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Ozturk G, Paviani B, Rai R, Robinson RC, Durham SD, Baller MI, Wang A, Nitin N, Barile D. Investigating Milk Fat Globule Structure, Size, and Functionality after Thermal Processing and Homogenization of Human Milk. Foods 2024; 13:1242. [PMID: 38672914 PMCID: PMC11049580 DOI: 10.3390/foods13081242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 03/25/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
Human milk provides bioactive compounds such as milk fat globules (MFGs), which promote brain development, modulate the immune system, and hold antimicrobial properties. To ensure microbiological safety, donor milk banks apply heat treatments. This study compares the effects of heat treatments and homogenization on MFG's physicochemical properties, bioactivity, and bioavailability. Vat pasteurization (Vat-PT), retort (RTR), and ultra-high temperature (UHT) were performed with or without homogenization. UHT, RTR, and homogenization increased the colloidal dispersion of globules, as indicated by increased zeta potential. The RTR treatment completely inactivated xanthine oxidase activity (a marker of MFG bioactivity), whereas UHT reduced its activity by 93%. Interestingly, Vat-PT resulted in less damage, with 28% activity retention. Sialic acid, an important compound for brain health, was unaffected by processing. Importantly, homogenization increased the in vitro lipolysis of MFG, suggesting that this treatment could increase the digestibility of MFG. In terms of color, homogenization led to higher L* values, indicating increased whiteness due to finer dispersion of the fat and casein micelles (and thus greater light scattering), whereas UHT and RTR increased b* values associated with Maillard reactions. This study highlights the nuanced effects of processing conditions on MFG properties, emphasizing the retention of native characteristics in Vat-PT-treated human milk.
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Affiliation(s)
- Gulustan Ozturk
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
- Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - Bruna Paviani
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Rewa Rai
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Randall C. Robinson
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Sierra D. Durham
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Mara I. Baller
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Aidong Wang
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Nitin Nitin
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
- Foods for Health Institute, University of California, Davis, Davis, CA 95616, USA
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On the Development of Emulsion Destabilization Technologies for Dairy Industry. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-023-09336-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
Abstract
AbstractSeparation of two fluids or particles from an emulsion is a fundamental process in many applications such as creaming of milk in dairy sector and extraction of various oils (avocado oil, palm oil, etc.) among many others. The aim of this paper is to elaborate on the development of various methods and technologies employed for the separation process including gravity, chemical, and centrifugation as well as the newer acoustic separation technology. Influential parameters affecting the performance, advantages, and disadvantages for each method will be discussed and compared. Various transducer configurations and corresponding experimental set-ups and operating parameters are also examined for acoustic separation. Accordingly, the future trend is proposed for introducing new transducer configurations to diminish or preferably eliminate the current disadvantages and barriers and to improve the separation process performance.
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Dons T, Candelario V, Andersen U, Ahrné LM. Gentle milk fat separation using silicon carbide ceramic membranes. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Venkat M, Chia LW, Lambers TT. Milk polar lipids composition and functionality: a systematic review. Crit Rev Food Sci Nutr 2022; 64:31-75. [PMID: 35997253 DOI: 10.1080/10408398.2022.2104211] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Polar lipids including glycerophospholipids and sphingophospholipids are important nutrients and milk is a major source, particularly for infants. This systematic review describes the human and bovine milk polar lipid composition, structural organization, sources for formulation, and physiological functionality. A total of 2840 records were retrieved through Scopus, 378 were included. Bovine milk is a good source of polar lipids, where yield and composition are highly dependent on the choice of dairy streams and processing. In milk, polar lipids are organized in the milk fat globule membrane as a tri-layer encapsulating triglyceride. The overall polar lipid concentration in human milk is dependent on many factors including lactational stage and maternal diet. Here, reasonable ranges were determined where possible. Similar for bovine milk, where differences in milk lipid concentration proved the largest factor determining variation. The role of milk polar lipids in human health has been demonstrated in several areas and critical review indicated that brain, immune and effects on lipid metabolism are best substantiated areas. Moreover, insights related to the milk fat globule membrane structure-function relation as well as superior activity of milk derived polar lipid compared to plant-derived sources are emerging areas of interest regarding future research and food innovations.
