Ci a ion: Rejdlo á, A.; Vašina, M.;
Lo enco á, E.; H užík, L.; Salek, R.N.
Assessmen o Di e en Le els o
Blackcu an Juice and Fu cella an on
he Quali y o Fe men ed Whey-Based
Be e ages Using Rheological and
Mechanical Vib a ion Damping
Techniques. Foods 2024,13, 1855.
h ps://doi.o g/10.3390/
oods13121855
Academic Edi o s: Ba ba a
S achowiak, Ma ek Aljewicz,
Edy a Ko dialik-Bogacka and
Yuyun Lu
Recei ed: 3 Ap il 2024
Re ised: 20 May 2024
Accep ed: 11 June 2024
Published: 13 June 2024
Copy igh : © 2024 by he au ho s.
Licensee MDPI, Basel, Swi ze land.
This a icle is an open access a icle
dis ibu ed unde he e ms and
condi ions o he C ea i e Commons
A ibu ion (CC BY) license (h ps://
c ea i ecommons.o g/licenses/by/
4.0/).
oods
A icle
Assessmen o Di e en Le els o Blackcu an Juice and
Fu cella an on he Quali y o Fe men ed Whey-Based
Be e ages Using Rheological and Mechanical
Vib a ion Damping Techniques
Ani a Rejdlo á1, Ma in Vašina 2,3,* , E a Lo enco á1, Lumí H užík3and Richa dos Nikolaos Salek 1
1Depa men o Food Technology, Facul y o Technology, Tomas Ba a Uni e si y in Zlin,
Nám. T. G. Masa yka 5555, 760 01 Zlin, Czech Republic; [email p o ec ed] (A.R.);
[email p o ec ed] (E.L.); [email p o ec ed] (R.N.S.)
2Depa men o Physics and Ma e ials Enginee ing, Facul y o Technology, Tomas Ba a Uni e si y in Zlin,
Va eˇcko a 5669, 760 01 Zlin, Czech Republic
3Depa men o Hyd omechanics and Hyd aulic Equipmen , Facul y o Mechanical Enginee ing,
VŠB-Technical Uni e si y o Os a a, 17. lis opadu 2172/15, 708 00 Os a a-Po uba, Czech Republic;
lumi [email p o ec ed]
*Co espondence: [email p o ec ed]; Tel.: +420-576-035-112
Abs ac : In he cu en s udy, e men ed whey-based be e age models wi h di e en le els o
blackcu an juice (0; 10; 20; 100% (w/w)) and u cella an (0.25% and 0.50% (w/w)) we e p oduced
and e alua ed. Physicochemical, heological, mechanical ib a ion damping, and senso y analyses
we e pe o med. Du ing e men a ion (48 h), he alues o pH, densi y, and o al soluble solids
dec eased. On he o he hand, he e hanol con en du ing e men a ion inc eased up o a inal con en
in he ange o 0.92–4.86% ( / ). The addi ion o u cella an was e ec i e in e ms o sedimen
con en dec ease o a le el o 0.25% (w/w). In gene al, he samples exhibi ed non-New onian
pseudoplas ic beha iou . The senso y analysis e ealed ha he sample wi h a composi ion o 20%
(w/w) blackcu an juice and 0.50% (w/w) u cella an ecei ed he highes sco e.
Keywo ds: e men ed whey-based be e ages; wa e ke i s a e cul u e; u cella an; heological
p ope ies; mechanical ib a ion damping
1. In oduc ion
The popula i y o unc ional oods among consume s is s eadily inc easing, mainly
due o hei p o en posi i e e ec s on he human body [
1
]. These unc ional oods may
include e men ed whey-based be e ages [
2
]. Whey is p oduced as a by-p oduc o he
dai y indus y and can be used in he ood indus y o as an ing edien o animal eed.
Howe e , he high olume o whey p oduc ion and high o ganic con en may lead o
en i onmen al issues. The inapp op ia e disposal o whey (by sp eading on he soil) can
nega i ely a ec c op yields o cause p oblems in was ewa e ea men plan s (disposal
in sewe s) [
2
,
3
]. Whey has a high nu i ional alue; i con ains BCAA (b anched-chain
amino acid, leucine, isoleucine, and aline), which p omo e, o example, muscle ib e
egene a ion. Mo eo e , whey is also a sou ce o lac ose, i amins, and mine als [4].
In gene al, e men a ion inc eases he nu i ional alue o p oduc s and also he
bioa ailabili y o nu ien s [
5
]. In pa icula , i is he con en o he abo e-men ioned
subs ances ha makes whey a sui able subs a e o he p oduc ion o alue-added oods
such as be e ages, p o ein p oduc s, hyd olysa es, in an o mula, o pha maceu icals and
supplemen s. Up o 50% o he wo ld’s whey p oduc ion is p ocessed in his way [
6
,
7
].
The e a e many ypes o whey d inks, o example e men ed, alcoholic, ca bona ed (Ri ella-
ype) o la ou ed [
8
]. Addi ionally, lac ic acid bac e ia (LAB) s a e cul u es can be
Foods 2024,13, 1855. h ps://doi.o g/10.3390/ oods13121855 h ps://www.mdpi.com/jou nal/ oods
Foods 2024,13, 1855 2 o 19
used in e men a ion whe e ke i s a e cul u es a e also sui able. A he same ime,
wa e ke i s a e cul u es, which a e able o e men whey, can also be u ilised in whey
e men a ion [9–11].
Ke i s a e cul u es con ain bo h LAB and yeas s, as well as ace ic acid bac e ia [
12
].
Howe e , he ep esen a ion o each mic oo ganism causes di e en e men a ion condi-
ions. In pa icula , wa e ke i g ains con ain dex an, which is a glucose polyme , mainly
composed o linea
α
-D-1,6-linked wi h a low pe cen age o
α
-1,3-linked side chains. The
appea ance o he g ains is gela inous and anspa en , hey may be yellowish o b own
in colou ; howe e , he colou is in luenced by he subs a e colou (e.g., he colou o he
ui / ege able used). Mo eo e , wa e ke i g ains a e i egula and ange in size om
millime es o a ew cen ime es [13,14].
Di e en o ms o whey a e used in he p oduc ion o e men ed whey d inks. Due
o he high wa e , ca bohyd a e and p o ein con en s o esh whey, he e is a isk o con-
amina ion wi h undesi able mic obio a. Fo his eason, hea ea men is used be o e
e men a ion. In he case o powde ed whey, he high mine al con en may cause an un-
desi able sal y and/o sou la ou . Fu he mo e, a ious aw ma e ials may be added
o he whey o imp o e he senso y p ope ies. These include, o example, a ious milk
componen s, ce eals and possibly ui / ege able juices. A he same ime, he addi ion
o he la e ing edien s also inc eases he nu i ional alue o he inal whey-based be -
e age [
5
,
6
,
15
]. The blackcu an (Ribes nig um) ui is cha ac e ised by i s high con en
o biologically ac i e subs ances, being an impo an sou ce o die a y ib e, i amin C
and polyphenols (an hocyanins, phenolic compounds, la anols, la onols and p oan ho-
cyanidins). Howe e , he polyphenol con en may con ibu e o bi e ness, as ingency,
colou and oxida i e s abili y [
16
,
17
]. Blackcu an s ha e been ound o help lowe blood
suga (glycaemia) and a e he e o e, sui able o people wi h ype 2diabe es melli us.
