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Al-Thaibani A, Mostafa H, Alshamsi O, Moin A, Bansal N, Mudgil P, Maqsood S. Spray drying and ultrasonication processing of camel whey protein concentrate: Characterization and impact on bioactive properties. J Dairy Sci 2024:S0022-0302(24)00951-2. [PMID: 38908705 DOI: 10.3168/jds.2024-24900] [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: 03/12/2024] [Accepted: 05/30/2024] [Indexed: 06/24/2024]
Abstract
The production of whey protein concentrates (WPCs) from camel milk whey represents an effective approach to valorize this processing by-product. These concentrates harbor active ingredients with significant bioactive properties. Camel WPCs were spray-dried (SD) at inlet temperature of 170, 185 and 200°C, or Ultrasonicated (US) for 5, 10 and 15 min, then freeze-dried to obtain fine powder. The impact of both treatments on protein degradation was studied by sodium dodecyl sulfate-PAGE and reverse-phase ultraperformance liquid chromatography (RP-UPLC) techniques. Significantly enhanced protein degradation was observed after US treatment when compared with SD. Both SD and US treatments slightly enhanced the WPCs samples' antioxidant activities. The US exposure for 15 min exhibited highest 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity (12.12 mmol TE/g). Moreover, US treatment for 10 min exhibited the highest in vitro anti-diabetic properties (α-amylase and α-glucosidase inhibition), and dipeptidyl-peptidase-IV inhibitory activity among all samples. In addition, the ultrasonication for 10 min and SD at 170°C showed the lowest IC50 values for in vitro anti-hypercholesterolemic activities in terms of pancreatic lipase and cholesteryl esterase inhibition. Conclusively, these green techniques can be adapted in the preservation and processing of camel milk whey into active ingredients with high bioactive properties.
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Affiliation(s)
- Alanoud Al-Thaibani
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Hussein Mostafa
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates; Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada
| | - Ohood Alshamsi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Abeera Moin
- Department of Food Science and Technology, University of Karachi, 75270, Pakistan
| | - Nidhi Bansal
- School of Agriculture and Food Sustainability, The University of Queensland, Brisbane, 4072, QLD, Australia
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates; Zayed Center for Health, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates.
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Cabeça CLS, Nogueira NC, Zorzenon MRT, Dacome AS, Madrona GS, da Costa CEM, da Costa SC, Milani PG. Microencapsulated antioxidant stevia fraction fortifies whey protein and enhances its antidiabetic activity. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2275-2285. [PMID: 37273572 PMCID: PMC10232378 DOI: 10.1007/s13197-023-05755-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/08/2022] [Accepted: 04/11/2023] [Indexed: 06/06/2023]
Abstract
Whey protein was fortified with a microencapsulated fraction of Stevia rebaudiana, in the proportion 1:4 (w/w), with maltodextrin from the elite variety of Stevia UEM-13, rich in antioxidant compounds, and evaluated its antioxidant and antidiabetic potential in vitro. The fraction in ethyl acetate, the microencapsulated fraction, the whey protein obtained by membrane and a commercial whey protein were characterized and were also investigated solubility, microencapsulation efficiency and stability and digestion in vitro. In addition, these products and two formulations of the icroencapsulated fraction with the obtained whey protein were tested for their potential to inhibit the α-amylase and α-glucosidase enzyme (antidiabetic activity). The microencapsulated fraction (0.5%) and the supplement fortified with the 20% fraction microencapsulated showed inhibitory potential for the enzyme. As for the α-glucosidase enzyme, all products tested showed inhibition, with the formulation with 1.6% microencapsulated fraction added to whey protein being significantly higher. The microencapsulated fraction showed better solubility and stability, including in vitro digestion analysis, and showed antioxidant and antidiabetic capacity. A sensory evaluation was performed with panelists who regularly consume whey protein supplements and products with stevia and the supplement formulation with 1.6 g microencapsulated stevia per 100 g of whey protein have good sensory acceptance.
