1
|
Ghorbani S, Shekarforoush SS, Niakousari M, Gheisari HR, Janipour R. Formulation and assessing characteristics of probiotic ice cream fortified with free and encapsulated iron. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01647-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
2
|
Barone G, Yazdi SR, Lillevang SK, Ahrné L. Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products. Compr Rev Food Sci Food Saf 2021; 20:5616-5640. [PMID: 34622552 DOI: 10.1111/1541-4337.12844] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 09/01/2021] [Accepted: 09/02/2021] [Indexed: 12/22/2022]
Abstract
Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences the texture and taste of dairy products and their processability. In bovine milk, Ca is presented in several speciation forms, such as complexed with other milk components or free as ionic calcium while being distributed between colloidal and serum phases of milk. Partitioning of Ca between these phases is highly dynamic and influenced by factors, such as temperature, ionic strength, pH, and milk composition. Processing steps used during the manufacture of dairy products, such as preconditioning, concentration, acidification, salting, cooling, and heating, all contribute to modify Ca speciation and partition, thereby influencing product functionality, product yield, and fouling of equipment. This review aims to provide a comprehensive understanding of the influence of Ca partition on dairy products properties to support the development of kinetics models to reduce product losses and develop added-value products with improved functionality. To achieve this objective, approaches to separate milk phases, analytical approaches to determine Ca partition and speciation, the role of Ca on protein-protein interactions, and their influence on processing of dairy products are discussed.
Collapse
Affiliation(s)
- Giovanni Barone
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
| | | | | | - Lilia Ahrné
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
| |
Collapse
|
3
|
Johns PW, Strozier DC, McKenna RJ, Veldhuis J, Weber LE, Thompson JJ. Evaluations of protein-metal association in nutritional products. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
4
|
Caetano-Silva ME, Netto FM, Bertoldo-Pacheco MT, Alegría A, Cilla A. Peptide-metal complexes: obtention and role in increasing bioavailability and decreasing the pro-oxidant effect of minerals. Crit Rev Food Sci Nutr 2020; 61:1470-1489. [PMID: 32370550 DOI: 10.1080/10408398.2020.1761770] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Bioactive peptides derived from food protein sources have been widely studied in the last years, and scientific researchers have been proving their role in human health, beyond their nutritional value. Several bioactivities have been attributed to these peptides, such as immunomodulatory, antimicrobial, antioxidant, antihypertensive, and opioid. Among them, metal-binding capacity has gained prominence. Mineral chelating peptides have shown potential to be applied in food products so as to decrease mineral deficiencies since peptide-metal complexes could enhance their bioavailability. Furthermore, many studies have been investigating their potential to decrease the Fe pro-oxidant effect by forming a stable structure with the metal and avoiding its interaction with other food constituents. These complexes can be formed during gastrointestinal digestion or can be synthesized prior to intake, with the aim to protect the mineral through the gastrointestinal tract. This review addresses: (i) the amino acid residues for metal-binding peptides and their main protein sources, (ii) peptide-metal complexation prior to or during gastrointestinal digestion, (iii) the function of metal (especially Fe, Ca, and Zn)-binding peptides on the metal bioavailability and (iv) their reactivity and possible pro-oxidant and side effects.
Collapse
Affiliation(s)
| | - Flavia Maria Netto
- Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | | | - Amparo Alegría
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
| |
Collapse
|
5
|
Souza TSP, Luna AS, Barros DB, Pimentel TC, Pereira EPR, Guimarães JT, Esmerino EA, Freitas MQ, Costa RGB, Silva MC, Quitério SL, Raices RSL, Cruz AG. Yogurt and whey beverages available in Brazilian market: Mineral and trace contents, daily intake and statistical differentiation. Food Res Int 2019; 119:709-714. [PMID: 30884707 DOI: 10.1016/j.foodres.2018.10.050] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 10/01/2018] [Accepted: 10/15/2018] [Indexed: 10/28/2022]
Abstract
Mineral and trace elements (Ca, Fe, K, Mg, Na, Pb, Cd, Cr, Cu, and Mn) in commercial strawberry-flavored yogurts and fermented whey beverages in Brazil were investigated. K, Ca, Na, Mg and Fe concentrations ranged from 1.6 to 1.4, 1.4 to 1.1, 0.74 to 0.68, 0.16 to 0.11, and 0.01 mg g-1 for yogurts and whey beverages, respectively. Similar concentrations of the minerals were observed for both products, except Mg (0.16 mg g-1 in yogurts and 0.11 mg g-1 in whey beverages). Cd, Cr, Cu, Mn, and Pb was found below the detection limit (21.4 to 94.1 μg g-1), demonstrating safety levels for consumption. Regarding the mineral daily intake, consumption of 100 g of the product has relevance for calcium in infants (>40%) and children between 4 and 8 years (>13%), and a greater contribution of yogurt over whey beverage was observed. PLSDA model suggested that Mg analytical determination should be performed to ensure the identity of the product.
