New formulations of fermented milk drinks with fruit pulp added: Physicochemical characteristics during storage and nutritional profile

The aim of this study was to evaluate the nutritional profile and the physicochemical characteristics during storage of newly developed formulations of fermented milk drinks with added pineapple, mango and passion fruit pulp. The fermented drinks showed a high content of protein, iron, and calcium. The passion fruit milk drink had the lowest pH (4.13) and highest acidity (0.95%, expressed in % of lactic acid), which was significantly different (p<0.05) from the pineapple and mango drinks. As for syneresis and sedimentation, the pineapple milk drink had the highest rates at 14 days storage, with 34.33% and 6.50%, respectively and was significantly different (p≤0.05) when compared to the mango and passion fruit milk drinks. In conclusion, newly developed fermented milk drinks with added fruit pulp were a source of several nutrients. We observed physical-chemical characteristics suitable for a fermented milk product during storage.

El objetivo de este estudio fue el desarrollo de nuevas formulaciones de bebidas lácteas fermentadas adicionadas de piña, mango y maracuyá, para evaluar el perfil nutricional y las características fisicoquímicas durante el almacenamiento. Las bebidas fermentadas mostraron un alto contenido en proteínas, hierro y calcio. En cuanto a las características fisicoquímicas durante el almacenamiento, la bebida láctea de maracuyá presentó el pH más bajo (4,13) y la acidez más alta (0,95%, expresada en % de ácido láctico), con una diferencia significativa (p < 0,05), en comparación con las bebidas de piña y mango. En cuanto a sinéresis y sedimentación, la bebida láctea de piña presentó los mayores índices a los 14 días de almacenamiento, con 34,33% y 6,50%, respectivamente, y con diferencia significativa (p ≤ 0,05) al compararla con las bebidas lácteas de mango y maracuyá. En conclusión, las bebidas lácteas fermentadas con adición de pulpa de fruta son una fuente de varios nutrientes, y de características físico-químicas adecuadas para un producto lácteo fermentado durante el almacenamiento.

Formulación de galletas fortificadas por sustitución parcial de harina de moringa y suero lácteo / Formulation of fortified cookies by partial substitution of moringa flour and whey

El suero lácteo y la moringa poseen alto valor nutricional; sin embargo, su uso en la elaboración de productos alimenticios es una alternativa viable pero poco utilizada. Objetivo. Elaborar una galleta fortificada por sustitución parcial de harina de moringa (HM) y polvo de suero lácteo (PSL). Materiales y métodos. Durante septiembre-diciembre 2021, se desarrollaron cuatro formulaciones con sustitución parcial de harina de trigo por HM y PSL (F0=100:0:0; F1=90:5:5; F2=80:10:10; F3=70:15:15). La aceptación del producto se determinó mediante una evaluación sensorial considerando los atributos sabor, olor, color, textura y aceptación general. Se realizó el análisis químico proximal a la HM, al PSL, a la formulación de mayor aceptación y a F0. Se compararon los distintos parámetros químico proximales y de aceptación mediante una anova de una vía, seguido de una prueba de comparación de medias de Tukey (p<0,05). Resultados. Conforme se incrementa el porcentaje de sustitución de harina de trigo por HM y PSL se obtiene menor aceptación de las galletas, siendo F1 la más aceptada. F1 registró un contenido proteico de 6,90±0,04%, significativamente mayor al observado en F0. Conclusiones. La buena aceptabilidad de F1 indica que la sustitución parcial por HM y PSL no influyen en su aceptación; además, F1 mostró un enriquecimiento de proteinas, lípidos y cenizas, así como contenido adecuado de humedad y carbohidratos(AU)

Introduction. Whey and moringa have high nutritional value; however, their use in the production of food products is a viable but rarely used alternative. Objective. To make a biscuit fortified by partial substitution of moringa flour (MF) and whey powder (WP). Materials and methods. During September-December 2021, four formulations were developed with different degrees of partial substitution of wheat flour for MF and WP (F0=100:0:0; F1=90:5:5; F2=80:10:10; F3=70:15:15). The acceptance of the product was determined through a sensory evaluation considering the attributes taste, odor, color, texture and general acceptance. A proximal chemical analysis was performed on the MF, WP, the most widely accepted formulation and F0. Proximal chemical parameters and acceptance attributes were compared using a one-way anova, followed by a Tukey mean comparison test (p<0.05). Results. As the percentage of substitution of wheat flour by MF and WP increases less acceptance of the biscuits is obtained, with F1 as the most accepted formulation. F1 registered a protein content of 6.90±0.04%, significantly higher than that observed in F0. Conclusions: The good acceptability of F1 indicates that the partial substitution of wheat flour for MF and WP do not influence its acceptance; in addition, F1, showed an enrichment of protein, lipid and ash, as well as adequate moisture and carbohydrate content(AU)

Efectos de la proteína whey, leucina y entrenamiento de fuerza en la composición corporal / Effects of whey protein, leucine and resistance training on body composition

INTRODUCCIÓN: Los deportistas y las personas activas que entrenan la fuerza para lograr un aumento de su masa muscular tienen requerimientos calóricos y proteicos aumentados, por esta razón emplean diversas estrategias como la suplementación con proteína whey aislada y aminoácidos aislados como la leucina después del entrenamiento sustentados en la premisa de que promueven el incremento en la síntesis de proteínas musculares, y por ende un aumento de la masa magra. OBJETIVO: Comparar cambios de la composición corporal aplicando el método de Absorciometría Dual de Rayos X (DEXA) en personas físicamente activas expuestas a un programa de entrenamiento de la fuerza con la suplementación de proteína whey aislada y/o leucina durante 12 semanas. METODOLOGÍA: estudio aleatorizado prospectivo longitudinal en un grupo de 10 varones físicamente activos, los cuales fueron asignados al azar en 3 grupos de suplementación con proteína whey aislada, leucina o la mezcla de ambas bajo el mismo protocolo de entrenamiento de la fuerza. Se evaluó la composición corporal en 3 momentos: semana 0, semana 6 y semana 12 de la intervención. RESULTADOS: En las condiciones evaluadas no se observaron cambios estadísticamente significativos de las variables de composición corporal y fuerza en los diferentes protocolos de suplementación: leucina, proteína whey aislada con leucina y proteína whey aislada. CONCLUSIONES: Se observaron resultados superiores de la masa magra y la fuerza en el grupo de la suplementación de proteína whey aislada con leucina con respecto a los demás grupos, cabe aclarar que por el tamaño de muestra no alcanzó a ser estadísticamente significativo.

