Pub Date : 2025-12-09DOI: 10.1016/j.idairyj.2025.106503
Xiàowěi Qí , Frans W.J. van der Berg , Kirsten Gade Malmos , Jacob Judas Kain Kirkensgaard , Serafim Bakalis
This study aims to evaluate the kinetics of lactose crystallization, as influenced by temperature (25–45 °C) and relative humidity (RH) (31–75 %), and to explore strategies for enhancing the storage stability of milk powder by controlling lactose properties. In a fat-filled milk powder, anhydrous β-lactose growth increased with both temperature and RH, whereas α-lactose monohydrate growth increased with RH but was inhibited by elevated temperature at 64 % RH and showed an initial increase followed by a decrease at 75 % RH. The lactose state diagram showed that RH had a greater influence on crystal growth than temperature. Powder preconditioned at 25 °C and 43 % RH, containing anhydrous β-lactose, showed greater resistance to elevated RH (from 43 % to 75 %) and temperature (from 25 °C to 40 °C) than powder with amorphous lactose. The findings suggest that tailoring lactose properties can enhance the storage stability of milk powder.
{"title":"Kinetics of lactose crystallization in milk powders – Preconditioning to preserve functionality during storage","authors":"Xiàowěi Qí , Frans W.J. van der Berg , Kirsten Gade Malmos , Jacob Judas Kain Kirkensgaard , Serafim Bakalis","doi":"10.1016/j.idairyj.2025.106503","DOIUrl":"10.1016/j.idairyj.2025.106503","url":null,"abstract":"<div><div>This study aims to evaluate the kinetics of lactose crystallization, as influenced by temperature (25–45 °C) and relative humidity (RH) (31–75 %), and to explore strategies for enhancing the storage stability of milk powder by controlling lactose properties. In a fat-filled milk powder, anhydrous β-lactose growth increased with both temperature and RH, whereas α-lactose monohydrate growth increased with RH but was inhibited by elevated temperature at 64 % RH and showed an initial increase followed by a decrease at 75 % RH. The lactose state diagram showed that RH had a greater influence on crystal growth than temperature. Powder preconditioned at 25 °C and 43 % RH, containing anhydrous β-lactose, showed greater resistance to elevated RH (from 43 % to 75 %) and temperature (from 25 °C to 40 °C) than powder with amorphous lactose. The findings suggest that tailoring lactose properties can enhance the storage stability of milk powder.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106503"},"PeriodicalIF":3.4,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145748505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Paneer is a popular dairy product and is widely consumed in India. Paneer is highly perishable due to its high moisture content. Drying is a standard method to preserve high-moisture food products. In this work, microwave energy is utilised to dry paneer and investigate its kinetics, colour change, and shrinkage at various power levels. In this study, microwave power levels were varied from 10 % to 50 % of the full rated power of 900 W. The Page, Peleg, Logarithmic, and Weibull models were used to study the kinetics of moisture removal. The Peleg model showed more accuracy compared to other models. During the drying process, it was observed that the shrinkage increased with both time and microwave power. Colour was measured in terms of L, a, and b values; and the whiteness index was subsequently calculated. Zero, first-order, and second-order kinetics models were used to investigate the colour degradation kinetics. The second-order kinetics model best described the colour change. Additionally, rehydration was carried out after drying. The rehydration ratio increases with the microwave power level during the drying of paneer. The rehydration ratio of the maximum dried paneer sample was approximately 1.3 at the 50 % power level.
