Search

The aim of this study was to investigate the effect of whey protein isolate (WPI) gel microentrapment on the viability of Lactobacillus rhamnosus R011 during the production and storage of biscuits, frozen cranberry juice, and vegetable juice. Viability of microentrapped (ME) cells was compared to free cells freeze-dried in a milk-based protective solution as well as in a WPI-based solution (ungelled). During the production of biscuits and their storage for 2 wk at 23 degrees C, the highest stability was obtained with the cells ME in WPI gel particles. However, free cells prepared in the milk-based matrix were those that maintained the highest viability during storage of vegetable juice as well as during freezing and storage of cranberry juice. The culture prepared in a WPI-based solution had the highest drops in viable counts following the heating process of biscuits as well as during storage of vegetable juice and freezing and storage of cranberry juice. Although the WPI-based solution was not efficient in protecting free cells, it is concluded that the process of microentrapment in WPI can help in protecting the freeze-dried cells against subsequent acidic and alkaline pH conditions as well as heating and freezing of food products.

Several modifications that occur in milk during its processing and storage are driven by different oxidation-reduction reactions. In this study, a smooth electrolytic process was used to modify the redox state of the active species of milk thereby creating a mean to control these reactions. Five electroreduction treatments (2, 4, 6, 8, and 10 V) were applied to pasteurized skim milk. Parameters such as redox potential, dissolved oxygen, pH, conductivity, and current intensity were monitored during the course of each treatment. The proposed technology allows modulation of the redox potential of milk. Significant decreases of redox potential (441-707 mV) and of dissolved oxygen (3.3-8.3 mg L(-1)) were obtained. However, the results suggest that only a short-term modulation is created and that natural "milk equilibrium" is reestablished after 4-5 days of storage depending on the voltage difference applied during the electrochemical treatment.