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Campos Assumpção de Amarante M, Ong L, Spyropoulos F, Gras S, Wolf B. Modulation of physico-chemical and technofunctional properties of quinoa protein isolate: Effect of precipitation acid. Food Chem 2024; 457:140399. [PMID: 39029314 DOI: 10.1016/j.foodchem.2024.140399] [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: 02/29/2024] [Revised: 06/26/2024] [Accepted: 07/07/2024] [Indexed: 07/21/2024]
Abstract
The typically low solubility and gelation capacity of plant proteins can impose challenges in the design of high-quality plant-based foods. The acid used during the precipitation step of plant protein isolate extraction can influence protein functionality. Here, acetic acid and citric acid were used to extract quinoa protein isolate (QPI) from quinoa flour, as these acids are more kosmotropic than the commonly used HCl, promoting the stabilisation of the native protein structure. While proximate analysis showed that total protein was similar for the three isolates, precipitation with kosmotropic acids increased soluble protein, which correlated positively with gel strength. Microstructure analysis revealed that these gels contained a less porous protein network with lipid droplet inclusions. This study shows that the choice of precipitation acid offers an opportunity to tailor the properties of quinoa protein isolate for application, a strategy that is likely applicable to other plant protein isolates.
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Affiliation(s)
- Marina Campos Assumpção de Amarante
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, West Midlands, B15 2TT, United Kingdom; Department of Chemical Engineering and Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia.
| | - Lydia Ong
- Department of Chemical Engineering and Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia.
| | - Fotis Spyropoulos
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, West Midlands, B15 2TT, United Kingdom.
| | - Sally Gras
- Department of Chemical Engineering and Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia.
| | - Bettina Wolf
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, West Midlands, B15 2TT, United Kingdom.
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2
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Wu Q, Ong L, Aldalur A, Nie S, Kentish SE, Gras SL. Modulation of cream cheese physicochemical and functional properties with ultrafiltration and calcium reduction. Food Chem 2024; 457:140010. [PMID: 38908254 DOI: 10.1016/j.foodchem.2024.140010] [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: 03/07/2024] [Revised: 05/14/2024] [Accepted: 06/06/2024] [Indexed: 06/24/2024]
Abstract
The production of cream cheese from ultrafiltered (UF) milk can reduce acid whey generation but the effect of altered protein and calcium concentration on the physicochemical properties of cream cheese is not well understood. In this study, the effect of skim milk concentration by UF (2.5 and 5 fold) was assessed both with and without calcium reduction using 2% (w/v) cation resin treatment. UF concentration increased the concentration of peptides and free amino acids and led to a more heterogeneous and porous microstructure, resulting in a softer, less viscous and less thermally stable cream cheese. Calcium reduction decreased peptide generation, increased the size of corpuscular structures, decreased porosity and increased thermal stability but did not significantly decrease cheese hardness or viscosity. The study illustrates how protein or calcium concentration, can be used to alter functional properties.
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Affiliation(s)
- Qihui Wu
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Lydia Ong
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Ane Aldalur
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Shuai Nie
- Mass Spectrometry and Proteomics Facility, The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Sandra Elizabeth Kentish
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Sally Louise Gras
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia.
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3
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Kim W, Yiu CCY, Wang Y, Zhou W, Selomulya C. Toward Diverse Plant Proteins for Food Innovation. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2024:e2408150. [PMID: 39119828 DOI: 10.1002/advs.202408150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2024] [Indexed: 08/10/2024]
Abstract
This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant-based products.
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Affiliation(s)
- Woojeong Kim
- School of Chemical Engineering, UNSW, Sydney, NSW, 2052, Australia
| | | | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW, 2052, Australia
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore, 117542, Singapore
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4
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Gurbuz B, Cayir M, Akdeniz E, Akyıl Öztürk S, Karaman S, Karimidastjerd A, Toker OS, Palabıyık İ, Konar N. Optimization of citrus fiber-enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties. Food Sci Nutr 2024; 12:5872-5881. [PMID: 39139951 PMCID: PMC11317733 DOI: 10.1002/fsn3.4220] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 04/23/2024] [Accepted: 04/30/2024] [Indexed: 08/15/2024] Open
Abstract
Dairy product alternatives have increased in recent years as a result of medical prescriptions or personal preferences. The main purpose of the present study was to optimize vegan-based cream cheese formulation added with citrus fiber considering the textural and physicochemical properties of the samples. The physicochemical (pH value, water activity, and color), texture, microstructure, and sensory properties of manufactured vegan-based cream cheese were characterized and compared to those of a commercial one. Three optimized products were produced, according to the textural properties. The addition of citrus fiber did not affect the pH and water activity values of the cheese samples significantly. Although citrus fiber had an effect on the color values of the samples, a significant difference in the sensory scores was not recorded by the panelists. The sample having 1.21% citrus fiber (A) showed a hardness value similar to that of control sample and it received high sensory appreciation. The sample added with 1.41% citrus fiber (B) was scored high by the panelists, with no significant difference compared to commercial cream cheese, even though it showed high hardness. According to the results of the current research, vegan-based cream cheese can be produced as a promising food as a new alternative to milk and dairy products.
