Article
Food Science & Technology
Afaf Kheroufi, Maria E. Brassesco, Debora A. Campos, Halima Boughellout, Manuela E. Pintado
Summary: This study investigated the impact of hydrolysis on whey protein concentrates (WPC) using ficin crude extract (FCE) under optimal conditions. The results showed that hydrolysis significantly improved antioxidant activity and solubility, but had no significant effect on emulsifying activity and foaming activity. Furthermore, it was found that ficin crude extract could hydrolyze 13-lactoglobulin, which is uncommon for other enzymes.
Article
Agriculture, Dairy & Animal Science
Y. S. Qin, H. Jiang, C. F. Wang, M. Cheng, L. L. Wang, M. Y. Huang, Q. X. Zhao, H. H. Jiang
Summary: The study found that the protein profile of goat milk varies significantly at different lactation stages, with colostrum showing the best protein properties on the first day after delivery. The physicochemical and functional properties of whey protein and casein from goat milk also exhibited distinct changes depending on the lactation period, suggesting potential applications in the dairy industry.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Polymer Science
Federica Grasso, Diego Mendez-Paz, Rebeca Vazquez Sobrado, Valentina Orlandi, Federica Turrini, Giulia De Negri Atanasio, Elena Grasselli, Micaela Tiso, Raffaella Boggia
Summary: This study presents a scalable process for extracting valuable proteins from unsorted mixed tuna scraps, providing an efficient solution to avoid sorting and enhance biomass management. The extracted protein fractions were stabilized and characterized, and the study identified potential applications in various industries, such as food supplements, feed, fertilizers, packaging, and cosmetics.
Article
Chemistry, Applied
Shima Momen, Denis Rodrigue, Mohammed Aider
Summary: The objective of this study was to investigate the effect of cathodic alkaline electro-activation (EA) treatment on the flow behavior and gelling properties of canola proteins and the mixture of sweet whey/canola proteins. The alkaline EA treatment resulted in the production of small aggregates crosslinked by disulfide and covalent bonds. The gelation experiments showed that the EA-treated canola proteins and whey/canola protein samples had a superior capacity to develop an integrated gel structure with higher mechanical and rheological properties and improved water holding capacity compared to the untreated samples.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Zhengzheng Zou, John A. Duley, David M. Cowley, Sarah Reed, Buddhika J. Arachchige, Bhesh Bhandari, Paul N. Shaw, Nidhi Bansal
Summary: This study compared the physicochemical properties and protein profiles of camel milk powders produced by different concentration and dehydration processes. The results showed that direct freeze drying is the most ideal method for preserving bioactive proteins in camel milk powder production, but the freeze-drying technique has limitations in terms of cost and scalability. The current spray-drying technique needs improvement to better retain the bioactivity of camel milk during powder processing.
Article
Chemistry, Physical
Violeta Popescu, Andreia Molea, Marioara Moldovan, Pompilia Mioara Lopes, Amalia Mazilu Moldovan, George Liviu Popescu
Summary: This paper describes the production of a new type of hydrogel based on whey protein isolates and gelatin, which can be used for drug delivery and tissue healing. Whey protein hydrolysates obtained by enzymatic hydrolysis of whey protein are characterized using FT-IR and UV-VIS spectroscopy.
