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Sample records for acid whey emulsions

  1. Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions.

    PubMed

    Assadpour, Elham; Maghsoudlou, Yahya; Jafari, Seid-Mahdi; Ghorbani, Mohammad; Aalami, Mehran

    2016-05-01

    Due to susceptibility of folic acid like many other vitamins to environmental and processing conditions, it is necessary to protect it by highly efficient methods such as micro/nano-encapsulation. Our aim was to prepare and optimize real water in oil nano-emulsions containing folic acid by a low energy (spontaneous) emulsification technique so that the final product could be encapsulated within maltodextrin-whey protein double emulsions. A non ionic surfactant (Span 80) was used for making nano-emulsions at three dispersed phase/surfactant ratios of 0.2, 0.6, and 1.0. Folic acid content was 1.0, 2.0, and 3.0mg/mL of dispersed phase by a volume fraction of 5.0, 8.5, and 12%. The final optimum nano-emulsion formulation with 12% dispersed phase, a water to surfactant ratio of 0.9 and folic acid content of 3mg/mL in dispersed phase was encapsulated within maltodextrin-whey protein double emulsions. It was found that the emulsification time for preparing nano-emulsions was between 4 to 16h based on formulation variables. Droplet size decreased at higher surfactant contents and final nano-emulsions had a droplet size<100nm. Shear viscosity was higher for those formulations containing more surfactant. Our results revealed that spontaneous method could be used successfully for preparing stable W/O nano-emulsions containing folic acid. PMID:26806649

  2. Whey protein/polysaccharide-stabilized emulsions: Effect of polymer type and pH on release and topical delivery of salicylic acid.

    PubMed

    Combrinck, Johann; Otto, Anja; du Plessis, Jeanetta

    2014-06-01

    Emulsions are widely used as topical formulations in the pharmaceutical and cosmetic industries. They are thermodynamically unstable and require emulsifiers for stabilization. Studies have indicated that emulsifiers could affect topical delivery of actives, and this study was therefore designed to investigate the effects of different polymers, applied as emulsifiers, as well as the effects of pH on the release and topical delivery of the active. O/w emulsions were prepared by the layer-by-layer technique, with whey protein forming the first layer around the oil droplets, while either chitosan or carrageenan was subsequently adsorbed to the protein at the interface. Additionally, the emulsions were prepared at three different pH values to introduce different charges to the polymers. The active ingredient, salicylic acid, was incorporated into the oil phase of the emulsions. Physical characterization of the resulting formulations, i.e., droplet size, zeta potential, stability, and turbidity in the water phase, was performed. Release studies were conducted, after which skin absorption studies were performed on the five most stable emulsions, by using Franz type diffusion cells and utilizing human, abdominal skin membranes. It was found that an increase in emulsion droplet charge could negatively affect the release of salicylic acid from these formulations. Contrary, positively charged emulsion droplets were found to enhance dermal and transdermal delivery of salicylic acid from emulsions. It was hypothesized that electrostatic complex formation between the emulsifier and salicylic acid could affect its release, whereas electrostatic interaction between the emulsion droplets and skin could influence dermal/transdermal delivery of the active. PMID:24550100

  3. Emulsion properties of casein and whey protein hydrolysates and the relation with other hydrolysate characteristics.

    PubMed

    van der Ven, C; Gruppen, H; de Bont, D B; Voragen, A G

    2001-10-01

    Casein and whey protein were hydrolyzed using 11 different commercially available enzyme preparations. Emulsion-forming ability and emulsion stability of the digests were measured as well as biochemical properties with the objective to study the relations between hydrolysate characteristics and emulsion properties. All whey protein hydrolysates formed emulsions with bimodal droplet size distributions, signifying poor emulsion-forming ability. Emulsion-forming ability of some casein hydrolysates was comparable to that of intact casein. Emulsion instability was caused by creaming and coalescence. Creaming occurred mainly in whey hydrolysate emulsions and in casein hydrolysate emulsions containing large emulsion droplets. Coalescence was dominant in casein emulsions with a broad particle size distribution. Emulsion instability due to coalescence was related to apparent molecular weight distribution of hydrolysates; a relative high amount of peptides larger than 2 kDa positively influences emulsion stability. PMID:11600059

  4. Effect of resveratrol or ascorbic acid on the stability of α-tocopherol in O/W emulsions stabilized by whey protein isolate: Simultaneous encapsulation of the vitamin and the protective antioxidant.

    PubMed

    Wang, Lei; Gao, Yahui; Li, Juan; Subirade, Muriel; Song, Yuanda; Liang, Li

    2016-04-01

    Food proteins have been widely used as carrier materials due to their multiple functional properties. Hydrophobic bioactives are generally dissolved in the oil phase of O/W emulsions. Ligand-binding properties provide the possibility of binding bioactives to the protein membrane of oil droplets. In this study, the influence of whey protein isolate (WPI) concentration and amphiphilic resveratrol or hydrophilic ascorbic acid on the decomposition of α-tocopherol in the oil phase of WPI emulsions is considered. Impact of ascorbic acid, in the continuous phase, on the decomposition depended on the vitamin concentration. Resveratrol partitioned into the oil-water interface and the cis-isomer contributed most of the protective effect of this polyphenol. About 94% of α-tocopherol and 50% of resveratrol were found in the oil droplets stabilized by 0.01% WPI. These results suggest the feasibility of using the emulsifying and ligand-binding properties of WPI to produce carriers for simultaneous encapsulation of bioactives with different physicochemical properties. PMID:26593516

  5. Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions.

    PubMed

    Destribats, Mathieu; Rouvet, Martine; Gehin-Delval, Cécile; Schmitt, Christophe; Binks, Bernard P

    2014-09-28

    We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of triglyceride-water emulsions. The sub-micron particles stabilized oil-in-water emulsions at all pH with and without salt. All emulsions creamed but exhibited exceptional resistance to coalescence. Clear correlations exist between the properties of the microgels in aqueous dispersion and the resulting emulsion characteristics. For conditions in which the particles were uncharged, fluid emulsions with relatively large drops were stabilised, whereas emulsions stabilized by charged particles contained smaller flocculated drops. A combination of optical microscopy of the drops and spectrophotometry of the resolved aqueous phase allowed us to estimate the interfacial adsorption densities of the particles using the phenomenon of limited coalescence. We deduce two classes of particle arrangement. Complete adsorption of the particles was obtained when they were neutral or when their charges were screened by salt resulting in at least one particle monolayer at the interface. By contrast, only around 50% of the particles adsorbed when they were charged with emulsion drops being covered by less than half a monolayer. These findings were supported by direct visualization of drop interfaces using cryo-scanning electron microscopy. Uncharged particles were highly aggregated and formed a continuous 2-D network at the interface. Otherwise particles organized as individual aggregates separated by particle-free regions. In this case, we suggest that some particles spread at the interface leading to the formation of a continuous protein membrane. Charged particles displayed the ability to bridge opposing interfaces of neighbouring drops to form dense particle disks protecting drops against coalescence; this is the main reason for the flocculation and stability of emulsions containing sparsely covered drops. PMID:24675994

  6. Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein.

    PubMed

    Qiu, Chaoying; Zhao, Mouming; Decker, Eric Andrew; McClements, David Julian

    2015-05-15

    The influence of three surface-active proteins on the oxidative stability and lipase digestibility of emulsified ω-3 oils was examined: deamidated wheat gliadin (gliadin); sodium caseinate (CN); whey protein isolate (WPI). Gliadin and WPI were more effective at inhibiting lipid oxidation (hydroperoxides and TBARS) of fish oil-in-water emulsions than CN. Protein oxidation during storage was determined by measuring the loss of tryptophan fluorescence. The CN-emulsions exhibited the highest loss of tryptophan fluorescence during aging, as well as the highest amount of lipid oxidation. Potential reasons for the differences in oxidative stability of the emulsions with different proteins include differences in interfacial film thickness, protein chelating ability, and antioxidant amino acids profiles. During in vitro digestion, gliadin-stabilized emulsions had the lowest digestion rate of the three proteins. These results have important implications for using proteins to fabricate emulsion-based delivery systems for ω-3 oils. PMID:25577077

  7. In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment.

    PubMed

    Sarkar, Anwesha; Murray, Brent; Holmes, Melvin; Ettelaie, Rammile; Abdalla, Azad; Yang, Xinyi

    2016-04-13

    Emulsions stabilized by soft whey protein microgel particles have gained research interest due to their combined advantages of biocompatibility and a high degree of resistance to coalescence. We designed Pickering oil-in-water emulsions using whey protein microgels by a facile route of heat-set gel formation followed by mechanical shear and studied the influence of heat treatment on emulsions stabilized by these particles. The aim of this study was to compare the barrier properties of the microgel particles and heat-treated fused microgel particles at the oil-water interface in delaying the digestion of the emulsified lipids using an in vitro digestion model. A combination of transmission electron microscopy and surface coverage measurements revealed an increased coverage of heat-treated microgel particles at the interface. The heat-induced microgel particle aggregation and, therefore, a fused network at the oil-water interface were more beneficial to delay the rate of digestion in the presence of pure lipase and bile salts compared to intact whey protein microgel particles, as shown by the measurements of zeta potential and free fatty acid release, plus theoretical calculations. However, simulated gastric digestion with pepsin impacted significantly on such barrier effects, due to the proteolysis of the particle network at the interface irrespective of the heat treatment, as visualized using sodium dodecyl sulfate polyacryl amide gel electrophoresis measurements. PMID:26959339

  8. The impact of whey protein preheating on the properties of emulsion gel bead.

    PubMed

    Ruffin, Emilie; Schmit, Tiffany; Lafitte, Géraldine; Dollat, Jean-Marie; Chambin, Odile

    2014-05-15

    Thermal treatment effect (70 or 80 °C for 5 or 30 min) was evaluated on functional properties of whey protein isolate (WPI) dispersions used for the development of novel vitamin A delivery systems based on emulsion gel beads. This process combines an (O/W) emulsion diluted by a polysaccharide solution and a cold-set gelation induced by salt addition. Pre-heated WPI had a significant impact on the denaturation degree and on the surface hydrophobicity, respectively studied by differential scanning calorimetry and fluorescence. Stronger heating conditions (i.e. duration or temperature) induced complete denaturation, an increase of surface hydrophobicity and of viscosity. Under these conditions, the final emulsion showed a decrease particle size and an enhancement of stability. The resulting beads offered better vitamin A yield and stability during storage. These delivery systems bring a good protection of vitamin A to pH changes and control the release of this lipophilic component. PMID:24423540

  9. Whey protein isolate modified by transglutaminase aggregation and emulsion gel properties

    NASA Astrophysics Data System (ADS)

    Qi, Weiwei; Chen, Chong; Liu, Mujun; Yu, Guoping; Cai, Xinghang; Guo, Peipei; Yao, Yuxiu; Mei, Sijie

    2015-07-01

    Whey protein isolate and commercial soybean salad oil were used to produce the WPI emulsion dispersions. The properties of TG-catalyzed emulsion gelation produced from WPI emulsion dispersions were investigated by the amount of TG, temperature, pH and reaction time. Specifically, the texture properties (hardness and springiness), water-holding capacity and rheological properties (G' and G") were assessed. The result of Orthogonal tests showed WPI emulsion can form better hardness and springiness gel when the ratio of TG and WPI was 20U/g, pH 7.5, treatment temperature and time were 50°C and 3 h, respectively. The microstructure of TG emulsion gels was more compact, gel pore is smaller, distribution more uniform, the oil droplets size smaller compared with untreated emulsion gels. Compared to the control of rheological properties, G' and G" were significantly increased and G' > G", results showed that the gel was solid state, and TG speeded up the process of gelation.

  10. Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion.

    PubMed

    Xu, Duoxia; Yuan, Fang; Gao, Yanxiang; Panya, Atikorn; McClements, David Julian; Decker, Eric Andrew

    2014-08-01

    The impact of a whey protein isolate (WPI)-beet pectin (BP) conjugate (formed by dry-heating) on the physical properties and digestibilities of β-carotene and carrier oil in oil-in-water emulsions was studied when they passed through a model gastrointestinal system. β-Carotene emulsions were stabilized by WPI, unconjugated and conjugated WPI-BP, separately. The emulsions were then passed through an in vitro digestion model and the mean droplet size, droplet distribution, zeta-potential, free fatty acids and β-carotene released were measured. The stability to droplet flocculation and coalescence during digestion was increased for the WPI-BP conjugate stabilized emulsion. Addition of BP onto the WPI stabilized emulsions could inhibit the releases of carrier oil (MCT) and β-carotene. The releases of free fatty acids and β-carotene did not differ greatly between the unconjugated and conjugated WPI-BP stabilized emulsions. These results have important implications for protein-polysaccharide stabilized emulsions and conjugates used for the protection and delivery of bioactive compounds. PMID:24629983

  11. Chemical characterisation and application of acid whey in fermented milk.

    PubMed

    Lievore, Paolla; Simões, Deise R S; Silva, Karolline M; Drunkler, Northon L; Barana, Ana C; Nogueira, Alessandro; Demiate, Ivo M

    2015-04-01

    Acid whey is a by-product from cheese processing that can be employed in beverage formulations due to its high nutritional quality. The objective of the present work was to study the physicochemical characterisation of acid whey from Petit Suisse-type cheese production and use this by-product in the formulation of fermented milk, substituting water. In addition, a reduction in the fermentation period was tested. Both the final product and the acid whey were analysed considering physicochemical determinations, and the fermented milk was evaluated by means of sensory analysis, including multiple comparison and acceptance tests, as well as purchase intention. The results of the physicochemical analyses showed that whey which was produced during both winter and summer presented higher values of protein (1.22 and 0.97 %, w/v, respectively), but there were no differences in lactose content. During the autumn, the highest solid extract was found in whey (6.00 %, w/v), with larger amounts of lactose (4.73 %, w/v) and ash (0.83 %, w/v). When analysing the fermented milk produced with added acid whey, the acceptance test resulted in 90 % of acceptance; the purchase intention showed that 54 % of the consumers would 'certainly buy' and 38 % would 'probably buy' the product. Using acid whey in a fermented milk formulation was technically viable, allowing by-product value aggregation, avoiding discharge, lowering water consumption and shortening the fermentation period. PMID:25829588

  12. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions.

    PubMed

    Chityala, Pavan Kumar; Khouryieh, Hanna; Williams, Kevin; Conte, Eric

    2016-12-01

    The effect of xanthan gum (XG) and enzyme-modified guar (EMG) gum mixtures on the physicochemical properties and oxidative stability of 2wt% whey protein isolate (WPI) stabilized oil-in-water (O/W) emulsions containing 20%v/v fish oil was investigated. EMG was obtained by hydrolyzing native guar gum using α-galactosidase enzyme. At higher gum concentrations (0.2 and 0.3wt%), the viscosity of the emulsions containing XG/EMG gum mixtures was significantly higher (P<0.05) of all emulsions. Increasing concentrations (0-0.3wt%) of XG/EMG gum mixtures did not affect the droplet size of emulsions. Microstructure images revealed decreased flocculation at higher concentrations. Primary and secondary lipid oxidation measurements indicated a slower rate of oxidation in emulsions containing XG/EMG gum mixtures, compared to XG, guar (GG), and XG/GG gum mixtures. These results indicate that XG/EMG gum mixtures can be used in O/W emulsions to increase physical and oxidative stabilities of polyunsaturated fatty acids in foods. PMID:27374540

  13. Interaction of milk whey protein with common phenolic acids

    NASA Astrophysics Data System (ADS)

    Zhang, Hao; Yu, Dandan; Sun, Jing; Guo, Huiyuan; Ding, Qingbo; Liu, Ruihai; Ren, Fazheng

    2014-01-01

    Phenolics-rich foods such as fruit juices and coffee are often consumed with milk. In this study, the interactions of α-lactalbumin and β-lactoglobulin with the phenolic acids (chlorogenic acid, caffeic acid, ferulic acid, and coumalic acid) were examined. Fluorescence, CD, and FTIR spectroscopies were used to analyze the binding modes, binding constants, and the effects of complexation on the conformation of whey protein. The results showed that binding constants of each whey protein-phenolic acid interaction ranged from 4 × 105 to 7 × 106 M-n and the number of binding sites n ranged from 1.28 ± 0.13 to 1.54 ± 0.34. Because of these interactions, the conformation of whey protein was altered, with a significant reduction in the amount of α-helix and an increase in the amounts of β-sheet and turn structures.

  14. Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys.

    PubMed

    Smith, S; Smith, T J; Drake, M A

    2016-05-01

    Dried whey ingredients are valuable food ingredients but potential whey sources are underutilized. Previous work has established flavor and flavor stability differences in Cheddar and Mozzarella wheys, but little work has compared these whey sources to acid or rennet wheys. The objective of this study was to characterize and compare flavor and flavor stability among cheese, rennet, and acid wheys. Full-fat and fat-free Cheddar, rennet and acid casein, cottage cheese, and Greek yogurt fluid wheys were manufactured in triplicate. Wheys were fat separated and pasteurized followed by compositional analyses and storage at 4°C for 48 h. Volatile compound analysis and descriptive sensory analysis were evaluated on all liquid wheys initially and after 24 and 48 h. Greek yogurt whey contained almost no true protein nitrogen (0.02% wt/vol) whereas other wheys contained 0.58%±0.4% (wt/vol) true protein nitrogen. Solids and fat content were not different between wheys, with the exception of Greek yogurt whey, which was also lower in solids content than the other wheys (5.6 vs. 6.5% wt/vol, respectively). Fresh wheys displayed sweet aromatic and cooked milk flavors. Cheddar wheys were distinguished by diacetyl/buttery flavors, and acid wheys (acid casein, cottage cheese, and Greek yogurt) by sour aromatic flavor. Acid casein whey had a distinct soapy flavor, and acid and Greek yogurt wheys had distinct potato flavor. Both cultured acid wheys contained acetaldehyde flavor. Cardboard flavor increased and sweet aromatic and buttery flavors decreased with storage in all wheys. Volatile compound profiles were also distinct among wheys and changed with storage, consistent with sensory results. Lipid oxidation aldehydes increased in all wheys with storage time. Fat-free Cheddar was more stable than full-fat Cheddar over 48h of storage. Uncultured rennet casein whey was the most stable whey, as exhibited by the lowest increase in lipid oxidation products over time. These results

  15. Fuzzy Clustering-Based Modeling of Surface Interactions and Emulsions of Selected Whey Protein Concentrate Combined to i-Carrageenan and Gum Arabic Solutions

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Gums and proteins are valuable ingredients with a wide spectrum of applications. Surface properties (surface tension, interfacial tension, emulsion activity index “EAI” and emulsion stability index “ESI”) of 4% whey protein concentrate (WPC) in a combination with '- carrageenan (0.05%, 0.1%, and 0.5...

  16. Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Previous studies have shown that bleaching negatively affects the flavor of 70% whey protein concentrate (WPC70), but bleaching effects on lower-protein products have not been established. Benzoyl peroxide (BP), a whey bleaching agent, degrades to benzoic acid (BA) and may elevate BA concentrations...

  17. Influence of Bleaching on Flavor of 34% Whey Protein Concentrate and Residual Benzoic Acid Concentration in Dried Whey Proteins

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Previous studies have shown that bleaching negatively affects the flavor of 70% whey protein concentrate (WPC70), but bleaching effects on lower-protein products have not been established. Benzoyl peroxide (BP), a whey bleaching agent, degrades to benzoic acid (BA) and may elevate BA concentrations...

  18. Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions.

    PubMed

    Onsaard, E; Putthanimon, J; Singthong, J; Thammarutwasik, P

    2014-12-01

    The influence of maltodextrin with different concentrations (0-30%) and dextrose equivalent (dextrose equivalent 10 and dextrose equivalent 15) under different environmental stresses (pH 3-8, NaCl 0-500 mM, and sucrose 0-20%) on the stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions was investigated by mean particle diameter, particle size distribution, ζ-potential, microstructure, and viscosity. Sesame oil-in-water emulsions containing anionic droplets stabilized by interfacial membranes comprising whey protein concentrate/κ-carrageenan/maltodextrin (15% sesame oil, 0.5% whey protein concentrate, 0.2% κ-carrageenan, 0.02% sodium azide and 0-30% maltodextrin with dextrose equivalent of 10 and 15, 5 mM phosphate buffer, pH 7) were produced using a homogenizer. The primary emulsion (1°) containing whey protein concentrate-coated droplets was prepared by homogenizing. The secondary emulsion (2°) containing whey protein concentrate-κ-carrageenan in the absence or presence of maltodextrin was produced by mixing the 1° emulsion with an aqueous κ-carrageenan in the absence or presence of maltodextrin solution. There were no significant changes in mean droplet diameter and ζ-potential of droplets at any maltodextrin concentration (0-30%) or dextrose equivalent (10 and 15) after 24 h storage. The apparent viscosity of emulsions increased when the maltodextrin concentration increased. The 2° emulsion containing 15% maltodextrin with dextrose equivalent of 10 had the stability to aggregation at pH 6-8, NaCl ≤ 300 mM, and sucrose 0-20%. The addition of maltodextrin to emulsion can be used to form emulsions with different physicochemical properties for various applications in food processing (for example, encapsulation). PMID:23922288

  19. Acid whey powder modification of gari from cassava

    SciTech Connect

    Okezie, B.O.; Kosikowski, F.V.

    1981-01-01

    Gari, a staple food consumed in Nigeria, is made from peeled and ground cassava tubers. The ground material is pressed with a stone slab for 2-4 days to remove moisture, and the partially fermented product is then baked over an open fire. Since gari mainly contributes energy to the diet, attempts were made to develop a more nutritious product without altering organoleptic and textural properties. In laboratory tests, ground cassava was fermented in stainless steel cheese vats for 4 days (to produce gari flavour) and then partially dehydrated by pressing in cheese cloth. A reduction in HCN content from 6.2 to 3.4 mg/100 g resulted. Various combinations of spray-dried acid whey, soya protein and freeze-dried Candida tropicalis were added to the fermented cassava, which was then pressure-cooked for 10 minutes at 121 degrees Celcius, dried and ground in a hammer mill. Product (i), made with gari fortified with 15% soya concentrate and 5% dried acid whey, was as acceptable as traditional gari and had a protein score of 75.8 vs. 9.91 for traditional gari. Product (ii), gari fortified with 20% yeast and 10% dried acid whey, had significantly lower scores for flavour and texture than traditional gari and the protein score was only 29.45. Supplementing gari with relatively inexpensive whey concentrates appears to be a means of overcoming protein energy malnutrition in children.

  20. The effect of whey acidic protein fractions on bone loss in the ovariectomised rat.

    PubMed

    Kruger, Marlena C; Plimmer, Gabrielle G; Schollum, Linda M; Haggarty, Neill; Ram, Satyendra; Palmano, Kate

    2005-08-01

    Bovine milk has been shown to contain bioactive components with bone-protective properties. Earlier studies on bovine milk whey protein showed that it suppressed bone resorption in the female ovariectomised rat. A new osteotropic component was subsequently identified in the whey basic protein fraction, but bone bioactivity may also be associated with other whey fractions. In the present study, we investigated whether acidic protein fractions isolated from bovine milk whey could prevent bone loss in mature ovariectomised female rats. Six-month-old female rats were ovariectomised (OVX) or left intact (sham). The OVX rats were randomised into four groups. One group remained the control (OVX), whereas three groups were fed various whey acidic protein fractions from milk whey as 3 g/kg diet for 4 months. Outcomes were bone mineral density, bone biomechanics and markers of bone turnover. Bone mineral density of the femurs indicated that one of the whey AF over time caused a recovery of bone lost from OVX. Plasma C-telopeptide of type I collagen decreased significantly in all groups except OVX control over time, indicating an anti-resorptive effect of whey acidic protein. Biomechanical data showed that the AF may affect bone architecture as elasticity was increased by one of the whey AF. The femurs of AF-supplemented rats all showed an increase in organic matter. This is the first report of an acidic whey protein fraction isolated from milk whey that may support the recovery of bone loss in vivo. PMID:16115359

  1. Preparation and characterization of water/oil/water emulsions stabilized by polyglycerol polyricinoleate and whey protein isolate.

    PubMed

    Mun, Saehun; Choi, Yongdoo; Rho, Shin-Joung; Kang, Choon-Gil; Park, Chan-Ho; Kim, Yong-Ro

    2010-03-01

    In this study we tried to prepare stable water-in-oil-in-water (W/O/W) emulsions using polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier and whey protein isolate (WPI) as a hydrophilic emulsifier. At first, water-in-oil (W/O) emulsions was prepared, and then 40 wt% of this W/O emulsion was homogenized with 60 wt% aqueous solution of different WPI contents (2, 4, and 6 wt% WPI) using a high-pressure homogenizer (14 and 22 MPa) to produce W/O/W emulsions. The mean size of final W/O/W droplets ranged from 3.3 to 9.9 microm in diameter depending on the concentrations of PGPR and WPI. It was shown that most of the W/O/W droplets were small (<5 microm) in size but a small population of large oil droplets (d > 20 microm) was also occasionally observed. W/O/W emulsions prepared at the homogenization pressure of 22 MPa had a larger mean droplet size than that prepared at 14 MPa, and showed a microstructure consisting of mainly approximately 6 to 7-microm droplets. When a water-soluble dye PTSA as a model ingredient was loaded in the inner water phase, all W/O/W emulsions showed a high encapsulation efficiency of the dye (>90%) in the inner water phase. Even after 2 wk of storage, >90% of the encapsulated dye still remained in the inner water phase; however, severe droplet aggregation was observed at relatively high PGPR and WPI concentrations. PMID:20492231

  2. Effect of human and simulated gastric juices on the digestion of whey proteins and carboxymethylcellulose-stabilised O/W emulsions.

    PubMed

    Malinauskytė, Ernesta; Ramanauskaitė, Jovita; Leskauskaitė, Daiva; Devold, Tove G; Schüller, Reidar B; Vegarud, Gerd E

    2014-12-15

    In this study, we analysed the impact of carboxymethylcellulose (CMC) on lipid digestion and physicochemical properties of whey proteins (WP)-stabilised emulsions during in vitro digestion with either artificial or human gastrointestinal juices. The emulsions were made by adsorbing WP on the fat droplets and subsequently adding CMC, which does not interact with the adsorbed proteins. The limited hydrolysis of lipids and their higher physical stability was recorded for WP-stabilised emulsions in the presence of CMC under simulated gastrointestinal conditions. The possible mechanism by which CMC lowers the digestion of WP-stabilised emulsions is related to the limited interaction of fat droplets with gastrointestinal fluids due to the extended thickening network formed by CMC in the continuous phase. The digestion of WP- and CMC-stabilised emulsions in the in vitro model with human gastric fluids led to greater lipid hydrolysis, although the enzymatic activity in both in vitro models was observed at the same level. PMID:25038655

  3. Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process.

    PubMed

    Tabatabaee Amid, Bahareh; Mirhosseini, Hamed

    2014-01-01

    The present work was conducted to investigate the effect of purification and conjugation processes on functional properties of durian seed gum (DSG) used for stabilization of water in oil in water (W/O/W) emulsion. Whey protein isolate (WPI) was conjugated to durian seed gum through the covalent linkage. In order to prepare WPI-DSG conjugate, covalent linkage of whey protein isolate to durian seed gum was obtained by Maillard reaction induced by heating at 60 °C and 80% (±1%) relative humidity. SDS-polyacrylamide gel electrophoresis was used to test the formation of the covalent linkage between whey protein isolate and durian seed gum after conjugation process. In this study, W/O/W stabilized by WPI-conjugated DSG A showed the highest interface activity and lowest creaming layer among all prepared emulsions. This indicated that the partial conjugation of WPI to DSG significantly improved its functional characteristics in W/O/W emulsion. The addition of WPI-conjugated DSG to W/O/W emulsion increased the viscosity more than non-conjugated durian seed gum (or control). This might be due to possible increment of the molecular weight after linking the protein fraction to the structure of durian seed gum through the conjugation process. PMID:24060935

  4. Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration.

    PubMed

    Fustier, Patrick; Achouri, Allaoua; Taherian, Ali R; Britten, Michel; Pelletier, Marylène; Sabik, Hassan; Villeneuve, Sébastien; Mondor, Martin

    2015-10-28

    The impact of whey protein isolate (WPI) and fish gelatin (FG) deposited sequentially at concentrations of 0.1, 0.5, and 0.75% on the surface of primary oil-in-water emulsions containing 5% flaxseed oil stabilized with either 0.5% fish gelatin or whey protein, respectively, was investigated. The results revealed that the adsorption of WPI/FG or FG/WPI complexes to the emulsion interface led to the formation of oil-in-water (o/w) emulsions with different stabilities and different protection degrees of the flaxseed oil. Deposition of FG on the WPI primary emulsion increased the particle size (from 0.53 to 1.58 μm) and viscosity and decreased electronegativity (from -23.91 to -11.15 mV) of the complexes. Different trends were noted with the deposition of WPI on the FG primary emulsion, resulting in decreasing particle size and increasing electronegativity and viscosity to a lower extent. Due to the superior tension-active property of WPI, the amount of protein load in the WPI primary emulsion as well as in WPI/FG complex was significantly higher than the FG counterparts. A multilayer emulsion made with 0.5% WPI/0.75% FG exhibited the lowest oxidation among all of the multilayered emulsions tested (0.32 ppm of hexanal) after 21 days, likely due to the charge effect of FG that may prevent pro-oxidant metals to interact with the flaxseed oil. PMID:26457588

  5. Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey.

    PubMed

    Pescuma, Micaela; Hébert, Elvira M; Bru, Elena; Font de Valdez, Graciela; Mozzi, Fernanda

    2012-05-01

    The high nutritional value of whey makes it an interesting substrate for the development of fermented foods. The aim of this work was to evaluate the growth and proteolytic activity of sixty-four strains of lactic acid bacteria in whey to further formulate a starter culture for the development of fermented whey-based beverages. Fermentations were performed at 37 °C for 24 h in 10 and 16% (w/v) reconstituted whey powder. Cultivable populations, pH, and proteolytic activity (o-phthaldialdehyde test) were determined at 6 and 24 h incubation. Hydrolysis of whey proteins was analysed by Tricine SDS-PAGE. A principal component analysis (PCA) was applied to evaluate the behaviour of strains. Forty-six percent of the strains grew between 1 and 2 Δlog CFU/ml while 19% grew less than 0·9 Δlog CFU/ml in both reconstituted whey solutions. Regarding the proteolytic activity, most of the lactobacilli released amino acids and small peptides during the first 6 h incubation while streptococci consumed the amino acids initially present in whey to sustain growth. Whey proteins were degraded by the studied strains although to different extents. Special attention was paid to the main allergenic whey protein, β-lactoglobulin, which was degraded the most by Lactobacillus acidophilus CRL 636 and Lb. delbrueckii subsp. bulgaricus CRL 656. The strain variability observed and the PCA applied in this study allowed selecting appropriate strains able to improve the nutritional characteristics (through amino group release and protein degradation) and storage (decrease in pH) of whey. PMID:22559062

  6. Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus.

    PubMed

    Amado, Isabel R; Vázquez, José A; Pastrana, Lorenzo; Teixeira, José A

    2016-05-01

    This study focuses on the optimisation of cheese whey formulated media for the production of hyaluronic acid (HA) by Streptococcus zooepidemicus. Culture media containing whey (W; 2.1g/L) or whey hydrolysate (WH; 2.4 g/L) gave the highest HA productions. Both W and WH produced high yields on protein consumed, suggesting cheese whey is a good nitrogen source for S. zooepidemicus production of HA. Polysaccharide concentrations of 4.0 g/L and 3.2g/L were produced in W and WH in a further scale-up to 5L bioreactors, confirming the suitability of the low-cost nitrogen source. Cheese whey culture media provided high molecular weight (>3000 kDa) HA products. This study revealed replacing the commercial peptone by the low-cost alternative could reduce HA production costs by up to a 70% compared to synthetic media. PMID:26769504

  7. Fermentation of lactose in direct-acid-set cottage cheese whey

    SciTech Connect

    Demott, B.J.; Draughon, F.A.; Herald, P.J.

    1981-01-01

    Kluyveromyces fragilis was more suitable than Candida pseudotropicalis or K. lactis for production of EtOH from whey. Direct-acid-set cottage cheese whey and the supernatant fluid resulting from heat treatment of the whey at 95 degrees for 20 min showed similar rates of fermentation when inoculated with K. fragilis. Inoculation rates of 10, 12 and 14 mL of active K. fragilis culture/100 mL of media were not different in rate of EtOH production. Samples incubated with K. fragilis at 35, 37, 40 and 42 degrees showed more rapid reduction in specific gravity than samples incubated at room temperature or 30 degrees. Lactose conversion in whey was 83% complete and in whey supernatant fluid, 77%.

  8. Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan.

    PubMed

    Xu, Duoxia; Aihemaiti, Zulipiya; Cao, Yanping; Teng, Chao; Li, Xiuting

    2016-07-01

    The impact of chitosan (CTS) on the physicochemical stability, microrheological property and microstructure of whey protein isolate (WPI)-flaxseed gum (FG) stabilized lutein emulsions at pH 3.0 was studied. A layer-by-layer electrostatic deposition method was used to prepare multilayered lutein emulsions. Droplet size, zeta-potential, instability index, microstructure and microrheological behavior of lutein emulsions were measured. The influences of interfacial layer, metal chelator and free radical scavenger on the chemical stability of lutein emulsions were also investigated. It was found that multilayer emulsions had better physical stability showing the pronounced effect of 1wt% CTS. The mean square displacement analysis demonstrated that CTS led to increases of macroscopic viscosity and elasticity index for WPI-FG stabilized lutein emulsions due to CTS embedding in the network. CTS also helped to chemically stabilize the lutein emulsions against degradation. The combination of interfacial membrane and prooxidative metal chelator or free radical scavenger was an effective method to control lutein degradation. PMID:26920280

  9. Effects of xanthan-locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions.

    PubMed

    Khouryieh, Hanna; Puli, Goutham; Williams, Kevin; Aramouni, Fadi

    2015-01-15

    The effects of xanthan gum (XG)-locust bean gum (LBG) mixtures (0.05, 0.1, 0.15, 0.2 and 0.5 wt%) on the physicochemical properties of whey protein isolate (WPI) stabilised oil-in-water (O/W) emulsions containing 20% v/v menhaden oil was investigated. At higher concentrations, the apparent viscosity of the emulsions containing XG/LBG mixtures was significantly higher (p<0.05) than the emulsions containing either XG or LBG alone. Locust bean gum showed the greatest phase separation, followed by XG. Microstructure images showed depletion flocculation at lower biopolymer concentrations, and thus led to an increase in creaming instability and apparent viscosity of the emulsions. Addition of 0.15, 0.2 and 0.5 wt% XG/LBG mixtures greatly decreased the creaming of the emulsions. The rate of lipid oxidation for 8-week storage was significantly lower (p<0.05) in emulsions containing XG/LBG mixtures than in emulsions containing either of the biopolymer alone. PMID:25148996

  10. Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers.

    PubMed

    Kaltsa, O; Michon, C; Yanniotis, S; Mandala, I

    2013-05-01

    Ultrasonication may be a cost-effective emulsion formation technique, but its impact on emulsion final structure and droplet size needs to be further investigated. Olive oil emulsions (20wt%) were formulated (pH∼7) using whey protein (3wt%), three kinds of hydrocolloids (0.1-0.5wt%) and two different emulsification energy inputs (single- and two-stage, methods A and B, respectively). Formula and energy input effects on emulsion performance are discussed. Emulsions stability was evaluated over a 10-day storage period at 5°C recording the turbidity profiles of the emulsions. Optical micrographs, droplet size and viscosity values were also obtained. A differential scanning calorimetric (DSC) multiple cool-heat cyclic method (40 to -40°C) was performed to examine stability via crystallization phenomena of the dispersed phase. Ultrasonication energy input duplication from 11kJ to 25kJ (method B) resulted in stable emulsions production (reduction of back scattering values, dBS∼1% after 10days of storage) at 0.5wt% concentration of any of the stabilizers used. At lower gum amount samples became unstable due to depletion flocculation phenomena, regardless of emulsification energy input used. High energy input during ultrasonic emulsification also resulted in sub-micron oil-droplets emulsions (D(50)=0.615μm compared to D(50)=1.3μm using method A) with narrower particle size distribution and in viscosity reduction. DSC experiments revealed no presence of bulk oil formation, suggesting stability for XG 0.5wt% emulsions prepared by both methods. Reduced enthalpy values found when method B was applied suggesting structural modifications produced by extensive ultrasonication. Change of ultrasonication conditions results in significant changes of oil droplet size and stability of the produced emulsions. PMID:23266492

  11. Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films.

    PubMed

    Rubilar, Javiera F; Zúñiga, Rommy N; Osorio, Fernando; Pedreschi, Franco

    2015-06-01

    The objective of this research was to study the effect of the film microstructure of oil-in-water emulsions stabilized by hydroxypropyl methyl cellulose/whey protein isolate (HPMC/WPI) with or without sodium dodecyl sulfate (SDS) over physical properties of HPMC/WPI emulsion-based films. The films were prepared with different HPMC/WPI-oil-SDS combinations (%w/w for 100g of dispersion): HPMC; WPI; HPMC/1WPI-0.5-SDS; HPMC/1WPI-1; HPMC/2WPI-0.5; HPMC/2WPI-1-SDS. Physical properties of films were evaluated. The results showed no statistical differences (p>0.05) between the thicknesses of EFs (0.156 ± 0.004 mm). The effect of oil content and incorporation of SDS showed the inverse trend for WI and ΔE, the increasing order of change, for WI and ΔE, among the formulation evaluated was: HPMC/1WPI-1>HPMC/2WPI-0.5>HPMC/2WPI-1.0-SDS≈HPMC/1WPI-0.5-SDS≈WPI>HPMC for WI and HPMC/1WPI-0.5-SDS>HPMC/2WPI-1.0-SDS>HPMC/2WPI-0.5>HPMC/1WPI-1 for ΔE, respectively. The addition of oil and SDS decreased the TS and EB, because oil addition into EF induces the development of structural discontinuities, producing an EF with less chain mobility, and consequently, with less flexibility and resistance to fracture. PMID:25843831

  12. Whey protein/polysaccharide-stabilized oil powders for topical application-release and transdermal delivery of salicylic acid from oil powders compared to redispersed powders.

    PubMed

    Kotzé, Magdalena; Otto, Anja; Jordaan, Anine; du Plessis, Jeanetta

    2015-08-01

    Oil-in-water (o/w) emulsions are commonly converted into solid-like powders in order to improve their physical and chemical stabilities. The aim of this study was to investigate whether whey protein/polysaccharide-stabilized o/w emulsions could be converted into stable oil powders by means of freeze-drying. Moreover, during this study, the effects of pH and polymer type on release and trans(dermal) delivery of salicylic acid, a model drug, from these oil powders were investigated and compared to those of the respective template emulsions and redispersed oil powders. Physical characterization of the various formulations was performed, such as droplet size analysis and oil leakage, and relationships drawn with regards to release and trans(dermal) delivery. The experimental outcomes revealed that the oil powders could be redispersed in water without changing the release characteristics of salicylic acid. pH and polymer type affected the release of salicylic acid from the oil powders, template emulsions, and redispersed powders similarly. Contrary, the transdermal delivery from the oil powders and from their respective redispersed oil powders was differently affected by pH and polymer type. It was hypothesized that the release had been influenced by the electrostatic interactions between salicylic acid and emulsifiers, whereas the transdermal performance could have been determined by the particle or aggregate sizes of the formulations. PMID:25573437

  13. Influence of the molecular weight of carboxymethylcellulose on properties and stability of whey protein-stabilized oil-in-water emulsions.

    PubMed

    Huan, Yan; Zhang, Sha; Vardhanabhuti, Bongkosh

    2016-05-01

    The influence of the molecular weight (Mw; 270, 750, and 2,500 kDa) and concentration of carboxymethylcellulose (CMC) on the stability and properties of whey protein isolate (WPI)-stabilized oil-in-water emulsions were assessed by measuring ζ-potential, droplet size, apparent viscosity, protein surface coverage, and creaming stability. Emulsions were prepared to contain 5% oil, 0.5% WPI, and 0 to 0.5% CMC at pH 7. After emulsification, pH was adjusted to 5.2. In the absence of CMC, the WPI-stabilized emulsion was unstable to droplet flocculation and coalescence due to the relatively low droplet charge. Emulsions stabilized by mixed WPI-CMC had improved surface properties as well as reduced droplet flocculation, as indicated by increased negative charges and protein surface coverage as well as smaller droplet size. Increased viscosity due to nonadsorbed CMC also contributed to increased stability at high CMC concentration. The high-Mw CMC was more effective in enhancing surface properties and providing better stability against creaming compared with lower-Mw CMC. Maximum stability was achieved with mixed WPI-CMC stabilized emulsion containing 0.08% CMC 2,500 kDa. PMID:26947286

  14. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.

    PubMed

    Wójciak, Karolina M; Karwowska, Małgorzata; Dolatowski, Zbigniew J

    2014-02-01

    The aim was to determine the effects of sea salt, acid whey, native and autoclaved mustard seed on the physico-chemical properties, especially colour formation, microbial stability and sensory evaluation of non-nitrite cooked sausage during chilling storage. The cooked pork sausages were divided into 4 groups (group I--control sausages with curing salt (2.8%) and water (5%) added; group II--sausages with sea salt (2.8%) and acid whey (5%) added; group III--sausages with sea salt (2.8%), acid whey (5%) and mustard seed (1%) added; group IV--sausages with sea salt (2.8%), acid whey (5%) and autoclaved mustard seed (1%) added). Instrumental colour (L*, a*, b*), oxygenation index (ΔR), 650/570 nm ratio, heme iron, pH value and water activity (aw) were determined 1 day after production and after 10, 20 and 30 days of refrigerated storage (4 °C). Sensory analysis was conducted immediately after production (day 1). Microbial analysis (lactic acid bacteria, total viable count, Clostridium spp.) was determinated at the end of storage (30 days). The autoclaved mustard with acid whey can be used at 1.0% (w/w) of model cooked sausages with beneficial effect on physico-chemical and sensory qualities of no-nitrite sausage. This product can be stored at refrigeration temperature for up to 30 days, in vacuum, with good acceptability. The colour, visual appearance and overall quality of samples with autoclaved mustard seed and acid whey were similar to the control with curing agent. PMID:24200566

  15. Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins.

    PubMed

    Caporaso, Nicola; Genovese, Alessandro; Burke, Róisín; Barry-Ryan, Catherine; Sacchi, Raffaele

    2016-01-01

    The present paper reports on the use of phenolic extracts from olive mill wastewater (OMW) in model olive oil-in-water (O/W) emulsions to study their effect on their physical and chemical stability. Spray-dried OMW polyphenols were added to a model 20% olive O/W emulsion stabilized with whey protein isolate (WPI) and xanthan gum, in phosphate buffer solution at pH 7. The emulsions were characterised under accelerated storage conditions (40 °C) up to 30 days. Physical stability was evaluated by analysing the creaming rate, mean particle size distribution and mean droplet size, viscosity and rheological properties, while chemical stability was assessed through the measurement of primary and secondary oxidation products. The rheological behaviour and creaming stability of the emulsions were dramatically improved by using xanthan gum, whereas the concentration of WPI and the addition of encapsulated OMW phenolics did not result in a significant improvement of physical stability. The formation of oxidation products was higher when higher concentrations of encapsulated polyphenols were used, indicating a possible binding with the WPI added in the system as a natural emulsifier. This paper might help in solving the issue of using the olive mill wastewater from olive processing in formulating functional food products with high antioxidant activity and improved health properties. PMID:26692051

  16. Engineering of acidic O/W emulsions with pectin.

    PubMed

    Alba, K; Sagis, L M C; Kontogiorgos, V

    2016-09-01

    Pectins with distinct molecular design were isolated by aqueous extraction at pH 2.0 or 6.0 and were examined in terms of their formation and stabilisation capacity of model n-alkane-in-water emulsions at acidic pH (pH 2.0). The properties and stability of the resulting emulsions were examined by means of droplet size distribution analysis, Lifshitz-Slyozov-Wagner modelling, bulk rheology, interfacial composition analysis, large-amplitude oscillatory surface dilatational rheology, electrokinetic analysis and fluorescence microscopy. Both pectin preparations were able to emulsify alkanes in water but exhibited distinct ageing characteristics. Emulsions prepared using pectin isolated at pH 6.0 were remarkably stable with respect to droplet growth after thirty days of ageing, while those prepared with pectin isolated at pH 2.0 destabilised rapidly. Examination of chemical composition of interfacial layers indicated multi-layered adsorption of pectins at the oil-water interface. The higher long-term stability of emulsions prepared with pectin isolated at high pH is attributed to mechanically stronger interfaces, the highly branched nature and the low hydrodynamic volume of the chains that result in effective steric stabilisation whereas acetyl and methyl contents do not contribute to the long-term stability. The present work shows that it is possible by tailoring the fine structure of pectin to engineer emulsions that operate in acidic environments. PMID:27209382

  17. COMMERCIAL PRODUCTION OF PROTEIN BY THE FERMENTATION OF ACID AND/OR SWEET WHEY

    EPA Science Inventory

    Saccharomyces fragilis may be grown on acid or sweet cheese whey in a deep-tank, aerated fermentor in a continuous manner on a commercial scale. Operations in a 15,000-gallon fermentor at low pH and high cell counts experience no contamination during extended periods of time unde...

  18. Efficient lactobionic acid production from whey by Pseudomonas taetrolens under pH-shift conditions.

    PubMed

    Alonso, Saúl; Rendueles, Manuel; Díaz, Mario

    2011-10-01

    Lactobionic acid finds applications in the fields of pharmaceuticals, cosmetics and medicine. The production of lactobionic acid from whey by Pseudomonas taetrolens was studied in shake-flasks and in a bioreactor. Shake-flask experiments showed that lactobionic acid was a non-growth associated product. A two-stage pH-shift bioconversion strategy with a pH-uncontrolled above 6.5 during the growth phase and maintained at 6.5 during cumulative production was adopted in bioreactor batch cultures. An inoculation level of 30% promoted high cell culture densities that triggered lactobionic acid production at a rate of 1.12 g/Lh. This methodology displayed efficient bioconversion with cheese whey as an inexpensive substrate for lactobionic acid production. PMID:21862326

  19. Effect of temperature and concentration on benzoyl peroxide bleaching efficacy and benzoic acid levels in whey protein concentrate.

    PubMed

    Smith, T J; Gerard, P D; Drake, M A

    2015-11-01

    Much of the fluid whey produced in the United States is a by-product of Cheddar cheese manufacture and must be bleached. Benzoyl peroxide (BP) is currently 1 of only 2 legal chemical bleaching agents for fluid whey in the United States, but benzoic acid is an unavoidable by-product of BP bleaching. Benzoyl peroxide is typically a powder, but new liquid BP dispersions are available. A greater understanding of the bleaching characteristics of BP is necessary. The objective of the study was to compare norbixin destruction, residual benzoic acid, and flavor differences between liquid whey and 80% whey protein concentrates (WPC80) bleached at different temperatures with 2 different benzoyl peroxides (soluble and insoluble). Two experiments were conducted in this study. For experiment 1, 3 factors (temperature, bleach type, bleach concentration) were evaluated for norbixin destruction using a response surface model-central composite design in liquid whey. For experiment 2, norbixin concentration, residual benzoic acid, and flavor differences were explored in WPC80 from whey bleached by the 2 commercially available BP (soluble and insoluble) at 5 mg/kg. In liquid whey, soluble BP bleached more norbixin than insoluble BP, especially at lower concentrations (5 and 10 mg/kg) at both cold (4°C) and hot (50°C) temperatures. The WPC80 from liquid whey bleached with BP at 50°C had lower norbixin concentration, benzoic acid levels, cardboard flavor, and aldehyde levels than WPC80 from liquid whey bleached with BP at 4°C. Regardless of temperature, soluble BP destroyed more norbixin at lower concentrations than insoluble BP. The WPC80 from soluble-BP-bleached wheys had lower cardboard flavor and lower aldehyde levels than WPC80 from insoluble-BP-bleached whey. This study suggests that new, soluble (liquid) BP can be used at lower concentrations than insoluble BP to achieve equivalent bleaching and that less residual benzoic acid remains in WPC80 powder from liquid whey

  20. Kinetic modeling of lactic acid production from batch submerged fermentation of cheese whey

    SciTech Connect

    Tango, M.S.A.; Ghaly, A.E.

    1999-12-01

    A kinetic model for the production of lactic acid through batch submerged fermentation of cheese whey using Lactobacillus helveticus was developed. The model accounts for the effect of substrate limitation, substrate inhibition, lactic acid inhibition, maintenance energy and cell death on the cell growth, substrate utilization, and lactic acid production during the fermentation process. The model was evaluated using experimental data from Tango and Ghaly (1999). The predicted results obtained from the model compared well with experimental (R{sup 2} = 0.92--0.98). The model was also used to investigate the effect of the initial substrate concentration on the lag period, fermentation time, specific growth rate, and cell productivity during batch fermentation. The maximum specific growth rate ({micro}{sub m}), the saturation constant (K{sub S}), the substrate inhibition constant (K{sub IS}), and the lactic acid inhibition constant (K{sub IP}) were found to be 0.25h{sup {minus}1}, 0.9 g/L, 250.0 g/L, and 60.0 g/L, respectively. High initial lactose concentration in cheese whey reduced both the specific growth rate and substrate utilization rate due to the substrate inhibition phenomenon. The maximum lactic acid production occurred at about 100 g/L initial lactose concentration after 40 h of fermentation. The maximum lactic acid concentration above which Lactobacillus helveticus did not grow was found to be 80.0 g/L.

  1. Random Centroid Optimization of Phyosphatidylglycerol Stablized Lutein-Enriched Oil-In-Water Emulsions at Acidic pH

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Lutein has been identified by various studies as a dietary compound that may help delay the onset of macular degeneration. Random centroid optimization was applied to design, prepare, and characterize lutein-enriched oil-in-water (o/w) emulsions containing corn oil (15-25%), whey proteins (1.5-3.5%...

  2. Feeding strategies for enhanced lactobionic acid production from whey by Pseudomonas taetrolens.

    PubMed

    Alonso, Saúl; Rendueles, Manuel; Díaz, Mario

    2013-04-01

    High-level production of lactobionic acid from whey by Pseudomonas taetrolens under fed-batch fermentation was achieved in this study. Different feeding strategies were evaluated according to the physiological status and fermentation performance of P. taetrolens. A lactobionic acid titer of 164 g/L was obtained under co-feeding conditions affording specific and volumetric productivities of 1.4 g/g h and 2.05 g/L h, respectively. Flow cytometry assessment revealed that P. taetrolens cells exhibited a robust physiological status, which makes them particularly well-suited for employing concentrated nutrient solutions to further prolong the growth and production phases. Such detailed knowledge of the physiological status has been revealed to be a key issue to further support the development of high-yield lactobionic acid production processes under feeding strategies. The present study has demonstrated the feasibility of P. taetrolens to achieve high-level bio-production of lactobionic acid from whey through fed-batch cultivation, suggesting its major potential for industrial-scale implementation. PMID:23500570

  3. Capillary zone electrophoresis for fatty acids with chemometrics for the determination of milk adulteration by whey addition.

    PubMed

    de Oliveira Mendes, Thiago; Porto, Brenda Lee Simas; Bell, Maria José Valenzuela; Perrone, Ítalo Tuler; de Oliveira, Marcone Augusto Leal

    2016-12-15

    Adulteration of milk with whey is difficult to detect because these two have similar physical and chemical characteristics. The traditional methodologies to monitor this fraud are based on the analysis of caseinomacropeptide. The present study proposes a new approach to detect and quantify this fraud using the fatty acid profiles of milk and whey. Fatty acids C14:0, C16:0, C18:0, C18:1, C18:2 and C18:3 were selected by gas chromatography associated with discriminant analysis to differentiate milk and whey, as they are present in quite different amounts. These six fatty acids were quantified within a short time by capillary zone electrophoresis in a set of adulterated milk samples. The correlation coefficient between the true values of whey addition and the experimental values obtained by this technique was 0.973. The technique is thus useful for the evaluation of milk adulteration with whey, contributing to the quality control of milk in the dairy industry. PMID:27451230

  4. Glycation inhibits trichloroacetic acid (TCA)-induced whey protein precipitation

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Four different WPI saccharide conjugates were successfully prepared to test whether glycation could inhibit WPI precipitation induced by trichloroacetic acid (TCA). Conjugates molecular weights after glycation were analyzed with SDS-PAGE. No significant secondary structure change due to glycation wa...

  5. UTILIZATION OF CHEESE WHEY FOR WINE PRODUCTION

    EPA Science Inventory

    Wine was successfully produced in the laboratory from cheese whey. The method used involves the deproteinization of either sweet (cheddar cheese) whey or acid (cottage cheese) whey by heat or ultrafiltration, the addition of sulfur dioxide to stabilize the whey by Kruyveromyces f...

  6. Nicotine carboxylate insecticide emulsions: effect of the fatty acid chain length.

    PubMed

    Casanova, Herley; Araque, Pedronel; Ortiz, Carlos

    2005-12-28

    The effect of fatty acid chain length on nicotine carboxylate insecticide emulsions has been studied in terms of particle size, interfacial tension, nicotine encapsulation on emulsion droplets, and bioactivity. The particle size of the nicotine emulsion and the interfacial tension at the nicotine carboxylate oil phase (0.03 M)--Tween 80 aqueous phase (0.001 M) were affected in a similar way by the change in the fatty acid chain length, which was correlated by the packing conformation of Tween 80 and nicotine carboxylate molecules as obtained by AM1 theoretical calculations. The amount of encapsulated nicotine inside the nicotine carboxylate emulsion droplets influenced the insecticide bioactivity of nicotine; this relationship was explained in terms of the acid value of the different fatty acids used to prepare the nicotine formulation. PMID:16366679

  7. Effect of degree of hydrolysis of whey protein on in vivo plasma amino acid appearance in humans.

    PubMed

    Farup, Jean; Rahbek, Stine Klejs; Storm, Adam C; Klitgaard, Søren; Jørgensen, Henry; Bibby, Bo M; Serena, Anja; Vissing, Kristian

    2016-01-01

    Whey protein is generally found to be faster digested and to promote faster and higher increases in plasma amino acid concentrations during the immediate ~60 min following protein ingestion compared to casein. The aim of the present study was to compare three different whey protein hydrolysates with varying degrees of hydrolysis (DH, % cleaved peptide bonds) to evaluate if the degree of whey protein hydrolysis influences the rate of amino acid plasma appearance in humans. A casein protein was included as reference. The three differentially hydrolysed whey proteins investigated were: High degree of hydrolysis (DH, DH = 48 %), Medium DH (DH = 27 %), and Low DH (DH = 23 %). The casein protein was intact. Additionally, since manufacturing of protein products may render some amino acids unavailable for utilisation in the body the digestibility and the biological value of all four protein fractions were evaluated in a rat study. A two-compartment model for the description of the postprandial plasma amino acid kinetics was applied to investigate the rate of postprandial total amino acid plasma appearance of the four protein products. The plasma amino acid appearance rates of the three whey protein hydrolysates (WPH) were all significantly higher than for the casein protein, however, the degree of hydrolysis of the WPH products did not influence plasma total amino acid appearance rate (estimates of DH and 95 % confidence intervals [CI] (mol L(-1) min(-1)): High DH 0.0585 [0.0454, 0.0754], Medium DH 0.0594 [0.0495, 0.0768], Low DH 0.0560 [0.0429, 0.0732], Casein 0.0194 [0.0129, 0.0291]). The four protein products were all highly digestible, while the biological value decreased with increasing degree of hydrolysis. In conclusion, the current study does not provide evidence that the degree of whey protein hydrolysis is a strong determinant for plasma amino acid appearance rate within the studied range of hydrolysis and protein dose. PMID:27065230

  8. Milk whey culture with Propionibacterium freudenreichii ET-3 is effective on the colitis induced by 2,4,6-trinitrobenzene sulfonic acid in rats.

    PubMed

    Uchida, Masayuki; Mogami, Orie

    2005-12-01

    This study aimed to evaluate whether milk whey culture with Propinibacterium freudenreichii ET-3 (milk whey culture), which has been reported to have Bifidogenic activity, is effective on the colitis induced by 2,4,6-trinitrobenzene sulfonic acid (TNBS) in rats. For the induction of colitis, the colon was clamped and 0.1 M TNBS in 35% ethanol was injected into the luminal side of the clamped portion under pentobarbital anesthesia. From the next day of colitis induction, milk whey culture was administered orally at doses of 1 and 3 g/kg, twice a day for 9 days. On the 10th day, rats were sacrificed and ulcer size was measured. Milk whey culture significantly accelerated the healing of the colitis in a dose-dependent manner, but culture medium did not. To clarify the active substance, the effects of propionic acid and acetic acid contained in milk whey culture was tested. Sodium propionate significantly accelerated the healing of TNBS-induced colitis, but sodium acetate did not. The above results show that milk whey culture may become a useful prebiotic for the therapy of inflammatory bowel disease and that propionic acid may be one of the active substances contained in milk whey culture. PMID:16314691

  9. Role of dissolved oxygen availability on lactobionic acid production from whey by Pseudomonas taetrolens.

    PubMed

    Alonso, Saúl; Rendueles, Manuel; Díaz, Mario

    2012-04-01

    The influence of dissolved oxygen availability on cell growth and lactobionic acid production from whey by Pseudomonas taetrolens has been investigated for the first time. Results from pH-shift bioreactor cultivations have shown that high agitation rate schemes stimulated cell growth, increased pH-shift values and the oxygen uptake rate by cells, whereas lactobionic acid production was negatively affected. Conversely, higher aeration rates than 1.5 Lpm neither stimulated cell growth nor lactobionic acid production (22% lower for an aeration rate of 2 Lpm). Overall insights into bioprocess performance enabled the implementation of 350 rpm as the optimal agitation strategy during cultivation, which increased lactobionic productivity 1.2-fold (0.58-0.7 g/Lh) compared to that achieved at 1000 rpm. Oxygen supply has been shown to be a key bioprocess parameter for enhanced overall efficiency of the system, representing essential information for the implementation of lactobionic acid production at a large scale. PMID:22310213

  10. Properties of whey protein-based films containing organic acids and nisin to control Listeria monocytogenes.

    PubMed

    Pintado, Cristina M B S; Ferreira, Maria A S S; Sousa, Isabel

    2009-09-01

    Whey protein isolate and glycerol were mixed to form a matrix to incorporate antimicrobial agents and produce edible films with antimicrobial activity against Listeria monocytogenes strains isolated from cheeses. Various organic acids were used to decrease pH down to approximately 3. In a preliminary assay without nisin, the effect of each organic acid was evaluated with respect to the rheological properties of the film solutions and the inhibitory and mechanical properties of the films. Lactic, malic, and citric acids (3%, wt/vol), which were used in a subsequent study of their combined inhibitory effect with nisin (50 IU/ml), had significantly higher antilisterial activity (P < 0.05) compared with the control (2 N HCl, 3% [wt/vol], with nisin). The largest mean zone of inhibition was 4.00 +/- 0.92 mm for malic acid with nisin. Under small-amplitude oscillatory stress, the protein-glycerol-acid film solutions exhibited a predominantly viscous behavior or a weak gel behavior, with the storage modulus (G') slightly higher than the loss modulus (G"). The malic acid-based solution was the only one whose viscosity was not influenced by the addition of nisin. The addition of nisin resulted in a nonsignificant (P > 0.05) increase in the percentage of elongation at break. Results from tensile and puncture stress were variable, but in general no significant differences were found after the incorporation of nisin. The overall results support the use of malic acid with nisin to produce effective antimicrobial films to control L. monocytogenes growth. PMID:19777891

  11. Whey Protein

    MedlinePlus

    ... shows that taking whey protein in combination with strength training increases lean body mass, strength, and muscle size. ... grams/kg of whey protein in combination with strength training for 6-10 weeks. For HIV/AIDS-related ...

  12. Acid-responsive properties of fibrils from heat-induced whey protein concentrate.

    PubMed

    Xu, Hong-Hua; Wang, Jing; Dong, Shi-Rong; Cheng, Wen; Kong, Bao-Hua; Tan, Jun-Yan

    2016-08-01

    The heat-induced fibrils of whey protein concentrate (WPC) have demonstrated an acid-responsive property; that is, the fibrils went through formation-depolymerization-reformation as pH was adjusted to 1.8, 6.5, and back to 1.8. We investigated the microstructure, driving force, and thermal stability of 3.0% (wt) WPC nanofibrils adjusted between pH 6.5 and 1.8 twice. The results showed that the nanofibrils had acid-responsive properties and good thermal stability after reheating for 10h at 90°C and adjusting pH from 1.8 to 6.5 to 1.8. The content of WPC fibril aggregates was not much different with the prolongation of heating times during pH variation. Although the nanofibrils' structure could be destroyed only by changing the pH, the essence of this destruction might only form fiber fragments, polymers that would restore a fibrous structure upon returning to pH 1.8. A described model for the acid-responsive assembly of fibrils of WPC was proposed. The fibrils went through formation-depolymerization-reformation by weaker noncovalent interactions (surface hydrophobicity) as pH changed from 1.8 to 6.5 back to 1.8. However, the fibrils lost the acid-responsive properties because much more S-S (disulfide) formation occurred when the solution was adjusted to pH 6.5 and reheated. Meanwhile, fibrils still possessed acid-responsive properties when reheated at pH 1.8, and the content of fibrils slightly increased with a further reduction of α-helix structure. PMID:27265171

  13. Secretion of whey acidic protein and cystatin is down regulated at mid-lactation in the red kangaroo (Macropus rufus)

    USGS Publications Warehouse

    Nicholas, K.R.; Fisher, J.A.; Muths, E.; Trott, J.; Janssens, P.A.; Reich, C.; Shaw, D.C.

    2001-01-01

    Milk collected from the red kangaroo (Macropus rufus) between day 100 and 260 of lactation showed major changes in milk composition at around day 200 of lactation, the time at which the pouch young begins to temporarily exit the pouch and eat herbage. The carbohydrate content of milk declined abruptly at this time and although there was only a small increase in total protein content, SDS PAGE analysis of milk revealed asynchrony in the secretory pattern of individual proteins. The levels of ??-lactalbumin, ??-lactoglobulin, serum albumin and transferrin remain unchanged during lactation. In contrast, the protease inhibitor cystatin, and the putative protease inhibitor whey acidic protein (WAP) first appeared in milk at elevated concentrations after approximately 150 days of lactation and then ceased to be secreted at approximately 200 days. In addition, a major whey protein, late lactation protein, was first detected in milk around the time whey acidic protein and cystatin cease to be secreted and was present at least until day 260 of lactation. The co-ordinated, but asynchronous secretion of putative protease inhibitors in milk may have several roles during lactation including tissue remodelling in the mammary gland and protecting specific proteins in milk required for physiological development of the dependent young. ?? 2001 Elsevier Science Inc.

  14. Nutrition and Inflammation in Older Individuals: Focus on Vitamin D, n-3 Polyunsaturated Fatty Acids and Whey Proteins.

    PubMed

    Ticinesi, Andrea; Meschi, Tiziana; Lauretani, Fulvio; Felis, Giovanna; Franchi, Fabrizio; Pedrolli, Carlo; Barichella, Michela; Benati, Giuseppe; Di Nuzzo, Sergio; Ceda, Gian Paolo; Maggio, Marcello

    2016-01-01

    Chronic activation of the inflammatory response, defined as inflammaging, is the key physio-pathological substrate for anabolic resistance, sarcopenia and frailty in older individuals. Nutrients can theoretically modulate this phenomenon. The underlying molecular mechanisms reducing the synthesis of pro-inflammatory mediators have been elucidated, particularly for vitamin D, n-3 polyunsaturated fatty acids (PUFA) and whey proteins. In this paper, we review the current evidence emerging from observational and intervention studies, performed in older individuals, either community-dwelling or hospitalized with acute disease, and evaluating the effects of intake of vitamin D, n-3 PUFA and whey proteins on inflammatory markers, such as C-Reactive Protein (CRP), interleukin-1 (IL-1), interleukin-6 (IL-6) and tumor necrosis factor α (TNF-α). After the analysis, we conclude that there is sufficient evidence for an anti-inflammatory effect in aging only for n-3 PUFA intake, while the few existing intervention studies do not support a similar activity for vitamin D and whey supplements. There is need in the future of large, high-quality studies testing the effects of combined dietary interventions including the above mentioned nutrients on inflammation and health-related outcomes. PMID:27043616

  15. Nutrition and Inflammation in Older Individuals: Focus on Vitamin D, n-3 Polyunsaturated Fatty Acids and Whey Proteins

    PubMed Central

    Ticinesi, Andrea; Meschi, Tiziana; Lauretani, Fulvio; Felis, Giovanna; Franchi, Fabrizio; Pedrolli, Carlo; Barichella, Michela; Benati, Giuseppe; Di Nuzzo, Sergio; Ceda, Gian Paolo; Maggio, Marcello

    2016-01-01

    Chronic activation of the inflammatory response, defined as inflammaging, is the key physio-pathological substrate for anabolic resistance, sarcopenia and frailty in older individuals. Nutrients can theoretically modulate this phenomenon. The underlying molecular mechanisms reducing the synthesis of pro-inflammatory mediators have been elucidated, particularly for vitamin D, n-3 polyunsaturated fatty acids (PUFA) and whey proteins. In this paper, we review the current evidence emerging from observational and intervention studies, performed in older individuals, either community-dwelling or hospitalized with acute disease, and evaluating the effects of intake of vitamin D, n-3 PUFA and whey proteins on inflammatory markers, such as C-Reactive Protein (CRP), interleukin-1 (IL-1), interleukin-6 (IL-6) and tumor necrosis factor α (TNF-α). After the analysis, we conclude that there is sufficient evidence for an anti-inflammatory effect in aging only for n-3 PUFA intake, while the few existing intervention studies do not support a similar activity for vitamin D and whey supplements. There is need in the future of large, high-quality studies testing the effects of combined dietary interventions including the above mentioned nutrients on inflammation and health-related outcomes. PMID:27043616

  16. Production and characterization of poly(3-hydroxybutyrate) generated by Alcaligenes latus using lactose and whey after acid protein precipitation process.

    PubMed

    Berwig, Karina Hammel; Baldasso, Camila; Dettmer, Aline

    2016-10-01

    Whey after acid protein precipitation was used as substrate for PHB production in orbital shaker using Alcaligenes latus. Statistical analysis determined the most appropriate hydroxide for pH neutralization of whey after protein precipitation among NH4OH, KOH and NaOH 10%w/v. The results were compared to those of commercial lactose. A scale-up test in a 4L bioreactor was done at 35°C, 750rpm, 7L/min air flow, and 6.5 pH. The PHB was characterized through Fourier Transform Infrared Spectroscopy, thermogravimetry and differential scanning calorimetry. NH4OH provided the best results for productivity (p), 0.11g/L.h, and for polymer yield, (YP/S), 1.08g/g. The bioreactor experiment resulted in lower p and YP/S. PHB showed maximum degradation temperature (291°C), melting temperature (169°C), and chemical properties similar to those of standard PHB. The use of whey as a substrate for PHB production did not affect significantly the final product quality. PMID:27347795

  17. Medium-chain triglyceride and n-3 polyunsaturated fatty acid-containing emulsions in intravenous nutrition.

    PubMed

    Chan, S; McCowen, K C; Bistrian, B

    1998-03-01

    Medium-chain triglycerides and n-3 polyunsaturated fatty acid emulsions as a physical mixture have attracted increasing interest for use in parenteral nutrition and may play an important role in the development of structured triglycerides in a future generation of new lipids. Over the past two decades, the clinical use of intravenous emulsion for the nutritional support of hospitalized patients has relied exclusively on long-chain triglycerides providing both a safe, calorically dense alternative to dextrose and a source of essential fatty acids needed for biological membranes and maintenance of the immune function. During the past decade, the development of new triglycerides (medium- and long-chain triglyceride emulsions and structured triglyceride emulsions) for parenteral use have provided useful advances and opportunities to enhance nutritional and metabolic support. Medium-chain triglycerides and n-3 polyunsaturated fatty acid emulsions possess unique physical, chemical, and metabolic properties that make them theoretically advantageous over the conventional long-chain triglycerides. The physical mixture of medium- and long-chain triglycerides have been used clinically in patients with critical illness, liver disease, immunosuppression, pulmonary disease, and in premature infants, with good tolerance and the avoidance of some of the problems encountered with long-chain triglycerides alone. PMID:10565343

  18. Anti-Helicobacter pylori activity of crude N-acetylneuraminic acid isolated from glycomacropeptide of whey

    PubMed Central

    Kim, Dong-Jae; Kang, Min-Jung; Choi, Jin-A; Na, Dae-Seung; Kim, Jin-Beom; Na, Chun-Soo

    2016-01-01

    Helicobacter pylori colonizes the gastric mucosa of about half of the world's population, causing chronic gastritis and gastric cancer. An increasing emergence of antibiotic-resistant H. pylori arouses demand on alternative non-antibiotic-based therapies. In this study, we freshly prepared crude N-acetylneuraminic acid obtained from glycomacropeptide (G-NANA) of whey through a neuraminidase-mediated reaction and evaluated its antibacterial ability against H. pylori and H. felis. Overnight cultures of the H. pylori were diluted with fresh media and different concentrations (1-150 mg/mL) of crude G-NANA were added directly to the culture tube. Bacterial growth was evaluated by measuring the optical density of the culture medium and the number of viable bacteria was determined by a direct count of the colony forming units (CFU) on agar plates. For the in vivo study, mice were orally infected with 100 µL (5×108 cfu/mL) of H. felis four times at a day's interval, accompanied by a daily administration of crude G-NANA or vehicle. A day after the last infection, the mice were daily administered the crude G-NANA (0, 75, and 300 mg/mL) for 10 days and euthanized. Their stomachs were collected and bacterial colonization was determined by quantitative real-time PCR. Crude G-NANA inhibited H. pylori's growth and reduced the number of viable bacteria in a dose-dependent manner. Furthermore, crude G-NANA inhibited bacterial colonization in the mice. These results showed that crude G-NANA has antibacterial activity against Helicobacter and demonstrated its therapeutic potential for the prevention of chronic gastritis and gastric carcinogenesis induced by Helicobacter infection in humans. PMID:27382378

  19. Simultaneous production of lactobionic and gluconic acid in cheese whey/glucose co-fermentation by Pseudomonas taetrolens.

    PubMed

    Alonso, Saúl; Rendueles, Manuel; Díaz, Mario

    2015-11-01

    Substrate versatility of Pseudomonas taetrolens was evaluated for the first time in a co-fermentation system combining cheese whey and glucose, glycerol or lactose as co-substrates. Results showed that P. taetrolens displayed different production patterns depending on the co-substrate supplied. Whereas the presence of glucose led to a simultaneous co-production of lactobionic (78g/L) and gluconic acid (8.8g/L), lactose feeding stimulated the overproduction of lactobionic acid from whey with a high specific productivity (1.4g/gh) and yield (100%). Co-substrate supply of glycerol conversely led to reduced lactobionic acid yield (82%) but higher cell densities (1.8g/L), channelling the carbon source towards cell growth and maintenance. Higher carbon availability impaired the metabolic activity as well as membrane integrity, whereas lactose feeding improved the cellular functionality of P. taetrolens. Insights into these mixed carbon source strategies open up the possibility of co-producing lactobionic and gluconic acid into an integrated single-cell biorefinery. PMID:26253915

  20. Bioconversion of Cheese Waste (Whey)

    SciTech Connect

    Bohnert, G.W.