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Affiliation(s)
- Basak Gurbuz
- Department of Food Engineering, Chemical and Metallurgical Engineering FacultyYildiz Technical UniversityIstanbulTurkey
| | - Merve Cayir
- Department of Fisheries Technology Engineering, Surmene Faculty of Marine SciencesKaradeniz Technical UniversityTrabzonTurkey
| | - Esra Akdeniz
- Department of Food Engineering, Chemical and Metallurgical Engineering FacultyYildiz Technical UniversityIstanbulTurkey
| | | | - Safa Karaman
- Department of Food Engineering, Engineering FacultyNiğde Ömer Halisdemir UniversityNigdeTurkey
| | - Atefeh Karimidastjerd
- Department of Food Engineering, Chemical and Metallurgical Engineering FacultyYildiz Technical UniversityIstanbulTurkey
| | - Omer Said Toker
- Department of Food Engineering, Chemical and Metallurgical Engineering FacultyYildiz Technical UniversityIstanbulTurkey
| | - İbrahim Palabıyık
- Department of Food Engineering, Agricultural FacultyTekirdag Namik Kemal UniversityTekirdagTurkey
| | - Nevzat Konar
- Department of Dairy Technology, Agriculture FacultyAnkara UniversityAnkaraTurkey
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5
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Altay I, Nogueira Silva NF, Sloth JJ, Mohammadifar MA. Influence of acidification and re-neutralization on mineral equilibria and physicochemical properties of model cheese feed. Food Chem 2024; 445:138759. [PMID: 38367560 DOI: 10.1016/j.foodchem.2024.138759] [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: 10/30/2023] [Revised: 01/19/2024] [Accepted: 02/13/2024] [Indexed: 02/19/2024]
Abstract
Cheese feed is used as spray-dryer feed in cheese powder production, where there is growing consumer demand to eliminate calcium-chelating salts (ES). To develop ES-free feed production processes, it is essential to investigate the relationship between pH, structural changes, and mineral solubilization. This study investigated the influence of acidification and pH re-neutralization on calcium equilibria and stability of ES-free model cheese feeds. The goal was to increase protein availability by solubilizing colloidal calcium phosphate (CCP) and to assess whether CCP solubilization is reversible upon re-neutralization. The extent of acidification (to pH 4.2 or pH 4.7) significantly affected the irreversibility of calcium solubilization upon re-neutralization. Moreover, re-neutralization treatment seemed to induce changes in protein-fat interactions. Feed viscosity was mainly influenced by the final pH, rather than the re-neutralization history. These results offer new insights into the complex interplay of pH, structural modifications, mineral solubilization, and stability in cheese feed production.
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Affiliation(s)
- Ipek Altay
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads 227, 2800 Kongens Lyngby, Denmark
| | | | - Jens J Sloth
- Research Group for Analytical Food Chemistry, National Food Institute, Technical University of Denmark, Henrik Dams Allé 201, 2800 Kongens Lyngby, Denmark
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads 227, 2800 Kongens Lyngby, Denmark.
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6
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Wei G, Tao J, Fu X, Wang D, Dong X, Huang A. Insights into the impact of complex phosphates on acid-induced milk fan gel properties: Texture, rheological, microstructure, and molecular forces. J Dairy Sci 2024:S0022-0302(24)00805-1. [PMID: 38762104 DOI: 10.3168/jds.2024-24737] [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: 01/31/2024] [Accepted: 03/27/2024] [Indexed: 05/20/2024]
Abstract
Milk fan cheese, a type of stretched -cheese, presents challenges in its stretch-forming. This study investigated the impacts of complex phosphates (sodium tripolyphosphate and sodium dihydrogen phosphate, STPP-DSP) on the gelling properties of acid-induced milk fan gel and the mechanisms contributing to its stretch-forming. The treatment of milk fan gel with STPP-DSP resulted in improved functional and textural properties compared with the control group. In particular, drawing length increased significantly from 69.67 nm to 80.33 nm, and adhesiveness increased from 1737.89 g/mm to 1969.79 g/mm. The addition of STPP-DSP also led to increased viscosity, elastic modulus (G'), and viscous modulus (G"). Microstructural analysis revealed the formation of a fibrous structure within the gel after STPP-DSP treatment, facilitating uniform embedding of fat globules and emulsification. Structural analysis showed that the addition of STPP-DSP increased β-fold and decreased random coiling of the gel, facilitating the unfolding of protein structures. Additionally, UV absorption spectroscopy and excitation-emission matrix spectroscopy results indicated the formation of a chelate between STPP-DSP and milk fan gel, increasing protein-protein molecular interactions. Evidence from differential scanning calorimetry and x-ray diffraction demonstrated the formation of sodium caseinate chelate. Fourier transform infrared spectroscopy and zeta potential analysis revealed that the sodium caseinate chelate formed through hydrophobicity, hydrogen bonding, and electrostatic forces. These findings provided theoretical insights into how phosphates can improve the stretch-forming of milk fan gel, facilitating the application of phosphate additives in stretched -cheese processing.
