BEVERAGES BASED ON RICOTTA CHEESE WHEY AND FRUIT JUICES
Main Article Content
Keywords
monomeric anthocyanin pigment, percent polymeric color, sourness index, total phenolic, compounds, total sweetness index
Abstract
For studying antioxidants, sugars and organic acids compositions and their impact on Sourness Index (SI) and Total Sweetness Index (TSI), beverages were produced by blending Ricotta-cheese whey (RCW), by-product of Ricotta cheese production, with fruit juices. Pear-RCW had higher malic acid and sorbitol, blueberry-RCW higher citric acid, total phenolics and anthocyanin pigments, apple-RCW higher sucrose and fructose, and strawberry-RCW higher glucose. Blueberry-RCW had the highest SI and the lowest TSI, while apple-RCW had the lowest SI and the highest TSI. Higher quality beverages may be obtained by using apple juice (‘Yellow’ type) and the apple:blueberry (50:50) blend (‘Red’ type).
References
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Brambilla A., Lo Scalzo R., Bertolo G. and Torreggiani D. 2008. Steam blanched highbush blueberry (Vaccinium corymbosum L.) juice: Phenolic profile and antioxidant capacity in relation to cultivar selection. J. Agric. Food Chem. 56:2643-2648.
Cao X., Bi X., Huang W., Wu J., Hu X. and Liao X. 2012. Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage. Innov. Food Sci. Emerg. Tech. 16:181-190.
Casati C.B., Sánchez V., Baeza R., Magnani N., Evelson P. and Zamora M.C. 2012. Relationships between colour parameters, phenolic content and sensory changes of processed blueberry, elderberry and blackcurrant commercial juices. Int. J. Food Sci. Technol. 47:1728-1736.
Chung C., Rojanasasithara T., Mutilangi W. and McClements D.J. 2015. Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation. Food Res. Int. 76:761-768.
Chung C., Rojanasasithara T., Mutilangi W. and McClements D.J. 2017. Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages. Food Chem. 218:277-284.
CIE, 2006. Colorimetry -Part 2: CIE standard illuminants. [ISO 11664-2:2007]
Cortellino G., Rizzolo A. and Cattaneo T. M. P. 2015. Ricotta-cheese whey-fruit based functional drinks. In Proceedings of the Final Conference of CANADAIR project, Twinning Italy-Canada activities in Research and Innovation in the Agro-Food Area (pp.65-70). Monterotondo scalo, Rome, Italy: Hardware Service.
Da Conceicao Neta E.R., Johanningsmeier S.D., Drake M.A. and McFeeters R.F. 2007. A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. J. Food Sci. 72(6): S352-S359.
Djuric M., Caric M., Milanovic S., Tekic M. and Panic M. 2004. Development of whey-based beverages. Eur. Food Res. Technol. 219:321-328.
Eisele T.A. and Drake S.R. 2005. The partial compositional characteristics of apple juice from 175 apple varieties. J. Food Compos. Anal. 18:213-221.
Ferreira Wessel D., Coelho E. and Coimbra A.M. 2016. Pear Juice. In: F. Shahidi, & C. Alasavar (Eds.), Handbook of Functional Beverages and Human Health (pp.475-488). Boca Raton, FL, USA: CRC Press Taylor & Francis Group.
Forni E., Erba M.L., Maestrelli A. and Polesello A. 1992. Sorbitol and free sugar contents in plums. Food Chem. 44:269-275.
Giusti M.M. and Wrolstad R.E. 2001. Characterization and measurement of anthocyanins by UV-visible spectroscopy. In R. E. Wrolstad, T. E. Acree, H. An, E. A. Decker, M. H. Penner, D. S. Reid, S. J. Schwartz, C. F. Shoemaker, & P. Sporns (Eds.), Current Protocols in Food Analytical Chemistry (pp.F1.2.1F1.2.13). New York, NY, USA: John Wiley and Sons.
Goudarzi M., Madadlou A., Mousavi M.E. and Emam-Djomeh Z. 2015. Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis. Int. J. Dairy Technol. 68:70-78.
