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Zenk N, Laumer F, Dalabasmaz S, Stützer J, Mauser A, Pischetsrieder M. Comprehensive species- and processing-specific peptide profiling of pasteurized, extended shelf-life and ultra-high temperature milk from cow, goat, sheep, buffalo, and mare. Food Chem 2024; 438:137973. [PMID: 37979257 DOI: 10.1016/j.foodchem.2023.137973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 11/03/2023] [Accepted: 11/10/2023] [Indexed: 11/20/2023]
Abstract
The present study aimed to identify endogenous milk peptides for species differentiation independent of heat exposure. Thus, comprehensive milk peptide profiles from five species and three types of heat treatments were analyzed by micro-flow liquid chromatography ion mobility quadrupole time-of-flight mass spectrometry (microLC-IM-QTOF) with subsequent database search leading to ≥ 3000 identified peptides. In the milks, 1154 peptides were unique for cow, 712 for sheep, 466 for goat, 197 for buffalo, and 69 for mare. Most peptides were detected in extended-shelf life (ESL) milk (2010), followed by ultra-high temperature (UHT) processed (1474) and pasteurized milk (1459 peptides), with 693 peptides present in all milk types. A blind test set of 64 samples confirmed eight species-specific, but heat-independent marker peptides in milk from cow, seven from goat, six from sheep, nine from buffalo, and three from mare. The generated peptide profiles can also be used to identify species- and heat-specific markers.
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Affiliation(s)
- Nora Zenk
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany.
| | - Franziska Laumer
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany.
| | - Sevim Dalabasmaz
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany.
| | - Joachim Stützer
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany.
| | - Andreas Mauser
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany.
| | - Monika Pischetsrieder
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany; FAU NeW - Research Center New Bioactive Compounds, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany.
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Segueni N, Boutaghane N, Asma ST, Tas N, Acaroz U, Arslan-Acaroz D, Shah SRA, Abdellatieff HA, Akkal S, Peñalver R, Nieto G. Review on Propolis Applications in Food Preservation and Active Packaging. PLANTS (BASEL, SWITZERLAND) 2023; 12:1654. [PMID: 37111877 PMCID: PMC10142627 DOI: 10.3390/plants12081654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 04/04/2023] [Accepted: 04/05/2023] [Indexed: 06/19/2023]
Abstract
Propolis is a natural hive product collected by honeybees from different plants and trees. The collected resins are then mixed with bee wax and secretions. Propolis has a long history of use in traditional and alternative medicine. Propolis possesses recognized antimicrobial and antioxidant properties. Both properties are characteristics of food preservatives. Moreover, most propolis components, in particular flavonoids and phenolic acids, are natural constituents of food. Several studies suggest that propolis could find use as a natural food preservative. This review is focused on the potential application of propolis in the antimicrobial and antioxidant preservation of food and its possible application as new, safe, natural, and multifunctional material in food packaging. In addition, the possible influence of propolis and its used extracts on the sensory properties of food is also discussed.
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Affiliation(s)
- Narimane Segueni
- Laboratory of Natural Product and Organic Synthesis, Department of Chemistry, Faculty of Science, Campus Chaabat Ersas, University Mentouri–Constantine 1, Constantine 25000, Algeria
- Faculty of Medicine, University Salah Boubnider Constantine 3, Constantine 25000, Algeria
| | - Naima Boutaghane
- Laboratoire d’Obtention des Subtances Thérapeutiques (LOST), Département de Chimie, Campus Chaabet-Ersas, Université des Frères Mentouri-Constantine 1, Constantine 25000, Algeria
| | - Syeda Tasmia Asma
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey
| | - Nuri Tas
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey
| | - Ulas Acaroz
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey
- ACR Bio Food and Biochemistry Research and Development, Afyonkarahisar 03200, Turkey
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Kyrgyz-Turkish Manas University, Bishkek KG-720038, Kyrgyzstan
| | - Damla Arslan-Acaroz
- ACR Bio Food and Biochemistry Research and Development, Afyonkarahisar 03200, Turkey
- Department of Biochemistry, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey
- Department of Biochemistry, Faculty of Veterinary Medicine, Kyrgyz-Turkish Manas University, Bishkek KG-720038, Kyrgyzstan
| | - Syed Rizwan Ali Shah
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey
| | - Hoda A. Abdellatieff
- Department of Pathology, Faculty of Veterinary Medicine, Damanhour University, El-Beheira, Damanhour 22514, Egypt
| | - Salah Akkal
- Unit of Recherche Valorisation of Natural Resources, Bioactive Molecules and Analyses Physicochemical and Biological (VARENBIOMOL), Department of Chemistry, Faculty of Science, University Mentouri-Constantine 1, Constantine 25000, Algeria
| | - Rocío Peñalver
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, Espinardo, 30071 Murcia, Spain
| | - Gema Nieto
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, Espinardo, 30071 Murcia, Spain
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Garcia A, Alting A, Huppertz T. Effect of sodium hexametaphosphate on heat-induced changes in micellar casein isolate solutions. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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4
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Yang H, Xu LL, Hou L, Xu TC, Ye SH. Application of the global stability index method to shelf-life prediction and physiochemical characteristics analysis of enteral feeding formula during storage. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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5
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Identification, production and bioactivity of casein phosphopeptides – A review. Food Res Int 2022; 157:111360. [DOI: 10.1016/j.foodres.2022.111360] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 04/28/2022] [Accepted: 05/10/2022] [Indexed: 01/23/2023]
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Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey. Foods 2022; 11:foods11070897. [PMID: 35406984 PMCID: PMC8997915 DOI: 10.3390/foods11070897] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 03/09/2022] [Accepted: 03/16/2022] [Indexed: 02/07/2023] Open
Abstract
A liquid chromatography–mass spectrometry method based on multiple reaction monitoring (MRM) was developed for the simultaneous quantification of markers representing two potentially competing pathways, the Maillard reaction and the dehydroalanine pathway. The two pathways involve the same residues in the proteins to some extent, namely, the essential amino acid lysine, as well as free-amino terminals available on proteins and polypeptides, competition between the two pathways in food systems may occur. The developed method comprises the following markers of the Maillard reaction: furosine, N-ε-(carboxyethyl)lysine (CEL) and N-ε-(carboxymethyl)lysine (CML), together with the dehydroalanine reaction pathway markers; lanthionine (LAN) and lysinoalanine (LAL), as well as lysine itself. The validated method was then used for the absolute quantification of heat-induced protein modifications in model systems of micellar casein and whey protein isolates (MCI and WPI, respectively) in the presence or absence of lactose. As expected, the Maillard reaction markers furosine, CEL and CML increased during the applied heat treatment in the presence of lactose, whereas the dehydroalanine markers, LAN and LAL increased with heating in both MCI and WPI, both in the presence and absence of lactose, although at lower levels in the presence of lactose, confirming the competing state of the two pathways.
