1
|
Paggio F, Ritota M, Di Costanzo MG, Barzaghi S, Monti L, Ulrici A, Manzi P. Effects of time and temperature of storage on chemical and nutritional characteristics of raw milk for Provolone Valpadana PDO cheesemaking: a multivariate approach. J DAIRY RES 2023:1-9. [PMID: 37326234 DOI: 10.1017/s0022029923000341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
We evaluated the possibility of increasing the storage temperature of raw milk for Provolone Valpadana cheesemaking, to identify the most suitable conditions of time and temperature for a pre-maturation process. We used Principal Component Analysis (PCA) to analyze the overall effects of different storage conditions on chemical, nutritional and technological characteristics of the raw milk. Four different thermal storage cycles, two at fixed temperature/time (6 and 12°C for 60 h) and two with two-phase thermal cycle (10 and 12°C for 15 h, followed by refrigeration at 4°C for 45 h) were studied. Although a moderate heterogeneity among raw milks from the 11 producers of Provolone Valpadana cheese was observed, PCA revealed the critical aspects of the extreme storage conditions (60 h of refrigeration). Some samples resulted in anomalous behaviors, probably related to unexpected fermentation phenomena occurring with increasing storage temperature. The acidification and the increase in the contents of lactic acid, soluble calcium, and degree of retinol isomerization observed in the anomalous samples can compromise the technological functionality of milk. Conversely, the storage with a two-phase thermal cycle did not lead to variations in any measured characteristic, suggesting that mild refrigeration conditions (10 or 12°C for 15 h followed by 4°C for 45 h) could be a good compromise in favoring milk pre-maturation without altering its quality characteristics.
Collapse
Affiliation(s)
- Federico Paggio
- Dipartimento di Scienze della Vita, Università di Modena e Reggio Emilia, Reggio Emilia, Italy
| | - Mena Ritota
- Consiglio per la Ricerca in agricoltura e l'analisi dell'Economia Agraria (CREA), Centro di ricerca Alimenti e Nutrizione, Rome, Italy
| | - Maria Gabriella Di Costanzo
- Consiglio per la Ricerca in agricoltura e l'analisi dell'Economia Agraria (CREA), Centro di ricerca Alimenti e Nutrizione, Rome, Italy
| | - Stefania Barzaghi
- Consiglio per la Ricerca in agricoltura e l'analisi dell'Economia Agraria (CREA), Centro di ricerca Zootecnia e Acquacoltura, Lodi, Italy
| | - Lucia Monti
- Consiglio per la Ricerca in agricoltura e l'analisi dell'Economia Agraria (CREA), Centro di ricerca Zootecnia e Acquacoltura, Lodi, Italy
| | - Alessandro Ulrici
- Dipartimento di Scienze della Vita, Università di Modena e Reggio Emilia, Reggio Emilia, Italy
| | - Pamela Manzi
- Consiglio per la Ricerca in agricoltura e l'analisi dell'Economia Agraria (CREA), Centro di ricerca Alimenti e Nutrizione, Rome, Italy
| |
Collapse
|
2
|
Soares S, Moraes LMB, Rocha FR, Virgilio A. Sample preparation and spectrometric methods for elemental analysis of milk and dairy products – A review. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
3
|
Tokay F, Bağdat S. A novel and simple approach to element fractionation analysis: Single step fractionation of milk. Food Chem 2022; 379:132162. [DOI: 10.1016/j.foodchem.2022.132162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 01/11/2022] [Accepted: 01/12/2022] [Indexed: 11/28/2022]
|
4
|
Alonso-Esteban JI, Torija-Isasa E, Sánchez-Mata MDC. Mineral elements and related antinutrients, in whole and hulled hemp (Cannabis sativa L.) seeds. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104516] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
5
|
Pereira CTM, Pereira DM, Bolini HMA. The Influence of the Presence of Sweeteners to Substitute Sucrose in Yogurts: A Review. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2040676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - Dalva Muniz Pereira
- Department of Educational Development, Federal Institute of Education, Science and Technology of Maranhão, Caxias, Brazil
| | | |
Collapse
|
6
|
ŠERTOVIĆ E, SARIĆ Z, ORAŠČANIN M, BOŽANIĆ R, BARAĆ M, OMANOVIĆ-MIKLIČANIN E. Functional properties of cow's milk and soy drinks prepared by fermentation with probiotic and yoghurt bacteria. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.66821] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
7
|
Compare the nutritional status of essential minerals in milk of different cattle and humans: Estimated daily intake for children. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104214] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
8
|
Shkembi B, Huppertz T. Calcium Absorption from Food Products: Food Matrix Effects. Nutrients 2021; 14:nu14010180. [PMID: 35011055 PMCID: PMC8746734 DOI: 10.3390/nu14010180] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 12/23/2021] [Accepted: 12/28/2021] [Indexed: 12/14/2022] Open
Abstract
This article reviews physicochemical aspects of calcium absorption from foods. Notable differences are observed between different food products in relation to calcium absorption, which range from <10% to >50% of calcium in the foods. These differences can be related to the interactions of calcium with other food components in the food matrix, which are affected by various factors, including fermentation, and how these are affected by the conditions encountered in the gastrointestinal tract. Calcium absorption in the intestine requires calcium to be in an ionized form. The low pH in the stomach is critical for solubilization and ionization of calcium salts present in foods, although calcium oxalate complexes remain insoluble and thus poorly absorbable. In addition, the rate of gastric transit can strongly affect fractional absorption of calcium and a phased release of calcium into the intestine, resulting in higher absorption levels. Dairy products are the main natural sources of dietary calcium in many diets worldwide, which is attributable to their ability to provide high levels of absorbable calcium in a single serving. For calcium from other food products, lower levels of absorbable calcium can limit contributions to bodily calcium requirements.
