Use of ultrafiltration and supercritical fluid extraction to obtain a whey buttermilk powder enriched in milk fat globule membrane phospholipids

Costa, M. R.; Elias-Argote, Xiomara Elizabeth; Jiménez-Flores, Rafael; Gigante, Mirna Lúcia

doi:10.1016/j.idairyj.2010.03.006

Cited by 78 publications

(61 citation statements)

References 32 publications

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“…The buttermilk production on site at DPTC was repeated 2 times, with 2 different lots of the 2 creams. The whey buttermilk was produced as described by Costa et al (2010).…”

Section: Treatmentsmentioning

confidence: 99%

“…Aligned with these objectives, working on the development of new ingredients that contain higher concentration of milk phospholipids is beneficial, especially when these ingredients are used in studies to demonstrate their positive biological activity in human health and well-being (Ahn and Schroeder, 2002;Ward and German, 2004;Snow et al, 2010;Ahn, Ganesan et al, 2011). At the same time, a rich source of milk phospholipids in a by-product of the whey-processing industry has been identified (Astaire, Ward et al, 2003;Jinjarak et al, 2006;Jimenez-Flores and Brisson, 2008;Jiménez-Flores and Higuera-Ciapara, 2009;Costa et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Microfiltration (MF) has been applied to buttermilk (Astaire et al, 2003;Costa et al, 2010) and to wheycream buttermilk Costa et al, 2010). Besides MF, another processing method that was used in this work is supercritical fluid extraction (SFE).…”

Section: Introductionmentioning

confidence: 99%

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Compositional and sensory differences of products of sweet-cream and whey buttermilk produced by microfiltration, diafiltration, and supercritical CO2

Olabi

Jinjarak

Jiménez-Flores

et al. 2015

Journal of Dairy Science

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The objectives of this work were to assess the compositional properties and sensory characteristics of ingredients produced by treating sweet-cream and whey-cream buttermilks with microfiltration (MF), diafiltration (DF), and supercritical CO2 (SFE) extraction. Sweet-cream buttermilk (CBM) and buttermilk resulting from churning the residual fat from whey processing (whey buttermilk, WBM) were used. Using MF or microfiltration followed by diafiltration (MF-DF), we obtained resulting retentates that were dried and then were subjected to SFE treatment. Control buttermilks, SFE resulting products, and MF and MF-DF SFE and all treated retentates products totaled 16 samples (2 types×4 treatments×2 batches). Eleven trained panelists assessed samples using descriptive analysis. Sweet-cream buttermilk was higher in protein and lactose, whereas the WBM had similar total protein, mainly β-LG and α-LA but very low lactose. The resulting samples in order of concentration for fat and lactose were control samples>SFE treated>MF treated>DF=MF-SFE and DF-SFE. Sodium dodecyl sulfate-PAGE protein profiling showed negligible casein for WBM versus CBM and less whey proteins for CBM versus WBM, as expected. Whey buttermilk was more yellow, salty, sour, and rancid than CBM. Regarding the treatments, significant differences were obtained on homogeneity, opacity, rancid odor, cardboard and sour flavors, sweet and salty tastes, viscosity, and mouthcoating, where SFE-treated samples showed lowest rancid odor and cardboard flavor.

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“…The buttermilk production on site at DPTC was repeated 2 times, with 2 different lots of the 2 creams. The whey buttermilk was produced as described by Costa et al (2010).…”

Section: Treatmentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Compositional and sensory differences of products of sweet-cream and whey buttermilk produced by microfiltration, diafiltration, and supercritical CO2

Olabi

Jinjarak

Jiménez-Flores

et al. 2015

Journal of Dairy Science

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show abstract

“…The addition of buttermilk in baked goods, chocolate, ice cream, cheese, and dressings enhances their texture, flavor, and structure due to the abundance of MFGM components, especially phospholipids (Costa, Elias-Argote, Jimenez-Flores, & Gigante, 2010).…”

