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Sampaio NMFM, de Oliveira BH, Riegel-Vidotti IC, da Silva BJG. Polyvinyl alcohol-based hydrogel sorbent for extraction of parabens in human milk samples by in-tube SPME–LC–UV. Anal Bioanal Chem 2022:10.1007/s00216-022-04481-x. [PMID: 36525120 DOI: 10.1007/s00216-022-04481-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 12/05/2022] [Accepted: 12/08/2022] [Indexed: 12/23/2022]
Abstract
In this work, we developed an in-tube solid-phase microextraction (SPME) device consisting of a fused silica capillary modified with a polyvinyl alcohol (PVOH) hydrogel. Methylparaben, ethylparaben, propylparaben, and butylparaben were determined in human milk samples by using the in-tube SPME device coupled with liquid chromatography with spectrophotometric detection in the ultraviolet region (LC-UV). The inner surface of the fused silica capillary was silanized to allow covalent modification with the PVOH-hydrogel, using glutaraldehyde as cross-linking agent. The developed device was used up to 250 times with no reduction in the analytes' peak areas or carryover effect, besides having a low production cost. The human milk samples showed a significant matrix effect for parabens with higher logKo/w. Low limits of quantification (LLOQ) between 10.0 and 15.0 ng mL-1 were obtained with RSD values in the range of 1.18 to 18.3%. For the intra- and inter-day assays, RSD values from 5.6 to 16.5% and accuracy from 74.5 to 128.8% were achieved. The PVOH-based hydrogel sorbent allowed the use of water as desorption solvent, eliminating the use of organic solvents, which follows the principles of green chemistry. The results showed a great application potential of the PVOH-based hydrogel sorbent for the extraction of organic compounds from high-complexity samples.
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Venkat M, Chia LW, Lambers TT. Milk polar lipids composition and functionality: a systematic review. Crit Rev Food Sci Nutr 2022; 64:31-75. [PMID: 35997253 DOI: 10.1080/10408398.2022.2104211] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Polar lipids including glycerophospholipids and sphingophospholipids are important nutrients and milk is a major source, particularly for infants. This systematic review describes the human and bovine milk polar lipid composition, structural organization, sources for formulation, and physiological functionality. A total of 2840 records were retrieved through Scopus, 378 were included. Bovine milk is a good source of polar lipids, where yield and composition are highly dependent on the choice of dairy streams and processing. In milk, polar lipids are organized in the milk fat globule membrane as a tri-layer encapsulating triglyceride. The overall polar lipid concentration in human milk is dependent on many factors including lactational stage and maternal diet. Here, reasonable ranges were determined where possible. Similar for bovine milk, where differences in milk lipid concentration proved the largest factor determining variation. The role of milk polar lipids in human health has been demonstrated in several areas and critical review indicated that brain, immune and effects on lipid metabolism are best substantiated areas. Moreover, insights related to the milk fat globule membrane structure-function relation as well as superior activity of milk derived polar lipid compared to plant-derived sources are emerging areas of interest regarding future research and food innovations.
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Affiliation(s)
- Meyya Venkat
- FrieslandCampina Development Centre AMEA, Singapore
| | - Loo Wee Chia
- FrieslandCampina Development Centre AMEA, Singapore
- FrieslandCampina, Amersfoort, The Netherlands
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Ahn N, Park JH, Chai C, Imm JY. The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions. J Dairy Sci 2022; 105:3832-3845. [DOI: 10.3168/jds.2021-21253] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Accepted: 01/28/2022] [Indexed: 12/11/2022]
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Zhang J, Lin L, Tao N, Zhu Z, Wang X, Wang M. Effect of big eye tuna ( Thunnus obesus) head soup with different colloidal particle size on TG and TC deposition in FFA-exposed HepG2 cells. Food Sci Nutr 2021; 9:1143-1151. [PMID: 33598198 PMCID: PMC7866563 DOI: 10.1002/fsn3.2092] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 12/02/2020] [Accepted: 12/14/2020] [Indexed: 01/05/2023] Open
Abstract
Micro/nanocolloidal is confirmed as a self-assembly structure in big eye tuna (Thunnus obesus) head soup, and lipids enriched with docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are the major component. In this study, the effect of big eye tuna head soup (BETHS) with different particle size micro/nanocolloidal on lipid accumulation was initially evaluated. The original soup and microfiltration soup (with or without ginger; OGS/OGSG and MFS/MFSG) were prepared firstly. A free fatty acid-exposed (FFA-exposed) HepG2 cell model was built using sodium oleic acid (OA) and sodium palmitic acid (PA) (2:1). The triglyceride (TG) and total cholesterol (TC) in the FFA-exposed HepG2 cells were 8.6 ng/104 cells and 0.6 nM/104 cells, respectively, which were significantly different with control (p < .05). Both OGS and OGSG could significantly decline the TG deposition of FFA-exposed HepG2 cells with 31% and 40% (p < .05), and in MFS and MFSG were 23% and 26% (p ≥ .05). Meanwhile, OGS inhibited the deposition of TG mainly in 18-24 hr, and OGSG mainly in 12-18 hr. All the BETHS samples showed no inhibition effect on TC deposition (p ≥ .05). This research might help to understand the improving activity of natural or traditional food products on metabolic syndrome.
