1
|
Wijegunawardhana D, Wijesekara I, Liyanage R, Truong T, Silva M, Chandrapala J. Process-Induced Molecular-Level Protein-Carbohydrate-Polyphenol Interactions in Milk-Tea Blends: A Review. Foods 2024; 13:2489. [PMID: 39200417 PMCID: PMC11353574 DOI: 10.3390/foods13162489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2024] [Revised: 07/31/2024] [Accepted: 08/01/2024] [Indexed: 09/02/2024] Open
Abstract
The rapid increase in the production of powdered milk-tea blends is driven by a growing awareness of the presence of highly nutritious bioactive compounds and consumer demand for convenient beverages. However, the lack of literature on the impact of heat-induced component interactions during processing hinders the production of high-quality milk-tea powders. The production process of milk-tea powder blends includes the key steps of pasteurization, evaporation, and spray drying. Controlling heat-induced interactions, such as protein-protein, protein-carbohydrate, protein-polyphenol, carbohydrate-polyphenol, and carbohydrate-polyphenol, during pasteurization, concentration, and evaporation is essential for producing a high-quality milk-tea powder with favorable physical, structural, rheological, sensory, and nutritional qualities. Adjusting production parameters, such as the type and the composition of ingredients, processing methods, and processing conditions, is a great way to modify these interactions between components in the formulation, and thereby, provide improved properties and storage stability for the final product. Therefore, this review comprehensively discusses how molecular-level interactions among proteins, carbohydrates, and polyphenols are affected by various unit operations during the production of milk-tea powders.
Collapse
Affiliation(s)
- Dilema Wijegunawardhana
- School of Science, STEM College, RMIT University, Bundoora, VIC 3083, Australia; (D.W.); (T.T.); (M.S.)
- Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Dampe-Pitipana Road, Homagama 10200, Sri Lanka;
| | - Isuru Wijesekara
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda 10250, Sri Lanka;
| | - Rumesh Liyanage
- Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Dampe-Pitipana Road, Homagama 10200, Sri Lanka;
| | - Tuyen Truong
- School of Science, STEM College, RMIT University, Bundoora, VIC 3083, Australia; (D.W.); (T.T.); (M.S.)
- School of Science, Engineering & Technology, RMIT University, Ho Chi Minh City 700000, Vietnam
| | - Mayumi Silva
- School of Science, STEM College, RMIT University, Bundoora, VIC 3083, Australia; (D.W.); (T.T.); (M.S.)
| | - Jayani Chandrapala
- School of Science, STEM College, RMIT University, Bundoora, VIC 3083, Australia; (D.W.); (T.T.); (M.S.)
| |
Collapse
|
2
|
Supplementing human milk with a donkey or bovine milk derived fortifier: consequences on proteolysis, lipolysis and particle structure under in vitro dynamic digestion. Food Chem 2022; 395:133579. [DOI: 10.1016/j.foodchem.2022.133579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 06/21/2022] [Accepted: 06/24/2022] [Indexed: 11/22/2022]
|
3
|
Elucidating the physicochemical properties and surface composition of goat milk-based infant formula powders. Food Chem 2022; 377:131936. [PMID: 35033732 DOI: 10.1016/j.foodchem.2021.131936] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 10/23/2021] [Accepted: 12/20/2021] [Indexed: 12/30/2022]
Abstract
This study investigated the characteristics of cow milk-based, goat milk-based, and mixed-based (using goat milk and cow whey powder)infant formulas (IF) with different sources of casein and whey protein, aiming to construct the properties of powders prepared using goat milk. Goat milk-based IF have different water activity, color, and glass transition temperature than other IF, whereas the crystallinity and solubility were similar. SDS-PAGE pattern showed that goat milk-based and mixed-based IF contained higher β-casein, while cow milk-based IF contained higher αs1-casein. The differentials of casein affected the powder surface composition and free fat levels. Goat milk-based IF reduces the surface fat content and free fat levels of the particles. Further analysis showed that the surface of the particles was predominantly filled with saturated fatty acids. Our findings revealed that due to the different casein, goat milk-based IF have favorable characteristics and surface composition, thus promoting its particle stability.
Collapse
|
4
|
Augusto da Costa Filho P, Chen Y, Cavin C, Galluzzo R. Mid-infrared spectroscopy: Screening method for analysis of food adulterants in reconstituted skimmed milk powder. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
5
|
Fournaise T, Burgain J, Perroud-Thomassin C, Petit J. Impact of the whey protein/casein ratio on the reconstitution and flow properties of spray-dried dairy protein powders. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.06.026] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
8
|
Le Roux L, Mejean S, Chacon R, Lopez C, Dupont D, Deglaire A, Nau F, Jeantet R. Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108891] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
9
|
Romero Gonzalez RR, Cobuccio L, Delatour T. Reconstitution followed by non-targeted mid-infrared analysis as a workable and cost-effective solution to overcome the blending duality in milk powder adulteration detection. Food Chem 2019; 295:42-50. [PMID: 31174777 DOI: 10.1016/j.foodchem.2019.05.100] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Revised: 05/13/2019] [Accepted: 05/13/2019] [Indexed: 01/29/2023]
Abstract
Mid-infrared analysis of reconstituted milk is proposed as a feasible solution for the detection of milk powder adulteration regardless of the blending practice. To challenge the concept, skim milk powders were spiked with three of the most reactive/unstable of potential milk adulterants: semicarbazide hydrochloride, ammonium sulfate and cornstarch. To create the wet-blended set, a fraction of each sample was reconstituted and re-spray dried at laboratory scale with a benchtop spray dryer. Dry and wet-blended adulterated samples were reconstituted prior to mid-infrared measurement and projected onto a one-class classifier SIMCA model for reconstituted skim milk. Quantitative sensitivities, determined from the normalized orthogonal distances, were compared. Although the non-industrial spray drying introduced a spectroscopic bias, as revealed by the control samples, the non-targeted mid-infrared model showed comparable sensitivities for both blending practices once the main bias-rich spectral regions were removed, validating thereby the proposed concept.
Collapse
|
10
|
Toikkanen O, Outinen M, Malafronte L, Rojas OJ. Formation and structure of insoluble particles in reconstituted model infant formula powders. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.03.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
11
|
Assessment of infant formula quality and composition using Vis-NIR, MIR and Raman process analytical technologies. Talanta 2018; 183:320-328. [DOI: 10.1016/j.talanta.2018.02.080] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 02/16/2018] [Accepted: 02/19/2018] [Indexed: 11/18/2022]
|
12
|
Henihan LE, O’Donnell CP, Esquerre C, Murphy EG, O’Callaghan DJ. Quality Assurance of Model Infant Milk Formula Using a Front-Face Fluorescence Process Analytical Tool. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2112-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
|
13
|
Changes of microbiological and physicochemical properties in Chinese infant formula caused by high heat treatment applied on concentrated milk. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0089-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
14
|
Sharma A, Jana AH, Chavan RS. Functionality of Milk Powders and Milk-Based Powders for End Use Applications-A Review. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00199.x] [Citation(s) in RCA: 206] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|