International Dairy Journal最新文献

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Evaluation of aroma fingerprint in X-ray irradiated Robiola cheese over time by volatolomic and chemometric approaches

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-01-08 DOI: 10.1016/j.idairyj.2025.106182

Annalisa Mentana , Carmen Palermo , Michele Tomaiuolo , Maria Campaniello , Diego Centonze , Rosalia Zianni

Irradiation is a non-thermal technique used for food preservation and sanitization to prolong shelf life and prevent spoilage. In this work, the X-ray irradiation treatment was applied to a highly appreciate soft cheese in Italy, i.e. Robiola cheese, produced from cow milk. The quality-type fingerprint of X-ray irradiated Robiola was characterized using HS-SPME combined with GC-MS to study the possible radio-induced modifications. A design of experiments approach based on a full factorial design and a central composite design for response surface methodology was used to optimize HS-SPME procedure. The resulting setting parameters were used to investigate irradiated samples at three dose levels (1.0, 2.0, 3.0 kGy), and considering three intervals post-treatment (immediately after irradiation, one month and two months later). The results highlighted alterations in the volatile profile of the cheese after irradiation, with production of other volatiles, such as seven alkanes, five alkenes, two alcohols, four aldehydes and four esters already at 1.0 kGy. Alcohols, aldehydes and esters were particularly affected by irradiation and shelf life, potentially due to lipid and protein oxidation processes. No migration of molecules from the packaging and no production of unknown volatiles were observed in irradiated samples during the monitoring period. Principal component analysis, partial least square discriminant analysis and artificial neural networks were employed to discriminate cheese samples based on irradiation and storage time. The results confirm the proposed analytical workflow as a useful tool to verify the X-ray irradiation, the time elapsed from the treatment and the labelled shelf life.

{"title":"Evaluation of aroma fingerprint in X-ray irradiated Robiola cheese over time by volatolomic and chemometric approaches","authors":"Annalisa Mentana , Carmen Palermo , Michele Tomaiuolo , Maria Campaniello , Diego Centonze , Rosalia Zianni","doi":"10.1016/j.idairyj.2025.106182","DOIUrl":"10.1016/j.idairyj.2025.106182","url":null,"abstract":"<div><div>Irradiation is a non-thermal technique used for food preservation and sanitization to prolong shelf life and prevent spoilage. In this work, the X-ray irradiation treatment was applied to a highly appreciate soft cheese in Italy, i.e. Robiola cheese, produced from cow milk. The quality-type fingerprint of X-ray irradiated Robiola was characterized using HS-SPME combined with GC-MS to study the possible radio-induced modifications. A design of experiments approach based on a full factorial design and a central composite design for response surface methodology was used to optimize HS-SPME procedure. The resulting setting parameters were used to investigate irradiated samples at three dose levels (1.0, 2.0, 3.0 kGy), and considering three intervals post-treatment (immediately after irradiation, one month and two months later). The results highlighted alterations in the volatile profile of the cheese after irradiation, with production of other volatiles, such as seven alkanes, five alkenes, two alcohols, four aldehydes and four esters already at 1.0 kGy. Alcohols, aldehydes and esters were particularly affected by irradiation and shelf life, potentially due to lipid and protein oxidation processes. No migration of molecules from the packaging and no production of unknown volatiles were observed in irradiated samples during the monitoring period. Principal component analysis, partial least square discriminant analysis and artificial neural networks were employed to discriminate cheese samples based on irradiation and storage time. The results confirm the proposed analytical workflow as a useful tool to verify the X-ray irradiation, the time elapsed from the treatment and the labelled shelf life.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106182"},"PeriodicalIF":3.1,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099236","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}

引用次数: 0

The growth characteristics of Heyndrickxia sporothermodurans in ultra high temperature (UHT) milk and its inactivation by commonly used sanitation methods

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-12-27 DOI: 10.1016/j.idairyj.2024.106180