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Affiliation(s)
- Jing Zhang
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiP. R. China
- School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiP. R. China
| | - Liu Lin
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiP. R. China
| | - Ningping Tao
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiP. R. China
- Shanghai Engineering Research Center of Aquatic‐Product Processing & PreservationShanghaiChina
| | - Zheqing Zhu
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiP. R. China
| | - Xichang Wang
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiP. R. China
- Shanghai Engineering Research Center of Aquatic‐Product Processing & PreservationShanghaiChina
| | - Mingfu Wang
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiP. R. China
- Food and Nutritional Science ProgramSchool of Biological SciencesThe University of Hong KongHong KongP. R. China
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Production of Milk Phospholipid-Enriched Dairy Ingredients. Foods 2020; 9:foods9030263. [PMID: 32121655 PMCID: PMC7143133 DOI: 10.3390/foods9030263] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 02/22/2020] [Accepted: 02/23/2020] [Indexed: 02/01/2023] Open
Abstract
Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk or beta serum as the original source, this review assessed four typical extraction processes and estimated that the life-cycle carbon footprints (CFs) of MPLs were 87.40, 170.59, 159.07, and 101.05 kg CO2/kg MPLs for membrane separation process, supercritical fluid extraction (SFE) by CO2 and dimethyl ether (DME), SFE by DME, and organic solvent extraction, respectively. Regardless of the MPL content of the final products, membrane separation remains the most efficient way to concentrate MPLs, yielding an 11.1-20.0% dry matter purity. Both SFE and solvent extraction processes are effective at purifying MPLs to relatively higher purity (76.8-88.0% w/w).
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Fan X, Li X, Tao N, Zhang J, Wang M, Qian X, Su H, Zhong J. Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure. Molecules 2019; 24:E4447. [PMID: 31817288 PMCID: PMC6943628 DOI: 10.3390/molecules24244447] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 11/29/2019] [Accepted: 12/02/2019] [Indexed: 11/21/2022] Open
Abstract
In order to investigate the effects of salt on the nutrients and tastes profiles of big eye tuna head soup, the typical nutrients and taste substances were analyzed. The formation and the morphology of micro/nanoparticles (MNPs) were studied using an inverted optical microscope, and the interactions among components in MNPs were studied using a laser scanning confocal microscope. The results showed that the nutrients were dissolved to the maximum in the soup when salt was added at 150 min of cooking. Comparatively, much smaller MNPs with a more stable bilayer were formed at the same salt addition time. Meanwhile, Cl- was found to permeate throughout the core and Na+ bonded with glycosylated molecules, which were dispersed around much smaller MNPs. These results suggested that in addition to promoting the migration of nutrients and taste substances, NaCl also participated in the formation and stability of MNPs in fish head soups.
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Affiliation(s)
- Xinyi Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
| | - Xiaopeng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
| | - Ningping Tao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Jing Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
| | - Mingfu Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
- Food and Nutritional Science Program, School of Biological Sciences, The University of Hong Kong, Hong Kong, China
| | - Xueli Qian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
| | - Hong Su
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
| | - Jian Zhong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
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Huang Z, Stipkovits L, Zheng H, Serventi L, Brennan CS. Bovine Milk Fats and Their Replacers in Baked Goods: A Review. Foods 2019; 8:E383. [PMID: 31480707 PMCID: PMC6769948 DOI: 10.3390/foods8090383] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 08/17/2019] [Accepted: 08/21/2019] [Indexed: 02/06/2023] Open
Abstract
Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perform many roles in bakery products, including dough strengthening, textural softeners, filling fats, coating lipids, laminating fats, and flavor improvers. This review reports how milk fats interact with the ingredients of main bakery products. It also elaborates on recent studies on how to modulate the quality and digestibility of baked goods by designing a new type of fat mimetic, in order to make calorie- and saturated fat-reduced bakery products. It provides a quick reference for both retailers and industrial manufacturers of milk fat-based bakery products.
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Affiliation(s)
- Zhiguang Huang
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
- Riddet Research Institute, Palmerston North 4442, New Zealand
| | - Letitia Stipkovits
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
| | - Haotian Zheng
- Dairy Innovation Institute, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand.
- Riddet Research Institute, Palmerston North 4442, New Zealand.
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