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Timlin M, Brodkorb A, O'Callaghan TF, Harbourne N, Drouin G, Pacheco-Pappenheim S, Murphy JP, O'Donovan M, Hennessy D, Pierce KM, Fitzpatrick E, McCarthy K, Hogan SA. Pasture feeding improves the nutritional, textural, and techno-functional characteristics of butter. J Dairy Sci 2024; 107:5376-5392. [PMID: 38580153 DOI: 10.3168/jds.2023-24092] [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: 08/16/2023] [Accepted: 02/28/2024] [Indexed: 04/07/2024]
Abstract
There is an increasing consumer desire for pasture-derived dairy products, as outdoor pasture-based feeding systems are perceived as a natural environment for animals. Despite this, the number of grazing animals globally has declined as a result of the higher milk yields achieved by indoor TMR feeding systems, in addition to the changing climatic conditions and lower grazing knowledge and infrastructure. This has led to the development of pasture-fed standards, stipulating the necessity of pasture and its minimum requirements as the primary feed source for products advertising such claims, with various requirements depending on the region for which it was produced. This work investigates the differences in the composition and techno-functional properties of butters produced from high, medium and no pasture allowance diets during early, mid, and late lactation. Butters were produced using milks collected from 3 feeding systems: outdoor pasture grazing (high pasture allowance); indoor TMR (no pasture allowance); and a partial mixed ration (medium pasture allowance) system, which involved outdoor pasture grazing during the day and indoor TMR feeding at night. Butters were manufactured during early, mid, and late lactation. Creams derived from TMR feeding systems exhibited the highest milk fat globule size. The fatty acid profiles of butters also differed significantly as a function of diet and could be readily discriminated by partial least squares analysis. The most important fatty acids in such an analysis, as indicated by their highest variable importance projection scores, were CLA C18:2 cis-9,trans-11 (rumenic acid), C16:1n-7 trans (trans-palmitoleic acid), C18:1 trans (elaidic acid), C18:3n-3 (α-linolenic acid), and C18:2n-6 (linoleic acid). Increasing pasture allowances resulted in reduced crystallization temperatures and hardness of butters and concurrently increasing the "yellow" color. Yellow color was strongly correlated with Raman peaks commonly associated with carotenoids. The milk fat globule size of cream decreased with advancing stage of lactation and churning time of cream was lowest in early lactation. Differences in the fatty acid and triglyceride contents of butter as a result of lactation and dietary effects demonstrated significant correlations with the hardness, rheological, melting, and crystallization profiles of the butters. This work highlighted the improved nutritional profile and functional properties of butter with increasing dietary pasture allowance, primarily as a result of increasing proportions of unsaturated fatty acids. Biomarkers of pasture feeding (response in milk proportionate to the pasture allowance) associated with the pasture-fed status of butters were also identified as a result of the significant changes in the fatty acid profile with increasing pasture allowance. This was achieved through the use of 3 authentic feeding systems with varying pasture allowances, commonly operated by farmers around the world and conducted across 3 stages of lactation.
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Affiliation(s)
- Mark Timlin
- Teagasc, Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland; School of Agriculture and Food Science, University College Dublin, Belfield D04 V1W8 Dublin 4, Ireland; Food for Health Ireland, University College Dublin, D04 V1W8 Dublin 4, Ireland
| | - André Brodkorb
- Teagasc, Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland; Food for Health Ireland, University College Dublin, D04 V1W8 Dublin 4, Ireland
| | - Tom F O'Callaghan
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland
| | - Niamh Harbourne
- School of Agriculture and Food Science, University College Dublin, Belfield D04 V1W8 Dublin 4, Ireland
| | - Gaetan Drouin
- Teagasc, Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
| | - Sara Pacheco-Pappenheim
- Teagasc, Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland; Dairy Processing Technology Centre, University of Limerick, Sreelane V94 T9PX Limerick, Ireland
| | - John P Murphy
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy P61 P302 Co. Cork, Ireland
| | - Michael O'Donovan
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy P61 P302 Co. Cork, Ireland
| | - Deirdre Hennessy
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy P61 P302 Co. Cork, Ireland; School of Biological, Earth and Environmental Sciences, University College Cork, T23 N73K Cork, Ireland
| | - Karina M Pierce
- School of Agriculture and Food Science, University College Dublin, Belfield D04 V1W8 Dublin 4, Ireland; Food for Health Ireland, University College Dublin, D04 V1W8 Dublin 4, Ireland
| | - Ellen Fitzpatrick
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy P61 P302 Co. Cork, Ireland; Teagasc, Environmental Research Centre, Johnstown Castle, Y35 Y521 Wexford, Ireland
| | - Kieran McCarthy
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy P61 P302 Co. Cork, Ireland
| | - Sean A Hogan
- Teagasc, Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland.
