Pub Date : 2025-12-18DOI: 10.1016/j.idairyj.2025.106519
Brendon Gill , Stephen Holroyd , Gaile Peddie , Lin Ma
In the last decade techniques that can facilitate the quantification of individual milk proteins have seen considerable development. Foremost amongst these has been the use of mass spectrometric detection in conjunction with liquid chromatography applied to both major and minor milk proteins. There have also been developments in chromatographic approaches that have served to provide better separation of milk proteins from the complex milk matrix. In analytical science, complementary approaches using quite different technologies can have some specific advantages, as demonstrated by immunoassays based on the recognition of protein epitopes by antibodies. Similarly complementary is infrared spectroscopy that, while having been long utilised for the quantification of total protein in dairy products, has been shown to provide a rapid method of measurement when applied to a range of major and minor milk proteins. Nuclear magnetic resonance has also been sparingly applied but has significant future promise with the advent of new technologies in the field.
{"title":"Analytical methods for quantitation of individual milk proteins","authors":"Brendon Gill , Stephen Holroyd , Gaile Peddie , Lin Ma","doi":"10.1016/j.idairyj.2025.106519","DOIUrl":"10.1016/j.idairyj.2025.106519","url":null,"abstract":"<div><div>In the last decade techniques that can facilitate the quantification of individual milk proteins have seen considerable development. Foremost amongst these has been the use of mass spectrometric detection in conjunction with liquid chromatography applied to both major and minor milk proteins. There have also been developments in chromatographic approaches that have served to provide better separation of milk proteins from the complex milk matrix. In analytical science, complementary approaches using quite different technologies can have some specific advantages, as demonstrated by immunoassays based on the recognition of protein epitopes by antibodies. Similarly complementary is infrared spectroscopy that, while having been long utilised for the quantification of total protein in dairy products, has been shown to provide a rapid method of measurement when applied to a range of major and minor milk proteins. Nuclear magnetic resonance has also been sparingly applied but has significant future promise with the advent of new technologies in the field.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106519"},"PeriodicalIF":3.4,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922542","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 : 2025-12-18DOI: 10.1016/j.idairyj.2025.106518
Josane Cardim de Jesus , Rebeca Rodrigues Vieira Onelli , Peter Bitencourt Faria , Ana Beatriz Melli , Marcela Flávia Rodrigues Souza , Andrey Pereira Lage , Elaine Maria Seles Dorneles , Sibelli Passini Barbosa Ferrão
We aimed to develop chemometric sorting models to determine the geographical origin of artisanal Minas cheeses in Brazil. Cheeses were collected in the Araxá (11 samples) and Serra da Canastra (18 samples) regions of Minas Gerais, Brazil. These cheeses differ from each other in terms of flavour, texture and moisture content. The climate, topography and altitude of each region also influence the characteristics of the cheeses. The collected samples were analyzed using near-infrared (NIR) and mid-infrared (MIR) spectroscopy. The spectroscopic data were preprocessed using Savitzky-Golay (SG), multiplicative scattering correction (MSC), and standard normal variates (SNVs). These data were used to construct principal component analysis (PCA), hierarchical cluster analysis (HCA), partial least squares discriminant analysis (PLS-DA) and soft independent modeling of class analogy (SIMCA) models. The PCA and HCA models for the MIR data exhibited less sample dispersion than the NIR data models, a finding that was corroborated by the HCA results. The SG + SNV pretreatment in the PLS-DA and SIMCA models resulted in an accuracy above 95 %, an F1-score ranging from 93 % to 100 %, and an error margin of between 0 % and 4.5 % for the MIR and NIR data. This indicates the models' excellent classification capability. These results indicate that chemometric models, regardless of the spectroscopic technique used, can effectively trace the geographical origin of artisanal Minas cheese in Brazil.
