The Experts below are selected from a list of 2919 Experts worldwide ranked by ideXlab platform
Milena Corredig - One of the best experts on this subject based on the ideXlab platform.
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Thermal stability of Reconstituted Milk protein concentrates: Effect of partial calcium depletion during membrane filtration
Food Research International, 2017Co-Authors: H. Eshpari, P S Tong, Rafael Jiménez-flores, Milena CorredigAbstract:Abstract Milk protein concentrate (MPC) powders are increasingly utilized in manufacturing of protein fortified beverages. Thermal stability of the protein dispersions is of significant importance in such applications. It is known that a decrease in pH can induce partial dissociation of casein micelles and modify the natural equilibrium of calcium and phosphate between the micelles and the serum phase. The presence of soluble casein may improve the rehydration properties of MPC powders, and may impact their thermal stability. The objective of this work was to investigate the effects of partial acidification of Milk prior to ultrafiltration on the heat stability of Reconstituted MPC dispersions. Milk protein concentrate powders were prepared from skim Milk acidified to pH 6.0 by addition of glucono-δ-lactone, and then concentrated using ultrafiltration (UF) and diafiltration (DF). The heat stability of the Reconstituted MPC dispersions was studied, by determining heat coagulation time, particle size, turbidity, viscosity, soluble and colloidal calcium and phosphate, and non-sedimentable casein both before and after heating at 120 °C. Reconstituted MPC powders made with partially acidified skim Milk contained lower soluble calcium and phosphate and exhibited very poor thermal stability compared to MPC powders made with skim Milk at its natural pH. The thermal stability of the acidified MPC dispersions was not only recovered by restoration of pH and the serum composition through dialysis against skim Milk, but it was improved compared to control MPC dispersions. All dialyzed samples had comparable pH, protein content and calcium and phosphate concentration, but the structure of the casein micelles was altered, causing differences in the type of soluble aggregates. It was concluded that the integrity of the casein micelles and the amount of dissociated, non-sedimentable caseins play a major role in determining the thermal stability of the MPC dispersions.
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Partial calcium depletion during membrane filtration affects gelation of Reconstituted Milk protein concentrates
Journal of Dairy Science, 2015Co-Authors: H. Eshpari, P S Tong, Rafael Jiménez-flores, Milena CorredigAbstract:Milk protein concentrate powders (MPC) with improved rehydration properties are often manufactured using processing steps, such as acidification and high-pressure processing, and with addition of other ingredients, such as sodium chloride, during their production. These steps are known to increase the amount of serum caseins or modify the mineral equilibrium, hence improving solubility of the retentates. The processing functionality of the micelles may be affected. The aim of this study was to investigate the effects of partial acidification by adding glucono-δ-lactone (GDL) to skim Milk during membrane filtration on the structural changes of the casein micelles by observing their chymosin-induced coagulation behavior, as such coagulation is affected by both the supramolecular structure of the caseins and calcium equilibrium. Milk protein concentrates were prepared by preacidification with GDL to pH 6 using ultrafiltration (UF) and diafiltration (DF) followed by spray-drying. Reconstituted UF and DF samples (3.2% protein) treated with GDL showed significantly increased amounts of soluble calcium and nonsedimentable caseins compared with their respective controls, as measured by ion chromatography and sodium dodecyl sulfate-PAGE electrophoresis, respectively. The primary phase of chymosin-induced gelation was not significantly different between treatments as measured by the amount of caseino-macropeptide released. The rheological properties of the Reconstituted MPC powders were determined immediately after addition of chymosin, both before and after dialysis against skim Milk, to ensure similar serum composition for all samples. Reconstituted samples before dialysis showed no gelation (defined as tan δ=1), and after re-equilibration only control UF and DF samples showed gelation. The gelation properties of Reconstituted MPC powders were negatively affected by the presence of soluble casein, and positively affected by the amount of both soluble and insoluble calcium present after reconstitution. This work, testing the chymosin-induced gelation behavior of various Reconstituted MPC samples, clearly demonstrated that a decrease in pH to 6.0 during membrane filtration affects the integrity of the casein micelles supramolecular structure with important consequences to their processing functionality.
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rennet induced gelation of Reconstituted Milk protein concentrates the role of calcium and soluble proteins during reconstitution
International Dairy Journal, 2013Co-Authors: S Sandra, Milena CorredigAbstract:Abstract The gelation behaviour of Reconstituted Milk protein concentrate (MPC) was studied with or without addition of calcium, by direct addition or by slow equilibration using dialysis against Milk. The presence of calcium was critical in the formation of a rennet gel, and it also caused precipitation of the soluble caseins formed during hydration of the MPC samples. The preceding stages of gelation were followed using diffusing wave spectroscopy and differences in the network formation were measured by rheology. The results indicate that gelation properties of Reconstituted MPC are strongly affected, not only by the amount of soluble calcium, but also by the soluble caseins present.
Jose Maria Lagaron - One of the best experts on this subject based on the ideXlab platform.