Collapse
Affiliation(s)
- Thaisa S P Souza
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Aderval S Luna
- Universidade do Estado do Rio de Janeiro (UERJ), Departamento de Química Analítica, 20550-013 Rio de Janeiro, Brazil
| | - Diego B Barros
- Universidade do Estado do Rio de Janeiro (UERJ), Departamento de Química Analítica, 20550-013 Rio de Janeiro, Brazil
| | | | - Eliene P R Pereira
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Renata G B Costa
- Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), Instituto de Laticínios Cândido Tostes (ILCT), 36045-560 Juiz de Fora, Minas Gerais, Brazil
| | - Márcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Simone L Quitério
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
| |
Collapse
|
6
|
Caetano-Silva ME, Barros Mariutti LR, Bragagnolo N, Bertoldo-Pacheco MT, Netto FM. Whey Peptide-Iron Complexes Increase the Oxidative Stability of Oil-in-Water Emulsions in Comparison to Iron Salts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1981-1989. [PMID: 29397714 DOI: 10.1021/acs.jafc.7b04873] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Food fortification with iron may favor lipid oxidation in both food matrices and the human body. This study aimed at evaluating the effect of peptide-iron complexation on lipid oxidation catalyzed by iron, using oil-in-water (O/W) emulsions as a model system. The extent of lipid oxidation of emulsions containing iron salts (FeSO4 or FeCl2) or iron complexes (peptide-iron complexes or ferrous bisglycinate) was evaluated during 7 days, measured as primary (peroxide value) and secondary products (TBARS and volatile compounds). Both salts catalyzed lipid oxidation, leading to peroxide values 2.6- to 4.6-fold higher than the values found for the peptide-iron complexes. The addition of the peptide-iron complexes resulted in the formation of lower amounts of secondary volatiles of lipid oxidation (up to 78-fold) than those of iron salts, possibly due to the antioxidant activity of the peptides and their capacity to keep iron apart from the lipid phase, since the iron atom is coordinated and takes part in a stable structure. The peptide-iron complexes showed potential to reduce the undesirable sensory changes in food products and to decrease the side effects related to free iron and the lipid damage of cell membranes in the organism, due to the lower reactivity of iron in the complexed form.
Collapse
Affiliation(s)
- Maria Elisa Caetano-Silva
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil
| | - Lilian Regina Barros Mariutti
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil
| | - Neura Bragagnolo
- Department of Food Science, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil
| | | | - Flavia Maria Netto
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil
| |
Collapse
|
7
|
Smialowska A, Matia-Merino L, Carr A. Assessing the iron chelation capacity of goat casein digest isolates. J Dairy Sci 2017; 100:2553-2563. [DOI: 10.3168/jds.2016-12090] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Accepted: 12/21/2016] [Indexed: 11/19/2022]
|
8
|
Kiokias S, Gordon MH, Oreopoulou V. Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions. Crit Rev Food Sci Nutr 2017; 57:549-558. [PMID: 25849994 DOI: 10.1080/10408398.2014.893503] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Because many common foods are emulsions (mayonnaise, coffee creamers, salad dressing, etc.), a better understanding of lipid oxidation mechanisms in these systems is crucial for the formulation, production, and storage of the relevant consumer products. A research body has focused on the microstructural and oxidative stability of protein-stabilized oil-in-water emulsions that are structurally similar to innovative products that have been recently developed by the food industry (e.g., non-dairy creams, vegetable fat spreads, etc.) This review presents recent findings about the factors that determine the development of lipid oxidation in emulsions where proteins constitute the stabilizing interface. Emphasis is given to "endogenous" factors, such as those of compositional (e.g., protein/lipid phases, pH, presence of transition metals) or processing (e.g., temperature, droplet size) nature. Improved knowledge of the conditions that favor the oxidative protection of protein in emulsions can lead to their optimized use as food ingredients and thereby improve the organoleptic and nutritional value of the related products.
