporated into innovative lactose-free yogurts.The authors are grateful to the Coordination of Improvement of Higher Education Personnel (CAPES, Brazil) [CAPES-PRINT, Project number 88887.310560/2018-00]; to National Council for Scientific and Technological Development (CNPq, Brazil) by the financial support [CNPq, 405965/2016-8], and Coordination of Improvement of Higher Education Personnel (CAPES, Brazil) by the scholarship [001]Postprint (updated version

Optimization of goat milk vacuum-assisted block freeze concentration using responsesurface methodology and NaCl addition i

Response Surface Methodology was applied to optimize the effects of freezing time, vacuum conditions, and time under vacuum regarding concentrated yield response, resulting from optimal parameters of the milk vacuum-assisted block freeze concentration process. Additionally, it was verified the NaCl influence, using different salt contents (0.5, 1, 1.5, and 2%) addition and freezing time of 1 day, vacuum equal to 10 kPa, and time under vacuum 60 min, in goat milk vacuum-assisted freeze concentration performance.Postprint (updated version

Crioconcentración progresiva de soluciones de sacarosa mediante agitación magnética

En este trabajo se estudia el proceso de crioconcentración progresiva mediante agitación magnética. Los resultados muestran que todas las variables analizadas (concentración inicial, temperatura del refrigerante y velocidad de agitación) afectan significativamente al coeficiente de distribución (k), índice de concentración (IC) y eficiencia (eff).Peer ReviewedPostprint (published version

EMPREGO DE PREBIÓTICO EM DOCE DE LEITE BUBALINO VISANDO À REDUÇÃO DA SACAROSE

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

Desempenho do leite de cabra submetido aos processos de nanofiltração e crioconcentração em blocos com descongelamento gravitacional e a vácuo

Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2020.O aumento da produção de leite de cabra está associado à incorporação de novas tecnologias ao seu processamento, como a crioconcentração e a nanofiltração. A parir destas tecnologias é possível obter concentrados do leite com alta qualidade nutricional, sem alterações químicas e bioquímicas indesejáveis. Desta forma, este trabalho de tese de doutorado avaliou duas técnicas de concentração de leite de cabra, a crioconcentração em blocos e a nanofiltração. O leite de cabra desnatado foi concentrado primeiramente pela técnica de crioconcentração em blocos até o terceiro estágio de processo e as frações de concentrado e gelo obtidas foram avaliadas em relação as suas propriedades físicas, químicas e reológicas e perfil mineral. Ao submeter o leite de cabra desnatado ao processo de nanofiltração foram avaliados o desempenho do processo pelo declínio do fluxo de permeado, resistência à incrustação e, composição e propriedades reológicas do retentado. Posteriorment, foi avaliado o desempenho do processo de concentração de congelamento em blocos assistido a vácuo no leite de cabra semidesnatado, utilizando a metodologia de superfície de resposta para otimizar os parâmetros de tempo de congelamento (1, 7 e 14 dias), condições de vácuo (10 kPa, 40 kPa e 70 kPa) e tempo sob vácuo (20 min, 40 min e 60 min) em relação à resposta de rendimento do concentrado e após, a influência do NaCl no processo. Na primeira etapa deste estudo, em geral, com o aumento dos estágios de crioconcentração em blocos, a densidade, o teor total de sólidos, o teor total de proteínas, caseína e proteína de soro de leite aumentaram nas frações de concentrado e gelo. Além disso, em todas as etapas, foi possível notar que o conteúdo de lactose mostrou um equilíbrio entre as duas frações. Ao avaliar as propriedades de cor, foi observado que os concentrados apresentaram índice de brancura semelhante ao leite integral e tendência à coloração esverdeada e amarelada. Modelos de Power Law e Herschel-Buckley ajustaram-se para descrever o comportamento do fluxo de todas as frações de concentrado e gelo. Como esperado, observou-se um aumento no teor de minerais avaliado com o aumento dos estágios de concentração de congelamento do leite de cabra desnatado. Entretanto, as maiores eficiências (P <0,05) do processo foram observadas no primeiro e segundo estágio. Assim, os concentrados dos estágios 1 e 2 demonstraram ser um produto promissor a ser utilizado pelas indústrias de laticínios. Quando o leite de cabra desnatado foi submetido ao processo de nanofiltração até um fator de redução de volume (VRF) igual a 2, verificou-se uma rápida diminuição do fluxo de permeado em um curto período de tempo, apresentando fluxo contínuo, causado pela resistência reversível, que é caracterizado pelo bloqueio padrão e completo. O modelo combinado de incrustação forneceu uma descrição realista do comportamento da nanofiltração no leite de cabra desnatado. Além disso, o retentado apresentou maiores valores de sólidos totais, proteínas, lactose, cinzas, fração mineral, bem como, uma maior luminosidade e tendência à cor esverdeada e amarelada em relação ao leite de cabra inicial e ao permeado. Os modelos de Power Law e Herschel-Buckley foram adequados para descrever o comportamento do fluxo do retentado, o qual apresentou a maior viscosidade aparente. Finalmente, os parâmetros ótimos do processo de crioconcentração em blocos assistido por vácuo de leite de cabra semidesnatado foram de um tempo de congelamento de 1 dia, condições de vácuo iguais a 10 kPa e tempo de vácuo de 60 min. Quando verificada a influência do NaCl utilizando diferentes teores de sal (0,5, 1, 1,5 e 2%), o concentrado com adição de 1,5 e 2% de NaCl apresentou os maiores valores para os teores totais de sólidos e proteínas e parâmetros de processo mais satisfatório. Desta forma, o melhor desempenho foi observado quando se utilizou adição de NaCl a 1,5 e 2% no leite de cabra submetido ao processo de concentração de congelamento assistido a vácuo. Por fim, vale ressaltar o potencial inovador que este trabalho representa através do estudo de dois diferentes tipos de processo de concentração, a fim de obter leites de cabra concentrados que possam ser utilizados pelas indústrias alimentícias.Abstract: The increase in the production of goat milk is associated with the incorporation of new technologies to its processing, such as freeze concentration and nanofiltration. From these technologies it is possible to obtain milk concentrates with high nutritional quality, without being observed undesirable chemical and biochemical changes. In this case, this thesis work evaluated two techniques for the concentration of goat's milk, block freeze concentration and nanofiltration. The skimmed goat milk was concentrated first by the block freeze concentration technique until the third stage of the process and the concentrate and ice fractions obtained were evaluated in relation to their physical, chemical and rheological properties and mineral profile. When submitting skimmed goat milk to the nanofiltration process, the performance of the process was evaluated by the decline in permeate flow, resistance to fouling, and composition and rheological properties of the retentate. Subsequently, the performance of the vacuum assisted block freezing concentration process in semi-skimmed goat milk was evaluated, using the response surface methodology to optimize the freezing time parameters (1, 7 and 14 days), vacuum conditions (10 kPa, 40 kPa and 70 kPa) and time under vacuum (20 min, 40 min and 60 min) in relation to the yield response of the concentrate and afterwards, the influence of addition of NaCl in the process. In the first stage of this study, in general, with the increase of freeze concentration stages, the density, the total content of solids, the total content of proteins, casein and whey protein increased in the concentrate and ice fractions. In addition, at all stages, it was possible to notice that the lactose content showed a balance between the two fractions. When evaluating the color properties, it was observed that the concentrates showed a whiteness index similar to whole milk and a tendency to greenish and yellowish color. Power Law and Herschel-Buckley models adjusted to describe the flow behavior of all concentrate and ice fractions. As expected, an increase in the mineral content was observed with the increase in the freezing concentration stages of skimmed goat milk. However, the highest efficiency (P <0.05) of the process were observed in the first and second stage. Thus, the concentrates from stages 1 and 2 proved to be a promising product to be used by the dairy industries. When skimmed goat milk was submitted to the nanofiltration process up to a volume reduction factor (VRF) of 2, there was a rapid decrease in the permeate flow in a short period of time, showing continuous flow, caused by resistance reversible, which was characterized by standard and complete blocking. The combined scale model provided a realistic description of the nanofiltration behavior in skimmed goat milk. In addition, the retentate showed higher values of total solids, proteins, lactose, ash, mineral fraction, as well as, a greater luminosity and tendency to greenish and yellowish color in relation to the initial goat milk and permeate. The Power Law and Herschel-Buckley models were adequate to describe the behavior of the retentate flow, which presented the highest apparent viscosity. Finally, the optimum parameters of the vacuum-assisted block freeze concentration process applied to semi-skimmed goat milk were a freezing time of 1 day, vacuum conditions equal to 10 kPa and a vacuum time of 60 min. When evaluated the influence of NaCl using different concentrations of salt (0.5, 1, 1.5 and 2%), the concentrate with the addition of 1.5 and 2% NaCl showed the highest values for total solids and proteins and more satisfactory process parameters. Thus, the best performance was observed when the addition of 1.5 and 2% NaCl was used in goat milk submitted to the vacuum assisted freezing concentration process. It is worth highlighting the innovative potential that this work represents through the study of two different types of concentration process, in order to obtain concentrated goat milk that can be used by the food industries

Crioconcentración progresiva de soluciones de sacarosa mediante agitación magnética

En este trabajo se estudia el proceso de crioconcentración progresiva mediante agitación magnética. Los resultados muestran que todas las variables analizadas (concentración inicial, temperatura del refrigerante y velocidad de agitación) afectan significativamente al coeficiente de distribución (k), índice de concentración (IC) y eficiencia (eff).Peer Reviewe

