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https://www.readbyqxmd.com/read/28530566/in-situ-quantification-of-%C3%AE-carotene-partitioning-in-oil-in-water-emulsions-by-confocal-raman-microscopy
#1
W A Fahmi Wan Mohamad, Roman Buckow, MaryAnn Augustin, Don McNaughton
Confocal Raman microscopy (CRM) was able to quantify the β-carotene concentration in oil droplets and determine the partitioning characteristics of β-carotene within the emulsion system in situ. The results were validated by a conventional method involving solvent extraction of β-carotene separately from the total emulsion as well as the aqueous phase separated by centrifugation, and quantification by absorption spectrophotometry. CRM also enabled the localization of β-carotene in an emulsion. From the Raman image, the β-carotene partitioning between the aqueous and oil phases of palm olein-in-water emulsions stabilized by whey protein isolate (WPI) was observed...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28501201/waste-derivitized-blue-luminescent-carbon-quantum-dots-for-selenite-sensing-in-water
#2
Pooja Devi, Gurvinder Kaur, Anupma Thakur, Navneet Kaur, Anita Grewal, Praveen Kumar
Herein, we report an environmental friendly, facile, and completely green synthetic method for producing carbon quantum dots (CQDs) from whey, a major dairy waste. The as-prepared monodispersed diameter CQDs exhibit blue luminescence with noteworthy quantum yield (~11.4%) and excitation dependent emission behaviour. Nuclear magnetic resonance (NMR) analysis reveals the presence of aromatized carbon peaks, leading to polymerized CQDs diameter architecture during whey pyrolysis. The X-ray and selected area electron diffraction patterns confirm their amorphous nature...
August 1, 2017: Talanta
https://www.readbyqxmd.com/read/28499089/nanoencapsulation-of-aloe-vera-in-synthetic-and-naturally-occurring-polymers-by-electro-hydrodynamic-processing-of-interest-in-food-technology-and-bioactive-packaging
#3
Sergio Torres-Giner, Sabina Wilkanowicz, Beatriz Meléndez-Rodríguez, Jose M Lagaron
This work originally reports on the use of electro-hydrodynamic processing (EHDP) to encapsulate Aloe vera (AV) (Aloe barbadensis Miller) using both synthetic polymers, i.e. polyvinylpyrrolidone (PVP) and polyvinyl alcohol (PVOH), and naturally occurring polymers, i.e. barley starch (BS), whey protein concentrate (WPC) and maltodextrin. The AV leaf juice was used as the water-based solvent for EHDP and the resultant biopolymer solution properties were evaluated to determine their effect on the process. Morphological analysis revealed that, at the optimal processing conditions, synthetic polymers mainly produced fiber-like structures while naturally occurring polymers generated capsules...
May 12, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28472586/development-and-validation-of-a-multiclass-multiresidue-method-for-veterinary-drug-analysis-in-infant-formula-and-related-ingredients-using-uhplc-ms-ms
#4
Hui Zhao, John Zulkoski, Katerina Mastovska
A multiclass, multiresidue method based on ultrahigh-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) has been developed and validated for the analysis of around 150 veterinary drugs in infant formula and related dairy ingredients. The included analytes belong to the following veterinary drug classes: anthelmintics, antibiotics (aminoglycoside, amphenicols, β-lactams-penicillins and cephalosporins, lincosamides, macrolides, quinolones, sulfonamides, tetracyclines, and others), antimicrobial growth promoters, antiprotozoals, β-agonists, coccidiostats, dyes, pesticides, and tranquilizers...