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Affiliation(s)
- Cynthia Letícia S. Cabeça
- Postgraduate Program in Biochemistry, Biochemistry Department, Biological Sciences Center, State University of Maringá (UEM), Maringá – Paraná, Brazil, Av. Colombo, 5790 – Jardim Universitário, Maringá, Paraná CEP: 87020-900 Brazil
- Biochemistry Department, State University of Maringá (UEM), Maringá – Paraná, Brazil, Av. Colombo, 5790 – Jardim Universitário, Maringá, Paraná CEP: 87020-900 Brazil
| | - Natani Caroline Nogueira
- Postgraduate Program in Biochemistry, Biochemistry Department, Biological Sciences Center, State University of Maringá (UEM), Maringá – Paraná, Brazil, Av. Colombo, 5790 – Jardim Universitário, Maringá, Paraná CEP: 87020-900 Brazil
- Biochemistry Department, State University of Maringá (UEM), Maringá – Paraná, Brazil, Av. Colombo, 5790 – Jardim Universitário, Maringá, Paraná CEP: 87020-900 Brazil
| | - Maria Rosa T. Zorzenon
- Postgraduate Program in Biochemistry, Biochemistry Department, Biological Sciences Center, State University of Maringá (UEM), Maringá – Paraná, Brazil, Av. Colombo, 5790 – Jardim Universitário, Maringá, Paraná CEP: 87020-900 Brazil
- Biochemistry Department, State University of Maringá (UEM), Maringá – Paraná, Brazil, Av. Colombo, 5790 – Jardim Universitário, Maringá, Paraná CEP: 87020-900 Brazil
| | - Antonio Sergio Dacome
- Biochemistry Department, State University of Maringá (UEM), Maringá – Paraná, Brazil, Av. Colombo, 5790 – Jardim Universitário, Maringá, Paraná CEP: 87020-900 Brazil
| | - Grasiele Scaramal Madrona
- Food Engineering Department, State University of Maringá (UEM), Maringá – Paraná, Brazil, Av. Colombo, 5790 – Jardim Universitário, Maringá, Paraná CEP: 87020-900 Brazil
| | - Cecília Edna Mareze da Costa
- Physiological Sciences Department, State University of Maringá (UEM), Maringá – Paraná, Brazil, Av. Colombo, 5790 – Jardim Universitário, Maringá, Paraná CEP: 87020-900 Brazil
| | - Silvio Claudio da Costa
- Postgraduate Program in Biochemistry, Biochemistry Department, Biological Sciences Center, State University of Maringá (UEM), Maringá – Paraná, Brazil, Av. Colombo, 5790 – Jardim Universitário, Maringá, Paraná CEP: 87020-900 Brazil
- Biochemistry Department, State University of Maringá (UEM), Maringá – Paraná, Brazil, Av. Colombo, 5790 – Jardim Universitário, Maringá, Paraná CEP: 87020-900 Brazil
| | - Paula Gimenez Milani
- Postgraduate Program in Biochemistry, Biochemistry Department, Biological Sciences Center, State University of Maringá (UEM), Maringá – Paraná, Brazil, Av. Colombo, 5790 – Jardim Universitário, Maringá, Paraná CEP: 87020-900 Brazil
- Biochemistry Department, State University of Maringá (UEM), Maringá – Paraná, Brazil, Av. Colombo, 5790 – Jardim Universitário, Maringá, Paraná CEP: 87020-900 Brazil
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Chávez-Martínez A, Reyes-Villagrana RA, Rentería-Monterrubio AL, Sánchez-Vega R, Tirado-Gallegos JM, Bolivar-Jacobo NA. Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality. Foods 2020; 9:E1688. [PMID: 33218106 PMCID: PMC7698897 DOI: 10.3390/foods9111688] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Revised: 11/08/2020] [Accepted: 11/12/2020] [Indexed: 12/23/2022] Open
Abstract
Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture and preservation purposes. Low- and high-intensity ultrasounds are among these technologies. Low-intensity ultrasounds have been used to determine, analyze and characterize the physical characteristics of foods, while high-intensity ultrasounds are applied to accelerate particular biological, physical and chemical processes during food product handling and transformation. The objective of this review is to explain the phenomenology of ultrasounds and to detail the differences between low and high-intensity ultrasounds, as well as to present the advantages and disadvantages of each one in terms of the processing, quality and preservation of milk and dairy products. Additionally, it reviews the rheological, physicochemical and microbiological applications in dairy products, such as raw milk, cream, yogurt, butter, ice cream and cheese. Finally, it explains some methodologies for the generation of emulsions, homogenates, crystallization, etc. Currently, low and high-intensity ultrasounds are an active field of study, and they might be promising tools in the dairy industry.
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Affiliation(s)
- América Chávez-Martínez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Raúl Alberto Reyes-Villagrana
- Catedrático CONACYT, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Alcaldía Benito Juárez, Mexico City C.P. 03940, Mexico
| | - Ana Luisa Rentería-Monterrubio
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Rogelio Sánchez-Vega
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Juan Manuel Tirado-Gallegos
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Norma Angélica Bolivar-Jacobo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
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Recent advances and perspectives of ultrasound assisted membrane food processing. Food Res Int 2020; 133:109163. [PMID: 32466900 DOI: 10.1016/j.foodres.2020.109163] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 03/02/2020] [Accepted: 03/15/2020] [Indexed: 01/17/2023]
Abstract
Power ultrasound (US) transmits substantial amounts of small mechanical movements serving for particle detaching in membrane filtrations. This topic has been reviewed in recent years mainly focused on the mechanisms by which the flux is improved under specific processing conditions. US also been shown to improve food quality by changing physical properties and modifying the activity of enzymes and microorganisms. Surprisingly, limited information exists regarding on how the application of US results in terms of process and quality during membrane filtration of complex matrices such as liquid foods. This review highlights the recent advances in the use of US in membrane filtration processes focused in the manufacturing of foodstuffs and food ingredients, and perspectives of novel hybrid membrane-US systems that may be quite interesting for this field. The application of US in food membrane processing increases the flux, but the lack of standardization regarding to experimental conditions, make suitable comparisons impossible. In this sense, careful attention must be paid regarding to the ultrasonic intensity (UI), the membrane configuration and type of transducers and volume of the treated solution. Dairy products are the most studied application of US membrane food processing, but research has been mainly focused on flux enhancement; hitherto there have been no reports of how operational variables in these processes affect critical aspects such as quality and food safety. Also, studies performed at industrial scale and economical assessments are still missing. Application of US combined with membrane operations such as reverse osmosis (RO), forward osmosis (FO) and enzyme membrane bioreactors (EMBR) may result interesting for the production of value-added foods. In the perspective of the authors, the stagnation of the development of acoustic filtration systems in food is due more to a prejudice on this subject, rather than actual impedance due to the lack of technological development of transducers. This later has shown important advances in the last years making them suitable for tailor made applications, thus opening several research opportunities to the food engineering not yet explored.
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