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Effect of ultra-high pressure homogenization on structural and techno-functional properties of egg yolk granule proteins. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Krebs L, Pouliot Y, Doyen A, Venema K, Brisson G. Effect of reverse osmosis and ultra-high-pressure homogenization on the composition and microstructure of sweet buttermilk. J Dairy Sci 2023; 106:1596-1610. [PMID: 36586799 DOI: 10.3168/jds.2022-22483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Accepted: 09/21/2022] [Indexed: 12/31/2022]
Abstract
Buttermilk (BM), the by-product of butter making, is similar to skim milk (SM) composition. However, it is currently undervalued in dairy processing because it is responsible for texture defects (e.g., crumbliness, decreased firmness) in cheese and yogurt. One possible way of improving the incorporation of BM into dairy products is by the use of technological pretreatments such as membrane filtration and homogenization. The study aimed at characterizing the effect of preconcentration by reverse osmosis (RO) and single-pass ultra-high-pressure homogenization (UHPH) on the composition and microstructure of sweet BM to modify its techno-functional properties (e.g., protein gel formation, syneresis, firmness). The BM and RO BM were treated at 0, 15, 150, and 300 MPa. Pressure-treated and control BM and RO BM were ultracentrifuged to fractionate them into the following 3 fractions: a supernatant soluble fraction (top layer), a colloidal fraction consisting of a cloudy layer (middle layer), and a high-density pellet (bottom layer). Compositional changes in the soluble fraction [lipid, phospholipid (PL), protein, and salt], as well as its protein profile by PAGE analysis, were determined. Modifications in particle size distribution upon UHPH were monitored by laser diffraction in the presence and absence of sodium citrate to dissociate the casein (CN) micelles. Microstructural changes in pressure-treated and non-pressure-treated BM and RO BM particles were monitored by confocal laser scanning microscopy. Particle size analysis showed that UHPH treatment significantly decreased the size of the milk fat globule membrane fragments in BM and RO BM. Also, pressure treatment at 300 MPa led to a significant increase in the recovery of total lipids, CN, calcium, and phosphate in the BM soluble fraction (top layer) following ultracentrifugation. However, PL were primarily concentrated in the pellet cloud (middle layer), located above the pellet in BM concentrated by RO. In contrast, PL were evenly distributed between soluble and colloidal phases of BM. This study provides insight into the modifications of sweet BM constituents induced by RO and UHPH from a compositional and structural perspective.
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Affiliation(s)
- L Krebs
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada
| | - Y Pouliot
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada
| | - A Doyen
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada
| | - K Venema
- Centre for Healthy Eating & Food Innovation (HEFI), Faculty of Science and Engineering, Maastricht University-Venlo, 5928 SZ, the Netherlands
| | - G Brisson
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada.
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Mao M, Ni D, Ma L, Chen F, Hu X, Ji J. Impact of high hydrostatic pressure on the micellar structures and physicochemical stability of casein nanoemulsion loading quercetin. Food Chem X 2022; 14:100356. [PMID: 35706831 PMCID: PMC9189874 DOI: 10.1016/j.fochx.2022.100356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 05/28/2022] [Accepted: 06/01/2022] [Indexed: 11/16/2022] Open
Affiliation(s)
- Mengqi Mao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Dandan Ni
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
- Corresponding author.
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Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule. Foods 2022; 11:foods11040512. [PMID: 35205989 PMCID: PMC8871291 DOI: 10.3390/foods11040512] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 02/07/2022] [Accepted: 02/09/2022] [Indexed: 02/04/2023] Open
Abstract
Ultra-high pressure homogenization (UHPH) is a promising method for destabilizing and potentially improving the techno-functionality of the egg yolk granule. This study’s objectives were to determine the impact of pressure level (50, 175 and 300 MPa) and number of passes (1 and 4) on the physico-chemical and structural properties of egg yolk granule and its subsequent fractions. UHPH induced restructuration of the granule through the formation of a large protein network, without impacting the proximate composition and protein profile in a single pass of up to 300 MPa. In addition, UHPH reduced the particle size distribution up to 175 MPa, to eventually form larger particles through enhanced protein–protein interactions at 300 MPa. Phosvitin, apovitellenin and apolipoprotein-B were specifically involved in these interactions. Overall, egg yolk granule remains highly stable during UHPH treatment. However, more investigations are needed to characterize the resulting protein network and to evaluate the techno-functional properties of UHPH-treated granule.