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Graf B, Kohler E, Rosenberger M, Schäfer J, Hinrichs J. Shelf-stable milk produced by microfiltration and microwave heating: Effects of processing and storage. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110734] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Esmaeilian S, Rotabakk BT, Lerfall J, Jakobsen AN, Abel N, Sivertsvik M, Olsen A. The use of soluble gas stabilization technology on food – A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Krishna TC, Najda A, Bains A, Tosif MM, Papliński R, Kapłan M, Chawla P. Influence of Ultra-Heat Treatment on Properties of Milk Proteins. Polymers (Basel) 2021; 13:polym13183164. [PMID: 34578063 PMCID: PMC8468757 DOI: 10.3390/polym13183164] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/07/2021] [Accepted: 09/16/2021] [Indexed: 11/16/2022] Open
Abstract
Milk can be considered one of the primary sources of nutrients for the mammalian neonate. Therefore, milk and milk-based products, such as infant formula, whey protein isolate, different varieties of cheese, and others are prepared to meet the nutritional requirements of the consumer. Due to its significant nutritional components and perishable nature, a variety of pathogenic microorganisms can grow and multiply quickly in milk. Therefore, various heat treatments can be employed for the improvement of the shelf life of milk. In comparison to pasteurized milk, due to excessive and severe heating, UHT milk has a more cooked flavor. During storage, changes in the physicochemical properties of milk can lead to off-flavors, undesirable browning, separation of fat, sediment formation, or gelation during the subsequent storage. Several important factors such as processing parameters, time-temperature abuse (storage condition), and packaging type also influence the quality characteristics and consumer acceptance of the milk; however, the influence of heat treatments on milk protein is inconstant. The major protein modifications that occur during UHT treatment are denaturation and aggregation of the protein, and chemical modifications of its amino acids. These UHT-induced protein alterations can change digestibility and the overall biological influence of the intake of these proteins. Therefore, this review is focused on the influence of UHT on the physicochemical and structural attributes of milk proteins during storage. There are many indications of milk proteins present in the UHT milk, and milk products are altered during processing and storage.
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Affiliation(s)
| | - Agnieszka Najda
- Department of Vegetable Crops and Medicinal Plants, University of Life Science in Lublin, Doświadczalna Street 51A, 20-280 Lublin, Poland;
- Correspondence: (A.N.); (P.C.)
| | - Aarti Bains
- Department of Biotechnology, CT Institute of Pharmaceutical Sciences, South Campus, Jalandhar, Punjab 144020, India;
| | - Mansuri M. Tosif
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India; (T.C.K.); (M.M.T.)
| | - Rafał Papliński
- Department of Vegetable Crops and Medicinal Plants, University of Life Science in Lublin, Doświadczalna Street 51A, 20-280 Lublin, Poland;
| | - Magdalena Kapłan
- Department of Pomology, Nursery, and Enology, University of Life Sciences in Lublin, 20-033 Lublin, Poland;
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India; (T.C.K.); (M.M.T.)
- Correspondence: (A.N.); (P.C.)
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11
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Contribution of casein micelle size and proteolysis on protein distribution and sediment formation in UHT milk during storage. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104980] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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12
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Yun SY, Imm JY. Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature. Molecules 2021; 26:molecules26082339. [PMID: 33920584 PMCID: PMC8072603 DOI: 10.3390/molecules26082339] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 04/14/2021] [Accepted: 04/15/2021] [Indexed: 11/16/2022] Open
Abstract
Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.
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Affiliation(s)
| | - Jee-Young Imm
- Correspondence: ; Tel.: +82-2-910-4772; Fax: +82-2-910-5249
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Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104916] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Akkerman M, Johansen LB, Rauh V, Sørensen J, Larsen LB, Poulsen NA. Relationship between casein micelle size, protein composition and stability of UHT milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104856] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Chemical composition, protein profile and physicochemical properties of whey protein concentrate ingredients enriched in α-lactalbumin. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103546] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Christiansen MV, Pedersen TB, Brønd JN, Skibsted LH, Ahrné L. Physical properties and storage stability of reverse osmosis skim milk concentrates: Effects of skim milk pasteurisation, solid content and thermal treatment. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109922] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Abstract
This research communication describes enzymatic and physico-chemical changes during storage of UHT milk. The UHT milk sample was stored at 5 and 30°C for 4 months and analyzed regularly at intervals of one month. During storage of UHT milk, there was a significant (P < 0.001) increase in non-protein nitrogen, non-casein nitrogen, soluble calcium, soluble magnesium and proteolysis, while a significant (P < 0.001) decrease in pH was observed. There was a slight change in the particle size and zeta potential of casein micelles. Changes were more pronounced in milk samples stored at 30°C than in those stored at 5°C. During storage, there occurred changes in pH, viscosity, salt balance and nitrogenous components which adversely affected quality. It was concluded that the proteolysis led to the acidification which had a destabilizing effect on the milk.
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Ajmal M, Nadeem M, Imran M, Mushtaq Z, Ahmad MH, Tayyab M, Khan MK, Gulzar N. Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink. Lipids Health Dis 2019; 18:213. [PMID: 31810485 PMCID: PMC6898926 DOI: 10.1186/s12944-019-1161-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Accepted: 11/29/2019] [Indexed: 12/17/2022] Open
Abstract
Background In developing and developed countries, several versions of safe and shelf-stable Ultra High Temperature, UHT-treated products are manufactured. Terminologies and formulations of UHT-treated tea whitener, milk and dairy drink considerably vary. Comprehensive studies have been performed on UHT-treated milk; however, fatty acids compositional changes and oxidation status of UHT-treated tea whitener and dairy drink at different storage intervals have not been reported in literature. Methods UHT-treated tea whitener, milk and dairy drink samples (450 each) of the same manufacturing date were purchased from the market and stored at ambient temperature (25-30 °C) for 90 days. At the time of collection, all the samples were only one week old. Samples of UHT-treated tea whitener, milk and dairy drink were regarded as treatments and every treatment was replicated five times. Chemical composition, fatty acid profile, 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) radical scavenging activity, total antioxidant activity, reducing power, antioxidant activity in linoleic acid system and induction period were determined at 0, 45 and 90 days of storage. Results Fat content in freshly collected samples of UHT treated-tea whitener, milk and dairy drink were 6 and 3.5%. UHT treated milk had highest total antioxidant capacity, antioxidant activity in linoleic acid and 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) free radical scavenging activity followed by UHT tea whitener and dairy drink. In freshly collected samples of UHT-treated milk, concentrations vitamin A and E were 0.46 μg/100 g and 0.63 mg/100 g, respectively. UHT-treated tea whitener had the lowest concentrations of vitamin A and E. With the progression of storage period, amount of vitamin A and E decreased. In freshly collected samples, amount of short, medium and unsaturated fatty acids in UHT-treated milk were 10.54, 59.71 and 27.44%, respectively. After 45 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 7%, 7.1 and 5.8%, respectively. After 90 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 8.53, 13.51 and 11.88%, accordingly. After 45 days of storage of UHT-treated tea whitener, the loss of medium and unsaturated fatty acid was 1.6 and 0.99%, respectively. After 90 days of storage, the loss of medium and unsaturated fatty acids were 8.2 and 6.6%, respectively. The induction period of fresh UHT-treated tea whitener, milk and dairy drink was 15.67, .74 and 7.27 h. Strong correlations were recorded between induction period and peroxide value of UHT-treated products. Conclusion This investigation disclosed that UHT-treated tea whitener had 6% fat content with no short-chain fatty acids. Antioxidant capacity of UHT-treated milk was higher than dairy drink and tea whitener. Due to the presence of partially hydrogenated fat, oxidative stability of UHT-treated tea whitener was better than UHT-treated milk and dairy drink. Vitamin A and E was not found in UHT-treated tea whitener. For the anticipation of oxidative stability of UHT-treated milk, dairy drink and tea whitener, induction period/ Rancimat method can be used.