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Affiliation(s)
- Meyya Venkat
- FrieslandCampina Development Centre AMEA, Singapore
| | - Loo Wee Chia
- FrieslandCampina Development Centre AMEA, Singapore
- FrieslandCampina, Amersfoort, The Netherlands
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Hokkanen S, Frey AD, Yang B, Linderborg KM. Similarity Index for the Fat Fraction between Breast Milk and Infant Formulas. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6191-6201. [PMID: 35543583 PMCID: PMC9136929 DOI: 10.1021/acs.jafc.1c08029] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 04/15/2022] [Accepted: 05/02/2022] [Indexed: 06/14/2023]
Abstract
The similarity of the fat fraction in infant formulas rich in either bovine milk fat (MF) or vegetable oil (VO) to breast milk was evaluated by analyzing their lipid composition. Milk fat-rich formulas were highly similar (average similarity index 0.68) to breast milk compared to the VO-rich formulas (average similarity index 0.56). The highest difference in the indices was found in the contents of cholesterol (0.66 vs 0.28 in MF- and VO-rich formulas, respectively, on average) and polar lipids (0.84 vs 0.53), the positional distribution of fatty acids in the sn-2 position of triacylglycerols (0.53 vs 0.28), and fatty acid composition (0.72 vs 0.54). The VO-based formulas were superior in similarity in n - 6 PUFA. Thus, the addition of bovine MF fractions is an effective way to increase the similarity between the lipid composition of infant formulas and human milk.
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Affiliation(s)
- Sanna Hokkanen
- Molecular
Biotechnology, Department of Bioproducts and Biosystems, School of
Chemical Engineering, Aalto University, 02150 Espoo, Finland
| | - Alexander D. Frey
- Molecular
Biotechnology, Department of Bioproducts and Biosystems, School of
Chemical Engineering, Aalto University, 02150 Espoo, Finland
| | - Baoru Yang
- Food
Chemistry and Food Development, Department of Life Technologies, University of Turku, 20500 Turku, Finland
| | - Kaisa M. Linderborg
- Food
Chemistry and Food Development, Department of Life Technologies, University of Turku, 20500 Turku, Finland
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Dhungana P, Truong T, Bansal N, Bhandari B. A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Nilsuwan K, Chantakun K, Chotphruethipong L, Benjakul S. Development of Hydrolysis and Defatting Processes for Production of Lowered Fishy Odor Hydrolyzed Collagen from Fatty Skin of Sockeye Salmon ( Oncorhynchus nerka). Foods 2021; 10:2257. [PMID: 34681306 PMCID: PMC8534417 DOI: 10.3390/foods10102257] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 09/14/2021] [Accepted: 09/17/2021] [Indexed: 12/03/2022] Open
Abstract
Lipid oxidation has a negative impact on application and stability of hydrolyzed collagen (HC) powder from fatty fish skin. This study aimed to produce fat-free HC powder from salmon skin via optimization of one-step hydrolysis using mixed proteases (papain and Alcalase) at different levels. Fat removal processes using disk stack centrifugal separator (DSCS) for various cycles and subsequent defatting of HC powder using isopropanol for different cycles were also investigated. One-step hydrolysis by mixed proteases (3% papain and 4% Alcalase) at pH 8 and 60 °C for 240 min provided HC with highest degree of hydrolysis. HC powder having fat removal with DSCS for 9 cycles showed the decreased fat content. HC powder subsequently defatted with isopropanol for 2 cycles (HC-C9/ISP2) had no fat content with lowest fishy odor intensity, peroxide value, and thiobarbituric acid reactive substances than those without defatting and with 1-cycle defatting. HC-C9/ISP2 had high L*-value (84.52) and high protein (94.72%). It contained peptides having molecular weight less than 3 kDa. Glycine and imino acids were dominant amino acid. HC-C9/ISP2 had Na, Ca, P, and lowered odorous constituents. Combined processes including hydrolysis and defatting could therefore render HC powder free of fat and negligible fishy odor.
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Affiliation(s)
| | | | | | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (K.N.); (K.C.); (L.C.)
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Hokkanen SP, Partanen R, Jukkola A, Frey AD, Rojas OJ. Partitioning of the milk fat globule membrane between buttermilk and butter serum is determined by the thermal behaviour of the fat globules. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104863] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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