Granato D., Karnopp A.R. and van Ruth S.M. 2015. Characterization and comparison of phenolic composition, antioxidant capacity and instrumental taste profile of juices from different botanical origins. J. Sci. Food Agric. 95:1997-2006.
Granato D., Sousa Santos J., Galvao Mãciel L. and Sávio Nunes D. 2016. Chemical perspective and criticism on selected analytical methods used to estimate the total control of phenolic compounds in food matrices. Trend Analyt. Chem. 80: 266-279.
Hartmann A., Patz C.D., Andlauer W., Dietrich H. and Ludwig M. 2008. Influence of processing on quality parameters of strawberries. J. Agric. Food Chem. 56:9484-9489.
Hözer B. and Kirmaci H.A. 2010. Functional milks and dairy beverages. Int. J. Dairy Technol. 63:1-15.
Hyson D.H. 2011. A comprehensive review of apples and apple components and their relationship to human health. Adv. Nutr. 2:408-420.
Kallio H., Hakala M., Pelkkikangas A.M. and Lapveteläinen A. 2000. Sugars and acids of strawberry varieties. Eur. Food Res. Technol. 212:81-85.
Lee J., Durst R.W. and Wrolstad R.E. 2002. Impact of juice processing on blueberry anthocyanins and polyphenolics: comparison of two pretreatments. J. Food Sci. 67:1660-1667.
Lo Scalzo R., Iannoccari T., Summa C., Morelli R. and Rapisarda P. 2004. Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice. Food Chem. 85:41-47.
Monti L., Povolo M., Passolungo L. and Contarini G. 2015. Chemical characterization of Ricotta-cheese whey (scotta). In Proceedings of the Final Conference of CANADAIR project, Twinning Italy-Canada activities in Research and Innovation in the Agro-Food Area (pp.60-64). Monterotondo scalo, Rome, Italy: Hardware Service.
Moskowits H.R. 1970. Ratio scales of sugar sweetness. Percept. Psychophys. 7(5):315-320.
Moskowits H.R. 1971. Ratio scales of acid sourness. Percept. Psychophys. 9(3B):371-374.
Müller D., Schantz M. and Richling E, 2012. High performance liquid chromatography analysis of anthocyanins in bilberry (Vaccinium myrtillus L.), blueberries (Vaccinium corymbosum L.), and corresponding juices. J. Food Sci. 77:C340-C345.
Nani R., Rizzolo A., Di Cesare L.F. and Picariello M. 1991. Neue Getränkeaus klaren Säften. Teil 1 –Mischungen aus Apfelsaft und Sauerkirschsaft. Flüss. Öbst 58:366-367.
Nani R., Di Cesare L.F., Rizzolo A. and Picariello M. 1993. New drinks based on clear juices –Part 2: blends of apple juice and berry juices. Fruit Processing 3:219-222.
Navindra P.S. 2010. Recent trends and advances in berry health benefits research. J. Agric. Food Chem. 58:3869-3870.
Odriozola-Serrano I., Soliva-Fortuny R. and Martín-Belloso O. 2008. Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments. Eur. Food Res. Technol. 228:239-248.
Rizzolo A. and Cortellino G. 2017. Ricotta cheese whey–fruit based beverages: pasteurization effects on antioxidant composition and color. Beverages 3(1), 15, doi: 10.3390/beverages3010015.
Rizzolo A., Vanoli M. and Nani R.C. 2002. Caratterizzazione biochimica di succhi limpidi di mirtillo (Vaccinum corymbosus L.) durante la shelf life: influenza della cultivar. In S. Porretta (Ed.), Ricerche e innovazioni nell’industria alimentare, vol. V (pp.339347). Pinerolo, Italy: Chiriotti Editori.
Rossi M., Giussani E., Morelli R., Lo Scalzo R., Nani R.C. and Torreggiani D. 2003. Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice. Food Res Int. 36:999-1005.
Saeeduddin M., Abid M., Jabbar S., Wu T., Hashim M.M., Awad F.N., Hu B., Lei S. and Zeng X. 2015. Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions. Food Sci. Technol. 64:452-458.