Yiwei Xu

The presence of Heyndrickxia sporothermodurans is a widespread concern in dairy industry due to its highly thermal-resistant spores. The "Cleaning-in-place" (CIP) system is the primary method used by dairy industry to control them. But the food safety-related properties of H. sporothermodurans remain poorly understood. Thus, this study proposes to determine the growth characteristics and sporulation of H. sporothermodurans in different matrices, as well as the efficacy of various disinfectants against its biofilm and spore. Therefore, the growth of vegetative cell and spore germination in rich media (brain heart infusion, BHI) and ultra-high temperature (UHT) milk for at least 360 h was investigated in this research. In addition, the biofilms of different maturity induced on stainless steel surfaces were sanitized simulating a CIP procedure, using disinfectants (200 mg/mL peracetic acid, 1.5% sodium hydroxide, and 1% nitric acid). Scanning electron microscopy (SEM) was used as a complementary technique to observe the conditioning of the stainless steel surface after 10 d. Subsequently, the effects of these sanitation methods against the spore were performed in 96-well plates. The observation of growth behavior revealed that the vegetative cells and spore cells may be interconverted in a nutrient-rich environment, resulting in a balanced mode in which spores account for approximately 0.1% of the total cells. This could be used to anticipate the number of contaminated bacteria in a UHT plant environment. The sterilization efficiency tests showed that these sanitation methods were efficient against biofilms but not against spores. Therefore, new inactivation strategies against spores should be proposed and should focus on spores adhesion and the biofilms induced by spores.

{"title":"The growth characteristics of Heyndrickxia sporothermodurans in ultra high temperature (UHT) milk and its inactivation by commonly used sanitation methods","authors":"Yiwei Xu","doi":"10.1016/j.idairyj.2024.106180","DOIUrl":"10.1016/j.idairyj.2024.106180","url":null,"abstract":"<div><div>The presence of <em>Heyndrickxia sporothermodurans</em> is a widespread concern in dairy industry due to its highly thermal-resistant spores. The \"Cleaning-in-place\" (CIP) system is the primary method used by dairy industry to control them. But the food safety-related properties of <em>H. sporothermodurans</em> remain poorly understood. Thus, this study proposes to determine the growth characteristics and sporulation of <em>H. sporothermodurans</em> in different matrices, as well as the efficacy of various disinfectants against its biofilm and spore. Therefore, the growth of vegetative cell and spore germination in rich media (brain heart infusion, BHI) and ultra-high temperature (UHT) milk for at least 360 h was investigated in this research. In addition, the biofilms of different maturity induced on stainless steel surfaces were sanitized simulating a CIP procedure, using disinfectants (200 mg/mL peracetic acid, 1.5% sodium hydroxide, and 1% nitric acid). Scanning electron microscopy (SEM) was used as a complementary technique to observe the conditioning of the stainless steel surface after 10 d. Subsequently, the effects of these sanitation methods against the spore were performed in 96-well plates. The observation of growth behavior revealed that the vegetative cells and spore cells may be interconverted in a nutrient-rich environment, resulting in a balanced mode in which spores account for approximately 0.1% of the total cells. This could be used to anticipate the number of contaminated bacteria in a UHT plant environment. The sterilization efficiency tests showed that these sanitation methods were efficient against biofilms but not against spores. Therefore, new inactivation strategies against spores should be proposed and should focus on spores adhesion and the biofilms induced by spores.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106180"},"PeriodicalIF":3.1,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099233","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}

引用次数: 0

Biomass production in whey permeate and spray drying of a potential probiotic strain from human breast milk, Bifidobacterium animalis subsp. lactis INL1

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-12-27 DOI: 10.1016/j.idairyj.2024.106181

María Florencia Zacarías , Alejandra Cuatrin , Luisina Lavari , Miguel Taverna , Roxana Páez , Gabriel Vinderola

Whey permeate (WP), a by-product of cheese whey treatment, constitutes a sustainable and economical alternative to synthetic media for probiotic biomass production. Likewise, spray drying (SD) is a rapid and cost-effective alternative to freeze drying in industrial practice. This study aimed to optimise the production of a spray-dried culture (SDC) of Bifidobacterium animalis subsp. lactis INL1. Biomass production on WP was optimised by analyzing the effects of yeast extract and pH on bacterial growth, survival during spray drying, and resistance to simulated gastric digestion. Additionally, pH, inlet temperature, and drying matrix effects were evaluated for their impact on strain resistance during SD and storage. WP proved to be a suitable ingredient for B. lactis INL1 biomass production. Acidic culture conditions yielded superior results, and all tested factors significantly influenced SDC performance. These findings highlight the usefulness of optimization strategies to define effective production conditions for probiotic cultures.

