In the present work, we examined the angiotensin-I-converting enzyme-inhibitory (ACE-I) activity of the water soluble extracts of four long-ripened Feta cheese samples. High activity (>87 %) was determined for all of them. Additionally, we fingerprinted the non-starter lactic acid bacteria (NSLAB) isolated from the cheese samples. All NSLAB isolates were screened for their proteolytic activity and the most proteolytic ones were further evaluated for their ACE-I activity as well as ability to produce γ-aminobutyric acid (GABA). The NSLAB isolates comprised 130 lactobacilli and 24 enterococci, with the dominant species being Levilactobacillus brevis, Lactiplantibacillus plantarum, Lacticaseibacillus paracasei and Enterococcus faecium. Among them, 40 selected isolates exhibited high proteolytic activity, with 13 lactobacilli and two enterococci exhibiting strong ACE-I activity (>50 %), and six lactobacilli producing GABA. Thus, the hypertension risk associated with over-consumption of Feta cheese because of its high sodium content may be compensated by the anti-hypertensive traits of NSLAB microbiota members, which are active during the long cheese ripening time.
{"title":"Feta cheese: A pool of Non-Starter Lactic Acid Bacteria (NSLAB) with anti-hypertensive potential","authors":"Marina Georgalaki , Rania Anastasiou , Georgia Zoumpopoulou , Christina Charmpi , Georgios Lazaropoulos , Rimi Bounenni , Konstantinos Papadimitriou , Effie Tsakalidou","doi":"10.1016/j.idairyj.2024.106144","DOIUrl":"10.1016/j.idairyj.2024.106144","url":null,"abstract":"<div><div>In the present work, we examined the angiotensin-I-converting enzyme-inhibitory (ACE-I) activity of the water soluble extracts of four long-ripened Feta cheese samples. High activity (>87 %) was determined for all of them. Additionally, we fingerprinted the non-starter lactic acid bacteria (NSLAB) isolated from the cheese samples. All NSLAB isolates were screened for their proteolytic activity and the most proteolytic ones were further evaluated for their ACE-I activity as well as ability to produce γ-aminobutyric acid (GABA). The NSLAB isolates comprised 130 lactobacilli and 24 enterococci, with the dominant species being <em>Levilactobacillus brevis</em>, <em>Lactiplantibacillus plantarum</em>, <em>Lacticaseibacillus paracasei</em> and <em>Enterococcus faecium</em>. Among them, 40 selected isolates exhibited high proteolytic activity, with 13 lactobacilli and two enterococci exhibiting strong ACE-I activity (>50 %), and six lactobacilli producing GABA. Thus, the hypertension risk associated with over-consumption of Feta cheese because of its high sodium content may be compensated by the anti-hypertensive traits of NSLAB microbiota members, which are active during the long cheese ripening time.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"162 ","pages":"Article 106144"},"PeriodicalIF":3.1,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757355","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}
Controlling the dry matter content of cheese is essential to defining the performance of cheese production. For Emmental-type cheese, dry matter content has to be above but as close as possible to a minimal value that is defined by legislation. The means for achieving the target dry matter content was mostly left to the discretion of the cheese experts, who target a dry matter objective based on his expert knowledge and the deviation of cheese production. To date, the prediction of performance indicators, such as cheese dry matter content, can help cheesemakers to improve their production performance. Several Machine Learning models and classical statistical methods were compared to predict the dry matter of Emmental cheese for a set of data coming from one selected cheese industry. The Random Forest method emerged as the most effective model (RMSE = 0.28 and R2 = 0.67). The weight of variables in explaining the variability of cheese dry matter content was also calculated, helping cheese experts to interpret the model and apply corrective actions to improve cheese production performance. The ability to predict cheese dry matter content and understand its variability from cheese manufacturing data offer new perspectives for the cheese industry. This method can be transferred to other indicators and assist in decision-making to enhance industry performance.
