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Rathnakumar K, Ortega-anaya J, Jimenez-flores R, Martínez-monteagudo SI. Understanding the switchable solvent extraction of phospholipids from dairy byproducts. Food and Bioproducts Processing 2021; 126:175-83. [DOI: 10.1016/j.fbp.2021.01.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Chen M, Sun Q. Current knowledge in the stabilization/destabilization of infant formula emulsions during processing as affected by formulations. Trends Food Sci Technol 2021; 109:435-47. [DOI: 10.1016/j.tifs.2021.01.036] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Affiliation(s)
- Fatma Ali
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin300457China
- College of Chemical Engineering and Materials Science Tianjin University of Science & Technology Tianjin300457China
| | - Kangming Tian
- College of Chemical Engineering and Materials Science Tianjin University of Science & Technology Tianjin300457China
| | - Xuhui Liu
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin300457China
| | - Dima Atehli
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin300457China
| | - Jianming Wang
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin300457China
- College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin300457China
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Ali AH. Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12572] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Abdelmoneim H Ali
- Department of Food Science Faculty of Agriculture Zagazig University 44511 Zagazig Egypt
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Liang Y, Matia-Merino L, Gillies G, Patel H, Ye A, Golding M. The heat stability of milk protein-stabilized oil-in-water emulsions: A review. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2017.03.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Phan TTQ, Le TT, Van de Walle D, Van der Meeren P, Dewettinck K. Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions. Int Dairy J 2016; 52:42-9. [DOI: 10.1016/j.idairyj.2015.08.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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ZAPATA AMO, RODRÍGUEZ-BARONA S, GÓMEZ GIG. Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids. Braz J Food Technol 2015. [DOI: 10.1590/1981-6723.2014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study involved a rheological characterization of a W/O emulsion manufactured on a pilot scale using omega-3 fatty acids as part of the oil phase and butter milk as the emulsifier. Polyunsaturated omega-3 fatty acids are essential to prevent cardiovascular diseases, improve pulmonary function and also form part of the neurological structure. Buttermilk is a by-product of the dairy industry and has a high organic load which possesses surfactant properties and constitutes a good substitute for conventional emulsifiers in the food industry. The microstructural nature of the emulsion was characterized from the viscoelastic parameters and mechanical spectra. The linear viscoelastic range was determined, from which the maximum stress that the emulsion could withstand from the processing conditions without altering its microstructure was established. In addition, the storage stability of the emulsion was studied to instrumentally predict the rheological behaviour before sensory destabilization of the emulsion was observed. At the frequencies used, a significant decrease in dynamic viscoelastic parameters was periodically observed (G 'and G''), showing a structural change during storage. Furthermore, a coalescence phenomenon was observed after 18 months. The formulation with added omega-3 fatty acids and buttermilk provided a basis for obtaining a functional food as well as adding value to an industrial by-product.
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