1
|
Czyżewska K, Trusek A. A catalytic membrane approach as a way to obtain sweet and unsweet lactose-free milk. Bioprocess Biosyst Eng 2024; 47:919-929. [PMID: 38644439 PMCID: PMC11101535 DOI: 10.1007/s00449-024-03018-z] [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: 01/09/2024] [Accepted: 04/09/2024] [Indexed: 04/23/2024]
Abstract
The growing need in the current market for innovative solutions to obtain lactose-free (L-F) milk is caused by the annual increase in the prevalence of lactose intolerance inside as well as the newborn, children, and adults. Various configurations of enzymes can yield two distinct L-F products: sweet (β-galactosidase) and unsweet (β-galactosidase and glucose oxidase) L-F milk. In addition, the reduction of sweetness through glucose decomposition should be performed in a one-pot mode with catalase to eliminate product inhibition caused by H2O2. Both L-F products enjoy popularity among a rapidly expanding group of consumers. Although enzyme immobilization techniques are well known in industrial processes, new carriers and economic strategies are still being searched. Polymeric carriers, due to the variety of functional groups and non-toxicity, are attractive propositions for individual and co-immobilization of food enzymes. In the presented work, two strategies (with free and immobilized enzymes; β-galactosidase NOLA, glucose oxidase from Aspergillus niger, and catalase from Serratia sp.) for obtaining sweet and unsweet L-F milk under low-temperature conditions were proposed. For free enzymes, achieving the critical assumption, lactose hydrolysis and glucose decomposition occurred after 1 and 4.3 h, respectively. The tested catalytic membranes were created on regenerated cellulose and polyamide. In both cases, the time required for lactose and glucose bioconversion was extended compared to free enzymes. However, these preparations could be reused for up to five (β-galactosidase) and ten cycles (glucose oxidase with catalase).
Collapse
Affiliation(s)
- Katarzyna Czyżewska
- Faculty of Chemistry, Group of Micro, Nano, and Bioprocess Engineering, Wroclaw University of Science and Technology, Norwida 4/6, 50-373, Wrocław, Poland.
| | - Anna Trusek
- Faculty of Chemistry, Group of Micro, Nano, and Bioprocess Engineering, Wroclaw University of Science and Technology, Norwida 4/6, 50-373, Wrocław, Poland
| |
Collapse
|
2
|
Blidi S, Troise AD, Zazzaroni M, De Pascale S, Cottin S, Sturrock K, Scaloni A, Fiore A. Effect of brewer's spent grain melanoidins on maillard reaction products during storage of whey protein model systems. Curr Res Food Sci 2024; 8:100767. [PMID: 38774268 PMCID: PMC11107219 DOI: 10.1016/j.crfs.2024.100767] [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: 12/14/2023] [Revised: 05/04/2024] [Accepted: 05/07/2024] [Indexed: 05/24/2024] Open
Abstract
Maillard reaction readily takes place in dairy products because of the association between thermal treatments, extended storage and the matrix composition. Along with the impairment of protein digestion, the formation of glycation and α-dicarbonyl compounds is a concern for quality attributes of whey proteins when used as ingredients. In this paper, we outline the capacity of brewer's spent grain melanoidins in reducing the accumulation of α-dicarbonyl compounds, thus controlling the formation of dietary advanced glycation end-products in accelerated shelf life at 35 °C. Results revealed that brewer's spent grain melanoidins targeted methylglyoxal and glyoxal reactivity leading to the reduction of N-ε-carboxymethyllysine and methylglyoxal-hydroimidazolone up to 27 and 60%, respectively. We here describe that the presence of melanoidins is instrumental in limiting the undesired effects of α-dicarbonyl compounds on whey proteins.
