ConclusionsSuggestions for future research

LECTURE 1

WHEY FRACTIONS TO INNOVATIVE FOODS PRODUCTS

using membrane technologies

Marta Henriques 2017

ESAC – IPC

College of Agriculture – Polytechnic Institute of Coimbra Department of Food Science and Technology

Poznan University – Poland

Faculty of Food Science and Technology Erasmus mission

outline

Part A. Introduction

Part B. Whey protein concentrates

Production and characterization of whey proteins concentrates motivation and scope

main objective

Part C. Conventional applications LWPC on fresh cheese and set yogurts

Part D. Nonconventional applications

Ovine and bovine LWPC in set yogurts LWPC as primary raw material for dairy gels

WPC-based coatings with antimicrobial activity

WPC-based films produced by UV modification

LWPC WPC

Part E. Final remarks Conclusions

Suggestions for future research

≈ 9 L ≈ 1 kg

motivation and scope

Whey

•

recognized high nutritional value

•

main effluent of the cheese industries

•

production

• 171 billion L (worldwide)

• 83 billion L (EU)

•

high environmental impact

•

no efficient biological treatment

•

common practice: drying processes

• scale size; technological and economical resources

ELV - 40 mg/L

BOD - 40 000 mg/L

a b

Micro Small Medium Large 9%

69%

20%

2%

61%

30%

7%

2%

scale size volume of business

Portuguese scenario

- 690 million L whey/year

- only a little more than 50% have a known destination

Part A. Introduction

motivation and scope

Lactogal Bel Insulac Pronicol

main objective

develop process solution alternatives for whey valorisation in small/medium-sized cheese factories

• particularly for the whey protein fraction

Part A. Introduction

Part B. Production and characterization of LWPC and WPC

membrane technology

batch ultrafiltration (UF)

batch diafiltration (DF)

whey

process ultrafiltration

(UF)

diafiltration (DF)

sdm vrm

ovine bovine

LWPCs

WPC

biochemical composition

protein profile, thermal stability ultrafiltration

(UF)

diafiltration (DF)

sdm vrm

Part B. production and characterization of LWPC and WPC

biochemical composition

process

Whey UF DFsdm DFvrm

total protein (%, wet basis) LWPC

7.4 12.4

3.7 5.5

3.0 8.9

0.751.43

Part B. Production and characterization of LWPC and WPC

LWPC

process

Whey UF DFsdm DFvrm

dry matter (%, wet basis) bovine

ovine

13.9

LWPC

12.9 20.2

7.6

4.5 8.0 8.5

6.8

Whey UF DFsdm DFvrm total protein

(%, dry basis) bovine

ovine WPC

61.5

50.2

68.3 71.1

83.7

11.1 17.8

49.9

UF DFsdm DFvrm UFRP DFsdm DFvrm

ovine

-Lg

-La SA IgG

-La

-Lg

-Lg/-La bovine

-Lg/-La

5.1 5.2 7.4 6.7 6.1 8.7

IgG SA

Part B. Production and characterization of LWPC and WPC

WPC – protein profile

Part C. conventional applications

•

nutritional properties

•

high biological value

•

essencial aminoacids

LWPC fresh cheese set yogurt dairy gels

• functional properties

– solubility, swelling, viscosity,

gelation, water retention

– foaming, emulsification

– denaturation

medium-fat full-fat

biochemical composition, colour, texture, sensorial properties yield

spontaneous syneresis

25% 50% 30%

set yogurts

innovative conventional

(C)

syneresis viscosity 15%

fresh cheese innovative conventional (I)

(C) LWPC

use of LWPC instead WPC

what is new…

Part C. LWPC in fresh cheese and set yogurts

LWPC (C)

(I) LWPC

30%

using LWPC

• decrease cheese darkening during storage -better product appearance

• no significantly differences were found in texturebetween conventional and innovative products.