{"title":"Machine learning for predicting industrial performance: Example of the dry matter content of emmental-type cheese","authors":"Manon Perrignon , Mathieu Emily , Mélanie Munch , Romain Jeantet , Thomas Croguennec","doi":"10.1016/j.idairyj.2024.106143","DOIUrl":"10.1016/j.idairyj.2024.106143","url":null,"abstract":"<div><div>Controlling the dry matter content of cheese is essential to defining the performance of cheese production. For Emmental-type cheese, dry matter content has to be above but as close as possible to a minimal value that is defined by legislation. The means for achieving the target dry matter content was mostly left to the discretion of the cheese experts, who target a dry matter objective based on his expert knowledge and the deviation of cheese production. To date, the prediction of performance indicators, such as cheese dry matter content, can help cheesemakers to improve their production performance. Several Machine Learning models and classical statistical methods were compared to predict the dry matter of Emmental cheese for a set of data coming from one selected cheese industry. The Random Forest method emerged as the most effective model (RMSE = 0.28 and R<sup>2</sup> = 0.67). The weight of variables in explaining the variability of cheese dry matter content was also calculated, helping cheese experts to interpret the model and apply corrective actions to improve cheese production performance. The ability to predict cheese dry matter content and understand its variability from cheese manufacturing data offer new perspectives for the cheese industry. This method can be transferred to other indicators and assist in decision-making to enhance industry performance.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"162 ","pages":"Article 106143"},"PeriodicalIF":3.1,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142746388","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}
Pub Date : 2024-11-19DOI: 10.1016/j.idairyj.2024.106142
Yijing Shao , Lili He , Haotian Zheng
Milk is a colloidal system, and phase separation within such systems, such as excessive sedimentation and age gelation, is a quality defect in UHT-treated milk that remains challenging to predict. This study aims to investigate the feasibility of using Raman spectroscopy to characterize UHT reconstituted skim milk (RSM) and predict the degree of phase separation in UHT-RSM after storage. UHT-RSM samples after processing (M0) and three-month storage (M3) were vacuum-concentrated and analyzed by Raman spectroscopy. After 7.5 months of storage, the total solids depletion (TSD) of UHT-RSM was used to quantitatively reflect the degree of phase separation. Two independent partial least squares regression models were constructed using TSD7.5-month as the response variable and pre-processed Raman spectra collected from M0 and M3, respectively, as predictor variables. The nuances in UHT-RSM samples captured by Raman spectroscopy are crucial in developing the PLS regression models. Results showed that both M0 and M3 Raman spectra were relatively effective in predicting the phase separation condition (TSD7.5-month) of UHT-RSM at a later stage of storage (R2Pred = 0.74 and 0.85, respectively). This study demonstrated a new approach for forecasting the phase stability of UHT-RSM products based on spectral information. While there is a space for optimization of the presented prediction models, the technical approach shows good potential to be utilized by ingredient manufacturers and UHT milk processors to assist the ingredient screening process. Future research is encouraged to improve prediction accuracy within the framework of this novel approach.
{"title":"Prediction of phase stability of UHT reconstituted skim milk after ambient storage using Raman spectroscopy","authors":"Yijing Shao , Lili He , Haotian Zheng","doi":"10.1016/j.idairyj.2024.106142","DOIUrl":"10.1016/j.idairyj.2024.106142","url":null,"abstract":"<div><div>Milk is a colloidal system, and phase separation within such systems, such as excessive sedimentation and age gelation, is a quality defect in UHT-treated milk that remains challenging to predict. This study aims to investigate the feasibility of using Raman spectroscopy to characterize UHT reconstituted skim milk (RSM) and predict the degree of phase separation in UHT-RSM after storage. UHT-RSM samples after processing (M0) and three-month storage (M3) were vacuum-concentrated and analyzed by Raman spectroscopy. After 7.5 months of storage, the total solids depletion (TSD) of UHT-RSM was used to quantitatively reflect the degree of phase separation. Two