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Louis D, Florence P, Ivan L, Anne-Gabrielle M. Detection of risk areas in dairy powder processes: The development of thermophilic spore forming bacteria taking into account their growth limits. Int J Food Microbiol 2024; 418:110716. [PMID: 38669747 DOI: 10.1016/j.ijfoodmicro.2024.110716] [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: 10/25/2023] [Revised: 04/16/2024] [Accepted: 04/21/2024] [Indexed: 04/28/2024]
Abstract
Anoxybacillus flavithermus, Geobacillus stearothermophilus and Bacillus licheniformis are the main contaminants found in dairy powders. These spore-forming thermophilic bacteria, rarely detected in raw milk, persist, and grow during the milk powder manufacturing process. Moreover, in the form of spores, these species resist and concentrate in the powders during the processes. The aim of this study was to determine the stages of the dairy powder manufacturing processes that are favorable to the growth of such contaminants. A total of 5 strains were selected for each species as a natural contaminant of dairy pipelines in order to determine the minimum and maximum growth enabling values for temperature, pH, and aw and their optimum growth rates in milk. These growth limits were combined with the environmental conditions of temperature, pH and aw encountered at each step of the manufacture of whole milk, skim milk and milk protein concentrate powders to estimate growth capacities using cardinal models and the Gamma concept. These simulations were used to theoretically calculate the population sizes reached for the different strains studied at each stage in between two successive cleaning in place procedures. This approach highlights the stages at which risk occurs for the development of spore-forming thermophilic bacterial species. During the first stages of production, i.e. pre-treatment, pasteurization, standardization and pre-heating before concentration, physico-chemical conditions encountered are suitable for the development and growth of A. flavithermus, G. stearothermophilus and B. licheniformis. During the pre-heating stage and during the first effects in the evaporators, the temperature conditions appear to be the most favorable for the growth of G. stearothermophilus. The temperatures in the evaporator during the last evaporator effects are favorable for the growth of B. licheniformis. In the evaporation stage, low water activity severely limits the development of A. flavithermus.
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Affiliation(s)
- Delaunay Louis
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, 29000 Quimper, France
| | - Postollec Florence
- ADRIA Food Technology Institute, UMT ACTIA 19.03 ALTER'iX, Z.A. de Creac'h Gwen, 29196, Quimper, Cedex, France
| | - Leguerinel Ivan
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, 29000 Quimper, France.
| | - Mathot Anne-Gabrielle
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, 29000 Quimper, France
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2
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Ren Y, Jia F, Li D. Ingredients, structure and reconstitution properties of instant powder foods and the potential for healthy product development: a comprehensive review. Food Funct 2024; 15:37-61. [PMID: 38059502 DOI: 10.1039/d3fo04216b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/08/2023]
Abstract
Instant foods are widely presented in powder forms across different food segments, which potentially can be formulated with functional or beneficial compounds to provide health benefits. Many reconstituted instant powder foods form colloidal suspensions with complex structures. However, designing instant powder food could be challenging due to the structural complexity and high flexibility in formulation. This review proposed a new classification method for instant powder foods according to the solubility of ingredients and the structure of the reconstituted products. Instant powder foods containing insoluble ingredients are discussed. It summarised challenges and current advances in powder treatments, reconstitution improvement, and influences on food texture and structure to facilitate product design in related industries. The characteristics and incorporation of the main ingredients and ingredients with health benefits in product development were reviewed. Different products vary significantly in the ratios of macronutrients. The macronutrients have limited solubility in water. After being reconstituted by water, the insoluble components are dispersed and swell to form colloidal dispersions with complex structures and textures. Soluble components, which dissolve in the continuous phase, may facilitate the dispersing process or influence the solution environment. The structure of reconstituted products and destabilising factors are discussed. Both particle and molecular structuring strategies have been developed to improve wettability and prevent the formation of lumps and, therefore, to improve reconstitution properties. Various types of instant food have been developed based on healthy or functional ingredients and exhibit positive effects on the prevention of non-communicable diseases and overall health. Less processed materials and by-products are often chosen to enhance the contents of dietary fibre and phenolic compounds. The enrichment of phenolic compounds, dietary fibres and/or probiotics tend to be simultaneous in plant-based products. The process of the ingredients and the formulation of products must be tailored to design the desired structure and to improve the reconstitution property.