Section: Discussionmentioning

confidence: 99%

“…The whey cream was processed by methods described by Costa et al (2010). Whey cream was churned into butter using a rotary churn system (Blentech Corporation, Santa Rosa, CA, USA) and placed through a cream separator to remove any residual butter.…”

Section: Powdersmentioning

confidence: 99%

The Effects of Microfluidization and Homogenization on the Composition and Structure of Liposomal Aggregates from Whey Buttermilk and Commercial Buttermilk

Nguyen

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The effects of microfluidization and homogenization on the structure of liposomal aggregates from whey buttermilk and commercial buttermilk Tracey Mai T. Nguyen Milk derived ingredients from the production of cheese and butter can be used as vehicles for nutrients. Buttermilk is a nutritious product of milk that comes from the churning of cream into butter. One of the advantages of buttermilk is that it is enriched in milk fat globule components, such as phospholipids and forms emulsions with fat when treated with high shear. The objective of this work was to explore the effects of shear on regular buttermilk and whey buttermilk in terms of liposomal aggregate size and chemical composition. The effects of microfluidization at 2000 psi and homogenization at 2000 psi/500 psi on the particle size distribution of liposomal aggregates between whey buttermilk (WBM) at pH 4.6 and 6.8 and commercial sweet buttermilk (SBM) at pH 4.60 were compared with whey protein isolate (WPI) at pH 4.6. At pH 6.80, WPI and SBM are too soluble in water to measure particle size but WBM is not as soluble. From this investigation, the mean particle diameter of the SBM aggregates at pH 4.6 decreased after the first pass through the microfluidizer and the same is true, after homogenization. SBM aggregates at pH 4.6 had a significantly larger mean particle diameter before treatments in both shear processes compared to WPI at pH 4.6 and WBM at pH 4.6 and WBM at pH 6.8 (p < 0.0001). WPI at pH 4.6 and WBM at both pH showed no significant differences in their mean particle size in both homogenized and microfluidized treatments. WPI and SBM samples resulted in significant particle diameter differences from before to after homogenizing at pH 4.6. SBM at pH 4.6 had significantly larger v average particle diameter than WBM at pH 4.6 (p < 0.0002), WPI at pH 4.6 (p < 0.0002) and WBM at pH 6.8 (p < 0.0045) before microfluidization at pass 0.WBM and WPI across all treatments showed very similar tendencies in small particle size attributes and some similarities in protein composition. In addition, the small aggregate size of WBM is suggested to be influenced by the presence of phospholipids and thus, creating significantly smaller mean particles compared to SBM even before inducing high shear. In contrast, treated and untreated SBM differed from WBM in phospholipid composition in both homogenization and microfluidization techniques.WBM samples contained more phospholipids than SBM, whereas WPI samples contained very low concentrations of phospholipids. Through HPLC analysis, WPI, SBM, and WBM showed different profiling of the phospholipid classes. These differences may be due structural changes of the aggregates from shearing, initial thermal treatments or hydrophobic and/or protein-phospholipid interactions between the aggregates. SBM samples also exhibited different protein profiling than WBM and WPI samples. This study suggests that high shear and presence of phospholipids impact the size distribution of liposomal aggregates through structural...

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Advances in Milk Fractionation for Value Addition

González

Pemmaraju

Banavara

2017

Food Processing By‐Products and Their Utilization

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Use of ultrafiltration and supercritical fluid extraction to obtain a whey buttermilk powder enriched in milk fat globule membrane phospholipids

Cited by 78 publications

References 32 publications

Compositional and sensory differences of products of sweet-cream and whey buttermilk produced by microfiltration, diafiltration, and supercritical CO2

Compositional and sensory differences of products of sweet-cream and whey buttermilk produced by microfiltration, diafiltration, and supercritical CO2

The Effects of Microfluidization and Homogenization on the Composition and Structure of Liposomal Aggregates from Whey Buttermilk and Commercial Buttermilk

Advances in Milk Fractionation for Value Addition

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