Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
3.5
Journals
Beverages
Special Issues
Lactose-Free Milk Beverages: Compositional, Technological and Nutritional Aspects
share announcement

Lactose-Free Milk Beverages: Compositional, Technological and Nutritional Aspects

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Quality, Nutrition, and Chemistry of Beverages".

Deadline for manuscript submissions: closed (10 April 2022) | Viewed by 6055

Special Issue Editor

Dr. Ilaria Benucci

E-Mail Website
Guest Editor
Department of Agriculture and Forestry Science (DAFNE), Tuscia University, via S. Camillo de Lellis snc, 01100 Viterbo, Italy
Interests: covalently immobilized enzymes; novel cross-linkers alternative to glutaraldehyde; encapsulated yeasts; food-grade carriers; biotechnological approaches for beverages (fruit juice, beer, still wine, and sparkling wine)
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Lactose intolerance is a common health concern that consists in the inability to digest significant amounts of lactose due to a genetically inadequate amount of intestinal lactase. People affected by lactose intolerance have to adhere to a lactose-free diet.

In recent decades, the demand for high-quality lactose-free dairy beverages has significantly increased and their production has become an important socio-economic issue. Numerous lactose-free milk (in which lactose is enzymatically decomposed to glucose and galactose) and milk substitutes (based on soy, oat, rice, and other sources) are widely available on the market. However, valuable efforts are still needed in order to provide good‐tasting alternatives for the large amount of people with lactose intolerance.

This Special Issue hopes to bring together contributions aimed at exploring the various approaches and technologies for the production of nutritionally and economically adequate lactose-free beverages, with a main focus on their sensory and nutritional attributes.

Dr. Ilaria Benucci
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • lactose-free beverages
  • lactase enzyme
  • milk substitutes
  • sensory and nutritional attributes

Published Papers (1 paper)

Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Review

11 pages, 1162 KiB  
Review
Galacto-Oligosaccharide (GOS) Synthesis during Enzymatic Lactose-Free Milk Production: State of the Art and Emerging Opportunities
by Katia Liburdi and Marco Esti
Beverages 2022, 8(2), 21; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages8020021 - 02 Apr 2022
Cited by 7 | Viewed by 5383
Abstract
Much attention has recently been paid to β-Galactosidases (β-D-galactoside galactohidrolase; EC 3.2.1.23), commonly known as lactases, due to the lactose intolerance of the human population and the importance of dairy products in the human diet. This enzyme, produced by microorganisms, [...] Read more.
Much attention has recently been paid to β-Galactosidases (β-D-galactoside galactohidrolase; EC 3.2.1.23), commonly known as lactases, due to the lactose intolerance of the human population and the importance of dairy products in the human diet. This enzyme, produced by microorganisms, is being used in the dairy industry for hydrolyzing the lactose found in milk to produce lactose-free milk (LFM). Conventionally, β-galactosidases catalyze the hydrolysis of lactose to produce glucose and galactose in LFM; however, they can also catalyze transgalactosylation reactions that produce a wide range of galactooligosaccharides (GOS), which are functional prebiotic molecules that confer health benefits to human health. In this field, different works aims to identify novel microbial sources of β-galactosidase for removing lactose from milk with the relative GOS production. Lactase extracted from thermophilic microorganisms seems to be more suitable for the transgalactosylation process at relatively high temperatures, as it inhibits microbial contamination. Different immobilization methods, such as adsorption, covalent attachment, chemical aggregation, entrapment and micro-encapsulation, have been used to synthesize lactose-derived oligosaccharides with immobilized β-galactosidases. In this mini-review, particular emphasis has been given to the immobilization techniques and bioreactor configurations developed for GOS synthesis in milk, in order to provide a more detailed overview of the biocatalytic production of milk oligosaccharides at industrial level. Full article
(This article belongs to the Special Issue Lactose-Free Milk Beverages: Compositional, Technological and Nutritional Aspects)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-1
Back to TopTop