INTRODUCTION: Athletes and active people who work hard to increase their muscle mass have increased caloric and protein requirements. For this reason, they use different strategies such as whey protein isolate supplementation and/or branched-chain amino acids after sustained training on the premise that they promote an increase in muscle protein synthesis, and therefore an increase in lean mass. OBJECTIVE: To compare body composition changes in physically active people exposed to a strength training program withwhey protein isolate and/or leucine supplementation for 12 weeks. METHODS: Longitudinal prospective randomized study in a group of 10 physically active males, which were randomly assigned to 3 supplementation groups with whey protein isolate, leucine, or a mixture of both, under the same strength training protocol. Body composition was evaluated in 3 moments: week 0, week 6 and week 12 of the intervention. RESULTS: In the evaluated conditions, no statistically significant changes were observed in the variables of body composition and strength based on the different supplementation protocols: Leucine, protein with leucine and protein. CONCLUSIONS: Compared with the other groups, higher results were observed in lean mass and strength in group using the whey protein isolate supplementation with leucine. It should be noted that due to the size of the sample, the difference was not statistically significant.

Effects of compound protein powder on nitrogen metabolism and physiological and biochemical indexes in rats / 公共卫生与预防医学

Objective To explore the nutritional efficacy of compound protein powder formulations from different sources. Methods Three groups of compound protein powder formulations were obtained through scientific blending using soy protein, whey protein and yeast protein as raw materials. The effects of the compound protein powders on nitrogen metabolism, serum biochemical indicators, and pathological changes of liver tissue and epididymal fat in rats were evaluated. Results Compared with the control (casein), the net protein utilization, biological evaluation, and protein efficacy ratio of the compound protein powders in rats were significantly improved, and the changes in these indicators in the formula with the highest whey protein content were most significant among all three formulas. The compound protein powders effectively increased the levels of albumin and globulin, while decreased the content of total cholesterol, indicating beneficial effects on improving immunity and controlling lipid metabolism, with the formula group 2 being the most effective among all three groups. The pathological examination showed that the three groups of protein powder did not have adverse effects on liver tissue and epididymal fat. Conclusion The present study demonstrates that the compound protein powder formulation has nutritional value, which suggests a potential of the application of the compound protein powder formulation in the elderly, and people with special nutritional needs, such as sports people.

Role of whey protein in post-workout recovery / Função da proteína de soro de leite na recuperação pós-treino / El papel de la proteína de suero de leche en la recuperación post-entrenamiento

ABSTRACT Introduction: Evidence indicates that whey protein supplementation may accelerate tissue repair and be useful for exercise-induced muscle injury (EIMD) by accelerating recovery and elevating protein synthesis and blood amino acids. However, the potential role of whey protein after EIMD in humans is inconsistent. Objective: Find the effective role of whey protein in post-exercise recovery from EIMD. Methods: Scopus, Medline, and Google scholar, were systematically searched until March 2022. To assess the risk of bias, the Cochrane collaboration tool was applied. Weighted mean differences (WMD), 95% confidence intervals (CI), and random effect models to calculate the total effect. Results: The result of the review indicated that the decreasing impact of whey protein intake is significant on creatine kinase (CK) [WMD = −19.11 IU.L-1, CI: −36.200, −2.036; P = 0.028]. The effect of whey protein supplementation on lactate dehydrogenase (LDH) concentration indicated that the impact of whey protein on changing LDH levels is significant. In addition, subgroup analysis showed significant decreases in CK and LDH based on post-exercise follow-up times, whey protein dosage, test duration, supplementation time, exercise types, and training status. Conclusion: The results showed the efficacy of whey protein in decreasing CK and LDH levels among adults in general and in subgroup analysis. Therefore, whey protein could have an effective role in the post-exercise recovery of EIMD. Level of evidence II; Therapeutic studies - review of results.

RESUMO Introdução: As evidências indicam que a suplementação de proteína de soro de leite pode acelerar a reparação tecidual e, portanto, ser útil para as lesões musculares induzidas pelo exercício (EIMD), acelerando a recuperação, além de elevar a síntese proteica e os aminoácidos sanguíneos. Entretanto, o papel potencial da proteína de soro de leite após a EIMD em humanos, é inconsistente. Objetivos: Encontrar a função efetiva da proteína de soro de leite na recuperação pós exercício de EIMD. Métodos: Scopus, Medline e Google scholar foram sistematicamente pesquisados até março de 2022. Para avaliar o risco de viés, foi aplicada a ferramenta de colaboração Cochrane. Diferenças médias ponderadas (WMD), intervalos de confiança de 95% (CI) e modelos de efeito aleatório foram utilizados para o cálculo do efeito total. Resultados: O resultado da revisão indicou que o impacto decrescente do consumo de proteína de soro de leite é significativo na creatina quinase (CK) [WMD = −19,11 IU.L-1, CI: −36,200, −2,036; P = 0,028]. O efeito da suplementação proteica do soro de leite na concentração de desidrogenase láctica (LDH) indicou que o impacto da proteína do soro de leite na mudança dos níveis de LDH é significativo. Além disso, a análise dos subgrupos mostrou diminuição significativa na CK e LDH, com base nos tempos de acompanhamento após o exercício, dosagem da proteína do soro de leite, duração dos testes, tempo de suplementação, tipos de exercício e status de treinamento. Conclusão: Os resultados mostraram a eficácia da proteína de soro de leite na diminuição dos níveis de CK e LDH entre adultos, em geral e na análise dos subgrupos. Portanto, a proteína do soro de leite poderia ter uma função eficaz na recuperação pós exercício de EIMD. Nível de evidência II; Estudos terapêuticos - revisão dos resultados.

RESUMEN Introducción: Las pruebas indican que la suplementación con proteína de suero de leche puede acelerar la reparación de los tejidos y, por lo tanto, ser útil para las lesiones musculares inducidas por el ejercicio (EIMD) al acelerar la recuperación, así como elevar la síntesis de proteínas y los aminoácidos en sangre. Sin embargo, el papel potencial de la proteína de suero después de la EIMD en los seres humanos, es inconsistente. Objetivos: Encontrar el papel efectivo de la proteína de suero de leche en la recuperación posterior al ejercicio de EIMD. Métodos: Se realizaron búsquedas sistemáticas en Scopus, Medline y Google scholar hasta marzo de 2022. Para evaluar el riesgo de sesgo, se aplicó la herramienta de colaboración Cochrane. Para calcular el efecto total se utilizaron diferencias medias ponderadas (WMD), intervalos de confianza (CI) del 95% y modelos de efectos aleatorios. Resultados: El resultado de la revisión indicó que el impacto decreciente de la ingesta de proteína de suero es significativo en la creatina quinasa (CK) [WMD = −19,11 UI.L-1, IC: −36,200, −2,036; P = 0,028]. El efecto de la suplementación con proteína de suero en la concentración de lactato deshidrogenasa (LDH) indicó que el impacto de la proteína de suero en el cambio de los niveles de LDH es significativo. Además, el análisis de subgrupos mostró disminuciones significativas de la CK y la LDH en función de los tiempos de seguimiento tras el ejercicio, la dosis de proteína de suero, la duración de la prueba, el tiempo de suplementación, los tipos de ejercicio y el estado de entrenamiento. Conclusión: Los resultados mostraron la eficacia de la proteína de suero en la disminución de los niveles de CK y LDH entre los adultos en general y en el análisis de subgrupos. Por lo tanto, la proteína de suero podría tener un papel eficaz en la recuperación posterior al ejercicio de EIMD. Nivel de evidencia II; Estudios terapéuticos - revisión de resultados.

