Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate.

The objective of this study was to assess the ability of producing laminated edible films manufactured using the following proteins; gelatin (G), whey protein isolate (WPI) and polysaccharide sodium alginate (SA), and to evaluate their physical properties. Additionally, films' preparation employing these ingredients was optimized through the addition of corn oil (O). Overall, 8-types of laminated films (G-SA, G-WPI, SA-WPI, SA-G-WPI, GO-SAO, GO-WPIO, SAO-WPIO and SAO-GO-WPIO) were developed in this study.

Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties.

Low and high protein dairy powders are prone to caking and sticking and can also be highly insoluble; with powder storage conditions an important factor responsible for such issues. The aim of this study focused on the bulk and surface properties of anhydrous and humidified spray-dried milk protein concentrate (MPC) powders (protein content ~40, 50, 60, 70 or 80%, w/w). Water sorption isotherms, polarized light and scanning electron micrographs showed crystallized lactose in low protein powders at high water activities.

Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers.

Red meat has a tougher texture compared with many other food products, therefore consumption is often reduced among older adults. Acidic treatments had a positive effect on WBSF values (reduced the WBSF values from 23.35 N for control to 14.

Phytosterol crystallisation within bulk and dispersed triacylglycerol matrices as influenced by oil droplet size and low molecular weight surfactant addition.

Phytosterols can lower LDL-cholesterol and are frequently used by the functional food industry. However, little is known regarding how phytosterol crystallisation can be controlled, despite solubilised phytosterols having improved bioaccessibility. This study investigates phytosterol crystallisation in bulk milk fat and in model dairy emulsion systems at two average droplet sizes, 1.

Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design.

With the goal of optimising a protein-enriched restructured beef steak targeted at the nutritional and chemosensory requirements of older adults, technological performance of thirty formulations, containing plant-based ingredients, pea protein isolate (PPI), rice protein (RP) and lentil flour (LF) with transglutaminase (TG) to enhance binding of meat pieces, were analysed. Maximal protein content of 28% in cooked product was achieved with PPI, RP and LF. Binding strength was primarily affected by TG, while textural parameters were improved with LF inclusion.

Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes.

Unlabelled: Meat intakes in the older population are commonly reduced because the relatively tough texture of meat can impair mastication. Fruit-derived proteolytic enzymes have been reported to have beneficial effects on tenderness, by causing significant degradation of myofibrillar proteins and collagen. Three treatments including: papain, bromelain, and a 50:50 mixture of papain/bromelain, alongside one control were applied to beef M.

Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein-carbohydrate conjugation.

Whey protein hydrolysate (WPH) ingredients are commonly used in the manufacture of partially-hydrolysed infant formulae. The heat stability of these emulsion-based formulae is often poor, compared with those made using intact whey protein. The objective of this study was to improve the heat stability of WPH-based emulsions by conjugation of WPH with maltodextrin (MD) through wet heating.

Effects of depleting ionic strength on P nuclear magnetic resonance spectra of micellar casein during membrane separation and diafiltration of skim milk.

Membrane separation processes used in the concentration and isolation of micellar casein-based milk proteins from skim milk rely on extensive permeation of its soluble serum constituents, especially lactose and minerals. Whereas extensive literature exists on how these processes influence the gross composition of milk proteins, we have little understanding of the effects of such ionic depletion on the core structural unit of micellar casein [i.e.

Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions.

Milk has been used commercially as a carrier for phytosterols, but there is limited knowledge on the effect of added plant sterols on the properties of the system. In this study, phytosterols dispersed in milk fat at a level of 0.3 or 0.

Addition of an Enzymatic Hydrolysate of Bovine Globulins to Bread and Determination of Hypotensive Effects in Spontaneously Hypertensive Rats.

The aim of this study was to develop bread containing a papain hydrolysate of bovine α- and β-globulins (GPH) with in vitro and in vivo antihypertensive activities. The physical characteristics of the formulated bread were assessed over a six day period and results suggested that the overall quality and acceptance of bread was not affected by the inclusion of GPH at a concentration of 4% (w/w). Bright field light microscopy and confocal scanning laser microscopy images were used to visualize the main ingredients of the bread.

Transport of a Prolyl Endopeptidase Inhibitory Peptide across the Blood-Brain Barrier Demonstrated Using the hCMEC/D3 Cell Line Transcytosis Assay.

The blood-brain barrier (BBB) remains a significant hurdle for treatment of central nervous system (CNS) and mental health disorders. A prolyl endopeptidase (PEP) inhibitory peptide with the amino acid sequence proline-proline-leucine (PPL) was chemically synthesized labeled with 5-FAM and assessed using a transcytosis assay for its ability to cross the BBB. Transport of this peptide across the BBB was determined using an in vitro model of the human BBB, which utilizes the human cerebral microvascular endothelial cell line (hCMEC/D3).

Measurement of pH micro-heterogeneity in natural cheese matrices by fluorescence lifetime imaging.

Cheese, a product of microbial fermentation may be defined as a protein matrix entrapping fat, moisture, minerals and solutes as well as dispersed bacterial colonies. The growth and physiology of bacterial cells in these colonies may be influenced by the microenvironment around the colony, or alternatively the cells within the colony may modify the microenvironment (e.g.

Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review.

The growth, location, and distribution of bacterial colonies in dairy products are important factors for the ripening and flavor development of cheeses, yogurts, and soured creams. Starter, non-starter, spoilage, and pathogenic bacteria all become entrapped in the developing casein matrix of dairy foods. In order to visualize these bacterial colonies and the environments surrounding them, microscopy techniques are used.

The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace.

The present manuscript studied a previously optimised gluten-free bread formulation containing 5.5% orange pomace (OP) in relation to the batter characteristics (i.e.

Characterization of beta-lactoglobulin fibrillar assembly using atomic force microscopy, polyacrylamide gel electrophoresis, and in situ fourier transform infrared spectroscopy.

The aggregation process of beta-lactoglobulin (beta-lg) from 0 min to 20 h was studied using atomic force microscopy (AFM), scanning transmission electron microscopy (STEM), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and in situ attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR). Fibril assembly was monitored in real time using AFM up to 20 h. From 0 to 85 min, beta-lg monomers deformed and expanded with some aggregation.

The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions.

A novel 2-stage gravity separation scheme was developed for fractionation of raw, whole bovine milk into fractions enriched in small (SFG) or large (LFG) fat globules. The volume mean diameter of fat globules in SFG, LFG or control (CTRL) milk was 3.45, 4.

In situ localization of Escherichia coli O157:H7 in food by confocal scanning laser microscopy.

The aim of this study was to use confocal scanning laser microscopy to examine the in situ localization of Escherichia coli O157:H7 on beef (knuckle or brisket) and carrots and in semisoft cheese made from pasteurized milk. Using a combination of specific immunolabeling and dual-excitation confocal scanning laser microscopy, it was possible to clearly demonstrate the localization of E. coli O157:H7 within various food types.