Collapse
Affiliation(s)
- Blerina Shkembi
- Food Quality & Design Group, Wageningen University & Research, 6708 WG Wageningen, The Netherlands;
| | - Thom Huppertz
- Food Quality & Design Group, Wageningen University & Research, 6708 WG Wageningen, The Netherlands;
- FrieslandCampina, 3818 LE Amersfoort, The Netherlands
- Correspondence:
| |
Collapse
|
9
|
Alhamdan AM, Al Juhaimi FY, Hassan BH, Ehmed KA, Mohamed Ahmed IA. Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage. Foods 2021; 10:3157. [PMID: 34945708 PMCID: PMC8701252 DOI: 10.3390/foods10123157] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 12/13/2022] Open
Abstract
This study investigated the nutritional, microbial, and sensory quality attributes of a fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4 °C for 7 days. Date syrup was added to laban in specific proportions (2.5, 5, 7.5, 10, 12.5, and 15% date syrup/total weight of flavored laban) and an appropriate percentage (12.5%, 74 °Bx) was selected based on the sensory preference of panelists. The results indicate that flavoring laban with date syrup affected the physicochemical, nutritional, microbial, and sensory quality attributes of the product in different ways. Incorporation of date syrup in fresh laban drink significantly increased the pH, ash, protein, total solids, sugars, and magnesium (p < 0.05). However, acidity, fat, casein, lactose, calcium, total microbial count, and total yeast and molds count were decreased (p < 0.05). During storage, acidity, ash, and microbial load were concomitantly increased, while fat, casein, total solids, and sugars showed a concurrent reduction as the storage period progressed. The panelists preferred the freshly prepared flavored laban drink compared with the stored one, which is not surprising. After 7 days of storage, flavored laban drink was more acceptable than a non-flavored one. The findings of this research will help in fortifying dairy products with dates to create highly nutritious drinks without the addition of artificial additives, refined sweeteners, and preservatives, which at the same time would be accepted by consumers.
Collapse
Affiliation(s)
- Abdullah M. Alhamdan
- Chair of Dates Industry & Technology, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (A.M.A.); (K.A.E.)
| | - Fahad Y. Al Juhaimi
- Department of Food Science and Nutrition, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Bakri H. Hassan
- Department of Agricultural Engineering, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Kheled A. Ehmed
- Chair of Dates Industry & Technology, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (A.M.A.); (K.A.E.)
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
| |
Collapse
|
10
|
Islam SMR, Tanzina AY, Foysal MJ, Hoque MN, Rumi MH, Siddiki AMAMZ, Tay ACY, Hossain MJ, Bakar MA, Mostafa M, Mannan A. Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh. Sci Rep 2021; 11:22667. [PMID: 34811394 PMCID: PMC8608820 DOI: 10.1038/s41598-021-01852-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Accepted: 10/27/2021] [Indexed: 11/09/2022] Open
Abstract
Yogurt is one of the most frequently consumed dairy products for nutritional benefits. Although yogurt is enriched with probiotics, it is susceptible to spoilage because of the presence of pathogenic microbes. Spoiled yogurt if consumed can cause food-borne diseases. This study aimed to assess the nutritional composition and microbiome diversity in yogurt manufactured in Bangladesh. Microbial diversity was analyzed through high-throughput sequencing of bacterial 16S rRNA gene and fungal internal transcribed spacer (ITS) region. From nutritional analysis, significantly (P < 0.05) higher pH, fat, moisture, total solid and solid-non-fat contents (%) were observed in sweet yogurt. Following the classification of Illumina sequences, 84.86% and 72.14% of reads were assigned to bacterial and fungal genera, respectively, with significantly higher taxonomic richness in sour yogurt prepared from buffalo. A significant difference in bacterial (Ppermanova = 0.001) and fungal (Ppermanova = 0.013) diversity between sweet and sour yogurt was recorded. A total of 76 bacterial and 70 fungal genera were detected across these samples which were mostly represented by Firmicutes (92.89%) and Ascomycota (98%) phyla, respectively. This is the first study that accentuates nutritional profiles and microbiome diversity of Bangladeshi yogurt which are crucial in determining both active and passive health effects of yogurt consumption in individuals.
Collapse
Affiliation(s)
- S M Rafiqul Islam
- Department of Genetic Engineering and Biotechnology, Faculty of Biological Sciences, University of Chittagong, Chattogram, 4331, Bangladesh.
