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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 Responsables Objectius de Desenvolupament Sostenible::9 - Indústria, Innovació i Infraestructura

Seed and peel flours of organic Bordeaux grapes (

This study’s main highlight refers to the utilization of concentrated whey, obtained from freezing concentration processes in ice cream manufacturing. The second important point refers to the comparison between dairy and whey concentrated ice creams’ Bifidobacterium BB-12’s protective effects under in vitro simulated gastrointestinal conditions. Both ice cream types showed bifidobacteria viable cell counts higher than the recommendation for a product to be considered a probiotic. The incorporation of such bacteria into both ice cream varieties showed the most important probiotic characteristic, which is survivability. Bifidobacterium BB-12 demonstrated survival rates higher than 90% after the upper digestive tract passage into the colon. In addition to that, the best protective effect was pointed out from whey-based ice cream testing. Considering such statements, the addition of probiotic bacteria and concentrated whey on ice cream manufacturing could be decisive when producing functional foods, providing benefic effects on the consumer.

The aim of this study was to evaluate the goat milk mineral performance concentrated by block freeze concentration process. Twenty batches of skim goat milk, each one with one liter, were subjected until the third stage of the freeze concentration process. The initial skim goat milk, concentrated, and ice fractions obtained were analyzed by calcium, magnesium, zinc, phosphorus, sodium and potassium content. Results showed that phosphorus content not increased (P < 0.05) with the increase of freeze concentration stages, for concentrated and ice fractions. In the first stage of freeze concentration process, the magnesium element showed the higher (P < 0.05) efficiency (95%). However, the higher (P < 0.05) concentration factor was determinate to calcium element in the third stage of the process. Also, it was observed an increase in the minerals contents evaluated with the increasing of freeze concentration stages of skim goat milk. Based on results obtained in the present study, the skim goat milk concentrated obtained in the first stage showed the best performance of skim goat milk mineral content concentration.

The skimmed milk was previously concentrated by the block freeze concentration and, thus, used in the manufacture of an ice cream sample with Bifidobacterium BB-12 addition. This sample was compared with two control samples, one ice cream manufactured with skimmed milk, and the other an MRS broth, which supplies an excellent base for comparison of the bacterial survival. All three samples were submitted to the in vitro gastrointestinal assays from the mouth to the large intestine. The initial Bifidobacterium BB-12 viable cell count (> 8 log CFU/g or mL) of both ice cream samples ensured their classification as probiotic products. This behavior was noted during all in vitro steps (from the mouth until the colon). From the mouth to the ileum was observed that both ice creams showed a slight oscillatory probiotic count. For the ice cream manufactured with concentrated milk, it was observed a high bifidobacteria protective effect in the descending colon, with probiotic viable cells count and recovery rate values equal to 9.88 log CFU/g and 112.02%, respectively. Finally, it was possible to conclude that as well as the ice cream with milk, the concentrated milk served as a succesful probiotic carrier.

Freeze concentration process was used to concentrate milk until the third stage of freeze concentration. Thus, two samples of ice creams were manufacture, one with milk and the other with concentrated milk from the first stage of block freeze concentration, and denominated ice cream 1 and ice cream 2, respectively. Both ice creams were characterized according to physicochemical characteristics, overrun, microscopy, melting rate, texture, color, and rheological properties. The use of concentrated milk influenced the physicochemical properties of ice cream 2, promoting an increase in the total solids, protein, carbohydrates, and ashes content. Moreover, it was noted that ice cream 2 had a higher overrun, lower firmness, smaller ice crystals, and tended to color greenish and yellowish, however had a higher melting rate and larger hysteresis area. The models of the Power Law and Casson satisfactorily described the rheological behavior of ice creams, which proved to be a Newtonian fluid.

In fermented milks inoculated with two thermophilic strains (Lactobacillus bulgaricus and Streptococcus thermophilus), guabiroba pulp (Campomanesia xanthocarpa O. Berg) was added in different concentrations: 5% (I5 sample) and 10% (I10 sample), compared to a control sample, with no pulp addition. In these fermented milks, Bifidobacterium BB-12 was added and the samples were submitted to a progressive gastrointestinal simulation in vitro. The cells count was performed, including the survival rates for all the progressive steps of the simulated digestion. Total phenolic content (TPC) and antioxidant activity analysis by FRAP (Ferric Reducing Antioxidant Power) and DPPH (2,2-diphenyl-1-picrylhydrazyl) were performed in all the gastrointestinal steps. Before and during the entire gastrointestinal tract, the Bifidobacterium BB-12 count was 8–9 log CFU g−1, above the recommended for a probiotic product, with a highlight in intestinal colon steps. The I10 sample showed the highest viable cell count, the highest total phenolic content and antioxidant activity throughout the entire gastric steps (p