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Affiliation(s)
- Guangqiang Wei
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Jifang Tao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Xiaoping Fu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Daodian Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Xiaozhu Dong
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Aixiang Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China..
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7
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Zhang L, Wu G, Li D, Huang A, Wang X. Isolation and identification of milk-clotting proteases from Prinsepia utilis Royle and its application in cheese processing. Food Res Int 2024; 183:114225. [PMID: 38760144 DOI: 10.1016/j.foodres.2024.114225] [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: 01/07/2024] [Revised: 03/08/2024] [Accepted: 03/11/2024] [Indexed: 05/19/2024]
Abstract
The aim of this study was to isolate and identify the main milk-clotting proteases from Prinsepia utilis Royle. Protein isolates obtained using precipitation with 20 %-50 % ammonium sulfate (AS) showed higher milk-clotting activity (MCA) at 154.34 + 0.35 SU. Two milk-clotting proteases, namely P191 and P1831, with molecular weight of 49.665 kDa and 68.737 kDa, respectively, were isolated and identified using liquid chromatography-mass spectrometry (LC-MS/MS). Bioinformatic analysis showed that the two identified milk-clotting proteases were primarily involved in hydrolase activity and catabolic processes. Moreover, secondary structure analysis showed that P191 structurally consisted of 40.85 % of alpha-helices, 15.96 % of beta-strands, and 43.19 % of coiled coil motifs, whereas P1831 consisted of 70 % of alpha-helices, 7.5 % of beta-strands, and 22.5 % of coiled coil motifs. P191 and P1831 were shown to belong to the aspartic protease and metalloproteinase types, and exhibited stability within the pH range of 4-6 and good thermal stability at 30-80 °C. The addition of CaCl2 (<200 mg/L) increased the MCA of P191 and P1831, while the addition of NaCl (>3 mg/mL) inhibited their MCA. Moreover, P191 and P1831 preferably hydrolyzed kappa-casein, followed by alpha-casein, and to a lesser extent beta-casein. Additionally, cheese processed with the simultaneous use of the two proteases isolated in the present study exhibited good sensory properties, higher protein content, and denser microstructure compared with cheese processed using papaya rennet or calf rennet. These findings unveil the characteristics of two proteases isolated from P. utilis, their milk-clotting properties, and potential application in the cheese-making industry.
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Affiliation(s)
- Lu Zhang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Gaizhuan Wu
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Dong Li
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Aixiang Huang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Xuefeng Wang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
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8
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Bansal V, Veena N. Understanding the role of pH in cheese manufacturing: general aspects of cheese quality and safety. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:16-26. [PMID: 38192705 PMCID: PMC10771476 DOI: 10.1007/s13197-022-05631-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/10/2022] [Accepted: 10/07/2022] [Indexed: 11/30/2022]
Abstract
Cheese production has emerged as science and technology in the past few years, which was considered an artisan craft in the earlier period. However, despite intensive research work from many decades, the complex changes that occur during preparation and ripening of cheese are not apparent, affecting the quality and safety of cheese. Over time, several factors are studied and reviewed that affect cheese quality. The pH of the cheese curd matrix from manufacturing till ripening is one of the most crucial parameters that governs several aspects of cheese quality. Therefore, this paper aims to highlight the effect of pH on various processes (such as rennet coagulation, whey syneresis, salt absorption and ripening), microstructure and dynamic rheology, and microbiological changes that regulate the overall quality and safety aspects of cheeses. Understanding the role of pH on cheese quality parameters will aid to make better and more consistent cheeses that will satisfy both the consumers and cheese-makers.
