Improving the microbiological safety and quality of aquatic products using nonthermal processing.

Spoilage and deterioration of aquatic products during storage are inevitable, posing significant challenges to their suitability for consumption and the sustainability of the aquatic products supply chain. Research on the nonthermal processing of fruit juices, probiotics, dairy products, and meat has demonstrated positive outcomes in preserving quality. This review examines specific spoilage bacteria species and mechanisms for various aquatic products and discusses the principles, characteristics, and applications of six nonthermal processing methods for bacterial inhibition to maintain microbiological safety and physicochemical quality.

Lipidomic Comparisons of Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk of Caprine Milk.

Buttermilk is a potential material for the production of a milk fat globule membrane (MFGM) and can be mainly classified into two types: whole cream buttermilk and cheese whey cream buttermilk (WCB). Due to the high casein micelle content of whole cream buttermilk, the removal of casein micelles to improve the purity of MFGM materials is always required. This study investigated the effects of rennet and acid coagulation on the lipid profile of buttermilk rennet-coagulated whey (BRW) and buttermilk acid-coagulated whey (BAW) and compared them with WCB.

Proteomic Comparisons of Caprine Milk Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk.

Buttermilk, a potential material used to produce milk fat globule membrane (MFGM), is obtained as a byproduct of butter making from milk whole cream and cheese whey cream. This study investigated the effects of rennet and acid coagulation on the protein profiles of buttermilk rennet-coagulated whey (BRW) and buttermilk acid-coagulated whey (BAW). They were compared to those of whey cream buttermilk (WCB).

The combined effect of commercial tilapia collagen peptides and antioxidants against UV-induced skin photoaging in mice.

Chronic over-exposure to UV radiation leads to the damage of skin tissue. The aim of this study was to investigate the effects of collagen peptide (CP) and antioxidant (astaxanthin, vitamin C (Vc), and vitamin E (Ve)) combinations on skin photoaging. Forty male UV-induced BALB/c mice were randomized and fed saline or CP and antioxidants for 7 weeks using gavage feeding.

Gastrointestinal digestibility of micellar casein dispersions: Effects of caprine vs bovine origin, and partial colloidal calcium depletion using in vitro digestion models for the adults and elderly.

In vitro coagulation and digestion of caprine and bovine micellar casein concentrate (MCC) with or without partial colloidal calcium depletion (deCa) were studied under simulated adult and elderly conditions. Gastric clots were smaller and looser for caprine than bovine MCC, and were further looser with deCa and under elderly condition for both caprine and bovine MCC. Casein hydrolysis and concomitant formation of large peptides was faster for caprine than bovine MCC, and with deCa and under adult condition for caprine and bovine MCC.

Current progress of emerging technologies in human and animals' milk processing: Retention of immune-active components and microbial safety.

Human milk and commercial dairy products play a vital role in humans, as they can provide almost all essential nutrients and immune-active components for the development of children. However, how to retain more native immune-active components of milk during processing remains a big question for the dairy industry. Nonthermal technologies for milk processing are gaining increasing interest in both academic and industrial fields, as it is known that thermal processing may negatively affect the quality of milk products.

Temperature-dependent dissociation of human micellar β-casein: Implications of its phosphorylation degrees and casein micelle structures.

Temperature-dependent dissociation of human micellar β-casein regarding its phosphorylation degrees and micelle structures were studied. Human milk was fractionated at 25 °C into soluble (S-25 °C) and micellar (M-25 °C) fractions, and the latter was fractionated at 4 °C into soluble (S-4 °C) and micellar (M-4 °C) fractions. β-casein ratios among S-25 °C, S-4 °C and M-4 °C were 19%, 59% and 22%.

Transmission of Major and Minor Serum Proteins during Microfiltration of Skim Milk: Effects of Pore Diameters, Concentration Factors and Processing Stages.

Effects of pore diameters (100, 50, and 20 nm), concentration factors (1-8) and processing stages (1-5) on the transmission of major serum proteins (β-lactoglobulin and α-lactalbumin) and minor serum proteins (immunoglobulin (Ig) G, IgA, IgM, lactoferrin (LF), lactoperoxidase (LPO), xanthine oxidase (XO)) during ceramic microfiltration (MF) of skim milk were studied. Holstein skim milk was microfiltered at a temperature of 50 °C, a transmembrane pressure of 110 kPa and a crossflow velocity of 6.7 m/s, using a tubular single stainless steel module that consisted of three ceramic tubes, each with 19 channels (3.