Sakhale B.K., Pawar V.N. and Ranveer R.C. 2012. Studies on the development and storage of whey based RTS beverage from mango cv. Kesar. J. Food Process. Technol. 3:148, doi: 10.4172/2157-7110.1000148
Savant L. and McDaniel M.R. 2004. Suppression of sourness: A comparative study involving mixtures of organic acids and sugars. Percept. Psychophys. 66(4):642-650.
ShaS., Li J., Wu J. and Zhang S. 2011. Characteristics of organic acids in the fruit of different pear species. Afr. J. Agric. Res. 6:2203-2410.
Singleton V.L. and Rossi J A, 1965. Colorimetry of total phenolics with phosphomolybdic- phosphotungstic acid reagents. Am. J. Enol. Vitic.16:144-158.
Sortwell D. 2005. Acidulants in beverages. Retrieved June 6, 2016 from http://www.bartek.ca/pdfs/DSFeb05/bevacidulantsFeb05.pdf.
Sowalsky R.A. and Noble A.C. 1998. Comparison of the effects of concentration, pH and anion species on astringency and sourness of organic acids. Chem. Senses 23:343-349.
Tabart J., Kevers C., Pincemail J., Defraigne J.O. and Dommes J. 2009. Comparative antioxidant capacities of phenolic compounds measured by various tests. Food Chem. 113:1226-1233.
Türkyilmaz M. and Özkan M. 2012. Kinetics of anthocyanin degradation and polymeric colour formation in black carrot juice concentrates during storage. Int. J. Food Sci. Technol. 47:2273-2281.
Viera Arroyo W., Alspach P., Brewer L., Johnston J. and Winefield C. 2013. Genetic parameters for sugar content in an interspecific pear population. Eur. J. Hortic. Sci.78:56-66.
Yilmaz Y. and Toledo R. 2005. Antioxidant activity of water-soluble Maillard reaction products. Food Chem. 93:273-278.
Zafra-Stone S., Yasmin T., Bagchi M., Chatterjee A., Vinson J.A. and Bagchi D. 2007. Berry anthocyanins as novel antioxidants in human health and disease prevention. Mol. Nutr. Food Res. 51:675-683.
Brambilla A., Lo Scalzo R., Bertolo G. and Torreggiani D. 2008. Steam blanched highbush blueberry (Vaccinium corymbosum L.) juice: Phenolic profile and antioxidant capacity in relation to cultivar selection. J. Agric. Food Chem. 56:2643-2648.
Cao X., Bi X., Huang W., Wu J., Hu X. and Liao X. 2012. Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage. Innov. Food Sci. Emerg. Tech. 16:181-190.
Casati C.B., Sánchez V., Baeza R., Magnani N., Evelson P. and Zamora M.C. 2012. Relationships between colour parameters, phenolic content and sensory changes of processed blueberry, elderberry and blackcurrant commercial juices. Int. J. Food Sci. Technol. 47:1728-1736.
Chung C., Rojanasasithara T., Mutilangi W. and McClements D.J. 2015. Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation. Food Res. Int. 76:761-768.
Chung C., Rojanasasithara T., Mutilangi W. and McClements D.J. 2017. Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages. Food Chem. 218:277-284.
CIE, 2006. Colorimetry -Part 2: CIE standard illuminants. [ISO 11664-2:2007]
Cortellino G., Rizzolo A. and Cattaneo T. M. P. 2015. Ricotta-cheese whey-fruit based functional drinks. In Proceedings of the Final Conference of CANADAIR project, Twinning Italy-Canada activities in Research and Innovation in the Agro-Food Area (pp.65-70). Monterotondo scalo, Rome, Italy: Hardware Service.
Da Conceicao Neta E.R., Johanningsmeier S.D., Drake M.A. and McFeeters R.F. 2007. A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. J. Food Sci. 72(6): S352-S359.
Djuric M., Caric M., Milanovic S., Tekic M. and Panic M. 2004. Development of whey-based beverages. Eur. Food Res. Technol. 219:321-328.