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Touhami S, Marciniak A, Doyen A, Brisson G. Effect of alkalinization and ultra-high-pressure homogenization on casein micelles in raw and pasteurized skim milk. J Dairy Sci 2022; 105:2815-2827. [PMID: 35086710 DOI: 10.3168/jds.2021-20700] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Accepted: 11/24/2021] [Indexed: 01/08/2023]
Abstract
Mechanical and physicochemical treatments of milk induce structural modifications of the casein (CN) micelles, affecting their techno-functional properties in dairy processing. Here, we studied the effect of alkalinization and ultra-high-pressure homogenization (UHPH) on CN micelles in raw skim milk (rSM) and pasteurized skim milk (pSM). The pH of both skim milks (approximately 6.7) was adjusted to 8.5 and 10.5 before UHPH at 100, 200, and 300 MPa. The structural changes of the CN micelles during the treatments were assessed using laser diffraction, transmission electron microscopy, and turbidity measurements. Finally, ultracentrifugation (70,000 × g for 1 h at 20°C) was carried out to evaluate the protein's distribution between the supernatant (serum phase) and the pellet (colloidal phase) by gel electrophoresis and protein concentration measurement. Alkalinization of both skim milks induced a significant reduction in turbidity, whereas an increase of the average particle size was observed, the effect being more severe in pSM than rSM. At alkaline pH, more proteins were recovered in the serum phase, which suggested that the CN underwent major rearrangements into nonsedimentable CN forms of various sizes, as confirmed by transmission electron microscopy. The amount of CN found in the serum phase at pH 8.5 also increased with the UHPH pressure. Although UHPH did not influence the average CN micelle size at pH 6.7 and 8.5, a pressure-dependent decrease was observed at pH 10.5 for both skim milks. The structural changes of the CN micelles observed in this study throughout the combination of alkalinization and UHPH could be of interest for developing new dairy ingredients with improved functionality.
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Affiliation(s)
- S Touhami
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, Quebec, G1V 0A6, Canada
| | - A Marciniak
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, Quebec, G1V 0A6, Canada
| | - A Doyen
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, Quebec, G1V 0A6, Canada
| | - G Brisson
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, Quebec, G1V 0A6, Canada.
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Tang CH. Assembly of food proteins for nano- encapsulation and delivery of nutraceuticals (a mini-review). Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106710] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Krebs L, Bérubé A, Iung J, Marciniak A, Turgeon SL, Brisson G. Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt. Foods 2021; 10:foods10081757. [PMID: 34441534 PMCID: PMC8392456 DOI: 10.3390/foods10081757] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/26/2021] [Accepted: 07/27/2021] [Indexed: 11/16/2022] Open
Abstract
Despite its nutritional properties, buttermilk (BM) is still poorly valorized due to its high phospholipid (PL) concentration, impairing its techno-functional performance in dairy products. Therefore, the objective of this study was to investigate the impact of ultra-high-pressure homogenization (UHPH) on the techno-functional properties of BM in set and stirred yogurts. BM and skimmed milk (SM) were pretreated by conventional homogenization (15 MPa), high-pressure homogenization (HPH) (150 MPa), and UHPH (300 MPa) prior to yogurt production. Polyacrylamide gel electrophoresis (PAGE) analysis showed that UHPH promoted the formation of large covalently linked aggregates in BM. A more particulate gel microstructure was observed for set SM, while BM gels were finer and more homogeneous. These differences affected the water holding capacity (WHC), which was higher for BM, while a decrease in WHC was observed for SM yogurts with an increase in homogenization pressure. In stirred yogurts, the apparent viscosity was significantly higher for SM, and the pretreatment of BM with UHPH further reduced its viscosity. Overall, our results showed that UHPH could be used for modulating BM and SM yogurt texture properties. The use of UHPH on BM has great potential for lower-viscosity dairy applications (e.g., ready-to-drink yogurts) to deliver its health-promoting properties.
