1
|
Schulnies F, Teichmann H, Kohlus R, Kleinschmidt S, Kleinschmidt T. Photometric extinction measurements to study dissolution kinetic of skim milk powder. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
2
|
Garcia‐Solis SE, Perez‐Perez V, Tapia‐Maruri D, Villalobos‐Castillejos F, Arenas‐Ocampo ML, Camacho‐Diaz BH, Alamilla‐Beltran L. Microencapsulation of the green coffee waste extract with high antioxidant activity by spray‐drying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Viridiana Perez‐Perez
- Tecnológico de Estudios Superiores de San Felipe del Progreso Estado de México México
| | - Daniel Tapia‐Maruri
- Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Yautepec Morelos México
| | | | | | | | | |
Collapse
|
3
|
Characterization of a Commercial Whey Protein Hydrolysate and Its Use as a Binding Agent in the Whey Protein Isolate Agglomeration Process. Foods 2022; 11:foods11121797. [PMID: 35741995 PMCID: PMC9222531 DOI: 10.3390/foods11121797] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 05/23/2022] [Accepted: 06/06/2022] [Indexed: 12/10/2022] Open
Abstract
The first objective of this study was to characterize the chemical properties of three lots of whey protein hydrolysate (WPH) obtained from a commercial manufacturer. The degree of hydrolysis (DH) of WPH was between 13.82 and 15.35%, and was not significantly (p > 0.05) different between the batches. From MALDI-TOF, 10 to 13 different peptides were observed in the range of 2.5−5 kDa and 5−8 kDa, respectively. The second objective of the study was to evaluate the effectiveness of WPH as a binder in whey protein isolate (WPI) wet agglomeration. For this purpose, a 3 × 3 × 2 factorial design was conducted with pre-wet mass (60, 100, and 140 g), WPH concentration (15, 20, and 25%), and flow rate (4.0 and 5.6 mL·min−1) as independent variables. WPI agglomeration was carried out in a top-spray fluid bed granulator (Midi-Glatt, Binzen, Germany). Agglomerated WPI samples were stored at 25 °C and analyzed for moisture content (MC), water activity, relative dissolution index (RDI), and emulsifying capacity. Pre-wet mass, flow rate, and the WPH concentration had a significant (p < 0.05) effect on the MC. Moreover, all interactions among the main effects had also a significant (p < 0.05) effect on MC. High MC and water activity were observed for the treatments with a higher pre-wet volume and higher flow rate, which also resulted in clumping of the powders. The treatment with the 60 g pre-wet mass, 20% WPH concentration, and 5.6 mL·min−1 flow rate combination had the highest RDI among all the samples. In conclusion, WPH can be used as a potential alternative to soy lecithin in WPI wet agglomeration.
Collapse
|
4
|
Effect of heterogeneous hydrophobic coating on floating of insoluble particles. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2021.10.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
5
|
Influence of Sechium edule starch on the physical and chemical properties of multicomponent microcapsules obtained by spray-drying. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101275] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
6
|
Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.05.093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
7
|
Villalobos-Castillejos F, Lartundo-Rojas L, Leyva-Daniel D, Porras-Saavedra J, Pereyra-Castro S, Gutiérrez-López G, Alamilla-Beltrán L. Effect of emulsification techniques on the distribution of components on the surface of microparticles obtained by spray drying. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.07.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
8
|
Prediction of dairy powder functionality attributes using diffuse reflectance in the visible and near infrared (Vis-NIR) region. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104981] [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]
|
9
|
An investigation of the relative impact of process and shape factor variables on milk powder quality. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.12.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
10
|
Utilization of overripe banana/plantain-maize composite flours for making doughnuts: physicochemical, functional, rheological and sensory characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00609-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
11
|
Cais-Sokolińska D, Walkowiak-Tomczak D. Consumer-perception, nutritional, and functional studies of a yogurt with restructured elderberry juice. J Dairy Sci 2020; 104:1318-1335. [PMID: 33309380 DOI: 10.3168/jds.2020-18770] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Accepted: 09/12/2020] [Indexed: 12/20/2022]
Abstract
We investigated the effects of supplementation of yogurt with elderberry juice (Sambucus nigra L.), in both natural and restructured forms, on certain technological, physicochemical, sensory, and health-promoting properties of yogurt, including antioxidant activity and inhibition of angiotensin-converting enzyme (ACE), α-amylase, and α-glucosidase activity. Consumer acceptance of the yogurt-juice products was assessed. Gel-strength restructured elderberry juice retained a spherical shape and most of the juice, despite decreasing in mass from 57.2 to 50.9 g during storage. As a result, yogurt supplemented with 10 and 25% restructured elderberry juice appeared to be more desirable from a sensory and technological perspective than yogurt with natural juice. Yogurt supplemented with restructured elderberry juice had a high water-holding capacity (94.4-96.4%), exhibited no spontaneous whey syneresis, and maintained a dense consistency (up to 5,626 g). Consumer penalty analysis of the just-about-right diagnostic attributes indicated that the flavor of these yogurts may not be sufficiently refreshing. High correlation was demonstrated between ACE inhibition, ABTS, α-amylase, and α-glucosidase in yogurt supplemented with restructured juice. An in vitro gastrointestinal simulation estimated bioaccessibility of antioxidants to be in the range of 62 to 66%. This model fermented yogurt supplemented with restructured elderberry juice is a novel dairy-juice beverage that represents a new approach for the development of functional fruit yogurt beverages.
