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Vigneux MPB, Villeneuve W, Pouliot Y, Britten M. Increasing the proportion of homogenised fat in cheese milk: Effect on cheese-making properties. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105254] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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2
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Song Z, Zhang Y, Wen P, Wang Y, Qiao H, Zhang W, Zhang Z. Effect of pH on the coagulation properties of
Tenebrio molitor
coagulant. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zhaoyang Song
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Yan Zhang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Pengcheng Wen
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Yue Wang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Haijun Qiao
- College of Science Gansu Agricultural University Lanzhou Gansu China
| | - Weibing Zhang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
| | - Zhongming Zhang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou Gansu China
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3
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Amaro-Hernández JC, Olivas GI, Acosta-Muñiz CH, Gutiérrez-Méndez N, Rios-Velasco C, Sepulveda DR. Chemical interactions among caseins during rennet coagulation of milk. J Dairy Sci 2021; 105:981-989. [PMID: 34799115 DOI: 10.3168/jds.2021-21071] [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: 07/27/2021] [Accepted: 10/06/2021] [Indexed: 11/19/2022]
Abstract
Rennet milk curds were prepared under 4 different temperature and acidity conditions. The development of different types of inter-protein chemical bonds (disulfide, hydrophobic, electrostatic, hydrogen, and calcium bridges) was monitored for 60 min after curd cutting. Hydrophobic inter-protein interactions originally present in casein micelles in milk were substituted by electrostatic, hydrogen, and calcium bonds throughout the curd curing period. Disulfide bonds were not disturbed by the experimental conditions employed in the study, remaining at a constant level in all studied treatments. Acidification of curds increased the availability of soluble ionic calcium, increasing the relative proportion of calcium bridges at the expense of electrostatic-hydrogen bonds. Although pH defined the nature of the interactions established among proteins in curd, temperature modified the rate at which such bonds were formed.
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Affiliation(s)
- J C Amaro-Hernández
- Centro de Investigación en Alimentacion y Desarrollo A.C., Unidad Cuauhtémoc, Av. Rio Conchos S/N, Parque Industrial, Ciudad Cuauhtémoc, Chihuahua, México, C.P. 31570
| | - G I Olivas
- Centro de Investigación en Alimentacion y Desarrollo A.C., Unidad Cuauhtémoc, Av. Rio Conchos S/N, Parque Industrial, Ciudad Cuauhtémoc, Chihuahua, México, C.P. 31570
| | - C H Acosta-Muñiz
- Centro de Investigación en Alimentacion y Desarrollo A.C., Unidad Cuauhtémoc, Av. Rio Conchos S/N, Parque Industrial, Ciudad Cuauhtémoc, Chihuahua, México, C.P. 31570
| | - N Gutiérrez-Méndez
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario 8, Campus UACH II, Chihuahua, Chihuahua, México, C.P. 31125
| | - C Rios-Velasco
- Centro de Investigación en Alimentacion y Desarrollo A.C., Unidad Cuauhtémoc, Av. Rio Conchos S/N, Parque Industrial, Ciudad Cuauhtémoc, Chihuahua, México, C.P. 31570
| | - D R Sepulveda
- Centro de Investigación en Alimentacion y Desarrollo A.C., Unidad Cuauhtémoc, Av. Rio Conchos S/N, Parque Industrial, Ciudad Cuauhtémoc, Chihuahua, México, C.P. 31570.
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4
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Galanakis CM. Functionality of Food Components and Emerging Technologies. Foods 2021; 10:128. [PMID: 33435589 PMCID: PMC7826514 DOI: 10.3390/foods10010128] [Citation(s) in RCA: 129] [Impact Index Per Article: 43.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 12/31/2020] [Accepted: 01/06/2021] [Indexed: 01/08/2023] Open
Abstract
This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during processing. Ultimately, the effect of emerging (non-thermal) technologies on different food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, polyphenols, aroma compounds, and enzymes) is discussed in spite of preserving their functional properties. Non-thermal technologies can maintain the bioavailability of food components, improve their functional and technological properties, and increase the recovery yields from agricultural products. However, the optimization of operational parameters is vital to avoid degradation of macromolecules and the oxidation of labile compounds.
