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Wang Z, Zhao J, Zhang T, Karrar E, Chang M, Liu R, Wang X. Impact of interactions between whey protein isolate and different phospholipids on the properties of krill oil emulsions: A consideration for functional lipids efficient delivery. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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2
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The influence of buttermilk powder on the stability of emulsion and colloidal phases of homogenized milk. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04075-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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3
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Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112739] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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4
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Wu J, Chen S, Wang T, Li H, Sedaghat Doost A, Van Damme EJ, De Meulenaer B, Van der Meeren P. Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106757] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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5
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Calcium fortification of a model infant milk formula system using soluble and insoluble calcium salts. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104951] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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6
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Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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7
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Ubeyitogullari A, Rizvi SS. Production of high-purity phospholipid concentrate from buttermilk powder using ethanol-modified supercritical carbon dioxide. J Dairy Sci 2020; 103:8796-8807. [DOI: 10.3168/jds.2020-18697] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Accepted: 05/30/2020] [Indexed: 01/05/2023]
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8
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Storage Studies of Flaxseed Oil Encapsulated by Buttermilk Solids. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02482-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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9
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Ma W, Wang J, Wu D, Chen H, Wu C, Du M. The mechanism of improved thermal stability of protein-enriched O/W emulsions by soy protein particles. Food Funct 2020; 11:1385-1396. [PMID: 31967151 DOI: 10.1039/c9fo02270h] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Growing interest in nutritional and functional foods has motivated the design of protein-enriched products in the food industry, which, however, is greatly challenged by undesirable aggregation and gelation of proteins induced by heating from the pasteurization process. In this study, we reported the preparation of heat-stable soy protein particles (SPPs) by a simple preheating process (100 °C for 30 min) at pH 6.2 and 0.5% (w/v) protein concentration. As a proof of concept, the thermal stability of high-protein emulsions prepared by SPPs compared to native soy proteins (SPs) was investigated. The results showed that high-protein emulsions stabilized by SPPs exhibited appreciable heat stability, whereas SPs gelled when both samples were tested at an identical concentration (10%, w/v). In addition, the emulsions prepared by SPPs demonstrated lower values of storage modulus and viscosity along with a stable size by heat treatment as well as a more stable coated protein layer, in contrast to those prepared by SPs presenting macroscopic aggregation and an unstable coated protein layer. The results would provide valuable information in terms of the development of heat-stable, high-protein, and well-dispersed food emulsions that may find numerous applications in the food industry.
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Affiliation(s)
- Wuchao Ma
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
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10
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Ferain A, De Saeyer N, Larondelle Y, Rees JF, Debier C, De Schamphelaere KAC. Body lipid composition modulates acute cadmium toxicity in Daphnia magna adults and juveniles. CHEMOSPHERE 2018; 205:328-338. [PMID: 29704840 DOI: 10.1016/j.chemosphere.2018.04.091] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2018] [Revised: 04/15/2018] [Accepted: 04/16/2018] [Indexed: 06/08/2023]
Abstract
Long chain polyunsaturated fatty acids (LC-PUFAs) such as eicosapentaenoic acid (EPA, 20:5n-3) affect zooplankton fitness and ability to cope with environmental stressors. However, the impact of LC-PUFAs on zooplankton sensitivity to chemical stressors is unknown. Here, we aimed to document the interaction between EPA and cadmium (Cd), as model chemical stressor, in Daphnia magna. A life-history experiment was performed in which daphnid neonates were raised into adulthood on three diets of different lipid composition: (i) algae mix; (ii) algae mix supplemented with control liposomes; (iii) algae mix supplemented with liposomes containing EPA. Juveniles (3rd, 4th and 5th brood) released by daphnids during this life-history experiment were sampled, challenged with Cd during 48 h and their immobility was assessed. At the end of this life-history experiment, another immobilisation test was performed with adults from each treatment. Daphnids absorbed, incorporated and transferred ingested EPA to their offspring. Liposome feeding increased adult tolerance to Cd. The presence of EPA in liposomes did not increase adult tolerance to Cd. Offspring's tolerance to Cd was influenced by the brood number and the maternal diet. It was positively correlated with the PUFA level in body neutral lipids, especially alpha-linolenic acid (ALA, 18:3n-3) and negatively correlated with the saturated fatty acid level in body neutral lipids, especially stearic acid (18:0). Overall, these results emphasize the importance of dietary lipids and maternal transfer of body lipids in D. magna sensitivity to Cd and highlight the need to take into account these parameters in ecotoxicological studies and risk assessment.