Collapse
Affiliation(s)
- D Cais-Sokolińska
- Department of Dairy Products Quality, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - D Walkowiak-Tomczak
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| |
Collapse
|
12
|
Ding H, Li B, Boiarkina I, Wilson DI, Yu W, Young BR. Effects of Morphology on the Bulk Density of Instant Whole Milk Powder. Foods 2020; 9:E1024. [PMID: 32751793 PMCID: PMC7466220 DOI: 10.3390/foods9081024] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2020] [Revised: 07/23/2020] [Accepted: 07/29/2020] [Indexed: 11/17/2022] Open
Abstract
The chemical and physical properties of instant whole milk powder (IWMP), such as morphology, protein content, and particle size, can affect its functionality and performance. Bulk density, which directly determines the packing cost and transportation cost of milk powder, is one of the most important functional properties of IWMP, and it is mainly affected by physical properties, e.g., morphology and particle size. This work quantified the relationship between morphology and bulk density of IWMP and developed a predictive model of bulk density for IWMP. To obtain milk powder samples with different particle size fractions, IWMP samples of four different brands were sieved into three different particle size range groups, before using the simplex-centroid design (SCD) method to remix the milk powder samples. The bulk densities of these remixed milk powder samples were then measured by tap testing, and the particles' shape factors were extracted by light microscopy and image processing. The number of variables was decreased by principal component analysis and partial least squares models and artificial neural network models were built to predict the bulk density of IWMP. It was found that different brands of IWMP have different morphology, and the bulk density trends versus the shape factor changes were similar for the different particle size range groups. Finally, prediction models for bulk density were developed by using the shape factors and particle size range fractions of the IWMP samples. The good results of these models proved that predicting the bulk density of IWMP by using shape factors and particle size range fractions is achievable and could be used as a model for online model-based process monitoring.
Collapse
Affiliation(s)
- Haohan Ding
- Department of Chemical & Materials Engineering, University of Auckland, Auckland 1010, New Zealand; (H.D.); (B.L.); (B.R.Y.)
| | - Bing Li
- Department of Chemical & Materials Engineering, University of Auckland, Auckland 1010, New Zealand; (H.D.); (B.L.); (B.R.Y.)
| | - Irina Boiarkina
- Fonterra Co-Operative Group Limited, Auckland 1010, New Zealand;
| | - David I. Wilson
- Electrical and Electronic Engineering Department, Auckland University of Technology, Auckland 1010, New Zealand;
| | - Wei Yu
- Department of Chemical & Materials Engineering, University of Auckland, Auckland 1010, New Zealand; (H.D.); (B.L.); (B.R.Y.)
| | - Brent R. Young
- Department of Chemical & Materials Engineering, University of Auckland, Auckland 1010, New Zealand; (H.D.); (B.L.); (B.R.Y.)
