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Holt C, Carver JA. Invited review: Modeling milk stability. J Dairy Sci 2024; 107:5259-5279. [PMID: 38522835 DOI: 10.3168/jds.2024-24779] [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: 02/12/2024] [Accepted: 02/15/2024] [Indexed: 03/26/2024]
Abstract
Novel insights into the stability of milk and milk products during storage and processing result from describing caseins near neutral pH as hydrophilic, intrinsically disordered, proteins. Casein solubility is strongly influenced by pH and multivalent ion binding. Solubility is high at a neutral pH or above, but decreases as the casein net charge approaches zero, allowing a condensed casein phase or gel to form, then increases at lower pH. Of particular importance for casein micelle stability near neutral pH is the proportion of free caseins in the micelle (i.e., caseins not bound directly to nanoclusters of calcium phosphate). Free caseins are more soluble and better able to act as molecular chaperones (to prevent casein and whey protein aggregation) than bound caseins. Some free caseins are highly phosphorylated and can also act as mineral chaperones to inhibit the growth of calcium phosphate phases and prevent mineralized deposits from forming on membranes or heat exchangers. Thus, casein micelle stability is reduced when free caseins bind to amyloid fibrils, destabilized whey proteins or calcium phosphate. The multivalent-binding model of the casein micelle quantitatively describes these and other factors affecting the stability of milk and milk protein products during manufacture and storage.
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Affiliation(s)
- C Holt
- School of Biomolecular Sciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom.
| | - J A Carver
- Research School of Chemistry, The Australian National University, Acton, ACT 2601, Australia
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2
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Yang Y, Xu Q, Wang X, Bai Z, Xu X, Ma J. Casein-based hydrogels: Advances and prospects. Food Chem 2024; 447:138956. [PMID: 38503069 DOI: 10.1016/j.foodchem.2024.138956] [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: 12/05/2023] [Revised: 02/29/2024] [Accepted: 03/04/2024] [Indexed: 03/21/2024]
Abstract
Casein-based hydrogels (Casein Gels) possess advantageous properties, including mechanical strength, stability, biocompatibility, and even adhesion, conductivity, sensing capabilities, as well as controlled-releasing behavior of drugs. These features are attributed to their gelation methods and functionalization with various polymers. Casein Gels is an important protein-based material in the food industry, in terms of dairy and functional foods, biological and medicine, in terms of carrier for bioactive and sensitive drugs, wound healing, and flexible sensors and wearable devices. Herein, this review aims to highlight the importance of the features mentioned above via a comprehensive investigation of Casein Gels through multiple directions and dimensional applications. Firstly, the composition, structure, and properties of casein, along with the gelation methods employed to create Casein Gels are elaborated, which serves as a foundation for further exploration. Then, the application progresses of Casein Gels in dairy products, functional foods, medicine, flexible sensors and wearable devices, are thoroughly discussed to provide insights into the diverse fields where Casein Gels have shown promise and utility. Lastly, the existing challenges and future research trends are highlighted from an interdisciplinary perspective. We present the latest research advances of Casein Gels and provide references for the development of multifunctional biomass-based hydrogels.
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Affiliation(s)
- Yuxi Yang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Qunna Xu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Xi'an Key Laboratory of Green Chemicals and Functional Materials, National Demonstration Center for Experimental Light Chemistry Engineering Education, Xi'an 710021, China.
| | - Xinyi Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Institute of Biomass & Functional Materials, Shaanxi University of Science &Technology, Xi'an 710021, China
| | - Zhongxue Bai
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Institute of Biomass & Functional Materials, Shaanxi University of Science &Technology, Xi'an 710021, China
| | - Xiaoyu Xu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Jianzhong Ma
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Xi'an Key Laboratory of Green Chemicals and Functional Materials, National Demonstration Center for Experimental Light Chemistry Engineering Education, Xi'an 710021, China.
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3
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Raynes JK, Mata J, Wilde KL, Carver JA, Kelly SM, Holt C. Structure of biomimetic casein micelles: Critical tests of the hydrophobic colloid and multivalent-binding models using recombinant deuterated and phosphorylated β-casein. J Struct Biol X 2024; 9:100096. [PMID: 38318529 PMCID: PMC10840362 DOI: 10.1016/j.yjsbx.2024.100096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 01/08/2024] [Accepted: 01/17/2024] [Indexed: 02/07/2024] Open
Abstract
Milk contains high concentrations of amyloidogenic casein proteins and is supersaturated with respect to crystalline calcium phosphates such as apatite. Nevertheless, the mammary gland normally remains unmineralized and free of amyloid. Unlike κ-casein, β- and αS-caseins are highly effective mineral chaperones that prevent ectopic and pathological calcification of the mammary gland. Milk invariably contains a mixture of two to five different caseins that act on each other as molecular chaperones. Instead of forming amyloid fibrils, several thousand caseins and hundreds of nanoclusters of amorphous calcium phosphate combine to form fuzzy complexes called casein micelles. To understand the biological functions of the casein micelle its structure needs to be understood better than at present. The location in micelles of the highly amyloidogenic κ-casein is disputed. In traditional hydrophobic colloid models, it, alone, forms a stabilizing surface coat that also determines the average size of the micelles. In the recent multivalent-binding model, κ-casein is present throughout the micelle, in intimate contact with the other caseins. To discriminate between these models, a range of biomimetic micelles was prepared using a fixed concentration of the mineral chaperone β-casein and nanoclusters of calcium phosphate, with variable concentrations of κ-casein. A biomimetic micelle was also prepared using a highly deuterated and in vivo phosphorylated recombinant β-casein with calcium phosphate and unlabelled κ-casein. Neutron and X-ray scattering experiments revealed that κ-casein is distributed throughout the micelle, in quantitative agreement with the multivalent-binding model but contrary to the hydrophobic colloid models.
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Affiliation(s)
- Jared K. Raynes
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3031, Australia
- All G Foods, Waterloo, NSW 2006, Australia
| | - Jitendra Mata
- Australian Centre for Neutron Scattering, Australian Nuclear Science and Technology Organisation, Lucas Heights, NSW 2234, Australia
- School of Chemistry, University of New South Wales, Sydney 2052, Australia
| | - Karyn L. Wilde
- National Deuteration Facility, Australian Nuclear Science and Technology Organisation, Lucas Heights, NSW 2234, Australia
| | - John A. Carver
- Research School of Chemistry, The Australian National University, Acton, ACT 2601, Australia
| | - Sharon M. Kelly
- School of Molecular Biosciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom
| | - Carl Holt
- School of Molecular Biosciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom
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Ahmadi E, Vasiljevic T, Huppertz T. Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim Milk. Foods 2024; 13:1724. [PMID: 38890952 PMCID: PMC11172180 DOI: 10.3390/foods13111724] [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: 05/09/2024] [Revised: 05/29/2024] [Accepted: 05/29/2024] [Indexed: 06/20/2024] Open
Abstract
Micellar calcium phosphate (MCP) plays an important role in maintaining the structure and stability of the casein micelle and its properties during processing. The objective of this study was to investigate how heating (10 min at 80 or 90 °C) at different pH levels (6.3, 6.6, 6.9, or 7.2) impacted the acid-induced gelation of MCP-adjusted milk, containing 67 (MCP67), 100 (MCP100), or 113 (MCP113) % of the original MCP content. The unheated sample MCP100 at pH 6.6 was considered the control. pH acidification to pH 4.5 at 30 °C was achieved with glucono delta-lactone while monitoring viscoelastic behaviour by small-amplitude oscillatory rheology. The partitioning of calcium and proteins between colloidal and soluble phases was also examined. In MCP-depleted skim milk samples, the concentrations of non-sedimentable caseins and whey proteins were higher compared to the control and MCP-enriched skim milk samples. The influence of MCP adjustment on gelation was dependent on pH. Acid gels from sample MCP67 exhibited the highest storage modulus (G'). At other pH levels, MCP100 resulted in the greatest G'. The pH of MCP-adjusted skim milk also impacted the gel properties after heating. Overall, this study highlights the substantial impact of MCP content on the acid gelation of milk, with a pronounced dependency of the MCP adjustment effect on pH variations.