Collapse
Affiliation(s)
- Sotirios Kiokias
- a Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens , Athens , Greece
| | - Michael H Gordon
- b Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, The University of Reading , Reading , UK
| | - Vassiliki Oreopoulou
- a Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens , Athens , Greece
| |
Collapse
|
9
|
Wang Y, Gan N, Zhou Y, Li T, Cao Y, Chen Y. Novel single-stranded DNA binding protein-assisted fluorescence aptamer switch based on FRET for homogeneous detection of antibiotics. Biosens Bioelectron 2016; 87:508-513. [PMID: 27596250 DOI: 10.1016/j.bios.2016.08.107] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2016] [Revised: 08/08/2016] [Accepted: 08/30/2016] [Indexed: 01/08/2023]
Abstract
Herein, a smart single-stranded DNA binding protein (SSB)-assisted fluorescence aptamer switch based on fluorescence resonance energy transfer (FRET) was designed. The FRET switch was synthesized by connecting SSB labeled quantum dots (QDs@SSB) as donor with aptamer (apt) labeled gold nanoparticles (AuNPs@apt) as acceptor, and it was employed for detecting chloramphenicol (CAP) in a homogenous solution. In the assay, the interaction between core-shell QDs@SSB and AuNPs@apt leads to a dramatic quenching (turning off). After adding CAP in the detection system, AuNPs@apt can bind the target specifically then separate QDs@SSB with AuNPs@apt-target, resulting in restoring the fluorescence intensity of QDs (turning on). Consequently, the fluorescence intensity recovers and the recovery extent can be used for detection of CAP in homogenous phase via optical responses. Under optimal conditions, the fluorescence intensity increased linearly with increasing concentrations of CAP from 0.005 to 100ngmL-1. The limit of this fluorescence aptamer switch was around 3pgmL-1 for CAP detection. When the analyte is changed, the assay can be applied to detect other targets only by changing relative aptamer in AuNPs@apt probe. Furthermore, it has potential to be served as a simple, sensitive and portable platform for antibiotic contaminants detection in biological and environmental samples.
Collapse
Affiliation(s)
- Ye Wang
- Faculty of Material Science and Chemical Engineering, Ningbo University, Ningbo 315211, China
| | - Ning Gan
- Faculty of Material Science and Chemical Engineering, Ningbo University, Ningbo 315211, China.
| | - You Zhou
- Faculty of Material Science and Chemical Engineering, Ningbo University, Ningbo 315211, China
| | - Tianhua Li
- Faculty of Material Science and Chemical Engineering, Ningbo University, Ningbo 315211, China
| | - Yuting Cao
- Faculty of Material Science and Chemical Engineering, Ningbo University, Ningbo 315211, China
| | - Yinji Chen
- Deptartment of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210000, China
| |
Collapse
|
10
|
Mittal V, Ellis A, Ye A, Das S, Singh H. Influence of calcium depletion on iron-binding properties of milk. J Dairy Sci 2015; 98:2103-13. [DOI: 10.3168/jds.2014-8474] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2014] [Accepted: 12/19/2014] [Indexed: 11/19/2022]
|
11
|
The choice of homogenisation equipment affects lipid oxidation in emulsions. Food Chem 2012; 134:803-10. [DOI: 10.1016/j.foodchem.2012.02.184] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2011] [Revised: 12/27/2011] [Accepted: 02/28/2012] [Indexed: 11/18/2022]
|
12
|
Ueno HM, Shiota M, Ueda N, Isogai T, Kobayashi T. Iron-Lactoferrin Complex Reduces Iron-Catalyzed Off-flavor Formation in Powdered Milk with Added Fish Oil. J Food Sci 2012; 77:C853-8. [DOI: 10.1111/j.1750-3841.2012.02809.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
13
|
Abstract
Milk and dairy products contain micronutrients such as minerals and vitamins, which contribute to multiple and different vital functions in the organism. The mineral fraction is composed of macroelements (Ca, Mg, Na, K, P, and Cl) and oligoelements (Fe, Cu, Zn, and Se). From a physicochemical point of view, the chemical forms, the associations with other ions or organic molecules, and the location of macroelements such as Ca, Mg, Na, K, P, and Cl in milk are relatively well described and understood. Thus, it is admitted that these macroelements are differently distributed into aqueous and micellar phases of milk, depending on their nature. K, Na, and Cl ions are essentially in the aqueous phase, whereas Ca, P, and Mg are partly bound to the casein micelles. About one third of the Ca, half of the P, and two thirds of the Mg are located in the aqueous phase of milk. Dairy products are more or less rich in these different minerals. In cheeses, mineral content depends mainly on