| |
Collapse
|
13
|
|
14
|
Color Stability of Fermented Mare's Milk and a Fermented Beverage from Cow's Milk Adapted to Mare's Milk Composition. Foods 2020; 9:foods9020217. [PMID: 32092908 PMCID: PMC7073861 DOI: 10.3390/foods9020217] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2019] [Revised: 02/14/2020] [Accepted: 02/14/2020] [Indexed: 11/16/2022] Open
Abstract
Color is important for the consumer when making a purchase decision. Mare’s milk and, thus, fermented mare’s milk is little known to consumers. Thus, it is worth presenting research showing the extent of color change during the production and storage of mare’s milk. Herein, we examined the range of color changes in mare’s milk and cow’s milks adapted to mare’s milk composition. These samples were further fermented and stored for 3 weeks at 5 ± 1 °C. Starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were used for fermentation. Mare’s milk reached the required pH of 4.5 during fermentation faster (255 min) than cow’s milk (300 min). After fermentation, mare’s milk compared to cow’s milk and adapted cow’s milk had lower titratable acidity (0.75%) and firmness (145. 6 |(g∙s)|). The water holding capacity (95.6%) and number of Lactobacillus (7.71 log CFU/mL) and Streptocococcus (7.20 log CFU/mL) in mare’s and other’s milks were the same. Mare’s milk was furthest from the ideal white (WI) color, with its chrome (C*) being 1.5-times larger than cow’s milk. However, fermented mare’s milk was darker than the fermented adapted milk and cow’s milk by 36% and 58%, respectively. Storage caused a decrease in the WI, C*, and yellowness index (YI). The fermented mare’s milk color stability during production and storage was less than that of fermented cow’s milk. After 3 weeks storage, it was observed that the titratable acidity increased to 1.05%, and the pH decreased to 4.3 in fermented mare’s milk. The water holding capacity decreased but was still higher compared to fermented cow’s milk.
Collapse
|
15
|
Effect of sieved fractionation on the physical, flow and hydration properties of Boscia senegalensis Lam., Dichostachys glomerata Forssk. and Hibiscus sabdariffa L. powders. Food Sci Biotechnol 2019; 28:1375-1389. [PMID: 31695936 DOI: 10.1007/s10068-019-00597-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2018] [Accepted: 03/04/2019] [Indexed: 10/27/2022] Open
Abstract
This study aimed at evaluating the effect of successive grinding and sieving processes on the physicochemical properties of powders obtained from Boscia senegalensis seeds, Dichostachys glomerata fruits and Hibiscus sabdariffa calyxes. Plant powders were fractionated into four granulometric classes and their properties were compared to those of unsieved powders. Mean particle size exerted a significant influence (p < 0.05) on the plant powders properties. The smaller the particle size of the powder fraction, the higher the protein, lipid and ash contents and the lower the carbohydrate and fiber contents. The decrease in particle size increased particle sphericity and elongation and enhanced flowability of B. senegalensis and D. glomerata powders, whereas an inverse tendency seemed to be observed for H. sabdariffa powders. Water absorption capacity, water solubility index and dispersibility were improved for finer particles for all plants. Sieve fractionation is a novel approach for improving physicochemical properties of plant powders.
Collapse
|
16
|
Galstyan AG, Petrov AN, Illarionova EE, Semipyatniy VK, Turovskaya SN, Ryabova AE, Khurshudyan SA, Vafin RR, Radaeva IA. Effects of critical fluctuations of storage temperature on the quality of dry dairy product. J Dairy Sci 2019; 102:10779-10789. [PMID: 31606218 DOI: 10.3168/jds.2019-17229] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Accepted: 08/22/2019] [Indexed: 11/19/2022]
Abstract
Whole milk powder (WMP) is a universal raw material component that can overcome the problem of seasonality of raw milk. It can be used to provide high-nutritional products to remote areas experiencing a raw milk shortage. Its long shelf life depends on the conditions of storage and transportation, which are recommended to be carried out in a range from 0 to 10°C. At higher temperatures, the quality of WMP deteriorates because of a substantial increase in the degradation of fat and protein fractions. A range of low negative temperatures for storage have not been systematically investigated. Previous studies have shown that freezing WMP results in protein denaturation, crystallization of lactose, and extraction of free fat, all of which reduce the quality characteristics of the product, including deterioration of solubility, quick rancidification, and microbiological changes. However, these previous studies did not simulate the possible situations of transportation and storage of milk powder at low negative temperatures that occur in practice. Given the volume of transportation, distances and climatic characteristics of transportation routes play an important role in WMP preservation. In this study, we simulated storage and transport of WMP at -20°C. The samples were periodically thawed to 10 and 20°C and examined for physicochemical, functional-technological, thermodynamic, microbiological, and organoleptic parameters. Based on our results, storage of WMP at -20°C for 40 d did not have a significant effect on its qualitative characteristics. We observed some compaction of product structure and clustering or clumping, which was reversible by slight mechanical impact. Artificial contamination of the packaging surface with yeast and molds, followed by thawing of the samples, indicated the absence of the contaminants, which was explained by possible redistribution of moisture in the system.