{"title":"Effect of microwave power on drying behaviour, colour degradation, and rehydration of paneer","authors":"Mandita Amshi, Manisha Kumari, Akash Jyoti Saikia, Avinash Kumar, Ajay Kumar Swarnakar","doi":"10.1016/j.idairyj.2025.106516","DOIUrl":"10.1016/j.idairyj.2025.106516","url":null,"abstract":"<div><div>Paneer is a popular dairy product and is widely consumed in India. Paneer is highly perishable due to its high moisture content. Drying is a standard method to preserve high-moisture food products. In this work, microwave energy is utilised to dry paneer and investigate its kinetics, colour change, and shrinkage at various power levels. In this study, microwave power levels were varied from 10 % to 50 % of the full rated power of 900 W. The Page, Peleg, Logarithmic, and Weibull models were used to study the kinetics of moisture removal. The Peleg model showed more accuracy compared to other models. During the drying process, it was observed that the shrinkage increased with both time and microwave power. Colour was measured in terms of L, a, and b values; and the whiteness index was subsequently calculated. Zero, first-order, and second-order kinetics models were used to investigate the colour degradation kinetics. The second-order kinetics model best described the colour change. Additionally, rehydration was carried out after drying. The rehydration ratio increases with the microwave power level during the drying of paneer. The rehydration ratio of the maximum dried paneer sample was approximately 1.3 at the 50 % power level.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106516"},"PeriodicalIF":3.4,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145748590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-05DOI: 10.1016/j.idairyj.2025.106511
Yanshu Hu, Xiao Cong, Lai Jiang, Guangqing Mu, Shujuan Jiang
Lactiplantibacillus plantarum AHQ-14 is a safe and probiotic strain isolated from traditional fermented milk in Xinjiang, China, and was applied to ferment milk with probiotic benefit. To improve the quality of the probiotic fermented milk, transglutaminase (TG) was used at different stages and its effect was investigated. The results indicated that the maximum viable bacterial count of 1.11 × 109 CFU/mL was obtained in AHQ-14 fermented milk modified by TG before fermentation. Moreover, AHQ-14 fermented milk modified by TG before fermentation exhibited more stable textural properties and a lower post-acidification level. Its hardness and water holding capacity (WHC) increased by 32.84 % and 9.74 %, respectively. This study confirmed a feasible approach to improve the quality characteristics of fermented milk by probiotic synergistically with suitable TG modification, and provided an application potential of AHQ-14 in probiotic fermented dairy products.
{"title":"Transglutaminase modification improved water holding capacity and quality characteristics of Lactiplantibacillus plantarum AHQ-14 fermented milk","authors":"Yanshu Hu, Xiao Cong, Lai Jiang, Guangqing Mu, Shujuan Jiang","doi":"10.1016/j.idairyj.2025.106511","DOIUrl":"10.1016/j.idairyj.2025.106511","url":null,"abstract":"<div><div><em>Lactiplantibacillus plantarum</em> AHQ-14 is a safe and probiotic strain isolated from traditional fermented milk in Xinjiang, China, and was applied to ferment milk with probiotic benefit. To improve the quality of the probiotic fermented milk, transglutaminase (TG) was used at different stages and its effect was investigated. The results indicated that the maximum viable bacterial count of 1.11 × 10<sup>9</sup> CFU/mL was obtained in AHQ-14 fermented milk modified by TG before fermentation. Moreover, AHQ-14 fermented milk modified by TG before fermentation exhibited more stable textural properties and a lower post-acidification level. Its hardness and water holding capacity (WHC) increased by 32.84 % and 9.74 %, respectively. This study confirmed a feasible approach to improve the quality characteristics of fermented milk by probiotic synergistically with suitable TG modification, and provided an application potential of AHQ-14 in probiotic fermented dairy products.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106511"},"PeriodicalIF":3.4,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145748506","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-05DOI: 10.1016/j.idairyj.2025.106512
Shiqi Hao , Yi Li , Yongqiang Cheng , Ning Tang
Maillard reaction critically influences the quality, nutrition, and safety of heat-processed dairy products. Calcium, abundant in dairy and fortified foods, modulates this reaction network. This study systematically investigated the modulatory effects of calcium using eight model systems with two reducing sugars (glucose, lactose) and four amino acids (lysine, cysteine, aspartic acid, glycine) representing key dairy components. Calcium binding capacity was characterized using ion-selective electrodes, revealing amino acids exhibited stronger binding than sugars, with aspartic acid showing the highest affinity due to multiple carboxylate coordination sites. Kinetic analysis demonstrated that calcium addition (0, 0.05, and 0.1 mol/L) enhanced reaction rates by 15–55 %, with glucose systems showing greater responsiveness than lactose. Furthermore, calcium addition systematically reduced activation energies (Ea) while generating more negative activation entropies (ΔS‡), indicating formation of more ordered transition state complexes that effectively lower reaction energy barriers and confirm the catalytic mechanism of calcium. Mass spectrometry analysis revealed calcium fundamentally altered product formation pathways, not merely accelerating existing reactions. Glucose systems produced broader product distributions with enhanced sensitivity to calcium-mediated changes, while lactose systems showed more selective pathway formation leading to higher molecular weight products. These findings provide fundamental insights into calcium-protein-sugar interactions during thermal processing and offer scientific guidance for optimizing quality in calcium-fortified dairy products.