Eisele T.A. and Drake S.R. 2005. The partial compositional characteristics of apple juice from 175 apple varieties. J. Food Compos. Anal. 18:213-221.
Ferreira Wessel D., Coelho E. and Coimbra A.M. 2016. Pear Juice. In: F. Shahidi, & C. Alasavar (Eds.), Handbook of Functional Beverages and Human Health (pp.475-488). Boca Raton, FL, USA: CRC Press Taylor & Francis Group.
Forni E., Erba M.L., Maestrelli A. and Polesello A. 1992. Sorbitol and free sugar contents in plums. Food Chem. 44:269-275.
Giusti M.M. and Wrolstad R.E. 2001. Characterization and measurement of anthocyanins by UV-visible spectroscopy. In R. E. Wrolstad, T. E. Acree, H. An, E. A. Decker, M. H. Penner, D. S. Reid, S. J. Schwartz, C. F. Shoemaker, & P. Sporns (Eds.), Current Protocols in Food Analytical Chemistry (pp.F1.2.1F1.2.13). New York, NY, USA: John Wiley and Sons.
Goudarzi M., Madadlou A., Mousavi M.E. and Emam-Djomeh Z. 2015. Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis. Int. J. Dairy Technol. 68:70-78.
Granato D., Karnopp A.R. and van Ruth S.M. 2015. Characterization and comparison of phenolic composition, antioxidant capacity and instrumental taste profile of juices from different botanical origins. J. Sci. Food Agric. 95:1997-2006.
Granato D., Sousa Santos J., Galvao Mãciel L. and Sávio Nunes D. 2016. Chemical perspective and criticism on selected analytical methods used to estimate the total control of phenolic compounds in food matrices. Trend Analyt. Chem. 80: 266-279.
Hartmann A., Patz C.D., Andlauer W., Dietrich H. and Ludwig M. 2008. Influence of processing on quality parameters of strawberries. J. Agric. Food Chem. 56:9484-9489.
Hözer B. and Kirmaci H.A. 2010. Functional milks and dairy beverages. Int. J. Dairy Technol. 63:1-15.
Hyson D.H. 2011. A comprehensive review of apples and apple components and their relationship to human health. Adv. Nutr. 2:408-420.
Kallio H., Hakala M., Pelkkikangas A.M. and Lapveteläinen A. 2000. Sugars and acids of strawberry varieties. Eur. Food Res. Technol. 212:81-85.
Lee J., Durst R.W. and Wrolstad R.E. 2002. Impact of juice processing on blueberry anthocyanins and polyphenolics: comparison of two pretreatments. J. Food Sci. 67:1660-1667.
Lo Scalzo R., Iannoccari T., Summa C., Morelli R. and Rapisarda P. 2004. Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice. Food Chem. 85:41-47.
Monti L., Povolo M., Passolungo L. and Contarini G. 2015. Chemical characterization of Ricotta-cheese whey (scotta). In Proceedings of the Final Conference of CANADAIR project, Twinning Italy-Canada activities in Research and Innovation in the Agro-Food Area (pp.60-64). Monterotondo scalo, Rome, Italy: Hardware Service.
Moskowits H.R. 1970. Ratio scales of sugar sweetness. Percept. Psychophys. 7(5):315-320.
Moskowits H.R. 1971. Ratio scales of acid sourness. Percept. Psychophys. 9(3B):371-374.
Müller D., Schantz M. and Richling E, 2012. High performance liquid chromatography analysis of anthocyanins in bilberry (Vaccinium myrtillus L.), blueberries (Vaccinium corymbosum L.), and corresponding juices. J. Food Sci. 77:C340-C345.
Nani R., Rizzolo A., Di Cesare L.F. and Picariello M. 1991. Neue Getränkeaus klaren Säften. Teil 1 –Mischungen aus Apfelsaft und Sauerkirschsaft. Flüss. Öbst 58:366-367.
Nani R., Di Cesare L.F., Rizzolo A. and Picariello M. 1993. New drinks based on clear juices –Part 2: blends of apple juice and berry juices. Fruit Processing 3:219-222.