their processing. The Ca content is strongly related to the acidification step. Moreover, if acidification is associated with the draining step, the Ca content in the cheese will be reduced. Thus, the Ca content varies in the following increasing order: milks/fermented milks/fresh cheeses < soft cheeses < semi-hard cheeses < hard cheeses. The chemical forms and associations are less described than those present in milk. Concerning Ca, the formation of insoluble calcium phosphate, carbonate, and lactate is reported in some ripened cheeses. The NaCl content in cheeses depends on the salting of the curd. From a nutritional point of view, it is largely admitted that milk and dairy products are important sources of Ca, Mg, Zn, and Se. The vitamin fraction of milk and dairy products is composed of lipophilic (A, D, E, and K) and hydrophilic (B(1), B(2), B(3), B(5), B(6), B(8), B(9), B(12), and C) vitamins. Because of their hydrophobic properties, the lipophilic vitamins are mainly in the milk fat fraction (cream, butter). The hydrophilic vitamins are in the aqueous phase of milk. For one part of these vitamins, the concentrations described in the literature are not always homogenous and sometimes not in accordance between them; these discrepancies are due to the difficulty of the sample preparation and the use of appropriate methods for their quantification. However, there is no doubt of the significant contribution of milk and dairy products to the intake of vitamins. Milk and dairy are considered essential sources for vitamins. Key teaching points: Milk and dairy products are unique micronutrient combinations with recognized health benefits. The concentration, chemical forms, and location of different minerals are relatively well known and described. For example, Ca is present in dairy products in different forms: free, associated with citrate, inorganic and organic phosphates, and free fatty acids. Milk and dairy products are excellent sources of Ca, P, Mg, Zn, and Se. The concentration of vitamins in milk and dairy products is variable and depends on several factors such as biosynthesis, animal feeding, physicochemical conditions (heat, light, O(2), oxidant agents), and analytical methods for their determinations. Vitamins A, D, E, and K are mainly located in the lipid phase and vitamins of group B and C in the aqueous phase. Milk and dairy products are excellent sources of vitamins A, B(1), B(2), and B(12).
Collapse
Affiliation(s)
- Frédéric Gaucheron
- INRA-Agrocampus Ouest, UMR 1253 Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, F-35042 Rennes Cedex, France.
| |
Collapse
|
14
|
Abbasi S, Azari S. Efficiency of novel iron microencapsulation techniques: fortification of milk. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02703.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
15
|
Sugiarto M, Ye A, Taylor MW, Singh H. Milk protein-iron complexes: Inhibition of lipid oxidation in an emulsion. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst/2009053] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
|
16
|
Sugiarto M, Ye A, Singh H. Characterisation of binding of iron to sodium caseinate and whey protein isolate. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.10.062] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
17
|
Raouche S, Naille S, Dobenesque M, Bot A, Jumas JC, Cuq JL, Marchesseau S. Iron fortification of skim milk: Minerals and 57Fe Mössbauer study. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2008.07.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
18
|
Drago SR, Valencia ME. Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:2553-2557. [PMID: 18363354 DOI: 10.1021/jf073009u] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Iron, zinc, and calcium dialyzability and ascorbic acid (AA) concentrations were evaluated in milk and yogurt fortified with FeNaEDTA (FE) or ferrous sulfate (FS) as a control, with or without AA addition. The values obtained for FE iron dialyzability in milk were much higher than those obtained for FS. The addition of AA to milk improved Fe dialyzability when using FS and slightly decreased Fe dialyzability in the FE-fortified nonfermented samples. Milk fermentation increased iron availability from both iron sources. Zinc and calcium dialyzability in products containing any of the two iron sources was increased in fermented milks. EDTA improved Zn dialyzability from intrinsic zinc in every manufactured dairy product. Whereas for milks fortified with FS and stored at 4 degrees C for 24 h, the AA content remained close to the original concentration, a higher AA degradation was observed when milks were fortified with FE.
