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Basso F, Maifreni M, Innocente N, Manzocco L, Nicoli MC. Raw milk preservation by hyperbaric storage: Effect on microbial counts, protein structure and technological functionality. Food Res Int 2022; 156:111090. [DOI: 10.1016/j.foodres.2022.111090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 02/23/2022] [Accepted: 03/02/2022] [Indexed: 11/04/2022]
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Sadiq U, Gill H, Chandrapala J. Casein Micelles as an Emerging Delivery System for Bioactive Food Components. Foods 2021; 10:foods10081965. [PMID: 34441743 PMCID: PMC8392355 DOI: 10.3390/foods10081965] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/18/2021] [Accepted: 08/20/2021] [Indexed: 12/18/2022] Open
Abstract
Bioactive food components have potential health benefits but are highly susceptible for degradation under adverse conditions such as light, pH, temperature and oxygen. Furthermore, they are known to have poor solubilities, low stabilities and low bioavailabilities in the gastrointestinal tract. Hence, technologies that can retain, protect and enable their targeted delivery are significant to the food industry. Amongst these, microencapsulation of bioactives has emerged as a promising technology. The present review evaluates the potential use of casein micelles (CMs) as a bioactive delivery system. The review discusses in depth how physicochemical and techno-functional properties of CMs can be modified by secondary processing parameters in making them a choice for the delivery of food bioactives in functional foods. CMs are an assembly of four types of caseins, (αs1, αs2, β and κ casein) with calcium phosphate. They possess hydrophobic and hydrophilic properties that make them ideal for encapsulation of food bioactives. In addition, CMs have a self-assembling nature to incorporate bioactives, remarkable surface activity to stabilise emulsions and the ability to bind hydrophobic components when heated. Moreover, CMs can act as natural hydrogels to encapsulate minerals, bind with polymers to form nano capsules and possess pH swelling behaviour for targeted and controlled release of bioactives in the GI tract. Although numerous novel advancements of employing CMs as an effective delivery have been reported in recent years, more comprehensive studies are required to increase the understanding of how variation in structural properties of CMs be utilised to deliver bioactives with different physical, chemical and structural properties.
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Tang CH. Strategies to utilize naturally occurring protein architectures as nanovehicles for hydrophobic nutraceuticals. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106344] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Choi I, Zhong Q. Physicochemical properties of skim milk powder dispersions prepared with calcium-chelating sodium tripolyphosphate, trisodium citrate, and sodium hexametaphosphate. J Dairy Sci 2020; 103:9868-9880. [DOI: 10.3168/jds.2020-18644] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Accepted: 06/10/2020] [Indexed: 11/19/2022]
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Leu M, Marciniak A, Chamberland J, Pouliot Y, Bazinet L, Doyen A. Effect of skim milk treated with high hydrostatic pressure on permeate flux and fouling during ultrafiltration. J Dairy Sci 2017. [PMID: 28647330 DOI: 10.3168/jds.2017-12774] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Ultrafiltration (UF) is largely used in the dairy industry to generate milk and whey protein concentrate for standardization of milk or production of dairy ingredients. Recently, it was demonstrated that high hydrostatic pressure (HHP) extended the shelf life of milk and improved rennet coagulation and cheese yield. Pressurization also modified casein micelle size distribution and promoted aggregation of whey proteins. These changes are likely to affect UF performance. Consequently, this study determined the effect of skim milk pressurization (300 and 600 MPa, 5 min) on UF performance in terms of permeate flux decline and fouling. The effect of HHP on milk proteins was first studied and UF was performed in total recycle mode at different transmembrane pressures to determine optimal UF operational parameters and to evaluate the effect of pressurization on critical and limiting fluxes. Ultrafiltration was also performed in concentration mode at a transmembrane pressure of 345 kPa for 130 or 140 min to evaluate the decline of permeate flux and to determine fouling resistances. It was observed that average casein micelle size decreased by 32 and 38%, whereas β-lactoglobulin denaturation reached 30 and 70% at 300 and 600 MPa, respectively. These results were directly related to UF performance because initial permeate fluxes in total recycle mode decreased by 25% at 300 and 600 MPa compared with nonpressurized milk, critical flux, and limiting flux, which were lower during UF of milk treated with HHP. During UF in concentration mode, initial permeate fluxes were 30% lower at 300 and 600 MPa compared with the control, but the total flux decline was higher for nonpressurized milk (62%) compared with pressure-treated milk (30%). Fouling resistances were similar, whatever the treatment, except at 600 MPa where irreversible fouling was higher. Characterization of the fouling layer showed that caseins and β-lactoglobulin were mainly involved in membrane fouling after UF of pressure-treated milk. Our results demonstrate that HHP treatment of skim milk drastically decreased UF performance.
