Combination of homogenization and cross-flow microfiltration to remove microorganisms from industrial buttermilks with an efficient permeation of proteins and lipids

Buttermilk is a source of interesting nutritional and functional components, e.g. polar lipids and proteins. However, it is still considered as a low-value by-product of the dairy industry with high variations in biochemical composition and bacterial contaminations. The objective of this study was to develop a process based on microfiltration, permitting the removal of microorganisms to ensure the safety of buttermilk components for human nutrition. Industrial buttermilks and the products collected during microfiltration were characterized using particle size measurements, biochemical and microbiological analysis. The combination of homogenization at 80 MPa and cross-flow microfiltration successfully removed bacteria from skimmed buttermilk: bacterial reduction > 4.8 log₁₀ with 0 cfu/ml in the permeate using the 0.8 μm pore size membrane and 1 cfu/ml with 1.4 μm membrane. Chemical analysis revealed the efficient permeation of proteins, total lipids and polar lipids. Polar lipid classes permeated equally the membrane. This work will contribute in improving the safety of buttermilk-based ingredients.Industrial relevanceThis work describes the development of an innovative process combining homogenization and cross-flow microfiltration for the selective removal of bacteria from industrial buttermilks. This process is an alternative to heat treatments that alter the nutritional and organoleptic properties of food products. The safety of buttermilk-based ingredients containing milk polar lipids of interest will contribute in their economic valorization for human nutrition.     

The lipid content and microstructure of industrial whole buttermilk and butter serum affect the efficiency of skimming

The processes developed to valorize buttermilks and butter serums generally start by a technological step aiming at removing lipids by centrifugation. The efficiency of this skimming step has never been studied yet. The objective of this study was then to characterize the efficiency of the skimming of industrial buttermilk and butter serum and to determine its consequences on the lipid composition and microstructure of related products. This work clearly shows that the efficiency of the skimming step, operated both at pilot and industrial scales, is never complete and depends on the characteristics of the fluids to be treated. There exists a threshold of lipid content (7% total lipids in dry matter for buttermilk; 20% for butter serum) under which the skimming is not efficient. Above this threshold of lipid content, the skimming step removes all particles with a size larger than 1 μm (large fat globules, butter fines), but does not succeed in removing small size lipid fraction (fragments of membrane, lipid vesicles), which results in an increase in the polar lipids on total lipid ratio for both products (up to 20 ± 5% and 49 ± 6% for buttermilks and butter serums respectively). The difference of skimming efficiency, threshold values of skimming, and composition of final products between the buttermilks and butter serums could be attributed to differences in the microstructure of the lipids. Even if not totally efficient, the skimming step leads to a standardization of total lipid content of buttermilks and butter serums, useful for a better control of technological processes aiming at valorizing individual compounds of these dairy by-products.     

Content of conjugated linoleic acid in neutral and polar lipid fractions of milk of different ruminant species

The aim of this research was to investigate the distribution of conjugated linoleic acid (CLA) in the neutral and polar milk lipid fractions of samples of bovine, ovine and caprine milk. Lipids were fractionated by thin-layer chromatography to obtain triglyceride, diglyceride and monoglyceride fractions. Phospholipids were separated by solid-phase extraction. The CLA content was quantitatively determined after transmethylation and addition of internal standard. As expected, 95–97% of the CLA was found in the triglyceride fraction. The main differences between the species were observed in CLA content of the diglyceride and phospholipid fraction, while the amount of CLA in the monoglycerides fraction was negligible. Cows' milk showed comparable contents of CLA in both diglyceride and phospholipid fractions (4.2 and 5.5 mg 100 g^?1 of lipids, respectively). The level of CLA in phospholipids of ewes' (38 mg) and goats' (20 mg) milk lipids was four times higher than the level of CLA in diglycerides (7 and 5 mg, respectively). In terms of the phospholipid content, CLA accounted for 2–4% (calculated as a percentage of total fatty acids esterified in phospholipids) in caprine and ovine and less than 1% in bovine milk.     