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Affiliation(s)
- Yi Ren
- School of Public Health and Institute of Nutrition & Health, Qingdao University, Qingdao 266021, China.
- Ningbo Yu Fang Tang Biological Science and Technology Co., Ltd, Ningbo 315012, China
| | - Fuhuai Jia
- Ningbo Yu Fang Tang Biological Science and Technology Co., Ltd, Ningbo 315012, China
| | - Duo Li
- School of Public Health and Institute of Nutrition & Health, Qingdao University, Qingdao 266021, China.
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3
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Gong Q, Liu C, Tian Y, Zheng Y, Wei L, Cheng T, Wang Z, Guo Z, Zhou L. Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk. ULTRASONICS SONOCHEMISTRY 2023; 96:106421. [PMID: 37137245 PMCID: PMC10176257 DOI: 10.1016/j.ultsonch.2023.106421] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/17/2023] [Accepted: 04/25/2023] [Indexed: 05/05/2023]
Abstract
The protein conformation of soymilk is the key to affecting the instant solubility of soymilk flour. This study aimed to evaluate the effect of cavitation jet treatment time (0, 2, 4, 6, and 8 min) on the instant solubility of soymilk flour based on the conformational changes of protein in soymilk. The results showed that the cavitation jet treatment for 0-4 min significantly unfolded the protein structure of soymilk and increased the content of soluble protein, which reduced the particle size and increased the electrostaticrepulsion and the viscosity of soymilk. This was beneficial for soymilk droplets fully atomized and repolymerized in the spray drying tower, forming soymilk flour particles with large size, smooth surface, and uniform distribution. When the cavitation jet treatment time was 4 min, the wettability (from 127.3 ± 2.5 s to 84.7 ± 2.1 s), dispersibility (from 70.0 ± 2.0 s to 55.7 ± 2.1 s), and solubility (from 56.54% to 78.10%) of soymilk flour were significantly improved. However, when the time of the cavitation jet treatment was extended to 8 min, the protein of soymilk aggregated and the stability of soymilk decreased, which reduced the particle size and hurt the surfacecharacteristics of soymilk flour after spraydrying. It resulted in a decrease in the instant solubility of soymilk flour. Therefore, the cavitationjet treatment with proper time increases the instant solubility of soymilk flour by improving the protein conformation of soymilk.
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Affiliation(s)
- Qi Gong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Caihua Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yachao Tian
- College of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250300, China
| | - Yuxuan Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Libin Wei
- Suzhou Taicang Science And Technology Bureau Productivity Promotion Center, Suzhou, Jiangsu 215411, China
| | - Tianfu Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Beidahuang Green and Healthy Food Co., Ltd., Jiamusi, Heilongjiang 154007, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Haidian, Beijing 100048, China.
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Singh R, Rathod G, Meletharayil G, Kapoor R, Sankarlal V, Amamcharla J. Invited review: Shelf-stable dairy protein beverages—Scientific and technological aspects. J Dairy Sci 2022; 105:9327-9346. [DOI: 10.3168/jds.2022-22208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Accepted: 07/18/2022] [Indexed: 11/17/2022]
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5
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Song B, Yao P, Zhang Y, Pang X, Zhang S, Lv J. Ultrasound pretreatment prior to spray drying improve the flowability and water sorption properties of micellar casein concentrate. ULTRASONICS SONOCHEMISTRY 2022; 87:106049. [PMID: 35636155 PMCID: PMC9156992 DOI: 10.1016/j.ultsonch.2022.106049] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 05/16/2022] [Accepted: 05/23/2022] [Indexed: 05/21/2023]
Abstract
This research investigated the effect of ultrasound (US) pretreatment prior to spray drying on the powder flow and moisture sorption behaviour of micellar casein concentrate (MCC). MCC produced from skim milk microfiltration was sonicated at energy intensity of 0 (control), 47 J/mL (S-2000), 62 J/mL (S-3000) and 76 J/mL (S-4000). The results revealed that US pretreatment significantly increased the average particle size (D50) from 82.46 μm to 100.73 μm and reduced the surface fat content from 19.2% to 13.8%, resulting in decreased basic flow energy, cake energy and cohesion. Besides, the US treated samples showed relatively poor ability to acquire the moisture from the atmosphere than the control. Protein structure analysis showed that α-helix decreased with enhanced US power, while β-sheet and surface hydrophobicity increased, implying hydrophobic groups were exposed and water sorption rate was impeded. As a result, US pretreatment can improve the powder flow and potentially reduce the negative effect of cake formation at high humidity.