    1998-03-11

    The US dairy industry produces 67 billion pounds of cheese whey annually. A waste by-product of cheese production, whey consists of water, milk sugar (lactose), casein (protein), and salts amounting to about 7% total solids. Ultrafiltration is used to concentrate cheese whey into a protein-rich foodstuff; however, it too produces a waste stream, known as ''whey permeate,'' (rejected water, lactose, and salts from the membrane). Whey permeate contains about 4.5% lactose and requires treatment to reduce the high BOD (biological oxygen demand) before disposal. Ab Initio, a small business with strong chemistry and dairy processing background, desired help in developing methods for bioconversion of whey permeate lactose into lactic acid. Lactic acid is an organic acid primarily used as an acidulant in the food industry. More recently it has been used to produce polylactic acid, a biodegradable polymer and as a new method to treat meat carcasses to combat E. coli bacteria. Conversion of whey permeate to lactic acid is environmentally sound because it produces a valued product from an otherwise waste stream. FM&T has expertise in bioconversion processes and analytical techniques necessary to characterize biomass functions. The necessary engineering and analytical services for pilot biomass monitoring, process development, and purification of crude lactic acid were available at this facility.

  1. Physicochemical properties of β-carotene emulsions stabilized by chlorogenic acid-lactoferrin-glucose/polydextrose conjugates.

    PubMed

    Liu, Fuguo; Wang, Di; Xu, Honggao; Sun, Cuixia; Gao, Yanxiang

    2016-04-01

    In this study, the influence of chlorogenic acid (CA)-lactoferrin (LF)-glucose (Glc) conjugate and CA-LF-polydextrose (PD) conjugate on the physicochemical characteristics of β-carotene emulsions was investigated. Novel emulsifiers were formed during Maillard reaction between CA-LF conjugate and Glc/PD. The physicochemical properties of β-carotene emulsions were characterized by droplet size, ζ-potential, rheological behavior, transmission changes during centrifugal sedimentation and β-carotene degradation. Results showed that the covalent attachment of Glc or PD to CA-LF conjugate effectively increased the hydrophilicity of the oil droplets surfaces and strengthened the steric repulsion between the oil droplets. Glucose was better than polydextrose for the conjugation with CA-LF conjugate to stabilize β-carotene emulsions. In comparison with LF and CA-LF-Glc/PD mixtures, CA-LF-Glc/PD ternary conjugates exhibited better emulsifying properties and improved physical stability of β-carotene emulsions during the freeze-thaw treatment. In addition, CA-LF-Glc/PD conjugates significantly enhanced chemical stability of β-carotene in the emulsions against ultraviolet light exposure. PMID:26593499

  2. 21 CFR 184.1979 - Whey.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... a significant amount of lactose is converted to lactic acid, or from the curd formation by direct... conversion of lactose to lactic acid is known as sweet whey. Sweet whey has a maximum titratable acidity of not more than 0.16 percent, calculated as lactic acid, and an alkalinity of ash of not more than...

  3. Preparation of finely dispersed O/W emulsion from fatty acid solubilized in subcritical water.

    PubMed

    Khuwijitjaru, Pramote; Kimura, Yukitaka; Matsuno, Ryuichi; Adachi, Shuji

    2004-10-01

    A novel method for preparing a finely dispersed oil-in-water emulsion is proposed. Octanoic acid dissolved in water at a high temperature of 220 or 230 degrees C at 15 MPa was combined with an aqueous solution of a surfactant and then the mixture was cooled. When a nonionic surfactant, decaglycerol monolaurate (ML-750) or polyoxyethylene sorbitan monolaurate (Tween 20), was used, fine emulsions with a median oil droplet diameter of 100 nm or less were successfully prepared at ML-750 and Tween 20 concentrations of 0.083% (w/v) and 0.042%, respectively, or higher. The diameters were much smaller than those of oil droplets prepared by the conventional homogenization method using a rotor/stator homogenizer. However, an anionic surfactant, sodium dodecyl sulfate, was not adequate for the preparation of such fine emulsions by the proposed method. Although the interfacial tensions between octanoic acid and the surfactant solutions were measured at different temperatures, they were not an indication for selecting a surfactant for the successful preparation of the fine emulsion by the proposed method. PMID:15313654

  4. Physical and chemical stability of gum arabic-stabilized conjugated linoleic acid oil-in-water emulsions.

    PubMed

    Yao, Xiaolin; Xu, Qiong; Tian, Dazhi; Wang, Nana; Fang, Yapeng; Deng, Zhongyang; Phillips, Glyn O; Lu, Jiang

    2013-05-15

    Oil-in-water (O/W) emulsions have been used as a delivery system to protect conjugated linoleic acid (CLA), a polyunsaturated fatty acid, from oxidation. Conventional gum arabic (GA) and two matured gum arabic samples (EM2 and EM10) were used as emulsifiers to prepare CLA-in-water emulsions. The emulsions have optimal physical and chemical stability at gum concentrations of 5% for all three gums. Emulsions with higher gum concentrations are more susceptible to lipid oxidation. This is attributed to reduced physical stability at higher gum concentrations because of the coalescence and depletion-induced flocculation of the emulsion droplets. The prooxidants iron and copper intrinsically contained in the gums could also contribute to this instability. Among the three gums, EM10 provides the most effective protection for CLA both physically and chemically, because of its superior interfacial properties over GA and EM2. PMID:23614832

  5. Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.

    PubMed

    Bottari, Benedetta; Agrimonti, Caterina; Gatti, Monica; Neviani, Erasmo; Marmiroli, Nelson

    2013-01-01

    A multiplex real time PCR (mRealT-PCR) useful to rapidly screen microbial composition of thermophilic starter cultures for hard cooked cheeses and to compare samples with potentially different technological properties was developed. Novel primers directed toward pheS gene were designed and optimized for multiple detection of Lactobacillus helveticus, Lactobacillus delbrueckii, Streptococcus thermophilus and Lactobacillus fermentum. The assay was based on SYBR Green chemistry followed by melting curves analysis. The method was then evaluated for applications in the specific detection of the 4 lactic acid bacteria (LAB) in 29 different natural whey starters for Parmigiano Reggiano cheese production. The results obtained by mRealT-PCR were also compared with those obtained on the same samples by Fluorescence in Situ Hybridization (FISH) and Length-Heterogeneity PCR (LH-PCR). The mRealT-PCR developed in this study, was found to be effective for analyzing species present in the samples with an average sensitivity down to less than 600 copies of DNA and therefore sensitive enough to detect even minor LAB community members of thermophilic starter cultures. The assay was able to describe the microbial population of all the different natural whey starter samples analyzed, despite their natural variability. A higher number of whey starter samples with S. thermophilus and L. fermentum present in their microbial community were revealed, suggesting that these species could be more frequent in Parmigiano Reggiano natural whey starter samples than previously shown. The method was more effective than LH-PCR and FISH and, considering that these two techniques have to be used in combination to detect the less abundant species, the mRealT-PCR was also faster. Providing a single step sensitive detection of L. helveticus, L. delbrueckii, S. thermophilus and L. fermentum, the developed mRealT-PCR could be used for screening thermophilic starter cultures and to follow the presence of

  6. Differential stimulation of muscle protein synthesis in elderly humans following isocaloric ingestion of amino acids or whey protein.

    PubMed

    Paddon-Jones, Douglas; Sheffield-Moore, Melinda; Katsanos, Christos S; Zhang, Xiao-Jun; Wolfe, Robert R

    2006-02-01

    To counteract the debilitating progression of sarcopenia, a protein supplement should provide an energetically efficient anabolic stimulus. We quantified net muscle protein synthesis in healthy elderly individuals (65-79 yrs) following ingestion of an isocaloric intact whey protein supplement (WY; n=8) or an essential amino acid supplement (EAA; n=7). Femoral arterio-venous blood samples and vastus lateralis muscle biopsy samples were obtained during a primed, constant infusion of L-[ring-2H5]phenylalanine. Net phenylalanine uptake and mixed muscle fractional synthetic rate (FSR) were calculated during the post-absorptive period and for 3.5 h following ingestion of 15 g EAA or 15 g whey. After accounting for the residual increase in the intracellular phenylalanine pool, net post-prandial phenylalanine uptake was 53.4+/-9.7 mg phe leg-1 (EAA) and 21.7+/-4.6 mg phe leg-1 (WY), (P<0.05). Postabsorptive FSR values were 0.056+/-0.004% h-1 (EAA) and 0.049+/-0.006% h-1 (WY), (P>0.05). Both supplements stimulated FSR (P<0.05), but the increase was greatest in the EAA group with values of 0.088+/-0.011% h-1 (EAA) and 0.066+/-0.004% h-1 (WY), (P<0.05). While both EAA and WY supplements stimulated muscle protein synthesis, EAAs may provide a more energetically efficient nutritional supplement for elderly individuals. PMID:16310330

  7. Microencapsulation of conjugated linolenic acid-rich pomegranate seed oil by an emulsion method.

    PubMed

    Sen Gupta, Surashree; Ghosh, Santinath; Maiti, Prabir; Ghosh, Mahua

    2012-12-01

    Controlled release of food ingredients and their protection from oxidation are the key functionality provided by microencapsulation. In the present study, pomegranate seed oil, rich in conjugated linolenic acid, was microencapsulated. As encapsulating agent, sodium alginate or trehalose was used. Calcium caseinate was used as the emulsifier. Performances of the two encapsulants were compared in respect of the rate of release of core material from the microcapsules and stability of microcapsules against harsh conditions. Microencapsulation was carried out by preparation of an emulsion containing calcium caseinate as the emulsion stabilizer and a water-soluble carbohydrate (either sodium alginate or trehalose) as the encapsulant. An oil-in-water emulsion was prepared with pomegranate seed oil as the inner core material. The emulsion was thereby freeze-dried and the dried product pulverized. External morphology of the microcapsules was studied under scanning electron microscope. Micrographs showed that both types of microcapsules had uneven surface morphology. Release rate of the microcapsules was studied using UV-spectrophotometer. Trehalose-based microcapsules showed higher release rate. On subjecting the microcapsules at 110 °C for specific time periods, it was observed that sodium alginate microcapsules retained their original properties. Hence, we can say that sodium alginate microcapsules are more heat resistant than trehalose microcapsules. PMID:23014855

  8. Yeasts that utilize lactose in sweet whey

    SciTech Connect

    Gholson, J.H.; Gough, R.H.

    1980-01-01

    Since processing costs are usually higher for whey than for other available food or feed nutrients, only about one-third of whey produced in the US is used by food and feed industries. As a result whey disposal costs are a problem. Further; when whey is disposed of through municipal sewerage systems, the lactose present is changed by bacteria to lactic acid which tends to act as a preservative and retards further oxidation of whey constituents. This article describes a method of utilizing lactose-fermenting yeasts to produce large quantities of yeast cells, single-cell protein. Kluveromyces fragilis was found to be the most effective yeast species and the yeast cells produced could be used as a natural food or feed additive. Results of this study determined that certain methods and yeast strains could reduce whey-related pollution and thus help reduce costs of whey disposal.

  9. Controlling the pH of acid cheese whey in a two-stage anaerobic digester with sodium hydroxide

    SciTech Connect

    Ghaly, A.E.; Ramkumar, D.R.

    1999-07-01

    Anaerobic digestion of cheese whey offers a two-fold benefit: pollution potential reduction and biogas production. The biogas, as an energy source, could be used to reduce the consumption of traditional fuels in the cheese plant. However, as a result of little or no buffering capacity of whey, the pH of the anaerobic digester drops drastically and the process is inhibited. In this study, the effect of controlling the pH of the second chamber of a two-stage, 150 L anaerobic digester operating on cheese whey on the quality and quantity of biogas and the pollution potential reduction, was investigated using sodium hydroxide. The digester was operated at a temperature of 35 C and a hydraulic retention time of 15 days for three runs (no pH control, pH control with no reseeding, and ph control with reseeding) each lasting 50 days. The results indicated that operating the digester without pH control resulted in a low pH (3.3) which inhibited the methanogenic bacteria. The inhibition was irreversible and the digester did not recover (no methane production) when the pH was restored to 7.0 without reseeding, as the observed increased gas production was a false indication of recovery because the gas was mainly carbon dioxide. The addition of base resulted in a total alkalinity of 12,000 mg/L as CaCO{sub 3}. When the system was reseeded and the pH controlled, the total volatile acid concentration was 15,100 mg/L (as acetic acid), with acetic (28%), propionic (21%), butyric (25%), valeric (8%), and caproic (15%) acids as the major constituents. The biogas production was 62.6 L/d (0.84 m{sup 3}/m{sup 3}/d) and the methane content was 60.7%. Reductions of 27.3, 30.4 and 23.3% in the total solids, chemical oxygen demand and total kjeldahl nitrogen were obtained, respectively. The ammonium nitrogen content increased significantly (140%).

  10. Submerged yeast fermentation of acid cheese whey for protein production and pollution potential reduction.

    PubMed

    Ghaly, A E; Kamal, M A

    2004-02-01

    Bench-scale batch bioreactors were used to study the effectiveness of cheese whey fermentation for single-cell protein production using the yeast Kluyveromyces fragilis in reducing the pollution potential of whey as measured by solids, chemical oxygen demand (COD) and nitrogenous compounds concentrations. The four principal phases (lag, exponential, stationary and death) encountered in the history of a microbial culture grown under batch conditions were clearly recognized in the growth, temperature and dissolved oxygen curves. The lactose concentration and soluble COD displayed three distinct phases corresponding to the lag, exponential and stationary phases of the yeast growth. The minimum dissolved oxygen and maximum temperature observed in this study (at an air flow of 3 VVM, a mixing speed of 400 rpm and an ambient temperature) were 2.49 mg/L and 31.6 degrees C, respectively. About 99% of lactose (90.6% of soluble COD) was utilized after 28 h. The total COD continued to decline due to cell death resulting in a reduction of 42.98%. The total nitrogen concentration remained unchanged while the organic nitrogen increased during the exponential phase and then declined during the death phase. The ash content remained unchanged while a substantial reduction (56%) of the volatile solids was observed. These results indicated that sufficient oxygen for yeast growth was present in the medium and no cooling system was needed for this type of fermenter under similar experimental conditions. Recovering the yeast biomass with ultrafiltration reduced the total COD by 98% of its initial value in the raw whey. PMID:14723932

  11. Direct estimation of sialic acid in milk and milk products by fluorimetry and its application in detection of sweet whey adulteration in milk.

    PubMed

    Neelima; Rao, Priyanka Singh; Sharma, Rajan; Rajput, Yudhishthir S

    2012-11-01

    Sialic acid, being a biologically active compound, is recognised as an important component of milk and milk products. Almost all the sialic acid estimation protocols in milk require prior hydrolysis step to release the bound sialic acid followed by its estimation. The objective of this work was to estimate sialic acid in milk and milk products by fluorimetric assay which does not require a prior hydrolysis step thus decreasing the estimation time. The recovery of added sialic acid in milk was 91·6 to 95·8%. Sialic acid in milk was found to be dependent on cattle breed and was in the range of 1·68-3·93 g/kg (dry matter basis). The assay was further extended to detect adulteration of milk with sweet whey which is based on the detection of glycomacropeptide (GMP) bound sialic acid in adulterated milk. GMP is the C-terminal part of κ-casein which is released into the whey during cheese making. For detection of adulteration, selective precipitation of GMP was done using trichloroacetic acid (TCA). TCA concentration in milk was first raised to 5% to precipitate milk proteins, especially κ-casein, followed by raising the TCA concentration to 14% to precipitate out GMP. In the precipitates GMP bound sialic acid was estimated using fluorimetric method and the fluorescence intensity was found to be directly proportional to the level of sweet whey in adulterated milk samples. The method was found to detect the presence of 5% sweet whey in milk. PMID:23089266

  12. Fermentation of rice-bengal gram dhal blends with whey: changes in phytic acid content and in vitro digestibility of starch and protein.

    PubMed

    Sharma, A; Khetarpaul, N

    1995-01-01

    Whey fermentation of various rice and bengal gram dhal blends prepared by mixing them in different proportions at 35 degrees C for 18 h brought about a significant decline in phytic acid content. Phytic acid content in various blends decreased to the extent of 23 to 36 per cent over the control values. Whey incorporation as well as fermentation improved the starch and protein digestibility (in vitro) of all the rice-bengal gram dhal mixtures. Improvement in starch and protein digestibility is related to the reduction in phytic acid content, as this antinutrient is known to inhibit amylolysis and proteolysis. A significant negative correlation found between phytic acid and digestibility of starch and protein strengthens our findings. PMID:7477244

  13. Conversion of dried Aspergillus candidus mycelia grown on waste whey to biodiesel by in situ acid transesterification.

    PubMed

    Kakkad, Hardik; Khot, Mahesh; Zinjarde, Smita; RaviKumar, Ameeta; Ravi Kumar, V; Kulkarni, B D

    2015-12-01

    This study reports optimization of the transesterification reaction step on dried biomass of an oleaginous fungus Aspergillus candidus grown on agro-dairy waste, whey. Acid catalyzed transesterification was performed and variables affecting esterification, viz., catalyst methanol and chloroform concentrations, temperature, time, and biomass were investigated. Statistical optimization of the transesterification reaction using Plackett-Burman Design showed biomass to be the predominant factor with a 12.5-fold increase in total FAME from 25.6 to 320mg. Studies indicate that the transesterification efficiency in terms of conversion is favored by employing lower biomass loadings. A. candidus exhibited FAME profiles containing desirable saturated (30.2%), monounsaturated (31.5%) and polyunsaturated methyl esters (38.3%). The predicted and experimentally determined biodiesel properties (density, kinematic viscosity, iodine value, cetane number, TAN, water content, total and free glycerol) were in accordance with international (ASTM D6751, EN 14214) and national (IS 15607) standards. PMID:26362462

  14. Homo-fermentative production of D-lactic acid by Lactobacillus sp. employing casein whey permeate as a raw feed-stock.

    PubMed

    Prasad, Saurav; Srikanth, Katla; Limaye, Anil M; Sivaprakasam, Senthilkumar

    2014-06-01

    Casein whey permeate (CWP), a lactose-enriched dairy waste effluent, is a viable feed stock for the production of value-added products. Two lactic acid bacteria were cultivated in a synthetic casein whey permeate medium with or without pH control. Lactobacillus lactis ATCC 4797 produced D-lactic acid (DLA) at 12.5 g l(-1) in a bioreactor. The values of Leudking-Piret model parameters suggested that lactate was a growth-associated product. Batch fermentation was also performed employing CWP (35 g lactose l(-1)) with casein hydrolysate as a nitrogen supplement in a bioreactor. After 40 h, L. lactis produced 24.3 g lactic acid l(-1) with an optical purity >98 %. Thus CWP may be regarded as a potential feed-stock for DLA production. PMID:24563313

  15. Characterization of flaxseed oil emulsions.

    PubMed

    Lee, Pei-En; Choo, Wee-Sim

    2015-07-01

    The emulsifying capacity of surfactants (polysorbate 20, polysorbate 80 and soy lecithin) and proteins (soy protein isolate and whey protein isolate) in flaxseed oil was measured based on 1 % (w/w) of emulsifier. Surfactants showed significantly higher emulsifying capacity compared to the proteins (soy protein isolate and whey protein isolate) in flaxseed oil. The emulsion stability of the flaxseed oil emulsions with whey protein isolate (10 % w/w) prepared using a mixer was ranked in the following order: 1,000 rpm (58 min) ≈ 1,000 rpm (29 min) ≈ 2,000 rpm (35 min) >2,000 rpm (17.5 min). The emulsion stability of the flaxseed oil emulsions with whey protein isolate (10 % w/w) prepared using a homogenizer (Ultra Turrax) was independent of the speed and mixing time. The mean particle size of the flaxseed oil emulsions prepared using the two mixing devices ranged from 23.99 ± 1.34 μm to 47.22 ± 1.99 μm where else the particle size distribution and microstructure of the flaxseed oil emulsions demonstrated using microscopic imaging were quite similar. The flaxseed oil emulsions had a similar apparent viscosity and exhibited shear thinning (pseudoplastic) behavior. The flaxseed oil emulsions had L* value above 70 and was in the red-yellow color region (positive a* and b* values). PMID:26139903

  16. Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems.

    PubMed

    Flaiz, Linda; Freire, María; Cofrades, Susana; Mateos, Raquel; Weiss, Jochen; Jiménez-Colmenero, Francisco; Bou, Ricard

    2016-12-15

    The purpose of this study was to compare three different emulsion-based systems, namely simple emulsion, double emulsion and gelled double emulsion, for delivery of n-3 fatty acids (perilla oil at 300g/kg) and hydroxytyrosol (300mg/kg). Considering that their structural differences may affect their physical and oxidative stability, this was studied by storing them at 4°C for 22days in the dark. The results showed that the oxidative status was maintained in all systems by the addition of hydroxytyrosol. However, there was some loss of hydroxytyrosol, mainly during sample storage and during preparation of the gelled double emulsion. Moreover, the antioxidant loss was more pronounced in more compartmentalized systems, which was attributed to their increased surface area. However, the double emulsion was found to be less stable than the gelled emulsion. Overall, the encapsulation of labile compounds in more complex systems needs to be carefully studied and adapted to specific technological and/or nutritional requirements. PMID:27451154

  17. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems.

    PubMed

    Cofrades, S; Antoniou, I; Solas, M T; Herrero, A M; Jiménez-Colmenero, F

    2013-11-01

    The aim of this paper was to prepare and characterise multiple emulsions and assess their utility as pork backfat replacers in meat gel/emulsion model systems. In order to improve the fat content (in quantitative and qualitative terms) pork backfat was replaced by a water-in-oil-in-water emulsion (W1/O/W2) prepared with olive oil (as lipid phase), polyglycerol ester of polyricinoleic acid (PGPR) as a lipophilic emulsifier, and sodium caseinate (SC) and whey protein concentrate (WP) as hydrophilic emulsifiers. The emulsion properties (particle size and distribution, stability, microstructure) and meat model system characteristics (composition, texture, fat and water binding properties, and colour) of the W1/O/W2, as affected by reformulation, were evaluated. Multiple emulsions showed a well-defined monomodal distribution. Freshly prepared multiple emulsions showed good thermal stability (better using SC) with no creaming. The meat systems had good water and fat binding properties irrespective of formulation. The effect on texture by replacement of pork backfat by W1/O/W2 emulsions generally depends on the type of double emulsion (associated with the hydrophilic emulsifier used in its formulation) and the fat level in the meat system. PMID:23768366

  18. Recovery of organic extractant from secondary emulsions formed in the extraction of uranium from wet-process phosphoric acid

    SciTech Connect

    Korchnak, J.D.; Fett, R.H.G.

    1984-01-03

    Uranium in wet-process phosphoric acid is extracted with an organic extractant. The pregnant extractant is then centrifuged to separate contaminants from the extractant. Secondary emulsions obtained by separating the contaminants following centrifugation are mixed with water or an acid leaching solution. After mixing, the mixture is centrifuged to separate and recover extractant which is recycled for stripping.

  19. Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters.

    PubMed

    Espinosa, Raquel Rainho; Inchingolo, Raffaella; Alencar, Severino Matias; Rodriguez-Estrada, Maria Teresa; Castro, Inar Alves

    2015-09-01

    The effect of eleven compounds extracted from red propolis on the oxidative stability of a functional emulsion was evaluated. Emulsions prepared with Echium oil as omega 3 (ω-3 FA) source, containing 1.63 g/100mL of α-linolenic acid (ALA), 0.73 g/100 mL of stearidonic acid (SDA) and 0.65 g/100mL of plant sterol esters (PSE) were prepared without or with phenolic compounds (vanillic acid, caffeic acid, trans-cinnamic acid, 2,4-dihydroxycinnamic acid, p-coumaric acid, quercetin, trans-ferulic acid, trans,trans-farnesol, rutin, gallic acid or sinapic acid). tert-Butylhydroquinone and a mixture containing ascorbic acid and FeSO4 were applied as negative and positive controls of the oxidation. Hydroperoxide, thiobarbituric acid reactive substances (TBARS), malondialdehyde and phytosterol oxidation products (POPs) were evaluated as oxidative markers. Based on hydroperoxide and TBARS analysis, sinapic acid and rutin (200 ppm) showed the same antioxidant activity than TBHQ, representing a potential alternative as natural antioxidant to be applied in a functional emulsion containing ω-3 FA and PSE. PMID:25842314

  20. Protein-based emulsion electrosprayed micro- and submicroparticles for the encapsulation and stabilization of thermosensitive hydrophobic bioactives.

    PubMed

    Gómez-Mascaraque, Laura G; López-Rubio, Amparo

    2016-03-01

    This work shows the potential of emulsion electrospraying of proteins using food-grade emulsions for the microencapsulation and enhanced protection of a model thermosensitive hydrophobic bioactive. Specifically, gelatin, a whey protein concentrate (WPC) and a soy protein isolate (SPI) were compared as emulsion stabilizers and wall matrices for encapsulation of α-linolenic acid. In a preliminary stage, soy bean oil was used as the hydrophobic component for the implementation of the emulsion electrospraying process, investigating the effect of protein type and emulsion protocol used (i.e. with or without ultrasound treatment) on colloidal stability. This oil was then substituted by the ω-3 fatty acid and the emulsions were processed by electrospraying and spray-drying, comparing both techniques. While the latter resulted in massive bioactive degradation, electrospraying proved to be a suitable alternative, achieving microencapsulation efficiencies (MEE) of up to ∼70%. Although gelatin yielded low MEEs due to the need of employing acetic acid for its processing by electrospraying, SPI and WPC achieved MEEs over 60% for the non-sonicated emulsions. Moreover, the degradation of α-linolenic acid at 80°C was significantly delayed when encapsulated within both matrices. Whilst less than an 8% of its alkene groups were detected after 27h of thermal treatment for free α-linolenic acid, up to 43% and 67% still remained intact within the electrosprayed SPI and WPC capsules, respectively. PMID:26674243

  1. How the multiple antioxidant properties of ascorbic acid affect lipid oxidation in oil-in-water emulsions.

    PubMed

    Uluata, Sibel; McClements, D Julian; Decker, Eric A

    2015-02-18

    Lipid oxidation is a serious problem for oil-containing food products because it negatively affects shelf life and nutritional composition. An antioxidant strategy commonly employed to prevent or delay oxidation in foods is to remove oxygen from the closed food-packaging system. An alternative technique is use of an edible oxygen scavenger to remove oxygen within the food. Ascorbic acid (AA) is a particularly promising antioxidant because of its natural label and multiple antioxidative functions. In this study, AA was tested as an oxygen scavenger in buffer and an oil-in-water (O/W) emulsion. The effects of transition metals on the ability of AA to scavenge oxygen were determined. Headspace oxygen decrease less than 1% in the medium-chain triacylglycerol (MCT) O/W emulsion system (pH 3 and 7). AA was able to almost completely remove dissolved oxygen (DO) in a buffered solution. Transition metals (Fe(2+) and Cu(+)) significantly accelerated the degradation of AA; however, iron and copper only increased DO depletion rates, by 10.6-16.4% from day 1 to 7, compared to the control. AA (2.5-20 mM) decreased DO in a 1% O/W emulsion system 32.0-64.0% and delayed the formation of headspace hexanal in the emulsion from 7 to over 20 days. This research shows that, when AA is used in an O/W emulsion system, oxidation of the emulsion system can be delay by multiple mechanisms. PMID:25650525

  2. Does lactobionic acid affect the colloidal structure and skin moisturizing potential of the alkyl polyglucoside-based emulsion systems?

    PubMed

    Tasic-Kostov, M Z; Reichl, S; Lukic, M Z; Jaksic, I N; Savic, S D

    2011-11-01

    Moisturizing creams are the most prescribed products in dermatology, essential in maintaining healthy skin as well as in the topical treatment of some diseases. The irritation potential of commonly used emulsifiers and moisturizing ingredients, but also their mutual interactions, could affect the functionality and safety of those dermopharmaceutics. The aim of this study was to promote moisturizing alkyl polyglucoside (APG)-based emulsion as vehicle for lactobionic acid (LA), advantageous representative of the alphahydroxyacids (AHAs)-multifunctional moisturizers, assessing the safety for use (in vitro acute skin irritation test using cytotoxicity assay compared with in vivo data obtained using skin bioengineering methods) and in vivo moisturizing capacity (bioengineering of the skin). In order to investigate possible interactions between APG mild natural emulsifier-based emulsion and LA, a deeper insight into the colloidal structure of the placebo and the emulsion with LA was given using polarization and transmission electron microscopy, rheology, thermal and texture analysis. This study showed that APG-based emulsions could be promoted as safe cosmetic/dermopharmaceutical vehicles and carriers for extremely acidic and hygroscopic AHA class of actives (specifically LA); prospective safety for human use of both APG and LA with the correlation between in vivo and in vitro findings was shown. However, it was revealed that LA strongly influenced the colloidal structure of the emulsion based on APGs and promoted the formation of lamellar structures which reflects onto the mode of water distribution within the cream. The advantageous skin hydrating potential of LA-containing emulsion vs. placebo was unlikely to be achieved, pointing that emulsions stabilized by lamellar liquid crystalline structures probably are not satisfying carriers for highly hygroscopic actives in order to reach the full moisturizing potential. Safe and effective use on dry skin is presumed. PMID

  3. Radiation-initiated emulsion copolymerization of styrene and carboxylic acid monomers. [Gamma radiation

    SciTech Connect

    Egusa, S.; Makuuchi, K.

    1982-03-01

    The emulsion copolymerization of styrene and carboxylic acid monomers such as acrylic, methacrylic, and itaconic acids (AAc, MAAc, IAc) was studied by using /sup 60/Co ..gamma..-rays as initiator and sodium dodecylsulfate as emulsifier. The polymerization behavior of these acid monomers was followed by simultaneous conductometric and potentiometric titrations for a latex sample taken in polymerization. The polymerization rate of these acid monomers increases in the following order of hydrophobicity: IAc < AAc < MAAc; this suggests that their polymerization sites are mainly the surface and/or subsurface regions of latex particles. The copolymerization rate of styrene and acid monomer increases with an increase in the acid monomer content for AAc and MAAc, whereas for IAc the rate decreases. The particle sizes determined by the stopped-flow method reveal that this variation of copolymerization rate cannot be explained by the number of growing particles and should be attributed to another factor; for instance, the transfer rate of styrene molecules from oil droplets to growing particles.

  4. Whey protein fractionation

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Concentrated whey protein products from cheese whey, such as whey protein concentrate (WPC) and whey protein isolate (WPI), contain more than seven different types of proteins: alpha-lactalbumin (alpha-LA), beta-lactoglobulin (beta-LG), bovine serum albumin (BSA), immunoglobulins (Igs), lactoferrin ...

  5. Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles.

    PubMed

    Zou, Yuan; Guo, Jian; Yin, Shou-Wei; Wang, Jin-Mei; Yang, Xiao-Quan

    2015-08-26

    Food-grade colloidal particles and complexes, which are formed via modulation of the noncovalent interactions between macromolecules and natural small molecules, can be developed as novel functional ingredients in a safe and sustainable way. For this study was prepared a novel zein/tannic acid (TA) complex colloidal particle (ZTP) based on the hydrogen-bonding interaction between zein and TA in aqueous ethanol solution by using a simple antisolvent approach. Pickering emulsion gels with high oil volume fraction (φ(oil) > 50%) were successfully fabricated via one-step homogenization. Circular dichroism (CD) and small-angle X-ray scattering (SAXS) measurements, which were used to characterize the structure of zein/TA complexes in ethanol solution, clearly showed that TA binding generated a conformational change of zein without altering their supramolecular structure at pH 5.0 and intermediate TA concentrations. Consequently, the resultant ZTP had tuned near neutral wettability (θ(ow) ∼ 86°) and enhanced interfacial reactivity, but without significantly decreased surface charge. These allowed the ZTP to stabilize the oil droplets and further triggered cross-linking to form a continuous network among and around the oil droplets and protein particles, leading to the formation of stable Pickering emulsion gels. Layer-by-layer (LbL) interfacial architecture on the oil-water surface of the droplets was observed, which implied a possibility to fabricate hierarchical interface microstructure via modulation of the noncovalent interaction between hydrophobic protein and natural polyphenol. PMID:26226053

  6. Thermophysical properties of starch and whey protein composite prepared in presence of organic acid and esters

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Previously, we prepared starch and protein composite by reactive mixing in presence of various organic acids and found that use of these acid esters resulted in composites with good mechanical properties. In this study, concentration (% w/w) of acid citrates in the starch-protein composites were var...

  7. Paraoxonase-1 (PON1) inhibition by tienilic acid produces hepatic injury: Antioxidant protection by fennel extract and whey protein concentrate.

    PubMed

    Abdel-Wahhab, Khaled G; Fawzi, Heba; Mannaa, Fathia A

    2016-03-01

    This study evaluated the effect of whey protein concentrate (WPC) or fennel seed extract (FSE) on paraoxonase-1 activity (PON1) and oxidative stress in liver of tienilic acid (TA) treated rats. Six groups of rats were treated for six weeks as follows: control; WPC (0.5g/kg/day); FSE (200mg/ kg/day); TA (1g/kg/twice a week); TA (1g/kg/twice a week) plus WPC (0.5g/kg/day); TA (1g/kg/twice a week) plus FSE (200mg/kg/day). TA administration significantly increased ALT and AST besides to total- and direct bilirubin levels. Also, serum tumor necrosis factor-α and nitric oxide levels were significantly increased. Furthermore, serum PON1, and hepatic reduced glutathione, glutathione-S-transferase and Na(+)/K(+)-ATPase values were diminished matched with a significant rise in the level of hepatic lipid peroxidation. Also, triglycerides, total- and LDL-cholesterol levels were significantly elevated while HDL-cholesterol was unchanged. The administration of either WPC or FSE to TA-treated animals significantly protected the liver against the injurious effects of tienilic acid. This appeared from the improvement of hepatic functions, atherogenic markers, Na(+)/K(+) ATPase activity, endogenous antioxidants and hepatic lipid peroxidation level; where WPC showed the strongest protection effect. In conclusion, the present study indicated that WPC and FSE improve PON1 activity and attenuate liver dysfunction induced by TA. This may be attributed to the high content of antioxidant compounds in WPC and fennel extract. PMID:26884099

  8. Development of a Supported Emulsion Liquid Membrane System for Propionic Acid Separation in a Microgravity Environment

    NASA Technical Reports Server (NTRS)

    Li, Jin; Hu, Shih-Yao B.; Wiencek, John M.

    2001-01-01

    Perstractive fermentation is a good way to increase the productivity of bioreactors. Using Propionibacteria as the model system, the feasibility of using supported emulsion liquid membrane (SELM) for perstractive fermentation is assessed in this study. Five industrial solvents were considered as the solvent for preparing the SELM. The more polar a solvent is, the higher the partition coefficient. However, toxicity of a solvent also increases with its polarity. CO-1055 (industrial decanol/octanol blend) has the highest partition coefficient toward propionic acid among the solvents that has no molecular toxicity toward Propionibacteria. A preliminary extraction study was conducted using tetradecane as solvent in a hydrophobic hollow fiber contactor. The result confirmed that SELM eliminates the equilibrium limitation of conventional liquid-liquid extraction, and allows the use of a non-toxic solvent with low partition coefficient.

  9. Post-exercise whey protein hydrolysate supplementation induces a greater increase in muscle protein synthesis than its constituent amino acid content.

    PubMed

    Kanda, Atsushi; Nakayama, Kyosuke; Fukasawa, Tomoyuki; Koga, Jinichiro; Kanegae, Minoru; Kawanaka, Kentaro; Higuchi, Mitsuru

    2013-09-28

    It is well known that ingestion of a protein source is effective in stimulating muscle protein synthesis after exercise. In addition, there are numerous reports on the impact of leucine and leucine-rich whey protein on muscle protein synthesis and mammalian target of rapamycin (mTOR) signalling. However, there is only limited information on the effects of whey protein hydrolysates (WPH) on muscle protein synthesis and mTOR signalling. The aim of the present study was to compare the effects of WPH and amino acids on muscle protein synthesis and the initiation of translation in skeletal muscle during the post-exercise phase. Male Sprague–Dawley rats swam for 2 h to depress muscle protein synthesis. Immediately after exercise, the animals were administered either carbohydrate (CHO), CHO plus an amino acid mixture (AA) or CHO plus WPH. At 1 h after exercise, the supplements containing whey-based protein (AA and WPH) caused a significant increase in the fractional rate of protein synthesis (FSR) compared with CHO. WPH also caused a significant increase in FSR compared with AA. Post-exercise ingestion of WPH caused a significant increase in the phosphorylation of mTOR levels compared with AA or CHO. In addition, WPH caused greater phosphorylation of ribosomal protein S6 kinase and eukaryotic initiation factor 4E-binding protein 1 than AA and CHO. In contrast, there was no difference in plasma amino acid levels following supplementation with either AA or WPH. These results indicate that WPH may include active components that are superior to amino acids for stimulating muscle protein synthesis and initiating translation. PMID:23388415

  10. Superparamagnetic nanoclusters coated with oleic acid bilayers for stabilization of emulsions of water and oil at low concentration.

    PubMed

    Ingram, Davis R; Kotsmar, Csaba; Yoon, Ki Youl; Shao, Stephen; Huh, Chun; Bryant, Steven L; Milner, Thomas E; Johnston, Keith P

    2010-11-01

    Emulsions of water and dodecane with drop sizes down to 1 microm were stabilized with 30-100 nm interfacially active nanoclusters of sub-15 nm iron oxide primary particles at an extremely low loading of 0.14 wt.%. The nanoclusters, coated with a bilayer of oleic acid, formed stable dispersions in water at pH 7-10. The phase behavior and droplet morphologies of the emulsions of water and dodecane were tuned with pH. The oil/water emulsions at pH 9-10 were converted to middle phase emulsions at pH 6-7 and water/oil emulsions as the pH was further lowered. The magnetization per gram of Fe is similar for the nanoclusters and the primary particles, indicating the spacing between the particles is sufficient to avoid magnetic coupling. The larger volume of nanoclusters relative to the individual primary particles is beneficial for magnetomotive sensing applications including imaging of oil reservoirs, as it increases the force on the particles for a given magnetic field. PMID:20719327

  11. Effects of spray-drying on w/o/w multiple emulsions prepared from a stearic acid matrix.

    PubMed

    Mlalila, Nichrous; Swai, Hulda; Kalombo, Lonji; Hilonga, Askwar

    2014-01-01

    The goal of this study was to explore the effects of spray-drying on w/o/w double emulsions of methyltestosterone (MT) loaded in a stearic acid matrix. MT-loaded nanoparticles were formulated by a water-in-oil-in-water emulsion technique using 50, 75, and 100 mg of stearic acid, 2% and 3% w/v polyvinyl alcohol, 5% w/v lactose, and 0.2% w/v chitosan. The emulsions were immediately spray-dried based on an optimized model of inlet temperature and pump rate, and characterized for optimized responses with regard to particle size, polydispersity index, and zeta potential, for both emulsion and powder samples. Dynamic light scattering analysis shown that the nanoparticles increased in size with increasing concentrations of polyvinyl alcohol and stearic acid. Scanning electron microscopy indicated that the MT-loaded nanoparticles were spherical in shape, had a smooth surface, and were in an amorphous state, which was confirmed by differential scanning calorimetry. These MT-loaded nanoparticles are a promising candidate carrier for the delivery of MT; however, further studies are needed in order to establish the stability of the system and the cargo release profile under normal conditions of use. PMID:25489238

  12. Effects of spray-drying on w/o/w multiple emulsions prepared from a stearic acid matrix

    PubMed Central

    Mlalila, Nichrous; Swai, Hulda; Kalombo, Lonji; Hilonga, Askwar

    2014-01-01

    The goal of this study was to explore the effects of spray-drying on w/o/w double emulsions of methyltestosterone (MT) loaded in a stearic acid matrix. MT-loaded nanoparticles were formulated by a water-in-oil-in-water emulsion technique using 50, 75, and 100 mg of stearic acid, 2% and 3% w/v polyvinyl alcohol, 5% w/v lactose, and 0.2% w/v chitosan. The emulsions were immediately spray-dried based on an optimized model of inlet temperature and pump rate, and characterized for optimized responses with regard to particle size, polydispersity index, and zeta potential, for both emulsion and powder samples. Dynamic light scattering analysis shown that the nanoparticles increased in size with increasing concentrations of polyvinyl alcohol and stearic acid. Scanning electron microscopy indicated that the MT-loaded nanoparticles were spherical in shape, had a smooth surface, and were in an amorphous state, which was confirmed by differential scanning calorimetry. These MT-loaded nanoparticles are a promising candidate carrier for the delivery of MT; however, further studies are needed in order to establish the stability of the system and the cargo release profile under normal conditions of use. PMID:25489238

  13. Water transport in water-in-oil-in-water liquid emulsion membrane system for the separation of lactic acid

    SciTech Connect

    Mok, Y.S.; Lee, W.K. )

    1994-03-01

    Liquid emulsion membranes (LEMs) were applied to the separation of lactic acid from an aqueous feed phase, and water transport (swelling) was investigated during the separation. Considering that as lactic acid was extracted into the internal stripping phase, osmotic pressure difference across the membrane was varied, the water transfer coefficient was evaluated. The water transfer coefficient was larger at higher carrier concentration and initial lactic acid concentration, which means that emulsion swelling can also be mediated by solute/carrier complexes although it is, in general, osmotically induced. The appropriate LEM formulation was given for separation and concentration of lactic acid. If both separation and concentration are desired, evidently emulsion swelling should be considered in conjunction with the transport rate of lactic acid. It was observed that the separated solute concentration in the internal phase was lowered due to swelling during the operation. Nevertheless, lactic acid could be concentrated in the internal phase more than 6 times in specific conditions, indicating that as the volume ratio of external phase to internal phase is increased, a still higher concentration in the internal phase can be obtained. 22 refs., 10 figs., 4 tabs.

  14. Kinetics, aggregation behavior and optimization of the fractionation of whey protein isolate with hydrochloric acid

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Concentrated WPI solutions (10% (w/w)) containing approximately 30% alpha-lactalbumin (alpha-LA) and 60% beta-lactoglobulin (beta-LG) were fractionated with HCl at acidic pH and moderate temperatures to denature alpha-LA and recover the alpha-LA aggregates via centrifugation. Aggregation behavior an...

  15. Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums.

    PubMed

    Nikbakht Nasrabadi, Maryam; Goli, Sayed Amir Hossein; Nasirpour, Ali

    2016-05-15

    The development of a conjugated linoleic acid (CLA) oil-in-water beverage emulsion containing acacia gum (AG) and xanthan gum (XG) was investigated. D-optimal design and response surface method was used and 10% w/w AG, 3.5% w/w CLA and 0.3% w/w XG was introduced as the optimum formula. Afterward the effect of storage time on the physicochemical properties of selected formulation including specific gravity, turbidity, viscosity, average droplet size, span, size index, creaming index, oxidation measurements and stability in its diluted form, were determined. Findings revealed that the size of oil droplets increased after six weeks and resulted in instability of the emulsion concentrate. Peroxide value increased until 21 days and then decreased dramatically, whereas TBA and Totox values began to increase after this time. Turbidity loss rate was low demonstrating the good stability of the diluted emulsion. The results revealed that it is possible to produce a stable CLA oil-in-water emulsion for using in beverages. PMID:26775969

  16. [Fat-emulsions and acid-base balance in neonates of low weight at birth (author's transl)].

    PubMed

    Melichar, V; Wolf, H; Jirsová, V; Vondrácek, J

    1975-09-01

    The influence of a single intravenous infusion of triglycerides (1 g triglyceride per kg body weight) on the acid base equilibrium was investigated in 16 newborn infants with low birth weight during the first days of age. No changes of pH, PCO2 and standard bicarbonate, base excess, buffer base and actuelle bicarbonate, respectively, were observed. Fat emulsions can be used, therefore, without hazards in the parenteral feeding of newborn infants. PMID:240960

  17. Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions.

    PubMed

    Jiménez-Martín, Estefanía; Antequera Rojas, Teresa; Gharsallaoui, Adem; Ruiz Carrascal, Jorge; Pérez-Palacios, Trinidad

    2016-03-01

    Spray-dried microcapsules from double (DM) and multilayered (MM) fish oil emulsions were produced to evaluate the effect of type of emulsion on the fatty acid composition during the microencapsulation process and after one month of storage at refrigeration (4°C) and room (20°C) temperature. Encapsulation efficiency, loading and loading efficiency were significantly higher in MM than in DM. C20:5 n-3 (EPA) and C22:6 n-3 (DHA) showed higher proportions in MM than in DM. Some differences in microstructural features were detected, with DM showing cracks and pores. The influence of the storage was significant, decreasing the content of polyunsaturated fatty acids in both MM and DM, above all at 20°C. This decrease was more notable in DM. Multilayered emulsions are more suitable to encapsulate fish oil in terms of quantity of encapsulated oil, microstructure of the microcapsules and protection of fatty acids, especially EPA and DHA, during storage. PMID:26471582

  18. Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene.

    PubMed

    Djordjevic, D; Cercaci, L; Alamed, J; McClements, D J; Decker, E A

    2008-04-01

    An important flavor component of citrus oils is limonene. Since limonene is lipid soluble, it is often added to foods as an oil-in-water emulsion. However, limonene-containing oil-in-water emulsions are susceptible to both physical instability and oxidative degradation, leading to loss of aroma and formation of off-flavors. Proteins have been found to produce both oxidatively and physically stable emulsions containing triacylglycerols. The objective of this research was to determine if whey protein isolate (WPI) could protect limonene in oil-in-water emulsion droplets more effectively than gum arabic (GA). Limonene degradation and formation of the limonene oxidation products, limonene oxide and carvone, were less in the WPI- than GA-stabilized emulsions at both pHs 3.0 and 7.0. These data suggest that WPI was able to inhibit the oxidative deterioration of limonene in oil-in-water emulsions. The ability of WPI to decrease oxidative reactions could be due to the formation of a cationic emulsion droplet interface at pH 3.0, which can repel prooxidative metals, and/or the ability of amino acids in WPI to scavenge free radical and chelate prooxidative metals. PMID:18387094

  19. Whey cheese: membrane technology to increase yields.

    PubMed

    Riera, Francisco; González, Pablo; Muro, Claudia

    2016-02-01

    Sweet cheese whey has been used to obtain whey cheese without the addition of milk. Pre-treated whey was concentrated by nanofiltration (NF) at different concentration ratios (2, 2.5 and 2.8) or by reverse osmosis (RO) (2-3 times). After the concentration, whey was acidified with lactic acid until a final pH of 4.6-4.8, and heated to temperatures between 85 and 90 °C. The coagulated fraction (supernatant) was collected and freely drained over 4 h. The cheese-whey yield and protein, fat, lactose and ash recoveries in the final product were calculated. The membrane pre-concentration step caused an increase in the whey-cheese yield. The final composition of products was compared with traditional cheese-whey manufacture products (without membrane concentration). Final cheese yields found were to be between 5 and 19.6%, which are higher than those achieved using the traditional 'Requesón' process. PMID:26869115

  20. Food products made with glycomacropeptide, a low-phenylalanine whey protein, provide a new alternative to amino Acid-based medical foods for nutrition management of phenylketonuria.

    PubMed

    van Calcar, Sandra C; Ney, Denise M

    2012-08-01

    Phenylketonuria (PKU), an inborn error in phenylalanine metabolism, requires lifelong nutrition management with a low-phenylalanine diet, which includes a phenylalanine-free amino acid-based medical formula to provide the majority of an individual's protein needs. Compliance with this diet is often difficult for older children, adolescents, and adults with PKU. The whey protein glycomacropeptide (GMP) is ideally suited for the PKU diet because it is naturally low in phenylalanine. Nutritionally complete, acceptable medical foods and beverages can be made with GMP to increase the variety of protein sources for the PKU diet. As an intact protein, GMP improves protein use and increases satiety compared with amino acids. Thus, GMP provides a new, more physiologic source of low-phenylalanine dietary protein for people with PKU. PMID:22818728

  1. Synthesis of some glucose-fatty acid esters by lipase from Candida antarctica and their emulsion functions.

    PubMed

    Ren, Kangzi; Lamsal, Buddhi P

    2017-01-01

    The synthesis of glucose esters with palmitic acid, lauric acid and hexanoic acid using lipase enzyme was studied and their emulsion functionality in oil-in-water system were compared. Reactions at 3:1M ratio of fatty acids-to-glucose had the highest conversion percentages (over 90% for each of the fatty acid). Initial conversion rate increased as substrate solubility increased. Ester bond formation was confirmed by nuclear magnetic resonance technique that the chemical shifts of glucose H-6 and α-carbon protons of fatty acids in the ester molecules shifted to the higher fields. Contact angle of water on esters' pelleted surface increased as the hydrophobicity increased. Glucose esters' and commercial sucrose esters' functionality as emulsifiers were compared. Glucose esters delayed, but did not prevent coalescence, because the oil droplets diameter doubled during 7days. Sucrose esters prevented coalescence during 7days since the droplets diameter did not have significant change. PMID:27507510

  2. Effect of emulsifiers and their liquid crystalline structures in emulsions on dermal and transdermal delivery of hydroquinone, salicylic acid and octadecenedioic acid.

    PubMed

    Otto, A; Wiechers, J W; Kelly, C L; Dederen, J C; Hadgraft, J; du Plessis, J

    2010-01-01

    This study investigated the effect of emulsifiers and their liquid crystalline structures on the dermal and transdermal delivery of hydroquinone (HQ), salicylic acid (SA) and octadecenedioic acid (DIOIC). Emulsions containing liquid crystalline phases were compared with an emulsion without liquid crystals. Skin permeation experiments were performed using Franz-type diffusion cells and human abdominal skin dermatomed to a thickness of 400 mum. The results indicate that emulsifiers arranging in liquid crystalline structures in the water phase of the emulsion enhanced the skin penetration of the active ingredients with the exception of SA. SA showed a different pattern of percutaneous absorption, and no difference in dermal and transdermal delivery was observed between the emulsions with and without liquid crystalline phases. The increase in skin penetration of HQ and DIOIC could be attributed to an increased partitioning of the actives into the skin. It was hypothesized that the interaction between the different emulsifiers and active ingredients in the formulations varied and, therefore, the solubilization capacities of the various emulsifiers and their association structures. PMID:20484969

  3. Stabilization of emulsion and butter like products containing essential fatty acids using kalonji seeds extract and curcuminoids.

    PubMed

    Rege, Sameera A; Momin, Shamim A; Bhowmick, Dipti N; Pratap, Amit A

    2012-01-01

    Owing to the tendency of essential fatty acids (EFAs) to undergo autoxidation, their storage becomes a key problem. Generally, they are stabilized by synthetic antioxidants like TBHQ that are toxic in nature. Recently many studies were reported where these EFAs are stabilized by natural antioxidants. In the present study, curcuminoids and kalonji seeds ethanol extract (KEE) were used to stabilize these EFAs in refined sunflower oil (RSFO), water-in-oil (w/o) emulsion and butter like products (BLPs). In RSFO, though curcuminoids alone exerted pro-oxidant effect, KEE and curcuminoids showed synergistic antioxidant activity that was comparable to TBHQ. KEE exhibited good antioxidant activity in emulsions and BLPs, providing fine physical properties like slipping point, dropping point and spreadability. EFAs increased the nutritional value of BLPs and antioxidants added for their stabilization provided their medicinal benefits. PMID:22188801

  4. Cell-free supernatants obtained from fermentation of cheese whey hydrolyzates and phenylpyruvic acid by Lactobacillus plantarum as a source of antimicrobial compounds, bacteriocins, and natural aromas.

    PubMed

    Rodríguez-Pazo, Noelia; Vázquez-Araújo, Laura; Pérez-Rodríguez, Noelia; Cortés-Diéguez, Sandra; Domínguez, José Manuel

    2013-10-01

    Cheese whey hydrolyzates supplemented with phenylpyruvic acid (PPA) and commercial nutrients can be efficiently metabolized by Lactobacillus plantarum CECT-221 to biosynthesize some compounds with attractive applications in the food market. The main metabolites of cell-free extracts were antimicrobial compounds such as phenyllactic acid (PLA) and lactic acid (LA). The production of PLA by L. plantarum CECT-221 was evaluated in the Man-Rogosa-Sharpe broth supplemented with two biosynthetic precursors: phenylalanine or PPA. Using 30.5 mM PPA, the microorganism increased sevenfold the concentration of PLA producing 16.4 mM PLA in 46 h. A concentration of 40 mM PPA was a threshold to avoid substrate inhibition. The biosynthesis of whey hydrolyzates as a carbon source was enhanced by fed-batch fermentation of PPA; the average productivity of PLA increased up to 45.4 ± 3.02 mM after 120 h with a product yield of 0.244 mM mM(-1); meanwhile, LA reached 26.1 ± 1.3 g L(-1) with a product yield of 0.72 g g(-1). Cell-free fed-batch extracts charged in wells showed bacteriocin activity with halos of 7.49 ± 1.44 mm in plates inoculated with Carnobacterium piscicola and antimicrobial activity against Staphylococcus aureus (11.54 ± 1.14 mm), Pseudomonas aeruginosa (10.17 ± 2.46 mm), Listeria monocytogenes (7.75 ± 1.31 mm), and Salmonella enterica (3.60 ± 1.52 mm). Additionally, the analysis of the volatile composition of the headspace of this cell-free extract revealed that L. plantarum is a potential producer for natural aromas, such as acetophenone, with high price in the market. This is the first report of PLA production from cheese whey and PPA. The extracts showed bacteriocin activity and potential to be applied as an antimicrobial in the elaboration of safer foods. PMID:23934083

  5. Anti-obesity Effect of Fermented Whey Beverage using Lactic Acid Bacteria in Diet-induced Obese Rats

    PubMed Central

    2015-01-01

    High-protein fermented whey beverage (FWB) was manufactured using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi. This study was designed to evaluate the anti-obesity activity of FWB in male rats fed a high-fat diet. Male Sprague-Dawley rats were randomly assigned to three groups (n=8 per group). The three groups differed in their diet; one group received a normal diet (ND), another, a high-fat diet (HD), and the third, a HD plus fermented whey beverage (HDFWB), for 4 wk. Supplementation with FWB (the HDFWB group) prevented weight gain and body fat accumulation. The food intake in the HDWFB group was significantly lower (p<0.05) than that of the HD group. The HDWFB group also showed a significant decrease in organ weights (p<0.05), except for the weight of the testis. There was a significant decrease in total cholesterol, LDL-cholesterol, and triglycerides in the HDFWB group compared with the HD group (p<0.05), but there was no significant difference in serum HDL-cholesterol levels among the experimental groups. Rats ingesting FWB (the HDFWB group) also showed a significant decrease in blood glucose levels, and plasma levels of insulin, leptin, and ghrelin compared to HD group (p<0.05). These results indicate that FWB has beneficial effects on dietary control, weight control, and reduction in fat composition and serum lipid level; consequently, it may provide antiobesity and hypolipidemic activity against high fat diet-induced obesity in rats. PMID:26761894

  6. Influence of the organic solvents on the properties of the phosphoric acid dopant emulsion deposited on multicrystalline silicon wafers

    NASA Astrophysics Data System (ADS)

    Bouhafs, D.; Moussi, A.; Boumaour, M.; Abaïdia, S. E. K.; Mahiou, L.; Messaoud, A.

    2007-05-01

    This study is devoted to the formation of an n+p emitter for multicrystalline silicon (mc-Si) solar cells for photovoltaic (PV) application. The atomization technique has been used to make the emitter from H3PO4 phosphoric acid as a doping source. The doping emulsion has been optimized using several organic solvents. H3PO4 was mixed with one of these solutions: ethanol, 2-butanol, isopropanol alcohol and deionized water. The volume concentration of H3PO4 does not exceed 20% of the total volume emulsion. The deposit characteristics of the emulsion change with the organic solvent. H3PO4 : 2-butanol gives the best deposited layer with acceptable adherence and uniformity on silicon surface. Fourier transform infrared characterizations show the presence of organic and mineral phosphorous bonds in the formed layer. The obtained emitters are characterized by a junction depth in the range 0.2-0.75 µm and a sheet resistance of about 10-90 Ω/square. Such a low cost dopant source combined with a continuous spray process can effectively reduce the cost per Wp of the PV generator.

  7. Processing of whey modulates proliferative and immune functions in intestinal epithelial cells.

    PubMed

    Nguyen, Duc Ninh; Sangild, Per T; Li, Yanqi; Bering, Stine B; Chatterton, Dereck E W

    2016-02-01

    Whey protein concentrate (WPC) is often subjected to heat treatment during industrial processing, resulting in protein denaturation and loss of protein bioactivity. We hypothesized that WPC samples subjected to different degrees of thermal processing are associated with different levels of bioactive proteins and effects on proliferation and immune response in intestinal epithelial cells (IEC). The results showed that low-heat-treated WPC had elevated levels of lactoferrin and transforming growth factor-β2 compared with that of standard WPC. The level of aggregates depended on the source of whey, with the lowest level being found in WPC derived from acid whey. Following acid activation, WPC from acid whey enhanced IEC proliferation compared with WPC from sweet whey or nonactivated WPC. Low-heat-treated WPC from acid whey induced greater secretion of IL-8 in IEC than either standard WPC from acid whey or low-heat-treated WPC from sweet whey. Following acid activation (to activate growth factors), low-heat-treated WPC from sweet whey induced higher IL-8 levels in IEC compared with standard WPC from sweet whey. In conclusion, higher levels of bioactive proteins in low-heat-treated WPC, especially from acid whey, may enhance proliferation and cytokine responses of IEC. These considerations could be important to maintain optimal bioactivity of infant formulas, including their maturational and immunological effects on the developing intestine. PMID:26709184

  8. Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of lutein.

    PubMed

    Beicht, Johanna; Zeeb, Benjamin; Gibis, Monika; Fischer, Lutz; Weiss, Jochen

    2013-10-01

    Multilayering and enzymatic cross-linking of emulsions may cause alterations in the release behavior of encapsulated core material due to changes in thickness, porosity and permeability of the membrane. An interfacial engineering technology based on the layer-by-layer electrostatic deposition of oppositively charged biopolymers onto the surfaces of emulsion droplets in combination with an enzymatic treatment was used to generate emulsions with different droplet interfaces to test this hypothesis. Release behavior of primary, secondary (coated) and laccase-treated secondary emulsions carrying lutein, an oxygenated carotenoid, was characterized and studied. Fish gelatin (FG), whey protein isolate (WPI) and dodecyltrimethylammonium bromide (DTAB) were used as primary emulsifiers under acidic conditions (pH 3.5) to facilitate the adsorption of a negatively charged biopolymer (sugar beet pectin). Laccase was added to promote cross-linking of adsorbed beet pectin. The release of lutein-loaded emulsions was investigated and quantified by UV-Vis spectrophotometry. Primary WPI-stabilized emulsions showed a five times higher release of lutein after 48 h than secondary emulsions (pH 3.5). Primary DTAB-stabilized emulsions released 7.2% of encapsulated lutein within the observation period, whereas beet pectin-DTAB-coated emulsions released only 0.13% of lutein. Cross-linking of adsorbed pectin did not significantly decrease release of lutein in comparison to non-cross-linked secondary emulsions. Additionally, release of lutein was also affected by changes in the pH of the surrounding medium. Results suggest that modulating the interfacial properties of oil-in-water emulsion by biopolymer deposition and/or cross-linking may be a useful approach to generate food-grade delivery systems that have specific release-over-time profiles of incorporated active ingredients. PMID:23978837

  9. Effects of Caffeic Acid Phenethyl Ester and 4-Vinylcatechol on the Stabilities of Oil-in-Water Emulsions of Stripped Soybean Oil.

    PubMed

    Jia, Cai-Hua; Shin, Jung-Ah; Lee, Ki-Teak

    2015-12-01

    Caffeic acid phenethyl ester (CAPE) and 4-vinylcatechol (4-VC) were prepared for studying their antioxidative activities in emulsion. Oil-in-water emulsions of stripped soybean oil containing 200 ppm of CAPE, 4-VC, or α-tocopherol were stored at 40 °C in the dark for 50 days, and proton nuclear magnetic resonance ((1)H NMR) was used to identify and quantify the oxidation products. Emulsion droplet sizes, peroxide values, and levels of primary oxidation products (i.e., hydroperoxides) and secondary oxidation products (i.e., aldehydes) were determined. The results showed that CAPE (200 ppm) and 4-VC (200 ppm) had significantly greater antioxidant activities on the oxidation of stripped soybean oil-in-water emulsions than α-tocopherol (200 ppm). The peroxide values of CAPE (8.4 mequiv/L emulsion) and 4-VC (15.0 mequiv/L emulsion) were significantly lower than that of α-tocopherol (33.4 mequiv/L emulsion) (p < 0.05) on 36 days. In addition, the combinations of CAPE + α-tocopherol (100 + 100 ppm) or 4-VC + α-tocopherol (100 + 100 ppm) had better antioxidant activities than α-tocopherol (200 ppm). For CAPE + α-tocopherol, 4-VC + α-tocopherol, and α-tocopherol, the amounts of conjugated diene forms were 16.67, 13.72, and 16.32 mmol/L emulsion, and the concentrations of aldehydes were 2.15, 1.13, and 4.26 mmol/L emulsion, respectively, after 50 days of storage. PMID:26492097

  10. Whey protein: The "whey" forward for treatment of type 2 diabetes?

    PubMed

    Mignone, Linda E; Wu, Tongzhi; Horowitz, Michael; Rayner, Christopher K

    2015-10-25

    A cost-effective nutritional approach to improve postprandial glycaemia is attractive considering the rising burden of diabetes throughout the world. Whey protein, a by-product of the cheese-making process, can be used to manipulate gut function in order to slow gastric emptying and stimulate incretin hormone secretion, thereby attenuating postprandial glycaemic excursions. The function of the gastrointestinal tract plays a pivotal role in glucose homeostasis, particularly during the postprandial period, and this review will discuss the mechanisms by which whey protein slows gastric emptying and stimulates release of gut peptides, including the incretins. Whey protein is also a rich source of amino acids, and these can directly stimulate beta cells to secrete insulin, which contributes to the reduction in postprandial glycaemia. Appetite is suppressed with consumption of whey, due to its effects on the gut-brain axis and the hypothalamus. These properties of whey protein suggest its potential in the management of type 2 diabetes. However, the optimal dose and timing of whey protein ingestion are yet to be defined, and studies are required to examine the long-term benefits of whey consumption for overall glycaemic control. PMID:26516411

  11. A Physicochemical Study of the Effects of Acidity on the Distribution and Antioxidant Efficiency of Trolox in Olive Oil-in-Water Emulsions.

    PubMed

    Galan, Anna; Losada-Barreiro, Sonia; Bravo-Díaz, Carlos

    2016-01-18

    The efficiency of antioxidants to inhibit the oxidation of lipid-based emulsions depends on several factors including their nature and their concentration at the reaction site. Here, we have analyzed the effects of acidity and of surfactant concentration on the distribution and efficiency of the vitamin E analog Trolox (TR) in stripped olive oil-in-water emulsions stabilized with Tween 20. The distribution was assessed in the intact emulsions by employing a kinetic method that exploits the reaction between the hydrophobic 4-hexadecylbenzenediazonium ions and TR. Kinetic results are interpreted on the grounds of the pseudophase model. The effects of TR on the oxidative stability of the emulsion were determined at different pH values by monitoring the formation of conjugated dienes over time. The results show that the efficiency of TR increases upon increasing pH even though its concentration in the interfacial region decreases. PMID:26592178

  12. Phase behavior and formation of o/w nano-emulsion in vegetable oil/ mixture of polyglycerol polyricinoleate and polyglycerin fatty acid ester/water systems.

    PubMed

    Wakisaka, Satoshi; Nakanishi, Masami; Gohtani, Shoichi

    2014-01-01

    It is reported that mixing polyglycerol polyricinoleate (PGPR) and polyglycerol laurilester has a great emulsifying capacity, and consequently fine oil-in-water (o/w) emulsions can be formed. However, the role of PGPR is not clear. The objective of this research is to investigate the phase behavior of vegetable oil/mixture of PGPR and polyglycerol fatty acid ester/water systems, and to clarify the role of PGPR in making a fine emulsion. Phase diagrams were constructed to elucidate the optimal process for preparing fine emulsions. In all the systems examined in this study, the phases, including the liquid crystal phase (L(c)) and sponge phase (L(3)), spread widely in the phase diagrams. We examined droplet size of the emulsions prepared from each phase and found that o/w nano-emulsions with droplet sizes as small as 50 nm were formed by emulsifying either from a single L(3) phase or a two-phase region, L(c) + L(3). These results indicate that a sponge phase L(3) or liquid crystal phase L(c) or both is necessary to form an o/w nano-emulsion whose average droplet diameter is less than 50 nm for PGPR and polyglycerin fatty acid ester mixtures used as surfactant. PMID:24521844

  13. Perlwapin, an abalone nacre protein with three four-disulfide core (whey acidic protein) domains, inhibits the growth of calcium carbonate crystals.

    PubMed

    Treccani, Laura; Mann, Karlheinz; Heinemann, Fabian; Fritz, Monika

    2006-10-01

    We have isolated a new protein from the nacreous layer of the shell of the sea snail Haliotis laevigata (abalone). Amino acid sequence analysis showed the protein to consist of 134 amino acids and to contain three sequence repeats of approximately 40 amino acids which were very similar to the well-known whey acidic protein domains of other proteins. The new protein was therefore named perlwapin. In addition to the major sequence, we identified several minor variants. Atomic force microscopy was used to explore the interaction of perlwapin with calcite crystals. Monomolecular layers of calcite crystals dissolve very slowly in deionized water and recrystallize in supersaturated calcium carbonate solution. When perlwapin was dissolved in the supersaturated calcium carbonate solution, growth of the crystal was inhibited immediately. Perlwapin molecules bound tightly to distinct step edges, preventing the crystal layers from growing. Using lower concentrations of perlwapin in a saturated calcium carbonate solution, we could distinguish native, active perlwapin molecules from denaturated ones. These observations showed that perlwapin can act as a growth inhibitor for calcium carbonate crystals in saturated calcium carbonate solution. The function of perlwapin in nacre growth may be to inhibit the growth of certain crystallographic planes in the mineral phase of the polymer/mineral composite nacre. PMID:16861275

  14. Perlwapin, an Abalone Nacre Protein with Three Four-Disulfide Core (Whey Acidic Protein) Domains, Inhibits the Growth of Calcium Carbonate Crystals

    PubMed Central

    Treccani, Laura; Mann, Karlheinz; Heinemann, Fabian; Fritz, Monika

    2006-01-01

    We have isolated a new protein from the nacreous layer of the shell of the sea snail Haliotis laevigata (abalone). Amino acid sequence analysis showed the protein to consist of 134 amino acids and to contain three sequence repeats of ∼40 amino acids which were very similar to the well-known whey acidic protein domains of other proteins. The new protein was therefore named perlwapin. In addition to the major sequence, we identified several minor variants. Atomic force microscopy was used to explore the interaction of perlwapin with calcite crystals. Monomolecular layers of calcite crystals dissolve very slowly in deionized water and recrystallize in supersaturated calcium carbonate solution. When perlwapin was dissolved in the supersaturated calcium carbonate solution, growth of the crystal was inhibited immediately. Perlwapin molecules bound tightly to distinct step edges, preventing the crystal layers from growing. Using lower concentrations of perlwapin in a saturated calcium carbonate solution, we could distinguish native, active perlwapin molecules from denaturated ones. These observations showed that perlwapin can act as a growth inhibitor for calcium carbonate crystals in saturated calcium carbonate solution. The function of perlwapin in nacre growth may be to inhibit the growth of certain crystallographic planes in the mineral phase of the polymer/mineral composite nacre. PMID:16861275

  15. Functional properties of ultrasonically generated flaxseed oil-dairy emulsions.

    PubMed

    Shanmugam, Akalya; Ashokkumar, Muthupandian

    2014-09-01

    This study reports on the functional properties of 7% flaxseed oil/milk emulsion obtained by sonication (OM) using 20 kHz ultrasound (US) at 176 W for 1-8 min in two different delivery formulae, viz., ready-to-drink (RTD) and lactic acid gel. The RTD emulsions showed no change in viscosity after sonication for up to 8 min followed by storage up to a minimum of 9 days at 4±2 °C. Similarly, the oxidative stability of the RTD emulsion was studied by measuring the conjugated diene hydroperoxides (CD). The CD was unaffected after 8 min of ultrasonic processing. The safety aspect of US processing was evaluated by measuring the formation of CD at different power levels. The functional properties of OM gels were evaluated by small and large scale deformation studies. The sonication process improved the gelation characteristics, viz., decreased gelation time, increased elastic nature, decreased syneresis and increased gel strength. The presence of finer sono-emulsified oil globules, stabilized by partially denatured whey proteins, contributed to the improvements in the gel structure in comparison to sonicated and unsonicated pasteurized homogenized skim milk (PHSM) gels. A sono-emulsification process of 5 min followed by gelation for about 11 min can produce gels of highest textural attibutes. PMID:24713146

  16. Whey Texturization for Snacks

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Extrusion processing is used to modify the physical texture (texturization) of whey proteins, expanding their potential use in snack foods. Texturization changes the globular folding of proteins improving their interaction with other ingredients, and is the basis for creating new whey enriched snack...

  17. Citric acid production from partly deproteinized whey under non-sterile culture conditions using immobilized cells of lactose-positive and cold-adapted Yarrowia lipolytica B9.

    PubMed

    Arslan, Nazli Pinar; Aydogan, Mehmet Nuri; Taskin, Mesut

    2016-08-10

    The present study was performed to produce citric acid (CA) from partly deproteinized cheese whey (DPCW) under non-sterile culture conditions using immobilized cells of the cold-adapted and lactose-positive yeast Yarrowia lipolytica B9. DPCW was prepared using the temperature treatment of 90°C for 15min. Sodium alginate was used as entrapping agent for cell immobilization. Optimum conditions for the maximum CA production (33.3g/L) in non-sterile DPCW medium were the temperature of 20°C, pH 5.5, additional lactose concentration of 20g/L, sodium alginate concentration of 2%, number of 150 beads/100mL and incubation time of 120h. Similarly, maximum citric acid/isocitric acid (CA/ICA) ratio (6.79) could be reached under these optimal conditions. Additional nitrogen and phosphorus sources decreased CA concentration and CA/ICA ratio. Immobilized cells were reused in three continuous reaction cycles without any loss in the maximum CA concentration. The unique combination of low pH and temperature values as well as cell immobilization procedure could prevent undesired microbial contaminants during CA production. This is the first work on CA production by cold-adapted microorganisms under non-sterile culture conditions. Besides, CA production using a lactose-positive strain of the yeast Y. lipolytica was investigated for the first time in the present study. PMID:27234881

  18. Emulsifying potency of new amino acid-type surfactant (II): stable water-in-oil (W/O) emulsions containing 85 wt% inner water phase.