May 17, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28460950/spray-dried-microparticles-of-chia-oil-using-emulsion-stabilized-by-whey-protein-concentrate-and-pectin-by-electrostatic-deposition
#5
C Noello, A G S Carvalho, V M Silva, M D Hubinger
Chia seed oil has a high content of α-linolenic acid (60%) and linoleic acid (20%). Use of this oil in different products is limited due to its liquid state, and the presence of insaturation is a trigger for oxidation. In this context, to facilitate the incorporation of chia oil in food products and increase its protection against oxidation, the aim of this work was to produce chia oil microparticles by spray drying using emulsions stabilized by whey protein concentrate (ζ-potential +13.4 at pH3.8) and pectin (ζ-potential -40...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28417910/effects-of-three-commercially-available-sports-drinks-on-substrate-metabolism-and-subsequent-endurance-performance-in-a-postprandial-state
#6
Lu Qin, Qi-Rong Wang, Zi-Long Fang, Ting Wang, Ai-Qi Yu, Yu-Jie Zhou, Yi Zheng, Mu-Qing Yi
Purpose: To examine the effects of commercially available sports beverages with various components on substrate metabolism and subsequent performance. Methods: Two studies were conducted in a double-blinded, counterbalanced manner. Study I was designed to determine the glycemic index, while study II determined the utilization of substrates and subsequent exercise performance. Ten healthy male participants (age 21.70 ± 2.41 years, height 176.60 ± 5.23 cm, weight 66.58 ± 5.38 kg, V̇O2max 48.1 ± 8.4 mL/kg/min) participated in both study I and study II...
April 12, 2017: Nutrients
https://www.readbyqxmd.com/read/28346070/origin-of-disinfection-by-products-in-cheeses
#7
Maria Jose Cardador, Mercedes Gallego, Francisco Prados, José Fernández-Salguero
The disinfection of water, equipment and surfaces in the cheese factory is one of the factors that can originate disinfection by-products (DBPs) in cheeses. This research has focused on studying cheese factories in order to evaluate the individual contribution of each step of the cheese-making process that can contribute to the presence of DBPs in cheeses. Ten factories were selected according to their salting processes (brine salting or dry salting). Each factory was monitored by the collection of six representative samples (factory water supply, brine solution, milk, whey, curd, and cheese) in which the concentrations of up to eight chemicals were detected...
March 27, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/28326005/bioactivity-of-food-peptides-biological-response-of-rats-to-bovine-milk-whey-peptides-following-acute-exercise
#8
Carolina Soares Moura, Pablo Christiano Barboza Lollo, Priscila Neder Morato, Eder Muller Risso, Jaime Amaya-Farfan
Background: Several physiologically beneficial effects of consuming a whey protein hydrolysate (WPH) have been attributed to the greater availability of bioactive peptides. Aims: The aim was to investigate the effect of four branched-chain amino acid- (BCAA-)containing dipeptides, present in WPH, on immune modulation, stimulation of HSP expression, muscle protein synthesis, glycogen content, satiety signals and the impact of these peptides on the plasma free amino acid profiles. Methods: The animals were divided in groups: control (rest, without gavage), vehicle (water), L-isoleucyl-L-leucine (lle-Leu), L-leucyl-L-isoleucine (Leu-lle), L-valyl-Lleucine (Val-Leu), L-leucyl-L-valine (Leu-Val) and WPH...
2017: Food & Nutrition Research
https://www.readbyqxmd.com/read/28318591/reduction-of-mycobacterium-avium-ssp-paratuberculosis-in-colostrum-development-and-validation-of-2-methods-one-based-on-curdling-and-one-based-on-centrifugation
#9
M Verhegghe, G Rasschaert, L Herman, K Goossens, L Vandaele, K De Bleecker, G Vlaemynck, M Heyndrickx, J De Block
The aim of this study was to develop and validate 2 protocols (for use on-farm and at a central location) for the reduction of Mycobacterium avium ssp. paratuberculosis (MAP) in colostrum while preserving beneficial immunoglobulins (IgG). The on-farm protocol was based on curdling of the colostrum, where the IgG remain in the whey and the MAP bacteria are trapped in the curd. First, the colostrum was diluted with water (2 volumes colostrum to 1 volume water) and 2% rennet was added. After incubation (1 h at 32°C), the curd was cut and incubated again, after which whey and curd were separated using a cheesecloth...
