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M’be CU, Scher J, Gaiani C, Amani NG, Burgain J. Impact of Processing and Physicochemical Parameter on Hibiscus sabdariffa Calyxes Biomolecules and Antioxidant Activity: From Powder Production to Reconstitution. Foods 2023; 12:2984. [PMID: 37627982 PMCID: PMC10453219 DOI: 10.3390/foods12162984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 07/27/2023] [Accepted: 07/29/2023] [Indexed: 08/27/2023] Open
Abstract
Hibiscus sabdariffa is a tropical plant with red calyxes whose anthocyanins, phenols, and antioxidant activity make it attractive to consumers both from a nutritional and medicinal standpoint. Its seasonality, perishability, and anthocyanin instability, led to the setup of stabilization methods comprising drying and powdering. However, its properties can often be altered during these stabilization processes. Treatments such as dehumidified-air-drying, infrared drying, and oven-drying, and their combination showed better quality preservation. Moreover, powder production enables superior biomolecule extractability which can be linked to a higher bioaccessibility. However, the required temperatures for powder production increase the bioactive molecules degradation leading to their antioxidant activity loss. To overcome this issue, ambient or cryogenic grinding could be an excellent method to improve the biomolecule bioavailability and accessibility if the processing steps are well mastered. To be sure to benefit from the final nutritional quality of the powder, such as the antioxidant activity of biomolecules, powders have to offer excellent reconstitutability which is linked to powder physicochemical properties and the reconstitution media. Typically, the finest powder granulometry and using an agitated low-temperature reconstitution media allow for improving anthocyanin extractability and stability. In this review, the relevant physicochemical and processing parameters influencing plant powder features from processing transformation to reconstitution will be presented with a focus on bioactive molecules and antioxidant activity preservation.
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Affiliation(s)
| | - Joël Scher
- LIBio, Université de Lorraine, 54000 Nancy, France (C.G.)
| | - Claire Gaiani
- LIBio, Université de Lorraine, 54000 Nancy, France (C.G.)
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Antoine-Michard A, Charbonnel C, Jaouen I, Sanchez C, Nigen M. Maturation of demineralized arabinogalactan-proteins from Acacia seyal gum in dry state: Aggregation kinetics and structural properties of aggregates. Int J Biol Macromol 2023; 233:123509. [PMID: 36739053 DOI: 10.1016/j.ijbiomac.2023.123509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 10/16/2022] [Accepted: 01/29/2023] [Indexed: 02/05/2023]
Abstract
The aggregation in dry state of mineral-loaded arabinogalactan-proteins (AGPs) from Acacia seyal gum (GA) generally occurs above 70 °C. This study focuses on the aggregation sensitivity of AGPs after their demineralization. The dry incubation in mild temperature (25 °C to 70 °C) of demineralized AGPs induced the formation of aggregates, not observed with GA. AGPs aggregated following a self-assembly mechanism for which temperature only modulated the aggregation rate. The activation energy was around 90-100 kJ·mol-1 that could correspond to chemical condensation reactions induced by the AGPs surface dehydration. The aggregation kinetics were characterized by the formation of soluble aggregates during the first times of incubation, whose molar mass increased from 1 · 106 g·mol-1 to 6.7 · 106 g·mol-1 (SEC MALS) or 12 · 106 g·mol-1 (AF4 MALS) after 1.66 days of dry heating at 40 °C. These soluble aggregates revealed they adopted a similar conformation to that of not aggregated AGPs with a νh value around 0.45. Above 1.66 days at 40 °C, the soluble aggregates grew up to form microparticles with sizes ranging from 10 to around 200 μm. This study highlighted the protective role of cations from AGPs whose demineralization increased their sensibility to dry heating and their chemical reactivity for aggregation.
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Affiliation(s)
- Amandine Antoine-Michard
- UMR IATE, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, France; ALLAND & ROBERT, 75003 Paris, France
| | - Céline Charbonnel
- UMR IATE, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, France
| | | | - Christian Sanchez
- UMR IATE, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, France
| | - Michaël Nigen
- UMR IATE, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, France.