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Affiliation(s)
- Muhammad Ajmal
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Nadeem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan.
| | - Muhammad Imran
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Zarina Mushtaq
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Haseeb Ahmad
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Tayyab
- Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Kamran Khan
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Nabila Gulzar
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
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Major Role of Voluminosity in the Compressibility and Sol-Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C. Foods 2019; 8:foods8120652. [PMID: 31817715 PMCID: PMC6963684 DOI: 10.3390/foods8120652] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 11/28/2019] [Accepted: 12/03/2019] [Indexed: 11/16/2022] Open
Abstract
The objective of this work is to bring new information about the influence of temperatures (7 °C and 20 °C) on the equation of state and sol-gel transition behavior of casein micelle dispersions. Casein micelle dispersions have been concentrated and equilibrated at different osmotic pressures using equilibrium dialysis at 7 °C and 20 °C. The osmotic stress technique measured the osmotic pressures of the dispersions over a wide range of concentrations. Rheological properties of concentrated dispersions were then characterized, respectively at 7 °C and at 20 °C. The essential result is that casein micelle dispersions are less compressible at 7 °C than at 20 °C and that concentration of sol-gel transition is lower at 7 °C than at 20 °C, with compressibility defined as the inverse to the resistance to the compression, and that is proportional to the cost to remove water from structure. From our interpretations, these two features were fully consistent with a release of soluble β-casein and nanoclusters CaP and an increased casein micelle hydration and apparent voluminosity at 7 °C as compared with 20 °C.
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Park SJ, Hong SJ, Garcia CV, Lee SB, Shin GH, Kim JT. Stability evaluation of turmeric extract nanoemulsion powder after application in milk as a food model. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.04.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study. Foods 2019; 8:foods8090418. [PMID: 31533213 PMCID: PMC6770255 DOI: 10.3390/foods8090418] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 09/10/2019] [Accepted: 09/12/2019] [Indexed: 11/23/2022] Open
Abstract
The composition of raw milk is important for the stability of dairy products with a long shelf-life. Based on known historical changes in raw milk composition, the aim of this study was to get a better understanding of how possible future variations in milk composition may affect the stability of dairy products. The effects of elevated calcium, citrate, and urea levels on the stability of ultra-high temperature (UHT) treated milk stored for 52 weeks at 4, 20, 30, and 37 °C were investigated by a two-level full factorial designed study with fat separation, fat adhesion, sedimentation, color, pH, ethanol stability, and heat coagulation time as response variables. The results showed that elevated level of calcium lowered the pH, resulting in sedimentation and significantly decreased stability. Elevated level of citrate was associated with color, but the stability was not improved compared to the reference UHT milk. Elevated levels of urea or interaction terms had little effect on the stability of UHT milk. Storage conditions significantly affected the stability. In conclusion, to continue produce dairy products with high stability, the dairy industry should make sure the calcium content of raw milk is not too high and that storage of the final product is appropriate.
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Abstract
Dextranol, a reduced dextran, prevents damage to stored dry protein samples that unmodified dextran would otherwise cause. Desiccation protectants (xeroprotectants) like the polysaccharide dextran are critical for preserving dried protein samples by forming a rigid glass that protects entrapped protein molecules. Stably dried proteins are important for maintaining critical information in clinical samples like blood serum as well as maintaining activity of biologic drug compounds. However, we found that dextran reacts with both dried serum proteins and lyophilized purified proteins during storage, producing high-molecular weight Amadori-product conjugates. These conjugates appeared in a matter of days or weeks when stored at elevated temperatures (37° or 45°C), but also appeared on a timescale of months when stored at room temperature. We synthesized a less reactive dextranol by reducing dextran's anomeric carbon from an aldehyde to an alcohol. Serum samples dried in a dextranol-based matrix protected the serum proteins from forming high-molecular weight conjugates. The levels of four cancer-related serum biomarkers (prostate specific antigen, neuropilin-1, osteopontin, and matrix-metalloproteinase 7) decreased, as measured by immunoassay, when serum samples were stored for one to two weeks in dextran-based matrix. Switching to a dextranol-based xeroprotection matrix slightly reduced the damage to osteopontin and completely stopped any detectable damage during storage in the other three biomarkers when stored for a period of two weeks at 45°C. We also found that switching from dextran to dextranol in a lyophilization formulation eliminates this unwanted reaction, even at elevated temperatures. Dextranol offers a small and easy modification to dextran that significantly improves the molecule's function as a xeroprotectant by eliminating the potential for damaging protein-polysaccharide conjugation.
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Karlsson MA, Langton M, Innings F, Malmgren B, Höjer A, Wikström M, Lundh Å. Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures. Heliyon 2019; 5:e02431. [PMID: 31538115 PMCID: PMC6745408 DOI: 10.1016/j.heliyon.2019.e02431] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Revised: 05/01/2019] [Accepted: 09/03/2019] [Indexed: 11/22/2022] Open
Abstract
In the ultra-high temperature (UHT) process, milk is subject to temperatures above 135 °C for few seconds giving a product with a shelf-life of several months. The raw milk quality, UHT process and storage conditions affect the stability. In this study, the stability of UHT milk produced in an indirect system was evaluated by studying changes in taste, colour, fat separation, fat adhesion to the package, sedimentation, gelation, heat coagulation time, pH and ethanol stability during storage for up to one year at different temperatures. UHT milk stored at 4 and 20 °C had the longest shelf-life of 34-36 weeks, limited by sediment formation. Storage at 30 and 37 °C considerably decreased the shelf-life of UHT milk to 16-20 weeks, whereby changes in sediment formation, taste and colour were the limiting factors. Our results suggest that the changes observed at the different storage temperatures can be explained by different known mechanisms.