    PubMed

    Yokoyama, S; Kouchi, J; Tabohashi, T; Harusawa, F; Yamaguchi, A; Sakai, H; Abe, M

    2001-10-01

    The ternary phase diagram for N-[3-lauryloxy-2-hydroxypropyl]-L-arginine L-glutamate (C12HEA-Glu), a new amino acid-type surfactant, /oleic acid (OA)/water system was established. The liquid crystal and gel complex formations between C12HEA-Glu and OA were applied to a preparation of water-in-oil (W/O) emulsions. Stable W/O emulsions containing liquid paraffin (LP) as the oil and a mixture of C12HEA-Glu and OA as the emulsifier were formed. The preparation of stable W/O emulsions containing 85 wt% water phase was also possible, in which water droplets would be polygonally transformed and closely packed, since the maximum percentage of inner phase is 74% assuming uniformly spherical droplets. Water droplets would be taken into the liquid crystalline phase (or the gel complex) and the immovable water droplets would stabilize the W/O emulsion system. The viscosity of emulsions abruptly increased above the 75 wt% water phase (dispersed phase). The stability of W/O emulsions with a lower weight ratio of OA to C12HEA-Glu and a higher ratio of water phase was greater. This unusual phenomenon may be related to the formation of a liquid crystalline phase between C12HEA-Glu and OA, and the stability of the liquid crystal at a lower ratio of oil (continuous phase). W/O and oil-in-water (O/W) emulsions containing LP were selectively prepared using a mixture of C12HEA-Glu and OA since the desirable hydrophile-lipophile balance (HLB) number for the emulsification was obtainable by mixing the two emulsifiers. PMID:11605664

  19. Mineralization and drug release of hydroxyapatite/poly(l-lactic acid) nanocomposite scaffolds prepared by Pickering emulsion templating.

    PubMed

    Hu, Yang; Zou, Shengwen; Chen, Weike; Tong, Zhen; Wang, Chaoyang

    2014-10-01

    Biodegradable and bioactive nanocomposite (NC) biomaterials with controlled microstructures and able to deliver special drugs have gained increasing attention in bone tissue engineering. In this study, the hydroxyapatite (HAp)/poly(l-lactic acid) (PLLA) NC scaffolds were facilely prepared using solvent evaporation from templating Pickering emulsions stabilized with PLLA-modified HAp (g-HAp) nanoparticles. Then, in vitro mineralization experiments were performed in a simulated body fluid (SBF) to evaluate the bioactivity of the NC scaffolds. Moreover, in vitro drug release of the NC scaffolds using anti-inflammatory drug (ibuprofen, IBU) as the model drug was also investigated. The results showed that the NC scaffolds possessed interconnected pore structures, which could be modulated by varying the g-HAp nanoparticle concentration. The NC scaffolds exhibited excellent bioactivity, since they induced the formation of calcium-sufficient, carbonated apatite nanoparticles on the scaffolds after mineralization in SBF for 3 days. The IBU loaded in the NC scaffolds showed a sustained release profile, and the release kinetic followed the Higuchi model with diffusion process. Thus, solvent evaporation based on Pickering emulsion droplets is a simple and effective method to prepare biodegradable and bioactive porous NC scaffolds for bone repair and replacement applications. PMID:25127362

  20. Technological optimization of manufacture of probiotic whey cheese matrices.

    PubMed

    Madureira, Ana R; Brandão, Teresa; Gomes, Ana M; Pintado, Manuela E; Malcata, F Xavier

    2011-03-01

    In attempts to optimize their manufacture, whey cheese matrices obtained via thermal processing of whey (leading to protein precipitation) and inoculated with probiotic cultures were tested. A central composite, face-centered design was followed, so a total of 16 experiments were run using fractional addition of bovine milk to feedstock whey, homogenization time, and storage time of whey cheese as processing parameters. Probiotic whey cheese matrices were inoculated with Lactobacillus casei LAFTIL26 at 10% (v/v), whereas control whey cheese matrices were added with skim milk previously acidified with lactic acid to the same level. All whey cheeses were stored at 7 °C up to 14 d. Chemical and sensory analyses were carried out for all samples, as well as rheological characterization by oscillatory viscometry and textural profiling. As expected, differences were found between control and probiotic matrices: fractional addition of milk and storage time were the factors accounting for the most important effects. Estimation of the best operating parameters was via response surface analysis: milk addition at a rate of 10% to 15% (v/v), and homogenization for 5 min led to the best probiotic whey cheeses in terms of texture and organoleptic properties, whereas the best time for consumption was found to be by 9 d of storage following manufacture. PMID:21535760

  1. Differential molecular regulation of bile acid homeostasis by soy lipid induced phytosterolemia and fish oil lipid emulsions in TPN-fed preterm pigs

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Prolonged total parenteral nutrition (PN) may lead to cholestasis and liver disease (PNALD). The soybean oil-based lipid emulsion (Intralipid) and its constituent phytosterols have been implicated in PNALD. Phytosterols may induce cholestasis by antagonism of the nuclear bile-acid receptor, FXR, lea...

  2. Oxidative stability of fish and algae oils containing long-chain polyunsaturated fatty acids in bulk and in oil-in-water emulsions.

    PubMed

    Frankel, Edwin N; Satué-Gracia, Teresa; Meyer, Anne S; German, J Bruce

    2002-03-27

    The oxidative stability of long-chain polyunsaturated fatty acid (PUFA) and docosahexaenoic acid (DHA)-containing fish and algae oils varies widely according to their fatty acid composition, the physical and colloidal states of the lipids, the contents of tocopherols and other antioxidants, and the presence and activity of transition metals. Fish and algal oils were initially much more stable to oxidation in bulk systems than in the corresponding oil-in-water emulsions. The oxidative stability of emulsions cannot, therefore, be predicted on the basis of stability data obtained with bulk long-chain PUFA-containing fish oils and DHA-containing algal oils. The relatively high oxidative stability of an algal oil containing 42% DHA was completely lost after chromatographic purification to remove tocopherols and other antioxidants. Therefore, this evidence does not support the claim that DHA-rich oils from algae are unusually stable to oxidation. Addition of ethylenediaminetetraacetic acid (EDTA) prevented oxidation of both fish and algal oil emulsions without added iron and at low iron:EDTA molar concentrations. EDTA, however, promoted the oxidation of the corresponding emulsions that contained high iron:EDTA ratios. Therefore, to be effective as a metal chelator, EDTA must be added at molar concentrations higher than that of iron to inhibit oxidation of foods containing long-chain PUFA from either fish or algae and fortified with iron. PMID:11902962

  3. Transglutaminase-induced or citric acid-mediated cross-linking of whey proteins to tune the characteristics of subsequently desolvated sub-micron and nano-scaled particles.

    PubMed

    Bagheri, Leila; Yarmand, Mohammadsaeed; Madadlou, Ashkan; Mousavi, Mohammad E

    2014-01-01

    Whey proteins were inter-connected either by the enzyme transglutaminase or citric acid and then desolvated with ethanol to generate particles. Both samples comprised of sub-micron (>300 nm) and nano-scaled (~100 nm) particles based on the hydrodynamic size measurements. Enzyme-induced cross-linking of proteins yielded more monodisperse particles and decreased the mean size of the major (nano-scaled) fraction of particles. Scanning electron microscopy images revealed a spherical morphology for all samples with mean sizes of <40 nm. Atomic force microscopy indicated a lower height for the particles from enzymatically cross-linked proteins. The mediating role of citric acid in bridging the proteins was confirmed by Fourier transform infrared spectroscopy. Differential scanning calorimetry indicated that pre-heating of protein solution before cross-linking and desolvation denatured the proteins entirely. In vitro degradation of whey protein particles in a simulated gastric fluid demonstrated that cross-linking of whey proteins before desolvation stage enhanced significantly the digestion stability of particles. PMID:24766206

  4. Whey-derived valuable products obtained by microbial fermentation.

    PubMed

    Pescuma, Micaela; de Valdez, Graciela Font; Mozzi, Fernanda

    2015-08-01

    Whey, the main by-product of the cheese industry, is considered as an important pollutant due to its high chemical and biological oxygen demand. Whey, often considered as waste, has high nutritional value and can be used to obtain value-added products, although some of them need expensive enzymatic synthesis. An economical alternative to transform whey into valuable products is through bacterial or yeast fermentations and by accumulation during algae growth. Fermentative processes can be applied either to produce individual compounds or to formulate new foods and beverages. In the first case, a considerable amount of research has been directed to obtain biofuels able to replace those derived from petrol. In addition, the possibility of replacing petrol-derived plastics by biodegradable polymers synthesized during bacterial fermentation of whey has been sought. Further, the ability of different organisms to produce metabolites commonly used in the food and pharmaceutical industries (i.e., lactic acid, lactobionic acid, polysaccharides, etc.) using whey as growth substrate has been studied. On the other hand, new low-cost functional whey-based foods and beverages leveraging the high nutritional quality of whey have been formulated, highlighting the health-promoting effects of fermented whey-derived products. This review aims to gather the multiple uses of whey as sustainable raw material for the production of individual compounds, foods, and beverages by microbial fermentation. This is the first work to give an overview on the microbial transformation of whey as raw material into a large repertoire of industrially relevant foods and products. PMID:26124070

  5. Cationic bituminous emulsions and emulsion aggregate slurries

    SciTech Connect

    Schilling, P.

    1986-07-01

    A cationic bituminous emulsion is described which consists of from about 30% to about 80% by weight of bitumen, from about 0.1% to about 10% by weight of an emulsifier selected from the group consisting of reaction products of a polyamine reacted with a member of the group consisting of epoxidized unsaturated fatty acids of chain lengths between C/sub 8/ and C/sub 22/ and the esters thereof and adding water to make up 100% by weight, the emulsion having a pH in the range of from 2-7.

  6. Fabrication of Silica Nanospheres Coated Membranes: towards the Effective Separation of Oil-in-Water Emulsion in Extremely Acidic and Concentrated Salty Environments.

    PubMed

    Chen, Yuning; Liu, Na; Cao, Yingze; Lin, Xin; Xu, Liangxin; Zhang, Weifeng; Wei, Yen; Feng, Lin

    2016-01-01

    A superhydrophilic and underwater superoleophobic surface is fabricated by simply coating silica nanospheres onto a glass fiber membrane through a sol-gel process. Such membrane has a complex framework with micro and nano structures covering and presents a high efficiency (more than 98%) of oil-in-water emulsion separation under harsh environments including strong acidic and concentrated salty conditions. This membrane also possesses outstanding stability since no obvious decline in efficiency is observed after different kinds of oil-in-water emulsions separation, which provides it candidate for comprehensive applicability. PMID:27597570

  7. Fabrication of Silica Nanospheres Coated Membranes: towards the Effective Separation of Oil-in-Water Emulsion in Extremely Acidic and Concentrated Salty Environments

    PubMed Central

    Chen, Yuning; Liu, Na; Cao, Yingze; Lin, Xin; Xu, Liangxin; Zhang, Weifeng; Wei, Yen; Feng, Lin

    2016-01-01

    A superhydrophilic and underwater superoleophobic surface is fabricated by simply coating silica nanospheres onto a glass fiber membrane through a sol-gel process. Such membrane has a complex framework with micro and nano structures covering and presents a high efficiency (more than 98%) of oil-in-water emulsion separation under harsh environments including strong acidic and concentrated salty conditions. This membrane also possesses outstanding stability since no obvious decline in efficiency is observed after different kinds of oil-in-water emulsions separation, which provides it candidate for comprehensive applicability. PMID:27597570

  8. Fuel alcohol from whey

    SciTech Connect

    Lyons, T.P.; Cunningham, J.D.

    1980-01-01

    According to the 'Report on alcohol fuels policy review', published in 1979 by the US Department of Energy, cheese whey had a very low net feedstock cost/gal of ethanol produced ($0.22) and the production potential in the USA is 90 million gal ethanol/yr. Three processes are described, i.e. the Milbrew whey fermentation process using Kluyveromyces fragilis with whey of 10-15% TS under sterile or non-sterile conditions and in batch, semi-continuous or continuous operation (primarily, designed for the production of single-cell protein), the continuous Carbery process in commercial operation in Ireland (DSA 42, 7856) and the Danish process (Dansk Gaerings-industri, Copenhagen) producing edible alcohol from whey permeate, and methane from distillation wastes for use as fuel for heating the distillation units.

  9. Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates.

    PubMed

    Budryn, Grażyna; Pałecz, Bartłomiej; Rachwał-Rosiak, Danuta; Oracz, Joanna; Zaczyńska, Donata; Belica, Sylwia; Navarro-González, Inmaculada; Meseguer, Josefina María Vegara; Pérez-Sánchez, Horacio

    2015-02-01

    The aim of the study was to characterise the interactions of hydroxycinnamic and chlorogenic acids (CHAs) from green coffee, with isolates of proteins from egg white (EWP), whey (WPC) and soy (SPI), depending on pH and temperature. The binding degree was determined by liquid chromatography coupled to a diode array detector and an ultrahigh resolution hybrid quadruple-time-of-flight mass spectrometer with ESI source (LC-QTOF-MS/MS). As a result of binding, the concentration of CHAs in proteins ranged from 9.44-12.2, 11.8-13.1 and 12.1-14.4g/100g for SPI, WPC and EWP, respectively. Thermodynamic parameters of protein-ligand interactions were determined by isothermal titration calorimetry (ITC) and energetics of interactions at the atomic level by molecular modelling. The amount of CHAs released during proteolytic digestion was in the range 0.33-2.67g/100g. Inclusion of CHAs with β-cyclodextrin strongly limited these interactions to a level of 0.03-0.06g/100g. PMID:25172711

  10. Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (-)-epigallocatechin gallate or chlorogenic acid.

    PubMed

    Wang, Xiaoya; Liu, Fuguo; Liu, Lei; Wei, Zihao; Yuan, Fang; Gao, Yanxiang

    2015-04-15

    In this study the impact of covalent complexes of α-lactalbumin (α-La) with (-)-epigallocatechin gallate (EGCG) or chlorogenic acid (CA) was investigated on the physicochemical properties of β-carotene oil-in-water emulsions. EGCG, or CA, was covalently linked to α-La at pH 8.0, as evidenced by increased total phenolic content and declined fluorescence intensity. Compared with those stabilised by α-La alone and α-La-CA or EGCG mixture, the emulsion stabilised by the α-La-EGCG covalent complex exhibited the least changes in particle size and transmission profiles, using a novel centrifugal sedimentation technique, indicating an improvement in the physical stability. The least degradation of β-carotene occurred in the emulsion stabilised with the α-La-EGCG covalent complex when stored at 25 °C. These results implied that protein-polyphenol covalent complexes were able to enhance the physical stability of β-carotene emulsion and inhibit the degradation of β-carotene in oil-in-water emulsion, and the effect was influenced by the types of the phenolic compounds. PMID:25466060

  11. Synthesis of bioadhesive poly(acrylic acid) nano- and microparticles using an inverse emulsion polymerization method for the entrapment of hydrophilic drug candidates.

    PubMed

    Kriwet, B; Walter, E; Kissel, T

    1998-12-01

    Bioadhesive latices of water-swollen poly(acrylic acid) nano-and microparticles were synthesized using an inverse (W/O) emulsion polymerization method. They are stabilized by a co-emulsifier system consisting of SpanTM 80 and TweenTM 80 dispersed in aliphatic hydrocarbons. The initial polymerization medium contains emulsion droplets and inverse micelles which solubilize a part of the monomer solution. The polymerization is initiated by free radicals, and particle dispersions with a narrow size distribution are obtained. The particle size is dependent on the type of radical initiator used. With water-soluble initiators, for example ammonium persulfate, microparticles were obtained in the size range of 1 to 10 micrometer indicating that these microparticles originate from the emulsion droplets since the droplet sizes of the W/O emulsion show similar distribution. When lipophilic radical initiators, such as azobis-isobutyronitrile, are used, almost exclusively nanoparticles are generated with diameters in the range of 80 to 150 nm, due to the limited solubility of oligomeric poly(acrylic acid) chains in the lipophilic continuous phase. These poly(acrylic acid) micro- and nanoparticles yielded excellent bioadhesive properties in an in-vitro assay and may, therefore, be suitable for the encapsulation of peptides and other hydrophilic drugs. PMID:9801438

  12. Review: elimination of bacteriophages in whey and whey products

    PubMed Central

    Atamer, Zeynep; Samtlebe, Meike; Neve, Horst; J. Heller, Knut; Hinrichs, Joerg

    2013-01-01

    As the cheese market faces strong international competition, the optimization of production processes becomes more important for the economic success of dairy companies. In dairy productions, whey from former cheese batches is frequently re-used to increase the yield, to improve the texture and to increase the nutrient value of the final product. Recycling of whey cream and particulated whey proteins is also routinely performed. Most bacteriophages, however, survive pasteurization and may re-enter the cheese manufacturing process. There is a risk that phages multiply to high numbers during the production. Contamination of whey samples with bacteriophages may cause problems in cheese factories because whey separation often leads to aerosol-borne phages and thus contamination of the factory environment. Furthermore, whey cream or whey proteins used for recycling into cheese matrices may contain thermo-resistant phages. Drained cheese whey can be contaminated with phages as high as 109 phages mL-1. When whey batches are concentrated, phage titers can increase significantly by a factor of 10 hindering a complete elimination of phages. To eliminate the risk of fermentation failure during recycling of whey, whey treatments assuring an efficient reduction of phages are indispensable. This review focuses on inactivation of phages in whey by thermal treatment, ultraviolet (UV) light irradiation, and membrane filtration. Inactivation by heat is the most common procedure. However, application of heat for inactivation of thermo-resistant phages in whey is restricted due to negative effects on the functional properties of native whey proteins. Therefore an alternative strategy applying combined treatments should be favored – rather than heating the dairy product at extreme temperature/time combinations. By using membrane filtration or UV treatment in combination with thermal treatment, phage numbers in whey can be reduced sufficiently to prevent subsequent phage accumulations

  13. WHEY PROTEIN PRODUCTION AND UTILIZATION

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Whey has traditionally been a waste product of cheese manufacture, but nowadays whey is evolving into a sought-after commodity because of the lactose, minerals, and protein it contains as well as the functional properties it imparts to food. Proteins are separated from whey by membrane filtration f...

  14. Whey drying on porous carriers

    SciTech Connect

    Mitura, E.; Kaminski, W.

    1996-05-01

    Whey is treated very often as a waste which pollutes the natural environment. Whey which is a valuable source of protein, lacrose, vitamins and mineral salts should be utilized completely. The present paper is a proposal of whey drying on porous carriers. It is proved experimentally that the proposed drying method guarantees good product quality.

  15. Treatability of cheese whey for single-cell protein production in nonsterile systems: Part I. Optimal condition for lactic acid fermentation using a microaerobic sequencing batch reactor (microaerobic SBR) with immobilized Lactobacillus plantarum TISTR 2265 and microbial communities.

    PubMed

    Monkoondee, Sarawut; Kuntiya, Ampin; Chaiyaso, Thanongsak; Leksawasdi, Noppol; Techapun, Charin; Kawee-Ai, Arthitaya; Seesuriyachan, Phisit

    2016-05-18

    Cheese whey contains a high organic content and causes serious problems if it is released into the environment when untreated. This study aimed to investigate the optimum condition of lactic acid production using the microaerobic sequencing batch reactor (microaerobic SBR) in a nonsterile system. The high production of lactic acid was achieved by immobilized Lactobacillus plantarum TISTR 2265 to generate an acidic pH condition below 4.5 and then to support single-cell protein (SCP) production in the second aerobic sequencing batch reactor (aerobic SBR). A hydraulic retention time (HRT) of 4 days and a whey concentration of 80% feeding gave a high lactic acid yield of 12.58 g/L, chemical oxygen demand (COD) removal of 62.38%, and lactose utilization of 61.54%. The microbial communities in the nonsterile system were dominated by members of lactic acid bacteria, and it was shown that the inoculum remained in the system up to 330 days. PMID:26178366

  16. Utilization of lactose and production of corrinoids in selected strains of propionic acid bacteria in cheese-whey and casein media.

    PubMed

    Janicka, I; Maliszewska, M; Pedziwilk, F

    1976-01-01

    Comparative studies were carried out with 23 strains (14 species) of propionibacteria in two media-cheese-whey and casein. The degree of lactose fementation and the efficiency of the corrinoids synthesis were studied. Lactose fermentation showed great differences even within one species (e.g. 13.3% and 66.1% for various strains of P. shermanii). The differences were particularly sharp in casein medium (0% or 100%). The highest capacity for utilizing cheese-whey lactose (70--80%) was found in two strains of P. shermanii and P. petersonii and P. arabinosum. No definite correlation, however, was found either in the cheese-whey or in the casein medium, between the capability of lactose fermentation and the efficiency of the corrinoids. As the most technologically effective strains have been recognized P. shermanii 1, P. shermanii 566 and P. petersonii J. PMID:62496

  17. STAT5 plays a critical role in regulating the 5'-flanking region of the porcine whey acidic protein gene in transgenic mice.

    PubMed

    Ji, Mi-Ran; Lee, Sang In; Jang, Ye-Jin; Jeon, Mi-Hyang; Kim, Jeom Sun; Kim, Kyung-Woon; Park, Jin-Ki; Yoo, Jae Gyu; Jeon, Ik-Soo; Kwon, Dae-Jin; Park, Choon-Keun; Byun, Sung June

    2015-12-01

    The mammary gland serves as a valuable bioreactor system for the production of recombinant proteins in lactating animals. Pharmaceutical-grade recombinant protein can be harvested from the milk of transgenic animals that carry a protein of interest under the control of promoter regions genes encoding milk proteins. Whey acidic protein (WAP), for example, is predominantly expressed in the mammary gland and is regulated by lactating hormones during pregnancy. We cloned the 5'-flanking region of the porcine WAP gene (pWAP) to confirm the sequence elements in its promoter that are required for gene-expression activity. In the present study, we investigated how lactogenic hormones--including prolactin, hydrocortisone, and insulin--contribute to the transcriptional activation of the pWAP promoter region in mammalian cells, finding that these hormones activate STAT5 signaling, which in turn induce gene expression via STAT5 binding sites in its 5'-flanking region. To confirm the expression and hormonal regulation of the 5'-flanking region of pWAP in vivo, we generated transgenic mice expressing human recombinant granulocyte colony stimulating factor (hCSF2) in the mammary gland under the control of the pWAP promoter. These mice secreted hCSF2 protein in their milk at levels ranging from 242 to 1,274.8 ng/ml. Collectively, our findings show that the pWAP promoter may be useful for confining the expression of foreign proteins to the mammary gland, where they can be secreted along with milk. PMID:26256125

  18. Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion.

    PubMed

    Asnaashari, Maryam; Farhoosh, Reza; Sharif, Ali

    2014-09-15

    The anti-DPPH radical effect as well as anti-peroxide activity of gallic acid, methyl gallate, and α-tocopherol in a bulk Kilka fish oil and its oil-in-water emulsion stabilized by soy protein isolate at 55°C were investigated. Gallic acid with the lowest hydrophobicity (log P=-0.28) was found to be the most active antiradical agent (IC50=29.5 μM), followed by methyl gallate (IC50=38.0 μM, log P=-0.23) and α-tocopherol (IC50=105.3 μM, log P=0.70). The anti-peroxide activity in the bulk oil system decreased in the order of methyl gallate>gallic acid>α-tocopherol. In the emulsion system, methyl gallate still behaved better than gallic acid, but the highest activity belonged to α-tocopherol. Based on the calculation of a number of kinetic parameters, the antioxidants, in general, showed better performances in the bulk oil system than in the emulsion system. PMID:24767079

  19. Molecular modelling and experimental studies of mutation and cell-adhesion sites in the fibronectin type III and whey acidic protein domains of human anosmin-1.

    PubMed Central

    Robertson, A; MacColl, G S; Nash, J A; Boehm, M K; Perkins, S J; Bouloux, P M

    2001-01-01

    Anosmin-1, the gene product of the KAL gene, is implicated in the pathogenesis of X-linked Kallmann's syndrome. Anosmin-1 protein expression is restricted to the basement membrane and interstitial matrix of tissues affected in this syndrome during development. The anosmin-1 sequence indicates an N-terminal cysteine-rich domain, a whey acidic protein (WAP) domain, four fibronectin type III (FnIII) domains and a C-terminal histidine-rich region, and shows similarity with cell-adhesion molecules, such as neural cell-adhesion molecule, TAG-1 and L1. We investigated the structural and functional significance of three loss-of-function missense mutations of anosmin-1 using comparative modelling of the four FnIII and the WAP domains based on known NMR and crystal structures. Three missense mutation-encoded amino acid substitutions, N267K, E514K and F517L, were mapped to structurally defined positions on the GFCC' beta-sheet face of the first and third FnIII domains. Electrostatic maps demonstrated large basic surfaces containing clusters of conserved predicted heparan sulphate-binding residues adjacent to these mutation sites. To examine these modelling results anosmin-1 was expressed in insect cells. The incorporation of the three mutations into recombinant anosmin-1 had no effect on its secretion. The removal of two dibasic motifs that may constitute potential physiological cleavage sites for anosmin-1 had no effect on cleavage. Peptides based on the anosmin-1 sequences R254--K285 and P504--K527 were then synthesized in order to assess the effect of the three mutations on cellular adhesion, using cell lines that represented potential functional targets of anosmin-1. Peptides (10 microg/ml) incorporating the N267K and E514K substitutions promoted enhanced adhesion to 13.S.1.24 rat olfactory epithelial cells and canine MDCK1 kidney epithelial cells (P<0.01) compared with the wild-type peptides. This result was attributed to the introduction of a lysine residue adjacent to

  20. Utilization of Condensed Distillers Solubles as Nutrient Supplement for Production of Nisin and Lactic Acid from Whey

    NASA Astrophysics Data System (ADS)

    Liu, Chuanbin; Hu, Bo; Chen, Shulin; Glass, Richard W.

    The major challenge associated with the rapid growth of the ethanol industry is the usage of the coproducts, i.e., condensed distillers solubles (CDS) and distillers dried grains, which are currently sold as animal feed supplements. As the growth of the livestock industries remains flat, alternative usage of these coproducts is urgently needed. CDS is obtained after the removal of ethanol by distillation from the yeast fermentation of a grain or a grain mixture by condensing the thin stillage fraction to semisolid. In this work, CDS was first characterized and yeast biomass was proven to be the major component of CDS. CDS contained 7.50% crude protein but with only 42% of that protein being water soluble. Then, CDS was applied as a nutrient supplement for simultaneous production of nisin and lactic acid by Lactococcus lactis subsp. lactis (ATCC 11454). Although CDS was able to support bacteria growth and nisin production, a strong inhibition was observed when CDS was overdosed. This may be caused by the existence of the major ethanol fermentation byproducts, especially lactate and acetate, in CDS. In the final step, the CDS based medium composition for nisin and lactic acid production was optimized using response surface methodology.

  1. Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions.

    PubMed

    Zeeb, Benjamin; Gibis, Monika; Fischer, Lutz; Weiss, Jochen

    2012-12-01

    The influence of interfacial crosslinking, layer thickness and layer density on the kinetics of Ostwald ripening in multilayered emulsions at different temperatures was investigated. Growth rates of droplets were measured by monitoring changes in the droplet size distributions of 0.5% (w/w) n-octane, n-decane, and n-dodecane oil-in-water emulsions using static light scattering. Lifshitz-Slyozov-Wagner theory was used to calculate Ostwald ripening rates. A sequential two step process, based on electrostatic deposition of sugar beet pectin onto fish gelatin or whey protein isolate (WPI) interfacial membranes, was used to manipulate the interfacial properties of the oil droplets. Laccase was added to the fish gelatin-beet pectin emulsions to promote crosslinking of adsorbed pectin molecules via ferulic acid groups, whereas heat was induced to promote crosslinking of WPI and helix coil transitions of fish gelatin. Ripening rates of single-layered, double-layered and crosslinked emulsions increased as the chain length of the n-alkanes decreased. Emulsions containing crosslinked fish gelatin-beet pectin coated droplets had lower droplet growth rates (3.1±0.3×10(-26) m(3)/s) than fish gelatin-stabilized droplets (7.3±0.2×10(-26) m(3)/s), which was attributed to the formation of a protective network. Results suggest that physical or enzymatic biopolymer-crosslinking of interfaces may reduce the molecular transport of alkanes between the droplets in the continuous phase. PMID:22958854

  2. Rheology as a Tool to Predict the Release of Alpha-Lipoic Acid from Emulsions Used for the Prevention of Skin Aging

    PubMed Central

    Isaac, Vera Lucia Borges; Chiari-Andréo, Bruna Galdorfini; Marto, Joana Marques; Moraes, Jemima Daniela Dias; Leone, Beatriz Alves; Corrêa, Marcos Antonio; Ribeiro, Helena Margarida

    2015-01-01

    The availability of an active substance through the skin depends basically on two consecutive steps: the release of this substance from the vehicle and its subsequent permeation through the skin. Hence, studies on the specific properties of vehicles, such as their rheological behavior, are of great interest in the field of dermatological products. Recent studies have shown the influence of the rheological features of a vehicle on the release of drugs and active compounds from the formulation. In this context, the aim of this study was to evaluate the influence of the rheological features of two different emulsion formulations on the release of alpha-lipoic acid. Alpha-lipoic acid (ALA) was chosen for this study because of its antioxidant characteristics, which could be useful for the prevention of skin diseases and aging. The rheological and mechanical behavior and the in vitro release profile were assayed. The results showed that rheological features, such as viscosity, thixotropy, and compliance, strongly influenced the release of ALA from the emulsion and that the presence of a hydrophilic polymer in one of the emulsions was an important factor affecting the rheology and, therefore, the release of ALA. PMID:26788510

  3. Aroma compounds in sweet whey powder.

    PubMed

    Mahajan, S S; Goddik, L; Qian, M C

    2004-12-01

    Aroma compounds in sweet whey powder were investigated in this study. Volatiles were isolated by solvent extraction followed by solvent-assisted flavor evaporation. Fractionation was used to separate acidic from nonacidic volatiles. Gas chromatography/mass spectrometry and gas chromatography/olfactometry were used for the identification of aroma compounds. Osme methodology was applied to assess the relative importance of each aroma compound. The most aroma-intense free fatty acids detected were acetic, propanoic, butanoic, hexanoic, heptanoic, octanoic, decanoic, dodecanoic, and 9-decenoic acids. The most aroma-intense nonacidic compounds detected were hexanal, heptanal, nonanal, phenylacetaldehyde, 1-octen-3-one, methional, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, furfuryl alcohol, p-cresol, 2-acetylpyrrole, maltol, furaneol, and several lactones. This study suggested that the aroma of whey powder could comprise compounds originating from milk, compounds generated by the starter culture during cheese making, and compounds formed during the manufacturing process of whey powder. PMID:15545366

  4. Supercritical carbon dioxide fractionation of whey protein isolate for new food-grade ingredients

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A new, environmentally benign whey protein fractionation process was developed using supercritical CO2 (SCO2) as an acid aggregating agent to separate a-lactalbumin (a-LA) aggregates from soluble beta-lactoglobulin (beta-LG) protein in concentrated whey protein isolate (WPI) solutions. The process e...

  5. Fractionation of whey protein isolate with supercritical carbon dioxide – process modeling and cost estimation

    Technology Transfer Automated Retrieval System (TEKTRAN)

    An economical and environmentally friendly whey protein fractionation process was developed using supercritical carbon dioxide (sCO2) as an acid to produce enriched fractions of alpha-lactalbumin (alpha-La) and beta-lactoglobulin (beta-Lg) from a commercial whey protein isolate (WPI) containing 55% ...

  6. Fuel alcohol from whey

    SciTech Connect

    Lyons, T.P.; Cunningham, J.D.

    1980-11-01

    Whey disposal has become a serious environmental problem and loss of revenue to the cheese industry. The U.S. Dept. of Energy has indicated that cheese whey has one of the lowest net feedstock costs per gallon of ethanol. The manufacture of ethanol is accomplished by specially selected yeast fermentation of lactose via the glycolytic pathway. Three commercial processes are described, the Milbrew process which produces single cell protein and alcohol, and the Carbery and Denmark processes which produce potable alcohol. Selected strains of Kluveromyces fragilis are used in all processes and in the latter process, effluents are treated under anaerobic conditions to produce methane, which replaces 17-20% of the fuel oil required by the distillation plant.

  7. Lactobionic acid as antioxidant and moisturizing active in alkyl polyglucoside-based topical emulsions: the colloidal structure, stability and efficacy evaluation.

    PubMed

    Tasic-Kostov, M; Pavlovic, D; Lukic, M; Jaksic, I; Arsic, I; Savic, S

    2012-10-01

    Cosmeceutical antioxidants may protect the skin against oxidative injury, involved in the pathogenesis of many skin disorders. However, an unsuitable topical delivery system with compromising safety profile can affect the efficacy of an antioxidant active. This study investigated the antioxidant potential of lactobionic acid (LA), a newer cosmeceutical active, per se (in solution) and incorporated into natural alkyl polyglucoside (APG) emulsifier-based system using 1,1-diphenyl-2-picrylhydrazyl free radical scavenging and lipid peroxidation inhibition assays. The α-tocopherol was used as a reference compound. The physical stability (using rheology, polarization microscopy, pH and conductivity measurements) of an Alkyl glucoside-based emulsion was evaluated with and without the active (LA); colloidal structure was assessed using polarization and transmission electron microscopy, rheology, thermal and texture analysis. Additionally, the safety profile and moisturizing potential were investigated using the methods of skin bioengineering. Good physical stability and applicative characteristics were obtained although LA strongly influenced the colloidal structure of the vehicle. LA per se and in APG-based emulsion showed satisfying antioxidant activity that promotes it as mild multifunctional cosmeceutical efficient in the treatment and prevention of the photoaged skin. Employed assays were shown as suitable for the antioxidant activity evaluation of LA in APG-based emulsions, but not for α-tocopherol in the same vehicle. PMID:22691034

  8. WINE PRODUCTION FROM CHEESE WHEY

    EPA Science Inventory

    The objective of this project was to demonstrate commercial feasibility of producing an alcoholic beverage by wine yeast fermentation of supplemented cheese and cottage cheese wheys. Results indicated that the preferred processing route was (1) fractionation of the whey into prot...

  9. TiO2 supported over porous silica photocatalysts for pesticide degradation using solar light: Part 2. Silica prepared using acrylic acid emulsion.

    PubMed

    Sharma, Mangalampalli V Phanikrishna; Kumari, Valluri Durga; Subrahmanyam, Machiraju

    2010-03-15

    An acrylic acid emulsion mixture is used for synthesis of novel porous silica (E-Si) material. The photocatalytic activity of TiO2 under solar light irradiation for isoproturon (herbicide) degradation is drastically increased when dispersed over E-Si support using solid state dispersion (SSD) technique. The composite material is characterized by XRD, nitrogen adsorption-desorption isotherms, UV-vis DRS, SEM and TEM measurements. The photocatalytic activities of the composite catalysts are evaluated for different parameters. The 5 wt% TiO2/E-Si is found to be highly active for isoproturon degradation. PMID:19962829

  10. Effects of water-soluble natural antioxidants on photosensitized oxidation of conjugated linoleic acid in an oil-in-water emulsion system.

    PubMed

    Liu, T-T; Yang, T-S

    2008-05-01

    The effect of photosensitized oxidation of conjugated linoleic acid in an oil-in-water (o/w) emulsion system was studied. Water-soluble natural antioxidants, including apple polyphenols from apple extract, green tea extract, 4-hydroxy-2(or 5)-ethyl-5(or2)-methyl-3(2H)-furanone(HEMF), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), and ascorbic acid, were tested for antioxidant activity in this system. The green tea extract showed the highest antioxidant activity followed by ascorbic acid. Apple polyphenols did not give significant antioxidant activity. HEMF and HDMF exhibited a prooxidant effect. The antioxidant activity of tea catechins was also investigated. Of them, EGCG and ECG exhibited antioxidant activity at 50 ppm, but the antioxidant activity between them was not significantly different (P < 0.05). Comparatively, EC, EGC, and GCG showed no significant antioxidative effect at 50 ppm. When the concentration increased to 100 ppm, the antioxidant activity of ECG and EGCG significantly increased compared with that at 50 ppm, and EGCG had higher antioxidant activity than ECG. GCG also showed significant antioxidant activity at 100 ppm. EGCG exhibited the highest antioxidant activity among the tea catechins in the emulsion system at 100 ppm. PMID:18460119

  11. Facile fabrication of poly(L-lactic acid) microsphere-incorporated calcium alginate/hydroxyapatite porous scaffolds based on Pickering emulsion templates.

    PubMed

    Hu, Yang; Ma, Shanshan; Yang, Zhuohong; Zhou, Wuyi; Du, Zhengshan; Huang, Jian; Yi, Huan; Wang, Chaoyang

    2016-04-01

    In this study, we develop a facile one-pot approach to the fabrication of poly(L-lactic acid) (PLLA) microsphere-incorporated calcium alginate (ALG-Ca)/hydroxyapatite (HAp) porous scaffolds based on HAp nanoparticle-stabilized oil-in-water Pickering emulsion templates, which contain alginate in the aqueous phase and PLLA in the oil phase. The emulsion aqueous phase is solidified by in situ gelation of alginate with Ca(2+) released from HAp by decreasing pH with slow hydrolysis of d-gluconic acid δ-lactone (GDL) to produce emulsion droplet-incorporated gels, followed by freeze-drying to form porous scaffolds containing microspheres. The pore structure of porous scaffolds can be adjusted by varying the HAp or GDL concentration. The compressive tests show that the increase of HAp or GDL concentration is beneficial to improve the compressive property of porous scaffolds, while the excessive HAp can lead to the decrease in compressive property. Moreover, the swelling behavior studies display that the swelling ratios of porous scaffolds reduce with increasing HAp or GDL concentration. Furthermore, hydrophobic drug ibuprofen (IBU) and hydrophilic drug bovine serum albumin (BSA) are loaded into the microspheres and scaffold matrix, respectively. In vitro drug release results indicate that BSA has a rapid release while IBU has a sustained release in the dual drug-loaded scaffolds. In vitro cell culture experiments verify that mouse bone mesenchymal stem cells can proliferate on the porous scaffolds well, indicating the good biocompatibility of porous scaffolds. All these results demonstrate that the PLLA microsphere-incorporated ALG-Ca/HAp porous scaffolds have a promising potential for tissue engineering and drug delivery applications. PMID:26774574

  12. Combining cottage cheese whey and straw reduces erosion while increasing infiltration in furrow irrigation

    SciTech Connect

    Brown, M.J.; Robbins, C.W.; Freeborn, L.L.

    1998-12-31

    Loose straw in irrigation furrows can decrease irrigation induced erosion, and acid cottage cheese whey can increase soil aggregate stability and soil infiltration. A field study was conducted at two sites where these materials were compared alone and in combination to determine their effectiveness in increasing infiltration and reducing irrigation induced erosion. Straw was applied by hand and whey was applied by gravity flow down irrigation furrows, 76 cm apart, and the field was planted to sweet corn (Zea Mays L.). Straw + whey was the most effective treatment for controlling erosion and sediment loss. Seasonal infiltration was significantly higher for straw + whey than for other treatments at the first site, and all three treatments increased infiltration over that of the control at the second site. These studies showed that two inexpensive agricultural byproducts, cottage cheese whey and straw, applied to irrigation furrows of different slopes can significantly reduce soil loss and increase infiltration.

  13. Biobutanol from cheese whey.

    PubMed

    Becerra, Manuel; Cerdán, María Esperanza; González-Siso, María Isabel

    2015-01-01

    At present, due to environmental and economic concerns, it is urgent to evolve efficient, clean and secure systems for the production of advanced biofuels from sustainable cheap sources. Biobutanol has proved better characteristics than the more widely used bioethanol, however the main disadvantage of biobutanol is that it is produced in low yield and titer by ABE (acetone-butanol-ethanol) fermentation, this process being not competitive from the economic point of view. In this review we summarize the natural metabolic pathways for biobutanol production by Clostridia and yeasts, together with the metabolic engineering efforts performed up to date with the aim of either enhancing the yield of the natural producer Clostridia or transferring the butanol production ability to other hosts with better attributes for industrial use and facilities for genetic manipulation. Molasses and starch-based feedstocks are main sources for biobutanol production at industrial scale hitherto. We also review herewith (and for the first time up to our knowledge) the research performed for the use of whey, the subproduct of cheese making, as another sustainable source for biobutanol production. This represents a promising alternative that still needs further research. The use of an abundant waste material like cheese whey, that would otherwise be considered an environmental pollutant, for biobutanol production, makes economy of the process more profitable. PMID:25889728

  14. Intravenous Lipid Emulsions in Parenteral Nutrition.

    PubMed

    Fell, Gillian L; Nandivada, Prathima; Gura, Kathleen M; Puder, Mark

    2015-09-01

    Fat is an important macronutrient in the human diet. For patients with intestinal failure who are unable to absorb nutrients via the enteral route, intravenous lipid emulsions play a critical role in providing an energy-dense source of calories and supplying the essential fatty acids that cannot be endogenously synthesized. Over the last 50 y, lipid emulsions have been an important component of parenteral nutrition (PN), and over the last 10-15 y many new lipid emulsions have been manufactured with the goal of improving safety and efficacy profiles and achieving physiologically optimal formulations. The purpose of this review is to provide a background on the components of lipid emulsions, their role in PN, and to discuss the lipid emulsions available for intravenous use. Finally, the role of parenteral fat emulsions in the pathogenesis and management of PN-associated liver disease in PN-dependent pediatric patients is reviewed. PMID:26374182

  15. Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stability.

    PubMed

    Maier, Christiane; Oechsle, Anja M; Weiss, Jochen

    2015-11-01

    The formation and subsequent enzymatic and chemical cross-linking of heteroaggregates from oppositely charged oil-in-water (O/W) emulsions was investigated. For this purpose, 10% (w/w) oil-in-water emulsions (d43<1 μm) were prepared at pH 4 using a positively charged emulsifier (Nα-lauroyl-L-arginine ethyl ester (LAE), cold water fish gelatin, or whey protein isolate) or a negatively charged one (sugar beet pectin or Quillaja saponins). The oppositely charged emulsions were then combined at a volume ratio of 1:1 and treated with laccase or glutaraldehyde in order to further stabilize the electrostatically attached aggregates by covalently cross-linking the oppositely charged membranes. Emulsions and heteroaggregates were characterized by their rheological properties, their surface charge, particle size distribution, and microstructure using dynamic and static light scattering as well as confocal laser scanning microscopy. Prior to cross-linking, the emulsifiers' stabilization mechanism were found to greatly influence the formation of heteroaggregates. Laccase treatment (1.34 mU/mL) increased aggregate expansion by ca. 30% for the combined emulsions stabilized by Quillaja saponins/whey protein isolate, while combined Quillaja saponins/fish gelatin stabilized emulsions remained unaffected. When combined emulsions were treated with 50mM glutaraldehyde, aggregate size significantly increased 2- and 3-fold, respectively. Thus, our study provides novel insights into the enzymatic and chemical cross-linking of heteroaggregates composed of oppositely charged O/W emulsions. PMID:26298085

  16. Astringency reduction in red wine by whey proteins.

    PubMed

    Jauregi, Paula; Olatujoye, Jumoke B; Cabezudo, Ignacio; Frazier, Richard A; Gordon, Michael H

    2016-05-15

    Whey is a by-product of cheese manufacturing and therefore investigating new applications of whey proteins will contribute towards the valorisation of whey and hence waste reduction. This study shows for the first time a detailed comparison of the effectiveness of gelatin and β-lactoglobulin (β-LG) as fining agents. Gelatin was more reactive than whey proteins to tannic acid as shown by both the astringency method (with ovalbumin as a precipitant) and the tannins determination method (with methylcellulose as a precipitant). The two proteins showed similar selectivity for polyphenols but β-LG did not remove as much catechin. The fining agent was removed completely or to a trace level after centrifugation followed by filtration which minimises its potential allergenicity. In addition, improved understanding of protein-tannin interactions was obtained by fluorescence, size measurement and isothermal titration calorimetry (ITC). Overall this study demonstrates that whey proteins have the potential of reducing astringency in red wine and can find a place in enology. PMID:26776007

  17. Determination of whey adulteration in milk powder by using laser induced breakdown spectroscopy.

    PubMed

    Bilge, Gonca; Sezer, Banu; Eseller, Kemal Efe; Berberoglu, Halil; Topcu, Ali; Boyaci, Ismail Hakki

    2016-12-01

    A rapid and in situ method has been developed to detect and quantify adulterated milk powder through adding whey powder by using laser induced breakdown spectroscopy (LIBS). The methodology is based on elemental composition differences between milk and whey products. Milk powder, sweet and acid whey powders were produced as standard samples, and milk powder was adulterated with whey powders. Based on LIBS spectra of standard samples and commercial products, species was identified using principle component analysis (PCA) method, and discrimination rate of milk and whey powders was found as 80.5%. Calibration curves were obtained with partial least squares regression (PLS). Correlation coefficient (R(2)) and limit of detection (LOD) values were 0.981 and 1.55% for adulteration with sweet whey powder, and 0.985 and 0.55% for adulteration with acid whey powder, respectively. The results were found to be consistent with the data from inductively coupled plasma - mass spectrometer (ICP-MS) method. PMID:27374522

  18. Inhibitory activity of chlorogenic acids in decaffeinated green coffee beans against porcine pancreas lipase and effect of a decaffeinated green coffee bean extract on an emulsion of olive oil.

    PubMed

    Narita, Yusaku; Iwai, Kazuya; Fukunaga, Taiji; Nakagiri, Osamu

    2012-01-01

    A decaffeinated green coffee bean extract (DGCBE) inhibited porcine pancreas lipase (PPL) activity with an IC50 value of 1.98 mg/mL. Six different chlorogenic acids in DGCBE contributed to this PPL inhibition, accounting for 91.8% of the inhibitory activity. DGCBE increased the droplet size and decreased the specific surface area of an olive oil emulsion. PMID:23221697

  19. Effects of inhomogeneity on triglyceride digestion of emulsions using an in vitro digestion model (Tiny TIM).

    PubMed

    Oosterveld, Alexander; Minekus, Mans; Bomhof, Esther; Zoet, Franklin D; van Aken, George A

    2016-07-13

    The colloidal behaviour and extent of lipolysis of various emulsions stabilized by whey protein and Tween were studied using the TNO Intestinal Model (TIM) extended with a purposely designed gastric compartment. The in vitro results suggest that creaming of a fatty layer in the gastric region causes a delay in fat entering the small intestinal region, delays and reduces the free fatty acid content in the small intestinal lumen and delays fat absorption. It was shown that controlling the pH with pig gastric juice instead of simulated gastric juice delayed creaming of the emulsions significantly, which resulted in faster gastric lipolysis. However, because the digestive conditions are not adjusted by physiological regulation mechanisms such as the regulation of gastric emptying by the detection of nutrients in the small intestine, care must be taken to translate these results to the in vivo reality. It is expected that the differences between the systems will be tempered by the physiological feedback regulation mechanisms of digestion. PMID:27264678

  20. Deactivation efficiency of stabilized bactericidal emulsions.

    PubMed

    Vyhnalkova, Renata; Eisenberg, Adi; van de Ven, Theo G M

    2011-09-20

    Biocide emulsions stabilized with various stabilizing agents were prepared and characterized, and their efficiency in bacteria deactivation was evaluated. A number of stabilizing agents were tested for their stabilizing effect on emulsions of thiocyanomethylthiobenzothiazole (TCMTB) biocide. Two agents, the most successful in stabilizing the biocide, were chosen for further studies: high molecular weight polyethyleneimine (PEI) and an amphiphilic block copolymer of poly(caprolactone)-b-poly(acrylic acid) (PCL(33)-b-PAA(33)). The emulsion droplet sizes varied between 325 and 500 nm. Deactivation of bacteria was studied by exposing E. coli ATCC 11229 bacteria dispersions to emulsions stabilized by positively charged PEI or negatively charged PCL-b-PAA micelles and by measuring their absorbance; E. coli do not grow with time in the presence of biocide emulsions. PEI molecules alone act as biocide and deactivate the bacteria. PCL-b-PAA micelles as stabilizing agent do not affect the growth of the E. coli ; bacteria are deactivated by TCMTB released from the emulsion droplets. The kinetics of emulsion dissolution studies revealed for both stabilizing agents a decrease in droplet size with time while the emulsions were subjected to dialysis. The biocide was released from the emulsions within ∼250 min; the droplet shells consist mostly of PEI or PCL-b-PAA insoluble complexes with the biocide, which do not dissolve during dialysis. SEM images confirm the presence of residual crumbled shells with holes after 24 h of dialysis. PMID:21823610

  1. Milk Whey Processes: Current and Future Trends

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Advanced whey processing technologies are yielding a wealth of quality ingredients with recognized positive health benefits. Processes such as ultrafiltration and extrusion are providing potential advancements in functional properties and enabling creation of healthy products containing whey protein...

  2. Evaluation of Dairy Whey as a Subsurface Reactive Barrier Material

    NASA Astrophysics Data System (ADS)

    Semkiw, E.; Barcelona, M.; Kim, M.

    2006-05-01

    Subsurface permeable reactive barriers (PRBs) in remediation of contaminated ground water are currently being utilized and refined as an alternative/supplement to costly pump-and-treat remediation. Identification of efficient reactive materials that are effective in the long-term is essential for the ultimate success of PRBs in ground water remediation. A variety of enhancements have been used: oxidants, reductants or sorbents. Electron donors create/strengthen reducing conditions that are favorable for microbial degradation of chlorinated hydrocarbons. Inexpensive, food-grade electron donors effectively enhance dechlorination activity, and those that are solids that can be slurried and then pressure grouted are the best candidates for maintaining an active biobarrier at low cost. Dried dairy whey (~70% alpha-lactose), a slowly dissolving solid, is a prime candidate. To determine the efficiency of whey in promoting dechlorination, it is essential to identify the aerobic and anaerobic metabolic pathways and perform quantitative analysis of breakdown products. We hypothesize that dissolved whey will undergo microbial degradation (aerobic and anaerobic) to form carboxylic acids, and that in a suboxic/reducing environment the anaerobic products will stimulate the microbial dechlorination of chlorinated hydrocarbons PCE, TCE, and DCE. Analysis of the breakdown products in the absence as well as the presence of chlorinated hydrocarbons will result in the calculation of rate constants. Kinetics will, in turn, provide us with residence time, loading (whey mass), and projected lifetime of the whey PRB under estimated loads of total chlorinated hydrocarbon contamination. Early results from our field-scale effort to treat a TCE-contaminated site show increased concentrations of cis- DCE and VC downgradient from the whey PRBs, indicative of enhanced TCE dechlorination. Results from an initial microcosm experiment show complete disappearance of chlorinated hydrocarbons in the

  3. Anaerobic expanded bed treatment of whey

    SciTech Connect

    Switzenbaum, M.S.; Danskin, S.C.

    1982-01-01

    The use of anaerobic attached film expanded bed (AAFEB) for whey treatment is described and the potential for implementation of substitute natural gas from whey is discussed. A significant portion (less than or equal to 46%) of the energy needs at cheese-production plants could be recovered by CH/sub 4/ manufactured from whey. Efficient treatment of whey is possible by AAFEB at low retention times and at high organic loading rates.

  4. Effects of Several Natural Macromolecules on the Stability and Controlled Release Properties of Water-in-Oil-in-Water Emulsions.

    PubMed

    Li, Jinlong; Shi, Yiheng; Zhu, Yunping; Teng, Chao; Li, Xiuting

    2016-05-18

    Water-in-oil-in-water (W/O/W) emulsions are effective vehicles for embedding application of active compounds but limited by their thermodynamic instability and rapid release properties. The present study added bovine serum albumin, whey protein isolate, whey protein hydrolysate, sodium caseinate, carboxymethylcellulose sodium, fish gelatin, apple pectin, gum arabic, ι-carrageenan, and hydroxypropyl chitosan separately to the internal or external aqueous phase to investigate their effects on the physical stabilities and controlled release properties of W/O/W emulsions. The effects of the natural macromolecules in the internal and external aqueous phases were different and depended upon the macromolecule structure and its mass fraction. The addition of the natural macromolecule strengthened the interfaces of emulsions, which improved the physical stability. The natural macromolecules that improved the stability often did not improve controlled release. Therefore, the balance between these properties needs to be considered when adding natural macromolecules to a W/O/W emulsion. PMID:27137850

  5. Whey protein fractionation using supercritical carbon dioxide

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Sweet whey, a coproduct of the cheesemaking process, can be concentrated using ultrafiltration and ion-exchange to produce whey protein isolates (WPI). WPI contains approximately 32% alpha-lactalbumin (alpha-LA) and 61% beta-lactoglobulin (beta-LG), plus a small amount of minor whey proteins. Whil...

  6. Whey protein fractionation using supercritical carbon dioxide

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Sweet whey, the watery product of the cheesemaking process, is usually concentrated using ultrafiltration or ion-exchange to produce whey protein concentrates (WPC) and whey protein isolates (WPI), respectively. WPC are comprised mainly of beta-lactoglobulin (LG), alpha-lactalbumin (LA), proteose - ...

  7. Clinical Potential of Hyperbaric Pressure-Treated Whey Protein

    PubMed Central

    Piccolomini, André F.; Kubow, Stan; Lands, Larry C.

    2015-01-01

    Whey protein (WP) from cow’s milk is a rich source of essential and branched chain amino acids. Whey protein isolates (WPI) has been demonstrated to support muscle accretion, antioxidant activity, and immune modulation. However, whey is not readily digestible due to its tight conformational structure. Treatment of WPI with hyperbaric pressure results in protein unfolding. This enhances protein digestion, and results in an altered spectrum of released peptides, and greater release of essential and branched chain amino acids. Pressurized whey protein isolates (pWPI), through a series of cell culture, animal models and clinical studies, have been demonstrated to enhance muscle accretion, reduce inflammation, improve immunity, and decrease fatigue. It is also conceivable that pWPI would be more accessible to digestive enzymes, which would allow for a more rapid proteolysis of the proteins and an increased or altered release of small bioactive peptides. The altered profile of peptides released from WP digestion could thus play a role in the modulation of the immune response and tissue glutathione (GSH) concentrations. The research to date presents potentially interesting applications for the development of new functional foods based on hyperbaric treatment of WPI to produce products with more potent nutritional and nutraceutical properties.

  8. Behavior of Malondialdehyde in Oil-in-Water Emulsions.

    PubMed

    Vandemoortele, Angelique; De Meulenaer, Bruno

    2015-06-17

    The impact of temperature, emulsifier, and protein type on the reactivity of malondialdehyde in oil-in-water emulsions was elucidated. Malondialdehyde recoveries in aqueous buffer, protein solutions, saturated oil, and fully hydrogenated coconut oil-in-water emulsions stabilized by whey proteins or Tween 20 at 4 or 40 °C were compared. At both temperatures, the reactivity of malondialdehyde in aqueous buffer was the same. In protein solutions, malondialdehyde concentrations were reduced further and its decrease was protein-dependent. Similar trends were found for emulsions. Surprisingly, malondialdehyde was very reactive in saturated oil because only 15% was recovered at 40 °C. However, the degradation in oil proved to be strongly temperature-dependent; at 4 °C, losses amounted to only 8%. This study revealed that malondialdehyde is a very reactive molecule, both in the presence and absence of proteins. Its use as a general oxidation marker should therefore be considered with care. PMID:26016781

  9. Heterologous expression of lactose- and galactose-utilizing pathways from lactic acid bacteria in Corynebacterium glutamicum for production of lysine in whey.

    PubMed

    Barrett, Eoin; Stanton, Catherine; Zelder, Oskar; Fitzgerald, Gerald; Ross, R Paul

    2004-05-01

    The genetic determinants for lactose utilization from Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842 and galactose utilization from Lactococcus lactis subsp. cremoris MG 1363 were heterologously expressed in the lysine-overproducing strain Corynebacterium glutamicum ATCC 21253. The C. glutamicum strains expressing the lactose permease and beta-galactosidase genes of L. delbrueckii subsp. bulgaricus exhibited beta-galactosidase activity in excess of 1000 Miller units/ml of cells and were able to grow in medium in which lactose was the sole carbon source. Similarly, C. glutamicum strains containing the lactococcal aldose-1-epimerase, galactokinase, UDP-glucose-1-P-uridylyltransferase, and UDP-galactose-4-epimerase genes in association with the lactose permease and beta-galactosidase genes exhibited beta-galactosidase levels in excess of 730 Miller units/ml of cells and were able to grow in medium in which galactose was the sole carbon source. When grown in whey-based medium, the engineered C. glutamicum strain produced lysine at concentrations of up to 2 mg/ml, which represented a 10-fold increase over the results obtained with the lactose- and galactose-negative control, C. glutamicum 21253. Despite their increased catabolic flexibility, however, the modified corynebacteria exhibited slower growth rates and plasmid instability. PMID:15128544

  10. Whey protein: The “whey” forward for treatment of type 2 diabetes?

    PubMed Central

    Mignone, Linda E; Wu, Tongzhi; Horowitz, Michael; Rayner, Christopher K

    2015-01-01

    A cost-effective nutritional approach to improve postprandial glycaemia is attractive considering the rising burden of diabetes throughout the world. Whey protein, a by-product of the cheese-making process, can be used to manipulate gut function in order to slow gastric emptying and stimulate incretin hormone secretion, thereby attenuating postprandial glycaemic excursions. The function of the gastrointestinal tract plays a pivotal role in glucose homeostasis, particularly during the postprandial period, and this review will discuss the mechanisms by which whey protein slows gastric emptying and stimulates release of gut peptides, including the incretins. Whey protein is also a rich source of amino acids, and these can directly stimulate beta cells to secrete insulin, which contributes to the reduction in postprandial glycaemia. Appetite is suppressed with consumption of whey, due to its effects on the gut-brain axis and the hypothalamus. These properties of whey protein suggest its potential in the management of type 2 diabetes. However, the optimal dose and timing of whey protein ingestion are yet to be defined, and studies are required to examine the long-term benefits of whey consumption for overall glycaemic control. PMID:26516411

  11. Corning and Kroger turn whey to yeast

    SciTech Connect

    Not Available

    1981-11-16

    It is reported that Corning and Kroger intend to build a 35,000 sq. ft. plant in Winchester, Ky., that will turn whey into bakers' yeast. The plant will convert whey from Kroger's dairies into bakers' yeast, supplying about 60% of the yeast needed for nine Kroger bakeries. It will also produce syrups and whey protein concentrate for use in other food processing activities. In addition to making useful products, the project will convert the whey to glucose and galactose. The protein component of the whey will be concentrated and used in various foods and feeds.

  12. Use of immobilised biocatalysts in the processing of cheese whey.

    PubMed

    Kosseva, Maria R; Panesar, Parmjit S; Kaur, Gurpreet; Kennedy, John F

    2009-12-01

    Food processing industry operations need to comply with increasingly more stringent environmental regulations related to the disposal or utilisation of by-products and wastes. These include growing restrictions on land spraying with agro-industrial wastes, and on disposal within landfill operations, and the requirements to produce end products that are stabilised and hygienic. Much of the material generated as wastes by the dairy processing industries contains components that could be utilised as substrates and nutrients in a variety of microbial/enzymatic processes, to give rise to added-value products. A good example of a waste that has received considerable attention as a source of added-value products is cheese whey. The carbohydrate reservoir of lactose (4-5%) in whey and the presence of other essential nutrients make it a good natural medium for the growth of microorganisms and a potential substrate for bioprocessing through microbial fermentation. Immobilised cell and enzyme technology has also been applied to whey bioconversion processes to improve the economics of such processes. This review focuses upon the elaboration of a range of immobilisation techniques that have been applied to produce valuable whey-based products. A comprehensive literature survey is also provided to illustrate numerous immobilisation procedures with particular emphasis upon lactose hydrolysis, and ethanol and lactic acid production using immobilised biocatalysts. PMID:19766668

  13. Research of inverted emulsions properties on the base of new emulsifiers

    NASA Astrophysics Data System (ADS)

    Minaev, K.; Epikhin, A.; Novoseltsev, D.; Andropov, M.; Yanovsky, V.; Ulyanova, O.

    2014-08-01

    Emulsifiers on the base of tallol and ethanolamines derived acids have been researched in the paper. Electrical stability of emulsions drilling muds has been investigated. It is proved that synthesized emulsifiers according to emulsion stability can be divided into two groups. The first group is emulsifiers with high initial electrical stability but low emulsion stability under long-term storing, and the second group is emulsifiers with low electrical stability but with high emulsion stability. Emulsions flow characteristics have been researched. It is established that emulsifier on the base of ethanolamine provides better emulsion characteristics for drilling muds emulsions.

  14. Effects of Environmental pH on Antioxidant Interactions between Rosmarinic Acid and α-Tocopherol in Oil-in-Water (O/W) Emulsions.

    PubMed

    Kittipongpittaya, Ketinun; Panya, Atikorn; Phonsatta, Natthaporn; Decker, Eric A

    2016-08-31

    Antioxidant regeneration could be influenced by various factors such as antioxidant locations and pH conditions. The effects of environmental pH on the antioxidant interaction between rosmarinic acid and α-tocopherol in oil-in-water (O/W) emulsions were investigated. Results showed that the combined antioxidants at pH 7 exhibited the strongest synergistic antioxidant activity in comparison with the combinations at other pH conditions as indicated by the interaction index. A drop in pH from 7 to 3 resulted in a reduction in the synergistic effect. However, in the case of pH 3, an additive effect was obtained. Moreover, the effect of the pH on the regeneration of α-tocopherol by rosmarinic acid in heterogeneous Tween 20 solutions was studied using EPR spectrometer. The same was true for the regeneration efficiency, where the reaction at pH 7 exhibited the highest regeneration efficiency of 0.3 mol of α-tocopheroxyl radicals reduced/mol of phenolics. However, the study on depletions of rosmarinic acid and α-tocopherol revealed that the formation of caffeic acid, an oxidative degradation product of rosmarinic acid, could be involved in enhancing the antioxidant activity observed at pH 7 rather than the antioxidant regeneration. This study has highlighted that the importance of pH-dependent antioxidant interactions does not solely rely on antioxidant regeneration. In addition, the formation of other oxidative products from an antioxidant should be taken into account. PMID:27494424

  15. Effectiveness of ω-3 Polyunsaturated Fatty Acids Based Lipid Emulsions for Treatment of Patients after Hepatectomy: A Prospective Clinical Trial

    PubMed Central

    Gong, Yuanfeng; Liu, Zhaohui; Liao, Yadi; Mai, Cong; Chen, Tiejun; Tang, Hui; Tang, Yunqiang

    2016-01-01

    Objective: The present study aimed to investigate the effectiveness of parenteral nutritional support with ω-3 PUFAs–based lipid emulsions in patients after liver resection. Methods: A total of 119 patients were randomly assigned to the immunonutrition (IM) group (n = 59) and control group (n = 60). The IM group was continuously given Omegaven® 10% 100 mL/day rather than regular nutrition for five days postoperatively. Venous blood samples were obtained from all subjects before surgery and D1, D3 and D7 after surgery. Results: No significant difference was found in baseline characteristics of the two groups. On D1 after surgery, no statistically significant differences were observed in the blood sample tests between the two groups. On D3 after surgery, the levels of white blood cell count (WBC), alanine aminotransferase (ALT), aspartate transaminase (AST) and total bilirubin (TBil) were dramatically decreased in the IM group (t = 3.065, p = 0.003; t = 2.149, p = 0.034; t = 5.313, p= 0.001; and t = 2.419, p = 0.017, respectively). Furthermore, on D7 after surgery, not only could a significant decrease be observed in the IM group concerning the levels of WBC, ALT and TBil (t = 3.025, p = 0.003; t = 2.094, p = 0.038; and t = 2.046, p = 0.043, respectively), but it was also seen in the level of Δprothrombintime (PT) (t = 2.450, p = 0.016). An increase in the level of prealbumin (Pre-Alb) in the IM group was observed on D7 after surgery (t = 2.237, p = 0.027). The frequency of total complications in the IM group were significantly lower than in the control group (χ2 = 4.225, p = 0.040 and χ2 = 3.174, p = 0.075). The trend favored the IM group in reducing the total infective complications rate (χ2 = 3.174, p = 0.075). A significant decrease in the duration of the hospital stay after surgery was also observed in the IM group (t = 2.012, p = 0.047).Conclusion: ω-3 PUFAs–based lipid emulsions for treatment of patients after hepatectomy are safe and effective in

  16. Formation and functionality of self-assembled whey protein microgels.

    PubMed

    Nicolai, Taco

    2016-01-01

    Whey proteins spontaneously form spherical particles when heated in aqueous solutions at conditions where their net charge density is below a critical value. The particles are microgels consisting of a hydrated crosslinked network of proteins with a diameter between 100nm and 1μm. Stable suspensions of these microgels can be formed in a narrow range of conditions when the protein charge density is low enough to induce their formation, but high enough to inhibit further association into larger clusters or macroscopic gels. The formation of microgels and their application to stabilize emulsions and foams; form core-shell particles; form gels; or modify the texture of polysaccharide solutions and gels are reviewed. PMID:26100353

  17. Production of low-cost calcium magnesium acetate (CMA) as an environmentally friendly deicer from cheese whey

    SciTech Connect

    Yang, S.T.; Zhu, H.; Li, Y.; Tang, I.C.

    1993-12-31

    About 28 billion lbs of cheese whey are being wasted in the US because of the high biological oxygen demand (BOD) of whey, disposing of surplus whey is a pollution problem. An innovative, wide-scale solution to the whey disposal problem is to use whey as a zero- or low-cost feedstock for the production of an environmentally safe, noncorrosive, road deicer-calcium magnesium acetate (CMA). CMA can be used to replace some of the 10 to 14 million tons road salt used in the North America for deicing. A novel anaerobic fermentation process is developed to produce calcium magnesium acetate (CMA) from whey permeate. A co-culture consisting of homolactic (S. lactis) and homoacetic (C. formicoaceticum) bacteria was used to convert whey lactose to lactate and then to acetate in continuous, immobilized cell bioreactors. The acetate yield from lactose was {approximately}95% (wt/wt), and the final concentration of acetic acid was 4%. The acetic acid present in the fermentation broth can be recovered by solvent-extraction with a tertiary amine and reacted with dolomitic lime (Ca/MgO) to form a concentrated (>25%) CMA solution. About 25 tons CMA can be produced from a plant processing 1 million lbs whey permeate (4.5% lactose) per day. The production costs are estimated at {approximately}$220/ton CMA, which is only about one third of the present market price for CMA deicer. Therefore, about 0.8 million tons/yr CMA deicer can be produced from the currently unused whey. This will partially fulfill market demand for economically and environmentally sound chemicals for roadway deicing. This also will provide a viable solution to the whey disposal problem currently facing many dairies in the North America.

  18. Recent Emulsion Technologies

    SciTech Connect

    Ariga, A.

    2011-10-06

    Emulsion technologies are very much developed in the last decade and still developing in both the emulsion gel and the data taking. Emulsion detectors are suitable for the neutrino experiments because they can distinguish all 3 flavors of neutrino. The OPERA experiment, a recent pillar in the emulsion experiments aiming at the first observation of the neutrino oscillation in CNGS beam in appearance mode, is running, showing the good capability to separate 3 flavor neutrino interactions. In this poster, the recent developments and prospects of the emulsions for the next generation experiments are reported.

  19. Yeast makes whey into edible oil

    SciTech Connect

    Not Available

    1980-05-19

    Researchers from Iowa State University have found that after the ultrafiltration of whey, the remaining liquid can make an excellent growth medium for yeast. The yeast can efficiently convert nutrients in the whey into an edible oil. As much as 65% of the dry weight of the yeast cells is edible oil. The fermentation is also reported to reduce the organic material in the whey liquid about 90% thereby alleviating a pollution problem.

  20. 21 CFR 184.1979 - Whey.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... Chemists,” 13th ed. (1980), which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR... with 5 U.S.C. 552(a) and 1 CFR part 51. Copies are available from the National Academy Press, Box 285... Substances Affirmed as GRAS § 184.1979 Whey. (a)(1) Whey. Whey is the liquid substance obtained by...

  1. Fabrication of magnetic hydroxypropyl cellulose-g-poly(acrylic acid) porous spheres via Pickering high internal phase emulsion for removal of Cu(2+) and Cd(2.).

    PubMed

    Zhu, Yongfeng; Zheng, Yian; Zong, Li; Wang, Feng; Wang, Aiqin

    2016-09-20

    A series of magnetic hydroxypropyl cellulose-g-poly(acrylic acid) porous spheres were prepared via O/W Pickering high internal phase emulsions (HIPEs) integrated precipitation polymerization. The structure and composition of modified Fe3O4 and porous structures were characterized by TEM, XRD, TGA and SEM. The results indicated that the silanized Fe3O4 can influence greatly the pore structure of magnetic porous sphere in addition to non-negligible impacts of the proportion of mixed solvent and co-surfactant. The adsorption experiment demonstrated that the adsorption equilibrium can be reached within 40min and the maximal adsorption capacity was 300.00mg/g for Cd(2+) and 242.72mg/g for Cu(2+), suggesting its fast adsorption kinetics and high adsorption capacity. After five adsorption-desorption cycles, no significant changes in the adsorption capacity were observed, suggesting its excellent reusability. The magnetic porous sphere can be easily separated from the solution and then find its potential as a recyclable material for highly efficient removal of heavy metals. PMID:27261748

  2. Effect of pectins on the mass transfer kinetics of monosaccharides, amino acids, and a corn oil-in-water emulsion in a Franz diffusion cell.

    PubMed

    Espinal-Ruiz, Mauricio; Restrepo-Sánchez, Luz-Patricia; Narváez-Cuenca, Carlos-Eduardo

    2016-10-15

    The effect of high (HMP) and low (LMP) methoxylated pectins (2%w/w) on the rate and extent of the mass transfer of monosaccharides, amino acids, and a corn oil-in-water emulsion across a cellulose membrane was evaluated. A sigmoidal response kinetic analysis was used to calculate both the diffusion coefficients (rate) and the amount of nutrients transferred through the membrane (extent). In all cases, except for lysine, HMP was more effective than LMP in inhibiting both the rate and extent of the mass transfer of nutrients through the membrane. LMP and HMP, e.g., reduced 1.3 and 3.0times, respectively, the mass transfer rate of glucose, as compared to control (containing no pectin), and 1.3 and 1.5times, respectively, the amount of glucose transferred through the membrane. Viscosity, molecular interactions, and flocculation were the most important parameters controlling the mass transfer of electrically neutral nutrients, electrically charged nutrients, and emulsified lipids, respectively. PMID:27173546

  3. Fractionation of whey protein isolate with supercritical carbon dioxide to produce enriched alpha-lactalbumin and beta-lactoglobulin food ingredients

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A potentially economical and environmentally friendly whey protein fractionation process was developed using supercritical carbon dioxide (SCO2) as an acid to produce enriched fractions of alpha-lactalbumin (a-LA) and beta-lactoglobulin (b-LG) from whey protein isolate. To prepare the fractions, so...

  4. Effect of hydrolyzed whey protein on surface morphology, water sorption, and glass transition temperature of a model infant formula.

    PubMed

    Kelly, Grace M; O'Mahony, James A; Kelly, Alan L; O'Callaghan, Donal J

    2016-09-01

    Physical properties of spray-dried dairy powders depend on their composition and physical characteristics. This study investigated the effect of hydrolyzed whey protein on the microstructure and physical stability of dried model infant formula. Model infant formulas were produced containing either intact (DH 0) or hydrolyzed (DH 12) whey protein, where DH=degree of hydrolysis (%). Before spray drying, apparent viscosities of liquid feeds (at 55°C) at a shear rate of 500 s(-1) were 3.02 and 3.85 mPa·s for intact and hydrolyzed infant formulas, respectively. On reconstitution, powders with hydrolyzed whey protein had a significantly higher fat globule size and lower emulsion stability than intact whey protein powder. Lactose crystallization in powders occurred at higher relative humidity for hydrolyzed formula. The Guggenheim-Anderson-de Boer equation, fitted to sorption isotherms, showed increased monolayer moisture when intact protein was present. As expected, glass transition decreased significantly with increasing water content. Partial hydrolysis of whey protein in model infant formula resulted in altered powder particle surface morphology, lactose crystallization properties, and storage stability. PMID:27320674

  5. Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers.

