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Application of valorized dairy industry by-products for nutraceutical formulas development

2022Conference object Open access
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dc.contributor.authorZokaityte, E
dc.contributor.authorSiriakovaite, K
dc.contributor.authorStarkute, V
dc.contributor.authorZavistanaviciute, P
dc.contributor.authorLele, V
dc.contributor.authorMozuriene, E
dc.contributor.authorKlupsaite, D
dc.contributor.authorViskelis, P
dc.contributor.authorRuibys, R
dc.contributor.authorGuiné, Raquel
dc.contributor.authorBarkiene, E.
dc.date.accessioned2022-05-31T08:29:07Z
dc.date.available2022-05-31T08:29:07Z
dc.date.issued2022
dc.description.abstractThe zero-waste economy has many challenges, of which the most important is the need for attractive technologies for the effective recycling of by-products. One of challenges in dairy industry is to effectively use large quantities of dairy by-products, e.g., the milk permeate (MP). MP is a dairy industry by-product obtained during milk protein concentrate production. The aim of this study was to develop nutraceutical in chewing form (NC) preparations. The main ingredients used for the preparation of added-value nutraceuticals were MP (containing GOS), extruded and fermented wheat bran (containing log10 colony-forming unit CFU/g viable antimicrobial property showing the LAB strains), psyllium husk (PH) (source of desirable hydrocolloids), and apple by-products (AP) (source of phenolic compounds). Also, for the preparation of NC, gelatin and agar were tested. In the NC formulations, citric acid (CA) was replaced to ascorbic acid (AA) to obtain a desirable hard texture of samples with agar. The optimal quantities of bioactive ingredients were selected by performing an overall acceptability (OA) test and evaluating emotions induced by consumers. Moreover, viable LAB count during storage, colour, texture, and antioxidant characteristics were evaluated. The highest OA (score 8.5) was shown for samples consisting of MP, PH, AP, CA, and xylitol (XY), a very strong correlation was found gelatin, MP, PH, AP, and CA showed a LAB count higher than 6.0 log10 CFU/g, but higher antioxidant activity were found for the NC prepared with agar. Finally, it can be acknowledged that fermented MP, PH, and AP can be used for preparation of added-value NC in a sustainable manner.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationZokaityte E, Siriakovaite K, Starkute V, Zavistanaviciute P, Lele V, Mozuriene E, Klupsaite D, Viskelis P, Ruibys R, Guiné RPF, Bartkiene E. (2022) Application of valorized dairy industry by-products for nutraceutical formulas development, in Abstract Book of 16th International Scientific Conference THE VITAL NATURE SIGN, Kaunas, Lithuania, p. 20.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/7261
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectnutraceuticalspt_PT
dc.subjectoverall acceptabilitypt_PT
dc.subjectapple by-productspt_PT
dc.subjectpsyllium huskpt_PT
dc.subjectemotions induced in consumerspt_PT
dc.subjectmilk permeatept_PT
dc.titleApplication of valorized dairy industry by-products for nutraceutical formulas developmentpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceKaunas, Lituâniapt_PT
oaire.citation.endPage20pt_PT
oaire.citation.startPage20pt_PT
oaire.citation.title16th International Scientific Conference THE VITAL NATURE SIGNpt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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