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Affiliation(s)
- Maria A. Karlsson
- Swedish University of Agricultural Sciences, Department of Molecular Sciences, P.O. 7015, 75007, Uppsala, Sweden
| | - Maud Langton
- Swedish University of Agricultural Sciences, Department of Molecular Sciences, P.O. 7015, 75007, Uppsala, Sweden
| | - Fredrik Innings
- Tetra Pak Processing Systems AB, Ruben Rausings gata, 22186, Lund, Sweden
| | - Bozena Malmgren
- Tetra Pak Processing Systems AB, Ruben Rausings gata, 22186, Lund, Sweden
| | - Annika Höjer
- Norrmejerier Ek. Förening, Mejerivägen 2, 90622, Umeå, Sweden
| | - Malin Wikström
- Norrmejerier Ek. Förening, Mejerivägen 2, 90622, Umeå, Sweden
| | - Åse Lundh
- Swedish University of Agricultural Sciences, Department of Molecular Sciences, P.O. 7015, 75007, Uppsala, Sweden
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24
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Dalabasmaz S, Dittrich D, Kellner I, Drewello T, Pischetsrieder M. Identification of peptides reflecting the storage of UHT milk by MALDI-TOF-MS peptide profiling. J Proteomics 2019; 207:103444. [PMID: 31323422 DOI: 10.1016/j.jprot.2019.103444] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 05/16/2019] [Accepted: 07/11/2019] [Indexed: 10/26/2022]
Abstract
Proteolysis during the storage of UHT milk is associated with major technological problems, particularly bitter off-flavors and age gelation limiting the shelf life of milk. In this study, untargeted peptide profiling by MALDI-TOF-MS identified peptides that were formed by proteolysis and reflected the storage of UHT milk. Analysis of nine different commercial UHT samples recorded peptide profiles during and at the end of their shelf life. Relative quantification and sequencing of the peptides revealed that the concentrations of 22 peptides increased significantly during the storage of UHT milk due to the activity of endogenous milk proteases and microbial proteases as well as other unidentified proteolytic mechanisms. Based on highly discriminative AUC values from receiver operator characteristic (ROC) curve analysis, we selected ten peptides as marker candidates. Among those, the peptide β-casein192-206 (m/z 1668.9) was the most suitable marker differentiating expired-UHT from regular-UHT samples with 100% accuracy. Additionally, β-casein191-206 (m/z 1782.0) showed 100% specificity and β-casein139-161 (m/z 2696.4) 100% sensitivity. Thus, β-casein192-206, either by itself or in combination with β-casein191-206 and β-casein139-161, presents a reliable marker to monitor the storage of UHT milk based on proteolytic mechanisms. SIGNIFICANCE: Enzymatic hydrolysis is the main reason why processed milk spoils during storage. The present study recorded peptide profiles to monitor the release or degradation of peptides in stored UHT milk. Among the detected peptides, statistical analysis revealed that the relative concentration of β-casein192-206 reflected those proteolytic processes most precisely. Food authorities can now refer to β-casein192-206 as a reliable marker to differentiate between freshly processed milk and products at the end of their shelf life. Furthermore, the food industry can use this marker peptide to improve production processes by monitoring the proteolysis during storage. The recorded peptide profile helps to explain the basic mechanisms leading to storage-induced proteolysis.
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Affiliation(s)
- Sevim Dalabasmaz
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany
| | - Daniel Dittrich
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany
| | - Ina Kellner
- Physical Chemistry I, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Egerlandstraße 3, 91058 Erlangen, Germany
| | - Thomas Drewello
- Physical Chemistry I, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Egerlandstraße 3, 91058 Erlangen, Germany
| | - Monika Pischetsrieder
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany.
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25
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Liu H, Grosvenor AJ, Li X, Wang XL, Ma Y, Clerens S, Dyer JM, Day L. Changes in Milk Protein Interactions and Associated Molecular Modification Resulting from Thermal Treatments and Storage. J Food Sci 2019; 84:1737-1745. [PMID: 31225661 DOI: 10.1111/1750-3841.14663] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 04/29/2019] [Accepted: 04/29/2019] [Indexed: 11/30/2022]
Abstract
We investigated protein modifications that occur during short- and long-term storage of raw, pasteurized, and ultra-high-temperature processed (UHT) milks using RE-HPLC and redox proteomics. The RE-HPLC results show that casein dissociation and whey protein/κ-casein association occurred in both pasteurized and UHT milk. The extent of protein interactions was more pronounced in UHT milk after storage. The redox proteomics analyses show that primary structural level protein modifications were not correlated to processing type on the of day processing but did occur and increase during storage. Methionine oxidation was the most significant type of oxidative modification in all samples, particularly in the caseins. Methionine oxidation increased in the UHT-treated milk samples with longer storage times, especially in the micelle-phase proteins, likely due to the increasing exposure of these proteins as they migrated to the serum phase. Glycated and lactosylated early-stage Maillard reaction products were also found after heat treatment, particularly in UHT-treated milk, with the levels of these products maintained and generally increased with increasing storage time. PRACTICAL APPLICATION: Understanding changes in protein modification during heat processing and storage of liquid milk products may help develop a model to predict the quality and shelf-life stability of heat treated milk products.