{"title":"Calcium mediated modulation of Maillard reaction kinetics and product formation in model dairy systems: Implications for heat-processed calcium-fortified foods","authors":"Shiqi Hao , Yi Li , Yongqiang Cheng , Ning Tang","doi":"10.1016/j.idairyj.2025.106512","DOIUrl":"10.1016/j.idairyj.2025.106512","url":null,"abstract":"<div><div>Maillard reaction critically influences the quality, nutrition, and safety of heat-processed dairy products. Calcium, abundant in dairy and fortified foods, modulates this reaction network. This study systematically investigated the modulatory effects of calcium using eight model systems with two reducing sugars (glucose, lactose) and four amino acids (lysine, cysteine, aspartic acid, glycine) representing key dairy components. Calcium binding capacity was characterized using ion-selective electrodes, revealing amino acids exhibited stronger binding than sugars, with aspartic acid showing the highest affinity due to multiple carboxylate coordination sites. Kinetic analysis demonstrated that calcium addition (0, 0.05, and 0.1 mol/L) enhanced reaction rates by 15–55 %, with glucose systems showing greater responsiveness than lactose. Furthermore, calcium addition systematically reduced activation energies (Ea) while generating more negative activation entropies (ΔS<sup>‡</sup>), indicating formation of more ordered transition state complexes that effectively lower reaction energy barriers and confirm the catalytic mechanism of calcium. Mass spectrometry analysis revealed calcium fundamentally altered product formation pathways, not merely accelerating existing reactions. Glucose systems produced broader product distributions with enhanced sensitivity to calcium-mediated changes, while lactose systems showed more selective pathway formation leading to higher molecular weight products. These findings provide fundamental insights into calcium-protein-sugar interactions during thermal processing and offer scientific guidance for optimizing quality in calcium-fortified dairy products.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106512"},"PeriodicalIF":3.4,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145748508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The study investigates the impact of micro–nano bubbles (MNBs) and Whey Protein Concentrate-80 (WPC-80) on the physicochemical and microbiological properties of a sweetened fermented dairy drink (SFDD). The product was formulated with varying levels of WPC-80 (7–10 %) and yoghurt-to-water ratios (60:40 and 70:30) with MNBs (treated sample-TS) and without MNBs (control sample-CS). A storage trial was conducted at 10 % WPC-80 using formulations with MNBs (storage treated sample-STS) and without MNBs (storage control sample-SCS) application at a 60:40 yoghurt-to-water ratio. The milk was standardized to 4.5 % fat and 8.7 % SNF, fermented to pH 4.5, followed by the addition of 12 % sugar and water. Increasing WPC-80 concentration enhanced syneresis and apparent viscosity, while its effect on colour parameters (L∗, a∗, and b∗ values) was not significant. In contrast, MNBs treatment effectively suppressed syneresis. During storage, acidity increased, whereas pH and apparent viscosity decreased. Viable counts of Streptococcus thermophilus (S. thermophilus) and Lactobacillus bulgaricus (L. bulgaricus) increased over time; however, TS consistently exhibited significantly lower counts compared with CS.
{"title":"Influence of Micro–Nano bubbles and whey protein Concentrate-80 on the properties of a sweetened fermented dairy drink","authors":"Aarushi Kaura, Pranav Kumar Singh, Venus Bansal, Nitika Goel, Gajanan P. Deshmukh, Santosh Kumar Mishra","doi":"10.1016/j.idairyj.2025.106513","DOIUrl":"10.1016/j.idairyj.2025.106513","url":null,"abstract":"<div><div>The study investigates the impact of micro–nano bubbles (MNBs) and Whey Protein Concentrate-80 (WPC-80) on the physicochemical and microbiological properties of a sweetened fermented dairy drink (SFDD). The product was formulated with varying levels of WPC-80 (7–10 %) and yoghurt-to-water ratios (60:40 and 70:30) with MNBs (treated sample-TS) and without MNBs (control sample-CS). A storage trial was conducted at 10 % WPC-80 using formulations with MNBs (storage treated sample-STS) and without MNBs (storage control sample-SCS) application at a 60:40 yoghurt-to-water ratio. The milk was standardized to 4.5 % fat and 8.7 % SNF, fermented to pH 4.5, followed by the addition of 12 % sugar and water. Increasing WPC-80 concentration enhanced syneresis and apparent viscosity, while its effect on colour parameters (<em>L∗</em>, <em>a∗</em>, and <em>b∗</em> values) was not significant. In contrast, MNBs treatment effectively suppressed syneresis. During storage, acidity increased, whereas pH and apparent viscosity decreased. Viable counts of <em>Streptococcus thermophilus</em> (<em>S</em>. <em>thermophilus</em>) and <em>Lactobacillus bulgaricus</em> (<em>L</em>. <em>bulgaricus</em>) increased over time; however, TS consistently exhibited significantly lower counts compared with CS.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106513"},"PeriodicalIF":3.4,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145748504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-05DOI: 10.1016/j.idairyj.2025.106510
