Use of whole buttermilk for microencapsulation of omega-3 oils

Antirotaviral activity of dairy byproducts enriched in fractions from hyperimmune bovine colostrum: the effect of thermal and high hydrostatic pressure treatments

Nowadays, rotaviruses remain a major health burden, especially in developing countries, and strategies complementary to vaccination are needed. In this view, dairy fractions have attracted great scientific interest, due to their high content of bioactive compounds. The objective of this study was to evaluate the antiviral activity of whey and buttermilk enriched in proteins from hyperimmune bovine colostrum (HBC) against rotavirus. The enriched fractions were spray-dried and subsequently tested for their neutralizing activity against the bovine rotavirus WC3 strain in vitro, using differentiated Caco-2/TC7 cells. The highest antirotaviral activity was observed when whey and buttermilk were enriched in purified immunoglobulin G (IgG), showing complete rotavirus neutralization at concentrations of 3 and 6 mg mL-1 for whey and buttermilk, respectively. Additionally, the use of a crude immunoglobulin fraction also gave satisfactory results. The inhibitory activities of all samples significantly decreased after the application of heat, except for the IgG-enriched buttermilk which showed a slight increase of activity following the application of short-time treatments (75 or 85 °C for 20 s). This sample also showed a significant increase of activity (13%) after the application of low-intensity high hydrostatic pressure treatment (400 MPa for 5 min). The maximum loss of bioactivity was observed at 600 MPa for 10 min (31 and 20% for whey- and buttermilk-based formulas, respectively). This study provides relevant information on the potential of whey, buttermilk, and HBC to be part of functional products as complementary strategies to combat rotavirus infections.

Set of sustainability indicators for the dairy industry

The Brazilian dairy industry is socially and economically relevant but requires care regarding the prevention of the environmental impact, and a set of indicators to evaluate the level of sustainability of such industries has not yet been yet defined and consolidated both in practice and in the literature. In this context, this study aims to select a set of sustainability indicators for small and medium-sized Brazilian dairy industries. The selection of the set of sustainability indicators was conducted using a top-down approach (based on the Global Reporting Initiative document) and a bottom-up approach (participatory process by questionnaire in the dairy industry). The questionnaire with a 5-point Likert scale of a general set of indicators, resulting from the top-down approach, was answered by 238 respondents linked to the dairy industry in Brazil to determine the importance of each indicator in this type of industry. The main results reveal that a set of 28 sustainability indicators (environmental = 13, social = 9, and economic = 6) was selected for use in small and medium-sized Brazilian dairy industries. This set of indicators fills the existing gaps in the literature about being specific for the small and medium-sized dairy industries in Brazil, mutually covers the dimensions of the triple bottom-line, applicable in multiple departments of the dairy industry, and the selection took place through a participatory process of professionals linked to the dairy industry.

Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying

Functional foods are highly demanded by consumers. Omega-3 rich oil and commercial buttermilk (BM), as functional components, used in combination to produce emulsions for further drying may facilitate the incorporation to foods. Ultra-high-pressure homogenization (UHPH) has a great potential for technological and nutritional aspects in emulsions production. The present study aimed to examine the potential improvement of UHPH technology in producing buttermilk-stabilized omega-3 rich emulsions (BME) for further drying, compared with conventional homogenization. Oil-in-water emulsions formulated with 10% chia: sunflower oil (50:50); 30% maltodextrin and 4 to 7% buttermilk were obtained by using conventional homogenization at 30 MPa and UHPH at 100 and 200 MPa. Particle size analysis, rheological evaluation, colloidal stability, zeta-potential measurement, and microstructure observations were performed in the BME. Subsequent spray drying of emulsions were made. As preliminary approximation for evaluating differences in the homogenization technology applied, encapsulation efficiency and morphological characteristics of on spray-dried emulsions (SDE) containing 21.3 to 22.7% oil content (dry basis) were selected. This study addresses the improvement in stability of BME treated by UHPH when compared to conventional homogenization and the beneficial consequences in encapsulation efficiency and morphology of SDE.

Improvement on storage stability of iron-fortified soybean powder by microencapsulation

Full-fat soybean powder was a more difficult-to-fortify food vehicle than cereal flour and powdered milk products because of a large quantity of unsaturated fatty acids, particularly when iron was necessary to be fortified. Minimizing oxidation of lipids was extremely valuable in the fortified-food industry. However, very limited data were available on the effect of microencapsulation of iron compounds on lipid oxidation in full-fat soybean powder. In our study, ferric pyrophosphate (FP) was microencapsulated by the emulsifying-gelation technique and its effect on the storage stability of Yingyangbao (YYB) was evaluated. The results showed that microencapsulated FP (MFP) was regularly spherical and uniformly distributed. MFP could significantly (P < 0.05) decrease the sensory score of rancid odor for YYB. The formation of lipid oxidation products such as carbonyl compounds, malondialdehyde, pentanal, and hexanal in YYB during the accelerated test was significantly retarded, improving oxidative stability and delaying the sensory deterioration. The E-nose analysis showed that YYB with MFP had significantly (P < 0.05) lower levels of response values on the specific sensors than YYB containing FP with or without ascorbyl palmitate. MFP could significantly (P < 0.05) improve the sensory and oxidative stability of iron-fortified full-fat soybean powder such as YYB.