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Affiliation(s)
- Elaheh Ahmadi
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne 8001, Australia (T.V.)
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne 8001, Australia (T.V.)
| | - Thom Huppertz
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne 8001, Australia (T.V.)
- FrieslandCampina, 3818LE Amersfoort, The Netherlands
- Food Quality & Design Group, Wageningen University and Research, 6708WH Wageningen, The Netherlands
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5
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Kasprzak MM, Sady M, Kruk J, Bartkova S, Sanka I, Scheler O, Jamróz E, Berski W, Onacik-Gür S, Szram R, Okpala COR, Tkaczewska J, Zając M, Domagała J, Ptasznik S. Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt. PeerJ 2023; 11:e16441. [PMID: 38099312 PMCID: PMC10720406 DOI: 10.7717/peerj.16441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Accepted: 10/20/2023] [Indexed: 12/17/2023] Open
Abstract
The incorporation of lipid droplets and further characterization of matrices within dairy products may be possible using such adjacent particles as protein complexes/lipids. Among the range of varied emulsions and their functionalities, great attention has recently focused on the fabrication of high internal phase types. Feasibly, stable alternatives structured with health-beneficial lipids like those derived from plants could replace saturated fatty acids. As a fat replacement strategy, the fate of incorporated HIPE would require some adjustments either with storage stability and/or structural feat for the food matrix. Therefore, the replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt was investigated. This involved 25%, 50% and 75% rapeseed oil respectively assigned as low (LIPE), medium (MIPE), and high internal phase emulsion (HIPE). Specifically, emulsions were examined by droplet size, encapsulation, pH, zeta potential, phase separation, and rheology. The fat free yogurt supplemented by HIPE were examined by droplet size, zeta potential, pH, color, sensory, texture and microbiological aspects against positive (regular milk fat) and negative (fat free) yogurt controls. Results showed increasing rapeseed oil contents would form smaller droplet-like emulsions. Within the yogurt matrix however, incorporating HIPE would seemingly reduce oil droplet size without much compromise to bacterial viability, sensory, or texture. Overall, this simple method of lipid alternation shows promise in dairy products.
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Affiliation(s)
- Mirosław M. Kasprzak
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Marek Sady
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Joanna Kruk
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Simona Bartkova
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia
| | - Immanuel Sanka
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia
| | - Ott Scheler
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, Cracow, Poland
| | - Wiktor Berski
- Department of Carbohydrates Technology and Cereals Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Sylwia Onacik-Gür
- Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Warsaw, Poland
| | - Rafał Szram
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Charles Odilichukwu R. Okpala
- UGA Cooperative Extension, University of Georgia, Athens, Georgia, United States
- Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | - Joanna Tkaczewska
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Marzena Zając
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Jacek Domagała
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Stanisław Ptasznik
- Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Warsaw, Poland
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Pranata J, Dunn M, Drake M, Barbano DM. Effect of temperature and protein concentration on the protein types within the ultracentrifugation supernatant of liquid micellar casein concentrate. J Dairy Sci 2023; 106:8331-8340. [PMID: 37641294 DOI: 10.3168/jds.2023-23595] [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: 04/09/2023] [Accepted: 06/05/2023] [Indexed: 08/31/2023]
Abstract
Liquid micellar casein concentrate (MCC) is an ideal milk-based protein ingredient for neutral-pH ready-to-drink beverages. The texture and mouthfeel of liquid MCC-based beverages depend on the beverage protein content, as well as the composition of soluble proteins in the aqueous phase around the casein micelle. The objective of this study was to determine the composition of soluble proteins in the aqueous phase around the casein micelles in skim milk and liquid MCC containing 7.0% and 11.6% protein content. Skim milk was pasteurized and concentrated to 7% protein content by microfiltration and then to 18% protein content by ultrafiltration. The 18% MCC was then serially diluted with distilled water to produce 11.6% and 7.0% protein MCC. Skim milk, 7.0% MCC, and 11.6% MCC representing starting materials with different protein concentrations were each ultracentrifuged at 100,605 × g for 2 h. The ultracentrifugation for each of the starting materials was performed at 3 different temperatures: 4°C, 20°C, and 37°C. The ultracentrifugation supernatants were collected to represent the aqueous phase around the casein micelle in MCC solutions. The supernatants were analyzed by Kjeldahl to determine the crude protein, casein, and casein as a percentage of crude protein content, and by sodium dodecyl sulfate PAGE to determine the composition of the individual proteins. Most of the proteins in MCC supernatant (about 45%) were casein proteolysis products. The remaining proteins in the MCC supernatant consisted of a combination of intact αS-, β-, and κ-caseins (about 40%) and serum proteins (14-18%). Concentrations of αS-casein and β-casein in the supernatant increased with decreasing temperature, especially at higher protein concentrations. Temperature and interaction between temperature and protein explained about 80% of the variation in concentration of supernatant αS- and β-caseins. Concentration of supernatant κ-casein, casein proteolysis products, and serum protein increased with increasing MCC protein concentration, and MCC protein concentration explained most of the variation in supernatant κ-casein, casein proteolysis products, and serum protein concentrations. Predicted MCC apparent viscosity was positively associated with the dissociation of αS- and β-caseins. Optimal beverage viscosity could be achieved by controlling the dissociation of these proteins in MCC.
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Affiliation(s)
- Joice Pranata
- Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Marshall Dunn
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing and Nutritional Sciences, North Carolina State University, Raleigh, NC 27695
| | - MaryAnne Drake
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing and Nutritional Sciences, North Carolina State University, Raleigh, NC 27695
| | - David M Barbano
- Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853.
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Morales-Cortés VI, Domínguez-Soberanes J, Hernández-Lozano LC, Licon CC, Estevez-Rioja A, Peralta-Contreras M. Sensory characterization of functional guava symbiotic petit cheese product. Heliyon 2023; 9:e21747. [PMID: 38034649 PMCID: PMC10681930 DOI: 10.1016/j.heliyon.2023.e21747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 10/26/2023] [Accepted: 10/26/2023] [Indexed: 12/02/2023] Open
Abstract
The consumption of functional dairy products continues to rise due to consumer needs. This study aimed to develop a dairy guava functional symbiotic petit cheese product that included probiotics (Bifidobacterium animalis subsp. lactis BB-12, Chr. Hansen, Denmark) and prebiotics (inulin), which had adequate organoleptic characteristics. Moreover, adequate physicochemical, microbiological, and sensory characteristics during its shelf life were expected. A pasteurized skim milk curd flavored with a guava pulp was stabilized with gelatin to formulate this product. As sweeteners, iso maltol, erythritol, and Luo Han Guo extract from monk fruit (Siraitia Grosvenorii) were added. The prebiotic used was inulin, and the probiotic (Bifidobacterium animalis subsp. lactis BB-12, Chr. Hansen, Denmark). The product was kept refrigerated (4 °C) during the shelf life of 28 days. For the organoleptic analysis (100 consumers), the evaluations performed were: (1) overall liking (OL), (2) CATA (Check all that apply) testing 19 attributes, and (3) purchase intention was evaluated. Results were analyzed with FIZZ Software Biosystèmes. During shelf life, (1) physicochemical, microbiological, and sensory tests were performed. The product was evaluated as "liked much'' (7.16 out of 9); it was described as a creamy (71 %) natural product (73 %) with a fruity odor (57 %). It could be suitable for marketing because 82 % of the consumers would buy it. The product's probiotic character (over 1 × 106) was established through a microbiological count. On day one, the CFU was found to be 4.15 × 108, and after 28 days, 1.98 × 108 CFU of viable Bifidobacterium animalis subsp. lactis BB-12, leading us to establish its probiotic characteristics. The shelf life was estimated at 21 days.