| | - Afsana Yeasmin Tanzina
- Department of Genetic Engineering and Biotechnology, Faculty of Biological Sciences, University of Chittagong, Chattogram, 4331, Bangladesh
| | - Md Javed Foysal
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, 6102, Australia
- Department of Genetic Engineering and Biotechnology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
| | - M Nazmul Hoque
- Department of Gynecology, Obstetrics and Reproductive Health, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Meheadi Hasan Rumi
- Department of Genetic Engineering and Biotechnology, Faculty of Biological Sciences, University of Chittagong, Chattogram, 4331, Bangladesh
| | - A M A M Zonaed Siddiki
- Department of Pathology and Parasitology, Chattogram Veterinary and Animal Sciences University, Chattogram, 4225, Bangladesh
| | - Alfred Chin-Yen Tay
- Helicobacter Research Laboratory, The Marshall Centre, University of Western Australia, Perth, WA, 6009, Australia
| | - M Jakir Hossain
- Forest Chemistry Division, Bangladesh Forest Research Institute, Chattogram, 4211, Bangladesh
| | - Muhammad Abu Bakar
- Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Chattogram, 4220, Bangladesh
| | - Mohammad Mostafa
- Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Chattogram, 4220, Bangladesh
| | - Adnan Mannan
- Department of Genetic Engineering and Biotechnology, Faculty of Biological Sciences, University of Chittagong, Chattogram, 4331, Bangladesh.
| |
Collapse
|
11
|
Barone G, Yazdi SR, Lillevang SK, Ahrné L. Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products. Compr Rev Food Sci Food Saf 2021; 20:5616-5640. [PMID: 34622552 DOI: 10.1111/1541-4337.12844] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 09/01/2021] [Accepted: 09/02/2021] [Indexed: 12/22/2022]
Abstract
Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences the texture and taste of dairy products and their processability. In bovine milk, Ca is presented in several speciation forms, such as complexed with other milk components or free as ionic calcium while being distributed between colloidal and serum phases of milk. Partitioning of Ca between these phases is highly dynamic and influenced by factors, such as temperature, ionic strength, pH, and milk composition. Processing steps used during the manufacture of dairy products, such as preconditioning, concentration, acidification, salting, cooling, and heating, all contribute to modify Ca speciation and partition, thereby influencing product functionality, product yield, and fouling of equipment. This review aims to provide a comprehensive understanding of the influence of Ca partition on dairy products properties to support the development of kinetics models to reduce product losses and develop added-value products with improved functionality. To achieve this objective, approaches to separate milk phases, analytical approaches to determine Ca partition and speciation, the role of Ca on protein-protein interactions, and their influence on processing of dairy products are discussed.
Collapse
Affiliation(s)
- Giovanni Barone
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
| | | | | | - Lilia Ahrné
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
| |
Collapse
|
12
|
Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9071146] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical ingredient in many recipes for food and beverage elaborations have been extensively evaluated. Another aspect highlighted in this work is the use of alternative processes or conditions to mitigate furanic production, recognized for its toxicity. Furthermore, carob pulp’s similar sensorial, chemical and biological properties to cocoa, the absence of the stimulating alkaloids theobromine and caffeine, as well as its low-fat content, make it a healthier potential substitute for cocoa. This paper reviews the nutritional and functional values of carob pulp-based products in order to provide information on the proclaimed health-promoting properties of this interesting by-product.
Collapse
|
13
|
Abstract
AbstractThe spectrophotometric molybdenum blue method for phosphorus determination was adapted to a multiwell plate format. The method was sensitive and allowed for the simultaneous determination of phosphorus in many samples. It was cheap and eco-friendly due to application of small volumes of reagents and, therefore, it meets the requirements for “green” or sustainable chemistry. The method’s limit of detection (LOD) is 0.37 μg/mL and its limit of quantification (LOQ) is 1.13 μg/mL. Its linearity is up to 30 μg of phosphorus/mL. The method was applied for the determination of phosphorus in 65 dairy products (yogurts, yogurt drinks, buttermilks, kefirs and homogenized cheeses) of strawberry, peach, forest fruits, vanilla and other flavours. The phosphorus content was 143–226 mg/100 g in flavoured yogurts, 78–204 mg/100 g in yogurt drinks, 89–218 mg/100 g in kefirs, around 195 mg/100 g in buttermilks, and 165–277 mg/100 g in homogenized cheeses. The presented method can be used in the routine quantitative analysis of the total phosphorus content in dairy products.
Collapse
|
14
|
Arslaner A, Salik MA, Bakirci İ. The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:223-233. [PMID: 33505067 DOI: 10.1007/s13197-020-04533-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/16/2020] [Accepted: 05/15/2020] [Indexed: 11/26/2022]
Abstract
In this study, the effect of Hibiscus sabdariffa L. flowers marmalade (HM) addition at different ratios (0%, 15%, 20%) was determined on the certain quality properties, total phenolic contents, antioxidant activity, mineral composition and heavy metal content of stirred-type yogurts (C, HM15, and HM20). The marmalade addition increased dry matter, ash, titratable acidity and viscosity whereas decreased pH, fat and protein values. HM addition significantly increased the antioxidant properties of yogurt samples. 2,2-Diphenylpicrylhydrazyl radical-scavenging activity, Copper (II) reducing antioxidant capacity and total phenolic content were found to be in the range of 5.92-26.73 mg TE/100 g, 4.88-15.03 mg TE/100 g, and 5.57-14.69 mg GAE/100 g, respectively. There were no statistically differences between control and HM-added groups in terms of lactic acid bacteria (LAB) counts, also in all samples the total LAB count was above 6 Log cfu/g during the storage. Fe, Mn, B, and Ba mineral values of samples with HM were higher than control sample. Cd, As, Hg and Li heavy metals were not detected in any of the samples, consequently results were within reliable limits reported by JECFA (Joint FAO/WHO Expert Committee on Food Additives) and Turkish Food Codex. As a result of the sensory evaluation, the samples containing 20% HM generally received higher scores than the samples containing 15% HM. Considering all the parameters, it was concluded that HM yogurts can be used as a different type in the functional yogurt industry due to its pleasant and characteristic taste.
