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Zhang S, Ren C, Wang C, Han R, Xie S. Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods. Food Chem X 2024; 21:101215. [PMID: 38379797 PMCID: PMC10876705 DOI: 10.1016/j.fochx.2024.101215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 02/07/2024] [Accepted: 02/07/2024] [Indexed: 02/22/2024] Open
Abstract
This paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to enhance their texture, or improve sensory properties to meet consumer needs; and the newly developed oleogel, which despite less discussed in dairy foods, this article lists its application in different dairy products. The properties of different hydrocolloids were explained in detail, meanwhile, some common hydrocolloids such as pectin, sodium alginate, carrageenan along with the interaction between gel and proteins on techno-functional properties of dairy products were mainly discussed. What's more, the composition of oleogel and its influence on dairy foods were briefly summarized. The key issues have been revealed that the use of both hydrocolloids and oleogel has great potential to be the future trend to improve the quality of dairy foods effectively.
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Affiliation(s)
- Shan Zhang
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
| | - Chuanying Ren
- Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
- Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China
| | - Caiyun Wang
- Inner Mongolia YiLi Industrial Group Co., Ltd., Hohhot 010110, China
| | - Renjiao Han
- Inner Mongolia National Center of Technology Innovation for Dairy, Hohhot 010110, China
| | - Siyu Xie
- Inner Mongolia YiLi Industrial Group Co., Ltd., Hohhot 010110, China
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Gao H, Cheng C, Fang S, McClements DJ, Ma L, Chen X, Zou L, Liang R, Liu W. Study on curcumin encapsulated in whole nutritional food model milk: Effect of fat content, and partitioning situation. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.104990] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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Lewis G, Coupland JN, Harte FM. Characterization of high-pressure jet-induced fat-protein complexation. J Dairy Sci 2021; 105:2119-2131. [PMID: 34955253 DOI: 10.3168/jds.2021-21251] [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: 09/07/2021] [Accepted: 11/12/2021] [Indexed: 11/19/2022]
Abstract
High-pressure jet (HPJ) processing of various dairy systems has been shown to disrupt fat droplets and casein micelles and cause a strong association between fat and casein proteins. The present work seeks to better describe this association between fat and casein using a model milk formulated from confectionary coating fat (3.6% wt/wt), micellar casein (3.4% wt/wt), and water (93% wt/wt), which was then pasteurized, homogenized, and then either HPJ-treated (400 MPa) or not (non-HPJ-treated, control). Upon ultracentrifugation, fat in the non-HPJ-treated model milk creamed due to its low density. In the HPJ-treated model milk, fat precipitated with protein into a thick bottom layer upon ultracentrifugation, reflecting a strong association between protein and fat. Differential scanning calorimetry (DSC) and time-domain nuclear magnetic resonance of the non-HPJ-treated model milk revealed fat in 2 physical states: (1) fat that is physically similar to the bulk fat and (2) fat that was in smaller droplets (i.e., homogenized) and crystallized at a lower temperature than the bulk fat. In contrast, DSC of HPJ-treated model milks supported the presence of fat in 3 states: (1) fat that is physically similar to the bulk fat, (2) fat in small droplets that required substantial supercooling beyond the non-HPJ-treated model milk to crystallize, and (3) fat in such small domains that it crystallizes in a less stable polymorphic form than the non-HPJ-treated model milk (or does not crystallize at all). The state of fat within the HPJ-treated model milk changed minimally with acidification, indicating that the association is not dependent on the charge on the casein. Cryogenic transmission electron microscopy (Cryo-TEM) of the non-HPJ-treated model milk revealed uniform casein micelles, which likely adsorbed to the surface of fat globules post-homogenization. In contrast, Cryo-TEM of the HPJ-treated model milk revealed a porous protein aggregate that likely had dispersed fat throughout. Together, these results suggest that HPJ treatment causes fat to be entrapped by casein proteins in very small domains.