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Affiliation(s)
- Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, P.C. 73131 Chania, Greece;
- Food Waste Recovery Group, ISEKI Food Association, P.C. 1190 Vienna, Austria
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5
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Ravash N, Peighambardoust SH, Soltanzadeh M, Pateiro M, Lorenzo JM. Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review. Crit Rev Food Sci Nutr 2020; 62:2888-2908. [PMID: 33345590 DOI: 10.1080/10408398.2020.1860899] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The quality and safety of food products are the two factors that most influence the demands made by consumers. Contractual food sterilization and preservation methods often result in unfavorable changes in functional properties of foods. High-pressure processing (HPP) (50-1000 MPa) is a non-thermal preservation technique, which can effectively reduce the activity of spoilage and pathogenic microorganisms with minimal impact on the functional and nutritional properties of food. Comprehensive inquires have disclosed the potential profits of HPP as an alternative to heat treatments by affecting the structure of milk components, particularly proteins and fats. The present paper aims to investigate the effects of HPP on milk components including fats, casein, whey proteins, enzymes, and minerals, as well as on the industrial production of milk and dairy products including cheese, yogurt, ice cream, butter, cream, and probiotic dairy products. HPP allows to extend shelf life of products without the use of additives, meeting current consumer demands. The assurance of microbial safety and the production of food products with minimal changes in quality characteristics (organoleptic, nutritional, and rheological properties) are among its main effects. In addition, the nutritional value of HPP-treated dairy products is also preserved.
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Affiliation(s)
- Negar Ravash
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
| | | | - Maral Soltanzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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6
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Paula Vilela T, Gomes AM, Ferreira JP. Probing the structure-holding interactions in cheeses by dissociating agents - A review and an experimental evaluation with emmental cheese. Curr Res Food Sci 2020; 3:201-206. [PMID: 32914136 PMCID: PMC7473331 DOI: 10.1016/j.crfs.2020.07.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 06/25/2020] [Accepted: 07/07/2020] [Indexed: 12/03/2022] Open
Abstract
Interactions holding protein structure in cheese has been a subject of considerable investigation, with conclusions varying among studies. We present a review on this topic, covering fresh curds, ripened cheeses, and processed cheeses. We discuss the usual chemicals and conditions used to probe different types of interactions. Furthermore, we did our own study with solutions of urea, SDS, EDTA, NaCl, and NaOH, at different concentrations and combinations, for Emmental cheese. To quantify solubilized protein, we developed a modification of a spectrometric-based method that can be conveniently employed to quantify total protein in cheese, with statistically similar results to those obtained by the Kjeldahl method. Our results point out that caseins in the Emmental cheese are held together by a set of hydrophobic interactions, hydrogen bonds, and other electrostatic ones, including ionic bonds. Hydrogen bonds seem to have an important role, comparable to hydrophobic interactions, a conclusion not commonly reported for cheese structures.
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Affiliation(s)
- Tatiana Paula Vilela
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Ana Maria Gomes
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - João Paulo Ferreira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
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7
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Structural interplay and macroscopic aggregation of rice albumins after binding with heavy metal ions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105248] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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8
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9
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Gul O, Atalar I, Saricaoglu FT, Yazici F. Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13615] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Osman Gul
- Program of Food Technology; Yeşilyurt Demir-Çelik Vocational School, Ondokuz Mayis University; Samsun Turkey
| | - Ilyas Atalar
- Department of Food Engineering, Faculty of Engineering; Ondokuz Mayis University; Samsun Turkey
| | | | - Fehmi Yazici
- Department of Food Engineering, Faculty of Engineering; Ondokuz Mayis University; Samsun Turkey
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10
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Lamichhane P, Kelly AL, Sheehan JJ. Symposium review: Structure-function relationships in cheese. J Dairy Sci 2017; 101:2692-2709. [PMID: 29055536 DOI: 10.3168/jds.2017-13386] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Accepted: 08/15/2017] [Indexed: 01/19/2023]
Abstract
The quality and commercial value of cheese are primarily determined by its physico-chemical properties (e.g., melt, stretch, flow, and color), specific sensory attributes (e.g., flavor, texture, and mouthfeel), usage characteristics (e.g., convenience), and nutritional properties (e.g., nutrient profile, bioavailability, and digestibility). Many of these functionalities are determined by cheese structure, requiring an appropriate understanding of the relationships between structure and functionality to design bespoke functionalities. This review provides an overview of a broad range of functional properties of cheese and how they are influenced by the structural organization of cheese components and their interactions, as well as how they are influenced by environmental factors (e.g., pH and temperature).
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Affiliation(s)
- Prabin Lamichhane
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 YN60
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 YN60
| | - Jeremiah J Sheehan
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996.