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Affiliation(s)
- Bo Song
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Ping Yao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yumeng Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xiaoyang Pang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shuwen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Jiaping Lv
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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6
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Ryan G, O'Regan J, FitzGerald RJ. Rehydration and water sorption behaviour of bovine milk protein isolate and its associated enzymatic hydrolysates. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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7
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Babu K, Amamcharla J. Application of micro- and nano-bubbles in spray drying of milk protein concentrates. J Dairy Sci 2022; 105:3911-3925. [DOI: 10.3168/jds.2021-21341] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Accepted: 01/21/2022] [Indexed: 11/19/2022]
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9
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Khalesi M, FitzGerald RJ. Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence. Crit Rev Food Sci Nutr 2021; 62:6973-6989. [PMID: 33856251 DOI: 10.1080/10408398.2021.1908955] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Milk protein concentrates (MPCs), which are produced from skim milk following a series of manufacturing steps including pasteurization, membrane filtration, evaporation and spray drying, represent a relatively new category of dairy ingredients. MPC powders mainly comprise caseins and whey proteins in the same ratio of occurrence as in milk. While bovine MPCs have applications as an ingredient in several protein enriched food products, technofunctional concerns, e.g., reduced solubility and emulsification properties, especially after long-term storage, limit their widespread and consistent utilization in many food products. Changes in the surface and internal structure of MPC powder particles during manufacture and storage occur via casein-casein and casein-whey protein interactions and also via the formation of casein crosslinks in the presence of calcium ions which are associated with diminishment of MPCs functional properties. The aggregation of micellar caseins as a result of these interactions has been considered as the main cause of insolubility in MPCs. In addition, the occurrence of lactose-protein interactions as a result of the promotion of the Maillard reaction mainly during storage of MPC may lead to greater insolubility. This review focuses on the solubility of MPC with an emphasis on understanding the factors involved in its insolubility along with approaches which may be employed to overcome MPC insolubility. Several strategies have been developed based on manipulation of the manufacturing process, along with composition, physical, chemical and enzymatic modifications to overcome MPC insolubility. Despite many advances, dairy ingredient manufacturers are still investigating technical solutions to resolve the insolubility issues associated with the large-scale manufacture of MPC.
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McSweeney DJ, Maidannyk V, O'Mahony JA, McCarthy NA. Influence of nitrogen gas injection and agglomeration during spray drying on the physical and bulk handling properties of milk protein concentrate powders. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110399] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Sergius-Ronot M, Suwal S, Shama S, Chamberland J, Unger S, O'Connor DL, Pouliot Y, Doyen A. The ultrafiltration molecular weight cut-off has a limited effect on the concentration and protein profile during preparation of human milk protein concentrates. J Dairy Sci 2021; 104:3820-3831. [PMID: 33485685 DOI: 10.3168/jds.2020-18762] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Accepted: 11/04/2020] [Indexed: 11/19/2022]
Abstract
Optimizing protein intake for very low birth weight (<1,500 g) infants is fundamental to prevent faltering postnatal growth with the potential association of impaired neurodevelopment. The protein content of human milk is not sufficient to support the growth of very low birth weight infants. To meet their elevated protein requirements, human milk is currently fortified using typically bovine milk-based protein isolates (>85% on a dry basis). However, these products have several limitations for use in this vulnerable population. To overcome the shortcomings of bovine milk-based protein supplement, a human milk protein concentrate (HMPC) was developed. In preliminary attempts using 10 kDa ultrafiltration (UF) membranes, it was not possible to reach the protein content of commercial protein isolates, presumably due to the retention of human milk oligosaccharides (HMO). Consequently, it was hypothesized that the use of a UF membrane with a higher molecular weight cut-off (50 kDa rather than 10 kDa) could improve the transmission of carbohydrates, including HMO, in the permeate, thus increasing the protein purity of the subsequent HMPC. The results showed that permeate fluxes during the concentration step were similar to either UF molecular weight cut-off, but the 50-kDa membrane had a higher permeate flux during the diafiltration sequence. However, it was not sufficient to increase the protein purity of the human milk retentate, as both membranes generated HMPC with similar protein contents of 48.8% (10 kDa) and 50% (50 kDa) on a dry basis. This result was related to the high retention of HMO, mainly during the concentration step, although the diafiltration step was efficient to decrease their content in the HMPC. As the major bioactive proteins (lactoferrin, lysozyme, bile salt stimulated lipase, and α1-antitrypsin) in human milk were detected in both HMPC, the 50-kDa membrane seems the most appropriate to the preparation of HMPC in terms of permeation flux values. However, improving the separation of HMO from proteins is essential to increase the protein purity of HMPC.