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Affiliation(s)
- Louise Krebs
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
- Faculty of Health, Medicine and Life Sciences, Maastricht University, 6211 LK Maastricht, The Netherlands
| | - Amélie Bérubé
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
| | - Jean Iung
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
| | - Alice Marciniak
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
| | - Sylvie L. Turgeon
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
| | - Guillaume Brisson
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
- Correspondence:
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Tang CH. Assembled milk protein nano-architectures as potential nanovehicles for nutraceuticals. Adv Colloid Interface Sci 2021; 292:102432. [PMID: 33934002 DOI: 10.1016/j.cis.2021.102432] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/22/2021] [Accepted: 04/24/2021] [Indexed: 12/21/2022]
Abstract
Nanoencapsulation of hydrophobic nutraceuticals with food ingredients has become one of topical research subjects in food science and pharmaceutical fields. To fabricate food protein-based nano-architectures as nanovehicles is one of effective strategies or approaches to improve water solubility, stability, bioavailability and bioactivities of poorly soluble or hydrophobic nutraceuticals. Milk proteins or their components exhibit a great potential to assemble or co-assemble with other components into a variety of nano-architectures (e.g., nano-micelles, nanocomplexes, nanogels, or nanoparticles) as potential nanovehicles for encapsulation and delivery of nutraceuticals. This article provides a comprehensive review about the state-of-art knowledge in utilizing milk proteins to assemble or co-assemble into a variety of nano-architectures as promising encapsulation and delivery nano-systems for hydrophobic nutraceuticals. First, a brief summary about composition, structure and physicochemical properties of milk proteins, especially caseins (or casein micelles) and whey proteins, is presented. Then, the disassembly and reassembly behavior of caseins or whey proteins into nano-architectures is critically reviewed. For caseins, casein micelles can be dissociated and further re-associated into novel micelles, through pH- or high hydrostatic pressure-mediated disassembly and reassembly strategy, or can be directly formed from caseinates through a reassembly process. In contrast, the assembly of whey protein into nano-architectures usually needs a structural unfolding and subsequent aggregation process, which can be induced by heating, enzymatic hydrolysis, high hydrostatic pressure and ethanol treatments. Third, the co-assembly of milk proteins with other components into nano-architectures is also summarized. Last, the potential and effectiveness of assembled milk protein nano-architectures, including reassembled casein micelles, thermally induced whey protein nano-aggregates, α-lactalbumin nanotubes or nanospheres, co-assembled milk protein-polysaccharide nanocomplexes or nanoparticles, as nanovehicles for nutraceuticals (especially those hydrophobic) are comprehensively reviewed. Due to the fact that milk proteins are an important part of diets for human nutrition and health, the review is of crucial importance not only for the development of novel milk protein-based functional foods enriched with hydrophobic nutraceuticals, but also for providing the newest knowledge in the utilization of food protein assembly behavior in the nanoencapsulation of nutraceuticals.
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Tang CH. Strategies to utilize naturally occurring protein architectures as nanovehicles for hydrophobic nutraceuticals. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106344] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Cavender G, Jiang N, Singh RK, Chen J, Mis Solval K. Improving the survival of Lactobacillus plantarum NRRL B-1927 during microencapsulation with ultra-high-pressure-homogenized soymilk as a wall material. Food Res Int 2021; 139:109831. [PMID: 33509456 DOI: 10.1016/j.foodres.2020.109831] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 09/30/2020] [Accepted: 10/16/2020] [Indexed: 11/30/2022]
Abstract
Probiotic foods and supplements have been shown to offer multiple potential health benefits to consumers. Dried probiotic cultures are increasingly used by the food industry because they are easily handled, transported, stored, and used in different applications. However, drying technologies often expose probiotic cells to extreme environmental conditions that reduces cell viability. Hence, this study aimed to evaluate the effect of using ultra high-pressure homogenization (UHPH) on soymilk's microencapsulating ability, and the resultant effect on the survivability of probiotic Lactobacillus plantarum NRRL B-1927 (LP) during drying. Liquid suspensions containing LP (~109 CFU/g of solids) were prepared by suspending LP cultures in soymilk which had been either treated with UHPH at 150 MPa or 300 MPa or left untreated. LP suspensions were then dried by concurrent spray drying (CCSD), mixed-flow spray drying (MXSD) or freeze-drying (FD). Cell counts of LP were determined before and after microencapsulation. Moisture, water activity, particle size and morphology of LP powders were also characterized. LP powders produced with 300 MPa treated soymilk had 8.7, 6.4, and 2 times more cell counts than those produced with non-UHPH treated soymilk during CCSD, MXSD, and FD, respectively. In the 300 MPa treated samples, cell survival (%) of LP during drying was the highest in MXSD (83.72) followed by FD (76.31) and CCSD (34.01). Using soymilk treated at higher UHPH pressures resulted in LP powders with lower moisture content, smaller particle sizes and higher agglomeration. LP powders produced via MXSD showed higher agglomeration and fewer signs of thermal damage than powders produced via CCSD. This study demonstrates that UHPH improves the effectiveness of soymilk as a microencapsulant for probiotics, creating probiotic powders that could be used in plant-based and non-dairy foods.