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Affiliation(s)
- Victor Iván Morales-Cortés
- Universidad Panamericana. Escuela de Dirección de Negocios Alimentarios. Jose María Escrivá de Balaguer 101, Villas Bonaterra, Aguascalientes, 20296, México
| | - Julieta Domínguez-Soberanes
- Universidad Panamericana. Facultad de Ingeniería. Jose María Escrivá de Balaguer 101, Villas Bonaterra, Aguascalientes, 20296, México
| | - Linda Carolina Hernández-Lozano
- Universidad Panamericana. Escuela de Dirección de Negocios Alimentarios. Jose María Escrivá de Balaguer 101, Villas Bonaterra, Aguascalientes, 20296, México
| | - Carmen C. Licon
- Dairy Products Technology Center, California Polytechnic State University, 1 Grand Avenue, Building 18A, San Luis Obispo, CA, 93407, USA
| | - Antonio Estevez-Rioja
- Universidad Panamericana. Escuela de Dirección de Negocios Alimentarios. Jose María Escrivá de Balaguer 101, Villas Bonaterra, Aguascalientes, 20296, México
| | - Mayeli Peralta-Contreras
- Universidad Panamericana. Escuela de Dirección de Negocios Alimentarios. Jose María Escrivá de Balaguer 101, Villas Bonaterra, Aguascalientes, 20296, México
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Hu J, Liang Y, Huang X, Chen G, Liu D, Chen Z, Fang Z, Chen X. Thermal Stability Improvement of Core Material via High Internal Phase Emulsion Gels. Polymers (Basel) 2023; 15:4272. [PMID: 37959953 PMCID: PMC10647363 DOI: 10.3390/polym15214272] [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: 09/28/2023] [Revised: 10/26/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
Biocompatible particle-stabilized emulsions have gained significant attention in the biomedical industry. In this study, we employed dynamic high-pressure microfluidization (HPM) to prepare a biocompatible particle emulsion, which effectively enhances the thermal stability of core materials without the addition of any chemical additives. The results demonstrate that the HPM-treated particle-stabilized emulsion forms an interface membrane with high expansion and viscoelastic properties, thus preventing core material agglomeration at elevated temperatures. Furthermore, the particle concentration used for constructing the emulsion gel network significantly impacts the overall strength and stability of the material while possessing the ability to inhibit oxidation of the thermosensitive core material. This investigation explores the influence of particle concentration on the stability of particle-stabilized emulsion gels, thereby providing valuable insights for the design, improvement, and practical applications of innovative clean label emulsions, particularly in the embedding and delivery of thermosensitive core materials.
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Affiliation(s)
- Jinhua Hu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; (Y.L.); (X.H.); (G.C.); (D.L.); (Z.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yongxue Liang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; (Y.L.); (X.H.); (G.C.); (D.L.); (Z.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xueyao Huang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; (Y.L.); (X.H.); (G.C.); (D.L.); (Z.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Guangxue Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; (Y.L.); (X.H.); (G.C.); (D.L.); (Z.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Dingrong Liu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; (Y.L.); (X.H.); (G.C.); (D.L.); (Z.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhuangzhuang Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; (Y.L.); (X.H.); (G.C.); (D.L.); (Z.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zheng Fang
- State Key Laboratory of New Textile Materials and Advanced Processing Technology, School of Materials Science and Engineering, Wuhan Textile University, Wuhan 430200, China
| | - Xuelong Chen
- Atera Water Pte Ltd., 1 Corporation Drive, Singapore 619775, Singapore;
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Dacres H, Weihs F, Wang J, Anderson A, Trowell SC. Bioluminescence resonance energy transfer biosensor for measuring activity of a protease secreted by Pseudomonas fluorescens growing in milk. Anal Chim Acta 2023; 1270:341401. [PMID: 37311608 DOI: 10.1016/j.aca.2023.341401] [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: 11/07/2022] [Revised: 05/18/2023] [Accepted: 05/20/2023] [Indexed: 06/15/2023]
Abstract
Bacterial proteases are sporadic contributors to milk spoilage, reducing the quality of ultra-heat treated (UHT) milk and other dairy products. Current methods for measuring bacterial protease activity in milk are insensitive and too slow to be used in routine testing in dairy processing plants. We have designed a novel bioluminescence resonance energy transfer (BRET)-based biosensor to measure the activity of proteases secreted by bacteria in milk. The BRET-based biosensor is highly selective for bacterial protease activity compared with other proteases tested, notably including plasmin, which is abundant in milk. It incorporates a novel peptide linker that is selectively cleaved by P. fluorescens AprX proteases. The peptide linker is flanked by green fluorescent protein (GFP2) at the N-terminus and a variant Renilla luciferase (RLuc2) at the C-terminus. Complete cleavage of the linker by bacterial proteases from Pseudomonas fluorescens strain 65, leads to a 95% decrease in the BRET ratio. We applied an azocasein-based calibration method to the AprX biosensor using standard international enzyme activity units. In a 10-min assay, the detection limit for AprX protease activity in buffer was equivalent to 40 pg/mL (≈0.8 pM, 22 μU/mL) and 100 pg/mL (≈2pM, 54 μU/mL) in 50% (v/v) full fat milk. The EC50 values were 1.1 ± 0.3 ng/mL (87 μU/mL) and 6.8 ± 0.2 ng/mL (540 μU/mL), respectively. The biosensor was approximately 800x more sensitive than the established FITC-Casein method in a 2-h assay, the shortest feasible time for the latter method. The protease biosensor is sensitive and fast enough to be used in production settings. It is suitable for measuring bacterial protease activity in raw and processed milk, to inform efforts to mitigate the effects of heat-stable bacterial proteases and maximise the shelf-life of dairy products.
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Affiliation(s)
- H Dacres
- CSIRO Health & Biosecurity, Food Innovation Centre, 671 Sneydes Road, Werribee, VIC, 3030, Australia
| | - F Weihs
- PPB Technology Pty Ltd, PO Box 265, Erindale Centre, ACT, 2903, Australia; CSIRO Health & Biosecurity, Canberra, ACT, 2601, Australia.
| | - J Wang
- CSIRO Health & Biosecurity, Canberra, ACT, 2601, Australia
| | - A Anderson
- CSIRO Health & Biosecurity, Canberra, ACT, 2601, Australia
| | - S C Trowell
- PPB Technology Pty Ltd, PO Box 265, Erindale Centre, ACT, 2903, Australia; CSIRO Health & Biosecurity, Canberra, ACT, 2601, Australia
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Bravo Bolívar MS, Pasini F, Marzocchi S, Ravagli C, Tedeschi P. Future Perspective and Technological Innovation in Cheese Making Using Artichoke ( Cynara scolymus) as Vegetable Rennet: A Review. Foods 2023; 12:3032. [PMID: 37628031 PMCID: PMC10453555 DOI: 10.3390/foods12163032] [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: 07/03/2023] [Revised: 08/06/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
Milk coagulation is a process used for the formulation of different dairy products such as cheese. In this process, milk undergoes changes in its chemical stability thanks to acidification or enzymatic reactions. Traditionally, milk coagulation has been carried out with rennet of animal origin, but recently, the research of new types of rennet such as microbial rennet and vegetable rennet has increased. This study aims to present an organized review of the most relevant information on lactic coagulation, its relationship with vegetable rennets, and the importance of the botanical genus Cynara in the extraction of vegetable rennets, focusing on the coagulant potential of artichoke (Cynara scolymus). We conducted this literature review and found that lactic coagulation and vegetable rennets are linked through the enzymatic activity of the latter. The results of the main studies demonstrated a strong relationship between vegetable rennets and protease enzymes as well as the presence of these enzymes in extracts of cardoon (Cynara scolymus) and artichoke (Cynara scolymus). In addition, studies highlight the presence of thistle extracts in artisanal cheese preparations in the Iberian Peninsula. Based on the results of the studies, a comparison between cheeses made with vegetable rennet and those made with traditional rennet was also carried out. Although the results show that the use of vegetable rennet in the manufacture of cheese can confer undesirable characteristics, the use of extracts from Cynara plants demonstrates that vegetable rennets have an industrial potential, especially the one obtained from artichoke (Cynara scolymus) due to its high availability. Nevertheless, specific studies are required for a better understanding and application of this rennet.
