Oil/fat blending strategy for improving milk fat globule membrane stability and its effect on fatty acid composition

Abstract

This study examined the effect of blending with cumin essential oil (CEO) on the stabilisation of milk fat globule membrane (MFGM) emulsions, as well as the particle migration rate, fatty acid composition and phospholipid content after pasteurisation. Blending the MFGM with 20% CEO at pH 6.6 (CM4) led to a decrease in the creaming rate. With increasing CEO ratio, the creaming measurements increased to a 30 mm height with 20% CEO at pH 5.5 (CM3) from 25 mm with 10% CEO at pH 5.5 (CM2). The CM4 migration rate was 0.55 mm/h, and this sample showed no significant forward movement during implementation. The droplet size increased with increasing CEO ratio from 1.69 to 2.07 µm. A total of 20% CEO at pH 6.6 (CM4) was the best blending condition for MFGM stabilisation. This study showed enhanced creaming rate and droplet size, indicating greater destabilisation of the MFGM emulsion, when the CEO ratio was increased.

Nonthermal and thermal treatments impact the structure and microstructure of milk fat globule membrane

“…The milk was separated to obtain MFGM and skim milk according to the protocol reported in our earlier works (Ali et al . 2019, 2020), with slight modifications under laboratory conditions. Briefly, the samples were centrifuged at 10 000× g and 4 °C for 20 min (H1850R; Cence Company, Beijing, China) to separate the fat molecules.…”

“…An isolation method described previously by us and others (Ali et al . 2019, 2020; Wang et al . 2019) was used in this study with slight modifications.…”

Sodium hexametaphosphate’s impact on hydrodynamic parameters of milk fat globule membrane

“…I* is inversely proportional to the volume fraction of the particles (Ali et al . 2019). …”

Effects of mono‐ and diglycerides of fatty acids on the milk fat globule membrane after heat treatment

“…Atehli et al (2019) studied the effect of freezing on the physicochemical properties and the microstructure of the MFGM. Ali et al (2019) studied the effect of blending with cumin essential oil on MFGM stability, particle migration rate and MFGM contents after pasteurisation. Houlihan et al (1992) reported that MFGM might breakdown during the heat treatment due to the whey protein adsorption to the surface of fat globule.…”