Recent Trends and Developments in Milk-Based Beverages

Tallapragada, Padmavathi; Rayavarapu, Bhargavi

doi:10.1016/b978-0-12-815504-2.00005-0

Cited by 3 publications

(3 citation statements)

References 91 publications

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“…Composition of the main ingredient, the whey, depends on the origin of the milk, type of cheese, and the cheese processing method [ 33 ]. Based on pH, whey may be classified as acidic whey (pH < 5) or sweet whey (pH 6–7); since acidic pH may cause protein sedimentation due to heat treatment, sweet whey is considered more suitable as the raw material for the whey-based beverages [ 15 ].…”

Section: Resultsmentioning

confidence: 99%

“…The current scientific evidence suggests that whey has transitioned from a waste into a high value-added product useful for the food industry [ 1 ]. Nutritional properties of whey have aroused worldwide interest in the formulation of whey-based beverages enriched with diverse fruits and cereals [ 15 ]. A wide number of whey beverages have been developed in recent years, those containing fruit juices being among the more relevant and are often preferred by consumers [ 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Potential of the Sweet Whey-Based Beverage Colada after the Digestive Process and Relationships with the Lipid and Protein Fractions

et al. 2022

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Whey-based beverages could be an effective way of reusing a by-product of th cheese industry, mitigating environmental hazards and, at the same time, profiting a useful food with high nutritional and antioxidant properties. In this study, a traditional Ecuadorian beverage (Colada) was prepared combining sweet whey, Maracuyá and barley. Antioxidant properties before and after an in vitro digestion using the INFOGEST method were determined, and relationships with intestinal transformations of the lipid and protein fractions were analyzed. The digestive process had a positive effect on antioxidant properties based on increased values of ABTS and FRAP located in the bioaccessible fraction (BF), together with strong increments of total polyphenols. Moreover, pretreatment of Caco-2 cells with the BF of Colada significantly reduced ROS generation (p < 0.001) measured by the dichlorofluorescein assay. Substantial changes of the fatty acid profile occurred during digestion, such as a fall of saturated fatty acids and a rise of polyunsaturated. The protein profile, examined by SDS-PAGE and exclusion molecular chromatography in the BF, showed that the major part of the proteins were digested in the intestinal phase. Analysis of NanoLC-MS/MS revealed 18 antioxidant peptides originated from whey proteins, but also 16 peptides from barley with potential antioxidant properties. In conclusion, combining sweet whey with Maracuyá and barley constitutes an excellent nutritional beverage with a strong antioxidant potential.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antioxidant Potential of the Sweet Whey-Based Beverage Colada after the Digestive Process and Relationships with the Lipid and Protein Fractions

et al. 2022

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“…Based on milk coagulation pattern, whey is categorised into sweet whey ‘SW’ and acid whey ‘AW’, with different nutritional composition and production means (Table 1; Mulcahy 2017; Guo and Wang 2019; Stout and Drake 2019; Tallapragada and Rayavarapu 2019). The applications and challenges concerning SW and AW are shown in Table 2 (Farkye 2004; Shon et al .…”

Section: Whey Waste Managementmentioning

confidence: 99%

Recent advances in whey processing and valorisation: Technological and environmental perspectives

Buchanan

Martindale

Romeih

et al. 2023

Int J of Dairy Tech

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Whey has several environmental risks if disposed of as waste in watercourses. However, there are numerous valorisation techniques to convert it into valuable and highly nutritious products. Techniques such as membrane filtration may be utilised, but these are not applicable to all categories of whey. Novel methodologies that are agile enough to deal with whey variability can produce valorised products. This review assesses the capability of whey processing techniques, applications and methodologies, discussing pertinent research that can innovate product development further. It focuses on environmental impacts of whey as a waste and ways of minimising it.

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Impact of photoactivated cobalt oxide nanoparticles addition on manure and whey for biogas production through dry anaerobic co-digestion

Samer

Abdelsalam

Mohamed

et al. 2021

Environ Dev Sustain

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Recent Trends and Developments in Milk-Based Beverages

Cited by 3 publications

References 91 publications

Antioxidant Potential of the Sweet Whey-Based Beverage Colada after the Digestive Process and Relationships with the Lipid and Protein Fractions

Antioxidant Potential of the Sweet Whey-Based Beverage Colada after the Digestive Process and Relationships with the Lipid and Protein Fractions

Recent advances in whey processing and valorisation: Technological and environmental perspectives

Impact of photoactivated cobalt oxide nanoparticles addition on manure and whey for biogas production through dry anaerobic co-digestion

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