Phenolic Antioxidants in Dairy Products

Zeb, Alam

doi:10.1007/978-3-030-74768-8_10

Cited by 2 publications

(3 citation statements)

References 78 publications

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“…There was no noticeable trend in the antioxidant activities of the different formulations across the different methods, and this could be attributed to variations in terms of antioxidant mechanism, substrate type, oxidation initiator, and result expression . Pure AW powders also exhibited some antioxidant activity in terms of TPC, FRAP, and DPPH activity due to the phenolic compound present in animal feed for animals …”

Section: Resultsmentioning

confidence: 99%

“…57 Pure AW powders also exhibited some antioxidant activity in terms of TPC, FRAP, and DPPH activity due to the phenolic compound present in animal feed for animals. 58 The present study demonstrates the feasibility of spray drying acid whey with the addition of millet flours to produce microencapsulated acid whey powders with desired powder and antioxidant properties. The addition of millet to acid whey increased the yields of the AWM spray-dried powder samples.…”

Section: Hygroscopicitymentioning

confidence: 99%

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Circular Economy for Food Industry Waste: Development and Characterization of Spray-Dried Acid Whey Encapsulated in Millet Matrix

Nani

Krishnaswamy

2023

ACS Food Sci. Technol.

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Acid whey (AW) has become a significant challenge for the dairy industry because of the large quantity produced and the difficulty in further processing and economical disposal. This study investigated the feasibility of spray drying AW using millet flour as encapsulating wall material and examined the effect of different millet concentrations on the physio-functional properties of the newly developed acid whey millet (AWM) powders. The results showed that the millet flours had a neutralizing effect on AW, which aided the spray drying of AW by increasing the glass transition temperatures, thereby reducing the stickiness of the powders. Millet flours added to AW improved the yield, color, and reconstitution properties of AWM powders. AWM powders had a high concentration of phenolic compounds and exhibited high antioxidant activity. The results from this study indicate that millet flour can be used as a suitable wall material for spray drying AW and developing powders with potential applications as functional food ingredients.

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Section: Resultsmentioning

confidence: 99%

Section: Hygroscopicitymentioning

confidence: 99%

Circular Economy for Food Industry Waste: Development and Characterization of Spray-Dried Acid Whey Encapsulated in Millet Matrix

Nani

Krishnaswamy

2023

ACS Food Sci. Technol.

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“…TPC of the AWM powders was also significantly higher than the millet flour. The significantly higher (p < 0.05) TPC content of the AWM powders could be attributed to the additional phenolic compound that is present in AW and/or the interactions between whey protein and phenolic compounds 49,50 . In the case of DPPH activity, the AWM powders had similar DPPH activity with barnyard flour.…”

Section: Mineral Analysismentioning

confidence: 99%

A natural whitening alternative from upcycled food waste (acid whey) and underutilized grains (millet)

Nani

Krishnaswamy

2023

Sci Rep

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The dairy industry faces a daunting challenge in managing acid whey (AW), a byproduct of Greek yogurt manufacturing that is costly to dispose of and challenging to incorporate into other food products. However, recent studies have demonstrated that AW can be transformed into a viable white powder by encapsulating it in millet flour. Recently, concerns over the safety of the commonly used food-grade whitener titanium dioxide (TiO2) have arisen, and the search for an alternative food-whitening agent has become essential. This study evaluated the color attribute, proximate composition, sugar profile, amino acid profile, total phenolic content, antioxidant activity, and antinutrient content of the novel acid whey millet (AWM) powder. The L* values of the AWM powders were significantly higher than TiO2 and the rest of the millet formulations. The crude protein content in the AWM powders was significantly (p < 0.05) lower when compared to the crude protein content in millet flours. AWM powders had higher lactose levels and retained all major amino acids after spray drying. Macrominerals (P, K, Ca, and Na) and microminerals (Zn and Cu) significantly increased in the AWM powder, while tannin content was reduced in AWM powders. These findings suggest that AWM powder is a white powder that contains a wide range of components with high nutritional value that could be readily incorporated into various applications. In summary, this study provides a valuable contribution to the dairy industry by highlighting the potential of AWM powders as a natural alternative food whitening agent to TiO2.

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Phenolic Antioxidants in Dairy Products

Cited by 2 publications

References 78 publications

Circular Economy for Food Industry Waste: Development and Characterization of Spray-Dried Acid Whey Encapsulated in Millet Matrix

Circular Economy for Food Industry Waste: Development and Characterization of Spray-Dried Acid Whey Encapsulated in Millet Matrix

A natural whitening alternative from upcycled food waste (acid whey) and underutilized grains (millet)

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