    PubMed

    Serdaroğlu, Meltem; Öztürk, Burcu; Urgu, Müge

    2016-07-01

    In recent years, double emulsions are stated to have a promising potential in low-fat food production, however, there are very few studies on their possible applications in meat matrices. We aimed to investigate the quality of beef emulsion systems in which beef fat was totally replaced by double emulsions (W1/O/W2) prepared with olive oil and sodium caseinate (SC) by two-step emulsification procedure. Incorporation of W1/O/W2 emulsion resulted in reduced lipid, increased protein content, and modified fatty acid composition. W1/O/W2 emulsion treatments had lower jelly and fat separation, higher water-holding capacity and higher emulsion stability than control samples with beef fat. Increased concentrations of W1/O/W2 emulsions resulted in significant changes in texture parameters. TBA values were lower in W1/O/W2 emulsion treatments than control treatment after 60days of storage. In conclusion, our study confirms that double emulsions had promising impacts on modifying fatty acid composition and developing both technologically and oxidatively stable beef emulsion systems. PMID:26995773

  6. Emulsion stability measurements by single electrode capacitance probe (SeCaP) technology

    NASA Astrophysics Data System (ADS)

    Schüller, R. B.; Løkra, S.; Salas-Bringas, C.; Egelandsdal, B.; Engebretsen, B.

    2008-08-01

    This paper describes a new and novel method for the determination of the stability of emulsions. The method is based on the single electrode capacitance technology (SeCaP). A measuring system consisting of eight individual measuring cells, each with a volume of approximately 10 ml, is described in detail. The system has been tested on an emulsion system based on whey proteins (WPC80), oil and water. Xanthan was added to modify the emulsion stability. The results show that the new measuring system is able to quantify the stability of the emulsion in terms of a differential variable. The whole separation process is observed much faster in the SeCaP system than in a conventional separation column. The complete separation process observed visually over 30 h is seen in less than 1.4 h in the SeCaP system.

  7. Effects of emulsion droplet sizes on the crystallisation of milk fat.

    PubMed

    Truong, Tuyen; Bansal, Nidhi; Sharma, Ranjan; Palmer, Martin; Bhandari, Bhesh

    2014-02-15

    The crystallisation properties of milk fat emulsions containing dairy-based ingredients as functions of emulsion droplet size, cooling rate, and emulsifier type were investigated using a differential scanning calorimeter (DSC). Anhydrous milk fat and its fractions (stearin and olein) were emulsified with whey protein concentrate, sodium caseinate, and Tween80 by homogenisation to produce emulsions in various size ranges (0.13-3.10 μm). Particle size, cooling rate, and types of emulsifier all had an influence on the crystallisation properties of fat in the emulsions. In general, the crystallisation temperature of emulsified fats decreased with decreasing average droplet size and was of an exponent function of size, indicating that the influence of particle size on crystallisation temperature is more pronounced in the sub-micron range. This particle size effect was also verified by electron microscopy. PMID:24128537

  8. Food-grade Pickering emulsions stabilised with solid lipid particles.

    PubMed

    Pawlik, Aleksandra; Kurukji, Daniel; Norton, Ian; Spyropoulos, Fotis

    2016-06-15

    Aqueous dispersions of tripalmitin particles (with a minimum size of 130 nm) were produced, via a hot sonication method, with and without the addition of food-grade emulsifiers. Depending on their relative size and chemistry, the emulsifiers altered the properties of the fat particles (e.g. crystal form, dispersion state and surface properties) by two proposed mechanisms. Firstly, emulsifiers modify the rate and/or extent of polymorphic transitions, resulting in the formation of fat crystals with a range of polarities. Secondly, the adsorption of emulsifiers at the particle interface modifies crystal surface properties. Such emulsifier-modified fat particles were then used to stabilise emulsions. As the behaviour of these particles was predisposed by the kind of emulsifier employed for their manufacture, the resulting particles showed different preferences to which of the emulsion phases (oil or water) became the continuous one. The polarity of the fat particles decreased as follows: Whey Protein Isolate > Soy Lecithin > Soy Lecithin + Tween 20 > Tween 20 > Polyglycerol Polyricinoleate > no emulsifier. Consequently, particles stabilised with WPI formed oil-in-water emulsions (O/W); particles stabilised solely with lecithin produced a highly unstable W/O emulsion; and particles stabilised with a mixture of lecithin and Tween 20 gave a stable W/O emulsion with drop size up to 30 μm. Coalescence stable, oil-continuous emulsions (W/O) with drop sizes between 5 and 15 μm were produced when the tripalmitin particles were stabilised with solely with Tween 20, solely with polyglycerol polyricinoleate, or with no emulsifier at all. It is proposed that the stability of the latter three emulsions was additionally enhanced by sintering of fat particles at the oil-water interface, providing a mechanical barrier against coalescence. PMID:27198879

  9. 21 CFR 184.1979 - Whey.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... is the liquid substance obtained by the partial removal of water from whey, while leaving all other... substance obtained by the removal of water from whey, while leaving all other constituents in the same... Chemists,” 13th ed. (1980), which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1...

  10. 21 CFR 184.1979 - Whey.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... is the liquid substance obtained by the partial removal of water from whey, while leaving all other... substance obtained by the removal of water from whey, while leaving all other constituents in the same... Chemists,” 13th ed. (1980), which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1...

  11. MEMBRANE PROCESSING OF COTTAGE CHEESE WHEY

    EPA Science Inventory

    A full-scale whey processing plant using membranes was constructed to process 300,000 pounds per day of cottage cheese whey. The two-step system uses ultrafiltration (UF) and reverse osmosis (RO) according to a design previously demonstrated in the Phase I portion of this project...

  12. RHEOLOGY OF EXTRUDED WHEY PROTEIN ISOLATE

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Whey protein isolate (WPI), a high-quality protein used to fortify a number of foods, may be texturized with a twin-screw extruder. Since extrusion of food is commonly performed above 70°C, which causes whey protein to denature, cold extrusion below 70°C was investigated to determine the effects on...

  13. Health Benefits of Texturized Whey Proteins

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Whey proteins are an important class of food ingredients used in many functional foods to boost protein content. Using the extrusion texturization process to partially open the native globular structures of whey proteins changed their conformation to the molten globular state, resulting in a new cla...

  14. Assessment of stability of binary sweetener blend (aspartame x acesulfame-K) during storage in whey lemon beverage.

    PubMed

    Arora, Sumit; Shendurse, Ashish M; Sharma, Vivek; Wadhwa, Balbir K; Singh, Ashish K

    2013-08-01

    In the present study, artificial sweeteners-aspartame, acesulfame-K and binary sweetener blend of aspartame x acesulfame-K were assessed for stability during storage in whey lemon beverage. A solid phase extraction method using C18 cartridges was standardized for the isolation of aspartame, acesulfame-K and their degradation products in whey lemon beverage. HPLC analytical conditions were standardized over C18 column for simultaneous separation of multiple sweeteners and their degradation products in sample isolates. Storage studies revealed that increase in acidity and viscosity and decrease in pH and ascorbic acid content of artificially sweetened whey lemon beverage samples were similar to the changes occurring in control samples during storage. Analysis using HPLC showed that aspartame (added either singly or in a blend) and acesulfame-K (added in a blend) were stable in whey lemon beverage under refrigerated condition for 15 days. PMID:24425980

  15. Effect of whey protein coating on quality attributes of low-fat, aerobically packaged sausage during refrigerated storage.

    PubMed

    Shon, J; Chin, K B

    2008-08-01

    Whey protein-based edible coating was used to reduce oxidative degradation and microbial growth of low-fat sausages (LFSs) stored at 4 degrees C for 8 wk, under aerobic package. Whey protein coating reduced (P<0.05) thiobarbituric acid-reactive substances (TBARS) and peroxide value (PV) formation compared to control sausages. The percent inhibition of TBARS and PV for whey protein-coated sausages, compared to the control, was 31.3% and 27.1%, respectively. The ability of the whey protein coating to provide a moisture barrier for the sausages was reduced (P<0.05). In addition, a reduction of moisture loss by 36.7% compared to the control was achieved by whey coating. However, whey protein coating of LFSs did not inhibit the growth of either the total number of aerobic bacteria or of Listeria monocytogenes. These results indicated that whey protein coating had an antioxidative activity in LFSs under aerobic package during refrigerated storage. PMID:19241536

  16. Before and After Study of Pharmacists’ and Students’ Knowledge of Two Novel Antidotes: High-Dose Insulin Euglycemia and Intravenous Fatty Acid Emulsion 20%

    PubMed Central

    Tolento, Amanda; Howland, Mary Ann

    2015-01-01

    Purpose: To assess pharmacists’ and students’ knowledge of high-dose insulin euglycemia (HIE) and intravenous fatty acid emulsion 20% (IFE) and to see whether it improved after an educational intervention. Methods: A survey to assess the knowledge about the use of HIE and IFE as antidotes was e-mailed to practicing pharmacists, pharmacy residents, and students prior to and following an educational intervention. Fact sheets on the antidotes were developed in conjunction with the New York City Poison Control Center and were used as the educational intervention in this study. The impact of exposure to the intervention was measured by comparing the number of correct responses per question on the pre- and posttests and the mean pre- and posttest scores using chi-square and t tests, respectively. Results: Most respondents felt either not at all or only somewhat comfortable with managing a toxicologic emergency. There was a statistically significant difference in mean scores on the pretest and posttest (2.9 vs 5.45; P = .001) and for the number of participants giving correct responses for each question before and after education: 52.4% of respondents answered “I don’t know” to the questions prior to education versus 21.2% after education (P < .001). Fewer respondents felt not at all comfortable managing a toxicologic emergency after the educational intervention (42.4 vs 50.3%; P < .001). Conclusion: Pharmacists and students reported little comfort in managing toxicological emergencies in general and have limited baseline knowledge about these agents. Educational interventions can significantly improve knowledge. Prior familiarity with these newer antidotes should reduce delays in their administration in an emergency. PMID:26448670

  17. A comparative study of the physicochemical properties of a virgin coconut oil emulsion and commercial food supplement emulsions.

    PubMed

    Khor, Yih Phing; Koh, Soo Peng; Long, Kamariah; Long, Shariah; Ahmad, Sharifah Zarah Syed; Tan, Chin Ping

    2014-01-01

    Food manufacturers are interested in developing emulsion-based products into nutritional foods by using beneficial oils, such as fish oil and virgin coconut oil (VCO). In this study, the physicochemical properties of a VCO oil-in-water emulsion was investigated and compared to other commercial oil-in-water emulsion products (C1, C2, C3, and C4). C3 exhibited the smallest droplet size of 3.25 µm. The pH for the emulsion samples ranged from 2.52 to 4.38 and thus were categorised as acidic. In a texture analysis, C2 was described as the most firm, very adhesive and cohesive, as well as having high compressibility properties. From a rheological viewpoint, all the emulsion samples exhibited non-Newtonian behaviour, which manifested as a shear-thinning property. The G'G'' crossover illustrated by the VCO emulsion in the amplitude sweep graph but not the other commercial samples illustrated that the VCO emulsion had a better mouthfeel. In this context, the VCO emulsion yielded the highest zeta potential (64.86 mV), which was attributed to its strong repulsive forces, leading to a good dispersion system. C2 comprised the highest percentage of fat among all emulsion samples, followed by the VCO emulsion, with 18.44% and 6.59%, respectively. PMID:24988188

  18. Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product?

    PubMed

    Janiaski, D R; Pimentel, T C; Cruz, A G; Prudencio, S H

    2016-07-01

    This study aimed to evaluate the sensory profile and Brazilian consumers' liking of strawberry-flavored yogurts and whey beverages (fermented or nonfermented) with different fat contents that were sweetened with sugar or nonsugar sweeteners. We also determined the influence of sensory attributes on consumer preferences and the profile of the ideal product. Nonfermented whey beverages (NFWB) and "light" yogurt were less liked. The NFWB were less acidic, less viscous, and with lower smoothness of mouthcoating, sweeter and with a more intense artificial strawberry aroma (ASA) than the fermented products. Low-fat yogurts were more liked, more viscous, and had higher smoothness of mouthcoating than nonfat yogurts. Fermented-whey beverages were as liked as yogurts. Viscosity and smoothness of mouthcoating positively influenced consumer liking. The ideal product had higher levels of brightness, artificial strawberry taste, artificial strawberry aroma, and sweet taste; intermediate smoothness of mouthcoating, color, and viscosity; and low particles, acid taste, and aroma. PMID:27157581

  19. Effects of the conjugation of whey proteins with gellan polysaccharides on surfactant-induced competitive displacement from the air-water interface.

    PubMed

    Cai, B; Ikeda, S

    2016-08-01

    Whey proteins can be used to stabilize foams and emulsions against coalescence because of their ability to form viscoelastic films at the interface that resist film rupture on collision between colloidal particles. However, whey proteins are competitively displaced from the interface if small-molecule surfactants are added, leading to destabilization of the entire system. This is because surfactants are more effective in molecular packing at the interface, and they lower interfacial tension to a greater degree than whey proteins do, but their interfacial films are poor in viscoelasticity. We hypothesized that whey proteins would become more resistant to surfactant-induced competitive displacement if they were conjugated with network-forming polysaccharides. The protein moiety of the conjugate would be expected to enable its adsorption to the interface, and the polysaccharide moiety would be expected to form self-assembled networks, strengthening the interfacial film as a whole. In this study, whey proteins were conjugated with gellan polysaccharides using the Maillard reaction. Atomic force microscopy images of interfacial films formed by the whey protein-gellan conjugate at the air-water interface and transferred onto mica sheets using the Langmuir-Blodgett method revealed that gellan did form self-assembled networks at the interface and that interfacial films also contained a large number of unconjugated whey protein molecules. Following the addition of a small-molecule surfactant (Tween 20) to the sub-phase, surface pressure increased, indicating spontaneous adsorption of surfactants to the interface. Atomic force microscopy images showed decreases in interfacial area coverage by whey proteins as surface pressure increased. At a given surface pressure, the interfacial area coverage by whey protein-gellan conjugates was greater than coverage by unconjugated whey proteins, confirming that whey proteins became more resistant to surfactant-induced displacement after

  20. Method of breaking and emulsion and an emulsion-emulsion breaker composition

    SciTech Connect

    Salathiel, W. M.

    1985-05-14

    This invention relates to a composition of matter and to a method for producing a controllable, residue-free break of an emulsion or a dispersion of a water-in-oil emulsion. An emulsion breaker is incorporated into the emulsion. It is temporarily-protected (deactivated) so that breaking of the emulsion is initially avoided. By removing the protection, the breaker becomes active, and it acts to break the emulsion into its separate phases.

  1. Comparative prophylactic effects of α-eleostearic acid rich nano and conventional emulsions in induced diabetic rats.

    PubMed

    Paul, Debjyoti; Dey, Tanmoy Kumar; Mukherjee, Sayani; Ghosh, Mahua; Dhar, Pubali

    2014-09-01

    The present work entailed perspicacious fabrication of Bitter Gourd Seed Oil Nanoemulsion (BGO-NE) for increasing bioavailability of CLnA in oxidative stress induced in vivo system. The BGO-NE was characterized and evaluated for dimensional as well as rheological changes periodically during a 12 week storage period. BGO comprising ∼50 % α-eleostearic acid, was assessed in conventional and NE formulation at different doses, for its ability to stimulate antioxidative enzyme marker paradigm comprising SOD, GPx, CAT and GSH, inherent to the subjects under study. The formulated BGO-NE (d < 100 nm) was found to be stable for 12 weeks compared to BGO-CE as was determined by particle size characterization and associated parameters. Diet supplementation of 0.5 % (w/v) BGO-NE formulation exhibited maximum efficiency in countering oxidative stress as compared to 1 % BGO-NE formulation and equivalent doses of BGO-CE. Higher efficacy at very low dose of the nano-sized formulation was thus, also established. Histopathological data from liver, pancreas and kidney sections corroborated the above findings. The present study with formulated BGO-NE and BGO-CE evaluates and confirms the implications of a NE formulation of a bioactive lipid - conjugated linolenic acid (CLnA), targeting specific in vivo processes to counter the negative influence of excess ROS (Reactive Oxygen Species) in the system. It, thus presents itself as a potent nutraceutical against diabetes mellitus in an optimized delivery system. PMID:25190828

  2. Antioxidant activity of whey protein hydrolysates in milk beverage system.

    PubMed

    Mann, Bimlesh; Kumari, Anuradha; Kumar, Rajesh; Sharma, Rajan; Prajapati, Kishore; Mahboob, Shaik; Athira, S

    2015-06-01

    The aim of the present study was to evaluate the antioxidant activity of flavoured milk enriched with antioxidative whey protein hydrolysates (WPHs) by radical scavenging method. Whey protein concentrate (WPC) was hydrolyzed by using three commercial proteases; flavouzyme, alcalase and corolase PP and these WPHs were analyzed for degree of hydrolysis and antioxidant activity. The antioxidant activities of these WPHs were evaluated using ABTS method. Trolox equivalent antioxidant activity of all the hydrolysates i.e. flavourzyme (0.81 ± 0.04), alcalase (1.16 ± 0.05) and corolase (1.42 ± 0.12) was higher than the WPC (0.19 ± 0.01). Among these, whey protein hydrolysates prepared using corolase showed maximum antioxidant activity. Total 15 β-lactoglobulin, 1 α-lactoalbumin, and 6 β-casein derived peptide fragments were identified in the WPHs by LC-MS/MS. Due to their size and characteristic amino acid composition, all the identified peptides may contribute for the antioxidant activity. The strawberry and chocolate flavoured milk was supplemented with WPC and WPHs and 2 % addition has shown increase in antioxidant activity upto 42 %. The result suggests that WPH could be used as natural biofunctional ingredients in enhancing antioxidant properties of food products. PMID:26028704

  3. Hydrolysis of lactose in whey permeate for subsequent fermentation to ethanol.

    PubMed

    Coté, A; Brown, W A; Cameron, D; van Walsum, G P

    2004-06-01

    Fermentation of lactose in whey permeate directly into ethanol has had only limited commercial success, as the yields and alcohol tolerances of the organisms capable of directly fermenting lactose are low. This study proposes an alternative strategy: treat the permeate with acid to liberate monomeric sugars that are readily fermented into ethanol. We identified optimum hydrolysis conditions that yield mostly monomeric sugars and limit formation of fermentation inhibitors such as hydroxymethyl furfural by caramelization reactions. Both lactose solutions and commercial whey permeates were hydrolyzed using inorganic acids and carbonic acid. In all cases, more glucose was consumed by secondary reactions than galactose. Galactose was recovered in approximately stoichiometric proportions. Whey permeate has substantial buffering capacity-even at high partial pressures (>5500 kPa[g]), carbon dioxide had little effect on the pH in whey permeate solutions. The elevated temperatures required for hydrolysis with CO2-generated inhibitory compounds through caramelization reactions. For these reasons, carbon dioxide was not a feasible acidulant. With mineral acids reversion reactions dominated, resulting in a stable amount of glucose released. However, the Maillard browning reactions also appeared to be involved. By applying Hammet's acidity function, kinetic data from all experiments were described by a single line. With concentrated inorganic acids, low reaction temperatures allowed lactose hydrolysis with minimal by-product formation and generated a hexose-rich solution amenable to fermentation. PMID:15453474

  4. Microfluidics with Gel Emulsions

    NASA Astrophysics Data System (ADS)

    Priest, Craig; Surenjav, Enkhtuul; Herminghaus, Stephan; Seemann, Ralf

    2006-03-01

    Microfluidic processing is usually achieved using single phase liquids. Instead, we use monodisperse emulsions to compartment liquids within microchannel geometries. At low continuous phase volume fractions, droplets self-organize to form well-defined arrangements, analogous to foam. While it is well-known that confined geometries can induce rearrangement of foam compartments at the millimeter-scale, similar dynamics are also expected for gel emulsions. We have studied online generation, organization and manipulation of gel emulsions using a variety of microchannel geometries. ``Passive'' reorganization, based on fixed channel geometries, can be supplemented by ``active'' manipulation by incorporating a ferrofluid phase. A ferromagnetic phase facilitates reorganization of liquid compartments on demand using an electromagnetic trigger. Moreover, coalescence between adjacent compartments within a gel emulsion can be induced using electrical potential. Microfluidics using gel emulsions will be well-suited for combinatorial chemistry, DNA sequencing, drug screening and protein crystallizations.

  5. Rheology of emulsions.

    PubMed

    Derkach, Svetlana R

    2009-10-30

    The review is devoted to the historical and modern understanding of rheological properties of emulsions in a broad range of concentration. In the limiting case of dilute emulsions, the discussion is based on the analogy and differences in properties of suspensions and emulsions. For concentrated emulsions, the main peculiarities of their rheological behaviour are considered. Different approaches to understand the concentration dependencies of viscosity are presented and compared. The effects of non-Newtonian flow curves and the apparent transition to yielding with increasing concentration of the dispersed phase are discussed. The problem of droplet deformation in shear fields is touched. The highly concentrated emulsions (beyond the limit of closest packing of spherical particles) are treated as visco-plastic media, and the principle features of their rheology (elasticity, yielding, concentration and droplet size dependencies) are considered. A special attention is paid to the problem of shear stability of drops of an internal phase starting from the theory of the single drop behaviour, including approaches for the estimation of drops' stability in concentrated emulsions. Polymer blends are also treated as emulsions, though taking into account their peculiarities due to the coexistence of two interpenetrated phases. Different theoretical models of deformation of polymer drops were discussed bearing in mind the central goal of predictions of the visco-elastic properties of emulsions as functions of the properties of individual components and the interfacial layer. The role of surfactants is discussed from the point of view of stability of emulsions in time and their special influence on the rheology of emulsions. PMID:19683219

  6. Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder.

    PubMed

    Jervis, M G; Smith, T J; Drake, M A

    2015-04-01

    Recent studies have demonstrated the effect of bleaching conditions and bleaching agent on flavor and functional properties of whey protein ingredients. Solids concentration at bleaching significantly affected bleaching efficacy and flavor effects of different bleaching agents. It is not known if these parameters influence quality of sweet whey powder (SWP). The purpose of this study was to determine the effects of solids concentration and bleaching agent on the flavor and bleaching efficacy of SWP. Colored cheddar whey was manufactured, fat separated, and pasteurized. Subsequently, the whey (6.7% solids) was bleached, concentrated using reverse osmosis (RO) to 14% solids, and then spray dried, or whey was concentrated before bleaching and then spray dried. Bleaching treatments included a control (no bleaching, 50 °C, 60 min), hydrogen peroxide (HP; 250 mg/kg, 50 °C, 60 min), benzoyl peroxide (50 mg/kg, 50 °C, 60 min), lactoperoxidase (20 mg/kg of HP, 50 °C, 30 min), and external peroxidase (MaxiBright, DSM Food Specialties, Delft, the Netherlands; 2 dairy bleaching units/mL, 50 °C, 30 min). The experiment was repeated in triplicate. Sensory properties and volatile compounds of SWP were evaluated by a trained panel and gas chromatography-mass spectrometry, respectively. Bleaching efficacy (norbixin destruction) and benzoic acid were measured by HPLC. Differences in bleaching efficacy, sensory and volatile compound profiles, and benzoic acid were observed with different bleaching agents, consistent with previous studies. Solids concentration affected bleaching efficacy of HP, but not other bleaching agents. The SWP from whey bleached with HP or lactoperoxidase following RO had increased cardboard and fatty flavors and higher concentrations of lipid oxidation compounds compared with SWP from whey bleached before RO. The SWP bleached with benzoyl peroxide after RO contained less benzoic acid than SWP from whey bleached before RO. These results indicate that

  7. Anaerobic in situ biodegradation of TNT using whey as an electron donor: a case study.

    PubMed

    Innemanová, Petra; Velebová, Radka; Filipová, Alena; Čvančarová, Monika; Pokorný, Petr; Němeček, Jan; Cajthaml, Tomáš

    2015-12-25

    Contamination by 2,4,6-trinitrotoluene (TNT), an explosive extensively used by the military, represents a serious environmental problem. In this study, whey has been selected as the most technologically and economically suitable primary substrate for anaerobic in situ biodegradation of TNT. Under laboratory conditions, various additions of whey, molasses, acetate and activated sludge as an inoculant were tested and the process was monitored using numerous chemical analyses including phospholipid fatty acid analysis. The addition of whey resulted in the removal of more than 90% of the TNT in real contaminated soil (7 mg kg(-1) and 12 mg kg(-1) of TNT). The final bioremediation strategy was suggested on the basis of the laboratory results and tested under real conditions at a TNT contaminated site in the Czech Republic. During the pilot test, three repeated injections of whey suspension into the sandy aquifer were performed over a 10-month period. In total, approximately 5m(3) of whey were used. A substantial decrease in the TNT groundwater concentration from the original levels (equalling 1.49 mg l(-1) to 8.58 mg l(-1)) was observed in most of the injection wells, while the concentrations of the TNT biotransformation products were found to be elevated. Pilot-scale application results showed that the anoxic and/or anaerobic conditions in the aquifer were sufficient for TNT bio-reduction by autochthonous microorganisms. Whey application was not accompanied by undesirable effects such as a substantial decrease in the pH or clogging of the wells. The results of the study document the suitability of application of whey to bioremediate TNT contaminated sites in situ. PMID:25882606

  8. Rapid and medium setting high float bituminous emulsions

    SciTech Connect

    Schilling, P.; Schreuders, H.G.

    1987-06-30

    This patent describes a rapid set high float aqueous bituminous emulsion-comprising bitumen, water, and from about 0.4% to about 0.6%, based on the weight of the emulsion, of an anionic emulsifier comprised of an alkaline solution of a combination of (1) 20% to 80% fatty acids selected from the group consisting of tall oil fatty acids, tallow fatty acids, and mixtures. (2) 20% to 80% of a product of the reaction of the fatty acids with a member of the group consists of acrylic acid, methacrylic acid, fumaric acid, and maleic anhydride.

  9. The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk.

    PubMed

    Svanborg, Sigrid; Johansen, Anne-Grethe; Abrahamsen, Roger K; Skeie, Siv B

    2015-09-01

    The demand for whey protein is increasing in the food industry. Traditionally, whey protein concentrates (WPC) and isolates are produced from cheese whey. At present, microfiltration (MF) enables the utilization of whey from skim milk (SM) through milk protein fractionation. This study demonstrates that buttermilk (BM) can be a potential source for the production of a WPC with a comparable composition and functional properties to a WPC obtained by MF of SM. Through the production of WPC powder and a casein- and phospholipid (PL)-rich fraction by the MF of BM, sweet BM may be used in a more optimal and economical way. Sweet cream BM from industrial churning was skimmed before MF with 0.2-µm ceramic membranes at 55 to 58°C. The fractionations of BM and SM were performed under the same conditions using the same process, and the whey protein fractions from BM and SM were concentrated by ultrafiltration and diafiltration. The ultrafiltration and diafiltration was performed at 50°C using pasteurized tap water and a membrane with a 20-kDa cut-off to retain as little lactose as possible in the final WPC powders. The ultrafiltrates were subsequently spray dried, and their functional properties and chemical compositions were compared. The amounts of whey protein and PL in the WPC powder from BM (BMWPC) were comparable to the amounts found in the WPC from SM (SMWPC); however, the composition of the PL classes differed. The BMWPC contained less total protein, casein, and lactose compared with SMWPC, as well as higher contents of fat and citric acid. No difference in protein solubility was observed at pH values of 4.6 and 7.0, and the overrun was the same for BMWPC and SMWPC; however, the BMWPC made less stable foam than SMWPC. PMID:26142868

  10. Incorporation of whey permeate, a dairy effluent, in ethanol fermentation to provide a zero waste solution for the dairy industry.

    PubMed

    Parashar, Archana; Jin, Yiqiong; Mason, Beth; Chae, Michael; Bressler, David C

    2016-03-01

    This study proposes a novel alternative for utilization of whey permeate, a by-product stream from the dairy industry, in wheat fermentation for ethanol production using Saccharomyces cerevisiae. Whey permeates were hydrolyzed using enzymes to release fermentable sugars. Hydrolyzed whey permeates were integrated into wheat fermentation as a co-substrate or to partially replace process water. Cold starch hydrolysis-based simultaneous saccharification and fermentation was done as per the current industrial protocol for commercial wheat-to-ethanol production. Ethanol production was not affected; ethanol yield efficiency did not change when up to 10% of process water was replaced. Lactic acid bacteria in whey permeate did not negatively affect the co-fermentation or reduce ethanol yield. Whey permeate could be effectively stored for up to 4 wk at 4 °C with little change in lactose and lactic acid content. Considering the global abundance and nutrient value of whey permeate, the proposed strategy could improve economics of the dairy and biofuel sectors, and reduce environmental pollution. Furthermore, our research may be applied to fermentation strategies designed to produce value-added products other than ethanol. PMID:26723112

  11. Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology.

    PubMed

    Poyato, Candelaria; Ansorena, Diana; Berasategi, Izaskun; Navarro-Blasco, Iñigo; Astiasarán, Iciar

    2014-12-01

    The optimization of a gelled oil-in-water emulsion was performed for use as fat replacer in the formulation of ω-3 PUFA-enriched cooked meat products. The linseed oil content, carrageenan concentration and surfactant-oil ratio were properly combined in a surface response design for maximizing the hardness and minimizing the syneresis of the PUFA delivery system. The optimal formulation resulted in a gelled emulsion containing 40% of oil and 1.5% of carrageenan, keeping a surfactant-oil ratio of 0.003. The gel was applied as a partial fat replacer in a Bologna-type sausage and compared to the use of an O/W emulsion also enriched in ω-3. Both experimental sausages contributed with higher ω-3 PUFA content than the control. No sensory differences were found among formulations. The selected optimized gelled oil-in-water emulsion was demonstrated to be a suitable lipophilic delivery system for ω-3 PUFA compounds and applicable in food formulations as fat replacer. PMID:25089785

  12. Emerging trends in nutraceutical applications of whey protein and its derivatives.

    PubMed

    Patel, Seema

    2015-11-01

    The looming food insecurity demands the utilization of nutrient-rich residues from food industries as value-added products. Whey, a dairy industry waste has been characterized to be excellent nourishment with an array of bioactive components. Whey protein comprises 20 % of total milk protein and it is rich in branched and essential amino acids, functional peptides, antioxidants and immunoglobulins. It confers benefits against a wide range of metabolic diseases such as cardiovascular complications, hypertension, obesity, diabetes, cancer and phenylketonuria. The protein has been validated to boost recovery from resistance exercise-injuries, stimulate gut physiology and protect skin against detrimental radiations. Apart from health invigoration, whey protein has proved its suitability as fat replacer and emulsifier. Further, its edible and antimicrobial packaging potential renders its highly desirable in food as well as pharmaceutical sectors. Considering the enormous nutraceutical worth of whey protein, this review emphasizes on its established and emerging biological roles. Present and future scopes in food processing and dietary supplement formulation are discussed. Associated hurdles are identified and how technical advancement might augment its applications are explored. This review is expected to provide valuable insight on whey protein-fortified functional foods, associated technical hurdles and scopes of improvement. PMID:26884639

  13. 7 CFR 58.443 - Whey handling.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Procedures § 58.443 Whey handling. (a) Adequate sanitary facilities shall be provided for the handling of... sanitary manner in accordance with the procedures of this subpart as specified for handling milk and...

  14. 7 CFR 58.443 - Whey handling.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Procedures § 58.443 Whey handling. (a) Adequate sanitary facilities shall be provided for the handling of... sanitary manner in accordance with the procedures of this subpart as specified for handling milk and...

  15. Potential for anaerobic treatment of whey

    SciTech Connect

    Schlottfeldt, G.A.B.

    1980-01-01

    Results of experiments on 3 laboratory-scale reactors loaded with whey at different daily rates showed that a daily loading of 85 lb COD/1000 cubic feet achieved a COD reduction efficiency of 86% with a gas yield (50% methane) of 5 cubic feet/gal of treated whey. High microorganism population and pH control were essential for stable operation. Overall 1st order COD removal rate constants were 1.13, 0.70 and 1.73/day at 35, 50 and 60 degrees Celcius respectively. The economic impact of anaerobic whey treatment was evaluated for small, medium and large cheese plants, and annual operating costs were projected for a 20-year period. Among several systems that were compared, the anaerobic treatment of whey was shown to be the only one that had a potential of paying for itself. Treatment costs represented from 0.85 to 2.6% of the mean US milk price to producers.

  16. Preparation of protein concentrates from whey and seed products

    SciTech Connect

    Saunders, R.M.; Kohler, G.O.

    1980-01-01

    Whey is mixed with a seed product (e.g., cereal, legumes, oil seeds, flour, etc.) and the pH of the mixture adjusted to 9-10. The resultant mixture is treated to separate a juice from the fibrous residue; in a preferred embodiment of the subsequent process, a protein concentrate is recovered from the juice by adding an acid to it to adjust the pH to 3-4 and subsequently adding sodium hexametaphosphate in an amount sufficient to precipitate the protein product. After adjustment of the pH to 7, a protein concentrate may be obtained by drying the alkaline extract.

  17. Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate.

    PubMed

    Zou, Liqiang; Liu, Wei; Liu, Chengmei; Xiao, Hang; McClements, David Julian

    2015-08-01

    The influence of emulsifier type on the ability of excipient emulsions to improve the solubility, stability, and bioaccessibility of powdered curcumin was examined. Oil-in-water emulsions prepared using three different emulsifiers (whey protein isolate, caseinate, or Tween 80) were mixed with curcumin powder and then incubated at either 30 °C (to simulate applications of salad dressings) or 100 °C (to simulate applications of cooking sauces). The transfer of curcumin into the excipient emulsions was appreciably higher for excipient emulsions held at 100 °C than those held at 30 °C, and was appreciably higher for surfactant-stabilized emulsions than protein-stabilized emulsions. For example, the amounts of curcumin transferred into emulsions held at 30 and 100 °C were 66 and 280 μg mL(-1) for Tween 80, but only 17 and 208 μg mL(-1) for caseinate. The total curcumin concentration in the digesta and mixed micelle phases collected after excipient emulsions were exposed to a simulated gastrointestinal tract (mouth, stomach, and small intestine) depended on emulsifier type. The total amount of curcumin within the digesta was higher for protein-stabilized emulsions than surfactant-stabilized ones, which was attributed to the ability of the proteins to protect curcumin from chemical degradation. For example, the digesta contained 204 μg mL(-1) curcumin for caseinate emulsions, but only 111 μg mL(-1) for Tween 80 emulsions. This study shows the potential of designing excipient emulsions to increase the oral bioavailability of curcumin for food and pharmaceutical applications. PMID:26165514

  18. Magnetoresistive Emulsion Analyzer

    PubMed Central

    Lin, Gungun; Baraban, Larysa; Han, Luyang; Karnaushenko, Daniil; Makarov, Denys; Cuniberti, Gianaurelio; Schmidt, Oliver G.

    2013-01-01

    We realize a magnetoresistive emulsion analyzer capable of detection, multiparametric analysis and sorting of ferrofluid-containing nanoliter-droplets. The operation of the device in a cytometric mode provides high throughput and quantitative information about the dimensions and magnetic content of the emulsion. Our method offers important complementarity to conventional optical approaches involving ferrofluids, and paves the way to the development of novel compact tools for diagnostics and nanomedicine including drug design and screening. PMID:23989504

  19. Magnetoresistive emulsion analyzer.

    PubMed

    Lin, Gungun; Baraban, Larysa; Han, Luyang; Karnaushenko, Daniil; Makarov, Denys; Cuniberti, Gianaurelio; Schmidt, Oliver G

    2013-01-01

    We realize a magnetoresistive emulsion analyzer capable of detection, multiparametric analysis and sorting of ferrofluid-containing nanoliter-droplets. The operation of the device in a cytometric mode provides high throughput and quantitative information about the dimensions and magnetic content of the emulsion. Our method offers important complementarity to conventional optical approaches involving ferrofluids, and paves the way to the development of novel compact tools for diagnostics and nanomedicine including drug design and screening. PMID:23989504

  20. Whey as a brewing material. III. Fermentation of wort containing hydrolyzed whey permeate

    SciTech Connect

    Tenney, R.I.

    1981-01-01

    Ultrafiltration of whey removes most of the protein, leaving lactose and minerals in the permeate. Salinity may be controlled by demineralization, resulting in a product that ferments easily, yielding beers of normal and controllable composition and character. Up to 30% extracts may be derived from whey. Several strains of yeast isolated from breweries are capable of the fermentation.

  1. Whey Protein Concentrate Hydrolysate Prevents Bone Loss in Ovariectomized Rats.

    PubMed

    Kim, Jonggun; Kim, Hyung Kwan; Kim, Saehun; Imm, Ji-Young; Whang, Kwang-Youn

    2015-12-01

    Milk is known as a safe food and contains easily absorbable minerals and proteins, including whey protein, which has demonstrated antiosteoporotic effects on ovariectomized rats. This study evaluated the antiosteoporotic effect of whey protein concentrate hydrolysate (WPCH) digested with fungal protease and whey protein concentrate (WPC). Two experiments were conducted to determine (1) efficacy of WPCH and WPC and (2) dose-dependent impact of WPCH in ovariectomized rats (10 weeks old). In Experiment I, ovariectomized rats (n=45) were allotted into three dietary treatments of 10 g/kg diet of WPC, 10 g/kg diet of WPCH, and a control diet. In Experiment II, ovariectomized rats (n=60) were fed four different diets (0, 10, 20, and 40 g/kg of WPCH). In both experiments, sham-operated rats (n=15) were also fed a control diet containing the same amount of amino acids and minerals as dietary treatments. After 6 weeks, dietary WPCH prevented loss of bone, physical properties, mineral density, and mineral content, and improved breaking strength of femurs, with similar effect to WPC. The bone resorption enzyme activity (tartrate resistance acid phosphatase) in tibia epiphysis decreased in response to WPCH supplementation, while bone formation enzyme activity (alkaline phosphatase) was unaffected by ovariectomy and dietary treatment. Bone properties and strength increased as the dietary WPCH level increased (10 and 20 g/kg), but there was no difference between the 20 and 40 g/kg treatment. WPCH and WPC supplementation ameliorated bone loss induced by ovariectomy in rats. PMID:26367331

  2. Rejuvenation of Spent Media via Supported Emulsion Liquid Membranes

    NASA Technical Reports Server (NTRS)

    Wiencek, John M.

    2002-01-01

    The overall goal of this project was to maximize the reuseability of spent fermentation media. Supported emulsion liquid membrane separation, a highly efficient extraction technique, was used to remove inhibitory byproducts during fermentation; thus, improve the yield while reducing the need for fresh water. The key objectives of this study were: (1) Develop an emulsion liquid membrane system targeting low molecular weight organic acids which has minimal toxicity on a variety of microbial systems. (2) Conduct mass transfer studies to allow proper modeling and design of a supported emulsion liquid membrane system. (3) Investigate the effect of gravity on emulsion coalescence within the membrane unit. (4) Access the effect of water re-use on fermentation yields in a model microbial system. and (5) Develop a perfusion-type fermentor utilizing a supported emulsion liquid membrane system to control inhibitory fermentation byproducts (not completed due to lack of funds)

  3. Preparation of stable food-grade double emulsions with a hybrid premix membrane emulsification system.

    PubMed

    Eisinaite, Viktorija; Juraite, Dovile; Schroën, Karin; Leskauskaite, Daiva

    2016-09-01

    In this study we demonstrate that food-grade double emulsions can be successfully prepared using a hybrid premix emulsification system. A coarse emulsion containing beetroot juice as inner water phase, sunflower oil as oil phase and 0.5% or 1.0% whey protein isolate solution as outer water phase was prepared using a rotor stator system. This emulsion was further refined, using a bed of glass beads (diameter 71μm), through which the emulsion was pushed at different applied pressure (200-500kPa) and number of passes (1-5). All applied pressures lead to much smaller droplets while the juice remained encapsulated (>98%). The viscosity of the emulsions increased due to swelling of the internal water phase, and this implies that it is possible to encapsulate the components efficiently at relatively low internal water phase fraction at which the emulsions can be handled easily, while allowing them to obtain their final viscosity later. PMID:27041298

  4. Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions.

    PubMed

    Yi, Jianhua; Zhu, Zhenbao; McClements, D Julian; Decker, Eric A

    2014-03-01

    Effects of selected aqueous phase emulsifiers on lipid oxidative stability of water-in-walnut oil (W/O) emulsions stabilized by polyglycerol polyricinoleate (PGPR) were evaluated. The formation of primary oxidation products (lipid hydroperoxides) and secondary oxidation products (headspace hexanal) increased with increasing dodecyltrimethylammonium bromide (DTAB) concentration (0.1-0.2 wt % of emulsions). In contrast, the addition of sodium dodecyl sulfate (SDS) in the aqueous phase reduced lipid hydroperoxide and hexanal formation. In addition, the presence of Tween 20 in the aqueous phase did not significantly influence lipid oxidation rates in W/O emulsions compared to the control (without Tween 20). Whey protein isolate (WPI) was observed to inhibit lipid oxidation in the W/O emulsions (0.05-0.2 wt % of emulsions). Aqueous phase pH had an important impact on the antioxidant capability of WPI, with higher pH improving its ability to inhibit lipid oxidation. The combination of WPI and DTAB in the aqueous phase suppressed the prooxidant effect of DTAB. The combination of WPI and SDS resulted in improved antioxidant activity, with inhibition being greater at pH 7.0 than at pH 3.0. These results suggest that the oxidative stability of W/O emulsions could be improved by the use of suitable emulsifiers in the aqueous phase. PMID:24446832

  5. Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions.

    PubMed

    Zychowski, Lisa M; Logan, Amy; Augustin, Mary Ann; Kelly, Alan L; Zabara, Alexandru; O'Mahony, James A; Conn, Charlotte E; Auty, Mark A E

    2016-08-31

    Milk has been used commercially as a carrier for phytosterols, but there is limited knowledge on the effect of added plant sterols on the properties of the system. In this study, phytosterols dispersed in milk fat at a level of 0.3 or 0.6% were homogenized with an aqueous dispersion of whey protein isolate (WPI). The particle size, morphology, ζ-potential, and stability of the emulsions were investigated. Emulsion crystallization properties were examined through the use of differential scanning calorimetry (DSC) and Synchrotron X-ray scattering at both small and wide angles. Phytosterol enrichment influenced the particle size and physical appearance of the emulsion droplets, but did not affect the stability or charge of the dispersed particles. DSC data demonstrated that, at the higher level of phytosterol addition, crystallization of milk fat was delayed, whereas, at the lower level, phytosterol enrichment induced nucleation and emulsion crystallization. These differences were attributed to the formation of separate phytosterol crystals within the emulsions at the high phytosterol concentration, as characterized by Synchrotron X-ray measurements. X-ray scattering patterns demonstrated the ability of the phytosterol to integrate within the milk fat triacylglycerol matrix, with a concomitant increase in longitudinal packing and system disorder. Understanding the consequences of adding phytosterols, on the physical and crystalline behavior of emulsions may enable the functional food industry to design more physically and chemically stable products. PMID:27476512

  6. Self-emulsification of alkaline-dissolved clove bud oil by whey protein, gum arabic, lecithin, and their combinations.

    PubMed

    Luo, Yangchao; Zhang, Yue; Pan, Kang; Critzer, Faith; Davidson, P Michael; Zhong, Qixin

    2014-05-14

    Low-cost emulsification technologies using food ingredients are critical to various applications. In the present study, a novel self-emulsification technique was studied to prepare clove bud oil (CBO) emulsions, without specialized equipment or organic solvents. CBO was first dissolved in hot alkaline solutions, added at 1% v/v into neutral solutions with 1% w/v emulsifier composed of whey protein concentrate (WPC), gum arabic, lecithin, or their equal mass mixtures, and adjusted to pH 7.0. The self-emulsification process did not affect UV-vis absorption spectrum, reversed-phase HPLC chromatogram, or antimicrobial activity of CBO against Escherichia coli O157:H7, Listeria monocytogenes Scott A, and Salmonella Enteritidis. The entrapment efficiency after extraction by petroleum ether was determined to be about 80%. Most emulsions were stable during 7 days of storage. Emulsions prepared with WPC had smaller particles, whereas emulsions prepared with emulsifier mixtures had more stable particle dimensions. The studied self-emulsification technique may find numerous applications in the preparation of low-cost food emulsions. PMID:24758517

  7. Emulsions for interfacial filtration.

    SciTech Connect

    Grillet, Anne Mary; Bourdon, Christopher Jay; Souza, Caroline Ann; Welk, Margaret Ellen; Hartenberger, Joel David; Brooks, Carlton, F.

    2006-11-01

    We have investigated a novel emulsion interfacial filter that is applicable for a wide range of materials, from nano-particles to cells and bacteria. This technology uses the interface between the two immiscible phases as the active surface area for adsorption of targeted materials. We showed that emulsion interfaces can effectively collect and trap materials from aqueous solution. We tested two aqueous systems, a bovine serum albumin (BSA) solution and coal bed methane produced water (CBMPW). Using a pendant drop technique to monitor the interfacial tension, we demonstrated that materials in both samples were adsorbed to the liquid-liquid interface, and did not readily desorb. A prototype system was built to test the emulsion interfacial filter concept. For the BSA system, a protein assay showed a progressive decrease in the residual BSA concentration as the sample was processed. Based on the initial prototype operation, we propose an improved system design.

  8. Magnetofluid emulsion: New magnetocontrolled media

    NASA Astrophysics Data System (ADS)

    Bashtovoi, Victor G.; Yarmolchik, Yuri P.

    1994-03-01

    This study has shown that flow dynamics of emulsion consisting of magnetic and nonmagnetic fluids depends on applied magnetic field. So these emulsions may be considered as a magnetic field controlled medium, and in particular as a magnetic field controlled heat carrier. The new dates on rheological properties of these emulsions in the presence of magnetic field are described.

  9. Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein.

    PubMed

    Xu, Xingfeng; Zhong, Junzhen; Chen, Jun; Liu, Chengmei; Luo, Liping; Luo, Shunjing; Wu, Lixin; McClements, David Julian

    2016-12-15

    The emulsifying properties of partially hydrolyzed rice glutelin (H-RG, 2% degree of hydrolysis) were compared to those of whey isolate protein (WPI), a commonly used protein-based emulsifier. The surface load of WPI (1% emulsifier, d32=167.5nm) was 2.8 times lower than that of H-RG (3% emulsifier, d32=159.0nm). Emulsions containing WPI-coated lipid droplets had better stability to pH changes (2-8), NaCl addition (0-500mM) and thermal processing (30-90°C, 0 or 200mM NaCl). Nevertheless, H-RG emulsions were stable over a range of conditions: pH 6-8; NaCl≤200 (pH 7); temperatures≤90°C in the absence of salt (pH 7); and temperatures≤50°C in the presence of 200mM NaCl (pH 7). This study indicates that H-RG may be utilized as a natural emulsifier in the development of label-friendly emulsion-based food products, but that further work is needed to increase the range of applications. PMID:27451237

  10. Development of High Sensitivity Nuclear Emulsion and Fine Grained Emulsion

    NASA Astrophysics Data System (ADS)

    Kawahara, H.; Asada, T.; Naka, T.; Naganawa, N.; Kuwabara, K.; Nakamura, M.

    2014-08-01

    Nuclear emulsion is a particle detector having high spacial resolution and angular resolution. It became useful for large statistics experiment thanks to the development of automatic scanning system. In 2010, a facility for emulsion production was introduced and R&D of nuclear emulsion began at Nagoya university. In this paper, we present results of development of the high sensitivity emulsion and fine grained emulsion for dark matter search experiment. Improvement of sensitivity is achieved by raising density of silver halide crystals and doping well-adjusted amount of chemicals. Production of fine grained emulsion was difficult because of unexpected crystal condensation. By mixing polyvinyl alcohol (PVA) to gelatin as a binder, we succeeded in making a stable fine grained emulsion.

  11. Alcohol from membrane processed concentrated cheese whey

    SciTech Connect

    Rajagopalan, K.; Kosikowskik, F.V.

    1982-01-01

    A fermentable whey substrate in the form of a high solids permeate was obtained by reconstituting spray-dried whey powder to 36% total solids followed by ultrafiltration to separate the protein. The high solids permeate was demineralized to permit rapid yeast growth. The final permeate with 24% lactose and at pH 4.8 gave high yields of EtOH rapidly upon inoculation with lactose-fermenting yeasts. One yeast species, Kluyveromyces fragilis NRRL Y 2415, yielded 108.8 g of EtOH/L, giving 84.3% of the theoretical maximum. Batch EtOH productivity was 3.2 g/L/h. The cost analysis of the ultrafiltration-fermentation process is highly favorable, if evaporation instead of the widely used reverse osmosis is employed for preconcentration of whey.

  12. The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds

    PubMed Central

    2014-01-01

    Background Perceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex interactions between key food ingredients (e.g., polysaccharides and proteins). Hence, this study was conducted to formulate emulsion-based beverage using natural food emulsifiers and to understand the interactions between emulsion compositions and flavor compounds. Results The influences of modified starch (x 1 ), whey protein isolate (x 2 ), soursop flavor oil (x 3 ) and deionized water (x 4 ) on the equilibrium headspace concentration of soursop volatile flavor compounds were evaluated using a four-component with constrained extreme vertices mixture design. The results indicated that the equilibrium headspace concentration of soursop flavor compounds were significantly (p < 0.05) influenced by the matrix and structural compositions of the beverage emulsions. Interface formed using modified starch and whey protein isolate (WPI) proved to be capable of inhibiting the release of volatile flavor compounds from the oil to the aqueous phase. Modified starch could retard the overall flavor release through its hydrophobic interactions with volatile flavor compounds and viscosity enhancement effect. Excessive amount of modified starch was also shown to be detrimental to the stability of emulsion system. However, both modified starch and WPI showed to be a much more effective barrier in inhibiting the flavor release of flavor compounds when used as individual emulsifier than as a mixture. Conclusions Overall, the mixture design can be practical in elucidating the complex interactions between key food components and volatile flavor compounds in an emulsion system. These studies will be useful for the manufacturers for the formulation of an optimum beverage emulsion with

  13. Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides.

    PubMed

    Yadav, Jay Shankar Singh; Yan, Song; Pilli, Sridhar; Kumar, Lalit; Tyagi, R D; Surampalli, R Y

    2015-11-01

    The byproduct of cheese-producing industries, cheese whey, is considered as an environmental pollutant due to its high BOD and COD concentrations. The high organic load of whey arises from the presence of residual milk nutrients. As demand for milk-derived products is increasing, it leads to increased production of whey, which poses a serious management problem. To overcome this problem, various technological approaches have been employed to convert whey into value-added products. These technological advancements have enhanced whey utilization and about 50% of the total produced whey is now transformed into value-added products such as whey powder, whey protein, whey permeate, bioethanol, biopolymers, hydrogen, methane, electricity bioprotein (single cell protein) and probiotics. Among various value-added products, the transformation of whey into proteinaceous products is attractive and demanding. The main important factor which is attractive for transformation of whey into proteinaceous products is the generally recognized as safe (GRAS) regulatory status of whey. Whey and whey permeate are biotransformed into proteinaceous feed and food-grade bioprotein/single cell protein through fermentation. On the other hand, whey can be directly processed to obtain whey protein concentrate, whey protein isolate, and individual whey proteins. Further, whey proteins are also transformed into bioactive peptides via enzymatic or fermentation processes. The proteinaceous products have applications as functional, nutritional and therapeutic commodities. Whey characteristics, and its transformation processes for proteinaceous products such as bioproteins, functional/nutritional protein and bioactive peptides are covered in this review. PMID:26165970

  14. Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking.

    PubMed

    Wen-Qiong, Wang; Lan-Wei, Zhang; Xue, Han; Yi, Lu

    2017-01-15

    In whey ultrafiltration (UF) production, two main problems are whey protein recovery and membrane fouling. In this study, membrane coupling protein transglutaminase (TG) catalysis protein cross-linking was investigated under different conditions to find out the best treatment. We found that the optimal conditions for protein recovery involved catalyzing whey protein cross-linking with TG (40U/g whey proteins) at 40°C for 60min at pH 5.0. Under these conditions, the recovery rate was increased 15-20%, lactose rejection rate was decreased by 10%, and relative permeate flux was increase 30-40% compared to the sample without enzyme treatment (control). It was noticeable that the total resistance and cake resistance were decreased after enzyme catalysis. This was mainly due to the increased particle size and decreased zeta potential. Therefore, membrane coupling enzyme catalysis protein cross-linking is a potential means for further use. PMID:27542447

  15. Direct capture of lactoferrin from cheese whey on supermacroporous column of polyacrylamide cryogel with copper ions.

    PubMed

    Carvalho, B M A; Carvalho, L M; Silva, W F; Minim, L A; Soares, A M; Carvalho, G G P; da Silva, S L

    2014-07-01

    Lactoferrin is a protein that is present in cheese whey (a waste product from the dairy industry) and has several biological activities. However, its production from whey must have a high yield and low cost for industrial applications. As such, this study reports the use of polyacrylamide cryogel, loaded with Cu(2+) (through the bond with iminodiacetic acid (IDA)), as an adsorbent for the chromatographic process to capture lactoferrin whey. Ultrafiltered cheese whey was passed through the cryogel-IDA-Cu(2+) system. The eluates were subjected to analysis of total protein, SDS-PAGE and size exclusion chromatography. The results showed an axial dispersion coefficients, at different superficial velocities of liquid, in a range of 10(-6)-10(-5)m(2)/s. The cryogel demonstrated good hydraulic permeability (4.7086×10(-13)m(2)) and a porosity of approximately 78.2%. The IDA-Cu(2+) cryogel system was also able to capture lactoferrin in high purity. PMID:24518347

  16. An X-ray diffraction analysis of crystallised whey and whey-permeate powders.

    PubMed

    Nijdam, Justin; Ibach, Alexander; Eichhorn, Klaus; Kind, Matthias

    2007-11-26

    Amorphous whey, whey-permeate and lactose powders have been crystallised at various air temperatures and humidities, and these crystallised powders have been examined using X-ray diffraction. The most stable lactose crystal under normal storage conditions, alpha-lactose monohydrate, forms preferentially in whey and whey-permeate powders at 50 degrees C, provided sufficient moisture is available, whereas anhydrous beta-lactose and mixed anhydrous lactose crystals, which are unstable under normal storage conditions, form preferentially at 90 degrees C. Thus, faster crystallisation at higher temperatures is offset by the formation of lactose-crystal forms that are less stable under normal storage conditions. Very little alpha-lactose monohydrate crystallised in the pure lactose powders over the range of temperatures and humidities tested, because the crystallisation of alpha- and beta-lactose is considerably more rapid than the mutarotation of beta- to alpha-lactose in the amorphous phase and the hydration of alpha-lactose during crystallisation. Protein and salts hinder the crystallisation process, which provides more time for mutarotation and crystal hydration in the whey and whey-permeate powders. PMID:17719020

  17. Recovery of Whey Proteins and Enzymatic Hydrolysis of Lactose Derived from Casein Whey Using a Tangential Flow Ultrafiltration Module

    NASA Astrophysics Data System (ADS)

    Das, Bipasha; Bhattacharjee, Sangita; Bhattacharjee, Chiranjib

    2013-09-01

    In this study, ultrafiltration (UF) of pretreated casein whey was carried out in a cross-flow module fitted with 5 kDa molecular weight cut-off polyethersulfone membrane to recover whey proteins in the retentate and lactose in the permeate. Effects of processing conditions, like transmembrane pressure and pH on permeate flux and rejection were investigated and reported. The polarised layer resistance was found to increase with time during UF even in this high shear device. The lactose concentration in the permeate was measured using dinitro salicylic acid method. Enzymatic kinetic study for lactose hydrolysis was carried out at three different temperatures ranging from 30 to 50 °C using β-galactosidase enzyme. The glucose formed during lactose hydrolysis was analyzed using glucose oxidase-peroxidase method. Kinetics of enzymatic hydrolysis of lactose solution was found to follow Michaelis-Menten model and the model parameters were estimated by Lineweaver-Burk plot. The hydrolysis rate was found to be maximum (with Vmax = 5.5091 mmol/L/min) at 30 °C.

  18. Anaerobic expanded bed treatment of whey

    SciTech Connect

    Switzenbaum, M.S.; Danskin, S.C.

    1982-01-01

    Anaerobic treatment of whey offers the dual advantage of energy production and pollution control. The energy produced is in the form of methane which is a valuable form of energy in that it is easily separated from the liquid digesting whey, has a high caloric value and can be used for heating and cooking at the cheese plants where it is produced. Based on the data of a survey conducted by the New York State Energy Research and Development Authority, it was shown that a significant portion (up to 46%) of the energy needs (in natural gas and oil) at cheese production plants in New York State could be recovered by methane generated from whey produced as a by-product of cheese manufacturing at the plants. Finally, the results of a preliminary feasibility study of a new type of innovative, compact, high rate, anaerobic fixed film process show that efficient treatment of whey is possible at low retention times, and at high organic loading rates.

  19. Advances in extrusion for texturized whey proteins

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Dairy proteins like whey proteins play an important role in human nutrition because of their characteristic structure and associated numerous benefits such as ease of digestion, in- vivo assimilation, creating new or maintaining the muscle mass and the unique ability of boosting immune functions. W...

  20. Chemical Demulsification of Water-in-Crude Oil Emulsions

    NASA Astrophysics Data System (ADS)

    Abdurahman; Nour, H.; Mohd Yunus, Rosli; Jemaat, Zulkifly

    Demulsification (emulsion breaking) is necessary in many practical applications such as the petroleum industry, painting and waste-water treatment in environmental technology. Chemical demulsification is the most widely applied method of treating water-in-crude oil emulsions and involves the use of chemical additives to accelerate the emulsion breaking process. The effect of chemical demulsification operations on the stability and properties of water-in-crude oil emulsions was assessed experimentally. In this regard, Amine Demulsifier, Polyhydric Alcohol, Acid and Polymeric demulsifiers were used. Using samples of w/o, the data presented for several commercial-type demulsifiers show a strong connection (correlation) between good performance (fast coalescence) and the demulsifiers. The relative rates of water separation were characterized via beaker tests. The amine group demulsifiers promoted best coalescence of droplets. In contrast, polymeric demulsifier group is the least in water separation.

  1. Effect of high hydrostatic pressure and high dynamic pressure on stability and rheological properties of model oil-in-water emulsions

    NASA Astrophysics Data System (ADS)

    Bigikocin, Erman; Mert, Behic; Alpas, Hami

    2011-09-01

    Both static and dynamic high pressure applications provide interesting modifications in food structures which lead to new product formulations. In this study, the effects of two different treatments, high hydrostatic pressure (HHP) and high dynamic pressure (HDP), on oil-in-water emulsions were identified and compared. Microfluidization was selected from among the HDP homogenization techniques. The performance of each process was analyzed in terms of rheological modifications and emulsion stability improvements compared with the coarse emulsions. The stability of the emulsions was determined comparatively by using an analytical photo-centrifuge device employing novel analysis technology. Whey protein isolate (WPI) in combination with a food polysaccharide (xanthan gum, guar gum or locust bean gum) were used as emulsifying and stabilizing ingredients. The effective disruption of oil droplets and the degradation of polysaccharides by the shear forces under high pressure in HDP microfluidization yielded finer emulsions with lower viscosities, leading to distinctive improvements in emulsion stability. On the other hand, improvements in stability obtained with HHP treatment were due to the thickening of the emulsions mainly induced by protein unfolding. The corresponding increases in viscosity were intensified in emulsion formulations containing higher oil content. Apart from these, HHP treatment was found to be relatively more contributive to the enhancements in viscoelastic properties.

  2. Double Emulsion Templated Celloidosomes

    NASA Astrophysics Data System (ADS)

    Arriaga, Laura R.; Marquez, Samantha M.; Kim, Shin-Hyun; Chang, Connie; Wilking, Jim; Monroy, Francisco; Marquez, Manuel; Weitz, David A.

    2012-02-01

    We present a novel approach for fabricating celloidosomes, which represent a hollow and spherical three-dimensional self-assembly of living cells encapsulating an aqueous core. Glass- capillary microfluidics is used to generate monodisperse water-in-oil-in-water double emulsion templates using lipids as stabilizers. Such templates allow for obtaining single but also double concentric celloidosomes. In addition, after a solvent removal step the double emulsion templates turn into monodisperse lipid vesicles, whose membrane spontaneously phase separates when choosing the adequate lipid composition, providing the adequate scaffold for fabricating Janus-celloidosomes. These structures may find applications in the development of bioreactors in which the synergistic effects of two different types of cells selectively adsorbed on one of the vesicle hemispheres may be exploited.

  3. FINE GRAIN NUCLEAR EMULSION

    DOEpatents

    Oliver, A.J.

    1962-04-24

    A method of preparing nuclear track emulsions having mean grain sizes less than 0.1 microns is described. The method comprises adding silver nitrate to potassium bromide at a rate at which there is always a constant, critical excess of silver ions. For minimum size grains, the silver ion concentration is maintained at the critical level of about pAg 2.0 to 5.0 during prectpitation, pAg being defined as the negative logarithm of the silver ion concentration. It is preferred to eliminate the excess silver at the conclusion of the precipitation steps. The emulsion is processed by methods in all other respects generally similar to the methods of the prior art. (AEC)

  4. Composition and functionality of whey protein phospholipid concentrate and delactosed permeate.

    PubMed

    Levin, M A; Burrington, K J; Hartel, R W

    2016-09-01

    Whey protein phospholipid concentrate (WPPC) and delactosed permeate (DLP) are 2 coproducts of cheese whey processing that are currently underused. Past research has shown that WPPC and DLP can be used together as a functional dairy ingredient in foods such as ice cream, soup, and caramel. However, the scope of the research has been limited to 1 WPPC supplier. The objective of this research was to fully characterize a range of WPPC. Four WPPC samples and 1 DLP sample were analyzed for chemical composition and functionality. This analysis showed that WPPC composition was highly variable between suppliers and lots. In addition, the functionality of the WPPC varies depending on the supplier and testing pH, and cannot be correlated with fat or protein content because of differences in processing. The addition of DLP to WPPC affects functionality. In general, WPPC has a high water-holding capacity, is relatively heat stable, has low foamability, and does not aid in emulsion stability. The gel strength and texture are highly dependent on the amount of protein. To be able to use these 2 dairy products, the composition and functionality must be fully understood. PMID:27394941

  5. Pickering emulsions with controllable stability.

    PubMed

    Melle, Sonia; Lask, Mauricio; Fuller, Gerald G

    2005-03-15

    We prepare solid-stabilized emulsions using paramagnetic particles at an oil/water interface that can undergo macroscopic phase separation upon application of an external magnetic field. A critical field strength is found for which emulsion droplets begin to translate into the continuous-phase fluid. At higher fields, the emulsions destabilize, leading to a fully phase-separated system. This effect is reversible, and long-term stability can be recovered by remixing the components with mechanical agitation. PMID:15752002

  6. Compositional analysis of developed whey based fructooligosaccharides supplemented low- calorie drink.

    PubMed

    Yasmin, Adeela; Butt, Masood Sadiq; Yasin, Muhammad; Qaisrani, Tahira Batool

    2015-03-01

    Array of evidences have indicated that the supplementation of diet with functional and nutritional components to provide numerous health benefits. In this context, fortification with novel constituents as prebiotics i.e. fructooligosaccharides (FOS) is an encouraging trend all over the world. In the current exploration, FOS was used as a prebiotic in whey based functional drinks. For drink formulation, four samples were prepared i.e. whey based drink (T1) and FOS supplemented whey drinks @ 0.5, 1.0 and 1.5 % referred as T2, T3 and T4, respectively. The formulated drinks were evaluated for compositional analysis with special reference to amino acids and mineral profiles. The functional drinks showed momentous impact on total solids (TS) whilst, pH, acidity, crude protein and fat were affected non-significantly. However, pH, TS, fat and protein contents of prepared drinks were decreased substantially (p < 0.05) during storage period. However, prepared drinks showed non-significant variations in essential and non-essential amino acids. PMID:25745267

  7. Whey and casein labeled with L-[1-13C]leucine and muscle protein synthesis: effect of resistance exercise and protein ingestion.

    PubMed

    Reitelseder, Søren; Agergaard, Jakob; Doessing, Simon; Helmark, Ida C; Lund, Peter; Kristensen, Niels B; Frystyk, Jan; Flyvbjerg, Allan; Schjerling, Peter; van Hall, Gerrit; Kjaer, Michael; Holm, Lars

    2011-01-01

    Muscle protein turnover following resistance exercise and amino acid availability are relatively well described. By contrast, the beneficial effects of different sources of intact proteins in relation to exercise need further investigation. Our objective was to compare muscle anabolic responses to a single bolus intake of whey or casein after performance of heavy resistance exercise. Young male individuals were randomly assigned to participate in two protein trials (n = 9) or one control trial (n = 8). Infusion of l-[1-(13)C]leucine was carried out, and either whey, casein (0.3 g/kg lean body mass), or a noncaloric control drink was ingested immediately after exercise. l-[1-(13)C]leucine-labeled whey and casein were used while muscle protein synthesis (MPS) was assessed. Blood and muscle tissue samples were collected to measure systemic hormone and amino acid concentrations, tracer enrichments, and myofibrillar protein synthesis. Western blots were used to investigate the Akt signaling pathway. Plasma insulin and branched-chain amino acid concentrations increased to a greater extent after ingestion of whey compared with casein. Myofibrillar protein synthesis was equally increased 1-6 h postexercise after whey and casein intake, both of which were higher compared with control (P < 0.05). Phosphorylation of Akt and p70(S6K) was increased after exercise and protein intake (P < 0.05), but no differences were observed between the types of protein except for total 4E-BP1, which was higher after whey intake than after casein intake (P < 0.05). In conclusion, whey and casein intake immediately after resistance exercise results in an overall equal MPS response despite temporal differences in insulin and amino acid concentrations and 4E-BP1. PMID:21045172

  8. Phenylalanine flux and gastric emptying are not affected by replacement of casein with whey protein in the diet of adult cats consuming frequent small meals

    PubMed Central

    2014-01-01

    Background Decreasing the rate of protein emptying from the stomach may improve efficiency of utilization of dietary amino acids for protein deposition. Some studies in rats and humans have shown casein to be more slowly released from the stomach than whey protein. To test if casein induces a slower rate of gastric emptying in cats than whey protein, L-[1-13C]phenylalanine (Phe) was dosed orally into 9 adult cats to estimate gastric emptying and whole-body Phe flux. Results Concentrations of indispensable amino acids in plasma were not significantly affected by dietary protein source. First-pass splanchnic extraction of Phe was not different between diets and averaged 50% (SEM = 3.8%). The half-time for gastric emptying averaged 9.9 min with casein and 10.3 min with whey protein, and was not significantly different between diets (SEM = 1.7 min). Phenylalanine fluxes were 45.3 and 46.5 μmol/(min · kg) for casein- and whey-based diets, respectively (SEM = 4.7 μmol/(min · kg)). Conclusions In adult cats fed frequent small meals, the replacement of casein with whey protein in the diet does not affect supply or utilization of amino acids. These two milk proteins appear to be equally capable of meeting the dietary amino acid needs of cats. PMID:25266643

  9. Impact of parenteral lipid emulsions on metabolomic phenotype in preterm TPN-fed piglets

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Lipids in parenteral nutrition provide essential fatty acids and are a major source of energy for hospitalized neonates. Intralipid (IL) is the only approved lipid emulsion in the US, but new generation emulsions include Omegaven (OV) and SMOFlipid (SL). There are no studies describing the metabolit...

  10. Impact of parenteral lipid emulsions on the metabolomic phenotype in preterm TPN-fed piglets

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Lipids in parenteral nutrition provide essential fatty acids and are a major source of energy for hospitalized neonates. Intralipid (IL) is the only approved lipid emulsion in the U.S, but new generation emulsions include Omegaven (OV) and SMOFlipid (SL). There are no studies describing the metaboli...

  11. Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review.

    PubMed

    Neelima; Sharma, Rajan; Rajput, Yudhishthir Singh; Mann, Bimlesh

    2013-01-01

    Glycomacropeptide (GMP) is a C-terminal part (f 106-169) of kappa-casein which is released in whey during cheese making by the action of chymosin. GMP being a biologically active component has gained much attention in the past decade. It also has unique chemical and functional properties. Many of the biological properties have been ascribed to the carbohydrate moieties attached to the peptide. The unique set of amino acids in GMP makes it a sought-after ingredient with nutraceutical properties. Besides its biological activity, GMP has several interesting techno-functional properties such as wide pH range solubility, emulsifying properties as well as foaming abilities which are shown to be promising for applications in food and nutrition industry. These properties of GMP have given new dimension for the profitable utilization of cheese whey to the dairy industry. A number of protocols for isolation of GMP from cheese whey have been reported. Moreover, its role in detection of sweet/rennet whey adulteration in milk and milk products has also attracted attention of various researchers, and many GMP-specific analytical methods have been proposed. This review discusses the chemico-functional properties of GMP and its role in the detection methods for checking cheese or sweet whey adulteration in milk. Recent concepts used in the isolation of GMP from cheese whey have also been discussed. PMID:23396893

  12. Drying of sweet whey using drum dryer technique and utilization of the produced powder in French-type bread and butter cookies.

    PubMed

    Mustafa, L; Alsaed, A K; Al-Domi, H

    2014-06-01

    The objective of this study was to dry sweet liquid whey using drum dryer and to utilize the whey powder in French-type bread and cookies as a sugar substitute. The sweet whey powder was characterized chemically for ash, moisture, water activity, protein, salt, acidity and lactose contents. Optimization parameters including drying temperature, drum speed and starch addition for whey drying by drum dryer were tested to produce the best powder characteristics. The optimum temperature was 140°C at a drum speed of 20 rpm with a corn starch level of 2% (weight per weight). Sweet whey powder produced was used as a sugar replacer in French-type bread and butter cookies at substitution levels of 25, 50 and 75% of total sugars. The developed products were analyzed chemically and sensorially. The two developed products were relatively high in protein, ash, lactose and salts compared to the control samples. Regarding the sensory evaluation, the results showed that the sugar substitution of 25 and 50% in bread and cookies were significantly (p<0.05) better than the control. It can be concluded that sweet whey powder can significantly improve the quality of the studied bakery items. PMID:26035954

  13. High float and rapid setting anionic bituminous emulsions

    SciTech Connect

    Vanderzanden, E.J.

    1986-12-16

    This patent describes a high float and rapid setting bituminous emulsion comprising: (a) from about 50 to about 75 parts by weight of asphalt; (b) from about 0.01 to about 1.0 parts by weight of a carboxylic acid salt; (c) from about 0.2 to about 15 parts by weight of carboxylic acid esters; (d) sufficient base to provide the emulsion with a pH greater than about 9; and (e) sufficient water to make the total of (a), (b), (c), (d) and (e), equal 100 parts by weight.

  14. Analysis of materials in a scaled-up, pilot plant fermentation of cheese whey

    NASA Astrophysics Data System (ADS)

    Doulah, Seraj; Fairbrother, P.; George, William O.; Williams, Jill M.

    1994-01-01

    A series of batch fermentations of cheese whey using Lactobacillus helveticus 8652 were monitored both off-line and on-line by FT-IR using a CIRCLE cell (Spectra-Tech, Warrington). The levels of substrate (lactose) and product (lactic acid) were continuously measured over a period of 48 h. Measurements were made on a Perkin Elmer 1760 FT-IR spectrometer using the QUANT software. Fifteen calibration solutions of lactose and lactic acid were used and the method tested with validation solutions of known composition. Mean errors of 1.1% and 0.9% w/v were calculated for lactose and lactic acid respectively.

  15. Whey protein concentrate market enhancement. Final report

    SciTech Connect

    Hudson, L.