independent partial least squares regression models were constructed using TSD<sub>7.5-month</sub> as the response variable and pre-processed Raman spectra collected from M0 and M3, respectively, as predictor variables. The nuances in UHT-RSM samples captured by Raman spectroscopy are crucial in developing the PLS regression models. Results showed that both M0 and M3 Raman spectra were relatively effective in predicting the phase separation condition (TSD<sub>7.5-month</sub>) of UHT-RSM at a later stage of storage (R<sup>2</sup><sub>Pred</sub> = 0.74 and 0.85, respectively). This study demonstrated a new approach for forecasting the phase stability of UHT-RSM products based on spectral information. While there is a space for optimization of the presented prediction models, the technical approach shows good potential to be utilized by ingredient manufacturers and UHT milk processors to assist the ingredient screening process. Future research is encouraged to improve prediction accuracy within the framework of this novel approach.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106142"},"PeriodicalIF":3.1,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703798","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 : 2024-11-15DOI: 10.1016/j.idairyj.2024.106141
Ecem Akan , Kerem Tok , Ebru Kocadag Kocazorbaz , Figen Zihnioglu , Oktay Yerlikaya , Ali Adnan Hayaloglu , Ozer Kinik
Bioactive peptides redefine health and disease by triggering unique biological functions in the body. The aim of this study was to evaluate and identify the endogenous and exogenous peptides (in vitro gastrointestinal digestion) of 360-day ripened Izmir Tulum cheese manufactured using cow, sheep, and goat milk. Peptide extracts from Izmir Tulum cheeses were found to have DPP-IV inhibitory, deglycation, antioxidant, metal chelating, and ACE-inhibitory activity. After the activity guided purification of peptide extracts were performed by HPLC, 8 peptide fractions were selected according to their biological activity, and the peptide sequence of each peptide were identified by mass spectrometry. It was observed that the use of different types of milk in the manufacture of Izmir Tulum cheese affects peptide diversity, that endogenous and exogenous peptides had a wide range of potential biological activities, and that new bioactive peptides were obtained from Izmir Tulum cheese. The potential peptide sequences obtained from the identified fractions ETFHPLKHQ, EVVPGPFPQ, and TLGLHTPK are the first peptide sequences that do not overlap with sequences published in the literature. In conclusion, these endogenous and exogenous peptides of Izmir Tulum cheeses have significant biological activities associated with type 2 diabetes, deglycation, antioxidants, and metal chelating agents to support the immune system, and ACE-inhibitory effects to treat hypertension. These new peptides could open a new avenue for the noval peptide-based drug and contribute to therapeutic applications.
{"title":"Comparative biological evaluation and identification of multifunctional endogenous and exogenous bioactive peptides in different matured Izmir Tulum cheeses","authors":"Ecem Akan , Kerem Tok , Ebru Kocadag Kocazorbaz , Figen Zihnioglu , Oktay Yerlikaya , Ali Adnan Hayaloglu , Ozer Kinik","doi":"10.1016/j.idairyj.2024.106141","DOIUrl":"10.1016/j.idairyj.2024.106141","url":null,"abstract":"<div><div>Bioactive peptides redefine health and disease by triggering unique biological functions in the body. The aim of this study was to evaluate and identify the endogenous and exogenous peptides (<em>in vitro</em> gastrointestinal digestion) of 360-day ripened Izmir Tulum cheese manufactured using cow, sheep, and goat milk. Peptide extracts from Izmir Tulum cheeses were found to have DPP-IV inhibitory, deglycation, antioxidant, metal chelating, and ACE-inhibitory activity. After the activity guided purification of peptide extracts were performed by HPLC, 8 peptide fractions were selected according to their biological activity, and the peptide sequence of each peptide were identified by mass spectrometry. It was observed that the use of different types of milk in the manufacture of Izmir Tulum cheese affects peptide diversity, that endogenous and exogenous peptides had a wide range of potential biological activities, and that new bioactive peptides were obtained from Izmir Tulum cheese. The potential peptide sequences obtained from the identified fractions ETFHPLKHQ, EVVPGPFPQ, and TLGLHTPK are the first peptide sequences that do not overlap with sequences published in the literature. In conclusion, these endogenous and exogenous peptides of Izmir Tulum cheeses have significant biological activities associated with type 2 diabetes, deglycation, antioxidants, and metal chelating agents to support the immune system, and ACE-inhibitory effects to treat hypertension. These new peptides could open a new avenue for the noval peptide-based drug and contribute to therapeutic applications.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106141"},"PeriodicalIF":3.1,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703797","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 : 2024-11-14DOI: 10.1016/j.idairyj.2024.106138