Collapse
Affiliation(s)
- Slim Blidi
- School of Applied Sciences, Division of Engineering and Food Science, University of Abertay, Bell Street, DD1 1HG, Dundee, Scotland, United Kingdom
| | - Antonio Dario Troise
- Proteomics, Metabolomics & Mass Spectrometry Laboratory, Institute for the Animal Production System in the Mediterranean Environment, National Research Council, 80055 Portici, Italy
| | - Mattia Zazzaroni
- School of Applied Sciences, Division of Engineering and Food Science, University of Abertay, Bell Street, DD1 1HG, Dundee, Scotland, United Kingdom
| | - Sabrina De Pascale
- Proteomics, Metabolomics & Mass Spectrometry Laboratory, Institute for the Animal Production System in the Mediterranean Environment, National Research Council, 80055 Portici, Italy
| | - Sarah Cottin
- School of Applied Sciences, Division of Engineering and Food Science, University of Abertay, Bell Street, DD1 1HG, Dundee, Scotland, United Kingdom
| | - Keith Sturrock
- School of Applied Sciences, Division of Psychology and Forensic Science, University of Abertay, Bell Street, DD1 1HG, Dundee, Scotland, United Kingdom
| | - Andrea Scaloni
- Proteomics, Metabolomics & Mass Spectrometry Laboratory, Institute for the Animal Production System in the Mediterranean Environment, National Research Council, 80055 Portici, Italy
| | - Alberto Fiore
- School of Applied Sciences, Division of Engineering and Food Science, University of Abertay, Bell Street, DD1 1HG, Dundee, Scotland, United Kingdom
| |
Collapse
|
3
|
Fan K, Wu P, Guo M, Wang Y, Cao Y, Wang P, Renb F, Luo J. Destabilization of ultra-instantaneous UHT sterilization milk stored at different temperatures. J Dairy Sci 2024:S0022-0302(24)00635-0. [PMID: 38554824 DOI: 10.3168/jds.2024-24705] [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: 01/23/2024] [Accepted: 02/25/2024] [Indexed: 04/02/2024]
Abstract
Ultra-instantaneous UHT (UI-UHT, > 155°C, < 0.1 s) treated milk exhibits higher retention of active protein than regular UHT milk. However, UI-UHT products demonstrate increased susceptibility to destabilization during storage. This study aimed at monitoring the destabilizing process of UI-UHT milk across different storage temperatures and uncovering its potential mechanisms. Compared with regular UHT treatment, ultra-instantaneous treatment markedly accelerated the milk's destabilization process. Aged gel formation occurred after 45 d of storage at 25°C, while creaming and sedimentation were observed after 15 d at 37°C. To elucidate the instability mechanism, measurements of plasmin activity, protein hydrolysis levels, and proteomics of the aged gel were conducted. In UI-UHT milk, plasmin activity, and protein hydrolysis levels significantly increased during storage. Excessive protein hydrolysis at 37°C resulted in sedimentation, while moderate hydrolysis and an increase in protein particle size at 25°C resulted in aged gel formation. Proteomics analysis results indicated that the aged gel from UI-UHT milk contained intact caseins, major whey proteins, and their derived peptides. Furthermore, specific whey proteins including albumin, lactotransferrin, enterotoxin-binding glycoprotein PP20K, and MFGM proteins were identified in the gel. Additionally, MFGM proteins in UI-UHT milk experienced considerable hydrolysis during storage, contributing to fat instability. This study lays a theoretical foundation for optimizing UI-UHT milk storage conditions to enhance the quality of liquid milk products.