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Affiliation(s)
- G Lewis
- Department of Food Science, The Pennsylvania State University, University Park 16802
| | - J N Coupland
- Department of Food Science, The Pennsylvania State University, University Park 16802
| | - F M Harte
- Department of Food Science, The Pennsylvania State University, University Park 16802.
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Milk Proteins-Their Biological Activities and Use in Cosmetics and Dermatology. Molecules 2021; 26:molecules26113253. [PMID: 34071375 PMCID: PMC8197926 DOI: 10.3390/molecules26113253] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 05/25/2021] [Accepted: 05/26/2021] [Indexed: 02/06/2023] Open
Abstract
Milk and colostrum have high biological potential, and due to their natural origin and non-toxicity, they have many uses in cosmetics and dermatology. Research is ongoing on their potential application in other fields of medicine, but there are still few results; most of the published ones are included in this review. These natural products are especially rich in proteins, such as casein, β-lactoglobulin, α-lactalbumin, lactoferrin, immunoglobulins, lactoperoxidase, lysozyme, and growth factors, and possess various antibacterial, antifungal, antiviral, anticancer, antioxidant, immunomodulatory properties, etc. This review describes the physico-chemical properties of milk and colostrum proteins and the natural functions they perform in the body and compares their composition between animal species (cows, goats, and sheep). The milk- and colostrum-based products can be used in dietary supplementation and for performing immunomodulatory functions; they can enhance the effects of certain drugs and can have a lethal effect on pathogenic microorganisms. Milk products are widely used in the treatment of dermatological diseases for promoting the healing of chronic wounds, hastening tissue regeneration, and the treatment of acne vulgaris or plaque psoriasis. They are also increasingly regarded as active ingredients that can improve the condition of the skin by reducing the number of acne lesions and blackheads, regulating sebum secretion, ameliorating inflammatory changes as well as bestowing a range of moisturizing, protective, toning, smoothing, anti-irritation, whitening, soothing, and antiaging effects.
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Ricardo F, Pradilla D, Cruz JC, Alvarez O. Emerging Emulsifiers: Conceptual Basis for the Identification and Rational Design of Peptides with Surface Activity. Int J Mol Sci 2021; 22:4615. [PMID: 33924804 PMCID: PMC8124350 DOI: 10.3390/ijms22094615] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 04/24/2021] [Accepted: 04/26/2021] [Indexed: 01/06/2023] Open
Abstract
Emulsifiers are gradually evolving from synthetic molecules of petrochemical origin to biomolecules mainly due to health and environmental concerns. Peptides represent a type of biomolecules whose molecular structure is composed of a sequence of amino acids that can be easily tailored to have specific properties. However, the lack of knowledge about emulsifier behavior, structure-performance relationships, and the implementation of different design routes have limited the application of these peptides. Some computational and experimental approaches have tried to close this knowledge gap, but restrictions in understanding the fundamental phenomena and the limited property data availability have made the performance prediction for emulsifier peptides an area of intensive research. This study provides the concepts necessary to understand the emulsifying behavior of peptides. Additionally, a straightforward description is given of how the molecular structure and conditions of the system directly impact the peptides' ability to stabilize emulsion droplets. Moreover, the routes to design and discover novel peptides with interfacial and emulsifying activity are also discussed, along with the strategies to address some of their major pitfalls and challenges. Finally, this contribution reviews methodologies to build and use data sets containing standard properties of emulsifying peptides by looking at successful applications in different fields.
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Affiliation(s)
- Fabian Ricardo
- Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia; (F.R.); (D.P.)
| | - Diego Pradilla
- Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia; (F.R.); (D.P.)
| | - Juan C. Cruz
- Department of Biomedical Engineering, Universidad de los Andes, Bogotá 111711, Colombia;
| | - Oscar Alvarez
- Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia; (F.R.); (D.P.)
