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Xu H, Yang L, Jin J, Zhang J, Xie P, Chen Y, Shi L, Wei W, Jin Q, Wang X. Elucidation on the destabilization mechanism of whipping creams during static storage. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Salles MSV, D'Abreu LF, Júnior LCR, César MC, Guimarães JGL, Segura JG, Rodrigues C, Zanetti MA, Pfrimer K, Netto AS. Inclusion of Sunflower Oil in the Bovine Diet Improves Milk Nutritional Profile. Nutrients 2019; 11:E481. [PMID: 30823572 PMCID: PMC6412345 DOI: 10.3390/nu11020481] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 02/07/2019] [Accepted: 02/19/2019] [Indexed: 11/16/2022] Open
Abstract
Milk and its derivatives are important foods that contribute to daily nutrient requirements and improve consumers' health. This study evaluated the effects of supplementing the diet of lactating dairy cows with sunflower oil (SFO), selenium, and vitamin E on the milk's fatty acid profile and fat oxidative stability as well as the acceptability of the milk by consumers. For this purpose, 32 Jersey dairy cows were allocated to four treatment groups for 60 days, as follows: C (control diet); A (3.5 mg/kg DM (dry matter) organic selenium + 2000 IU vitamin E/cow per day); O (4% SFO DM); OA (equal doses of A and O treatments). The inclusion of SFO decreased the contents of 10:0, 10:1, 11:0, 12:0, 12:1, 14:0, and 9c-14:1 fatty acids as well as odd- and branched-chain fatty acids (13:0, iso 13:0, anteiso 13:0, 15:0, iso 15:0, and 17:0). There was also a tendency for 8:0 and 16:0 fatty acid concentrations to decrease when SFO was included in the cows´ diet. SFO decreased the concentration of 10:0 to 15:0 fatty acids in milk. The sum of the conjugated linoleic acids (CLAs), conjugated alpha-linolenic acid intermediates (CLnAs; 18:3 ω6 + 18:3 ω3), and 22:0 fatty acids in milk tended to increase, and there were significant increases in 18:0 and 9c11t-18:2 with SFO. In terms of the effects of SFO on the health-related lipid indices, the atherogenicity index tended to decrease and h/H tended to increase. When cows were supplemented with antioxidants, the concentration of 20:2 fatty acids decreased, the 6 + 7 + 8 + 9t-18:1, 16t-18:1, 20:0, 22:2, and 24:0 fatty acid concentrations increased, and there was a trend for the 22:1 ω9 fatty acid concentration to increase with antioxidants plus oil. There was a tendency for ω6 fatty acids and ω6/ω3 to increase with milk treated with antioxidants plus oil. The oxidative stability of milk was not influenced by the presence of SFO or antioxidants in the diet of dairy cows. Consumers desired the color and mouthfeel of the milk that was treated with SFO. Cows fed with 4% sunflower oil produced milk with an improved fatty acid profile for human nutrition, containing a higher CLA content and an improved ratio of hypocholesterolemic and hypercholesterolemic fatty acids, without increasing the milk's susceptibility to oxidation. The milk was also rated as being more acceptable by consumers.
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Affiliation(s)
- Márcia S V Salles
- Animal Science Institute (IZ), Ribeirão Preto, SP CEP: 14030-670, Brazil.
| | - Léa F D'Abreu
- Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP CEP: 13635-900, Brazil.
| | | | - Marcelo C César
- Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP CEP: 13635-900, Brazil.
| | - Judite G L Guimarães
- Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP CEP: 13635-900, Brazil.
| | - Julio G Segura
- Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP CEP: 13635-900, Brazil.
| | - Cintia Rodrigues
- Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP CEP: 13635-900, Brazil.
| | - Marcus A Zanetti
- Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP CEP: 13635-900, Brazil.
| | - Karina Pfrimer
- Faculty of Medicine of Ribeirão Preto, University of São Paulo, Ribeirão Preto, SP CEP: 14049-900, Brazil.
| | - Arlindo Saran Netto
- Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP CEP: 13635-900, Brazil.
