Search Results (194)

This study aimed to develop a functional powder using whey and milk matrices, leveraging the protective capacity of chia–alginate hydrogels and the advantages of electrohydrodynamic spraying (EHDA), a non-thermal technique suitable for encapsulating probiotic cells under stress conditions commonly encountered in food processing. A hydrogel matrix composed of chia seed mucilage and sodium alginate was used to form a biopolymeric network that protected probiotic cells during processing. The encapsulation efficiency reached 99.0 ± 0.01%, and bacterial viability remained above 9.9 log₁₀ CFU/mL after lyophilization, demonstrating the excellent protective capacity of the hydrogel matrix. Microstructural analysis using confocal laser scanning microscopy (CLSM) revealed well-retained cell morphology and homogeneous distribution within the hydrogel matrix while, in contrast, scanning electron microscopy (SEM) showed spherical, porous microcapsules with distinct surface characteristics influenced by the encapsulation method. Encapsulates were incorporated into beverages flavored with red fruits and pear and subsequently freeze-dried. The resulting powders were analyzed for moisture, protein, lipids, carbohydrates, fiber, and color determinations. The results were statistically analyzed using ANOVA and response surface methodology, highlighting the impact of ingredient ratios on nutritional composition. Raman spectroscopy identified molecular features associated with casein, lactose, pectins, anthocyanins, and other functional compounds, confirming the contribution of both matrix and encapsulants maintaining the structural characteristics of the product. The presence of antioxidant bands supported the functional potential of the powder formulations. Chia–alginate hydrogels effectively encapsulated L. reuteri, maintaining cell viability and enabling their incorporation into freeze-dried beverage powders. This approach offers a promising strategy for the development of next-generation functional food gels with enhanced probiotic stability, nutritional properties, and potential application in health-promoting dairy systems. Full article

The rising demand for sustainable protein is driving interest in insects as a raw material for advanced food ingredients. This review collates and critically analyses over 300 studies on the conversion of crickets, mealworms, black soldier flies, and other farmed species into powders, protein isolates, oils, and chitosan-rich fibers with targeted techno-functional roles. This survey maps how thermal pre-treatments, blanch–dry–mill routes, enzymatic hydrolysis, and isoelectric solubilization–precipitation preserve or enhance the water- and oil-holding capacity, emulsification, foaming, and gelation, while also mitigating off-flavors, allergenicity, and microbial risks. A meta-analysis shows insect flours can absorb up to 3.2 g of water g⁻¹, stabilize oil-in-water emulsions for 14 days at 4 °C, and form gels with 180 kPa strength, outperforming or matching eggs, soy, or whey in specific applications. Case studies demonstrate a successful incorporation at 5–15% into bakery, meat analogs and dairy alternatives without sensory penalties, and chitin-derived chitosan films extend the bread shelf life by three days. Comparative life-cycle data indicate 45–80% lower greenhouse gas emissions and land use than equivalent animal-derived ingredients. Collectively, the evidence positions insect-based ingredients as versatile, safe, and climate-smart tools to enhance food quality and sustainability, while outlining research gaps in allergen mitigation, consumer acceptance, and regulatory harmonization. Full article

Requesón, a Mexican whey cheese, has a short shelf life due to its high moisture content, near-neutral pH, and the limited preservation infrastructure of the artisanal cheese sector. Therefore, the development of requesón powder provides an innovative pathway to enhance market potential and expand its applications. This study aimed to evaluate the techno-functional properties of requesón powder produced through air-convective drying and to assess the protective effects of two natural gums, mesquite gum and guar gum, at concentrations of 0.25 and 0.5 g/L. Thermal dehydration significantly affected (p < 0.05) water holding capacity, swelling capacity, and hardness of the reconstituted powder. Although gum addition did not significantly enhance water holding capacity, it moderately improved texture and led to notable increases in swelling capacity (21–34%) and emulsifying capacity (11–20%) at high concentrations (p < 0.05). Structural analyses using X-ray diffraction and electron microscopy revealed that thermal dehydration induced protein aggregation and reduced microporosity, impairing rehydration performance compared to requesón powder obtained by lyophilization. These findings suggest that requesón powder production is a promising strategy for valorizing whey and extending the applications of this traditional cheese as a functional food ingredient. Full article