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Affiliation(s)
- George Cavender
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA; Currently at Cooperative Research and Extension Division, Lincoln University, Jefferson City, MO 65101, USA
| | - Nan Jiang
- Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA
| | - Rakesh K Singh
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Jinru Chen
- Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA
| | - Kevin Mis Solval
- Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA.
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Janahar JJ, Marciniak A, Balasubramaniam VM, Jimenez-Flores R, Ting E. Effects of pressure, shear, temperature, and their interactions on selected milk quality attributes. J Dairy Sci 2020; 104:1531-1547. [PMID: 33309347 DOI: 10.3168/jds.2020-19081] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Accepted: 10/09/2020] [Indexed: 01/23/2023]
Abstract
The effects of pressure, temperature, shear, and their interactions on selected quality attributes and stability of milk during ultra-shear technology (UST) were investigated. The UST experiments include pressure (400 MPa) treatment of the milk sample preconditioned at 2 different initial temperatures (25°C and 15°C) and subsequently depressurizing it via a shear valve at 2 flow rates (low: 0.15-0.36 g/s; high: 1.11-1.22 g/s). Raw milk, high-pressure processed (HPP; 400 MPa, ~40°C for 0 and 3 min) and thermal treated (72°C for 15 s) milk samples served as the controls. The effect of different process parameters on milk quality attributes were evaluated using particle size, zeta potential, viscosity, pH, creaming, lipase activity, and protein profile. The HPP treatment did not cause apparent particle size reduction but increased the sample viscosity up to 3.08 mPa·s compared with 2.68 mPa·s for raw milk. Moreover, it produced varied effects on creaming and lipase activity depending on hold time. Thermal treatment induced slight reduction in particle size and creaming as compared with raw milk. The UST treatment at 35°C reduced the effective diameter of sample particles from 3,511.76 nm (raw milk) to 291.45 nm. This treatment also showed minimum relative lipase activity (29.93%) and kept milk stable by preventing creaming. The differential effects of pressure, shear, temperature, and their interactions were evident, which would be useful information for equipment developers and food processors interested in developing improved food processes for dairy beverages.
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Affiliation(s)
- Jerish Joyner Janahar
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Alice Marciniak
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - V M Balasubramaniam
- Department of Food Science and Technology, The Ohio State University, Columbus 43210; Department of Food Agricultural and Biological Engineering, The Ohio State University, Columbus 43210.
| | - Rafael Jimenez-Flores
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Edmund Ting
- Pressure BioSciences Inc., South Easton, MA 02375
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Mis Solval KE, Cavender G, Jiang N, Chen J, Singh R. Microencapsulation of Lactobacillus plantarum NRRL B-1927 with Skim Milk Processed via Ultra-High-Pressure Homogenization. Molecules 2020; 25:molecules25173863. [PMID: 32854312 PMCID: PMC7504146 DOI: 10.3390/molecules25173863] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 08/20/2020] [Accepted: 08/21/2020] [Indexed: 11/16/2022] Open
Abstract
Several health benefits are associated with the consumption of probiotic foods. Lyophilized probiotic cultures are commonly used to manufacture probiotic-containing products. Spray drying (SDR) is a cost-effective process to microencapsulate probiotics. However, the high temperatures of the drying air in SDR can inactivate significant numbers of probiotic cells. Ultra-high-pressure homogenization (UHPH) processing can modify the configuration of proteins found in skim milk which may increase its protective properties as microencapsulating agent towards probiotic cells during SDR. The aim of this study was to evaluate the effect of microencapsulating probiotic Lactobacillus plantarum NRRL B-1927 (LP) with UHPH-treated skim milk after SDR or freeze drying (FD). Dispersions containing LP were made with either UHPH-treated (at 150 MPa or 300 MPa) or untreated skim milk and dried via concurrent SDR (CCSD), mixed-flow SDR (MXSD) or FD. Higher cell survival (%) of LP was found in powders microencapsulated with 150 MPa-treated skim milk than in those microencapsulated with non-UHPH-treated and 300 MPa-treated skim milk via FD followed by MXSD and CCSD, respectively. Increasing UHPH pressures increased the particle size of powders produced via CCSD; and reduced particle agglomeration of powders produced via MXSD and FD. This study demonstrated that UHPH processes improves the effectiveness of skim milk as a microencapsulating agent for LP, creating powders that could be used in probiotic foods.
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Affiliation(s)
- Kevin E. Mis Solval
- Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA; (N.J.); (J.C.)