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Affiliation(s)
- Michael Steven Bravo Bolívar
- Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (M.S.B.B.); (F.P.); (C.R.)
| | - Federica Pasini
- Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (M.S.B.B.); (F.P.); (C.R.)
- Interdepartmental Centre of Industrial Agri-Food Research (CIRI Agroalimentare), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Silvia Marzocchi
- Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (M.S.B.B.); (F.P.); (C.R.)
| | - Cesare Ravagli
- Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (M.S.B.B.); (F.P.); (C.R.)
| | - Paola Tedeschi
- Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, Via Luigi Borsari 46, 44121 Ferrara, Italy;
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Zhang J, Liu D, Xie Y, Yuan J, Wang K, Tao X, Hemar Y, Regenstein JM, Liu X, Zhou P. Gastrointestinal digestibility of micellar casein dispersions: Effects of caprine vs bovine origin, and partial colloidal calcium depletion using in vitro digestion models for the adults and elderly. Food Chem 2023; 416:135865. [PMID: 36905711 DOI: 10.1016/j.foodchem.2023.135865] [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: 12/14/2022] [Revised: 02/27/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023]
Abstract
In vitro coagulation and digestion of caprine and bovine micellar casein concentrate (MCC) with or without partial colloidal calcium depletion (deCa) were studied under simulated adult and elderly conditions. Gastric clots were smaller and looser for caprine than bovine MCC, and were further looser with deCa and under elderly condition for both caprine and bovine MCC. Casein hydrolysis and concomitant formation of large peptides was faster for caprine than bovine MCC, and with deCa and under adult condition for caprine and bovine MCC. Formation of free amino groups and small peptides were faster for caprine MCC, and with deCa and under adult condition. Upon intestinal digestion, proteolysis occurred rapidly, and was faster under adult condition, but showed less differences with increasing digestion between caprine and bovine MCC, and with and without deCa. These results suggested weakened coagulation and greater digestibility for caprine MCC and MCC with deCa under both conditions.
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Affiliation(s)
- Jie Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Dasong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
| | - Yunqi Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Jiajie Yuan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Keyu Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Xiumei Tao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Yacine Hemar
- Institute of Advanced Studies, Shenzhen University, Shenzhen, Guangdong Province 518060, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Xiaoming 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
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12
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Bayrak M, Mata J, Conn C, Floury J, Logan A. Application of small angle scattering (SAS) in structural characterisation of casein and casein-based products during digestion. Food Res Int 2023; 169:112810. [PMID: 37254386 DOI: 10.1016/j.foodres.2023.112810] [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: 12/22/2022] [Revised: 03/01/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
In recent years, small and ultra-small angle scattering techniques, collectively known as small angle scattering (SAS) have been used to study various food structures during the digestion process. These techniques play an important role in structural characterisation due to the non-destructive nature (especially when using neutrons), various in situ capabilities and a large length scale (of 1 nm to ∼20 μm) they cover. The application of these techniques in the structural characterisation of dairy products has expanded significantly in recent years. Casein, a major dairy protein, forms the basis of a wide range of gel structures at different length scales. These gel structures have been extensively researched utilising scattering techniques to obtain structural information at the nano and micron scale that complements electron and confocal microscopy. Especially, neutrons have provided opportunity to study these gels in their natural environment by using various in situ options. One such example is understanding changes in casein gel structures during digestion in the gastrointestinal tract, which is essential for designing personalised food structures for a wide range of food-related diseases and improve health outcomes. In this review, we present an overview of casein gels investigated using small angle and ultra-small angle scattering techniques. We also reviewed their digestion using newly built setups recently employed in various research. To gain a greater understanding of micro and nano-scale structural changes during digestion, such as the effect of digestive juices and mechanical breakdown on structure, new setups for semi-solid food materials are needed to be optimised.
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Affiliation(s)
- Meltem Bayrak
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia; School of Science, College of Science, Engineering and Health, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
| | - Jitendra Mata
- Australian Centre for Neutron Scattering, Australian Nuclear Science and Technology Organisation, Lucas Heights, NSW 2234, Australia.
| | - Charlotte Conn
- School of Science, College of Science, Engineering and Health, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
| | | | - Amy Logan
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
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13
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Lyu Q, Deng H, Wang S, El-Seedi H, Cao H, Chen L, Teng H. Dietary supplementation with casein/cyanidin-3-O-glucoside nanoparticles alters the gut microbiota in high-fat fed C57BL/6 mice. Food Chem 2023; 412:135494. [PMID: 36736183 DOI: 10.1016/j.foodchem.2023.135494] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 01/12/2023] [Accepted: 01/13/2023] [Indexed: 01/18/2023]
Abstract
This study aims to investigate the dietary intervention effect of casein/cyanidin-3-O-glucoside nanoparticles (Cs-C3G) on high-fat-diet (HFD)induced gut microbiota disorders. In HFD-fed C57BL/6mice, Cs-C3G has ameliorated HFD-caused fat accumulation and liver oxidative stress. Cs-C3G as a dietary supplementation can restore the abundance and diversity of gut microbiota with descending the ratio of Firmicutes to Bacteroidetes, increasing some beneficial microorganisms, and reducing some opportunistic pathogenic bacteria. In general, Cs-C3G has a effect on regulating the disturbance of gut microbiota, and then prevents HFD-induced obesity and liver damage.
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Affiliation(s)
- Qiyan Lyu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Hongting Deng
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Shunxin Wang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Hesham El-Seedi
- Pharmacognosy Group, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Box 574, Uppsala 751 23, Sweden
| | - Hui Cao
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Lei Chen
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
| | - Hui Teng
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
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14
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Diaz-Bustamante ML, Keppler JK, Reyes LH, Alvarez Solano OA. Trends and prospects in dairy protein replacement in yogurt and cheese. Heliyon 2023; 9:e16974. [PMID: 37346362 PMCID: PMC10279912 DOI: 10.1016/j.heliyon.2023.e16974] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 05/26/2023] [Accepted: 06/02/2023] [Indexed: 06/23/2023] Open
Abstract
There is a growing demand for nutritional, functional, and eco-friendly dairy products, which has increased the need for research regarding alternative and sustainable protein sources. Plant-based, single-cell (SCP), and recombinant proteins are being explored as alternatives to dairy proteins. Plant-Based Proteins (PBPs) are commonly used to replace total dairy protein. However, PBPs are generally mixed with dairy proteins to improve their functional properties, which makes them dependent on animal protein sources. In contrast, single-Cell Proteins (SCPs) and recombinant dairy proteins are promising alternatives for dairy protein replacement since they provide nutritional components, essential amino acids, and high protein yield and can use industrial and agricultural waste as carbon sources. Although alternative protein sources offer numerous advantages over conventional dairy proteins, several technical and sensory challenges must be addressed to fully incorporate them into cheese and yogurt products. Future research can focus on improving the functional and sensory properties of alternative protein sources and developing new processing technologies to optimize their use in dairy products. This review highlights the current status of alternative dairy proteins in cheese and yogurt, their functional properties, and the challenges of their use in these products.
