Storage Stability of Novel Functional Drinks Based on Ricotta Cheese Whey and Fruit Juices

Abstract

To study the storage stability of drinks produced by blending ricotta cheese whey (RCW) with fruit juices, apple-RCW and apple and blueberry mix (50:50)-RCW (juice/RCW ratio: 70/30, 14.5% soluble solids content) were prepared. Color, sugar and organic acid profiles, antioxidant composition, and sensory features were analyzed after 15 to 150 days of storage on an open shelf at room temperature. A browning phenomenon occurred in the apple-RCW-based drink, while no significant color changes occurred in the mix-based drink. Significant degradation of polyphenol compounds (TPC) occurred in both drinks, but more markedly in the mix-based one. Storage strongly influenced the stability of the total monomeric anthocyanins (MAP) due to their sensitivity to temperature and light. Antioxidant capacity was preserved in both drinks, suggesting that the antioxidant capacity of Maillard reaction products and/or polymeric anthocyanins formed during storage compensated for the TPC/MAP loss. Sugar and organic acid profiles changed without influencing the sensory characteristics. Except for the sourness intensity in the apple-based drink, which increased significantly, storage did not negatively influence the sensory parameters, so both RCW-based drinks obtained high acceptance scores at the end of the storage period. Despite the bioactive compound losses, both drinks provided interesting nutritional value at the end of the storage period, particularly the mix-based drink. The overall results showed that both products are stable enough to hypothesize their commercialization.

Effect of dairy by-products as milk replacers on quality attributes of ice cream

“…Moreover, according to Roland et al (1999), L* values and lipid content have a positive correlation in ice creams. Dairy wheys have reduced lipid and casein contents compared with WM (Morin et al, 2006;Bald et al, 2014;Cortellino and Rizzolo, 2018). However, considering the obtaining process of the evaluated dairy wheys, BUW is the closest to milk in relation lipid and casein contents (Morin et al, 2006), which corroborates with our data of proximate composition and explains the minor color changes by BUW addition.…”

“…Dairy wheys from the processing of cheeses, ricotta, and butter have bioactive substances for human health, are low fat, and have good functional and technological properties, representing a low-cost raw material for milk replacement in traditional dairy products (Morin et al, 2006;Bald et al, 2014;Cortellino and Rizzolo, 2018). Several studies have evaluated milk replacement by whole cheese whey (CW; Sakhale et al, 2012;Castro et al, 2013), ricotta whey (RW; Gerhardt et al, 2013;Cortellino and Rizzolo, 2018), and butter whey (BUW; Hickey et al, 2018) in several dairy products. However, there are no reports regarding RW and BUW used as milk replacers in ice cream.…”

“…The use of dairy whey in ice cream will affect physicochemical characteristics leading to changes in qualities such as nutritional composition, color, aroma, flavor (sweetness), creaminess, and melting behavior, which are essential factors for consumer acceptance (Castro et al, 2013;Hickey et al, 2018) and are the main challenge for use of whey in conventional dairy products at industrial scale. Overall, the adverse quality effects are mainly associated with type of dairy whey, ingredient ratios, and processing conditions of ice cream (Haque and Ji, 2003;Morin et al, 2006;Bald et Agrawal, 2016;Cortellino and Rizzolo, 2018). Therefore, the changes on physicochemical and sensory qualities of ice cream made with rennet cheese, ricotta, and butter wheys are still unknown.…”

Impact of different dairy wheys on quality parameters of ice cream

“…The white color of milk results from the presence of colloidal particles, such as milk fat globules and casein micelles, capable of scattering light in the visible spectrum (García-Pérez et al, 2005), which explains the high L* value of the milk ice cream in comparison to that of cheese whey and ricotta whey ice creams. Additionally, considering the obtaining process of the evaluated dairy wheys, butter whey is the closest to milk in relation to lipid and casein contents, yet cheese whey and ricotta whey have reduced lipid and casein contents compared to whole milk (Morin et al, 2006;Bald et al, 2014;Qiu et al, 2015;Cortellino & Rizzolo, 2018). Roland et al (1999) also found that ice cream lightness values increased as fat content also increased when analyzing the effects of fat content on ice cream properties.…”

“…Among the alternatives that minimize environmental impact considering nutritional and technological potentials, dairy effluents can have a positive impact not only on consumers' health, but also on cost savings. One of these benefits is the low cost of raw materials, which reduces production costs when there is partial or total replacement of the quantities of milk, eggs, fats, sugar, and even protein from the formulations of several processed dairy products, as shown by several studies (Sakhale et al, 2012;Castro et al, 2013;Gerhardt et al, 2013;Božanić et al, 2014;Cortellino & Rizzolo, 2018;Hickey et al, 2018).…”