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Affiliation(s)
- Haiyan Liu
- School of Chemical Engineering and Technology, Harbin Inst. of Technology, Harbin, Heilongjiang, 150090, China.,New Hope Dairy Ltd., Chengdu, Sichuan, 610063, China
| | - Anita J Grosvenor
- Food & Bio-Based Products, AgResearch Lincoln Research Centre, Lincoln, Canterbury, New Zealand
| | - Xing Li
- School of Chemical Engineering and Technology, Harbin Inst. of Technology, Harbin, Heilongjiang, 150090, China.,Food & Bio-Based Products, AgResearch Lincoln Research Centre, Lincoln, Canterbury, New Zealand
| | - Xin-Lu Wang
- New Hope Dairy Ltd., Chengdu, Sichuan, 610063, China
| | - Ying Ma
- School of Chemical Engineering and Technology, Harbin Inst. of Technology, Harbin, Heilongjiang, 150090, China
| | - Stefan Clerens
- Food & Bio-Based Products, AgResearch Lincoln Research Centre, Lincoln, Canterbury, New Zealand.,Biomolecular Interaction Centre, Univ. of Canterbury, Christchurch, New Zealand
| | - Jolon M Dyer
- Food & Bio-Based Products, AgResearch Lincoln Research Centre, Lincoln, Canterbury, New Zealand.,Biomolecular Interaction Centre, Univ. of Canterbury, Christchurch, New Zealand.,Riddet Inst., based at Massey Univ., Palmerston North, New Zealand.,Wine, Food & Molecular Biosciences, Lincoln Univ., Lincoln, Canterbury, New Zealand
| | - Li Day
- School of Chemical Engineering and Technology, Harbin Inst. of Technology, Harbin, Heilongjiang, 150090, China.,AgResearch Ltd, Grasslands Research Centre, Tennent Drive, Palmerston North, 4442, New Zealand
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26
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Dalabasmaz S, Pischetsrieder M. Design of a Prediction Model for the Differentiation of Pasteurized Milk from Heated ESL Milk by Peptide Profiling. Proteomics 2019; 19:e1800292. [DOI: 10.1002/pmic.201800292] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 02/12/2019] [Indexed: 11/08/2022]
Affiliation(s)
- Sevim Dalabasmaz
- Friedrich Emil Fischer CenterFood ChemistryDepartment of Chemistry and PharmacyAlexander UniversitätErlangen‐Nürnberg 91058 Erlangen Germany
| | - Monika Pischetsrieder
- Friedrich Emil Fischer CenterFood ChemistryDepartment of Chemistry and PharmacyAlexander UniversitätErlangen‐Nürnberg 91058 Erlangen Germany
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27
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Anema SG. Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review. Compr Rev Food Sci Food Saf 2018; 18:140-166. [PMID: 33337027 DOI: 10.1111/1541-4337.12407] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 10/11/2018] [Accepted: 10/14/2018] [Indexed: 11/30/2022]
Abstract
Demand for ultra-high-temperature (UHT) milk and milk protein-based beverages is growing. UHT milk is microbiologically stable. However, on storage, a number of chemical and physical changes occur and these can reduce the quality of the milk. These changes can be sufficiently undesirable so as to limit acceptance or shelf life of the milk. The most severe changes in UHT milk during storage are age gelation, with an irreversible three-dimensional protein network forming throughout, excessive sedimentation with a compact layer of protein-enriched material forming rapidly at the bottom of the pack, and creaming with excessive fat accumulating at the top. For age gelation, it is known that at least two mechanisms can lead to gelation during storage. One mechanism involves proteolytic degradation of the proteins through heat-stable indigenous or exogenous enzymes, destabilizing milk and ultimately forming a gel. The other mechanism is referred to as a physico-chemical mechanism. Several factors are known to affect the physico-chemical age gelation, such as milk/protein concentration, heat load during processing (direct compared with indirect UHT processes), and milk composition. Similar factors to age gelation are known to affect sedimentation. There are relatively few studies on the creaming of UHT milk during storage, suggesting that this defect is less common or less detrimental compared with gelation and sedimentation. This review focuses on the current state of knowledge of age gelation, sedimentation, and creaming of UHT milks during storage, providing a critical evaluation of the available literature and, based on this, mechanisms for age gelation and sedimentation are proposed.
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Affiliation(s)
- Skelte G Anema
- Fonterra Research and Development Centre, Private Bag 11029, Dairy Farm Road, Palmerston North, 4442, New Zealand.,Riddet Inst., Massey Univ., Private Bag 11222, Palmerston North, 4442, New Zealand
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28
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Li J, Wang J, Zhao X, Wang W, Liu D, Chen S, Ye X, Ding T. Inactivation of
Staphylococcus aureus
and
Escherichia coli
in milk by different processing sequences of ultrasound and heat. J Food Saf 2018. [DOI: 10.1111/jfs.12614] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jiao Li
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang University Hangzhou Zhejiang China
- Key Laboratory for Agro‐Products Postharvest Handling of Ministry of AgricultureZhejiang Key Laboratory for Agro‐Food Processing Hangzhou Zhejiang China
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University Qingdao Shandong China
| | - Xihong Zhao
- Key Laboratory for Green Chemical Process of Ministry of EducationSchool of Chemical Engineering and Pharmacy, Wuhan Institute of Technology Wuhan China
| | - Wenjun Wang
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang University Hangzhou Zhejiang China
- Key Laboratory for Agro‐Products Postharvest Handling of Ministry of AgricultureZhejiang Key Laboratory for Agro‐Food Processing Hangzhou Zhejiang China
| | - Donghong Liu
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang University Hangzhou Zhejiang China
- Key Laboratory for Agro‐Products Postharvest Handling of Ministry of AgricultureZhejiang Key Laboratory for Agro‐Food Processing Hangzhou Zhejiang China
| | - Shiguo Chen
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang University Hangzhou Zhejiang China
- Key Laboratory for Agro‐Products Postharvest Handling of Ministry of AgricultureZhejiang Key Laboratory for Agro‐Food Processing Hangzhou Zhejiang China
| | - Xingqian Ye
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang University Hangzhou Zhejiang China
- Key Laboratory for Agro‐Products Postharvest Handling of Ministry of AgricultureZhejiang Key Laboratory for Agro‐Food Processing Hangzhou Zhejiang China
| | - Tian Ding
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang University Hangzhou Zhejiang China
- Key Laboratory for Agro‐Products Postharvest Handling of Ministry of AgricultureZhejiang Key Laboratory for Agro‐Food Processing Hangzhou Zhejiang China
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29
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Sharma N, Alam T, Goyal SK, Fatma S, Pathania S, Niranajan K. Effect of Different Storage Conditions on Analytical and Sensory Quality of Thermally Processed, Milk-Based Germinated Foxtail Millet Porridge. J Food Sci 2018; 83:3076-3084. [PMID: 30440092 DOI: 10.1111/1750-3841.14371] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 08/24/2018] [Accepted: 09/14/2018] [Indexed: 11/29/2022]
Abstract
Foxtail millet porridge was prepared using germinated grains and milk and was evaluated for its storage stability after thermal processing at ultra-high temperatures (UHT) of 142 °C for 5 s and retort processing temperatures of 121.5 °C for 15 min. Various physical, chemical, and microbial changes of the porridge were studied for a storage period of 180 days at 25 ± 1 °C. Using consumer perception and survival analysis, the predicted shelf life of the UHT treated and retort processed foxtail millet porridge samples stored at 25 ± 1 °C was found to be 186 ± 9 days and 245 ± 15 days, respectively. Also, data from consumer liking, profiling, physical, chemical, and microbial parameters showed significant changes (P < 0.05) in the thermally treated packaged porridge samples over time. As the consumer overall acceptability decreased, the detection of positive attributes (thick and uniformly colored texture and appearance; grainy mouth texture; caramel taste and aroma) in the porridge decreased, while the detection of negative attributes (uneven, decolored, and curdled texture and appearance; sticky mouth texture; cooked, sour and off smell; cooked, sour and off taste) increased. The present study could establish a significant difference (P < 0.05) in the storage induced properties of UHT and retort processed porridge samples. The analytical evaluation of foxtail millet porridge found that UHT treated porridge was better in quality, but consumers preferred retort processed porridge. PRACTICAL APPLICATION: The quality and sensory attributes, evaluated for UHT treated and retort processed porridge samples during the storage period of 180 days, were found to be contradictory. Based on the results of CATA sensory analysis, the shelf life of UHT treated and retort processed porridge samples was predicted to be more than 6 months. Therefore, both UHT treatment and retort processing can be effectively applied to prepare a ready to eat milk based porridge using germinated foxtail millet grains.