Solubilisation of micellar casein powders by high-power ultrasound.

High protein milk ingredients, such as micellar casein powder (MCP), exhibit poor solubility upon reconstitution in water, particularly after long-time storage. In this study, ultrasonication (20 kHz, power density of 0.75 W/ml) was used to improve the solubility of aged MCP powders.

Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates.

This study investigates the effects of pre-acidification (pH 6.7-5.4) of skim milk, followed by pH-restoration of the retentates, on spray-drying performance, physico-chemical properties and functionality of the resulting milk protein concentrate (MPC).

Effects of enzymatic dephosphorylation on infant in vitro gastrointestinal digestibility of milk protein concentrate.

This study investigated the effects of dephosphorylation extent on infant in vitro gastric clotting property and gastrointestinal digestibility of milk protein concentrate. Dephosphorylation was affected by phosphatase type and incubation pH. A series of milk protein concentrate with 0-69% dephosphorylation were obtained by incubation with calf intestinal alkaline phosphatase at pH 6.

Collagen and gelatin.

Collagen and gelatin have been widely used in the food, pharmaceutical, and cosmetic industries due to their excellent biocompatibility, easy biodegradability, and weak antigenicity. Fish collagen and gelatin are of renewed interest, owing to the safety and religious concerns of their mammalian counterparts. The structure of collagen has been studied using various modern technologies, and interpretation of the raw data should be done with caution.

Effects of alkaline pretreatments and acid extraction conditions on the acid-soluble collagen from grass carp (Ctenopharyngodon idella) skin.

This study investigated the effects of alkaline pretreatments and acid extraction conditions on the production of acid-soluble collagen (ASC) from grass carp skin. For alkaline pretreatment, 0.05 and 0.

Stability of whey protein hydrolysate powders: effects of relative humidity and temperature.

Whey protein hydrolysate (WPH) is now considered as an important and special dairy protein ingredient for its nutritional and functional properties. The objectives of the present study were to investigate the effect of environmental relative humidity (RH) and storage temperature on the physicochemical stability of three WPH powders with hydrolysis degrees (DH) of 5.2%, 8.

Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at -3 and 0 °C.

The objective of this study was to investigate the effect of superchilling at -3 °C compared with ice storage at 0 °C on the biochemical and physical properties of grass carp fillets. Fillets stored at -3 °C showed significant changes in whiteness, drip loss and textural hardness, while changes in pH, total volatile basic nitrogen and TCA-soluble peptides were slowed down. Partial denaturation of myosin as demonstrated by differential scanning calorimetry differed between fillets stored at -3 and 0 °C in that the transition peak showed a left shoulder at -3 °C and sharpened at 0 °C.

Maillard-reaction-induced modification and aggregation of proteins and hardening of texture in protein bar model systems.

Unlabelled: The hardening of high-protein bars causes problems in their acceptability to consumers. The objective of this study was to determine the progress of the Maillard reaction in model systems of high-protein nutritional bars containing reducing sugars, and to illustrate the influences of the Maillard reaction on the modification and aggregation of proteins and the hardening of bar matrices during storage. The progress of the Maillard reaction, glycation, and aggregation of proteins, and textural changes in bar matrices were investigated during storage at 25, 35, and 45 °C.

Moisture-induced aggregation of alpha-lactalbumin: effects of temperature, cations, and pH.

Unlabelled: Alpha-lactalbumin is an important dairy protein ingredient, and has been widely used in high-protein foods such as infant formula and nutritional bars for its nutritional and functional properties. The purpose of this study was to investigate the moisture-induced aggregation of alpha-lactalbumin in premixed protein dough model systems, and to illustrate the effects of temperature, cations, and pH on the progress of protein aggregation. Our results suggested that storage temperature was a critical factor for protein aggregation in model systems, and the formation of protein aggregates became faster with increases in storage temperature.