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Affiliation(s)
- Mélanie Sergius-Ronot
- Departement of Food Science, Institute for Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, Quebec, G1V 0A6 Canada
| | - Shyam Suwal
- Department of Food Science, University of Copenhagen, Frederiksberg C, DK-1958 Denmark
| | - Sara Shama
- Department of Nutritional Sciences, University of Toronto, Toronto, M5S 1A8 Canada; Translational Medicine Program, The Hospital for Sick Children, Toronto, M5G 0A4 Canada
| | - Julien Chamberland
- Departement of Food Science, Institute for Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, Quebec, G1V 0A6 Canada
| | - Sharon Unger
- Department of Nutritional Sciences, University of Toronto, Toronto, M5S 1A8 Canada; Department of Pediatrics, University of Toronto, Toronto, M5G 1X8 Canada; Department of Neonatology, The Hospital for Sick Children, Toronto, M5G 1X8 Canada; Department of Pediatrics, Mount Sinai Hospital, Toronto, M5G 1X5 Canada; Rogers Hixon Ontario Human Milk Bank, Mount Sinai Hospital, Toronto, M5G 1X5 Canada
| | - Deborah L O'Connor
- Department of Nutritional Sciences, University of Toronto, Toronto, M5S 1A8 Canada; Translational Medicine Program, The Hospital for Sick Children, Toronto, M5G 0A4 Canada; Rogers Hixon Ontario Human Milk Bank, Mount Sinai Hospital, Toronto, M5G 1X5 Canada
| | - Yves Pouliot
- Departement of Food Science, Institute for Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, Quebec, G1V 0A6 Canada
| | - Alain Doyen
- Departement of Food Science, Institute for Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, Quebec, G1V 0A6 Canada.
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12
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Yang M, Zeng Q, Wang Y, Qin J, Zheng J, Wa W. Effect of ultrasound pretreatment on the physicochemical properties and simulated gastrointestinal digestibility of micellar casein concentrates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110319] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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13
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Wu S, Li G, Xue Y, Ashokkumar M, Zhao H, Liu D, Zhou P, Sun Y, Hemar Y. Solubilisation of micellar casein powders by high-power ultrasound. ULTRASONICS SONOCHEMISTRY 2020; 67:105131. [PMID: 32339869 DOI: 10.1016/j.ultsonch.2020.105131] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 04/11/2020] [Accepted: 04/13/2020] [Indexed: 06/11/2023]
Abstract
High protein milk ingredients, such as micellar casein powder (MCP), exhibit poor solubility upon reconstitution in water, particularly after long-time storage. In this study, ultrasonication (20 kHz, power density of 0.75 W/ml) was used to improve the solubility of aged MCP powders. For all the MCP powders (concentration varying from 0.5 to 5%, and storage of MCP at 50 °C for up to 10 days) it was found that short time ultrasonication (2.5 min) reduced the size of the protein particles from >30 μm to ∼0.1 μm, as measured by light scattering. This resulted in an improvement of solubility (>95%) for all the MCP powders. Cryo-electron microscopy and small x-ray angle scattering showed that the MCP powders dissolved into particles with morphologies and internal structure similar to native casein micelles in bovine milk. SDS-PAGE and RP-HLPC showed that ultrasonication did not affect the molecular weight of the individual casein molecules. Compared to overhead stirring using a 4-blade stirrer, ultrasonication required less than 10 times the drawn electrical energy density to achieve a particle size 10 times smaller.