BLOCK FREEZE CONCENTRATION AS A TECHNIQUE AIMING THE GOAT MILK CONCENTRATION: FATE OF PHYSICAL, CHEMICAL, AND RHEOLOGICAL PROPERTIES

In the face of the results scarcity for the goat milk processing using emerging and innovative technologies, the results obtained in the present study are relevant, and may in the future be extremely important for goat milk industry. Therefore, block freeze concentration technique was used to concentrate skim goat milk until three stages. The effects of freeze concentration on skim goat milk properties were evaluated by the analysis of total solids content, lactose content, total protein content, casein content, whey protein content, mineral content, and density. The color parameters of concentrate and ice fractions were also evaluated according to the CIELab color scale, and according to the rheological parameters. As the freeze concentration stages progressed, the total solids content, total protein, casein, and whey protein contents increased in both concentrate and ice fractions. In all stages, it was possible to note that the lactose content showed an equilibrium between both fractions. The densities values of both fractions also increased by increasing of the freeze concentration stages. Block freeze concentration obtained concentrates from skim goat milk with a whiteness index similar to whole milk. Overall, all concentrate and ice fractions showed tendency a greenish and yellowish color. The transition from Newtonian to non-Newtonian behavior was observed for concentrates and ices from second and third stages, respectively. Power Law and Herschel-Buckley models fitted to describe the behavior of the flow of all concentrate and ice fractions. The results generated in this study showed that concentrates from stage 1 and 2 demonstrated a promising product to be used by dairy industries

An opportunity for acerola pulp (Malpighia emarginata DC) valorization evaluating its performance during the block cryoconcentration by physicochemical, bioactive compounds, HPLC–ESI-MS/MS, and multi-elemental profile analysis

The present study evaluated the effect of cryoconcentration of pulp blocks of acerola (Malpighia emarginata DC). The study evaluated cryoconcentration in three stages. The cryoconcentrated samples, the ice fractions, and the initial pulp were evaluated for physicochemical composition, bioactive composition, and multielement profile. The cryoconcentrated sample obtained in the third stage of cryoconcentration showed the best results for the concentration factor, process efficiency, total soluble solids content, red color intensity, and increasing of the macro and micronutrients: Cu, Ca, S, Sr, K, Mn, Na, P, Mg, Fe. All stages presented good performance in the total soluble solids content, increase in the titratable acidity of the concentrates, and progressive increase in the intensity of the red color. Generally, higher levels of total phenolic and antioxidant activity were found for the 2nd and 3rd concentrates. The phenolic activity showed an increase of 166.90% in the 3rd stage concentrate compared to fresh pulp, and the antioxidant activity was 112.10% by the ABTS method and 131.60% by the DPPH method, both in the 3rd stage concentrate. The major individual polyphenols were Ferulic acid, Protocatechuic acid, and Taxifolin, with significant increases in the concentration of the compounds in the 2nd and 3rd stage concentrates. In addition, the contents of potentially toxic metals were below detection limits. During the cryoconcentration process, there was a decrease in the values of vitamin C content, moisture content, density, and elements Cu, Sr, and Zn.This work was supported financially by the National Council for Scientific and Technological Development – CNPq Brazil (CNPq, n.405965/2016-8), and by the Coordination of Improvement of Higher Education Personnel by scholarship (CAPES, Finance code-001 and n.88887.368355/2019–00 PNPD), and Fundação de Amparo à Pesquisa do Rio de Janeiro (FAPERJ). ASL, JSdG and ESP have a research grant from CNPq. ASL has a research grant from UERJ (Programa Pró-Ciência).Objectius de Desenvolupament Sostenible::9 - Indústria, Innovació i InfraestructuraObjectius de Desenvolupament Sostenible::9 - Indústria, Innovació i Infraestructura::9.5 - Augmentar la investigació científica i millorar la capacitat tecnològica dels sectors industrials de tots els països, en particular els països en desenvolupament, entre d’altres maneres fomentant la innovació i augmentant substancialment, d’aquí al 2030, el nombre de persones que treballen en el camp de la investigació i el desenvolupa­ment per cada milió d’habitants, així com la despesa en investigació i desenvolupament dels sectors públic i privatObjectius de Desenvolupament Sostenible::12 - Producció i Consum ResponsablesObjectius de Desenvolupament Sostenible::12 - Producció i Consum Responsables::12.3 - Per a 2030, reduir a la meitat el malbaratament d’aliments per capita mundial en la venda al detall i el consum, així com les pèrdues d’aliments a les cadenes de producció i distribució, incloses les pèrdues postcollitaPostprint (updated version