Composition and Distribution of Lipids of Goats’ Milk

Fresh commercial goats’ milks were examined for their lipid contents and distribution of these lipids among milk fractions. Whole milk, skim milk (produced by centrifugation at 330 and 2,000 × g), and cream were studied. Petroleum ether (free lipids) and chloroform methanol (2:1) (bound lipids) were used successively to extract the lipids from all milk fractions. Average total lipid content for five bulk milk samples was 5.0 ± 1.2%. Lipid fractions of whole milk and cream contained 97 to 99% free lipid and 1 to 3% bound lipid, respectively. Free lipid was 96.8% triglyceride, whereas bound lipids contained neutral lipid, glycolipid, and phospholipid. In this respect, goats’ milk resembled cows’ milk. However, goats’ skim milk fractions contained significantly more free lipid than did cows’ milk. This free lipid, investigated in detail by gas chromatography, was shown similar in triglyceride distribution and fatty acid content to whole goats’ milk triglyceride. Quantitative data for the triglyceride distribution in all fractions are given and differ from published data for fresh goats’ milk.     

Polar lipids,sphingomyelin and long-chain unsaturated fatty acids from the milk fat globule membrane are increased in milks produced by cows fed fresh pasture based diet during spring

Milk lipids are an interesting source of bioactive molecules with functional and nutritional properties. Although the composition of milk lipids is of utmost importance for food processing and human consumption, it is far from being fully known. The objective of this study was to perform a comparative analysis of the chemical composition of lipids from bovine milks produced in French Brittany during spring (fresh pasture based diet) and winter (corn silage based diet). The polar lipid content and relative proportions of the glycerophospholipids and sphingomyelin were determined using HPLC/ELSD. The fatty acid composition of total lipids and polar lipids was determined using GC. The milks collected in spring contained i) a lower amount of total lipids: 39.7 ± 0.8 g/kg vs 41.7 ± 0.5 g/kg in winter, ii) a higher amount of polar lipids: 138 ± 11 vs 112 ± 8 mg/kg milk; 3.5 ± 0.3 vs 2.7 ± 0.4 mg/g fat, which was related to a smaller size of fat globules, and iii) a higher amount of sphingomyelin, 32 mg/kg milk vs 25 mg/kg milk in winter. Interestingly, the polar lipids from the milk fat globule membrane contained a higher concentration of unsaturated fatty acids in spring (C18:1 n − 9, C18:2 n − 6, C18:3 n − 3 and long-chain n − 3 fatty acids). Milk from cows fed a fresh pasture-based diet during spring is an interesting source of dietary long chain polyunsaturated fatty acids for human consumption.     

Development and validation of a liquid chromatography/linear ion trap mass spectrometry method for the quantitative determination of deoxynivalenol-3-glucoside in processed cereal-derived products

Cereal-based food can be frequently contaminated by the presence of mycotoxins derived from Fusarium fungus, and, in particular, by deoxynivalenol (DON). Nowadays, analytical strategies for the detection of DON are well developed, but there are gaps for what concerns a correct identification, quantification and toxicological evaluation of the respective metabolites, mainly related to detoxifying actions via plant metabolism or to processing technologies and also referred to as “masked” mycotoxins.Here, we report the development of a liquid chromatography/linear ion trap mass spectrometry method capable of determining deoxynivalenol-3-glucoside (DON-3G), which is the main known DON metabolite, in different processed cereal-derived products. Samples were extracted with a mixture of methanol/water (80:20; v/v) and cleaned up using immunoaffinity columns. Chromatographic separation was performed using a core–shell C₁₈ column with an aqueous acetic acid/methanol mixture as the mobile phase under gradient conditions. The method was in-house validated on a bread matrix as follows: matrix-matched linearity (r² > 0.99) was established in the range of 10–200 μg kg^?1; trueness expressed as recovery was close to 90%; good intermediate precision (overall RSD < 9%) and adequate detection quantitation limits (4 and 11 μg kg^?1, respectively) were achieved. Furthermore, applying a metrology approach based on intralaboratory data, the estimated measurement expanded uncertainty was determined to be equal to 29%. The reliability of the method was finally demonstrated in bread, cracker, biscuit and minicake commodities, resulting in relatively low levels of DON-3G, which were not higher than 30 μg kg^?1.     

