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Wang W, Sun B, Deng J, Ai N. Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies. Food Res Int 2024; 188:114478. [PMID: 38823867 DOI: 10.1016/j.foodres.2024.114478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/05/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
In recent years, the demand for reduced-fat dairy products (RFDPs) has increased rapidly as the health risks associated with high-fat diets have become increasingly apparent. Unfortunately, lowering the fat content in dairy products would reduce the flavor perception of fat. Fat-derived flavor compounds are the main contributor to appealing flavor among dairy products. However, the contribution of fat-derived flavor compounds remains underappreciated among the flavor improvement factors of RFDPs. Therefore, this review aims to summarize the flavor perception mechanism of fat and the profile of fat-derived flavor compounds in dairy products. Furthermore, the characteristics and influencing factors of flavor compound release are discussed. Based on the role of these flavor compounds, this review analyzed the current and potential flavor improvement strategies for RFDPs, including physical processing, lipolysis, microbial applications, and fat replacement. Overall, promoting the synthesis of milk fat characteristic flavor compounds in RFDPs and aligning the release properties of flavor compounds from the RFDPs with those of equivalent full-fat dairy products are two core strategies to improve the flavor of reduced-fat dairy products. In the future, better modulation of the behavior of flavor compounds by various methods is promising to replicate the flavor properties of fat in RFDPs and meet consumer sensory demands.
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Affiliation(s)
- Weizhe Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China
| | - Jianjun Deng
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Nasi Ai
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China.
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Zhang XM, Ai NS, Wang J, Tong LJ, Zheng FP, Sun BG. Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components. J Dairy Sci 2016; 99:8665-8679. [PMID: 27544861 DOI: 10.3168/jds.2015-10773] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Accepted: 07/06/2016] [Indexed: 12/16/2022]
Abstract
The purpose of this study was to modify the amount and composition of volatile components in bovine milk products, in an attempt to create a recombined skim milk product with full-fat milk flavor but with only 0.5% fat. The experimental plan included lipase-catalyzed hydrolysis and esterification reactions using Palatase 20000L (Novozymes, Bagsværd, Denmark). The results, measured by the methods of volatile compositional analysis and sensory evaluation, showed that the flavor profiles of the optimal recombined milk products were effectively modified in this way, possessing intensified characteristic volatile flavor components with rather low level of fat contents, and the sensory characters were quite realistic to natural whole milk flavor.
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Affiliation(s)
- X M Zhang
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - N S Ai
- School of Food Science and Chemical Engineering, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, P. R. China
| | - J Wang
- School of Food Science and Chemical Engineering, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, P. R. China.
| | - L J Tong
- School of Food Science and Chemical Engineering, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, P. R. China
| | - F P Zheng
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, P. R. China
| | - B G Sun
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, P. R. China.
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Bourlieu C, Bouzerzour K, Ferret-Bernard S, Bourgot CL, Chever S, Ménard O, Deglaire A, Cuinet I, Ruyet PL, Bonhomme C, Dupont D, Huërou-Luron IL. Infant formula interface and fat source impact on neonatal digestion and gut microbiota. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500025] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Claire Bourlieu
- INRA; UMR 1253 STLO; Rennes France
- Agrocampus Ouest; UMR 1253 STLO; Rennes France
| | - Karima Bouzerzour
- INRA; UMR 1253 STLO; Rennes France
- Agrocampus Ouest; UMR 1253 STLO; Rennes France
- INRA; UR 1341 ADNC; Saint-Gilles France
| | | | | | - Sophie Chever
- INRA; UMR 1253 STLO; Rennes France
- Agrocampus Ouest; UMR 1253 STLO; Rennes France
| | - Olivia Ménard
- INRA; UMR 1253 STLO; Rennes France
- Agrocampus Ouest; UMR 1253 STLO; Rennes France
| | - Amélie Deglaire
- INRA; UMR 1253 STLO; Rennes France
- Agrocampus Ouest; UMR 1253 STLO; Rennes France
| | | | | | | | - Didier Dupont
- INRA; UMR 1253 STLO; Rennes France
- Agrocampus Ouest; UMR 1253 STLO; Rennes France
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Rebouillat S, Ortega-Requena S. Potential Applications of Milk Fractions and Valorization of Dairy By-Products: A Review of the State-of-the-Art Available Data, Outlining the Innovation Potential from a Bigger Data Standpoint. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/jbnb.2015.63018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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5
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Miettinen H, Nyyssölä A, Rokka S, Kontkanen H, Kruus K. Screening of microbes for lipases specific for saturated medium and long-chain fatty acids of milk fat. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.05.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Campillo-Alvarado G, Tovar-Miranda R. Recent advances and applications of the lipolytic activity of Carica papaya latex. ACTA ACUST UNITED AC 2013. [DOI: 10.1016/j.molcatb.2013.01.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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7