Collapse
Affiliation(s)
- Ke Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410114, China
| | - Peipei Wu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410114, China
| | - Mengyuan Guo
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yi Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ye Cao
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410114, China
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fazheng Renb
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410114, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Jie Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410114, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
4
|
Impact of casein demineralization on the fouling of UHT plant and the heat stability of high protein beverages: A pilot scale study. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.10.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
5
|
Abdallah M, Azevedo-Scudeller L, Hiolle M, Lesur C, Baniel A, Delaplace G. Review on mechanisms leading to fouling and stability issues related to heat treatment of casein-based RTD beverages. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
6
|
Hwang JH, Jung AH, Yu SS, Park SH. Rapid freshness evaluation of cow milk at different storage temperatures using in situ electrical conductivity measurement. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
7
|
Secondary shelf life assessment of UHT milk and its potential for food waste reduction. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
8
|
|
9
|
Lim SH, Chin NL, Sulaiman A, Tay CH, Wong TH. Sensory Analysis for Cow Milk Product Development Using High Pressure Processing (HPP) in the Dairy Industry. Foods 2022; 11:foods11091233. [PMID: 35563957 PMCID: PMC9103760 DOI: 10.3390/foods11091233] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/23/2022] [Accepted: 03/23/2022] [Indexed: 12/04/2022] Open
Abstract
High pressure processing (HPP) can be applied as an alternative thermal treatment of milk to maintain its natural and original sensory quality. Milk was processed at 600 MPa for 10 min or given thermal treatment at 125 °C for 4 s. Sensory evaluation of treated milk samples was conducted using the triangle and the acceptance and preference tests. The triangle test was used as a discriminative test to check whether there was a noticeable difference between both treated milk samples. The acceptance and preference test determined attributes of milk including colour, milkiness, creaminess, mouthfeel, and aftertaste based on the 5-point just-about-right (JAR) scale. In the triangle test, 89.5% of panellists were able to identify the odd sample and differentiate milk processed using high pressure from heat treatment. For the acceptance and preference test, 61% of panellists gave higher overall preference for the high pressure processed milk over heat-treated milk. The JAR evaluation showed no significant differences (p > 0.05) in all evaluated milk attributes which included milkiness, creaminess, mouthfeel, and aftertaste, with the exception of colour. Overall, high pressure processed milk scored better in terms of organoleptic properties as the penalty value for most attributes including colour, milkiness, mouthfeel, and aftertaste were lower than the penalty of heat-treated milk, except for creaminess. Therefore, to improve the acceptance and preference of high pressure processed milk, future development needs to focus on increasing creaminess of high pressure processed milk.
Collapse
Affiliation(s)
- Shu Huey Lim
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia; (S.H.L.); (A.S.)
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia; (S.H.L.); (A.S.)
- Correspondence: ; Tel.: +60-3-97696353
| | - Alifdalino Sulaiman
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia; (S.H.L.); (A.S.)
| | - Cheow Hwang Tay
- F&N Global Marketing Pte. Ltd., 438 Alexandra Road, 20-00 Alexandra Point, Singapore 119958, Singapore; (C.H.T.); (T.H.W.)
| | - Tak Hiong Wong
- F&N Global Marketing Pte. Ltd., 438 Alexandra Road, 20-00 Alexandra Point, Singapore 119958, Singapore; (C.H.T.); (T.H.W.)
| |
Collapse
|
10
|
Fayed AE, El Sheikha AF, Ali AA, Hassan MA. The effects of packaging type and storage temperature on some of UHT milk quality indexes. FOOD SCI TECHNOL INT 2022; 29:361-371. [PMID: 35392728 DOI: 10.1177/10820132221092378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The objective of the present study was to illustrate the changes in physicochemical properties in ultra-high temperature (UHT) milk packed into a pouch and Tetra Brik during storage. UHT milk samples were kept at 5 and 25 °C for 3 months and regularly analyzed monthly. During storage, significant increases (p < 0.05) in titratable acidity (TA), water-soluble nitrogen (WSN), and non-protein nitrogen (NPN) when UHT milk was packed into pouch versus Tetra Brik and stored at 25 versus 5 °C. Neither type of packaging nor storage temperature affect pH values during storage. Spore-forming bacterial (SFB) count was always higher in UHT milk packed into pouch versus Tetra Brik. Refrigerated storage kept UHT milk without detectable SFB compared to UHT milk held at 25 °C. Pouch packages were responsible for the migration of phthalate derivatives [dimethyl phthalate "DMP", diethyl phthalate "DEP", dibutyl phthalate "DBP", and di-(2-Ethylhexyl) phthalate "DEHP"] into milk with significantly greater levels than milk filled into Tetra Brik. The total sensory scores were decreased significantly during storage, which was more pronounced in UHT milk filled into pouch versus Tetra Brik or stored at 25 °C versus 5 °C. It is concluded that UHT milk filled into Tetra Brik stored at 5 and 25 °C is better in terms of quality and safety indexes than such filled into a pouch.