{"title":"Biomass production in whey permeate and spray drying of a potential probiotic strain from human breast milk, Bifidobacterium animalis subsp. lactis INL1","authors":"María Florencia Zacarías , Alejandra Cuatrin , Luisina Lavari , Miguel Taverna , Roxana Páez , Gabriel Vinderola","doi":"10.1016/j.idairyj.2024.106181","DOIUrl":"10.1016/j.idairyj.2024.106181","url":null,"abstract":"<div><div>Whey permeate (WP), a by-product of cheese whey treatment, constitutes a sustainable and economical alternative to synthetic media for probiotic biomass production. Likewise, spray drying (SD) is a rapid and cost-effective alternative to freeze drying in industrial practice. This study aimed to optimise the production of a spray-dried culture (SDC) of <em>Bifidobacterium animalis</em> subsp. <em>lactis</em> INL1. Biomass production on WP was optimised by analyzing the effects of yeast extract and pH on bacterial growth, survival during spray drying, and resistance to simulated gastric digestion. Additionally, pH, inlet temperature, and drying matrix effects were evaluated for their impact on strain resistance during SD and storage. WP proved to be a suitable ingredient for <em>B. lactis</em> INL1 biomass production. Acidic culture conditions yielded superior results, and all tested factors significantly influenced SDC performance. These findings highlight the usefulness of optimization strategies to define effective production conditions for probiotic cultures.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106181"},"PeriodicalIF":3.1,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143156256","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}

引用次数: 0

High moisture mozzarella cheese features and detection of commercial frauds: A review

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-12-24 DOI: 10.1016/j.idairyj.2024.106179

Mariacinzia Rutigliano, Marzia Albenzio, Agostino Sevi, Aldo Di Luccia, Barbara la Gatta

High moisture mozzarella cheese is a highly valued Italian product that is recognized and appreciated worldwide as an example of Made in Italy production. Moreover, obtaining a product certification (i.e., PDO), as in the case of Mozzarella di Bufala Campana and Mozzarella di Gioia del Colle, guarantees a plus in the evaluation of a product by the consumer, being synonymous of authenticity and adherence to a specification. However, the presence of issues related to the animal reproductive seasonality, production costs and exports, make this product, frequently, the subject of deceits. Moreover, the use of raw matters different from those declared in the label (i.e., the use of cow milk in the buffalo mozzarella cheese production) or the use of stored material for the production of product declared as fresh, are examples of frauds that may occurred in this context.

Therefore, this review describes the main features of this product and the main techniques, from the biochemical assessments to the latest advanced analytical methodologies, used to detect the commercial frauds that can be carried out by evaluating the product features that can be compromised by the implementation of inappropriate technological operations.

{"title":"High moisture mozzarella cheese features and detection of commercial frauds: A review","authors":"Mariacinzia Rutigliano, Marzia Albenzio, Agostino Sevi, Aldo Di Luccia, Barbara la Gatta","doi":"10.1016/j.idairyj.2024.106179","DOIUrl":"10.1016/j.idairyj.2024.106179","url":null,"abstract":"<div><div>High moisture mozzarella cheese is a highly valued Italian product that is recognized and appreciated worldwide as an example of Made in Italy production. Moreover, obtaining a product certification (i.e., PDO), as in the case of Mozzarella di Bufala Campana and Mozzarella di Gioia del Colle, guarantees a <em>plus</em> in the evaluation of a product by the consumer, being synonymous of authenticity and adherence to a specification. However, the presence of issues related to the animal reproductive seasonality, production costs and exports, make this product, frequently, the subject of deceits. Moreover, the use of raw matters different from those declared in the label (i.e., the use of cow milk in the buffalo mozzarella cheese production) or the use of stored material for the production of product declared as fresh, are examples of frauds that may occurred in this context.</div><div>Therefore, this review describes the main features of this product and the main techniques, from the biochemical assessments to the latest advanced analytical methodologies, used to detect the commercial frauds that can be carried out by evaluating the product features that can be compromised by the implementation of inappropriate technological operations.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106179"},"PeriodicalIF":3.1,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094973","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}

引用次数: 0

Metataxonomic analysis of bulk tank milk and seasonal impact on starter culture development in aged goat milk cheese

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-12-21 DOI: 10.1016/j.idairyj.2024.106160

Vinícius da Silva Duarte, Beate Bjørgan, Fiona Valerie Franklin, Kari Olsen, Ahmed Abdelghani, Siv Skeie, Davide Porcellato

