Development of a functional beverage formulation with high protein content, inulin and Stevia

International Journal of Food Engineering

Volumn 7, Issue 3, 2011, Pages

  Rodriguez Furlán, Laura T ^a   Pérez Padilla, Antonio ^a   Campderros, Mercedes ^a  

^a UNIVERSIDAD NACIONAL DE SAN LUIS   (Argentina)

Author keywords

functional beverage; inulin; plasma protein; Stevia; ultrafiltration

Indexed keywords

BOVINE PLASMA; DIAFILTRATION; FOOD INGREDIENTS; FUNCTIONAL BEVERAGE; FUNCTIONAL PROPERTIES; HEALTH BENEFITS; HIGH QUALITY; HIGH SOLUBILITY; INULIN; PLASMA PROTEIN; PROTECTIVE AGENTS; PROTEIN CONCENTRATES; PROTEIN CONTENTS; PROTEIN SOURCES; SENSORY CHARACTERISTICS; STEVIA;

BEVERAGES; MICROFILTRATION; SUGAR SUBSTITUTES; SUGARS; ULTRAFILTRATION;

PROTEINS;

BOVINAE;

EID: 79955689996     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.2014     Document Type: Article

References (37)

1. Abrams, S., Griffin, I., Hawthorne, K., Liang, L., Gunn, S., Darlington, G. and Ellis, K. A., Combination of prebiotic short- and long-chain inulin-type fructans enhances calcium absorption and bone mineralization in young adolescents, American Journal of Clinical Nutrition, 2005, 82, 471-476.
2. Allison, S.D., Chang, B., Randolph, T.W. and Carpenter, J.F, Hydrogen bonding between sugar and protein is responsible for inhibition of dehydrationinduced protein unfolding, Biochemistry and Biophysics, 1999, 365, 289-298. (Pubitemid 29391638)
3. Belhocine, D., Grib, H., Abdessmed, D., Comeau, Y. and Mameri, N., Optimization of plasma proteins concentration by ultrafiltration, Journal of Membrane Science, 1998, 142, 159-171. (Pubitemid 28233852)
4. Buera, P., Schebor, C. and Elizalde, B., Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations, Journal of Food Engineering. 2005, 67, 157-165.
5. Brusick, D.J., A critical review of the genetic toxicity of steviol and steviol glycosides, Food Chemistry and Toxicology, 2008, 46 (7), 83-91.
6. Carpenter, J.F., Prestrelski, S.J. and Arakawa, T., Separation of freezing- and drying-induced denaturation of lyophilized proteins using stress- specific stabilization, Biochemistry and Biophysics, 1993, 303, 456-464. (Pubitemid 23199847)
7. Cheang, B. and Zydney, A. L., A two-stage ultrafiltration process for fabrication of whey protein isolate, Journal of Membrane Science, 2004, 231, 159-167. (Pubitemid 38221482)
8. Cheftel, J. C., Cuq, J. L. and Lorient, D., Proteínas alimentarias. 1989
9. Acribia S.A., España Cheryan, M. Ultrafiltration. Handbook.,1986, Technomic Publishing Co., INC, USA.
10. Chove, B. E., Grandison, A. S. and Lewis, M. J., Some functional properties of fractionated soy protein isolates obtained by microfiltration, Food Hydrocolloids, 2007, 21, 1379-1388. (Pubitemid 46719570)
11. del Hoyo, P., Moure, F., Rendueles, M. and Díaz, M., Demineralization of animal blood plasma by ion Exchange and ultrafiltration, Meat Science, 2007, 76, 402-410. (Pubitemid 46589805)
12. de Wit, J.N., Structure and functional behaviour of whey proteins, Netherlands Milk and Dairy Journal, 1981, 35, 47-64.
13. de Wit, J.N., Thermal stability and functionality of whey proteins, Journal of Dairy Science, 1990, 73(12), 3602-3612.
14. Giroux, H. J. and Britten, M., Heat treatment of whey proteins in the presence of anionic surfactants, Food Hydrocolloids, 2004, 18, 685-692.
15. Ghost, R. and Cui, Z. F., Protein purification by ultrafiltration with pre-treated membrane, Journal of Membrane Science, 2000, 167, 47-53. (Pubitemid 30089473)
16. Hempel, S., Jacob, A. and Rohm, H. Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers, European Food Research and Technology, 2007, 224, 335-341. (Pubitemid 44883131)
17. Hinrichs, W. L. J., Prinsen, M. G. and Frijlink, H. W., Inulin glasses for the stabilization of therapeutic proteins, International Journal of Pharmaceutics, 2001, 215, 163-174. (Pubitemid 32206614)