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Affiliation(s)
- Sinong Wu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Guantian Li
- School of Chemical Sciences, The University of Auckland, New Zealand
| | - Yu Xue
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | | | - Haibo Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Dasong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Yang Sun
- School of Food Science and Technology, and School of Chemical Engineering, Hubei University of Arts and Science, Hubei, Xiangyang 441053, China
| | - Yacine Hemar
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
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14
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Abstract
In this Research Communication we describe the optimisation of spray drying conditions in the production of microencapsulated cream powder. Oil-in-water emulsions were prepared using maltodextrin (18 DE) and sodium caseinate as wall materials (with the total wall material per total solid content ratio of 30%) and then converted into powder by spray drying. Response surface methodology was used to optimise the factors of spray drying system i.e. inlet drying temperature, feed flow rate, and aspiration rate, where the levels were in the range of 150-190°C, 9-30 ml/min, and 50-100%, respectively. Our objective was to perform spray drying with the highest drying yield and to obtain a microencapsulated cream powder with the highest bulk density, the shortest wetting time, and the lowest surface fat content. The calculated and validated optimum conditions for the spray drying process were found to be 162.8°C for inlet drying temperature, 11.51 ml/min for feed flow rate, and 72.8% for aspiration rate. At these optimum conditions, drying yield, bulk density, wettability, and surface fat content values were 36.37%, 269.9 kg/m3, 115.2 s and 26.2%, respectively.
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15
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McSweeney DJ, Maidannyk V, Montgomery S, O’Mahony JA, McCarthy NA. The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders. Foods 2020; 9:E236. [PMID: 32098298 PMCID: PMC7074018 DOI: 10.3390/foods9020236] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 02/18/2020] [Accepted: 02/20/2020] [Indexed: 02/07/2023] Open
Abstract
This study investigated the physical and rehydration properties of milk protein concentrate (MPC) powders with five different protein contents (i.e., 38.9, 53.7, 63.6, 74.1, and 84.7%, w/w) prepared by recombining the ultrafiltration (UF) retentate and UF permeate of skim milk. Powder density and flowability increased, while the powder particle size decreased with decreasing powder protein content. The amount of non-wetting MPC powder decreased with decreasing protein content, demonstrating greater wettability for lower protein powders. At protein contents >65% (w/w), the dispersibility and solubility of the powders decreased significantly, likely due to the greater hydrophobic interactions between casein proteins and a lower concentration of lactose. Therefore, as the protein content of the MPC powders was decreased, their rehydration properties improved. The results obtained in this study provide novel insights into the relationship between the composition of recombined UF retentate and UF permeate streams on the subsequent powder particle size, density, and rehydration properties, and demonstrate that such powders possess similar properties to those prepared using conventional direct membrane filtration.
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Affiliation(s)
- David J. McSweeney
- Food Chemistry and Technology Department, Teagasc Food Research Centre, P61 C996 Fermoy, Ireland; (D.J.M.); (V.M.); (S.M.)
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland;
| | - Valentyn Maidannyk
- Food Chemistry and Technology Department, Teagasc Food Research Centre, P61 C996 Fermoy, Ireland; (D.J.M.); (V.M.); (S.M.)
| | - Sharon Montgomery
- Food Chemistry and Technology Department, Teagasc Food Research Centre, P61 C996 Fermoy, Ireland; (D.J.M.); (V.M.); (S.M.)
| | - James A. O’Mahony
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland;
| | - Noel A. McCarthy
- Food Chemistry and Technology Department, Teagasc Food Research Centre, P61 C996 Fermoy, Ireland; (D.J.M.); (V.M.); (S.M.)