Consump ion o blackcu an s also educes he isk o ca dio ascula disease and cance
due o hei phy ochemical con en , bu di ec consump ion is a e, so blackcu an s a e
p ocessed indus ially in o juices, sy ups and o he p oduc s [18,19].
The disad an age o combining whey and ui / ege able juice is possible sedimen a-
ion, due o he high d y ma e con en and p o ein in e ac ions wi h he ui componen s.
This would lead, among o he hings, o he agg ega ion o whey p o eins, which subse-
quen ly sedimen . Thus, i is he high sedimen con en ha causes hese be e ages o be
less accep able by consume s [
20
,
21
]. The e o e, addi i es, including hyd ocolloids, a e
used o elimina e his p oblem. Hyd ocolloids (biopolyme s; mainly polysaccha ides and
p o eins) a e widely used in he ood indus y due o hei unc ional p ope ies ( hicken-
ing, gelling, emulsi ying, s abilizing). The addi ion o hyd ocolloids also in luences he
heological p ope ies ( iscosi y), leading o an imp o emen in he o ganolep ic p ope ies
o he p oduc [
22
,
23
]. Fu cella an (also known as “Danish aga ”) is ob ained om he ed
algae Fu cella ia lumb icali and is a sulpha ed polysaccha ide composed o galac ose and
3,6-anhyd ogalac ose es e s. Fu celle an is used in he dai y indus y in he p oduc ion o
puddings, milkshakes, ice c eam mix u es [24,25].
A e y limi ed numbe o publica ions ocusing on he p oduc ion o e men ed
whey-based be e ages en iched wi h ui juices is a ailable in he scien i ic li e a u e. Up
o now, he u ilisa ion o a wa e ke i s a e cul u e o he de elopmen o e men ed
whey-based be e ages has no been ho oughly examined. In addi ion, he e is cu en ly a
lack o esea ch e alua ing he unc ional p ope ies o e men ed whey-based be e ages
h ough he applica ion o heological and mechanical ib a ion damping echniques. In
he cu en s udy, sample models wi h di e en p opo ions o whey and blackcu an
juice (100:0, 90:10, 80:20, and 0:100) we e manu ac u ed. Two concen a ions o u cella an
(0.25% and 0.50% w/w) we e applied o he samples. The objec i e o he cu en wo k
was o in es iga e he in luence o blackcu an ui juice and u cella an addi ion on he
physicochemical, heological, mechanical ib a ion damping, and senso y p ope ies o he
whey-based be e age models du ing e men a ion (48 h) a a empe a u e o 25 ±1◦C.
Foods 2024,13, 1855 3 o 19
2. Ma e ials and Me hods
2.1. Ma e ials
Fe men ed whey-based be e age models we e p epa ed using whey powde (Mo-
gado , s. .o, O oko ice, Czech Republic) wi h a chemical composi ion o : 0.41% (w/w)
a , 76.0% (w/w) ca bohyd a es, and 13.0% (w/w) p o ein (in o ma ion ob ained om he
packaging). Fu he mo e, he be e age models con ained pas eu ised blackcu an juice
(dm-d oge ie ma k GmbH, Ka ls uhe, Ge many) wi h a chemical composi ion o : >0.5%
(w/w) a , 8.5% (w/w) ca bohyd a es, and 0.6% (w/w) p o ein (in o ma ion ob ained om
he packaging). A wa e ke i s a e cul u e (UNIBIOM s. .o., Bˇ ecla , Czech Republic)
was u ilised o he e men a ion o he samples. The wa e ke i s a e cul u e con ained
bac e ia om he gene a Lac obacillus,Lac ococcus,Leuconos oc,Ace obac e ,Saccha omyces,
and Kluy e omyces, as epo ed by he p oduce .
2.2. Manu ac u e o he Fe men ed Be e age Models (Samples)
The e men ed whey-based samples we e manu ac u ed using he back-sloping ech-
nique [
26
,
27
]. Fi s , he inoculum was p epa ed by combining 0.50
±
0.03 g o eeze-d ied
wa e ke i s a e cul u e wi h 500 mL o dis illed wa e . Addi ionally, 10% (w/w) o su-
c ose was also added in he inoculum. To c ea e he ac i e inoculum e men a ion p ocess
was conduc ed a a empe a u e o 25
±
2
◦
C o 72 h. Fu he mo e, whey powde was
dispe sed using he T 18 digi al Ul a-Tu ax (IKA-We ke GmbH, S au en im B eisgau,
Ge many) in dis illed wa e a a inal concen a ion o 5% w/w( o 2 h a 20
±
2
◦
C). Whey
solu ion was hen subjec ed o he mal ea men a 90
±
1
◦
C o 10
±
1 min and allowed
o cool o 25
±
2
◦
C. The ea e , blackcu an juice and whey we e mixed, homogenised
wi h a mixe de ice (ETA D i o; ETA a.s., P ague, Czech Republic) o 3 min and hen
he mally ea ed (60
◦
C o 30 min; 2
◦
C/min) and le o cool (25
±
2
◦
C). Subsequen ly,
10% (w/w) o he ac i e inoculum was applied o all samples. Fu he mo e, a sample
con aining only whey was used as a con ol sample. Analyses we e conduc ed a 4, 24, and
48 h o e men a ion. A po ion o 500 mL o each e men ed be e age sample model was
manu ac u ed in o al. Twen y- ou ba ches o e men ed whey-based be e age models
we e p oduced (n= 24), consis ing o 4 di e en juice concen a ions (including he con ol
sample), 2 di e en hyd ocolloid concen a ions, and 3 epe i ions. The samples we e
labelled as ollows: F25_0 con ained 0.25% w/w u cella an, 0% w/wblack cu an juice
and 100% w/wwhey; F25_10 con ained 0.25% w/w u cella an, 10% w/wblack cu an
juice and 90% w/wwhey; F25_20 con ained 0.25% w/w u cella an, 20% w/wblack cu an
juice and 80% w/wwhey; F25_100 con ained 0.25% w/w u cella an, 100% w/wblack
cu an juice and 0% w/wwhey. F50_0 con ained 0.50% w/w u cella an, 0% w/wblack
cu an juice and 100% w/wwhey; F50_10 con ained 0.50% w/w u cella an, 10% w/w
black cu an juice and 90% w/wwhey; F50_20 con ained 0.50% w/w u cella an, 20% w/w
black cu an juice and 80% w/wwhey; F50_100 con ained 0.50% w/w u cella an, 100%
w/wblack cu an juice and 0% w/wwhey.