The production of dairy products from goat milk has been gradually increasing worldwide. In Norway, goat milk production is seasonal, leading to variations in milk composition used for different dairy products, such as cheese. This study aimed to investigate the microbial composition of bulk tank milk and the seasonal impact on cheese microbiota development and dynamics during cheese making and ripening. Four dairy goat farms from the same geographical area were selected based on varying bulk milk somatic cell counts. Milk was collected at four different times during one lactation/season and used to produce a hard goat milk cheese from pasteurized milk. Metataxonomic analysis of milk from these four farms revealed a similar microbial composition with moderate dissimilarity between samples obtained during the spring and mating periods. Goat milk cheeses produced in different seasons exhibited varying relative abundances of Streptococcus, Lactobacillus, and Lactococcus, suggesting that milk composition influences starter culture development differently. Organic acids and total free amino acids at 6 months of ripening were significantly influenced by the starter culture composition. Our results indicate a significant seasonal effect on starter culture development in this type of cheese. Further investigations are needed to understand why and how the same bacterial strains respond differently to milk collected in different seasons and whether adjustments during cheesemaking are necessary based on the season.

{"title":"Metataxonomic analysis of bulk tank milk and seasonal impact on starter culture development in aged goat milk cheese","authors":"Vinícius da Silva Duarte, Beate Bjørgan, Fiona Valerie Franklin, Kari Olsen, Ahmed Abdelghani, Siv Skeie, Davide Porcellato","doi":"10.1016/j.idairyj.2024.106160","DOIUrl":"10.1016/j.idairyj.2024.106160","url":null,"abstract":"<div><div>The production of dairy products from goat milk has been gradually increasing worldwide. In Norway, goat milk production is seasonal, leading to variations in milk composition used for different dairy products, such as cheese. This study aimed to investigate the microbial composition of bulk tank milk and the seasonal impact on cheese microbiota development and dynamics during cheese making and ripening. Four dairy goat farms from the same geographical area were selected based on varying bulk milk somatic cell counts. Milk was collected at four different times during one lactation/season and used to produce a hard goat milk cheese from pasteurized milk. Metataxonomic analysis of milk from these four farms revealed a similar microbial composition with moderate dissimilarity between samples obtained during the spring and mating periods. Goat milk cheeses produced in different seasons exhibited varying relative abundances of <em>Streptococcus</em>, <em>Lactobacillus</em>, and <em>Lactococcus</em>, suggesting that milk composition influences starter culture development differently. Organic acids and total free amino acids at 6 months of ripening were significantly influenced by the starter culture composition. Our results indicate a significant seasonal effect on starter culture development in this type of cheese. Further investigations are needed to understand why and how the same bacterial strains respond differently to milk collected in different seasons and whether adjustments during cheesemaking are necessary based on the season.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106160"},"PeriodicalIF":3.1,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Probiotic candidate strains from sow's milk show antimicrobial activity against multidrug-resistant Escherichia coli

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-12-21 DOI: 10.1016/j.idairyj.2024.106170

Omar V. Pabón-Rodríguez , Gloria C. Ramirez-Nieto , Gloria A. Casas-Bedoya , Carlos A. Rengifo-Guerrero , Diego F. Tirado , Liliana Serna-Cock

Lactic acid bacteria (LAB) have been the subject of increasing interest in scientific research due to their broad spectrum of applications in human and animal health. In this research, the safety and functionality of LAB, with antimicrobial activity against two strains of Escherichia coli, isolated from sow's milk was evaluated. Five (5) presumptive LAB strains with high antimicrobial activity were molecularly identified. These strains belonged to the genera Lactiplantibacillus and Pediococcus, with percentages of identity ranging from 97% to 100%. These LAB were evaluated for safety (i.e., hemolytic capacity and antibiotic resistance) and functional (i.e., resistance to gastric and intestinal juices, ability to adhere to the Caco-2 cell line, hydrophobicity, and auto-aggregation) characteristics. Lactiplantibacillus plantarum (B10, 99.9% identity - MT544853) was identified and had a marked probiotic capacity due to its outstanding antimicrobial activity; its resistance to simulated gastrointestinal tract conditions, retaining viability up to 10⁸ CFU/mL after 4 h of exposure; roughly 3 % ability to adhere to intestinal cells; and the lowest antibiotic resistance capacity. The identified L. plantarum strain has potential for use in the prevention and control of diseases, especially those caused by E. coli strains with multiple antibiotic resistance. These findings contribute to the development of effective probiotics for the prevention of gastrointestinal diseases in pig production and, potentially, for human health applications, aligning with the One Health approach.

