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Ozturk G, Paviani B, Rai R, Robinson RC, Durham SD, Baller MI, Wang A, Nitin N, Barile D. Investigating Milk Fat Globule Structure, Size, and Functionality after Thermal Processing and Homogenization of Human Milk. Foods 2024; 13:1242. [PMID: 38672914 PMCID: PMC11049580 DOI: 10.3390/foods13081242] [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: 02/26/2024] [Revised: 03/25/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
Human milk provides bioactive compounds such as milk fat globules (MFGs), which promote brain development, modulate the immune system, and hold antimicrobial properties. To ensure microbiological safety, donor milk banks apply heat treatments. This study compares the effects of heat treatments and homogenization on MFG's physicochemical properties, bioactivity, and bioavailability. Vat pasteurization (Vat-PT), retort (RTR), and ultra-high temperature (UHT) were performed with or without homogenization. UHT, RTR, and homogenization increased the colloidal dispersion of globules, as indicated by increased zeta potential. The RTR treatment completely inactivated xanthine oxidase activity (a marker of MFG bioactivity), whereas UHT reduced its activity by 93%. Interestingly, Vat-PT resulted in less damage, with 28% activity retention. Sialic acid, an important compound for brain health, was unaffected by processing. Importantly, homogenization increased the in vitro lipolysis of MFG, suggesting that this treatment could increase the digestibility of MFG. In terms of color, homogenization led to higher L* values, indicating increased whiteness due to finer dispersion of the fat and casein micelles (and thus greater light scattering), whereas UHT and RTR increased b* values associated with Maillard reactions. This study highlights the nuanced effects of processing conditions on MFG properties, emphasizing the retention of native characteristics in Vat-PT-treated human milk.
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Affiliation(s)
- Gulustan Ozturk
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
- Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - Bruna Paviani
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Rewa Rai
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Randall C. Robinson
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Sierra D. Durham
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Mara I. Baller
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Aidong Wang
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Nitin Nitin
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
- Foods for Health Institute, University of California, Davis, Davis, CA 95616, USA
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Wang S, Li Y, Yan G, Yuan D, Ji B, Zhou F, Li Y, Zhang L. Thickening mechanism of recombined dairy cream stored at 4 °C: Changes in the composition and structure of milk protein under different sterilization intensities. Int J Biol Macromol 2023; 227:903-914. [PMID: 36549627 DOI: 10.1016/j.ijbiomac.2022.12.203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 12/15/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
This work elucidates the mechanism involved in the effect of varying sterilization intensities on RDC thickening via comparative analysis of the changes in the composition and structure of RDC interfacial protein after storage at 4 °C and at 25 °C. The results showed that pasteurized RDCs (75 °C for 16 s, 90 °C for 5 min) and high-temperature sterilized RDCs (105 °C for 3 min, 115 °C for 7 min and 121 °C for 7 min) did not thicken during storage at 25 °C, and had lower viscosities and higher Ca2+ concentrations than those stored at 4 °C. Whey protein (WP) aggregates were found to have been adsorbed at the interface of high-temperature treated RDCs stored at 4 °C, leading to the aggregation of fat globules and, consequently, reversible thickening. However, high-temperature sterilized RDCs underwent into irreversible thickening at 10 d, 7 d and 3 d. This phenomenon was attributed to the large amount of heat-induced whey protein and κ-casein complex that was absorbed on the oil-water interface, with Ca2+ bonded to form bridging flocculation, which altered the secondary structure of the interfacial protein to one with increased β-sheet content and decreased random coil content.
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Affiliation(s)
- Shiran Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yang Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guosen Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Baoping Ji
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Feng Zhou
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Aslan Türker D, Göksel Saraç M, Doğan M. Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Abstract
This study aimed to develop functional emulsions with dietary fibre/proteins and to examine the role of interfacial rheological properties on the emulsion stability. Emulsions with inulin and various animal/vegetable proteins were prepared, and their emulsifying and interfacial rheological properties were appraised for their possible applications in stabilizing oil-in-water emulsions. Interfacial measurements including the frequency, time and strain sweep test were determined depending on the protein differences. The results revealed that the adsorption behaviour of proteins at the two interfaces was quite different. The apparent viscosity (η
50) of the emulsions ranged between 0.006 and 0.037 Pa s. The highest interfacial viscosity (η
i) values at low shear rates were determined in the mixture of egg protein-inulin at the oil/water interface. In particular, the interfacial properties of egg protein were not similar to those of other proteins. This study indicated that interfacial rheological properties and emulsifying properties of the proteins were influenced by the presence of inulin which contributes to the existing body of knowledge on the preparation of the prebiotic emulsions with proteins.
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Affiliation(s)
- Duygu Aslan Türker
- Department of Food Engineering , Erciyes University, Engineering College , 38039 Kayseri Türkiye
| | - Meryem Göksel Saraç
- Food Technology Department , Cumhuriyet University, Yıldızeli Vocational College , 58500 Sivas , Türkiye
| | - Mahmut Doğan
- Department of Food Engineering , Erciyes University, Engineering College , 38039 Kayseri Türkiye
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Xu H, Yang L, Jin J, Zhang J, Xie P, Chen Y, Shi L, Wei W, Jin Q, Wang X. Elucidation on the destabilization mechanism of whipping creams during static storage. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Dhungana P, Truong T, Bansal N, Bhandari B. A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Ding R, Liu Y, Yang S, Liu Y, Shi H, Yue X, Wu R, Wu J. High-throughput sequencing provides new insights into the roles and implications of core microbiota present in pasteurized milk. Food Res Int 2020; 137:109586. [PMID: 33233194 DOI: 10.1016/j.foodres.2020.109586] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2020] [Revised: 07/20/2020] [Accepted: 07/20/2020] [Indexed: 11/26/2022]
Abstract
Residual microorganisms in dairy products are closely related to their quality deterioration and safety. Based on the minimum sterilization conditions required by Grade A Pasteurized Milk Ordinance, this study explored the microbiota present in milk products that were high temperature short time pasteurized at 72, 75, 80, 83, or 85 °C for 15 s, 20 s, and 30 s separately. Based on high-throughput sequencing results, 6 phyla and 18 genera were identified as dominant microbiota. Proteobacteria and Firmicutes were the maior bacteria in phyla, and each comprising more than 50%. Pseudomonas was account for more than 42% of all the genera detected in all samples. Moreover, the changes in flavor substances in pasteurized milk, including 16 free amino acids, 9 fatty acids, and 17 volatile compounds, were detected using principal component and multi factor analyses. The Pearson correlation coefficient analysis identified six bacteria genera as the core functional microbiota that significantly affected the flavor compounds and the safety and quality of pasteurized milk. Interestingly, Pseudomonas, Omithimimicrobium, Cyanobacteria and Corynebacterium had positive correlations with the flavor substances, whereas Streptococcus and Paeniclostridium had significant negative correlations with these substances. The results may help enhance the quality control of dairy products and can be used as indicators of microbial contamination of pasteurized dairy products.
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Affiliation(s)
- Ruixue Ding
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Yiming Liu
- Department of Foreign Languages, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Shanshan Yang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Yumeng Liu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Haisu Shi
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
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