• textureparameters decreased during storage

C 25LWPC 50LWPC

(%) spontaneous syneresis (%) WRC

0 20 40 60 80 100

C 25LWPC 50LWPC

(%) yield

0 10 20 30 40 50

60 1st

7th

Part C. LWPC in fresh cheese and set yogurts

fresh cheese - yield, syneresis, colour, texture

Part C. LWPC in fresh cheese and set yogurts

set yogurts – syneresis, viscosity

C 15 LWPC 30 LWPC

0 5 10 15 20 25

1st 10 th 20 nd

syneresis

viscosity

C 30 LWPC

medium-fat full-fat

C 15 LWPC 30 LWPC

0 50 100 150 200

C 30 LWPC

Part C. LWPC in fresh cheese and set yogurts

Tests triangular test preference test

(preference percentage) right answers result (p < 0.05)

fresh cheese

C & 25LWPC 21/31 differ 25LWPC (52%)

C & 50LWPC 24/31 differ C (68%)

set yogurt

C & 15LWPC 4/35 do not differ C (74%)

C & 30LWPC 13/35 do not differ C (83%)

set yogurt

C & 30LWPC 3^thday 7/20 10^thday 10/15

do not differ

differ C (63%)

reasons for preference: smoother texture (fresh cheese); softer (set yogurt)

sensorial evaluation

biochemical composition, colour, rheological properties, WRC non

defatted (ND) thermal gels

defatted (D)

SMP 0% and 5%

pH 4 and 7

acid gels

diafiltrated

(DF) chemical

acidification

(dessert type)

fermentation

(yogurt type)

non defatted (ND)

protein 5% and 7%

microstructure texture, complex viscosity

use LWPC as raw material not as coadjuvant

Part C. LWPC as raw material for dairy gels

Part C. LWPC as raw material for dairy gels

pH 4 7

protein (%) 5 7 5 7

Gel type

ND

97.720.89 99.500.47

nd

98.801.59

D

94.610.80 96.210.64

nd

96.060.51

DF

92.600.92 98.240.73

nd

97.920.35

thermal gels – appearance, WRC (%)

Part C. LWPC as raw material for dairy gels

pH 4 7

protein (%) 5 7 5 7

Gel type

ND nd

D

DF nd

thermal gels – microstructure

Yogurt type - 1^stday

G' G'' (Pa)

0,1 1 10 100 1000 10000

0% G' 0% G'' 5% G' 5% G''

Yogurt type - 21^stday

Dessert type- 1^stday

 [rad/s]

0,1 1 10

G' G'' (Pa)

0,1 1 10 100 1000 10000

Dessert type - 21^stday

 [rad/s]

0,1 1 10

Part C. LWPC as raw material for dairy gels

acid gels – rheological properties

G’ and G’’ (Pa)

SMP

Yogurt type - 1st day

|*| (Pa.s)

0,1 1 10 100 1000 10000

0%

5%

Dessert type- 1st day

0,1 1 10

|*| (Pa.s)

0,1 1 10 100 1000 10000

Dessert type - 21th day

0,1 1 10

Yogurt type - 21th day

 [rad/s]

 [rad/s]

acid gels – rheological properties

complex viscosity |  *| (Pa.s)

SMP

•

batch UF/DF solve the environmental problem of

bovine/ovine whey in medium/small cheese industries

•

incorporating LWPC into dairy products, such fresh cheese and set yogurts, increase the overall process yield and their functional properties

•

depending on the gelation process and manufacture conditions, innovative products based on LWPC can be produce according to the desired food application

conclusions

Part E. Final Remarks

Current work

USE OF LWPC ^and CUFP AS MAIN INGREDIENTS IN:

• KEFIR & PROBIOTIC DRINKS

• Bovine origin

• Ovine origin

CUFP (concentrate ultrafiltration permeate)

Our approach

(liquid whey protein concentrate) (concentrated ultrafiltration permeate)

(%)