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Affiliation(s)
- Nitya Sharma
- Dept. of Farm Engineering, Inst. of Agricultural Sciences, Banaras Hindu Univ., Varanasi, India
| | | | - S K Goyal
- Dept. of Farm Engineering, Inst. of Agricultural Sciences, Banaras Hindu Univ., Varanasi, India
| | - Sana Fatma
- Centre of Food Science and Technology, Banaras Hindu Univ., Varanasi, India
| | - Sheetaal Pathania
- Dept. of Food and Nutritional Sciences, Univ. of Reading, Whiteknights, Reading, United Kingdom
| | - Keshavan Niranajan
- Dept. of Food and Nutritional Sciences, Univ. of Reading, Whiteknights, Reading, United Kingdom
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30
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Moufle AL, Jamet J, Karoui R. Multi-factor accelerated aging of neutral pudding packed in retort pouches determined by instrumental and fluorescence techniques. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5386-5395. [PMID: 29660128 DOI: 10.1002/jsfa.9080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2017] [Revised: 04/09/2018] [Accepted: 04/09/2018] [Indexed: 06/08/2023]
Affiliation(s)
- Anne-Laure Moufle
- University Artois, EA 7394, Institut Charles Viollette, Lens, France
- MOM Group, Paris, France
| | | | - Romdhane Karoui
- University Artois, EA 7394, Institut Charles Viollette, Lens, France
- ISA Lille, EA 7394, Institut Charles Viollette, Lille, France
- Ulco, EA 7394, Institut Charles Viollette, Boulogne sur Mer, France
- University Lille, EA 7394, Institut Charles Viollette, Lille, France
- ADRIANOR, Tilloy Les Mofflaines, France
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31
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Hernández-Falcón TA, Monter-Arciniega A, Cruz-Cansino NDS, Alanís-García E, Rodríguez-Serrano GM, Castañeda-Ovando A, García-Garibay M, Ramírez-Moreno E, Jaimez-Ordaz J. Effect of thermoultrasound on aflatoxin M 1 levels, physicochemical and microbiological properties of milk during storage. ULTRASONICS SONOCHEMISTRY 2018; 48:396-403. [PMID: 30080565 DOI: 10.1016/j.ultsonch.2018.06.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2018] [Revised: 06/07/2018] [Accepted: 06/20/2018] [Indexed: 06/08/2023]
Abstract
The aim of this research was to determine the physicochemical properties, microbial counts and aflatoxin M1 (AFM1) levels of thermoultrasonicated, pasteurized and untreated milk (control) at days 1, 7 and 14 of storage. Thermoultrasound treatment was performed at a rate of 20 kHz for 10 or 15 min and 95% amplitude on homogenized and non-homogenized milk samples. Results showed that most physicochemical parameters were within the Mexican norms established for milk. Ultrasound treatment for 15 min reduced solids precipitation (p < 0.05) in unhomogenized milk during storage as compared to the pasteurized milk. All samples complied with aerobic mesophilic counts limits set by the Mexican norm except the control and the homogenized milk sample which was thermoultrasonicated for 10 min. Enterobacteriaceae counts of pasteurized and 15 min-thermoultrasound homogenized milks complied with the norm. The lowest levels of AFM1 were found in the 10 min-thermoultrasound unhomogenized milk (0.15 ± 0.05 pg AFM1E/mL) one day after storage. Thermoultrasound did not affect the color of samples but homogenized milk treated for 10 min exhibited less total color difference. A high phenolic content was found in thermoultrasound and pasteurized milks on day 1. Thermoultrasound could be an alternative to milk pasteurization that preserves the physicochemical and microbiological quality of milk while reducing AFM1 levels.
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Affiliation(s)
- Tania Atzimba Hernández-Falcón
- Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan-Tilcuautla s/n, Ex hacienda La Concepción, San Agustín Tlaxiaca, Hidalgo C.P. 42160. Mexico
| | - Araceli Monter-Arciniega
- Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan-Tilcuautla s/n, Ex hacienda La Concepción, San Agustín Tlaxiaca, Hidalgo C.P. 42160. Mexico
| | - Nelly Del Socorro Cruz-Cansino
- Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan-Tilcuautla s/n, Ex hacienda La Concepción, San Agustín Tlaxiaca, Hidalgo C.P. 42160. Mexico.
| | - Ernesto Alanís-García
- Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan-Tilcuautla s/n, Ex hacienda La Concepción, San Agustín Tlaxiaca, Hidalgo C.P. 42160. Mexico
| | - Gabriela Mariana Rodríguez-Serrano
- Área de Biofisicoquímica, Departamento de Biotecnología, Universidad Autónoma Metropolitana, Av. Michoacán y la Purísima S/N, Col Vicentina, Delegación Iztapalapa, C.P. 09340, Mexico
| | - Araceli Castañeda-Ovando
- Área Académica de Química. Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hidalgo, C.P. 42184. Mexico
| | - Mariano García-Garibay
- Área de Biofisicoquímica, Departamento de Biotecnología, Universidad Autónoma Metropolitana, Av. Michoacán y la Purísima S/N, Col Vicentina, Delegación Iztapalapa, C.P. 09340, Mexico
| | - Esther Ramírez-Moreno
- Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan-Tilcuautla s/n, Ex hacienda La Concepción, San Agustín Tlaxiaca, Hidalgo C.P. 42160. Mexico
| | - Judith Jaimez-Ordaz
- Área Académica de Química. Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hidalgo, C.P. 42184. Mexico
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32
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Seo CW, Hong S, Shin YK, Kang SH. Physicochemical Properties of Liquid Infant Formula Stored at Different Temperatures. Korean J Food Sci Anim Resour 2018; 38:995-1007. [PMID: 30479506 PMCID: PMC6238046 DOI: 10.5851/kosfa.2018.e31] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 08/06/2018] [Accepted: 08/06/2018] [Indexed: 11/25/2022] Open
Abstract
Changes in the physicochemical properties of ready-to-feed liquid infant formula
(LIF) stored at different temperatures (10, 20, 30, and 40°C) for 6 mon,
focusing on 5-hydroxymethylfurfural (HMF) content, color, pH, fat globule size
distribution, and rheological properties were determined. The HMF content
increased with storage time, and LIF stored at 40°C had a higher HMF
content than that of LIF stored at 10°C. The lightness (L*) decreased
while redness (a*) and yellowness (b*) increased with increasing HMF content.
The fat globule size and pH of LIF stored at 10°C did not change.
However, in the case of LIF stored at 30°C and 40°C, the fat
globule size increased and the pH decreased during storage for 6 mon. LIF stored
at 40°C had a higher apparent viscosity (ηa,10) than
that of LIF stored at 10°C, and the shear-thinning behavior of LIF stored
at higher temperature was stronger than that of LIF stored at low temperature.