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Affiliation(s)
- Martha L. Diaz-Bustamante
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de Los Andes, Bogotá, Colombia
| | - Julia K. Keppler
- AFSG: Laboratory of Food Process Engineering, Wageningen University & Research, Wageningen, Netherlands
| | - Luis H. Reyes
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de Los Andes, Bogotá, Colombia
| | - Oscar Alberto Alvarez Solano
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de Los Andes, Bogotá, Colombia
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15
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Horstmann G, Schäfer J, Rosenberger M, Seitl I, Hinrichs J, Fischer L. The behavior of cathepsin D during milk processing and its contribution to bitterness in a model fresh cheese. J Dairy Sci 2023:S0022-0302(23)00300-4. [PMID: 37268572 DOI: 10.3168/jds.2022-22914] [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: 10/16/2022] [Accepted: 01/29/2023] [Indexed: 06/04/2023]
Abstract
The bovine endopeptidase cathepsin D was investigated regarding its temperature-dependent inactivation and ability to form bitter peptides within a spiked model fresh cheese. Cathepsin D was found to be more susceptible than other milk endogenous peptidases to temperature treatments in skim milk. Inactivation kinetics revealed decimal reduction times of 5.6 min to 10 s in a temperature range from 60 to 80°C. High temperature and ultra-high temperature (UHT) treatments from 90 to 140°C completely inactivated cathepsin D within 5 s. A residual cathepsin D activity of around 20% was detected under pasteurization conditions (72°C for 20 s). Therefore, investigations were done to estimate the effect of residual cathepsin D activity on taste in a model fresh cheese. The UHT-treated skim milk was spiked with cathepsin D and acidified with glucono-δ-lactone to produce a model fresh cheese. A trained bitter-sensitive panel was not able to distinguish cathepsin D-spiked model fresh cheeses from the control model fresh cheeses in a triangle test. Model fresh cheese samples were also analyzed for known bitter peptides derived from casein fractions using a HPLC-tandem mass spectrometry (MS) approach. In accordance with the sensory evaluation, the MS analyses revealed that the bitter peptides investigated within the cathepsin D-spiked model fresh cheese were not found or were below the limit of detection. Even though cathepsin D may be present during the fermentation of pasteurized milk, it does not seem to be responsible for bitter peptide formation from milk proteins on its own.
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Affiliation(s)
- Gudrun Horstmann
- Department of Biotechnology and Enzyme Science, University of Hohenheim, Institute of Food Science and Biotechnology, Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Johannes Schäfer
- Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Institute of Food Science and Biotechnology, Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Melanie Rosenberger
- Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Institute of Food Science and Biotechnology, Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Ines Seitl
- Department of Biotechnology and Enzyme Science, University of Hohenheim, Institute of Food Science and Biotechnology, Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Institute of Food Science and Biotechnology, Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Lutz Fischer
- Department of Biotechnology and Enzyme Science, University of Hohenheim, Institute of Food Science and Biotechnology, Garbenstrasse 25, 70599 Stuttgart, Germany.
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16
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Garcia A, Alting A, Huppertz T. Disruption of casein micelles by calcium sequestering salts: from observations to mechanistic insights. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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17
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Deshwal GK, Gómez-Mascaraque LG, Fenelon M, Huppertz T. A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese. Molecules 2023; 28:molecules28052085. [PMID: 36903331 PMCID: PMC10004449 DOI: 10.3390/molecules28052085] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/14/2023] [Accepted: 02/20/2023] [Indexed: 02/25/2023] Open
Abstract
Phosphates and citrates are calcium sequestering salts (CSS) most commonly used in the manufacture of processed cheese, either singly or in mixtures. Caseins are the main structure forming elements in processed cheese. Calcium sequestering salts decrease the concentration of free calcium ions by sequestering calcium from the aqueous phase and dissociates the casein micelles into small clusters by altering the calcium equilibrium, thereby resulting in enhanced hydration and voluminosity of the micelles. Several researchers have studied milk protein systems such as rennet casein, milk protein concentrate, skim milk powder, and micellar casein concentrate to elucidate the influence of calcium sequestering salts on (para-)casein micelles. This review paper provides an overview of the effects of calcium sequestering salts on the properties of casein micelles and consequently the physico-chemical, textural, functional, and sensorial attributes of processed cheese. A lack of proper understanding of the mechanisms underlying the action of calcium sequestering salts on the processed cheese characteristics increases the risk of failed production, leading to the waste of resources and unacceptable sensorial, appearance, and textural attributes, which adversely affect the financial side of processors and customer expectations.
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Affiliation(s)
- Gaurav Kr Deshwal
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, P61C996 Cork, Ireland
- Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Laura G. Gómez-Mascaraque
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, P61C996 Cork, Ireland
| | - Mark Fenelon
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, P61C996 Cork, Ireland
| | - Thom Huppertz
- Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- FrieslandCampina, Stationsplein 4, 3818 LE Amersfoort, The Netherlands
- Correspondence:
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18
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Spatial distribution of αs1-caseins and β-caseins in milk gels acidified with glucono-δ-lactone. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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19
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Analysis of the interaction between chitosan with different molecular weights and casein based on optical interferometry. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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20
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Zhou X, Sala G, Sagis LM. Structure and rheological properties of oil-water and air-water interfaces stabilized with micellar casein isolate and whey protein isolate mixtures. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107946] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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21
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Tieu S, Harte F. Effect of mild thermal and pH changes on the sol-gel transition in skim milk. J Dairy Sci 2022; 105:7926-7939. [PMID: 35965122 DOI: 10.3168/jds.2021-21299] [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: 09/15/2021] [Accepted: 03/13/2022] [Indexed: 11/19/2022]
Abstract
The present work aimed to improve acid and rennet milk gelation properties with mild thermal and pH changes to skim milk, with emphasis on heating temperatures below the denaturation temperature of whey proteins. We hypothesized the heat-induced, pH-dependent micellar changes, namely the shifts in casein and calcium equilibria between the micellar (or colloidal) and serum phases, result in firmer acid and rennet milk gels and reduced gelation time. Homogenized, pasteurized skim milk was adjusted to pH values in the range of 6.4 to 7.3, heated at temperatures in the range of 50 to 80°C, cooled to refrigeration temperature, and restored to native pH (pH 6.7). Then, acid and rennet gels were made by the addition of glucono-δ-lactone and chymosin, respectively. We monitored the storage modulus (G', Pa) during gel formation with small-amplitude oscillatory shear and the gelation time and maximum G' (G'max, Pa) of acid and rennet gels, were measured at 3 and 2 h, respectively. When skim milk was heated at 50°C for 15 min, there was a 58 and 163% increase in the G'max of acid and rennet gels, respectively, as the pH at heating was raised from pH 6.7 to 7.3. Increases in gel strength were greater for skim milk heated at 60°C for 15 min. There was a positive correlation between G'max of acid gels and the heat-induced casein protein exchanges between the micellar and serum phases on heating milk at pH in the range from 6.4 to 7.3 (r = 0.78). We also found positive correlations between the variation in G'max of rennet gels with the heat-induced, pH-dependent migration of casein (r = 0.83) and calcium (r = 0.80) from the micelle into the serum phase, as determined by PAGE and atomic emission spectroscopy. Under these mild heating temperatures (50 and 60°C), rennet coagulation time was significantly reduced from 45 ± 5 to 27 ± 3 min when the pH at heating was raised from pH 6.7 to 7.3. The ability to enhance milk gelation properties with a scalable pretreatment allows for the expression of novel functionality of casein.
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Affiliation(s)
- Stiphany Tieu
- Department of Food Science, The Pennsylvania State University, University Park 16802
| | - Federico Harte
- Department of Food Science, The Pennsylvania State University, University Park 16802.