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Liang K, Zhao Y, Han J, Liu P, Qiu J, Zhu D, Qin Y, Lu L, Wang X. Fatty acid composition, vitamin A content and oxidative stability of milk in China. JOURNAL OF APPLIED ANIMAL RESEARCH 2017. [DOI: 10.1080/09712119.2017.1360186] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Kehong Liang
- Institute of Food and Nutrition Development, Ministry of Agriculture, Beijing, People’s Republic of China
| | - Yan Zhao
- Institute of Quality Standard and Testing Technology for Agro-Products of CAAS, Beijing, People’s Republic of China
| | - Juan Han
- Institute of Food and Nutrition Development, Ministry of Agriculture, Beijing, People’s Republic of China
| | - Peng Liu
- Institute of Food and Nutrition Development, Ministry of Agriculture, Beijing, People’s Republic of China
| | - Ju Qiu
- Institute of Food and Nutrition Development, Ministry of Agriculture, Beijing, People’s Republic of China
| | - Dazhou Zhu
- Institute of Food and Nutrition Development, Ministry of Agriculture, Beijing, People’s Republic of China
| | - Yuchang Qin
- Institute of Food and Nutrition Development, Ministry of Agriculture, Beijing, People’s Republic of China
| | - Lingang Lu
- Institute of Food and Nutrition Development, Ministry of Agriculture, Beijing, People’s Republic of China
| | - Xiaohong Wang
- Institute of Food and Nutrition Development, Ministry of Agriculture, Beijing, People’s Republic of China
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Ben Jemaa M, Falleh H, Neves MA, Isoda H, Nakajima M, Ksouri R. Quality preservation of deliberately contaminated milk using thyme free and nanoemulsified essential oils. Food Chem 2016; 217:726-734. [PMID: 27664691 DOI: 10.1016/j.foodchem.2016.09.030] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2016] [Revised: 09/05/2016] [Accepted: 09/05/2016] [Indexed: 10/21/2022]
Abstract
The objective of this study is to evaluate the effect of either a solution of Thymus capitatus essential oil or its nanoemulsion on the quality of milk contaminated by bacteria. After 24h of S. aureus inoculation, bacterial growth reached 202×10(3)CFU/ml in the presence of the essential oil while it was limited to 132×10(3)CFU/ml when treated with nanoemulsion. The reduction of antioxidant capacity of milk treated with essential oil was higher when treated with nanoemulsion. Moreover, free essential oil was more efficient in protecting proteins from degradation than the nanoemulsion. For instance, after 24h of E. hirae contamination, 26% of the total proteins were consumed in the presence of nano-encapsulated essential oil, while only 14% of the initial content was consumed when free essential oil was added. Concerning milk acidity increase and the inhibition of peroxide production, no statistical differences have been recorded between the use of free essential oil or its nano-emulsion. In conclusion, bulk or nano-encapsulated T. capitatus essential oil preserve milk quality and can extend its shelf life.
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Affiliation(s)
- Mariem Ben Jemaa
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, BP 901, 2050 Hammam-lif, Tunisia; Faculty of Life and Environmental Sciences, University of Tsukuba, Ibaraki 305-8572, Japan
| | - Hanen Falleh
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, BP 901, 2050 Hammam-lif, Tunisia.