Article
Engineering, Chemical
Arthur Merkel, Daria Voropaeva, Martin Ondrusek
Summary: The study demonstrates that pre-treatment of whey through nanofiltration and electrodialysis can effectively remove minerals and organic acids, with noticeable differences in ion reduction between different types of whey.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Chemistry, Applied
Zhanmei Jiang, Yifei Meng, Chenyue Hou, Munkh-Amgalan Gantumur, Yitong Gao, Yuxuan Huang, Siyuan Zhang, Yu Sun, Sukhbaatar Narantuya, Zhishen Mu, Juncai Hou
Summary: This study investigated the effects of extrusion on the physicochemical, functional, and intro digestive properties of malondialdehyde (MDA) oxidized whey protein isolate (WPI). The results showed that extruded WPI (EWPI) had lower levels of MDA-induced consumption of free SH-group and amino group, as well as generation of carbonyl group, compared to WPI. At a low extrusion temperature of 50 degrees C, the hydrophobicity, zeta-potential, emulsifying activity, foaming ability, and digestibility of MDA-oxidized EWPI were significantly increased compared to MDA-oxidized WPI. This research provides an effective approach for reducing MDA-induced oxidation of food proteins in food processing and storage.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Multidisciplinary
Maciej Nastaj, Stanislaw Mleko, Konrad Terpilowski, Marta Tomczynska-Mleko
Summary: This study demonstrates that adding 5% sucrose can preserve the stability and aerated structure of liquid foam during the production of protein meringues. However, the 15% sucrose concentration can negatively affect the properties of liquid foam. The 10% sucrose concentration has a positive impact on the stability and rheological properties of liquid foam.
APPLIED SCIENCES-BASEL
(2021)
Article
Chemistry, Applied
Hui Wen Lee, Yuyun Lu, Yuyu Zhang, Caili Fu, Dejian Huang
Summary: The study evaluated the physicochemical and functional properties of red lentil proteins from different origins, showing significant differences in properties at various pH levels and promising functionality under high acidity and alkalinity conditions.
Article
Food Science & Technology
Maria Romo, Massimo Castellari, Dinar Fartdinov, Xavier Felipe
Summary: In this study, high-pressure processing was used to remove beta-Lactoglobulin from bovine native whey concentrate and generate an enriched alpha-Lactalbumin fraction. The optimal conditions for alpha-Lactalbumin yield and purification degree were determined. The results showed that high-pressure processing could improve the precipitation of beta-Lactoglobulin and the purification of alpha-Lactalbumin. Further characterization and application of membrane concentration and high-pressure processing are recommended for the valorization of cheese whey.
Review
Food Science & Technology
Kevion K. Darmawan, Tom C. Karagiannis, Jeff G. Hughes, Darryl M. Small, Andrew Hung
Summary: This review provides comprehensive information on the structure and function of lactoferrin, as well as its binding with various molecules for food purposes, with a special emphasis on the use of molecular dynamics simulations. The results demonstrate the application of modeling and simulations in determining key residues of lactoferrin responsible for its stability and interactions with other biomolecular components.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Roberto Caruana, Francesco Montalbano, Maria Grazia Zizzo, Roberto Puleio, Gaetano Caldara, Luca Cicero, Giovanni Cassata, Mariano Licciardi
Summary: This study developed a food-based micro delivery system to control the release of quercetin, a natural anticancer compound, which has limited bioavailability due to poor solubility. The resulting microparticles, manufactured using whey proteins and milk, showed improved solubility and release rate when tested in conditions mimicking oral administration, leading to enhanced bioavailability and anticancer activity. This study demonstrates the potential of whey proteins as a natural adjuvant for spray drying micro carriers.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Construction & Building Technology
Erkut Yalcin, Abdullah Demirbag
Summary: This study compared the effects of three different polymer additives on bitumen binders and tested their physical, chemical, and rheological properties. The results showed that these polymer additives can improve the performance levels of pure bitumen binders.
CONSTRUCTION AND BUILDING MATERIALS
(2022)
Article
Chemistry, Applied
Paraskevi Tsermoula, Mie Rostved Bechsh, Christoffer Friis, Soren Balling Engelsen, Bekzod Khakimov
Summary: NPN compounds from dairy processing side-streams show promise as a source for new products. The NPN profile of lactose production samples was analyzed using GC-MS and 1H NMR spectroscopy, identifying 35 NPN compounds including amino acids, organic acids, and other classes. The quantification of NPN compounds revealed their decrease during lactose production, with urea, ammonia, glycerophosphocholine, creatine, creatinine, orotic acid, and choline being the most dominant. Mother liquor concentrate had the highest NPN concentration, while lactose powder had substantial amounts of N-acetylglucosamine, phosphocholine, and orotic acid. The NPN compounds accounted for 57-99% of total nitrogen, with the highest recovery found in reverse osmosis retentate, mother liquor concentrate, wash water, and reverse osmosis permeate." The lowest recovery was found in lactose powder.