Collapse
Affiliation(s)
- Ayla Arslaner
- Department of Food Engineering, Faculty of Engineering, Bayburt University, 69000 Bayburt, Turkey
| | - Mehmet Ali Salik
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey
| | - İhsan Bakirci
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey
| |
Collapse
|
15
|
Boukria O, El Hadrami EM, Sameen A, Sahar A, Khan S, Safarov J, Sultanova S, Leriche F, Aït-Kaddour A. Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species. Foods 2020; 9:E1722. [PMID: 33238624 PMCID: PMC7700313 DOI: 10.3390/foods9111722] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 11/11/2020] [Accepted: 11/13/2020] [Indexed: 12/24/2022] Open
Abstract
Among developed countries, bovine milk production makes a major contribution towards the economy. Elevating consumer demand for functional foods has triggered a niche for non-bovine milk-based products. Mixing milks from different species can be a strategy to increase the consumption of non-bovine milk and enable consumers and dairy companies to benefit from their nutritional and technological advantages. Thus, this review aimed to gather the most important research on yoghurts derived from processing mixtures of milks of different species. We discuss the impact of milk mixtures (i.e., species and milk ratio) on nutritional, physicochemical, sensory, rheological and microbiological properties of yoghurts. More specifically, this paper only highlights studies that have provided a clear comparison between yoghurts processed from a mixture of two milk species and yoghurts processed from a single species of milk. Finally, certain limitations and future trends are discussed, and some recommendations are suggested for future research.
Collapse
Affiliation(s)
- Oumayma Boukria
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - El Mestafa El Hadrami
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - Aysha Sameen
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab 38000, Pakistan;
| | - Amna Sahar
- Department of Food Engineering/National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab 38000, Pakistan
| | - Sipper Khan
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54770, Pakistan;
| | - Jasur Safarov
- Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University Str. 2, Tashkent 100095, Uzbekistan; (J.S.); (S.S.)
| | - Shakhnoza Sultanova
- Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University Str. 2, Tashkent 100095, Uzbekistan; (J.S.); (S.S.)
| | - Françoise Leriche
- Université Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France;
| | | |
Collapse
|
16
|
Pietrzak-Fiećko R, Kamelska-Sadowska AM. The Comparison of Nutritional Value of Human Milk with Other Mammals' Milk. Nutrients 2020; 12:E1404. [PMID: 32422857 PMCID: PMC7284997 DOI: 10.3390/nu12051404] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 05/08/2020] [Accepted: 05/09/2020] [Indexed: 11/30/2022] Open
Abstract
(1) Background: The variation in the concentration of different components found in milk depends on mammalian species, genetic, physiological, nutritional factors, and environmental conditions. Here, we analyse, for the first time, the content of different components (cholesterol concentration and fatty acids composition as well as the overall fat and mineral content determined using the same analytical methods) in milk of different mammal species. (2) Methods: The samples (n = 52) of human, cow, sheep, goat and mare milk were analyzed in triplicate for: cholesterol concentration, fatty acids profile and fat and mineral content (calcium, magnesium, sodium, potassium, iron, zinc). (3) Results: The highest fat content was reported in sheep milk (7.10 ± 3.21 g/dL). The highest cholesterol concentration was observed in bovine (20.58 ± 4.21 mg/dL) and sheep milk (17.07 ± 1.18 mg/dL). The saturated fatty acids were the lowest in human milk (46.60 ± 7.88% of total fatty acids). Goat milk had the highest zinc (0.69 ± 0.17 mg/dL), magnesium (17.30 ± 2.70 mg/dL) and potassium (183.60 ± 17.20 mg/dL) content. Sheep milk had the highest sodium (52.10 ± 3.20 mg/dL) and calcium (181.70 ± 17.20 mg/dL) concentration values. (4) Conclusions: The differences in nutritional value of milk could be perceived as a milk profile marker, helping to choose the best food for human nutrition.
Collapse
Affiliation(s)
- Renata Pietrzak-Fiećko
- Department of Commodities and Food Analysis, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 1 Cieszyński Square, 10-726 Olsztyn, Poland;
| | - Anna M. Kamelska-Sadowska
- Department of Rehabilitation and Orthopedics, Collegium Medicum, University of Warmia and Mazury in Olsztyn, 2 Oczapowskiego Street, 10-719 Olsztyn, Poland
- Clinic of Rehabilitation, Provincial Specialist Children’s Hospital in Olsztyn, 18A Żołnierska Street, 10-561 Olsztyn, Poland
| |
Collapse
|
17
|
Opekar F, Hraníček J, Tůma P. Rapid determination of majority cations in yoghurts using on-line connection of capillary electrophoresis with mini-dialysis. Food Chem 2019; 308:125647. [PMID: 31648088 DOI: 10.1016/j.foodchem.2019.125647] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 06/27/2019] [Accepted: 10/03/2019] [Indexed: 11/16/2022]
Abstract
An analyser was constructed on the basis of on-line connection of capillary electrophoresis over a short separation path with continuous mini-dialysis sample collection. The developed instrument was employed for simultaneous determination of the majority minerals K+, Ca2+, Na+ and Mg2+ (and possibly NH4+ ions) in commercially available unflavoured yoghurts. The cations are released from the organic structures by digestion with boiling 6 mol/L HCl. They were separated from residues of the organic matrix by a dialysis probe and were transferred to a stream of water. From the continuous stream, the dialysate was injected into the separation capillary through a flow-gating interface. Within the reliability interval, the determined total mineral content was equal to their contents stated on the yoghurt labels and the content determined by flame atomic absorption spectrometry and complexometric titration. The relative standard deviation of the electrophoretic determination is mostly about 5%.