Fórmula artesanal a base de lactosuero: complemento alimenticio para niños preescolares / Artisanal whey-based formula: food supplement for preschool children

Resumen Se pretendió desarrollar una fórmula artesanal, a base de lactosuero, como complemento alimenticio para niños preescolares. Se realizó una investigación descriptiva ejecutada en tres fases: 1. Ensayos preliminares para la determinación del esquema tecnológico; 2. Evaluación fisicoquímica para la caracterización del producto y determinación de macronutrientes y 3. Evaluación sensorial donde se midió el nivel de agrado del producto final. Los datos obtenidos de los análisis se tabularon en cuatro repeticiones y se analizaron a través de estadísticas descriptivas de tendencia central y en frecuencias expresadas en tablas y gráficos mediante el programa estadístico SPSS versión 20.0. Se obtuvo que en el análisis proximal del requesón deshidratado, éste aportó por cada 100 gramos de producto: 480,28 kcal, 46,5% de proteínas, 22,36% de grasas y 23,26% de hidratos de carbono. La formulación final de la bebida constó de 2,9 g de requesón deshidratado, 3,6 g de arroz previamente cocido y 1,8 g de azúcar diluidos por cada onza preparada. Se determinó que es una fórmula hipocalórica-hiperproteica e isoosmolar, con una viscosidad de 275cP, un pH de 5,1 y con 0,291% de ácido láctico. La fórmula artesanal a base de lactosuero fue de agrado para 41 niños que participaron en el análisis sensorial. Se recomienda su uso en niños que se encuentren en condición de vulnerabilidad nutricional.

Abstract The main objective of this research was to develop an artisan formula based on whey as food supplement directed to preschool children. It was a descriptive study carried out in three phases: 1. Preliminary tests, for the determination of the technological scheme; 2. Physical-chemical evaluation, for the characterisation of the product and determination of nutrients and, 3. Sensory evaluation: the level of satisfaction of the final product measured. The data obtained from the analysis were tabulated in four repetitions and analysed through descriptive statistics of central tendency and in frequencies expressed in tables and graphs using the statistical program SPSS version 20.0. As a result, for each 100 grams of dehydrated cottage cheese this malnuprovides: 480.28 kcal, 46.5% protein; 22.36% fat and 23.26% carbohydrates. The final formulation of the drink consisted of 2.9 g of dehydrated cottage cheese, 3.6 g of previously cooked rice and 1.8 g of diluted sugar for each prepared ounce. It was determined as a hypocaloric-hyperproteic and isomolar formula, with a viscosity of 275cP, a pH of 5.1 and with 0.291% lactic acid. The artisan formula based on whey was liked by 41 children who participated in the sensory analysis. As a conclusion, it can be recommended as food supplement in children with nutritional vulnerability conditions.

Resumo O objetivo principal desta pesquisa foi desenvolver uma fórmula artesanal à base de soro de leite como suplemento alimentar direcionado a crianças pré-escolares. Foi realizado um estudo descritivo em três fases: 1. Ensaios preliminares, para determinação do esquema tecnológico; 2. Avaliação físico-química, para caracterização do produto e determinação de macronutrientes e 3. Avaliação sensorial: mediu-se o grau de satisfação do produto final. Os dados obtidos das análises foram tabulados em quatro repetições e analisados por meio de estatísticas descritivas de tendência central e em frequências expressas em tabelas e gráficos utilizando o programa estatístico SPSS versão 20.0. Como resultado da análise proximal, para cada 100 gramas de requeijão desidratado fornece: 480,28 kcal, 46,5% de proteína; 22,36% de gordura e 23,26% de carboidratos. A formulação final da bebida consistiu em 2,9 g de requeijão desidratado, 3,6 g de arroz previamente cozido e 1,8 g de açúcar diluído para cada onça preparada. O resultado concluiu que é uma fórmula hipocalórica-hiperproteica e isoosmolar, com viscosidade de 275cP, pH de 5,1 e com 0,291% de ácido lático. A fórmula artesanal à base de soro de leite foi apreciada por 41 crianças que participaram da análise sensorial. É recomendado seu uso em crianças que se encontrem em condições de vulnerabilidade nutricional.

Whey protein positively alters inflammatory markers and metabolic parameters of overweight and obese adults

@#Introduction: The effects of prolonged consumption of whey protein on health are controversial. This study aimed to determine whether whey protein positively alters health parameters of overweight and obese adults. Methods: Randomised controlled trial was conducted. Fifty-eight participants, aged 30-50 years, were randomly allocated into four groups and supplemented with 50 g protein for eight weeks (group 1: plant-based protein (PBP), group 2: whey protein isolate (WPI) with cocoa powder, group 3: PBP with whey protein concentrate (WPC), and group 4: WPI with milk powder). Body composition and biochemical parameters (kidney and liver functions, inflammation, oxidative stress, and antioxidant capacity) were evaluated at pre-intervention and 8 weeks after intervention. Results: At Week 8, group 3 had lower diastolic blood pressure, waist circumference, visceral fat, and risk of insulin resistance (p<0.05 for all). Group 2 had decreased levels of total cholesterol and low-density lipoprotein cholesterol (p<0.05 for all). A drop in triglyceride was seen in group 4 (p=0.026). Whey protein decreased alanine aminotransferase level (p=0.028), while PBP increased aspartate aminotransferase level (p=0.034). PBP or WPI with milk powder increased blood urea nitrogen level (p>0.05 for all). Interleukin-6 and lactoferrin levels fell in all groups (p<0.05), while hs-CRP increased in the PBP group (p=0.043). Group 2 experienced increased antioxidant capacity. However, levels of oxidative stress markers were significantly decreased in the PBP group and WPI with milk powder group. Conclusion: Whey protein revealed positive effects on anthropometric parameters and biochemical markers of overweight and obese adults. Therefore, proper supplementation of whey protein can potentially promote health.