May 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28317726/effects-of-whey-protein-concentrate-feed-moisture-and-temperature-on-the-physicochemical-characteristics-of-a-rice-based-extruded-flour
#10
Carla da Silva Teba, Erika Madeira Moreira da Silva, Davy William Hidalgo Chávez, Carlos Wanderlei Piler de Carvalho, José Luis Ramírez Ascheri
The influence of whey protein concentrate (WPC), feed moisture and temperature on the physicochemical properties of rice-based extrudates has been investigated. WPC (0.64-7.36g/100g rice) was extruded under 5 moisture (16.64-23.36g/100g) and 5 temperature (106.36-173.64°C) established by a 3(2) central composite rotational design. Physicochemical properties [color, porosimetry, crystallinity, water solubility and absorption, pasting properties, reconstitution test, proximate composition, amino acids, minerals and electrophoresis] were determined...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28298697/influence-of-using-a-blend-of-rennet-casein-and-whey-protein-concentrate-as-protein-source-on-the-quality-of-mozzarella-cheese-analogue
#11
Padhiyar Dhanraj, Atanu Jana, Hiral Modha, K D Aparnathi
The effect of incorporating whey protein concentrate (WPC) on the quality characteristics of Mozzarella cheese analogue (MCA) based on rennet casein (RC) was studied. The proportion of RC:WPC tried out were 95:5, 90:10, and 85:15 w/w. The formulation of MCA comprised of 23.5% of blend of RC and WPC, 15% specialty vegetable fat, 2.75% trisodium citrate + disodium hydrogen orthophosphate (2.5:1, w/w), 0.07% calcium chloride, 0.6% citric acid, 1.1% NaCl, 1.5% cheese bud flavoring, and rest water. Varying the proportion of RC and WPC had a significant influence on the composition, textural properties, baking qualities and sensory quality of MCA judged as a topping on pizza pie...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28284699/incorporated-glucosamine-adversely-affects-the-emulsifying-properties-of-whey-protein-isolate-polymerized-by-transglutaminase
#12
Lin Chen, Niamat Ullah, Chenyi Li, Robert M Hackman, Zhixi Li, Xinglian Xu, Guanghong Zhou, Xianchao Feng
Glucosamine (GlcN) and microbial transglutaminase (Tgase) are used separately or together to improve the emulsifying properties of whey protein isolate (WPI). However, little is known about how the emulsifying properties change when GlcN residues are incorporated into WPI cross-linked by Tgase. We used Tgase as a biocatalyst to cross-link WPI in the presence of GlcN in a liquid system for 12 h at a moderate temperature (25°C). Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry analyses indicated that protein polymerization and GlcN conjugation occurred simultaneously, phenomena also supported by the loss of free amines (9...
May 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28242946/the-effects-of-biomacromolecules-on-the-physical-stability-of-w-o-w-emulsions
#13
Jinlong Li, Yunping Zhu, Chao Teng, Ke Xiong, Ran Yang, Xiuting Li
The effect of bovine serum albumin (BSA), whey protein isolate (WPI), whey protein hydrolysate (WPH), sodium caseinate (SC), carboxymethylcellulose sodium (CMC), fish gelatin (FG), high methoxyl apple pectin (HMAP), low methoxyl apple pectin (LMAP), gum Arabic (GA), ι-carrageenan (CGN), and hydroxypropyl chitosan (HPCTS) on physical stability of internal or external aqueous phase of water-in-oil-in-water (W/O/W) emulsions was evaluated. WPI and CGN in the internal aqueous phase, and GA, HPCTS, and CMC in the external phase reduced the size of emulsion droplets...
February 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28225592/controlling-agglomeration-of-protein-aggregates-for-structure-formation-in-liquid-oil-a-sticky-business
#14
Auke de Vries, Yuly Lopez Gomez, Bas Jansen, Erik van der Linden, Elke Scholten
Proteins are known to be effective building blocks when it comes to structure formation in aqueous environments. Recently, we have shown that submicron colloidal protein particles can also be used to provide structure to liquid oil and form so-called oleogels ( de Vries , A. J. Colloid Interface Sci. 2017 , 486 , 75 - 83 ) . To prevent particle agglomeration, a solvent exchange procedure was used to transfer the aggregates from water to the oil phase. The aim of the current paper was to elucidate on the enhanced stability against agglomeration of heat-set whey protein isolate (WPI) aggregates to develop an alternative for the solvent exchange procedure...
March 22, 2017: ACS Applied Materials & Interfaces
https://www.readbyqxmd.com/read/28214122/anaerobic-co-digestion-of-recalcitrant-agricultural-wastes-characterizing-of-biochemical-parameters-of-digestate-and-its-impacts-on-soil-ecosystem
#15
Adele Muscolo, Giovanna Settineri, Teresa Papalia, Emilio Attinà, Carmelo Basile, Maria Rosaria Panuccio
Anaerobic digestion (AD) of organic wastes is a promising alternative to landfilling for reducing Greenhouse Gas Emission (GHG) and it is encouraged by current regulation in Europe. Biogas-AD produced, represents a useful source of green energy, while its by-product (digestate) is a waste, that needs to be safely disposal. The sustainability of anaerobic digestion plants partly depends on the management of their digestion residues. This study has been focused on the environmental and economic benefits of co-digest recalcitrant agricultural wastes such olive wastes and citrus pulp, in combination with livestock wastes, straw and cheese whey for biogas production...