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Gaba K, Anand S, Syamala A. Development of Value-Added Butter by Incorporating Whey Protein Hydrolysate-Encapsulated Probiotics. Microorganisms 2023; 11:1139. [PMID: 37317113 DOI: 10.3390/microorganisms11051139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/17/2023] [Accepted: 04/22/2023] [Indexed: 06/16/2023] Open
Abstract
The probiotic foods market is growing exponentially; however, probiotics' survivability and interaction with product attributes pose major challenges. A previous study of our lab developed a spray-dried encapsulant utilizing whey protein hydrolysate-maltodextrin and probiotics with high viable counts and enhanced bioactive properties. Viscous products such as butter could be suitable carriers for such encapsulated probiotics. The objective of the current study was to standardize this encapsulant in salted and unsalted butter, followed by storage stability studies at 4 °C. Butter was prepared at a lab-scale level, and the encapsulant was added at 0.1% and 1%, followed by physiochemical and microbiological characterization. Analyses were conducted in triplicates, and means were differentiated (p < 0.05). The viability of probiotic bacteria and the physicochemical characteristics of the butter samples with 1% encapsulant were significantly higher as compared to 0.1%. Furthermore, the 1% encapsulated probiotics butter variant showed a relatively higher stability of probiotics ratio (LA5 and BB12) than the control with unencapsulated probiotics during storage conditions. Although the acid values increased along with a mixed trend of hardness, the difference was insignificant. This study thus provided a proof of concept for incorporating encapsulated probiotics in salted and unsalted butter samples.
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Affiliation(s)
- Kritika Gaba
- Midwest Dairy Foods Research Center, South Dakota State University, Brookings, SD 57007, USA
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
| | - Sanjeev Anand
- Midwest Dairy Foods Research Center, South Dakota State University, Brookings, SD 57007, USA
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
| | - Athira Syamala
- Midwest Dairy Foods Research Center, South Dakota State University, Brookings, SD 57007, USA
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
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Emadzadeh B, Naji-Tabasi S, Bostan A, Ghorani B. An insight into Iranian natural hydrocolloids: Applications and challenges in health-promoting foods. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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4
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Cold gelation of whey protein isolate with sugars in an ultrasound environment. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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5
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Systematic Engineering approach for optimization of multi-component alternative protein-fortified 3D printing food Ink. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107803] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Development of Seed Butter Made with Pumpkin, Sesame, and Sunflower Seeds and the Influence of Natural Antimicrobials and Stabilizers on Its Shelf Life. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:6630636. [PMID: 33824872 PMCID: PMC8007375 DOI: 10.1155/2021/6630636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/01/2021] [Revised: 03/03/2021] [Accepted: 03/10/2021] [Indexed: 11/20/2022]
Abstract
This study investigated the antimicrobial efficacies of grape seed extract (GSE) and cinnamaldehyde (CIN) against Salmonella enterica and Listeria innocua and the influence of hydrogenated rapeseed oil (HRO) and palm kernel oil (PKO) on the texture and oil separation in pumpkin/sesame/sunflower seed butter. The results showed that the 10 and 15% GSE significantly reduced both S. enterica and L. innocua. Cinnamaldehyde was effective against S. enterica but did not significantly reduce L. innocua. Hydrogenated rapeseed oil at 2 and 3% concentrations prevented hardening of the seed butter and thus facilitated its spreadability. The 3% HRO-stabilized seed butter had less oil separation and a better texture than the control. Although PKO influenced the hardness of the butter after 35 days, its effect was not as pronounced as that of HRO. The HRO was also more effective in reducing the adhesiveness and thus the stickiness of the seed butter when compared with the PKO. Both HRO and PKO did not influence cohesiveness and adhesiveness changes to the butter after 7 days, although the HRO samples showed a lower level of cohesiveness when initially added to the samples.
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Palla C, Giacomozzi A, Genovese DB, Carrín ME. Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2017.02.005] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children. J FOOD QUALITY 2017. [DOI: 10.1155/2017/5028150] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Carob flour enriched functional spread was developed and textural, sensory, colour, and some nutritional properties of the product were investigated. Spread samples were prepared with major ingredients for optimisation and minor ingredients for improving texture and aroma. Major ingredients were carob flour and hydrogenated palm oil (HPO) and minor ingredients were commercial skim milk powder, soya flour, lecithin, and hazelnut puree. The ratio of major ingredients was optimised using sensory scores and instrumental texture values to produce a carob spread that most closely resembles commercial chocolate spread (control), in both spreadability and overall acceptability. The amounts of minor ingredients (milk powder, 10%; soybean flour, 5%; lecithin, 1%; hazelnut puree, 4%) were kept in constant ratio (20%). Addition of hydrogenated palm oil (HPO) decreased the hardness and hardness work done (HWD) values in contrast to carob flour. Higher rates of carob flour were linked to lower lightness, greenness, and yellowness values. Spread was optimised at 38 g carob flour/100 g spread and 42 g hydrogenated palm oil/100 g spread level and the formulation tended to receive the highest sensory scores compared to other spreads and presented closer instrumental spreadability values to control samples. This indicates a strong market potential for optimised carob spreads.