Sarah Pereira Lima , Déborah Demarque Martins da Silva , Denise Sobral , Junio Cesar Jacinto de Paula , Gisela de Magalhães Machado Moreira , Elisângela Michele Miguel , Vanessa Aglaê Martins Teodoro , Carolina Carvalho Ramos Viana , José Eduardo Gonçalves , Flávia Beatriz Custódio , Taline Amorim Santos , Renata Golin Bueno Costa
The presence of the filamentous fungus Penicillium roqueforti characterises Blue cheeses produced in Brazil. Biogenic amines are generated through decarboxylation reactions, which are the main pathway for amine formation. This study evaluated the impact of vacuum-plastic and aluminium packaging on the formation of biogenic amines, the physicochemical characteristics, and the textural profile of blue cheeses over 60 days of ripening. The results showed that packaging type had no significant effect, except for pH and proteolysis rates. Cheeses packaged in aluminium had a higher pH and no significant change in proteolysis. Those packaged in plastic, however, showed increased proteolysis over time. Regarding amines, cheeses packaged in plastic had significantly higher levels of phenylethylamine and spermine. The study concluded that both packaging types are suitable, but the dynamics of amine formation are complex and depend on several factors. Understanding these interactions is crucial for food safety.
{"title":"Effect of packaging type on the formation of biogenic amines, physicochemical characteristics and texture profile of blue cheese","authors":"Sarah Pereira Lima , Déborah Demarque Martins da Silva , Denise Sobral , Junio Cesar Jacinto de Paula , Gisela de Magalhães Machado Moreira , Elisângela Michele Miguel , Vanessa Aglaê Martins Teodoro , Carolina Carvalho Ramos Viana , José Eduardo Gonçalves , Flávia Beatriz Custódio , Taline Amorim Santos , Renata Golin Bueno Costa","doi":"10.1016/j.idairyj.2025.106510","DOIUrl":"10.1016/j.idairyj.2025.106510","url":null,"abstract":"<div><div>The presence of the filamentous fungus <em>Penicillium roqueforti</em> characterises Blue cheeses produced in Brazil. Biogenic amines are generated through decarboxylation reactions, which are the main pathway for amine formation. This study evaluated the impact of vacuum-plastic and aluminium packaging on the formation of biogenic amines, the physicochemical characteristics, and the textural profile of blue cheeses over 60 days of ripening. The results showed that packaging type had no significant effect, except for pH and proteolysis rates. Cheeses packaged in aluminium had a higher pH and no significant change in proteolysis. Those packaged in plastic, however, showed increased proteolysis over time. Regarding amines, cheeses packaged in plastic had significantly higher levels of phenylethylamine and spermine. The study concluded that both packaging types are suitable, but the dynamics of amine formation are complex and depend on several factors. Understanding these interactions is crucial for food safety.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106510"},"PeriodicalIF":3.4,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145748507","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-01DOI: 10.1016/j.idairyj.2025.106501
Fadwa El Kindoussy, Oumayma Boukria, Poliana Mendes DE Souza
Camel milk is increasingly consumed in arid and semi-arid regions and has gained attention for its nutritional and therapeutic properties. However, its microbial safety and quality remain insufficiently explored, particularly in raw milk systems where hygienic practices and cold chain infrastructure are limited. This review provides the first integrated overview of camel milk microbial ecology, antimicrobial defenses, and surveillance gaps, based on an analysis of over 260 scientific publications. It compiles current knowledge on the microbial diversity of camel milk, covering bacteria, fungi, yeasts, viruses, and bacteriophages. The dominant bacterial phyla include Firmicutes and Proteobacteria, encompassing both beneficial genera such as Lactobacillus and Streptococcus, and potential spoilage or pathogenic taxa including Pseudomonas, Escherichia coli, and Staphylococcus aureus. Fungal contaminants and yeast species with roles in spoilage or fermentation are also discussed, along with the potential presence of foodborne viruses and applications of bacteriophages for microbial control. The contribution of bioactive compounds, including lactoferrin, lactoperoxidase, lysozyme, immunoglobulins, and lauric acid, to the antimicrobial profile of camel milk is examined. In addition, microbial detection approaches are presented for their relevance in camel milk monitoring. The findings highlight the need for improved hygiene, risk mitigation strategies, and adapted microbial quality standards to support the safe use and commercialization of camel milk and its derivatives.