2.3. Psysicochemical Analysis and Sedimen Con en De e mina ion
The pH alues o he samples we e measu ed a 20
±
1
◦
C using a calib a ed glass ip
elec ode o a pH me e (Edge; Hanna Ins umen s Czech s. .o., P ague, Czech Republic)
inse ed di ec ly in o he samples. The o al soluble solids (TSS; % w/w) o he samples we e
measu ed using a Ke n OTSS 45BE digi al e ac ome e (Ke n & Sohn GmbH, Balingen,
Ge many). Measu emen s o TSS we e conduc ed nine imes (n= 9) a a empe a u e
o
20 ±2◦C.
E hanol concen a ion and densi y we e measu ed using an An on Paa
Alcolyze Plus and an An on Paa DMA 4500 densi y me e (An on Paa GmbH, G az,
Aus ia). Be o e measu ing, he samples we e cen i uged and degassed wi h an EBA 21
cen i uge (He ich, Tu lingen, Ge many) a 6000 pm o 10 min. De e mina ion o CO
2
con en was pe o med du ing he e men a ion pe iod (48 h). A e inocula ion, 100 mL
o each model was placed in o a sealed plas ic con aine . The sample was weighed, and
Foods 2024,13, 1855 4 o 19
he weigh loss obse ed a he speci ied ime in e als o 4, 24, and 48 h o e men a ion
was eco ded.
P io o he sedimen con en de e mina ion, he samples we e cen i uged a 6000 pm
o 10 min using an EBA 21 cen i uge (He ich, Tu lingen, Ge many). The supe na an
was emo ed, and he sedimen was weighed. The sedimen con en o he sample was
calcula ed using Equa ion (1).
S=m1
m0
·100 (1)
whe e Sis he sedimen a ion ( el.%), m
1
is he weigh o sedimen (g), and m
0
is he weigh
o sample (g).
All analyses, excep o TSS, we e conduc ed a leas h ee imes (n= 3).
2.4. Tu bidi y Analysis
Tu bidi y alues o he samples we e measu ed wi h an HI88173 u bidime e (Hanna
Ins umen s Czech s. .o., P ague, Czech Republic). The ins umen u ilised an in a ed LED
lamp (860 nm) and ollowed he nephelome ic me hod ou lined in ISO 7027-1:2016. Tu -
bidi y obse a ions a e quan i ied in nephelome ic u bidi y uni s (NTU) [
28
,
29
]. Tu bidi y
was assessed on he ini ial day o he expe imen h ough h ee epe i ions (n= 3), and he
esul s a e p esen ed as he a i hme ic mean o he ob ained alues.
2.5. Rheological Analysis
Rheological analysis was conduc ed using a HAAKE RheoS ess 1 heome e (The mo
Fishe Scien i ic B no s. .o., B no, Czech Republic), which was equipped wi h a concen ic
cylinde geome y and a 2.1 mm gap was se . Fo each analysis, 1.0 mL o sample a a
empe a u e o 20.0
±
0.1
◦
C was u ilised. The samples we e measu ed h oughou a ange
o shea a es om 0 o 500 s
−1
o de e mine he s eady-s a e heological cha ac e is ics.
Nonlinea eg ession analysis using he powe -law (Equa ion (2)) and He schel–Bulkley
(Equa ion (3)) models we e employed o analyse he low cu es. Each sample’s low
p ope ies we e assessed in a minimum o 9 imes (n= 9).
τ=K.
γn(2)
whe e
τ
is he shea s ess (Pa), Kis he low consis ency index (Pa
·
s),
.
γ
is he shea a e
(s−1), and nis he powe -law index (dimensionless).
τ=τ0+K.
γn(3)
whe e
τ
is he shea s ess (Pa),
τ0
is he yield s ess (Pa), Kis he low consis ency index
(Pa·s), .
γis he shea a e (s−1), and nis he low index (−).
2.6. Displacemen T ansmissibili y Measu emen s
Dynamic mechanical p ope ies o he in es iga ed be e ages we e e alua ed based on
he displacemen ansmissibili y T
d
(
−
), as exp essed by he ollowing Equa ion (4) [
30
,
31
]:
Td=yO
yI
=
u
u
k2+(cω)2
(k−mω2)2+(cω)2=
u
u
1+(2ζ )2
(1− 2)2+(2ζ )2(4)
whe e yis he displacemen ampli ude on ei he he inpu (I) o ou pu (O) sides o he
es ed sample (m), kis he sample s i ness (N/m), cis he iscous damping coe icien
(N
·
s/m),
ω
is he ci cula equency o oscilla ion ( ad/s), mis he mass (kg),
ζ
is he
damping a io (−), and is he equency a io (−).
In gene al, depending on he alue o displacemen ansmissibili y, mechanical ib a-
ions can be classi ied in o h ee di e en ypes: damped (T
d
< 1), undamped (
Td= 1
) and
esonance (T
d
> 1) mechanical ib a ions. Gi en he condi ions T
d
/d
ζ
= 0 in Equa ion (4), i
Foods 2024,13, 1855 5 o 19
is possible o de e mine he equency a io
0
a which he displacemen ansmissibili y
eaches i s local ex emum (i.e., i s maximum alue T
dmax
) a he i s esonance equency
R1[30,32]:
0=qp1+8ζ2−1
2ζ(5)
I is e iden om Equa ion (5) ha he maximum alue o displacemen ansmissi-
bili y gene ally shi s o lowe equency a ios wi h an inc easing damping a io
ζ
o
dec easing mechanical s i ness k[33].
Expe imen al measu emen s o he displacemen ansmissibili y o he es ed be -
e age samples we e pe o med using he me hod o ha monically exci ed mechanical
ib a ions wi hin he equency ange o 2–200 Hz. The measu ing appa a us consis ed o a
mini-shake (BK 4810), a signal PULSE mul i-analyse (BK 3560-B-030) and a powe ampli-
ie (BK 2706). In he case o he ha monically exci ed mechanical ib a ions, Equa ion (5)
can be exp essed as ollows:
Td=aO
aI
(6)
whe e ais he accele a ion ampli ude on ei he he inpu (I) o ou pu (O) sides o he es ed
sample (m
·
s
−2
). The displacemen ansmissibili y was de e mined using Equa ion (6)
based on he accele a ion ampli udes measu ed by he BK 4393 piezoelec ic accele ome e s
AIand AO(B üel & Kjæ , Næ um, Denma k).