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Affiliation(s)
- Venus Bansal
- Department of Dairy Technology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
| | - N. Veena
- Department of Dairy Chemistry, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India
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9
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Kim W, Wang Y, Vongsvivut J, Ye Q, Selomulya C. On surface composition and stability of β-carotene microcapsules comprising pea/whey protein complexes by synchrotron-FTIR microspectroscopy. Food Chem 2023; 426:136565. [PMID: 37302310 DOI: 10.1016/j.foodchem.2023.136565] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 05/17/2023] [Accepted: 06/05/2023] [Indexed: 06/13/2023]
Abstract
This study aims to elucidate the stability of spray dried β-carotene microcapsules by identifying their surface composition using synchrotron-Fourier transform infrared (FTIR) microspectroscopy. To investigate the impact of enzymatic cross-linking and polysaccharide addition on heteroprotein, three wall materials were prepared: pea/whey protein blends (Con), cross-linked pea/whey protein blends (TG), and cross-linked pea/whey protein blends-maltodextrin complex (TG-MD). The TG-MD exhibited the highest encapsulation efficiency (>90 %) after 8 weeks of storage followed by TG and Con. Chemical images obtained using synchrotron-FTIR microspectroscopy confirmed that the TG-MD displayed the least amount of surface oil, followed by TG and Con, due to increasing amphiphilic β-sheet structure of the proteins led by cross-linking and maltodextrin addition. Both enzymatic cross-linking and polysaccharide addition improved the stability of β-carotene microcapsules, demonstrating that pea/whey protein blends with maltodextrin can be utilised as a hybrid wall material for enhancing the encapsulation efficiency of lipophilic bioactive compounds in foods.
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Affiliation(s)
- Woojeong Kim
- School of Chemical Engineering, UNSW Sydney, NSW 2052, Australia
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, NSW 2052, Australia
| | - Jitraporn Vongsvivut
- Infrared Microspectroscopy (IRM) Beamline, ANSTO - Australian Synchrotron, 800 Blackburn Road, Clayton, VIC 3168, Australia
| | - Qianyu Ye
- School of Chemical Engineering, UNSW Sydney, NSW 2052, Australia
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10
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Pawlos M, Znamirowska-Piotrowska A, Kowalczyk M, Zaguła G, Szajnar K. Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat's Milk. Foods 2023; 12:3703. [PMID: 37835357 PMCID: PMC10572428 DOI: 10.3390/foods12193703] [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: 09/07/2023] [Revised: 09/28/2023] [Accepted: 10/07/2023] [Indexed: 10/15/2023] Open
Abstract
Calcium can be added to cheese milk to influence the coagulation process and to increase cheese yield. Calcium compounds used in the dairy industry show substantial differences in their practical application. Therefore, this study aimed to evaluate the potential use of 0, 5, 10, 15, and 20 mg Ca 100 g-1 of milk in the form of calcium gluconate, lactate, and carbonate as alternatives to calcium chloride in manufacturing fresh acid rennet cheese from high-pasteurized (90 °C, 15 s) goat's milk. The pH value of the cheese was reduced most strongly by the addition of increasing doses of calcium lactate (r = -0.9521). Each cheese sample showed increased fat content with the addition of calcium. Only calcium chloride did not reduce protein retention from goat's milk to cheese. The addition of 20 mg Ca 100 g-1 of milk in the form of gluconate increased cheese yield by 4.04%, and lactate reduced cheese yield by 2.3%. Adding each calcium compound to goat's milk significantly increased Ca and P levels in the cheese (p ≤ 0.05). The highest Ca levels were found in cheese with the addition of 20 mg Ca 100 g-1 of milk in the form of lactate. In all groups, similar contents of Mn, Mo, and Se were found. Calcium addition significantly affected cheese hardness, while higher calcium concentrations increased hardness. Carbonate caused the greatest increase in the cohesiveness of cheese. The addition of calcium compounds increased the adhesiveness and springiness of cheese compared to controls. The cheese with calcium chloride had the highest overall acceptability compared to the other cheese samples. The addition of calcium carbonate resulted in a lower score for appearance and consistency, and influenced a slightly perceptible graininess, sandiness, and stickiness in its consistency, as well as provided a slightly perceptible chalky taste.
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Affiliation(s)
- Małgorzata Pawlos
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland; (A.Z.-P.); (M.K.); (K.S.)
| | - Agata Znamirowska-Piotrowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland; (A.Z.-P.); (M.K.); (K.S.)
| | - Magdalena Kowalczyk
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland; (A.Z.-P.); (M.K.); (K.S.)
| | - Grzegorz Zaguła
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland;
| | - Katarzyna Szajnar
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland; (A.Z.-P.); (M.K.); (K.S.)
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11
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Portaghi J, Heshmati A, Taheri M, Ahmadi E, Khaneghah AM. Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low-fat cream cheese. Food Sci Nutr 2023; 11:6060-6072. [PMID: 37823144 PMCID: PMC10563744 DOI: 10.1002/fsn3.3542] [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: 12/18/2022] [Revised: 06/13/2023] [Accepted: 06/18/2023] [Indexed: 10/13/2023] Open
Abstract
This study aims to produce fat-reduced cream cheese using the different levels (0.25%-0.5%) of basil seed and xanthan gum by a RSM method. The basil seed, xanthan gum, and fat levels did not significantly influence the cream cheese's pH and acidity. With the fat reduction, textural properties were lost; for example, hardness, gumminess, and adhesiveness increased, and cohesiveness decreased. In addition, low-fat cream cheese's sensory score (taste, mouthfeel, and overall acceptance score) was lower. However, adding basil seed and xanthan gum could improve water holding capacity (WHC), hardness, gumminess, cohesiveness, adhesiveness and scores of mouthfeel, and overall acceptance. Basil seed gum had a better impact than xanthan on fat-reduced cream cheese properties among the two gums. In general, results showed that adding 0.5% basil and 0.5% xanthan into cream cheese could manufacture a product with a reduced-fat level (19.04%). At the same time, its physicochemical, sensory, and textural attributes were similar to cream cheese with high fat (24%). In addition, the price of the obtained product was lower.