Giovanni Barone , Sara Guadagnucci , Valentin Rauh , Søren K. Lillevang , Maria Fiorenza Caboni , Lilia Ahrné
In this study, the influence of temperature (i.e., 10, 25 and 55 °C) on minerals contents and physicochemical properties of retentates and permeate produced during ultrafiltration (UF) of skim milk were investigated at different volumetric concentration ratios (VCR: 1.0, 1.5, 2.0, 2.5 and 3.0). Mineral content in UF retentates was significantly lower (p < 0.05) at 10 °C when compared to 55 °C at all the VCRs studied, with an average reduction of 17 %; while, in respective permeate, mineral content was higher at 55 °C. Ionic calcium concentration in the retentate increased along the VCR and decreased with increasing temperature (2.35-2.78 mM and 0.19-0.43 mM at 10 and 55 °C, respectively). UF of milk temperature at 10 °C resulted in a low permeate flux rate along the VCR, but with better flux recovery after cleaning when compared to 55 °C. The results obtained in this study provide new insights into the complex relationships between the milk temperature and milk mineral partitioning on UF performance and physiochemical properties of retentates and permeates, that is exploitable for the production of dairy retentates having tailored mineral content and functionality.
本研究调查了在不同体积浓度比（VCR：1.0、1.5、2.0、2.5 和 3.0）下，温度（即 10、25 和 55 °C）对脱脂乳超滤（UF）过程中产生的回流液和渗透液中矿物质含量和理化性质的影响。在所有研究的体积浓度比条件下，与 55 °C 相比，10 °C 时超滤回流液中的矿物质含量明显降低（p < 0.05），平均降幅为 17%；而在 55 °C 条件下，各自渗透液中的矿物质含量较高。回流液中的离子钙浓度随着 VCR 的变化而增加，并随着温度的升高而降低（10 °C 和 55 °C 时分别为 2.35-2.78 mM 和 0.19-0.43 mM）。牛奶温度在 10 °C 时的超滤导致沿 VCR 的渗透通量率较低，但与 55 °C 相比，清洗后的通量恢复较好。这项研究的结果提供了牛奶温度和牛奶矿物质分配对超滤性能以及回流物和渗透物理化性质的复杂关系的新见解，可用于生产具有定制矿物质含量和功能的乳制品回流物。
{"title":"Minerals content and physicochemical properties of skim milk retentates and permeates during ultrafiltration at different temperatures","authors":"Giovanni Barone , Sara Guadagnucci , Valentin Rauh , Søren K. Lillevang , Maria Fiorenza Caboni , Lilia Ahrné","doi":"10.1016/j.idairyj.2024.106138","DOIUrl":"10.1016/j.idairyj.2024.106138","url":null,"abstract":"<div><div>In this study, the influence of temperature (i.e., 10, 25 and 55 °C) on minerals contents and physicochemical properties of retentates and permeate produced during ultrafiltration (UF) of skim milk were investigated at different volumetric concentration ratios (VCR: 1.0, 1.5, 2.0, 2.5 and 3.0). Mineral content in UF retentates was significantly lower (<em>p</em> < 0.05) at 10 °C when compared to 55 °C at all the VCRs studied, with an average reduction of 17 %; while, in respective permeate, mineral content was higher at 55 °C. Ionic calcium concentration in the retentate increased along the VCR and decreased with increasing temperature (2.35-2.78 mM and 0.19-0.43 mM at 10 and 55 °C, respectively). UF of milk temperature at 10 °C resulted in a low permeate flux rate along the VCR, but with better flux recovery after cleaning when compared to 55 °C. The results obtained in this study provide new insights into the complex relationships between the milk temperature and milk mineral partitioning on UF performance and physiochemical properties of retentates and permeates, that is exploitable for the production of dairy retentates having tailored mineral content and functionality.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106138"},"PeriodicalIF":3.1,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142652440","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}
Pub Date : 2024-11-13DOI: 10.1016/j.idairyj.2024.106139
Sitong Zhou , Jean-Christophe Jacquier , Raquel Cama-Moncunill , Hannah Furlong , Gabriela Gonzales Castillo , Peter Dunne , Mark Timlin , Deirdre Hennessy , Michael O’Donovan , Kieran McCarthy , Tom F. O’Callaghan , John P. Murphy , André Brodkorb , Sean A. Hogan , Jeremiah J. Sheehan , Emma L. Feeney