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16
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Babu KS, Amamcharla JK. Application of front-face fluorescence spectroscopy as a tool for monitoring changes in milk protein concentrate powders during storage. J Dairy Sci 2018; 101:10844-10859. [PMID: 30316594 DOI: 10.3168/jds.2018-14885] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Accepted: 08/28/2018] [Indexed: 11/19/2022]
Abstract
This study investigated the feasibility of front-face fluorescence spectroscopy (FFFS) to predict the solubility index and relative dissolution index (RDI) of milk protein concentrate (MPC) powders during storage. Twenty MPC powders with varying protein contents from 4 different commercial manufacturers were used in this study. The MPC powders were stored at 2 temperatures (25 and 40°C) for 0, 1, 2, 4, 8, and 12 wk. The front-face fluorescence spectra of tryptophan and Maillard products were recorded and analyzed with chemometrics to predict solubility of MPC powders. The similarity maps showed clear discrimination of the MPC samples stored at 25 and 40°C. Partial least squares regression models were developed using the fluorescence spectra of tryptophan and Maillard products to predict the solubility index and RDI measurements of MPC powders, and the prediction models were validated using an independent test set. Coefficients of determination (R2) of 0.76, 0.84, and 0.68 were obtained between fluorescence spectra (tryptophan emission, Maillard emission, and Maillard excitation, respectively) and solubility index. The R2 values for the RDI predictions were 0.58 and 0.60 for the data set of tryptophan emission and Maillard emission, respectively. The ratio of prediction error to standard deviation was >2 for Maillard emission fluorescence spectra and solubility index measurements, indicating good practical utility of the partial least squares regression prediction models. The results indicated that the solubility and dissolution behavior of MPC powders were related to their protein content and storage conditions that could be measured using FFFS. Hence, FFFS can be used as a rapid nondestructive analytical technique to predict the solubility and dissolution characteristics of MPC powders.
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Affiliation(s)
- K S Babu
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan 66506
| | - J K Amamcharla
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan 66506.
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17
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Zhang R, Pang X, Lu J, Liu L, Zhang S, Lv J. Effect of high intensity ultrasound pretreatment on functional and structural properties of micellar casein concentrates. ULTRASONICS SONOCHEMISTRY 2018; 47:10-16. [PMID: 29908598 DOI: 10.1016/j.ultsonch.2018.04.011] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 04/11/2018] [Accepted: 04/21/2018] [Indexed: 05/13/2023]
Abstract
This work investigated the impact of high intensity ultrasound (HIUS) pretreatment on the functional properties and structural characteristics of micellar casein concentrate (MCC). Microfiltered casein protein retentates were treated with HIUS for 0.5, 1, 2, and 5 min prior to spray drying. The results showed that conductivity, solubility, emulsifying, gelling increased significantly as the ultrasonic time prolonged, but the change of pH value were insignificant. In addition, the structural characteristics of MCC for all samples were studied. There was an increase in surface hydrophobicity (Ho) and a reduction in particle size compared with the control (without HIUS pretreatment). The secondary structure of HIUS pretreated MCC samples changed significantly with an increase in β-sheets and random coils and a reduction in α-helix and β-turn. It can be speculated that HIUS pretreatment facilitate the change of functional properties of MCC and these changes would promote its application in food industry.