Collapse
Affiliation(s)
- Atef E Fayed
- Food Science Department, Faculty of Agriculture, 68791Ain Shams University, Cairo, Egypt
| | - Aly Farag El Sheikha
- College of Bioscience and Bioengineering, 91595Jiangxi Agricultural University, Nanchang, China.,School of Nutrition Sciences, Faculty of Health Sciences, 6363University of Ottawa, 25 University Private Ottawa, Ontario, Canada.,Bioengineering and Technological Research Centre for Edible and Medicinal Fungi, 91595Jiangxi Agricultural University, Nanchang, China.,Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, 91595Jiangxi Agricultural University, Nanchang, China.,Faculty of Agriculture, Department of Food Science and Technology, 68849Minufiya University, Egypt
| | - Ali A Ali
- Food Science Department, Faculty of Agriculture, 68791Ain Shams University, Cairo, Egypt
| | - Moustafa A Hassan
- Food Science Department, Faculty of Agriculture, 68791Ain Shams University, Cairo, Egypt
| |
Collapse
|
11
|
Coolbear T, Janin N, Traill R, Shingleton R. Heat-induced changes in the sensory properties of milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105199] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
12
|
Performance of cost-effective PET packaging with light protective additives to limit photo-oxidation in UHT milk under refrigerated LED-lighted storage condition. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100773] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
13
|
|
14
|
Li Z, Yang Q, Du H, Wu W. Advances Of Pulsed Electric Field For Foodborne Pathogen Sterilization. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zhaojie Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Qingli Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, China
| | - Han Du
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, China
| | - Wei Wu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| |
Collapse
|
15
|
Guinati BGS, Sousa LR, Oliveira KA, Coltro WKT. Simultaneous analysis of multiple adulterants in milk using microfluidic paper-based analytical devices. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2021; 13:5383-5390. [PMID: 34734929 DOI: 10.1039/d1ay01339d] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
This study reports the simultaneous colorimetric detection of urea, H2O2, and pH in milk samples using microfluidic paper-based analytical devices (μPADs) fabricated through a craft cutter printer. Paper-based devices were designed to contain three detection zones interconnected to a sampling zone by microfluidic channels. Colorimetric analysis was performed using images digitalized through an office scanner. The volumes of chromogenic and sample solutions were optimized, and the best colorimetric performance was achieved by adding 0.5 and 10 μL into detection and sampling zones, respectively. Simultaneous assays were then carried out, and the recorded responses revealed a linear behavior in the concentration ranges from 0-30.0 mmol L-1, 0-10.0 mmol L-1 and 6.0-9.0 for urea, H2O2 and pH, respectively. The limit of detection values obtained for urea and H2O2 were 2.4 mmol L-1 and 0.1 mmol L-1, respectively. For pH measurements, colorimetric assay allowed the monitoring of solution pH with a resolution of 0.25 units. The use of μPADs to detect target adulterants exhibited suitable reproducibility (RSD ≤ 6.0%), accuracy (91-102%) and no cross-reaction occurrence. When compared to reference techniques, colorimetric assays did not reveal a significant difference at a confidence level of 95%. As a proof-of-concept, the feasibility of the proposed approach was successfully demonstrated through the analysis of potential adulterants in sixteen milk samples, which were tested without any pretreatment requirement. Based on the achievements, μPADs in conjunction with colorimetric measurements emerge as a powerful tool for rapid screening of potential adulterants in milk.
Collapse
Affiliation(s)
- Bárbara G S Guinati
- Instituto de Química, Universidade Federal de Goiás, 74690-900, Goiânia, GO, Brazil.
| | - Lucas R Sousa
- Instituto de Química, Universidade Federal de Goiás, 74690-900, Goiânia, GO, Brazil.
| | - Karoliny A Oliveira
- Instituto de Química, Universidade Federal de Goiás, 74690-900, Goiânia, GO, Brazil.
| | - Wendell K T Coltro
- Instituto de Química, Universidade Federal de Goiás, 74690-900, Goiânia, GO, Brazil.