Collapse
Affiliation(s)
- A G Galstyan
- All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry, 119021, Moscow, Russia
| | - A N Petrov
- All-Russian Scientific Research Institute of Technology of Preservation, 142703, Vidnoye, Moscow, Russia
| | - E E Illarionova
- All-Russian Scientific Research Institute of Dairy Industry, 115093, Moscow, Russia
| | - V K Semipyatniy
- All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry, 119021, Moscow, Russia.
| | - S N Turovskaya
- All-Russian Scientific Research Institute of Dairy Industry, 115093, Moscow, Russia
| | - A E Ryabova
- All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry, 119021, Moscow, Russia
| | - S A Khurshudyan
- All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry, 119021, Moscow, Russia
| | - R R Vafin
- All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry, 119021, Moscow, Russia
| | - I A Radaeva
- All-Russian Scientific Research Institute of Dairy Industry, 115093, Moscow, Russia
| |
Collapse
|
17
|
Maidannyk V, Lutjes E, Montgomery S, McCarthy N, Auty MA. Measurement of effective diffusion coefficients in dairy powders by confocal microscopy and sorption kinetic profiles. FOOD STRUCTURE 2019. [DOI: 10.1016/j.foostr.2019.100108] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
18
|
Neves MIL, Desobry-Banon S, Perrone IT, Desobry S, Petit J. Encapsulation of curcumin in milk powders by spray-drying: Physicochemistry, rehydration properties, and stability during storage. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2019.01.049] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
19
|
Impact of protein surface coverage and layer thickness on rehydration characteristics of milk serum protein/lactose powder particles. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2018.10.073] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
20
|
Cais-Sokolińska D, Danków R, Bierzuńska P, Kaczyński Ł, Chudy S, Teichert J, Dobek A, Skotarczak E, Pikul J. Freezing point and other technological properties of milk of the Polish Coldblood horse breed. J Dairy Sci 2018; 101:9637-9646. [DOI: 10.3168/jds.2018-15012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Accepted: 07/10/2018] [Indexed: 11/19/2022]
|
21
|
|
22
|
Physical characterization of whole and skim dried milk powders. Journal of Food Science and Technology 2017; 54:3433-3442. [PMID: 29051638 DOI: 10.1007/s13197-017-2795-1] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/31/2017] [Accepted: 08/10/2017] [Indexed: 10/18/2022]
Abstract
The lack of updated knowledge about the physical properties of milk powders aimed us to evaluate selected physical properties (water activity, particle size, density, flowability, solubility and colour) of eleven skim and whole milk powders produced in Europe. These physical properties are crucial both for the management of milk powder during the final steps of the drying process, and for their use as food ingredients. In general, except for the values of water activity, the physical properties of skim and whole milk powders are very different. Particle sizes of the spray-dried skim milk powders, measured as volume and surface mean diameter were significantly lower than that of the whole milk powders, while the roller dried sample showed the largest particle size. For all the samples the size distribution was quite narrow, with a span value less than 2. The loose density of skim milk powders was significantly higher than whole milk powders (541.36 vs 449.75 kg/m3). Flowability, measured by Hausner ratio and Carr's index indicators, ranged from passable to poor when evaluated according to pharmaceutical criteria. The insolubility index of the spray-dried skim and whole milk powders, measured as weight of the sediment (from 0.5 to 34.8 mg), allowed a good discrimination of the samples. Colour analysis underlined the relevant contribution of fat content and particle size, resulted in higher lightness (L*) for skim milk powder than whole milk powder, which, on the other hand, showed higher yellowness (b*) and lower greenness (-a*). In conclusion a detailed knowledge of functional properties of milk powders may allow the dairy to tailor the products to the user and help the food processor to perform a targeted choice according to the intended use.