    1982-09-01

    Whey protein concentrate (WPC) was studied to see whether or not there was sufficient depth in the marketplace to accommodate increased WPC production in the event more whey was converted into alcohol. It was concluded that the current market for WPC is still immature and ample room exists in the marketplace to produce and dispose of WPC. In addition, WPC literature was reviewed so as to evaluate the current state of the art producing WPC. Considerable evidence suggests that more product formulation work is needed to move WPC into the general marketplace. Concurrent to the market and ltierature study WPC was incorporated into select categories of foods where finished goods were enhanced by having WPC incorporated in their formulations. Formulations were produced to demonstrate the fact that products such as ice cream, breedings and batters for fish sticks, and orange juice can be enhanced by using WPC.

  16. Bilayers at High pH in the Fatty Acid Soap Systems and the Applications for the Formation of Foams and Emulsions.

    PubMed

    Xu, Wenlong; Zhang, Heng; Zhong, Yingping; Jiang, Liwen; Xu, Mengxin; Zhu, Xionglu; Hao, Jingcheng

    2015-08-20

    In our previous work, we reported bilayers at high pH in the stearic acid/CsOH/H2O system, which was against the traditional viewpoint that fatty acid (FA) bilayers must be formed at the pKa of the fatty acid. Herein, the microstructures at high pH of several fatty acid soap systems were investigated systematically. We found that palmitic acid/KOH/H2O, palmitic acid/CsOH/H2O, stearic acid/KOH/H2O, and stearic acid/CsOH/H2O systems can form bilayers at high pH. The bilayer structure was demonstrated by cryogenic transmission electron microscopy (cryo-TEM) and deuterium nuclear magnetic resonance ((2)H NMR), and molecular dynamics simulation was used to confirm the formation of bilayers. The influence of fatty acids with different chain lengths (n = 10, 12, 14, 16, and 18) and different counterions including Li(+), Na(+), K(+), Cs(+), (CH3)4N(+), (C2H5)4N(+), (C3H7)4N(+), and (C4H9)4N(+) on the formation of bilayers was discussed. The stability of foam and emulsification properties were compared between bilayers and micelles, drawing the conclusion that bilayer structures possess a much stronger ability to foam and stronger emulsification properties than micelles do. PMID:26237503

  17. Survey of salty and sweet whey composition from various cheese plants in Wisconsin.

    PubMed

    Blaschek, K M; Wendorff, W L; Rankin, S A

    2007-04-01

    Salty whey is currently underutilized in the dairy industry because of its high salt content and increased processing and disposal costs. Salty whey accounts for 2 to 5% of the total whey generated during Cheddar and other dry-salted cheese manufacture. Because relatively little information is available on salty whey, this study was conducted to determine the range of compositional components in salty whey from commercial cheese plants. Gross compositional differences in percent protein, salt, solids, and fat between sweet whey and salty whey from various dry-salted cheeses from 8 commercial plants were determined. Differences between individual whey protein compositions were determined using sodium dodecyl sulfate-PAGE. Average total solids, fat, and salt content were significantly greater in the salty whey compared with the corresponding sweet whey. True protein was reduced in salty whey although great variability existed among samples. Individual whey proteins identified included lactoferrin (Lf), BSA, immunoglobulin G, beta-lactoglobulin, and alpha-lactalbumin. Salty whey showed an increase in Lf content and a decrease in alpha-lactalbumin and beta-lactoglobulin content when compared with sweet whey. Salty whey may be a source of Lf, potentially increasing its value to whey processors. However, the compositional assessments showed that commercial salty whey is a highly variable waste stream. PMID:17369245

  18. Produced fluid emulsions. Final report

    SciTech Connect

    Hurley, C.F.; Himmelblau, A.; Trom, L.

    1984-09-01

    Emulsion production and stabilization may be due to one or more of several phenomenon including water-oil ratio, oil and brine chemistry, and surfactant and polymer type and concentration. They may influence emulsification either independently or with dependence on one or more of the other factors. Task One has tried to define which factors are dominant and what effect variations in them will have on the emulsion characteristics for each of the fields investigated. Emulsions were produced using a hand homogenizer at a fixed setting for a specific length of time to ensure all samples were produced uniformly. A du Nouy apparatus was used to measure surface and interfacial tensions and a binocular microscope was used in the micro-visual studies. The emulsions were treated in a similar manner with a wide variety of materials to not only break them, but also to help define which mechanisms are responsible for the stabilization of a particular emulsion. Core floods in Task Two utilized a six-foot sand-pack for a mixing medium. A six-inch long Berea core which followed, provided shear similar to that of the reservoir. The choice of oil, brine, surfactant and polymer were chosen to correlate to the Task One studies. Similarities and differences in the results between the bench-top and core flood studies are noted. The conditions of emulsion production and characteristics and the effectiveness of emulsion breakers are compared to help determine the mechanism of emulsion stabilization. 8 figures, 85 tables.

  19. Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources.

    PubMed

    Smith, T J; Foegeding, E A; Drake, M A

    2016-04-01

    This study evaluated flavor and functional characteristics of whey protein isolates (WPIs) from Cheddar, Mozzarella, Cottage cheese, and rennet casein whey. WPIs were manufactured in triplicate. Powders were rehydrated and evaluated in duplicate by descriptive sensory analysis. Volatile compounds were extracted by solid-phase microextraction followed by gas chromatography-mass spectrometry. Functional properties were evaluated by measurement of foam stability, heat stability, and protein solubility. WPI from Cheddar and Cottage cheese whey had the highest cardboard flavor, whereas sweet aromatic flavor was highest in Mozzarella WPI, and rennet casein WPI had the lowest overall flavor and aroma. Distinct sour taste and brothy/potato flavor were also noted in WPI from Cottage cheese whey. Consistent with sensory results, aldehyde concentrations were also highest in Cheddar and Cottage cheese WPI. Overrun, yield stress, and foam stability were not different (P > 0.05) among Cheddar, Mozzarella, and rennet casein WPI, but WPI foams from Cottage cheese whey had a lower overrun and air-phase fraction (P < 0.05). Cottage cheese WPI was more heat stable at pH 7 (P < 0.05) than other WPI in 4% protein solutions, and was the only WPI to not gel at 10% protein. Cottage cheese WPI was less soluble at pH 4.6 compared to other WPI (P < 0.05) and also exhibited higher turbidity loss at pH 3 to 7 compared to other WPI (P < 0.05). This study suggests that WPI produced from nontraditional whey sources could be used in new applications due to distinct functional and flavor characteristics. PMID:26910294

  20. Gelling properties of microparticulated whey proteins.

    PubMed

    Dissanayake, Muditha; Kelly, Alan L; Vasiljevic, Todor

    2010-06-01

    Subjecting whey proteins to high-pressure shearing with or without heating, commonly termed microparticulation, results in novel ingredients with modulated functionalities. Gelling properties of microparticulated whey proteins (MWP) were specifically assessed in this study. MWP powders were produced from commercial cheese whey retentate, standardized to 10% (w/w) protein, and subjected to microfluidization (MFZ) at 140 MPa either with or without prior heat-induced denaturation, followed by spray-drying. Gels were created from aqueous MWP dispersions either by heating at 90 degrees C for 20 min or by allowing gels to form at ambient temperature through addition of glucano-delta-lactone and/or NaCl. MWP powders produced from unheated WP dispersions created firm gels upon heating, whereas those produced from denatured WP gave only cold-set gels. Covalent and noncovalent protein-protein interactions were involved during both heat- and cold-induced gelation. Hydrophobic interactions were more pronounced during aggregation of bovine serum albumin. In conclusion, microparticulation of WP resulted in heat- and cold-set gels with different molecular and physical characteristics from those of untreated controls. PMID:20476755

  1. Dietary whey protein hydrolysates increase skeletal muscle glycogen levels via activation of glycogen synthase in mice.

    PubMed

    Kanda, Atsushi; Morifuji, Masashi; Fukasawa, Tomoyuki; Koga, Jinichiro; Kanegae, Minoru; Kawanaka, Kentaro; Higuchi, Mitsuru

    2012-11-14

    Previously, we have shown that consuming carbohydrate plus whey protein hydrolysates (WPHs) replenished muscle glycogen after exercise more effectively than consuming intact whey protein or branched-chain amino acids (BCAAs). The mechanism leading to superior glycogen replenishment after consuming WPH is unclear. In this 5 week intervention, ddY mice were fed experimental diets containing WPH, a mixture of whey amino acids (WAAs), or casein (control). After the intervention, gastrocnemius muscle glycogen levels were significantly higher in the WPH group (4.35 mg/g) than in the WAA (3.15 mg/g) or control (2.51 mg/g) groups. In addition, total glycogen synthase (GS) protein levels were significantly higher in the WPH group (153%) than in the WAA (89.2%) or control groups, and phosphorylated GS levels were significantly decreased in the WPH group (51.4%). These results indicate that dietary WPH may increase the muscle glycogen content through increased GS activity. PMID:23113736

  2. Tocopherol and tocotrienol homologs in parenteral lipid emulsions

    PubMed Central

    Xu, Zhidong; Harvey, Kevin A; Pavlina, Thomas M; Zaloga, Gary P; Siddiqui, Rafat A

    2015-01-01

    Parenteral lipid emulsions, which are made of oils from plant and fish sources, contain different types of tocopherols and tocotrienols (vitamin E homologs). The amount and types of vitamin E homologs in various lipid emulsions vary considerably and are not completely known. The objective of this analysis was to develop a quantitative method to determine levels of all vitamin E homologs in various lipid emulsions. An HPLC system was used to measure vitamin E homologs using a Pinnacle DB Silica normal phase column and an isocratic, n-hexane:1,4 dioxane (98:2) mobile phase. An optimized protocol was used to report vitamin E homolog concentrations in soybean oil-based (Intralipid®, Ivelip®, Lipofundin® N, Liposyn® III, and Liposyn® II), medium- and long-chain fatty acid-based (Lipofundin®, MCT and Structolipid®), olive oil-based (ClinOleic®), and fish oil-based (Omegaven®) and mixture of these oils-based (SMOFlipid®, Lipidem®) commercial parenteral lipid emulsions. Total content of all vitamin E homologs varied greatly between different emulsions, ranging from 57.9 to 383.9 µg/mL. Tocopherols (α, β, γ, δ) were the predominant vitamin E homologs for all emulsions, with tocotrienol content < 0.3%. In all of the soybean emulsions, except for Lipofundin® N, the predominant vitamin E homolog was γ-tocopherol, which ranged from 57–156 µg/mL. ClinOleic® predominantly contained α-tocopherol (32 µg/mL), whereas α-tocopherol content in Omegaven® was higher than most of the other lipid emulsions (230 µg/mL). Practical applications The information on the types and quantity of vitamin E homologs in various lipid emulsions will be extremely useful to physicians and healthcare personnel in selecting appropriate lipid emulsions that are exclusively used in patients with inadequate gastrointestinal function, including hospitalized and critically ill patients. Some emulsions may require vitamin E supplementation in order to meet minimal human requirements

  3. Structural changes in emulsion-bound bovine beta-lactoglobulin affect its proteolysis and immunoreactivity.

    PubMed

    Marengo, Mauro; Miriani, Matteo; Ferranti, Pasquale; Bonomi, Francesco; Iametti, Stefania; Barbiroli, Alberto

    2016-07-01

    Adsorption on the surface of sub-micrometric oil droplets resulted in significant changes in the tertiary structure of bovine beta-lactoglobulin (BLG), a whey protein broadly used as a food ingredient and a major food allergen. The adsorbed protein had increased sensitivity to trypsin, and increased immunoreactivity towards specific monoclonal antibodies. In spite of the extensive tryptic breakdown of emulsion-bound BLG, some sequence stretches in BLG became trypsin-insensitive upon absorption of the protein on the fat droplets. As a consequence - at contrast with free BLG - proteolysis of emulsion-bound BLG did not decrease the immunoreactivity of the protein, and some of the large peptides generated by trypsinolysis of emulsion-bound BLG were still recognizable by specific monoclonal antibodies. Structural changes occurring in emulsion-bound BLG and their consequences are discussed in comparison with those occurring when the tertiary structure of BLG is modified by lipophilic salts, by urea, or upon interaction with solid hydrophobic surfaces. Such a comparison highlights the relevance of situation-specific structural modifications, that in turn may affect physiologically relevant features of the protein. PMID:27085639

  4. Buffalo Cheese Whey Proteins, Identification of a 24 kDa Protein and Characterization of Their Hydrolysates: In Vitro Gastrointestinal Digestion

    PubMed Central

    Bassan, Juliana C.; Goulart, Antonio J.; Nasser, Ana L. M.; Bezerra, Thaís M. S.; Garrido, Saulo S.; Rustiguel, Cynthia B.; Guimarães, Luis H. S.; Monti, Rubens

    2015-01-01

    Milk whey proteins are well known for their high biological value and versatile functional properties, characteristics that allow its wide use in the food and pharmaceutical industries. In this work, a 24 kDa protein from buffalo cheese whey was analyzed by mass spectrometry and presented homology with Bos taurus beta-lactoglobulin. In addition, the proteins present in buffalo cheese whey were hydrolyzed with pepsin and with different combinations of trypsin, chymotrypsin and carboxypeptidase-A. When the TNBS method was used the obtained hydrolysates presented DH of 55 and 62% for H1 and H2, respectively. Otherwise for the OPA method the DH was 27 and 43% for H1 and H2, respectively. The total antioxidant activities of the H1 and H2 samples with and without previous enzymatic hydrolysis, determined by DPPH using diphenyl-p-picrylhydrazyl radical, was 4.9 and 12 mM of Trolox equivalents (TE) for H2 and H2Dint, respectively. The increased concentrations for H1 and H2 samples were approximately 99% and 75%, respectively. The in vitro gastrointestinal digestion efficiency for the samples that were first hydrolyzed was higher compared with samples not submitted to previous hydrolysis. After in vitro gastrointestinal digestion, several amino acids were released in higher concentrations, and most of which were essential amino acids. These results suggest that buffalo cheese whey is a better source of bioavailable amino acids than bovine cheese whey. PMID:26465145

  5. Buffalo Cheese Whey Proteins, Identification of a 24 kDa Protein and Characterization of Their Hydrolysates: In Vitro Gastrointestinal Digestion.

    PubMed

    Bassan, Juliana C; Goulart, Antonio J; Nasser, Ana L M; Bezerra, Thaís M S; Garrido, Saulo S; Rustiguel, Cynthia B; Guimarães, Luis H S; Monti, Rubens

    2015-01-01

    Milk whey proteins are well known for their high biological value and versatile functional properties, characteristics that allow its wide use in the food and pharmaceutical industries. In this work, a 24 kDa protein from buffalo cheese whey was analyzed by mass spectrometry and presented homology with Bos taurus beta-lactoglobulin. In addition, the proteins present in buffalo cheese whey were hydrolyzed with pepsin and with different combinations of trypsin, chymotrypsin and carboxypeptidase-A. When the TNBS method was used the obtained hydrolysates presented DH of 55 and 62% for H1 and H2, respectively. Otherwise for the OPA method the DH was 27 and 43% for H1 and H2, respectively. The total antioxidant activities of the H1 and H2 samples with and without previous enzymatic hydrolysis, determined by DPPH using diphenyl-p-picrylhydrazyl radical, was 4.9 and 12 mM of Trolox equivalents (TE) for H2 and H2Dint, respectively. The increased concentrations for H1 and H2 samples were approximately 99% and 75%, respectively. The in vitro gastrointestinal digestion efficiency for the samples that were first hydrolyzed was higher compared with samples not submitted to previous hydrolysis. After in vitro gastrointestinal digestion, several amino acids were released in higher concentrations, and most of which were essential amino acids. These results suggest that buffalo cheese whey is a better source of bioavailable amino acids than bovine cheese whey. PMID:26465145

  6. [Multiple emulsions; bioactive compounds and functional foods].

    PubMed

    Jiménez-Colmenero, Francisco

    2013-01-01

    The continued appearance of scientific evidence about the role of diet and/or its components in health and wellness, has favored the emergence of functional foods which currently constitute one of the chief factors driving the development of new products. The application of multiple emulsions opens new possibilities in the design and development of functional foods. Multiple emulsions can be used as an intermediate product (food ingredient) into technological strategies normally used in the optimization of the presence of bioactive compounds in healthy and functional foods. This paper presents a summary of the types, characteristics and formation of multiple emulsions, possible location of bioactive compounds and their potential application in the design and preparation of healthy and functional foods. Such applications are manifested particularly relevant in relation to quantitative and qualitative aspects of lipid material (reduced fat/calories and optimization of fatty acid profile), encapsulation of bioactive compounds mainly hydrophilic and sodium reduction. This strategy offers interesting possibilities regarding masking flavours and improving sensory characteristics of foods. PMID:24160194

  7. Programmed emulsions for sodium reduction in emulsion based foods.

    PubMed

    Chiu, Natalie; Hewson, Louise; Fisk, Ian; Wolf, Bettina

    2015-05-01

    In this research a microstructure approach to reduce sodium levels in emulsion based foods is presented. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regard to salty taste. The microstructure approach comprised of entrapment of sodium in the internal aqueous phase of water-in-oil-in-water emulsions. These were designed to destabilise during oral processing when in contact with the salivary enzyme amylase in combination with the mechanical manipulation of the emulsion between the tongue and palate. Oral destabilisation was achieved through breakdown of the emulsion that was stabilised with a commercially modified octenyl succinic anhydride (OSA)-starch. Microstructure breakdown and salt release was evaluated utilising in vitro, in vivo and sensory methods. For control emulsions, stabilised with orally inert proteins, no loss of structure and no release of sodium from the internal aqueous phase was found. The OSA-starch microstructure breakdown took the initial form of oil droplet coalescence. It is hypothesised that during this coalescence process sodium from the internalised aqueous phase is partially released and is therefore available for perception. Indeed, programmed emulsions showed an enhancement in saltiness perception; a 23.7% reduction in sodium could be achieved without compromise in salty taste (p < 0.05; 120 consumers). This study shows a promising new approach for sodium reduction in liquid and semi-liquid emulsion based foods. PMID:25865459

  8. Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH.

    PubMed

    Zeeb, Benjamin; Saberi, Amir Hossein; Weiss, Jochen; McClements, David Julian

    2015-03-21

    Delivery systems based on filled hydrogel particles (microgels) can be fabricated from natural food-grade lipids and biopolymers. The potential for controlling release characteristics by modulating the electrostatic interactions between emulsifier-coated lipid droplets and the biopolymer matrix within hydrogel particles was investigated. A multistage procedure was used to fabricate calcium alginate beads filled with lipid droplets stabilized by non-ionic, cationic, anionic, or zwitterionic emulsifiers. Oil-in-water emulsions stabilized by Tween 60, DTAB, SDS, or whey protein were prepared by microfluidization, mixed with various alginate solutions, and then microgels were formed by simple extrusion into calcium solutions. The microgels were placed into a series of buffer solutions with different pH values (2 to 11). Lipid droplets remained encapsulated under acidic and neutral conditions, but were released under highly basic conditions (pH 11) due to hydrogel swelling when the alginate concentration was sufficiently high. Lipid droplet release increased with decreasing alginate concentration, which could be attributed to an increase in the pore size of the hydrogel matrix. These results have important implications for the design of delivery systems to entrap and control the release of lipophilic bioactive components within filled hydrogel particles. PMID:25646949

  9. Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets.

    PubMed

    Surh, Jeonghee; Vladisavljevi Cacute, Goran T; Mun, Saehun; McClements, D Julian

    2007-01-10

    The purpose of this study was to create water-in-oil (W/O) and water-in-oil-in-water (W/O/W) emulsions containing gelled internal water droplets. Twenty weight percent W/O emulsions stabilized by a nonionic surfactant (6.4 wt % polyglycerol polyricinoleate, PGPR) were prepared that contained either 0 or 15 wt % whey protein isolate (WPI) in the aqueous phase, with the WPI-containing emulsions being either unheated or heated (80 degrees C for 20 min) to gel the protein. Optical microscopy and sedimentation tests did not indicate any significant changes in droplet characteristics of the W/O emulsions depending on WPI content (0 or 15%), shearing (0-7 min at constant shear), thermal processing (30-90 degrees C for 30 min), or storage at room temperature (up to 3 weeks). W/O/W emulsions were produced by homogenizing the W/O emulsions with an aqueous Tween 20 solution using either a membrane homogenizer (MH) or a high-pressure valve homogenizer (HPVH). For the MH the mean oil droplet size decreased with increasing number of passes, whereas for the HPVH it decreased with increasing number of passes and increasing homogenization pressure. The HPVH produced smaller droplets than the MH, but the MH produced a narrower particle size distribution. All W/O/W emulsions had a high retention of water droplets (>95%) within the larger oil droplets after homogenization. This study shows that W/O/W emulsions containing oil droplets with gelled water droplets inside can be produced by using MH or HPVH. PMID:17199330

  10. Behavior of whey protein concentrates under extreme storage conditions

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The overseas demand for whey protein concentrates (WPC) has increased steadily in recent years. Emergency aid foods often include WPC, but shelf-life studies of whey proteins under different shipment and storage conditions have not been conducted in the last 50 yr. Microbial quality, compound form...

  11. Health and functional benefits of texturized whey proteins

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Whey proteins are added to many food products to enhance their nutrient content. Recent research findings confirm that consumption of whey proteins provides health benefits such as boosting immune response and maintaining muscle mass. We have used the extrusion processing conditions of moderate shea...

  12. Cellulose Nanocrystals as Water in Water Emulsion Stabilizers

    NASA Astrophysics Data System (ADS)

    Peddireddy, Karthik Reddy; Capron, Isabelle; Nicolai, Taco; Benyahia, Lazhar

    Cellulose is the most abundant polymer on the earth. Thus, it is very much desirable to find as many practical applications as possible for it. Cellulose, in its original form, contains both amorphous and crystalline parts. It is possible to separate both parts by dissolving the amorphous part in concentrated sulfuric acid. The remaining crystalline cellulose part exist in the form of rod-like particles. The dimensions of the particles depend on the source. We produce the particles from the acid hydrolysis of cotton cellulose fibers. It results in cellulose nanocrystals (CNCs) with dimensions of ~150 nm x 6 nm x 6 nm. It is well known that CNCs could very efficiently stabilize oil in water (O/W) emulsions by forming very dense monolayers of CNCs at O-W interfaces. However, it is not yet known whether they could also stabilize water in water (W/W) emulsions. The W/W emulsions can be produced by any two incompatible polymers. It is challenging to find effective stabilizers for W/W emulsions due to ultralow interfacial tension and large interfacial thickness. In this talk, I will show the efficiency and effectiveness of these one-dimensional rods as W/W emulsion stabilizers.

  13. Protein Fibrils Induce Emulsion Stabilization.

    PubMed

    Peng, Jinfeng; Simon, Joana Ralfas; Venema, Paul; van der Linden, Erik

    2016-03-01

    The behavior of an oil-in-water emulsion was studied in the presence of protein fibrils for a wide range of fibril concentrations by using rheology, diffusing wave spectroscopy, and confocal laser scanning microscopy. Results showed that above a minimum fibril concentration depletion flocculation occurred, leading to oil droplet aggregation and enhanced creaming of the emulsion. Upon further increasing the concentration of the protein fibrils, the emulsions were stabilized. In this stable regime both aggregates of droplets and single droplets are present, and these aggregates are smaller than the aggregates in the flocculated emulsion samples at the lower fibril concentrations. The size of the droplet aggregates in the stabilized emulsions is independent of fibril concentration. In addition, the droplet aggregation was reversible upon dilution both by a pH 2 HCl solution and by a fibril solution at the same concentration. The viscosity of the emulsions containing fibrils was comparable to that of the pure fibril solution. Neither fibril networks nor droplet gel networks were observed in our study. The stabilization mechanism of emulsions containing long protein fibrils at high protein fibril concentrations points toward the mechanism of a kinetic stabilization. PMID:26882086

  14. Whey versus soy protein diets and renal status in rats.

    PubMed

    Aparicio, Virginia A; Nebot, Elena; Tassi, Mohamed; Camiletti-Moirón, Daniel; Sanchez-Gonzalez, Cristina; Porres, Jesús M; Aranda, Pilar

    2014-09-01

    Different dietary protein sources can promote different renal statuses. We examined the effects of whey protein (WP) and soy protein (SP) intake on plasma, urinary, and morphological renal parameters in rats. One hundred and twenty Wistar rats were randomly distributed into 2 experimental groups fed with either WP or SP diets over 12 weeks. These diets were based on commercial WP or SP isolates. The urinary calcium content was higher in the WP diet compared to the SP diet group (P<.001) whereas the urinary citrate level was lower (P<.001). The urinary pH was more acidic in the WP diet group compared to the SP diet group (P<.001); however, no differences were observed between the groups for any of the renal morphological parameters analyzed (all, P>.05) or other plasma renal markers such as albumin or urea concentrations. The increase of acid and urinary calcium and the lower urinary citrate level observed in the WP diet group could increase the incidence of nephrolithiasis compared to the SP diet group. Despite the WP showed poorer acid-base profile, no significant morphological renal changes were observed. These results suggest that the use of SP instead of WP appears to promote a more alkaline plasma and urinary profile, with their consequent renal advantages. PMID:25055031

  15. Treatment of acid mine drainage with anaerobic solid-substrate reactors

    SciTech Connect

    Drury, W.J.

    1999-10-01

    Anaerobic solid-substrate reactors were used in a laboratory study of acid mine drainage treatment. Parallel systems were run continuously for 23 months, both containing a solid substrate of 2:1 (weight) cow manure and sawdust. One system had cheese whey added with the mine drainage to provide an additional electron donor source to simulate sulfate-reducing bacteria activity. Effluent pH from the reactor with whey addition was relatively constant at 6.5. Effluent pH from the reactor without whey addition dropped over time from 6.7 to approximately 5.5. Whey addition increased effluent alkalinity [550 to 700 mg/L as calcium carbonate (CaCO{sub 3}) versus 50 to 300 mg/L as CaCO{sub 3}] and sulfate removal (98 to 80% versus 60 to 40%). Sulfate removal rate with whey addition decreased over time from 250 to 120 mmol/m{sup 3}{center{underscore}dot}d, whereas it decreased from 250 to 40 mmol/m{sup 3}{center{underscore}dot}d without whey addition. Whey addition increased removal of dissolved iron, dissolved manganese, and dissolved zinc in the second part of the experiment. Copper and cadmium removals were greater than 99%, and arsenic removal was 84% without whey addition and 89% with whey addition. Effluent sulfide concentrations were approximately 1 order of magnitude greater with whey addition. A 63-day period of excessive loading permanently decreased treatment efficiency without whey addition.

  16. Enhancing Nutraceutical Bioavailability from Raw and Cooked Vegetables Using Excipient Emulsions: Influence of Lipid Type on Carotenoid Bioaccessibility from Carrots.

    PubMed

    Zhang, Ruojie; Zhang, Zipei; Zou, Liqiang; Xiao, Hang; Zhang, Guodong; Decker, Eric Andrew; McClements, David Julian

    2015-12-01

    The influence of the nature of the lipid phase in excipient emulsions on the bioaccessibility and transformation of carotenoid from carrots was investigated using a gastrointestinal tract (GIT) model. Excipient emulsions were fabricated using whey protein as an emulsifier and medium-chain triglycerides (MCT), fish oil, or corn oil as the oil phase. Changes in particle size, charge, and microstructure were measured as the carrot-emulsion mixtures were passed through simulated mouth, stomach, and small intestine regions. Carotenoid bioaccessibility depended on the type of lipids used to form the excipient emulsions (corn oil > fish oil ≫ MCT), which was attributed to differences in the solubilization capacity of mixed micelles formed from different lipid digestion products. The transformation of carotenoids was greater for fish oil and corn oil than for MCT, which may have been due to greater oxidation or isomerization. The bioaccessibility of the carotenoids was higher from boiled than raw carrots, which was attributed to greater disruption of the plant tissue facilitating carotenoid release. In conclusion, excipient emulsions are highly effective at increasing carotenoid bioaccessibility from carrots, but lipid type must be optimized to ensure high efficacy. PMID:26585671

  17. Spray dried double emulsions containing procyanidin-rich extracts produced by premix membrane emulsification: effect of interfacial composition.

    PubMed

    Berendsen, Rikkert; Güell, Carme; Ferrando, Montserrat

    2015-07-01

    Spray drying of procyanidin-loaded W1/O/W2 emulsions produced by premix membrane emulsification (ME) enabled to produce microcapsules containing procyanidins. The interface of the emulsion droplets prior to spray drying was stabilized with several hydrophilic emulsifiers (whey protein (WPI), WPI-carboxylmethyl cellulose, WPI-gum Arabic, and WPI-chitosan). Their effect on procyanidin encapsulation efficiency, water activity, moisture and oil content, and microcapsule size distribution was investigated. Furthermore, the microstructure and droplet size distribution of redispersed microcapsules were analyzed. Although premix ME produced W1/O/W2 emulsions with a narrow droplet size distribution regardless the hydrophilic emulsifier (main peak of droplet size distribution around 9 μm), microcapsules after spray drying and double emulsions after redispersion showed profound differences in sizes depending on the interfacial composition. WPI-CMC stabilized microcapsules not only showed the highest procyanidin content (5.3 g kg(-1)) but also gave the narrowest particle size distribution with the lowest particle size for both microcapsules and the corresponding emulsions after rehydration (7.7 and 9.9 μm respectively). PMID:25704709

  18. Characterization of pomegranate juice and whey based novel beverage fermented by kefir grains.

    PubMed

    Sabokbar, Nayereh; Khodaiyan, Faramarz

    2015-06-01

    Mixture of pomegranate juice and whey was evaluated as a potential substrate for production of a novel probiotic beverage by kefir grains. Different fermentation conditions were used as viz: two fermentation temperature (19 ºC and 25 ºC) and two levels of kefir grains inoculum (5 % and 8%w/v). pH, acidity, lactose consumption as well as organic acids formation were determined during 32 hours of fermentation. Results showed that kefir grains were able to utilize lactose and decrease pH, increase acidity, produce lactic acid and acetic acid, while the level of citric acid decreased. It was observed these change depended on temperature and level of kefir grains with the highest changes at the temperature of 25 ºC and kefir grains inoculum of 8%w/v. Pomegranate juice and whey mixture therefore may serve as a suitable substrate for the production of novel probiotic dairy-fruit juice beverage by kefir grains and the sensory characteristics of this beverage were shown desirable results. PMID:26028755

  19. Stimulation of net muscle protein synthesis by whey protein ingestion before and after exercise.

    PubMed

    Tipton, Kevin D; Elliott, Tabatha A; Cree, Melanie G; Aarsland, Asle A; Sanford, Arthur P; Wolfe, Robert R

    2007-01-01

    Timing of nutrient ingestion has been demonstrated to influence the anabolic response of muscle following exercise. Previously, we demonstrated that net amino acid uptake was greater when free essential amino acids plus carbohydrates were ingested before resistance exercise rather than following exercise. However, it is unclear if ingestion of whole proteins before exercise would stimulate a superior response compared with following exercise. This study was designed to examine the response of muscle protein balance to ingestion of whey proteins both before and following resistance exercise. Healthy volunteers were randomly assigned to one of two groups. A solution of whey proteins was consumed either immediately before exercise (PRE; n = 8) or immediately following exercise (POST; n = 9). Each subject performed 10 sets of 8 repetitions of leg extension exercise. Phenylalanine concentrations were measured in femoral arteriovenous samples to determine balance across the leg. Arterial amino acid concentrations were elevated by approximately 50%, and net amino acid balance switched from negative to positive following ingestion of proteins at either time. Amino acid uptake was not significantly different between PRE and POST when calculated from the beginning of exercise (67 +/- 22 and 27 +/- 10 for PRE and POST, respectively) or from the ingestion of each drink (60 +/- 17 and 63 +/- 15 for PRE and POST, respectively). Thus the response of net muscle protein balance to timing of intact protein ingestion does not respond as does that of the combination of free amino acids and carbohydrate. PMID:16896166

  20. Proteomic analysis of cow, yak, buffalo, goat and camel milk whey proteins: quantitative differential expression patterns.

    PubMed

    Yang, Yongxin; Bu, Dengpan; Zhao, Xiaowei; Sun, Peng; Wang, Jiaqi; Zhou, Lingyun

    2013-04-01

    To aid in unraveling diverse genetic and biological unknowns, a proteomic approach was used to analyze the whey proteome in cow, yak, buffalo, goat, and camel milk based on the isobaric tag for relative and absolute quantification (iTRAQ) techniques. This analysis is the first to produce proteomic data for the milk from the above-mentioned animal species: 211 proteins have been identified and 113 proteins have been categorized according to molecular function, cellular components, and biological processes based on gene ontology annotation. The results of principal component analysis showed significant differences in proteomic patterns among goat, camel, cow, buffalo, and yak milk. Furthermore, 177 differentially expressed proteins were submitted to advanced hierarchical clustering. The resulting clustering pattern included three major sample clusters: (1) cow, buffalo, and yak milk; (2) goat, cow, buffalo, and yak milk; and (3) camel milk. Certain proteins were chosen as characterization traits for a given species: whey acidic protein and quinone oxidoreductase for camel milk, biglycan for goat milk, uncharacterized protein (Accession Number: F1MK50 ) for yak milk, clusterin for buffalo milk, and primary amine oxidase for cow milk. These results help reveal the quantitative milk whey proteome pattern for analyzed species. This provides information for evaluating adulteration of specific specie milk and may provide potential directions for application of specific milk protein production based on physiological differences among animal species. PMID:23464874

  1. Partial Molecular Characterization of Arctium minus Aspartylendopeptidase and Preparation of Bioactive Peptides by Whey Protein Hydrolysis.

    PubMed

    Cimino, Cecilia V; Colombo, María Laura; Liggieri, Constanza; Bruno, Mariela; Vairo-Cavalli, Sandra

    2015-08-01

    In this article, we report the cloning of an aspartic protease (AP) from flowers of Arctium minus (Hill) Bernh. (Asteraceae) along with the use of depigmented aqueous flower extracts, as a source of APs, for the hydrolysis of whey proteins. The isolated cDNA encoded a protein product with 509 amino acids called arctiumisin, with the characteristic primary structure organization of typical plant APs. Bovine whey protein hydrolysates, obtained employing the enzyme extracts of A. minus flowers, displayed inhibitory angiotensin-converting enzyme (ACE) and antioxidant activities. Hydrolysates after 3 and 5 h of reaction (degree of hydrolysis 2.4 and 5.6, respectively) and the associated peptide fraction with molecular weight below 3 kDa were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, matrix-assisted laser desorption ionization/time of flight mass spectrometry, and reverse phase-high-performance liquid chromatography. The results obtained in this study demonstrate the viability of using proteases from A. minus to increase the antioxidant and inhibitory ACE capacity of whey proteins. PMID:25575270

  2. Potential of various archae- and eubacterial strains as industrial polyhydroxyalkanoate producers from whey.

    PubMed

    Koller, Martin; Hesse, Paula; Bona, Rodolfo; Kutschera, Christoph; Atlić, Aid; Braunegg, Gerhart

    2007-02-12

    Three different microbial wild-type strains are compared with respect to their potential as industrial scale polyhydroxyalkanoate (PHA) producers from the feed stock whey lactose. The halophilic archaeon Haloferax mediterranei as well as two eubacterial strains (Pseudomonas hydrogenovora and Hydrogenophaga pseudoflava) are investigated. H. mediterranei accumulated 50 wt.-% of poly-3-(hydroxybutyrate-co-8%-hydroxyvalerate) from hydrolyzed whey without addition of 3-hydroxyvalerate (3HV) precursors (specific productivity q(p): 9.1 mg x g(-1) x h(-1)). Using P. hydrogenovora, the final percentage of poly-3-hydroxybutyrate (PHB) amounted to 12 wt.-% (q(p): 2.9 mg x g(-1) x h(-1)). With H. pseudoflava, it was possible to reach 40 wt.-% P-3(HB-co-5%-HV) on non-hydrolyzed whey lactose plus addition of valeric acid as 3HV precursor (q(p): 12.5 mg x g(-1) x h(-1)). A detailed characterization of the isolated biopolyesters and an evaluation with regard to the economic feasibility completes the study. PMID:17295410

  3. Metabolism of parenterally administered fat emulsions in the rat: studies of fatty acid oxidation with 1-13C- and 8-13C-labelled triolein.

    PubMed

    Bäurle, W; Brösicke, H; Matthews, D E; Pogan, K; Fürst, P

    1998-04-01

    To reassess the hypothesis that fatty acid catabolism occurs to completion via beta-oxidation, male Sprague-Dawley rats receiving continuous total parenteral nutrition (TPN) including 43% energy as fat were infused with [1-(13)C]- or [8-(13)C]triolein. Expired CO2 was collected continuously for 4 h and its 13C:12C ratio determined by isotope-ratio mass spectrometry. Bicarbonate retention was also assessed over 4 h by infusion of NaH14CO3 and measurement of the expired 14CO2. A possible loss of label from [8-(13)C]oleic acid from the citric acid cycle via labelled acetyl-CoA without oxidation to CO2 was assessed by infusing further animals with acetate labelled with 14C either at C atoms 1 or 2 and determination of its conversion to expired 14CO2. At isotopic steady state, 63.2 (SE 1.6)% (n 8) of the infused [1-(14)C]acetate and 46.0 (SE 1.2)% (n 8) of [2-(14)C]acetate was recovered as expired 14CO2. After correction for bicarbonate retention and non-oxidative isotope loss, 37.3 (SE 1.2)% (n 20) of the [1-(13)C]triolein was found to have been oxidized, whereas 32.6 (SE 1.0)% (n 20) of the [8-(13)C]triolein was oxidized (P < or = 0.01). The lower oxidation of the C atom at position 8 of oleic acid than that at position 1 indicates incomplete oxidative breakdown of the fatty acid after entering beta-oxidation. PMID:9624230

  4. To Model Chemical Reactivity in Heterogeneous Emulsions, Think Homogeneous Microemulsions.

    PubMed

    Bravo-Díaz, Carlos; Romsted, Laurence Stuart; Liu, Changyao; Losada-Barreiro, Sonia; Pastoriza-Gallego, Maria José; Gao, Xiang; Gu, Qing; Krishnan, Gunaseelan; Sánchez-Paz, Verónica; Zhang, Yongliang; Dar, Aijaz Ahmad

    2015-08-25

    Two important and unsolved problems in the food industry and also fundamental questions in colloid chemistry are how to measure molecular distributions, especially antioxidants (AOs), and how to model chemical reactivity, including AO efficiency in opaque emulsions. The key to understanding reactivity in organized surfactant media is that reaction mechanisms are consistent with a discrete structures-separate continuous regions duality. Aggregate structures in emulsions are determined by highly cooperative but weak organizing forces that allow reactants to diffuse at rates approaching their diffusion-controlled limit. Reactant distributions for slow thermal bimolecular reactions are in dynamic equilibrium, and their distributions are proportional to their relative solubilities in the oil, interfacial, and aqueous regions. Our chemical kinetic method is grounded in thermodynamics and combines a pseudophase model with methods for monitoring the reactions of AOs with a hydrophobic arenediazonium ion probe in opaque emulsions. We introduce (a) the logic and basic assumptions of the pseudophase model used to define the distributions of AOs among the oil, interfacial, and aqueous regions in microemulsions and emulsions and (b) the dye derivatization and linear sweep voltammetry methods for monitoring the rates of reaction in opaque emulsions. Our results show that this approach provides a unique, versatile, and robust method for obtaining quantitative estimates of AO partition coefficients or partition constants and distributions and interfacial rate constants in emulsions. The examples provided illustrate the effects of various emulsion properties on AO distributions such as oil hydrophobicity, emulsifier structure and HLB, temperature, droplet size, surfactant charge, and acidity on reactant distributions. Finally, we show that the chemical kinetic method provides a natural explanation for the cut-off effect, a maximum followed by a sharp reduction in AO efficiency with

  5. The Effect of Fish Oil-Based Lipid Emulsion and Soybean Oil-Based Lipid Emulsion on Cholestasis Associated with Long-Term Parenteral Nutrition in Premature Infants

    PubMed Central

    Wang, Leilei; Zhang, Jing; Gao, Jiejin; Qian, Yan; Ling, Ya

    2016-01-01

    Purpose. To retrospectively study the effect of fish oil-based lipid emulsion and soybean oil-based lipid emulsion on cholestasis associated with long-term parenteral nutrition in premature infants. Methods. Soybean oil-based lipid emulsion and fish oil-based lipid emulsion had been applied in our neonatology department clinically between 2010 and 2014. There were 61 qualified premature infants included in this study and divided into two groups. Soybean oil group was made up of 32 premature infants, while fish oil group was made up of 29 premature infants. Analysis was made on the gender, feeding intolerance, infection history, birth weight, gestational age, duration of parenteral nutrition, total dosage of amino acid, age at which feeding began, usage of lipid emulsions, and incidence of cholestasis between the two groups. Results. There were no statistical differences in terms of gender, feeding intolerance, infection history, birth weight, gestational age, duration of parenteral nutrition, total dosage of amino acid, and age at which feeding began. Besides, total incidence of cholestasis was 21.3%, and the days of life of occurrence of cholestasis were 53 ± 5.0 days. Incidence of cholestasis had no statistical difference in the two groups. Conclusion. This study did not find the different role of fish oil-based lipid emulsions and soybean oil-based lipid emulsions in cholestasis associated with long-term parenteral nutrition in premature infants. PMID:27110237

  6. Investigation of the protective effect of whey proteins on lactococcal phages during heat treatment at various pH.

    PubMed

    Geagea, Hany; Gomaa, Ahmed I; Remondetto, Gabriel; Moineau, Sylvain; Subirade, Muriel

    2015-10-01

    The incorporation of whey protein concentrates (WPC) into cheese is a risky process due to the potential contamination with thermo-resistant phages of lactic acid bacteria (LAB). Furthermore, whey proteins can protect phages during heat treatment, thereby increasing the above risk. The main objective of this work was to understand this protective effect in order to better control LAB phages and maximize whey recycling in the cheese industry. First, the inactivation of a previously characterized thermo-resistant lactococcal virulent phage (P1532) was investigated at 95 °C in WPC, in individual whey components β-lactoglobulin, α-lactalbumin, and bovine serum albumin as well as under different heat and pH conditions. The structural changes of the tested proteins were also monitored by transmission FTIR spectroscopy. Phage inactivation results indicated that the protective effect of whey proteins was pH and time dependent at 95 °C and was not restricted to one component. FTIR spectra suggest that the protection is related to protein molecular structures and to the level of protein aggregates, which was more pronounced in acidic conditions. Moreover, the molecular structure of the three proteins tested was differently influenced by pH and the duration of the heat treatment. This work confirms the protective effect of WPC on phages during heat treatment and offers the first hint to explain such phenomenon. Finding the appropriate treatment of WPC to reduce the phage risk is one of the keys to improving the cheese manufacturing process. PMID:26093988

  7. Nisin production in realkalized fed-batch cultures in whey with feeding with lactose- or glucose-containing substrates.

    PubMed

    Costas Malvido, Mónica; Alonso González, Elisa; Pérez Guerra, Nelson

    2016-09-01

    Nisin production by Lactococcus lactis CECT 539 was followed in batch cultures in whey supplemented with different concentrations of glucose and in two realkalized fed-batch fermentations in unsupplemented whey, which were fed, respectively, with concentrated solutions of lactose and glucose. In the batch fermentations, supplementation of whey with glucose inhibited both the growth and bacteriocin production. However, fed-batch cultures were characterized with high productions of biomass (1.34 and 1.51 g l(-1)) and nisin (50.6 and 60.3 BU ml(-1)) in comparison to the batch fermentations in unsupplemented whey (0.48 g l(-1) and 22.5 BU ml(-1)) and MRS broth (1.59 g l(-1) and 50.0 BU ml(-1)). In the two realkalized fed-batch fermentations, the increase in bacteriocin production parallels both the biomass production and pH drop generated in each realkalization and feeding cycle, suggesting that nisin was synthesized as a pH-dependent primary metabolite. A shift from homolactic to heterolactic fermentation was observed at the 108 h of incubation, and other metabolites (acetic acid and butane-2,3-diol) in addition to lactic acid accumulated in the medium. On the other hand, the feeding with glucose improved the efficiencies in glucose, nitrogen, and phosphorus consumption as compared to the batch cultures. The realkalized fed-batch fermentations showed to be an effective strategy to enhance nisin production in whey by using an appropriate feeding strategy to avoid the substrate inhibition. PMID:27112347

  8. ESI-MS method for in vitro investigation of skin penetration by copper-amino acid complexes: from an emulsion through a model membrane.

    PubMed

    Mazurowska, Lena; Nowak-Buciak, Kinga; Mojski, Mirosław

    2007-07-01

    Copper can be found in many cosmetic formulations, mainly as complexes with peptides, hydroxyacids or amino acids. The main reason that the usage of this element in this context is still increasing is its beneficial biochemical activity, although the mechanism that enables its complexes to permeate through skin barriers is largely unknown. The ability of copper complexes with amino acids to penetrate through the stratum corneum and participate in copper ion transport processes is key to their cosmetic and pharmaceutical activities. The penetration process was studied in vitro in a model system, a Franz diffusion cell with a liposome membrane, where a liquid crystalline system with physicochemical properties similar to those of the intercellular cement of stratum corneum was used to model the skin barrier. The influences of various ligands on the model membrane migration rate of copper ions was studied, and the results highlighted the crucial roles of metal ion complex structure and stability in this process. PMID:17530231

  9. Sugar Utilization and Acid Production by Free and Entrapped Cells of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactococcus lactis subsp. lactis in a Whey Permeate Medium

    PubMed Central

    Audet, Pascal; Paquin, Celine; Lacroix, Christophe

    1989-01-01

    Cells of Streptococcus salivarius subsp. thermophilus and Lactococcus lactis subsp. lactis entrapped in k-carrageenan-locust bean gum gel performed similarly to free cells in the conversion of lactose to lactic acid. Bead diameter influenced the fermentation rate. Cells entrapped in smaller beads (0.5 to 1.0 mm) showed higher release rates, higher lactose, glucose, and formic acid utilization, higher galactose accumulation, and higher lactic acid production than did cells entrapped in larger beads (1.0 to 2.0 mm). Values for smaller beads were comparable with those for free cells. Immobilization affected the fermentation rate of lactic acid bacteria, especially Lactobacillus delbrueckii subsp. bulgaricus. Entrapped cells of L. delbrueckii subsp. bulgaricus demonstrated a lower lactic acid production than did free cells in batch fermentation. The kinetics of the production of formic and pyruvic acids by L. lactis subsp. lactis and S. salivarius subsp. thermophilus are presented. PMID:16347822

  10. Thermocapillary Motion in an Emulsion

    NASA Technical Reports Server (NTRS)

    Pukhnachov, Vladislav V.; Voinov, Oleg V.

    1996-01-01

    The phenomenological model for the motion of an emulsion or a gas-liquid mixture exposed to thermocapillary forces and micro-acceleration is formulated. The analytical and numerical investigation of one-dimensional flows for these media is fulfilled, the structure of discontinuous motion is studied. The stability conditions of a space-uniform state and of the interface between an emulsion and a pure liquid are obtained.

  11. Amaranthus cruentus flour edible films: influence of stearic acid addition, plasticizer concentration, and emulsion stirring speed on water vapor permeability and mechanical properties.

    PubMed

    Colla, Eliane; do Amaral Sobral, Paulo J; Menegalli, Florencia Cecília

    2006-09-01

    Films forming solutions composed of Amaranth (Amaranthus cruentus) flour (4.0 g/100 mL), stearic acid (5-15 g/100 g of flour), and glycerol (25-35 g/100 g of flour) were prepared by an emulsification process, with varying stirring speed values (6640-13360 rpm). The influence of these parameters (stearic acid and glycerol concentrations and stirring speed) on the water vapor barrier and mechanical properties of films was evaluated using the response surface methodology (RSM). Other characterizations, including microstructure, water solubility, and oxygen permeability, were performed in optimized films. According to statistical analysis results, the optimized conditions corresponded to 10 g of stearic acid/100 g of flour, 26 g of glycerol/100 g of flour, and a stirring speed of 12 000 rpm. The films produced under these conditions exhibited superior mechanical properties (2.5 N puncture force, 2.6 MPa tensile strength, and 148% elongation at break) in comparison to those of other protein and polysaccharide composite films, low solubility (15.2%), and optimal barrier properties (WVP of 8.9 x 10(- 11) g m(- 1) s(- 1) Pa(- 1) and oxygen permeability of 2.36 x 10(- 13) cm3 m(-1) s(-1) Pa(-1)). PMID:16939322

  12. Rejuvenation of Spent Media via Supported Emulsion Liquid Membranes

    NASA Technical Reports Server (NTRS)

    Wiencek, John M.

    2002-01-01

    The overall goal of this project is to maximize the reuseability of spent fermentation media. Supported emulsion liquid membrane separation, a highly efficient extraction technique, is used to remove inhibitory byproducts during fermentation; thus, improving the yield while reducing the need for fresh water. The key objectives of this study are: Develop an emulsion liquid membrane system targeting low molecular weight organic acids which has minimal toxicity on a variety of microbial systems; Conduct mass transfer studies to allow proper modeling and design of a supported emulsion liquid membrane system; Investigate the effect of gravity on emulsion coalescence within the membrane unit; Access the effect of water re-use on fermentation yields in a model microbial system; Develop a perfusion-type fermentor utilizing a supported emulsion liquid membrane system to control inhibitory fermentation byproducts; Work for the coming year will focus on the determination of toxicity of various solvents, selection of the emulsifying agents, as well as characterizing the mass transfer of hollow-fiber contactors.

  13. Oil-in-water emulsions stabilized by sodium phosphorylated chitosan.

    PubMed

    Chongprakobkit, Suchada; Maniratanachote, Rawiwan; Tachaboonyakiat, Wanpen

    2013-07-01

    Oil-in-water (O/W) emulsions with sodium phosphorylated chitosan (PCTS) were obtained via simple emulsification. PCTS in aqueous solution was amphiphilic with a hydrophilic-lipophilic balance (HLB) of 19 and a critical aggregation concentration (CAC) of 0.13% w/v. The emulsifying efficiency and emulsion stability of PCTS over oil droplets were evaluated in terms of the droplet size, droplet size distribution and microscopic observation using confocal laser scanning microscopy. PCTS preferred to cover oil droplets to produce an O/W emulsion and formed long term stable particles (90 days storage at room temperature) when using PCTS concentrations from above the CAC to 3% w/v. However, emulsions formed from PCTS concentrations below the CAC or over 3% w/v were unstable with particle agglomeration by flocculation after only 7 days storage, although they reverted to individual droplets that retained their integrity in acidic conditions. Overall, PCTS forms effective stable O/W encapsulated particles with potential applications in lipophilic drug encapsulation via a simple emulsion system. PMID:23688457

  14. [What lipid emulsion should be administered to ICU patients?].

    PubMed

    Kreymann, G

    2014-01-01

    The review deals with a question what lipid emulsion should be administered to ICU patients according to recently published official parenteral and enteral nutrition guidelines. Classic lipid emulsions based on omega-6 fatty acids are immunosuppressive and should not be used with ICU patients. The olive/soy emulsion is immunoneutral and can be used for most patients. Many ICU patients are in an inflammatory state (e.g. sepsis, ARDS, pancreatitis). A common belief is that this "hyperinflammed patient population" would profit from an anti-inflammatory lipid component of their parenteral nutrition solution, such as fish oil. On the other hand, every anti-inflammatory therapy has the disadvantage of also being immunosuppressive. Inflammation is a necessary part of the host defense against infection and any correct anti-inflammatory medication presupposes the exact immunologic knowledge that there is too much inflammation for a given situation. This "too much" is certainly not fulfilled in every patient with sepsis, ARDS or pancreatitis. At the bedside it is nearly impossible to determine the degree of "hyper" inflammation. In reality, a number of these patients may be adequately inflamed or, in fact, even hypoinflammed. Specific emulsions which can be used in hyper- or hypoinflammation should be developed in the future. As long as these difficulties in the immunologic diagnosis prevail, the clinician might be best advised to use an immunoneutral lipid emulsion when choosing a lipid preparation for the ICU patients. PMID:25306684

  15. Nutritional management of PKU with glycomacropeptide from cheese whey.

    PubMed

    Ney, D M; Gleason, S T; van Calcar, S C; MacLeod, E L; Nelson, K L; Etzel, M R; Rice, G M; Wolff, J A

    2009-02-01

    Individuals with phenylketonuria (PKU) must follow a lifelong low-phenylalanine (Phe) diet to prevent neurological impairment. Compliance with the low-Phe diet is often poor owing to restriction in natural foods and the requirement for consumption of a Phe-free amino acid formula or medical food. Glycomacropeptide (GMP), a natural protein produced during cheese-making, is uniquely suited to a low-Phe diet because when isolated from cheese whey it contains minimal Phe (2.5-5 mg Phe/g protein). This paper reviews progress in evaluating the safety, acceptability and efficacy of GMP in the nutritional management of PKU. A variety of foods and beverages can be made with GMP to improve the taste, variety and convenience of the PKU diet. Sensory studies in individuals with PKU demonstrate that GMP foods are acceptable alternatives to amino acid medical foods. Studies in the PKU mouse model demonstrate that GMP supplemented with limiting indispensable amino acids provides a nutritionally adequate source of protein and improves the metabolic phenotype by reducing concentrations of Phe in plasma and brain. A case report in an adult with classical PKU who followed the GMP diet for 10 weeks at home indicates safety, acceptability of GMP food products, a 13-14% reduction in blood Phe levels (p<0.05) and improved distribution of dietary protein throughout the day compared with the amino acid diet. In summary, food products made with GMP that is supplemented with limiting indispensable amino acids provide a palatable alternative source of protein that may improve dietary compliance and metabolic control of PKU. PMID:18956251

  16. Influence of formulation on the oxidative stability of water-in-oil emulsions.

    PubMed

    Dridi, Wafa; Essafi, Wafa; Gargouri, Mohamed; Leal-Calderon, Fernando; Cansell, Maud

    2016-07-01

    The oxidation of water-in-oil (W/O) emulsions was investigated, emphasizing the impact of compositional parameters. The emulsions had approximately the same average droplet size and did not show any physical destabilization throughout the study. In the absence of pro-oxidant ions in the aqueous phase, lipid oxidation of the W/O emulsions was moderate at 60°C and was in the same range as that measured for the neat oils. Oxidation was significantly promoted by iron encapsulation in the aqueous phase, even at 25°C. However, iron chelation reduced the oxidation rate. Emulsions based on triglycerides rich in polyunsaturated fatty acids were more prone to oxidation, whether the aqueous phase encapsulated iron or not. The emulsions were stabilized by high- and low-molecular weight surfactants. Increased relative fractions of high molecular weight components reduced the oxidation rate when iron was present. PMID:26920286

  17. Effects of trans-4-(aminomethyl) cyclohexanecarboxylic acid/potassium azeloyl diglycinate/niacinamide topical emulsion in Thai adults with melasma: a single-center, randomized, double-blind, controlled study

    PubMed Central

    Viyoch, Jarupa; Tengamnuay, Isaree; Phetdee, Khemjira; Tuntijarukorn, Punpimol; Waranuch, Neti

    2010-01-01

    Background: Melasma is an acquired hyperpigmentary disorder characterized by dark patches or macules located on the cheeks, forehead, upper lip, chin, and neck. Treatment of melasma involves the use of topical hypopigmenting agents such as hydroquinone, tretinoin, and azelaic acid and its derivatives. Objective: The purpose of this study was to assess the efficacy of a formulation containing a combination of trans-4-(aminomethyl) cyclohexanecarboxylic acid/potassium azeloyl diglycinate/niacinamide compared with an emulsion-based control in the treatment of melasma in Thai adults. Methods: In this single-center, randomized, double-blind, controlled study, Thai patients with mild to moderate facial melasma (relative melanin value [RMV] in range of 20–120) were randomized for the application of either the test or the emulsion-based (control) product in the morning and before bedtime for 8 weeks. The supplemental sunscreen product with sun protection factor 30 was distributed to all patients. Subjects were assessed for the intensity of their hyperpigmented skin area by measuring the difference in the absolute melanin value between hyperpigmented skin and normal skin (RMV). This parameter was used as a primary outcome of this study. Additionally, the severity of melasma was determined visually using the Melasma Area and Severity Index (MASI) scored independently by 3 investigators. The assessments of melasma intensity and other skin properties were performed before administration (week 0) and every 2 weeks thereafter for up to 8 weeks. Other skin properties, including moisture content, pH, and redness (erythema value), were measured. Adverse events (AEs), including erythema, scaling, and edema, were also assessed by a dermatologist using the visual grading scale of Frosch and Kligman and COLIPA. Results: The resulting primary intent-to-treat (ITT) population included 33 patients in the test group and 34 patients in the control group. Sixty patients completed all 8

  18. Influence of olive oil phenolic compounds on headspace aroma release by interaction with whey proteins.

    PubMed

    Genovese, Alessandro; Caporaso, Nicola; De Luca, Lucia; Paduano, Antonello; Sacchi, Raffaele

    2015-04-22

    The release of volatile compounds in an oil-in-water model system obtained from olive oil-whey protein (WP) pairing was investigated by considering the effect of phenolic compounds. Human saliva was used to simulate mouth conditions by retronasal aroma simulator (RAS) analysis. Twelve aroma compounds were quantified in the dynamic headspace by SPME-GC/MS. The results showed significant influences of saliva on the aroma release of virgin olive oil (VOO) volatiles also in the presence of WP. The interaction between WP and saliva leads to lower headspace release of ethyl esters and hexanal. Salivary components caused lower decrease of the release of acetates and alcohols. A lower release of volatile compounds was found in the RAS essay in comparison to that in orthonasal simulation of only refined olive oil (without addition of saliva or WP), with the exception of hexanal and 1-penten-3-one, where a significantly higher release was found. Our results suggest that the extent of retronasal odor (green, pungent) of these two volatile compounds is higher than orthonasal odor. An extra VOO was used to verify the release in model systems, indicating that WP affected aroma release more than model systems, while saliva seems to exert an opposite trend. A significant increase in aroma release was found when phenolic compounds were added to the system, probably due to the contrasting effects of binding of volatile compounds caused by WP, for the polyphenol-protein interaction phenomenon. Our study could be applied to the formulation of new functional foods to enhance flavor release and modulate the presence and concentrations of phenolics and whey proteins in food emulsions/dispersions. PMID:25832115

  19. Rosmarinus officinalis L. extract and some of its active ingredients as potential emulsion stabilizers: a new approach to the formation of multiple (W/O/W) emulsion.

    PubMed

    Cizauskaite, Ugne; Ivanauskas, Liudas; Jakštas, Valdas; Marksiene, Ruta; Jonaitiene, Laimute; Bernatoniene, Jurga

    2016-09-01

    Nowadays, novel topical formulations loaded with natural functional actives are under intense investigations. Therefore, the aim of our study was to evaluate how the rosemary extract and some of its active ingredients [rosmarinic acid (RA), ursolic acid (UA) and oleanolic acid (OA)] affect technological characteristics of multiple emulsion. Formulation has been prepared by adding investigated solutions (10%) in water/oil/water (W/O/W) multiple emulsion consisting of different lipophilic phases: olive oil and liquid paraffin, with 0.5% emulsifying agent (complex of sodium polyacrylate and polysorbate 20) under constant stirring with mechanical stirrer at room temperature. The emulsion parameters were evaluated using centrifugation test, freeze-thaw cycle test, microscopical and texture analyses. Rosemary's triterpenic saponins UA and OA showed the highest emulsion stabilizing properties: they decreased CI from 3.26% to 10.23% (p < 0.05). According to obtained interfacial tension data, the effect of rosemary active ingredients is not surfactant-like. Even though emulsifier itself at low concentration intends to form directly the multiple emulsion, the obtained results indicate that rosemary extract containing active ingredients does not only serve as functional cosmetic agent due to a number of biological activities, but also offer potential advantages as a stabilizer and an enhancer of W/O/W emulsions formation for dermopharmaceutical and cosmetic preparations. PMID:26000558

  20. Implications of partial conjugation of whey protein isolate to durian seed gum through Maillard reactions: foaming properties, water holding capacity and interfacial activity.

    PubMed

    Amid, Bahareh Tabatabaee; Mirhosseini, Hamed; Poorazarang, Hashem; Mortazavi, Seyed Ali

    2013-01-01

    This paper deals with the conjugation of durian seed gum (DSG) with whey protein isolate (WPI) through Maillard reactions. Subsequently, the functional properties of durian seed gum in the non-conjugated (control sample) and conjugated forms were compared with several commercial gums (i.e., Arabic gum, sodium alginate, kappa carrageenan, guar gum, and pectin). The current study revealed that the conjugation of durian seed gum with whey protein isolate significantly (p < 0.05) improved its foaming properties. In this study, the conjugated durian seed gum produced the most stable foam among all samples. On the other hand, the emulsion stabilized with the conjugated durian seed gum also showed more uniform particles with a larger specific surface area than the emulsion containing the non-conjugated durian seed gum. The conjugated durian seed gum showed significant different foaming properties, specific surface area, particle uniformity and water holding capacity (WHC) as compared to the target polysaccharide gums. The conjugated durian seed gum showed more similar functional properties to Arabic gum rather than other studied gums. PMID:24322494

  1. Formation of whey protein-polyphenol meso-structures as a natural means of creating functional particles.

    PubMed

    Schneider, Margaret; Esposito, Debora; Lila, Mary Ann; Foegeding, E Allen

    2016-03-01

    Whey proteins provide structure and nutritional properties in food, while berry juices are thought to have biological activity that can impart anti-inflammatory health effects. In combination, the two could be an excellent source of necessary and supplemental nutrients as well as expand the functionality of whey proteins in food structures. The objectives of this investigation were to (1) develop an approach for particle formation between whey protein and cranberry, blackcurrant, or muscadine grape juices, (2) determine resulting particle composition and physical characteristics, and (3) evaluate properties related to food structure stability and maintenance of phytochemical bioactivity. Particles were formed by combining 20% w/w whey protein with juice containing 50, 250, or 500 μg g(-1) total phenolics, adjusting pH to 4.5, and centrifuging to collect aggregated particles. Particles had an approximate molar ratio of 9-50 proteins per polyphenol, and the ratio increased with increasing phenolic content of the juice used to create the particles. Particle size ranged from 1-100 μm at pH 4.5, compared to 10 μm particles that formed when whey protein isolate alone was precipitated at pH 4.5. Polyphenols and other juice components, such as acids and sugars appeared to be involved in particle formation. Particles improved foam stability, and the anti-inflammatory properties of entrapped polyphenols were maintained in the particles. Highly functional protein-polyphenol particles can be designed to stabilize food structures and simultaneously deliver polyphenols associated with health benefits. PMID:26857696

  2. The effect of calcium on the composition and physical properties of whey protein particles prepared using emulsification.

    PubMed

    Westerik, Nieke; Scholten, Elke; Corredig, Milena

    2015-06-15

    Protein microparticles were formed through emulsification of 25% (w/w) whey protein isolate (WPI) solutions containing various concentrations of calcium (0.0-400.0mM) in an oil phase stabilized by polyglycerol polyricinoleate (PGPR). The emulsions were heated (at 80°C) and the microparticles subsequently re-dispersed in an aqueous phase. Light microscopy and scanning electron microscopy (SEM) images revealed that control particles and those prepared with 7.4mM calcium were spherical and smooth. Particles prepared with 15.0mM calcium gained an irregular, cauliflower-like structure, and at concentrations larger than 30.0mM, shells formed and the particles were no longer spherical. These results describe, for the first time, the potential of modulating the properties of dense whey protein particles by using calcium, and may be used as structuring agents for the design of functional food matrices with increased protein and calcium content. PMID:25660860

  3. Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stability.

    PubMed

    Mayer, Sinja; Weiss, Jochen; McClements, David Julian

    2013-07-15

    There is considerable interest in using nanoemulsions as delivery systems for lipophilic bioactive ingredients, such as oil-soluble vitamins. Nanoemulsions can be fabricated using either high-energy or low-energy methods, but the latter offer advantages in terms of low cost, higher energy efficiency, and simplicity of implementation. In this study, the emulsion phase inversion (EPI) method was used to produce food-grade nanoemulsions enriched with vitamin E acetate. The EPI method simply involves titrating water into a mixture containing oil and surfactant, which initially leads to the formation of a water-in-oil emulsion that then inverts into an oil-in-water emulsion. Oil composition, surfactant type, and surfactant-to-oil ratio (SOR) were all found to influence the particle size distribution of the systems produced. Nanoemulsions with a mean particle diameter of 40 nm could be produced at a final system composition of 2 wt% MCT, 8 wt%vitamin E acetate, and 20 wt% Tween 80. The EPI method was shown to be unsuitable for producing nanoemulsions from label-friendly surfactants, such as Quillaja saponin, whey protein, casein, and sucrose monoesters. The EPI method was more effective at producing nanoemulsions at high SOR than microfluidization, but much less effective at low SOR. PMID:23660020

  4. Psyllium husk gum: an attractive carbohydrate biopolymer for the production of stable canthaxanthin emulsions.

    PubMed

    Gharibzahedi, Seyed Mohammad Taghi; Razavi, Seyed Hadi; Mousavi, Seyed Mohammad

    2013-02-15

    The physical stability of the ultrasonically prepared emulsions containing canthaxanthin (CX) produced by Dietzia natronolimnaea HS-1 strain was maximized using a face central composite design (FCCD) of response surface methodology (RSM). The linear and interaction effects of main emulsion components (whey protein isolate (WPI, 0.4-1.2 wt%), psyllium husk gum (PHG, 1.5-4.5 wt%) and coconut oil (CO, 5-10 wt%)) on the stability were studied. The density, turbidity and droplet size of emulsions were also characterized to interpret the stability data. A significant second-order polynomial model was established (p<0.0001). Maximum stability of 98.8% was predicted at the optimum levels of formulation variables (WPI concentration 1.20 wt%, PHG content 3.30 wt%, CO concentration 5.43 wt%). The results also demonstrated that CO and WPI concentration had greater effect on the droplet size and density values, whereas the PHG:WPI ratio had a rather greater effect on the turbidity values. PMID:23399251

  5. Tolerance of mixed lipid emulsion in neonates: effect of concentration.

    PubMed Central

    Cairns, P A; Wilson, D C; Jenkins, J; McMaster, D; McClure, B G

    1996-01-01

    AIMS: To compare the effect of concentration of a mixed lipid emulsion (50:50 medium chain triglyceride/long chain triglyceride) (MCT/LCT) on lipid tolerance in neonates. METHODS: A prospective randomised controlled trial of 75 neonates requiring prolonged parenteral nutrition was conducted in the neonatal intensive care units of the Royal Maternity Hospital, Belfast, and the Waveney Hospital, Ballymena. Thirty eight infants received 10% and 37 20% lipid emulsion. Infants were randomly assigned to groups at the start of parenteral nutrition and studied if they required seven or more days of this. Lipid tolerance was assessed by twice weekly measurements of plasma triglyceride and cholesterol concentrations and weekly measurement of non-esterified fatty acids and beta hydroxy butyrate. Anthropometry was carried out weekly. RESULTS: The mean cholesterol in the 10% group was significantly higher within the first seven days of the study compared with the 20% group (3.5 vs 2.87 mmol/l), and continued to rise over the study period in contrast to the 20% group. A similar pattern was observed with the triglyceride concentrations. There was no significant difference in non-esterified fatty acids, beta hydroxy butyrate, or growth between the two groups. CONCLUSION: Sick neonates show better biochemical tolerance to 20% MCT/LCT emulsion than to 10% emulsion. PMID:8949694

  6. [Microbiological rationale for using whey on salting salmon caviar].

    PubMed

    Kim, I N; Shtan'ko, T I

    2011-01-01

    The paper provides a rationale for the use of whey to salt salmon fishes instead of traditional preservatives, including those exported from low industrial potential countries, which do not undergo comprehensive sanitary and hygienic tests. On the basis of the performed studies, the authors recommend to use whey to salt salmon caviar, which ensures the ecological purity of the product containing the minimum amount of preservatives and other substances that fail to affect its organoleptic properties. PMID:21598650

  7. Two firms to win three products from whey

    SciTech Connect

    Not Available

    1981-12-14

    A joint venture between Corning Glass Works and Kroger Co. is reported that will convert whey into hydrolyzed lactose. Part of the sweet syrup will be converted into bakers' yeast while the rest of the syrup will be used by Kroger as-such, and so will a byproduct, whey-protein concentrate. A 35,000 sq. ft. plant will be built at Winchester, Ky and is due for operation in 1983.

  8. Lipid emulsions – Guidelines on Parenteral Nutrition, Chapter 6

    PubMed Central

    Adolph, M.; Heller, A. R.; Koch, T.; Koletzko, B.; Kreymann, K. G.; Krohn, K.; Pscheidl, E.; Senkal, M.

    2009-01-01

    The infusion of lipid emulsions allows a high energy supply, facilitates the prevention of high glucose infusion rates and is indispensable for the supply with essential fatty acids. The administration of lipid emulsions is recommended within ≤7 days after starting PN (parenteral nutrition) to avoid deficiency of essential fatty acids. Low-fat PN with a high glucose intake increases the risk of hyperglycaemia. In parenterally fed patients with a tendency to hyperglycaemia, an increase in the lipid-glucose ratio should be considered. In critically ill patients the glucose infusion should not exceed 50% of energy intake. The use of lipid emulsions with a low phospholipid/triglyceride ratio is recommended and should be provided with the usual PN to prevent depletion of essential fatty acids, lower the risk of hyperglycaemia, and prevent hepatic steatosis. Biologically active vitamin E (α-tocopherol) should continuously be administered along with lipid emulsions to reduce lipid peroxidation. Parenteral lipids should provide about 25–40% of the parenteral non-protein energy supply. In certain situations (i.e. critically ill, respiratory insufficiency) a lipid intake of up to 50 or 60% of non-protein energy may be reasonable. The recommended daily dose for parenteral lipids in adults is 0.7–1.3 g triglycerides/kg body weight. Serum triglyceride concentrations should be monitored regularly with dosage reduction at levels >400 mg/dl (>4.6 mmol/l) and interruption of lipid infusion at levels >1000 mg/dl (>11.4 mmol/l). There is little evidence at this time that the choice of different available lipid emulsions affects clinical endpoints. PMID:20049078

  9. Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters.