Collapse
Affiliation(s)
- František Opekar
- Charles University, Faculty of Science, Department of Analytical Chemistry, Albertov 2030, 128 43 Prague 2, Czech Republic
| | - Jakub Hraníček
- Charles University, Faculty of Science, Department of Analytical Chemistry, Albertov 2030, 128 43 Prague 2, Czech Republic
| | - Petr Tůma
- Charles University, Third Faculty of Medicine, Department of Hygiene, Ruská 87, 100 00 Prague 10, Czech Republic.
| |
Collapse
|
18
|
Composition and isolation of goat cheese whey oligosaccharides by membrane technology. Int J Biol Macromol 2019; 139:57-62. [DOI: 10.1016/j.ijbiomac.2019.07.181] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 06/29/2019] [Accepted: 07/26/2019] [Indexed: 01/04/2023]
|
19
|
Souza TSP, Luna AS, Barros DB, Pimentel TC, Pereira EPR, Guimarães JT, Esmerino EA, Freitas MQ, Costa RGB, Silva MC, Quitério SL, Raices RSL, Cruz AG. Yogurt and whey beverages available in Brazilian market: Mineral and trace contents, daily intake and statistical differentiation. Food Res Int 2019; 119:709-714. [PMID: 30884707 DOI: 10.1016/j.foodres.2018.10.050] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 10/01/2018] [Accepted: 10/15/2018] [Indexed: 10/28/2022]
Abstract
Mineral and trace elements (Ca, Fe, K, Mg, Na, Pb, Cd, Cr, Cu, and Mn) in commercial strawberry-flavored yogurts and fermented whey beverages in Brazil were investigated. K, Ca, Na, Mg and Fe concentrations ranged from 1.6 to 1.4, 1.4 to 1.1, 0.74 to 0.68, 0.16 to 0.11, and 0.01 mg g-1 for yogurts and whey beverages, respectively. Similar concentrations of the minerals were observed for both products, except Mg (0.16 mg g-1 in yogurts and 0.11 mg g-1 in whey beverages). Cd, Cr, Cu, Mn, and Pb was found below the detection limit (21.4 to 94.1 μg g-1), demonstrating safety levels for consumption. Regarding the mineral daily intake, consumption of 100 g of the product has relevance for calcium in infants (>40%) and children between 4 and 8 years (>13%), and a greater contribution of yogurt over whey beverage was observed. PLSDA model suggested that Mg analytical determination should be performed to ensure the identity of the product.
Collapse
Affiliation(s)
- Thaisa S P Souza
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Aderval S Luna
- Universidade do Estado do Rio de Janeiro (UERJ), Departamento de Química Analítica, 20550-013 Rio de Janeiro, Brazil
| | - Diego B Barros
- Universidade do Estado do Rio de Janeiro (UERJ), Departamento de Química Analítica, 20550-013 Rio de Janeiro, Brazil
| | | | - Eliene P R Pereira
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Renata G B Costa
- Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), Instituto de Laticínios Cândido Tostes (ILCT), 36045-560 Juiz de Fora, Minas Gerais, Brazil
| | - Márcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Simone L Quitério
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
| |
Collapse
|
20
|
Oyetunji OA, Adebisi KA. Assessment of the functional quality and safety of yoghurts produced with starter cultures obtained from selected commercially sold yoghurts. POTRAVINARSTVO 2018. [DOI: 10.5219/952] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The study focused on the examination of laboratory prepared yoghurts which were fermented with selected starter cultures from commercially sold yoghurt. The starter cultures were molecularly identified (16s rRNA) as Enterococcus lactis, Lactobacillus plantarum, Lactobacillus pentosus, Pediococcuspentosaceus and Enterococcus durans. The isolates were examined for bile tolerance as an indicator of their ability to survive in the gut. The starter cultures were used to produce different yoghurts in the following order: Enterococcus lactis produced yoghurt, L. plantarum and L. pentosus produced yoghurt, Pediococcuspentosaceus produced yoghurt, E. durans produced yoghurt and yoghurt produced with all starter cultures. All yoghurts were examined for nutritional quality (vitamin A, B12 and C content, soluble and casein bound magnesium and calcium and proximate nutrient composition). At p ≤0.05, there was statistical significant difference in the nutritional content with P. pentosaceus contained yoghurt, E. durans contained yoghurt and yoghurt produced with a combination of all isolates recording the highest nutritional values and the lowest was observed with the control. Safety tests such as haematology and histology were carried out on wistar rats. After 7 days of feeding the rats in groups with the different yoghurts and a control without yoghurt, there were marked improvements in the red blood cell counts, white blood cell counts but no significant difference in the differentials at p ≤0.05. The isolates were also observed to have no disruptive effect on the morphology and structure of the small intestine. Overall, the use of these lactic acid bacteria strains showed immense benefits in their use as starter cultures and the study demonstrated safety of the final products for consumption.
