A review of casein phosphopeptides: From enrichment identification to biological properties

Food Bioscience, Год журнала: 2024, Номер 59, С. 104217 - 104217

Опубликована: Апрель 26, 2024

Язык: Английский

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Yogurt volatile compounds as affected by processing and compositional factors: A review

Trends in Food Science & Technology, Год журнала: 2025, Номер unknown, С. 104921 - 104921

Опубликована: Фев. 1, 2025

Язык: Английский

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Milk Powder Formulations with Varying Casein to Whey Ratios and Calcium Addition: Physico-Chemical and Structural Properties and the Effect of Low-Frequency Ultrasound

Foods, Год журнала: 2025, Номер 14(4), С. 685 - 685

Опубликована: Фев. 17, 2025

This study examined the effect of low-frequency ultrasound (20 kHz, 1 and 5 min) on physiochemical structural properties milk powder formulations with varying casein to whey ratios (0:100, 60:40, 50:50) calcium addition (30 mM). The treatment led changes in particle size, an initial increase aggregation followed by fragmentation. Calcium resulted looser packing, as evidenced a decrease both bulk tapped densities. DSC analysis indicated that stabilized protein-lactose matrix increasing glass transition temperature reducing number thermal events. FTIR revealed proteins, β-sheet β-turn α-helix structures. These findings suggest plays crucial role reinforcing integrity matrix, while ultrasound-induced mechanical forces lead dynamic size protein conformation.

Язык: Английский

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Exploring the impact of bioactive peptides from fermented Milk proteins: A review with emphasis on health implications and artificial intelligence integration

Food Chemistry, Год журнала: 2025, Номер unknown, С. 144047 - 144047

Опубликована: Март 1, 2025

Язык: Английский

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Effect of Malvaviscus arboreus Flower and Leaf Extract on the Functional, Antioxidant, Rheological, Textural, and Sensory Properties of Goat Yogurt

Foods, Год журнала: 2024, Номер 13(23), С. 3942 - 3942

Опубликована: Дек. 6, 2024

The present study aimed to evaluate the effects of incorporating different concentrations (1% and 2%) Malvaviscus arboreus flower (FE) leaf (LE) extracts as functional ingredients in goat milk yogurt. This analyzed impact these formulations (YFE1%, YFE2%, YLE1%, YLE2%) on physicochemical, bioactive, antioxidant, rheological, textural, sensory properties yogurt over a 28-day storage period. Including FE LE significantly enhanced yogurt's antioxidant activity, reaching up 10.17 µmol TEAC/g, strengthened its ability inhibit lipid oxidation during storage. also observed reduction viability lactic acid bacteria, particularly

Язык: Английский

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Whipped chickpea aquafaba as a fat replacer in ice cream: Effect on sensory and physicochemical properties

Journal of Food Science, Год журнала: 2024, Номер unknown

Опубликована: Дек. 15, 2024

Abstract Whipped chickpea aquafaba (WAF) exhibits foaming, emulsifying, and gelling properties, making it a potential ingredient for replacing cream in ice formulations. The aim of this study was to use WAF combination with whey protein isolate (WPI) produce low‐fat coffee 50% (L50) 80% (L80) milk replacement. melting rate, color, texture, volatile compounds, sensory attributes were analyzed explore the physical, chemical, properties creams compared their full‐fat counterparts. Fat substitute performance varied based on replacement levels, L50 1:0 (WAF:WPI) L80 achieving 25% 40% reductions calorie content, respectively. foaming resulted an increased overrun, particularly formulations where reduction 50%. While showed higher intensity “hardness,” “brown color,” “melting” descriptors, cream‐replaced only slight differences version, like perception crystals. WPI provides releases pyrazines, responsible aroma, similar cream. 1:1 WAF:WPI mixture provided suitable replacement, as formulation that not identified different from control triangle test. Practical Application This demonstrates whipped aquafaba, by‐product processing, can be effectively used reduce fat content without compromising quality. In addition promoting development healthier creams, approach also contributes food industry sustainability by reusing commonly discarded by‐product.

Язык: Английский

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Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry

Applied Sciences, Год журнала: 2023, Номер 13(22), С. 12402 - 12402

Опубликована: Ноя. 16, 2023

The term “flavor” refers to the overall sensory experience of a food or beverage, including olfaction (the perception smell and aroma), gustation taste), trigeminal sensations, which combine texture, mouthfeel, temperature, chemesthesis (i [...]

Язык: Английский

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In vitro assessment of addition of soy protein isolate on milk protein digestion and conformational behaviour

International Journal of Dairy Technology, Год журнала: 2024, Номер 77(3), С. 916 - 929

Опубликована: Апрель 30, 2024

Soy protein (SP) and milk are nutritionally complementary proteins, while they have different postprandial kinetic manifestations. In this study, sources of proteins (casein, whey SP isolate) were compounded in concentrations ratios. An vitro dynamic gastrointestinal digestive system for children was used to study the behaviour. For all assessed, a consistently high level small peptide release demonstrated at 2.67 g/100 mL concentration, addition 10% isolate would increase peptides. Overall, offers novel perspectives on children's products with diverse sources.

Язык: Английский

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The use of xanthan gum in a milk-containing ice cream with the whey protein microparticulate

Food systems, Год журнала: 2024, Номер 7(2), С. 182 - 187

Опубликована: Июль 15, 2024

Hydrocolloids of stabilization systems are necessary components in ice cream production. They influence viscosity, structural elements and melting rate. Their role is especially important production with the low content fat nonfat milk solids. Today, specialized for such absent. Moreover, when choosing systems, there problems economic character that linked an increase prices on effective polysaccharide — locust bean gum. The aim research was substantiation composition formulation hydrocolloids using their available variety, xanthan gum, to use milk-containing (with reduced dry substances). To achieve best quality indicators, a whey protein microparticulate introduced into cream. Based synergetic properties terms dynamic four formulations determined gum 8.6% (in samples 1 2), 16% sample 3) 3% 4). Ice complex system trademark Cremodan 334 produced as control sample. following indicators were all samples: viscoelastic characteristics (hardness, adhesion strength, gumminess), rate, condition dispersity air phase crystals. All developed superior viscosity by 1.2–2 times. It has been found replacement kappa-carrageenan fraction iota-carrageenan combination guar amount 50% leads decrease 1.3 A reduction visco-elastic noted hydrocolloid under study. When (samples 2 4), notable thermal stability revealed 4. Furthermore, observed; bubbles size 50 µm almost 30%. results investigations, it established 1, which consists mono- di-glycerides fatty acids, kappa-carrageenan, allows obtaining product technologically most cream-like consistency.

Язык: Английский

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Phosphopeptides of casein: potential nutraceuticals

Elsevier eBooks, Год журнала: 2024, Номер unknown, С. 355 - 361

Опубликована: Янв. 1, 2024

Язык: Английский

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