This study investigated the vitamin K content in butter and Cheddar cheese produced from the milk of cows fed three different diets: pasture-fed (GRS), total mixed ration (TMR), and partial mixed ration (PMR), across early, mid, and late stages of lactation. Vitamin K1 and menaquinones (MK)-4, 7, and 9 were quantified using high-performance liquid chromatography (HPLC) with a fluorescence detector. Results showed that butter and Cheddar cheese made from higher ratio of pasture-fed milk exhibited significantly higher K1 levels (P < 0.05). GRS butter demonstrated the highest MK-4 content (P < 0.05), whereas TMR Cheddar cheese showed the highest MK-4 levels (P < 0.05), followed by GRS and PMR cheeses. Mid-lactation butter contained higher concentrations of K1 and MK-4 compared to early- or late-lactation stages (P < 0.05). Late-lactation Cheddar cheese contained significantly higher K1, MK-4, and MK-9 than early or mid-lactation cheeses (P < 0.05). These findings suggest that bovine diets with a higher pasture-fed ratio can enhance the vitamin K content in dairy products.
{"title":"The effect of bovine diets and stages of lactation on vitamin K content in butter and Cheddar cheese","authors":"Sitong Zhou , Jean-Christophe Jacquier , Raquel Cama-Moncunill , Hannah Furlong , Gabriela Gonzales Castillo , Peter Dunne , Mark Timlin , Deirdre Hennessy , Michael O’Donovan , Kieran McCarthy , Tom F. O’Callaghan , John P. Murphy , André Brodkorb , Sean A. Hogan , Jeremiah J. Sheehan , Emma L. Feeney","doi":"10.1016/j.idairyj.2024.106139","DOIUrl":"10.1016/j.idairyj.2024.106139","url":null,"abstract":"<div><div>This study investigated the vitamin K content in butter and Cheddar cheese produced from the milk of cows fed three different diets: pasture-fed (GRS), total mixed ration (TMR), and partial mixed ration (PMR), across early, mid, and late stages of lactation. Vitamin K1 and menaquinones (MK)-4, 7, and 9 were quantified using high-performance liquid chromatography (HPLC) with a fluorescence detector. Results showed that butter and Cheddar cheese made from higher ratio of pasture-fed milk exhibited significantly higher K1 levels (<em>P</em> < 0.05). GRS butter demonstrated the highest MK-4 content (<em>P</em> < 0.05), whereas TMR Cheddar cheese showed the highest MK-4 levels (<em>P</em> < 0.05), followed by GRS and PMR cheeses. Mid-lactation butter contained higher concentrations of K1 and MK-4 compared to early- or late-lactation stages (<em>P</em> < 0.05). Late-lactation Cheddar cheese contained significantly higher K1, MK-4, and MK-9 than early or mid-lactation cheeses (<em>P</em> < 0.05). These findings suggest that bovine diets with a higher pasture-fed ratio can enhance the vitamin K content in dairy products.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106139"},"PeriodicalIF":3.1,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142652437","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}
As a rich source of bioactive components, bovine colostrum (BC)1 can be used to produce valuable nutraceuticals. Achieving this goal with common thermal pasteurization processes is challenging due to the heat-sensitive nature of raw BC. This research aimed to investigate the potential of atmospheric cold plasma (ACP) as a novel non-thermal process in inactivating the microbial population in BC. Raw BC was treated with different ACP treatments, including direct dielectric barrier discharge (DBD) in both static and continuous modes, indirect DBD, corona discharge, and gliding arc discharge. The occurrence of creaming and curdling of BC during the treatments was one of the challenges of this research, which was the most and least severe during static and continuous treatments, respectively. The continuous and the indirect DBD treatments were the most and least effective in terms of microbial inactivation. The inactivation of natural microflora with the continuous ACP at the voltage of 15 kV for 20 min was approximately 98%. The indirect DBD treatment led to an increase in the microbial population of BC. In addition, the initial microbial population significantly affected the antimicrobial efficacy of ACP. Treatment voltage and time had a significant effect on the creaming and curdling, natural microflora population, and the total coliform population of the treated samples. The voltage of 14.5 kV and the exposure time of 14.2 min were determined as optimal treatment conditions by response surface methodology (RSM) to achieve the maximum reduction of microbial population, without pH changing of ACP-treated BC. The optimal treatment conditions of ACP reduced the total plate count and total coliform count of raw BC by 1.41 and 3.55 log CFU/ml, respectively, with a minor change in pH. These results promise the potential of ACP technology for BC processing.