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Razavi SMA, Cui SW, Ding H. Structural and physicochemical characteristics of a novel water-soluble gum from Lallemantia royleana seed. Int J Biol Macromol 2015; 83:142-51. [PMID: 26645141 DOI: 10.1016/j.ijbiomac.2015.11.076] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2015] [Revised: 11/23/2015] [Accepted: 11/25/2015] [Indexed: 10/22/2022]
Abstract
In this study, the structural information (monosaccharide compositions, molecular weight parameters & FTIR analysis), chemical composition (moisture, protein, ash, carbohydrate & uronic acids), rheological properties, and surface activity of Lallemantia royleana seeds mucilage (BSG) were determined. The results showed BSG contains 8.51% (w.b.) moisture, 8.24% (d.b.) ash, 2.71% (d.b.) protein, 75.87% (d.b.) carbohydrate and 20.33% (d.b.) uronic acids. Monosaccharide analysis revealed the presence of arabinose (37.88%), galactose (33.54%), rhamnose (18.44%), xylose (6.02%) and glucose (4.11%) in the BSG polysaccharide. Although BSG had similar molecular weight (1.294×10(6) Da) compared to most seed gums, the intrinsic viscosity (23.06 dL/g) and gyration radius (104.84 nm) were higher. The BSG exhibited a strong shear-thinning behavior (n<0.29) over the shear rate range of 0.01 to 1000 s(-1). Flow behavior data was correlated with different time-independent models, which provided a good description of BSG rheological properties. Dynamic mechanical spectra demonstrated BSG is a typical of weak gel, which its rheological parameters were superior to those of many commercial gums. The FTIR spectra of the BSG polymer showed the presence of carboxyl groups, which may serve as binding sites for ions. BSG exhibited the ability to reduce the surface tension of water at concentrations lower than 0.75%.
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Affiliation(s)
- Seyed Mohammad Ali Razavi
- Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran.
| | - Steve W Cui
- Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, ON, Canada N1G 5C9
| | - Huihuang Ding
- Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, ON, Canada N1G 5C9
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Norazatul Hanim M, Chin N, Yusof Y. Effects of Grinding Time on Rheological, Textural and Physical Properties of Natural Peanut Butter Stored at Different Temperatures. J Texture Stud 2015. [DOI: 10.1111/jtxs.12167] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- M.R. Norazatul Hanim
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia; Malaysia
- Faculty of Engineering, Department of Process and Food Engineering; Universiti Putra Malaysia; Malaysia
| | - N.L. Chin
- Faculty of Engineering, Department of Process and Food Engineering; Universiti Putra Malaysia; Malaysia
| | - Y.A. Yusof
- Faculty of Engineering, Department of Process and Food Engineering; Universiti Putra Malaysia; Malaysia
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Gorrepati K, Balasubramanian S, Chandra P. Plant based butters. Journal of Food Science and Technology 2014; 52:3965-76. [PMID: 26139864 DOI: 10.1007/s13197-014-1572-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/09/2014] [Accepted: 09/16/2014] [Indexed: 11/30/2022]
Abstract
During the last few years the popularity for the plant based butters (nut and seed butters) has increased considerably. Earlier peanut butter was the only alternative to the dairy butter, but over the years development in the technologies and also the consumer awareness about the plant based butters, has led the development of myriad varieties of butters with different nuts and seeds, which are very good source of protein, fiber, essential fatty acids and other nutrients. These days' different varieties of plant based butters are available in the market viz., peanut butter, soy butter, almond butter, pistachio butter, cashew butter and sesame butter etc. The form of butter is one of the healthy way of integrating nuts and seeds in to our regular diet. Nut and seed butters are generally prepared by roasting, grinding and refrigerated to consume it when it is still fresh. During this process it is imperative to retain the nutritional properties of these nuts and seeds in order to reap the benefits of the fresh nuts and seeds in the form of butter as well. Proper care is needed to minimize the conversion of healthful components in to unhealthy components during processing and further storage. Roasting temperature, temperatures during grinding and storage are the vital factors to be considered in order to have healthy and nutritious plant based butters. In this article, different plant based butters and their processing methods have been described.
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Affiliation(s)
- Kalyani Gorrepati
- Directorate of Onion and Garlic Research, Rajgurunagar 410 505 Pune, India
| | - S Balasubramanian
- Central Institute of Agricultural Engineering, Bhopal, 462 038 India
| | - Pitam Chandra
- Central Institute of Agricultural Engineering, Bhopal, 462 038 India
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Emadzadeh B, Razavi SMA, Rezvani E, Schleining G. Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.822882] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Razavi SMA, Cui SW, Guo Q, Ding H. Some physicochemical properties of sage (Salvia macrosiphon) seed gum. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.06.022] [Citation(s) in RCA: 129] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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