The objective of this study was to develop an alternative novel process technology for enhancing the rheological and functional properties of Greek-style yogurt (GSY). The GSY was formulated and prepared in the lab using micellar casein concentrate as a source of protein to achieve a protein content of 10% (w/w). The changes in physicochemical, microstructural, rheological, and functional properties of control (C-GSY) and micro- and nano-bubbles-treated GSY (MNB-GSY) were studied and compared before and after storage for 1, 2, 3, and 4 weeks. Before storage, the apparent viscosity at 100 s⁻¹ (η₁₀₀) was 1.09 Pa·s for C-GSY and 0.71 Pa·s for MNB-GSY. Incorporation of MNBs into GSY significantly (p < 0.05) decreased the η₁₀₀ by 30% on 1 week of storage. Additionally, the η₁₀₀ of MNB-GSY was lesser than C-GSY on week 2, 3, and 4 of storage. Notable microstructural changes and significant rheological differences were observed between the C-GSY and MNB-GSY samples. Differences were also noticed in syneresis, which was lower for the MNB-GSY compared with the control. Overall, the incorporation of MNBs into GSY showed considerable improvements in rheological and functional properties. Additionally, it’s a simple, cost-effective process to implement in existing GSY production plants.

Complex and heterogeneous aromatic structures present limitless opportunities for the valorization of abundant residual lignin resources in nature and industry.

This study develops a pH-responsive label by incorporating anthocyanin from Clitoria ternatea into a bacterial nanocellulose (BNC) film derived from acid whey fermentation. The labels were designed to display two distinct colors—pink and purple—by adjusting the pH of anthocyanin and were integrated into beef mince packaging to monitor quality changes over a 15-day storage period at 4 °C. Color variations were assessed using a chroma meter and visual inspection, with both label types exhibiting a shift to blue in response to a deterioration in freshness. Significant differences (p < 0.05) in total color difference (∆E) were observed across data collection days. The pink label showed an ∆E of 14.19 between day 0 and day 8, increasing to 27.39 by day 15. The purple label exhibited an ∆E of 12.94 by day 8 and 27.86 by day 15. A Total Volatile Basic Nitrogen (TVBN) analysis and microbial evaluations confirmed a degradation in the quality of the beef mince, with strong correlations between ∆E and ∆TVBN (r = 0.956 for pink, r = 0.993 for purple). Additionally, good correlations were recorded between label total color differences and coliform counts (r = 0.933 for pink, r = 0.875 for purple), as well as Total Plate Counts (TPCs) (r = 0.982 for pink, r = 0.950 for purple). These results highlight the potential of acid whey-derived nanocellulose films as real-time quality indicators for intelligent food packaging systems.