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22
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23
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Srinivasan A, Gayathri G, Muthupandi M, Rajasekar K, Ameen KB, Pandaram P, Ramasubbu A. Eco-benign Synthesis, Characterization of CdS-QDs/Casein Bionanocomposite Towards Anti-microbial, Anti-hemolytic and Cytotoxicity in A549 & MCF-7 Cells. J CLUST SCI 2022. [DOI: 10.1007/s10876-022-02253-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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25
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Anantawat V, Loveday SM, Singh H, Anema SG. Acid gelation of heat-treated recombined milk: Fat globule membrane composition and gelation functionality. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105243] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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26
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Saha P, Bajaj R, Mann B, Sharma R, Mandal S. Isolation and characterisation of micellar casein from buffalo milk using microfiltration technique with modified buffer composition. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12844] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Priti Saha
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001India
| | - Rajesh Bajaj
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001India
| | - Bimlesh Mann
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001India
| | - Rajan Sharma
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001India
| | - Surajit Mandal
- Department of Dairy Microbiology Faculty of Dairy Technology West Bengal University of Animal & Fishery Sciences Mohanpur West Bengal 741246 India
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Raydan NDV, Leroyer L, Charrier B, Robles E. Recent Advances on the Development of Protein-Based Adhesives for Wood Composite Materials-A Review. Molecules 2021; 26:molecules26247617. [PMID: 34946693 PMCID: PMC8708089 DOI: 10.3390/molecules26247617] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 12/02/2021] [Accepted: 12/08/2021] [Indexed: 11/16/2022] Open
Abstract
The industrial market depends intensely on wood-based composites for buildings, furniture, and construction, involving significant developments in wood glues since 80% of wood-based products use adhesives. Although biobased glues have been used for many years, notably proteins, they were replaced by synthetic ones at the beginning of the 20th century, mainly due to their better moisture resistance. Currently, most wood adhesives are based on petroleum-derived products, especially formaldehyde resins commonly used in the particleboard industry due to their high adhesive performance. However, formaldehyde has been subjected to strong regulation, and projections aim for further restrictions within wood-based panels from the European market, due to its harmful emissions. From this perspective, concerns about environmental footprint and the toxicity of these formulations have prompted researchers to re-investigate the utilization of biobased materials to formulate safer alternatives. In this regard, proteins have sparked a new and growing interest in the potential development of industrial adhesives for wood due to their advantages, such as lower toxicity, renewable sourcing, and reduced environmental footprint. This work presents the recent developments in the use of proteins to formulate new wood adhesives. Herein, it includes the historical development of wood adhesives, adhesion mechanism, and the current hotspots and recent progress of potential proteinaceous feedstock resources for adhesive preparation.
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28
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Gilbert A, Turgeon SL. Studying stirred yogurt microstructure and its correlation to physical properties: A review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106970] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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29
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Erxleben SW, Pelan E, Wolf B. Effect of ethanol on the stability of sodium caseinate stabilised emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107058] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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30
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Anema SG. Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105136] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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31
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Structural characteristics of gluconic acid δ-lactone induced casein gels as regulated by gellan gum incorporation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106897] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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32
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Wan J, Ningtyas DW, Bhandari B, Liu C, Prakash S. Oral perception of the textural and flavor characteristics of soy-cow blended emulsions. J Texture Stud 2021; 53:108-121. [PMID: 34689342 DOI: 10.1111/jtxs.12641] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 10/14/2021] [Accepted: 10/18/2021] [Indexed: 11/30/2022]
Abstract
Soy-cow blended milk is a potential nutritional beverage and raw material for dairy products. This study determined the particle size, flow, lubrication, flavor and sensory properties of cow milk, soy milk and their blends. Twenty-one major volatile compounds were identified using solid-phase microextraction gas chromatography (SPME-GCMS) in cow milk and soy milk. Among all the compounds detected in the milk samples, hexanal, associated with off flavor was found highest in soymilk followed by cow milk and blended milk. From confocal images, soy-cow blended milk at a ratio of 1:1 showed a homogenous distribution of small fat globules and protein compared to the soy milk and cow milk. The addition of soy milk to cow milk lowers the particle size although not significantly (p > .05) and decreases the viscosity of blended milk. Cow milk was the most viscous (2.66 mPa·s at 50 s-1 ) with large particles (0.48 μm) observed from confocal images. However, soymilk was found to have better lubrication properties (boundary regime) with a lower friction coefficient (~0.30) compared to cow milk (~0.40) and blended milk (~0.50) at low entrainment speed (0.1-2 mm/s). The sensory panel ranked cow milk as creamier and more viscous while soymilk was perceived as more astringent with beany flavor. Overall, a proportion of 3:7 soy-cow blended milk was more acceptable than the other two blended milks with less beany flavor, as confirmed by the lower amount of hexanal from gas chromatography mass spectrometer.
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Affiliation(s)
- Jie Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Dian W Ningtyas
- Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran Malang, Indonesia.,School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Queensland, Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Queensland, Australia
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Queensland, Australia
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33
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Asaduzzaman M, Mahomud MS, Haque ME. Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:5569917. [PMID: 34604378 PMCID: PMC8483934 DOI: 10.1155/2021/5569917] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 08/16/2021] [Accepted: 09/11/2021] [Indexed: 12/03/2022]
Abstract
Heating milk for yoghurt preparation has a significant effect on the structural properties of yoghurt. Milk heated at elevated temperature causes denaturation of whey protein, aggregation, and some case gelation. It is important to understand the mechanism involved in each state of stabilization for tailoring the final product. We review the formation of these complexes and their consequence on the physical, rheological, and microstructural properties of acid milk gels. To investigate the interactions between denatured whey protein and casein, the formation of covalent and noncovalent bonds, localization of the complexes, and their impact on ultimate gelation and final yoghurt texture are reviewed. The information regarding this fundamental mechanism will be beneficial to develop uniform quality yoghurt texture and potential interest of future research.
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Affiliation(s)
- Md Asaduzzaman
- Faculty of Science and Technology, Free University of Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Md Sultan Mahomud
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Mohammod Enamul Haque
- Department of Animal Nutrition, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
- Bangladesh Milk Producers' Cooperative Union Ltd., Dhaka 1216, Bangladesh
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34
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Sinha C, Manjunatha M., Jayaraj Rao K., Sinha P, Kumari K, Kumar M, Dabas JK. Microstructure of paneer prepared by automated pressing technique. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
| | | | - Jayaraj Rao K.
- Dairy Technology Division SRS of ICAR‐NDRI Bengaluru India
| | | | | | - Mahesh Kumar
- Department of Dairy Engineering Dairy Science College, ICAR Hebbal, Bengaluru India
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35
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Christiansen MV, Smith GN, Brok ES, Schmiele M, Ahrné L. The relationship between ultra-small-angle X-ray scattering and viscosity measurements of casein micelles in skim milk concentrates. Food Res Int 2021; 147:110451. [PMID: 34399453 DOI: 10.1016/j.foodres.2021.110451] [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: 12/21/2020] [Revised: 04/26/2021] [Accepted: 05/21/2021] [Indexed: 11/16/2022]
Abstract
Skim milk concentrates have important applications in the dairy industry, often as intermediate ingredients. Concentration of skim milk by reverse osmosis membrane filtration induces water removal, which reduces the free volume between the colloidal components, in particular the casein micelles. Thermal treatment before or after concentration impacts the morphology of casein micelles. These changes affect the flow behavior and viscosity, but the consequences for supermicellar structure have not been elucidated. In the present study, skim milk concentrates with different total solid contents from 8.7% (control) up to 22.8% (w/w), prepared by reverse osmosis membrane filtration of non-heated and pasteurized skim milk, were heat treated at 75 °C for 18 s, and compared with non-heated concentrates. The structure of the concentrates was studied using Ultra Small Angle X-ray Scattering (USAXS), and the viscosity of concentrates was measured. The USAXS intensity I(q) was fitted at small and intermediate q-regions (0.0005 < q < 0.003 Å-1 and 0.0035 < q < 0.03 Å-1, respectively) with a power law. The value of the power law exponent was used to assess the heat- and concentration-induced aggregation of the milk solids and correlate it with the apparent viscosity. The results showed that increased viscosity of skim milk concentrates, due to water removal and heat-load, can be explained by increased aggregation of the casein micelles into elongated aggregates and increased smoothening of the casein micelle surface.