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3
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M'be C, Scher J, Petit J, Paris C, Amani N, Burgain J. Effect of powder fractionation on anthocyanin extraction kinetics during powder reconstitution. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2022.118119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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4
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Badin R, Burgain J, Desobry S, Bhandari B, Prakash S, Gaiani C. Probing maltodextrins surface properties by atomic force microscopy: Interplay of glass transition and reconstitution properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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5
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Singh R, Rathod G, Meletharayil G, Kapoor R, Sankarlal V, Amamcharla J. Invited review: Shelf-stable dairy protein beverages—Scientific and technological aspects. J Dairy Sci 2022; 105:9327-9346. [DOI: 10.3168/jds.2022-22208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Accepted: 07/18/2022] [Indexed: 11/17/2022]
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6
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Mishra VS, Ochalski TJ, McCarthy NA, Brodkorb A, Rodriguez BJ, Hogan SA. Topographical changes in high-protein, milk powders as a function of moisture sorption using amplitude-modulation atomic force microscopy. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107504] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Calcium-Reduced Micellar Casein Concentrate-Physicochemical Properties of Powders and Functional Properties of the Dispersions. Foods 2022; 11:foods11101377. [PMID: 35626947 PMCID: PMC9141348 DOI: 10.3390/foods11101377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 04/25/2022] [Accepted: 05/06/2022] [Indexed: 11/17/2022] Open
Abstract
This study aimed to examine the physicochemical properties of 30% calcium (Ca)-reduced micellar casein 80% protein powders (RC-MCC) and the functional properties of the resultant dispersions. The calcium reduction in the micellar casein (MCC) powder was achieved by subjecting the liquid micellular casein obtained from the microfiltration of pasteurized skim milk to carbon dioxide (CO2) treatment before and during ultrafiltration. The CO2 injection was controlled to obtain a 0 and 30% reduction in calcium in the C-MCC (control) and RC-MCC powders, respectively. The MCC powders were tested for physicochemical properties such as chemical composition, particle size distribution, and bulk density. The MCC powders were reconstituted in deionized water to test the functional properties of the dispersions, i.e., solubility, viscosity, heat stability, emulsifying capacity, emulsion stability, foam capacity, and foam stability. The CO2 injection did not result in any significant differences in the composition except mineral contents, particularly calcium. The particle size and bulk density of RC-MCC powders were significantly (p < 0.05) lower than control powders. The RC-MCC powder dispersions showed increased heat stability compared to control, whereas no significant changes in viscosity and emulsification capacity were observed between the two dispersions. However, the emulsion stability and foam stability of RC-MCC dispersions were significantly lower than C-MCC dispersions. This study showed that by utilizing a novel microfiltration−CO2 injection−ultrafiltration process, 30% calcium-reduced MCC powder was commercially feasible. This research also provides a detailed understanding of the effect of calcium reduction on the functional properties of resultant MCC dispersions. It showed that calcium reduction could improve the solubility of the powders and heat stability and foam capacity of the dispersions.
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Xia X, Tobin JT, Fenelon MA, Mcsweeney PLH, Sheehan JJ. Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaofeng Xia
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996
- School of Food and Nutritional Sciences University College Cork Cork T12 YN60 Ireland
| | - John T Tobin
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996
| | - Mark A Fenelon
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996
| | - Paul L H Mcsweeney
- School of Food and Nutritional Sciences University College Cork Cork T12 YN60 Ireland
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9
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Fournaise T, Burgain J, Perroud-Thomassin C, Petit J. Impact of the whey protein/casein ratio on the reconstitution and flow properties of spray-dried dairy protein powders. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.06.026] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Jeong EW, Park GR, Kim J, Yun SY, Imm JY, Lee HG. Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats. Food Sci Anim Resour 2021; 41:855-868. [PMID: 34632404 PMCID: PMC8460334 DOI: 10.5851/kosfa.2021.e42] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 07/29/2021] [Accepted: 08/05/2021] [Indexed: 11/29/2022] Open
Abstract
The present study was designed to investigate the effects of protein formula with different casein (C) to whey protein (W) ratios on dispersion stability, protein quality and body composition in rats. Modification of the casein to whey protein (CW) ratio affected the extent of protein aggregation, and heated CW-2:8 showed a significantly increased larger particle (>100 μm) size distribution. The largest protein aggregates were formed by whey protein self-aggregation. There were no significant differences in protein aggregation when the CW ratios changed from 10:0 to 5:5. Based on the protein quality assessment (CW-10:0, CW-8:2, CW-5:5, and CW-2:8) for four weeks, CW-10:0 showed a significantly higher feed intake (p<0.05), but the high proportion of whey protein in the diet (CW-5:5 and CW-2:8) increased the feed efficiency ratio, protein efficiency ratio, and net protein ratio compared to other groups. Similarly, CW-2:8 showed greater true digestibility compared to other groups. No significant differences in fat mass and lean mass analyzed by dual-energy x-ray absorptiometry were observed. A significant difference was found in the bone mineral density between the CW-10:0 and CW-2:8 groups (p<0.05), but no difference was observed among the other groups. Based on the results, CW-5:5 improved protein quality without causing protein instability problems in the dispersion.