- Correspondence: ; Tel.: +1-(770)-412-4741
| | - George Cavender
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA; (G.C.); (R.S.)
| | - Nan Jiang
- Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA; (N.J.); (J.C.)
| | - Jinru Chen
- Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA; (N.J.); (J.C.)
| | - Rakesh Singh
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA; (G.C.); (R.S.)
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Irazusta A, Rodríguez-Camejo C, Jorcin S, Puyol A, Fazio L, Arias F, Castro M, Hernández A, López-Pedemonte T. High-pressure homogenization and high hydrostatic pressure processing of human milk: Preservation of immunological components for human milk banks. J Dairy Sci 2020; 103:5978-5991. [PMID: 32418693 DOI: 10.3168/jds.2019-17569] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Accepted: 02/19/2020] [Indexed: 12/15/2022]
Abstract
Human milk (HM) constitutes the first immunological barrier and the main source of nutrients and bioactive components for newborns. Immune factors comprise up to 10% of the protein content in HM, where antibodies are the major components (mainly IgA, IgG, and IgM). In addition, antibacterial enzymes such as lysozyme and immunoregulatory factors such as soluble cluster of differentiation 14 (sCD14) and transforming growth factor β2 (TGF-β2) are also present and play important roles in the protection of the infant's health. Donor milk processed in HM banks by Holder pasteurization (HoP; 62.5°C, 30 min) is a safe and valuable resource for preterm newborns that are hospitalized, but is reduced in major immunological components due to thermal inactivation. We hypothesized that high hydrostatic pressure (HHP) and high-pressure homogenization (HPH) are 2 processes that can be used on HM to reduce total bacteria counts while retaining immunological components. We studied the effects of HHP (400, 450, and 500 MPa for 5 min applied at 20°C) and HPH (200, 250, and 300 MPa, milk inlet temperature of 20°C) applied to mature HM, on microbiological and immunological markers (IgA, IgG, IgM, sCD14, and TGF-β2), and compared them with those of traditional HoP in HM samples from healthy donors. The HHP processing between 400 and 500 MPa at 20°C reduced counts of coliform and total aerobic bacteria to undetectable levels (<1.0 log cfu/mL) while achieving approximately 100% of immunological component retention. In particular, comparing median percentages of retention of immunological components for 450 MPa versus HoP, we found 101.5 versus 50.5% for IgA, 89.5 versus 26.0% for IgM, 104.5 versus 75.5% for IgG, 125.0 versus 72.5% for lysozyme, 50.6 versus 0.1% for sCD14, and 88.5 versus 61.1% for TGF-β2, respectively. Regarding HPH processing, at a pressure of 250 MPa and inlet temperature of 20°C, the process showed good potential to reduce coliforms to undetectable levels and total aerobic bacteria to levels slightly above those obtained by HoP. The median percentages of retention of immunological markers for HPH versus HoP were 71.5 versus 52.0%, 71.0 versus 27.0%, 104.0 versus 66.5%, and 30.9 versus 0.2%, for IgA, IgM, IgG, and sCD14, respectively; results did not significantly differ for lysozyme and TGF-β2. The HPH at 300 MPa produced higher inactivation of immunological components, similar to values achieved with HoP.
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Affiliation(s)
- A Irazusta
- Área de Tecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay 11800
| | - C Rodríguez-Camejo
- Cátedra de Inmunología, Instituto de Química Biológica, Facultad de Ciencias-Área Inmunología, Departamento de Biociencias, Facultad de Química, Instituto de Higiene, Universidad de la República, Montevideo, Uruguay 11600
| | - S Jorcin
- Área de Tecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay 11800
| | - A Puyol
- Banco de Leche "Ruben Panizza," Centro Hospitalario Pereira Rossell, Administración de los Servicios de Salud del Estado, Montevideo, Uruguay 11600
| | - L Fazio
- Banco de Leche "Ruben Panizza," Centro Hospitalario Pereira Rossell, Administración de los Servicios de Salud del Estado, Montevideo, Uruguay 11600
| | - F Arias
- Cátedra de Inmunología, Instituto de Química Biológica, Facultad de Ciencias-Área Inmunología, Departamento de Biociencias, Facultad de Química, Instituto de Higiene, Universidad de la República, Montevideo, Uruguay 11600
| | - M Castro
- Hospital de la Mujer, Centro Hospitalario Pereira Rossell, Administración de los Servicios de Salud del Estado, Montevideo, Uruguay 11600
| | - A Hernández
- Cátedra de Inmunología, Instituto de Química Biológica, Facultad de Ciencias-Área Inmunología, Departamento de Biociencias, Facultad de Química, Instituto de Higiene, Universidad de la República, Montevideo, Uruguay 11600
| | - T López-Pedemonte
- Área de Tecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay 11800.