The effects of neuromuscular electrical stimulation in association with whey protein supplementation after anterior cruciate ligament reconstruction / Efeitos da estimulação elétrica neuromuscular associado à suplementação com whey protein após reconstrução do ligamento cruzado anterior

ABSTRACT Objective: To analyze the effects of neuromuscular electrical stimulation of the femoral quadriceps associated or not with whey protein supplementation on the electromyographic activity and body mass distribution in volunteers undergoing anterior cruciate ligament reconstruction. Methods: 24 volunteers were randomly divided into three groups: basal control, whey protein in association with neuromuscular electrical stimulation, and neuromuscular electrical stimulation alone. Results: In the postoperative evaluation, during the mini squat, the basal group showed a decrease in the electromyographic activity of the vastus medialis (p = 0.005, eyes open; p = 0.003, eyes closed), vastus lateralis (p = 0.005, eyes open; p = 0.020; eyes closed) and rectus femoris (p = 0.075, eyes open; p = 0.074, eyes closed) and of body mass distribution in the injured limb (p < 0.001, eyes open; p < 0.001, eyes closed), and in the healthy limb (p < 0.001, eyes open; p < 0.001, eyes closed). Conclusion: The early use of neuromuscular electrical stimulation of the quadriceps femoris maintained the electromyographic activity of the vastus medialis and vastus lateralis muscles and prevented asymmetries in body mass distribution 15 days after anterior cruciate ligament reconstruction. Level of Evidence I, High quality randomized trial.

RESUMO Objetivo: Analisar os efeitos da estimulação elétrica neuromuscular do quadríceps femoral associado ou não à suplementação com whey protein na atividade eletromiográfica e distribuição de massa corporal em voluntários submetidos à reconstrução do ligamento cruzado anterior. Métodos: 24 voluntários foram divididos em três grupos: controle basal, whey protein associado com estimulação elétrica neuromuscular e estimulação elétrica neuromuscular isolada. Resultados: Na avaliação pós-operatória, durante o miniagachamento, o grupo controle basal demonstrou diminuição da atividade eletromiográfica do vasto medial (p = 0,005, olhos abertos; p = 0,003, olhos fechados), vasto lateral (p = 0,005, olhos abertos; p = 0,020, olhos fechados) e reto femoral (p = 0,075, olhos abertos; p = 0,074, olhos fechados) e da distribuição de massa corporal no membro operado (p < 0,001, olhos abertos; p < 0,001, olhos fechados) e membro lesionado (p < 0,001, olhos abertos; p < 0,001, olhos fechados). Conclusão: O uso precoce de estimulação elétrica neuromuscular do quadríceps femoral, independentemente do uso de whey protein, foi eficaz para manter a atividade eletromiográfica dos músculos vasto medial e vasto lateral, e prevenir assimetrias na distribuição de massa corporal 15 dias após a reconstrução do ligamento cruzado anterior. Nível de Evidência I, Ensaio randomizado de alta qualidade.

Validation of a method employing liquid chromatography to identify and quantify glycomacropeptide of casein in raw milk / Validación de un método mediante cromatografía líquida para identificar y cuantificar glicomacropéptido de caseína en la leche cruda

Background: The information on official testing methods, or regulatory methods in Colombia to test whey in milk is limited; this restriction of information goes against the possibility of mitigating the risk of food fraud. Objectives: The validation of an HPLC method to determine casein glycomacropeptide (c-GMP), a protein that countries such as Brazil, Spain, and Ecuador have used as an indicator of raw milk adulteration with whey, was carried out. Methods: A 10mL sample of raw milk is precipitated with 24% TCA using ultrasound, a process followed by filtration. The collected fraction ensured the separation of c-GMP and then injected into the liquid chromatography. Results: A 30 minutes analysis allowed the determination of c-GMP with a retention time of 12.9 ± 0.5 minutes. The performance characteristics method in the validation exercise were: recovery percentage 99.97%, linearity R2> 0.95; % RSD accuracy <5.3%. Conclusion, the method exhibits desirable attributes for the intended purpose

Antecedentes: En Colombia la información de dominio público en metodologías de análisis de lactosuero en leche es limitada, restringiendo la posibilidad de acceder a ellas para mitigar el riesgo de fraude alimentario. Objetivos: Se realizó validación de un método por HPLC para determinar en leche cruda c-GMP, proteína usada como indicador de adulteración en países como Brasil y Ecuador. Metodos: Una muestra de 10mL de leche cruda es precipitada con TCA al 24% empleando ultrasonido, proceso seguido por filtración. La fracción recolectada aseguró la separación del c-GMP para luego inyectar al cromatógrafo líquido. Resultados: La determinación de c-GMP permitió el análisis en 30 minutos con tiempo de retención de 12,9 ± 0,5 minutos. Las características de desempeño del método en el ejercicio de validación fueron: porcentaje de recuperación 99,97%, linealidad R2>0,95; precisión %RSD< 5,3%. Conclusión: el método al final del ejercicio exhibe atributos para el fin previsto

Synthesis of b(1 ? 3) and b(1 ? 6) galactooligosaccharides from lactose and whey using a recombinant b-galactosidase from Pantoea anthophila

BACKGROUND: Milk whey, a byproduct of the dairy industry has a negative environmental impact, can be used as a raw material for added-value compounds such as galactooligosaccharides (GOS) synthesis by bgalactosidases. RESULTS: B-gal42 from Pantoea anthophila strain isolated from tejuino belonging to the glycosyl hydrolase family GH42, was overexpressed in Escherichia coli and used for GOS synthesis from lactose or milk whey. Crude cell-free enzyme extracts exhibited high stability; they were employed for GOS synthesis reactions. In reactions with 400 g/L lactose, the maximum GOS yield was 40% (w/w) measured by HPAEC-PAD, corresponding to 86% of conversion. This enzyme had a strong predilection to form GOS with b(1 ? 6) and b (1 ? 3) galactosyl linkages. Comparing GOS synthesis between milk whey and pure lactose, both of them at 300 g/L, these two substrates gave rise to a yield of 38% (60% of lactose conversion) with the same product profile determined by HPAEC-PAD. CONCLUSIONS: B-gal42 can be used on whey (a cheap lactose source) to produce added value products such as galactooligosaccharides.