The physicochemical changes of LIF during storage were accelerated by Maillard
reaction (MR) at higher storage temperatures. Therefore, even if LIF is
aseptically manufactured, we recommend that sterilized LIF should be stored at
low temperature in order to minimize quality changes during storage.
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Affiliation(s)
- Chan Won Seo
- R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea
| | - Shik Hong
- R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea
| | | | - Shin Ho Kang
- R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea
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33
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Moufle AL, Jamet J, Karoui R. Multifactors accelerated aging of sterilized acidic pudding determined by traditional and fluorescence techniques. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Anne-Laure Moufle
- Université d'Artois, EA 7394, Institut Charles VIOLLETTE; Lens F-62300 France
- MOM group, 1 rue de la Pépinière; Paris F-75008 France
| | - Julie Jamet
- MOM group, 1 rue de la Pépinière; Paris F-75008 France
| | - Romdhane Karoui
- Université d'Artois, EA 7394, Institut Charles VIOLLETTE; Lens F-62300 France
- ISA Lille, EA 7394, Institut Charles VIOLLETTE; Lille F-59000 France
- Ulco, EA 7394, Institut Charles VIOLLETTE; Boulogne sur Mer F-62200 France
- Université de Lille, EA 7394, Institut Charles VIOLLETTE; Lille F-59000 France
- ADRIANOR, Tilloy Les Mofflaines; F-62217 France
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34
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Accelerated Aging Test of Sterilized Acidic Pudding: Combined Effects of Temperature, Headspace Volume, and Agitation. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2100-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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35
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Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk. Food Res Int 2018; 107:477-485. [DOI: 10.1016/j.foodres.2018.02.068] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 02/26/2018] [Accepted: 02/27/2018] [Indexed: 11/18/2022]
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36
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37
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Sunds AV, Rauh VM, Sørensen J, Larsen LB. Maillard reaction progress in UHT milk during storage at different temperature levels and cycles. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.08.008] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Dalabasmaz S, Ebner J, Pischetsrieder M. Identification of the Peptide PyroQ-βCasein 194-209 as a Highly Specific and Sensitive Marker to Differentiate between Ultrahigh-Temperature Processed (UHT) Milk and Mildly Heated Milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10781-10791. [PMID: 29148742 DOI: 10.1021/acs.jafc.7b03801] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In this study, a new approach was introduced to identify marker peptides that reflect the thermal treatment of commercial milk samples and differentiate ultrahigh-temperature processed (UHT) milk from mildly heated milk. Peptide profiles of training set samples, pasteurized (n = 20), extended shelf life (n = 29), and UHT (n = 29) milk, were recorded by MALDI-TOF-MS after StageTip microextraction. As marker candidates, 13 peptides were selected, and their cutoff levels were defined. The quality of the cutoff levels was then tested with a blind test set. Thus, the peptide m/z 1701.0, which was identified as pyroQ-βcasein194-209, could ideally differentiate UHT milk from mildly heated milk with an accuracy of 100%. Due to its high reliability and sensitivity, this peptide may be applied in routine analysis to monitor thermal processing of milk. An additional heating experiment showed that the marker peptide candidates are formed during milk processing by endogenous enzymes and selective thermal cleavage.
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Affiliation(s)
- Sevim Dalabasmaz
- Food Chemistry Unit, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander Universität Erlangen-Nürnberg (FAU) , Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany
| | - Jennifer Ebner
- Food Chemistry Unit, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander Universität Erlangen-Nürnberg (FAU) , Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany
| | - Monika Pischetsrieder
- Food Chemistry Unit, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander Universität Erlangen-Nürnberg (FAU) , Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany
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Impact of Temperature Cycling and Isothermal Storage on the Quality of Acidic and Neutral Shelf-Stable Dairy Desserts Packaged in Flexible Pouches. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2018-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Malmgren B, Ardö Y, Langton M, Altskär A, Bremer MG, Dejmek P, Paulsson M. Changes in proteins, physical stability and structure in directly heated UHT milk during storage at different temperatures. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.03.002] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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41
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Bubelová Z, Černíková M, Buňková L, Talár J, Zajíček V, Foltin P, Buňka F. Quality changes of long-life foods during three-month storage at different temperatures. POTRAVINARSTVO 2017. [DOI: 10.5219/688] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to describe quality changes of eight long-life foods (instant potato purée with milk, instant goulash soup, canned white-type cheese, pre-baked baguette, szeged goulash meal-ready-to-eat, canned chicken meat, pork pate and canned tuna fish) during three-month storage at 4 different temperatures (-18 °C, 5 °C, 23 °C and 40 °C). These temperatures were chosen to simulate various climatic conditions in which these foods could be used to ensure the boarding during crisis situations and military operations to provide high level of sustainability. Foods were assessed in terms of microbiological (total number of aerobic and/or facultative anaerobic mesophilic microorganisms, number of aerobic and anaerobic spore-forming microorganisms, number of enterobacteria, number of yeasts and/or moulds), chemical (pH-values, dry matter, fat, crude protein, ammonia and thiobarbituric acid reactive substances contents), texture profile (hardness) and sensory (appearance, consistency, firmness, flavour and off-flavour) analyses. Microbiological analyses showed expected results with the exception of szeged goulash, pork pate and tuna fish, which, although being sterilised products, contained some counts of bacteria. The decrease of pH-values and increase of dry matter, ammonia and thiobarbituric acid reactive substances contents were observed during the storage of all foods due to prolonged storage time and/or elevated storage temperature. Furthermore, according to texture profile analysis, hardness of cheese and baguette rose as a result of both storage temperature and time. Finally, the highest storage temperature (40 °C) resulted in a deterioration of sensory quality (especially flavour) of most foods; the exceptions were pate and tuna fish which retained good sensory quality throughout 3-month storage at all temperatures.