This study systematically investigates how thiol–disulfide interactions influence the structure and mechanical properties of casein gels. Acid gels were prepared from suspensions of micellar casein (MC) powder that were heat-treated at 70 °C. Thiol groups were variably blocked with N-ethylmaleimide (NEM). The gels were characterized using stress–strain measurements, rheological analyses, and confocal microscopy. The stress–strain curves exhibited a biphasic behavior, with an initial linear elastic phase followed by a linear plastic region and a nonlinear failure zone. Compared to control samples, the addition of 100 mM NEM reduced the gel strength by 50%, while G′ and G″ increased by around 100%, unexpectedly. NEM-treated gels consist of uniformly sized building blocks coated with a whey protein layer. Strong physical interactions and dense packing enhance viscoelasticity under short deformations but reduce the compressive strength during prolonged loading. In contrast, control samples without NEM demonstrate weak viscoelasticity and increased compressive strength. The former is attributed to a broader particle size distribution from lower acid stability in the untreated gels, while the particularly high compressive strength of heat-treated gels additionally results from disulfide cross-links. The results show that thiol blocking and heating enable the targeted formation of acid casein gels with high shear stability but a low compressive strength. Full article

The effects of different carrier agents—pea protein (PP), rice protein (RP), bean protein (BP), whey protein (WP), and maltodextrin (MT, as a control)—on pitaya juice encapsulation via spray drying were evaluated. Juice and carrier mixtures (30% w/v) were dried at 150 °C, and the resulting powders were analyzed for water activity (aw), hygroscopicity (Hg), water solubility (WSI), bulk density (BD), glass transition temperature (Tg), water absorption (WAI), antioxidant activity (AA), total polyphenol content (TPC), total betalain (TB) content, and TB stability. Vegetable proteins showed promising results, significantly impacting the protein content, Hg content, WAI, WSI, AA, TPC, and TB content and resulting in high Tg values. PP showed the best results, with high betalain retention (>30%), high TPC and AA, high protein levels, and low Hg, similarly to MT. WP had the highest TB, AA, and TPC but the lowest Tg (47.21 °C), thus reducing stability. Encapsulates obtained with plant protein-based wall materials presented high Tg (>58 °C); low aw, WSI, and Hg; high protein contents >40%; and adequate retention of bioactive compounds, with low degradation rate constants and long half-lives. Overall, plant proteins are promising alternatives to traditional carriers, offering improved stability and functionality in encapsulated products. Full article

The aim of this study was to produce edible films using ovine second cheese whey (SCW) powder, alone or combined with whey protein isolate (WPI). SCW is a by-product obtained in the manufacture of ovine whey cheeses. In this instance, it was dehydrated after increasing the protein concentration by ultrafiltration/diafiltration. Furthermore, the effects of the addition of oregano (Origanum compactum) essential oil (EO) in two proportions to the films produced with a mixture of SCW powder and WPI were studied. The water vapor permeability, solubility, color, opacity, antioxidant activity, and the mechanical properties of the films were determined. In addition, we determined the films’ structure, by FTIR; thermal stability, by TGA; and microstructure and crystallinity, by XRD. SCW combined with WPI can be used to prepare edible films, but their properties were found to be affected depending on the proportion of each product. The substitution of WPI by SCW caused decreases in water solubility (from 81.44 to 66.49% D.M.), modified the color and decreased tensile strength (from 1.57 to 0.17 MPa), and decreased the elongation at break (from 52.17 to 3.57%), the puncture strength (from 2.40 to 0.20 MPa) and the deformation (from 18.92 to 0.93%) of the films. EO addition to the SCW–WPI films increased the antioxidant activity of the films (from 0.97 to 2.19 mg DPPH/g). It also modified other characteristics of the films such as the water solubility and the tensile strength. Both SCW and EO incorporations influenced the secondary structure of proteins and the thermal stability, microstructure and crystallinity of the films. Full article

