Whey block freeze concentration aiming a functional fermented lactic beverage with the addition of probiotic and guabiroba pulp (Campomanesia xanthocarpa O. Berg), a native Brazilian fruit.

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dc.contributorAMANDA ALVES PRESTES, UNIVERSIDADE FEDERAL DE SANTA CATARINA; MATHEUS FERMINO SILVEIRA, UNIVERSIDADE FEDERAL DE SANTA CATARINA; MARIA HELENA MACHADO CANELLA, UNIVERSIDADE FEDERAL DE SANTA CATARINA; CRISTIANE VIEIRA HELM, CNPF; DAYANNE REGINA MENDES ANDRADE, UNIVERSIDADE FEDERAL DO PARANÁ; ANA LETÍCIA ANDRADE FERREIRA, UNIVERSIDADE FEDERAL DE SANTA CATARINA; RENATA DIAS DE MELO CASTANHO AMBONI, UNIVERSIDADE FEDERAL DE SANTA CATARINA; ISABELA MAIA TOALDO FEDRIGO, UNIVERSIDADE FEDERAL DE SANTA CATARINA; EDUARD HERNÁNDEZ, UNIVERSITAT POLITÉCNICA DE CATALUNYA BARCELONATECH; ELANE SCHWINDEN PRUDENCIO, UNIVERSIDADE FEDERAL DE SANTA CATARINA.
dc.creatorPRESTES, A. A.
dc.creatorSILVEIRA, M. F.
dc.creatorCANELLA, M. H. M.
dc.creatorHELM, C. V.
dc.creatorANDRADE, D. R. M.
dc.creatorFERREIRA, A. L. A.
dc.creatorAMBONI, R. D. de M. C.
dc.creatorFEDRIGO, I. M. T.
dc.creatorHERNÁNDEZ, E.
dc.creatorPRUDENCIO, E. S.
dc.date2023-10-23T15:52:56Z
dc.date2023-10-23T15:52:56Z
dc.date2023-10-23
dc.date2023
dc.date.accessioned2026-07-07T03:32:30Z
dc.descriptionAbstract. The scientific importance involved in this study was the use of whey, a co-product of the cheese industry, and its performance during the freeze concentration process. Moreover, the best-concentrated whey from the freeze concentration process, about the total solids, proteins, and mineral contents, was used to prepare two functional fermented lactic beverages. Therefore, whey was subjected to the freeze concentration in blocks with gravitational thawing. Process performance indicated better yields and efficiency for the second stage of freeze concentration. Concentrated whey 2 was used to prepare two fermented lactic beverages added with probiotics: one without adding guabiroba pulp (control) and a beverage incorporated with 10% guabiroba pulp. Containing guabiroba pulp was not enough to modify the total solids, proteins, and mineral contents. However, it decreased pH values, changed the color to an orange hue, and decreased luminosity. The fermented lactic beverage added with probiotic and 10% guabiroba pulp showed 1.61× more phenolic compounds and an increase of 164% for each evaluated carotenoid content compared with the control beverage.
dc.identifierFood Science and Technology, v. 43, e26923, p. 1-9, 2023.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1157416
dc.identifierhttps://doi.org/10.5327/fst.26923
dc.identifier.urihttp://hdl.handle.net/123456789/436725
dc.languagepor
dc.rightsopenAccess
dc.subjectFunctional beverage
dc.subjectConcentration
dc.subjectProbióticos
dc.subjectAlimento funcional
dc.subjectGuabiroba
dc.subjectProduto Florestal
dc.subjectCheese whey
dc.subjectBioactive compounds
dc.titleWhey block freeze concentration aiming a functional fermented lactic beverage with the addition of probiotic and guabiroba pulp (Campomanesia xanthocarpa O. Berg), a native Brazilian fruit.
dc.typeArtigo de periódico

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