{"title":"Probiotic candidate strains from sow's milk show antimicrobial activity against multidrug-resistant Escherichia coli","authors":"Omar V. Pabón-Rodríguez , Gloria C. Ramirez-Nieto , Gloria A. Casas-Bedoya , Carlos A. Rengifo-Guerrero , Diego F. Tirado , Liliana Serna-Cock","doi":"10.1016/j.idairyj.2024.106170","DOIUrl":"10.1016/j.idairyj.2024.106170","url":null,"abstract":"<div><div>Lactic acid bacteria (LAB) have been the subject of increasing interest in scientific research due to their broad spectrum of applications in human and animal health. In this research, the safety and functionality of LAB, with antimicrobial activity against two strains of <em>Escherichia coli</em>, isolated from sow's milk was evaluated. Five (5) presumptive LAB strains with high antimicrobial activity were molecularly identified. These strains belonged to the genera <em>Lactiplantibacillus</em> and <em>Pediococcus</em>, with percentages of identity ranging from 97% to 100%. These LAB were evaluated for safety (<em>i.e</em>., hemolytic capacity and antibiotic resistance) and functional (<em>i.e</em>., resistance to gastric and intestinal juices, ability to adhere to the Caco-2 cell line, hydrophobicity, and auto-aggregation) characteristics. <em>Lactiplantibacillus plantarum</em> (B10, 99.9% identity - MT544853) was identified and had a marked probiotic capacity due to its outstanding antimicrobial activity; its resistance to simulated gastrointestinal tract conditions, retaining viability up to 10<sup>8</sup> CFU/mL after 4 h of exposure; roughly 3 % ability to adhere to intestinal cells; and the lowest antibiotic resistance capacity. The identified L. <em>plantarum</em> strain has potential for use in the prevention and control of diseases, especially those caused by <em>E. coli</em> strains with multiple antibiotic resistance. These findings contribute to the development of effective probiotics for the prevention of gastrointestinal diseases in pig production and, potentially, for human health applications, aligning with the One Health approach.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106170"},"PeriodicalIF":3.1,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099231","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}

引用次数: 0

Bioactive potentials of paraprobiotic kefir: Enhanced protein hydrolysis and anticancer efficacy

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-12-20 DOI: 10.1016/j.idairyj.2024.106169

Ecem Akan , Adem Yavaş , Mustafa Dikme

Recent research highlights paraprobiotics and postbiotics as viable alternatives to probiotics. This study examined kefir prepared with probiotics (Lacticaseibacillus casei 39) and paraprobiotics (autoclaved L. casei 39 cells), evaluating their physicochemical, microbiological, and bioactive properties. Paraprobiotic addition did not alter kefir composition. During 28-day storage, Lactobacillus spp. levels decreased in all kefirs but remained higher in probiotic kefir, maintaining L. casei 39 at 10⁸ CFU mL⁻¹. Notably, paraprobiotic kefir exhibited the highest protein hydrolysis degree (76.8%) following in vitro gastrointestinal digestion (P < 0.05). SDS-PAGE analysis of paraprobiotic kefir showed more intense bands for casein and β-lactoglobulin. Although antioxidant activity was similar across samples, probiotic kefir exhibited the strongest α-glucosidase inhibition (P < 0.05). Notably, paraprobiotic kefir displayed the highest anticancer activity against HT29 colon cancer cells (P < 0.05). These results suggest paraprobiotics as effective functional food components, offering comparable or enhanced bioactivity, improved stability, and easier production than traditional probiotics.