The equency dependencies o he displacemen ansmissibili y o he in es iga ed
be e age samples, each wi h a olume o 40 mL, we e de e mined. These samples we e
p ope ly en ed and sealed in anspa en polye hylene zip-lock bags. Subsequen ly, he
sealed samples we e placed in a me al essel wi h dimensions o
60 mm ×60 mm ×20 mm
(leng h
×
wid h
×
heigh ) and we e loaded wi h an ine ial mass o 90 g on op o he
ha monically loaded be e age samples. Each measu emen was epea ed 5 imes unde
ambien condi ions a a empe a u e o 22 ±1◦C.
The displacemen ansmissibili y analysis o mechanical ib a ion damping is usu-
ally applied o di e en ypes o solid ma e ials, such as elas ome s, polyu e hane oams,
co k, iscoelas ic ma e ials, and composi es. As s a ed abo e, he abili y o hese ma e ials
o damp mechanical ib a ions gene ally inc eases wi h an inc easing damping a io
ζ
.
Addi ionally, his me hod has also been applied o in es iga e he mechanical ib a ion
damping p ope ies o some non-New onian luids, such as plas ic lub ican s and p o-
cessed cheese sauces [
34
,
35
]. Non-New onian luids a e also used as mechanical ib a ion
dampe s in a ious machines [
36
,
37
]. In hese cases, he abili y o damp mechanical ib a-
ions du ing ha monic o ced loading is ela ed o he iscosi y o non-New onian luids.
Gene ally, highe iscosi y o luids leads o highe in e nal ic ion du ing he p opaga ion
o mechanical wa es h ough he luids. This phenomenon esul s in highe dissipa ion
o mechanical ene gy in o hea and, consequen ly, a be e abili y o damp mechanical
ib a ions in luids using he me hod o ha monically exci ed mechanical ib a ions. This
me hod can also be applied o compa e he mechanical damping o non-New onian luids.
The e o e, displacemen ansmissibili y analysis was used o he in es iga ed e men ed
whey-based be e ages which exhibi ed non-New onian pseudoplas ic beha iou . I is a
ela i ely quick, inexpensi e, and non-des uc i e me hod o compa ing he mechanical
s i ness o ma e ials, which a e among i s undeniable ad an ages.
2.7. Ins umen al Analysis o Colou
The colou o he samples was de e mined using a Hun e Lab Ul aScan P o Colou
spec opho ome e (Hun e Associa es Labo a o y, Inc., Res on, VA, USA). The analysis
was conduc ed using he CIELAB colou space (also e e ed o as L*, a* and b*) unde D65
no mal dayligh using a 10
◦
angle. The pa ame e L* ep esen s luminosi y and anges
om 0 (black) o 100 (whi e). Pa ame e a* ep esen s he colou spec um om g een (
−
) o
ed (+), while pa ame e b* ep esen s he colou spec um om blue (
−
) o yellow (+) [
38
].

Foods 2024,13, 1855 6 o 19
The ins umen was calib a ed in he e lec ance mode by emo ing specula e lec ion,
u ilizing whi e and black e e ence iles. The hue angle (h*
◦
) indica es he p ima y spec al
componen , like ed, yellow, g een, o blue, on a scale om 0
◦
o 360
◦
. An angle o 0
◦
o 360
◦
co esponds o a ed hue, while angles o 90
◦
, 180
◦
, and 270
◦
co espond o yellow, g een,
and blue hues, espec i ely. The a iables a*, b*, and h* a e used o p o ide a ho ough
desc ip ion o colou and a e de e mined using Equa ion (7).
◦h∗= an−1(b∗/a∗)(7)
The ch oma (C*) alue quan i ies he in ensi y o a colou and is de ined as ollows
(Equa ion (8)):
C∗= (a∗2+b∗2)0.5 (8)
2.8. Senso y Analysis
The samples we e assessed based on senso y pa ame e s including appea ance, as e,
a oma, o e all a ing, and o - la ou s. Twel e expe assesso s, consis ing o 7 women
and 5 men aged be ween 22 and 51 yea s old, pa icipa ed in he senso y e alua ion. The
samples we e p esen ed in glass con aine s o 50 mL each, labelled wi h h ee-digi codes,
and deli e ed in a andom o de a a consis en empe a u e o 20
±
2
◦
C. The senso y
e alua ion occu ed in a senso y analysis labo a o y wi h indi idual senso y boo hs o
each panellis , se up in acco dance wi h he ISO 8589 s anda ds [
39
]. Wa e was p o ided
as a neu alizing agen . A 10 min b eak was implemen ed a e each sample o a oid
pala e a igue. The pa ame e s o appea ance, as e, and a oma we e e alua ed using a
5-poin scale (1—excellen , 3—good, 5—unaccep able; each poin on he scale was de ined
objec i ely wi h quali y cha ac e is ics). The o e all e alua ion was based on a 5-poin
scale, wi h 1 ep esen ing ex ao dina ily good and 5 ep esen ing ex ao dina ily bad.
2.9. S a is ical Analysis
The ob ained da a we e p esen ed as mean
±
s anda d de ia ion and analysed using
one- ac o ANOVA and he Tukey’s pos hoc es wi h 95% eliabili y. The senso y p ope -
ies o he samples we e e alua ed using he K uskal–Wallis and Wilcoxon es s. The es s
we e conduc ed using a signi icance le el o 0.05. S a is ical analyses we e conduc ed using
he Mini ab®16 so wa e (Mini ab®, L d., Co en y, UK).
3. Resul s and Discussion
3.1. Psychicochemical and Tu bidi y Analyses
The esul s o he physicochemical analysis a e shown in Table 1. The pH alues o
he e men ed whey-based be e ages we e measu ed du ing e men a ion. The esul s
indica ed ha s a is ically signi ican di e ences be ween he samples (p< 0.05) occu ed.
The ini ial pH alue o he samples (F25_0; F25_10; F25_20; F25_100) wi h he addi ion o
0.25% (w/w) u cella an anged om 2.77 o 6.18 and o he samples (F50_0; F50_10; F50_20;
F50_100) wi h 0.50% (w/w) u cella an om 2.77 o 6.14. The ini ial pH o he blackcu an
juice used in he s udy was sligh ly lowe han ha epo ed by Kelanne e al. [
40
] and
Pa elski e al. [
41
]. Addi ionally, he ini ial pH alues o he whey we e lowe compa ed
o he s udy by Le ko e al. [
42
]. Du ing he e men a ion, he pH le els dec eased
as a esul o he p oduc ion o o ganic acids, such as lac ic acid [
2
]. Simul aneously,
he low pH exhibi ed an ibac e ial p ope ies and inhibi ed he g ow h o pa hogenic
mic oo ganisms [43].
Foods 2024,13, 1855 7 o 19
Table 1. Physicochemical pa ame e s o he e alua ed e men ed whey be e ages en iched wi h
blackcu an juice *, **, ***.