作为生物活性成分的丰富来源，牛初乳（BC）1 可用于生产有价值的营养保健品。由于牛初乳原料对热敏感，使用普通热巴氏杀菌工艺实现这一目标具有挑战性。本研究旨在调查大气冷等离子体（ACP）作为一种新型非热工艺在灭活 BC 微生物群方面的潜力。对未加工的 BC 采用了不同的 ACP 处理方法，包括静态和连续模式的直接介质阻挡放电（DBD）、间接 DBD、电晕放电和滑弧放电。处理过程中 BC 起泡和凝结是本研究的挑战之一，在静态和连续处理过程中，起泡和凝结的严重程度分别最大和最小。就微生物灭活而言，连续和间接 DBD 处理的效果最好，效果最差。在 15 kV 的电压下连续使用 ACP 20 分钟，天然微生物菌群的灭活率约为 98%。间接 DBD 处理导致 BC 微生物数量增加。此外，初始微生物数量对 ACP 的抗菌效果也有显著影响。处理电压和时间对处理样品的起皱和凝结、天然微生物菌群和总大肠菌群有显著影响。通过响应面法（RSM）确定了 14.5 千伏的电压和 14.2 分钟的暴露时间为最佳处理条件，从而在不改变 ACP 处理 BC 的 pH 值的情况下最大程度地减少了微生物数量。在 ACP 的最佳处理条件下，生 BC 的总菌落总数和总大肠菌群数分别减少了 1.41 和 3.55 log CFU/ml，pH 值变化不大。这些结果证明了 ACP 技术在加工 BC 方面的潜力。
{"title":"Application of atmospheric cold plasma (ACP) for processing of raw bovine colostrum: Investigation of antimicrobial efficacy of different ACP treatments","authors":"Negar Ravash , Javad Hesari , Sirous Khorram , M.S. Roopesh","doi":"10.1016/j.idairyj.2024.106140","DOIUrl":"10.1016/j.idairyj.2024.106140","url":null,"abstract":"<div><div>As a rich source of bioactive components, bovine colostrum (BC)<sup>1</sup> can be used to produce valuable nutraceuticals. Achieving this goal with common thermal pasteurization processes is challenging due to the heat-sensitive nature of raw BC. This research aimed to investigate the potential of atmospheric cold plasma (ACP) as a novel non-thermal process in inactivating the microbial population in BC. Raw BC was treated with different ACP treatments, including direct dielectric barrier discharge (DBD) in both static and continuous modes, indirect DBD, corona discharge, and gliding arc discharge. The occurrence of creaming and curdling of BC during the treatments was one of the challenges of this research, which was the most and least severe during static and continuous treatments, respectively. The continuous and the indirect DBD treatments were the most and least effective in terms of microbial inactivation. The inactivation of natural microflora with the continuous ACP at the voltage of 15 kV for 20 min was approximately 98%. The indirect DBD treatment led to an increase in the microbial population of BC. In addition, the initial microbial population significantly affected the antimicrobial efficacy of ACP. Treatment voltage and time had a significant effect on the creaming and curdling, natural microflora population, and the total coliform population of the treated samples. The voltage of 14.5 kV and the exposure time of 14.2 min were determined as optimal treatment conditions by response surface methodology (RSM) to achieve the maximum reduction of microbial population, without pH changing of ACP-treated BC. The optimal treatment conditions of ACP reduced the total plate count and total coliform count of raw BC by 1.41 and 3.55 log CFU/ml, respectively, with a minor change in pH. These results promise the potential of ACP technology for BC processing.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106140"},"PeriodicalIF":3.1,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142652439","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 : 2024-11-08DOI: 10.1016/j.idairyj.2024.106137
Siti Norazilah binti Maklin , Norliza binti Julmohammad , Suryani binti Saallah , Sariah binti Saalah , Nurul'azah binti Mohd Yaakub , Mohd Dona bin Sintang , Siti Norliayana binti Abd Rahman , Norziana binti Julmohamad
This study investigates the impact of ultrasonication duration on the properties of milk foam. Milk samples were subjected to ultrasonication for varying durations (1, 3, 5, 7, and 10 min), resulting in different sizes of native fat globules (249.5, 221.5, 222.6, 207.5, and 244.8 nm, respectively). The results indicate that viscosity increases as fat globule size decreases, with slight effect on zeta potential. NanoFoamer was identified as the optimal method providing the highest between foamability and stability (p < 0.05). Notably, foaming performance decreases after 7 min of sonication, highlighting the importance of selecting an appropriate frothing