{"title":"Bioactive potentials of paraprobiotic kefir: Enhanced protein hydrolysis and anticancer efficacy","authors":"Ecem Akan , Adem Yavaş , Mustafa Dikme","doi":"10.1016/j.idairyj.2024.106169","DOIUrl":"10.1016/j.idairyj.2024.106169","url":null,"abstract":"<div><div>Recent research highlights paraprobiotics and postbiotics as viable alternatives to probiotics. This study examined kefir prepared with probiotics (<em>Lacticaseibacillus casei</em> 39) and paraprobiotics (autoclaved <em>L. casei</em> 39 cells), evaluating their physicochemical, microbiological, and bioactive properties. Paraprobiotic addition did not alter kefir composition. During 28-day storage, <em>Lactobacillus</em> spp. levels decreased in all kefirs but remained higher in probiotic kefir, maintaining <em>L. casei</em> 39 at 10⁸ CFU mL<sup>−1</sup>. Notably, paraprobiotic kefir exhibited the highest protein hydrolysis degree (76.8%) following <em>in vitro</em> gastrointestinal digestion (P < 0.05). SDS-PAGE analysis of paraprobiotic kefir showed more intense bands for casein and β-lactoglobulin. Although antioxidant activity was similar across samples, probiotic kefir exhibited the strongest α-glucosidase inhibition (P < 0.05). Notably, paraprobiotic kefir displayed the highest anticancer activity against HT29 colon cancer cells (P < 0.05). These results suggest paraprobiotics as effective functional food components, offering comparable or enhanced bioactivity, improved stability, and easier production than traditional probiotics.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106169"},"PeriodicalIF":3.1,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099232","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}

引用次数: 0

Understanding and mitigating adverse biological responses resulting from β-casomorphin-7: Strategies, challenges, and future directions – A review

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-12-16 DOI: 10.1016/j.idairyj.2024.106166

Leandra Oliveira Xavier Albiero , Rafaela Ansiliero , Eduarda Degani Araújo , Aniela Pinto Kempka

This review provides a comprehensive analysis of the biological effects associated with β-casomorphin-7 (BCM-7) consumption, focusing on mitigation strategies, challenges, and future research opportunities. BCM-7, a peptide derived from the digestion of specific variants of β-casein A1 and A2 found in cow's milk, is linked to a range of health issues primarily due to its interaction with μ-opioid receptors. During digestion, if BCM-7 crosses the intestinal barrier, impacting neurological, gastrointestinal, and immune functions. This review examines the mechanisms underlying BCM-7 formation, including the influence of industrial processes such as pasteurization and fermentation, with particular attention to the β-casein A1 and A2 variants. The reduced potential of β-casein A2 to generate BCM-7 is highlighted, supporting its growing recognition as a healthier alternative. Mitigation strategies discussed include genetic selection for cattle producing β-casein A2 milk and innovative milk processing methods targeting BCM-7 reduction. Enzymatic hydrolysis and fermentation using lactic acid bacteria are emphasized as effective approaches, albeit with economic and technical challenges. Emerging technologies and bioinformatics tools offer the potential to refine peptide profiling and predict allergenic and bioactive characteristics. While substantial progress has been made, continued research is essential to deepen understanding of BCM-7's impact on health and develop precise mitigation strategies.

{"title":"Understanding and mitigating adverse biological responses resulting from β-casomorphin-7: Strategies, challenges, and future directions – A review","authors":"Leandra Oliveira Xavier Albiero , Rafaela Ansiliero , Eduarda Degani Araújo , Aniela Pinto Kempka","doi":"10.1016/j.idairyj.2024.106166","DOIUrl":"10.1016/j.idairyj.2024.106166","url":null,"abstract":"<div><div>This review provides a comprehensive analysis of the biological effects associated with β-casomorphin-7 (BCM-7) consumption, focusing on mitigation strategies, challenges, and future research opportunities. BCM-7, a peptide derived from the digestion of specific variants of β-casein A1 and A2 found in cow's milk, is linked to a range of health issues primarily due to its interaction with μ-opioid receptors. During digestion, if BCM-7 crosses the intestinal barrier, impacting neurological, gastrointestinal, and immune functions. This review examines the mechanisms underlying BCM-7 formation, including the influence of industrial processes such as pasteurization and fermentation, with particular attention to the β-casein A1 and A2 variants. The reduced potential of β-casein A2 to generate BCM-7 is highlighted, supporting its growing recognition as a healthier alternative. Mitigation strategies discussed include genetic selection for cattle producing β-casein A2 milk and innovative milk processing methods targeting BCM-7 reduction. Enzymatic hydrolysis and fermentation using lactic acid bacteria are emphasized as effective approaches, albeit with economic and technical challenges. Emerging technologies and bioinformatics tools offer the potential to refine peptide profiling and predict allergenic and bioactive characteristics. While substantial progress has been made, continued research is essential to deepen understanding of BCM-7's impact on health and develop precise mitigation strategies.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106166"},"PeriodicalIF":3.1,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094972","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}

引用次数: 0

Development of pasta filata style-cheese from dried curd: A process innovation

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-12-16 DOI: 10.1016/j.idairyj.2024.106168