Collapse
|
23
|
Effect of cryoconcentration, reverse osmosis and vacuum evaporation as concentration step of skim milk prior to drying on the powder properties. POWDER TECHNOL 2017. [DOI: 10.1016/j.powtec.2017.07.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
24
|
Novel method for improving the water dispersibility and flowability of fine green tea powder using a fluidized bed granulator. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
25
|
Characterisation of flow properties of foutou and foufou flours, staple foods in West Africa, using the FT4 powder rheometer. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9489-2] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
26
|
Karam MC, Hosri C, Hussain R, Barbar R, Gaiani C, Scher J. Effect of whey powder rehydration and dry-denaturation state on acid milk gels characteristics. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13200] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Marie Céleste Karam
- Université de Lorraine, LIBio (Laboratoire d'Ingénierie des Biomolécules), 2 avenue de la Forêt de Haye, TSA 40602; Vandœuvre-lès-Nancy 54518 France
| | - Chadi Hosri
- Lebanese University, Faculty of Agriculture, Veterinary Medicine Section; Dekwaneh-Beirut Lebanon
| | - Raza Hussain
- Department of Food Science and Agricultural Chemistry; McGill University, Macdonald Campus, 21,111Lakeshore Road; Ste. Anne-de-Bellevue QC H9X 3V9 Canada
| | - Reine Barbar
- Holy Spirit University of Kaslik, Faculty of Agricultural and Food Sciences, P.O. Box 446; Jounieh Lebanon
| | - Claire Gaiani
- Université de Lorraine, LIBio (Laboratoire d'Ingénierie des Biomolécules), 2 avenue de la Forêt de Haye, TSA 40602; Vandœuvre-lès-Nancy 54518 France
| | - Joel Scher
- Université de Lorraine, LIBio (Laboratoire d'Ingénierie des Biomolécules), 2 avenue de la Forêt de Haye, TSA 40602; Vandœuvre-lès-Nancy 54518 France
| |
Collapse
|
27
|
Guerin J, Petit J, Burgain J, Borges F, Bhandari B, Perroud C, Desobry S, Scher J, Gaiani C. Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.08.008] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
28
|
|
29
|
Sert D, Mercan E, Aydemir S, Civelek M. Effects of milk somatic cell counts on some physicochemical and functional characteristics of skim and whole milk powders. J Dairy Sci 2016; 99:5254-5264. [PMID: 27179852 DOI: 10.3168/jds.2016-10860] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2016] [Accepted: 03/28/2016] [Indexed: 11/19/2022]
Abstract
The aim of this work was to study the influence of milk somatic cell count (SCC) levels on spray-dried milk powders. For this reason, 3 cow milks with different SCC (<300,000, 300,000-700,000, >700,000 SCC/mL) were processed into skim (SMP) and whole milk powder (WMP). The effect of SCC on the physicochemical and functional characteristics of the milk powders and textural properties of set-type yogurts produced from reconstituted milk powders with different SCC was evaluated. A crucial difference was noted between milk powders depending on different SCC. Protein values and ash content of powder samples decreased correlatively with increasing SCC. The hydroxymethylfurfural content of SMP was higher than WMP. We noted an increase in hydroxymethylfurfural content of both SMP and WMP depending on elevated SCC. Solubility index of SMP and WMP was 1.280 to 1.632 and 0.940 to 1.208mL, respectively; with increasing SCC, solubility index was affected adversely. The highest foam stability was determined in SMP containing >700,000 SCC. Bulk density of SMP and WMP was between 0.682 and 0.708 and 0.660 to 0.685g/cm(3), respectively. An increase was observed in scorched particle of both SMP and WMP depending on increasing SCC. We found significant differences in particle size distribution of milk powders produced from milk with SCC at different levels. Although WMP had more uniform and big particle structure, SMP had more specific area. A negative correlation was noted between yogurt texture and SCC. Results indicate that milk SCC has negative influences on milk powder quality.