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Affiliation(s)
- Eun Woo Jeong
- Department of Food and Nutrition, Hanyang
University, Seoul 04763, Korea
| | - Gyu Ri Park
- Department of Food and Nutrition, Hanyang
University, Seoul 04763, Korea
| | - Jiyun Kim
- Department of Food and Nutrition, Hanyang
University, Seoul 04763, Korea
| | - So-Yul Yun
- Department of Foods and Nutrition, Kookmin
University, Seoul 02707, Korea
| | - Jee-Young Imm
- Department of Foods and Nutrition, Kookmin
University, Seoul 02707, Korea
| | - Hyeon Gyu Lee
- Department of Food and Nutrition, Hanyang
University, Seoul 04763, Korea,Corresponding author : Hyeon
Gyu Lee, Department of Food and Nutrition, Hanyang University, Seoul 04763,
Korea. Tel: +82-2-2220-1201, Fax: +82-2-2292-1226, E-mail:
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11
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Atomic force microscopy nanoscale analysis: Impact of storage conditions on surface properties of whey protein powders. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106801] [Citation(s) in RCA: 1] [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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12
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Hazlett R, Schmidmeier C, O'Mahony J. Approaches for improving the flowability of high-protein dairy powders post spray drying – A review. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.03.021] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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13
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Wu S, Cronin K, Fitzpatrick J, Miao S. Updating insights into the rehydration of dairy-based powder and the achievement of functionality. Crit Rev Food Sci Nutr 2021; 62:6664-6681. [PMID: 33792423 DOI: 10.1080/10408398.2021.1904203] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Dairy-based powder had considerable development in the recent decade. Meanwhile, the increased variety of dairy-based powder led to the complex difficulties of rehydrating dairy-based powder, which could be the poor wetting or dissolution of powder. To solve these various difficulties, previous studies investigated the rehydration of powder by mechanical and chemical methods on facilitating rehydration, while strategies were designed to improve the rate-limiting rehydration steps of different powder. In this review, special emphasis is paid to the surface and structure of the dairy-based powder, which was accountable for understanding rehydration and the rate-limiting step. Besides, the advantage and disadvantage of methods employed in rehydration were described and compared. The achievement of the powder functionality was finally discussed and correlated with the rehydration methods. It was found that the surface and structure of dairy-based powder were decided by the components and production of powder. Post-drying methods like agglomeration and coating can tailor the surface and structure of powder afterwards to obtain better rehydration. The merit of the mechanical method is that it can be applied to rehydrate dairy-based powder without any addition of chemicals. Regarding chemical methods, calcium chelation is proved to be an effective chemical in rehydration casein-based powder.