Low-cost culture medium for biomass production of lactic acid bacteria with probiotic potential destined to broilers / Desarrollo de un medio de cultivo de bajo costo para la producción de biomasa potencialmente probiótica destinado a pollos parrilleros

Abstract The aim of this study was to evaluate different low-cost culture media for biomass production of 3 potential probiotic L. salivarius strains, which could be destined to broilers at farms. Different formulated media based on whey permeate (WP) supplemented with nitrogenous sources were evaluated: yeast extract (YE), whey hydrolysate (WH) and MnSO..H.O (Mn), MgSO..7H.O (Mg). The growth of each strain in the formulated media and the cost was compared with their growth and cost in commercial medium (MRS). L. salivarius DSPV008P did not grow adequately in any of the formulated media. On the other hand, addition of YE and Mn in the formulated media increased L. salivarius DSPV002P and L. salivarius DPSV011P growth. In contrast, WH and Mg addition increased the L. salivarius DSPV002P biomass only. L. salivarius DSPV011P was the only strain that had similar growth performance in MRS as in the selected medium: WP + YE 8g/l + Mn. In this sense, L. salivarius DSPV011P reached a biomass of 9.22 Log (CFU/ml) in the selected formulated medium, with a low-cost growth medium 12 times less than in MRS. Although the effect of supplements added to the culture medium on kinetic parameters are strain dependent, L. salivarius DSPV011P is the strain with the best technological characteristics, capable of growing in a medium based on a by-product of the dairy industry supplemented with YE and Mn and at a much less cost than in MRS medium.

Resumen El objetivo de este trabajo fue evaluar diferentes medios de cultivo de bajo costo para la producción de biomasa de 3 cepas potencialmente probióticas de L. salivarius, las cuales podrían ser destinadas a pollos parrilleros en las granjas. Para ello se evaluaron diferentes formulaciones basadas en permeado de suero de queso (WP) suplementado con fuentes nitrogenadas: extracto de levadura (YE) e hidrolizado de suero (WH) y MnSO..H.O (Mn), MgSO..7H.O (Mg). El crecimiento de las cepas en estas formulaciones y el costo económico fue comparado con el crecimiento y costo en el medio de cultivo comercial (MRS). L. salivarius DSPV008P no creció adecuadamente en ninguno de los medios evaluados. Por otro lado, la adición del YE y Mg al medio mejoró el desarrollo microbiano de L. salivarius DSPV002P y L. salivarius DPSV011P. El agregado de WH y Mn solo tuvo un efecto positivo en el incremento de la biomasa de L. salivarius DSPV002P. L. salivarius DSPV011P fue la única cepa que desarrolló la misma cantidad de biomasa en MRS y en el medio seleccionado WP + YE 8 g/L + Mn. L. salivarius DSPV011P logró un desarrollo de biomasa de 9.22 Log (UFC/ml) en el medio seleccionado con un costo económico 12 veces menor que en MRS. Aunque el efecto de los suplementos añadidos al medio de cultivo sobre los parámetros cinéticos depende de la cepa, L. salivarius DSPV011P es la cepa con mejores características tecnológicas, capaz de crecer en un medio a base de un subproducto de la industria láctea suplementado con YE y Mn y a un costo mucho menor que en MRS.

Short-term effect of whey protein supplementation on the quality of life of patients waiting for liver transplantation: a double blinded randomized clinical trial / Efeito a curto prazo da suplementação com proteína do soro do leite sobre a qualidade de vida de pacientes em fila de espera para o transplante hepático: ensaio clínico randomizado

ABSTRACT Background: Chronic liver disease is associated with malnutrition that negatively impacts a patient's health-related quality of life (HRQoL). Aim: To evaluate the short-term effect of whey protein supplementation on the HRQoL and nutritional and functional status of patients waiting for liver transplantation. Methods: This was a double-blind randomized clinical trial with patients waiting for liver transplantation who were randomized into two groups: WP (whey protein supplementation) and the control (casein supplementation). Both groups received 40 g (20 g in the morning and 20 g in the evening) for 15 days. Nutritional and functional status were evaluated. Energy balance was calculated as the difference between energy intake (24-hour recall) and total energy expenditure (assessed by indirect calorimetry). The chronic liver disease questionnaire was used to assess HRQoL. All measurements were performed before and after the intervention. Results: Fifty-six patients were evaluated. Malnutrition was present in 56.9%, and it was directly associated with a poor HRQoL (p<0.05). No improvement on the nutritional and functional status was observed, in either group after protein supplementation. HRQoL improved after WP and casein supplementation, with no differences between groups (p>0.05). Patients who met protein requirements and had a positive energy balance demonstrated a higher HRQoL score (4.9, p<0.05), without between-group differences. Conclusion: Malnutrition substantially reduces HRQoL. Short-term WP or casein supplementation improved similarly the HRQoL.

RESUMO Racional: A doença hepática crônica está associada à desnutrição que afeta negativamente a qualidade de vida relacionada à saúde (QVRS). Objetivo: Avaliar o efeito da suplementação aguda de proteína do soro de leite na QVRS e no estado nutricional e funcional dos pacientes em lista de espera para o transplante hepático. Métodos: Ensaio clínico randomizado com pacientes à espera do transplante hepático que foram randomizados em dois grupos: PS (suplementação com proteína do soro de leite) e Controle (suplementação com caseína). Ambos os grupos receberam 40 g das proteínas (20 g pela manhã e 20 g à noite) por 15 dias. O estado nutricional e funcional foi avaliado. O balanço energético foi calculado como a diferença entre a ingestão energética (recordatório de 24 horas) e o gasto energético total (avaliado por calorimetria indireta). O questionário de doença hepática crônica (CDLQ) foi utilizado para avaliar a QVRS. Todas as medidas foram realizadas antes e após a intervenção. Resultados: Cinquenta e seis pacientes foram avaliados. A desnutrição esteve presente em 56,9% e, diretamente associada à baixa QVRS (p<0,05). A suplementação, com ambas as proteínas, não alterou o estado nutricional e funcional dos pacientes (p>0,05). Entretanto, a QVRS melhorou após a suplementação com PS e caseína, sem diferenças entre os grupos (p>0,05). Pacientes que alcançaram as necessidades proteicas e com balanço energético positivo tiveram maior escore de QVRS (4,9; p<0,05), sem diferenças entre os grupos (p>0,05). Conclusão: A desnutrição reduz substancialmente a QVRS. A suplementação aguda com PS ou caseína melhorou de forma similar a QVRS.

Formulation of fishburgers with the addition of different protein sources and taro flour / Formulação de fishburgers com adição de diferentes fontes proteicas e farinha de taro

ABSTRACT: The present study aims to develop Nile tilapia hamburger with incorporation of whey, collagen from chicken feet and taro flour. A complete factorial design 2³ was performed to investigate the influence of the variables on weight loss, shrinkage, color and shear force, that were used to propose mathematical models. Proximate composition, microbiological characteristics and sensory properties were also evaluated. Factors such as taro flour and whey were significant and contributed to a higher yield for fish burgers, with negative effects on shrinkage and weight loss. The fishburgers had a soft texture, although collagen and its interaction with taro flour contributed to the increase in shear force. The factors had influence only on the b* value with yellowish hue. The protein and ash values obtained were higher than those of the control formulation. The sensory characteristics of the hamburgers were not affected by the factors, being all classified with high acceptability. The formulation represented by the central point (F9) containing 3.0% of taro flour, 0.5% chicken feet collagen and 3.0% powdered whey, obtained greater purchase intention. Therefore, the addition of taro flour, collagen from chicken feet and whey is an alternative in the use of industrial by-products to add value to fish burgers with market potential.

