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Kelleher CM, Tobin JT, O'Mahony JA, Kelly AL, O'Callaghan DJ, McCarthy NA. A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.01.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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52
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Li M, Auty MA, Crowley SV, Kelly AL, O'Mahony JA, Brodkorb A. Self-association of bovine β-casein as influenced by calcium chloride, buffer type and temperature. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.035] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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53
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Crowley SV, Kelly AL, O'Mahony JA, Lucey JA. Colloidal properties of protein complexes formed in β-casein concentrate solutions as influenced by heating and cooling in the presence of different solutes. Colloids Surf B Biointerfaces 2019; 174:343-351. [PMID: 30472620 DOI: 10.1016/j.colsurfb.2018.10.067] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 09/22/2018] [Accepted: 10/24/2018] [Indexed: 01/27/2023]
Abstract
Monomeric bovine β-casein self-associates into micelles under appropriate conditions of protein concentration, serum composition and temperature. The present study investigated self-association characteristics of a β-casein concentrate (BCC) prepared from milk at pilot-scale using membrane filtration. The BCC had a casein:whey protein ratio of 77:23, with ∼95% of casein consisting of β-casein, and the remainder being mostly κ-CN. BCC was reconstituted to 1.2% protein (a typical level in infant formula) in various liquid media at pH 6.8 and incubated at different temperatures from 4 to 63 °C for 30 min. Self-association of β-casein on heating was thermo-reversible in deionised water, lactose (4, 6 or 8%) or calcium (9 mM) solutions. In most serum phases, BCC became highly opaque after incubation at 63 °C, but clarified rapidly during cooling to 25 °C. However, in simulated milk ultrafiltrate (SMUF), which has a high ionic strength and is supersaturated in calcium phosphate (CaP), BCC remained opaque during cooling to 25 °C, and retained residual turbidity after 15 h of holding at 4 °C; if SMUF was prepared without phosphate then turbidity development in BCC solutions was markedly reduced. The complexes responsible for this turbidity development were successfully dissociated with 50 mM trisodium citrate. Analysis of pH during heating and holding at 60 °C indicated that SMUF acidified continuously under the period of study, while acidification in BCC/SMUF mixtures terminated after a short period, indicating that the type of CaP formed on heating is altered in the presence of BCC. This study demonstrates that BCC ingredients exhibit pronounced temperature-dependant changes in colloidal properties that are strongly affected by the presence of minerals commonly found in nutritional product formulations.
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O'Sullivan JJ, Norwood EA, O'Mahony JA, Kelly AL. Atomisation technologies used in spray drying in the dairy industry: A review. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.027] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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55
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Ingvordsen Lindahl IE, Artegoitia VM, Downey E, O'Mahony JA, O'Shea CA, Ryan CA, Kelly AL, Bertram HC, Sundekilde UK. Quantification of Human Milk Phospholipids: the Effect of Gestational and Lactational Age on Phospholipid Composition. Nutrients 2019; 11:nu11020222. [PMID: 30678181 PMCID: PMC6412285 DOI: 10.3390/nu11020222] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 01/05/2019] [Accepted: 01/17/2019] [Indexed: 02/07/2023] Open
Abstract
Human milk (HM) provides infants with macro- and micronutrients needed for growth and development. Milk phospholipids are important sources of bioactive components, such as long-chain polyunsaturated fatty acids (LC-PUFA) and choline, crucial for neural and visual development. Milk from mothers who have delivered prematurely (<37 weeks) might not meet the nutritional requirements for optimal development and growth. Using liquid chromatography tandem-mass spectrometry, 31 phospholipid (PL) species were quantified for colostrum (<5 days postpartum), transitional (≥5 days and ≤2 weeks) and mature milk (>2 weeks and ≤15 weeks) samples from mothers who had delivered preterm (n = 57) and term infants (n = 22), respectively. Both gestational age and age postpartum affected the PL composition of HM. Significantly higher concentrations (p < 0.05) of phosphatidylcholine (PC), sphingomyelin (SM) and total PL were found in preterm milk throughout lactation, as well as significantly higher concentrations (p < 0.002) of several phosphatidylethanolamine (PE), PC and SM species. Multivariate analysis revealed that PLs containing LC-PUFA contributed highly to the differences in the PL composition of preterm and term colostrum. Differences related to gestation decreased as the milk matured. Thus, gestational age may impact the PL content of colostrum, however this effect of gestation might subside in mature milk.
