Interaction study of aflatoxin M1 with milk proteins using ATR-FTIR.

Unlabelled: Aflatoxin M (AFM) is a metabolite of carcinogenic aflatoxin B (AFB) and appears in milk of dairy animals on ingestion of feed contaminated with AFB. It has been reported to have affinity towards milk proteins, the exact mechanism of which is still unknown. In the present study, ATR-FTIR coupled with chemometrics is utilized to understand AFM interaction with milk proteins.

Methods to differentiate between cotton tract area ghee and cotton seed oil adulterated ghee.

Ghee, the clarified butter fat is one of the principal dairy products in India. In some places of India, cotton seed is fed extensively to dairy animals which changes the physico-chemical constants and fatty acid profile of the milk fat. Ghee is often adulterated with cotton seed oil and is marketed as cotton tract area ghee.

Migration study of chemical additives from low density polyethylene (LDPE) into .

is widely used fermented milk product in India. Low Density Polyethylene (LDPE) is the most extensively used packaging material for in India. The present study was conducted to develop the analytical methods for extraction and migration of chemical additives from LDPE into .

Physico-chemical characterization of ultrasound assisted clove oil-loaded nanoemulsion: As enhanced antimicrobial potential.

Clove oil has a high eugenol content, making it an effective antimicrobial essential oil; nevertheless, its low water solubility, high volatility, and organoleptic qualities limit its use in food systems. As a result, we created an antibacterial system using clove oil-in-water nanoemulsion. Clove oil nanoemulsions were produced using whey protein concentrate (0.

Effect of incorporation of iron-whey protein concentrate (Fe-WPC) conjugate on physicochemical characteristics of .

samples were prepared from milk incorporated with spray-dried iron-whey protein concentrate (Fe-WPC) conjugate and ferrous sulfate (FeSO) with three different concentrations of iron i.e. 15, 20 and 25 mg/L and their quality characteristics were determined.

Preparation and characterization of iron-chelating peptides from whey protein: An alternative approach for chemical iron fortification.

Iron fortification of staple food is a strategy utilized worldwide to address the concern of dietary iron deficiency. However, traditional salt-based fortification methods have limitations with gastrointestinal stability and bioavailability. Iron chelating peptides from easily available and scalable proteins such as whey protein have been proposed as promising candidates to circumvent the above mentioned limitations by enhancing iron absorption and bioavailability.

Adulteration of cow's milk with buffalo's milk detected by an on-site carbon nanoparticles-based lateral flow immunoassay.

A competitive lateral flow immunoassay using amorphous carbon nanoparticles (CNPs) and non-immunoglobulin antigen has been developed for the rapid detection of adulteration of cow's milk with buffalo's milk. Purified polyclonal antibodies against a specific buffalo's milk protein fraction were conjugated to CNPs and sprayed on a conjugate pad. The test line consisted of buffalo's skimmed milk proteins (1.

Impact of sequential enzymatic hydrolysis on antioxidant activity and peptide profile of casein hydrolysate.

Abstract: This paper shows the potential of dual enzyme approach on antioxidant activity of casein hydrolysates. Casein was hydrolysed using the proteolytic enzymes alcalase, flavourzyme in isolation and in sequential order. Casein hydrolysates were evaluated for the degree of hydrolysis, antioxidant activity, molecular weight distribution patterns and peptide sequence.

Distinction between glycomacropeptide and β-lactoglobulin with 'stains all' dye on tricine SDS-PAGE gels.

Identification of glycomacropeptide (GMP) and β-lactoglobulin (β-lg) present in cheese whey is difficult on SDS-PAGE due to their close proximity during electrophoresis and poor sensitivity of commonly used staining dye 'coomassie brilliant blue' (CBB) towards GMP. A simple method has been developed for the detection of GMP and β-lg by staining acrylamide gel after tricine SDS-PAGE using cationic 'stains all' dye. After staining and destaining major whey proteins, viz.

Assessment of physico-chemical changes in UHT milk during storage at different temperatures.

This research communication describes enzymatic and physico-chemical changes during storage of UHT milk. The UHT milk sample was stored at 5 and 30°C for 4 months and analyzed regularly at intervals of one month. During storage of UHT milk, there was a significant (P < 0.

Encapsulation of grape seed extract phenolics using whey protein concentrate, maltodextrin and gum arabica blends.

Grape seed extract (GSE) contain phenolic compounds that decrease the proclivity to various chronic diseases such as several types of cancer and cardiovascular diseases. The objective of the present study was to investigate the encapsulation of GSE polyphenols and their characterization. For this study, whey protein concentrate (WPC), maltodextrin (MD) and gum arabic (GA) were evaluated as encapsulating materials.

Development and validation of an analytical method for determination of bronopol and kathon preservative in milk.

The bronopol and kathon are chemical preservative which prevent degradation of milk samples and maintain authenticity in analysis. The detection is based on HPLC-UV-Vis spectroscopy, in which C column (250 mm × 4.6 mm, 5 µm) was used for chromatographic separations, with a mobile phase comprising 0.

Estimation of steviol glycosides in food matrices by high performance liquid chromatography.

Steviol glycosides (SGs) are non-caloric, natural sweetener obtained from plant and are used as sugar substitute in foods. The level of SGs in foods should not exceed maximum permissible limit defined by regulatory agencies. Thus analytical methods are required for assay of stevioside (Stev) and rebaudioside A (Reb A), which are two major constituents of SGs, in foods.