Desenvolvimento de sorvete com adição de leitelho

Resumo O leitelho, um subproduto da produção de manteiga, é altamente poluente devido à alta demanda bioquímica de oxigênio. Uma das características principais desse resíduo é a presença de fosfolipídeos, que o torna um ótimo emulsificante para ser aplicado em alimentos. Deste modo, o objetivo do presente trabalho foi estabelecer uma formulação para a fabricação de sorvete e verificar na mesma a influência do leitelho na substituição de leite desnatado. Para isso, foram elaboradas três formulações: tradicional (100% leite desnatado); com 50% de substituição de leite desnatado por leitelho, e outra com substituição total do leite desnatado por leitelho (100% leitelho). Esses sorvetes foram submetidos à análise de pH, atividade de água, incorporação de ar (overrun), derretimento e análise sensorial (aceitação, intenção de compra e comment analysis). A amostra de sorvete que teve 100% do leite desnatado substituído por leitelho foi a que apresentou melhores resultados de overrun, derretimento e sensoriais, sendo o sorvete mais aceito e com melhor intenção de compra. Portanto, concluiu-se que o leitelho pode ser indicado como sendo um substituto do leite desnatado na produção de sorvetes, permitindo assim um ótimo aproveitamento desse resíduo.

Addition of buttermilk powder improved the rheological and storage properties of low-fat yogurt

Buttermilk is used widely in dairy products due to its good emulsifying and nutritional properties. In the present study, 0%-4.0% (w/w) buttermilk powder was added to low-fat yogurt with a constant protein content to investigate its efficacy on the rheological and storage properties of low-fat yogurt. Buttermilk increased the final titration acidity. Addition of buttermilk decreased the pH at the gelation point, shortened the gelation time, and thus shortened the fermentation period. Storage modulus G', yield stress, yield strain, and compact cross-links of the microstructure were enhanced greatly with addition of 1.0%-2.0% (w/w) buttermilk powder. In addition, addition of buttermilk decreased whey separation and increased the viscosity and firmness of low-fat yogurt during storage. Our findings suggest that the addition of an appropriate amount of buttermilk altered the rheological characteristics and improved the textural and storage properties of low-fat yogurt.

Buttermilk ice cream-New method for buttermilk utilization

Buttermilk, the by‐product of butter production, due to good technological features and excellent nutritional and health‐promoting properties finds more and more applications in food industry. Considerable amount of polar lipids causes that buttermilk exhibits emulsifying and stabilizing effect and may be used to improve the product quality. The study aimed to design new kind of ice cream, in which all milk is substituted by buttermilk. Within the study, we compared physicochemical parameters, color, texture, and sensory properties of control milk ice cream (C), ice cream from sweet buttermilk (SB), and ice cream from cultured buttermilk (CB). Ice cream was tested on the production day, and some characteristics were tested also after 14 and 28 days of storage at −18 ± 1°C. The study showed that samples of ice cream from cultured buttermilk had the highest acidity and were the most resistant to melting. The samples did not differ in over‐run value. The use of buttermilk influenced the texture of ice cream and product from sweet buttermilk had the highest stickiness during the storage. The color analysis showed that the highest lightness parameter had ice cream from cultured buttermilk, while samples from sweet buttermilk had the most greenish‐yellow characteristics. All the obtained products had good sensory characteristics, only cultured buttermilk ice cream slightly deteriorated after 28 storage days. Good quality properties cause that buttermilk may be successfully used as substitution of milk in ice‐cream formula and may improve its quality by exhibiting of some emulsifying stabilizing effect.

Microencapsulation of borage oil with blends of milk protein, β-glucan and maltodextrin through spray drying: physicochemical characteristics and stability of the microcapsules

BACKGROUND

Borage oil is a rich commercial source of γ-linolenic acid (18:3n-6). However, borage oil is rich in omega-6 polyunsaturated fatty acids and vulnerable to oxidation. Thus, selecting appropriate wall materials is critical to the encapsulation of borage oil. The present study investigated the influence of wall materials on the physicochemical characteristics and stability of microencapsulated borage oil by spray drying. Blends of milk protein [sodium caseinate (CAS) or whey protein concentrate], β-glucan (GLU) and maltodextrin (MD) were used as the wall materials for encapsulating borage oil.

RESULTS

The microencapsulation of borage oil with different wall materials attained high encapsulation efficiencies. The microencapsulated borage oil prepared with CAS-MD achieved the optimal encapsulation efficiency of 96.62%. The oxidative stabilities of borage oil and microencapsulated borage oil were measured by accelerated storage test at 45 °C and 33% relative humidity for 30 days. The microencapsulated borage oil presented lower peroxide values than those of borage oil, and the microcapsules prepared with CAS-10GLU-MD (consisting of CAS 50 g kg^-1 , GLU 100 g kg^-1 and MD 475 g kg^-1 of microencapsulation) conferred borage oil with high protection against lipid oxidation.

CONCLUSION

The results of the present study demonstrate that the CAS-GLU-MD blend is appropriate for microencapsulating borage oil. © 2017 Society of Chemical Industry.