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Affiliation(s)
- Jalal Portaghi
- Department of Nutrition and Food Hygiene, School of MedicineNutrition Health Research Center, Hamadan University of Medical SciencesHamadanIran
| | - Ali Heshmati
- Department of Nutrition and Food Hygiene, School of MedicineNutrition Health Research Center, Hamadan University of Medical SciencesHamadanIran
| | - Mehdi Taheri
- Department of Nutrition and Food Hygiene, School of MedicineNutrition Health Research Center, Hamadan University of Medical SciencesHamadanIran
| | - Ebrahim Ahmadi
- Department of Biosystems EngineeringBu‐Ali Sina UniversityHamedanIran
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product TechnologyProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research InstituteWarsawPoland
- Department of Technology of ChemistryAzerbaijan State Oil and Industry UniversityBakuAzerbaijan
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12
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Katrine Laursen A, Bue Dyrnø S, Steven Mikkelsen K, Pawel Czaja T, Albert Maria Rovers T, Ipsen R, Ahrné L. Effect of coagulation temperature on cooking integrity of heat and acid-induced milk gels. Food Res Int 2023; 169:112846. [PMID: 37254420 DOI: 10.1016/j.foodres.2023.112846] [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: 12/10/2022] [Revised: 04/03/2023] [Accepted: 04/14/2023] [Indexed: 06/01/2023]
Abstract
Heat and acid-induced milk gels do not melt or flow upon heating and thus show great potential as a dairy-based protein source for cooking, e.g. for stews. Understanding how processing, e.g. acidification, affects the cooking behavior of these gels is therefore of great industrial interest. The cooking integrity of gels produced by rapidly acidifying milk using citric acid at temperatures of 60, 75, and 90 °C, was determined by analyzing composition, texture, and spatial water distribution before and after cooking. Increasing the acidification temperature from 60 to75 °C resulted in a significant reduction of yield, due to decreased moisture content of the gels. With increasing content of solids, the gels grew harder and denser, as observed by texture profile analysis and low-field Nuclear Magnetic Resonance. Upon cooking the 60 °C gel lost a significant amount of moisture, due to the contraction of the porous protein network. The more compact gels, prepared at 75 and 90 °C, did not lose mass indicating good cooking integrity, i.e. a gel that keeps its structure during cooking. Acidification temperature thus greatly influenced cooking integrity. The effect was mainly ascribed to the density of the gel texture, a result of the speed of protein aggregation and calcium recovery.
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Affiliation(s)
- Anne Katrine Laursen
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Steffan Bue Dyrnø
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Kim Steven Mikkelsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Tomasz Pawel Czaja
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | | | - Richard Ipsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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13
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Zheng L, Regenstein JM, Zhou L, Mokhtar SM, Wang Z. Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp Protein. Gels 2023; 9:gels9050420. [PMID: 37233011 DOI: 10.3390/gels9050420] [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: 04/11/2023] [Revised: 05/12/2023] [Accepted: 05/15/2023] [Indexed: 05/27/2023] Open
Abstract
Problems with silver carp protein (SCP) include a strong fishy odor, low gel strength of SCP surimi, and susceptibility to gel degradation. The objective of this study was to improve the gel quality of SCP. The effects of the addition of native soy protein isolate (SPI) and SPI subjected to papain-restricted hydrolysis on the gel characteristics and structural features of SCP were studied. The β-sheet structures in SPI increased after papain treatment. SPI treated with papain was crosslinked with SCP using glutamine transaminase (TG) to form a composite gel. Compared with the control, the addition of modified SPI increased the hardness, springiness, chewiness, cohesiveness, and water-holding capacity (WHC) of the protein gel (p < 0.05). In particular, the effects were most significant when the degree of SPI hydrolysis (DH) was 0.5% (i.e., gel sample M-2). The molecular force results demonstrated that hydrogen bonding, disulfide bonding, and hydrophobic association are important molecular forces in gel formation. The addition of the modified SPI increases the number of hydrogen bonds and the disulfide bonds. Scanning electron microscopy (SEM) analysis showed that the papain modifications allowed the formation of a composite gel with a complex, continuous, and uniform gel structure. However, the control of the DH is important as additional enzymatic hydrolysis of SPI decreased TG crosslinking. Overall, modified SPI has the potential to improve SCP gel texture and WHC.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Beidahuang Green Health Food Co., Ltd., Kiamusze 154007, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Linyi Zhou
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Sayed Mohamed Mokhtar
- Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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14
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Wang W, Jia R, Hui Y, Zhang F, Zhang L, Liu Y, Song Y, Wang B. Utilization of two plant polysaccharides to improve fresh goat milk cheese: Texture, rheological properties, and microstructure characterization. J Dairy Sci 2023; 106:3900-3917. [PMID: 37080791 DOI: 10.3168/jds.2022-22195] [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: 04/14/2022] [Accepted: 12/22/2022] [Indexed: 04/22/2023]
Abstract
