Ma 030 12

The total solids content was obtained by drying 2 g of sample in a vacuum oven Marconi (model MA 030/12, Piracicaba, Brazil) at 70 °C [16 ]. The ash content was determined by the incineration of 2 g of sample at 550 °C until the total elimination of organic matter [16 ]. The fat content was obtained by solvent extraction using the method of Folch et al. [17 (link)]. The protein content was estimated from the analysis of the nitrogen content by the micro Kjeldahl method, using the conversion factor of 6.38 for milk and dairy products [18 ]. The total carbohydrate content was calculated by difference to obtain 100% of the total composition [19 ]. All parameters were obtained in triplicate.

The total solids, ash, fat, and protein contents of the dairy beverage were determined in triplicate for three batches of each beverage on the first day of storage. Total solids were determined by drying 2 g sample at 70 °C in a vacuum oven (Marconi, model MA 030/12, Piracicaba, Brazil).¹⁷ The ash content was determined gravimetrically by incinerating the dried samples at 550 °C.¹⁷ The fat content was determined according to the method described by Folch and co-workers.^{18 (link)} The protein content was estimated by measuring the nitrogen contained in 0.2 g sample using the micro-Kjeldahl method and multiplying by a conversion factor of 6.38.¹⁹ The total carbohydrate content was obtained by the difference in reaching 100 g/100 g of the total composition.²⁰

NADESs were prepared in accordance with previous work [11 (link),20 (link),60 (link)]. Before being weighed on an analytical balance (Shimadzu, AY220, Brazil), the solid reagents were dried in a vacuum oven (MA 030/12, Marconi) at 70 °C for 24 h to remove moisture [76 (link)]. In order to select the molar ratio and the percentage of water to be added to the NADESs, preliminary tests were conducted (data shown in Supplementary Material). Table 3 illustrates the developed NADESs and their respective molar ratios.