Article
Agriculture, Multidisciplinary
Francis Canon, Christine Belloir, Eric Bourillot, Helene Brignot, Loic Briand, Gilles Feron, Eric Lesniewska, Clement Nivet, Chantal Septier, Mathieu Schwartz, Carole Tournier, Roberto Vargiolu, Mei Wang, Hassan Zahouani, Fabrice Neiers
Summary: This article discusses the importance of flavor in food consumption and acceptability, as well as the impact of astringency as a sensation on food flavor. Despite the importance of astringency in food consumer acceptance, the exact chemosensory mechanism of its detection has yet to be fully understood.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Chemistry, Applied
Qing-Qing Ye, Gen-Sheng Chen, Weichun Pan, Qing-Qing Cao, Liang Zeng, Jun-Feng Yin, Yong-Quan Xu
Summary: The study focused on the contribution of EGCG to astringency, the impact of mucin as a protein, and developed a predictive model to estimate the intensity of EGCG astringency.
Article
Agriculture, Dairy & Animal Science
D. M. Whitt, J. Pranata, B. G. Carter, D. M. Barbano, M. A. Drake
Summary: The study aimed to determine the removal level of milk-derived whey protein (MDWP) needed to eliminate sulfur/eggy flavor in fat-free micellar casein concentrate (MCC) beverages. It was found that the purity of MCC and the fat content in the beverages had an impact on flavor. Increasing MCC purity had a greater effect in reducing sulfur/eggy flavor compared to increasing milk fat content.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Food Science & Technology
Yulia Klimanova, Valeria Polzonetti, Stefania Pucciarelli, Diego Romano Perinelli, Giulia Bonacucina, Marco Cespi, Maria Gabriella Gabrielli, Giuseppe Santini, Lauro Fioretti, Luca Cognigni, Silvia Vincenzetti
Summary: This study evaluated the characteristics of microfoam produced from processed dairy milk using the steaming function of an espresso machine, considering temperature, milk type, and whey protein contents. The results showed that foam characteristics were significantly influenced by milk processing type and steam heating temperature. Foam made from pasteurized whole milk was more stable, and the bubbles were better distributed at a temperature of 60 degrees C.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Food Science & Technology
Paula Jauregi, Yuchen Guo, Jumoke B. Adeloye
Summary: Whey proteins have interesting properties such as high solubility in water and strong interactions with polyphenols, making them a promising ingredient for improving food formulations. By reducing astringency in wine and producing nanoparticles with high colloidal stability, whey proteins show potential for enhancing food and beverage formulations with bioactive ingredients.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Chen-Jie Ling, Xiao-Fang Chen, Jia-Ying Xu, Gui-Ping Wang, Yan Wang, Yue Sun, Yun-Liang Li, Zhong-Xiao Wan, Xing Tong, Khemayanto Hidayat, Wan-Zhan Zhu, Li-Qiang Qin, Jing Yang
Summary: Whey protein hydrolysates have good prospects in weight management for middle-aged individuals by reducing energy intake, slowing down weight gain, improving blood lipids and glucose, and enhancing muscle antioxidant capacity.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Review
Food Science & Technology
Rui Huang, Changmou Xu
Summary: The review discussed the potential mechanisms of astringency caused by phenolic compounds, revealed the possible relationships between phenolic structures and perception of astringency, and summarized emerging mitigation approaches to astringency triggered by phenolic compounds.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Food Science & Technology
Xiaodi Shi, Zhengqi Hao, Ruican Wang, Zhenjia Chen, Feng Zuo, Yanglin Wan, Shuntang Guo
Summary: This study investigated the causes of beany off-flavor regeneration after thermal treatment of fermented soymilk. It was found that both free and protein-bound hexanal were present in soymilk. Enzymatic hydrolysis and pH reduction could weaken the binding of hexanal to soy protein, but not completely dissociate them. Further heat treatment was required to volatilize hexanal from the protein. Lactic acid bacteria could remove free hexanal, but had weak ability to remove protein-bound hexanal.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Fabian Ostertag, Joerg Hinrichs
Summary: The production of cream cheese, curd, high-protein yogurt, or caseinate results in a large amount of acid whey as a by-product. Currently, acid whey is often disposed as animal feed or organic fertilizer, which overlooks the potential value of its unique composition. An experimental approach involving cross-flow ultrafiltration was used to increase the concentration of biofunctional proteins in whey, specifically lactoferrin and immunoglobulin G. The resulting concentrate exhibited antimicrobial growth inhibition even higher than pure lactoferrin, indicating the potential of converting this underutilized by-product into valuable products for human nutrition.