Samples * Time (h) pH TSS 1
(◦Bx)
Densi y
(kg·m−3)
E hanol
(% / )
Tu bidi y
(NTU)
F25_0
4
6.18 ±0.03 a,A 5.13 ±0.05 a,A 1.021 ±0.001 a,A 0.06 ±0.02 a,A 824 ±1a,A
F25_10 3.86 ±0.02 b,A 5.53 ±0.09 b,A 1.024 ±0.001 b,A 0.02 ±0.01 b,A 762 ±1b,A
F25_20 3.41 ±0.01 c,A 6.83 ±0.05 c,A 1.029 ±0.002 c,A 0.03 ±0.01 b,A 682 ±1c,A
F25_100 2.77 ±0.01 d,A 15.43 ±0.05 d,A 1.064 ±0.002 d,A 0.03 ±0.01 b,A 564 ±4d,A
F50_0 6.14 ±0.03 a,A 5.33 ±0.05 e,A 1.021 ±0.001 a,A 0.06 ±0.02 a,A 855 ±1e,A
F50_10 3.85 ±0.02 b,A 5.97 ±0.05 ,A 1.025 ±0.002 b,A 0.01 ±0.01 b,A 753 ±2 ,A
F50_20 3.40 ±0.03 c,A 6.73 ±0.05 g,A 1.029 ±0.001 c,A 0.02 ±0.01 b,A 672 ±1g,A
F50_100 2.77 ±0.01 d,A 15.63 ±0.05 h,A 1.066 ±0.002 d,A 0.04 ±0.02 b,A 563 ±4h,A
F25_0
24
4.25 ±0.02 a,B 3.57 ±0.05 a,B 1.015 ±0.002 a,B 0.79 ±0.02 a,B 811 ±1a,B
F25_10 4.50 ±0.03 b,B 4.87 ±0.05 b,B 1.016 ±0.001 b,B 1.05 ±0.01 b,B 714 ±1b,B
F25_20 3.36 ±0.01 c,B 5.77 ±0.09 c,B 1.020 ±0.002 c,B 1.18 ±0.02 c,B 676 ±2c,B
F25_100 2.74 ±0.01 d,B 14.77 ±0.05 d,B 1.058 ±0.003 d,B 1.31 ±0.02 d,B 427 ±1d,B
F50_0 4.28 ±0.02 a,B 3.73 ±0.05 e,B 1.015 ±0.002 a,B 0.79 ±0.01 a,B 802 ±2e,B
F50_10 4.48 ±0.02 b,B 5.10 ±0.08 ,B 1.017 ±0.001 b,B 1.05 ±0.01 b,B 750 ±1 ,A
F50_20 3.36 ±0.03 c,A 5.83 ±0.12 g,B 1.020 ±0.001 c,B 1.18 ±0.02 c,B 670 ±2g,A
F50_100 2.77 ±0.03 d,A 15.17 ±0.09 h,B 1.054 ±0.002 d,B 1.32 ±0.02 d,B 557 ±3h,A
F25_0
48
3.83 ±0.02 a,C 2.73 ±0.05 a,C 1.014 ±0.002 a,C 0.92 ±0.02 a,C 744 ±1a,C
F25_10 4.08 ±0.03 b,C 3.73 ±0.09 b,C 1.015 ±0.001 b,C 1.18 ±0.01 b,C 681 ±2b,C
F25_20 3.35 ±0.02 c,B 4.30 ±0.14 c,C 1.017 ±0.001 c,C 1.58 ±0.01 c,C 635 ±2c,C
F25_100 2.73 ±0.01 d,B 9.60 ±0.02 d,C 1.031 ±0.001 d,C 4.86 ±0.01 d,C 325 ±1d,C
F50_0 3.85 ±0.01 a,C 2.87 ±0.05 e,C 1.014 ±0.002 a,B 0.92 ±0.01 a,C 763 ±2e,C
F50_10 4.13 ±0.02 b,C 3.27 ±0.05 ,C 1.015 ±0.002 b,B 1.31 ±0.02 d,C 697 ±2 ,C
F50_20 3.35 ±0.01 c,A 3.90 ±0.08 g,C 1.016 ±0.001 c,C 1.71 ±0.01 e,C 620 ±3g,C
F50_100 2.75 ±0.02 d,A 10.43 ±0.05 h,C 1.029 ±0.002 d,C 4.59 ±0.01 ,C 314 ±3h,C
* Values a e p esen ed as he mean
±
SD; ** F25_0 con ained 0.25% w/w u cella an, 0% w/wblack cu an juice
and 100% w/wwhey; F25_10 con ained 0.25% w/w u cella an, 10% w/wblack cu an juice and 90% w/wwhey;
F25_20 con ained 0.25% w/w u cella an, 20% w/wblack cu an juice and 80% w/wwhey; F25_100 con ained
0.25% w/w u cella an, 100% w/wblack cu an juice and 0% w/wwhey. F50_0 con ained 0.50% w/w u cella an,
0% w/wblack cu an juice and 100% w/wwhey; F50_10 con ained 0.50% w/w u cella an, 10% w/wblack cu an
juice and 90% w/wwhey; F50_20 con ained 0.50% w/w u cella an, 20% w/wblack cu an juice and 80% w/w
whey; F50_100 con ained 0.50% w/w u cella an, 100% w/wblack cu an juice and 0% w/wwhey. *** Mean
alues wi hin a column ( he di e ence be ween black cu an juice le el, compa ing he same e men a ion ime)
ollowed by di e en supe sc ip le e s s a is ically di e (p< 0.05). Mean alues wi hin a column ( he di e ence
be ween e men a ion ime, compa ing he same black cu an juice le el and u cella an concen a ion) ollowed
by di e en uppe case le e s di e (p< 0.05). 1TSS: o al soluble solids.