To enhance Lactobacillus paracei F50 viability during spray drying and long-term storage, this study evaluates whey protein (WP) crosslinked with four polysaccharides (κ-carrageenan (KC), xanthan gum (XG), low-methoxyl pectin (LMP), sodium alginate (SA)) for the first time as protective matrices for L. paracasei F50 during spray drying. The four kinds of crosslinked wall materials were compared by various characterization methods. Among them, the WP-κ-carrageenan (WP-KC) composite exhibited optimal performance, forming a uniform microcapsule with high colloidal stability. After spray drying, WP-KC achieved the highest viable cell density (9.62 lg CFU/g) and survival rate (91.85%). Notably, WP-KC maintained viability above 8.68 lg CFU/g after 120 days of storage at 4 °C, surpassing other formulations. Structural analysis showed that the WP-KC microcapsule was completely encapsulated without breaking or leaking and confirmed the molecular interaction between WP and KC. Under the condition of high temperatures (≤142.63 °C), the wall material of the microcapsule does not undergo any endothermic or exothermic process and is in a state of thermodynamic equilibrium, with excellent stability and good dispersion. Additionally, microcapsules exhibited enhanced resistance to thermal stress (55–75 °C) and UV irradiation, higher than that of free cells. These results highlight WP-KC as an industrially viable encapsulation system for improving probiotic stability in functional foods, offering critical insights into polysaccharide–protein interactions for optimized delivery systems. Full article

Background: Lactoferrin is a major functional protein involved in maintaining human health, which possesses antioxidant, anti-inflammatory, antibacterial, and antiviral properties. Therefore, it can be used to support the treatment of viral and bacterial diseases, as well as in cancer prevention. Lactoferrin-manufacturing processes may compromise its protein structure and function, so it is necessary to establish reliable analytical methods for production efficiency and quality control purposes. This paper reviews the lactoferrin production processes, summarising the methods using various matrices (milk, milk powder, infant formula, whey, bovine lactoferrin lyophilised powder, yoghurt, colostrum, and human milk), the most popular purification methods, and sample preparation. Material and methods: The Medline and Embase databases were searched using the following phrases: ”lactoferrin” and “purification” or “isolation” or “extraction” or “separation”. The search was limited to recent studies from the last five years published in English up until 12 March 2025. Of the 573 articles identified, 17 were reviewed. Results: Lactoferrin purification and determination methods depend on the matrix used. The latest research focuses on improving parameters of lactoferrin determination, shortening time, improving efficiency or limiting costs, and even reducing toxicity by changing the reagents. The method of separating lactoferrin using magnetic beads or nanoparticles has been developed, as well as the determination parameters using high-performance liquid chromatography (HPLC). Conclusions: The current lactoferrin production techniques are characterised by increased efficiency and quality, but they require standardisation of the purification process depending on the matrix. The latest Lf determination methods are highly precise, and most of them produce high-quality Lf. This allows to introduce on the market a higher quality product, which can significantly improve standard approaches. Full article