Collapse
Affiliation(s)
- Silvina R Drago
- Instituto de Tecnología de Alimentos, 1 de Mayo 3250, (3000) Santa Fe, Argentina.
| | | |
Collapse
|
19
|
Effect of Compositional Factors against the Thermal Oxidative Deterioration of Novel Food Emulsions. FOOD BIOPHYS 2006. [DOI: 10.1007/s11483-006-9015-2] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
20
|
Abstract
Antioxidant activity of buttermilk solids was assessed by analyzing for relative reducing activity, sulfhydryl content, and ferrous and ferric iron binding affinity. These experiments were followed by monitoring the affinity of buttermilk solids to scavenge both hydroxyl and peroxyl radicals in vitro. Notable relative reducing activity of buttermilk solids to L-ascorbic acid (43.80 to 85.85% over a range of 5.0 to 10.0 mg) was attributed in part to the sulfhydryl content (28.8 microM). Buttermilk solids sequestering activity was greater for ferrous than ferric ion. These chemical properties of buttermilk solids corresponded to a significant affinity to scavenge Fenton-induced hydroxyl radical over a range of 5 to 10 mg. A significant affinity of buttermilk solids to protect against lipid peroxidation, tested using an in vitro model lipid system, was also observed at both 0.1 and 0.2% (wt/vol). These findings demonstrated that buttermilk solids possess significant antioxidant activity, thereby suggesting potential use as a value-added ingredient for stabilizing food matrixes against lipid peroxidation reactions.
Collapse
Affiliation(s)
- P Y Y Wong
- Univ. of British Columbia, 6650 N.W. Marine Drive, Vancouver, British Columbia, Canada V6T 1Z4
| | | |
Collapse
|
21
|
Díaz M, Dunn CM, McClements DJ, Decker EA. Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:2365-2370. [PMID: 12670182 DOI: 10.1021/jf025984l] [Citation(s) in RCA: 114] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Chelators are valuable ingredients used to improve the oxidative stability of food emulsions. Caseins and casein peptides have phosphoseryl residues capable of binding transition metals. Thus, the ability of enriched caseinophosphopeptides to inhibit lipid oxidation in corn oil-in-water emulsions was investigated. Enriched caseinophosphopeptides (25 microM) inhibited the formation of lipid oxidation at both pH 3.0 and 7.0 as determined by lipid hydroperoxides and hexanal. Calcium (0-100 mM) had no influence on the antioxidant activity of the enriched caseinophosphopeptides. Casein hydrolysates were more effective inhibitors of lipid oxidation than the enriched caseinophosphopeptides at equal phosphorus content. Thus, antioxidant properties might not be uniquely attributed to chelating metals by phosphoseryl residues but also by scavenging free radicals. Overall, the observed antioxidant activity of casein hydrolysates means they could be utilized to decrease oxidative rancidity in foods.
Collapse
Affiliation(s)
- Mariana Díaz
- Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst, Massachusetts 01003, USA
| | | | | | | |
Collapse
|
22
|
|
23
|
Drago S, Valencia M. Effect of Fermentation on Iron, Zinc, and Calcium Availability from Iron-fortified Dairy Products. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb08870.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
24
|
An iron binding assay to measure activity of known food sequestering agents: studies with buttermilk solids. Food Chem 2001. [DOI: 10.1016/s0308-8146(00)00237-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
25
|
|