The TSS con en was signi ican ly highe in he samples con aining 100% (w/w) black-
cu an juice and lowes in he samples con aining 100% (w/w) whey. This sugges ed
ha he inc easing amoun o whey in he sample dec eased he inal TSS alue o he
samples (p< 0.05). On he o he hand, no signi ican s a is ical di e ences we e obse ed
be ween samples wi h di e en u cella an con en (p
≥
0.05). Du ing e men a ion, all
samples showed a dec ease in TSS alues, which is due o he ca bon con e sion o e men-
a ion me aboli es [
44
]. Addi ionally, he dec ease in TSS alues is ela ed o bo h e hanol
o ma ion and he CO
2
con en o he sample [
45
]. Fu he mo e, a dec easing end in
he densi y alues o he es ed samples was also eco ded. In pa icula , he dec ease in
densi y, among o he hings, could se e as an indica o o he e men a ion p og ess. The
dec ease is p obably due o he o ma ion o e hanol, CO
2
, o ganic acids and o he senso y
ac i e subs ances [
46
,
47
]. All samples showed a s a is ically signi ican dec ease in densi y
(
p< 0.05
) du ing he whole e men a ion ime. The uppe e hanol limi o an “alcohol- ee
be e age” in he majo i y o Eu opean coun ies is ypically se a 0.5% ( / ) [
48
]. In
gene al, he e hanol con en o he samples inc eased wi h he inc easing e men a ion
ime (p< 0.05), anging om 0.92 o 4.86% ( / ). The esul s o he e hanol con en o he
Foods 2024,13, 1855 8 o 19
samples we e in acco dance wi h hose p e iously p esen ed in he s udies o Kelanne
e al. [
40
] and Randazzo e al. [
49
]. Fu he mo e, in he abo e-men ioned s udies, he
e hanol con en o some samples e men ed wi h wa e ke i cul u es was highe han 4%
/ . Ke i and wa e ke i s a e cul u es include mic oo ganisms esponsible o e hanol
p oduc ion. The la e mic oo ganisms a e p ima ily yeas s, speci ically Saccha omyces
ce e isiae, which exhibi a s ong e men a i e me abolism. A he same ime, ce ain gene a
o Lac obacillus con ain he enzyme alcohol dehyd ogenase and a e he e o e also capable
o p oducing e hanol [
49
]. The mos abundan mic oo ganisms ound in wa e ke i s a e
cul u e a e yeas s Saccha omyces bayanus,Saccha omyces ce e isiae, lac ic acid bac e ia Le ilac-
obacillus b e is,Len ilac obacillus ke i i,Len ilac obacillus hilga dii,Lac icaseibacillus pa acasei,
Lac obacillus casei subsp. casei,Lac obacillus ke i ano aciens,Lac ococcus c emo is,Lac ococcus
lac is subsp. Lac is and, las bu no leas , he ace ic acid bac e ia Ace obac e aba um and
Ace obac e o ien alis. Fu he mo e, i should be men ioned ha he exac composi ion o
mic oo ganisms can a y depending on he sou ce o he wa e ke i s a e cul u e, he
g ow h p ocesses used du ing cul u e main enance, and he geog aphical o igin. [
14
,
49
].
The e we e s a is ically signi ican di e ences be ween he samples wi h di e en blackcu -
an juice con en s (p< 0.05); howe e , he e we e no signi ican di e ences be ween he
samples wi h di e en u cella an concen a ions (p
≥
0.05). A small amoun o e hanol
[<0.5% ( / )] in a ke i p oduc is impo an due o i s con ibu ion o he cha ac e is ic ligh
alcoholic as e and ye simul aneously hese be e ages can be labelled as non-alcoholic.
Addi ionally, he p esence o CO
2
, p ima ily esul ing om yeas e men a ion, enhances
he inal p oduc by impa ing he desi ed no es and a oma [45,48].
Tu bidi y alues a e depic ed in Table 1. The highes u bidi y alue was de ec ed in
he sample con aining 100% (w/w) whey, ega dless o he applied u cella an con en . On
he o he hand, he lowes u bidi y was eco ded in he samples con aining 100% (w/w)
ui juice. The u bidi y alue dec eased du ing e men a ion in all samples (p< 0.05). In
gene al, i could be s a ed ha samples wi h highe whey con en we e cloudie .
Fu he mo e, he esul s o he sedimen con en de e mina ion a e shown in Figu e 1.
Op imizing he amoun o ining agen enhances he e iciency o il a ion, inc eases
colloidal s abili y, and p omo es a dense sedimen a ion, esul ing in minimised losses [
50
].
Sedimen a ion o he samples was p obably caused by he eac ions o whey p o eins wi h
he ui componen [
20
]. Highe concen a ions o u cella an dec eased u bidi y; howe e ,
om he da a ob ained, i can be epo ed ha he e men ed whey-based be e ages wi h
a highe u cella an con en showed a highe sedimen con en . The e we e s a is ically
signi ican di e ences be ween he samples (p< 0.05). The samples F25_10 and F50_10
exhibi ed he highes sedimen con en ollowing a 48 h e men a ion pe iod, wi h alues
o 10.99 ( el.%) and 17.98 ( el.%), espec i ely. Fu he mo e, based on he abo e-men ioned
esul s, i could be s a ed ha u cella an is an e ec i e ining agen . The e iciency o he
ining p ocess may be associa ed wi h he helical pa ame e s (such as helical pi ch and
axial shi om he hal -s agge posi ion) and/o he cha ge densi y o he ca ageenan
samples [51].
Du ing he e men a ion o he subs a e wi h he wa e ke i s a e cul u e, in addi-
ion o ca bon dioxide, a numbe o o he subs ances we e p oduced, such as e hanol, lac ic
acid, manni ol, glyce ol [
52
]. The samples we e he e o e subjec ed o weigh loss due o
he elease o CO
2
[
53
]. The weigh loss o he e men ed whey-based be e age model is
shown in Figu e 2. The o ma ion o CO
2
in he sample depends on he con en o he ui
componen in he sample (p< 0.05). The highes weigh loss was ob ained o he samples
wi h 100% (w/w) blackcu an juice con en . Addi ionally, he maximum weigh loss was
obse ed a e 48 h o e men a ion o he F25_100 sample (
2.28 ±0.02 g CO2/day
). The
abo e-men ioned inding con i ms ha he p esence o he ui componen is ypical o
he p oduc ion o e men ed be e ages using wa e ke i cul u e [
54
]. The p ocess o CO
2
o ma ion s a s wi h he enzyma ic con e sion o suc ose in o glucose by he enzyme
glucose isome ase. Lac ic acid bac e ia u ilize he esul an glucose o he p oduc ion
o lac ic acid, whe eas yeas s me abolize glucose o p oduce e hyl alcohol and CO
2
. The
Foods 2024,13, 1855 9 o 19
combina ion o low alcohol and ca bon dioxide le els seen in be e ages like ke i and
wa e ke i p oduces a e eshing and yeas -like scen ha consume s p e e in he in-
ished p oduc , simila o o he ca bona ed be e ages [
55
]. The CO
2
le el in wa e ke i
be e ages in his s udy co esponds o p e ious esea ch conduc ed on a ious e men ed
ma ices
[45,55,56]
. The weigh loss esul s we e in ag eemen wi h hose o he e hanol
con en in he es ed samples.
Foods 2024, 13, x FOR PEER REVIEW 9 o 19
samples wi h 100% (w/w) blackcu an juice con en . Addi ionally, he maximum weigh
loss was obse ed a e 48 h o e men a ion o he F25_100 sample (2.28 ± 0.02 g
CO
2
/day). The abo e-men ioned inding con i ms ha he p esence o he ui componen
is ypical o he p oduc ion o e men ed be e ages using wa e ke i cul u e [54]. The
p ocess o CO
2
o ma ion s a s wi h he enzyma ic con e sion o suc ose in o glucose by
he enzyme glucose isome ase. Lac ic acid bac e ia u ilize he esul an glucose o he
p oduc ion o lac ic acid, whe eas yeas s me abolize glucose o p oduce e hyl alcohol and
CO
2
. The combina ion o low alcohol and ca bon dioxide le els seen in be e ages like ke i
and wa e ke i p oduces a e eshing and yeas -like scen ha consume s p e e in he
inished p oduc , simila o o he ca bona ed be e ages [55]. The CO
2
le el in wa e ke i
be e ages in his s udy co esponds o p e ious esea ch conduc ed on a ious e men ed
ma ices [45,55,56]. The weigh loss esul s we e in ag eemen wi h hose o he e hanol
con en in he es ed samples.