- Instituto Nacional de Ciência e Tecnologia de Bioanalítica, 13084-971, Campinas, SP, Brazil
| |
Collapse
|
16
|
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.
Collapse
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.)
| |
Collapse
|
17
|
Kaur M, Kumar S, Bhat ZF, Bekhit AEDA, Bhatti MA. Development of composite meat chocolate fortified with calcium and plant extracts. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101082] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
18
|
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]
|
19
|
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]
|
20
|
Zhang H, Troise AD, Zhang H, Fogliano V. Cocoa melanoidins reduce the formation of dietary advanced glycation end-products in dairy mimicking system. Food Chem 2020; 345:128827. [PMID: 33348132 DOI: 10.1016/j.foodchem.2020.128827] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 11/09/2020] [Accepted: 12/03/2020] [Indexed: 12/17/2022]
Abstract
The control of Maillard reaction in foods is important to preserve protein nutritional quality. In this study, we investigated the effects of melanoidins obtained from different roasted cocoa beans toward the formation of dietary advanced glycation end-products (d-AGEs) in aqueous solution of whey protein (WP) and glucose, glyoxal and methylglyoxal at 35 °C and pH 7.0. Cocoa melanoidins (4 mg/mL) were more effective to inhibit glyoxal-derived d-AGEs than methylglyoxal-derived d-AGEs, with 74.4% and 48% reduction of N-ε-carboxymethyllysine and methylglyoxal-hydroimidazolone formation in WP/glyoxal and WP/methylglyoxal system, respectively. Furthermore, protein-bound N-ε-fructosyllysine, measured through furosine, decreased down to 57.2% in presence of cocoa melanoidins in WP/glucose model system suggesting an effective control of the Maillard reaction in an early stage. These findings highlighted that cocoa melanoidins are functional ingredients able to mitigate protein glycation in dairy products during storage.
Collapse
Affiliation(s)
- Hao Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Food Quality & Design Group, Wageningen University & Research, NL-6708 WG, the Netherlands
| | - Antonio Dario Troise
- Department of Agricultural Sciences, University of Napoli "Federico II", 80055 Portici, Italy; Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, 80055 Portici, Italy
| | - Hui Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Vincenzo Fogliano
- Food Quality & Design Group, Wageningen University & Research, NL-6708 WG, the Netherlands
| |
Collapse
|
21
|
Rutigliano M, Rusco G, Picariello G, Bulgari O, Spadaccino G, Gagliardi R, Di Luccia A, Addeo F, la Gatta B. Protein aggregation mechanism in UHT milk: supramolecular evidences. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03474-3] [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]
|
22
|
Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction. SUSTAINABILITY 2020. [DOI: 10.3390/su12083187] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Reducing food waste throughout the agri-food chain, as well as sustainable food choices by consumers, can contribute to more efficient resource management. In addition, food insecurity (FI), a socio-economic inability to obtain appropriate quality food in sufficient amounts, still exists. To provide scientific data related to FI, i.e., by reducing food waste, the aim of this pioneering study was to evaluate selected food quality components of food at the end of the date of minimum durability and during the following 6 months of storage. Food safety and sensory attractiveness of the products were taken into consideration. Food safety measurements included microbiological quality, water activity and pH analysis. Sensory attractiveness was evaluated by the quantitative descriptive analysis (QDA) and instrumental analysis. The evaluated foodstuffs were characterised by good sensory quality and safety on the last day of minimum durability. This condition was maintained for up to 3 months of storage. However, after 6 months, significant sensory changes were found, which disqualified the products. The obtained results provide the basis for establishing guidelines that will facilitate the organisation of traders and food banks as well as consumers to make a decision not to throw food but eat or transfer it for social purposes.
Collapse
|
23
|
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.
Collapse
|