The Effect of Low-Temperature Crystallization of Fish Oil on the Chemical Composition, Fatty Acid Profile, and Functional Properties of Cow’s Milk

Bodkowski, Robert; Czyż, Katarzyna; Sokoła-Wysoczańska, Ewa; Janczak, Marzena; Cholewińska, Paulina; Wyrostek, Anna

doi:10.3390/ani10101834

Cited by 7 publications

(7 citation statements)

References 68 publications

(149 reference statements)

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“…Dairy products, especially milk, are a traditional source of nutrients for human diet. However, milk contains a negligible amount of LCPUFAs (Bodkowski et al ., 2020). The EPA and DHA proportions in cow milk can be augmented by feeding animal with rumen‐protected oil/omega‐3 fatty acids (Kupczyński et al ., 2011; Kairenius et al ., 2015).…”

Section: Introductionmentioning

confidence: 99%

Characterization of fortified pasteurized cow milk with nanoliposome loaded with skipjack tuna eyeball oil

Pudtikajorn

Sae‐leaw

Benjakul

2021

Int J of Food Sci Tech

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Summary Nanoliposomes loaded with skipjack tuna eyeballs oil (STEO‐NL) were prepared using an ethanol injection method, without and with the aid of ultrasonication. Higher amplitude (80%) and longer time (15 min) of ultrasonication reduced particle size (from 192.20 to 150.70 nm) and zeta‐potential (from −40.43 to −47.29 mV) of STEO‐NL but increased peroxide value (PV), conjugated diene (CD) and thiobarbituric acid reactive substances (TBARS) of STEO‐NL. However, encapsulation efficiency was not different among all the samples (96.82‐97.70%) (P > 0.05). Cow milk was fortified by addition of STEO‐NL (without ultrasonication) at different final levels (0, 2.5 and 5.0% w/w). Subsequently, high‐temperature short‐time (72 °C, 15 s) process was employed to pasteurize the fortified milk, which were further stored up to 10 days at 4 °C. Microbiological quality and pH of pasteurized fortified cow milk were still acceptable. Addition of STEO‐NL at higher level (5%) resulted in higher PV and TBARS and lower acceptability than the control and that fortified with 2.5% STEO‐NL throughout the storage of 10 days, but sensorial acceptability was still obtained. In general, no differences in colour, and viscosity were attained among all samples. Moreover, pasteurized cow milk fortified with STEO‐NL had an increased amount of n‐3 polyunsaturated fatty acids.

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Section: Introductionmentioning

confidence: 99%

Characterization of fortified pasteurized cow milk with nanoliposome loaded with skipjack tuna eyeball oil

Pudtikajorn

Sae‐leaw

Benjakul

2021

Int J of Food Sci Tech

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“…There was a two-phase separation in the tube after removal from −20 °C. The crystallized bottom layer was separated as the saturated portion of the oil, while the upper phase was separated and collected as MUFA–PUFA mixture …”

Section: Methodsmentioning

confidence: 99%

“…The crystallized bottom layer was separated as the saturated portion of the oil, while the upper phase was separated and collected as MUFA−PUFA mixture. 44…”

mentioning

confidence: 99%

Biolubricant Synthesis by Additization and Chemical Modification from Lipid-Rich Brackish Coelastrella sp. Using a Biorefinery Approach

Khan,

Das,

Radwan

et al. 2024

ACS Sustainable Chem. Eng.

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With a sizable market share and widespread use in automotive and industrial applications, biolubricants are produced from the oils of terrestrial plants that have undergone chemical modification or additive addition. Brackish or marine microalgae utilize less arable land and have a lower freshwater footprint compared to terrestrial plants. They are thus a potential source of raw materials for the production of biolubricants. This study screened eight marine microalgae, i.e., Coelastrella sp., Chlorocystis sp., Ceatocerous sp., Neochloris sp., Picochlorum sp., Tisochrysis sp., Tetraselmis sp., and Synechococcus sp. for their lipid and pigment content as a preliminary step. Coelastrella sp., Tetraselmis sp., and Chlorocystis sp. were chosen for additional study in outdoor cultivation based on total lipid, pigments, and harvestability. Coelastrella, Tetraselmis, and Chlorocystis species had total lipid contents of 50.2, 7.6, and 9.1% (w/w), respectively. In Coelastrella sp., total carotenoids, monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), and saturated fatty acid (SFA) concentrations were 0.3, 45.8, and 51%, respectively. Based on total carotenoids, polyunsaturated fatty acid, and lipid content, Coelastrella sp. was chosen to produce biolubricants by chemical modification and addition of its lipid. Kinematic viscosities and the viscosity index of the EVA-added Coelastrella sp. biolubricant were higher than those of the chemically produced Coelastrella TMP triesters. The thermal stability of the Coelastrella biolubricant with EVA additive was higher, whereas chemically synthesized TMP triester biolubricant had considerably lower thermal stability. A 1% increase in EVA reduced the coefficient of friction of SFA biolubricant from 0.075 to 0.03 and the wear rate from 12 μ gm N −1 m −1 to 0.6 μ gm N −1 m −1 , resulting in 60% and 95% reduction in friction and wear rate, respectively, making it a potential lubricant basestock for a variety of industrial applications.

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“…), d f = 0.20 μm; Supelco, Bellefonte, PA, USA). Details of the LTC process, conditions and temperature for chromatographic analysis and FAME standards have been described elsewhere 26 . The LTC process and chromatographic analysis were performed at the Department of Food and Environmental Chemistry, National Marine Fisheries Research Institute in Gdynia, Poland.…”

Section: Methodsmentioning

confidence: 99%

Composition and fatty acid profile of milk from cows fed diets supplemented with raw and n-3 PUFA-enriched fish oil

Bodkowski,

Wierzbicki,

Mucha

et al. 2024

Sci Rep

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Dietary supplementation of ruminants with fish oil is a strategy for favorably modifying the fatty acid composition of milk fat. This study investigated the effect of supplementing cows’ diet with fish oil after low-temperature crystallisation (LTC-FO) compared to its raw form (FO) on milk yield, milk components (fat, protein, and lactose), and milk fatty acid profile. Twenty-four mid-lactating multiparous Polish Holstein–Friesian cows fed a total-mix ration were randomly assigned to two homogeneous groups (n = 12 cows each) and supplemented with LTC-FO or FO at 1% of dry matter. Milk samples were collected on days 14 and 30 of the 30-day experiment. No significant differences between the groups in terms of milk yield, milk protein, and lactose content were found, however, the fat yield and content decreased in the LTC-FO group. Milk fat from cows in the LTC-FO group contained significantly higher levels of C18:1 trans-11, C18:2 cis-9, trans-11, C18:3n − 3, C20:5, and C22:6, and lower levels of saturated fatty acids compared to the FO group (p < 0.05). Therefore, LTC-FO may be a more efficient feed additive than FO and may serve as a practical way to modify the fatty acid composition of milk fat.

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The Effect of Low-Temperature Crystallization of Fish Oil on the Chemical Composition, Fatty Acid Profile, and Functional Properties of Cow’s Milk

Cited by 7 publications

References 68 publications

Characterization of fortified pasteurized cow milk with nanoliposome loaded with skipjack tuna eyeball oil

Characterization of fortified pasteurized cow milk with nanoliposome loaded with skipjack tuna eyeball oil

Biolubricant Synthesis by Additization and Chemical Modification from Lipid-Rich Brackish Coelastrella sp. Using a Biorefinery Approach

Composition and fatty acid profile of milk from cows fed diets supplemented with raw and n-3 PUFA-enriched fish oil

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