LWPC

CUFP

Our approach

Input Outputs

Our approach

fermented drinks

* fresh or frozen

* with or without

fresh or frozen-thawed

Products Analyses

LWPC Kefir (k)

(Patent: WO 2011005128 20110113)

Probiotics (p)

L. acidophilus, L. casei and L. rhamnosus (1:1:1)

Kefir+Probiotics (k+p)

Physicochemical pH T. acidity Total solids FatViscosity

Microbiological (during fermentation and storage – 0, 12, 24, 48 and 168 h)

Lactococus spp Lactobacillus spp Yeasts

Sensorial (at the end of the storage time)

Triangular tests Preference tests

CUFP Kefir (k)

Probiotics (p)

Kefir+Probiotics

(k+p)

Fermented drinks_kefir

pH and T Acidity

T im e (h o u rs )

0 2 0 4 0 6 0 8 0 1 0 0 1 2 0 1 4 0 1 6 0 1 8 0

pH

3 4 5 6 7

p H _ C U F P p H _ L W P C

T im e (h o u rs )

0 2 0 4 0 6 0 8 0 1 0 0 1 2 0 1 4 0 1 6 0 1 8 0

TA (ºThorner)

4 6 8 1 0 1 2 1 4 1 6 1 8 2 0 2 2 T A _ C U F P

T A _ L W P C (5 º C )

(2 5 º C )

Frozen-thawed kefir inoculumFresh kefir inoculum

CUFP

Time (hours)

0 20 40 60 80 100 120 140 160 180

4 5 6 7 8 9 10

Lactococcus spp Lactobacillus spp Yeasts LWPC

Time (hours)

0 20 40 60 80 100 120 140 160 180

Log 10(fcu/mL)

4 5 6 7 8 9 10

Lactococcus spp Lactobacillus spp Yeasts

(5ºC) (5ºC)

(25ºC) (25ºC)

CUFP

Time (hours)

0 20 40 60 80 100 120 140 160 180

4 5 6 7 8 9 10

Lactococcus spp Lactobacillus spp Yeasts LWPC

Time (hours)

0 20 40 60 80 100 120 140 160 180

Log10(fcu/mL)

4 5 6 7 8 9 10

Lactococcus spp Lactobacillus spp Yeasts

(5ºC) (5ºC)

(25ºC) (25ºC)

LWPC

k p k+p

14_ (5ºC)

CUFP

k p k+p

viscosity (cP)

0 300 400

500 1_(25ºC)

7_(5ºC) 14_(5ºC)

10

5

Fermented drinks ^(without fruit pulp) viscosity

Tim e (hours)

0 10 20 30 40

pH T Acidity (ºThorner)

1 2 3 4 5 6 7

8 pH

T Acidity (ºThorner)

Tim e (hours)

0 5 10 15 20 25 30 35 40

converted lactose (%)

0 10 20 30 40 50 60

% converted lactose

Fermented drink_CUFP_kefir

converted lactose, pH and T Acidity (during fermentation)

•

Preference test

LWPC_kefir vs CUFP_kefir

• LWPC_kefir (74.2%)

• CUFP_kefir (25.8%)

•

Triangular test

LWPC_kefir vs LWPC_probiotic vs LWPC_k+p

(Differences between fermented drinks were detected at a confidence level of 95%)

Sensorial analyses

Conclusions

• LWPC and CUFP are (chemical, microbial and sensorial)stable and attractive to produce fermented drinks

• LWPC_fermented drinks looks like a liquid yogurt

• CUFP_fermented drinks looks like a fruit juice

• Frozen-thawed kefir inoculums' penalize fermentation

• Frozen LWPC or CUFP does not influence the fermentation

• In CUFP_fermented drinks (about 45% lactose conversion)

• LWPC_fermented drinks are preferred to CUFP_fermented drinks

• For LWPC products - LWPC_kefir is the preferred

• For CUFP products - CUFP_probiotic is the preferred