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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
#1
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
#2
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
#3
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
#4
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
https://www.readbyqxmd.com/read/28004578/prebiotic-carbohydrates-effect-on-reconstitution-storage-release-and-antioxidant-properties-of-lime-essential-oil-microparticles
#5
Pedro Henrique Campelo-Felix, Hugo Júnior Barbosa Souza, Jayne de Abreu Figueiredo, Regiane Victória de Barros Fernandes, Diego Alvarenga Botrel, Cassiano Rodrigues de Oliveira, Maria Irene Yoshida, Soraia Vilela Borges
The aim of this study was to include prebiotic biopolymers as wall material in microparticles of lime essential oil. Whey protein isolate (WPI), inulin (IN), and oligofructose (OL) biopolymers were used in the following combinations: WPI, WPI/IN (4:1), and WPI/OL (4:1). The emulsion droplets in the presence of inulin and oligofructose showed larger sizes on reconstitution. There was no significant difference in solubility of the particles, but the wettability was improved on addition of the polysaccharides...
January 18, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28004316/denatured-whey-protein-powder-as-a-new-matrix-excipient-design-and-evaluation-of-mucoadhesive-tablets-for-sustained-drug-release-applications
#6
Hassana Hsein, Ghislain Garrait, Fahima Tamani, Eric Beyssac, Valérie Hoffart
PURPOSE: In earlier study, we proposed denatured whey protein (DWP) powder obtained by atomization as a new excipient to promote oral drug delivery. In this work, we evaluate the possibility to formulate tablets based on DWP powders and to characterize their role as a matrix mucoadhesive excipient. METHODS: Tablets containing increased amount of DWP (10 to 30%) were produced by direct compression after mixing with theophylline, microcrystalline cellulose, Aerosil® and magnesium stearate...
December 21, 2016: Pharmaceutical Research
https://www.readbyqxmd.com/read/28001086/bioactive-whey-peptide-particles-an-emerging-class-of-nutraceutical-carriers
#7
Ashkan Madadlou, Alireza Abbaspourrad
Whey-based diets have been linked with prolonged life expectancy and improved physical performance. These observations based on numerous clinical and simulated studies are attributed to diverse biological activities of whey peptides. Recently, bioactive whey peptides were exploited for enveloping nutraceuticals and drugs in view of fabricating capsules that the carrier matrix is also bioactive. Some of the most considered bioactivities of whey peptides including antihypertension, antioxidant, anti-obesity, anti-diabetes and hypocholesterolemic properties with corresponding underlying mechanisms are briefly discussed...
December 21, 2016: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/27989957/renewable-feedstocks-for-biobutanol-production-by-fermentation
#8
Alessandra Procentese, Francesca Raganati, Giuseppe Olivieri, Maria Elena Russo, Marco De La Feld, Antonio Marzocchella
This paper reports a study of potential feedstock for butanol production via the biotechnological route. Several waste(water) streams rich in sugars and lignocellulosic biomass were studied: cheese-whey, leftovers of high sugar-content beverages, food lost or wasted, agriculture residues. The maximum butanol production rate from each type of feedstock was assessed according to the parameters indicated in the literature: feedstock availability rate, feedstock average composition and butanol yield. In Europe the potential biotechnological production of butanol from the feedstock studied was assessed to be about 39 Mt yr-1, which would be enough to meet the current European demand of biofuels...
October 28, 2016: New Biotechnology
https://www.readbyqxmd.com/read/27988016/effect-of-replacement-of-corn-starch-by-whey-protein-isolate-in-biodegradable-film-blends-obtained-by-extrusion
#9
Viviane Machado Azevedo, Soraia Vilela Borges, José Manoel Marconcini, Maria Irene Yoshida, Alfredo Rodrigues Sena Neto, Tamara Coelho Pereira, Camila Ferreira Gonçalves Pereira
The aim of this study was to evaluate the effect of replacing corn starch by whey protein isolated (WPI) in biodegradable polymer blends developed by extrusion. X-ray diffraction showed the presence of a Vh-type crystalline arrangement. The films were homogeneous, indicating strong interfacial adhesion between the protein and the thermoplastic starch matrix (TPS) as observed in scanning electron microscopy. The addition of WPI on TPS matrix promoted an increase in the thermal stability of the materials. It was observed 58...