Lactobacillus casei LcY decreases milk protein immunoreactivity of fermented buttermilk but also contains IgE-reactive proteins

This study evaluates Lactobacillus casei LcY protein immunactive properties and assesses its potential to decrease milk protein immunoreactivity in fermented buttermilk before and after simulated digestion. Competitive ELISA analysis of α-lactalbumin, β-lactoglobulin, α-casein, β-casein, κ-casein, bovine serum albumin and lactoferrin determined significant (P < 0.001) immunoreactivity reduction after fermentation, and even greater decrease after three-stage simulated digestion. Immunoblotting of fermented buttermilk with human allergic sera revealed that α-casein remained the most allergenic milk protein. The LcY cell fractionation and further separation by SDS-PAGE and 2DE, immunoblotting and MALDI-TOF MS/MS identification all highlighted that cyclopropane-fatty-acyl-phospholipid synthase and carboxylate-amine ligase in the cell wall/membrane protein fraction reacted with human IgE antibodies. In silico analysis of these proteins' allergenic potential indicated that these are new allergens rather than already known cross-reacting allergens.To our best knowledge, this is the first study providing evidence of human IgE reactive protein presence in lactic acid bacteria.     

Selective enrichment of dairy phospholipids in a buttermilk substrate through investigation of enzymatic hydrolysis of milk proteins in conjunction with ultrafiltration

Extensive enzymatic hydrolysis of milk proteins in reconstituted buttermilk powder was combined with ultrafiltration to generate a phospholipid (PL) enriched fraction with maximum permeation of hydrolysed peptides. Buttermilk, naturally high in PLs, is the ideal substrate for enrichment of these bio- and techno-functionally active compounds. A 7.8 fold increase in PL was achieved in the 50 kDa retentate; 6.16 ± 0.02% total PL compared with 0.79 ± 0.01% in the starting substrate, an increase considerably greater than previously reported. Total lipid content (% dry matter) increased 6.3 fold in the retentate, 43.43 ± 0.61%, from the starting substrate, 6.84 ± 0.17%. This combined strategic approach enabled maximum enrichment of PLs with no transmission of lipid material into the permeate, 0.09 ± 0.02% total lipid, and non-detectable levels of PLs recovered in the permeate, 0.00 ± 0.01% total PL.     

Determination of phenolic composition and antioxidant capacity of native red wines by high performance liquid chromatography and spectrophotometric methods

A reversed-phase high performance chromatographic method for simultaneous determination of 14 phenolic compounds in native red wines was developed in this study. The identified compounds contained gallic acid, (+)-catechin, 3,4-dihydroxybenzoic acid, chlorogenic acid, (?)-epicatechin, 4-hydroxybenzoic acid, syringic acid, caffeic acid, p-coumaric acid, rutin, resveratrol, myricetin, quercetin and kaempferol. The method includes liquid–liquid extraction of acidic pH with ethylacetate. The analysis used a Zorbax Eclipse XDB-C18 column (5 μm, 4.6 mm × 250 mm). The chromatographic separation of these compounds performed in a single run by using the mobile phase gradient elution of methanol water mixture (% 0.2 formic acid) at room temperature, with flow rate at 1 mL/min. Detection was carried out by UV–vis and fluorescence detector. Each analysis required an equilibration period of 10 min and a run time of 14 min for completion. The optimized chromatographic method was carefully validated for precision and accuracy. Our findings indicated that the developed HPLC method was precise, accurate, specific and sensitive for simultaneous determination of phenolic compounds. Consequently, the described method was applied to the analysis of six wines from Malatya and Elaz??. Gallic acid was dominant phenolic acid in red wines. (+)-catechin, (?)-epicatechin and p-coumaric acid were the next most abundant phenolics. The highest level of trans-resveratrol among the red wines was found Buzba?? (Bogazkere–Öküzgözü). The red wines were analyzed for total polyphenol content (TP) by Folin–Ciocalteu (FC) method, using gallic acid as standard. Antioxidant activities (AA) of the red wines were measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. There was a very high correlation between AA and TP in all of the wines tested.     

Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction

A method for direct distillation of milk was developed using a high-vacuum distillation unit: solvent-assisted flavour evaporation unit (SAFE unit). Distillation of flavour compounds was carried out at low temperature, reducing the risk of artefact formation during the distillation process. After distillation, volatiles were extracted into dichloromethane and concentrated before separation on a gas chromatograph coupled with mass spectrometer detection (GCMS). Reproducibility of the SAFE method was determined by analysing the volatiles in 6 milk samples from 3 different cartons of milk. For 20 out of 27 volatile compounds, coefficients of variation below 40% were found. The method proved applicable to measure accumulation of volatile oxidation products in raw milk with 25 μm copper(II)sulfate added, and stored in the dark for 3 days at 4 °C. A simpler solid phase microextraction (SPME) method was used for the same milk, and oxidation products could only be identified after 3 days of storage at 4 °C. The SPME method can be used to describe the ongoing oxidation and the oxidative capacity of milk. Because of the high sensitivity of the SAFE method it was possible to identify compounds present in low concentrations, meaning that compounds with low-flavour thresholds and potentially high impact on the flavour may be identified.     

Aeration of low fat dairy emulsions: Effects of saturated–unsaturated triglycerides

Three dairy emulsions containing 10 wt% anhydrous milk fat (AMF), alone or in mixture with its low or high melting temperature fraction (olein- or stearin-rich fraction, respectively), were aged at 4 °C for 24 h and then submitted to a whipping test at this temperature. We observed that the AMF/olein emulsion presented less crystalline fat content, and a higher ability for air incorporation than the other two emulsions. In addition, air bubbles formed in the AMF/olein-rich emulsion presented a more uniform size distribution, a smaller proportion of bubbles higher than 50 μm, and they appeared to be coated with a thicker layer of fat droplets. These results indicated that foam-structure forming properties in reduced milk fat emulsions can be enhanced by lowering the proportion of saturated triglycerides.     

Properties of low-fat stirred yoghurts made from high-pressure-processed skim milk

Physical properties of stirred yoghurt made from reconstituted skim milk that was high-pressure (HP)-treated at 100, 250 or 400 MPa, at 25, 70 or 90 °C, for 10 min, prior to inoculation with yoghurt cultures, were studied; portions of milk HP-treated at 25 °C were also heat-treated at 90 °C for 10 min before or after pressure treatment. Control yoghurts were made from skim milk given a heat treatment at 90 °C for 10 min. Fermentation time was not affected by treatment applied to the milk. HP treatment of skim milk at 25 °C, before or after heat treatment, gave stirred yoghurts of similar viscosities to that made from conventionally heat-treated milk. Lower viscosities were obtained when stirred yoghurts were made with milk HP-treated at elevated temperatures. A model is proposed to correlate properties of yoghurt with HP/heat-induced changes in interactions and structures of protein in the milk samples.Industrial relevanceTo meet end user expectations, the dairy industry needs to diversify its product range by tailoring specific functionalities. To meet these expectations, new processing methods such as high-pressure processing are of interest for their potential to achieve specific and/or novel functionalities and/or improve efficiencies, including reduced chemical and water use. In this paper, an investigation of the use simultaneous pressurization and heating of milk before the manufacture of stirred yoghurt is presented.     

Acid coagulation properties and suitability for yogurt production of cows’ milk treated by high-pressure homogenisation

The effects of high-pressure homogenisation (HPH) of cows’ milk were investigated for suitability for yogurt manufacture, compared with the processes currently applied in industry. Milk at different inlet temperatures (30 °C or 40 °C) was subjected to HPH treatment at 100, 200 or 300 MPa (one stage) and 130, 230 or 330 MPa (two-stage). HPH-treated milk was compared with milk heat-treated (90 °C for 90 s) and homogenised at 15 MPa, and with milk treated under the same thermal conditions and also fortified with 3% skim milk powder. Milk treated at 300 or 200 MPa showed higher gel strengths on coagulation, higher gel firmness in texture analysis, less syneresis and lower titratable acidity compared with conventionally treated milk fortified with 3% skim milk powder.     

Enrichment of the conjugated linoleic acid content of bovine milk fat by dry fractionation