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Mora-Gutierrez A, Attaie R, Núñez de González MT, Jung Y, Marquez SA. Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery Systems. Foods 2020; 9:foods9101394. [PMID: 33023075 PMCID: PMC7601424 DOI: 10.3390/foods9101394] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 09/25/2020] [Accepted: 09/30/2020] [Indexed: 01/07/2023] Open
Abstract
The incorporation of hydrophobic ingredients, such as resveratrol (a fat-soluble phytochemical), in nanoemulsions can increase the water solubility and stability of these hydrophobic ingredients. The nanodelivery of resveratrol can result in a marked improvement in the bioavailability of this health-promoting ingredient. The current study hypothesized that resveratrol can bind to caprine casein, which may result in the preservation of the biological properties of resveratrol. The fluorescence spectra provided proof of this complex formation by demonstrating that resveratrol binds to caprine casein in the vicinity of tryptophan amino acid residues. The caprine casein/resveratrol complex is stabilized by hydrophobic interactions and hydrogen bonds. Hence, to study the rate of resveratrol degradation during processing/storage, resveratrol losses were determined by reversed-phase high performance liquid chromatography (RP-HPLC) in nanoemulsions stabilized by bovine and caprine caseins individually and in combination with polysorbate-20. At 48 h oxidation, 88.33% and 89.08% was left of resveratrol in the nanoemulsions stabilized by caprine casein (αs1-I)/polysorbate-20 complex and caprine (αs1-II)/polysorbate-20 complex, while there was less resveratrol left in the nanoemulsions stabilized by bovine casein/polysorbate-20 complex, suggesting that oxygen degradation was involved. The findings of this study are crucial for the food industry since they imply the potential use of caprine casein/polysorbate-20 complex to preserve the biological properties of resveratrol.
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Affiliation(s)
- Adela Mora-Gutierrez
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.)
- Correspondence: ; Fax: +1-936-261-9975
| | - Rahmat Attaie
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.)
| | - Maryuri T. Núñez de González
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.)
| | - Yoonsung Jung
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA; (R.A.); (M.T.N.d.G.); (Y.J.)
| | - Sixto A. Marquez
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA;
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TAKADA M, OHBA Y, KABASHIMA T, NAKASHIMA K, WADA M. Simple Simultaneous Assay of Methotrexate and Non-Steroidal Anti-Inflammatory Drugs by HPLC. CHROMATOGRAPHY 2020. [DOI: 10.15583/jpchrom.2020.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Affiliation(s)
- Makoto TAKADA
- Faculty of Pharmaceutical Sciences, Sanyo-Onoda City University
- Faculty of Pharmaceutical Sciences, Nagasaki International University
| | - Yoshihito OHBA
- Faculty of Pharmaceutical Sciences, Nagasaki International University
| | - Tsutomu KABASHIMA
- Faculty of Pharmaceutical Sciences, Nagasaki International University
| | | | - Mitsuhiro WADA
- Faculty of Pharmaceutical Sciences, Sanyo-Onoda City University
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Shock D, Roche S, Nagel D, Olson M. The Effect of Delivery Method on the Pharmacokinetic Properties of Meloxicam in Pre-Weaned Dairy Calves with Diarrhea. ACTA ACUST UNITED AC 2020. [DOI: 10.4236/ojvm.2020.103003] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Rehan F, Ahemad N, Gupta M. Casein nanomicelle as an emerging biomaterial—A comprehensive review. Colloids Surf B Biointerfaces 2019; 179:280-292. [DOI: 10.1016/j.colsurfb.2019.03.051] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 02/22/2019] [Accepted: 03/24/2019] [Indexed: 12/15/2022]
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Hudson EA, de Paula HMC, da Silva RM, Pires ACDS, da Silva LHM. Curcumin-micellar casein multisite interactions elucidated by surface plasmon resonance. Int J Biol Macromol 2019; 133:860-866. [DOI: 10.1016/j.ijbiomac.2019.04.166] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 04/23/2019] [Accepted: 04/23/2019] [Indexed: 11/24/2022]
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Suwal S, Silveira Porto Oliveira R, Pimont-Farge M, Marciniak A, Brisson G, Pouliot Y, Doyen A. Formation of Stable Supramolecular Structure with β-Lactoglobulin-Derived Self-Assembling Peptide f1-8 and Bovine Micellar Caseins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1269-1276. [PMID: 30657676 DOI: 10.1021/acs.jafc.8b05584] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The development of stable macromolecular structures with tailored functional properties in the dairy industry using innovative stabilizers is of great interest. The self-assembling peptide f1-8 (Pf1-8) derived from β-lactoglobulin was found to interact with whey proteins, consequently changing their physicochemical properties. The objective of the present work was to evaluate the interaction between Pf1-8 and micellar casein (CN) and the changes in their physicochemical properties and stability at different pH values (6.6-2.6) on model solutions containing CN and Pf1-8 at various ratios (1:1, 5:1, and 10:1) using spectrofluorimetry, TEM, SEC-HPLC, and SDS-PAGE analyses. No CN precipitation occurred for the solution at the 1:1 ratio even at pH values below 4.6. In all samples, CN was completely dissociated to primary casein particles (PCP) to form stable supramolecular structures strongly bound to peptide gels via hydrophobic interactions. Thus, a novel milk-protein-derived peptide responsible for stabilizing complex structures composed of CN was discovered.