{"title":"Camel milk microbiota: safety risks, natural antimicrobial defenses, and detection strategies","authors":"Fadwa El Kindoussy, Oumayma Boukria, Poliana Mendes DE Souza","doi":"10.1016/j.idairyj.2025.106501","DOIUrl":"10.1016/j.idairyj.2025.106501","url":null,"abstract":"<div><div>Camel milk is increasingly consumed in arid and semi-arid regions and has gained attention for its nutritional and therapeutic properties. However, its microbial safety and quality remain insufficiently explored, particularly in raw milk systems where hygienic practices and cold chain infrastructure are limited. This review provides the first integrated overview of camel milk microbial ecology, antimicrobial defenses, and surveillance gaps, based on an analysis of over 260 scientific publications. It compiles current knowledge on the microbial diversity of camel milk, covering bacteria, fungi, yeasts, viruses, and bacteriophages. The dominant bacterial phyla include Firmicutes and Proteobacteria, encompassing both beneficial genera such as <em>Lactobacillus</em> and <em>Streptococcus</em>, and potential spoilage or pathogenic taxa including <em>Pseudomonas</em>, <em>Escherichia coli</em>, and <em>Staphylococcus aureus</em>. Fungal contaminants and yeast species with roles in spoilage or fermentation are also discussed, along with the potential presence of foodborne viruses and applications of bacteriophages for microbial control. The contribution of bioactive compounds, including lactoferrin, lactoperoxidase, lysozyme, immunoglobulins, and lauric acid, to the antimicrobial profile of camel milk is examined. In addition, microbial detection approaches are presented for their relevance in camel milk monitoring. The findings highlight the need for improved hygiene, risk mitigation strategies, and adapted microbial quality standards to support the safe use and commercialization of camel milk and its derivatives.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106501"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145748509","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-01DOI: 10.1016/j.idairyj.2025.106500
Zhixin Xie , Huaijie Zhang , Jianping Li , Siyuan Liu , Mingyao Pang , Bo Tian , Zhenmin Liu
This study developed a highly sensitive and simple method for detecting histamine (His) in milk by innovatively integrating the classical His-azo compound colorimetric method with ultrasound-microwave-assisted solidified floating organic droplet-based liquid-phase microextraction (UMA-SFOD-LPME) and low-temperature centrifugation. The method forms a colored His-azo compound, enriches it via UMA-SFOD-LPME, separates the extraction solvent by low-temperature centrifugation, and quantifies by ultraviolet–visible (UV–Vis) spectrophotometry. The UMA-SFOD-LPME was a spontaneous endothermic entropy-driven diffusion-controlled process. Moreover, this method could significantly enhance the recovery, achieve a low LOD of 0.14 mg/L and a LOQ of 0.47 mg/L for His in milk. The intra-day and inter-day precision were excellent at 0.96 %–1.46 % and 0.85 %–1.71 %, respectively. This integrated methodology is simple to operate, cost-effective, environmentally friendly, and significantly improves the sensitivity, accuracy, and reliability of traditional detection methods, providing a robust solution for the rapid and high-recovery detection of trace His in complex dairy matrices.