This study investigated the effect of fat fractionation on the conjugated linoleic acid (cis-9, trans-11-C_18 : 2) content of bovine milk fat. Anhydrous milk fat was fractionated into hard and soft fractions using controlled cooling and agitation. Fractionation of milk fat pre-melted at 60°C using a temperature programme of 33–10°C and a cooling rate of 0.58°C h⁻¹ yielded a soft fraction containing 63.2% more conjugated linoleic acid (2.22 g 100 g⁻¹ FAME), which was also enriched in polyunsaturated fatty acids and vaccenic acid (trans-11-C_18 : 1) compared with the parent fat. Agitation following fractionation was found to have a negative effect on the conjugated linoleic acid content of the soft fraction. Refractionation of the soft fraction did not increase the yield of conjugated linoleic acid. The conjugated linoleic acid and trans fatty acid content of 26 selected food products ranging in milk fat content from 0 to 100% is reported. Conjugated linoleic acid concentrations ranged from 0 to 16.2 mg g⁻¹ fat and were generally lower than the trans fatty acid content which ranged from 0 to 155.7 mg g⁻¹ fat. Spreads containing vegetable oils contained higher trans fatty acid and lower conjugated linoleic acid contents than milk fat-containing products. This study highlights that a milk fat fraction enriched in conjugated linoleic acid may be achieved by dry fractionation.     

Major carotenoid composition of Brazilian Valencia orange juice: Identification and quantification by HPLC

The carotenoid composition of Brazilian Valencia orange juice was determined by open column chromatography (OCC) and high-performance liquid chromatography. Carotenoid pigments were extracted using acetone and saponified using 10% methanolic potassium hydroxide. Sixteen pigments were isolated by OCC and identified as α-carotene, ζ-carotene, β-carotene, α-cryptoxanthin, β-cryptoxanthin, lutein-5,6-epoxide, violaxanthin, lutein, antheraxanthin, zeaxanthin, luteoxanthin A, luteoxanthin B, mutatoxanthin A, mutatoxanthin B, auroxanthin B and trollichrome B. Thirteen carotenoid pigments were separated using a ternary gradient (acetonitrile–methanol–ethyl acetate) elution on a C₁₈ reversed-phase column. Among these, violaxanthin, lutein, zeaxanthin, β-cryptoxanthin, ζ-carotene, α-carotene, and β-carotene were quantified. The total carotenoid content was 12 ± 6.7 mg/l, and the major carotenoids were lutein (23%), β-cryptoxanthin (21%), and zeaxanthin (20%).     

Pilot scale production of a phospholipid-enriched dairy ingredient by means of an optimised integrated process employing enzymatic hydrolysis,ultrafiltration and super-critical fluid extraction

Pilot scale production of a dairy ingredient enriched in phospholipids (PLs) was generated from a buttermilk powder (BMP) substrate utilising a combined process of targeted enzymatic hydrolysis of the innate milk proteins followed by ultrafiltration with a 50 kDa membrane. An 8.5 fold increase in PL was achieved in the 50 kDa retentate (50 R) compared to the BMP, 11.05 ± 0.02% and 1.30 ± 0.00% total PL, respectively. Simultaneously, total lipid content in the retentate increased 8.7 fold with reference to the BMP, 60.07 ± 0.54% and 6.84 ± 0.17% total lipid respectively. Protein reduced to 10.58 ± 0.09% (50 R) from 31.40 ± 0.57% in BMP. Supercritical CO₂ fluid extraction (SFE) was employed to generate a purified lipid fraction. SFE with ethanol as a co-solvent yielded a purified lipid extract with enriched PLs level of 56.24 ± 0.07% on a dry matter basis.Industrial relevancePLs have many associated health and nutritional benefits including those related to cognitive development and repair. Generation of an ingredient enriched in dairy PLs would be advantageous from an industrial view to allow fortification of nutritionals, both infant and geriatric, in promoting brain health. The present work demonstrates a novel pilot scale process for the generation of a PL enriched ingredient from a BMP substrate. Utilising a combined process of targeted protein hydrolysis followed by selective removal by ultrafiltration of the smaller molecular weight peptide material, an ingredient with 8.5 fold increase in PL material was achieved. SFE technology was utilised to generate a purified lipid extract with greater PL levels for future applications in biological assays to determine these pathways. The need for investigate and further develop the knowledge relating to the modes of action of these bioactive compounds would be beneficial from a nutritional perspective.     

Proteolysis and storage stability of UHT milk produced in Turkey

The effect of raw milk quality (total and psychrotrophic bacterial and somatic cell counts, proteinase and plasmin activity) and UHT temperature (145 or 150 °C for 4 s) on proteolysis in UHT milk processed by a direct (steam-injection) system was investigated during storage at 25 °C for 180 d. High proteinase activity was measured in low-quality raw milk, which had high somatic cell count, bacterial count and plasmin activity. The levels of 12% trichloroacetic acid–soluble and pH 4.6-soluble nitrogen in all milk samples increased during storage, and samples produced from low-quality milk at the lower UHT temperature (145 °C) showed the highest values. Bitterness in UHT milk processed from low-quality milk at 145 °C increased during storage; gelation occurred in that milk after 150 d. The RP-HPLC profiles of pH 4.6-soluble fraction of the UHT milk samples produced at 150 °C showed quite small number of peaks after 180 d of storage. Sterilization at 150 °C extended the shelf-life of the UHT milk by reducing proteolysis, gelation and bitterness.     

