{"title":"A paradigm shift in dairy science and functional nutrition: A book review of ‘Milk and dairy foods: Nutrition, processing and healthy aging’","authors":"Delower Hossain","doi":"10.1111/1471-0307.70119","DOIUrl":"https://doi.org/10.1111/1471-0307.70119","url":null,"abstract":"<p>This submission highlights the novel integration of dairy technology, human nutrition and public health in one comprehensive volume. Examining the links between milk processing and healthy ageing, it expands subject knowledge beyond traditional nutrition. Its global perspective and evidence-based approach make it relevant and insightful for international readers seeking practical and scientific updates.\u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148065168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Production of a buttermilk fraction with high antioxidant activity using enzymatic hydrolysis and ultrafiltration in a membrane bioreactor","authors":"Sandrini Slongo Fortuna, Samarah Graciola, Fabiano Vieira Trindade, Gustavo Henrique Tozatti, Dominique Trindade Novello, Juliana Steffens, Ilizandra Aparecida Fernandes, Vandré Barbosa Brião","doi":"10.1111/1471-0307.70108","DOIUrl":"https://doi.org/10.1111/1471-0307.70108","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background, Context, or Rationale</h3>\u0000 \u0000 <p>Buttermilk, a by-product of butter production, contains proteins with encrypted bioactive peptides that may display antioxidant activity when released. Enzymatic hydrolysis combined with membrane separation offers a sustainable approach to enhance the functional properties of dairy by-products and promote their valorisation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim</h3>\u0000 \u0000 <p>This study aimed to obtain low-molecular-weight peptides with improved antioxidant activity from buttermilk through sequential enzymatic hydrolysis coupled with ultrafiltration in a membrane bioreactor.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Buttermilk was hydrolysed using Alcalase®, Prolyve®, and Neutrase®, individually and in sequence. The hydrolysates were processed in a membrane bioreactor with a tubular ultrafiltration membrane (MWCO 30–80 kDa) operated at 100 kPa and 40°C. The degree of hydrolysis, protein distribution, peptide size and antioxidant activity were determined. Peptide size was assessed by electrophoresis and theoretical calculations, and antioxidant activity by the ABTS assay. Statistical analysis was performed using ANOVA and Tukey's test (<i>P</i> < 0.05).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Sequential hydrolysis with Alcalase® and Neutrase® achieved the highest degree of hydrolysis (34%), which resulted in short peptides with an average length of approximately three amino acids and a molar mass of 0.33 kDa. Ultrafiltration separated these low-molecular-weight peptides into the permeate fraction, which exhibited the highest antioxidant activity (971 μmol Trolox equivalents/g protein). Electrophoresis confirmed the absence of proteins above 5 kDa in the permeate, and both permeate and retentate displayed higher bioactivity than untreated buttermilk.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific or Industrial Implications</h3>\u0000 \u0000 <p>The combined enzymatic and membrane process enabled the recovery of bioactive peptides from buttermilk, adding value to this underutilised by-product. The results highlight a feasible strategy for producing functional food ingredients with antioxidant properties and contribute to a more sustainable and circular dairy industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70108","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148062367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Influence of açaí-juçara (Euterpe edulis Mart.) in Petit Suisse: Technological features and consumers' acceptance and evoked emotions","authors":"Higor Alfredo Bagatini Valer, Voltaire Sant'Anna, Elaine Biondo","doi":"10.1111/1471-0307.70100","DOIUrl":"https://doi.org/10.1111/1471-0307.70100","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Nonconventional edible plants (NCEP) present great socioeconomic, nutritional and sustainability importance. Açaí-juçara is a native fruit from Atlantic Forest in Brazil and is considered unfamiliar to most Brazilian consumers. There is still limited information in literature about NCEP in dairy products, particularly about consumers' perception and attitudes towards such products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Aim(s)</h3>\u0000 \u0000 <p>This study aimed to evaluate the influence of different concentrations of juçara pulp incorporated into Petit Suisse formulation on physicochemical, rheological, sensory and emotional responses and the relationships between these variables.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>Açaí-juçara pulp was incorporated into Petit Suisse formulations to evaluate its effects on physicochemical, texture and sensory properties. A control sample (0%, T0) and formulations containing 10% (T10%), 20% (T20%), 50% (T50%) and 80% (T80%) of juçara pulp were produced. Samples were analysed for pH, total acidity, total soluble solids (TSS), colour, calcium, potassium, magnesium, total polyphenolics and monomeric anthocyanins. Texture properties were evaluated by rheological approach, and sensory analyses included overall acceptance, evoked emotions and perceived sensory attributes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Major Findings</h3>\u0000 \u0000 <p>Higher levels of açaí-juçara in the dairy formulation resulted in higher acidity, TSS, red and dark colour intensity, anthocyanin content and total polyphenols. While lower concentrations were associated with higher moisture content, thicker texture, and greater calcium and potassium levels. Overall acceptance and evoked emotions were not affected by different açaí-juçara concentrations. However, providing contextual information to consumers about the açaí-juçara as an unfamiliar plant increased the frequency of positive evoked emotions. Higher fruit concentrations in the dairy formulation led consumers to perceive samples as having a more intense purple colour, greater glossiness and a more pronounced earthy, fruity, and sweet aroma and flavour, as well as a thinner and sandy mouthfeel.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Scientific Implications</h3>\u0000 \u0000 <p>These findings emphasise that açaí-juçara represents a nutritional and sustainable alternative ingredient to dairy applications and further studies are important to optimise the formulation to proper production in large scale.</p>\u0000 ","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"79 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2026-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.70100","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148096884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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