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Affiliation(s)
- Mathilde Leu
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, Québec, G1V 0A6, Canada
| | - Alice Marciniak
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, Québec, G1V 0A6, Canada
| | - Julien Chamberland
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, Québec, G1V 0A6, Canada
| | - Yves Pouliot
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, Québec, G1V 0A6, Canada
| | - Laurent Bazinet
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, Québec, G1V 0A6, Canada
| | - Alain Doyen
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, Québec, G1V 0A6, Canada.
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Baier D, Schmitt C, Knorr D. Effect of high pressure - low temperature processing on composition and colloidal stability of casein micelles and whey proteins. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.11.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Broyard C, Gaucheron F. Modifications of structures and functions of caseins: a scientific and technological challenge. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0220-y] [Citation(s) in RCA: 162] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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High-pressure treatment of milk in industrial and pilot-scale equipments: effect of the treatment conditions on the protein distribution in different milk fractions. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-012-1902-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Bravo FI, Molina E, López-Fandiño R. Effect of the high-pressure-release phase on the protein composition of the soluble milk fraction. J Dairy Sci 2012; 95:6293-9. [PMID: 22981575 DOI: 10.3168/jds.2012-5490] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2012] [Accepted: 07/29/2012] [Indexed: 11/19/2022]
Affiliation(s)
- F I Bravo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, 28049 Madrid, Spain
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Mazri C, Sánchez L, Ramos SJ, Calvo M, Pérez MD. Effect of high-pressure treatment on denaturation of bovine β-lactoglobulin and α-lactalbumin. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1695-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Chen WQ, Heymann G, Kursula P, Rosner M, Hengstschläger M, Huppertz H, Lubec G. Effects of Gigapascal Level Pressure on Protein Structure and Function. J Phys Chem B 2012; 116:1100-10. [DOI: 10.1021/jp207864c] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wei-Qiang Chen
- Department of Pediatrics, Medical University of Vienna, Währinger Gürtel 18, 1090 Vienna, Austria
| | - Gunter Heymann
- Institute of General, Inorganic and Theoretical Chemistry, University of Innsbruck, Innrain 52; 6020 Innsbruck, Austria
| | - Petri Kursula
- Department of Biochemistry, University of Oulu, PL3000; 90014 Oulu, Finland
- Centre for Structural Systems Biology (CSSB-HZI), German Electron Synchrotron (DESY), Notkestraße 85, 22607 Hamburg, Germany
| | - Margit Rosner
- Institute of Medical Genetics, Medical University of Vienna, Währinger Straße 10, 1090 Vienna, Austria
| | - Markus Hengstschläger
- Institute of Medical Genetics, Medical University of Vienna, Währinger Straße 10, 1090 Vienna, Austria
| | - Hubert Huppertz
- Institute of General, Inorganic and Theoretical Chemistry, University of Innsbruck, Innrain 52; 6020 Innsbruck, Austria
| | - Gert Lubec
- Department of Pediatrics, Medical University of Vienna, Währinger Gürtel 18, 1090 Vienna, Austria
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HUPPERTZ THOM, SMIDDY MARYA. Behaviour of partially cross-linked casein micelles under high pressure. INT J DAIRY TECHNOL 2008. [DOI: 10.1111/j.1471-0307.2008.00370.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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