Bifidobacterium BB-12 intended for use in functional dairy products are selected traditionally by taking into account a proper technological performance. Therefore, in vitro simulated gastrointestinal conditions should be studied to obtain essential information about the potential probiotic properties of bifidobacteria since there is a lack of this study. Our study aimed to evaluate the protective effects of probiotic and symbiotic soft fresh cheeses matrices, both manufactured from the concentrated milk from the second stage of block freeze concentration process, on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions. These simulated assays were done consecutively including all gastrointestinal tract compartments, such as the mouth, esophagus-stomach, duodenum, and ileum. After the simulated gastrointestinal conditions, it was possible to verify a positive effect on the viable cells count and survival rate of Bifidobacterium BB-12 in probiotic cheese followed by symbiotic cheese, this last one also with inulin addition. Finally, both novelty kinds of cheese can be considered a protective matrix on Bifidobacterium BB-12 survival.

This study aimed to use the freeze concentration process to concentrate cheese whey to factor equal to 4 at the third concentration stage and choose the best whey concentrated for the manufacture of fermented lactic beverages. Two fermented lactic beverages, both consisting of 70% milk and 30% CW2 and co-cultures of Lactobacillus acidophilus , Bifidobacterium animalis subsp. lactis and Streptococcus thermophilus were manufactured with the concentrated whey from the second stage (CW2). The Beverage 1 was produced without the addition of inulin and beverage 2 produced with the addition of 6 g of inulin per 100 mL of the product. Both beverages were evaluated about 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, on day 1 and on day 30 of storage. The total solids content, syneresis index, parameter a* and apparent viscosity values were influenced by the addition of inulin and the storage time. A thixotropic behavior was noted for both beverages, while, the hysteresis was greater in the beverage with the addition of inulin. The Power Law and Casson models were successfully applied to describe the rheological behavior of the beverages. The Beverage 1 can be classified as a probiotic product and the Beverage 2 as a symbiotic product, respectively.

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 °C. 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 lactose-free milk showed a more yellowish color; however, these differences would not be detected by the human eye (ΔE

Lactose-free probiotic powders were obtained by mixing Bifidobacterium BB-12 suspensions with lactose-free milk powder or lactose-free milk powder and prebiotics (inulin or oligofructose). A thorough investigation was performed to know their water sorption properties and physical and thermal characteristics. By evaluating the water sorption properties, the Peleg model fitted well to the experimental sorption data, showing that the equilibrium moisture content of powders increased as the relative humidity increased. The isotherm found for all samples was a Type III Isotherm, commonly observed in most foods. For both morphology and particle size, the use of different carrier agents affected these properties; however, all the spray-dried powders presented good size to be added in food products. X-ray diffraction and Raman spectroscopy showed us amorphous structure for all powders, and typical bands of the milk constituents and sugars, respectively. Regarding the spray-dried powders thermal properties, it was possible to confirm that the addition of prebiotics gave higher thermal stability, highlighting the sample produced with inulin. We concluded that a good quality of lactose-free milk based probiotic powder could be obtained using spray drying technique, with great potential to be applied in lactose-free dairy products. We are grateful to 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 to Coordination of Improvement of Higher Objectius de Desenvolupament Sostenible::12 - Producció i Consum Responsables Objectius de Desenvolupament Sostenible::9 - Indústria, Innovació i Infraestructura

The aim of this study was to evaluate the milk freeze concentration process, choosing the best concentrated milk for the manufacture of functional fresh cheeses. These cheeses were evaluated in relation to their chemical, physical, microstructural and/or microbiological properties. Since that the second stage concentrated from the milk freeze concentration process showed the highest total solids content mass transference, it was used for the manufacture of the functional fresh cheeses. Therefore, Bifidobacterium BB-12 addition was notable to modify the cheeses properties. However, as expected the fresh cheese with inulin addition showed the highest total solids content, reflecting on the increase of total carbohydrates content and on the tendency toward a green color. Inulin addition and whey presence contributed to the firmness increase, resulting in a less breakable fresh cheese and thus, with a less fragile and more compact structure. For the fresh cheese with bifidobacteria, the viable cells count was above than those number recommended for a product to be classified as probiotic. Bifidobacterium BB-12 and inulin addition resulted in a symbiotic fresh cheese.

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. The concentrate with 1.5 and 2% of NaCl addition showed the highest values for the total solids (35.06 and 36.21 g 100 g−1) and protein contents (10.43 and 10.70 g 100 g−1), while the concentrate without NaCl addition concentrated more lactose content (17.42 g 100 g−1). The samples with 1.5 and 2% of NaCl addition reached parameters of the process more satisfactory with a concentrate yield of 85.79 and 92.14%, concentration percentage of 28 and 32%, and efficiency of process approximately of 90%. Finally, the best performance was observed when used 1.5 and 2% NaCl addition in the goat milk submitted to the vacuum-assisted freeze concentration process.

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.