Collapse
Affiliation(s)
- Durmuş Sert
- Faculty of Engineering and Architecture, Department of Food Engineering, Necmettin Erbakan University, Konya 42090, Turkey.
| | - Emin Mercan
- Faculty of Engineering, Department of Food Engineering, Bayburt University, Bayburt 69000, Turkey
| | - Serdar Aydemir
- Enka Dairy and Food Products Industry and Commerce Ltd., Konya 42150, Turkey
| | - Mustafa Civelek
- Enka Dairy and Food Products Industry and Commerce Ltd., Konya 42150, Turkey
| |
Collapse
|
30
|
Ji J, Cronin K, Fitzpatrick J, Fenelon M, Miao S. Effects of fluid bed agglomeration on the structure modification and reconstitution behaviour of milk protein isolate powders. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.01.012] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
31
|
Padma Ishwarya S, Anandharamakrishnan C. Spray-Freeze-Drying approach for soluble coffee processing and its effect on quality characteristics. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.10.011] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
32
|
Is it possible to modulate the structure of skim milk particle through drying process and parameters? J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.05.026] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
33
|
Hundre SY, Karthik P, Anandharamakrishnan C. Effect of whey protein isolate and β-cyclodextrin wall systems on stability of microencapsulated vanillin by spray-freeze drying method. Food Chem 2014; 174:16-24. [PMID: 25529646 DOI: 10.1016/j.foodchem.2014.11.016] [Citation(s) in RCA: 83] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2014] [Revised: 10/16/2014] [Accepted: 11/03/2014] [Indexed: 10/24/2022]
Abstract
Vanillin flavour is highly volatile in nature and due to that application in food incorporation is limited; hence microencapsulation of vanillin is an ideal technique to increase its stability and functionality. In this study, vanillin was microencapsulated for the first time by non-thermal spray-freeze-drying (SFD) technique and its stability was compared with other conventional techniques such as spray drying (SD) and freeze-drying (FD). Different wall materials like β-cyclodextrin (β-cyd), whey protein isolate (WPI) and combinations of these wall materials (β-cyd + WPI) were used to encapsulate vanillin. SFD microencapsulated vanillin with WPI showed spherical shape with numerous fine pores on the surface, which in turn exhibited good rehydration ability. On the other hand, SD powder depicted spherical shape without pores and FD encapsulated powder yielded larger particle sizes with flaky structure. FTIR analysis confirmed that there was no interaction between vanillin and wall materials. Moreover, spray-freeze-dried vanillin + WPI sample exhibited better thermal stability than spray dried and freeze-dried microencapsulated samples.
Collapse
Affiliation(s)
- Swetank Y Hundre
- Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore 570 020, India
| | - P Karthik
- Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore 570 020, India
| | - C Anandharamakrishnan
- Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore 570 020, India.
| |
Collapse
|
34
|
Ben Abdelaziz I, Sahli A, Bornaz S, Scher J, Gaiani C. Dynamic method to characterize rehydration of powdered cocoa beverage: Influence of sugar nature, quantity and size. POWDER TECHNOL 2014. [DOI: 10.1016/j.powtec.2014.05.031] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
35
|
Chandrapala J, Martin GJO, Kentish SE, Ashokkumar M. Dissolution and reconstitution of casein micelle containing dairy powders by high shear using ultrasonic and physical methods. ULTRASONICS SONOCHEMISTRY 2014; 21:1658-1665. [PMID: 24798226 DOI: 10.1016/j.ultsonch.2014.04.006] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2014] [Revised: 04/14/2014] [Accepted: 04/14/2014] [Indexed: 06/03/2023]
Abstract
The effect of shear on the solubilization of a range of dairy powders was investigated. The rate of solubilization of low solubility milk protein concentrate and micellar casein powders was examined during ultrasonication, high pressure homogenization and high-shear rotor-stator mixing and compared to low-shear overhead stirring. The high shear techniques were able to greatly accelerate the solubilization of these powders by physically breaking apart the powder agglomerates and accelerating the release of individual casein micelles into solution. This was achieved without affecting the structure of the solubilized proteins. The effect of high shear on the re-establishment of the mineral balance between the casein micelles and the serum was examined by monitoring the pH of the reconstituted skim milk powder after prior exposure to ultrasonication. Only minor differences in the re-equilibration of the pH were observed after sonication for up to 3 min, suggesting that the localized high shear forces exerted by sonication did not significantly affect the mass transfer of minerals from within the casein micelles.