    PubMed

    Pintado, T; Herrero, A M; Ruiz-Capillas, C; Triki, M; Carmona, P; Jiménez-Colmenero, F

    2016-03-01

    Emulsion gels prepared with olive oil, chia, and cold gelling agents (transglutaminase, alginate, or gelatin) were used as fat replacers in reduced-fat frankfurter formulation. Nutritional advantages, sensory analysis, technological properties, and microbiological populations of frankfurters were evaluated along with their lipid structural characteristics over chilled storage. Frankfurters with emulsion gels showed significant improvements in fat content (lower saturated fatty acid, higher mono- and polyunsaturated fatty acid contents) and had good fat and water-binding properties. The presence of an emulsion gel reduced lightness and redness, but increased yellowness. Textural behavior of samples was significantly affected by the presence of emulsion gels and by storage. Sensory properties were not affected by the incorporation of emulsion gels, and all frankfurters were judged acceptable. Attenuated total reflectance-Fourier transform infrared spectroscopy results showed that samples with emulsion gels involve more lipid-protein interactions. Frankfurters with emulsion gels showed good stability to oxidation during storage and contained lower levels of microorganism than reduced-fat control at 85 days. PMID:25788169

  10. Dynamic modeling of in vitro lipid digestion: individual fatty acid release and bioaccessibility kinetics.

    PubMed

    Giang, T M; Gaucel, S; Brestaz, P; Anton, M; Meynier, A; Trelea, I C; Le Feunteun, S

    2016-03-01

    The aim of this study was to gain knowledge about the role of triacylglycerol (TAG) composition in fatty acids (FA) of o/w emulsions on both the pancreatic lipolysis kinetics and the bioaccessibility of released products (i.e. contained within the bile salt micellar phase). A mathematical model was developed and its predictions were compared to a set of experimental data obtained during an in vitro digestion of a whey protein stabilized emulsion. Modeling results show that FA residues of TAG were hydrolyzed at specific rates, inducing different bioaccessibility kinetics. The estimated lipolysis rate constants of the studied FA (C8:0, C10:0≫C18:1 n-9≫C12:0>C14:0>C16:0≈C16:1 n-7>C22:6 n-3) were in close agreement with the available literature on the substrate specificity of pancreatic lipase. Results also suggest that lipolysis products are very rapidly solubilized in the bile salt mixed micelles with no fractionation according to the FA carbon chain. PMID:26471670

  11. An emulsion polymerization process for soluble and electrically conductive polyaniline

    SciTech Connect

    Kinlen, P.J.; Ding, Y.; Graham, C.R.; Liu, J.; Remsen, E.E.

    1998-07-01

    A new emulsion process has been developed for the direct synthesis of the emeraldine salt of polyaniline (PANI) that is soluble in organic solvents. The process entails forming an emulsion composed of water, a water soluble organic solvent (e.g., 2-butoxyethanol), a water insoluble organic acid (e.g., dinonylnaphthalene sulfonic acid) and aniline. Aniline is protonated by the organic acid to form a salt which partitions into the organic phase. As oxidant (ammonium peroxydisulfate) is added, PANI salt forms in the organic phase and remains soluble. As the reaction proceeds, the reaction mixture changes from an emulsion to a two phase system, the soluble PANI remaining in the organic phase. With dinonylnaphthalene sulfonic acid (DNNSA) as the organic acid, the resulting product is truly soluble in organic solvents such as xylene and toluene (not a dispersion), of high molecular weight (M{sub w} > 22,000), film forming and miscible with many polymers such as polyurethanes, epoxies and phenoxy resins. As cast, the polyaniline film is only moderately conductive, (10{sup {minus}5} S/cm), however treatment of the film with surfactants such as benzyltriethylammonium chloride (BTEAC) or low molecular weight alcohols and ketones such as methanol and acetone increases the conductivity 2--3 orders of magnitude.

  12. The effects of whey protein on cardiometabolic risk factors.

    PubMed

    Pal, Sebely; Radavelli-Bagatini, Simone

    2013-04-01

    Obesity has reached epidemic proportions worldwide. The health consequences of obesity are more dangerous when associated with the metabolic syndrome and its components. Studies show that whey protein and its bioactive components can promote greater benefits compared to other protein sources such as egg and casein. The aim of this paper is to review the effects of whey protein on cardiometabolic risk factors. Using PubMed as the database, a review was conducted to identify current scientific literature on whey protein and the components of the metabolic syndrome published between 1970 and 2012. Consumption of whey protein seems to play an anti-obesity and muscle-protective role during dieting by increasing thermogenesis and maintaining lean mass. In addition, whey protein has been shown to improve glucose levels and insulin response, promote a reduction in blood pressure and arterial stiffness, and improve lipid profile. The collective view of current scientific literature indicates that the consumption of whey protein may have beneficial effects on some symptoms of the metabolic syndrome as well as a reduction in cardiovascular risk factors. PMID:23167434

  13. Functional Biomaterials: Solution Electrospinning and Gelation of Whey Protein and Pullulan

    NASA Astrophysics Data System (ADS)

    Sullivan, Stephanie Tolstedt

    Utilizing biomaterials that are biodegradable, biocompatible and edible serve well for food products as well as biomedical applications. Biomaterials whey protein and pullulan both have these characteristics. Whey proteins (WP) have been used in food products for many years and more recently in pharmaceutical products. They have the ability to form both gels and stable foams. Pullulan (PULL) has also been used in both food and pharmaceutical products, and is a highly water soluble, non-gelling polysaccharide and has been used primarily as a film former. Herein, we investigate the ability of whey protein and pullulan to form nanofibers and gels. Combining their distinct properties allows the ability to uniquely manipulate nanofiber and gel characteristics and behavior for a variety of applications, from food to even tissue scaffolding. First, we determined the electrospinnability of aqueous whey protein solutions. Both whey protein isolate (WPI) and one of its major components beta--lactoglobulin (BLG), either in native or denatured form, yielded interesting micro and nanostructures when electrosprayed; while nanofiber production required blending with a spinnable polymer, poly(ethylene oxide) (PEO). WP:PEO solutions were also successfully electrospun at acidic pH (2≤pH≤3), which could improve shelf life. Fourier Transform Infrared Reflectance (FTIR) analysis of WP:PEO fiber mat indicated some variation in WP secondary structure with varying WPI concentration (as WPI increased, % alpha-helix increased and beta-turn decreased) and pH (as pH decreased from neutral (7.5) to acidic (2), % beta-sheet decreased and alpha-helix increased). X-ray Photoelectron Spectroscopy (XPS) also confirmed the presence of WP on the surface of the blend fibers, augmenting the FTIR analysis. Interestingly, WP:PEO composite nanofibers maintained its fibrous morphology at temperatures as high as 100 °C, above the 60 °C PEO melting point. Further, we show that the blend mats retained a

  14. Fenton-like application to pretreated cheese whey wastewater.

    PubMed

    Prazeres, Ana R; Carvalho, Fátima; Rivas, Javier

    2013-11-15

    Cheese whey wastewater has been treated by the Fenton-like oxidation system after being pre-processed through a coagulation - flocculation stage with FeCl3 or alternatively, through a sedimentation step with Ca(OH)2 plus aerobic digestion. In the first case, Fenton-like oxidation is capable of reducing the initial COD (chemical oxygen demand) to 80% of the initial value, 20% of COD shows recalcitrance to chemical oxidation regardless of the operating conditions used. In the second case, the oxidation system is capable of removing almost the total COD present in the pretreated effluent. Given the lower values of initial COD, complete COD conversion is achieved at short reaction times within minutes depending on the initial reagent concentration. Removal of Fe(III) from the oxidation treatment can be achieved by Ca(OH)2 addition. Sedimentation pH significantly affects the observed settling rate. Hence, neutral conditions lead to better results than slightly acidic pHs. PMID:23948438

  15. Antioxidant Effects of Sheep Whey Protein on Endothelial Cells

    PubMed Central

    Kerasioti, Efthalia; Stagos, Dimitrios; Georgatzi, Vasiliki; Bregou, Erinda; Priftis, Alexandros; Kafantaris, Ioannis; Kouretas, Dimitrios

    2016-01-01

    Excessive production of reactive oxygen species (ROS) may cause endothelial dysfunction and consequently vascular disease. In the present study, the possible protective effects of sheep whey protein (SWP) from tert-butyl hydroperoxide- (tBHP-) induced oxidative stress in endothelial cells (EA.hy926) were assessed using oxidative stress biomarkers. These oxidative stress biomarkers were glutathione (GSH) and ROS levels determined by flow cytometry. Moreover, thiobarbituric acid-reactive substances (TBARS), protein carbonyls (CARB), and oxidized glutathione (GSSG) were determined spectrophotometrically. The results showed that SWP at 0.78, 1.56, 3.12, and 6.24 mg of protein mL−1 increased GSH up to 141%, while it decreased GSSG to 46.7%, ROS to 58.5%, TBARS to 52.5%, and CARB to 49.0%. In conclusion, the present study demonstrated for the first time that SWP protected endothelial cells from oxidative stress. Thus, SWP may be used for developing food supplements or biofunctional foods to attenuate vascular disturbances associated with oxidative stress. PMID:27127549

  16. Antioxidant Effects of Sheep Whey Protein on Endothelial Cells.

    PubMed

    Kerasioti, Efthalia; Stagos, Dimitrios; Georgatzi, Vasiliki; Bregou, Erinda; Priftis, Alexandros; Kafantaris, Ioannis; Kouretas, Dimitrios

    2016-01-01

    Excessive production of reactive oxygen species (ROS) may cause endothelial dysfunction and consequently vascular disease. In the present study, the possible protective effects of sheep whey protein (SWP) from tert-butyl hydroperoxide- (tBHP-) induced oxidative stress in endothelial cells (EA.hy926) were assessed using oxidative stress biomarkers. These oxidative stress biomarkers were glutathione (GSH) and ROS levels determined by flow cytometry. Moreover, thiobarbituric acid-reactive substances (TBARS), protein carbonyls (CARB), and oxidized glutathione (GSSG) were determined spectrophotometrically. The results showed that SWP at 0.78, 1.56, 3.12, and 6.24 mg of protein mL(-1) increased GSH up to 141%, while it decreased GSSG to 46.7%, ROS to 58.5%, TBARS to 52.5%, and CARB to 49.0%. In conclusion, the present study demonstrated for the first time that SWP protected endothelial cells from oxidative stress. Thus, SWP may be used for developing food supplements or biofunctional foods to attenuate vascular disturbances associated with oxidative stress. PMID:27127549

  17. [Production of Kluyveromices fragilis biomass in deproteinized milk whey].

    PubMed

    Chinappi, I; Sánchez Crispín, J A

    2000-01-01

    The milk whey from a mature cheese factory deproteinised by acid thermic coagulation (pH 4.5 and 90 degrees C), provides a good culture media for the production of Kluyveromices fragilis biomass. The optimal experimental conditions for the maximal production of biomass were established by using fermenters with different capacity and design. For lactose concentration of 15 g/l, pH 4.5, 30 degrees C and aireation between 0.25 and 1 VVM, the duplication time was below two hours and 98% of the lactose was consumed. The obtained yield in dried weight was between 36 and 49% (g biomass/g lactose). The biomass (without broken cell) contain 46% protein on dry base and showed an "in vitro" digestibility of 65%. The organic mass decreased 80% after 12 hour of fermentation. This process eliminates a polluting agent and simultaneously, produces a biomass that could have industrial use as a protein complement in feeds. PMID:11460792

  18. Whey protein supplementation does not alter plasma branched-chained amino acid profiles but results in unique metabolomics patterns in obese women enrolled in an 8-week weight loss trial

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Background: It has been suggested that perturbations in branched-chain amino acid (BCAA) catabolism are associated with insulin resistance and contribute to elevated systemic BCAAs. Evidence in rodents suggests dietary protein rich in BCAAs can increase BCAA catabolism, but there is limited evidence...

  19. Whey protein supplementation does not alter plasma branched-chained amino acid profiles but results in unique metabolomics patterns in obese women enrolled in an 8-week weight loss trial

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Background. Elevations of plasma concentrations of branched-chain amino acids (BCAA) are correlated with insulin resistance. Reduction in the activity of branched-chain ketoacid dehydrogenase complex (BCKDC) activity and impaired complete mitochondrial BCAA catabolism may contribute to this phenoty...

  20. Formation of fine particle emulsions by high-dose-rate polymerization

    SciTech Connect

    Hayashi, K.; Kijima, T.; Okamura, S.; Egusa, S.; Makuuchi, K.

    1982-12-01

    Emulsion of chloroprene, acrylic acid, styrene, n-butyl methacrylate, and 2-hydroxyethyl methacrylate monomers mixed with sodium lauryl sulfate as an emulsifier were polymerized or copolymerized in a flow system for control of temperature and for mixing of the emulsion under irradiation. Electron beams of a dose rate of 0.1 to 10 Mrad/s was used as a radiation source to produce very fine particle emulsions. Significant decreases in particle diameter were noted for polymers aged for as much as 5 weeks. (BLM)

  1. The use of lactoperoxidase for the bleaching of fluid whey.

    PubMed

    Campbell, R E; Kang, E J; Bastian, E; Drake, M A

    2012-06-01

    Lactoperoxidase (LP) is the second most abundant enzyme in bovine milk and has been used in conjunction with hydrogen peroxide (H₂O₂) and thiocyanate (SCN⁻) to work as an antimicrobial in raw milk where pasteurization is not feasible. Thiocyanate is naturally present and the lactoperoxidase system purportedly can be used to bleach dairy products, such as whey, with the addition of very little H₂O₂ to the system. This study had 3 objectives: 1) to quantify the amount of H₂O₂ necessary for bleaching of fluid whey using the LP system, 2) to monitor LP activity from raw milk through manufacture of liquid whey, and 3) to compare the flavor of whey protein concentrate 80% (WPC80) bleached by the LP system to that bleached by traditional H₂O₂ bleaching. Cheddar cheese whey with annatto (15 mL of annatto/454 kg of milk, annatto with 3% wt/vol norbixin content) was manufactured using a standard Cheddar cheesemaking procedure. Various levels of H₂O₂ (5-100 mg/kg) were added to fluid whey to determine the optimum concentration of H₂O₂ for LP activity, which was measured using an established colorimetric method. In subsequent experiments, fat-separated whey was bleached for 1h with 250 mg of H₂O₂/kg (traditional) or 20 mg of H₂O₂/kg (LP system). The WPC80 was manufactured from whey bleached with 250 mg of H₂O₂/kg or 20mg of H₂O₂/kg. All samples were subjected to color analysis (Hunter color values and norbixin extraction) and proximate analysis (fat, protein, and moisture). Sensory and instrumental volatile analyses were conducted on WPC80. Optimal LP bleaching in fluid whey occurred with the addition of 20mg of H₂O₂/kg. Bleaching of fluid whey at either 35 or 50°C for 1 h with LP resulted in > 99% norbixin destruction compared with 32 or 47% destruction from bleaching with 250 mg of H₂O₂/kg, at 35 or 50°C for 1 h, respectively. Higher aroma intensity and increased lipid oxidation compounds were documented in WPC80 from

  2. Integrated process for microbial solvent production from whey permeate. Final report

    SciTech Connect

    1995-06-01

    Acetone and butanol were historically produced through fermentation of carbohydrate raw materials. Conventional feedstocks such as grain and molasses, and the energy required to recover products by distillation, are too costly for traditional batch fermentation to compete with petrochemical synthesis. The authors proposed to evaluate an acetone-butanol-ethanol fermentation of acid whey permeate, a cheap carbohydrate source, using up-to-date bioreactor technology continuous fermentation with cell recycle and in-situ butanol recovery by gas stripping. Clostridium acetobutylicum P262 was the strain chosen, as it assimilates both the lactose and lactic acid in acid whey. Single-stage continuous culture proved unsuitable for butanol production, since productivity is low and cultures degenerated quickly. Two-stage culture improved productivity by a factor of two over batch runs. All continuous cultures showed major oscillations in cell density, substrate concentration and products formed. Under these conditions, cell recycle did not affect productivity in two-stage culture. Gas stripping with fermentor off-gases recovered a clean condensate of butanol and acetone at 70--90% yield and with purification factors of 14 to 35. Stripping maintained solvent concentrations in the range of 2--4 g/l even at the peak of solventogenesis, eliminating product inhibition. Gas stripping produced a 50% improvement in substrate uptake and a 10--20% improvement in solvent productivity.

  3. Optimized batch fermentation of cheese whey. Supplemented feedlot waste filtrate to produce a nitrogen-rich feed supplement for ruminants

    SciTech Connect

    Erdman, M.D.; Reddy, C.A.

    1986-03-01

    An optimized batch fermentation process for the conversion of cattle feedlot waste filtrate, supplemented with cheese whey, into a nitrogenous feed supplement for ruminants is described. Feedlot waste filtrate supplemented with cheese whey (5 g of whey per 100 ml) was fermented by the indigenous microbial flora in the feedlot waste filtrate. Ammonium hydroxide was added to the fermentation not only to maintain a constant pH but also to produce ammonium salts of organic acids, which have been shown to be valuable as nitrogenous feed supplements for ruminants. The utilization of substrate carbohydrate at pH 7.0 and 43 degrees C was greater than 94% within 8 h, and the crude protein (total N X 6.25) content of the product was 70 to 78% (dry weight basis). About 66 to 69% of the crude protein was in the form of ammonia nitrogen. Lactate and acetate were the predominant acids during the first 6 to 8 hours of fermentation, but after 24 hours, appreciable levels of propionate and butyrate were also present. The rate of fermentation and the crude protein content of the product were optimal at pH 7.0 and decreased at a lower pH. For example, fermentation did not go to completion even after 24 hours at pH 4.5. Fermentation proceeded optimally at 43 degrees C, less so at 37 degrees C, and considerably more slowly at 23 and 50 degrees C. Concentrations of up to 15 g of cheese whey per 100 ml of feedlot waste filtrate were fermented efficiently. Fermentation of feedlot waste filtrate obtained from animals fed low silage-high grain, high silage-low grain, or dairy rations resulted in similar products in terms of total nitrogen and organic acid composition.

  4. Viscoelastic properties of sterically stabilised emulsions and their stability.

    PubMed

    Tadros, Tharwat

    2015-08-01

    The interaction forces between emulsion droplets containing adsorbed polymeric surfactants and the theory of steric stabilisation are briefly described. The results for the viscoelastic properties of O/W emulsions that are stabilised with partially hydrolysed poly(vinyl acetate) that is commonly referred to as poly(vinyl alcohol) (PVA) with 4% vinyl acetate are given. The effect of the oil volume fraction, addition of electrolytes and increasing temperature is described. This allows one to obtain various parameters such as the adsorbed layer thickness, the critical flocculation concentration of electrolyte (CFC) and critical flocculation temperature (CFT) at constant electrolyte concentration. The viscoelastic properties of O/W emulsions stabilised with an A-B-A block copolymer of polyethylene oxide (A) and polypropylene oxide (B) are described. These emulsions behave as viscoelastic liquids showing a cross-over-point between G' (the elastic component of the complex modulus) and G″ (the viscous component of the complex modulus) at a characteristic frequency. Plots of G' and G″ versus oil volume fraction ϕ show the transition from predominantly viscous to predominantly elastic response at a critical volume fraction ϕ(c). The latter can be used to estimate the adsorbed layer thickness of the polymeric surfactants. Results are also shown for W/O emulsions stabilised with an A-B-A block copolymer of polyhydroxystearic acid (PHS, A) and polyethylene oxide (PEO, B). The viscosity volume fraction curves could be fitted to the Dougherty-Krieger equation for hard-spheres. The results could be applied to give an estimate of the adsorbed layer thickness Δ which shows a decrease with increase of the water volume fraction. This is due to the interpenetration and/or compression of the PHS layers on close approach of the water droplets on increasing the water volume fraction. The last section of the review gives an example of O/W emulsion stability using an AB(n) graft

  5. Emulsion Droplet Combustion in Microgravity: Water/Heptane Emulsions

    NASA Technical Reports Server (NTRS)

    Avedisian, C. Thomas

    1997-01-01

    This presentation reviews a series of experiments to further examine parametric effects on sooting processes of droplet flames in microgravity. The particular focus is on a fuel droplet emulsified with water, specifically emulsions of n-heptane as the fuel-phase and water as the dispersed phase. Water was selected as the additive because of its anticipated effect on soot formation, and the heptane fuel phase was chosen to theoretically reduce the likelihood of microexplosions because its boiling point is nearly the same as that of water: 100 C for water and 98 C for heptane. The water content was varied while the initial droplet diameter was kept within a small range. The experiments were carried out in microgravity to reduce the effects of buoyancy and to promote spherical symmetry in the burning process. Spherically symmetric droplet burning is a convenient starting point for analysis, but experimental data are difficult to obtain for this situation as evidenced by the fact that no quantitative data have been reported on unsupported emulsion droplet combustion in a convection-free environment. The present study improves upon past work carried out on emulsion droplet combustion in microgravity which employed emulsion droplets suspended from a fiber. The fiber can be instrusive to the emulsion droplet burning process as it can promote coalescence of the dispersed water phase and heterogeneous nucleation on the fiber. Prior work has shown that the presence of water in liquid hydrocarbons can have both beneficial and detrimental effects on the combustion process. Water is known to reduce soot formation and radiation heat transfer to combustor walls Gollahalli (1979) reduce flame temperatures and thereby NOx emissions, and encourage secondary droplet atomization or microexplosion. Water also tends to retard ignition and and promote early extinction. The former effect restricted the range of water volume fractions as discussed below.

  6. Acetate production from whey lactose using co-immobilized cells of homolactic and homoacetic bacteria in a fibrous-bed bioreactor

    SciTech Connect

    Huang, Y.; Yang, S.T.

    1998-11-20

    Acetate was produced from whey lactose in batch and fed-batch fermentations using co-immobilized cells of Clostridium formicoaceticum and Lactococcus lactis. The cells were immobilized in a spirally wound fibrous sheet packed in a 0.45-L column reactor, with liquid circulated through a 5-L stirred-tank fermentor. Industrial-grade nitrogen sources, including corn steep liquor, casein hydrolysate, and yeast hydrolysate, were studied as inexpensive nutrient supplements to whey permeate and acid whey. Supplementation with either 2.5% (v/v) corn steep liquor or 1.5 g/L casein hydrolysate was adequate for the cocultured fermentation. The overall acetic acid yield from lactose was 0.9 g/g, and the productivity was 0.25 g/(L h). Both lactate and acetate at high concentrations inhibited the homoacetic fermentation. To overcome these inhibitions, fed-batch fermentations were used to keep lactate concentration low and to adapt cells to high-concentration acetate. The final acetate concentration obtained in the fed-batch fermentations were used to keep lactate concentration low and to adapt cells to high-concentration acetate. The final acetate concentration obtained in the fed-batch fermentation was 75 g/L, which was the highest acetate concentration ever produced by C. formicoaceticum. Even at this high acetate concentration, the overall productivity was 0.18 g/(L h) based on the total medium volume and 1.23 g/(L h) based on the fibrous-bed reactor volume. The cells isolated from the fibrous-bed bioreactor at the end of this study were more tolerant to acetic acid than the original culture used to seed the bioreactor, indicating that adaptation and natural selection of acetate-tolerant strains occurred. This cocultured fermentation process could be used to produce a low-cost acetate deicer from whey permeate and acid whey.

  7. Emulsion Chamber Technology Experiment (ECT)

    NASA Technical Reports Server (NTRS)

    Gregory, John C.; Takahashi, Yoshiyuki

    1996-01-01

    The experimental objective of Emulsion Chamber Technology (ECT) was to develop space-borne emulsion chamber technology so that cosmic rays and nuclear interactions may subsequently be studied at extremely high energies with long exposures in space. A small emulsion chamber was built and flown on flight STS-62 of the Columbia in March 1994. Analysis of the several hundred layers of radiation-sensitive material has shown excellent post-flight condition and suitability for cosmic ray physics analysis at much longer exposures. Temperature control of the stack was 20 +/-1 C throughout the active control period and no significant deviations of temperature or pressure in the chamber were observed over the entire mission operations period. The unfortunate flight attitude of the orbiter (almost 90% Earth viewing) prevented any significant number of heavy particles (Z greater than or equal to 10) reaching the stack and the inverted flow of shower particles in the calorimeter has not allowed evaluation of absolute primary cosmic ray-detection efficiency nor of the practical time limits of useful exposure of these calorimeters in space to the level of detail originally planned. Nevertheless, analysis of the observed backgrounds and quality of the processed photographic and plastic materials after the flight show that productive exposures of emulsion chambers are feasible in low orbit for periods of up to one year or longer. The engineering approaches taken in the ECT program were proven effective and no major environmental obstacles to prolonged flight are evident.

  8. Dietary supplementation with pressurized whey in patients with cystic fibrosis.

    PubMed

    Lands, L C; Iskandar, M; Beaudoin, N; Meehan, B; Dauletbaev, N; Berthiuame, Y

    2010-02-01

    Cystic fibrosis (CF) is characterized by malnutrition, chronic pulmonary inflammation, and oxidative stress. Whey protein is rich in sulfhydryl groups and is recognized for its ability to increase glutathione and reduce oxidative stress. Previously, we have shown that supplementation with whey increased intracellular glutathione levels in patients with CF. We have subsequently shown that hyperbaric pressure treatment of whey protein promotes the release of novel peptides for absorption, increases intracellular glutathione in healthy subjects, and reduces in vitro production of interleukin (IL)-8. We hypothesized that pressurized whey supplementation in children and adults with CF could have significant nutritional and anti-inflammatory benefits. A pilot open-label study of 1-month dietary supplementation with pressurized whey in CF patients was undertaken to assess the effects. Twenty-seven patients with CF (nine children, 18 adults) were enrolled. The dose of pressurized whey was 20 g/day in patients less than 18 years of age and 40 g/day in older patients. Anthropometric measures, pulmonary function, serum C-reactive protein (CRP), whole blood glutathione, and whole blood IL-8 and IL-6 responses to phytohemagglutinin (PHA) stimulation were measured at baseline and at 1 month. Three adults withdrew (one with gastrointestinal side effects, two with acute infection). Both children and adults showed enhancements in nutritional status, as assessed by body mass index. Children showed improvement in lung function (forced expiratory volume in 1 second). The majority of patients with an initially elevated CRP showed a decrease. PHA-stimulated IL-8 responses tended to decrease in the adults. Whole blood glutathione levels did not change. Thus, oral supplementation with pressurized whey improves nutritional status and can have additional beneficial effects on inflammation in patients with CF. PMID:20136439

  9. Controlling molecular transport in minimal emulsions

    PubMed Central

    Gruner, Philipp; Riechers, Birte; Semin, Benoît; Lim, Jiseok; Johnston, Abigail; Short, Kathleen; Baret, Jean-Christophe

    2016-01-01

    Emulsions are metastable dispersions in which molecular transport is a major mechanism driving the system towards its state of minimal energy. Determining the underlying mechanisms of molecular transport between droplets is challenging due to the complexity of a typical emulsion system. Here we introduce the concept of ‘minimal emulsions', which are controlled emulsions produced using microfluidic tools, simplifying an emulsion down to its minimal set of relevant parameters. We use these minimal emulsions to unravel the fundamentals of transport of small organic molecules in water-in-fluorinated-oil emulsions, a system of great interest for biotechnological applications. Our results are of practical relevance to guarantee a sustainable compartmentalization of compounds in droplet microreactors and to design new strategies for the dynamic control of droplet compositions. PMID:26797564

  10. Controlling molecular transport in minimal emulsions

    NASA Astrophysics Data System (ADS)

    Gruner, Philipp; Riechers, Birte; Semin, Benoît; Lim, Jiseok; Johnston, Abigail; Short, Kathleen; Baret, Jean-Christophe

    2016-01-01

    Emulsions are metastable dispersions in which molecular transport is a major mechanism driving the system towards its state of minimal energy. Determining the underlying mechanisms of molecular transport between droplets is challenging due to the complexity of a typical emulsion system. Here we introduce the concept of `minimal emulsions', which are controlled emulsions produced using microfluidic tools, simplifying an emulsion down to its minimal set of relevant parameters. We use these minimal emulsions to unravel the fundamentals of transport of small organic molecules in water-in-fluorinated-oil emulsions, a system of great interest for biotechnological applications. Our results are of practical relevance to guarantee a sustainable compartmentalization of compounds in droplet microreactors and to design new strategies for the dynamic control of droplet compositions.

  11. Controlling molecular transport in minimal emulsions.

    PubMed

    Gruner, Philipp; Riechers, Birte; Semin, Benoît; Lim, Jiseok; Johnston, Abigail; Short, Kathleen; Baret, Jean-Christophe

    2016-01-01

    Emulsions are metastable dispersions in which molecular transport is a major mechanism driving the system towards its state of minimal energy. Determining the underlying mechanisms of molecular transport between droplets is challenging due to the complexity of a typical emulsion system. Here we introduce the concept of 'minimal emulsions', which are controlled emulsions produced using microfluidic tools, simplifying an emulsion down to its minimal set of relevant parameters. We use these minimal emulsions to unravel the fundamentals of transport of small organic molecules in water-in-fluorinated-oil emulsions, a system of great interest for biotechnological applications. Our results are of practical relevance to guarantee a sustainable compartmentalization of compounds in droplet microreactors and to design new strategies for the dynamic control of droplet compositions. PMID:26797564

  12. Effect of Grape Seed Proanthocyanidin-Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions.

    PubMed

    Su, Yu-Ru; Tsai, Yi-Chin; Hsu, Chun-Hua; Chao, An-Chong; Lin, Cheng-Wei; Tsai, Min-Lang; Mi, Fwu-Long

    2015-11-25

    The colloidal complexes composed of grape seed proanthocyanidin (GSP) and gelatin (GLT), as natural antioxidants to improve stability and inhibit lipid oxidation in menhaden fish oil emulsions, were evaluated. The interactions between GSP and GLT, and the chemical structures of GSP/GLT self-assembled colloidal complexes, were characterized by isothermal titration calorimetry (ITC), circular dichroism (CD), and Fourier transform infrared spectroscopic (FTIR) studies. Fish oil was emulsified with GLT to obtain an oil-in-water (o/w) emulsion. After formation of the emulsion, GLT was fixed by GSP to obtain the GSP/GLT colloidal complexes stabilized fish oil emulsion. Menhaden oil emulsified by GSP/GLT(0.4 wt %) colloidal complexes yielded an emulsion with smaller particles and higher emulsion stability as compared to its GLT emulsified counterpart. The GSP/GLT colloidal complexes inhibited the lipid oxidation in fish oil emulsions more effectively than free GLT because the emulsified fish oil was surrounded by the antioxidant GSP/GLT colloidal complexes. The digestion rate of the fish oil emulsified with the GSP/GLT colloidal complexes was reduced as compared to that emulsified with free GLT. The extent of free fatty acids released from the GSP/GLT complexes stabilized fish oil emulsions was 63.3% under simulated digestion condition, indicating that the fish oil emulsion was considerably hydrolyzed with lipase. PMID:26574624

  13. Preparation and physicochemical properties of surfactant-free emulsions using electrolytic-reduction ion water containing lithium magnesium sodium silicate.

    PubMed

    Okajima, Masahiro; Wada, Yuko; Hosoya, Takashi; Hino, Fumio; Kitahara, Yoshiyasu; Shimokawa, Ken-ichi; Ishii, Fumiyoshi

    2013-04-01

    Surfactant-free emulsions by adding jojoba oil, squalane, olive oil, or glyceryl trioctanoate (medium chain fatty acid triglycerides, MCT) to electrolytic-reduction ion water containing lithium magnesium sodium silicate (GE-100) were prepared, and their physiochemical properties (thixotropy, zeta potential, and mean particle diameter) were evaluated. At an oil concentration of 10%, the zeta potential was ‒22.3 ‒ ‒26.8 mV, showing no marked differences among the emulsions of various types of oil, but the mean particle diameters in the olive oil emulsion (327 nm) and MCT emulsion (295 nm) were smaller than those in the other oil emulsions (452-471 nm). In addition, measurement of the hysteresis loop area of each type of emulsion revealed extremely high thixotropy of the emulsion containing MCT at a low concentration and the olive emulsion. Based on these results, since surfactants and antiseptic agents markedly damage sensitive skin tissue such as that with atopic dermatitis, surfactant- and antiseptic-free emulsions are expected to be new bases for drugs for external use. PMID:23715508

  14. Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic.

    PubMed

    Ozturk, Bengu; Argin, Sanem; Ozilgen, Mustafa; McClements, David Julian

    2015-12-01

    Natural biopolymers, whey protein isolate (WPI) and gum arabic (GA), were used to fabricate emulsion-based delivery systems for vitamin E-acetate. Stable delivery systems could be formed when vitamin E-acetate was mixed with sufficient orange oil prior to high pressure homogenization. WPI (d32=0.11 μm, 1% emulsifier) was better than GA (d32=0.38 μm, 10% emulsifier) at producing small droplets at low emulsifier concentrations. However, WPI-stabilized nanoemulsions were unstable to flocculation near the protein isoelectric point (pH 5.0), at high ionic strength (>100mM), and at elevated temperatures (>60 °C), whereas GA-stabilized emulsions were stable. This difference was attributed to differences in emulsifier stabilization mechanisms: WPI by electrostatic repulsion; GA by steric repulsion. These results provide useful information about the emulsifying and stabilizing capacities of natural biopolymers for forming food-grade vitamin-enriched delivery systems. PMID:26041190

  15. The emulsion chamber technology experiment

    NASA Technical Reports Server (NTRS)

    Gregory, John C.

    1992-01-01

    Photographic emulsion has the unique property of recording tracks of ionizing particles with a spatial precision of 1 micron, while also being capable of deployment over detector areas of square meters or 10's of square meters. Detectors are passive, their cost to fly in Space is a fraction of that of instruments of similar collecting. A major problem in their continued use has been the labor intensiveness of data retrieval by traditional microscope methods. Two factors changing the acceptability of emulsion technology in space are the astronomical costs of flying large electronic instruments such as ionization calorimeters in Space, and the power and low cost of computers, a small revolution in the laboratory microscope data-taking. Our group at UAH made measurements of the high energy composition and spectra of cosmic rays. The Marshall group has also specialized in space radiation dosimetry. Ionization calorimeters, using alternating layers of lead and photographic emulsion, to measure particle energies up to 10(exp 15) eV were developed. Ten balloon flights were performed with them. No such calorimeters have ever flown in orbit. In the ECT program, a small emulsion chamber was developed and will be flown on the Shuttle mission OAST-2 to resolve the principal technological questions concerning space exposures. These include assessments of: (1) pre-flight and orbital exposure to background radiation, including both self-shielding and secondary particle generation; the practical limit to exposure time in space can then be determined; (2) dynamics of stack to optimize design for launch and weightlessness; and (3) thermal and vacuum constraints on emulsion performance. All these effects are cumulative and affect our ability to perform scientific measurements but cannot be adequately predicted by available methods.

  16. 40 CFR 405.110 - Applicability; description of the condensed whey subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... condensed whey subcategory. 405.110 Section 405.110 Protection of Environment ENVIRONMENTAL PROTECTION... Condensed Whey Subcategory § 405.110 Applicability; description of the condensed whey subcategory. The provisions of this subpart are applicable to discharges resulting from the manufacture of condensed...

  17. 40 CFR 405.110 - Applicability; description of the condensed whey subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... condensed whey subcategory. 405.110 Section 405.110 Protection of Environment ENVIRONMENTAL PROTECTION... Condensed Whey Subcategory § 405.110 Applicability; description of the condensed whey subcategory. The provisions of this subpart are applicable to discharges resulting from the manufacture of condensed...

  18. 40 CFR 405.110 - Applicability; description of the condensed whey subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... condensed whey subcategory. 405.110 Section 405.110 Protection of Environment ENVIRONMENTAL PROTECTION... Condensed Whey Subcategory § 405.110 Applicability; description of the condensed whey subcategory. The provisions of this subpart are applicable to discharges resulting from the manufacture of condensed...

  19. 40 CFR 405.110 - Applicability; description of the condensed whey subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... condensed whey subcategory. 405.110 Section 405.110 Protection of Environment ENVIRONMENTAL PROTECTION... Condensed Whey Subcategory § 405.110 Applicability; description of the condensed whey subcategory. The provisions of this subpart are applicable to discharges resulting from the manufacture of condensed...

  20. 40 CFR 405.110 - Applicability; description of the condensed whey subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... condensed whey subcategory. 405.110 Section 405.110 Protection of Environment ENVIRONMENTAL PROTECTION... Condensed Whey Subcategory § 405.110 Applicability; description of the condensed whey subcategory. The provisions of this subpart are applicable to discharges resulting from the manufacture of condensed...

  1. USE OF EXTRUSION-TEXTURIZED WHEY PROTEIN ISOLATES IN PUFFED CORN MEAL

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Adding whey protein concentrates or isolates to expanded snack foods would boost their nutritional content; however, adding non-textured whey proteins in amounts larger than 5% interferes with expansion, making the products less crunchy. To counter this effect, whey protein isolate was first extrud...

  2. Microbial community structure and dynamics during co-digestion of whey permeate and cow manure in continuous stirred tank reactor systems.

    PubMed

    Hagen, Live Heldal; Vivekanand, Vivekanand; Linjordet, Roar; Pope, Phillip B; Eijsink, Vincent G H; Horn, Svein J

    2014-11-01

    Microbial community profiles in two parallel CSTR biogas reactors fed with whey permeate and cow manure were investigated. The operating conditions for these two reactors were identical, yet only one of them (R1) showed stable performance, whereas the other (R2) showed a decrease in methane production accompanied by accumulation of propionic acid and, later, acetic acid. This gave a unique opportunity to study the dynamics of the microbial communities in two biogas reactors apparently operating close to the edge of stability. The microbial community was dominated by Bacteroidetes and Firmicutes, and the methanogens Methanobacteriales and Methanomicrobiales in both reactors, but with larger fluctuations in R2. Correlation analyses showed that the depletion of propionic acid in R1 and the late increase of acetic acid in R2 was related to several bacterial groups. The biogas production in R1 shows that stable co-digestion of manure and whey can be achieved with reasonable yields. PMID:25222739

  3. Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes.

    PubMed

    Gudipati, Venkateshwarlu; Sandra, Sandra; McClements, David Julian; Decker, Eric Andrew

    2010-07-14

    The oxidative stability and lipid digestibility of fish oil-in-water emulsions (d(43); 5.26-5.71 microm) laminated by primary, secondary, and/or tertiary layers of interfacial membranes have been investigated. The primary emulsion (5 and 0.5% wt % of fish oil and Citrem in acetate buffer) was produced through a membrane homogenizer. The second and tertiary emulsions were prepared by electrostatic deposition of chitosan and sodium alginate on the surfaces of the oil droplets, respectively. The lamination of biopolymers was measured by zeta potential. The lipid oxidative stability was assessed with peroxide value, thiobabituric acid reactive substances, and headspace aldehydes of the emulsions stored at 20 degrees C for 40 days. The positively charged secondary emulsions (+56.27 +/- 2.5 mV) were more stable to lipid oxidation compared to negatively charged primary (-45.13 +/- 1.7 mV) and tertiary emulsions (-24.8 +/- 1.2 mV). An in vitro digestion model was used to study the impact of different layers on the digestibility of oil droplets. Lipid digestion was decreased with multilayer coating, and chitosan coating further reduced the digestion. These findings have implications for the design of structured emulsions to achieve better oxidative stability with more controlled digestibility of lipids. PMID:20527781

  4. Preparation and in vitro evaluation of Nystatin micro emulsion based gel.

    PubMed

    Maqsood, Iram; Masood, Muhammad Irfan; Bashir, Sajid; Nawaz, Hafiz Muhammad Awais; Anjum, Aftab Ahmad; Shahzadi, Iram; Ahmad, Mahmood; Imran Masood, Imran Masood

    2015-09-01

    Nystatin is a polyene antimycotic obtained from Streptomyces noursei used in the treatment of topical and transdermal fungal infection. Nystatin is nearly insoluble in water (<0.1) and it is amphoteric in nature. The aim of the present study was to design and develop Nystatin micro emulsion based gel for efficient delivery of drug to the skin by water titration method. The Pseudoternary phase diagrams 1:2, 1:1 and 2:1 were constructed by water titration method. Micro emulsion based gel was prepared by using oleic acid, Tween 20, propylene glycol as an oil phase, surfactant and cosurfactant respectively. Cabopol 940 was used as a gelling agent. In vitro evaluation of micro emulsion based gel was done for pH, Viscosity, spreadability and droplet size. Micro emulsion based gel showed greater antifungal activity against Candida albicansas compared to control formulations. In vitro drug release studies were conducted for micro emulsion based gel and control formulation using Franz diffusion cell. Drug penetration through synthetic skin followed Zero order model as the values for R2 higher in case of zero order equation. The optimized micro emulsion based gel was found to be stable and showed no physical changes when exposed to different temperatures for a period of 4 week. The results indicated that the micro emulsion based gel system studied would be a promising tool for enhancing the percutaneous delivery of Nystatin. PMID:26408879

  5. Emulsions Made of Oils from Seeds of GM Flax Protect V79 Cells against Oxidative Stress.

    PubMed

    Skorkowska-Telichowska, Katarzyna; Hasiewicz-Derkacz, Karolina; Gębarowski, Tomasz; Kulma, Anna; Moreira, Helena; Kostyn, Kamil; Gębczak, Katarzyna; Szyjka, Anna; Wojtasik, Wioleta; Gąsiorowski, Kazimierz

    2016-01-01

    Polyunsaturated fatty acids, sterols, and hydrophilic phenolic compounds are components of flax oil that act as antioxidants. We investigated the impact of flax oil from transgenic flax in the form of emulsions on stressed Chinese hamster pulmonary fibroblasts. We found that the emulsions protect V79 cells against the H2O2 and the effect is dose dependent. They reduced the level of intracellular reactive oxygen species and protected genomic DNA against damage. The rate of cell proliferation increased upon treatment with the emulsions at a low concentration, while at a high concentration it decreased significantly, accompanied by increased frequency of apoptotic cell death. Expression analysis of selected genes revealed the upregulatory impact of the emulsions on the histones, acetylases, and deacetylases. Expression of apoptotic, proinflammatory, and anti-inflammatory genes was also altered. It is thus suggested that flax oil emulsions might be useful as a basis for biomedical products that actively protect cells against inflammation and degeneration. The beneficial effect on fibroblast resistance to oxidative damage was superior in the emulsion made of oil from transgenic plants which was correlated with the quantity of antioxidants and squalene. The emulsions from transgenic flax are promising candidates for skin protection against oxidative damage. PMID:26779302

  6. Emulsions Made of Oils from Seeds of GM Flax Protect V79 Cells against Oxidative Stress

    PubMed Central

    Skorkowska-Telichowska, Katarzyna; Hasiewicz-Derkacz, Karolina; Gębarowski, Tomasz; Kulma, Anna; Kostyn, Kamil; Gębczak, Katarzyna; Szyjka, Anna; Wojtasik, Wioleta; Gąsiorowski, Kazimierz

    2016-01-01

    Polyunsaturated fatty acids, sterols, and hydrophilic phenolic compounds are components of flax oil that act as antioxidants. We investigated the impact of flax oil from transgenic flax in the form of emulsions on stressed Chinese hamster pulmonary fibroblasts. We found that the emulsions protect V79 cells against the H2O2 and the effect is dose dependent. They reduced the level of intracellular reactive oxygen species and protected genomic DNA against damage. The rate of cell proliferation increased upon treatment with the emulsions at a low concentration, while at a high concentration it decreased significantly, accompanied by increased frequency of apoptotic cell death. Expression analysis of selected genes revealed the upregulatory impact of the emulsions on the histones, acetylases, and deacetylases. Expression of apoptotic, proinflammatory, and anti-inflammatory genes was also altered. It is thus suggested that flax oil emulsions might be useful as a basis for biomedical products that actively protect cells against inflammation and degeneration. The beneficial effect on fibroblast resistance to oxidative damage was superior in the emulsion made of oil from transgenic plants which was correlated with the quantity of antioxidants and squalene. The emulsions from transgenic flax are promising candidates for skin protection against oxidative damage. PMID:26779302

  7. Production and characterization of O/W emulsions containing cationic droplets stabilized by lecithin-chitosan membranes.

    PubMed

    Ogawa, Satoshi; Decker, Eric A; McClements, D Julian

    2003-04-23

    Oil-in-water emulsions containing cationic droplets stabilized by lecithin-chitosan membranes were produced using a two-stage process. A primary emulsion was prepared by homogenizing 5 wt % corn oil with 95 wt % aqueous solution (1 wt % lecithin, 100 mM acetic acid, pH 3.0) using a high-pressure valve homogenizer. This emulsion was diluted with aqueous chitosan solutions to form secondary emulsions with varying compositions: 1 wt % corn oil, 0.2 wt % lecithin, 100 mM acetic acid, and 0-0.04 wt % chitosan (pH 3.0). The particle size distribution, particle charge, and creaming stability of the primary and secondary emulsions were measured. The electrical charge on the droplets increased from -49 to +54 mV as the chitosan concentration was increased from 0 to 0.04 wt %, which indicated that chitosan adsorbed to the droplet surfaces. The mean particle diameter of the emulsions increased dramatically and the emulsions became unstable to creaming when the chitosan concentration exceeded 0.008 wt %, which was attributed to charge neutralization and bridging flocculation effects. Sonication, blending, or homogenization could be used to disrupt flocs formed in secondary emulsions containing droplets with high positive charges, leading to the production of emulsions with relatively small particle diameters (approximately 1 microm). These emulsions had good stability to droplet aggregation at low pH (< or =5) and ionic strengths (<500 mM). The interfacial engineering technology utilized in this study could lead to the creation of food emulsions with improved stability to environmental stresses. PMID:12696977

  8. MALDI-TOF MS characterization of glycation products of whey proteins in a glucose/galactose model system and lactose-free milk.

    PubMed

    Carulli, Saverio; Calvano, Cosima D; Palmisano, Francesco; Pischetsrieder, Monika

    2011-03-01

    The major modifications induced by thermal treatment of whey proteins α-lactalbumin (α-La) and β-lactoglobulin (β-Lg) in a model system mimicking lactose-free milk (L(-) sugar mix) were investigated by matrix-assisted laser desorption ionization-time-of-flight mass spectrometry (MALDI-TOF MS). The analysis of the intact α-La revealed species with up to 7 and 14 adducts from lactose and sugar mix, respectively, whereas for β-Lg 3 and up to 5 sugar moieties were observed in the case of lactose and sugar mix experiments, respectively. A partial enzymatic hydrolysis with endoproteinase AspN prior to mass spectrometric analysis allowed the detection of further modifications and their localization in the amino acid sequence. Using α-cyano-4-chlorocinnamic acid as MALDI matrix, it could be shown that heating α-La and β-Lg with glucose or galactose led to the modification of lysine residues that are not glycated by lactose. The higher glycation degree of whey proteins in a lactose-free milk system relative to normal milk with lactose reflects the higher reactivity of monosaccharides compared to the parent disaccharide. Finally, the analysis of the whey extract of a commercial lactose-free milk sample revealed that the two whey proteins were present as three main forms (native, single, and double hexose adducts). PMID:21319853

  9. Competitive effects of long-chain-triglyceride emulsion on the metabolism of medium-chain-triglyceride emulsions.

    PubMed

    Cotter, R; Johnson, R C; Young, S K; Lin, L I; Rowe, W B

    1989-10-01

    This study was conducted to assess the potential metabolic competitive interactions of intravenous medium-chain-triglyceride (MCT) and long-chain-triglyceride (LCT) lipid emulsions. To assess this competition increasing concentrations of LCT emulsion were added to an intravenous dose of MCT emulsion of 3.0 g/kg body wt up to a maximum dose of 3.0 g LCTs/kg body wt. Blood samples were assessed for competitive interactions by analyzing the following metabolites: glucose, insulin, lactate, pyruvate, ketones (acetoacetate, beta-hydroxybutyrate), elimination of triglycerides, and free fatty acids. Evaluation of the data showed a strong competitive interaction between the MCT and LCT emulsions. This competition was evident as soon as LCTs were added to the MCT infusions and appeared to favor LCTs for removal and metabolism over MCTs. This appears to indicate that there is a peripheral, strong affinity site for LCT removal and metabolism and a shared peripheral site and specific visceral site for MCT removal and metabolism. PMID:2679038

  10. Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes.

    PubMed

    Ogawa, Satoshi; Decker, Eric A; McClements, D Julian

    2003-08-27

    Oil-in-water emulsions containing cationic droplets stabilized by lecithin-chitosan membranes were produced using a two-stage process. A primary emulsion containing anionic lecithin-coated droplets was prepared by homogenizing oil and emulsifier solution using a high-pressure valve homogenizer (5 wt % corn oil, 1 wt % lecithin, 100 mM acetic acid, pH 3.0). A secondary emulsion containing cationic lecithin-chitosan-coated droplets was formed by diluting the primary emulsion with an aqueous chitosan solution (1 wt % corn oil, 0.2 wt % lecithin, 100 mM acetic acid, and 0.036 wt % chitosan). The stabilities of the primary and secondary emulsions with the same oil concentration to thermal processing, freeze-thaw cycling, high calcium chloride concentrations, and lipid oxidation were determined. The results showed that the secondary emulsions had better stability to droplet aggregation during thermal processing (30-90 degrees C for 30 min), freeze-thaw cycling (-10 degrees C for 22 h/30 degrees C for 2 h), and high calcium chloride contents (emulsions. The interfacial engineering technology used in this study could lead to the creation of food emulsions with improved stability to environmental stresses. PMID:12926908

  11. Production of aroma compounds from whey using Wickerhamomyces pijperi.

    PubMed

    Izawa, Naoki; Kudo, Miyuki; Nakamura, Yukako; Mizukoshi, Harumi; Kitada, Takahiro; Sone, Toshiro

    2015-01-01

    The production of aroma compounds by the microbial fermentation of whey was studied. Seven strains of the yeast Wickerhamomyces pijperi were used for the fermentation of glucose-added whey (whey-g). Twelve aroma compounds (isobutanol, isoamyl alcohol, 2-phenylethanol, acetaldehyde, ethyl acetate, propyl acetate, isobutyl acetate, isoamyl acetate, ethyl butyrate, ethyl propionate, ethyl hexanoate and ethyl benzoate) were identified in the fermented broth using headspace gas chromatography mass spectrometry analysis. The major components were ethyl acetate (several tens to hundreds ppm), acetaldehyde (several tens ppm) and isoamyl alcohol (about 10 ppm). The strong fruity odor of ethyl benzoate (about 1 ppm) was detected in the broth of W. pijperi YIT 8095 and YIT 12779. The balance of aroma compounds produced was varied depending on the media used, and ethyl benzoate was only produced when using whey-g. The variation in the production of the aroma compounds over time using W. pijperi YIT 12779 at various culture temperatures (from 15-30°C) was also studied. From the results we propose that W. pijperi could be used as a novel microorganism for production of aroma compounds from whey. PMID:25897405

  12. Polymerization in emulsion microdroplet reactors

    NASA Astrophysics Data System (ADS)

    Carroll, Nick J.

    The goal of this research project is to utilize emulsion droplets as chemical reactors for execution of complex polymerization chemistries to develop unique and functional particle materials. Emulsions are dispersions of immiscible fluids where one fluid usually exists in the form of drops. Not surprisingly, if a liquid-to-solid chemical reaction proceeds to completion within these drops, the resultant solid particles will possess the shape and relative size distribution of the drops. The two immiscible liquid phases required for emulsion polymerization provide unique and complex chemical and physical environments suitable for the engineering of novel materials. The development of novel non-ionic fluorosurfactants allows fluorocarbon oils to be used as the continuous phase in a water-free emulsion. Such emulsions enable the encapsulation of almost any hydrocarbon compound in droplets that may be used as separate compartments for water-sensitive syntheses. Here, we exemplify the promise of this approach by suspension polymerization of polyurethanes (PU), in which the liquid precursor is emulsified into droplets that are then converted 1:1 into polymer particles. The stability of the droplets against coalescence upon removal of the continuous phase by evaporation confirms the formation of solid PU particles. These results prove that the water-free environment of fluorocarbon based emulsions enables high conversion. We produce monodisperse, cross-linked, and fluorescently labeled PU-latexes with controllable mesh size through microfluidic emulsification in a simple one-step process. A novel method for the fabrication of monodisperse mesoporous silica particles is presented. It is based on the formation of well-defined equally sized emulsion droplets using a microfluidic approach. The droplets contain the silica precursor/surfactant solution and are suspended in hexadecane as the continuous oil phase. The solvent is then expelled from the droplets, leading to

  13. Analysis of emulsion stability in acrylic dispersions

    NASA Astrophysics Data System (ADS)

    Ahuja, Suresh

    2012-02-01

    Emulsions either micro or nano permit transport or solubilization of hydrophobic substances within a water-based phase. Different methods have been introduced at laboratory and industrial scales: mechanical stirring, high-pressure homogenization, or ultrasonics. In digital imaging, toners may be formed by aggregating a colorant with a latex polymer formed by batch or semi-continuous emulsion polymerization. Latex emulsions are prepared by making a monomer emulsion with monomer like Beta-carboxy ethyl acrylate (β-CEA) and stirring at high speed with an anionic surfactant like branched sodium dodecyl benzene sulfonates , aqueous solution until an emulsion is formed. Initiator for emulsion polymerization is 2-2'- azobis isobutyramide dehydrate with chain transfer agent are used to make the latex. If the latex emulsion is unstable, the resulting latexes produce a toner with larger particle size, broader particle size distribution with relatively higher latex sedimentation, and broader molecular weight distribution. Oswald ripening and coalescence cause droplet size to increase and can result in destabilization of emulsions. Shear thinning and elasticity of emulsions are applied to determine emulsion stability.

  14. Steroidal Compounds in Commercial Parenteral Lipid Emulsions

    PubMed Central

    Xu, Zhidong; Harvey, Kevin A.; Pavlina, Thomas; Dutot, Guy; Hise, Mary; Zaloga, Gary P.; Siddiqui, Rafat A.

    2012-01-01

    Parenteral nutrition lipid emulsions made from various plant oils contain steroidal compounds, called phytosterols. During parenteral administration of lipid emulsions, phytosterols can reach levels in the blood that are many fold higher than during enteral administration. The elevated phytosterol levels have been associated with the development of liver dysfunction and the rare development of liver failure. There is limited information available in the literature related to phytosterol concentrations in lipid emulsions. The objective of the current study was to validate an assay for steroidal compounds found in lipid emulsions and to compare their concentrations in the most commonly used parenteral nutrition lipid emulsions: Liposyn® II, Liposyn® III, Lipofundin® MCT, Lipofundin® N, Structolipid®, Intralipid®, Ivelip® and ClinOleic®. Our data demonstrates that concentrations of the various steroidal compounds varied greatly between the eight lipid emulsions, with the olive oil-based lipid emulsion containing the lowest levels of phytosterols and cholesterol, and the highest concentration of squalene. The clinical impression of greater incidences of liver dysfunction with soybean versus MCT/LCT and olive/soy lipid emulsions may be reflective of the levels of phytosterols in these emulsions. This information may help guide future studies and clinical care of patients with lipid emulsion-associated liver dysfunction. PMID:23016123

  15. Protein-peptide interactions in mixtures of whey peptides and whey proteins.

    PubMed

    Creusot, Nathalie; Gruppen, Harry

    2007-03-21

    The effects of several conditions on the amounts and compositions of aggregates formed in mixtures of whey protein hydrolysate, made with Bacillus licheniformis protease, and whey protein isolate were investigated using response surface methodology. Next, the peptides present in the aggregates were separated from the intact protein and identified with liquid chromatography-mass spectrometry. Increasing both temperature and ionic strength increased the amounts of both intact protein and peptides in the aggregates. There was an optimal amount of added intact WPI that could aggregate with peptides, yielding a maximal amount of aggregated material in which the peptide/protein molar ratio was around 6. Under all conditions applied, the same peptides were observed in the protein-peptide aggregates formed. The dominant peptides were beta-lg AB [f1-45], beta-lg AB [f90-108], and alpha-la [f50-113]. It was hypothesized that peptides could form a kind of glue network that can include beta-lactoglobulin via hydrophobic interactions at the hydrophobic binding sites at the surface of the protein. PMID:17295504

  16. Preparation and characterization of narrow sized (o/w) magnetic emulsion

    NASA Astrophysics Data System (ADS)

    Montagne, F.; Mondain-Monval, O.; Pichot, C.; Mozzanega, H.; Elaı̈ssari, A.

    2002-09-01

    The preparation of well-defined (o/w) magnetic emulsions from an organic ferrofluid is reported. The ferrofluid synthesis is first described and a complete characterization is achieved by using numerous techniques. The ferrofluid is found to be composed of superparamagnetic maghemite nanoparticles, with a diameter below 10 nm, stabilized in octane by a surrounding oleic acid layer. This magnetic fluid is then emulsified in aqueous media in order to obtain stable ferrofluid droplets. The use of a couette mixer and a size sorting step under magnetic field allowed to produce magnetic emulsion with a narrow size distribution. Morphology and chemical composition of the magnetic emulsion are investigated. Magnetic properties of both ferrofluid and magnetic emulsion are also compared and discussed. In particular, it is showed that the superparamagnetic behavior is still observed after the emulsification process.

  17. Biodiversity of Lactobacillus helveticus bacteriophages isolated from cheese whey starters.

    PubMed

    Zago, Miriam; Bonvini, Barbara; Rossetti, Lia; Meucci, Aurora; Giraffa, Giorgio; Carminati, Domenico

    2015-05-01

    Twenty-one Lactobacillus helveticus bacteriophages, 18 isolated from different cheese whey starters and three from CNRZ collection, were phenotypically and genetically characterised. A biodiversity between phages was evidenced both by host range and molecular (RAPD-PCR) typing. A more detailed characterisation of six phages showed similar structural protein profiles and a relevant genetic biodiversity, as shown by restriction enzyme analysis of total DNA. Latent period, burst time and burst size data evidenced that phages were active and virulent. Overall, data highlighted the biodiversity of Lb. helveticus phages isolated from cheese whey starters, which were confirmed to be one of the most common phage contamination source in dairy factories. More research is required to further unravel the ecological role of Lb. helveticus phages and to evaluate their impact on the dairy fermentation processes where whey starter cultures are used. PMID:25827218

  18. Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems.

    PubMed

    Tippetts, M; Martini, S; Brothersen, C; McMahon, D J

    2012-09-01

    Vitamin D is an essential vitamin that is synthesized when the body is exposed to sunlight or after the consumption of fortified foods and supplements. The purpose of this research was to increase the retention of vitamin D(3) in Cheddar cheese by incorporating it as part of an oil-in-water emulsion using a milk protein emulsifier to obtain a fortification level of 280 IU/serving. Four oil-in-water vitamin D emulsions were made using sodium caseinate, calcium caseinate, nonfat dry milk (NDM), or whey protein. These emulsions were used to fortify milk, and the retention of vitamin D(3) in cheese curd in a model cheesemaking system was calculated. A nonemulsified vitamin D(3) oil was used as a control to fortify milk. Significantly more vitamin D(3) was retained in the curd when using the emulsified vitamin D(3) than the nonemulsified vitamin D(3) oil (control). No significant differences were observed in the retention of vitamin D(3) when emulsions were formulated with different emulsifiers. Mean vitamin D(3) retention in the model system cheese curd was 96% when the emulsions were added to either whole or skim milk compared with using the nonemulsified oil, which gave mean retentions of only 71% and 64% when added to whole and skim milk, respectively. A similar improvement in retention was achieved when cheese was made from whole and reduced-fat milk using standard manufacturing procedures on a small scale. When sufficient vitamin D(3) was added to produce cheese containing a target level of approximately 280 IU per 28-g serving, retention was greater when the vitamin D(3) was emulsified with NDM than when using nonemulsified vitamin D(3) oil. Only 58±3% of the nonemulsified vitamin D(3) oil was retained in full-fat Cheddar cheese, whereas 78±8% and 74±1% were retained when using the vitamin D(3) emulsion in full-fat and reduced-fat Cheddar cheese, respectively. PMID:22916880

  19. Changing Emulsion Dynamics with Heterogeneous Surface Wettability

    NASA Astrophysics Data System (ADS)

    Tsai, Peichun Amy; Meng, Qiang; Zhang, Yali; Li, Jiang; Lammertink, Rob; Chen, Haosheng

    2015-11-01

    We elucidate the effect of heterogeneous surface wettability on the morphology and dynamics of microfluidic emulsions, generated by a co-flowing device. We first design a useful methodology of modifying a micro-capillary with desired heterogeneous wettability, such as alternating hydrophilic and hydrophobic regions. Subsequently, the effects of flow rates and heterogeneous wettability on the emulsion morphology and motion in the micro-capillary are investigated. Our experimental data reveal a universal critical time scale of advective emulsions, above which the microfluidic emulsions remain intact, whereas below this time-scale emulsions become adhesive or inverse. A simple model based on a force balance can be used to explain this critical transition. These results show a control of emulsion dynamics by tuning the droplet size and the Capillary number, the ratio of viscous to surface effects, with heterogeneous surface wettability.

  20. Experiment S009: Nuclear Emulsion

    NASA Technical Reports Server (NTRS)

    Odell, F. W.; Shapiro, M. M.; Silberberg, R.; Stiller, B.; Tsao, C. H.; Durgaprasad, N.; Fichtel, C. E.; Guss, D. E.; Reames, D. V.

    1971-01-01

    The first exposure on a spacecraft of a nuclear emulsion apparatus designed to collect 1000 high quality tracks of heavy nuclei under a negligible thickness of matter (0.07 g/sq cm) is described. The cosmic ray detector consisted of a stack of nuclear emulsions that were designed to register at least 400 heavy nuclei tracks for each 10 hours of useful exposure. The spacecraft had to be oriented in a heads-up attitude during the 10-hour period to eliminate atmospheric albedo particles. The results are as follows: (1) a definite odd-even effect, with low abundances for elements of atomic number 7, 9, and 11; (2) a ratio O/C approximately 0.9; (3) Ne/C, Mg/C, and Si/C ratios between 0.2 and 0.3; (4) an abundance gap in the region 15 less than or equal to Z less than or equal to 19; and (5) a ratio (20 less than or equal to Z less than or equal to 28)/C 0.2, with a large concentration at Z = 26. These results are indicative that successful exposures of nuclear emulsions were obtained on the Gemini 11 mission.

  1. Pickering emulsions for skin decontamination.

    PubMed

    Salerno, Alicia; Bolzinger, Marie-Alexandrine; Rolland, Pauline; Chevalier, Yves; Josse, Denis; Briançon, Stéphanie

    2016-08-01

    This study aimed at developing innovative systems for skin decontamination. Pickering emulsions, i.e. solid-stabilized emulsions, containing silica (S-PE) or Fuller's earth (FE-PE) were formulated. Their efficiency for skin decontamination was evaluated, in vitro, 45min after an exposure to VX, one of the most highly toxic chemical warfare agents. Pickering emulsions were compared to FE (FE-W) and silica (S-W) aqueous suspensions. PE containing an oil with a similar hydrophobicity to VX should promote its extraction. All the formulations reduced significantly the amount of VX quantified on and into the skin compared to the control. Wiping the skin surface with a pad already allowed removing more than half of VX. FE-W was the less efficient (85% of VX removed). The other formulations (FE-PE, S-PE and S-W) resulted in more than 90% of the quantity of VX removed. The charge of particles was the most influential factor. The low pH of formulations containing silica favored electrostatic interactions of VX with particles explaining the better elimination from the skin surface. Formulations containing FE had basic pH, and weak interactions with VX did not improve the skin decontamination. However, these low interactions between VX and FE promote the transfer of VX into the oil droplets in the FE-PE. PMID:27021875

  2. Impact of acoustic cavitation on food emulsions.

    PubMed

    Krasulya, Olga; Bogush, Vladimir; Trishina, Victoria; Potoroko, Irina; Khmelev, Sergey; Sivashanmugam, Palani; Anandan, Sambandam

    2016-05-01

    The work explores the experimental and theoretical aspects of emulsification capability of ultrasound to deliver stable emulsions of sunflower oil in water and meat sausages. In order to determine optimal parameters for direct ultrasonic emulsification of food emulsions, a model was developed based on the stability of emulsion droplets in acoustic cavitation field. The study is further extended to investigate the ultrasound induced changes to the inherent properties of raw materials under the experimental conditions of sono-emulsification. PMID:26603612

  3. Acute effects of ingestion of a novel whey-derived extract on vascular endothelial function in overweight, middle-aged men and women.

    PubMed

    Ballard, Kevin D; Kupchak, Brian R; Volk, Brittanie M; Mah, Eunice; Shkreta, Aida; Liptak, Cary; Ptolemy, Adam S; Kellogg, Mark S; Bruno, Richard S; Seip, Richard L; Maresh, Carl M; Kraemer, William J; Volek, Jeff S

    2013-03-14

    Whey protein intake reduces CVD risk, but little is known whether whey-derived bioactive peptides regulate vascular endothelial function (VEF). We determined the impact of a whey-derived extract (NOP-47) on VEF in individuals with an increased cardiovascular risk profile. Men and women with impaired brachial artery flow-mediated dilation (FMD) (n 21, age 55 (sem 1·3) years, BMI 27·8 (sem 0·6) kg/m2, FMD 3·7 (sem 0·4) %) completed a randomised, cross-over study to examine whether ingestion of NOP-47 (5 g) improves postprandial VEF. Brachial artery FMD, plasma amino acids, insulin, and endothelium-derived vasodilators and vasoconstrictors were measured for 2 h after ingestion of NOP-47 or placebo. Acute NOP-47 ingestion increased FMD at 30 min (4·6 (sem 0·5) %) and 120 min (5·1 (sem 0·5) %) post-ingestion (P< 0·05, time × trial interaction), and FMD responses at 120 min were significantly greater in the NOP-47 trial compared with placebo (4·3 (sem 0·5) %). Plasma amino acids increased at 30 min following NOP-47 ingestion (P< 0·05). Serum insulin increased at 15, 30 and 60 min (P< 0·001) following NOP-47 ingestion. No changes were observed between the trials for plasma NO∙ and prostacyclin metabolites or endothelin-1. Ingestion of a rapidly absorbed extract derived from whey protein improved endothelium-dependent dilation in older adults by a mechanism independent of changes in circulating vasoactive compounds. Future investigation is warranted in individuals at an increased CVD risk to further elucidate potential health benefits and the underlying mechanisms of extracts derived from whey. PMID:22691263

  4. Formulation and physico-chemical analysis of whey-soymilk dahi.

    PubMed

    Rathi, Mamta; Upadhyay, Neelam; Dabur, R S; Goyal, Ankit

    2015-02-01

    The present investigation was undertaken to use whey for the production of nutritious whey-soya milk dahi. Neutralized whey (pH 7.0 ± 0.2) was used to extract soya milk from cleaned, dried, dehulled and steamed soybean in soya milk extraction plant. Whey-soya milk was extracted having whey to soybean ratio of 5:1. It was further diluted with whey to get different whey to soybean ratios i.e. 9:1, 8:1, 7:1 and 6:1. To set dahi, skim milk powder was added to whey-soya milk so as to make the final total solid concentration of 16, 18 and 20 %. Dahi was prepared by inoculating different whey-soya milk ratios with vita brand of dahi. Results revealed that whey-soya milk having whey to soybean ratio of 5:1 and 20 % total solids was found to be most appropriate for preparation of dahi on the basis of time taken for firmly setting of dahi (5 h) and sensory evaluation scores (7.7 on 9 point hedonic scale). Whey-soya milk dahi was found to be at par with milk dahi (control) based on the sensory scores. Whey-soya milk dahi and milk dahi samples were stored at refrigeration temperature and evaluated for changes in physico-chemical (fat, protein, total sugar, total solids, pH, viscosity and syneresis) and sensory (color and appearance, flavor, consistency and overall acceptability) properties at an interval of 2 days up to 10 days. The results of the study revealed that whey-soya milk dahi could be stored up to 10 days with good sensory quality. PMID:25694707

  5. Spreading of Emulsions on Glass Substrates

    NASA Astrophysics Data System (ADS)

    Mohammad Karim, Alireza; Kavehpour, Pirouz

    2012-11-01

    The wettability of emulsions is an important factor with explicit influence in an extensive variety of industrial applications ranging from the petroleum to food industries. Surprisingly, there is no comprehensive study of emulsion spreading to date; this is due to the complexity of the structure of the emulsions and non-homogeneity of the dispersed phase bubbles in size as well as distribution through the emulsion. The spreading of water/silicone oil emulsions on glass substrates was investigated. The emulsions were prepared with varying volume fractions of water dispersed in silicone oil, with addition of small amounts of surfactant to stabilize the emulsion structure. The time dependent variation of dynamic contact angle, base diameter, and the spreading rate of the droplets of an emulsion are different from a pure substance. The effect of water/silicone oil weight percentage as well as the droplet size and dispersed phase bubble size were also investigated. The weight percentage of water/silicone oil emulsion and droplet size did not have significant influence on the spreading dynamics; however the dispersed phase drop size affected the spreading dynamics substantially.

  6. Altering Emulsion Stability with Heterogeneous Surface Wettability.

    PubMed

    Meng, Qiang; Zhang, Yali; Li, Jiang; Lammertink, Rob G H; Chen, Haosheng; Tsai, Peichun Amy

    2016-01-01

    Emulsions-liquid droplets dispersed in another immiscible liquid-are widely used in a broad spectrum of applications, including food, personal care, agrochemical, and pharmaceutical products. Emulsions are also commonly present in natural crude oil, hampering the production and quality of petroleum fuels. The stability of emulsions plays a crucial role in their applications, but controlling the stability without external driving forces has been proven to be difficult. Here we show how heterogeneous surface wettability can alter the stability and dynamics of oil-in-water emulsions, generated by a co-flow microfluidic device. We designed a useful methodology that can modify a micro-capillary of desired heterogeneous wettability (e.g., alternating hydrophilic and hydrophobic regions) without changing the hydraulic diameter. We subsequently investigated the effects of flow rates and heterogeneous wettability on the emulsion morphology and motion. The experimental data revealed a universal critical timescale of advective emulsions, above which the microfluidic emulsions remain stable and intact, whereas below they become adhesive or inverse. A simple theoretical model based on a force balance can be used to explain this critical transition of emulsion dynamics, depending on the droplet size and the Capillary number-the ratio of viscous to surface effects. These results give insight into how to control the stability and dynamics of emulsions in microfluidics with flow velocity and different wettability. PMID:27256703

  7. Preliminary Study on the Effect of Fermented Cheese Whey on Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Goldcoast Populations Inoculated onto Fresh Organic Lettuce.

    PubMed

    Santos, Maria I S; Lima, Ana I; Monteiro, Sara A V S; Ferreira, Ricardo M S B; Pedroso, Laurentina; Sousa, Isabel; Ferreira, Maria A S S

    2016-08-01

    Cheese whey fermented by an industrial starter consortium of lactic acid bacteria was evaluated for its antibacterial capacity to control a selection of pathogenic bacteria. For their relevance on outbreak reports related to vegetable consumption, this selection included Listeria monocytogenes, serotype 4b, Escherichia coli O157:H7, and Salmonella Goldcoast. Organically grown lettuce was inoculated with an inoculum level of ∼10(7) colony-forming unit (CFU)/mL and was left for about 1 h in a safety cabinet before washing with a perceptual solution of 75:25 (v/v) fermented whey in water, for 1 and 10 min. Cells of pathogens recovered were then counted and their number compared with that obtained for a similar treatment, but using a chlorine solution at 110 ppm. Results show that both treatments, either with chlorine or fermented whey, were able to significantly reduce (p < 0.05) the number of bacteria, in a range of 1.15-2.00 and 1.59-2.34 CFU/g, respectively, regarding the bacteria tested. Results suggest that the use of fermented whey may be as effective as the solution of chlorine used in industrial processes in reducing the pathogens under study (best efficacy shown for Salmonella), with the advantage of avoiding health risks arising from the formation of carcinogenic toxic chlorine derivates. PMID:27149657

  8. Amphoteric water-in-oil self-inverting polymer emulsion

    SciTech Connect

    Lipowski, S. A.

    1985-11-12

    An amphoteric water-in-oil self-inverting polymer emulsion is prepared which contains a copolymer of a nonionic vinyl monomer and an amphoteric vinyl monomer or a terpolymer of a nonionic vinyl monomer, an anionic vinyl monomer and a cationic vinyl monomer in the aqueous phase, a hydrocarbon oil for the oil phase, a water-in-oil emulsifying agent and an inverting surfactant. An example of a copolymer is a copolymer of a nonionic vinyl monomer such as acrylamide or methacrylamide and an amphoteric vinyl monomer such as a reaction product of dimethylaminoethyl methacrylate and monochloracetic acid. An example of a terpolymer is a terpolymer of a nonionic vinyl monomer such as acrylamide or methacrylamide, an anionic vinyl monomer such as sodium acrylate and a cationic vinyl monomer such as triethyl ammonium ethyl methacrylate methosulfate salt. The emulsion is useful in papermaking, treatment of sewage and industrial wastes, drilling muds and secondary and tertiary recovery of petroleum by water flooding.