Collapse
|
21
|
Silva HL, Balthazar CF, Rocha RS, Moraes J, Esmerino EA, Silva MC, Raices RS, Pimentel TC, Freitas MQ, Cruz AG. Sodium reduction and flavor enhancers addition: is there an impact on the availability of minerals from probiotic Prato cheese? Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.053] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
22
|
Lombardi J, Pellegrino JM, Soazo M, Corrêa APF, Brandelli A, Risso P, Boeris V. Mineral fortification modifies physical and microstructural characteristics of milk gels coagulated by a bacterial enzymatic pool. Colloids Surf B Biointerfaces 2017; 161:296-301. [PMID: 29096374 DOI: 10.1016/j.colsurfb.2017.10.043] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 09/27/2017] [Accepted: 10/15/2017] [Indexed: 10/18/2022]
Abstract
An enzymatic pool from the Amazonian bacterium Bacillus sp. P7 was used as milk coagulant. Discovery of novel coagulants is of great interest in dairy industry for the development of new textures in cheese. Color, mechanical and microstructural characterization of milk gels induced by the bacterial enzymatic pool was carried out. Effect of mineral fortification on these characteristics was studied. Whiter gels with smaller pore diameters were obtained in the presence of Ca2+ or Mg2+. These characteristics seemed to be influenced by the effect of ionic strength on casein structure which was also evidenced by digital texture features analysis. On the other hand, specific affinity of the assayed cations for milk proteins showed to be important in the development of the mechanical texture of the gels. Firmness and fracture force of milk gels obtained in the presence of Zn2+ or Ca2+ were higher than in the presence of Mg2+ and Na2+.
Collapse
Affiliation(s)
- Julia Lombardi
- Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, Rosario 2000, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
| | - José Manuel Pellegrino
- Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, Rosario 2000, Argentina; Instituto de Fisiología Experimental (IFISE, UNR), Argentina
| | - Marina Soazo
- Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, Rosario 2000, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Instituto de Química Rosario (IQUIR, UNR), Argentina
| | - Ana Paula Folmer Corrêa
- Laboratório de Bioquimica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brazil
| | - Adriano Brandelli
- Laboratório de Bioquimica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brazil
| | - Patricia Risso
- Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, Rosario 2000, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Facultad de Ciencias Veterinarias, UNR, Casilda, Argentina
| | - Valeria Boeris
- Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, Rosario 2000, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Pontificia Universidad Católica Argentina, Facultad de Química e Ingeniería del Rosario, Rosario, Argentina
| |
Collapse
|
23
|
|
24
|
Determination of Inorganic Cations and Anions in Chitooligosaccharides by Ion Chromatography with Conductivity Detection. Mar Drugs 2017; 15:md15020051. [PMID: 28241416 PMCID: PMC5334631 DOI: 10.3390/md15020051] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2017] [Revised: 02/10/2017] [Accepted: 02/16/2017] [Indexed: 11/17/2022] Open
Abstract
Chitooligosaccharides (COSs) are a promising drug candidate and food ingredient because they are innately biocompatible, non-toxic, and non-allergenic to living tissues. Therefore, the impurities in COSs must be clearly elucidated and precisely determined. As for COSs, most analytical methods focus on the determination of the average degrees of polymerization (DPs) and deacetylation (DD), as well as separation and analysis of the single COSs with different DPs. However, little is known about the concentrations of inorganic cations and anions in COSs. In the present study, an efficient and sensitive ion chromatography coupled with conductivity detection (IC-CD) for the determination of inorganic cations Na⁺, NH₄⁺, K⁺, Mg2+, Ca2+, and chloride, acetate and lactate anions was developed. Detection limits were 0.01-0.05 μM for cations and 0.5-0.6 μM for anions. The linear range was 0.001-0.8 mM. The optimized analysis was carried out on IonPac CS12A and IonPac AS12A analytical column for cations and anions, respectively, using isocratic elution with 20 mM methanesulfonic acid and 4 mM sodium hydroxide aqueous solution as the mobile phase at a 1.0 mL/min flow rate. Quality parameters, including precision and accuracy, were fully validated and found to be satisfactory. The fully validated IC-CD method was readily applied for the quantification of various cations and anions in commercial COS technical concentrate.
Collapse
|
25
|
Yüksel AK, Şat IG, Yüksel M. The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams. Journal of Food Science and Technology 2015; 52:8023-31. [PMID: 26604374 DOI: 10.1007/s13197-015-1904-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/22/2015] [Accepted: 06/03/2015] [Indexed: 11/29/2022]
Abstract
The aim of this research was to evaluate the effect of terebinth (Pistacia terebinthus L.) coffee addition (0.5, 1 and 2 %) on the chemical and physical properties, colour values, organic acid profiles, mineral contents and sensory characteristics of ice creams. The total solids, fat, titratable acidity, viscosity, first dripping time and complete melting time values, a (*) and b (*) colour properties, citric, lactic, acetic and butyric acid levels and Ca, Cu, Mg, Fe, K, Zn and Na concentrations of ice creams showed an increase with the increment of terebinth coffee amount, while protein, pH, L (*), propionic acid and orotic acid values decreased. However, Al and malic acid were not detected in any of the samples. The overall acceptability scores of the sensory properties showed that the addition of 1 % terebinth coffee to the ice cream was more appreciated by the panellists.