Florian Schmidt, Xenia Shelhamer, Jörg Hinrichs

By making a storable cheese curd, cheese can be produced on demand, and product waste is reduced. Freezing is one possibility for producing storable cheese curd; however, storage in a frozen state is associated with costs. Dried cheese curd could be a viable alternative. Techno-functional properties must be regained when the cheese is produced. This study investigates whether producing pasta filata-style cheese from dried curd is possible. Therefore, two approaches were pursued: i) dried cheese curd was rehydrated and thermomechanically treated without further addition of water (DR) ii) dried cheese curd was thermomechanically treated with hot stretching water without prior rehydration (DHW). A non-dried sample was used as a reference (Ref). It was found that rehydration of 60 min is necessary to absorb the water to produce a pasta filata-style cheese with acceptable/set dry matter. Rehydration time is therefore acceptable on a technical and small scale. Without rehydration (DHW), the dry matter content is high, and cheese yield is low. In addition, there are some losses in fat content due to the drying process, where fat melts and partly exits the cheese curd. Confocal laser scanning microscopy (CLSM) images show that fat globules become larger and agglomerate. The storage modulus at 20 °C (G′_20 C) is highest for DHW, followed by Ref and then DR. Longer treatment times tend to decrease G′₂₀ _°C for DHW. Plasticization is obtained in all cases with a tan δ_max of approximately 1.2–1.4.

{"title":"Development of pasta filata style-cheese from dried curd: A process innovation","authors":"Florian Schmidt, Xenia Shelhamer, Jörg Hinrichs","doi":"10.1016/j.idairyj.2024.106168","DOIUrl":"10.1016/j.idairyj.2024.106168","url":null,"abstract":"<div><div>By making a storable cheese curd, cheese can be produced on demand, and product waste is reduced. Freezing is one possibility for producing storable cheese curd; however, storage in a frozen state is associated with costs. Dried cheese curd could be a viable alternative. Techno-functional properties must be regained when the cheese is produced. This study investigates whether producing pasta filata-style cheese from dried curd is possible. Therefore, two approaches were pursued: i) dried cheese curd was rehydrated and thermomechanically treated without further addition of water (<em>DR</em>) ii) dried cheese curd was thermomechanically treated with hot stretching water without prior rehydration (<em>DHW</em>). A non-dried sample was used as a reference (<em>Ref</em>). It was found that rehydration of 60 min is necessary to absorb the water to produce a pasta filata-style cheese with acceptable/set dry matter. Rehydration time is therefore acceptable on a technical and small scale. Without rehydration (DHW), the dry matter content is high, and cheese yield is low. In addition, there are some losses in fat content due to the drying process, where fat melts and partly exits the cheese curd. Confocal laser scanning microscopy (CLSM) images show that fat globules become larger and agglomerate. The storage modulus at 20 °C (G′<sub>20 C</sub>) is highest for <em>DHW</em>, followed by <em>Ref</em> and then <em>DR</em>. Longer treatment times tend to decrease G′<sub>20</sub> <sub>°C</sub> for <em>DHW</em>. Plasticization is obtained in all cases with a tan δ<sub>max</sub> of approximately 1.2–1.4.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106168"},"PeriodicalIF":3.1,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ultrafiltered cheesemilk: Rennet properties, cheese yield and influence on ripening of Cremoso cheese

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2024-12-16 DOI: 10.1016/j.idairyj.2024.106163

Paula Giménez , Guillermo Andrés George , María Laura Spotti , María Cristina Perotti , Erica Rut Hynes , Carina Viviana Bergamini

The impact of ultrafiltration (UF) of cheesemilk on its coagulation properties and on Cremoso cheese properties was evaluated using different rennet dose and with and without added calcium. UF milks with rennet doses standardized by protein (Dp), and calcium addition showed lower values of coagulation and cutting times, and higher firmness than control milk. On the contrary, UF milks with rennet doses standardized by volume (Dv) showed coagulation properties more similar to the control milk. Cheese yield increased proportionally to the protein content of the starting milk, which would allow increasing the plant operative capacity. Slightly higher proteolysis and higher hardness were found in cheeses made with Dp. The use of Dv and no calcium addition when UF milks are used allow to obtain cheeses similar to those made with unconcentrated milk, in addition to a better handling of the curd in the vat, and save rennet and calcium.

引用次数: 0

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