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Affiliation(s)
- Shaozong Wu
- Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland.,Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - Kevin Cronin
- Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - John Fitzpatrick
- Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland
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Carter B, Cheng N, Kapoor R, Meletharayil G, Drake M. Invited review: Microfiltration-derived casein and whey proteins from milk. J Dairy Sci 2021; 104:2465-2479. [DOI: 10.3168/jds.2020-18811] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Accepted: 10/05/2020] [Indexed: 01/26/2023]
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15
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Murayama D, Zhu Y, Ikeda S. Correlations between the solubility and surface characteristics of milk protein concentrate powder particles. J Dairy Sci 2021; 104:3916-3926. [PMID: 33612211 DOI: 10.3168/jds.2020-18311] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Accepted: 12/02/2020] [Indexed: 11/19/2022]
Abstract
The solubility of high-protein milk protein concentrate (MPC) may decrease significantly during storage, particularly at relatively high temperatures and humidity. The objective of this study was to seek correlations between the solubility loss of MPC during storage and various surface characteristics determined on the basis of simultaneous nanoscale topographical imaging and nanomechanical mapping of MPC particle surfaces using atomic force microscopy. A control MPC and a calcium-depleted MPC were stored at 45°C and 66% relative humidity for up to 60 d. The solubility of the control MPC was 56% at the beginning of the storage and gradually decreased to 10% at the end of the 60-d storage. The calcium-depleted MPC exhibited more rapid decreases from almost 100% at the beginning of the storage to 18% after storage for 45 d, after which we observed no significant difference in solubility between the control and calcium-depleted MPC. Averaged or root mean squared roughness values calculated using topographical images were found to have no correlation with the solubility. Deformation, Derjaguin-Muller-Toropov modulus, and adhesion images revealed the presence of individual casein micelles and larger clusters of aggregated casein micelles at MPC particle surfaces, whereas we observed no correlation between the solubility and averaged values of these nanomechanical properties. Furthermore, Derjaguin-Muller-Toropov modulus and adhesion images showed that the peripheral edges of individual casein micelles and their clusters had significantly higher values of the corresponding nanomechanical properties than other regions in the images, indicating the occurrence of the fusion of casein micelles. The surface area coverage or the percent area of the fused regions in an image revealed significant negative linear correlations with the solubility for both the control and calcium-depleted MPC. The present results support the hypothesis that the fusion of casein micelles at MPC powder particle surfaces is a causative factor for the solubility loss of MPC during storage and in turn suggest that the solubility loss may be alleviated by inhibiting the formation of a crust or skin on powder particle surfaces.
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Affiliation(s)
- Daiki Murayama
- Department of Food Science, University of Wisconsin, Madison 53706
| | - Ying Zhu
- Department of Food Science, University of Wisconsin, Madison 53706
| | - Shinya Ikeda
- Department of Food Science, University of Wisconsin, Madison 53706.
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16
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Rehydration of whey protein isolate: Effect of temperature, water activity, and storage time. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110099] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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Cenini V, Gallagher L, McKerr G, McCarthy N, McSweeney D, Auty M, O'Hagan B. A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105881] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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Wu S, Li G, Xue Y, Ashokkumar M, Zhao H, Liu D, Zhou P, Sun Y, Hemar Y. Solubilisation of micellar casein powders by high-power ultrasound. ULTRASONICS SONOCHEMISTRY 2020; 67:105131. [PMID: 32339869 DOI: 10.1016/j.ultsonch.2020.105131] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 04/11/2020] [Accepted: 04/13/2020] [Indexed: 06/11/2023]
Abstract
High protein milk ingredients, such as micellar casein powder (MCP), exhibit poor solubility upon reconstitution in water, particularly after long-time storage. In this study, ultrasonication (20 kHz, power density of 0.75 W/ml) was used to improve the solubility of aged MCP powders. For all the MCP powders (concentration varying from 0.5 to 5%, and storage of MCP at 50 °C for up to 10 days) it was found that short time ultrasonication (2.5 min) reduced the size of the protein particles from >30 μm to ∼0.1 μm, as measured by light scattering. This resulted in an improvement of solubility (>95%) for all the MCP powders. Cryo-electron microscopy and small x-ray angle scattering showed that the MCP powders dissolved into particles with morphologies and internal structure similar to native casein micelles in bovine milk. SDS-PAGE and RP-HLPC showed that ultrasonication did not affect the molecular weight of the individual casein molecules. Compared to overhead stirring using a 4-blade stirrer, ultrasonication required less than 10 times the drawn electrical energy density to achieve a particle size 10 times smaller.