RESUMO: O objetivo do presente estudo foi desenvolver hambúrguer de tilapia do Nilo com a incorporação de soro de leite, colágeno de pés de frango e farinha de taro. Para tanto, um planejamento fatorial 2³ completo foi realizado para investigar a influência das variáveis sobre a perda de peso, encolhimento, cor e força de cisalhamento e propor modelos matemáticos. Avaliaram-se também a composição centesimal, características microbiológicas e propriedades sensoriais. Os fatores como farinha de taro e whey foram significativos e contribuíram com o maior rendimento dos hambúrgueres com efeitos negativos sobre a perda de peso e encolhimento. Os hambúrgueres apresentaram uma textura macia, embora o colágeno e sua interação com a farinha de taro tenham colaborado com o aumento da força de cisalhamento. Os fatores influenciaram somente o valor de b* com tonalidade amarelada. Os valores de proteína obtidos foram maiores que da formulação controle. As características sensoriais dos hambúrgueres não foram afetadas pelos fatores, sendo todos classificados com alta aceitabilidade. A formulação representada pelo ponto central (F9) contendo 3,0% de farinha de taro, 0,5% de colágeno de pés de frango e 3,0% de soro de leite em pó, obteve maior intenção de compra. Portanto, a adição de farinha de taro, colágeno de pés de frango e soro de leite é uma alternativa no uso de subprodutos industriais para agregar valor aos hambúrgueres de peixe com potencial mercadológico.

Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin / Avaliação de propriedades físico-químicas e viabilidade de culturas starters de frozen yogurts à base de soro líquido de queijo suplementados com inulina

ABSTRACT: The study aimed to analyze the physicochemical properties and starter culture viability of frozen yogurts produced with liquid cheese whey (LCW) and inulin at different proportions (F0: 66% LCW and 0% inulin; F1: 65% LCW and 1% inulin; F2: 64% LCW and 2% inulin; F3: 62% LCW and 4% inulin). Results demonstrated that the frozen yogurt F3 presented higher total solids and carbohydrates levels. LCW and inulin contributed to the overrun increase (11.8-18.2%) but did not interfere significantly in the retardation of the melting rate and range in the samples' hardness. Over the storage time, formulation F3 showed lower pH and higher titratable acidity. However, from the sixtieth day of storage, the formulations of frozen yogurts varied in the pH and titratable acidity profile associated with the decline in the viability of starter cultures. Even so, the inulin supplementation positively affected the strains' viability during storage. Based on our data, the formulation F3 presented better nutritional value, physicochemical characteristics, and stability over the storage period.

RESUMO: O estudo teve como objetivo analisar as propriedades físico-químicas e a viabilidade das culturas starters de frozen yogurts produzidos com soro líquido de queijo (SLQ) e inulina em diferentes proporções (F0: 66% SLQ e 0% inulina; F1: 65% SLQ e 1 % inulina; F2: 64% SLQ e 2% inulina; F3: 62% SLQ e 4% inulina). Os resultados demonstraram que o frozen yogurt F3 apresentou maiores teores de sólidos totais e carboidratos. SLQ e inulina contribuíram para o aumento do overrun (11.8-18.2%), mas não interferiram significativamente no retardo da taxa de derretimento e na variação da dureza das amostras. Ao longo do tempo de armazenamento, a formulação F3 apresentou menor pH e maior acidez titulável. Porém, a partir do sexagésimo dia de armazenamento, as formulações de frozen yogurts variaram o perfil de pH e acidez titulável associado ao declínio da viabilidade das culturas starter. Mesmo assim, a suplementação de inulina afetou positivamente a viabilidade das cepas durante o armazenamento. Com base em nossos dados, a formulação F3 apresentou melhor valor nutricional, características físico-químicas e estabilidade ao longo do período de armazenamento.

Effect of whey protein supplementation after resistance exercise on the treatment of sarcopenia and quality of life among older women with sarcopenia: A randomized controlled trial / 体力科学

To evaluate the effectiveness of a 24-week nutritional supplementation program involving whey protein intake after resistance exercise in treatment of sarcopenia and quality of life (QOL) among older women with sarcopenia, we carried out a pilot study, randomized controlled trial among elderly individuals with sarcopenia, aged 65-years or older, who were allocated to three groups: exercise and whey protein supplementation (Ex+Whey) group, exercise (Ex) group, and whey protein supplementation (Whey) group. Sarcopenia was defined using the Asian Working Group for sarcopenia 2014 criteria, as follows: low hand-grip strength (<18.0 kg) or slow gait speed (<0.8m/sec), and low skeletal muscle mass index (SMI, <5.7kg/m2). A 24-week program of resistance exercise, carried out twice per week, was combined with whey protein supplementation, involving 11.0 g of protein and 2,300 mg of leucine. After the 24-week intervention period, the Ex+Whey group (n=20) showed a decrease in sarcopenia, lower SMI, lower grip strength, and increase in physical QOL score (sarcopenia; p=0.004, SMI and grip strength; p=0.008, QOL; p=0.027). After the 24-week intervention period, the Whey group (n=20) showed a decrease in sarcopenia and lower SMI (all p=0.017). The Ex-group (n=19) did not show a decrease in sarcopenia, lower SMI, and lower grip strength. These results suggest that resistance exercise and whey protein intake in older women with sarcopenia, on the multiple outcome measures such as improves lower SMI, lower grip strength, and physical QOL. However, there were no between-group differences in the change from the pre- to the post-intervention period at 24 weeks in the lower SMI and lower grip strength. In this study, the intervention effect of Ex+Whey could not be clearly shown in the outcome measures.

Does protein supplementation and exercise interfere with renal function and structure? / A suplementação de proteína e o exercício interferem na função e estrutura renal? / ¿la suplementación de proteínas y el ejercicio interfieren en la función y estructura renal?