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Evaluation of Mycobacterium smegmatis as indicator of the efficacy of high hydrostatic pressure and ultra-high pressure homogenization treatments for pasteurization-like purposes in milk. J DAIRY RES 2020; 87:94-102. [PMID: 32019613 DOI: 10.1017/s0022029919001043] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The objectives of this study were: to assess the efficiency of high hydrostatic pressure or ultra-high pressure homogenization against Mycobacterium smegmatis in milk and to discuss whether M. smegmatis can be considered a suitable surrogate for other Mycobacterium spp. in high pressure inactivation trials using milk. Three strains of this specie (CECT 3017, 3020 and 3032) were independently inoculated into both skimmed (0.2% fat) and whole milk (3.4% fat) at an approximate load of 6.5 Log CFU/ml and submitted to HHP treatments at 300, 400 or 500 MPa for 10 m at 6°C and 20°C. Evolution of the surviving cells of the inoculated strains was evaluated analysing milk immediately after the treatments and after 5 and 8 d of storage at 6°C. HHP treatments at 300 MPa were seldom efficient at inactivating M. smegmatis strains, but lethality increased with pressure applied in all cases. Generation of sub-lethal injured cells was observed only after 400 MPa treatments since inactivation at 500 MPa was shown to be complete. Significant differences were not observed due to either temperature of treatment or fat content of milk, except for strain CECT3032, which was shown to be the most sensitive to HHP treatments. Milk inoculated with strain CECT3017 was submitted to ultra-high pressure homogenization (UHPH) treatments at 200, 300 and 400 MPa. Maximum reductions were obtained after 300 and 400 MPa treatments, although less than 3.50 Log CFU/ml were inactivated. UHPH did not cause significant number of injured cells. The usefulness of this species as a marker for pressure-based processing seems limited since it showed greater sensitivity than some pathogenic species including other Mycobacteria reported in previous studies.
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Nunes L, Tavares GM. Thermal treatments and emerging technologies: Impacts on the structure and techno-functional properties of milk proteins. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.06.004] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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17
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Malekhosseini P, Alami M, Khomeiri M, Esteghlal S, Nekoei A, Hosseini SMH. Development of casein-based nanoencapsulation systems for delivery of epigallocatechin gallate and folic acid. Food Sci Nutr 2019; 7:519-527. [PMID: 30847130 PMCID: PMC6392856 DOI: 10.1002/fsn3.827] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Revised: 09/06/2018] [Accepted: 09/09/2018] [Indexed: 11/24/2022] Open
Abstract
In this work, binding characteristics of two hydrophilic nutraceutical models, namely epigallocatechin gallate (EGCG) and folic acid (FA), to sodium caseinate were studied by fluorimetry technique. EGCG-loaded casein molecules were then converted to either re-combined casein micelles (r-CMs) or casein nanoparticles (CNPs). Binding stoichiometry of EGCG and FA was 0.81 and 1.02, respectively. As determined by DLS technique, the average particle size of r-CMs prepared at 0.5% concentration was 66.2 nm. Thermal treatment (74°C, 20 s) had significant (p < 0.05) influence on the particle size of nanocarriers, but not nutraceutical loading. The average size of CNPs was larger than that of r-CMs. The encapsulation efficiency (EE) of EGCG was 85%, and its ejection from the nanocarrier was less than 3% over 21 days. Alkaline conditions resulted in higher release of EGCG than acidic conditions. r-CMs were more effective than CNPs during the protection of EGCG against heat-induced degradation. TEM micrographs confirmed the formation of r-CMs.