  9. Emulsion-templated liquid core-polymer shell microcapsule formation.

    PubMed

    Ao, Zhuo; Yang, Zhi; Wang, Jianfang; Zhang, Guangzhao; Ngai, To

    2009-03-01

    The fabrication of hollow microspheres to encapsulate functional molecules, such as drugs, insecticides, and proteins, is of ever-increasing importance. Many chemical and physicochemical methods have been tested for various specific encapsulations, but most of them have not been developed into an industrial process. In this work, we present a straightforward method to prepare liquid core-polymer shell microcapsules by first templating an oil-in-water emulsion stabilized by an interfacial monolayer of polystyrene latex particles (often referred to as "Pickering emulsion"), and subsequently locking the assembled particles into a robust polymeric shell through the precipitation of a biodegradable polymer poly(lactic-co-glycolic acid) (PLGA) at the interface. The resultant microcapsules that have a solid polymeric enveloped around the oil droplets are stable and retain their integrity during the drying in air. Therefore, they should have great potential to serve as vehicles for encapsulating functional molecules especially hydrophobic in nature. PMID:19437681

  10. Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions.

    PubMed

    Cui, Leqi; Cho, Hyung Taek; McClements, D Julian; Decker, Eric A; Park, Yeonhwa

    2016-04-15

    Lipid oxidation in oil-in-water (O/W) emulsions is an important factor determining the shelf life of food products. Salts are often present in many types of emulsion based food products. However, there is limited information on influence of salts on lipid oxidation in O/W emulsions. Thus, the purpose of this study was to examine the effects of sodium and potassium chloride on lipid oxidation in O/W emulsions. Tween 20 stabilized corn O/W emulsions at pH 7.0 were prepared with different concentrations of sodium chloride with or without the metal chelators. NaCl did not cause any changes in emulsion droplet size. NaCl dose-dependently promoted lipid oxidation as measured by the lipid oxidation product, hexanal. Both deferoxamine (DFO) and ethylenediaminetetraacetic acid (EDTA) reduced lipid oxidation in emulsions with NaCl, with EDTA being more effective. Potassium chloride showed similar impact on lipid oxidation as sodium chloride. These results suggest that salts are able to promote lipid oxidation in emulsions and this effect can be controlled by metal chelators. PMID:26675849

  11. Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork

    PubMed Central

    Choi, Yun-Sang; Lee, Ju-Woon; Lee, Si-Kyung

    2015-01-01

    This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of all treatments were similar, depending on storage periods. The addition of kimchi powder increased the redness and yellowness of the emulsion sausage. The addition of onion peel extract decreased the thiobarbituric acid reactive substances value of the emulsion sausages prepared with irradiated pork. The volatile basic nitrogen value of the emulsion sausage prepared with kimchi powder was the highest, whereas that of the emulsion sausage prepared with onion peel extract was the lowest. The treatment without kimchi powder or onion peel extract and the treatments prepared with onion peel extract showed lower microbial populations than the other treatment. Sensory evaluations indicated that a higher acceptability was attained when kimchi powder was added to the emulsion sausages manufactured with irradiated pork. In conclusion, our results suggest that combined use of kimchi powder and onion peel extract could improve quality characteristics and shelf stability of the emulsion sausage formulated with irradiated pork during chilled storage. PMID:26761840

  12. Polymers for acid thickening

    SciTech Connect

    Dixon, K.W.

    1980-09-30

    Acids, thickened with branched emulsion or suspension polymers of diallyldimethylammonium chloride are useful as oil well drilling and fracturing fluids for stimulating well production and in other applications, such as thickeners for cosmetics, paints, adhesives, textiles and printing inks.

  13. Supplementation of a suboptimal protein dose with leucine or essential amino acids: effects on myofibrillar protein synthesis at rest and following resistance exercise in men

    PubMed Central

    Churchward-Venne, Tyler A; Burd, Nicholas A; Mitchell, Cameron J; West, Daniel W D; Philp, Andrew; Marcotte, George R; Baker, Steven K; Baar, Keith; Phillips, Stuart M

    2012-01-01

    Leucine is a nutrient regulator of muscle protein synthesis by activating mTOR and possibly other proteins in this pathway. The purpose of this study was to examine the role of leucine in the regulation of human myofibrillar protein synthesis (MPS). Twenty-four males completed an acute bout of unilateral resistance exercise prior to consuming either: a dose (25 g) of whey protein (WHEY); 6.25 g whey protein with total leucine equivalent to WHEY (LEU); or 6.25 g whey protein with total essential amino acids (EAAs) equivalent to WHEY for all EAAs except leucine (EAA-LEU). Measures of MPS, signalling through mTOR, and amino acid transporter (AAT) mRNA abundance were made while fasted (FAST), and following feeding under rested (FED) and post-exercise (EX-FED) conditions. Leucinaemia was equivalent between WHEY and LEU and elevated compared to EAA-LEU (P = 0.001). MPS was increased above FAST at 1–3 h post-exercise in both FED (P < 0.001) and EX-FED (P < 0.001) conditions with no treatment effect. At 3–5 h, only WHEY remained significantly elevated above FAST in EX-FED (WHEY 184%vs. LEU 55% and EAA-LEU 35%; P = 0.036). AAT mRNA abundance was increased above FAST after feeding and exercise with no effect of leucinaemia. In summary, a low dose of whey protein supplemented with leucine or all other essential amino acids was as effective as a complete protein (WHEY) in stimulating postprandial MPS; however only WHEY was able to sustain increased rates of MPS post-exercise and may therefore be most suited to increase exercise-induced muscle protein accretion. PMID:22451437

  14. Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry

    PubMed Central

    Jeewanthi, Renda Kankanamge Chaturika; Lee, Na-Kyoung; Paik, Hyun-Dong

    2015-01-01

    This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application. PMID:26761849

  15. Whey Protein Isolate: A Potential Filler for the Leather Industry

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The upgrading of leather that presents loose areas and poor grain break is one of the most value adding opportunities for a tanner. Typically, petroleum-based products are used to improve the final appearance and feel of crust leather. In this study, we demonstrate that blends composed of whey pro...

  16. 21 CFR 184.1979c - Whey protein concentrate.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51, is given in paragraphs (b)(1)(i... 1 CFR part 51. Copies are available from the National Academy Press, Box 285, 2101 Constitution Ave... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Whey protein concentrate. 184.1979c Section...

  17. 21 CFR 184.1979c - Whey protein concentrate.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51, is given in paragraphs (b)(1)(i... 1 CFR part 51. Copies are available from the National Academy Press, Box 285, 2101 Constitution Ave... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Whey protein concentrate. 184.1979c Section...

  18. 21 CFR 184.1979c - Whey protein concentrate.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51, is given in paragraphs (b)(1)(i... 1 CFR part 51. Copies are available from the National Academy Press, Box 285, 2101 Constitution Ave... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Whey protein concentrate. 184.1979c Section...

  19. 21 CFR 184.1979c - Whey protein concentrate.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51, is given in paragraphs (b)(1)(i... 1 CFR part 51. Copies are available from the National Academy Press, Box 285, 2101 Constitution Ave... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Whey protein concentrate. 184.1979c Section...

  20. Whey protein concentrate storage at elevated temperature and humidity

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Dairy processors are finding new export markets for whey protein concentrate (WPC), a byproduct of cheesemaking, but they need to know if full-sized bags of this powder will withstand high temperature and relative humidity (RH) levels during unrefrigerated storage under tropical conditions. To answ...

  1. Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry.

    PubMed

    Jeewanthi, Renda Kankanamge Chaturika; Lee, Na-Kyoung; Paik, Hyun-Dong

    2015-01-01

    This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application. PMID:26761849

  2. 21 CFR 184.1979a - Reduced lactose whey.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... following specifications: (1) The analysis of reduced lactose whey, on a dry product basis, based on analytical methods in the referenced sections of “Official Methods of Analysis of the Association of Official...) and 1 CFR part 51, is given in paragraphs (b)(1)(i) through (b)(1)(vii) of this section. Copies may...

  3. 21 CFR 184.1979a - Reduced lactose whey.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... following specifications: (1) The analysis of reduced lactose whey, on a dry product basis, based on analytical methods in the referenced sections of “Official Methods of Analysis of the Association of Official...) and 1 CFR part 51, is given in paragraphs (b)(1)(i) through (b)(1)(vii) of this section. Copies may...

  4. Quality of whey powders stored under adverse conditions

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Whey protein concentrate powder (WPC) is exported by the U.S. and is included in emergency aid foods, but the bags sent overseas are usually stored without refrigeration and under elevated temperature and relative humidity (RH). The shelf life of WPC under adverse conditions must be known to preven...

  5. [Development of biphasic drug-loading lipid emulsion of Salvia miltiorrhiza and its quality evaluation].

    PubMed

    Wang, Yin-Yan; Li, Xi; Lai, Xiu-Jun; Li, Wei; Yang, Ya-Jing; Chu, Ting; Mao, Sheng-Jun

    2014-10-01

    The feasibility of simultaneously loading both liposoluble and water-soluble components of Salvia miltiorrhiza in emulsion was discussed, in order to provide new ideas in comprehensive application of effective components in S. miltiorrhiza in terms of technology of pharmaceutics. With tanshinone II (A) and salvianolic acid B as raw materials, soybean phospholipid and poloxamer 188 as emulsifiers, and glycerin as isoosmotic regulator, the central composite design-response surface method was employed to optimize the prescription. The coarse emulsion was prepared with the high-speed shearing method and then homogenized in the high pressure homogenizer. The biphasic drug-loading intravenous emulsion was prepared to investigate its pharmaceutical properties and stability. The prepared emulsion is orange-yellow, with the average diameter of 241 nm and Zeta potential of -35.3 mV. Specifically, the drug loading capacity of tanshinone II (A) and salvianolic acid B were 0.5 g x L(-1) and 1 g x L(-1), respectively, with a good stability among long-term retention samples. According to the results, the prepared emulsion could load liposoluble tanshinone II (A) and water-soluble salvianolic acid B simultaneously, which lays a pharmaceutical foundation for giving full play to the efficacy of S. miltiorrhiza. PMID:25612433

  6. Comparison of oil-in-water emulsions manufactured by microfluidization and homogenization.

    PubMed

    Pinnamaneni, S; Das, N G; Das, S K

    2003-08-01

    The purpose of this study was to compare drug-free model submicron oil-in-water (o/w) emulsions manufactured by high-speed homogenization and microfluidization. The study was aimed at evaluating the influence of these two manufacturing processes on the stability of the emulsions with respect to emulsifier concentration. Stability was defined in terms of dispersed droplet diameter growth over time. The study was also directed towards identifying the minimum emulsifier concentrations required by either processing method within the same model o/w systems to produce emulsions viable throughout the study period of three months. The Microfluidizer 110L was found to be more effective than the homogenizer in producing stable o/w submicron emulsions using triglycerides of caprylic/capric acid as the oil phase and combinations of emulsifiers (polyoxyethylene sorbitan oleate with high HLB and sorbitan monooleate with low HLB) at low emulsifier concentrations. Submicron emulsions prepared by the microfluidization process had smaller droplet diameters and exhibited less droplet diameter growth over time compared to high-speed homogenization. At emulsifier concentrations below 20% w/w, the droplet diameter or stability of the dispersed phase of the sub-micron emulsions prepared by either process was found to be dependent on the emulsifier content. PMID:12967032

  7. Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil Emulsions

    PubMed Central

    Losada-Barreiro, Sonia; Costa, Marlene; Bravo-Díaz, Carlos; Paiva-Martins, Fátima

    2014-01-01

    We investigated the effects of resveratrol (RES) on the oxidative stability of emulsions composed of stripped corn oil, acidic water and Tween 20 and determined its distribution in the intact emulsions by employing a well-established kinetic method. The distribution of RES is described by two partition constants, that between the oil-interfacial region, POI, and that between the aqueous and interfacial region, PWI. The partition constants, POI and PWI, are obtained in the intact emulsions from the variations of the observed rate constant, kobs, for the reaction between the hydrophobic 4-hexadecylbenzenediazonium ion and RES with the emulsifier volume fraction, ФI. The obtained POI and PWI values are quite high, PWI = 4374 and POI = 930, indicating that RES is primarily located in the interfacial region of the emulsions, %RESI > 90% at ФI = 0.005, increasing up to 99% at ФI = 0.04. The oxidative stability of the corn oil emulsions was determined by measuring the formation of conjugated dienes at a given time in the absence and in the presence of RES. The addition of RES did not improve their oxidative stability in spite that more than 90% of RES is located in the interfacial region of the emulsion, because of the very low radical scavenging activity of RES. PMID:26784868

  8. Impurity effects on crystallization rates of n-hexadecane in oil-in-water emulsions

    NASA Astrophysics Data System (ADS)

    Kaneko, N.; Horie, T.; Ueno, S.; Yano, J.; Katsuragi, T.; Sato, K.

    1999-02-01

    Crystallization rates of n-hexadecane dispersed in oil-in-water (O/W) emulsion (oil 20 wt% and water 80 wt%) were studied by an ultrasonic velocity measurement technique. Tween 20 was employed for emulsification to form the O/W emulsion. A highly hydrophobic food emulsifier, a sucrose polyester involving palmitic acid moiety (P-170), was added to n-hexadecane, as an impurity, in an attempt to modify the rate of the crystallization of n-hexadecane. The rates of crystallization of n-hexadecane were monitored by variations in the ultrasonic velocity values, which increase with increasing amount of crystal fractions in the oil phase of the emulsion. In comparison with the results of the O/W emulsion systems with those of the bulk systems, the following results were obtained; (a) the addition of P-170 accelerated the nucleation in the emulsion system, yet no acceleration was revealed in the bulk system, (b) the rates of crystal growth were retarded by the addition of P-170, (c) the acceleration of nucleation occurred through two stages with increasing concentrations of P-170: e.g., a sharp increase occurred in a low concentration range of P-170 up to 0.3% with respect to n-hexadecane, then a moderate acceleration occurred at P-170 concentrations above 0.6%. These results were discussed in terms of heterogeneous nucleation occurring at interfaces of the O/W emulsion droplets.

  9. Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation.

    PubMed

    Perez, Adrián A; Sánchez, Cecilio Carrera; Patino, Juan M Rodríguez; Rubiolo, Amelia C; Santiago, Liliana G

    2011-07-01

    Milk whey proteins (MWP) and pectins (Ps) are biopolymer ingredients commonly used in the manufacture of colloidal food products. Therefore, knowledge of the interfacial characteristics of these biopolymers and their mixtures is very important for the design of food dispersion formulations (foams and/or emulsions). In this paper, we examine the adsorption and surface dilatational behaviour of MWP/Ps systems under conditions in which biopolymers can saturate the air-water interface on their own. Experiments were performed at constant temperature (20 °C), pH 7 and ionic strength 0.05 M. Two MWP samples, β-lactoglobulin (β-LG) and whey protein concentrate (WPC), and two Ps samples, low-methoxyl pectin (LMP) and high-methoxyl pectin (HMP) were evaluated. The contribution of biopolymers (MWP and Ps) to the interfacial properties of mixed systems was evaluated on the basis of their individual surface molecular characteristics. Biopolymer bulk concentration capable of saturating the air-water interface was estimated from surface pressure isotherms. Under conditions of interfacial saturation, dynamic adsorption behaviour (surface pressure and dilatational rheological characteristics) of MWP/Ps systems was discussed from a kinetic point of view, in terms of molecular diffusion, penetration and configurational rearrangement at the air-water interface. The main adsorption mechanism in MWP/LMP mixtures might be the MWP interfacial segregation due to the thermodynamic incompatibility between MWP and LMP (synergistic mechanism); while the interfacial adsorption in MWP/HMP mixtures could be characterized by a competitive mechanism between MWP and HMP at the air-water interface (antagonistic mechanism). The magnitude of these phenomena could be closely related to differences in molecular composition and/or aggregation state of MWP (β-LG and WPC). PMID:21440425

  10. Curd and whey proteins in the nutrition of low birthweight babies.

    PubMed Central

    Berger, H M; Scott, P H; Kenward, C; Scott, P; Wharton, B A

    1979-01-01

    Some animals thrive more satisfactorily on a milk that contains whey and curd protein. For this reason human milk protein (which contains about 40% whey) may have some advantages over cows' milk protein (which contains about 15% whey) and so infants feeding formulae based on demineralised whey in which the protein has been modified to achieve a curd:whey ratio similar to that in human milk may also thrive more satisfactorily. As the exact situation in the human newborn is unclear, the effects of feeding a formula containing unmodified cows' milk protein (mainly curd) and one containing the same amount of modified cows' milk protein (curd and whey) were studied in 57 low birthweight babies during the first 3 months of life. During the early weeks of life the curd and whey group grew bigger, absorbed more nitrogen, and excreted proportionately less urea. These results suggest that a curd and whey formula has advantages in the protein nutrition of low birthweight babies, especially the preterm ones. We feel it would be unwise to reduce the protein content of a formula based on cows' milk below 15 g/1 unless it was modified to achieve a larger proportion of whey protein and hence, among other qualities, more cysteine. Although some of the qualities of human milk protein can be mimicked by the use of demineralised whey formulae, others cannot. PMID:571263

  11. Evaluation of HLB values of mixed non-ionic surfactants on the stability of oil-in-water emulsion system

    NASA Astrophysics Data System (ADS)

    Nursakinah, I.; Ismail, A. R.; Rahimi, M. Y.; Idris, A. B.

    2013-11-01

    Emulsion oil-in-water was prepared with combination of emulsifiers (non-ionic surfactants) following the HLB (hydrophylic-lipophylic balance) method developed by Griffin. The emulsions were prepared at HLB 10, 11, 12, 13 and 13.6 consisting blend of non-ionic emulsifiers fatty acid ethoxylate with 20 moles bound ethylene oxide and Dehydol LS 1 with 1 mole bound ethylene oxide. A mixture of palm-based methyl ester consisting of C6-10 and C12-18 fatty acid composition was used as palm-based solvent. The physicochemical parameters of the emulsion were characterized by accelerate stability tested at 45°C for two months, measurement of particle size and viscosity test. The result of accelerate test showed that all the emulsion at different HLB were found to be stable in the 2 months observation which assumed to be stable in 1 year of storage. Meanwhile, the particle size measurement data showed that the optimum stable particle size of the emulsion was HLB 12±1. The viscosity test of the emulsion tends to support the data from the particle size and have maximum viscosity 189.89 cP at HLB 12. The obtained results indicate that the optimum stable emulsions can be formulated by a combination of emulsifiers with HLB 12±1 which is compatible with that of required HLB of the oil phase.

  12. Biohydrogen production through dark fermentation by a microbial consortium using whey permeate as substrate.

    PubMed

    Romão, B B; Batista, F R X; Ferreira, J S; Costa, H C B; Resende, M M; Cardoso, V L

    2014-04-01

    Nowadays, hydrogen produced globally has been synthesized from fossil fuel with limited source. Therefore, research has been developed in order to explore biological H2 production by dark fermentation. The purpose of this work was to evaluate the effect of initial pH and ferrous sulfate and ammonium sulfate concentrations on the production of biohydrogen by dark fermentation. The process was carried out in batch mode under anaerobic conditions, in the absence of light, and at standard room temperature and pressure. A microbial consortium provided by the effluent treatment plant of a local dairy company was inoculated into a synthetic medium supplemented with cheese whey permeate (20 g/L of lactose) as a carbon source. The influence of three variables was analyzed by a central composite design 2((3)), and the optimum results of hydrogen yield (4.13 mol H2/mol lactose) and productivity (86.31 mmol H2/L/day) were achieved at initial pH 7.0 and FeSO4 and (NH4)2SO4 concentrations of 0.6 and 1.5 g/L, respectively. Under these conditions, the kinetic parameters of fermentation were investigated by analyzing the profile of H2 yield and productivity, metabolite concentrations, pH, and concentration of dissolved iron. In the kinetic analysis, the modified Gompertz equation described adequately the fermentative hydrogen production from cheese whey permeate (R (2) = 0.98). The profile of ethanol and volatile organic acids showed that lactic acid and butyric acid were the main metabolites produced, and the sum of both by-products corresponded to about 58 % of the total metabolites. PMID:24562979

  13. Altering Emulsion Stability with Heterogeneous Surface Wettability

    PubMed Central

    Meng, Qiang; Zhang, Yali; Li, Jiang; Lammertink, Rob G. H.; Chen, Haosheng; Tsai, Peichun Amy

    2016-01-01

    Emulsions–liquid droplets dispersed in another immiscible liquid–are widely used in a broad spectrum of applications, including food, personal care, agrochemical, and pharmaceutical products. Emulsions are also commonly present in natural crude oil, hampering the production and quality of petroleum fuels. The stability of emulsions plays a crucial role in their applications, but controlling the stability without external driving forces has been proven to be difficult. Here we show how heterogeneous surface wettability can alter the stability and dynamics of oil-in-water emulsions, generated by a co-flow microfluidic device. We designed a useful methodology that can modify a micro-capillary of desired heterogeneous wettability (e.g., alternating hydrophilic and hydrophobic regions) without changing the hydraulic diameter. We subsequently investigated the effects of flow rates and heterogeneous wettability on the emulsion morphology and motion. The experimental data revealed a universal critical timescale of advective emulsions, above which the microfluidic emulsions remain stable and intact, whereas below they become adhesive or inverse. A simple theoretical model based on a force balance can be used to explain this critical transition of emulsion dynamics, depending on the droplet size and the Capillary number–the ratio of viscous to surface effects. These results give insight into how to control the stability and dynamics of emulsions in microfluidics with flow velocity and different wettability. PMID:27256703

  14. Metallic nanoshells on porphyrin-stabilized emulsions

    DOEpatents

    Wang, Haorong; Song, Yujiang; Shelnutt, John A; Medforth, Craig J

    2013-10-29

    Metal nanostructures formed by photocatalytic interfacial synthesis using a porphyrin-stabilized emulsion template and the method for making the nanostructures. Catalyst-seeded emulsion droplets are employed as templates for hollow-nanoshell growth. The hollow metal nanospheres may be formed with or without inclusions of other materials.

  15. Altering Emulsion Stability with Heterogeneous Surface Wettability

    NASA Astrophysics Data System (ADS)

    Meng, Qiang; Zhang, Yali; Li, Jiang; Lammertink, Rob G. H.; Chen, Haosheng; Tsai, Peichun Amy

    2016-06-01

    Emulsions–liquid droplets dispersed in another immiscible liquid–are widely used in a broad spectrum of applications, including food, personal care, agrochemical, and pharmaceutical products. Emulsions are also commonly present in natural crude oil, hampering the production and quality of petroleum fuels. The stability of emulsions plays a crucial role in their applications, but controlling the stability without external driving forces has been proven to be difficult. Here we show how heterogeneous surface wettability can alter the stability and dynamics of oil-in-water emulsions, generated by a co-flow microfluidic device. We designed a useful methodology that can modify a micro-capillary of desired heterogeneous wettability (e.g., alternating hydrophilic and hydrophobic regions) without changing the hydraulic diameter. We subsequently investigated the effects of flow rates and heterogeneous wettability on the emulsion morphology and motion. The experimental data revealed a universal critical timescale of advective emulsions, above which the microfluidic emulsions remain stable and intact, whereas below they become adhesive or inverse. A simple theoretical model based on a force balance can be used to explain this critical transition of emulsion dynamics, depending on the droplet size and the Capillary number–the ratio of viscous to surface effects. These results give insight into how to control the stability and dynamics of emulsions in microfluidics with flow velocity and different wettability.

  16. Dynamic modeling of emulsion polymerization reactors

    SciTech Connect

    Penlidis, A.; Hamielec, A.E.; MacGregor, J.F.

    1985-06-01

    This paper is a survey of recent published works on the dynamic and steady state modeling of emulsion homo- and copolymerization in batch, semicontinuous , and continuous latex reactors. Contributions to our understanding of diffusion-controlled termination and propagation reactions, molecular weight, long chain branching and crosslinking development, polymer particle nucleation, and of the dynamics of continuous emulsion polymerization are critically reviewed.

  17. Flows of Wet Foamsand Concentrated Emulsions

    NASA Technical Reports Server (NTRS)

    Nemer, Martin B.

    2005-01-01

    The aim of this project was is to advance a microstructural understanding of foam and emulsion flows. The dynamics of individual surfactant-covered drops and well as the collective behavior of dilute and concentrated was explored using numerical simulations. The long-range goal of this work is the formulation of reliable microphysically-based statistical models of emulsion flows.

  18. Suppression of Ostwald ripening in active emulsions.

    PubMed

    Zwicker, David; Hyman, Anthony A; Jülicher, Frank

    2015-07-01

    Emulsions consisting of droplets immersed in a fluid are typically unstable since they coarsen over time. One important coarsening process is Ostwald ripening, which is driven by the surface tension of the droplets. Stability of emulsions is relevant not only in complex fluids but also in biological cells, which contain liquidlike compartments, e.g., germ granules, Cajal bodies, and centrosomes. Such cellular systems are driven away from equilibrium, e.g., by chemical reactions, and thus can be called active emulsions. In this paper, we study such active emulsions by developing a coarse-grained description of the droplet dynamics, which we analyze for two different chemical reaction schemes. We first consider the simple case of first-order reactions, which leads to stable, monodisperse emulsions in which Ostwald ripening is suppressed within a range of chemical reaction rates. We then consider autocatalytic droplets, which catalyze the production of their own droplet material. Spontaneous nucleation of autocatalytic droplets is strongly suppressed and their emulsions are typically unstable. We show that autocatalytic droplets can be nucleated reliably and their emulsions stabilized by the help of chemically active cores, which catalyze the production of droplet material. In summary, different reaction schemes and catalytic cores can be used to stabilize emulsions and to control their properties. PMID:26274171

  19. Suppression of Ostwald ripening in active emulsions

    NASA Astrophysics Data System (ADS)

    Zwicker, David; Hyman, Anthony A.; Jülicher, Frank

    2015-07-01

    Emulsions consisting of droplets immersed in a fluid are typically unstable since they coarsen over time. One important coarsening process is Ostwald ripening, which is driven by the surface tension of the droplets. Stability of emulsions is relevant not only in complex fluids but also in biological cells, which contain liquidlike compartments, e.g., germ granules, Cajal bodies, and centrosomes. Such cellular systems are driven away from equilibrium, e.g., by chemical reactions, and thus can be called active emulsions. In this paper, we study such active emulsions by developing a coarse-grained description of the droplet dynamics, which we analyze for two different chemical reaction schemes. We first consider the simple case of first-order reactions, which leads to stable, monodisperse emulsions in which Ostwald ripening is suppressed within a range of chemical reaction rates. We then consider autocatalytic droplets, which catalyze the production of their own droplet material. Spontaneous nucleation of autocatalytic droplets is strongly suppressed and their emulsions are typically unstable. We show that autocatalytic droplets can be nucleated reliably and their emulsions stabilized by the help of chemically active cores, which catalyze the production of droplet material. In summary, different reaction schemes and catalytic cores can be used to stabilize emulsions and to control their properties.

  20. Treatment of oil-in-water emulsions

    SciTech Connect

    Presley, C.T.; Harrison, R.J.

    1980-01-08

    Petroleum is separated from an oil-in-water emulsion containing water-soluble polymer such as polyacrylamide prior to refining by adding amphoteric metal cations (Zn, Al, Sn, and Co) to the emulsion to form a flocculate and then treating the resulting flocculate with a strong base to recover the oil and metal. 11 claims.

  1. Treatment of oil-in-water emulsions

    SciTech Connect

    Harrison, R.J.; Presley, C.T.

    1980-01-08

    Petroleum is separated from an ''oil-in-water'' emulsion containing water-soluble polymer prior to refining by adding amphoteric metal cations to the emulsion to form a flocculate and then treating the resulting flocculate with a strong base to recover the oil and metal.

  2. Polymerization in emulsion microdroplet reactors

    NASA Astrophysics Data System (ADS)

    Carroll, Nick J.

    The goal of this research project is to utilize emulsion droplets as chemical reactors for execution of complex polymerization chemistries to develop unique and functional particle materials. Emulsions are dispersions of immiscible fluids where one fluid usually exists in the form of drops. Not surprisingly, if a liquid-to-solid chemical reaction proceeds to completion within these drops, the resultant solid particles will possess the shape and relative size distribution of the drops. The two immiscible liquid phases required for emulsion polymerization provide unique and complex chemical and physical environments suitable for the engineering of novel materials. The development of novel non-ionic fluorosurfactants allows fluorocarbon oils to be used as the continuous phase in a water-free emulsion. Such emulsions enable the encapsulation of almost any hydrocarbon compound in droplets that may be used as separate compartments for water-sensitive syntheses. Here, we exemplify the promise of this approach by suspension polymerization of polyurethanes (PU), in which the liquid precursor is emulsified into droplets that are then converted 1:1 into polymer particles. The stability of the droplets against coalescence upon removal of the continuous phase by evaporation confirms the formation of solid PU particles. These results prove that the water-free environment of fluorocarbon based emulsions enables high conversion. We produce monodisperse, cross-linked, and fluorescently labeled PU-latexes with controllable mesh size through microfluidic emulsification in a simple one-step process. A novel method for the fabrication of monodisperse mesoporous silica particles is presented. It is based on the formation of well-defined equally sized emulsion droplets using a microfluidic approach. The droplets contain the silica precursor/surfactant solution and are suspended in hexadecane as the continuous oil phase. The solvent is then expelled from the droplets, leading to

  3. Emulsion based cast booster - a priming system

    SciTech Connect

    Gupta, R.N.; Mishra, A.K.

    2005-07-01

    This paper explores the potential of emulsion based cast booster to be used as primer to initiate bulk delivered emulsion explosives used in mines. An attempt has been made for comparative study between conventional cast booster and emulsion based cast booster in terms of the initiation process developed and their capability to develop and maintain the stable detonation process in the column explosives. The study has been conducted using a continuous velocity of detonation (VOD) measuring instrument. During this study three blasts have been monitored. In each blast two holes have been selected for study, the first hole being initiated with conventional cast booster while the other one with emulsion based cast booster. The findings of the study advocates that emulsion based cast booster is capable of efficient priming of bulk delivered column explosive with stable detonation process in the column. Further, the booster had advantages over the conventional PETN/TNT based cast booster. 5 refs., 2 figs., 1 tab., 1 photo.

  4. Cocoa particles for food emulsion stabilisation.

    PubMed

    Gould, Joanne; Vieira, Josélio; Wolf, Bettina

    2013-09-01

    Emulsifying properties of cocoa particles have been investigated in systems containing purified sunflower oil (PSO) and water at varying pH, concentration and source of cocoa particles including cocoa powders (CP), cocoa fibre (CF) and cocoa mass (CM). The effect of cocoa particle source, pH and cocoa particle concentration on emulsion stability was evaluated by following changes in characteristic droplet diameter. Size distributions acquired on the emulsions and aqueous cocoa particle suspensions overlapped. Based on cryo-SEM imaging of the emulsions, isolation of cocoa particle fines and a process of washing the cocoa particles to remove any water soluble molecules, it was concluded that the cocoa particle fines not captured by the small angle laser diffraction method employed for sizing, act as Pickering particles. This research has demonstrated a universal nature of a natural food particle to stabilise oil-in-water emulsions not requiring particle modification or adjusting of the solution properties of the emulsion phases. PMID:23851644

  5. Non-aqueous Isorefractive Pickering Emulsions.

    PubMed

    Thompson, Kate L; Lane, Jacob A; Derry, Matthew J; Armes, Steven P

    2015-04-21

    Non-aqueous Pickering emulsions of 16-240 μm diameter have been prepared using diblock copolymer worms with ethylene glycol as the droplet phase and an n-alkane as the continuous phase. Initial studies using n-dodecane resulted in stable emulsions that were significantly less turbid than conventional water-in-oil emulsions. This is attributed to the rather similar refractive indices of the latter two phases. By utilizing n-tetradecane as an alternative oil that almost precisely matches the refractive index of ethylene glycol, almost isorefractive ethylene glycol-in-n-tetradecane Pickering emulsions can be prepared. The droplet diameter and transparency of such emulsions can be systematically varied by adjusting the worm copolymer concentration. PMID:25844544

  6. Non-aqueous Isorefractive Pickering Emulsions

    PubMed Central

    2015-01-01

    Non-aqueous Pickering emulsions of 16–240 μm diameter have been prepared using diblock copolymer worms with ethylene glycol as the droplet phase and an n-alkane as the continuous phase. Initial studies using n-dodecane resulted in stable emulsions that were significantly less turbid than conventional water-in-oil emulsions. This is attributed to the rather similar refractive indices of the latter two phases. By utilizing n-tetradecane as an alternative oil that almost precisely matches the refractive index of ethylene glycol, almost isorefractive ethylene glycol-in-n-tetradecane Pickering emulsions can be prepared. The droplet diameter and transparency of such emulsions can be systematically varied by adjusting the worm copolymer concentration. PMID:25844544

  7. Growth of Listeria monocytogenes at different pH values in uncultured whey or whey cultured with Penicillium camemberti.

    PubMed

    Ryser, E T; Marth, E H

    1988-06-01

    Wheys from making Camembert cheese were either uncultured or cultured with Penicillium camemberti, adjusted to pH 5.0, 5.2, 5.4, 5.6, 6.2, and 6.8, and filter sterilized. Whey samples were inoculated to contain 100 to 500 Listeria monocytogenes (strains Scott A, V7, CA, or OH) cfu/mL and incubated at 6 degrees C. Counts of L. monocytogenes were obtained by surface plating appropriate dilutions on Tryptose Agar. Listeria monocytogenes failed to grow at or below pH 5.4; except for strains Scott A and OH which grew in cultured whey at pH 5.4 and attained populations of 7.8 x 10(3) and 5.4 x 10(4) cfu/mL, respectively, after 35 d of storage. In uncultured whey at pH 5.6, 6.2, and 6.8, populations of L. monocytogenes increased from 7.20 to 7.81, 7.51 to 8.23, and 7.48 to 8.08 log10 cfu/mL, respectively, after 35 d of storage at 6 degrees C. In cultured whey at pH 5.6, 6.2, and 6.8, numbers of L. monocytogenes increased from 7.53 to 8.13, 7.82 to 8.55, and 7.95 to 8.80 log10 cfu/mL, respectively, after 35 d of storage. Generation times for L. monocytogenes at 6 degrees C in uncultured whey at pH 5.6, 6.2, and 6.8 ranged between 25.3 and 31.6 h, 14.8 and 21.1 h, and 14.0 and 19.4 h, respectively, depending on the Listeria strain. In contrast, generation times were significantly (p less than 0.05) shorter in cultured whey and ranged between 16.6 and 27.4 h, 10.3 and 16.6 h, and 17.4 and 16.3 h at pH values of 5.6, 6.2, and 6.8, respectively. PMID:3144427

  8. A combination of whey protein and potassium bicarbonate supplements during head-down-tilt bed rest: Presentation of a multidisciplinary randomized controlled trial (MEP study)

    NASA Astrophysics Data System (ADS)

    Buehlmeier, Judith; Mulder, Edwin; Noppe, Alexandra; Frings-Meuthen, Petra; Angerer, Oliver; Rudwill, Floriane; Biolo, Gianni; Smith, Scott M.; Blanc, Stéphane; Heer, Martina

    2014-02-01

    Inactivity, as it appears during space flight and in bed rest, induces reduction of lean body and bone mass, glucose intolerance, and weakening of the cardiovascular system. Increased protein intake, whey protein in particular, has been proposed to counteract some of these effects, but has also been associated with negative effects on bone, likely caused by a correspondingly high ratio of acid to alkali precursors in the diet.

  9. Preparation and evaluation of minoxidil foamable emu oil emulsion.

    PubMed

    Shatalebi, M A; Rafiei, Y

    2014-01-01

    The aim of this work was to develop and evaluate a minoxidil foamable emu oil emulsion with the purpose of improving minoxidil permeation into the skin, increasing hair growth, reducing skin irritation, and increasing consumer compliance. Minoxidil was dissolved in a solvent system comprising ethanol: glycerin: lactic acid: water (10:20:5:65). The foamable emulsion was prepared by mixing the oil phase with minoxidil solution using different amount of various emulsifiers. Seventeen formulations were prepared and the most stable foamable emulsion was selected and evaluated for various pharmaceutical parameters such as homogeneity, pH, stability to centrifugal stress, freeze-thaw and foamability. The adopted formulation showed good pharmaceutical characteristics. In vitro release rate of the formulations were evaluated using Franz diffusion cell using phosphate buffer pH 7.4 and ethanol as the receiver medium at sink condition. The release rate of formulations was found to obey Higuchi kinetic model. Experimental animal study was performed to evaluate hair growth potential of the formulation. Different cyclic phases of hair follicles, like anagen, and telogen phases, were determined at one month period. Histological study after treatment with adopted formulation exhibited greater number of hair follicles in anagenic phase (96%) which were higher as compared to marketed 5% minoxidil solution (Pakdaru® 70%) and the control group (42%). From animal study it was concluded that the selected formulation exhibited a significant potency in promoting hair growth in comparison with marketed 5% minoxidil solution Pakdaru®. PMID:25657781

  10. Preparation and evaluation of minoxidil foamable emu oil emulsion

    PubMed Central

    Shatalebi, M.A.; Rafiei, Y.

    2014-01-01

    The aim of this work was to develop and evaluate a minoxidil foamable emu oil emulsion with the purpose of improving minoxidil permeation into the skin, increasing hair growth, reducing skin irritation, and increasing consumer compliance. Minoxidil was dissolved in a solvent system comprising ethanol: glycerin: lactic acid: water (10:20:5:65). The foamable emulsion was prepared by mixing the oil phase with minoxidil solution using different amount of various emulsifiers. Seventeen formulations were prepared and the most stable foamable emulsion was selected and evaluated for various pharmaceutical parameters such as homogeneity, pH, stability to centrifugal stress, freeze-thaw and foamability. The adopted formulation showed good pharmaceutical characteristics. In vitro release rate of the formulations were evaluated using Franz diffusion cell using phosphate buffer pH 7.4 and ethanol as the receiver medium at sink condition. The release rate of formulations was found to obey Higuchi kinetic model. Experimental animal study was performed to evaluate hair growth potential of the formulation. Different cyclic phases of hair follicles, like anagen, and telogen phases, were determined at one month period. Histological study after treatment with adopted formulation exhibited greater number of hair follicles in anagenic phase (96%) which were higher as compared to marketed 5% minoxidil solution (Pakdaru® 70%) and the control group (42%). From animal study it was concluded that the selected formulation exhibited a significant potency in promoting hair growth in comparison with marketed 5% minoxidil solution Pakdaru®. PMID:25657781

  11. Phase holograms in silver halide emulsions without a bleaching step

    NASA Astrophysics Data System (ADS)

    Belendez, Augusto; Madrigal, Roque F.; Pascual, Inmaculada V.; Fimia, Antonio

    2000-03-01

    Phase holograms in holographic emulsions are usually obtained by two bath processes (developing and bleaching). In this work we present a one step method to reach phase holograms with silver-halide emulsions. Which is based on the variation of the conditions of the typical developing processes of amplitude holograms. For this, we have used the well-known chemical developer, AAC, which is composed by ascorbic acid as a developing agent and sodium carbonate anhydrous as accelerator. Agfa 8E75 HD and BB-640 plates were used to obtain these phase gratings, whose colors are between yellow and brown. In function of the parameters of this developing method the resulting diffraction efficiency and optical density of the diffraction gratings were studied. One of these parameters studied is the influence of the grain size. In the case of Agfa plates diffraction efficiency around 18% with density < 1 has been reached, whilst with the BB-640 emulsion, whose grain is smaller than that of the Agfa, diffraction efficiency near 30% has been obtained. The resulting gratings were analyzed through X-ray spectroscopy showing the differences of the structure of the developed silver when amplitude and transmission gratings are obtained. The angular response of both (transmission and amplitude) gratings were studied, where minimal transmission is showed at the Braggs angle in phase holograms, whilst a maximal value is obtained in amplitude gratings.

  12. Some modification of cellulose nanocrystals for functional Pickering emulsions.

    PubMed

    Saidane, Dorra; Perrin, Emilie; Cherhal, Fanch; Guellec, Florian; Capron, Isabelle

    2016-07-28

    Cellulose nanocrystals (CNCs) are negatively charged colloidal particles well known to form highly stable surfactant-free Pickering emulsions. These particles can vary in surface charge density depending on their preparation by acid hydrolysis or applying post-treatments. CNCs with three different surface charge densities were prepared corresponding to 0.08, 0.16 and 0.64 e nm(-2), respectively. Post-treatment might also increase the surface charge density. The well-known TEMPO-mediated oxidation substitutes C6-hydroxyl groups by C6-carboxyl groups on the surface. We report that these different modified CNCs lead to stable oil-in-water emulsions. TEMPO-oxidized CNC might be the basis of further modifications. It is shown that they can, for example, lead to hydrophobic CNCs with a simple method using quaternary ammonium salts that allow producing inverse water-in-oil emulsions. Different from CNC modification before emulsification, modification can be carried out on the droplets after emulsification. This way allows preparing functional capsules according to the layer-by-layer process. As a result, it is demonstrated here the large range of use of these biobased rod-like nanoparticles, extending therefore their potential use to highly sophisticated formulations.This article is part of the themed issue 'Soft interfacial materials: from fundamentals to formulation'. PMID:27298429

  13. NEWS: Nuclear emulsion WIMP search

    NASA Astrophysics Data System (ADS)

    Alexandrov, A.; Asada, T.; D'Ambrosio, N.; De Lellis, G.; Di Crescenzo, A.; Di Marco, N.; Furuya, S.; Gentile, V.; Hakamata, K.; Ishikawa, M.; Katsuragawa, T.; Kuwabara, K.; Machii, S.; Naka, T.; Pupilli, F.; Sirignano, C.; Tawara, Y.; Tioukov, V.; Umemoto, A.; Yoshimoto, M.

    2015-01-01

    The most convincing candidate as main constituent of the dark matter in the Universe consists of Weakly Interacting Massive Particles (WIMPs). WIMPs must be electrically neutral and interact with a very low cross-section ( σ<10^{-40} cm2) which makes them detectable in direct searches only through the observation of nuclear recoils induced by the WIMP rare scatterings. In the experiments carried out so far, recoiled nuclei are searched for as a signal over a background produced by Compton electrons and neutron scatterings. Signal found by some experiments have not been confirmed by other techniques. We propose an R&D program for a new experimental method able to observe the track of the scattered nucleus based on new developments in the nuclear emulsion technique. Nuclear emulsions would act both as the WIMP target and as the tracking detector able to reconstruct the direction of the recoiled nucleus. This unique characteristic would provide a new and unambiguous signature of the presence of the dark matter in our galaxy.

  14. Arresting relaxation in Pickering Emulsions

    NASA Astrophysics Data System (ADS)

    Atherton, Tim; Burke, Chris

    2015-03-01

    Pickering emulsions consist of droplets of one fluid dispersed in a host fluid and stabilized by colloidal particles absorbed at the fluid-fluid interface. Everyday materials such as crude oil and food products like salad dressing are examples of these materials. Particles can stabilize non spherical droplet shapes in these emulsions through the following sequence: first, an isolated droplet is deformed, e.g. by an electric field, increasing the surface area above the equilibrium value; additional particles are then adsorbed to the interface reducing the surface tension. The droplet is then allowed to relax toward a sphere. If more particles were adsorbed than can be accommodated by the surface area of the spherical ground state, relaxation of the droplet is arrested at some non-spherical shape. Because the energetic cost of removing adsorbed colloids exceeds the interfacial driving force, these configurations can remain stable over long timescales. In this presentation, we present a computational study of the ordering present in anisotropic droplets produced through the mechanism of arrested relaxation and discuss the interplay between the geometry of the droplet, the dynamical process that produced it, and the structure of the defects observed.

  15. Emulsion-based encapsulation and delivery of nanoparticles for the controlled release of alkalinity within the subsurface environment

    NASA Astrophysics Data System (ADS)

    Ramsburg, C. A.; Muller, K.; Gill, J.

    2012-12-01

    where acid fluxes are lower. The ability of emulsions to sustain alkalinity release within porous media was preliminarily examined using a series of 1-D column experiments. Emulsions were introduced for 2 pore volumes in a medium sand at Darcy velocities of approximately 0.8 cm/hr. Following the emulsion pulse, a pH 4 solution (adjusted with HCl) was introduced into the column and the effluent was monitored for pH, oil content, and droplet size distributions. All un-retained emulsion (~20% wt. was retained) was flushed from the column within approximately 2 pore volumes of terminating the emulsion pulse. The effluent pH at quasi-steady state and the reactive life of the emulsion depended on the retention characteristics, as well as the type and loading of nanoparticles employed within the emulsion. For the scenarios considered here, quasi-steady effluent pHs were observed to be between 6.5 and 10, and reactive lifetimes (i.e., the number of pore volumes for which the retained emulsion resulted in the effluent pH exceeding that of the influent) were between 15 and 100 pore volumes. These results demonstrate the ability of the emulsion to offer longer-term release and highlight the ability to tune the alkalinity release rate to match site characteristics by adjusting the emulsion content. Current research is directed toward evaluation release properties in heterogeneous aquifer cell experiments.

  16. The Relationship Between Creatine and Whey Protein Supplements Consumption and Anesthesia in Rats

    PubMed Central

    Saberi, Kianoush; Gorji Mahlabani, Mohammad Amin; Tashayoie, Mohammad; Nasiri Nejad, Farinaz

    2016-01-01

    Background: Because the trend of pharmacotherapy is toward controlling diet rather than administration of drugs, in our study we examined the probable relationship between Creatine (Cr) or Whey (Wh) consumption and anesthesia (analgesia effect of ketamine). Creatine and Wh are among the most favorable supplements in the market. Whey is a protein, which is extracted from milk and is a rich source of amino acids. Creatine is an amino acid derivative that can change to ATP in the body. Both of these supplements result in Nitric Oxide (NO) retention, which is believed to be effective in N-Methyl-D-aspartate (NMDA) receptor analgesia. Objectives: The main question of this study was whether Wh and Cr are effective on analgesic and anesthetic characteristics of ketamine and whether this is related to NO retention or amino acids’ features Materials and Methods: We divided 30 male Wistar rats to three (n = 10) groups; including Cr, Wh and sham (water only) groups. Each group was administered (by gavage) the supplements for an intermediate dosage during 25 days. After this period, they became anesthetized using a Ketamine-Xylazine (KX) and their time to anesthesia and analgesia, and total sleep time were recorded. Results: Data were analyzed twice using the SPSS 18 software with Analysis of Variance (ANOVA) and post hoc test; first time we expunged the rats that didn’t become anesthetized and the second time we included all of the samples. There was a significant P-value (P < 0.05) for total anesthesia time in the second analysis. Bonferroni multiple comparison indicated that the difference was between Cr and Sham groups (P < 0.021). Conclusions: The data only indicated that there might be a significant relationship between Cr consumption and total sleep time. Further studies, with rats of different gender and different dosage of supplement and anesthetics are suggested. PMID:27110533

  17. Fractionation of Whey Protein Isolate with Supercritical Carbon Dioxide—Process Modeling and Cost Estimation

    PubMed Central

    Yver, Alexandra L.; Bonnaillie, Laetitia M.; Yee, Winnie; McAloon, Andrew; Tomasula, Peggy M.

    2012-01-01

    An economical and environmentally friendly whey protein fractionation process was developed using supercritical carbon dioxide (sCO2) as an acid to produce enriched fractions of α-lactalbumin (α-LA) and β-lactoglobulin (β-LG) from a commercial whey protein isolate (WPI) containing 20% α-LA and 55% β-LG, through selective precipitation of α-LA. Pilot-scale experiments were performed around the optimal parameter range (T = 60 to 65 °C, P = 8 to 31 MPa, C = 5 to 15% (w/w) WPI) to quantify the recovery rates of the individual proteins and the compositions of both fractions as a function of processing conditions. Mass balances were calculated in a process flow-sheet to design a large-scale, semi-continuous process model using SuperproDesigner® software. Total startup and production costs were estimated as a function of processing parameters, product yield and purity. Temperature, T, pressure, P, and concentration, C, showed conflicting effects on equipment costs and the individual precipitation rates of the two proteins, affecting the quantity, quality, and production cost of the fractions considerably. The highest α-LA purity, 61%, with 80% α-LA recovery in the solid fraction, was obtained at T = 60 °C, C = 5% WPI, P = 8.3 MPa, with a production cost of $8.65 per kilogram of WPI treated. The most profitable conditions resulted in 57%-pure α-LA, with 71% α-LA recovery in the solid fraction and 89% β-LG recovery in the soluble fraction, and production cost of $5.43 per kilogram of WPI treated at T = 62 °C, C = 10% WPI and P = 5.5 MPa. The two fractions are ready-to-use, new food ingredients with a pH of 6.7 and contain no residual acid or chemical contaminants. PMID:22312250

  18. Latest Developments in Nuclear Emulsion Technology

    NASA Astrophysics Data System (ADS)

    Morishima, Kunihiro

    Nuclear emulsion is high sensitive photographic film used for detection of three-dimensional trajectory of charged particles. These trajectories are recorded as tracks consist of a lot of silver grains. The size of silver grain is about 1 μm, so that nuclear emulsion has submicron three-dimensional spatial resolution, which gives us a few mrad three-dimensional angular resolution. The important technical progress was speed-up of the read-out technique of nuclear emulsions built with optical microscope system. We succeeded in developing a high-speed three-dimensional read-out system named Super Ultra Track Selector (S-UTS) with the operating read-out speed of approximately 50 cm2/h. Nowadays we are developing the nuclear emulsion gel independently in Nagoya University by introducing emulsion gel production machine. Moreover, we are developing nuclear emulsion production technologies (gel production, poring and mass production). In this paper, development of nuclear emulsion technologies for the OPERA experiment, applications by the technologies and current development are described.

  19. Emulsions on demand using microsturctured devices

    NASA Astrophysics Data System (ADS)

    Mahe, Christian; Tranchant, Jean Francois; Tromeur, Melanie; Schwesinger, Norbert

    2003-01-01

    Emulsions are very common in the field of cosmetics. Unfortunately, most emulsions contain ineffective substances to increase the stability of the products for a long time. These stabilizers can cause some severe healthy problems in several cases. One possible solution is the production of emulsions on demand to prevent the use of stabilizers. Stable emulsion can be achieved if the diameters of the droplets of one solution surrounded by a second solution are smaller than 1μm. Microstructured devices are suited in principle to generate such droplet distributions. Basic task of the development was a micro emulsifier that can be integrated into cosmetic flacons and that can deliver emulsions on demand by pressing a human fingertip onto a part of the flacon. Standardized cosmetic flacons have been used as basic devices. They consist of two separate glass bottles for two different liquid phases and two mechanical pumps integrated in a multifunctional cap. Regarding the viscosity ranges of the two liquids different microemulsifier structures have been developed. External dimensions and connections of the device have been chosen in a way that allows an integration of the devices into the cap. The second design conists of several streaming paths in parallel that allow a reduction of the pressure drop. Furthermore, it consists of three structured silicon chips bonded together. Emulsions with a stability of about 15-30 min have been achieved without any stabilizers. External forces of less than 10N were sufficient to generate emulsions on demand.

  20. High acyl gellan as an emulsion stabilizer.

    PubMed

    Vilela, Joice Aline Pires; da Cunha, Rosiane Lopes

    2016-03-30

    High acyl gellan (0.01-0.2% w/w) was used as stabilizer in oil in water emulsions containing 30% (w/w) of sunflower oil and prepared under different process conditions. Stable emulsions to phase separation could be obtained using high acyl gellan (HA) content above 0.05% (w/w), while low acyl gellan (LA) prepared at the same conditions could not stabilize emulsions. Emulsions properties depended on the process used to mix the oil and gellan dispersion since high pressure homogenization favored stabilization while very high energy density applied by ultrasound led to systems destabilization. Emulsions prepared using high pressure homogenization showed zeta potential values ranging from -50 up to -59 mV, suggesting that electrostatic repulsion could be contributing to the systems stability. Rheological properties of continuous phase were also responsible for emulsions stabilization, since HA gellan dispersions showed high viscosity and gel-like behavior. The high viscosity of the continuous phase could be associated to the presence of high acyl gellan microgels/aggregates. Disentanglement of these aggregates performed by ultrasound strongly decreased the viscosity and consequently affected the emulsions behavior, reducing the stability to phase separation. PMID:26794954

  1. Enzymatic hydrolysis of whey lactose to glucose for alcohol production. Final report, September 1, 1979-August 31, 1981

    SciTech Connect

    Hirasuna, T.J.

    1981-09-15

    This report covers the initial phase of a whey-to-glucose-to-alcohol process via an immobilized beta-galactosidase reactor in series with a fermentor. The first stage takes pure lactose and its hydrolysis with a soluble enzyme system. This stage involves the development of an assay to assess conversion in the hydrolysis reaction and the selections of the best reaction conditions for the enzyme selected. For the Embiozyme Lactase enzyme, the best conditions are 45/sup 0/C and pH 6.5. Thus, this enzyme would be more applicable to sweet whey systems rather than to acid whey. In the range of 1.0 to 3.0 g/l enzyme concentration, increased conversion is seen with increased enzyme concentration; however, the economics need to be studied to determine the optimum enzyme level taking into account cost and yield considerations. Some substrate or product inhibition is seen and is especially apparent above 50 g/l substrate concentration. Inhibition needs to be studied in more detail. Stability seems to be a problem with the Embiozyme Lactase enzyme. This may lead to problems in the future immobilization. Alternate processing conditions may have to be determined giving stability considerations the highest priority. Alternate suppliers of lactase can also be investigated. Acid denaturation seems to be more reliable than heat denaturation. Whether buffer or water is used in enzyme reconstitution makes little short-term difference in conversion. However, there may be an effect on long-term stability. 33 refs., 8 figs., 13 tabs.

  2. Double emulsions in a microfluidic device

    NASA Astrophysics Data System (ADS)

    Pannacci, Nicolas; Lockhart, Thibaut; Willaime, Hervé; Tabeling, Patrick

    2007-11-01

    Double emulsions (emulsion of two liquids dispersed in a third liquid phase) are widely used in cosmetics, medicine or food industry. We are interested in producing very well controlled double emulsions in a microfluidic device and predicting the morphology (complete engulfing, non-engulfing or partial engulfing called ``janus'') from classical energetic considerations. We use a double flow focusing geometry with a 100 micrometers cross section for the PDMS microsystem. We compare theoretical and experimental morphologies flowing thirty triplets of immiscible fluids. We observe quite a good agreement and show that microfluidic technology may permit to get non standard objects.

  3. Functional Biomaterials: Solution Electrospinning and Gelation of Whey Protein and Pullulan

    NASA Astrophysics Data System (ADS)

    Sullivan, Stephanie Tolstedt

    Utilizing biomaterials that are biodegradable, biocompatible and edible serve well for food products as well as biomedical applications. Biomaterials whey protein and pullulan both have these characteristics. Whey proteins (WP) have been used in food products for many years and more recently in pharmaceutical products. They have the ability to form both gels and stable foams. Pullulan (PULL) has also been used in both food and pharmaceutical products, and is a highly water soluble, non-gelling polysaccharide and has been used primarily as a film former. Herein, we investigate the ability of whey protein and pullulan to form nanofibers and gels. Combining their distinct properties allows the ability to uniquely manipulate nanofiber and gel characteristics and behavior for a variety of applications, from food to even tissue scaffolding. First, we determined the electrospinnability of aqueous whey protein solutions. Both whey protein isolate (WPI) and one of its major components beta--lactoglobulin (BLG), either in native or denatured form, yielded interesting micro and nanostructures when electrosprayed; while nanofiber production required blending with a spinnable polymer, poly(ethylene oxide) (PEO). WP:PEO solutions were also successfully electrospun at acidic pH (2≤pH≤3), which could improve shelf life. Fourier Transform Infrared Reflectance (FTIR) analysis of WP:PEO fiber mat indicated some variation in WP secondary structure with varying WPI concentration (as WPI increased, % alpha-helix increased and beta-turn decreased) and pH (as pH decreased from neutral (7.5) to acidic (2), % beta-sheet decreased and alpha-helix increased). X-ray Photoelectron Spectroscopy (XPS) also confirmed the presence of WP on the surface of the blend fibers, augmenting the FTIR analysis. Interestingly, WP:PEO composite nanofibers maintained its fibrous morphology at temperatures as high as 100 °C, above the 60 °C PEO melting point. Further, we show that the blend mats retained a

  4. Spruce galactoglucomannans inhibit the lipid oxidation in rapeseed oil-in-water emulsions

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Oil-in-water emulsions are functional and industrially valuable systems, whose large interfacial area makes them prone to deterioration, due in part to as the oxidation and oligomerization of polyunsaturated fatty acids. Spruce galactoglucomannans (GGM), wood biomacromolecules abundantly available f...

  5. Hydrodynamic model for drying emulsions

    NASA Astrophysics Data System (ADS)

    Feng, Huanhuan; Sprakel, Joris; van der Gucht, Jasper

    2015-08-01

    We present a hydrodynamic model for film formation in a dense oil-in-water emulsion under a unidirectional drying stress. Water flow through the plateau borders towards the drying end leads to the buildup of a pressure gradient. When the local pressure exceeds the critical disjoining pressure, the water films between droplets break and the droplets coalesce. We show that, depending on the critical pressure and the evaporation rate, the coalescence can occur in two distinct modes. At low critical pressures and low evaporation rates, coalescence occurs throughout the sample, whereas at high critical pressures and high evaporation rate, coalescence occurs only at the front. In the latter case, an oil layer develops on top of the film, which acts as a diffusive barrier and slows down film formation. Our findings, which are summarized in a state diagram for film formation, are in agreement with recent experimental findings.

  6. Designing Whey Protein-Polysaccharide Particles for Colloidal Stability.

    PubMed

    Wagoner, Ty; Vardhanabhuti, Bongkosh; Foegeding, E Allen

    2016-01-01

    Interactions between whey proteins and polysaccharides, in particular the formation of food-grade soluble complexes, are of interest because of potential functional and health benefits. A specific application that has not received much attention is the use of complexes for enhanced colloidal stability of protein sols, such as protein-containing beverages. In beverages, the primary goal is the formation of complexes that remain dispersed after thermal processing and extended storage. This review highlights recent progress in the area of forming whey protein-polysaccharide soluble complexes that would be appropriate for beverage applications. Research in this area indicates that soluble complexes can be formed and stabilized that are reasonably small in size and possess a large surface charge that would predict colloidal stability. Selection of specific proteins and polysaccharides can be tailored to desired conditions. The principal challenges involve overcoming restrictions on protein concentration and ensuring that protein remains bioavailable. PMID:26934171

  7. 21 CFR 184.1979a - Reduced lactose whey.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ...) and 1 CFR part 51, is given in paragraphs (b)(1)(i) through (b)(1)(vii) of this section. Copies may be... accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies are available from the National Academy Press, Box... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Reduced lactose whey. 184.1979a Section...

  8. 21 CFR 184.1979a - Reduced lactose whey.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ...) and 1 CFR part 51, is given in paragraphs (b)(1)(i) through (b)(1)(vii) of this section. Copies may be... accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies are available from the National Academy Press, Box... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Reduced lactose whey. 184.1979a Section...

  9. 21 CFR 184.1979b - Reduced minerals whey.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...) and 1 CFR part 51, is given in paragraphs (b)(1)(i) through (b)(1)(vii) of this section. Copies may be... accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies are available from the National Academy Press, Box... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Reduced minerals whey. 184.1979b Section...

  10. 21 CFR 184.1979b - Reduced minerals whey.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ...) and 1 CFR part 51, is given in paragraphs (b)(1)(i) through (b)(1)(vii) of this section. Copies may be... accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies are available from the National Academy Press, Box... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Reduced minerals whey. 184.1979b Section...

  11. 21 CFR 184.1979b - Reduced minerals whey.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ...) and 1 CFR part 51, is given in paragraphs (b)(1)(i) through (b)(1)(vii) of this section. Copies may be... accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies are available from the National Academy Press, Box... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Reduced minerals whey. 184.1979b Section...

  12. 21 CFR 184.1979b - Reduced minerals whey.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ...) and 1 CFR part 51, is given in paragraphs (b)(1)(i) through (b)(1)(vii) of this section. Copies may be... accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies are available from the National Academy Press, Box... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Reduced minerals whey. 184.1979b Section...

  13. 21 CFR 184.1979b - Reduced minerals whey.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51, is given in paragraphs (b)(1)(i...), pp. 760-761, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Reduced minerals whey. 184.1979b Section...

  14. Chitosan-Based Conventional and Pickering Emulsions with Long-Term Stability.

    PubMed

    Wang, Xiao-Yan; Heuzey, Marie-Claude

    2016-02-01

    Chitosan-based conventional and Pickering oil-in-water (O/W) emulsions with very fine droplet size (volume average diameter, dv, as low as 1.7 μm) and long-term stability (up to 5 months) were ultrasonically generated at different pH values without the addition of any surfactant or cross-linking agent. The ultrasonication treatment was found to break and disperse chitosan agglomerates effectively (particularly at pH ≥ 4.5) and also reduce the chitosan molecular weight, benefiting its emulsification properties. The emulsion stability and emulsion type could be controlled by chitosan solution pH. Increasing pH from 3.5 to 5.5 led to the formation of conventional emulsions with decreasing droplet size (dv from 14 to 2.1 μm) and increasing emulsion stability (from a few days to 2 months). These results can be explained by the increase of dynamic interfacial pressure, which results from the conformation transition of chitosan molecules from an extended state to a more flexible structure as pH increases. At pH = 6.5 (the acid dissociation constant (pKa) of chitosan), the chitosan molecules self-assembled into well-dispersed nanoparticles (dv = 82.1 nm) with the assistance of ultrasonication, which resulted in a Pickering emulsion with the smallest droplet size (dv = 1.7 μm) and highest long-term stability (up to 5 months) because of the presence of chitosan solid nanoparticles at the oil/water interface. The key originality of this study is the elucidation of the role of pH in the formation of conventional and Pickering chitosan-based O/W emulsions with the assistance of ultrasonication. Our results suggest that chitosan possesses great potential to be used as an effective pH-controlled emulsifier and stabilizer without the need of other additives. PMID:26743171

  15. Effect of combined treatments on viscosity of whey dispersions

    NASA Astrophysics Data System (ADS)

    Camillo, A.; Sabato, S. F.

    2004-09-01

    Whey proteins, enriched protein fractions from milk, are of great interest as ingredients due to nutritional value associated with its functional properties. These proteins could have their structural properties improved when some treatments are applied, such as thermal and gamma irradiation or when some compounds are added. The current work aimed to study the viscometer behavior of whey dispersions submitted to two different combined treatments: (1) thermal plus irradiation and (2) thermal plus vacuum and N 2 plus irradiation. Dispersions of whey protein in water (5% and 8% protein (w/v) base) and containing proteins and glycerol at ratios 1:1 and 2:1 (protein:glycerol) were submitted to both combined treatments. The irradiation doses were 0, 5, 15 and 25 kGy. The viscosity of the two combined treatments and for four levels of absorbed doses is presented and the combined effects are discussed. The thermal treatment combined with gamma irradiation contributed to increase the viscosity as irradiation doses increases for both (5% and 8%) concentrations of proteins ( p<0.05). For protein and glycerol solutions, the irradiation dose seemed to result in a slightly increase. The vacuum applied before the irradiation showed a small contribution.

  16. Quantification of whey proteins by reversed phase-HPLC and effectiveness of mid-infrared spectroscopy for their rapid prediction in sweet whey.

    PubMed

    Sturaro, Alba; De Marchi, Massimo; Masi, Antonio; Cassandro, Martino

    2016-01-01

    In the dairy industry, membrane filtration is used to reduce the amount of whey waste and, simultaneously, to recover whey proteins (WP). The composition of WP can strongly affect the filtration treatment of whey, and rapid determination of WP fractions would be of interest for dairy producers to monitor WP recovery. This study aimed to develop mid-infrared spectroscopy (MIRS) prediction models for the rapid quantification of protein in sweet whey, using a validated rapid reversed phase (RP)-HPLC as a reference method. Quantified WP included α-lactalbumin (α-LA), β-lactoglobulin (β-LG) A and B, bovine serum albumin, caseinomacropeptides, and proteose peptone. Validation of RP-HPLC was performed by calculating the relative standard deviation (RSD) in repeatability and reproducibility tests for WP retention time and peak areas. Samples of liquid whey (n=187) were analyzed by RP-HPLC and scanned through MIRS to collect spectral information (900 to 4,000 cm(-1)); statistical analysis was carried out through partial least squares regression and random cross-validation procedure. Retention times in RP-HPLC method were stable (RSD between 0.03 and 0.80%), whereas the RSD of peak area (from 0.25 to 8.48%) was affected by WP relative abundance. Higher coefficients of determination in validation for MIRS model were obtained for protein fractions present in whey in large amounts, such as β-LG (0.58), total identified WP (0.58), and α-LA (0.56). Results of this study suggest that MIRS is an easy method for rapid quantification of detail protein in sweet whey, even if better resolution was achieved with the method based on RP-HPLC. The prediction of WP in sweet whey by MIRS might be used for screening and for classifying sweet whey according to its total and individual WP contents. PMID:26585472

  17. Lactose uptake rate measurements by 14C-labelled lactose reveals promotional activity of porous cellulose in whey fermentation by kefir yeast.

    PubMed

    Golfinopoulos, Aristidis; Soupioni, Magdalini; Kopsahelis, Nikolaos; Tsaousi, Konstantina; Koutinas, Athanasios A

    2012-10-15

    Lactose uptake rate by kefir yeast, immobilized on tubular cellulose and gluten pellets during fermentation of lactose and whey, was monitored using (14)C-labelled lactose. Results illustrated that, in all cases, lactose uptake rate was strongly correlated with fermentation rate and the fermentation's kinetic parameters were improved by kefir yeast entrapped in tubular cellulose. As a result, twofold faster fermentations were achieved in comparison with kefir yeast immobilized on gluten. This is probably due to cluster and hydrogen bonds formation between cellulose and inhibitors, such as Ca(++) and generated lactic acid, by which they leave the liquid medium. The findings, regarding the promotional effect of cellulose, seem promising for application in industrial whey fermentations. PMID:23442646

  18. Emulsion formation at the Pore-Scale

    NASA Astrophysics Data System (ADS)

    Armstrong, R. T.; Van Den Bos, P.; Berg, S.

    2012-12-01

    The use of surfactant cocktails to produce ultra-low interfacial tension between water and oil is an enhanced oil recovery method. In phase behavior tests three distinct emulsion phases are observed: (1) oil-in-water emulsion; (2) microemulsion; and (3) water-in-oil emulsion. However, it is unknown how phase behavior manifests at the pore-scale in a porous media system. What is the time scale needed for microemulsion formation? Where in the pore-space do the microemulsions form? And in what order do the different emulsion phases arrange during oil bank formation? To answer these questions micromodel experiments were conducted. These experiments are used to build a conceptual model for phase behavior at the pore-scale.

  19. Aging properties of Kodak type 101 emulsions

    NASA Technical Reports Server (NTRS)

    Dohne, B.; Feldman, U.; Neupert, W.

    1984-01-01

    Aging tests for several batches of Kodak type 101 emulsion show that storage conditions significantly influence how well the film will maintain its sensitometric properties, with sensitivity and density increasing to a maximum during this period. Any further aging may result in higher fog levels and sensitivity loss. It is noted that storage in an environment free of photographically active compounds allows film property optimization, and that film batches with different sensitivities age differently. Emulsions with maximum 1700-A sensitivity are 2.5 times faster than those at the low end of the sensitivity scale. These sensitive emulsions exhibit significantly accelerated changes in aging properties. Their use in space applications requires careful consideration of time and temperature profiles, encouraging the use of less sensitive emulsions when the controllability of these factors is limited.

  20. Optimisation of cheese whey enzymatic hydrolysis and further continuous production of antimicrobial extracts by Lactobacillus plantarum CECT-221.

    PubMed

    Rodríguez-Pazo, Noelia; da Silva Sabo, Sabrina; Salgado-Seara, José Manuel; Arni, Saleh Al; de Souza Oliveira, Ricardo Pinheiro; Domínguez, José Manuel

    2016-08-01

    The enzymatic hydrolysis of cheese whey was optimised using the enzymes iZyme, Alcalase or Flavourzyme under different conditions. Hydrolysates supplemented with commercial nutrients were evaluated as fermentation broths to produce DL-3-Phenyllactic acid (PLA) from phenylalanine (Phe) by Lactobacillus plantarum CECT-221. Optimised hydrolysates were obtained using Flavourzyme at 50 °C and 100 rpm during 12 h, and assayed in 250 ml Erlenemyer flasks using different proportions of vinasses as economic nutrient. The process was then scaled up using a 2 litres Bioreactor working under the continuous modality. Under the intermediate dilution rate of 0·0207 h-1 0·81 ± 0·026 mM of PLA and 38·8 ± 3·253 g/l of lactic acid were produced. A final evaluation revealed that lactic acid, and bacteriocins exerted the highest inhibitory effect among the extracted components of cell-free supernatants. PMID:27600978

  1. Modelling the Biphasic Growth and Product Formation by Enterococcus faecium CECT 410 in Realkalized Fed-Batch Fermentations in Whey

    PubMed Central

    Guerra, Nelson Pérez; Fajardo, Paula; Fuciños, Clara; Amado, Isabel Rodríguez; Alonso, Elisa; Torrado, Ana; Pastrana, Lorenzo

    2010-01-01

    The influence of initial pH on growth and nutrient (total sugars, nitrogen, and phosphorous) consumption by Enterococcus faecium CECT 410 was studied during batch cultures in whey. With these data, two realkalized fed-batch fermentations were developed using different feeding substrates. The shift from homolactic to mixed acid fermentation, the biphasic kinetics observed for cell growth and nitrogen consumption and the increase in the concentrations of biomass and products (lactic acid, acetic acid, ethanol, and butane-2,3-diol) were the most noteworthy observations of these cultures. Modelling the fed-batch growth of Ent. faecium with the Logistic and bi-Logistic models was not satisfactory. However, biomass production was best mathematically described with the use of a double Monod model, which was expressed in terms of biomass, product accumulation, and nitrogen utilization. Product formation was successfully modelled with a modified form of the Luedeking and Piret model developed in this study. PMID:20689729

  2. Use of whey lactose from dairy industry for economical kefiran production by Lactobacillus kefiranofaciens in mixed cultures with yeasts.