This study aimed to evaluate the effects of added jujube polysaccharide (JP) and Lycium barbarum polysaccharide (LBP) on the texture, rheological properties, and microstructure of goat milk cheese. Seven groups of fresh goat milk cheese were produced with 4 levels (0, 0.2, 0.6, and 1%, wt/wt) of JP and LBP. The goat milk cheese containing 1% JP showed the highest water-holding capacity, hardness, and the strongest rheological properties by creating a denser and more stable casein network structure. In addition, the yield of goat milk cheese was substantially improved as a result of JP incorporation. Cheeses containing LBP expressed lower fat content, higher moisture, and softer texture compared with the control cheese. Fourier-transform infrared spectroscopy and low-field nuclear magnetic resonance analysis demonstrated that the addition of JP improved the stability of the secondary protein structure in cheese and significantly enhanced the binding capacity of the casein matrix to water molecules due to strengthened intermolecular interactions. The current research demonstrated the potential feasibility of modifying the texture of goat milk cheese by JP or LBP, available for developing tunable goat milk cheese to satisfy consumer preferences and production needs.
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Affiliation(s)
- Weizhe Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Rong Jia
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Yuanyuan Hui
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Fuxin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Lei Zhang
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
| | - Yufang Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Yuxuan Song
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China.
| | - Bini Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
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15
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Effect of Ultrafiltered Milk on the Rheological and Microstructure Properties of Cream Cheese Acid Gels. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02991-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
Abstract
AbstractThe addition of ultrafiltered (UF) milk retentate is known to impact milk properties during mozzarella and cheddar cheese production, but the effect during cream cheese production is less well understood. Little is known about the impact of UF retentate on the intermediate stages of manufacture, such as protein assembly and the formation of hydrated acid gel structures. Here, milk prepared for cream cheese manufacture using a concentration factor of 2.5 or 5 had a similar particle size distribution to unconcentrated cheese milk after homogenization but increased viscosity and a slower rate of acidification, which could be altered by increasing starter culture concentration. The acid gels formed contained more protein and fat, resulting in a higher storage modulus, firmness, and viscosity. A denser microstructure was observed in acid gels formed with UF retentate addition, and quantitative two- or three-dimensional analysis of confocal images found a greater volume percentage of protein and fat, decreased porosity, and increased coalescence of fat. The mobility of water, as assessed by proton nuclear magnetic resonance, was reduced in the dense UF gel networks. Water movement was partially obstructed, although diffusion was possible between interconnected serum pores. These insights improve our understanding of acid gel formation. They can be used by manufacturers to further optimize the early and intermediate stages of cream cheese production when using concentrated milk to reduce acid whey production and lay the foundation for larger pilot scale studies of intermediate and final cream cheese structure.
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16
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The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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17
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Melo L, Torres F, Guimarães J, Cortez M. Development of processed low-sodium Maasdam cheese. ARQ BRAS MED VET ZOO 2022. [DOI: 10.1590/1678-4162-12569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
ABSTRACT The article assesses the effect of different potassium emulsifying salts concentrations on physicochemical, colorimetric, and texture characteristics of processed cheese manufactured using Maasdam. Except for pH, physicochemical parameters remained unchanged, but the gradual substitution of sodium emulsifying salts with potassium-based salts influenced color and texture. Treatments with at least 50% potassium salts showed a reduction of at least 30% of sodium. The sodium decrease allows the product's classification as processed cheese with low-sodium content (<140mg per 56.7g serving). The data obtained present substantial information that can help the dairy industries develop newly reduced-sodium products.
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18
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Ma T, Wang X, Chen J. In vitro stability study of saliva emulsions: The impact of time, calcium ion and pH. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Abstract
Microscopy is often used to assist the development of cheese products, but manufacturers can benefit from a much broader application of these techniques to assess structure formation during processing and structural changes during storage. Microscopy can be used to benchmark processes, optimize process variables, and identify critical control points for process control. Microscopy can also assist the reverse engineering of desired product properties and help troubleshoot production problems to improve cheese quality. This approach can be extended using quantitative analysis, which enables further comparisons between structural features and functional measures used within industry, such as cheese meltability, shreddability, and stretchability, potentially allowing prediction and control of these properties. This review covers advances in the analysis of cheese microstructure, including new techniques, and outlines how these can be applied to understand and improve cheese manufacture.