Article
Food Science & Technology
Maria Belen Ballatore, Franco Matias Escobar, Yanina Estefania Rossi, Marina del Rosario Bettiol, Cristina Vanesa Torres, Mariana Angelica Montenegro, Lilia Renee Cavaglieri
Summary: The study focused on the cytotoxicity and genotoxicity of WPC-hydrolysates, revealing low toxicity and high biocompatibility at active concentrations. Additionally, WPC-hydrolysates were found to be compatible with probiotic microorganisms without antimicrobial activity against pathogens.
Article
Agriculture, Dairy & Animal Science
Brandon Carter, Larissa DiMarzo, Joice Pranata, David M. Barbano, MaryAnne Drake
Summary: The study aimed to measure whey protein removal from sweet whey using polymeric microfiltration membranes and compared the performance with ceramic membranes. Results showed that polymeric membranes achieved lower yield of whey protein isolate and higher yield of whey protein phospholipid concentrate compared to ceramic membranes, impacting total gross revenue and the ratio of market price between the two products. Economic engineering study is needed to determine the long-term processing costs and net revenue under various market conditions.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Linlin Wang, Lilong Wang, Chengrong Wen, Nan Wang, Chunhong Yan, Caihong Shen, Shuang Song
Summary: This study investigated the effect of the interaction between CTS/COS and WPI on protein digestibility. It was found that both CTS and COS significantly reduced the intestinal digestibility of WPI, resulting in a decrease of DH by 43.33% and 52.31% respectively.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Agriculture, Multidisciplinary
Tianyang Guo, Fei Pan, Zhiyong Cui, Zichen Yang, Qiong Chen, Lei Zhao, Huanlu Song
Summary: A Flavonoid Astringency Prediction Database (FAPD) was developed using machine learning to predict the astringency threshold and type of flavonoid compounds based on molecular fingerprint similarities and clustering analysis. Regression models and the best models were used to successfully predict the thresholds and types, and they were verified using t-SNE. This research provides a new approach to study the molecular structure-flavor property relationship of food components.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Food Science & Technology
Xiao Chen, Wangang Zhang, Siew Young Quek, Liyan Zhao
Summary: With the increasing awareness of health and well-being among consumers, there has been a development of diverse fortified or reformulated novel food that uses protein, carbohydrates, or fat to achieve personalized or tailored nutrition. Flavor property plays a critical role in the acceptability and marketability of these products. Major food ingredients have the ability to interact with flavor compounds, resulting in significant changes in flavor release and perception. This review provides detailed knowledge about flavor binding behaviors, their influences on flavor retention, release, and perception, as well as practical approaches for manipulating these interactions and improving flavor quality.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Food Science & Technology
Layla Barbosa Alves, Thomas Valente de Oliveira, Gustavo Leite Miliao, everton de Almeida Alves Barbosa, Gustavo Costa Bressan, Jane Selia dos Reis Coimbra, Eduardo Basilio de Oliveira
Summary: This study investigated the interaction between bovine whey protein beta-lactoglobulin (beta-lg) and vanillin, the main compound in vanilla flavor. Experimental results showed that the formation of beta-lg/vanillin complexes was driven by both hydrogen bonding and hydrophobic interactions. Molecular docking simulations revealed that vanillin could bind to two possible sites, with the B-site being the more likely binding site.