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Affiliation(s)
- Morten V Christiansen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Gregory N Smith
- ISIS Neutron Muon Source, Science and Technology Facilities Council, Rutherford Appleton Laboratory, Didcot OX11 0QX, United Kingdom
| | - Erik S Brok
- Niels Bohr Institute, University of Copenhagen, Universitetsparken 5, 2100 København Ø, Denmark
| | - Martin Schmiele
- Niels Bohr Institute, University of Copenhagen, Universitetsparken 5, 2100 København Ø, Denmark
| | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
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36
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Vollmer AH, Kieferle I, Pusl A, Kulozik U. Effect of pentasodium triphosphate concentration on physicochemical properties, microstructure, and formation of casein fibrils in model processed cheese. J Dairy Sci 2021; 104:11442-11456. [PMID: 34389148 DOI: 10.3168/jds.2021-20628] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Accepted: 06/28/2021] [Indexed: 11/19/2022]
Abstract
The effects of varying the concentration of pentasodium triphosphate (PP) emulsifying salt [0, 0.6, 1.2, 1.5, and 1.8%, plus 0.9% of a mixture of citric acid (CA) and disodium phosphate (DSP) to adjust cheese pH to 5.85] on rheological, textural, physicochemical, and microstructural properties were studied in a processed cheese model system containing ~20% micellar casein concentrate, ~20% sunflower oil, and ~59% water. Special emphasis was placed on the unique casein fibrils recently described in a comparable processed cheese model system. Our results show that during processing (90°C, 17.37 rpm over 270 min) the apparent viscosity increased more and faster for formulations containing higher concentrations of PP, in analogy to the so-called creaming reaction, a general thickening of the molten cheese mass with prolonged processing. We found that 1.2% PP (plus 0.9% CA-DSP) appeared to be the threshold for the creaming reaction to take place. With increasing PP concentrations, cheese hardness increased in a sigmoidal fashion, and insoluble (protein-bound) calcium concentration decreased exponentially. Light micrographs of samples taken at the end of processing indicated initially large and dense casein aggregates within the matrix that disappeared with higher levels of PP, in parallel with the development of a finer emulsion. With transmission electron microscopy analysis on the same samples, the highly complex restructuring of the casein matrix was evident; casein fibrils had formed de novo at the periphery of the loosening casein aggregates. With higher levels of PP, amorphous areas were observed in place of the dense casein aggregates that appeared progressively void of protein, whereas fibril concentration increased throughout the rest of the matrix. Fibrils progressively attached to the surface of fat globules, thereby emulsifying them. Reverse-phase HPLC analysis of insoluble and soluble fractions indicated κ-casein to be the most likely constituent of the newly formed fibrils. The results of this study suggest that PP induced a concentration-dependent dissociation of caseins (through increased calcium chelation) and further led to their spatial separation. In essence, their chaperone activity was hindered, which resulted in amorphous aggregation on the one hand and fibril formation on the other.
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Affiliation(s)
- Almut H Vollmer
- Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322.
| | - Ingrun Kieferle
- Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
| | - Alexandra Pusl
- Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
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37
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Hammam ARA, Martínez-Monteagudo SI, Metzger LE. Progress in micellar casein concentrate: Production and applications. Compr Rev Food Sci Food Saf 2021; 20:4426-4449. [PMID: 34288367 DOI: 10.1111/1541-4337.12795] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 05/12/2021] [Accepted: 06/06/2021] [Indexed: 01/11/2023]
Abstract
Micellar casein concentrate (MCC) is a novel ingredient with high casein content. Over the past decade, MCC has emerged as one of the most promising dairy ingredients having applications in beverages, yogurt, cheese, and process cheese products. Industrially, MCC is manufactured by microfiltration (MF) of skim milk and is commercially available as a liquid, concentrated, or dried containing ≥9, ≥22, and ≥80% total protein, respectively. As an ingredient, MCC not only imparts a bland flavor but also offers unique functionalities such as foaming, emulsifying, wetting, dispersibility, heat stability, and water-binding ability. The high protein content of MCC represents a valuable source of fortification in a number of food formulations. For the last 20 years, MCC is utilized in many applications due to the unique physiochemical and functional characteristics. It also has promising applications to eliminate the cost of drying by producing concentrated MCC. This work aims at providing a succinct overview of the historical progress of the MCC, a review on the manufacturing methods, a discussion of MCC properties, varieties, and applications.
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Affiliation(s)
- Ahmed R A Hammam
- Dairy and Food Science Department, South Dakota State University, Brookings, South Dakota.,Dairy Science Department, Faculty of Agriculture, Assiut University, Assiut, Egypt
| | - Sergio I Martínez-Monteagudo
- Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, New Mexico.,Department of Chemical & Materials Engineering, New Mexico State University, Las Cruces, New Mexico
| | - Lloyd E Metzger
- Dairy and Food Science Department, South Dakota State University, Brookings, South Dakota
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38
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A novel approach for characterisation of stabilising bonds in milk protein deposit layers on microfiltration membranes. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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39
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Choi I, Li N, Vuia-Riser J, Carter B, Drake M, Zhong Q. Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111656] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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40
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41
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Ye A. Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106599] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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42
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Physicochemical, sensory and coagulation properties of dromedary and cows’ skim milk white brined cheeses. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105006] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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43
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Zenker HE, Raupbach J, Boeren S, Wichers HJ, Hettinga KA. The effect of low vs. high temperature dry heating on solubility and digestibility of cow's milk protein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106098] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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44
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Rehan F, Ahemad N, Islam RA, Gupta M, Gan SH, Chowdhury EH. Optimization and Formulation of Nanostructured and Self-Assembled Caseinate Micelles for Enhanced Cytotoxic Effects of Paclitaxel on Breast Cancer Cells. Pharmaceutics 2020; 12:pharmaceutics12100984. [PMID: 33080962 PMCID: PMC7589039 DOI: 10.3390/pharmaceutics12100984] [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: 09/01/2020] [Revised: 09/23/2020] [Accepted: 10/12/2020] [Indexed: 02/06/2023] Open
Abstract
BACKGROUND Paclitaxel (PTX) is a widely used anti-cancer drug for treating various types of solid malignant tumors including breast, ovarian and lung cancers. However, PTX has a low therapeutic response and is linked with acquired resistance, as well as a high incidence of adverse events, such as allergic reactions, neurotoxicity and myelosuppression. The situation is compounded when its complex chemical structure contributes towards hydrophobicity, shortening its circulation time in blood, causing off-target effects and limiting its therapeutic activity against cancer cells. Formulating a smart nano-carrier may overcome the solubility and toxicity issues of the drug and enable its more selective delivery to the cancerous cells. Among the nano-carriers, natural polymers are of great importance due to their excellent biodegradability, non-toxicity and good accessibility. The aim of the present research is to develop self-assembled sodium caseinate nanomicelles (NaCNs) with PTX loaded into the hydrophobic core of NaCNs for effective uptake of the drug in cancer cells and its subsequent intracellular release. METHODS The PTX-loaded micelle was characterized with high-performance liquid chromatography (HPLC), Fourier Transform Infrared Spectra (FTIR), High Resolution-Transmission Electron Microscope (HR-TEM), Field Emission Scanning Electron Microscope (FESEM) and Energy Dispersive X-Ray (EDX). Following treatment with PTX-loaded NaCNs, cell viability, cellular uptake and morphological changes were analyzed using MCF-7 and MDA-MB 231 human breast cancer cell lines. RESULTS We found that PTX-loaded NaCNs efficiently released PTX in an acidic tumor environment, while showing an enhanced cytotoxicity, cellular uptake and in-vivo anti-tumor efficacy in a mouse model of breast cancer when compared to free drug and blank micelles. Additionally, the nanomicelles also presented improved colloidal stability for three months at 4 °C and -20 °C and when placed at a temperature of 37 °C. CONCLUSIONS We conclude that the newly developed NaCNs is a promising carrier of PTX to enhance tumor accumulation of the drug while addressing its toxicity issues as well.