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Pinto CLO, Souza LV, Meloni VAS, Batista CS, Silva R, Martins EMF, Cruz AG, Martins ML. Microbiological quality of Brazilian UHT milk: Identification and spoilage potential of spore-forming bacteria. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12339] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Claudia L O Pinto
- Empresa de Pesquisa Agropecuária de Minas Gerais - EPAMIG/UREZM; Vila Giannetti Viçosa 36570-000 Brazil
| | - Luana V Souza
- Departamento de Ciência e Tecnologia de Alimentos; Instituto Federal de Educação; Ciência e Tecnologia do Sudeste de Minas Gerais; Av. Dr. José Sebastião da Paixão s/n, Lindo Vale Rio Pomba 36180-000 Brazil
| | - VinÍcius A S Meloni
- Departamento de Ciência e Tecnologia de Alimentos; Instituto Federal de Educação; Ciência e Tecnologia do Sudeste de Minas Gerais; Av. Dr. José Sebastião da Paixão s/n, Lindo Vale Rio Pomba 36180-000 Brazil
| | - Cleiton S Batista
- Departamento de Ciência e Tecnologia de Alimentos; Instituto Federal de Educação; Ciência e Tecnologia do Sudeste de Minas Gerais; Av. Dr. José Sebastião da Paixão s/n, Lindo Vale Rio Pomba 36180-000 Brazil
| | - Ramon Silva
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA); Rua Senador Furtado, 171, Maracanã Rio de Janeiro 20270-021 Brazil
| | - Eliane M F Martins
- Departamento de Ciência e Tecnologia de Alimentos; Instituto Federal de Educação; Ciência e Tecnologia do Sudeste de Minas Gerais; Av. Dr. José Sebastião da Paixão s/n, Lindo Vale Rio Pomba 36180-000 Brazil
| | - Adriano Gomes Cruz
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA); Rua Senador Furtado, 171, Maracanã Rio de Janeiro 20270-021 Brazil
| | - Maurilio L Martins
- Departamento de Ciência e Tecnologia de Alimentos; Instituto Federal de Educação; Ciência e Tecnologia do Sudeste de Minas Gerais; Av. Dr. José Sebastião da Paixão s/n, Lindo Vale Rio Pomba 36180-000 Brazil
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Grewal MK, Chandrapala J, Donkor O, Apostolopoulos V, Vasiljevic T. Electrophoretic characterization of protein interactions suggesting limited feasibility of accelerated shelf-life testing of ultra-high temperature milk. J Dairy Sci 2017; 100:76-88. [DOI: 10.3168/jds.2016-11278] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2016] [Accepted: 09/17/2016] [Indexed: 11/19/2022]
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Stoeckel M, Lidolt M, Achberger V, Glück C, Krewinkel M, Stressler T, von Neubeck M, Wenning M, Scherer S, Fischer L, Hinrichs J. Growth of Pseudomonas weihenstephanensis, Pseudomonas proteolytica and Pseudomonas sp. in raw milk: Impact of residual heat-stable enzyme activity on stability of UHT milk during shelf-life. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.02.045] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Nguyen DD, Johnson SK, Busetti F, Solah VA. Formation and Degradation of Beta-casomorphins in Dairy Processing. Crit Rev Food Sci Nutr 2016; 55:1955-67. [PMID: 25077377 PMCID: PMC4487594 DOI: 10.1080/10408398.2012.740102] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/29/2022]
Abstract
Milk proteins including casein are sources of peptides with bioactivity. One of these peptides is beta-casomorphin (BCM) which belongs to a group of opioid peptides formed from β-casein variants. Beta-casomorphin 7 (BCM7) has been demonstrated to be enzymatically released from the A1 or B β-casein variant. Epidemiological evidence suggests the peptide BCM 7 is a risk factor for development of human diseases, including increased risk of type 1 diabetes and cardiovascular diseases but this has not been thoroughly substantiated by research studies. High performance liquid chromatography coupled to UV-Vis and mass spectrometry detection as well as enzyme-linked immunosorbent assay (ELISA) has been used to analyze BCMs in dairy products. BCMs have been detected in raw cow's milk and human milk and a variety of commercial cheeses, but their presence has yet to be confirmed in commercial yoghurts. The finding that BCMs are present in cheese suggests they could also form in yoghurt, but be degraded during yoghurt processing. Whether BCMs do form in yoghurt and the amount of BCM forming or degrading at different processing steps needs further investigation and possibly will depend on the heat treatment and fermentation process used, but it remains an intriguing unknown.
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Affiliation(s)
- Duc Doan Nguyen
- a Food Science and Technology Program, School of Public Health, Curtin Health Innovation Research Institute, Curtin University , Perth , Western Australia , Australia
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Nguyen D, Busetti F, Johnson S, Solah V. Identification and quantification of native beta-casomorphins in Australian milk by LC–MS/MS and LC–HRMS. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.08.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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47
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Rentschler E, Schuh K, Krewinkel M, Baur C, Claaßen W, Meyer S, Kuschel B, Stressler T, Fischer L. Enzymatic production of lactulose and epilactose in milk. J Dairy Sci 2015; 98:6767-75. [DOI: 10.3168/jds.2015-9900] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2015] [Accepted: 06/21/2015] [Indexed: 01/05/2023]
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Matéos A, Guyard-Nicodème M, Baglinière F, Jardin J, Gaucheron F, Dary A, Humbert G, Gaillard JL. Proteolysis of milk proteins by AprX, an extracellular protease identified in Pseudomonas LBSA1 isolated from bulk raw milk, and implications for the stability of UHT milk. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.04.008] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Lee YK, Ahn SI, Chang YH, Kwak HS. Physicochemical and sensory properties of milk supplemented with dispersible nanopowdered oyster shell during storage. J Dairy Sci 2015; 98:5841-9. [PMID: 26162797 DOI: 10.3168/jds.2014-9105] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2014] [Accepted: 05/11/2015] [Indexed: 11/19/2022]
Abstract
The current study was carried out to investigate the dispersibility of powdered oyster shell (POS), nanopowdered oyster shell (NPOS), and Zn-activated nanopowdered oyster shell (Zn-NPOS) in milk and to determine effects of adding oyster shell on the physicochemical and sensory properties of milk during storage at 4°C for 16 d. To ensure dispersibility, 10% (wt/vol) oyster shell was added to distilled water and stirred at 800 rpm for 2 h, and then the emulsifier 0.5% polyglycerol monostearate (PGMS) was added and stirred continually for 24 h. The particle sizes of POS, NPOS, and Zn-NPOS were 180μm, 389 nm, and 257 nm, respectively. The pH values of all milk samples ranged from 6.62 to 6.88 during storage, and the zeta-potential of milks with NPOS and Zn-NPOS added were more stable than that of milk with POS in low concentrations (0.5 and 1.0%, vol/vol) during storage. The L and a color values of the milks were not significantly influenced by treatment; however, the b value (yellow-blue color) significantly increased during storage after adding POS, NPOS, or Zn-NPOS. Sensory analysis revealed that sedimentation score significantly increased with POS-supplemented milk, but the NPOS- and Zn-NPOS-supplemented milks did not show sedimentation until after 8 d of storage. Based on the data obtained, we conclude that dispersible nanosized oyster shell at concentrations of 0.5 and 1.0% (vol/vol) could be supplemented to milk without significant adverse effects on physicochemical and sensory properties.
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Affiliation(s)
- Y K Lee
- Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea
| | - S I Ahn
- Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea
| | - Y H Chang
- Department of Food and Nutrition, Kyung Hee University, Seoul 130-701, Korea.
| | - H S Kwak
- Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea.
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50
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Rauh VM, Sundgren A, Bakman M, Ipsen R, Paulsson M, Larsen LB, Hammershøj M. Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.12.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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