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Affiliation(s)
- Sinong Wu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Guantian Li
- School of Chemical Sciences, The University of Auckland, New Zealand
| | - Yu Xue
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | | | - Haibo Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Dasong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Yang Sun
- School of Food Science and Technology, and School of Chemical Engineering, Hubei University of Arts and Science, Hubei, Xiangyang 441053, China
| | - Yacine Hemar
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
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Obeid S, Guyomarc'h F. Atomic force microscopy of food assembly: Structural and mechanical insights at the nanoscale and potential opportunities from other fields. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100654] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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20
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Ong XY, Taylor SE, Ramaioli M. Rehydration of food powders: Interplay between physical properties and process conditions. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.05.066] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Shi C, He Y, Ding M, Wang Y, Zhong J. Nanoimaging of food proteins by atomic force microscopy. Part II: Application for food proteins from different sources. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.027] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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22
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Nasser S, De Sa Peixoto P, Moreau A, Croguennec T, Bray F, Rolando C, Tessier FJ, Hédoux A, Delaplace G. Storage of Micellar Casein Powders with and without Lactose: Consequences on Color, Solubility, and Chemical Modifications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10274-10282. [PMID: 29957950 DOI: 10.1021/acs.jafc.7b06147] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
During storage, a series of changes occur for dairy powders, such as protein lactosylation and the formation of Maillard reaction products (MRPs), leading to powder browning and an increase of insoluble matter. The kinetics of protein lactosylation and MRP formation are influenced by the lactose content of the dairy powder. However, the influence of lactose in the formation of insoluble matter and its role in the underlying mechanisms is still a subject of speculation. In this study, we aim to investigate the role of lactose in the formation of insoluble matter in a more comprehensive way than the existing literature. For that, two casein powders with radically different lactose contents, standard micellar casein (MC) powder (MC1) and a lactose-free (less than 10 ppm) MC powder (MC2), were prepared and stored under controlled conditions for different periods of time. Powder browning index measurements and solubility tests on reconstituted powders were performed to study the evolution of the functional properties of MC powders during aging. Proteomic approaches [one-dimensional electrophoresis and liquid chromatography-mass spectrometry (LC-MS)] and innovative label-free quantification methods were used to track and quantify the chemical modifications occurring during the storage of the powders. Reducing the amount of lactose limited the browning of MC powders but had no effect on the loss of solubility of proteins after storage, suggesting that the action of lactose, leading to the production of MRC, does not promotes the formation of insoluble matter. Electrophoresis analysis did not reveal any links between the formation of covalent bonds between caseins and loss in solubility, regardless of the lactose content. However, LC-MS analyses have shown that different levels of chemical modifications occur during the MC powder storage, depending upon the presence of lactose. An increase of protein lactosylation and acetylation was observed for the powder with a higher lactose content, while an increase of protein deamidation and dephosphorylation was observed for that containing lower lactose. The decrease of pH in the presence of lactose as a result of Maillard reaction (MR) may explain the difference in the chemical modifications of the two powders. In view of the present results, it is clear that lactose is not a key factor promoting insolubility and for the formation of cross-links between caseins during storage. This suggests that lactosylation is not the core reaction giving rise to loss in solubility.
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Affiliation(s)
- Sarah Nasser
- Centre National Interprofessionnel de l'Economie Laitière , F-75009 Paris , France
- Unité Matériaux et Transformations (UMET), UMR 8207, Ecole Nationale Supérieure de Chimie de Lille (ENSCL), Institut National de la Recherche Agronomique (INRA), Centre National de la Recherche Scientifique (CNRS) , Université de Lille , F-59000 Lille , France
- UR 638, Processus aux Interfaces et Hygiène des Matériaux , Institut National de la Recherche Agronomique (INRA) , F-59651 Villeneuve d'Ascq , France