18. Hinrichs, W. L. J., Sanders, N. N., De Smedt, S. C., Demeester, J. and Frijlink, H. W. (2005), Inulin is a promising cryo- and lyoprotectant for PEGylated lipoplexes, Journal of Controlled Release, 12005, 03, 465-479. (Pubitemid 40342542)
19. Hinrichs, W.L.J., Manceñido, F.A., Sanders, N.N., Braeckmans, K., De Smedt, S.C., Demeester, J. and Frijlink, H.W., The choice of a suitable oligosaccharide to prevent aggregation of PEGylated nanoparticles during freeze thawing and freeze drying, International Journal of Pharmaceutics, 2006, 311, 237-244.
20. Lattanzio, V., Kroon, P. A., Linsalata, V. and Cardinali, A., Globe artichoke: A functional food and source of nutraceutical ingredients, Journal of Functional Foods, 2009, 1(2), 131-144.
21. Marshall, A.D., Munro, P.A., and Trägardh, G., The effect of protein fouling in microfiltration and ultrafiltration on permeate flux, protein retention and selectivity: A literature review, Desalination, 1993, 91, 65 and references therein.
22. Meilgaard, D., Civille, G.V. and Carr, B.T., Sensory Evaluation Techniques, 1991, CRC Press. Boca Raton.
23. Meza, B. E, Verdini, R. A. and Rubiolo, A. C., Viscoelastic behaviour of heattreated whey protein concentrate suspensions, Food Hydrocolloids, 2009, 23, 661-666.
24. Morr, C.V., Effect of heating and elevated temperature storage on cheese whey, Journal of Food Science, 1990, 55, 1177-1179.
25. Naclerio Ayllón F. J., Utilización de las proteínas y aminoácidos como suplementos o integradores dietéticos, PubliCE Standard, 2007. Pid: 766.
26. Nazzaro, F., Fratianni, F., Coppola, R., Sada, A. and Pierangelo, O., Fermentative ability of alginate-prebiotic encapsulated Lactobacillus acidophilus and survival under simulated gastrointestinal conditions, Journal of Functional Foods, 2009, 1(3), 319-323.
27. Niness, K.R., Inulin and Oligofructose: What Are They?, Journal of Nutrition, 1999, 129 (7), 1402-1406.
28. Noordman, T.R., Ketelaar, T.H., Donkers, F. and Wesselingh, J.A., Concentration and desalination of protein solutions by ultrafiltration, Chemical Engineering Science, 2002, 57, 693-703. (Pubitemid 34195947)
29. Rinaldoni, A.N., Campderrós, M.E., Menéndez, C., and Pérez Padilla, A., Fractionation of skim-milk by an integrated membrane process for yogurt elaboration and lactose recuperation. International Journal of Food Engineering, 2009, 5, Iss. 3, Article 1. DOI: 10.2202/1556-3758.15315.
30. Rodriguez Furlán L.T., Pérez Padilla A. and Campderrós M. E., Inulin like lyoprotectant of bovine plasma proteins concentrated by ultrafiltration, Food Research International, 2010, 43, 788-796.
31. SAS USER GUIDE: Statistic. Versión, 1989, SAS Inst. Inc., Cary. , NC, USA
32. Selmane, D., Christophe, V. and Gholamreza, D., 2008, Extraction of proteins from slaughterhouse by-products: Influence of operating conditions on functional properties, Meat Science, 79: 640-647. (Pubitemid 351815159)
33. Simon, A., Vandanjon, L., Levesque and Bourseau, P., Concentration and desalination of fish gelatine by ultrafiltration and continuous diafiltration processes, Desalination, 2002, 144, 313-318.
34. Stephen A. M., Normative aspects of the functional products. In G. Mazza, Functional Foods. Biochemical and Processing Aspects, (pp.401-439), 1998, Technomic Publishing Company, Pennsylvania.
35. Tadhani, M.B., Patel, V.H. and Subhash, R., In vitro antioxidant activities of Stevia rebaudiana leaves and callus, Journal of Food Composition and Analysis, 2007, 20, (3-4), 323-329. (Pubitemid 46211227)
36. Toldrà, M., Dàvila, E., Saguer, E., Fort, N., Salvador, P., Parés, D. and Carretero, C., 2008, Functional and quality characteristics of the red blood cell fraction from biopreserved porcine blood as influenced by high pressure processing, Meat Science, 80: 380-388.
37. Yu, J., Ahmedna, M. and Goktepe, I., Peanut protein concentrate: Production and functional properties as affected by processing, Food Chemistry, 2007, 103, 121-129. (Pubitemid 46290610)