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Affiliation(s)
- Ruihua Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Quality Inspection Center of Grain and Oil, Tianjin 300171, China
| | - Xiaoyang Pang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jing Lu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Lu Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shuwen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Jiaping Lv
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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18
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Addition of proline-rich whey peptides during dehydration increases solubility of rehydrated milk protein concentrates. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.05.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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19
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Rupp L, Molitor M, Lucey J. Effect of processing methods and protein content of the concentrate on the properties of milk protein concentrate with 80% protein. J Dairy Sci 2018; 101:7702-7713. [DOI: 10.3168/jds.2018-14383] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Accepted: 05/05/2018] [Indexed: 11/19/2022]
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20
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Crowley SV, Burlot E, Silva JV, McCarthy NA, Wijayanti HB, Fenelon MA, Kelly AL, O'Mahony JA. Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.01.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Pathania S, Ho QT, Hogan SA, McCarthy N, Tobin JT. Applications of hydrodynamic cavitation for instant rehydration of high protein milk powders. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.01.005] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Felix da Silva D, Ahrné L, Ipsen R, Hougaard AB. Casein-Based Powders: Characteristics and Rehydration Properties. Compr Rev Food Sci Food Saf 2017; 17:240-254. [DOI: 10.1111/1541-4337.12319] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Revised: 10/13/2017] [Accepted: 10/13/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Denise Felix da Silva
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Lilia Ahrné
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Richard Ipsen
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Anni Bygvraa Hougaard
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
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23
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Milk protein concentrates: opportunities and challenges. Journal of Food Science and Technology 2017; 54:3010-3024. [PMID: 28974785 DOI: 10.1007/s13197-017-2796-0] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/26/2017] [Accepted: 08/10/2017] [Indexed: 10/19/2022]
Abstract
Poor solubility of milk protein concentrates (MPCs) is a key deterrent factor in their wider applications in the food industry as compared to other protein-rich dried products such as casein, caseinates and whey protein concentrates and isolates. Apart from the processing factors, the protein content of a MPC also decides its solubility. Solubility is a pre-requisite property of MPCs on which its other functional properties are majorly depended. Further, there is a confusion about the term MPC itself in the literature. An attempt has been made to describe MPC and provide an understanding on the manufacture of MPCs. Further, mechanisms of insolubility, factors affecting solubility of MPCs and an insight into the recently evolved strategies for overcoming the challenges related to their poor heat stability and solubility have been reviewed. Potential applications of MPC to be utilized as a novel ingredient in food industry are also outlined.
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24
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Comparison of nanofiltration and evaporation technologies on the storage stability of milk protein concentrates. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0244-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Marella C, Salunke P, Biswas A, Kommineni A, Metzger L. Manufacture of modified milk protein concentrate utilizing injection of carbon dioxide. J Dairy Sci 2015; 98:3577-89. [DOI: 10.3168/jds.2014-8946] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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Cao J, Zhang W, Wu S, Liu C, Li Y, Li H, Zhang L. Short communication: Effects of nanofiltration and evaporation on the physiochemical properties of milk protein during processing of milk protein concentrate. J Dairy Sci 2015; 98:100-5. [DOI: 10.3168/jds.2014-8619] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2014] [Accepted: 10/01/2014] [Indexed: 11/19/2022]
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27
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Chandrapala J, Zisu B, Palmer M, Kentish SE, Ashokkumar M. Sonication of milk protein solutions prior to spray drying and the subsequent effects on powders during storage. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.05.017] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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28
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Chandrapala J, Martin GJO, Kentish SE, Ashokkumar M. Dissolution and reconstitution of casein micelle containing dairy powders by high shear using ultrasonic and physical methods. ULTRASONICS SONOCHEMISTRY 2014; 21:1658-1665. [PMID: 24798226 DOI: 10.1016/j.ultsonch.2014.04.006] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2014] [Revised: 04/14/2014] [Accepted: 04/14/2014] [Indexed: 06/03/2023]
Abstract
The effect of shear on the solubilization of a range of dairy powders was investigated. The rate of solubilization of low solubility milk protein concentrate and micellar casein powders was examined during ultrasonication, high pressure homogenization and high-shear rotor-stator mixing and compared to low-shear overhead stirring. The high shear techniques were able to greatly accelerate the solubilization of these powders by physically breaking apart the powder agglomerates and accelerating the release of individual casein micelles into solution. This was achieved without affecting the structure of the solubilized proteins. The effect of high shear on the re-establishment of the mineral balance between the casein micelles and the serum was examined by monitoring the pH of the reconstituted skim milk powder after prior exposure to ultrasonication. Only minor differences in the re-equilibration of the pH were observed after sonication for up to 3 min, suggesting that the localized high shear forces exerted by sonication did not significantly affect the mass transfer of minerals from within the casein micelles.
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Affiliation(s)
- Jayani Chandrapala
- College of Health and Biomedicine, Victoria University, Werribee, VIC 3030, Australia; School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
| | - Gregory J O Martin
- School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia.
| | - Sandra E Kentish
- School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
| | - Muthupandian Ashokkumar
- School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
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29
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Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.09.013] [Citation(s) in RCA: 193] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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