Fat properties during homogenization, spray-drying, and storage affect the physical properties of dairy powders

Changes in fat properties were studied before, during, and after the drying process (including during storage) to determine the consequences on powder physical properties. Several methods were combined to characterize changes in fat structure and thermal properties as well as the physical properties of powders. Emulsion droplet size and droplet aggregation depended on the homogenizing pressures and were also affected by spray atomization. Aggregation was usually greater after spray atomization, resulting in greater viscosities. These processes did not have the same consequences on the stability of fat in the powders. The quantification of free fat is a pertinent indicator of fat instability in the powders. Confocal laser scanning microscopy permitted the characterization of the structure of fat in situ in the powders. Powders from unhomogenized emulsions showed greater free fat content. Surface fat was always overrepresented, regardless of the composition and process parameters. Differential scanning calorimetry melting experiments showed that fat was partially crystallized in situ in the powders stored at 20°C, and that it was unstable on a molecular scale. Thermal profiles were also related to the supramolecular structure of fat in the powder particle matrix. Powder physical properties depended on both composition and process conditions. The free fat content seemed to have a greater influence than surface fat on powder physical properties, except for wettability. This study clearly showed that an understanding of fat behavior is essential for controlling and improving the physical properties of fat-filled dairy powders and their overall quality.     

Efficacy of a high free iodine barrier teat disinfectant for the prevention of naturally occurring new intramammary infections and clinical mastitis in dairy cows

Using a natural exposure trial design, the goal of our study was to evaluate the clinical efficacy of an iodine teat disinfectant with barrier properties and a high level of free iodine relative to a conventional iodine teat disinfectant with no barrier properties and low levels of free iodine. During the 18 wk of the trial, quarter milk samples were collected every 2 wk from 385 dairy cows from 2 herds. Cows on both farms were assigned in a balanced way according to milk yield, number of lactation, days in milk, somatic cell count (SCC) and microbiology culture pretrial into one of following groups: nonbarrier post milking teat disinfectant (NBAR; n = 195 cows; 747 quarters) or barrier postmilking teat disinfectant (BAR; n = 190 cows; 728 quarters). Afterward, at each scoring date every 2 wk, milk SCC was quantified in samples from all mammary quarters and microbiologic culture was only performed on milk samples with SCC >200,000 cells/mL for multiparous cows and SCC >100,000 cells/mL for primiparous cows. A new intramammary infection (NIMI) was defined when a quarter had milk SCC <200,000 cells/mL for multiparous cows and <100,000 cells/mL for primiparous without microorganism isolation, and in a subsequent sampling visit had milk SCC >200,000 cells/mL for multiparous cows and >100,000 cells/mL for primiparous cows, and positive microorganism isolation. A quarter could have several NIMI, but only 1 case per specific pathogen was considered. The most frequently isolated microorganism group on both farms was Streptococcus spp. (6.25% of total mammary quarters), followed by coagulase-negative staphylococci (3.6%) and Corynebacterium spp. (1.5%). In the present study, an interaction occurred between treatment and week of trial on the incidence risk of NIMI. Quarters disinfected with BAR had 54 and 37% lower odds of NIMI than quarters disinfected with NBAR at 8 and 16 wk of the trial, respectively; whereas at other weeks of the study both products had similar incidence risks of NIMI. Overall, teats disinfected with BAR had 46% lower odds of acquiring a clinical mastitis than those disinfected with NBAR. We concluded that the postmilking teat disinfectant with barrier properties and higher free iodine content reduced the risk of clinical mastitis, although differences in new infections were detected at only weekly time points.     

Impact of antioxidants dispersions on the stability and oxidation of water-in-olive-oil emulsions

Water-in-olive-oil emulsion stability was studied as a function of the composition of the water dispersed phase. In particular, different polyphenolic extracts from natural sources were dispersed in the olive oil and their impact on emulsion kinetic stability and susceptibility to oxidation was evaluated. As natural sources, extra virgin olive oil, olive mill waste and green tea leaves were chosen. To test their impact on emulsion properties, the emulsions were prepared with fixed aqueous phase content. As emulsifiers, a fixed percentage of a mixture Span 80 (sorbitan monoleate)/Tween 80 (polysorbate 80) was used. The effect of the antioxidant dispersion on emulsion oxidation was studied by triggering the oxidation reaction in the oil phase with the lipophilic radical initiator AMVN (2,2-azobis(2,4-dimethylvaleronitrile). Then, the oxidation reaction was followed by using diphenyl-1-pyrenylphosphine, which becomes fluorescent when it is oxidized by hydroperoxides. The impact of antioxidant dispersions on emulsion kinetic stability was studied by UV–Vis turbidity measurements. The oxidation results were correlated to antioxidant extracts oxygen radical adsorption capacity (ORAC) and to emulsion kinetic stability. On the whole, antioxidants dispersions delayed the oxidation reaction to different extents in dependence on their ORAC values and their components amphiphilicity. Remarkably, among the antioxidants tested, the aqueous polyphenol extract from virgin olive oil was the most effective because it protected emulsions both from oxidation and from phase separation. Additionally, from this set of experiments, the primary role of the interfacial properties of olive oil polyphenols was highlighted.     