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Zychowski LM, Mettu S, Dagastine RR, Kelly AL, O’Mahony JA, Auty MA. Physical and interfacial characterization of phytosterols in oil-in-water triacylglycerol-based emulsions. FOOD STRUCTURE-NETHERLANDS 2019. [DOI: 10.1016/j.foostr.2018.11.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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57
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Panthi RR, Kelly AL, Sheehan JJ, Bulbul K, Vollmer AH, McMahon DJ. Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure. J Dairy Sci 2019; 102:177-189. [DOI: 10.3168/jds.2018-15039] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Accepted: 09/17/2018] [Indexed: 11/19/2022]
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58
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Crowley SV, Molitor MS, Kalscheuer R, Lu Y, Kelly AL, O'Mahony JA, Lucey JA. Size classification of precipitated calcium phosphate using hydrocyclone technology for the recovery of minerals from deproteinised acid whey. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12570] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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59
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Kondrashina A, Bruen C, McGrath B, Murray B, McCarthy T, Schellekens H, Buzoianu S, Cryan JF, Kelly AL, McSweeney PL, Lawlor P, Giblin L. Satiating effect of a sodium caseinate hydrolysate and its fate in the upper gastrointestinal tract. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.08.035] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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60
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Lamichhane P, Kelly AL, Sheehan JJ. Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese. J Dairy Sci 2018; 101:5724-5737. [DOI: 10.3168/jds.2017-14178] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Accepted: 02/27/2018] [Indexed: 11/19/2022]
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61
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Lamichhane P, Pietrzyk A, Feehily C, Cotter PD, Mannion DT, Kilcawley KN, Kelly AL, Sheehan JJ. Effect of milk centrifugation and incorporation of high heat-treated centrifugate on the microbial composition and levels of volatile organic compounds of Maasdam cheese. J Dairy Sci 2018; 101:5738-5750. [DOI: 10.3168/jds.2017-14180] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Accepted: 01/26/2018] [Indexed: 02/02/2023]
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62
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Crowley SV, Burlot E, Silva JV, McCarthy NA, Wijayanti HB, Fenelon MA, Kelly AL, O'Mahony JA. Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.01.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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63
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O'Halloran F, Bruen C, McGrath B, Schellekens H, Murray B, Cryan JF, Kelly AL, McSweeney PL, Giblin L. A casein hydrolysate increases GLP-1 secretion and reduces food intake. Food Chem 2018; 252:303-310. [DOI: 10.1016/j.foodchem.2018.01.107] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2017] [Revised: 12/13/2017] [Accepted: 01/15/2018] [Indexed: 12/21/2022]
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64
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Lin Y, Kelly AL, O'Mahony JA, Guinee TP. Effects of milk heat treatment and solvent composition on physicochemical and selected functional characteristics of milk protein concentrate. J Dairy Sci 2018; 101:6799-6813. [PMID: 29803416 DOI: 10.3168/jds.2017-14300] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Accepted: 04/13/2018] [Indexed: 11/19/2022]
Abstract
Milk protein concentrate (MPC) powders (∼81% protein) were made from skim milk that was heat treated at 72°C for 15 s (LHMPC) or 85°C for 30 s (MHMPC). The MPC powder was manufactured by ultrafiltration and diafiltration of skim milk at 50°C followed by spray drying. The MPC dispersions (4.02% true protein) were prepared by reconstituting the LHMPC and MHMPC powders in distilled water (LHMPCw and MHMPCw, respectively) or milk permeate (LHMPCp and MHMPCp, respectively). Increasing milk heat treatment increased the level of whey protein denaturation (from ∼5 to 47% of total whey protein) and reduced the concentrations of serum protein, serum calcium, and ionic calcium. These changes were paralleled by impaired rennet-induced coagulability of the MHMPCw and MHMPCp dispersions and a reduction in the pH of maximum heat stability of MHMPCp from pH 6.9 to 6.8. For both the LHMPC and MHMPC dispersions, the use of permeate instead of water enhanced ethanol stability at pH 6.6 to 7.0, impaired rennet gelation, and changed the heat coagulation time and pH profile from type A to type B. Increasing the severity of milk heat treatment during MPC manufacture and the use of permeate instead of water led to significant reductions in the viscosity of stirred yogurt prepared by starter-induced acidification of the MPC dispersions. The current study clearly highlights how the functionality of protein dispersions prepared by reconstitution of high-protein MPC powders may be modulated by the heat treatment of the skim milk during manufacture of the MPC and the composition of the solvent used for reconstitution.
