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Bista A, Murphy EG, O'Donnell CP, O'Shea N. The effect of heat treatment on physicochemical properties of skim milk concentrate and spray‐dried skim milk powder. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12876] [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]
Affiliation(s)
- Archana Bista
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark Fermoy Co. Cork Ireland
- School of Biosystems and Food Engineering University College Dublin Belfield Dublin 4 Ireland
| | - Eoin G Murphy
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark Fermoy Co. Cork Ireland
| | - Colm P O'Donnell
- School of Biosystems and Food Engineering University College Dublin Belfield Dublin 4 Ireland
| | - Norah O'Shea
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark Fermoy Co. Cork Ireland
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McCarthy NA, Magan JB, Kelleher CM, Kelly AL, O’Mahony JA, Murphy EG. Heat treatment of milk: effect on concentrate viscosity, powder manufacture and end-product functionality. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105289] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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3
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Bista A, McCarthy N, O'Donnell CP, O'Shea N. Key parameters and strategies to control milk concentrate viscosity in milk powder manufacture. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105120] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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4
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The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104982] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Aydogdu T, Ho QT, Ahrné L, O'Mahony JA, McCarthy NA. The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105037] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Gómez-Mascaraque LG, Martínez-Sanz M, Martínez-López R, Martínez-Abad A, Panikuttira B, López-Rubio A, Tuohy MG, Hogan SA, Brodkorb A. Characterization and gelling properties of a bioactive extract from Ascophyllum nodosum obtained using a chemical-free approach. Curr Res Food Sci 2021; 4:354-364. [PMID: 34142096 PMCID: PMC8187937 DOI: 10.1016/j.crfs.2021.05.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 05/11/2021] [Accepted: 05/25/2021] [Indexed: 01/08/2023] Open
Abstract
The bioactivity and gelling properties of a carbohydrate-rich algal extract obtained from locally harvested Ascophyllum nodosum seaweed using a chemical-free approach were investigated for its potential interest in food applications. Physicochemical characterisation and compositional analysis of the extract, using FTIR, biochemical methods and monosaccharide analysis, confirmed the presence of alginates and fucoidans, although the main polysaccharide present in it was laminarin. Significant amounts of phenolic compounds (~9 mg phloroglucinol/100 mg sample) were also detected. As a result, the extract exhibited good antioxidant activity. It also showed promising prebiotic potential, promoting the growth of beneficial Lactobacillus sp. and Bifidobacteria sp. when compared with commercial prebiotics, but not that of pathogenic bacteria such as E. coli or P. aeruginosa. The gelling properties of the raw extract were explored to optimize hydrogel bead formation by external gelation in CaCl2 solutions. This was enhanced at neutral to alkaline pHs and high extract and CaCl2 concentrations. The mechanical strength, nano- and microstructure of the hydrogel beads prepared under optimised conditions were determined using compression tests, synchrotron small- and wide-angle X-ray scattering (SAXS/WAXS) and scanning electron microscopy (SEM). It was concluded that the raw algal extract at neutral pH had potential for use as a gelling agent, although further enrichment with alginate improved the mechanical properties of the obtained gels. The advantages and disadvantages of applying the non-purified algal extract in comparison with purified carbohydrates are discussed. Carbohydrate-rich extract from A. nodosum obtained using a chemical-free process. The algal extract exhibited in-vitro antioxidant and prebiotic properties. Beads were obtained by external gelation of the extract at neutral to alkaline pH. Enrichment with alginate improved the mechanical properties of the gels. Components of the extract acted as fillers, reducing structural changes upon drying.
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Key Words
- AAE, ascorbic acid equivalents
- ATR, attenuated total reflectance
- Algae
- BSA, bovine serum albumin
- FOS, fructooligosaccharides
- FTIR, Fourier transfrom infrared spectroscopy
- G, α-L-guluronic acid
- GOS, galactooligosaccharides
- Hydrogel
- M, β-D-mannuronic acid
- NCF, protein conversion factor
- OD, optical density
- PGE, phloroglucinol equivalents
- Polysaccharide
- SAXS
- SAXS, small-angle X-ray scattering
- SEM, scanning electron microscopy
- Seaweed
- TE, Trolox equivalents
- WAXS, wide-angle X-ray scattering
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Affiliation(s)
| | - Marta Martínez-Sanz
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980, Paterna, Valencia, Spain
| | | | - Antonio Martínez-Abad
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980, Paterna, Valencia, Spain
| | | | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980, Paterna, Valencia, Spain
| | - Maria G Tuohy
- School of Natural Sciences, National University of Ireland, Galway, Ireland
| | - Sean A Hogan
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
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Walshe EJ, O’Regan J, O’Mahony JA. Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12788] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Emma J Walshe
- Nestle Development Centre Nutrition Askeaton, Co. Limerick Ireland
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Jonathan O’Regan
- Nestle Development Centre Nutrition Askeaton, Co. Limerick Ireland
| | - James A O’Mahony
- School of Food and Nutritional Sciences University College Cork Cork Ireland
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Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharide. Food Res Int 2021; 142:110232. [PMID: 33773691 DOI: 10.1016/j.foodres.2021.110232] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 02/09/2021] [Accepted: 02/14/2021] [Indexed: 11/24/2022]
Abstract
This study aimed to evaluate the impact of cold plasma (0, 5, 10, or 15 min) on the techno-functional and sensory properties of whey dairy beverages added with xylooligosaccharide (XOS, 1.5% p/v). Untreated and pasteurized whey beverages were also evaluated. The products were evaluated for physicochemical characteristics, bioactive compounds, XOS stability, rheological properties, and sensory characteristics. Cold plasma and pasteurized products presented lower color intensity (L*=87.4-87.9, a*=-0.24- -0.60, b*=2.41-5.19), reduced consistency (K = 4.31-42.21 mPa.sn and N = 0.57-0.95), and similar apparent viscosity, XOS chemical stability, and sensory characteristics compared with the untreated product. However, the cold plasma-treated beverages presented lower heat load indicators (hydroxymethylfurfural [HMF] values of 1.91-2.10 µmol/L and whey protein nitrogen index [WPNI] of 6.09-6.66 µmol/L) and a higher concentration of bioactive compounds (antioxidant activity [5.31-9.30%], and inhibition of ACE [14.17-22.53%], α-amylase [18.52-25.67%] and α-glucosidase [22.50-27.50%] activities) than the pasteurized product, being the effects more pronounced for the higher exposure times. Overall, cold plasma has important advantages for the processing of whey beverages added with XOS.
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Assessment of a solid-state bulk acoustic wave sensor to measure viscosity of Newtonian and Non-Newtonian fluids under static and flow conditions. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109917] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Bista A, Hogan SA, O'Donnell CP, Tobin JT, O'Shea N. Evaluation and validation of an inline Coriolis flowmeter to measure dynamic viscosity during laboratory and pilot-scale food processing. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.05.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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