我们的目标是开发化学计量分类模型，以确定巴西手工米纳斯奶酪的地理来源。在巴西米纳斯吉拉斯州的arax（11个样本）和Serra da Canastra（18个样本）地区收集了奶酪。这些奶酪在风味、质地和水分含量方面各不相同。每个地区的气候、地形和海拔也会影响奶酪的特性。采用近红外光谱（NIR）和中红外光谱（MIR）对样品进行分析。采用Savitzky-Golay （SG）、乘法散射校正（MSC）和标准正态变量（snv）对光谱数据进行预处理。利用这些数据构建主成分分析（PCA）、层次聚类分析（HCA）、偏最小二乘判别分析（PLS-DA）和类类比软独立建模（SIMCA）模型。MIR数据的PCA和HCA模型比NIR数据模型显示出更少的样本分散，HCA结果证实了这一发现。在PLS-DA和SIMCA模型中，SG + SNV预处理的精度在95%以上，f1评分范围在93%到100%之间，MIR和NIR数据的误差范围在0%到4.5%之间。这表明该模型具有良好的分类能力。这些结果表明，无论使用何种光谱技术，化学计量模型都可以有效地追踪巴西手工米纳斯奶酪的地理来源。
{"title":"Chemometric screening models to verify the geographical origin of traditional Brazilian cheese","authors":"Josane Cardim de Jesus , Rebeca Rodrigues Vieira Onelli , Peter Bitencourt Faria , Ana Beatriz Melli , Marcela Flávia Rodrigues Souza , Andrey Pereira Lage , Elaine Maria Seles Dorneles , Sibelli Passini Barbosa Ferrão","doi":"10.1016/j.idairyj.2025.106518","DOIUrl":"10.1016/j.idairyj.2025.106518","url":null,"abstract":"<div><div>We aimed to develop chemometric sorting models to determine the geographical origin of artisanal Minas cheeses in Brazil. Cheeses were collected in the Araxá (11 samples) and Serra da Canastra (18 samples) regions of Minas Gerais, Brazil. These cheeses differ from each other in terms of flavour, texture and moisture content. The climate, topography and altitude of each region also influence the characteristics of the cheeses. The collected samples were analyzed using near-infrared (NIR) and mid-infrared (MIR) spectroscopy. The spectroscopic data were preprocessed using Savitzky-Golay (SG), multiplicative scattering correction (MSC), and standard normal variates (SNVs). These data were used to construct principal component analysis (PCA), hierarchical cluster analysis (HCA), partial least squares discriminant analysis (PLS-DA) and soft independent modeling of class analogy (SIMCA) models. The PCA and HCA models for the MIR data exhibited less sample dispersion than the NIR data models, a finding that was corroborated by the HCA results. The SG + SNV pretreatment in the PLS-DA and SIMCA models resulted in an accuracy above 95 %, an F1-score ranging from 93 % to 100 %, and an error margin of between 0 % and 4.5 % for the MIR and NIR data. This indicates the models' excellent classification capability. These results indicate that chemometric models, regardless of the spectroscopic technique used, can effectively trace the geographical origin of artisanal Minas cheese in Brazil.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106518"},"PeriodicalIF":3.4,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837299","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 : 2025-12-18DOI: 10.1016/j.idairyj.2025.106521
Yali Yuan, Bing Wang, Xiaodi Qu, Yunping Yao, Changmo Li
This study aimed to investigate the influence of different homogenization pressures (20, 30, and 40 MPa) on the structure, crystallization behavior, and oxidation stability of yak milk fat globules (MFGs). The results showed that homogenization at 40 MPa reduced the MFGs size to 0.909 μm and induced a transformation in crystal polymorphs from the β′ to the β form. Differential scanning calorimetry (DSC) confirmed that homogenization increased the initial crystallization temperature of yak milk. When the homogenization pressure exceeded 30 MPa, the formation rate of lipid oxidation products and protein carbonyl compounds was significantly slowed. Additionally, homogenization treatment and moderate oxidation could promote the exposure of sulfhydryl groups in proteins. This study demonstrated that homogenization at 40 MPa can effectively maintain the quality of high-fat yak milk by reducing MFGs size and enhancing the interfacial antioxidant properties of MFGs, thus providing theoretical support for optimizing dairy processing technology.