ABSTRACT Introduction: During physical activity, the body diverts blood to essential areas such as skeletal muscle, reducing the supply to non-essential areas such as the kidney. Whey protein is one of the most widely used supplements in gyms. Objectives: To evaluate renal function and renal structure in rats submitted to physical exercise with and without the use of protein supplementation. Methods: The protein used was Whey Hydro PRO 2 - Probiotica®. It was administered orally (by gavage), diluted in mineral water (1.8 g/kg of body weight, shortly after swimming training). The rats were divided into four groups: rats with exercise (Exc), rats without exercise (ñExc), rats with exercise and with protein supplementation (Prot/Exc) and rats without exercise and with protein supplementation (Prot/ñExc). The training consisted of swimming for 30 minutes, using load equivalent to 2% of body weight, five times a week for a total of 10 weeks. The protein was administered by gavage, once daily, immediately after the training. Results: A reduced glomerular filtration rate was observed in the animals of the Exc group compared to those of the Prot/Exc group. Plasma creatinine values were similar between the groups submitted to exercise and those not submitted to exercise. Plasma sodium and the sodium excretion fraction were lower in the Prot/Exc group compared to the Exc group. Urinary excretion was similar between groups. Histological analysis: Significant hydropic degeneration was observed in the animals that received protein supplementation and submitted to exercise. Conclusion: These results show that exercise associated with protein supplementation (2g/day/kg) leads to changes in the tubular mechanisms of sodium adjustments and structural changes in the renal parenchyma. Level of evidence II; Therapeutic studies - Investigation the results of treatment.

RESUMO Introdução: Durante a atividade física o corpo faz remanejamento sanguíneo para áreas essenciais como a musculatura esquelética, reduzindo o suprimento em áreas não essenciais como o rim. O whey protein (proteína do soro do leite) é um dos suplementos mais usados nas academias. Objetivos: Avaliar a função e a estrutura renal em ratos submetidos ao exercício físico sem e com o uso da suplementação de proteína. Métodos: A proteína usada foi Whey Hydro PRO 2 - Probiótica®, sendo administrada por via oral (gavagem), diluída em água mineral (1,8 g/kg de peso corporal logo após o treino de natação). Os ratos foram divididos em quatro grupos: ratos com exercício (Exc), ratos sem exercício (ñExc), ratos com exercício e com suplementação alimentar de proteína (Prot/Exc) e ratos sem exercício e com suplementação alimentar de proteína (Prot/ñExc). O treinamento consistia em natação por 30 minutos, com utilização de carga, equivalente a 2% do peso corporal, 5 vezes por semana em um total de 10 semanas. A proteína foi administrada por gavagem, uma vez ao dia e logo depois do treino. Resultados: Observou-se queda da filtração glomerular renal nos animais do grupo Exc vs. Prot/Exc. Os valores de creatinina plasmática foram semelhantes entre os grupos que praticaram o exercício vs. os que não praticaram. Para o sódio plasmático e a fração de excreção de sódio, os valores foram menores no grupo Prot/Exc quando comparados com o grupo Exc. A excreção urinária de ureia foi semelhante entre os grupos. Análise histológica: Observou-se degeneração hidrópica significativa nos animais que receberam a suplementação de proteína e realizaram o exercício. Conclusão: Esses resultados mostram que o exercício em conjunto com a suplementação de proteína (2 g/dia/Kg), determina alterações nos mecanismos tubulares de ajustes do sódio e alterações estruturais no parênquima renal. Nível de evidência II; Estudos terapêuticos - Investigação dos resultados do tratamento.

RESUMEN Introducción: Durante la actividad física el cuerpo hace reubicación sanguínea hacia áreas esenciales como la musculatura esquelética, reduciendo el suministro en áreas no esenciales como el riñón. La whey protein (proteína del suero de la leche) es uno de los suplementos más usados en los gimnasios. Objetivos: Evaluar la función y la estructura renal en ratones sometidos al ejercicio físico sin y con el uso de la suplementación de proteína. Métodos: La proteína utilizada fue Whey Hydro PRO 2 - Probiótica® siendo administrada vía oral (gavaje), diluida en agua mineral (1,8 g/kg de peso corporal luego después del entrenamiento de natación). Los ratones fueron divididos en cuatro grupos: ratones con ejercicio (Exc), ratones sin ejercicio (ñExc), ratones con ejercicio y con suplementación alimentaria de proteína (Prot/Exc) y ratones sin ejercicio y con suplementación alimenticia de proteína (Prot/ñExc). El entrenamiento consistía en natación por 30 minutos, con uso de carga, equivalente al 2% del peso corporal, 5 veces por semana en un total de 10 semanas. La proteína fue administrada por gavaje, una vez al día y luego después del entrenamiento. Resultados: Se observó caída de la filtración glomerular renal en los animales del grupo Exc vs Prot/Exc. Los valores de creatinina plasmática fueron semejantes entre los grupos que practicaron el ejercicio vs los no practicaron. Para el sodio plasmático y la fracción de excreción de sodio, los valores fueron menores en el grupo Prot/Exc cuando comparados con el Exc. La excreción urinaria de urea fue semejante entre los grupos. Análisis histológico: Se observó degeneración hidrópica significativa en los animales que recibieron la suplementación de proteínas y no realizaron el ejercicio. Conclusión: Estos resultados muestran que el ejercicio en conjunto con la suplementación de proteína (2 g/día/Kg), determina alteraciones en los mecanismos tubulares de ajustes del sodio y alteraciones estructurales en el parénquima renal. Nivel de evidencia II; Estudios terapéuticos - Investigación de los resultados del tratamiento.

Assessment of pre- and post-operative nutritional status in patients undergoing orthognathic surgery / Avaliação do estado nutricional pré e pós-operatório em pacientes submetidos à cirurgia ortognática

ABSTRACT: Introduction: The maxillofacial procedures for skeletal deformities are characterized by structural-morphological changes derived from unfavorable genetics with diagnosis performed during craniofacial growth. Orthognathic surgery requires a total restriction on chewing for 60 days, leading to loss of body weight in overweight and obese individuals, as well as in well-nourished patients. Objective: Evaluating the pre- and post-operative nutritional status of patients undergoing orthognathic surgery. Material and methods: This is an interventional study. The study group received supplementation with whey protein, L-arginine, L-glutamine, and fatty acid Omega-3, and both groups were assessed in terms of anthropometric and biochemical measurements. The evaluation of soft tissue healing was conducted after surgery. Results: It is possible to infer that the percentage of skeletal muscle mass tends to increase in the intervention group, however, the weight loss was greater (-4.88%). Uric acid increased post-operative in the control group (+37.64%). Conclusion: Oral nutritional supplementation used in the study seems promising for reducing the loss of skeletal muscle mass, but further studies involving a larger number of patients are needed to confirm the results. (AU)