{"title":"Enhanced detection of histamine in milk using ultrasound-microwave-assisted solidified floating organic droplet microextraction coupled with colorimetric analysis","authors":"Zhixin Xie , Huaijie Zhang , Jianping Li , Siyuan Liu , Mingyao Pang , Bo Tian , Zhenmin Liu","doi":"10.1016/j.idairyj.2025.106500","DOIUrl":"10.1016/j.idairyj.2025.106500","url":null,"abstract":"<div><div>This study developed a highly sensitive and simple method for detecting histamine (His) in milk by innovatively integrating the classical His-azo compound colorimetric method with ultrasound-microwave-assisted solidified floating organic droplet-based liquid-phase microextraction (UMA-SFOD-LPME) and low-temperature centrifugation. The method forms a colored His-azo compound, enriches it via UMA-SFOD-LPME, separates the extraction solvent by low-temperature centrifugation, and quantifies by ultraviolet–visible (UV–Vis) spectrophotometry. The UMA-SFOD-LPME was a spontaneous endothermic entropy-driven diffusion-controlled process. Moreover, this method could significantly enhance the recovery, achieve a low LOD of 0.14 mg/L and a LOQ of 0.47 mg/L for His in milk. The intra-day and inter-day precision were excellent at 0.96 %–1.46 % and 0.85 %–1.71 %, respectively. This integrated methodology is simple to operate, cost-effective, environmentally friendly, and significantly improves the sensitivity, accuracy, and reliability of traditional detection methods, providing a robust solution for the rapid and high-recovery detection of trace His in complex dairy matrices.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106500"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145645734","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-01DOI: 10.1016/j.idairyj.2025.106502
Lina An , Renqiang Yu , Weidi Li , Xinyi Zhang , Yulu Zhang , Ye Yang , Xinyu Zeng , Xingguo Wang , Wei Wei
In this study, we analyzed the monomethyl branched-chain fatty acids (mmBCFAs) composition in human breast milk across different gestational ages and lactational periods using GC-MS technology. A total of 56 fatty acids were identified including 16 saturated fatty acids (SFAs), 15 monounsaturated fatty acids (MUFAs), 15 polyunsaturated fatty acids (PUFAs), and 10 mmBCFAs. The total mmBCFA content exhibited a gestational age-dependent increase, ranging from 0.25 to 0.27 % in early preterm to 0.42–0.55 % in full-term milk (P < 0.01). While gestational age exerted a dominant effect on specific mmBCFA levels (P < 0.05), lactational stage (colostrum vs transitional milk) showed only marginal influence. Principal component analysis revealed distinct clustering of milk samples by gestational age, with the most pronounced divergence between full-term and early preterm groups. These findings underscore the necessity of incorporating gestational age-specific mmBCFA micro-profiles into neonatal feeding protocols and preterm infant formula design.
{"title":"Characterization of monomethyl branched-chain fatty acid dynamics in human breast milk: A study across gestational maturity","authors":"Lina An , Renqiang Yu , Weidi Li , Xinyi Zhang , Yulu Zhang , Ye Yang , Xinyu Zeng , Xingguo Wang , Wei Wei","doi":"10.1016/j.idairyj.2025.106502","DOIUrl":"10.1016/j.idairyj.2025.106502","url":null,"abstract":"<div><div>In this study, we analyzed the monomethyl branched-chain fatty acids (mmBCFAs) composition in human breast milk across different gestational ages and lactational periods using GC-MS technology. A total of 56 fatty acids were identified including 16 saturated fatty acids (SFAs), 15 monounsaturated fatty acids (MUFAs), 15 polyunsaturated fatty acids (PUFAs), and 10 mmBCFAs. The total mmBCFA content exhibited a gestational age-dependent increase, ranging from 0.25 to 0.27 % in early preterm to 0.42–0.55 % in full-term milk (<em>P</em> < 0.01). While gestational age exerted a dominant effect on specific mmBCFA levels (<em>P</em> < 0.05), lactational stage (colostrum <em>vs</em> transitional milk) showed only marginal influence. Principal component analysis revealed distinct clustering of milk samples by gestational age, with the most pronounced divergence between full-term and early preterm groups. These findings underscore the necessity of incorporating gestational age-specific mmBCFA micro-profiles into neonatal feeding protocols and preterm infant formula design.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106502"},"PeriodicalIF":3.4,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145692779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-29DOI: 10.1016/j.idairyj.2025.106499
Lin Ma, Bertram Y. Fong, Alastair K.H. MacGibbon
The reported decline of plasmalogens over the aging process has been implicated as a contributing factor in some neurogenerative diseases and cognitive decline, e.g., Alzheimer's and Parkinson's diseases. Dietary marine plasmalogen supplementation has been shown to improve cognition (memory). This study showed that bovine milk (BM) is also a potential source of dietary plasmalogens, containing ethanolamine plasmalogen (EtPlas) levels ranging from 4.3 to 7.1 μg mL-1. These plasmalogens are enriched in human milk (HM) and milk fat globule membrane (MFGM) isolates. The average EtPlas levels in HM samples were 16.8 ± 7.5 μg mL-1 and the most abundant EtPlas molecular species was C16:1/C20:4 (11.5 %); in bovine raw milk and MFGM isolates it was C16:1/C18:1 (19.0–25.9 %). EtPlas contributed to 20.7 % of total phosphatidylethanolamine in HM compared with 4 %–5 % for BM and MFGM isolates.
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