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Kelleher CM, O'Mahony JA, Kelly AL, O'Callaghan DJ, McCarthy NA. Evaluation of Models for Temperature-Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal Processing. J Food Sci 2018; 83:937-945. [PMID: 29577287 DOI: 10.1111/1750-3841.14097] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 01/24/2018] [Accepted: 01/30/2018] [Indexed: 11/30/2022]
Abstract
Rheological modeling as a function of temperature is a useful tool for describing products undergoing thermal processing. The rheological behavior of a range of dairy-based (4%, w/w) protein beverages was investigated for applicability to semi-empirical temperature-dependent viscosity equations. The viscosity at 16.8 rad/s of the beverages was measured during heating, holding, and cooling over a temperature range of 25 to 90 o C using a rheometer with starch pasting cell geometry. Five established fitting methods were applied based on the Arrhenius and Williams-Landel-Ferry (WLF) equations using nonlinear regression analysis. A two-parameter WLF (WLF2 ) model, using viscosity at a reference temperature of 25 o C resulted in high R2 values (0.974 to 0.988) and a statistically superior fit compared to the Arrhenius, Generalized Arrhenius, and exponential equations (P < 0.001). Deviation from the WLF2 modeled equation was used to describe and investigate the effect formulation had on the changes in viscosity during thermal heating. This study successfully applied the WLF equation to a liquid protein system, proving that a consistent and close fit can be achieved across a range of formulations. A rapid, quantitative method for viscosity-temperature profile evaluation is presented, which can ease product development and optimization of product processing stability. PRACTICAL APPLICATION This study validated the use of the Williams-Landel-Ferry equation to describe the behavior of dairy beverages during thermal processing, providing a better fit to rheological data than the widely used Arrhenius-based equations. In conjunction with the WLF equation, a method was presented which reduced the complex rheological data to a single value, which can aid in the comparison of formulations for product development and optimization in both research and industry.
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Joyce AM, Kelly AL, O'Mahony JA. Controlling denaturation and aggregation of whey proteins during thermal processing by modifying temperature and calcium concentration. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12507] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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67
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Paludetti LF, Kelly AL, O'Brien B, Jordan K, Gleeson D. The effect of different precooling rates and cold storage on milk microbiological quality and composition. J Dairy Sci 2018; 101:1921-1929. [DOI: 10.3168/jds.2017-13668] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2017] [Accepted: 11/21/2017] [Indexed: 11/19/2022]
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68
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Le Tohic C, O'Sullivan JJ, Drapala KP, Chartrin V, Chan T, Morrison AP, Kerry JP, Kelly AL. Effect of 3D printing on the structure and textural properties of processed cheese. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.02.003] [Citation(s) in RCA: 165] [Impact Index Per Article: 27.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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69
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Panthi RR, Kelly AL, Hennessy D, McAuliffe S, Mateo M, O'Donnell C, O'Callaghan DJ, Sheehan JJ. Kinetics of moisture loss during stirring of cheese curds produced from standardised milks of cows on pasture or indoor feeding systems. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12489] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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70
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Kelly AL, Gough T, Isreb M, Dhumal R, Jones JW, Nicholson S, Dennis AB, Paradkar A. In-process rheometry as a PAT tool for hot melt extrusion. Drug Dev Ind Pharm 2017; 44:670-676. [PMID: 29161918 DOI: 10.1080/03639045.2017.1408641] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Real time measurement of melt rheology has been investigated as a Process Analytical Technology (PAT) to monitor hot melt extrusion of an Active Pharmaceutical Ingredient (API) in a polymer matrix. A developmental API was melt mixed with a commercial copolymer using a heated twin screw extruder at different API loadings and set temperatures. The extruder was equipped with an instrumented rheological slit die which incorporated three pressure transducers flush mounted to the die surface. Pressure drop measurements within the die at a range of extrusion throughputs were used to calculate rheological parameters, such as shear viscosity and exit pressure, related to shear and elastic melt flow properties, respectively. Results showed that the melt exhibited shear thinning behavior whereby viscosity decreased with increasing flow rate. Increase in drug loading and set extrusion temperature resulted in a reduction in melt viscosity. Shear viscosity and exit pressure measurements were found to be sensitive to API loading. These findings suggest that this technique could be used as a simple tool to measure material attributes in-line, to build better overall process understanding for hot melt extrusion.