With the growing interest in health and fitness, whey protein supplements are becoming increasingly popular among fitness enthusiasts and athletes. The surge in demand for whey protein supplements highlights the need for cost-effective methods to characterise product quality throughout the food supply chain. This study presents a rapid and low-cost method for authenticating sports whey protein supplements using smartphone video imaging (SVI) combined with machine learning. A gradient of colours ranging from purple to red is displayed on the front screen of a smartphone to illuminate the sample. The colour change on the sample surface is captured in a short video by the front-facing camera. Then, the video is split into frames, decomposed into RGB colour channels, and converted into spectral data. The relationship between video data and sample labels is established using machine learning models. The proposed method is tested on five tasks, including identifying 15 brands of whey protein concentrate (WPC), quantifying fat content and energy levels, detecting three types of adulterants, and quantifying adulterant levels. Moreover, the performance of SVI was compared to that of hyperspectral imaging (HSI), which has an equipment cost of around 80 times that of SVI. The proposed method achieves accuracies of 0.933 and 0.96 in WPC brand identification and adulterant detection, respectively, which are only around 0.05 lower than those of HSI. It obtains coefficients of determination of 0.897, 0.906 and 0.963 for the quantification of fat content, energy levels and milk powder adulteration, respectively. Such results demonstrate that the combination of smartphones and machine learning offers a low-cost and viable preliminary screening tool for verifying the authenticity of whey protein supplements. Full article

This work concerns the spray drying of probiotic bacteria Lacticaseibacillus rhamnosus GG suspended in a solution of starch, whey protein concentrate, soy lecithin, and ascorbic acid, with additional selected natural plant-origin liquid oils. The aim of this study was to examine these oils and their concentrations (20% and 30%) on bacterial viability during the spray drying (inlet temperature was 180 °C, outlet temperature from 50 to 54 °C, feed rate around 9 mL/min) and storage for 4 weeks at 4 °C and 20 °C, with attempts to explain the protective mechanism in respect including their fatty acid composition. The viability of microencapsulated bacteria, moisture content, water activity, color properties, morphology, particle size of obtained powders, and thermal properties of encapsulated oils were evaluated. The highest viability of bacterial cells after spray drying 83.7% and 86.0%, was recorded with added borage oil respectively with 20% and 30% oil content. This oil has a lower content of oleic and linoleic acid compared to other applied oils, but a high content of both vitamin E and γ- linoleic acid. However, this study did not confirm unambiguously whether and which of the components present in natural plant oils specifically affect the overall viability of bacteria during spray drying. Full article

This study examines the effect of inoculum (0.5–3 g/L) and substrate concentration (40–200 g/L) on butyric acid and biohydrogen production by batch dark fermentation at 37 °C. Clostridium pasteurianum DSM525 and Cheese Whey Powder (CWP) were used in the experiments. The results showed that biohydrogen and butyric acid production increased with a 1.5 g/L microorganism concentration and 80 g/L CWP. A Cumulative Hydrogen Formation (CHF) of 458 mL, butyric acid (BA) of 1.523 g/L, butyric acid to acetic acid (BA/AA) ratio of 3.07 g BA/g AA, hydrogen production yield (Y_H2/TS) of 1278.63 mL H₂/g TS, and butyric acid production yield (Y_BA/TS) of 0.37 g BA/g TS at 1.5 g/L inoculum concentration was achieved. The hydrogen (HPR) and butyric acid production rates (BAPR) were similarly the highest at 1.5 g/L. The maximum specific hydrogen (SHPR) and butyric acid rates (SBAPR) were obtained at 2 g/L and 1 g/L organism concentrations, respectively. In variations of substrate concentrations, 651.1 mL of CHF, 1.1 g/L of BA, 3.23 g BA/g AA of BA/AA ratio, 576 mL H2/g TS of YH2/TS, and 27.4 g BA/g TS of Y_BA/TS were accomplished. HPR and SHPR were the highest at 80 g/L CWP due to no substrate inhibition. The BAPR was at its maximum at 100 g/L, BA accumulation was faster, and the SBAPR was at maximum 40 g/L CWP. The results showed a good adaptation of C. pasteurianum to the butyric acid-derived hydrogen production pathway. This strategy could build a renewable and sustainable process with dual valuable outputs. Full article