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Affiliation(s)
- Lydia Ong
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia; .,Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, Australia
| | - Xu Li
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia;
| | - Adabelle Ong
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia; .,Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, Australia
| | - Sally L Gras
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia; .,Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, Australia
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20
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Chen S, Wang P, Wenzhao M, Lingling W, Saldaña MD, Xiaoli F, Jin Y, Sun W. Preparation and Characterization of
PLA‐Lemon
Essential Oil Nanofibrous Membranes for the Preservation of Mongolian Cheese. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sixu Chen
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot, 010018 China
| | - Pengyang Wang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot, 010018 China
| | - Meng Wenzhao
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot, 010018 China
| | - Wu Lingling
- Foreign Language College Inner Mongolia Agricultural University Hohhot, 010018 China
| | - Marleny D.A. Saldaña
- Department of Agricultural, Food and Nutritional Science (AFNS) University of Alberta T6G 2P5 Edmonton AB Canada
| | - Fan Xiaoli
- Inner Mongolia Autonomous Region Hohhot Ecological Environment Monitoring Station Hohhot, 010030 China
| | - Ye Jin
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot, 010018 China
| | - Wenxiu Sun
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot, 010018 China
- Department of Agricultural, Food and Nutritional Science (AFNS) University of Alberta T6G 2P5 Edmonton AB Canada
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21
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Amaral JBS, Grisi CVB, Vieira EA, Ferreira PS, Rodrigues CG, Diniz NCM, Vieira PPF, Santos NAD, Gonçalves MC, Braga ALM, Cordeiro AMTDM. Light cream cheese spread of goat milk enriched with phytosterols: Physicochemical, rheological, and microbiological characterization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113103] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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22
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Díaz-Bustamante ML, Fernández-Niño M, Reyes LH, Alvarez Solano OA. Multiscale Approach to Dairy Products Design. FRONTIERS IN CHEMICAL ENGINEERING 2022. [DOI: 10.3389/fceng.2022.830314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Dairy products are among the most popular nutritious foods in the world. Understanding the relationship between the composition, process, and structural properties at different scales (molecular, microscopic, and macroscopic) is fundamental to designing dairy products. This review highlights the need to analyze this relationship from different scales as an essential step during product design through a multiscale approach.
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23
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Shaw ZL, Cheeseman S, Huang LZY, Penman R, Ahmed T, Bryant SJ, Bryant G, Christofferson AJ, Orrell-Trigg R, Dekiwadia C, Truong VK, Vongsvivut JP, Walia S, Elbourne A. Illuminating the biochemical interaction of antimicrobial few-layer black phosphorus with microbial cells using synchrotron macro-ATR-FTIR. J Mater Chem B 2022; 10:7527-7539. [PMID: 35024716 DOI: 10.1039/d1tb02575a] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
In the fight against drug-resistant pathogenic bacterial and fungal cells, low-dimensional materials are emerging as a promising alternative treatment method. Specifically, few-layer black phosphorus (BP) has demonstrated its effectiveness against a wide range of pathogenic bacterial and fungal cells with studies suggesting low cytotoxicity towards healthy mammalian cells. However, the antimicrobial mechanism of action of BP is not well understood. Before new applications for this material can be realised, further in-depth investigations are required. In this work, the biochemical interaction between BP and a series of microbial cells is investigated using a variety of microscopy and spectroscopy techniques to provide a greater understanding of the antimicrobial mechanism. Synchrotron macro-attenuated total reflection-Fourier transform infrared (ATR-FTIR) micro-spectroscopy is used to elucidate the chemical changes occurring outside and within the cell of interest after exposure to BP nanoflakes. The ATR-FTIR data, coupled with high-resolution microscopy, reveals major physical and bio-chemical changes to the phospholipids and amide I and II proteins, as well as minor chemical changes to the structural polysaccharides and nucleic acids when compared to untreated cells. These changes can be attributed to the physical interaction of the BP nanoflakes with the cell membranes, combined with the oxidative stress induced by the degradation of the BP nanoflakes. This study provides insight into the biochemical interaction of BP nanoflakes with microbial cells, allowing for a better understanding of the antimicrobial mechanism of action that will be important for the next generation of applications such as implant coatings, wound dressings, or medical surfaces.