Article
Chemistry, Applied
Mayumi Silva, Bogdan Zisu, Jayani Chandrapala
Article
Food Science & Technology
A. K. M. Masum, Jayani Chandrapala, Thom Huppertz, Benu Adhikari, Bogdan Zisu
INTERNATIONAL DAIRY JOURNAL
(2020)
Article
Food Science & Technology
A. K. M. Masum, Thom Huppertz, Jayani Chandrapala, Benu Adhikari, Bogdan Zisu
INTERNATIONAL DAIRY JOURNAL
(2020)
Article
Engineering, Chemical
Arissara Phosanam, Jayani Chandrapala, Thom Huppertz, Benu Adhikari, Bogdan Zisu
Summary: This study showed that higher humidity, higher temperature, or their combinations can increase lactose crystallinity and fat content on the surface of infant milk formula powder, leading to caking. In contrast, storing the powder at ambient temperature and low humidity levels can help avoid crystallization and caking.
Review
Engineering, Chemical
A. K. M. Masum, Jayani Chandrapala, Thom Huppertz, Benu Adhikari, Bogdan Zisu
Summary: The stability, formulation optimization, and storage conditions of infant milk formula are crucial for product quality, requiring careful selection of ingredients and optimization of processing and storage parameters during production.
Article
Chemistry, Applied
Juhi Saxena, Benu Adhikari, Robert Brkljaca, Thom Huppertz, Jayani Chandrapala, Bogdan Zisu
Article
Chemistry, Applied
A. K. M. Masum, Jayani Chandrapala, Thom Huppertz, Benu Adhikari, Bogdan Zisu
Article
Food Science & Technology
Mayumi Silva, Bogdan Zisu, Jayani Chandrapala
Summary: This study evaluates the physical and chemical stability of ultrasound-assisted grape seed oil emulsions stabilized by varying compositions of caseins to whey proteins under different sono-operating conditions. The results show that physical and chemical stabilities are influenced by sonication energy densities and milk protein compositions, with emulsions prepared at specific conditions exhibiting better physical stability but affected oxidation stability.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
Arissara Phosanam, Jayani Chandrapala, Thom Huppertz, Benu Adhikari, Bogdan Zisu
Article
Engineering, Chemical
Arissara Phosanam, Jayani Chandrapala, Thom Huppertz, Benu Adhikari, Bogdan Zisu
Summary: The physicochemical characteristics of whey protein and casein powders were studied under different temperature and humidity conditions during storage. It was found that the moisture content, glass transition temperature, and browning were all dependent on temperature and humidity.
Article
Agriculture, Dairy & Animal Science
R. Wijayasinghe, D. Bogahawaththa, J. Chandrapala, T. Vasiljevic
JOURNAL OF DAIRY SCIENCE
(2020)
Article
Food Science & Technology
Mayumi Silva, Bogdan Zisu, Jayani Chandrapala
FOOD STRUCTURE-NETHERLANDS
(2020)
Article
Chemistry, Applied
Mayumi Silva, Thi Hong Anh Bui, Durga Dharmadana, Bogdan Zisu, Jayani Chandrapala
FOOD HYDROCOLLOIDS
(2020)
Article
Chemistry, Applied
Juhi Saxena, Benu Adhikari, Robert Brkljaca, Thom Huppertz, Bogdan Zisu, Jayani Chandrapala
Summary: The addition of different proportions of pre-crystallized lactose (PCL) in infant formula powders can improve their storage stability and physicochemical properties, with the best results observed in formulas with 18-24% PCL under aging conditions.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Juhi Saxena, Benu Adhikari, Robert Brkljaca, Thom Huppertz, Bogdan Zisu, Jayani Chandrapala
INTERNATIONAL DAIRY JOURNAL
(2020)
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)