Collapse
Affiliation(s)
- Arzu Kavaz Yüksel
- Department of Food Engineering, Engineering Faculty, Adıyaman University, 02040 Adıyaman, Turkey
| | - Ihsan Güngör Şat
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
| | - Mehmet Yüksel
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
| |
Collapse
|
26
|
Shobharani P, Prakash M, Halami PM. Probiotic Bacillus spp. in Soy-Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties. J Food Sci 2015; 80:M2247-56. [PMID: 26317391 DOI: 10.1111/1750-3841.13004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2015] [Accepted: 07/23/2015] [Indexed: 11/27/2022]
Abstract
UNLABELLED The focus of this study was to coculture probiotic Bacillus spp. with dairy starter cultures namely, Streptococcus thermophilus and Lactobacillus bulgaricus for enhanced nutritional properties of soy-curd. Subsequently, rheological, sensory, and antioxidant properties of soy-curd along with mineral as well as fatty acid composition were analyzed. Data revealed an increase in the cell viability of probiotic Bacillus spp. on coculturing rather than as mono-culture. Proximate analysis showed higher nutritional value along with increased trace elements. UFA/SFA ratio, rheology, and sensory properties of probiotic soy-curd were in the acceptable range. Probiotic soy-curd showed higher antioxidant activity as measured by the ability to scavenge free radicals. No significant difference in the overall quality within the probiotic products was observed. However, B. flexus MCC2427 cocultured product displayed slightly better attributes than other samples. In general, the results suggest that soy-curd can be a suitable carrier for probiotic Bacillus spp. and the enhanced nutritional and antioxidant properties could be of additional advantage to combat malnutrition problem. PRACTICAL APPLICATION In order to supply consumers with intriguing probiotic products for improving health benefits, several criteria including technological and functional properties should be considered as a quality control measures. Further, a meaningful level of probiotics has to be viable to exhibit beneficial effect. Hence, present work has been carried out to improve the quality of soy-curd by supplementation of probiotic Bacillus spp. These Bacillus spp. are well characterized native probiotic cultures with potential functional attributes including antimicrobial, antioxidant, anticholesterol activity (Shobharani and Halami 2014). Hence, the application of these cultures will encourage for development of food product with wider health benefits.
Collapse
Affiliation(s)
- P Shobharani
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Inst, Mysore, 570 020, India
| | - Maya Prakash
- Traditional Foods and Sensory Science, CSIR-Central Food Technological Research Inst, Mysore, 570 020, India
| | - Prakash M Halami
- Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Inst, Mysore, 570 020, India
| |
Collapse
|
27
|
Luis G, Rubio C, Revert C, Espinosa A, González-Weller D, Gutiérrez A, Hardisson A. Dietary intake of metals from yogurts analyzed by inductively coupled plasma optical emission spectrometry (ICP-OES). J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.11.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
|
28
|
Bergillos-Meca T, Cabrera-Vique C, Artacho R, Moreno-Montoro M, Navarro-Alarcón M, Olalla M, Giménez R, Seiquer I, Ruiz-López MD. Does Lactobacillus plantarum or ultrafiltration process improve Ca, Mg, Zn and P bioavailability from fermented goats' milk? Food Chem 2015; 187:314-21. [PMID: 25977032 DOI: 10.1016/j.foodchem.2015.04.051] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2014] [Revised: 02/08/2015] [Accepted: 04/13/2015] [Indexed: 11/17/2022]
Abstract
Ca, Mg, Zn and P bioavailability from two experimental ultrafiltered fermented goats' milks (one of them with the probiotic Lactobacillus plantarum and another one without it), and fermented goats' milk samples available in the market were evaluated. Solubility, dialysability and a model combining simulated gastrointestinal digestion and mineral retention, transport and uptake by Caco-2 cells were used to assess bioavailability. The highest Ca, Mg, Zn and P bioavailability values always corresponded to the fermented milk developed by our research group, which could be explained by the effect of milk ultrafiltration. The fermented milk with L. plantarum showed higher Ca retention than the ones without the microorganism, and major Ca uptake when compared to commercial products. This fact could be attributed to a positive effect exerted by the probiotic strain.
Collapse
Affiliation(s)
- Triana Bergillos-Meca
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18071 Granada, Spain.
| | - Carmen Cabrera-Vique
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18071 Granada, Spain
| | - Reyes Artacho
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18071 Granada, Spain
| | - Miriam Moreno-Montoro
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18071 Granada, Spain
| | - Miguel Navarro-Alarcón
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18071 Granada, Spain
| | - Manuel Olalla
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18071 Granada, Spain
| | - Rafael Giménez
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18071 Granada, Spain
| | - Isabel Seiquer
- Departamento de Fisiología y Bioquímica de la Nutrición Animal, CSIC, Camino del Jueves, 10100 Granada, Spain
| | - Maria Dolores Ruiz-López
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, 18071 Granada, Spain
| |
Collapse
|
29
|
Bergillos-Meca T, Cabrera-Vique C, Artacho R, Moreno-Montoro M, Navarro-Alarcón M, Olalla M, Giménez R, Ruiz-López MD. Influence of milk ultrafiltration on Ca, Mg, Zn and P levels in fermented goats’ milk. Small Rumin Res 2015. [DOI: 10.1016/j.smallrumres.2015.01.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
30
|
Khan N, Choi JY, Nho EY, Habte G, Jamila N, Hong JH, Ryu KY, Park KS, Kim KS. Determination of Macronutrients in Spices by Inductively Coupled Plasma-Optical Emission Spectrometry. ANAL LETT 2014. [DOI: 10.1080/00032719.2014.908384] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
31
|
Khan N, Choi JY, Nho EY, Hwang IM, Habte G, Khan MA, Park KS, Kim KS. Determination of Mineral Elements in Milk Products by Inductively Coupled Plasma-Optical Emission Spectrometry. ANAL LETT 2014. [DOI: 10.1080/00032719.2013.878842] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
32
|
Abstract
Yogurt consumption has been associated with health benefits in different populations. Limited information, however, is available on nutritional and health attributes of yogurt in older adults. Yogurt is abundant in calcium, zinc, B vitamins, and probiotics; it is a good source of protein; and it may be supplemented with vitamin D and additional probiotics associated with positive health outcomes. Aging is accompanied by a wide array of nutritional deficiencies and health complications associated with under- and overnutrition, including musculoskeletal impairment, immunosenescence, cardiometabolic diseases, and cognitive impairment. Furthermore, yogurt is accessible and convenient to consume by the older population, which makes yogurt consumption a feasible approach to enhance older adults' nutritional status. A limited number of studies have specifically addressed the impact of yogurt on the nutritional and health status of older adults, and most are observational. However, those reported thus far and reviewed here are encouraging and suggest that yogurt could play a role in improving the nutritional status and health of older adults. In addition, these reports support further investigation into the role of yogurt in healthy and active aging.