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Affiliation(s)
- Aline Ferain
- Institute of Life Sciences, Université catholique de Louvain, Place Croix du Sud 2/L7.05.08, B-1348 Louvain-la-Neuve, Belgium; Laboratory of Environmental Toxicology and Aquatic Ecology, Environmental Toxicology Unit, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
| | - Nancy De Saeyer
- Laboratory of Environmental Toxicology and Aquatic Ecology, Environmental Toxicology Unit, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Yvan Larondelle
- Institute of Life Sciences, Université catholique de Louvain, Place Croix du Sud 2/L7.05.08, B-1348 Louvain-la-Neuve, Belgium
| | - Jean-François Rees
- Institute of Life Sciences, Université catholique de Louvain, Place Croix du Sud 2/L7.05.08, B-1348 Louvain-la-Neuve, Belgium
| | - Cathy Debier
- Institute of Life Sciences, Université catholique de Louvain, Place Croix du Sud 2/L7.05.08, B-1348 Louvain-la-Neuve, Belgium
| | - Karel A C De Schamphelaere
- Laboratory of Environmental Toxicology and Aquatic Ecology, Environmental Toxicology Unit, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
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Liang Y, Matia-Merino L, Gillies G, Patel H, Ye A, Golding M. The heat stability of milk protein-stabilized oil-in-water emulsions: A review. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2017.03.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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12
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Dumpler J, Kulozik U. Heat-induced coagulation of concentrated skim milk heated by direct steam injection. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.03.009] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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13
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Liang Y, Wong SS, Pham SQ, Tan JJ. Effects of globular protein type and concentration on the physical properties and flow behaviors of oil-in-water emulsions stabilized by micellar casein–globular protein mixtures. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.024] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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14
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Food processing and allergenicity. Food Chem Toxicol 2015; 80:223-240. [PMID: 25778347 DOI: 10.1016/j.fct.2015.03.005] [Citation(s) in RCA: 321] [Impact Index Per Article: 35.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2014] [Revised: 03/06/2015] [Accepted: 03/08/2015] [Indexed: 11/22/2022]
Abstract
Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergenic (IgE-binding) properties of proteins has been considered. A variety of allergenic foods (peanuts, tree nuts, cows' milk, hens' eggs, soy, wheat and mustard) have been reviewed. The overall conclusion drawn is that processing does not completely abolish the allergenic potential of allergens. Currently, only fermentation and hydrolysis may have potential to reduce allergenicity to such an extent that symptoms will not be elicited, while other methods might be promising but need more data. Literature on the effect of processing on allergenic potential and the ability to induce sensitisation is scarce. This is an important issue since processing may impact on the ability of proteins to cause the acquisition of allergic sensitisation, and the subject should be a focus of future research. Also, there remains a need to develop robust and integrated methods for the risk assessment of food allergenicity.
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Liang Y, Matia-Merino L, Patel H, Ye A, Gillies G, Golding M. Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.04.022] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Kasinos M, Karbakhsh RR, Van der Meeren P. Sensitivity analysis of a small‐volume objective heat stability evaluation test for recombined concentrated milk. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12184] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Marios Kasinos
- Particle and Interfacial Technology Group Department of Applied Analytical and Physical Chemistry Faculty of Bioscience Engineering Ghent University Coupure Links 653 Gent B‐9000 Belgium
| | - Rafat R. Karbakhsh
- Particle and Interfacial Technology Group Department of Applied Analytical and Physical Chemistry Faculty of Bioscience Engineering Ghent University Coupure Links 653 Gent B‐9000 Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group Department of Applied Analytical and Physical Chemistry Faculty of Bioscience Engineering Ghent University Coupure Links 653 Gent B‐9000 Belgium
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Anionic and zwitterionic phospholipids differently affect the heat coagulation of recombined concentrated milk emulsions. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.05.013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Kasinos M, Goñi M, Nguyen M, Sabatino P, Martins J, Dewettinck K, Van der Meeren P. Effect of hydrolysed sunflower lecithin on the heat-induced coagulation of recombined concentrated milk emulsions. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.12.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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