Effects of solvent and alkaline earth metals on the heat-induced precipitation process of sodium caseinate

The precipitation temperatures of sodium caseinate in H₂O and D₂O in the presence of Mg²⁺, Ca²⁺, Sr²⁺ and Ba²⁺ were investigated through fluorescence, turbidity and conductivity experiments.     

Effect of the size and interface composition of milk fat globules on their in vitro digestion by the human pancreatic lipase: Native versus homogenized milk fat globules

Although the bioavailability of dietary lipids is of primary importance in human nutrition and health, the mechanisms involved in lipid digestion are not fully understood and are of growing interest. The objective of this study was to determine the effect of the size of milk fat globules and of the composition of their interface on the activity of the human pancreatic lipase (PL). Native milk fat globules of various sizes covered by their biological membrane (MFGM) and homogenized fat globules of various sizes covered by milk proteins were prepared from whole milk and underwent lipolysis by the human PL with colipase and bile salts. A lag phase preceding the hydrolysis of milk TAG occurred with all native milk fat globules samples but not with homogenized milk samples. The kinetic parameters of human PL were determined by measuring the enzyme activity either after the lag phase for native milk fat globules samples or immediately after the addition of the enzyme for homogenized milk samples. The catalytic efficiency of human PL is 4.6-fold higher on small (1.8 μm) than large (6.7 μm) native milk fat globules, related to a 3.6-fold larger available surface. Despite the 25-fold larger available surface, milk TAG from homogenized milk are only 2-fold better hydrolyzed compared to native milk fat globules, as a possible result of a less favourable interface covered by milk proteins. The potential mechanisms involved in native vs. homogenized milk fat globules digestion by the human PL are discussed. Our study highlights the crucial role of the MFGM in the efficient digestion of milk fat globules and brings new insight for the design of dairy products and infant formulas.     

Inactivation of tomato pectic enzymes by manothermosonication

 The resistance of tomato pectic enzymes to manothermosonication (MTS), a combined treatment of heat and ultrasound under moderate pressure, was studied. Pectinmethylesterase (PMF) and polygalacturonases (PG) I and II were inactivated much more efficiently by MTS than by simple heating. In MTS inactivation of these enzymes, the effect of heat and ultrasonic waves was synergistic. D values [the time required for the (original) enzyme activity to decrease by 90%] for PME heat inactivation at 62.5  °C were reduced 52.9-fold by MTS and those for PG I at 86  °C and PG II at 52.5  °C, 85.8-fold and 26.3-fold, respectively. Received: 23 January 1998 / Revised version: 23 March 1998     

Gallic Acid‐Loaded Zein Nanoparticles by Electrospraying Process

Currently, electrospraying is a novel process for obtaining the nanoparticles from biopolymers. Zein nanoparticles have been obtained by this method and used to protect both hydrophilic and hydrophobic antioxidant molecules from environmental factors. The objective of this work was to prepare and characterize gallic acid‐loaded zein nanoparticles obtained by the electrospraying process to provide protection to gallic acid from environmental factors. Thus, it was related to the concentration of gallic acid in physicochemical and rheological properties of the electrosprayed solution, and also to equipment parameters, such as voltage, flow rate, and distance of the collector in morphology, and particle size. The physicochemical properties showed a relationship in the formation of a Taylor cone, in which at a low concentration of gallic acid (1% w/v), low viscosity (0.00464 ± 0.00001 Pa·s), and density (0.886 ± 0.00002 g/cm³), as well as high electrical conductivity (369 ± 4.3 µs/cm), forms a stable cone‐jet mode. The rheological properties and the Power Law model of the gallic acid‐zein electrosprayed solution demonstrated Newtonian behavior (n = 1). The morphology and size of the particle were dependent on the concentration of gallic acid. Electrosprayed parameters with high voltage (15 kV), low flow rate (0.1 mL/hr), and short distance (10 cm) exhibited a smaller diameter and spherical morphology. FT–IR showed interaction in the gallic acid‐loaded zein nanoparticle by hydrogen bonds. Therefore, the electrospraying process is a feasible technique for obtaining gallic acid‐loaded zein nanoparticles and providing potential protection to gallic acid from environmental factors.     

Food protozoa safety assessment and risk in school restaurants in Armenia,Colombia

This work assessed the risk of protozoa in 10 school restaurants in Armenia (Quindío, Colombia) by analyzing the presence of Cryptosporidium spp, Giardia duodenalis, Blastocystis, and Cyclospora cayetanensis DNA in the food, water, and living and inert surfaces of school restaurants and in stools of children who ate at these restaurants. Of the 213 food, water, and surface samples, 6.6% were positive using PCR to test DNA for Blastocystis; 3.8% for Cryptosporidium spp; 0.9% for G. duodenalis; and 0% for C. cayetanensis. In 187 stool samples analyzed via microscopy from children who attended the restaurants, 40 (21.4%) were positive for Blastocystis and 21 (11.2%) were positive for Giardia spp. Via PCR, 20 (10.7%) were positive for Cryptosporidium and 0 (0%) for C. cayetanensis. A higher positivity in children's stools for Blastocystis spp was correlated with lower compliance in property conditions and for higher positivity of Giardia spp in children's stool was related to lower knowledge by food manipulators. Inspection scores can identify restaurants with higher risk for protozoa infection.