Collapse
Affiliation(s)
- Naglaa Hani El-Abbadi
- Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA
| | | | | |
Collapse
|
33
|
Tang Q, Wang X, Chen F, Tan X. Simultaneous determination of phosphate anion and calcium cation in Plastrum testudinis by HPLC–ELSD. J Pharm Biomed Anal 2013; 77:29-31. [DOI: 10.1016/j.jpba.2013.01.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2012] [Revised: 12/19/2012] [Accepted: 01/01/2013] [Indexed: 11/30/2022]
|
34
|
Lopez F, Cuomo F, Nostro PL, Ceglie A. Effects of solvent and alkaline earth metals on the heat-induced precipitation process of sodium caseinate. Food Chem 2013; 136:266-72. [DOI: 10.1016/j.foodchem.2012.07.117] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2012] [Revised: 07/27/2012] [Accepted: 07/30/2012] [Indexed: 10/28/2022]
|
35
|
Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.09.013] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
36
|
KARACA OYABERKAY, SAYDAM IBRAHIMBAŞAR, GÜVEN MEHMET. Physicochemical, mineral and sensory properties of set-type yoghurts produced by addition of grape, mulberry and carob molasses (Pekmez
) at different ratios. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00731.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
37
|
Cuomo F, Ceglie A, Lopez F. Temperature dependence of calcium and magnesium induced caseinate precipitation in H2O and D2O. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.021] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
38
|
TARAKCI ZEKAI, TEMIZ HASAN, UGUR ATNAN. The effect of adding herbs to labneh on physicochemical and organoleptic quality during storage. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00636.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
39
|
Vahl K, Kahlert H, Scholz F. Rapid Automatic Determination of Calcium and Magnesium in Aqueous Solutions by FIA Using Potentiometric Detection. ELECTROANAL 2010. [DOI: 10.1002/elan.201000146] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
|
40
|
Shobharani P, Agrawal R. Supplementation of adjuvants for increasing the nutritive value and cell viability of probiotic fermented milk beverage. Int J Food Sci Nutr 2009; 60 Suppl 6:70-83. [DOI: 10.1080/09637480802668463] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
41
|
Güler >Z, Şanal H. The essential mineral concentration of Torba yoghurts and their wheys compared with yoghurt made with cows’, ewes’ and goats’ milks. Int J Food Sci Nutr 2009; 60:153-64. [DOI: 10.1080/09637480701625580] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
42
|
Tarakci Z, Kucukoner E. Comparison of basic nutrients, mineral and heavy metal contents of herby dairy products. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01411.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
43
|
Peiró-Mena R, Camacho M, Martínez-Navarrete N. Compositional and physicochemical changes associated to successive osmodehydration cycles of pineapple (Ananas comosus). J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.03.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
44
|
Petrovich MB, Filho VRA, Neto JAG. Direct determination of calcium in milk by atomic absorption spectrometry using flow-injection analysis. ECLÉTICA QUÍMICA 2007. [DOI: 10.1590/s0100-46702007000300004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
A flow-injection system with sample and reagent addition by the synchronous merging zones approach for calcium determination in milk by flame AAS is proposed. Main parameters were optimized using a factorial design with central point. The optimum conditions were 2.5% (m/v) for La concentration, 8 mL min-1 for the carrier flow-rate, 20 cm for coiled reactor and 250 ìL for sample volume. Different sample preparation procedures were evaluated such as dilution in water or acid and microwave-assisted decomposition using concentrated or diluted acids. The optimized flow system was applied to determine Ca in eleven commercial milk samples and two standard reference materials diluted in water. Similar calcium levels were encountered comparing the results obtained by the proposed method (dilution in water) with those obtained using microwave-oven digestion. Results obtained in two standard reference materials were in agreement at 95% confidence level with those certified. Recoveries of spiked samples were in the 93% - 116% range. Relative standard deviation (n = 12) was < 5.4% and the sample throughput was 150 measurements per hour, corresponding to a consumption of 250 µL of sample and 6.25 mg La per determination.
Collapse
|
45
|
|
46
|
Evaluation of digestion procedures for the determination of iron and zinc in biscuits by flame atomic absorption spectrometry. Anal Chim Acta 2004. [DOI: 10.1016/j.aca.2004.05.069] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|