- Unité Matériaux et Transformations (UMET), UMR 8207 , Centre National de la Recherche Scientifique (CNRS) , F-59655 Villeneuve d'Ascq , France
| | - Paulo De Sa Peixoto
- Unité Matériaux et Transformations (UMET), UMR 8207, Ecole Nationale Supérieure de Chimie de Lille (ENSCL), Institut National de la Recherche Agronomique (INRA), Centre National de la Recherche Scientifique (CNRS) , Université de Lille , F-59000 Lille , France
- UR 638, Processus aux Interfaces et Hygiène des Matériaux , Institut National de la Recherche Agronomique (INRA) , F-59651 Villeneuve d'Ascq , France
| | - Anne Moreau
- Unité Matériaux et Transformations (UMET), UMR 8207, Ecole Nationale Supérieure de Chimie de Lille (ENSCL), Institut National de la Recherche Agronomique (INRA), Centre National de la Recherche Scientifique (CNRS) , Université de Lille , F-59000 Lille , France
- UR 638, Processus aux Interfaces et Hygiène des Matériaux , Institut National de la Recherche Agronomique (INRA) , F-59651 Villeneuve d'Ascq , France
| | - Thomas Croguennec
- Laboratoire Science et Technologie du Lait et de l'Œuf (STLO) , Institut National de la Recherche Agronomique (INRA) , Agrocampus Ouest, F-35000 Rennes , France
| | - Fabrice Bray
- Miniaturisation pour la Synthèse, l'Analyse & la Protéomique (MSAP), USR 3290, Centre National de la Recherche Scientifique (CNRS) , Université de Lille 1 Sciences et Technologies , F-59655 Villeneuve d'Ascq Cedex, France
| | - Christian Rolando
- Miniaturisation pour la Synthèse, l'Analyse & la Protéomique (MSAP), USR 3290, Centre National de la Recherche Scientifique (CNRS) , Université de Lille 1 Sciences et Technologies , F-59655 Villeneuve d'Ascq Cedex, France
| | - Frédéric J Tessier
- Lille Inflammation Research International Center (LIRIC), U995 , Université de Lille , F-59000 Lille , France
| | - Alain Hédoux
- Unité Matériaux et Transformations (UMET), UMR 8207, Ecole Nationale Supérieure de Chimie de Lille (ENSCL), Institut National de la Recherche Agronomique (INRA), Centre National de la Recherche Scientifique (CNRS) , Université de Lille , F-59000 Lille , France
- Unité Matériaux et Transformations (UMET), UMR 8207 , Centre National de la Recherche Scientifique (CNRS) , F-59655 Villeneuve d'Ascq , France
| | - Guillaume Delaplace
- Unité Matériaux et Transformations (UMET), UMR 8207, Ecole Nationale Supérieure de Chimie de Lille (ENSCL), Institut National de la Recherche Agronomique (INRA), Centre National de la Recherche Scientifique (CNRS) , Université de Lille , F-59000 Lille , France
- UR 638, Processus aux Interfaces et Hygiène des Matériaux , Institut National de la Recherche Agronomique (INRA) , F-59651 Villeneuve d'Ascq , France
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23
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Felix da Silva D, Ahrné L, Ipsen R, Hougaard AB. Casein-Based Powders: Characteristics and Rehydration Properties. Compr Rev Food Sci Food Saf 2017; 17:240-254. [DOI: 10.1111/1541-4337.12319] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Revised: 10/13/2017] [Accepted: 10/13/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Denise Felix da Silva
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Lilia Ahrné
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Richard Ipsen
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Anni Bygvraa Hougaard
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
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24
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Nasser S, Jeantet R, De-Sa-Peixoto P, Ronse G, Nuns N, Pourpoint F, Burgain J, Gaiani C, Hédoux A, Delaplace G. Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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25
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Guerin J, Burgain J, Borges F, Bhandari B, Desobry S, Scher J, Gaiani C. Use of imaging techniques to identify efficient controlled release systems of Lactobacillus rhamnosus GG during in vitro digestion. Food Funct 2017; 8:1587-1598. [DOI: 10.1039/c6fo01737a] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Complementary microscopy techniques were used to highlight the importance of matrix formulation on lactic acid bacteria delivery system efficiency.
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Affiliation(s)
- Justine Guerin
- Université de Lorraine
- LIBio
- Laboratoire d'Ingénierie des Biomolécules
- F-54518 Vandœuvre-lès-Nancy
- France
| | - Jennifer Burgain
- Université de Lorraine
- LIBio
- Laboratoire d'Ingénierie des Biomolécules
- F-54518 Vandœuvre-lès-Nancy
- France
| | - Frédéric Borges
- Université de Lorraine
- LIBio
- Laboratoire d'Ingénierie des Biomolécules
- F-54518 Vandœuvre-lès-Nancy
- France
| | - Bhesh Bhandari
- University of Queensland
- School of Agricultural and Food Sciences
- St. Lucia
- Australia
| | - Stéphane Desobry
- Université de Lorraine
- LIBio
- Laboratoire d'Ingénierie des Biomolécules
- F-54518 Vandœuvre-lès-Nancy
- France
| | - Joël Scher
- Université de Lorraine
- LIBio
- Laboratoire d'Ingénierie des Biomolécules
- F-54518 Vandœuvre-lès-Nancy
- France
| | - Claire Gaiani
- Université de Lorraine
- LIBio
- Laboratoire d'Ingénierie des Biomolécules
- F-54518 Vandœuvre-lès-Nancy
- France
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