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11
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Wang F, Zhang W, Ren F. Effect of carrageenan addition on the rennet-induced gelation of skim milk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4178-4182. [PMID: 26763490 DOI: 10.1002/jsfa.7620] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2015] [Revised: 01/05/2016] [Accepted: 01/06/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Carrageenan (CG) (κ-CG, ι-CG and λ-CG) was added to skim milk and the rennet-induced aggregation was studied. Caseinomacropeptide (CMP) release, diffusing wave spectroscopy (DWS) and rheology were used to follow the structural dynamics of casein micelles during gelation. The influence of carrageenan on the nature of protein interactions in the gels was investigated using a combination of ultracentrifugation and specific dissociating agents. RESULTS For the recombined samples containing κ-CG and low concentrations of ι-CG and λ-CG, the CMP release was slowed down; however, the development of DWS and rheological parameters was similar to that of the control sample, and the increase in the incorporation of proteins through calcium bridges and hydrophobic interactions may be the most likely contributors. For the recombined samples containing high concentrations of ι-CG and λ-CG, other factors may impede the gel formation process. CONCLUSION High concentrations of ι-CG and λ-CG strongly interfered with the rennet-induced aggregation, interrupted the interaction of caseins and therefore may contribute to good quality of low-fat cheese. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Fang Wang
- The Innovation Centre of Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, College of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
| | - Wei Zhang
- The Innovation Centre of Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, College of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
| | - Fazheng Ren
- The Innovation Centre of Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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12
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Abstract
The aim of the present work was to assess the characteristics of the paracasein of two ewe's milk cheese varieties using various concentrations of urea and EDTA to solubilise caseins and calcium. The solubilised paracasein elements were evaluated by means of RP-HPLC and AAS. For this purpose cheeses with different physical and biochemical characteristics, i.e. Feta (53.1% moisture and pH 4.32) and Graviera Kritis (33.2% moisture and pH 5.54) were analysed. Soluble calcium of Feta was 71% of total calcium much higher than the 25% in Graviera. Treatment with 4 m urea fully solubilised Feta paracasein, whereas 6 m urea was needed to solubilise caseins from Graviera. Caseins were released from both cheeses by 100 mm EDTA. Solubilisation of paracasein induced by urea or EDTA was not significantly affected (P < 0.05) by the type of cheese. Similarly to urea, EDTA induced significantly (P < 0.05) lower solubilisation of αs1-casein in Graviera than in Feta, based on αs1-cn/β-cn ratio. A great part of calcium in both cheeses was solubilised by 50 mm EDTA while the release of casein was poor, confirming the important role of types of interactions other than protein-calcium bonds in the paracasein network. Hydrophobic interactions, hydrogen bonds and electrostatic attractions, contributed substantially to the paracasein stability of both cheese types. The interactions of αs1-casein with calcium played a more significant role in Graviera cheese than in Feta. Finally, the present study demonstrated that the profile of bonds and interactions within the cheese paracasein network was dynamicly configured by the conditions of cheese manufacture.
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Zamora A, Juan B, Trujillo AJ. Compositional and biochemical changes during cold storage of starter-free fresh cheeses made from ultra-high-pressure homogenised milk. Food Chem 2014; 176:433-40. [PMID: 25624253 DOI: 10.1016/j.foodchem.2014.12.070] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2014] [Revised: 10/21/2014] [Accepted: 12/17/2014] [Indexed: 11/27/2022]
Abstract
The aim of the present study was to evaluate the effects of using ultra-high pressure homogenisation (UHPH) on the composition and biochemistry of starter-free fresh cheeses and to monitor their evolution during cold storage as an alternative to conventional treatments applied in the production of fresh cheese such as conventional pasteurisation and homogenisation-pasteurisation. Although both homogenisation treatments increased cheese moisture content, cheeses from UHPH-treated milk showed lower moisture loss during storage than those from conventionally homogenised-pasteurised milk. Lipolysis and proteolysis levels in cheeses from UHPH-treated milk were lower than those from conventionally treated milk samples. Although, oxidation was found to be the major drawback, in general terms, high quality starter-free fresh cheeses were obtained from UHPH-treated milk.
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Affiliation(s)
- A Zamora
- Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, XiT, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - B Juan
- Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, XiT, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - A J Trujillo
- Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, XiT, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
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14
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Dynamic ultra-high pressure homogenisation of milk casein concentrates: Influence of casein content. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.09.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Zamora A, Guamis B. Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9097-4] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Liu X, Zhang H, Wang F, Luo J, Guo H, Ren F. Rheological and structural properties of differently acidified and renneted milk gels. J Dairy Sci 2014; 97:3292-9. [DOI: 10.3168/jds.2013-7568] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2013] [Accepted: 03/03/2014] [Indexed: 11/19/2022]
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