Figu e 1. Effec o hyd ocolloid concen a ion on sedimen con en in samples. Pa (a) samples
wi h 0.25% (w/w) o u cella an, pa (b) samples wi h 0.50% (w/w) o u cella an. F25_0 con ained
0.25% w/w u cella an, 0% w/w black cu an juice and 100% w/w whey; F25_10 con ained 0.25%
w/w u cella an, 10% w/w black cu an juice and 90% w/w whey; F25_20 con ained 0.25% w/w u -
cella an, 20% w/w black cu an juice and 80% w/w whey; F25_100 con ained 0.25% w/w u cel-
la an, 100% w/w black cu an juice and 0% w/w whey. F50_0 con ained 0.50% w/w u cella an, 0%
w/w black cu an juice and 100% w/w whey; F50_10 con ained 0.50% w/w u cella an, 10% w/w
black cu an juice and 90% w/w whey; F50_20 con ained 0.50% w/w u cella an, 20% w/w black
cu an juice and 80% w/w whey; F50_100 con ained 0.50% w/w u cella an, 100% w/w black cu -
an juice and 0% w/w whey.
Figu e 2. Fe men a ion kine ics. E alua ion o CO
2
p oduc ion o e men ed whey-based be e age
models. Pa (a) samples wi h 0.25% (w/w) o u cella an, pa (b) samples wi h 0.50% (w/w) o
u cella an. F25_0 con ained 0.25% w/w u cella an, 0% w/w black cu an juice and 100% w/w
whey; F25_10 con ained 0.25% w/w u cella an, 10% w/w black cu an juice and 90% w/w whey;
Figu e 1. E ec o hyd ocolloid concen a ion on sedimen con en in samples. Pa (a) samples wi h
0.25% (w/w) o u cella an, pa (b) samples wi h 0.50% (w/w) o u cella an. F25_0 con ained 0.25%
w/w u cella an, 0% w/wblack cu an juice and 100% w/wwhey; F25_10 con ained 0.25% w/w
u cella an, 10% w/wblack cu an juice and 90% w/wwhey; F25_20 con ained 0.25% w/w u cella an,
20% w/wblack cu an juice and 80% w/wwhey; F25_100 con ained 0.25% w/w u cella an, 100%
w/wblack cu an juice and 0% w/wwhey. F50_0 con ained 0.50% w/w u cella an, 0% w/w black
cu an juice and 100% w/wwhey; F50_10 con ained 0.50% w/w u cella an, 10% w/wblack cu an
juice and 90% w/wwhey; F50_20 con ained 0.50% w/w u cella an, 20% w/wblack cu an juice and
80% w/wwhey; F50_100 con ained 0.50% w/w u cella an, 100% w/wblack cu an juice and 0%
w/wwhey.
Foods 2024, 13, x FOR PEER REVIEW 9 o 19
samples wi h 100% (w/w) blackcu an juice con en . Addi ionally, he maximum weigh
loss was obse ed a e 48 h o e men a ion o he F25_100 sample (2.28 ± 0.02 g
CO
2
/day). The abo e-men ioned inding con i ms ha he p esence o he ui componen
is ypical o he p oduc ion o e men ed be e ages using wa e ke i cul u e [54]. The
p ocess o CO
2
o ma ion s a s wi h he enzyma ic con e sion o suc ose in o glucose by
he enzyme glucose isome ase. Lac ic acid bac e ia u ilize he esul an glucose o he
p oduc ion o lac ic acid, whe eas yeas s me abolize glucose o p oduce e hyl alcohol and
CO
2
. The combina ion o low alcohol and ca bon dioxide le els seen in be e ages like ke i
and wa e ke i p oduces a e eshing and yeas -like scen ha consume s p e e in he
inished p oduc , simila o o he ca bona ed be e ages [55]. The CO
2
le el in wa e ke i
be e ages in his s udy co esponds o p e ious esea ch conduc ed on a ious e men ed
ma ices [45,55,56]. The weigh loss esul s we e in ag eemen wi h hose o he e hanol
con en in he es ed samples.
Figu e 1. Effec o hyd ocolloid concen a ion on sedimen con en in samples. Pa (a) samples
wi h 0.25% (w/w) o u cella an, pa (b) samples wi h 0.50% (w/w) o u cella an. F25_0 con ained
0.25% w/w u cella an, 0% w/w black cu an juice and 100% w/w whey; F25_10 con ained 0.25%
w/w u cella an, 10% w/w black cu an juice and 90% w/w whey; F25_20 con ained 0.25% w/w u -
cella an, 20% w/w black cu an juice and 80% w/w whey; F25_100 con ained 0.25% w/w u cel-
la an, 100% w/w black cu an juice and 0% w/w whey. F50_0 con ained 0.50% w/w u cella an, 0%
w/w black cu an juice and 100% w/w whey; F50_10 con ained 0.50% w/w u cella an, 10% w/w
black cu an juice and 90% w/w whey; F50_20 con ained 0.50% w/w u cella an, 20% w/w black
cu an juice and 80% w/w whey; F50_100 con ained 0.50% w/w u cella an, 100% w/w black cu -
an juice and 0% w/w whey.
Figu e 2. Fe men a ion kine ics. E alua ion o CO
2
p oduc ion o e men ed whey-based be e age
models. Pa (a) samples wi h 0.25% (w/w) o u cella an, pa (b) samples wi h 0.50% (w/w) o
u cella an. F25_0 con ained 0.25% w/w u cella an, 0% w/w black cu an juice and 100% w/w
whey; F25_10 con ained 0.25% w/w u cella an, 10% w/w black cu an juice and 90% w/w whey;
Figu e 2. Fe men a ion kine ics. E alua ion o CO
2
p oduc ion o e men ed whey-based be e age
models. Pa (a) samples wi h 0.25% (w/w) o u cella an, pa (b) samples wi h 0.50% (w/w) o
u cella an. F25_0 con ained 0.25% w/w u cella an, 0% w/wblack cu an juice and 100% w/w
whey; F25_10 con ained 0.25% w/w u cella an, 10% w/wblack cu an juice and 90% w/wwhey;
F25_20 con ained 0.25% w/w u cella an, 20% w/wblack cu an juice and 80% w/wwhey; F25_100
con ained 0.25% w/w u cella an, 100% w/wblack cu an juice and 0% w/wwhey. F50_0 con ained
0.50% w/w u cella an, 0% w/wblack cu an juice and 100% w/wwhey; F50_10 con ained 0.50% w/w
u cella an, 10% w/wblack cu an juice and 90% w/wwhey; F50_20 con ained 0.50% w/w u cella an,
20% w/wblack cu an juice and 80% w/wwhey; F50_100 con ained 0.50% w/w u cella an, 100%
w/wblack cu an juice and 0% w/wwhey.
