The use of by-products for the improvement of techno-functional properties of dairy products Iveta Klojdová, Nujamee Ngasakul, Šarka Horačková, Eva Musilová, Ladislav Čurda, Jiří Štětina Czech Journal of Food Sciences, 2026 A significant challenge for the sustainable dairy sector is incorporating by-products generated during other food production and agricultural processes, such as fruit, vegetable, legume, oilseed, and grain production, into dairy products. In previous decades, by-products from these sectors were mainly used as feed for dairy cows and other animals. Currently, there is a trend to use these materials also in dairy production, for fortifying and developing novel dairy products. Additionally, their incorporation into dairy products offers the modification and enhancement of the technofunctional properties. This review summarises contemporary approaches and the current state of sustainable production in the dairy sector, with an emphasis on techno-functionality.
Preparation of a potentially synbiotic dairy product fortified with galactooligosaccharides Dmytro Harkavchenko, Anna Macůrková, Ivana Hyršlová, Štěpán Marhons, Jiří Štětina, Ladislav Čurda Journal of Dairy Research, 2024 We assessed the chemical, microbiological, rheological and sensory parameters of a fermented dairy product (FDP) containing a galactooligosaccharide (GOS) preparation. This was made from a solution of dried whey and skim milk containing 25% (w/w) lactose using a new enzyme with high transgalactosylation activity (Nurica: Danisco A/S). Conversion of the high initial lactose content enabled a good yield of 56% GOS to be achieved. The obtained GOS preparation was applied to the FDP with a probiotic culture of Bifidobacterium animalis ssp. lactis in amounts of 0, 2, 10, and 20% (w/w). The FDPs were stored and monitored for 9 weeks. Bifidobacteria showed counts higher than 106 CFU/g throughout the storage period. GOS were not significantly utilized during fermentation and their changes during storage were also insignificant. Gel strength after fermentation showed a slight decrease with increasing doses of GOS preparation, but after 6 weeks of storage, the differences were no longer evident. The sensory analysis revealed the overall acceptability of the prepared FDPs, whilst the highest dose (20% GOS preparation) led to a sweeter taste.
Prebiotic and immunomodulatory properties of the microalga chlorella vulgaris and its synergistic triglyceride-lowering effect with bifidobacteria Ivana Hyrslova, Gabriela Krausova, Jana Smolova, Barbora Stankova, Tomas Branyik, Hana Malinska, Martina Huttl, Antonin Kana, Ivo Doskocil, Ladislav Curda Fermentation, 2021 The microalga Chlorella and strains of Bifidobacterium have been used in human or animal food supplements for decades because of their positive health effects. The presented study assessed different properties of C. vulgaris and its combination with bifidobacteria with the aim to develop new functional foods. The growth of four bifidobacteria strains in milk and whey supplemented with 1.0% (w/v) C. vulgaris and the immunomodulatory effects of aqueous Chlorella solutions (0.5%, 1.0%, and 3.0%) on human peripheral mononuclear cells were evaluated. Furthermore, synergistic effects on lipid metabolism of rats fed a high-fat diet with Chlorella and B. animalis subsp. lactis BB-12® were analysed. Chlorella had a positive growth-promoting effect on the tested bifidobacteria (p < 0.05), and significantly increased the secretion of inflammatory cytokines (tumor necrosis factor-α, interleukin-10, and interleukin-6), depending on the concentration of Chlorella (p < 0.05). After 8 weeks, significant synergistic effects of Chlorella and bifidobacteria on triglyceride levels in rat heart, liver, and serum were observed (p < 0.05). These results demonstrate that various combinations of Chlorella and bifidobacteria have significant potential for the development of new fermented products, dependent on the algal species, probiotic strain, application form, and concentrations for acceptable sensory quality for consumers.
Functional properties of chlorella vulgaris, colostrum, and bifidobacteria, and their potential for application in functional foods Ivana Hyrslova, Gabriela Krausova, Jana Smolova, Barbora Stankova, Tomas Branyik, Hana Malinska, Martina Huttl, Antonin Kana, Ladislav Curda, Ivo Doskocil Applied Sciences Switzerland, 2021 The market for new functional foods and food supplements is rapidly evolving, with a current emphasis on using natural sources. Algae, probiotics, and colostrum are rich sources of nutrients and bioactive compounds with positive effects on human and animal health. To determine the potential for developing new functional foods combining these components, we evaluated their synergistic effects. We assessed the growth of selected bifidobacteria in a medium supplemented with Chlorella vulgaris and its immunomodulatory and cytotoxic effects on the human peripheral mononuclear cells and colon cancer cell lines Caco-2 and HT29. The hypocholesterolemic effects of Chlorella powder and bovine colostrum fermented by Bifidobacterium animalis subsp. lactis BB12® on lipid metabolism in rats fed a high-fat diet were also determined. Chlorella addition promoted Bifidobacteria growth, with significantly increased inflammatory cytokine (TNF-α and IL-6) levels following 1.0% (w/v) Chlorella stimulation. Rats fed diets containing fermented colostrum with 0.5% (w/v) added Chlorella powder exhibited significantly decreased triglyceride, very low-density lipoprotein, and alanine and aspartate aminotransferase levels, compared to those of the control group. These results support that C. vulgaris is not cytotoxic in intestinal cell models and affords prebiotic and immunomodulatory effects, as well as synergistic triglyceride-lowering effects with bovine colostrum and B. animalis subsp. lactis BB-12.
Electrodialysis Application of the Ultrafiltration Permeate of Milk Before and After Reverse Osmosis Nikolay Shakhno, Alina Botvynko, Jiří Ečer, Ladislav Čurda Chemical Engineering and Technology, 2019 Ultrafiltered (UF) milk permeate was concentrated by reverse osmosis (RO). UF and UF + RO samples were then desalted by electrodialysis (ED) to three levels of desalination: 1, 2.5, and 4 % of ash in the dry matter. Ions were analyzed by a new high‐performance liquid chromatography method, which enables simultaneous estimation of cations and anions. ED of UF permeate has some advantages over that of UF + RO samples, including a shorter ED time and a higher average salt flow rate, but RO treatment of UF permeate before ED enables the processing of larger volumes of UF permeate. Therefore, ED of milk permeate, particularly after RO, improves the handling characteristics and may offer advantages for further processing of secondary dairy products.
Electrodialysis application of the ultrafiltration permeate of milk before and after reverse osmosis 23rd International Congress of Chemical and Process Engineering Chisa 2018 and 21st Conference on Process Integration Modelling and Optimisation for Energy Saving and Pollution Reduction Pres 2018, 2018
The advantage of modern agarose based chromatography sorbents for milk proteins separation and purification 22nd International Congress of Chemical and Process Engineering Chisa 2016 and 19th Conference on Process Integration Modelling and Optimisation for Energy Saving and Pollution Reduction Pres 2016, 2016
Processing of colostrum by liquid chromatography and membrane separation methods 21st International Congress of Chemical and Process Engineering Chisa 2014 and 17th Conference on Process Integration Modelling and Optimisation for Energy Saving and Pollution Reduction Pres 2014, 2014