{"title":"The effects of homogenization pressure on yak milk fat globules during storage: structure, crystallization properties, lipid oxidation, and protein oxidation","authors":"Yali Yuan, Bing Wang, Xiaodi Qu, Yunping Yao, Changmo Li","doi":"10.1016/j.idairyj.2025.106521","DOIUrl":"10.1016/j.idairyj.2025.106521","url":null,"abstract":"<div><div>This study aimed to investigate the influence of different homogenization pressures (20, 30, and 40 MPa) on the structure, crystallization behavior, and oxidation stability of yak milk fat globules (MFGs). The results showed that homogenization at 40 MPa reduced the MFGs size to 0.909 μm and induced a transformation in crystal polymorphs from the β′ to the β form. Differential scanning calorimetry (DSC) confirmed that homogenization increased the initial crystallization temperature of yak milk. When the homogenization pressure exceeded 30 MPa, the formation rate of lipid oxidation products and protein carbonyl compounds was significantly slowed. Additionally, homogenization treatment and moderate oxidation could promote the exposure of sulfhydryl groups in proteins. This study demonstrated that homogenization at 40 MPa can effectively maintain the quality of high-fat yak milk by reducing MFGs size and enhancing the interfacial antioxidant properties of MFGs, thus providing theoretical support for optimizing dairy processing technology.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106521"},"PeriodicalIF":3.4,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145797670","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 : 2025-12-13DOI: 10.1016/j.idairyj.2025.106517
Simiao Liu , Yaqi Tu , Yujie Pan , Meixi Liu , Jia Liu , Chunhua Wu , Xin Liu , Fazheng Ren , Xuemei Wang , Hao Zhang
2′-Fucosyllactose (2′-FL), a human milk oligosaccharide with prebiotic properties, has been incorporated into infant formula. α-Lactalbumin (α-LA), a key milk protein, may undergo the Maillard reaction with 2′-FL upon heating and extended storage. However, the impact of this reaction on the prebiotic activity of 2′-FL remains unclear. This study confirmed the formation of Maillard reaction products (MRPs) through the measurement of furosine and free 2′-FL levels. Mass spectrometry analysis identified that α-LA can conjugate with seven 2′-FL molecules, resulting in high-molecular-weight MRPs. In vitro assays revealed that α-LA-2′-FL complexes significantly reduced the growth and metabolism of Bifidobacterium, as evidenced by a 47 % decrease in Bifidobacterium density and a 62 % decrease in the production of short-chain fatty acids. These findings highlight for the first time the reduced prebiotic properties of 2′-FL upon interaction with α-LA, providing valuable insights for preserving the functional properties of infant formula during formulation and storage.
{"title":"Maillard reaction impairs the prebiotic properties of 2′-fucosyllactose after conjugation with α-lactalbumin","authors":"Simiao Liu , Yaqi Tu , Yujie Pan , Meixi Liu , Jia Liu , Chunhua Wu , Xin Liu , Fazheng Ren , Xuemei Wang , Hao Zhang","doi":"10.1016/j.idairyj.2025.106517","DOIUrl":"10.1016/j.idairyj.2025.106517","url":null,"abstract":"<div><div>2′-Fucosyllactose (2′-FL), a human milk oligosaccharide with prebiotic properties, has been incorporated into infant formula. α-Lactalbumin (α-LA), a key milk protein, may undergo the Maillard reaction with 2′-FL upon heating and extended storage. However, the impact of this reaction on the prebiotic activity of 2′-FL remains unclear. This study confirmed the formation of Maillard reaction products (MRPs) through the measurement of furosine and free 2′-FL levels. Mass spectrometry analysis identified that α-LA can conjugate with seven 2′-FL molecules, resulting in high-molecular-weight MRPs. <em>In vitro</em> assays revealed that α-LA-2′-FL complexes significantly reduced the growth and metabolism of <em>Bifidobacterium</em>, as evidenced by a 47 % decrease in <em>Bifidobacterium</em> density and a 62 % decrease in the production of short-chain fatty acids. These findings highlight for the first time the reduced prebiotic properties of 2′-FL upon interaction with α-LA, providing valuable insights for preserving the functional properties of infant formula during formulation and storage.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106517"},"PeriodicalIF":3.4,"publicationDate":"2025-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145797669","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 : 2025-12-09DOI: 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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号