Foods 2024,13, 1855 16 o 19
Table 5. Resul s o he senso y analysis o he model samples (appea ance, a oma, as e, o - la ou ,
and o e all a ing) *, **.
Sample Appea ance Tas e A oma O -Fla ou O e all
Ra ing
F25_0 4a,A 4a,A 4a,A 3a,A 4a,A
F25_10 4a,A 4a,A 3b,A 3a,A 4a,A
F25_20 3b,A 3b,A 3b,A 2b,A 3b,A
F25_100 2c,A 5c,A 2c,A 1c,A 3b,A
F50_0 4a,A 4a,A 4a,A 3a,A 4a,A
F50_10 4a,A 4a,A 3b,A 3a,A 4a,A
F50_20 2c,B 2d,B 2c,B 2b,A 2c,B
F50_100 2c,A 4a,C 2c,A 2b,B 3b,A
* Values a e p esen ed as he median; F25_0 con ains 0.25% w/w u cella an and 0% w/wblackcu an juice; F25_0
con ained 0.25% w/w u cella an, 0% w/wblack cu an juice and 100% w/wwhey; F25_10 con ained 0.25%
w/w u cella an, 10% w/wblack cu an juice and 90% w/wwhey; F25_20 con ained 0.25% w/w u cella an,
20% w/wblack cu an juice and 80% w/wwhey; F25_100 con ained 0.25% w/w u cella an, 100% w/wblack
cu an juice and 0% w/wwhey. F50_0 con ained 0.50% w/w u cella an, 0% w/wblack cu an juice and 100%
w/wwhey; F50_10 con ained 0.50% w/w u cella an, 10% w/wblack cu an juice and 90% w/wwhey; F50_20
con ained 0.50% w/w u cella an, 20% w/wblack cu an juice and 80% w/wwhey; F50_100 con ained 0.50% w/w
u cella an, 100% w/wblack cu an juice and 0% w/wwhey. ** Median alues wi hin a column ( he di e ence
be ween blackcu an juice le el, compa ing he same e men a ion ime) ollowed by di e en supe sc ip le e s
s a is ically di e (p< 0.05). Mean alues wi hin a column ( he di e ence be ween u cella an concen a ion,
compa ing he same blackcu an juice le el) ollowed by di e en uppe case le e s di e (p< 0.05).
4. Conclusions
In his s udy, model samples ( e men ed wi h wa e ke i s a e cul u e) wi h di e -
en p opo ions o blackcu an juice/whey and u cella an we e p oduced. The es ed
physicochemical pa ame e s and u bidi y o he samples we e a ec ed by he blackcu an
juice le el and he e men a ion ime. In pa icula , he pH alue dec eased wi h inc easing
blackcu an juice con en ; on he o he hand, he e hanol con en inc eased. The sedimen
con en was highe in he samples wi h 0.50% (w/w) u cella an addi ion, depic ing i s
excellen ining p ope ies. F om he esul s o he heological analysis, all samples can be
conside ed as non-New onian pseudoplas ic luids in which he iscosi y changed du ing
e men a ion. Colo ime ic analysis showed ha all samples epo ed di e en colo ime ic
pa ame e s du ing e men a ion. Fu he mo e, he heological indings we e con i med
using a non-des uc i e mechanical ib a ion damping me hod, whe e an inc ease in is-
cosi y caused a shi in he i s esonance equency peak posi ion owa ds lowe exci a ion
equencies. I can be concluded ha he displacemen ansmissibili y me hod can be
used o compa e he mechanical damping no only o solid ma e ials bu also o non-
New onian luids. Combining whey and blackcu an juice may o e imp o ed la ou
and pala abili y. The blackcu an a and ui y la ou can imp o e he o ganolep ic
p o ile o whey-based be e ages. Based on he esul o he senso y analysis, some o he
model samples we e no well accep ed by he e alua o s, mainly due o unsa is ac o y
as e and appea ance. Howe e , he sample F50_20 con aining 0.50% (w/w) u cella an
and 20% (w/w) blackcu an juice was e alua ed as he bes in e ms o senso y p ope ies.
Whey is inc easingly used as a aw ma e ial o he p oduc ion o a ious ypes o ood
p oduc s. Due o i s o ganolep ic p ope ies, i is o en combined wi h ui / ege able
juices. Addi ionally, he use o blackcu an juice may appea o be ad an ageous due o
i s high con en o subs ances wi h an ioxidan ac i i y. Hence, a u he ollow-up s udy
could be an in es iga ion o he an ioxidan ac i i y o he model samples and will be used
o a u u e a icle dedica ed o he unc ional p ope ies o he p oduc s.
Au ho Con ibu ions: Concep ualisa ion, R.N.S.; me hodology, A.R., M.V., E.L. and L.H.; alida ion,
R.N.S. and M.V.; o mal analysis, R.N.S., M.V. and E.L.; in es iga ion, A.R.; da a cu a ion, R.N.S. and
M.V.; w i ing—o iginal d a p epa a ion, A.R.; w i ing— e iew and edi ing, M.V., E.L., L.H. and
R.N.S.; isualisa ion, A.R.; supe ision, R.N.S.; p ojec adminis a ion, M.V.; unding acquisi ion, M.V.
All au ho s ha e ead and ag eed o he published e sion o he manusc ip .

Foods 2024,13, 1855 17 o 19
Funding: This s udy was kindly suppo ed by he In e nal G an Agency o Tomas Ba a Uni e si y
in Zlin (p ojec No. IGA/FT/2024/005). This wo k was also suppo ed by he Eu opean Regional
De elopmen Fund in he Resea ch Cen e o Ad anced Mecha onic Sys ems p ojec , p ojec numbe
CZ.02.1.01/0.0/0.0/16_019/0000867 wi hin he Ope a ional P og amme Resea ch, De elopmen and
Educa ion.
Da a A ailabili y S a emen : The o iginal con ibu ions p esen ed in he s udy a e included in he
a icle, u he inqui ies can be di ec ed o he co esponding au ho .
Con lic s o In e es : The au ho s decla e no con lic s o in e es .
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Disclaime /Publishe ’s No e: The s a emen s, opinions and da a con ained in all publica ions a e solely hose o he indi idual
au ho (s) and con ibu o (s) and no o MDPI and/o he edi o (s). MDPI and/o he edi o (s) disclaim esponsibili y o any inju y o
people o p ope y esul ing om any ideas, me hods, ins uc ions o p oduc s e e ed o in he con en .