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Michalski MC, Genot C, Gayet C, Lopez C, Fine F, Joffre F, Vendeuvre JL, Bouvier J, Chardigny JM, Raynal-Ljutovac K. Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism. Prog Lipid Res 2013; 52:354-73. [PMID: 23624223 DOI: 10.1016/j.plipres.2013.04.004] [Citation(s) in RCA: 149] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2012] [Revised: 03/13/2013] [Accepted: 04/10/2013] [Indexed: 11/18/2022]
Abstract
On a nutritional standpoint, lipids are now being studied beyond their energy content and fatty acid (FA) profiles. Dietary FA are building blocks of a huge diversity of more complex molecules such as triacylglycerols (TAG) and phospholipids (PL), themselves organised in supramolecular structures presenting different thermal behaviours. They are generally embedded in complex food matrixes. Recent reports have revealed that molecular and supramolecular structures of lipids and their liquid or solid state at the body temperature influence both the digestibility and metabolism of dietary FA. The aim of the present review is to highlight recent knowledge on the impact on FA digestion, absorption and metabolism of: (i) the intramolecular structure of TAG; (ii) the nature of the lipid molecules carrying FA; (iii) the supramolecular organization and physical state of lipids in native and formulated food products and (iv) the food matrix. Further work should be accomplished now to obtain a more reliable body of evidence and integrate these data in future dietary recommendations. Additionally, innovative lipid formulations in which the health beneficial effects of either native or recomposed structures of lipids will be taken into account can be foreseen.
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Affiliation(s)
- M C Michalski
- INRA, USC1235, INSERM U1060, CarMeN laboratory, IMBL, F-69621 Villeurbanne, France; CRNH Rhône-Alpes, CENS, F-69600 Oullins, France.
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Bourlieu C, Rousseau F, Briard-Bion V, Madec MN, Bouhallab S. Hydrolysis of native milk fat globules by microbial lipases: Mechanisms and modulation of interfacial quality. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.07.036] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Abstract
Mammal, plant, and mainly microbial phospholipases are continuously being studied, experimented, and some of them are even commercially available at industrial scale for food industry. This is because the use of phospholipases in the production of specific foods leads to attractive advantages, such as yield improvement, energy saving, higher efficiency, improved properties, or better quality of the final product. Furthermore, biocatalysis approaches in the food industry are of current interest as non-pollutant and cleaner technologies. The present chapter reviews the most representative examples of the use of phospholipases in food industry, namely edible oils, dairy, and baking products, emulsifying agents, as well as the current trend to the development of novel molecular species of phospholipids with added-value characteristics.
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Affiliation(s)
- Víctor Casado
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Madrid, Spain.
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Compositional and textural properties of milkfat–soybean oil blends following enzymatic interesterification. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.08.049] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Ahn YJ, Ganesan P, Kwak HS. Composition, Structure, and Bioactive Components in Milk Fat Globule Membrane. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.1.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Dherbécourt J, Bourlieu C, Maillard MB, Aubert-Frogerais L, Richoux R, Thierry A. Time course and specificity of lipolysis in Swiss cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:11732-11739. [PMID: 20961108 DOI: 10.1021/jf102572z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Controlling lipolysis in cheese is necessary to ensure the formation of desirable flavor. To get a better understanding of the mechanism of lipolysis in Swiss cheese, cheeses were manufactured with and without (control) the addition of Propionibacterium freudenreichii. Products of lipolysis were quantified throughout ripening. Half of the free fatty acids (FFA) released in milk (3.66 mg/g fat), in particular the short-chain FFA, were lost in the whey during curd drainage, whereas diglycerides and monoglycerides were retained within the curd. P. freudenreichii was responsible for the release of most FFA during ripening (10.84 and 0.39 mg/g fat in propionibacteria-containing and control cheeses, respectively). Indices of lipolysis displayed low specificity. All types of FFA were released, but butyric and palmitic acids more significantly, which could be due to a low sn-1,3 regioselectivity. All glycerides were hydrolyzed in the following order: monoglycerides>diglycerides>triglycerides. The results of this study show the quantitative and qualitative contributions of the different lipolytic agents to Swiss cheese lipolysis.
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Wang B, Xu S, Sun DW. Application of the electronic nose to the identification of different milk flavorings. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.09.018] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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