In this study, five distinct industrial waste streams, encompassing bakery processing and kitchen waste (BP plus KW) mixture, fat, oil, and grease (FOG), ultrafiltered milk permeate (UFMP), powder whey (PW), and pulp and paper (PP) compost, underwent mesophilic biochemical methane potential (BMP) assays at F/M ratios of 1, 2, 4, and 6 g COD/g VSS. An F/M ratio of 1 g COD/g VSS showed the highest methane yield across the investigated feedstocks. In the case of UFMP and PW, an F/M ratio of 2 produced identical results to an F/M ratio of 1 despite their relatively high carbohydrate content which is easily acidified to VFAs. Increasing the F/M ratio to 2 decreased the biodegradability of both BP plus KW and FOG by 63%. Increasing the F/M ratio of the PP did not show as much of a significant impact on biodegradability compared to the other feedstocks as methane yields decreased from 135 to 92 mL CH₄/g COD, a decrease of 32%. Full article

This study was conducted to determine the performance of atmospheric cold plasma (ACP) on powder-form biological materials including wheat flour (WF) and whey protein isolate (WP). Coliform bacteria inactivation and optimization were performed based on a central composite design with two variables, namely residence time and mass of the sample. The results indicated that both variables had a significant effect on bacterial inactivation with more importance of residence time compared to mass of the substrate. The drying process was conducted for selected conditions including mild, moderate, and extreme conditions. The results indicated that plasma can even be used as a fast and effective tool for drying biological materials. Among all models used in this study, the Henderson–Pabis model was more suitable in predicting the dehydration kinetics of both materials. Drying rate constants obtained using this model indicated that the ratios of residence time over mass of the material did not have a significant impact on this parameter. Analysis of the functional properties revealed that water absorption can be highly (≈70%) enhanced in WF. However, properties such as oil absorption (in WF and WP), protein solubility and emulsifying activity index (EAI), and stability (in WP) were slightly changed by the plasma treatment. Full article

For the evaluation of food efficacy, in vitro experiments and cell and animal models are heavily relied on, with a need for quick and non-invasive monitoring methods. In this study, the fecal odor of aging mice supplemented with goat whey powder was obtained by an E-nose, and the correlation between odor information and the antioxidant indexes, serum antibody, cytokine, and intestinal bacteria were analyzed, aiming to establish a non-invasive method for monitoring and differentiating the effect of goat whey powder. As a result, the fecal odor differed with intervention groups and intervention time, and most of the sensor responses were significantly correlated with weight gain rate, SOD activity, and MDA content. For serum antibodies, cytokines, IL-2, and IL-6 were negatively correlated with the responses of sensor S7. A strong correlation was found between the E-nose sensor responses and the dominant intestinal bacteria. The E-nose could differentiate aging mice of different intervention times and intervention groups with canonical discriminate analysis (CDA). The effective predictive model was built by multiple linear regression (MLR) and a multilayer perceptron neural network (MLP) for SOD, MDA, and weight gain rate, with R² ranging from 0.1571 to 0.6361. These results indicated that E-nose technology could be used in the tracking of goat whey powder intervention in aging mice. Full article

This study examined the effect of low-frequency ultrasound (20 kHz, 1 and 5 min) on the physiochemical and structural properties of milk powder formulations with varying casein to whey ratios (0:100, 60:40, and 50:50) and calcium addition (30 mM). The ultrasound treatment led to changes in particle size, with an initial increase in aggregation followed by fragmentation. Calcium addition resulted in looser packing, as evidenced by a decrease in both bulk and tapped densities. DSC analysis indicated that calcium addition stabilized the protein–lactose matrix by increasing the glass transition temperature and reducing the number of thermal events. FTIR analysis revealed structural changes in proteins, with a decrease in β-sheet and β-turn and an increase in α-helix structures. These findings suggest that calcium plays a crucial role in reinforcing the structural integrity of the protein–lactose matrix, while ultrasound-induced mechanical forces lead to dynamic changes in particle size and protein conformation. Full article