method to achieve the desired foam characteristics. Comparisons with non-ultrasonicated milk suggest that ultrasonication duration not only influences foamability by reducing fat globule size but also enhances foam stability through alterations in the fat globule sizes. Analysis of the foam structure revealed that smaller fat globules initially produce smaller, more numerous air bubbles with polyhedral shapes and well-defined lamellae. However, excessive reduction in fat globule size destabilizes the foam due to competitive protein adsorption and altered membrane composition, resulting in larger, less stable bubbles over time. Exploring ultrasonication times to enhances quality of milk and foam properties, offering significant benefits for dairy processing, product innovation and customer satisfaction.
{"title":"Effect of sonication time on physical and foaming properties of pasteurized milk","authors":"Siti Norazilah binti Maklin , Norliza binti Julmohammad , Suryani binti Saallah , Sariah binti Saalah , Nurul'azah binti Mohd Yaakub , Mohd Dona bin Sintang , Siti Norliayana binti Abd Rahman , Norziana binti Julmohamad","doi":"10.1016/j.idairyj.2024.106137","DOIUrl":"10.1016/j.idairyj.2024.106137","url":null,"abstract":"<div><div>This study investigates the impact of ultrasonication duration on the properties of milk foam. Milk samples were subjected to ultrasonication for varying durations (1, 3, 5, 7, and 10 min), resulting in different sizes of native fat globules (249.5, 221.5, 222.6, 207.5, and 244.8 nm, respectively). The results indicate that viscosity increases as fat globule size decreases, with slight effect on zeta potential. NanoFoamer was identified as the optimal method providing the highest between foamability and stability (p < 0.05). Notably, foaming performance decreases after 7 min of sonication, highlighting the importance of selecting an appropriate frothing method to achieve the desired foam characteristics. Comparisons with non-ultrasonicated milk suggest that ultrasonication duration not only influences foamability by reducing fat globule size but also enhances foam stability through alterations in the fat globule sizes. Analysis of the foam structure revealed that smaller fat globules initially produce smaller, more numerous air bubbles with polyhedral shapes and well-defined lamellae. However, excessive reduction in fat globule size destabilizes the foam due to competitive protein adsorption and altered membrane composition, resulting in larger, less stable bubbles over time. Exploring ultrasonication times to enhances quality of milk and foam properties, offering significant benefits for dairy processing, product innovation and customer satisfaction.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106137"},"PeriodicalIF":3.1,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142652561","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 : 2024-11-08DOI: 10.1016/j.idairyj.2024.106136
Grant Smolenski , Kirsty Armstrong , Malav Trivedi , Andrew Clarke
Beta-casomorphin-7 (BCM-7) is an exogenous opioid released during digestion of A1 beta-casein, but only in small amounts during A2-type beta-casein digestion. We characterized the BCM-7 yield from processed dairy products using a protocol based on a partitioned procedure with LC-MS/MS analysis after proteolytic digestion. Average BCM-7 concentration released from 900 μg of total protein ranged from below the quantitation limit (milk containing only the A2-type beta-casein) to 6.55 mg/g of total beta-casein (hard cheese). Per serving size, yogurt and cheese had the highest BCM-7 yields. A single serving of Lite milk containing only the A2-type beta-casein had negligible BCM-7 yields. There was a strong correlation between BCM-7 yield and A1 beta-casein content. Although the BCM-7 yields from the processed dairy products varied, only the absence or near absence of A1 beta-casein effectively negated BCM-7 release.
