دورية أكاديمية
Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey.
| العنوان: | Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey. |
|---|---|
| المؤلفون: | Dos Santos FR; Department of Food Technology (DTA), Federal University of Viçosa (UFV), University Campus, Viçosa, MG 36570-900 Brazil.; Center for Food Studies and Research (NEPA), University of Campinas (UNICAMP), Albert Einstein, 291, Campinas, SP 13083-852 Brazil., Leite Junior BRC; Department of Food Technology (DTA), Federal University of Viçosa (UFV), University Campus, Viçosa, MG 36570-900 Brazil., Tribst AAL; Center for Food Studies and Research (NEPA), University of Campinas (UNICAMP), Albert Einstein, 291, Campinas, SP 13083-852 Brazil. |
| المصدر: | Journal of food science and technology [J Food Sci Technol] 2023 Sep; Vol. 60 (9), pp. 2444-2453. Date of Electronic Publication: 2023 May 25. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Publication: 2010- : New Delhi : Springer (India) Original Publication: Mysore : Association Of Food Scientists And Technologists |
| مستخلص: | Goat (GCW) and sheep cheese whey (SCW) are cheese by-products that can be fermented to develop a new product. However, the limited nutrient availability for lactic acid bacteria (LAB) growth and the low stability of whey are challenges. This work evaluated the addition of protease and/or ultrasound-assisted fermentation as tools to improve GCW and SCW fermentation and the final quality of the products. Results showed that the US/protease increased by 23-32% pH decline rate (for SCW only) and modified the separation of cream (≤ 60% for GCW) and whey (≤ 80% for both whey sources, with higher values for GCW) during storage, explained by changes in the microstructure protein, fat globules, and their interactions. Furthermore, the whey source/composition (mainly lower fat content in SCW) affected the destabilization rate and the LAB viability loss (1.5-3.0 log CFU/mL), caused by nutrient depletion and low tolerance at pH ~ 4.0. Finally, exploratory results showed that fermentation under sonication (with/without protease) resulted in 24-218% higher antioxidant activity in vitro than unfermented samples. Therefore, fermentation associated with proteases/sonication can be an interesting strategy to modify GWC and SCW, and the final process chosen depends on the desired changes in whey. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05767-3. Competing Interests: Conflict of interestThe authors declare that there are no Conflicts of interest/Competing interests. (© Association of Food Scientists & Technologists (India) 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.) |
| References: | Food Chem. 2014 Dec 15;165:167-74. (PMID: 25038663) J Food Sci Technol. 2023 Jun;60(6):1656-1665. (PMID: 37187980) Food Chem. 2022 Sep 30;389:133110. (PMID: 35504074) Appl Microbiol Biotechnol. 2020 Apr;104(7):2749-2764. (PMID: 32009200) Ultrason Sonochem. 2012 Jan;19(1):160-73. (PMID: 21775184) Nutrients. 2020 Nov 13;12(11):. (PMID: 33202897) Ultrason Sonochem. 2021 Jan;70:105293. (PMID: 32750658) Food Res Int. 2022 Jul;157:111310. (PMID: 35761604) J Food Sci Technol. 2022 Feb;59(2):796-804. (PMID: 35153316) Membranes (Basel). 2018 Nov 20;8(4):. (PMID: 30463368) Food Res Int. 2022 Jun;156:111343. (PMID: 35651102) Ultrason Sonochem. 2018 May;43:227-236. (PMID: 29555279) J Dairy Sci. 2013 Jan;96(1):96-100. (PMID: 23182354) |
| فهرسة مساهمة: | Keywords: Artisanal production; Commercial enzyme; Fermented whey drink; LAB viability; Physical structure; Sonication; Storage |
| تواريخ الأحداث: | Date Created: 20230710 Latest Revision: 20230928 |
| رمز التحديث: | 20230929 |
| مُعرف محوري في PubMed: | PMC10326219 |
| DOI: | 10.1007/s13197-023-05767-3 |
| PMID: | 37424584 |
| قاعدة البيانات: | MEDLINE |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 0022-1155 |
|---|---|
| DOI: | 10.1007/s13197-023-05767-3 |