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Electrospraying assisted by pressurized gas as an innovative high-throughput process for the microencapsulation and stabilization of docosahexaenoic acid-enriched fish oil in zein prolamine
Innovative Food Science and Emerging Technologies, 2019Co-Authors: María A. Busolo, Sergio Torres-giner, Carlos Prieto, Jose Maria LagaronAbstract:Zein, a prolamine obtained from maize, was employed to encapsulate a fish oil highly enriched with docosahexaenoic acid (DHA) by an innovative process termed electrospraying assisted by pressurized gas (EAPG). This technology combines high electric voltage with pneumatic spray to yield a high-throughput encapsulation process. Semi-spherical zein flowable capsules with mean sizes of 1.4 μm containing the DHA-enriched fish oil were produced by EAPG from inert ethanol solutions at room conditions, presenting a high encapsulation efficiency. The oxidative stability tests carried out in the zein microcapsules obtained by EAPG showed that the DHA-enriched fish oil was efficiently protected over storage time. Sensory tests were also performed on fortified Reconstituted Milk with the freshly prepared zein/DHA-enriched fish oil microcapsules, suggesting negligible oxidation effects after 45 days. The results described herein indicate that EAPG is a promising innovative high-throughput electrospraying-based methodology for the encapsulation of bioactives and, therefore, the resultant DHA-enriched fish oil containing microcapsules can be industrially applied for the formulation of fortified foods. Industrial relevance: An innovative process, termed electrospraying assisted by pressurized gas (EAPG), is herein originally presented as a novel encapsulation methodology. This technology is based on the combination of high voltage and pneumatic spray, allowing the formation of microcapsules at room temperature conditions. Thus, EAPG shows a great deal of potential to encapsulate nutraceuticals and other bioactives that are sensitive to thermal degradation and/or oxidation. The resultant bioactive-containing capsules can be, thereafter, applied to develop novel fortified food products.
Souichi Makino - One of the best experts on this subject based on the ideXlab platform.
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mass outbreak of food poisoning disease caused by small amounts of staphylococcal enterotoxins a and h
Applied and Environmental Microbiology, 2005Co-Authors: Tetsuya Ikeda, Naoto Tamate, Keiji Yamaguchi, Souichi MakinoAbstract:It was believed that food poisoning in Osaka in 2000 was due to small amounts of staphylococcal enterotoxin A (SEA) in Reconstituted Milk. Results of this study clearly indicate that SEH was also present in the raw material of Reconstituted Milk, indicating that the food poisoning was caused by multiple staphylococcal enterotoxins.
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mass outbreak of food poisoning disease caused by small amounts of staphylococcal enterotoxins a and h
Applied and Environmental Microbiology, 2005Co-Authors: Tetsuya Ikeda, Naoto Tamate, Keiji Yamaguchi, Souichi MakinoAbstract:It was believed that food poisoning in Osaka in 2000 was due to small amounts of staphylococcal enterotoxin A (SEA) in Reconstituted Milk. Results of this study clearly indicate that SEH was also present in the raw material of Reconstituted Milk, indicating that the food poisoning was caused by multiple staphylococcal enterotoxins.
María A. Busolo - One of the best experts on this subject based on the ideXlab platform.
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Electrospraying assisted by pressurized gas as an innovative high-throughput process for the microencapsulation and stabilization of docosahexaenoic acid-enriched fish oil in zein prolamine
Innovative Food Science and Emerging Technologies, 2019Co-Authors: María A. Busolo, Sergio Torres-giner, Carlos Prieto, Jose Maria LagaronAbstract:Zein, a prolamine obtained from maize, was employed to encapsulate a fish oil highly enriched with docosahexaenoic acid (DHA) by an innovative process termed electrospraying assisted by pressurized gas (EAPG). This technology combines high electric voltage with pneumatic spray to yield a high-throughput encapsulation process. Semi-spherical zein flowable capsules with mean sizes of 1.4 μm containing the DHA-enriched fish oil were produced by EAPG from inert ethanol solutions at room conditions, presenting a high encapsulation efficiency. The oxidative stability tests carried out in the zein microcapsules obtained by EAPG showed that the DHA-enriched fish oil was efficiently protected over storage time. Sensory tests were also performed on fortified Reconstituted Milk with the freshly prepared zein/DHA-enriched fish oil microcapsules, suggesting negligible oxidation effects after 45 days. The results described herein indicate that EAPG is a promising innovative high-throughput electrospraying-based methodology for the encapsulation of bioactives and, therefore, the resultant DHA-enriched fish oil containing microcapsules can be industrially applied for the formulation of fortified foods. Industrial relevance: An innovative process, termed electrospraying assisted by pressurized gas (EAPG), is herein originally presented as a novel encapsulation methodology. This technology is based on the combination of high voltage and pneumatic spray, allowing the formation of microcapsules at room temperature conditions. Thus, EAPG shows a great deal of potential to encapsulate nutraceuticals and other bioactives that are sensitive to thermal degradation and/or oxidation. The resultant bioactive-containing capsules can be, thereafter, applied to develop novel fortified food products.
Tetsuya Ikeda - One of the best experts on this subject based on the ideXlab platform.
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mass outbreak of food poisoning disease caused by small amounts of staphylococcal enterotoxins a and h
Applied and Environmental Microbiology, 2005Co-Authors: Tetsuya Ikeda, Naoto Tamate, Keiji Yamaguchi, Souichi MakinoAbstract:It was believed that food poisoning in Osaka in 2000 was due to small amounts of staphylococcal enterotoxin A (SEA) in Reconstituted Milk. Results of this study clearly indicate that SEH was also present in the raw material of Reconstituted Milk, indicating that the food poisoning was caused by multiple staphylococcal enterotoxins.
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mass outbreak of food poisoning disease caused by small amounts of staphylococcal enterotoxins a and h
Applied and Environmental Microbiology, 2005Co-Authors: Tetsuya Ikeda, Naoto Tamate, Keiji Yamaguchi, Souichi MakinoAbstract:It was believed that food poisoning in Osaka in 2000 was due to small amounts of staphylococcal enterotoxin A (SEA) in Reconstituted Milk. Results of this study clearly indicate that SEH was also present in the raw material of Reconstituted Milk, indicating that the food poisoning was caused by multiple staphylococcal enterotoxins.
