Article
Food Science & Technology
Farhad Garavand, Shima Jafarzadeh, Ilaria Cacciotti, Nooshin Vahedikia, Zahra Sarlak, Ozguer Tarhan, Shima Yousefi, Milad Rouhi, Roberto Castro-Munoz, Seid Mahdi Jafari
Summary: This review discusses milk protein-based packaging composites and their potential applications in the food packaging sector. Milk proteins are biopolymers with biodegradability and biocompatibility, but they have limitations that can be addressed through various reinforcement methods. Modified milk protein-based biopolymers could be promising alternatives to petroleum-based polymers.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Maja Leitgeb, Zeljko Knez, Gordana Hojnik Podrepsek
Summary: The objectives of this study were to inactivate certain enzymes in flour using supercritical carbon dioxide and optimize the treatment conditions. The study found that exposure to scCO(2) can decrease the activity of unwanted enzymes in flour. In scCO(2)-treated flour, the fat content decreased significantly, the grain structure remained intact, and the resulting bread had a lower specific surface volume.
Article
Food Science & Technology
Filipa A. Soares, Beatriz Salinas, Salette Reis, Claudia Nunes
Summary: This review provides an up-to-date collection of milk-derived delivery systems (MDDS) and critically examines the health, environmental, and regulatory issues associated with milk production and consumption. Milk has been shown to be a safe and low-cost source of materials with potential for use in nutrition and medicine. However, challenges such as biocompatibility testing, environmental burdens, and lack of standardized production methods need to be addressed before the full potential of milk can be realized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Chemistry, Multidisciplinary
Nadia Tavakoli, Adeleh Divsalar, Thomas Haertle, Lindsay Sawyer, Ali A. Saboury, Vladimir Muronetz
Summary: Nanotechnology offers numerous advantages in cancer treatment by improving drug efficacy and reducing side effects through site-specific delivery, with milk proteins being ideal carriers for chemotherapeutic agents. The combination of these approaches has led to the development of promising milk protein-based nanodrugs that show potential in targeted drug delivery and reducing cytotoxic effects.
JOURNAL OF NANOSTRUCTURE IN CHEMISTRY
(2021)
Review
Chemistry, Physical
Chuan-he Tang
Summary: The article comprehensively reviews the current research status of utilizing milk proteins as nano-carriers for encapsulating and delivering hydrophobic nutraceuticals, including the composition, structure, assembly behavior, and coassembly with other components of milk proteins for nano-architectures formation.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2021)
Review
Food Science & Technology
Mohamed H. Abd El-Salam, Safinaz El-Shibiny
Summary: Reducing the antigenicity of cow milk proteins through enzymatic hydrolysis and microbial fermentation is a promising strategy for managing cow milk allergy. The key factors controlling antigenicity reduction include the source and specificity of the enzyme used, as well as the reaction conditions.
FOOD REVIEWS INTERNATIONAL
(2021)
Article
Agriculture, Dairy & Animal Science
Lucia Jimenez-Montenegro, Leopoldo Alfonso, Jose A. Mendizabal, Olaia Urrutia
Summary: Research has shown that A1 beta-casein is associated with adverse health outcomes, leading to the emergence of milk products containing only A2 beta-casein. The majority of research on A2 beta-casein and its effects on health is focused on food science technology and agriculture, with the most productive institutions coming from India, France, and Germany.
Article
Agriculture, Dairy & Animal Science
Yao Zhang, Jiayun Hu, Jiaxin Wang, Chen Liu, Xiaofeng Liu, Juan Sun, Xinjie Song, Yuanfeng Wu
Summary: A novel traditional MCE substitute was produced from Bacillus velezensis DB219 with high activity and purification yield. It showed the highest milk-clotting activity at weak acid condition, particularly at pH 5.5 with the addition of CaCl2. DB219 MCE preferred hydrolyzing β-casein and had weaker hydrolytic activity towards α-casein.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Multidisciplinary Sciences
Gal Ofir, Ehud Herbst, Maya Baroz, Daniel Cohen, Adi Millman, Shany Doron, Nitzan Tal, Daniel B. A. Malheiro, Sergey Malitsky, Gil Amitai, Rotem Sorek
Summary: The TIR domain plays a crucial role in animal and plant immune systems, triggering cell death and participating in the bacterial antiviral defence system Thoeris. Research findings suggest that TIR-domain proteins in bacteria recognize infection and produce signalling molecules to execute cell death, similar to the roles of these proteins in plants.
Article
Biochemistry & Molecular Biology
Mohd Younus Bhat, Maqsood Ahmad Malik, Laishram Rajendrakumar Singh, Tanveer Ali Dar
Summary: This study investigated the effect of osmolytes on beta-casein and found that trimethylamine N-oxide induced a compact structural state with slightly decreased chaperone activity, while sarcosine and betaine had no significant effect. This suggests a possible evolutionary selection for higher structural disorder in beta-casein compared to alpha-casein for stability of the casein complex and prevention of amyloidosis in the mammary gland.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Kasper Hettinga, Linette Pellis, Wolf Rombouts, Xiaogu Du, Gabriela Grigorean, Bo Lonnerdal
Summary: The impact of protein composition and proteolytic conditions on goat milk protein hydrolysis was studied. The results showed that caseins were hydrolyzed quickly under all conditions. Low abundant immunoactive goat milk proteins, especially immunoglobulins, GLYCAM-1 and osteopontin, resisted proteolysis more than high abundant proteins, indicating a good balance between protein utilization and protection of the infant by goat milk proteins.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Agriculture, Dairy & Animal Science
B. G. Carter, N. Cheng, R. Kapoor, G. H. Meletharayil, M. A. Drake
Summary: Milk can be fractionated into various components using microfiltration technology, offering unique functional and nutritional benefits for new product development. Microfiltration shows promise in improving efficiency and quality in dairy production, particularly in cheese making. These new ingredients could provide unique functional and flavor properties in food applications, presenting potential growth opportunities in response to consumer demand for safe and nutritious foods.