    PubMed

    Cheirsilp, Benjamas; Radchabut, Sirilaor

    2011-10-01

    To evaluate the feasibility of producing kefiran industrially, whey lactose, a by-product from dairy industry, was used as a low cost carbon source. Because the accumulation of lactic acid as a by-product of Lactobacillus kefiranofaciens inhibited cell growth and kefiran production, the kefir grain derived and non-derived yeasts were screened for their abilities to reduce lactic acid and promote kefiran production in a mixed culture. Six species of yeasts were examined: Torulaspora delbrueckii IFO 1626; Saccharomyces cerevisiae IFO 0216; Debaryomyces hansenii TISTR 5155; Saccharomyces exiguus TISTR 5081; Zygosaccharomyces rouxii TISTR 5044; and Saccharomyces carlsbergensis TISTR 5018. The mixed culture of L. kefiranofaciens with S. cerevisiae IFO 0216 enhanced the kefiran production best from 568 mg/L in the pure culture up to 807 and 938 mg/L in the mixed cultures under anaerobic and microaerobic conditions, respectively. The optimal conditions for kefiran production by the mixed culture were: whey lactose 4%; yeast extract 4%; initial pH of 5.5; and initial amounts of L. kefiranofaciens and S. cerevisiae IFO 0216 of 2.1×10(7) and 4.0×10(6)CFU/mL, respectively. Scaling up the mixed culture in a 2L bioreactor with dissolved oxygen control at 5% and pH control at 5.5 gave the maximum kefiran production of 2,580 mg/L in batch culture and 3,250 mg/L in fed-batch culture. PMID:21315193

  3. Breakfast high in whey protein or carbohydrates improves coping with workload in healthy subjects.

    PubMed

    Sihvola, Nora; Korpela, Riitta; Henelius, Andreas; Holm, Anu; Huotilainen, Minna; Müller, Kiti; Poussa, Tuija; Pettersson, Kati; Turpeinen, Anu; Peuhkuri, Katri

    2013-11-14

    Dietary components may affect brain function and influence behaviour by inducing the synthesis of neurotransmitters. The aim of the present study was to examine the influence of consumption of a whey protein-containing breakfast drink v. a carbohydrate drink v. control on subjective and physiological responses to mental workload in simulated work. In a randomised cross-over design, ten healthy subjects (seven women, median age 26 years, median BMI 23 kg/m(2)) participated in a single-blinded, placebo-controlled study. The subjects performed demanding work-like tasks after having a breakfast drink high in protein (HP) or high in carbohydrate (HC) or a control drink on separate sessions. Subjective states were assessed using the NASA Task Load Index (NASA-TLX), the Karolinska sleepiness scale (KSS) and the modified Profile of Mood States. Heart rate was recorded during task performance. The ratio of plasma tryptophan (Trp) to the sum of the other large neutral amino acids (LNAA) and salivary cortisol were also analysed. The plasma Trp:LNAA ratio was 30 % higher after the test drinks HP (median 0·13 (μmol/l)/(μmol/l)) and HC (median 0·13 (μmol/l)/(μmol/l)) than after the control drink (median 0·10 (μmol/l)/(μmol/l)). The increase in heart rate was smaller after the HP (median 2·7 beats/min) and HC (median 1·9 beats/min) drinks when compared with the control drink (median 7·2 beats/min) during task performance. Subjective sleepiness was reduced more after the HC drink (median KSS - 1·5) than after the control drink (median KSS - 0·5). There were no significant differences between the breakfast types in the NASA-TLX index, cortisol levels or task performance. We conclude that a breakfast drink high in whey protein or carbohydrates may improve coping with mental tasks in healthy subjects. PMID:23591085

  4. The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder.

    PubMed

    Park, Curtis W; Bastian, Eric; Farkas, Brian; Drake, MaryAnne

    2014-07-01

    Off-flavors in whey protein negatively influence consumer acceptance of whey protein ingredient applications. Clear acidic beverages are a common application of whey protein, and recent studies have demonstrated that beverage processing steps, including acidification, enhance off-flavor production from whey protein. The objective of this study was to determine the effect of preacidification of liquid ultrafiltered whey protein concentrate (WPC) before spray drying on flavor of dried WPC. Two experiments were performed to achieve the objective. In both experiments, Cheddar cheese whey was manufactured, fat-separated, pasteurized, bleached (250 mg/kg of hydrogen peroxide), and ultrafiltered (UF) to obtain liquid WPC that was 13% solids (wt/wt) and 80% protein on a solids basis. In experiment 1, the liquid retentate was then acidified using a blend of phosphoric and citric acids to the following pH values: no acidification (control; pH 6.5), pH 5.5, or pH 3.5. The UF permeate was used to normalize the protein concentration of each treatment. The retentates were then spray dried. In experiment 2, 150 μg/kg of deuterated hexanal (D₁₂-hexanal) was added to each treatment, followed by acidification and spray drying. Both experiments were replicated 3 times. Flavor properties of the spray-dried WPC were evaluated by sensory and instrumental analyses in experiment 1 and by instrumental analysis in experiment 2. Preacidification to pH 3.5 resulted in decreased cardboard flavor and aroma intensities and an increase in soapy flavor, with decreased concentrations of hexanal, heptanal, nonanal, decanal, dimethyl disulfide, and dimethyl trisulfide compared with spray drying at pH 6.5 or 5.5. Adjustment to pH 5.5 before spray drying increased cabbage flavor and increased concentrations of nonanal at evaluation pH values of 3.5 and 5.5 and dimethyl trisulfide at all evaluation pH values. In general, the flavor effects of preacidification were consistent regardless of the pH to

  5. Phase Behavior of Dilute Carbon Black Suspensions and Carbon Black Stabilized Emulsions

    NASA Astrophysics Data System (ADS)

    Godfrin, Michael; Tiwari, Ayush; Bose, Arijit; Tripathi, Anubhav

    2014-11-01

    We use para-amino benzoic acid terminated carbon black (CB) as a tunable model particulate material to study the effect of inter-particle interactions on phase behavior and steady shear stresses in suspensions and particle-stabilized emulsions. We modulate inter-particle interactions by adding NaCl to the suspension, thus salting surface carboxylate groups. Surprisingly, yield stress behavior emerged at a volume fraction of CB as low as ϕCB = 0.008, and gel behavior was observed at ϕCB >0.05, well below the percolation threshold for non-interacting particles. The yield stress was found to grow rapidly with carbon black concentration suggesting that salt-induced hydrophobicity leads to strong inter-particle interactions and the formation of a network at low particle concentrations. The yield stresses of CB-stabilized emulsions also grows rapidly with carbon black concentrations, implying that inter-droplet interactions can be induced through the tuning of carbon black concentration in emulsion systems. Emulsions stabilized by ionic surfactants show no inter-droplet interactions. In contrast, oil droplets in the CB-stabilized emulsion move collectively or are immobilized because of an interconnected CB network in the aqueous phase.

  6. PLGA microdevices for retinoids sustained release produced by supercritical emulsion extraction: continuous versus batch operation layouts.

    PubMed

    Porta, Giovanna Della; Campardelli, Roberta; Falco, Nunzia; Reverchon, Ernesto

    2011-10-01

    Retinyl acetate (RA) was selected as a model compound to be entrapped in poly(lactic-co-glycolic)acid (PLGA) microspheres using supercritical emulsion extraction (SEE). Several oil-in-water emulsions prepared using acetone and aqueous glycerol (80% glycerol, 20% water) were processed using supercritical carbon dioxide (SC-CO2 ) to extract the oily phase and to induce microspheres formation. The characteristics of the microspheres obtained by conventional liquid emulsion extraction and SEE were also compared: SEE produced spherical and free flowing microspheres, whereas the conventional liquid-liquid extraction showed large intraparticles aggregation. Emulsion extraction by SC-CO2 technology was tested using two different operation layouts: batch (SEE-B) and continuous (SEE-C). SEE-C was performed using a packed tower to produce emulsion/SC-CO2 contact in countercurrent mode, allowing higher microsphere recovery and process efficiencies. Operating at 80 bar and 36°C, SEE-C produced PLGA/RA microspheres with mean sizes between 3.3 and 4.5 μm with an excellent encapsulation efficiency of 80%-90%. Almost all the drug was released in about 6 days when charged at 2.7% (w/w), whereas only 40% and 10% of RA were released in the same period of time when the charge was 5.2% and 8.8% (w/w), respectively. Release kinetics constants calculated from the experimental data, using a mathematical model, were also proposed and discussed. PMID:21638283

  7. Pickering emulsions with α-cyclodextrin inclusions: Structure and thermal stability.

    PubMed

    Diaz-Salmeron, Raul; Chaab, Ismail; Carn, Florent; Djabourov, Madeleine; Bouchemal, Kawthar

    2016-11-15

    This paper explores structural, interfacial and thermal properties of two types of Pickering emulsions containing α-cyclodextrin inclusion complexes: on one hand, emulsions were obtained between aqueous solutions of α-cyclodextrin and different oils (fatty acids, olive oil, silicone oil) and on the other hand, emulsions were obtained between these oils, water and micro or nano-platelet suspensions with inclusion complexes of hydrophobically-modified polysaccharides. The emulsions exhibit versatile properties according to the molecular architecture of the oils. Experiments were performed by microcalorimetry, X-ray diffraction and confocal microscopy. The aptitude of oil molecules to be threaded in α-cyclodextrin cavity is a determining parameter in emulsification and thermal stability. The heat flow traces and images showed dissolution, cooperative melting and de-threading of inclusion complexes which take place progressively, ending at high temperatures, close or above 100°C. Another important feature observed in the emulsions with micro-platelets is the partial substitution of the guest molecules occurring at room temperature at the oil/water interfaces without dissolution, possibly by a diffusion mechanism of the oil. Accordingly, the dissolution and the cooperative melting temperatures of the inclusion crystals changed, showing marked differences upon the type of guest molecules. The enthalpies of dissolution of crystals were measured and compared with soluble inclusions. PMID:27491001

  8. Controlled release behaviour of protein-loaded microparticles prepared via coaxial or emulsion electrospray

    PubMed Central

    Wang, Ying; Yang, Xiaoping; Liu, Wentao; Zhang, Feng; Cai, Qing; Deng, Xuliang

    2013-01-01

    Biodegradable poly (lactic-co-glycolic acid) (PLGA) microparticles are an effective way to achieve sustained drug release. In this study, we investigated a sustained release model of PLGA microparticles with incorporated protein via either emulsion or coaxial electrospray techniques. PLGA (75:25) was used as the carrier, and bovine serum albumin as a model protein. Coaxial electrospray resulted in a type of core–shell structure with mean diameters of 2.41 ± 0.60 µm and a centralised protein distribution within the core. Emulsion electrospray formed bigger microparticles with mean diameters of 22.75 ± 8.05 µm and a heterogeneous protein distribution throughout the microparticles. The coaxial electrospray microparticles presented a much slighter burst release than the emulsion electrospray microparticles. Loading efficiency was significantly higher (p < 0.05) in the coaxial group than emulsion group. This indicated that both emulsion and coaxial electrospray could produce protein-loaded microparticles with sustained release behaviour, but the former revealed a superior approach for drug delivery. PMID:23346923

  9. Method for treating tar sands emulsion and apparatus therefor

    SciTech Connect

    Bialek, R.F.

    1986-04-15

    A method is described for resolving a hot bitumen emulsion comprised primarily of bitumen, water and chemical diluents. The method consists of: providing separate but communicated emulsion mixing, and emulsion settling chamber, passing the hot bitumen emulsion through a first elongated mixing passage in the mixing chamber wherein a rapidly flowing stream of recycled emulsion is combined with a minor portion of unrecycled bitumen emulsion, to form a combined bitumen emulsion stream, thereafter passing the combined bitumen emulsion stream into an elongated discontinuous mixing passage comprised of vertically arranged and interconnected mixing passages within the emulsion mixer, where in the combined bitumen emulsion stream passes at a slower rate than in the first elongated mixing passage, passing the combined bitumen emulsion stream into an overflow passage communicated with the second elongated mixing passage, introducing a part of the combined emulsion stream from the overflow passage into the emulsion settling chamber, recycling the remainder of the combined emulsion stream from the overflow passage into the first elongated mixing passage, and removing separated flows of bitumen and water from the settling chamber.

  10. New generation lipid emulsions prevent PNALD in chronic parenterally fed preterm pigs

    PubMed Central

    Vlaardingerbroek, Hester; Ng, Kenneth; Stoll, Barbara; Benight, Nancy; Chacko, Shaji; Kluijtmans, Leo A. J.; Kulik, Wim; Squires, E. James; Olutoye, Oluyinka; Schady, Deborah; Finegold, Milton L.; van Goudoever, Johannes B.; Burrin, Douglas G.

    2014-01-01

    Total parenteral nutrition (TPN) is associated with the development of parenteral nutrition-associated liver disease (PNALD) in infants. Fish oil-based lipid emulsions can reverse PNALD, yet it is unknown if they can prevent PNALD. We studied preterm pigs administered TPN for 14 days with either 100% soybean oil (IL), 100% fish oil (OV), or a mixture of soybean oil, medium chain triglycerides (MCTs), olive oil, and fish oil (SL); a group was fed formula enterally (ENT). In TPN-fed pigs, serum direct bilirubin, gamma glutamyl transferase (GGT), and plasma bile acids increased after the 14 day treatment but were highest in IL pigs. All TPN pigs had suppressed hepatic expression of farnesoid X receptor (FXR), cholesterol 7-hydroxylase (CYP7A1), and plasma 7α-hydroxy-4-cholesten-3-one (C4) concentrations, yet hepatic CYP7A1 protein abundance was increased only in the IL versus ENT group. Organic solute transporter alpha (OSTα) gene expression was the highest in the IL group and paralleled plasma bile acid levels. In cultured hepatocytes, bile acid-induced bile salt export pump (BSEP) expression was inhibited by phytosterol treatment. We show that TPN-fed pigs given soybean oil developed cholestasis and steatosis that was prevented with both OV and SL emulsions. Due to the presence of phytosterols in the SL emulsion, the differences in cholestasis and liver injury among lipid emulsion groups in vivo were weakly correlated with plasma and hepatic phytosterol content. PMID:24478031

  11. Production of Fungal Mycelial Protein in Submerged Culture of Soybean Whey

    PubMed Central

    Falanghe, Helcio; Smith, A. K.; Rackis, J. J.

    1964-01-01

    Various soybean whey media were tested as substrate for seven species of fungi in submerged culture. Very little mycelial growth was obtained with Morchella hybrida, Collybia velutipes, Cantharellus cibarius, and Xylaria polymorpha. Agaricus campestris failed to grow. Tricholoma nudum and Boletus indecisus showed the greatest rate of growth and production of mycelial protein and the best utilization of soybean whey solids, with much shorter incubation times compared with those of the other species. T. nudum developed as spheres having diameters of about 5 to 8 mm, instead of the usual slurry or yeastlike form, in the presence of added ammonium acetate. B. indecisus always developed as spheres. Mycelial yields and production of protein by T. nudum greatly decreased with the addition of more than 1% glucose to soybean whey, whereas with B. indecisus the yield of protein almost doubled when up to 3% glucose was added. The effect of minerals on mycelial growth was determined. With soybean whey concentrated to 50%, the rate of mycelial growth of T. nudum was nearly doubled, but protein content of mycelia was greatly reduced. Mycelial growth and yield of protein of B. indecisus grown in concentrated whey were increased greatly. About 4 to 6 g of mycelial protein per liter can be obtained from fermentation in soybean whey, depending upon the medium used. Utilization of soybean whey by fungal fermentation may have economic value in whey disposal and in the production of products of high protein content. PMID:14199023

  12. Fermented ammoniated condensed whey as a crude protein source for feedlot cattle

    SciTech Connect

    Crickenberger, R.G.; Henderson, H.E.; Reddy, C.A.

    1981-04-01

    Four feeding trials were conducted to evaluate fermented ammoniated condensed whey as a crude protein supplement for finishing cattle fed corn silage or corn - corn silage diets. Feed efficiencies and daily gains with protein treatments were noted. The trials indicate that fermented ammoniated condensed whey is comparable to soybean meal as a crude protein source for feedlot cattle. (Refs. 18).

  13. Pilot-scale fractionation of whey proteins with supercritical CO2

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A new pilot-scale process is being developed and optimized for the separation of whey proteins into two enriched, highly functional fractions that are free of contaminants. The fractionation of whey protein isolate (WPI), which contains approximately 32% alpha-lactalbumin (alpha-LA) and 61% beta-lac...

  14. Pasting and extrusion properties of mixed carbohydrates and whey protein isolate matrices

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Mixed systems of whey protein isolate (WPI) or texturized WPI (tWPI) and different starches may form weak or strong gel pastes or rigid matrices depending on interactions. The paste viscoelasticity of starches from amioca, barley, corn starch, Hylon VII, plantain, and pea starch, mixed with whey pro...

  15. Estrium Whey induced hepatitis in a patient with metastatic breast cancer: Case report

    PubMed Central

    Velasco, Maria Jose; Molina, Julian

    2012-01-01

    Estrium Whey is an alternative nutritional support therapy for women. It’s enhanced with specific nutrients including phytoestrogens, folate, antioxidants and fiber to support healthy estrogen detoxification and hormone balance. We describe the first case of hepatotoxicity due to Estrium Whey in a 51-year old female with metastatic breast cancer with clinical, laboratory and histopathological changes. PMID:23355919

  16. Physical Stability of Octenyl Succinate-Modified Polysaccharides and Whey Proteins for Potential Use as Bioactive Carriers in Food Systems.

    PubMed

    Puerta-Gomez, Alex F; Castell-Perez, M Elena

    2015-06-01

    The high cost and potential toxicity of biodegradable polymers like poly(lactic-co-glycolic)acid (PLGA) has increased the interest in natural and modified biopolymers as bioactive carriers. This study characterized the physical stability (water sorption and state transition behavior) of selected starch and proteins: octenyl succinate-modified depolymerized waxy corn starch (DWxCn), waxy rice starch (DWxRc), phytoglycogen, whey protein concentrate (80%, WPC), whey protein isolate (WPI), and α-lactalbumin (α-L) to determine their potential as carriers of bioactive compounds under different environmental conditions. After enzyme modification and particle size characterization, glass transition temperature and moisture isotherms were used to characterize the systems. DWxCn and DWxRc had increased water sorption compared to native starch. The level of octenyl succinate anhydrate (OSA) modification (3% and 7%) did not reduce the water sorption of the DWxCn and phytoglycogen samples. The Guggenheim-Andersen-de Boer model indicated that native waxy corn had significantly (P < 0.05) higher water monolayer capacity followed by 3%-OSA-modified DWxCn, WPI, 3%-OSA-modified DWxRc, α-L, and native phytoglycogen. WPC had significantly lower water monolayer capacity. All Tg values matched with the solid-like appearance of the biopolymers. Native polysaccharides and whey proteins had higher glass transition temperature (Tg) values. On the other hand, depolymerized waxy starches at 7%-OSA modification had a "melted" appearance when exposed to environments with high relative humidity (above 70%) after 10 days at 23 °C. The use of depolymerized and OSA-modified polysaccharides blended with proteins created more stable blends of biopolymers. Hence, this biopolymer would be suitable for materials exposed to high humidity environments in food applications. PMID:25922272

  17. Effect of intravenous omega-6 and omega-3 fat emulsions on nitrogen retention and protein kinetics in burned rats.

    PubMed

    Hayashi, N; Tashiro, T; Yamamori, H; Takagi, K; Morishima, Y; Otsubo, Y; Sugiura, T; Furukawa, K; Nitta, H; Nakajima, N; Suzuki, N; Ito, I

    1999-02-01

    The effect of omega-3 fat emulsion on nitrogen retention and kinetics in relation to fatty acid profile were investigated in burned rats receiving total parenteral nutrition (TPN). A fat emulsion of a structured symmetrical triacylglycerol containing only eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (2:1) was prepared. Sprague-Dawley rats were fed by fat-free chow for 2 wk. Then rats were fed exclusively with one of three types of TPN for 7 d. Animals in group C received fat-free TPN (n = 11). Group omega 6 received safflower oil fat emulsion, which accounted for 20% of total caloric intake (n = 11). Group omega 3 received fat emulsion containing only EPA and DHA (1% of total calories, n = 11), in addition to safflower oil emulsion (19% of total calories). On day 5, each rat was subjected to 20% full-thickness scald burns. Rats were sacrificed under ether anesthesia 48 h after burning. The rats in group C became deficient in omega-6 essential fatty acids. Cumulative nitrogen balance was decreased significantly in group omega 6. The rates of whole-body protein synthesis were increased significantly in both groups omega 6 and omega 3. In omega 6, however, the rates of whole-body protein breakdown were increased significantly. In conclusion, the rates of whole-body protein breakdown increased and nitrogen retention was aggravated significantly in animals administered the safflower oil emulsion. Significant increases of urinary excretion of total catecholamine were also observed. Prostaglandin E2 and thromboxane B2 concentrations were not significantly different among three groups. Supplementation with the new omega-3 fat emulsion, however, improved protein metabolism in burned rats receiving TPN. PMID:9990578

  18. Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening.

    PubMed

    Spelbrink, Robin E J; Lensing, Hellen; Egmond, Maarten R; Giuseppin, Marco L F

    2015-05-01

    The potato lipase, patatin, has long been thought of as essentially inactive towards triacylglycerols. Recently, technology has been developed to isolate potato proteins in native form as food ingredients at industrial scale. Characterisation of native patatin obtained in this way revealed that this enzyme activity towards triacylglycerols has been underestimated. This enables the application of patatin in cheese ripening, which is described in this study. When patatin is added to milk during cheese making, the lipase preferentially releases short-chain fatty acids that contribute to cheese flavour in a dose-dependent manner. Fortuitously, the lipase activity is found mainly in the curd. The release of the short-chain fatty acids matches the activity profile of patatin towards homotriacylglycerols of defined chain length. Residual patatin in the whey fraction can be inactivated effectively by heat treatment that follows Arrhenius kinetics. The results are discussed in terms of cheese making, patatin substrate preference and implications for the use of patatin more generally in food emulsions. PMID:25809992

  19. 40 CFR 467.20 - Applicability; description of the rolling with emulsions subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... rolling with emulsions subcategory. 467.20 Section 467.20 Protection of Environment ENVIRONMENTAL... Rolling With Emulsions Subcategory § 467.20 Applicability; description of the rolling with emulsions... the rolling with emulsions subcategory....

  20. Whey protein hydrolysates enhance water absorption in the perfused small intestine of anesthetized rats.

    PubMed

    Ito, Kentaro; Yamaguchi, Makoto; Noma, Teruyuki; Yamaji, Taketo; Itoh, Hiroyuki; Oda, Munehiro

    2016-08-01

    We evaluated the effect of whey protein hydrolysates (WPH) on the water absorption rate in the small intestine using a rat small intestine perfusion model. The rate was significantly higher with 5 g/L WPH than with 5 g/L soy protein hydrolysates or physiological saline (p < 0.05). WPH dose-dependently increased the water absorption rate in the range of 1.25-10.0 g/L. WPH showed a significantly higher rate than an amino acid mixture whose composition was equal to that of WPH (p < 0.05). The addition of 4-aminomethylbenzoic acid, an inhibitor of PepT1, significantly suppressed WPH's enhancement of water absorption (p < 0.05). The rate of water absorption was significantly correlated with that of peptides/amino acids absorption in WPH (r = 0.82, p < 0.01). These data suggest that WPH have a high water absorption-promoting effect, to which PepT1 contributes. PMID:27055721

  1. Polyhydroxyalkanoates (PHAs) production from fermented cheese whey by using a mixed microbial culture.

    PubMed

    Colombo, Bianca; Pepè Sciarria, Tommy; Reis, Maria; Scaglia, Barbara; Adani, Fabrizio

    2016-10-01

    Two fermented cheese wheys (FCW), FCW1 composed of lactic, acetic and butyric acids in the proportion of 58/16/26 (% CODOrganic Acid (OA)) and FCW2 composed of acetic, propionic, butyric, lactic and valeric acids in the proportion of 58/19/13/6/4 (% CODOA) were used to produce polyhydroxyalkanoates (PHAs) by using a pre-selected mixed microbial culture (MMC). PHA accumulation gave for fermented FCW1 a PHA yield (Ytot) of 0.24±0.02mgCODPHAmgCODSolubleSubstrate(SS)(-1) and a total PHA production, referred to the substrate used, of 60gPHAkgcheesewheyTotalSolids(TS)(-1). For fermented FCW2 results were: PHA yield (Ytot) of 0.42±0.03mgCODPHAmgCODSS(-1) and PHA from a substrate of 70gPHAkgcheesewheyTS(-1). Qualitatively, PHAs from FCW1 was made up exclusively of 3-hydroxybutyrate (HB), while those obtained from FCW2 were composed of 40% of 3-hydroxyvalerate (HV) and 60% of HB. PMID:27420156

  2. The atomization of water-oil emulsions

    SciTech Connect

    Broniarz-Press, L.; Ochowiak, M.; Rozanski, J.; Woziwodzki, S.

    2009-09-15

    The paper presents the results of experimental studies on atomization of the emulsions flowing through twin-fluid atomizers obtained by the use of the digital microphotography method. The main elements of the test installation were: nozzle, reservoir, pump and measurement units of liquid flow. The photographs were taken by a digital camera with automatic flash at exposure time of 1/8000 s and subsequently analyzed using Image Pro-Plus. The oils used were mineral oils 20-90, 20-70, 20-50 and 20-30. The studies were performed at flow rates of liquid phase changed from 0.0014 to 0.011 (dm{sup 3}/s) and gas phase changed from 0.28 to 1.4 (dm{sup 3}/s), respectively. The analysis of photos shows that the droplets being formed during the liquid atomization have very different sizes. The smallest droplets have diameters of the order of 10 {mu}m. The experimental results showed that the changes in physical properties of a liquid phase lead to the significant changes in the spray characteristics. The analysis of the photos of water and emulsions atomization process showed that the droplet sizes are dependent on gas and liquid flow rates, construction of nozzle and properties of liquid. The differences between characteristics of atomization for water and emulsions have been observed. Analysis of photos on forming the droplets in air-water and air-emulsions systems showed that droplets are bigger in air-emulsion system (at the same value of gas to liquid mass ratio). The values of Sauter mean diameter (SMD) increased with increase of volume fraction of oil in emulsion. The droplet size increased with emulsion viscosity. (author)

  3. The effect of butter grains on physical properties of butter-like emulsions.

    PubMed

    Rønholt, Stine; Buldo, Patrizia; Mortensen, Kell; Andersen, Ulf; Knudsen, Jes C; Wiking, Lars

    2014-01-01

    Milk fat exists as globules in its natural state in milk. The potential of using globular fat to modulate the rheological properties and crystallization behavior in butter-like emulsions was studied in the present work. We conducted a comparative study of butter-like emulsions, with a fat phase consisting of 0, 10, 25, 50, or 100% anhydrous milk fat (AMF), the remaining fat being butter grains, and all samples containing 20% water, to obtain systematic variation in the ratio of globular fat. All emulsions were studied over 4wk of storage at 5°C. By combining small and large deformation rheology, we conducted a detailed characterization of the rheological behavior of butter-like emulsions. We applied differential scanning calorimetry to monitor thermal behavior, confocal laser scanning microscopy for microstructural analysis, and low-field pulsed nuclear magnetic resonance spectrometry to measure solid fat content. By combining these techniques, we determined that increasing the fraction of globular fat (by mixing with butter grains) decreases the hardness of butter-like emulsions up to an order of magnitude at d 1. However, no difference was observed in thermal behavior as a function of butter grain content, as all emulsions containing butter grains revealed 2 endothermal peaks corresponding to the high (32.7°C ± 0.6) and medium (14.6°C ± 0.1) melting fractions of fatty acids. In terms of microstructure, decreasing the amount of butter grains in the emulsions resulted in formation of a denser fat crystal network, corresponding to increased hardness. Moreover, microstructural analysis revealed that the presence of butter grains resulted in faster formation of a continuous fat crystal network compared with the 100% AMF sample, which was dominated by crystal clusters surrounded by liquid oil. During storage, hardness remained stable and no changes in thermal behavior were observed, despite an increase in solid fat content of up to 5%. After 28d of storage, we

  4. Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber.

    PubMed

    Choi, Yun-Sang; Kim, Young-Boong; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Jeong, Tae-Jun; Park, Jinhee; Kim, Cheon-Jei

    2015-01-01

    This study was conducted to evaluate emulsion mapping between emulsion stability and cooking yields, apparent viscosity, and hardness of reduced-fat pork emulsion systems. The reduced-fat emulsion systems were supplemented with different lipid types and brown rice bran fiber (BRF) concentrations. Compared to the control with 30% back fat, lower emulsion stability and higher cooking yield of meat emulsion systems were observed in T1 (30% back fat+1% BRF), T2 (30% back fat+2% BRF), T3 (30% back fat+3% BRF), T4 (30% back fat+6% BRF), and T15 (10% back fat+10% canola oil+2% BRF). Lower emulsion stability and higher apparent viscosity were observed in T1, T2, T3, T4, and T8 (20% back fat+3% BRF) compared to the control. Lower emulsion stability and higher hardness was detected in all treatments compared with the control, except T5 (20% back fat), T10 (10% back fat+10% canola oil+2% BRF), T11 (10% back fat+10% olive oil+2% BRF), T12 (10% back fat+10% grape seed oil+2% BRF), and T13 (10% back fat+10% soybean oil+2% BRF). This approach has been found particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Thus, the results obtained with emulsion mapping are useful in making emulsified meat products of desired quality characteristics, partially replacing pork back fat with a mix of 10% back fat, 10% canola oil and 2% BRF was most similar to the control with 30% pork back fat. PMID:26761836

  5. Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber

    PubMed Central

    Choi, Yun-Sang; Kim, Young-Boong; Park, Jinhee

    2015-01-01

    This study was conducted to evaluate emulsion mapping between emulsion stability and cooking yields, apparent viscosity, and hardness of reduced-fat pork emulsion systems. The reduced-fat emulsion systems were supplemented with different lipid types and brown rice bran fiber (BRF) concentrations. Compared to the control with 30% back fat, lower emulsion stability and higher cooking yield of meat emulsion systems were observed in T1 (30% back fat+1% BRF), T2 (30% back fat+2% BRF), T3 (30% back fat+3% BRF), T4 (30% back fat+6% BRF), and T15 (10% back fat+10% canola oil+2% BRF). Lower emulsion stability and higher apparent viscosity were observed in T1, T2, T3, T4, and T8 (20% back fat+3% BRF) compared to the control. Lower emulsion stability and higher hardness was detected in all treatments compared with the control, except T5 (20% back fat), T10 (10% back fat+10% canola oil+2% BRF), T11 (10% back fat+10% olive oil+2% BRF), T12 (10% back fat+10% grape seed oil+2% BRF), and T13 (10% back fat+10% soybean oil+2% BRF). This approach has been found particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Thus, the results obtained with emulsion mapping are useful in making emulsified meat products of desired quality characteristics, partially replacing pork back fat with a mix of 10% back fat, 10% canola oil and 2% BRF was most similar to the control with 30% pork back fat. PMID:26761836

  6. Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates.

    PubMed

    Liu, Fuguo; Wang, Di; Sun, Cuixia; McClements, David Julian; Gao, Yanxiang

    2016-08-15

    The impact of lactoferrin (LF)-chlorogenic acid (CA) and (-)-Epigallocatechin-3-gallate (EGCG) conjugates on the physicochemical properties of β-carotene emulsions was investigated. Formation of lactoferrin-polyphenol conjugates, which was confirmed by SDS-PAGE, caused changes in the structure and nature of lactoferrin. Based on layer-by-layer electrostatic deposition, β-carotene bilayer emulsions were prepared by lactoferrin and lactoferrin-polyphenol conjugates at pH 7.0. The physicochemical properties of primary and secondary emulsions were evaluated and the results suggested that LF-polyphenol conjugates-stabilized primary and secondary emulsions exhibited better emulsifying properties and improved physical stability of β-carotene bilayer emulsions under freeze-thaw, ionic strength and thermal treatments. In addition, the lactoferrin-polyphenol conjugates could effectively enhance chemical stability of β-carotene in oil-in-water emulsions against heat treatment and ultraviolet light exposure, and the least degradation of β-carotene occurred in LF-EGCG conjugate-stabilized primary emulsion. The interfacial engineering technology utilized in this study may lead to the formation of emulsions with improved physicochemical and functional performance. PMID:27006223

  7. Tuneable Rheological Properties of Fluorinated Pickering Emulsions

    NASA Astrophysics Data System (ADS)

    Chacon Orellana, Laura Andreina; Riechers, Birte; Caen, Ouriel; Baret, Jean-Christophe

    Pickering emulsions are an appealing approach to stabilize liquid-liquid dispersions without surfactants. Recently, amphiphilic silica nanoparticles have been proposed as an alternative to surfactants for droplet microfluidics applications, where aqueous drops are stabilized in fluorinated oils. This system, proved to be effective in preventing the leakage of resorufin, a model dye that was known to leak in surfactant-stabilized drops. The overall capabilities of droplet-based microfluidics technology is highly dependent on the dynamic properties of droplets, interfaces and emulsions. Therefore, fluorinated pickering emulsions dynamic properties need to be characterized, understood and controlled to be used as a substitute of already broadly studied emulsions for droplet microfluidics applications. In this study, fluorinated pickering emulsions have been found to behave as a Herschel Bulkley fluid, representing a challenge for common microfluidic operations as re-injection and sorting of droplets. We found that this behavior is controlled by the interaction between the interfacial properties of the particle-laden interface and the bulk properties of the two phases

  8. High pressure-resistant nonincendive emulsion explosive

    DOEpatents

    Ruhe, Thomas C.; Rao, Pilaka P.

    1994-01-01

    An improved emulsion explosive composition including hollow microspheres/bulking agents having high density and high strength. The hollow microspheres/bulking agents have true particle densities of about 0.2 grams per cubic centimeter or greater and include glass, siliceous, ceramic and synthetic resin microspheres, expanded minerals, and mixtures thereof. The preferred weight percentage of hollow microspheres/bulking agents in the composition ranges from 3.0 to 10.0 A chlorinated paraffin oil, also present in the improved emulsion explosive composition, imparts a higher film strength to the oil phase in the emulsion. The emulsion is rendered nonincendive by the production of sodium chloride in situ via the decomposition of sodium nitrate, a chlorinated paraffin oil, and sodium perchlorate. The air-gap sensitivity is improved by the in situ formation of monomethylamine perchlorate from dissolved monomethylamine nitrate and sodium perchlorate. The emulsion explosive composition can withstand static pressures to 139 bars and dynamic pressure loads on the order of 567 bars.

  9. Influence of pea protein aggregates on the structure and stability of pea protein/soybean polysaccharide complex emulsions.

    PubMed

    Yin, Baoru; Zhang, Rujing; Yao, Ping

    2015-01-01

    The applications of plant proteins in the food and beverage industry have been hampered by their precipitation in acidic solution. In this study, pea protein isolate (PPI) with poor dispersibility in acidic solution was used to form complexes with soybean soluble polysaccharide (SSPS), and the effects of PPI aggregates on the structure and stability of PPI/SSPS complex emulsions were investigated. Under acidic conditions, high pressure homogenization disrupts the PPI aggregates and the electrostatic attraction between PPI and SSPS facilitates the formation of dispersible PPI/SSPS complexes. The PPI/SSPS complex emulsions prepared from the PPI containing aggregates prove to possess similar droplet structure and similar stability compared with the PPI/SSPS emulsions produced from the PPI in which the aggregates have been previously removed by centrifugation. The oil droplets are protected by PPI/SSPS complex interfacial films and SSPS surfaces. The emulsions show long-term stability against pH and NaCl concentration changes. This study demonstrates that PPI aggregates can also be used to produce stable complex emulsions, which may promote the applications of plant proteins in the food and beverage industry. PMID:25803397

  10. Effect of canola oil emulsion injection on processing characteristics and consumer acceptability of three muscles from mature beef.

    PubMed

    Pietrasik, Z; Wang, H; Janz, J A M

    2013-02-01

    The study was undertaken to investigate the impact of the combined effect of blade tenderization and canola oil emulsion injection on processing yield and eating quality-related parameters of selected loin and hip muscles (longissimus lumborum, LL, biceps femoris, BF and semimembranosus, SM) from over thirty month (OTM) cattle. Canola oil emulsion injection significantly reduced shear force, increased sensory scores for juiciness and tenderness, and made connective tissue less perceptible. Targeted levels of omega-3 fatty acids can be achieved by the inclusion of canola oil containing marinades/emulsions at levels sufficient to retain omega-3 fatty acids in cooked product. All consumer acceptability attributes of OTM muscles were improved with the use of canola oil emulsion injection treatments without compromising colour although slightly decreasing oxidative stability of BF muscle. Injection of omega-3 oil emulsions in combination with blade tenderization can be effectively utilized to enrich injected products in essential fatty acids and enhance eating quality of OTM beef. PMID:23089241

  11. Effect of surfactants on interfacial films and stability of water-in-oil emulsions stabilized by asphaltenes.

    PubMed

    Ortiz, D P; Baydak, E N; Yarranton, H W

    2010-11-15

    The effect of additives on asphaltene interfacial films and emulsion stability was analyzed through the change in film properties. Surface pressure isotherms were measured at 23°C for model interfaces between aqueous surfactant solutions and asphaltenes dissolved in toluene and heptane-toluene mixtures. Compressibility, crumpling film ratio and surface pressure were determined from the surface pressure isotherms. The stability of water-in-oil emulsions was determined for the same systems based on the proportion of unresolved emulsified water after repeated treatment involving heating at 60°C and centrifugation. Experimental variables included concentration of asphaltenes (5 and 10 kg/m(3)), concentration and type of surfactant (Aerosol OT, nonylphenol ethoxylates, polypropylene oxide block-copolymer, dodecylbenzene sulfonic acids, dodecylbenzene sulfonic acid-polymer blend, diisopropyl naphthalene sulfonic acid, and sodium naphthenate) and aging time (from 10 min to 4 h). Additives were found to have two opposing effects on film properties and emulsion stability: (1) decreasing or eliminating the crumpling ratio which destabilized emulsions and (2) decreasing interfacial tension which enhanced emulsion stability. A stability parameter was defined to include both the crumpling ratio and interfacial tension and provided a consistent correlation for the percent residual emulsified water. PMID:20804982

  12. Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions.

    PubMed

    Wu, Qian; Uluata, Sibel; Cui, Leqi; Wang, Chao; Li, Dongsheng; Mcclements, Julian; Decker, Eric A

    2016-08-10

    Krill oil is a unique source of omega-3 fatty acids since it is a mixture of phospholipids and triacylglycerols. Due to the presence of phospholipids, it can form oil-in-water emulsions without additional food additives. In this work, the physical stability of krill oil-in-water emulsions was determined at various pH values (3-7) and NaCl concentrations (50-1000 mM). The initial particle size ranged from 150 to 165 nm. The emulsions were the most stable at pH ≥ 5.0 and salt concentrations below 100 mM. Lipid oxidation was accelerated by iron and inhibited by Trolox and α-tocopherol. Trolox was a more effective antioxidant than α-tocopherol. α-Tocopherol had a better inhibitory effect when it was added after homogenization than when added to the lipid prior to homogenization. These results indicate that krill oil emulsions could represent a self-emulsifying, oxidatively stable source of omega-3 fatty acids that may be used in functional foods. PMID:27443794

  13. Extraction of anionic dye from aqueous solutions by emulsion liquid membrane.

    PubMed

    Dâas, Attef; Hamdaoui, Oualid

    2010-06-15

    In this work, the extraction of Congo red (CR), an anionic disazo direct dye, from aqueous solutions by emulsion liquid membrane (ELM) was investigated. The important operational parameters governing emulsion stability and extraction behavior of dye were studied. The extraction of CR was influenced by a number of variables such as surfactant concentration, stirring speed, acid concentration in the feed solution and volume ratios of internal phase to organic phase and of emulsion to feed solution. Under most favorable conditions, practically all the CR molecules present in the feed phase were extracted even in the presence of salt (NaCl). At the optimum experimental conditions, total removal of antharaquinonic dye Acid Blue 25 was attained after only 10 min. Influence of sodium carbonate concentration as internal receiving phase on the stripping efficiency of CR was examined. The best sodium carbonate concentration in the internal phase that conducted to excellent stripping efficiency (>99%) and emulsion stability was 0.1N. The membrane recovery was total and the permeation of CR was not decreased up to seven runs. ELM process is a promising alternative to conventional methods and should increase awareness of the potential for recovery of anionic dyes. PMID:20211520

  14. Intravenous lipid emulsion for levobupivacaine intoxication in acidotic and hypoxaemic pigs.

    PubMed

    Heinonen, J A; Skrifvars, M B; Haasio, J; Backman, J T; Rosenberg, P H; Litonius, E

    2016-03-01

    Intravenous lipid emulsion is, in some countries, the recommended treatment for local anaesthetic toxicity. Systemic local anaesthetic toxicity results in hypoxaemia and acidosis, and whether this influences the effects of lipid therapy on drug concentrations and cardiovascular recovery is currently unknown. Twenty anaesthetised pigs were given a 3-mg/kg bolus of levobupivacaine followed by a five minute phase of hypoventilation and 1 mmol/kg of lactic acid in one minute. After lactic acid infusion, pigs were treated, in randomised order, with either 20% lipid emulsion or Ringer's acetate for 30 min: a 1.5-ml/kg bolus followed by a 0.25-ml/kg/minute infusion. Haemodynamic parameters were recorded and blood samples were collected for pharmacokinetic analysis. There was no difference between the groups in the area under the plasma levobupivacaine concentration-time curve (AUC) or between that and AUC of unentrapped levobupivacaine in the Lipid group, or in the plasma half-lives. The cardiovascular outcome and normalisation of the electrocardiogram were similar in both groups. Five pigs developed marked hypotension: one in both groups died, while two in the Lipid group and one in the Ringer group needed adrenaline. Administration of lipid emulsion did not improve cardiovascular recovery from levobupivacaine toxicity exacerbated by acidosis and hypoxaemia. Lipid emulsion did not entrap levobupivacaine or affect levobupivacaine pharmacokinetics. PMID:27029660

  15. Controllable synthesis of new polymerizable macrosurfactants via CCTP and RAFT techniques and investigation of their performance in emulsion polymerization.

    PubMed

    Chen, Li; Yan, Lili; Li, Qing; Wang, Caifeng; Chen, Su

    2010-02-01

    We reported herein the synthesis of poly(methacrylic acid)-b-poly(butyl acrylate) (PMAA-b-PBA) block copolymers (surfmers) and their performance as novel polymerizable macrosurfactants in emulsion polymerization. The surfmers bearing terminal unsaturated carbon-carbon double bonds were first successfully designed and sythesized via catalytic chain transfer polymerization (CCTP) and radical addition-fragmentation polymerization (RAFT) techniques. The structures of surfmers were characterized by Raman spectra, nuclear magnetic resonance ((1)H NMR), and gel permeation chromatography (GPC). The critical micelle concentration of surfmers was determined. Subsequently, the surfmers were used as emulsifier to prepare polyacrylate latexes (PA-surf). The influence of the surfmer concentration as well as PMAA and PBA chain segment ratios of surfmer on their performance in emulsion polymerization was discussed thoroughly. The particle size, amount of coagulum, and stability against electrolyte solutions of the latexes were evaluated. Also, the relations between monomer conversion in emulsion polymerization, polymerization rate, emulsion particle size, surface tension, and reaction time were investigated, which showed some interesting information for the probable mechanism underlying this emulsion polymerization system. Atomic force microscopy (AFM) and attenuated total reflection Fourier transform infrared spectra (ATR FT-IR) were performed to investigate the surface morphology and component distribution of the latex films. The results show high efficiency of these surfmers in emulsion polymerization, suggesting that the resultant PMAA-b-PBA block copolymers act not only as the emulsifier but also as the stabilizer of monomer droplets as well as the so-called comonomer. PMID:19928970

  16. Fish oil-based lipid emulsions prevent and reverse parenteral nutrition-associated liver disease: the Boston experience.

    PubMed

    de Meijer, Vincent E; Gura, Kathleen M; Le, Hau D; Meisel, Jonathan A; Puder, Mark

    2009-01-01

    Parenteral nutrition-associated liver disease (PNALD) is the most prevalent and most severe complication of long-term parenteral nutrition. Its underlying pathophysiology, however, largely remains to be elucidated. The currently approved parenteral lipid emulsions in the United States contain safflower or soybean oils, both rich in omega-6 polyunsaturated fatty acids (PUFAs). Mounting evidence indicates that the omega-6 PUFAs originating from plant oils in these lipid emulsions may play a role in the onset of liver injury. Fish oil-based lipid emulsions, in contrast, are primarily composed of omega-3 PUFAs, thus providing a promising alternative. The authors review the literature on the role of lipid emulsions in the onset of PNALD and discuss prevention and treatment strategies using a fish oil-based lipid emulsion. They conclude that a fish oil-based emulsion is hepatoprotective in a murine model of PNALD, and it appears to be safe and efficacious for the treatment of this type of liver disease in children. A prospective randomized trial that is currently under way at the authors' institution will objectively determine the place of fish oil monotherapy in the prevention of PNALD. PMID:19571170

  17. Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production.

    PubMed

    Dimitrellou, Dimitra; Kandylis, Panagiotis; Sidira, Marianthi; Koutinas, Athanasios A; Kourkoutas, Yiannis

    2014-01-01

    The use of free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter culture in probiotic Feta-type cheese production was evaluated. The probiotic cultures resulted in significantly higher acidity; lower pH; reduced counts of coliforms, enterobacteria, and staphylococci; and improved quality characteristics compared with cheese with no culture. Microbiological and strain-specific multiplex PCR analysis showed that both free and immobilized L. casei ATCC 393 were detected in the novel products at levels required for conferring a probiotic effect at the end of the ripening. The effect of starter culture on production of volatile compounds was investigated by the solid-phase microextraction gas chromatography-mass spectrometry analysis technique. The immobilized cells resulted in an improved profile of aroma-related compounds and the overall high quality of the novel products was ascertained by the preliminary sensory test. Finally, the high added value produced by exploitation of whey, which is an extremely polluting industrial waste, was highlighted and assessed. PMID:24931523

  18. Whey Protein Hydrolysate Increases Translocation of GLUT-4 to the Plasma Membrane Independent of Insulin in Wistar Rats

    PubMed Central

    Morato, Priscila Neder; Lollo, Pablo Christiano Barboza; Moura, Carolina Soares; Batista, Thiago Martins; Camargo, Rafael Ludemann; Carneiro, Everardo Magalhães; Amaya-Farfan, Jaime

    2013-01-01

    Whey protein (WP) and whey protein hydrolysate (WPH) have the recognized capacity to increase glycogen stores. The objective of this study was to verify if consuming WP and WPH could also increase the concentration of the glucose transporters GLUT-1 and GLUT-4 in the plasma membrane (PM) of the muscle cells of sedentary and exercised animals. Forty-eight Wistar rats were divided into 6 groups (n = 8 per group), were treated and fed with experimental diets for 9 days as follows: a) control casein (CAS); b) WP; c) WPH; d) CAS exercised; e) WP exercised; and f) WPH exercised. After the experimental period, the animals were sacrificed, muscle GLUT-1 and GLUT-4, p85, Akt and phosphorylated Akt were analyzed by western blotting, and the glycogen, blood amino acids, insulin levels and biochemical health indicators were analyzed using standard methods. Consumption of WPH significantly increased the concentrations of GLUT-4 in the PM and glycogen, whereas the GLUT-1 and insulin levels and the health indicators showed no alterations. The physical exercise associated with consumption of WPH had favorable effects on glucose transport into muscle. These results should encourage new studies dealing with the potential of both WP and WPH for the treatment or prevention of type II diabetes, a disease in which there is reduced translocation of GLUT-4 to the plasma membrane. PMID:24023607

  19. Gelation of Soy Milk with Hagfish Exudate Creates a Flocculated and Fibrous Emulsion- and Particle Gel

    PubMed Central

    Böni, Lukas; Rühs, Patrick A.; Windhab, Erich J.; Fischer, Peter; Kuster, Simon

    2016-01-01

    Hagfish slime is an ultra dilute, elastic and cohesive hydrogel that deploys within milliseconds in cold seawater from a glandularly secreted exudate. The slime is made of long keratin-like fibers and mucin-like glycoproteins that span a network which entraps water and acts as a defense mechanism against predators. Unlike other hydrogels, the slime only confines water physically and is very susceptible to mechanical stress, which makes it unsuitable for many processing operations and potential applications. Despite its huge potential, little work has been done to improve and functionalize the properties of this hydrogel. To address this shortcoming, hagfish exudate was mixed with a soy protein isolate suspension (4% w/v) and with a soy emulsion (commercial soy milk) to form a more stable structure and combine the functionalities of a suspension and emulsion with those of the hydrogel. Hagfish exudate interacted strongly with the soy systems, showing a markedly increased viscoelasticity and water retention. Hagfish mucin was found to induce a depletion and bridging mechanism, which caused the emulsion and suspension to flocculate, making “soy slime”, a cohesive and cold-set emulsion- and particle gel. The flocculation network increases viscoelasticity and substantially contributes to liquid retention by entrapping liquid in the additional confinements between aggregated particles and protein fibers. Because the mucin-induced flocculation resembles the salt- or acid-induced flocculation in tofu curd production, the soy slime was cooked for comparison. The cooked soy slime was similar to conventional cooked tofu, but possessed a long-range cohesiveness from the fibers. The fibrous, cold-set, and curd-like structure of the soy slime represents a novel way for a cold coagulation and fiber incorporation into a suspension or emulsion. This mechanism could be used to efficiently gel functionalized emulsions or produce novel tofu-like structured food products. PMID

  20. Real-time measurements to characterize dynamics of emulsion interface during simulated intestinal digestion.

    PubMed

    Pan, Yuanjie; Nitin, N

    2016-05-01

    Efficient delivery of bioactives remains a critical challenge due to their limited bioavailability and solubility. While many encapsulation systems are designed to modulate the digestion and release of bioactives within the human gastrointestinal tract, there is limited understanding of how engineered structures influence the delivery of bioactives. The objective of this study was to develop a real-time quantitative method to measure structural changes in emulsion interface during simulated intestinal digestion and to correlate these changes with the release of free fatty acids (FFAs). Fluorescence resonant energy transfer (FRET) was used for rapid in-situ measurement of the structural changes in emulsion interface during simulated intestinal digestion. By using FRET, changes in the intermolecular spacing between the two different fluorescent probes labeled emulsifier were characterized. Changes in FRET measurements were compared with the release of FFAs. The results showed that bile salts and pancreatic lipase interacted immediately with the emulsion droplets and disrupted the emulsion interface as evidenced by reduction in FRET efficacy compared to the control. Similarly, a significant amount of FFAs was released during digestion. Moreover, addition of a second layer of polymers at emulsion interface decreased the extent of interface disruption by bile salts and pancreatic lipase and impacted the amount or rate of FFA release during digestion. These results were consistent with the lower donor/acceptor ratio of the labeled probes from the FRET result. Overall, this study provides a novel approach to analyze the dynamics of emulsion interface during digestion and their relationship with the release of FFAs. PMID:26854582

  1. Gelation of Soy Milk with Hagfish Exudate Creates a Flocculated and Fibrous Emulsion- and Particle Gel.

    PubMed

    Böni, Lukas; Rühs, Patrick A; Windhab, Erich J; Fischer, Peter; Kuster, Simon

    2016-01-01

    Hagfish slime is an ultra dilute, elastic and cohesive hydrogel that deploys within milliseconds in cold seawater from a glandularly secreted exudate. The slime is made of long keratin-like fibers and mucin-like glycoproteins that span a network which entraps water and acts as a defense mechanism against predators. Unlike other hydrogels, the slime only confines water physically and is very susceptible to mechanical stress, which makes it unsuitable for many processing operations and potential applications. Despite its huge potential, little work has been done to improve and functionalize the properties of this hydrogel. To address this shortcoming, hagfish exudate was mixed with a soy protein isolate suspension (4% w/v) and with a soy emulsion (commercial soy milk) to form a more stable structure and combine the functionalities of a suspension and emulsion with those of the hydrogel. Hagfish exudate interacted strongly with the soy systems, showing a markedly increased viscoelasticity and water retention. Hagfish mucin was found to induce a depletion and bridging mechanism, which caused the emulsion and suspension to flocculate, making "soy slime", a cohesive and cold-set emulsion- and particle gel. The flocculation network increases viscoelasticity and substantially contributes to liquid retention by entrapping liquid in the additional confinements between aggregated particles and protein fibers. Because the mucin-induced flocculation resembles the salt- or acid-induced flocculation in tofu curd production, the soy slime was cooked for comparison. The cooked soy slime was similar to conventional cooked tofu, but possessed a long-range cohesiveness from the fibers. The fibrous, cold-set, and curd-like structure of the soy slime represents a novel way for a cold coagulation and fiber incorporation into a suspension or emulsion. This mechanism could be used to efficiently gel functionalized emulsions or produce novel tofu-like structured food products. PMID:26808048

  2. Aging mechanism in model Pickering emulsion.

    PubMed

    Fouilloux, Sarah; Malloggi, Florent; Daillant, Jean; Thill, Antoine

    2016-01-21

    We study the stability of a model Pickering emulsion system using fluorinated oil and functionalized silica nanoparticles. A special counter-flow microfluidic set-up was used to prepare monodisperse oil droplets in water. The wettability of the monodisperse silica nanoparticles (NPs) could be tuned by surface grafting and the surface coverage of the droplets was controlled using the microfluidic setup. For surface coverage as low as 23%, we observed a regime of Pickering emulsion stability where the surface coverage of emulsion droplets of constant size increases with time, coexisting with an excess of oil phase. Our results demonstrate that the previously observed limited coalescence regime where surface coverage tends to control the average size of the final droplets must be put in a broader perspective. PMID:26549639

  3. Effect of a single dose of emulsified versus capsular fish oils on plasma phospholipid fatty acids over 48 hours

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Emulsified fish oil supplements provide an alternative to encapsulated fish oils. Oil-in-water emulsions may offer an advantage in digestion and absorption thereby increasing the bioavailability of fatty acids. We evaluated the effect of three oil-in-water emulsified fish oils (Emulsion B, Emulsion ...

  4. Properties of whey protein isolate nanocomposite films reinforced with nanocellulose isolated from oat husk.

    PubMed

    Qazanfarzadeh, Zeinab; Kadivar, Mahdi

    2016-10-01

    Whey protein isolate (WPI)-based composite films with varying proportions of oat husk nanocellulose (ONC) obtained from acid sulfuric hydrolysis were prepared using a solution casting method. The obtained material after each step of the isolating cellulose, morphological and crystallinity of the ONC were studied by Fourier transform infrared (FTIR) spectroscopy, Scanning electron microscopy (SEM) and X-ray diffraction (XRD), respectively. The effect of ONC content (0, 2.5, 5 and 7.5wt% of WPI) on physical, mechanical and barrier properties of the nanocomposite were then evaluated. FTIR spectroscopy indicated the progressive removal of non-cellulosic components from the oat husk. SEM images showed the mean width of ONC was about 76nm and XRD analysis revealed the crystallinity increased after acid hydrolysis. The films prepared with up to 5wt% ONC showed the highest tensile strength, Young's modulus, solubility and the lowest elongation at break and moisture content. At high level (7.5wt%), tensile strength, Young's modulus and solubility of the films decreased and elongation at break and moisture content increased due to agglomeration of the fillers. Nevertheless, film transparency and water vapor permeability decreased with ONC incorporation. PMID:27349890

  5. Functional properties of whey proteins microparticulated at low pH.

    PubMed

    Dissanayake, M; Liyanaarachchi, S; Vasiljevic, T

    2012-04-01

    The main aim of the study was to assess the effect of microparticulation at low pH on the functionality of heat-denatured whey proteins (WP). Spray-dried, microparticulated WP (MWP) powders were produced from 7% (wt/wt) WP dispersions at pH 3, acidified with citric or lactic acid, and microfluidized with or without heat denaturation. Nonmicroparticulated, spray-dried powders produced at neutral pH or pH 3 served as controls. The powders were examined for their functional and physicochemical properties. Denatured MWP had an approximately 2 orders of magnitude reduction in particle size compared with those produced at neutral pH, with high colloidal stability indicated by substantially improved solubility. The detection of monomeric forms of WP in PAGE also confirmed the particle size reduction. Microparticulated WP exhibited enhanced heat stability, as indicated by thermograms, along with better emulsifying properties compared with those produced at neutral pH. However, MWP powders created weaker heat-induced gels at neutral pH compared with controls. However, they created comparatively strong cold acid-set gels. At low pH, a combination of heat and high hydrodynamic pressure produced WP micro-aggregates with improved colloidal stability that affects other functionalities. PMID:22459815

  6. Electrodynamic treatment of reversed-type emulsions

    SciTech Connect

    Skachkov, A.E.; Lavrov, I.S.; Timonov, S.M.

    1985-11-01

    The authors have produced an inhomogeneous electric field in processing reversed emulsions by using the oscillations of conducting spheres in an electric field; this is known as the electrical pendulum effect. The apparatus for the electrodynamic treatment of reversed-type emulsion is shown and the physical characteristics (density, kinematic viscosity, dielectric constant) are shown for the hydrocarbons used: hexane, octane, hexadecane and diesel fuel. It is shown that there is a minimum in the dependence of the residual water content after electrodynamic treatment on the external field strength; the minimum shifts to larger external field strength as the viscosity increases.

  7. Physicochemical behavior of oil-in-water emulsions: influence of milk protein mixtures, glycerol ester mixtures and fat characteristics.

    PubMed

    Granger, C; Barey, P; Veschambre, P; Cansell, M

    2005-05-25

    Different emulsions based on two protein mixtures (skim milk powder (SMP) and functional dairy proteins (FDP)), two mono-di-glyceride mixtures (MDG) (saturated and partially unsaturated), three fats (hydrogenated and refined coconut oils and refined palm oil) were studied to investigate the interactions occurring between the oil phase, low molecular weight emulsifiers and proteins. Immediately following the emulsification process, high diameters of fat globules were obtained in FDP-based systems, relevant of an aggregation phenomenon. At this stage, the fat globule size characteristics were dependent on the emulsifier and fat types present in the formulation. In contrast, SMP-based emulsions were characterized by low proportions of aggregated particles regardless the formulations. Ageing (24 h at 4 degrees C) promoted disaggregation in FDP formulations, while SMP emulsions were well stabilized. Just after the homogenization step, less proteins were required to stabilize the globule interface in FDP systems as compared to SMP ones. Only with SMP, the amount of protein load at the fat globule surface was influenced by the oil nature and/or by the emulsifier type. A competitive adsorption of caseins, over whey proteins, was demonstrated in the case of FDP. The ageing period promoted a displacement of the proteins adsorbed at the oil droplet interface, suggesting a disruption of the interfacial protein interactions. This disruption was more marked with SMP than with FDP and, in both cases, was more or less influenced by the emulsifier and oil phase natures. The variations of the viscosity and rheological parameters (elastic and viscous moduli) were not dependent on one specific component of the formulation. PMID:15893224

  8. Amphoteric water-in-oil self-inverting polymer emulsion

    SciTech Connect

    Lipowski, S. A.; Miskel Jr., J. J.

    1985-03-19

    An amphoteric water-in-oil self-inverting polymer emulsion is prepared which contains a copolymer of a nonionic vinyl monomer and an amphoteric vinyl monomer or a terpolymer of (1) a nonionic vinyl monomer, an anionic vinyl monomer and a cationic vinyl monomer in the aqueous phase, a hydrocarbon oil for the oil phase, a water-in-oil emulsifying agent and an inverting surfactant. An example of a copolymer is a copolymer of a nonionic vinyl monomer such as acrylamide or methacrylamide and an amphoteric vinyl monomer such as a reaction product of dimethylaminoethyl methacrylate and monochloroacetic acid. An example of a terpolymer is a terpolymer of a nonionic vinyl monomer such as acrylamide or methacrylamide, an anionic vinyl monomer such as sodium acrylate and a cationic vinyl monomer such as a triethyl ammonium ethyl methacrylate methosulfate salt. The emulsion is useful in papermaking, treatment of sewage and industrial wastes, drilling muds and secondary and tertiary recovery of petroleum by water flooding.

  9. Breaking of double emulsions based on electrohydrodynamics principles.

    PubMed

    Spasic, Aleksandar M; Jovanovic, Jovan M; Manojlovic, Vaso; Jovanovic, Mica

    2016-10-01

    This research focuses on the modeling of the liquid-liquid dispersed system, including particular insight on the electrocoalescence (EC) process that occurs during the breaking of double emulsions. The representative system, used in this work, was taken from the pilot plant for solvent extraction of uranium from wet phosphoric acid. The chosen framework required for elucidation of the EC process is based on the electrohydrodynamic (EHD) principles. During the model development it was necessary to consider several theoretical concepts for easier understanding and description of the related events. The first is the concept of entities, and corresponding classification of finely dispersed systems. The second concept is an introduction of almost forgotten basic electrodynamics element the memdiode or memristor as a current controlled device, and corresponding memristive systems. Hence, the conclusions that may be withdrawn from the presented results and findings could enable easier designing of the solutions for a breaking of double emulsions problems, that is, the entrainment problems that may arise in some pilot or industrial plants. Finally, the perspectives and the remaining challenges, considering the here discussed concepts and model based on the EHD principles, are mentioned. PMID:27388130

  10. Bioconversion of lactose/whey to fructose diphosphate with recombinant Saccharomyces cerevisiae cells

    SciTech Connect

    Compagno, C.; Tura, A.; Ranzi, B.M.; Martegani, E. )

    1993-07-01

    Genetically engineered Saccharomyces cerevisiae strains that express Escherichia coli [beta]-galactosidase gene are able to bioconvert lactose or whey into fructose-1,6-diphosphate (FDP). High FDP yields from whey were obtained with an appropriate ratio between cell concentration and inorganic phosphate. The biomass of transformed cells can be obtained from different carbon sources, according to the expression vector bearing the lacZ gene. The authors showed that whey can be used as the carbon source for S. cerevisiae growth and as the substrate for bioconversion to fructose diphosphate.

  11. Short communication: Annatto in Cheddar cheese-derived whey protein concentrate is primarily associated with milk fat globule membrane.

    PubMed

    Zhu, D; Damodaran, S

    2012-02-01

    The yellow color of Cheddar cheese whey arises from a residual amount of annatto that partitions into the whey during Cheddar cheese manufacture. Bleaching of the color using hydrogen peroxide or benzoyl peroxide is often a prerequisite to produce an acceptable neutral-colored whey protein concentrate and isolate. However, the use of these strong oxidizing agents often generates off-flavors as a result of lipid oxidation and results in loss of nutritive value due to protein oxidation. The objective of this study was to determine the extent of partitioning of annatto between protein, milk fat globule membrane (MFGM), and aqueous (serum) phases of cheese whey so that a simple method can be developed to remove annatto from cheese whey. The MFGM was separated from Cheddar cheese whey using a recently developed novel method. Quantitative analysis of the distribution of annatto in the fat-free whey protein isolate (WPI), the MFGM fractions, and the serum phase revealed that annatto was not bound to the protein fraction but was mostly distributed between the serum phase and the MFGM fraction. The results showed that a colorless WPI or whey protein concentrate could be produced from Cheddar cheese whey by separation of MFGM from the whey, followed by diafiltration. This approach will negate the need for using bleaching agents. PMID:22281326

  12. [Perfluorocarbon emulsions and other corpuscular systems influence on neutrophil activity].

    PubMed

    Shekhtman, D G; Safronova, V G; Sklifas, A N; Alovskaia, A A; Gapeev, A B; Obraztsov, V V; Chemeris, N K

    1997-01-01

    Influence of perfluorodecalin, perfluoromethilcyclohexylpiperidine, perfluorotributylamine emulsions on active oxygen form (AOF) generation by neutrophils has been studied. All investigated emulsions stabilized both proxanol 268 and egg yolk phospholipids inhibited PMA-stimulated neutrophil activity. Castor oil emulsion also inhibited the neutrophil activity. Neutrophil response for chemotactic peptide, was unchanged in the presence of all tested emulsions. We suppose that fast hydrophobic attachment of inert submicrone emulsion particles to cell surface provokes alteration of neutrophil plasma membrane function resulting in a decrease of AOF generation. PMID:9490112

  13. Performance of automatic scanning microscope for nuclear emulsion experiments

    SciTech Connect

    Güler, A. Murat; Altınok, Özgür

    2015-12-31

    The impressive improvements in scanning technology and methods let nuclear emulsion to be used as a target in recent large experiments. We report the performance of an automatic scanning microscope for nuclear emulsion experiments. After successful calibration and alignment of the system, we have reached 99% tracking efficiency for the minimum ionizing tracks that penetrating through the emulsions films. The automatic scanning system is successfully used for the scanning of emulsion films in the OPERA experiment and plan to use for the next generation of nuclear emulsion experiments.

  14. Transfer of antioxidants at the interfaces of model food emulsions: distributions and thermodynamic parameters.

    PubMed

    Losada-Barreiro, Sonia; Sánchez-Paz, Verónica; Bravo-Díaz, Carlos

    2015-01-21

    Knowledge on the driving force for the hydrophobic effect that partitions antioxidants (AOs) between the oil (O), aqueous (W) and interfacial (I) regions of food emulsions is crucial to predict their efficiency in inhibiting lipid oxidation and to preserve the organoleptic properties of lipid-based foods. Here, we have investigated the effects of temperature and surfactant volume fraction (ΦI) on the distribution of two representative AOs, the water insoluble α-tocopherol (TOC) and the oil insoluble caffeic acid (CA), in a model food emulsion composed of stripped corn oil, acidic water and the nonionic surfactant Tween 20. The distribution of the AOs is assessed in the intact emulsions by employing a well-established kinetic method based on the reaction between a hydrophobic arenediazonium ion and the AOs. The variations of the observed rate constant, kobs, with ΦI are interpreted on the grounds of the pseudophase kinetic model, which provides values for the interfacial rate constant kI and the partition constants between the aqueous-interfacial (P) and oil-interfacial (P) regions of the emulsions. From the variations of P, P and kI at a series of temperatures, we determined the Gibbs free energy, enthalpy and entropy values for the transfer of CA from the water to the interfacial (W → I) region and of TOC from the oil to the interfacial (O → I) regions of the emulsions, and the activation parameters for the reaction in the interfacial region. Activation energy values are in line with those expected for a bimolecular reaction. Results show that the W → I and O → I transfer processes are spontaneous and entropy driven. PMID:25408193

  15. Phase inversion of ionomer-stabilized emulsions to form high internal phase emulsions (HIPEs).

    PubMed

    Zhang, Tao; Xu, Zhiguang; Cai, Zengxiao; Guo, Qipeng

    2015-06-28

    Herein, we report the phase inversion of ionomer-stabilized emulsions to form high internal phase emulsions (HIPEs) induced by salt concentration and pH changes. The ionomers are sulfonated polystyrenes (SPSs) with different sulfonation degrees. The emulsion types were determined by conductivity measurements, confocal microscopy and optical microscopy, and the formation of HIPE organogels was verified by the tube-inversion method and rheological measurements. SPSs with high sulfonation degrees (water-soluble) and low sulfonation degrees (water-insoluble) can stabilize oil-in-water emulsions; these emulsions were transformed into water-in-oil HIPEs by varying salt concentrations and/or changing the pH. SPS, with a sulfonation degree of 11.6%, is the most efficient, and as low as 0.2 (w/v)% of the organic phase is enough to stabilize the HIPEs. Phase inversion of the oil-in-water emulsions occurred to form water-in-oil HIPEs by increasing the salt concentration in the aqueous phase. Two phase inversion points from oil-in-water emulsions to water-in-oil HIPEs were observed at pH 1 and 13. Moreover, synergetic effects between the salt concentration and pH changes occurred upon the inversion of the emulsion type. The organic phase can be a variety of organic solvents, including toluene, xylene, chloroform, dichloroethane, dichloromethane and anisole, as well as monomers such as styrene, butyl acrylate, methyl methacrylate and ethylene glycol dimethacrylate. Poly(HIPEs) were successfully prepared by the polymerization of monomers as the continuous phase in the ionomer-stabilized HIPEs. PMID:26028420

  16. Nuclear Emulsion - Skylab Experiment S009

    NASA Technical Reports Server (NTRS)

    1970-01-01

    This photograph shows Skylab's Nuclear Emulsion experiment, a Skylab science facility that was mounted inside the Multiple Docking Adapter used to record the relative abundance of primary, high-energy heavy nuclei outside the Earth's atmosphere. The Marshall Space Flight Center had program management responsibility for the development of Skylab hardware and experiments.

  17. Surface active agent for emulsion fuel

    SciTech Connect

    Aoki, Y.; Furuyama, Y.; Moriyama, N.

    1980-01-08

    A method is claimed for preparing a water-in-oil emulsion fuel which comprises emulsifying water in oil, in the presence of an emulsifying agency. The improvement comprises using as the emulsifying agent, a surfactant. The formula of this surfactant is presented.

  18. Probing Interfacial Emulsion Stability Controls using Electrorheology

    NASA Astrophysics Data System (ADS)

    Wang, Xiuyu; Brandvik, Amy; Alvarado, Vladimir

    2010-11-01

    The stability of water-in-oil emulsions is controlled by interfacial mechanisms that include oil film rheology of approaching drops and the strength of drop interfaces. Film drainage is mainly a function of the continuous phase rheology. Temperature is used to regulate the viscosity of the continuous phase and hence determine its effect on emulsion stability through film drainage, in contrast with interfacial strength. In this study, one crude oil is used to formulate water-in-oil emulsions. Oil-water interfacial tension is measured to gauge other interfacial changes with temperature. The critical field value, used as proxy of emulsion stability, approaches a plateau value for each crude oil- aqueous solution pair, at sufficiently high temperature (50 ^oC), which is interpreted to reflect the intrinsic drop-coating film resistance to coalescence. Interfacial tension does vary significantly with either aqueous phase composition or temperature. From comparison with previous results, we speculate that drop coating film is composed of a fraction of asphaltic compunds.

  19. Evaporation from an ionic liquid emulsion.

    PubMed

    Friberg, Stig E

    2007-03-15

    The conditions during evaporation in a liquid crystal-in-ionic liquid microemulsion (LC/microEm) were estimated using the phase diagram of the system. The equations for selected tie lines were established and the coordinates calculated for the sites, at which the evaporation lines crossed the tie lines. These values combined with the coordinates for the phases connecting the tie lines were used to calculate the amounts and the composition of the fractions of the two phases present in the emulsion during the evaporation. One of the emulsion phases was a lamellar liquid crystal and high energy emulsification would lead to the liquid crystal being disrupted to form vesicles. Such a system tenders a unique opportunity to study the interaction between vesicles and normal micelles, which gradually change to inverse micelles over bi-continuous structures. The amount of vesicles in the liquid phase versus the fraction liquid crystal was calculated for two extreme cases of vesicle core size and shell thickness. The limit of evaporation while retaining the vesicle structure was calculated for emulsions of different original compositions assuming the minimum continuous liquid phase to be 50% of the emulsion. PMID:17207810

  20. Radiation dosimetry and spectrometry with superheated emulsions

    NASA Astrophysics Data System (ADS)

    d'Errico, Francesco

    2001-09-01

    Detectors based on emulsions of overexpanded halocarbon droplets in tissue equivalent aqueous gels or soft polymers, known as "superheated drop detectors" or "bubble (damage) detectors", have been used in radiation detection, dosimetry and spectrometry for over two decades. Recent technological advances have led to the introduction of several instruments for individual and area monitoring: passive integrating meters based on the optical or volumetric registration of the bubbles, and active counters detecting bubble nucleations acoustically. These advances in the instrumentation have been matched by the progress made in the production of stable and well-specified emulsions of superheated droplets. A variety of halocarbons are employed in the formulation of the detectors, and this permits a wide range of applications. In particular, halocarbons with a moderate degree of superheat, i.e. a relatively small difference between their operating temperature and boiling point, can be used in neutron dosimetry and spectrometry since they are only nucleated by energetic heavy ions such as those produced by fast neutrons. More recently, halocarbons with an elevated degree of superheat have been utilised to produce emulsions that nucleate with much smaller energy deposition and detect low linear energy transfer radiations, such as photons and electrons. This paper reviews the detector physics of superheated emulsions and their applications in radiation measurements, particularly in neutron dosimetry and spectrometry.