Physico-chemical and antimicrobial properties of d-limonene oil nanoemulsion stabilized by whey protein-maltodextrin conjugates.

In the present investigation d-limonene oil (4-isopropenyl-1-methylcyclohexene) was encapsulated by ultra-sonication method using whey protein (WP)-maltodextrin (MD) conjugates as coating material and their characterization was done with respect to physico-chemical and antimicrobial properties. Antimicrobial activity of limonene oil (LO) nanoemulsion and bulk LO dissolved in dimethyl sulphoxide (DMSO) were assessed by agar well diffusion method. Stable formulation of d-limonene oil nanoemulsion [5.

Construction of a lateral flow strip for detection of soymilk in milk.

A lateral flow based detection method for ascertaining the presence of soymilk in whole bovine milk has been described. The method uses commercially available rabbit anti-soy protein antibodies conjugated to gold nanoparticles (AuNPs) wherein soymilk protein in adulterated milk and soymilk protein at test line competes for limited antibodies. At control line, anti-rabbit immunoglobulin was immobilized for ensuring flow properties of antibody-conjugated AuNPs.

Encapsulation of antioxidant peptide enriched casein hydrolysate using maltodextrin-gum arabic blend.

Antioxidant peptide enriched casein hydrolysate (AO-CH) are receiving increasing attention due to their potential as functional ingredient. Encapsulation of AO-CH using maltodextrin-gum arabic (MD/GA) as wall material could represent an attractive approach to overcome the problems related to their direct application. Encapsulation parameter were optimized using different ratio of core to coat and proportion of coating material (10:0, 8:2, 6:4) under varying pH (2-8) for encapsulation efficiency (EE).

Rapid screening test for detection of oxytetracycline residues in milk using lateral flow assay.

A rapid, semi-quantitative lateral flow assay (LFA) was developed to screen the oxytetracycline (OTC) antibiotics residues in milk samples. In this study a competitive immuno-assay format was established. Colloidal gold nano-particles (GNP) were prepared and used as labelling material in LFA.

Colorimetric determination of melamine in milk using unmodified silver nanoparticles.

Melamine is nitrogen rich chemical compound used as an adulterant in dairy products by unscrupulous people to increase the apparent protein content. This incident prompted the researchers to develop simple methods for easy detection of melamine in food samples. In the present paper, we report a simple and sensitive colorimetric method for detection of melamine in milk based on silver nanoparticles.

Formulation and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in ice cream.

In the present investigation, the preparation and characterization of a curcumin nanoemulsion with milk protein (sodium caseinate) and its incorporation into ice cream were undertaken. Among the different combinations, the most stable formulation was observed using milk fat (8%), medium chain triglycerides (2%), curcumin (0.24%) and sodium caseinate (6%) with a mean particle size of 333.

Iron (II)-chelating activity of buffalo αS-casein hydrolysed by corolase PP, alcalase and flavourzyme.

Iron is a vital substance for human health which participates in many biochemical reactions. It also act as initiator for many harmful oxidative process. Buffalo αS-casein enriched fraction (80 %) was hydrolysed independently by corolase PP (H1), alcalase (H2), flavourzyme (H3) and sequentially by alcalase-flavourzyme (H4).

Antioxidant activity of whey protein hydrolysates in milk beverage system.

The aim of the present study was to evaluate the antioxidant activity of flavoured milk enriched with antioxidative whey protein hydrolysates (WPHs) by radical scavenging method. Whey protein concentrate (WPC) was hydrolyzed by using three commercial proteases; flavouzyme, alcalase and corolase PP and these WPHs were analyzed for degree of hydrolysis and antioxidant activity. The antioxidant activities of these WPHs were evaluated using ABTS method.

Synthesis and application of cephalexin imprinted polymer for solid phase extraction in milk.

Molecular imprinted polymer (MIP) against cephalexin was synthesized by co-polymerization of functional monomer, cross-linker, radical initiator, along with target molecule (cephalexin) in a porogenic material. Binding of cephalexin towards prepared MIP was studied in different solvents (water, methanol, 1M NaCl, acetone and acetonitrile) and best binding was observed in methanol. Partition coefficient and selectivity of prepared imprint and non-imprint was also studied.

Production and characterisation of whey protein hydrolysate having antioxidant activity from cheese whey.

Background: Cheese whey is a rich by-product in nutritional terms, possessing components with high biological value, excellent functional properties, and an inert flavour profile. In the present study, mozzarella cheese whey was ultra-filtrated to remove lactose and mineral. The retentate was hydrolysed with food-grade enzyme alcalase and the hydrolysis conditions (pH, temperature and time) were optimised for maximum antioxidant activity using response surface methodology.

Process optimisation for preparation of caseinophosphopeptides from buffalo milk casein and their characterisation.

Caseinophosphopeptides (CPPs) are multifunctional bioactive peptides containing phosphorylated seryl residues in their sequence. In the present study, method for the production of CPPs from buffalo milk casein was optimised and characterised for their sequence, calcium solubilising and calcium binding activities. Response surface methodology was used to optimise the conditions for hydrolysis of buffalo casein by trypsin to obtain maximum yield of CPPs.

Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review.

Glycomacropeptide (GMP) is a C-terminal part (f 106-169) of kappa-casein which is released in whey during cheese making by the action of chymosin. GMP being a biologically active component has gained much attention in the past decade. It also has unique chemical and functional properties.