Milk enhances intestinal absorption of green tea catechins in in vitro digestion/Caco-2 cells model

The effect of milk on the absorption of polyphenols is still controversial so far. In order to determine the impact of milk addition on green tea catechins bioaccessibility and intestinal absorption an in vitro digestion/Caco-2 cell model was applied. Green tea extract (GTE) was solubilized in distilled water at 23 °C and 100 °C, combined with skimmed milk (GTE + 10% milk and GTE + 25% milk) and subjected to simulated gastric and intestinal digestion, followed by transepithelial absorption in Caco-2 cells monolayers. In the mixture with milk, gallated catechins: ECG and EGCG showed binding to milk proteins while EC and EGC seemed to have weaker affinity. Catechins were stable during gastric incubation and very sensitive to intestinal digestion. Bioaccessibility of green tea catechins brewed at 100 °C was higher than brewed at 23 °C. Catechins from digested GTE with 10% and 25% milk exhibited enhanced intestinal permeability in Caco-2 model in comparison to non-digested GTE and digested GTE without milk. Apparent permeability coefficients (P_app) of EGCG and ECG in digested GTE with 25% milk were significantly higher compared to those in GTE with 10% milk, and amounted to 2.41 × 10^− 6 cm/s and 1.39 × 10^− 6 cm/s. The recoveries of all catechins in GTE with milk in Caco-2 cells after 2 h incubation were significantly higher than that without milk. To summarize, these data suggest that milk addition may increase catechin bioavailability by enhancing their transepithelial absorption and uptake from green tea extract.     

Plasmin activity in direct-steam-injection UHT-processed reconstituted milk: Effects of preheat treatment

Ultra-high-temperature (UHT)-processed reconstituted milk that is subjected to a minimal preheat treatment during the direct-steam-injection heating process may have a shortened shelf-life as a result of plasmin-mediated proteolysis. Some manufacturers apply a preheat treatment before UHT treatment (140 °C for 4 s) with the aim of prolonging the shelf-life. Preheat treatments are, however, often arbitrary in terms of temperature and holding time. The aim of the current work was to determine guidelines for the minimum preheat treatment that will effectively inhibit or prevent plasmin-type enzyme activity in UHT milk. A selected range of preheat treatments was applied to milk preparations reconstituted from several batches of low-heat skim milk powder. Increased plasmin-type proteolysis was observed after intermediate preheat treatments at ⩾80 and <90 °C. Effective inhibition of plasmin-type proteolysis was obtained by preheating at 90 °C for 30 or 60 s.     

Antihypertensive and cholesterol-lowering effects of a spread containing bioactive peptides IPP and VPP and plant sterols

The effects of a spread containing bioactive tripeptides isoleucine–proline–proline (IPP), valine–proline–proline (VPP) and plant sterols were studied in subjects with mild hypertension and elevated LDL cholesterol. Sixty-two subjects consumed 20 g/day spread containing 4.2 mg milk peptides and 2 g plant sterol esters or placebo for 10 weeks. Blood pressure was measured twice a week. Arterial stiffness was assessed by pulse wave analysis and by pulse wave velocity. Blood samples were analysed for serum lipids and high-sensitive CRP. A significant decrease was seen in systolic blood pressure (p = 0.026), but not in diastolic blood pressure (p = 0.53). Total cholesterol (p = 0.003) and LDL cholesterol (p = 0.002) decreased, whereas HDL cholesterol, triacylglycerols and CRP remained unchanged. No overall effects on arterial stiffness were seen. The results suggest that a spread containing bioactive milk peptides and plant sterols has a beneficial effect on two major cardiovascular risk factors, blood pressure and plasma lipids, in hypertensive, dyslipidemic subjects. Functional foods affecting two major risk factors can be valuable tools in managing cardiovascular risk.