February 10, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/27979187/preparation-of-a-multiple-emulsion-based-on-pectin-whey-protein-complex-for-encapsulation-of-saffron-extract-nanodroplets
#10
Afshin Faridi Esfanjani, Seid Mahdi Jafari, Elham Assadpour
The present study illustrates a simple and practical way to produce an adequate delivery system of bioactive compounds of saffron by protein-polysaccharide complex. Frist, crocin, safranal, and picrocrocin were loaded in nanodroplets (<100nm) by using water in oil (W/O) microemulsions contain 5, and 10% aqueous saffron extract as a dispersed phase. These microemulsions were then covered with whey protein concentrate (WPC)-maltodextrin or WPC-pectin-maltodextrin through water in oil in water (W/O/W) multiple emulsions...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27914331/fabrication-of-%C3%AE-carotene-nanoemulsion-based-delivery-systems-using-dual-channel-microfluidization-physical-and-chemical-stability
#11
Xiang Luo, Yanyan Zhou, Long Bai, Fuguo Liu, Yihui Deng, David Julian McClements
A considerable research effort is focused on developing effective delivery systems for hydrophobic nutraceuticals. β-carotene, a pro-vitamin A carotenoid, requires encapsulation to improve its water dispersibility and chemical stability in foods. In this study, β-carotene was encapsulated in oil-in-water nanoemulsions fabricated using high-pressure dual-channel microfluidization. Two types of natural emulsifier, quillaja saponins (Q-Naturale) and whey protein isolate (WPI), were capable of producing nanoemulsions (d32=0...
November 16, 2016: Journal of Colloid and Interface Science
https://www.readbyqxmd.com/read/27904396/moisture-sensitivity-optical-mechanical-and-structural-properties-of-whey-protein-based-edible-films-incorporated-with-rapeseed-oil
#12
Sabina Galus, Justyna Kadzińska
The objective of this work is to study the effect of the rapeseed oil content on the physical properties of whey protein emulsion films. For this purpose, whey protein films with the addition of 0, 1, 2 and 3% of rapeseed oil, and glycerol as a plasticizer were obtained by the casting method. Film-forming emulsions were evaluated and compared using light scattering granulometry. The Sauter mean diameters (d32) of lipid droplets in film-forming solutions showed an increasing trend when increasing the oil volume fractions...
March 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27878590/use-of-saline-waste-water-from-demineralization-of-cheese-whey-for-cultivation-of-schizochytrium-limacinum-pa-968-and-japonochytrium-marinum-an-4
#13
Tomas Humhal, Petr Kastanek, Zuzana Jezkova, Anna Cadkova, Jana Kohoutkova, Tomas Branyik
Saline waste water from demineralization of cheese whey was used as the main component of waste saline medium (WSM) for cultivation of thraustochytrids. The suitability of WSM for cultivation of Schizochytrium limacinum PA-968 and Japonochytrium marinum AN-4 was evaluated by comparison with cultivation on nutrient medium (NM) in shake flask and fermenter cultures. Biomass productivities achieved in WSM for the thraustochytrids were comparable with those in NM for both shake flask and fermenter cultures. The maximum total lipid content (56...
November 23, 2016: Bioprocess and Biosystems Engineering
https://www.readbyqxmd.com/read/27777463/comparative-analysis-of-mozzarella-cheeses-fortified-with-whey-protein-hydrolysates-diverse-in-hydrolysis-time-and-concentrations
#14
Renda Kankanamge Chaturika Jeewanthi, Na-Kyoung Lee, Bo-Ram Mok, Yoh Chang Yoon, Hyun-Dong Paik
The objective of the present study was to improve the quality of mozzarella cheese using whey protein concentrates (WPCs) hydrolyzed for varying lengths of time (1 and 3 h). Four types of cheeses were made incorporating hydrolyzed WPCs in milk 3 and 6 % level and evaluated for nutritional, structural, and functional properties during 28 days storage at 4 °C. Whey protein hydrolysates (WPHs) incorporation increased protein, lactose, minerals, water-soluble-protein, non-protein-nitrogen. Mozzarella incorporated with WPHs hydrolyzed for 3 h had higher fat contents, favorable meltability and lower browning effect, stretchability, brittleness, springiness, and cohesiveness compared to mozzarella fortified with WPHs hydrolyzed for 1 h...
September 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27765964/properties-and-storage-stability-of-whey-protein-edible-film-with-spice-powders
#15
Apisada Ket-On, Natkritta Pongmongkol, Anongnat Somwangthanaroj, Theeranun Janjarasskul, Kanitha Tananuwong
The impact of spice powders on physical, mechanical, thermal and barrier properties, and on storage stability, of whey protein isolate (WPI)-based films was determined. Films with added spices were prepared from casting solution containing 10 % (w/w) heat-denatured WPI, glycerol (WPI:glycerol of 3:2 w/w), sodium chloride (0.4 g/100 g solution), garlic and pepper powders (≤3 g each/100 g solution). Water activity (aw) of all films was 0.53-0.57. Addition of spice powders increased thickness, darkness and yellowness of the WPI films...