Collapse
Affiliation(s)
- Jayani Chandrapala
- College of Health and Biomedicine, Victoria University, Werribee, VIC 3030, Australia; School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
| | - Gregory J O Martin
- School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia.
| | - Sandra E Kentish
- School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
| | - Muthupandian Ashokkumar
- School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
| |
Collapse
|
36
|
Ndangui CB, Petit J, Gaiani C, Nzikou JM, Scher J. Impact of Thermal and Chemical Pretreatments on Physicochemical, Rheological, and Functional Properties of Sweet Potato (Ipomea batatas Lam) Flour. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1361-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
37
|
Börjesson E, Innings F, Trägårdh C, Bergenståhl B, Paulsson M. Evaluation of particle measures relevant for powder bed porosity—A study of spray dried dairy powders. POWDER TECHNOL 2014. [DOI: 10.1016/j.powtec.2013.11.050] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
38
|
Lee J, Chai C, Park DJ, Lim K, Imm JY. Novel Convenient Method to Determine Wettability and Dispersibility of Dairy Powders. Korean J Food Sci Anim Resour 2014; 34:852-7. [PMID: 26761684 PMCID: PMC4662202 DOI: 10.5851/kosfa.2014.34.6.852] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2014] [Revised: 11/12/2014] [Accepted: 11/13/2014] [Indexed: 11/16/2022] Open
Abstract
This study was carried out to develop a simple, convenient, and reproducible testing device to determine wettability and dispersibility of dairy powders. The testing device consists of a sieve (150 μm) attached to a sample chamber, sensors mounted on a supporting body and a main control unit containing a display panel. The sensors detect the difference in electrical resistance between air and water. A timer is automatically triggered by the sensor when the bottom of sample-loaded chamber contacts water in the petri dish. Wettability and dispersibility of commercial skim milk powders (SMPs) produced at different heating strengths (low-, medium-, and high-heat SMP) are compared using the new testing device. Wettability of the SMPs were correlated with particle size and are found to increase in the order of medium-, low-, and high-heat SMP regardless of the amount of sample tested. Dispersibility of SMPs showed the same trend and high heat-SMP which has the smallest particle size resulted in the lowest dispersibility. Unlike existing methods, the new testing device can determine both wettability and dispersibility of powders and successfully detected differences among the samples.
Collapse
Affiliation(s)
- Jeae Lee
- Department of Foods and Nutrition, Kookmin University, Seoul 136-702, Korea
| | - Changhoon Chai
- Department of Foods and Nutrition, Kookmin University, Seoul 136-702, Korea
| | | | - Kwangsei Lim
- R&D Center, Maeil Dairies, Co. Ltd., Pyungtaek 451-861, Korea
| | - Jee-Young Imm
- Department of Foods and Nutrition, Kookmin University, Seoul 136-702, Korea
| |
Collapse
|
39
|
Szulc K, Lenart A. Surface modification of dairy powders: Effects of fluid-bed agglomeration and coating. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.05.021] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
40
|
Panyoo EA, Njintang NY, Hussain R, Gaiani C, Scher J, Mbofung CMF. Physicochemical and Rheological Properties of Taro (Colocasia esculenta) Flour Affected by Cormels Weight and Method of Peeling. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1175-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
41
|
Burgain J, Gaiani C, Cailliez-Grimal C, Jeandel C, Scher J. Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.04.012] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
|
42
|
Richard B, Toubal M, Le Page JF, Nassar G, Radziszewski E, Nongaillard B, Debreyne P, Schuck P, Jeantet R, Delaplace G. Ultrasound tests in a stirred vessel to evaluate the reconstitution ability of dairy powders. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.06.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
43
|
Murrieta-Pazos I, Gaiani C, Galet L, Calvet R, Cuq B, Scher J. Food powders: Surface and form characterization revisited. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.03.002] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
44
|
Abstract
Protein fortification and solubilisation into the milk base are important parameters enhancing yogurt texture. In this study, the milk base prepared from reconstituted skim milk powder was fortified with 2% of ‘aged’ (1 year old) or ‘fresh’ micellar casein (MC) powder. Micellar casein powders were left to rehydrate at 20°C for different times (5 or 180, 300, 480, 900 or 1440 min) before acidification with glucono-delta-lactone. The rehydration of the MC powders into milk was monitored with a granulo-morphometer equipment, thus, for the first time, allowing the elucidation of MC rehydration process into an opaque environment such as milk. Whereas the gel point was delayed proportionally to the powder rehydration length, the storage modulus appears unaffected. Besides, the gelation onset was not altered by the powder age.
Collapse
|