JOURNAL OF DAIRY SCIENCE
(2021)
Review
Biochemistry & Molecular Biology
Tessa M. van de Langerijt, James A. A. O'Mahony, Shane V. V. Crowley
Summary: Polyphenols have health benefits attributed to their antioxidant activity. Milk protein systems have been studied for their ability to bind and protect polyphenols, improving their bioavailability and bio-functional properties. This review compares different milk protein systems in terms of physicochemical properties, polyphenol binding performance, and enhancement of polyphenol functionality.
Review
Biochemistry & Molecular Biology
Ashish Runthala, Mustapha Mbye, Mutamed Ayyash, Yajun Xu, Afaf Kamal-Eldin
Summary: The milk of mammals is a complex mixture of proteins, minerals, lipids, and other micronutrients that provide nutrition and immunity to newborns. Casein proteins form colloid particles called casein micelles, and their structures vary among different animal species, leading to differences in the properties of milk. The variability in milk casein structures affects the properties of dairy products and their digestibility and allergic properties, and also allows for the development of improved casein molecules with various applications.
Review
Food Science & Technology
Photis Papademas, Ioanna Neokleous, Panayiotis Mousikos
Summary: Equine milk, such as donkey and mare milk, has a similar chemical composition to human milk and is consumed raw or fermented for its nutritional value and positive health impact. Effective farm management and various treatments are employed to increase milk production, meet food safety regulations, and enhance shelf-life and product availability. The effects of heat treatments on equine milk constituents and their impact on coagulation and digestibility are reviewed, highlighting the need for further research in this area.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Biochemistry & Molecular Biology
Johan Morrill, Evelina Kulcinskaja, Anna Maria Sulewska, Sampo Lahtinen, Henrik Stalbrand, Birte Svensson, Maher Abou Hachem
Article
Biochemical Research Methods
Karsten Olsen, Bo B. Jespersen, Vibeke Orlien
JOURNAL OF SPECTROSCOPY
(2015)
Article
Chemistry, Applied
Alberto Grossi, Karsten Olsen, Tomas Bolumar, Asmund Rinnan, Lars H. Ogendal, Vibeke Orlien
Article
Food Science & Technology
Justyna Lukasiak, Karsten Olsen, Constantinos A. Georgiou, Dimitrios G. Georgakopoulos
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2014)
Article
Food Science & Technology
Sri Raharjo, Fiametta Ayu Purwandari, Pudji Hastuti, Karsten Olsen
JOURNAL OF FOOD SCIENCE
(2019)
Article
Agriculture, Multidisciplinary
Jakob Schjoerring-Thyssen, Karsten Olsen, Klaus Koehler, Eric Jouenne, Derick Rousseau, Mogens Larsen Andersen
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2019)
Article
Agriculture, Multidisciplinary
Wei Zhang, Mahesha M. Poojary, Valentin Rauh, Colin A. Ray, Karsten Olsen, Marianne N. Lund
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2019)
Article
Agriculture, Multidisciplinary
Jakob Schjoerring-Thyssen, Wei Zhang, Karsten Olsen, Klaus Koehler, Eric Jouenne, Mogens L. Andersen
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Agriculture, Multidisciplinary
Wei Zhang, Mahesha M. Poojary, Valentin Rauh, Colin A. Ray, Karsten Olsen, Marianne N. Lund
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Biochemical Research Methods
Mahesha M. Poojary, Wei Zhang, Ines Greco, Cristian De Gobba, Karsten Olsen, Marianne N. Lund
JOURNAL OF CHROMATOGRAPHY A
(2020)
Article
Food Science & Technology
Anna Maria Sulewska, Flemming Hofmann Larsen, Jakob Kryger Sorensen, Anders Holmen Pedersen
Summary: The production and characteristics of instant coffee are affected by the extraction temperature, with lower temperatures yielding higher concentrations of aroma compounds, and higher temperatures resulting in undesired burnt and bready aromas. Instant coffees have lower caffeine and acetic acid levels compared to filter coffee, while citric and quinic acid concentrations are lower in filter coffee.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Charlotte Vinther Schmidt, Lorenz Plankensteiner, Mathias Porsmose Clausen, Anders Runge Walhter, Jacob Judas Kain Kirkensgaard, Karsten Olsen, Ole G. Mouritsen
Summary: The study focused on sous vide cooking of squid mantles at various temperatures and times, analyzing the macroscopic textural properties, collagen content, and structural changes. Collagen was found to be the major protein responsible for cooking loss and both collagen and actin significant for mechanical textural changes. Lower temperature cooking resulted in decreased cooking loss with minimal changes in most textural parameters. Further investigation into optimized cooking conditions is recommended, potentially enhancing the gastronomic use of squid mantles as a nutritious protein resource.
JOURNAL OF FOOD SCIENCE
(2021)