Human milk is the ideal nutritional support for premature neonates. Considering the need for aggregating nutritional value to human milk provided to such vulnerable group of infants, human milk was concentrated by the block freeze concentration technique. The effects of freeze concentration on the physicochemical properties, the efficiency of the process, color parameters, and the density and dynamic viscosity of human milk were assessed. The freeze concentration technology was used to successfully concentrate human milk to a factor equal to 180.48% and 72% of total solid retention in the second stage of freeze concentration. The values observed in the concentrates for the biochemical properties showed that the fraction of concentrated fluid human milk of the second stage (C2) presented elevated amounts of carbohydrates, protein and energy. The elevated caloric value observed in the ice fraction of the first stage (I1) refers to the retention of lipids in it. When added to human milk, C2 and I1 may satisfy the special requisites of nutrients and energy to guarantee the growth and development of preterm neonates.

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.

Goat milk and goat milk and inulin were used as encapsulating agents of Bifidobacterium BB-12 and applied in Frozen Yogurt (GF2 and GF3, respectively) in order to evaluate the antagonistic effect against Escherichia coli. GF1 is a control containing only Escherichia coli. Simulation of gastrointestinal digestion occurred sequentially. Quantification of Bifidobacterium BB-12 was performed using plate counting while E. coli count was compared with quantification by qPCR with viable and nonviable cell differentiation. The Bifidobacterium BB-12 count was1.0, 9.23 and 9.11 log CFU g

Goat’s whey was submitted to two cycles of block freeze concentration process, resulting in concentrate 1 and concentrate 2. Concentrate 1 was added with 5 g of inulin and both concentrates were inoculated with Bifidobacterium animalis ssp. lactis BB-12, the concentrates were then denoted as feed solutions 1 and 2, respectively. Feed solutions were spray-dried, resulting in powder 1 and 2. The stability of the bifidobacteria entrapped within the powders was evaluated for both spray-dried powders stored at 4 °C and 25 °C for 60 days. The spray-dried powders were also evaluated in relation to their physical and thermal properties. It was noted that Bifidobacteria displayed increased stability at refrigeration temperature. Analysis of physical properties indicated that the addition of inulin resulted in increased water solubility. However, both spray-dried powders displayed less flowability, as well as a yellow-greenish color. By evaluating the spray-dried powders thermal properties, it was possible to confirm that goat whey concentrates behave as excellent wall materials.

Desalination concentrate (DC) is a potential medium for microalgal cultivation since it contains an abundance of mineral salts. In this study, the feasibility of growing Chlorella vulgaris with DC was evaluated and the influence of DC concentration on the growth, biomass productivity, and biochemical composition was assessed. Media comprised of DC mixed with bold basal medium (BBM) in different concentrations were prepared for microalga cultivation. A sequential statistical methodology, comprising fractional factorial design and response surface methodology (RSM) was applied to enhance the biomass production. The growth of C. vulgaris was promoted with 75 % BBM + 25 % DC compared with the BBM control. C. vulgaris biomass production (0.59 g L−1) was observed with 75 % BBM + 25 % DC with optimal concentrations of sodium nitrate (0.09 g L−1), monobasic potassium phosphate (0.014 g L−1), and micronutrient solution (0.20 mL L−1). The gradual increase of DC had a strong effect on the biochemical composition of C. vulgaris. Carbohydrate fiber and protein contents were estimated to be 14.4 and 51.3 %, respectively, when the microalgae were cultivated in 75 % BBM + 25 % DC. The lipid content (12.5 %) of C. vulgaris cells was highest at the optimized BBM DC concentrations. When grown in the BBM control and optimized BBM + DC media, C. vulgaris produced lipids rich in polyunsaturated fatty acids (C18:3 ω3) and monounsaturated fatty acids (C18:1). These results indicated that DC is a feasible alternative for the mass cultivation of C. vulgaris.

This study’s main highlight to the effect of replacement of milk by different proportions of concentrated whey in the elaboration of ice creams and the characterization of their physicochemical and microstructural properties. Ice creams have high levels of total solids, acidity, and low pH values. All ice creams exhibited Newtonian fluid behaviors while the Power and Casson Law model adequately explained the flow properties. Viscosity and ​​hysteresis area increased as a higher ratio of concentrated whey was added. Ice cream formulations containing a higher proportion of milk showed greater brightness, the ice creams showed a greenish-yellow coloring tendency. The overrun values ​​ranged from 27 to 44%, and ice cream with partial replacement of milk by concentrated whey showed greater resistance to melting. The addition of concentrated whey did not influence the size of the ice crystals, fat globules, and air bubble diameters. However, the higher total solids content influenced the texture of the ice creams, promoting smoother and creamy ice creams. These results highlight the application of concentrated whey on the 50% substitution level, thus being an attractive alternative for the food industry, mainly about the cost-benefit and added value to the product, by enhancing the color, flavor, and texture.