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71
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Kulkarni C, Kelly AL, Gough T, Jadhav V, Singh KK, Paradkar A. Application of hot melt extrusion for improving bioavailability of artemisinin a thermolabile drug. Drug Dev Ind Pharm 2017; 44:206-214. [PMID: 29145748 DOI: 10.1080/03639045.2017.1386200] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Hot melt extrusion has been used to produce a solid dispersion of the thermolabile drug artemisinin. Formulation and process conditions were optimized prior to evaluation of dissolution and biopharmaceutical performance. Soluplus®, a low Tg amphiphilic polymer especially designed for solid dispersions enabled melt extrusion at 110 °C although some drug-polymer incompatibility was observed. Addition of 5% citric acid as a pH modifier was found to suppress the degradation. The area under plasma concentration time curve (AUC0-24h) and peak plasma concentration (Cmax) were four times higher for the modified solid dispersion compared to that of pure artemisinin.
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72
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Lamichhane P, Kelly AL, Sheehan JJ. Symposium review: Structure-function relationships in cheese. J Dairy Sci 2017; 101:2692-2709. [PMID: 29055536 DOI: 10.3168/jds.2017-13386] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Accepted: 08/15/2017] [Indexed: 01/19/2023]
Abstract
The quality and commercial value of cheese are primarily determined by its physico-chemical properties (e.g., melt, stretch, flow, and color), specific sensory attributes (e.g., flavor, texture, and mouthfeel), usage characteristics (e.g., convenience), and nutritional properties (e.g., nutrient profile, bioavailability, and digestibility). Many of these functionalities are determined by cheese structure, requiring an appropriate understanding of the relationships between structure and functionality to design bespoke functionalities. This review provides an overview of a broad range of functional properties of cheese and how they are influenced by the structural organization of cheese components and their interactions, as well as how they are influenced by environmental factors (e.g., pH and temperature).
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73
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Lin D, Lu W, Kelly AL, Zhang L, Zheng B, Miao S. Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.006] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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74
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Lu W, Kelly AL, Miao S. Bioaccessibility and Cellular Uptake of β-Carotene Encapsulated in Model O/W Emulsions: Influence of Initial Droplet Size and Emulsifiers. NANOMATERIALS 2017; 7:nano7090282. [PMID: 28930195 PMCID: PMC5618393 DOI: 10.3390/nano7090282] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 09/01/2017] [Accepted: 09/15/2017] [Indexed: 02/06/2023]
Abstract
The effects of the initial emulsion structure (droplet size and emulsifier) on the properties of β-carotene-loaded emulsions and the bioavailability of β-carotene after passing through simulated gastrointestinal tract (GIT) digestion were investigated. Exposure to GIT significantly changed the droplet size, surface charge and composition of all emulsions, and these changes were dependent on their initial droplet size and the emulsifiers used. Whey protein isolate (WPI)-stabilized emulsion showed the highest β-carotene bioaccessibility, while sodium caseinate (SCN)-stabilized emulsion showed the highest cellular uptake of β-carotene. The bioavailability of emulsion-encapsulated β-carotene based on the results of bioaccessibility and cellular uptake showed the same order with the results of cellular uptake being SCN > TW80 > WPI. An inconsistency between the results of bioaccessibility and bioavailability was observed, indicating that the cellular uptake assay is necessary for a reliable evaluation of the bioavailability of emulsion-encapsulated compounds. The findings in this study contribute to a better understanding of the correlation between emulsion structure and the digestive fate of emulsion-encapsulated nutrients, which make it possible to achieve controlled or potential targeted delivery of nutrients by designing the structure of emulsion-based carriers.
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Amagliani L, O'Regan J, Kelly AL, O'Mahony JA. The composition, extraction, functionality and applications of rice proteins: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.01.008] [Citation(s) in RCA: 161] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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