May 15, 2017: Science of the Total Environment
https://www.readbyqxmd.com/read/28140463/binding-of-caffeine-and-quinine-by-whey-protein-and-the-effect-on-bitterness
#16
Kelsey Tenney, John Hayes, Stephen Euston, Ryan Elias, John Coupland
Many drugs and phytochemicals are bitter, leading to noncompliance with prescriptions and avoidance of healthy foods and a need to suppress their taste. The goal of this study was to investigate the binding of bitterants (quinine and caffeine) by whey protein isolate (WPI) and the effect on perceived bitterness. Caffeine interacted minimally with WPI, while the proportion of unbound quinine decreased exponentially with protein concentration. Molecular modeling was used to show the energy of the quinine-Β-lactoglubulin interaction was an order of magnitude greater than the caffeine-Β-lactoglobulin interaction...
February 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28094519/targeted-multiresidue-analysis-of-veterinary-drugs-in-milk-based-powders-using-liquid-chromatography-tandem-mass-spectrometry-lc-ms-ms
#17
James B Wittenberg, Kelli A Simon, Jon W Wong
An analytical method was developed and validated for the determination of 40 veterinary drugs in various milk-based powders. The method involves acetonitrile/water extraction, solid-phase filtration for lipid removal in fat-containing matrices, and analysis using liquid chromatography tandem mass spectrometry (LC-MS/MS). The limits of quantitation (LOQ) ranged from 0.02 to 82 ng/g. Acceptable recoveries (70-120%, RSD < 20%) were reached for 40 out of 52 target compounds at three fortification levels in non-fat milk powder...
January 17, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28069116/effect-of-hydrogen-peroxide-on-improving-the-heat-stability-of-whey-protein-isolate-solutions
#18
Suresh Sutariya, Hasmukh Patel
Whey protein isolate (WPI) solutions (12.8%w/w protein) were treated with varying concentrations of H2O2 in the range of 0-0.144 H2O2 to protein ratios (HTPR) by the addition of the required quantity of H2O2 and deionized water. The samples were analyzed for heat stability, rheological properties, denaturation level of β-lactoglobulin (β-LG) and α-lactalbumin (α-LA). The samples treated with H2O2 concentration >0.072 (HTPR) showed significant improvement in the heat stability, and decreased whey protein denaturation and aggregation...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28035145/the-effect-of-different-emulsifiers-on-the-eggless-cake-properties-containing-wpc
#19
Mohammad Khalilian Movahhed, Mohebbat Mohebbi, Arash Koocheki, Elnaz Milani
The possibility of complete replacement of egg proteins with whey protein concentrate (WPC) and improvement in quality by different emulsifiers was evaluated. Three emulsifiers, including polyglycerol ester (PGE), distilled mono glyceride (DMG) and lecithin were used to bake eggless cakes, containing 8% (w/w) WPC. The response surface analysis was applied to study the effect of emulsifiers on the eggless cake properties. The emulsifiers, individually and interactively, improved the properties of the eggless cakes significantly...
November 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28018000/development-of-protein-fortified-mango-based-ready-to-serve-beverage
#20
Deep N Yadav, R K Vishwakarma, Sanket Borad, Sangita Bansal, Arvind K Jaiswal, Monika Sharma
Fruit drinks contain negligible amount of protein as nutritional component. Fortification of fruit drinks with protein is a challenge due to protein stability in acidic and ionic environment. Mango ready-to-serve (RTS) beverage was fortified with modified whey protein and its rheological properties were studied. Whey protein was hydrolysed with papain to improve its stability in acidic medium. The water holding capacity of whey protein increased about two times after hydrolysis. Hydrolysed and native whey protein was used at 2, 3 and 4% levels for fortification of mango based RTS beverage...
October 2016: Journal of Food Science and Technology
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