Lipid Oxidation of Deoiled Soy Lecithin by Lactic Acid Bacteria

Suriyaphan, O.; Drake, M.A.; Cadwallader, Keith R.

doi:10.1006/fstl.2001.0786

Cited by 8 publications

(5 citation statements)

References 17 publications

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“…Fatty flavor was detected earliest in agglomerated samples 2, 4, and 11, which were sourced from different facilities and were WPC80 and WPI, but were all agglomerated with lecithin (Table 5 and 6). Suriyaphan and others (2001a, 2001b) documented fatty and grassy flavors and lipid oxidation products contributed by lecithin in fermented milks. In contrast, potato/brothy flavor increased over storage time in agglomerated and nonagglomerated products (Table 5 and 6).…”

Section: Resultsmentioning

confidence: 99%

The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein Isolate

Wright¹,

Zevchak²,

Wright³

et al. 2009

Journal of Food Science

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115

250

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The impact of agglomeration on flavor and flavor stability of whey protein concentrates 80% (WPC80) and whey protein isolates (WPI) has not been widely addressed. This study examined the impact of agglomeration on the flavor and flavor stability of commercial WPC80 and WPI across 18 mo of storage. Duplicate agglomerated and nonagglomerated WPC80 and WPI were collected from 4 facilities and stored at 21• C, 50% relative humidity. Volatile analysis using solid phase microextraction (SPME) with gas chromatography-mass spectrometry (GC-MS) and descriptive sensory analysis were conducted every 2 mo. Solubility index, bulk volume, dispersibility, moisture, and color (L, a, b) were tested every 3 or 6 mo. Consumer acceptance testing with protein beverages was conducted with fresh and stored whey proteins. Higher intensities and more rapid development of lipid oxidation flavors (cardboard, raisin/brothy, cucumber, and fatty) were noted in agglomerated powders compared to nonagglomerated powders (P < 0.05). Volatile analysis results confirmed sensory results, which indicated increased formation of aldehydes and ketones in agglomerated products compared to nonagglomerated powders (P < 0.05). Consumer acceptance scores for protein beverages were lower for beverages made with agglomerated WPC80 stored for 12 mo and agglomerated or nonagglomerated WPI stored for 18 mo compared to fresh products while trained panelists detected differences among beverages and rehydrated proteins earlier. Agglomeration with or without lecithin decreased the storage stability of whey proteins. These results indicate that the optimum shelf life at 21• C for nonagglomerated whey proteins is 12 to 15 mo and 8 to 12 mo for agglomerated whey proteins.

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Section: Resultsmentioning

confidence: 99%

The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein Isolate

Wright¹,

Zevchak²,

Wright³

et al. 2009

Journal of Food Science

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115

250

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“…Starter cultures may also form lipid oxidation products during fermentation. Lactic acid bacteria, Lactococcus cremoris , Lactococcus lactis , Streptococcus thermophilus , Lactobacillus helveticus , and Lactobacillus bulgaricus , produced 2,4‐decadienal and 2,4‐nonadienal in milk (Suriyaphan and others 2001). Degradation of 2,4‐decadienal serves as yet another pathway for hexanal production (Schieberle and Grosch 1981).…”

Section: Discussionmentioning

confidence: 99%

The Impact of Antioxidant Addition on Flavor of Cheddar and Mozzarella Whey and Cheddar Whey Protein Concentrate

Liaw¹,

Eshpari²,

Tong³

et al. 2010

Journal of Food Science

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Lipid oxidation products are primary contributors to whey ingredient off-flavors. The objectives of this study were to evaluate the impact of antioxidant addition in prevention of flavor deterioration of fluid whey and spray-dried whey protein. Cheddar and Mozzarella cheeses were manufactured in triplicate. Fresh whey was collected, pasteurized, and defatted by centrifugal separation. Subsequently, 0.05% (w/w) ascorbic acid or 0.5% (w/w) whey protein hydrolysate (WPH) were added to the pasteurized whey. A control with no antioxidant addition was also evaluated. Wheys were stored at 3 degrees C and evaluated after 0, 2, 4, 6, and 8 d. In a subsequent experiment, selected treatments were then incorporated into liquid Cheddar whey and processed into whey protein concentrate (WPC). Whey and WPC flavors were documented by descriptive sensory analysis, and volatile components were evaluated by solid phase micro-extraction with gas chromatography mass spectrometry. Cardboard flavors increased in fluid wheys with storage. Liquid wheys with ascorbic acid or WPH had lower cardboard flavor across storage compared to control whey. Lipid oxidation products, hexanal, heptanal, octanal, and nonanal increased in liquid whey during storage, but liquid whey with added ascorbic acid or WPH had lower concentrations of these products compared to untreated controls. Mozzarella liquid whey had lower flavor intensities than Cheddar whey initially and after refrigerated storage. WPC with added ascorbic acid or WPH had lower cardboard flavor and lower concentrations of pentanal, heptanal, and nonanal compared to control WPC. These results suggest that addition of an antioxidant to liquid whey prior to further processing may be beneficial to flavor of spray-dried whey protein. Practical Application: Lipid oxidation products are primary contributors to whey ingredient off-flavors. Flavor plays a critical and limiting role in widespread use of dried whey ingredients, and enhanced understanding of flavor and flavor formation as well as methods to control or minimize flavor formation during processing are industrially relevant. The results from this study suggest that addition of an antioxidant to liquid whey prior to further processing may be beneficial to minimize flavor of spray-dried whey protein.

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“…Research has shown that starter cultures can form lipid oxidation products (including hexanal) during fermentation (Forss, 1979;Suriyaphan et al, 2001). Lipid oxidation products formed during cheesemaking would be expected in liquid whey because there is some binding of lipid oxidation products by whey proteins (Kinsella, 1989).…”

Section: Discussionmentioning

confidence: 99%

Determining Flavor and Flavor Variability in Commercially Produced Liquid Cheddar Whey

Whetstine

Parker

Drake

et al. 2003

Journal of Dairy Science

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Dried whey and whey protein are important food ingredients. Functionality of whey products has been studied extensively. Flavor inconsistency and flavors which may carry through to the finished product can limit whey ingredient applications in dairy and nondairy foods. The goal of this research was to determine the flavor and flavor variability of commercially produced liquid Cheddar cheese whey. Liquid Cheddar cheese whey from five culture blends from two different stirred-curd Cheddar cheese manufacturing facilities was collected. Whey flavor was characterized using instrumental and sensory methods. Wide variation in whey headspace volatiles was observed between different manufacturing facilities (P < 0.05). Hexanal and diacetyl were two key volatiles that varied widely (P < 0.05). FFA profiles determined by solid-phase microextraction and degree of proteolysis of the whey samples were also different (P < 0.05). Differences in whey flavor profiles were also confirmed by descriptive sensory analysis (P < 0.05). Differences in liquid whey flavor were attributed to differences in milk source, processing and handling and starter culture blend. The flavor of liquid Cheddar cheese whey is variable and impacted by milk source and starter culture rotation. Results from this study will aid future studies that address the impact of liquid whey flavor variability on flavor of dried whey ingredients.

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Lipid Oxidation of Deoiled Soy Lecithin by Lactic Acid Bacteria

Cited by 8 publications

References 17 publications

The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein Isolate

The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein Isolate

The Impact of Antioxidant Addition on Flavor of Cheddar and Mozzarella Whey and Cheddar Whey Protein Concentrate

Determining Flavor and Flavor Variability in Commercially Produced Liquid Cheddar Whey

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