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Affiliation(s)
- Z L Shaw
- School of Engineering, College of Science, Engineering and Health, RMIT University, Melbourne, Victoria 3001, Australia.
| | - Samuel Cheeseman
- School of Science, College of Science, Engineering and Health, RMIT University, Melbourne Victoria 3001, Australia.
| | - Louisa Z Y Huang
- School of Science, College of Science, Engineering and Health, RMIT University, Melbourne Victoria 3001, Australia.
| | - Rowan Penman
- School of Science, College of Science, Engineering and Health, RMIT University, Melbourne Victoria 3001, Australia.
| | - Taimur Ahmed
- School of Engineering, College of Science, Engineering and Health, RMIT University, Melbourne, Victoria 3001, Australia. .,Pak-Austria Fachhochschule: Institute of Applied Sciences and Technology, Haripur, 22620, Pakistan
| | - Saffron J Bryant
- School of Science, College of Science, Engineering and Health, RMIT University, Melbourne Victoria 3001, Australia.
| | - Gary Bryant
- School of Science, College of Science, Engineering and Health, RMIT University, Melbourne Victoria 3001, Australia.
| | - Andrew J Christofferson
- School of Science, College of Science, Engineering and Health, RMIT University, Melbourne Victoria 3001, Australia.
| | - Rebecca Orrell-Trigg
- School of Science, College of Science, Engineering and Health, RMIT University, Melbourne Victoria 3001, Australia.
| | - Chaitali Dekiwadia
- RMIT Microscopy and Microanalysis Facility (RMMF), RMIT University, Melbourne, Victoria 3001, Australia
| | - Vi Khanh Truong
- School of Science, College of Science, Engineering and Health, RMIT University, Melbourne Victoria 3001, Australia.
| | - Jitraporn Pimm Vongsvivut
- Infrared Microspectroscopy Beamline, ANSTO Australian Synchrotron, Clayton, Victoria 3168, Australia
| | - Sumeet Walia
- School of Engineering, College of Science, Engineering and Health, RMIT University, Melbourne, Victoria 3001, Australia. .,Functional Materials and Microsystems Research Group and MicroNano Research Facility, RMIT University, Melbourne, Victoria 3001, Australia
| | - Aaron Elbourne
- School of Science, College of Science, Engineering and Health, RMIT University, Melbourne Victoria 3001, Australia.
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24
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Li Y, Wang T, Li S, Yin P, Sheng H, Wang T, Zhang Y, Zhang K, Wang Q, Lu S, Dong J, Li B. Influence of GABA-producing yeasts on cheese quality, GABA content, and the volatilome. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112766] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Surber G, Spiegel T, Dang BP, Wolfschoon Pombo A, Rohm H, Jaros D. Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110664] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Xue X, He H, Liu C, Wang L, Wang L, Wang Y, Wang L, Yang C, Wang J, Hou R. l-Theanine improves emulsification stability and antioxidant capacity of diacylglycerol by hydrophobic binding β-lactoglobulin as emulsion surface stabilizer. Food Chem 2021; 366:130557. [PMID: 34284195 DOI: 10.1016/j.foodchem.2021.130557] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 05/14/2021] [Accepted: 07/06/2021] [Indexed: 12/18/2022]
Abstract
Diacylglycerol (DAG) is commonly used as fat substitute in food manufacture due to its functional properties, but DAG has poor emulsification and oxidation stability, which limits its wide application in food industry. In this work, fluorescence quenching data and thermodynamic parameters were analyzed to investigate the interaction mechanism between l-theanine (L-Th) and β-lactoglobulin (β-LG). DAG emulsion was prepared by using β-lactoglobulin-theanine (β-LG-Th) as surface stabilizer, and its emulsification and oxidation stability were evaluated. The results showed that the hydrophobic interaction played an important role on the conjugate of β-LG and L-Th due to the negative values for ΔG, positive values for ΔH and ΔS at pH 4.0, pH 6.0 and pH 8.0. The DAG has been better embedded by using β-LG-Th as surface stabilizer, and the droplet size was about 0.2 µm to 1.5 µm when the pH was 6.0, the ratio of L-Th to β-LG was 1:1. β-LG-Th as surface stabilizer for DAG can increase the ζ-potential and emulsion index, make the emulsion droplet size distribution more uniform. The l-theanine was better to be used to improve the emulsification stability and antioxidant capacity of DAG by binding β-LG as surface stabilizer.
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Affiliation(s)
- Xiuheng Xue
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, Anhui 230036, PR China
| | - Haiyong He
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, Anhui 230036, PR China
| | - Cunjun Liu
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, Anhui 230036, PR China
| | - Li Wang
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, Anhui 230036, PR China
| | - Lu Wang
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, Anhui 230036, PR China
| | - Yueji Wang
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, Anhui 230036, PR China
| | - Luping Wang
- College of Animal Science & Technology, Anhui Agricultural University, Hefei, Anhui 230036, PR China
| | - Chen Yang
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, Anhui 230036, PR China
| | - Juhua Wang
- College of Animal Science & Technology, Anhui Agricultural University, Hefei, Anhui 230036, PR China.
| | - Ruyan Hou
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, Anhui 230036, PR China.
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27
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