| | - Marcos A Neves
- Faculty of Life and Environmental Sciences, University of Tsukuba, Ibaraki 305-8572, Japan
| | - Hiroko Isoda
- Faculty of Life and Environmental Sciences, University of Tsukuba, Ibaraki 305-8572, Japan
| | - Mitsutoshi Nakajima
- Faculty of Life and Environmental Sciences, University of Tsukuba, Ibaraki 305-8572, Japan
| | - Riadh Ksouri
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, BP 901, 2050 Hammam-lif, Tunisia
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Makhoul S, Yener S, Khomenko I, Capozzi V, Cappellin L, Aprea E, Scampicchio M, Gasperi F, Biasioli F. Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat. JOURNAL OF MASS SPECTROMETRY : JMS 2016; 51:782-791. [PMID: 27628758 DOI: 10.1002/jms.3801] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2016] [Revised: 04/02/2016] [Accepted: 06/20/2016] [Indexed: 06/06/2023]
Abstract
In this study, we demonstrated the suitability of direct injection mass spectrometry headspace analysis for rapid non-invasive quality control of semi-finished dairy ingredients, such as skim milk powder (SMP), whole milk powder (WMP), whey powder (WP) and anhydrous milk fat (AMF), which are widely used as ingredients in the food industry. In this work, for the first time, we applied proton transfer reaction-mass spectrometry (PTR-MS) with a time-of-flight (ToF) analyzer for the rapid and non-invasive analysis of volatile compounds in different samples of SMP, WMP, WP and AMF. We selected different dairy ingredients in various concrete situations (e.g. same producer and different expiration times, different producers and same days of storage, different producers) based on their sensory evaluation. PTR-ToF-MS allowed the separation and characterization of different samples based on the volatile organic compound (VOC) profiles. Statistically significant differences in VOC content were generally coherent with differences in sensory evaluation, particularly for SMP, WMP and WP. The good separation of SMP samples from WMP samples suggested the possible application of PTR-ToF-MS to detect possible cases of adulteration of dairy ingredients for the food industry. Our findings demonstrate the efficient and rapid differentiation of dairy ingredients on the basis of the released VOCs via PTR-ToF-MS analysis and suggest this method as a versatile tool (1) for the facilitation/optimization of the selection of dairy ingredients in the food industry and (2) and for the prompt innovation in the production of dairy ingredients. Copyright © 2016 John Wiley & Sons, Ltd.
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Affiliation(s)
- Salim Makhoul
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige, Italy
- Department of Chemistry, University of Balamand, P. O. Box 100, Tripoli, Lebanon
- UMR PAM - équipe VALMIS, IUVV, 1 rue Claude Ladrey, 21078, Dijon Cedex, France
| | - Sine Yener
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige, Italy
| | - Iuliia Khomenko
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige, Italy
- Institut für Ionenphysik und Angewandte Physik, Leopold-Franzens Universitӓt Innsbruck, Technikerstr, 25, 6020, Innsbruck, Austria
| | - Vittorio Capozzi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige, Italy
- Faculty of Science and Technology, Free University of Bolzano, 39100, Bolzano, Italy
| | - Luca Cappellin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige, Italy
| | - Eugenio Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige, Italy
| | - Matteo Scampicchio
- Faculty of Science and Technology, Free University of Bolzano, 39100, Bolzano, Italy
| | - Flavia Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige, Italy
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige, Italy
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Paraskevakis N. Effects of dietary dried Greek Oregano (Origanum vulgare ssp. hirtum) supplementation on blood and milk enzymatic antioxidant indices, on milk total antioxidant capacity and on productivity in goats. Anim Feed Sci Technol 2015. [DOI: 10.1016/j.anifeedsci.2015.09.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Martínez-Monteagudo SI, Leal-Dávila M, Curtis JM, Saldaña MD. Oxidative stability of ultra high temperature milk enriched in conjugated linoleic acid and trans-vaccenic acid. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.11.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Álvarez R, Meléndez-Martínez AJ, Vicario IM, Alcalde MJ. Carotenoid and Vitamin A Contents in Biological Fluids and Tissues of Animals as an Effect of the Diet: A Review. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1015139] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Rodríguez-Alcalá L, Alonso L, Fontecha J. Stability of fatty acid composition after thermal, high pressure, and microwave processing of cow milk as affected by polyunsaturated fatty acid concentration. J Dairy Sci 2014; 97:7307-15. [DOI: 10.3168/jds.2013-7849] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2013] [Accepted: 08/05/2014] [Indexed: 11/19/2022]
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