July 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27765230/fluorescence-imaging-of-spatial-location-of-lipids-and-proteins-during-digestion-of-protein-stabilized-oil-in-water-emulsions-a-simulated-gastrointestinal-tract-study
#16
Saehun Mun, Jisu Kim, David Julian McClements, Yong-Ro Kim, Yongdoo Choi
A whey protein isolate-rhodamine B conjugate (WPI-RB) was synthesized to visualize changes in the location of a protein emulsifier in oil-in-water emulsions during digestion. An oil-soluble dye (Nile Red) was used to visualize changes in the lipid phase during digestion. Protein-labeled and lipid-labeled emulsions were passed through a simulated gastrointestinal tract consisting of mouth, stomach, and intestinal phases, and changes in protein and lipid location and morphology were monitored using confocal laser scanning microscopy...
March 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27765213/influence-of-ph-on-viscoelastic-properties-of-heat-induced-gels-obtained-with-a-%C3%AE-lactoglobulin-fraction-isolated-from-bovine-milk-whey-hydrolysates
#17
Natalia Estévez, Pablo Fuciños, Verónica Bargiela, Guillermo Picó, Nadia Woitovich Valetti, Clara Asunción Tovar, M Luisa Rúa
A β-Lactoglobulin fraction (r-βLg) was isolated from whey hydrolysates produced with cardosins from Cynara cardunculus. The impact of the hydrolysis process on the r-βLg structure and the rheological properties of heat-induced gels obtained thereafter were studied at different pH values. Differences were observed between r-βLg and commercial β-Lg used as control. Higher values for the fluorescence emission intensity and red shifts of the emission wavelength of r-βLg suggested changes in its tertiary structure and more solvent-exposed tryptophan residues...
March 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27704291/dynamic-measures-of-skeletal-muscle-dialysate-and-plasma-amino-acid-concentration-in-response-to-exercise-and-nutrient-ingestion-in-healthy-adult-males
#18
William G McCormack, John P Cooke, William T O'Connor, Philip M Jakeman
Nutrient stimulation of muscle protein synthesis (MPS) is regulated by the change in extracellular essential amino acid (EAA) concentration. In vivo microdialysis (MD) is a minimally invasive sampling technique, capable of sampling solute in the interstitial space of a target tissue. In a contralateral limb design (REST vs. EX), this study utilised in vivo MD to examine the change in skeletal muscle dialysate amino acid concentration following ingestion of whey protein isolate (WPI) and flavoured water (CON)...
January 2017: Amino Acids
https://www.readbyqxmd.com/read/27691996/variation-of-milk-coagulation-properties-cheese-yield-and-nutrients-recovery-in-curd-of-cows-of-different-breeds-before-during-and-after-transhumance-to-highland-summer-pastures
#19
Francesco Zendri, Maurizio Ramanzin, Claudio Cipolat-Gotet, Enrico Sturaro
This paper aimed at evaluating the effect of summer transhumance to mountain pastures of dairy cows of different breeds on cheese-making ability of milk. Data were from 649 dairy cows of specialized (Holstein Friesian and Brown Swiss) dual purpose (Simmental) and local (mostly Rendena and Alpine Grey) breeds. The Fourier-Transform Infra-Red Spectra (FTIRS) of their milk samples were collected before and after transhumance in 109 permanent dairy farms, and during transhumance in 14 summer farms (with multi-breeds herds) of the Trento Province, north-eastern Italy...
October 3, 2016: Journal of Dairy Research
https://www.readbyqxmd.com/read/27684196/novel-production-protocol-for-small-scale-manufacture-of-probiotic-fermented-foods
#20
Nieke Westerik, Alex Paul Wacoo, Wilbert Sybesma, Remco Kort
A novel dried bacterial consortium of Lactobacillus rhamnosus yoba 2012 and Streptococcus thermophilus C106 is cultured in 1 L of milk. This fresh starter can be used for the production of fermented milk and other fermented foods either at home or at small-scale in rural settings. For the fresh starter, 1 L of milk is pasteurized in a pan that fits into a larger pan containing water, placed on a source of heat. In this water bath, the milk is heated and incubated at 85 °C for 30 min. Thereafter, the milk is cooled down to 45 °C, transferred to a vacuum flask, inoculated with the dried bacteria and left for at least 16 hr between 30 °C and 45 °C...
September 10, 2016: Journal of Visualized Experiments: JoVE
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