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Affiliation(s)
- Parisa Malekhosseini
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Mehran Alami
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Morteza Khomeiri
- Department of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Sara Esteghlal
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
| | - Abdo‐Reza Nekoei
- Department of ChemistryShiraz University of TechnologyShirazIran
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19
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Bahri A, Martin M, Gergely C, Marchesseau S, Chevalier-Lucia D. Topographical and nanomechanical characterization of casein nanogel particles using atomic force microscopy. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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20
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Preparation of milk protein-vitamin A complexes and their evaluation for vitamin A binding ability. Food Chem 2017; 237:141-149. [DOI: 10.1016/j.foodchem.2017.05.106] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Revised: 05/17/2017] [Accepted: 05/19/2017] [Indexed: 11/22/2022]
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21
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Zhang Z, Zhang R, Chen L, Tong Q, McClements DJ. Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract. Eur Polym J 2015. [DOI: 10.1016/j.eurpolymj.2015.01.013] [Citation(s) in RCA: 115] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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22
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Sørensen H, Mortensen K, Sørland GH, Larsen FH, Paulsson M, Ipsen R. Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.09.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Broyard C, Gaucheron F. Modifications of structures and functions of caseins: a scientific and technological challenge. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0220-y] [Citation(s) in RCA: 162] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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24
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Corzo-Martínez M, Mohan M, Dunlap J, Harte F. Effect of ultra-high pressure homogenization on the interaction between bovine casein micelles and ritonavir. Pharm Res 2015; 32:1055-71. [PMID: 25270571 PMCID: PMC4329261 DOI: 10.1007/s11095-014-1518-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2014] [Accepted: 09/12/2014] [Indexed: 10/24/2022]
Abstract
PURPOSE The aim of this work was to develop a milk-based powder formulation appropriate for pediatric delivery of ritonavir (RIT). METHODS Ultra-high pressure homogenization (UHPH) at 0.1, 300 and 500 MPa was used to process a dispersion of pasteurized skim milk (SM) and ritonavir. Loading efficiency was determined by RP-HPLC-UV; characterization of RIT:SM systems was carried out by apparent average hydrodynamic diameter and rheological measurements as well as different analytical techniques including Trp fluorescence, UV spectroscopy, DSC, FTIR and SEM; and delivery capacity of casein micelles was determined by in vitro experiments promoting ritonavir release. RESULTS Ritonavir interacted efficiently with milk proteins, especially, casein micelles, regardless of the processing pressure; however, results suggest that, at 0.1 MPa, ritonavir interacts with caseins at the micellar surface, whilst, at 300 and 500 MPa, ritonavir is integrated to the protein matrix during UHPH treatment. Likewise, in vitro experiments showed that ritonavir release from micellar casein systems is pH dependent; with a high retention of ritonavir during simulated gastric digestion and a rapid delivery under conditions simulating the small intestine environment. CONCLUSIONS Skim milk powder, especially, casein micelles are potentially suitable and efficient carrier systems to develop novel milk-based and low-ethanol powder formulations of ritonavir appropriate for pediatric applications.
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Affiliation(s)
- M. Corzo-Martínez
- Department of Food Science and Technology, The University of Tennessee, 2605 River Dr., Knoxville, TN 37996-4539, USA
| | - M. Mohan
- Department of Food Science and Technology, The University of Tennessee, 2605 River Dr., Knoxville, TN 37996-4539, USA
| | - J. Dunlap
- Division of Biology, The University of Tennessee, 1414 West Cumberland Ave., Knoxville, TN 37996-0830, USA
| | - F. Harte
- Department of Food Science, 331 Rodney A. Erickson Food Science Building, Pennsylvania State University, University Park, PA 16802, USA
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Blayo C, Puentes-Rivas D, Picart-Palmade L, Chevalier-Lucia D, Lange R, Dumay E. Binding of retinyl acetate to whey proteins or phosphocasein micelles: Impact of pressure-processing on protein structural changes and ligand embedding. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.09.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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26
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Dynamic ultra-high pressure homogenisation of milk casein concentrates: Influence of casein content. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.09.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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27
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Zamora A, Guamis B. Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9097-4] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Ye R, Harte F. High pressure homogenization to improve the stability of casein - hydroxypropyl cellulose aqueous systems. Food Hydrocoll 2014; 35:670-677. [PMID: 24159250 PMCID: PMC3804271 DOI: 10.1016/j.foodhyd.2013.08.022] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effect of high pressure homogenization on the improvement of the stability hydroxypropyl cellulose (HPC) and micellar casein was investigated. HPC with two molecular weights (80 and 1150 kDa) and micellar casein were mixed in water to a concentration leading to phase separation (0.45% w/v HPC and 3% w/v casein) and immediately subjected to high pressure homogenization ranging from 0 to 300 MPa, in 100 MPa increments. The various dispersions were evaluated for stability, particle size, turbidity, protein content, and viscosity over a period of two weeks and Scanning Transmission Electron Microscopy (STEM) at the end of the storage period. The stability of casein-HPC complexes was enhanced with the increasing homogenization pressure, especially for the complex containing high molecular weight HPC. The apparent particle size of complexes was reduced from ~200nm to ~130nm when using 300 MPa, corresponding to the sharp decrease of absorbance when compared to the non-homogenized controls. High pressure homogenization reduced the viscosity of HPC-casein complexes regardless of the molecular weight of HPC and STEM imagines revealed aggregates consistent with nano-scale protein polysaccharide interactions.