RESUMO: Introdução: Os procedimentos maxilofaciais para deformidades esqueléticas são caracterizados por intervenções morfológicas estruturais, necessários por conta de genética desfavorável com diagnóstico feito durante o cresci-mento craniofacial. A cirurgia ortognática requer uma restrição total na mastigação por 60 dias, levando à perda de peso corporal em indivíduos com sobrepeso e obesos, bem como em pacientes bem nutridos. Objetivo: Avaliar o estado nutricional pré e pós-operatório dos pacientes submetidos à cirurgia ortognática. Material e métodos: Trata-se de um estudo de intervenção. O grupo de estudo recebeu suplementação com proteína de soro de leite, L-arginina, L-glutamina e ácido graxo ômega-3 e ambos os grupos foram avaliados em termos de medidas antropo-métricas e bioquímicas. A avaliação da cicatrização de tecidos moles foi realizada após a cirurgia. Resultados: É possível inferir que o percentual de massa muscular esquelética tendeu a aumentar no grupo de intervenção, porém a perda de peso foi maior (-4,88%). O ácido úrico aumentou no pós-operatório no grupo controle (+37,64%). Conclusão: A suplementação nutricional oral utilizada no estudo parece promissora para reduzir a perda de massa muscular esquelética, mas estudos adicionais envolvendo um número maior de pacientes são necessários para confirmar os resultados. (AU)

Bromatological characterization of a fermented yoghurt-type milk drink from whey with aloe vera crystals (Aloe barbadensis Miller) and granadilla (Passiflora ligularis Juss) / Caracterización bromatológica de una bebida láctea fermentada tipo yogur a partir de lactosuero con cristales de aloe vera (Aloe barbadensis Miller) y granadilla (Passiflora ligularis Juss)

The aim of this research was to characterize a fermented yogurt-type milk drink that was elaborated from whey with the addition of aloe vera crystals and granadilla (Passiflora ligularis Juss). Four formulations for characterization were obtained: F1 (control), F2 (5% aloe vera and 15% granadilla), F3 (10% aloe vera and 10% granadilla) and F4 (15% aloe vera and 5% granadilla). Next, a sensory evaluation through a hedonic test was conducted to choose the formulation with the highest acceptance. After the best formulation was chosen, a bromatological and syneresis characterization was performed. The F4 sample had the best results in the sensory evaluation. Compared to the F1 sample, statistically significant differences (p<0.05) in all parameters except in total carbohydrates was observed for the bromatological analysis. In the percentage of syneresis, at the end of the 15 days, F4 presented a lower value in this parameter with respect to the control sample. It could be determined that the higher percentage of aloe vera and the lower percentage of granadilla had a big influence on the parameters evaluated, where it presented the best results compared to the other samples evaluated.

El objetivo de esta investigación fue caracterizar una bebida láctea fermentada tipo yogur que se elaboró a partir de lactosuero con la adición de cristales de aloe vera y granadilla (Passiflora ligularis Juss). Se obtuvieron cuatro formulaciones para la caracterización: F1 (control), F2 (5% de aloe vera y 15% de granadilla), F3 (10% de aloe vera y 10% de granadilla) y F4 (15% de aloe vera y 5% de granadilla). A continuación, se realizó una evaluación sensorial mediante una prueba hedónica para elegir la formulación de mayor aceptación. Una vez elegida la mejor formulación, se realizó una caracterización bromatológica y de sinéresis. La muestra F4 obtuvo los mejores resultados en la evaluación sensorial. En comparación con la muestra F1, se observaron diferencias estadísticamente significativas (p<0,05) en todos los parámetros, excepto en los carbohidratos totales. En el porcentaje de sinéresis, al final de los 15 días, F4 presentó un valor inferior en este parámetro con respecto a la muestra de control. Se pudo determinar que el mayor porcentaje de aloe vera y el menor porcentaje de granadilla influyeron mucho en los parámetros evaluados, en los que presentó los mejores resultados en comparación con las otras muestras evaluadas.

Índice de CMP em leite pasteurizado comercializado em Minas Gerais, Brasil, durante os anos de 2011 a 2017 / Caseinomacropeptide index in pasteurized milk retailed in Minas Gerais, Brazil from 2011 to 2017

Cheese whey is a nutritious byproduct in the dairy industry, however, due to low commercial value, its use as a milk adulterant is a common practice not easily detected by routine analysis. In Brazil, quantification of caseinomacropeptide (CMP) index, using High Performance Liquid Chromatography (HPLC), is officially used to investigate illegal cheese whey addition to milk. Milk with CMP index above 30mg/L is considered not suitable for human consumption. The objective of this research was to report the CMP index in 185 samples of pasteurized milk, representing 73 commercial brands produced in 51 counties and ten mesoregions of the state of Minas Gerais, from 2011 to 2013 (58 samples) and 2015 to 2017 (127 samples). CMP index was considered normal (up to 30mg/L) in 75.1% of the samples. However, 21.1% presented CMP index above 75mg/L and 3.8% from 31 to 75mg/L. CMP index above 75mg/L was found in 17.4% of the samples produced during the dry season (April to September) and in 24.7% during the rainy season (October to March). These data point to the need of more efficient monitoring and inspection processes to hinder adulteration with cheese whey addition to milk.(AU)

Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp / Elaboração, avaliação de informação nutricional e estabilidade físico-química de bebida láctea fermentada com polpa de cajá-manga

ABSTRACT: Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage with caja-mango pulp (Spondias dulcis) was elaborated and its nutritional information as well as the physical-chemical stability were evaluated during storage. The results showed that the nutritional information met the requirements stipulated by the Brazilian legislation. The physical-chemical stability of the dairy fermented drink in terms of pH, acidity, syneresis and sedimentation was influenced by the storage time, possibly associated with uncontrolled factors in this study, such as the initial and final dairy culture concentration of the processed product, protein biodegradation during storage and low solids contents. It is concluded that the elaborated drink constitutes a food source of several nutrients, and may complement the daily diet of children, adolescents and adults, supplying nutritional deficiencies.

RESUMO: O soro lácteo é um subproduto da indústria de laticínios de grande importância devido ao seu alto valor nutritivo, podendo ser utilizado para fabricação de bebida láctea fermentada que, associada a frutas, aumenta o valor nutricional e agrega sabores característicos. A partir disso, foi elaborada uma bebida láctea fermentada adicionada de polpa de cajá-manga (Spondias dulcis), sendo avaliada sua informação nutricional bem como a estabilidade físico-química, durante o armazenamento. Os resultados mostram que a informação nutricional atendeu os requisitos estipulados pela legislação brasileira. A estabilidade físico-química da bebida, quanto aos parâmetros analisados de pH, acidez, sinerese e sedimentação, sofreu influência pelo o tempo de armazenamento, possivelmente, associados a fatores não controlados neste estudo como a concentração de cultura láctea iniciadora e final do produto elaborado, a biodegradação de proteínas durante a estocagem e baixos teores de sólidos. Conclui-se que a bebida elaborada constitui um alimento fonte de diversos nutrientes, e poderá complementar a alimentação diária de crianças, adolescentes e adultos, suprindo as carências nutricionais.