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Interaction between casein and rice glutelin: Binding mechanisms and molecular assembly behaviours. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105967] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Tian B, Wang Z, de Campo L, Gilbert EP, Dalgliesh RM, Velichko E, van der Goot AJ, Bouwman WG. Small angle neutron scattering quantifies the hierarchical structure in fibrous calcium caseinate. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105912] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Li Y, Li Y, Yuan D, Wang Y, Li M, Zhang L. The effect of caseins on the stability and whipping properties of recombined dairy creams. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104658] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Steiner BM, Shukla V, McClements DJ, Li YO, Sancho-Madriz M, Davidov-Pardo G. Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates. J Food Sci 2019; 84:2421-2431. [PMID: 31404478 DOI: 10.1111/1750-3841.14751] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 05/15/2019] [Accepted: 06/29/2019] [Indexed: 11/28/2022]
Abstract
Lutein is incorporated into foods as a natural yellow pigment and nutraceutical. The introduction of lutein into many foods and beverages, however, is problematic because of its strong hydrophobicity and poor chemical stability. In this research, lutein-loaded nanoemulsions were prepared to overcome this problem. Casein-dextran Maillard conjugates or physical complexes were utilized as emulsifiers, while either medium chain triglycerides (MCT) or grape seed oil (GSO) were used as carrier oils. The impact of resveratrol addition on nanoemulsion stability was also examined. The influence of storage temperature, pH, and CaCl2 concentration on the chemical and physical stability of the nanoemulsions was measured. The casein-dextran conjugates were highly effective at improving the physical resistance of the nanoemulsions to environmental stresses, but had a detrimental effect on their color stability. Conversely, nanoemulsions prepared from casein-dextran physical complexes were unstable around the protein's isoelectric point (pH 4.6), as well as upon addition of CaCl2 . Incorporation of resveratrol and GSO into the nanoemulsions decreased lutein degradation and color fading at all temperatures. This study shows that casein-dextran conjugates are highly effective at improving the physical stability of lutein-loaded nanoemulsions, while resveratrol and GSO are effective at improving their chemical stability. PRACTICAL APPLICATION: Lutein can be used by the food industry to create "clean label" and functional food products. The major challenges in incorporating lutein in foods are its poor chemical stability and its high hydrophobicity, which makes it difficult to incorporate. Emulsion-based delivery systems assembled from natural ingredients may address these challenges. In this study, the impact of Maillard conjugates fabricated from caseinate and dextran, as well as resveratrol addition, on the formation and stability of lutein-enriched nanoemulsions was determined. The information obtained from this study will help the formulation of more effective functional foods and beverage products.
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Affiliation(s)
- Benjamin M Steiner
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
| | - Viral Shukla
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
| | | | - Yao Olive Li
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
| | - Martin Sancho-Madriz
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
| | - Gabriel Davidov-Pardo
- Nutrition and Food Science Dept., California State Polytechnic Univ. Pomona, 3801 West Temple Ave, Pomona, CA, 91768, USA
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Raak N, Schöne C, Rohm H, Jaros D. Acid-induced gelation of enzymatically cross-linked caseinate in different ionic milieus. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.01.037] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Boiani M, McLoughlin P, Auty MAE, FitzGerald RJ, Kelly PM. Effects of depleting ionic strength on 31P nuclear magnetic resonance spectra of micellar casein during membrane separation and diafiltration of skim milk. J Dairy Sci 2017; 100:6949-6961. [PMID: 28690057 DOI: 10.3168/jds.2016-12351] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2016] [Accepted: 05/11/2017] [Indexed: 11/19/2022]
Abstract
Membrane separation processes used in the concentration and isolation of micellar casein-based milk proteins from skim milk rely on extensive permeation of its soluble serum constituents, especially lactose and minerals. Whereas extensive literature exists on how these processes influence the gross composition of milk proteins, we have little understanding of the effects of such ionic depletion on the core structural unit of micellar casein [i.e., the casein phosphate nanocluster (CPN)]. The 31P nuclear magnetic resonance (NMR) is an analytical technique that is capable of identifying soluble and organic forms of phosphate in milk. Thus, our objective was to investigate changes to the 31P NMR spectra of skim milk during microfiltration (MF) and diafiltration (DF) by tracking movements in different species of phosphate. In particular, we examined the peak at 1.11 ppm corresponding to inorganic phosphate in the serum, as well as the low-intensity broad signal between 1.5 and 3.0 ppm attributed to casein-associated phosphate in the retentate. The MF concentration and DF using water caused a shift in the relevant 31P NMR peak that could be minimized if orthophosphate was added to the DF water. However, this did not resolve the simultaneous change in retentate pH and increased solubilization of micellar casein protein. The addition of calcium in combination with orthophosphate prevented micellar casein solubilization and simultaneously contributed to preservation of the CPN structure, except for overcorrection of retentate pH in the acidic direction. A more complex DF solution, involving a combination of phosphate, calcium, and citrate, succeeded in both CPN and micellar casein structure preservation while maintaining retentate pH in the region of the original milk pH. The combination of 31P NMR as an analytical technique and experimental probe during MF/DF processes provided useful insights into changes occurring to CPN while retaining the micellar state of casein.
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Affiliation(s)
- Mattia Boiani
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996; Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland, V94 T9PX
| | | | - Mark A E Auty
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996
| | - Richard J FitzGerald
- Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland, V94 T9PX
| | - Phil M Kelly
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996.
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