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Affiliation(s)
- Shyam Suwal
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , DK-1958 Frederiksberg C , Denmark
| | - Raquel Silveira Porto Oliveira
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences , Université Laval , Quebec City , Quebec G1 V 0A6 , Canada
| | - Mathilde Pimont-Farge
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences , Université Laval , Quebec City , Quebec G1 V 0A6 , Canada
| | - Alice Marciniak
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences , Université Laval , Quebec City , Quebec G1 V 0A6 , Canada
| | - Guillaume Brisson
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences , Université Laval , Quebec City , Quebec G1 V 0A6 , Canada
| | - Yves Pouliot
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences , Université Laval , Quebec City , Quebec G1 V 0A6 , Canada
| | - Alain Doyen
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences , Université Laval , Quebec City , Quebec G1 V 0A6 , Canada
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Wakita K, Imura T. High Internal Phase Emulsion Gels Stabilized by Natural Casein peptides. J Oleo Sci 2018; 67:1579-1584. [PMID: 30429446 DOI: 10.5650/jos.ess18140] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The surface and interfacial properties of casein-hydrolyzed peptides were evaluated using measurement of surface and interfacial tensions, surface viscosity, dynamic light scattering (DLS), and freeze-fracture transmission electron microscopy (FF-TEM). In this study, high internal oil phase emulsion (HIPE) gels were successfully prepared, using the surface and interfacial properties of casein peptides. The casein peptides exhibited surface and interfacial activities. The estimated critical micelle concentration (CMC) and γCMC values were 3.0 mg/mL and 47.8 mN/m, and the average size of casein peptide micelles was 13.2 ± 1.7 nm. The surface shear viscosity of an aqueous casein peptide solution at 10 mg/mL was 1603 µPa ms, which is fifteen times larger than that of sodium dodecyl sulfate (SDS, 106 µPa ms). The larger surface viscosity of casein peptide adsorbed layer could stabilize emulsions and prevent flocculation and coalescence. High internal oil phase gel emulsions were then prepared by slowly adding oil and polyisobutene into an aqueous casein peptide solution/glycerol mixture with different compositions. Based on the pseudo ternary 15 wt% aqueous casein peptide solution/polyisobutene/glycerol phase diagram, the HIPE containing the maximum 88.1 wt% (91.5 vol%) of oil is obtained by the addition of 0.36 wt% of casein peptides. The use of only a small amount of protein-hydrolyzed peptides instead of the commonly used synthetic surfactants for HIPE preparation has great advantages for the widespread application of HIPE technology.
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Affiliation(s)
- Kazuaki Wakita
- Oleo & Speciality Chemicals Research LAB., NOF Corporation
| | - Tomohiro Imura
- Research Institute for Innovation in Sustainable Chemistry, National Institute of Advanced Industrial Science and Technology (AIST)
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