Navindra P.S. 2010. Recent trends and advances in berry health benefits research. J. Agric. Food Chem. 58:3869-3870.
Odriozola-Serrano I., Soliva-Fortuny R. and Martín-Belloso O. 2008. Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments. Eur. Food Res. Technol. 228:239-248.
Rizzolo A. and Cortellino G. 2017. Ricotta cheese whey–fruit based beverages: pasteurization effects on antioxidant composition and color. Beverages 3(1), 15, doi: 10.3390/beverages3010015.
Rizzolo A., Vanoli M. and Nani R.C. 2002. Caratterizzazione biochimica di succhi limpidi di mirtillo (Vaccinum corymbosus L.) durante la shelf life: influenza della cultivar. In S. Porretta (Ed.), Ricerche e innovazioni nell’industria alimentare, vol. V (pp.339347). Pinerolo, Italy: Chiriotti Editori.
Rossi M., Giussani E., Morelli R., Lo Scalzo R., Nani R.C. and Torreggiani D. 2003. Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice. Food Res Int. 36:999-1005.
Saeeduddin M., Abid M., Jabbar S., Wu T., Hashim M.M., Awad F.N., Hu B., Lei S. and Zeng X. 2015. Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions. Food Sci. Technol. 64:452-458.
Sakhale B.K., Pawar V.N. and Ranveer R.C. 2012. Studies on the development and storage of whey based RTS beverage from mango cv. Kesar. J. Food Process. Technol. 3:148, doi: 10.4172/2157-7110.1000148
Savant L. and McDaniel M.R. 2004. Suppression of sourness: A comparative study involving mixtures of organic acids and sugars. Percept. Psychophys. 66(4):642-650.
ShaS., Li J., Wu J. and Zhang S. 2011. Characteristics of organic acids in the fruit of different pear species. Afr. J. Agric. Res. 6:2203-2410.
Singleton V.L. and Rossi J A, 1965. Colorimetry of total phenolics with phosphomolybdic- phosphotungstic acid reagents. Am. J. Enol. Vitic.16:144-158.
Sortwell D. 2005. Acidulants in beverages. Retrieved June 6, 2016 from http://www.bartek.ca/pdfs/DSFeb05/bevacidulantsFeb05.pdf.
Sowalsky R.A. and Noble A.C. 1998. Comparison of the effects of concentration, pH and anion species on astringency and sourness of organic acids. Chem. Senses 23:343-349.
Tabart J., Kevers C., Pincemail J., Defraigne J.O. and Dommes J. 2009. Comparative antioxidant capacities of phenolic compounds measured by various tests. Food Chem. 113:1226-1233.
Türkyilmaz M. and Özkan M. 2012. Kinetics of anthocyanin degradation and polymeric colour formation in black carrot juice concentrates during storage. Int. J. Food Sci. Technol. 47:2273-2281.
Viera Arroyo W., Alspach P., Brewer L., Johnston J. and Winefield C. 2013. Genetic parameters for sugar content in an interspecific pear population. Eur. J. Hortic. Sci.78:56-66.
Yilmaz Y. and Toledo R. 2005. Antioxidant activity of water-soluble Maillard reaction products. Food Chem. 93:273-278.
Zafra-Stone S., Yasmin T., Bagchi M., Chatterjee A., Vinson J.A. and Bagchi D. 2007. Berry anthocyanins as novel antioxidants in human health and disease prevention. Mol. Nutr. Food Res. 51:675-683.
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Dec 14, 2017
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RIZZOLO, A., & CORTELLINO, G. (2017). BEVERAGES BASED ON RICOTTA CHEESE WHEY AND FRUIT JUICES. Italian Journal of Food Science, 30(2). https://doi.org/10.14674/IJFS-1005
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How to Cite
RIZZOLO, A., & CORTELLINO, G. (2017). BEVERAGES BASED ON RICOTTA CHEESE WHEY AND FRUIT JUICES. Italian Journal of Food Science, 30(2). https://doi.org/10.14674/IJFS-1005