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Affiliation(s)
- Ran Ye
- Department of Food Science and Technology, University of Tennessee, 2509 River Road, Knoxville, TN 37996-4539, USA
| | - Federico Harte
- Department of Food Science and Technology, University of Tennessee, 2509 River Road, Knoxville, TN 37996-4539, USA
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Sørensen H, Pedersen JS, Mortensen K, Ipsen R. Characterisation of fractionated skim milk with small-angle X-ray scattering. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.05.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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30
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Dumay E, Chevalier-Lucia D, Picart-Palmade L, Benzaria A, Gràcia-Julià A, Blayo C. Technological aspects and potential applications of (ultra) high-pressure homogenisation. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2012.03.005] [Citation(s) in RCA: 146] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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31
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Intracellular fate of retinyl acetate-loaded submicron delivery systems by in vitro intestinal epithelial cells: A comparison between whey protein-stabilised submicron droplets and micelles stabilised with polysorbate 80. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.12.059] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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32
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Benzaria A, Maresca M, Taieb N, Dumay E. Interaction of curcumin with phosphocasein micelles processed or not by dynamic high-pressure. Food Chem 2012; 138:2327-37. [PMID: 23497893 DOI: 10.1016/j.foodchem.2012.12.017] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2012] [Revised: 11/29/2012] [Accepted: 12/03/2012] [Indexed: 12/29/2022]
Abstract
The binding of curcumin to native-like phosphocaseins (PC) dispersed in simulated milk ultrafiltrate at pH 6.6 was assessed by fluorescence spectrophotometry. Curcumin binds to native-like PC micelles with ∼1 binding site per casein molecule, and a binding constant of 0.6-5.6 × 10(4)M(-1). Dynamic high pressure (or ultra-high pressure homogenisation, UHPH) at 200 MPa did not affect the binding parameters of curcumin to processed PC. UHPH-processing of PC dispersions at 300 MPa was followed by a slight but significant (p=0.05) increase in the binding constant of curcumin to processed PC, which may result from the significant UHPH-induced dissociation of initial PC micelles into neo-micelles of smaller sizes, and from the corresponding 1.5-2-fold increase in micelle surface area. PC-curcumin complexes were resistant to pepsin but were degraded by pancreatin, providing the possibility of a spatiotemporally controlled release and protection of bound biomolecules. UHPH-processed PC did not induce TC7-cell damage or major inflammation as assessed by LDH release or IL-8 secretion, respectively, compared with native-like PC. PC micelles could provide a valuable submicron system to vectorise drugs and nutrients.
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Affiliation(s)
- Amal Benzaria
- Université Montpellier 2, UMR 1208, Ingénierie des Agropolymères et Technologies Emergentes, Equipe de Biochimie et Technologie Alimentaires cc023, 2, Place Eugène Bataillon, 34095 Montpellier Cedex 5, France
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Relkin P, Shukat R. Food protein aggregates as vitamin-matrix carriers: impact of processing conditions. Food Chem 2012; 134:2141-8. [PMID: 23442667 DOI: 10.1016/j.foodchem.2012.04.020] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2012] [Revised: 03/16/2012] [Accepted: 04/04/2012] [Indexed: 10/28/2022]
Abstract
We studied the ability of protein aggregates for loading and protection of α-tocopherol, a model of heat- and light-sensitive bioactive compounds. Aqueous dispersions of whey proteins (4.5 wt.%, pH 6.7) in the absence and presence of α-tocopherol (4 wt.%) were prepared using an ultradisperser (10,000 rpm for 10 min and 65 °C), and then submitted to further high-pressure homogenisation (HPH) at 300 or 1200 bar for 12 cycles. Relative to free-vitamin dispersions, increasing HPH conditions in the presence of vitamin led to higher protein denaturation, more tryptophan quenching and wavelength blue-shift (by 10nm), in parallel with increased zeta potential values (by -10 mV), particle sizes (by 50%), and newly formed protein dimers, trimers and high molecular weight aggregates. As a result, the degree of vitamin degradation under increasing HPH and long-term storage was shown to decrease from 66% (ultradisper) to 50%, or to 30% (subject to further treatments at 300 or 1200 bar, respectively).
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Affiliation(s)
- Perla Relkin
- AgroParisTech, UMR1145 (INRA, AgroParisTech, CNAM), Department of Science and Engineering of Food and Bioproducts, 1 Avenue des Olympiades, 91300 Massy, France.
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