{"title":"BCM-7 release from processed dairy products containing measured amounts of beta-casein variants","authors":"Grant Smolenski , Kirsty Armstrong , Malav Trivedi , Andrew Clarke","doi":"10.1016/j.idairyj.2024.106136","DOIUrl":"10.1016/j.idairyj.2024.106136","url":null,"abstract":"<div><div>Beta-casomorphin-7 (BCM-7) is an exogenous opioid released during digestion of A1 beta-casein, but only in small amounts during A2-type beta-casein digestion. We characterized the BCM-7 yield from processed dairy products using a protocol based on a partitioned procedure with LC-MS/MS analysis after proteolytic digestion. Average BCM-7 concentration released from 900 μg of total protein ranged from below the quantitation limit (milk containing only the A2-type beta-casein) to 6.55 mg/g of total beta-casein (hard cheese). Per serving size, yogurt and cheese had the highest BCM-7 yields. A single serving of Lite milk containing only the A2-type beta-casein had negligible BCM-7 yields. There was a strong correlation between BCM-7 yield and A1 beta-casein content. Although the BCM-7 yields from the processed dairy products varied, only the absence or near absence of A1 beta-casein effectively negated BCM-7 release.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106136"},"PeriodicalIF":3.1,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703796","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}
The aim of this study was to isolate lactic acid bacteria (LAB) from artisanal Turkish cheeses and to determine the strains potentially capable of producing high levels of gamma aminobutyric acid (GABA). A total of 507 LAB were isolated from 45 cheese samples. The cheeses exhibited a microbial diversity, consisting of 16 genera and 30 different species belonging to these genera. The most abundant species in all cheeses was Lacticaseibacillus paracasei. Only 40 of 507 isolates had the GAD gene, and all strains were genetically identified as Lactiplantibacillus plantarum. Two strains (134 and 255) produced GABA in high concentrations, in MRS broth (626.36 ± 9.86 mg L−1) and skim milk (5.40 ± 0.47 mg L−1), respectively. The results showed that most of the GABA-producing isolates, especially strains 255 and 134, could be used as starter cultures for the production of functional foods to reduce the risk of disease or improve certain physiological functions.
{"title":"Isolation and identification of lactic acid bacteria from artisanal Turkish cheeses, and evaluation of γ-aminobutyric acid (GABA) production potential","authors":"Neslihan Ayağ , Elif Dağdemir , Bülent Çetin , Ali Adnan Hayaloğlu","doi":"10.1016/j.idairyj.2024.106132","DOIUrl":"10.1016/j.idairyj.2024.106132","url":null,"abstract":"<div><div>The aim of this study was to isolate lactic acid bacteria (LAB) from artisanal Turkish cheeses and to determine the strains potentially capable of producing high levels of gamma aminobutyric acid (GABA). A total of 507 LAB were isolated from 45 cheese samples. The cheeses exhibited a microbial diversity, consisting of 16 genera and 30 different species belonging to these genera. The most abundant species in all cheeses was <em>Lacticaseibacillus paracasei</em>. Only 40 of 507 isolates had the GAD gene, and all strains were genetically identified as <em>Lactiplantibacillus plantarum.</em> Two strains (134 and 255) produced GABA in high concentrations, in MRS broth (626.36 ± 9.86 mg L<sup>−1</sup>) and skim milk (5.40 ± 0.47 mg L<sup>−1</sup>), respectively. The results showed that most of the GABA-producing isolates, especially strains 255 and 134, could be used as starter cultures for the production of functional foods to reduce the risk of disease or improve certain physiological functions.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106132"},"PeriodicalIF":3.1,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142652435","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}
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