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Affiliation(s)
- Farah Rehan
- School of Pharmacy, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 47500, Petaling Jaya, Selangor, Malaysia; (F.R.); (N.A.); (M.G.); (S.H.G.)
| | - Nafees Ahemad
- School of Pharmacy, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 47500, Petaling Jaya, Selangor, Malaysia; (F.R.); (N.A.); (M.G.); (S.H.G.)
- Tropical Medicine and Biology Multidisciplinary Platform, Monash University, Jalan Lagoon Selatan, Bandar Sunway 47500, Petaling Jaya, Selangor, Malaysia
- Global Asia in the 21st century Research Platform, Monash University, Jalan Lagoon Selatan, Bandar Sunway 47500, Petaling Jaya, Selangor, Malaysia
| | - Rowshan Ara Islam
- Jeffrey Cheah School of Medicine and Health Sciences, Monash University, Jalan Lagoon Selatan, Bandar Sunway 47500, Petaling Jaya, Selangor, Malaysia;
| | - Manish Gupta
- School of Pharmacy, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 47500, Petaling Jaya, Selangor, Malaysia; (F.R.); (N.A.); (M.G.); (S.H.G.)
- School of Pharmaceutical and Population Health Informatics, DIT University, Mussoorie-Diversion Road, Dehradun, Uttarakhand-248009, India
| | - Siew Hua Gan
- School of Pharmacy, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway 47500, Petaling Jaya, Selangor, Malaysia; (F.R.); (N.A.); (M.G.); (S.H.G.)
| | - Ezharul Hoque Chowdhury
- Tropical Medicine and Biology Multidisciplinary Platform, Monash University, Jalan Lagoon Selatan, Bandar Sunway 47500, Petaling Jaya, Selangor, Malaysia
- Jeffrey Cheah School of Medicine and Health Sciences, Monash University, Jalan Lagoon Selatan, Bandar Sunway 47500, Petaling Jaya, Selangor, Malaysia;
- Correspondence:
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45
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Ban Q, Liu Z, Yu C, Sun X, Jiang Y, Cheng J, Guo M. Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener. J Dairy Sci 2020; 103:10006-10014. [PMID: 32861489 DOI: 10.3168/jds.2020-18703] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Accepted: 06/10/2020] [Indexed: 12/19/2022]
Abstract
A yogurt using monk fruit extract (MFE) as a sweetener was developed. The aim of the study was to investigate the viability of using MFE to develop sweetened yogurts without the calories of added sugar. The physiochemical, rheological, microstructural, and antioxidant properties of yogurt were studied. Rheological results showed that MFE affected the yogurt fermentation process and its rheological properties. Yogurt sweetened with MFE had similar microstructural properties to yogurt sweetened with sucrose. Yogurt with MFE showed higher levels of gly-pro-p-nitroanilide and dipeptidyl peptidase IV inhibitory activities, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity, α-glucosidase inhibitory activities, and superoxide anion radical scavenging ability compared with other yogurt samples. Results indicated that MFE could be a novel sweetener and a food antioxidant for functional yogurt and related products.
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Affiliation(s)
- Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Zonghao Liu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Chongwei Yu
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Xiaomeng Sun
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yunqing Jiang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Mingruo Guo
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington 05405.
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46
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O'Grady J, Cronin U, Tierney J, Piterina AV, O'Meara E, Wilkinson MG. Gaps in the assortment of rapid assays for microorganisms of interest to the dairy industry. ADVANCES IN APPLIED MICROBIOLOGY 2020; 113:1-56. [PMID: 32948264 PMCID: PMC7426214 DOI: 10.1016/bs.aambs.2020.07.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
This review presents the results of a study into the offering of rapid microbial detection assays to the Irish dairy industry. At the outset, a consultation process was undertaken whereby key stakeholders were asked to compile a list of the key microorganisms of interest to the sector. The resultant list comprises 19 organisms/groups of organisms divided into five categories: single pathogenic species (Cronobacter sakazakii, Escherichia coli and Listeria monocytogenes); genera containing pathogenic species (Bacillus, Clostridium, Listeria, Salmonella; Staphylococcus); broad taxonomic groupings (Coliforms, Enterobacteriaceae, fecal Streptococci, sulfite reducing bacteria/sulfite reducing Clostridia [SRBs/SRCs], yeasts and molds); organisms displaying certain growth preferences or resistance as regards temperature (endospores, psychrotrophs, thermodurics, thermophiles); indicators of quality (total plate count, Pseudomonas spp.). A survey of the rapid assays commercially available for the 19 organisms/groups of organisms was conducted. A wide disparity between the number of rapid tests available was found. Four categories were used to summarize the availability of rapid assays per organism/group of organisms: high coverage (>15 assays available); medium coverage (5-15 assays available); low coverage (<5 assays available); no coverage (0 assays available). Generally, species or genera containing pathogens, whose presence is regulated-for, tend to have a good selection of commercially available rapid assays for their detection, whereas groups composed of heterogenous or even undefined genera of mainly spoilage organisms tend to be "low coverage" or "no coverage." Organisms/groups of organisms with "low coverage" by rapid assays include: Clostridium spp.; fecal Streptococci; and Pseudomonas spp. Those with "no coverage" by rapid assays include: endospores; psychrotrophs; SRB/SRCs; thermodurics; and thermophiles. An important question is: why have manufacturers of rapid microbiological assays failed to respond to the necessity for rapid methods for these organisms/groups of organisms? The review offers explanations, ranging from the technical difficulty involved in detecting as broad a group as the thermodurics, which covers the spores of multiple sporeforming genera as well at least six genera of mesophilic nonsporeformers, to the taxonomically controversial issue as to what constitutes a fecal Streptococcus or SRBs/SRCs. We review two problematic areas for assay developers: validation/certification and the nature of dairy food matrices. Development and implementation of rapid alternative test methods for the dairy industry is influenced by regulations relating to both the microbiological quality standards and the criteria alternative methods must meet to qualify as acceptable test methods. However, the gap between the certification of developer's test systems as valid alternative methods in only a handful of representative matrices, and the requirement of dairy industries to verify the performance of alternative test systems in an extensive and diverse range of dairy matrices needs to be bridged before alternative methods can be widely accepted and adopted in the dairy industry. This study concludes that many important dairy matrices have effectively been ignored by assay developers.
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Affiliation(s)
- John O'Grady
- Dairy Processing Technology Centre, University of Limerick, Limerick, Ireland
| | - Ultan Cronin
- Department of Biological Sciences, University of Limerick, Limerick, Ireland.
| | - Joseph Tierney
- Glanbia Ingredients Ireland, Ballyragget, Co. Kilkenny, Ireland
| | - Anna V Piterina
- Dairy Processing Technology Centre, University of Limerick, Limerick, Ireland
| | - Elaine O'Meara
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - Martin G Wilkinson
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
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47
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Huppertz T, Lambers TT. Influence of micellar calcium phosphate on in vitro gastric coagulation and digestion of milk proteins in infant formula model systems. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104717] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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48
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Ragab ES, Zhang S, Pang X, Lu J, Nassar KS, Yang B, Obaroakpo UJ, Lv J. Ultrasound improves the rheological properties and microstructure of rennet-induced gel from goat milk. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104642] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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49
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Influence of sodium hexametaphosphate addition on the functional properties of milk protein concentrate solutions containing transglutaminase cross-linked proteins. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104641] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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50
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Weinberger ME, Kulozik U. Effect of low-frequency pulsatile crossflow microfiltration on flux and protein transmission in milk protein fractionation. SEP SCI TECHNOL 2020. [DOI: 10.1080/01496395.2020.1749080] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Maria E. Weinberger
- Chair of Food and Bioprocess Engineering, Technical University of Munich, Freising, Germany
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering, Technical University of Munich, Freising, Germany
- Institute for Food & Health, ZIEL, Freising, Germany
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