{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T20:12:43Z","timestamp":1787170363131,"version":"build-2736575974"},"reference-count":21,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2020,7,8]],"date-time":"2020-07-08T00:00:00Z","timestamp":1594166400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2020,8]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Permeate is the by\u2010product of the process of ultrafiltration in a kind of cheese making process in which a semipermeable membrane filters the liquid. It mainly contains 4.5%\u20134.8% lactose and 0.44%\u20130.47% mineral salts which make it a safe disposal issue. This study was conducted to use permeate and its lactose as an alternative to sugar, and to use these useful permeate compounds in an optimized orange juice formulation. Milk permeate, as a waste disposal of dairy companies, was applied in lactose hydrolyzed form as the cost effective sugar and water substitution in production of orange juice. The RSM optimization method was applied for formulating beverage mixture. The heated and nonheated permeate samples were incubated with \u03b2\u2010glycosidase enzyme in three thermal ranges (35, 40, and 45\u00b0C), 3 time intervals (60,150, and 240\u00a0min), and 3 enzyme levels (0%, 0.1%, and 0.2%). The degree of hydrolysis was determined by MilkoScan analyzer. In the next step, optimization of orange juice was accomplished with a mixture of sugar (10%\u201340%) and hydrolyzed permeate (10%\u201340%) with specific Brix through RSM statistical design. The physicochemical properties and sensory evaluation were measured during 8\u00a0weeks of storage. At the first stage of the study, the heated sample with 0.1% enzyme density, which was incubated for 150\u00a0min at 40\u00b0C, was yielded the best result. At the second stage, which was the juice production and evaluation, the statistical analysis showed increasing trend of pH and sugar content, but density and vitamin C showed a decreasing trend during storage time (\n                    <jats:italic>p<\/jats:italic>\n                    \u00a0&lt;\u00a0.05). The optimal condition was obtained in taking 35% permeate and 41\u00a0days of storage in which the values of formalin, vitamin C, and sensory tests were in the highest levels.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.1774","type":"journal-article","created":{"date-parts":[[2020,7,8]],"date-time":"2020-07-08T05:54:36Z","timestamp":1594187676000},"page":"4584-4590","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Optimization of orange juice formulation through using lactose\u2010hydrolyzed permeate by RSM methodology"],"prefix":"10.1002","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9480-6704","authenticated-orcid":false,"given":"Azita","family":"Nemati","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology Faculty of Agricultural Engineering Sari Agricultural Sciences and Natural Resources University Sari Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0902-1487","authenticated-orcid":false,"given":"Mohammad","family":"Alizadeh\u2010 Khaledabad","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Urmia University Urmia Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zahra","family":"Ghasempour","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Tabriz University of Medical Sciences Tabriz Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2020,7,8]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2016.09.027"},{"issue":"2","key":"e_1_2_9_3_1","first-page":"607","article-title":"Studies on development and storage of whey\u2010based pineapple (Ananas comosus) and bottle gourd (Lagenaria siceraria) mixed herbal beverage","volume":"20","author":"Baljeet S. Y.","year":"2013","journal-title":"International Food Research Journal"},{"issue":"7","key":"e_1_2_9_4_1","first-page":"609","article-title":"Effect of ultrafiltration permeate on the quality of chocolate milk","volume":"7","author":"Bayoumi M.","year":"2011","journal-title":"Journal of American Science"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.2005.tb07203.x"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.4172\/2157\u20107110.1000495"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/s40034\u2010013\u20100023\u20108"},{"issue":"2","key":"e_1_2_9_8_1","first-page":"1","article-title":"Development and evaluation of whey Based RTS Beverage from Banana Juice","volume":"4","author":"Dhamsaniya N. K.","year":"2013","journal-title":"Journal of Food Processing and Technology"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1155\/2015\/806240"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.3923\/ajft.2013.133.148"},{"issue":"5","key":"e_1_2_9_11_1","first-page":"1247","article-title":"Utilization of milk permeate in the manufacture of sport drink","volume":"7","author":"Hattem H. E. A.","year":"2011","journal-title":"Journal of Agricultural Science and Technology"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308\u20108146(00)00093\u20105"},{"issue":"1","key":"e_1_2_9_13_1","first-page":"57","article-title":"Studies on physicochemical and sensory characteristics of whey based water melon beverage","volume":"2","author":"Naik Y. K.","year":"2009","journal-title":"Asian Journal of Research in Chemistry"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.5958\/j.0976\u20100563.33.1.002"},{"issue":"2","key":"e_1_2_9_15_1","first-page":"2386","article-title":"Development of fruit enriched whey beverage","volume":"6","author":"Prashanth B. M.","year":"2018","journal-title":"International Journal of Chemical Studies"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpe.12313"},{"issue":"1","key":"e_1_2_9_17_1","first-page":"155","article-title":"Study of production functional beverages of milk permeate fortified with fruit and herbs","volume":"6","author":"Rizk A. E.","year":"2016","journal-title":"Middle East Journal of Applied Sciences"},{"issue":"3","key":"e_1_2_9_18_1","first-page":"1","article-title":"Studies on the development and storage of whey based RTS beverage from mango","volume":"3","author":"Sakhale B. K.","year":"2012","journal-title":"Journal of Food Processing and Technology"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.21608\/AJS.2014.14313"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.31018\/jans.v11i2.2047"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010011\u20100563\u20101"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2005.01.034"}],"container-title":["Food Science &amp; Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Ffsn3.1774","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.1774","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/fsn3.1774","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.1774","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,5,3]],"date-time":"2024-05-03T01:15:40Z","timestamp":1714698940000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.1774"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,7,8]]},"references-count":21,"journal-issue":{"issue":"8","published-print":{"date-parts":[[2020,8]]}},"alternative-id":["10.1002\/fsn3.1774"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.1774","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"value":"2048-7177","type":"print"},{"value":"2048-7177","type":"electronic"}],"subject":[],"published":{"date-parts":[[2020,7,8]]},"assertion":[{"value":"2020-05-27","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2020-06-16","order":1,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2020-07-08","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}