RECENT ADVANCES IN BEVERAGES

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FORMATION OF SOLUBLE WHEY PROTEIN AGGREGATES AND THEIR STABILITY IN BEVERAGES

objective ; determine the role of pH in forming

thermally stable whey protein isolate (WPI) soluble aggregates (SA).

evaluate the functionality of SA formed under a range of conditions.

evaluate SA stability in a model beverage.

INTRODUCTION Proteins are important ingredients in a

variety of beverages including those designed for recovery after exercise.

Protein-containing beverages can be generally sub-divided based on pH and thermal processing.

Composition: Whey protein is a mixture of the following: Beta-lactoglobulin Alpha-lactalbumin Bovine serum albumin Immunoglobins.

A whey protein may in the form of:

Whey protein concentrate - WPC contains low levels of fat and CHO. Lower end concentrates tend to have 30% protein and higher end up to 90%

Whey protein isolate - WPIs are further processed to remove all the fat and lactose. WPI is usually at least 90% protein

Whey protein hydrolysate - WPH is considered to be the "predigested" form of whey protein as it has already undergone partial hydrolysis - a process necessary for the body to absorb protein. WPH doesn't require as much digestion as the other two forms of whey protein.

CONT.

protein stock solutions (15% w/w) were prepared by slowly dissolving the protein powder in ~90% of the total buffer (5 mM sodium phosphate, pH 6.8, with 0.02% sodiumazide.

Protein solutions were stirred at room temperature (23 C) and left overnight for complete hydration.

Whey protein solutions prepared by dispersing WPI powders will be called “native” to distinguish them from soluble aggregate solutions.

Aggregation: Any abnormal association of misfolded proteins (or parts of proteins). Aggregation is a process that begins with the abnormal association of as few as two molecules and that has the potential to form larger structures that are visible by microscopy. 

FORMATION OF SOLUBLE AGGREGATES.

Stock solutions were diluted to 5 or 7% w/w protein in buffer (5mMsodium phosphate, pH 6.8, with 0.02% sodium azide was the buffer for this and all subsequent experiments) and adjusted to pH6.5 or 7.5.

measuring the optical density at 400 and 600 nm using aShimadzu UV-160U spectrophotometer.

THERMAL STABILITY.

Thermal stability was evaluated by determining turbidity as fallow,

viscosity, solubility, aggregate size

SA improved thermal stability of two sources of WPI.

whey protein SA can be improve the storage stability of beverages by reducing turbidity and decreasing age-associated increases in protein aggregation and viscosity.

REFRENCES Alizadeh-Pasdar, N., & Li-Chan, E. C. Y. (2000). Comparison of protein

surface hydrophobicity measured at various pH values using three different fluorescent probes. Journal of Agricultural and Food Chemistry, 48(2), 328e334. Beecher, J. W., Drake, M. A., Luck, P. J., & Foegeding, E. A. (2008). Factors

regulating astringency of whey protein beverages. Journal of Dairy Science, 91(7), 2553e2560. Bryant, C. M., & McClements, D. J. (1998). Molecular basis of protein

functionality with special consideration of cold-set gels derived from heat-denatured

whey. Trends in Food Science & Technology, 9(4), 143e151. Code of Federal Regulations. Title 21, sec. 114. (2001a). Acidified foods.

http://www. access.gpo.gov/nara/cfr/waisidx_01/21cfr114_01.html Accessed 29.09.11. Code of Federal Regulations. Title 21, sec. 113. (2001b). Thermally

processed low-acid foods packaged in hermetically sealed containers.

http://www.access.gpo.gov/ nara/cfr/waisidx_01/21cfr114_01.html Accessed 29.09.11. Donato, L., Schmitt, C., Bovetto, L., & Rouvet, M. (2009). Mechanism of

formation of stable heat-induced b-lactoglobulin microgels. International Dairy Journal,

19

JUST FOR INFO. Some industries used natural source to

made carbonated soft drinks (malt drinks from barley malt or wheat or maize)

Haze problem (degree of transparency) Haze due to proteins (protease) Complex proteins and polyphones react. Hot break Chill break Chemicals (diversion f and lucilite)

RECENT ADVANCES ON MEMBRANE PROCESSES FOR THE CONCENTRATION OF FRUIT JUICES:

INTRODUCTION Fruit juices have been traditionally

concentrated by multi-stage vacuum evaporation, resulting in a loss of fresh juice flavors,color degradation and a ‘‘cooked’’ taste due to the thermal effects.

New membrane processes, including membrane distillation and osmotic distillation, and integrated membrane processes are still being identified and developed in concentrated fruit juice processing to improve product quality and reduce energy consumption.

REVERSE OSMOSIS. Advantages of RO over

traditional evaporation. low thermal damage to product. reduction in energy consumption. lower capital investments.

DIRECT OSMOSIS CONCENTRATION Direct osmosis concentration (DOC) is

another membrane process capable of concentrating fruit juice at low temperatures and low pressures, thereby maintaining original flavor and color characteristics of fruited juices.

The principle uses an osmotic agent (OA) solution to establish an osmotic pressure gradient across a semi permeable membrane and thus remove water from a single strength.

MEMBRANE DISTILLATION Membrane distillation is a relatively new

membrane process in which two aqueous solutions, at different temperatures, are separated by a micro porous hydrophobic membrane.

In these conditions a net pure water flux from the warm side to the cold side occurs.

CONT. The driving force is the vapour pressure

difference between the two solution–membrane interfaces due to the existing temperature gradient.

The phenomenon can be described as a three phase sequence.

formation of a vapour gap at the warm solution–membrane interface.

CONT transport of the vapour phase through

the microporous system. its condensation at the cold side

membrane–solution.

REFERENCES Ali, F., Dornier, M., Duquenoy, A., & Reynes, M. (2002). Transfer of volatiles through PTFE membrane during osmotic distillation. In Proceedings of the 2002 international congress on membrane and membrane processes, Toulouse, France. Alvarez, V., Alvarez, S., Riera, F. A., & Alvarez, R. (1997). Permeate flux prediction in apple juice concentration by reverse osmosis. Journal of Membrane Science, 127(1), 25–34. Alvarez, S., Riera, F. A., Alvarez, R., & Coca, J. (1998). Permeation of apple aroma compounds in reverse osmosis. Separation Purification Technology, 14(1–3), 209–220. Alvarez, S., Riera, F. A., Alvarez, R., Coca, J., Cuperus, F. P., Bouwer, S., Boswinkel, G., van Gemert, R. W., Veldsink, J. W., Giorno, L., Donato, L., Todisco, S., Drioli, E., Olsson, J., Tr€agardh, G., Gaeta, S. N., & Panyor, L. (2000). A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate. Journal of Food Engineering, 46(2), 109–125. Alvarez, S., Riera, F. A., Alvarez, R., & Coca, J. (2001). Prediction of flux and aroma compounds rejection in a reverse osmosis

concentration of apple juice model solutions. Industrial Engineering Chemistry Research, 40(22), 4925–4934. Bailey, A. F. G., Barbe, A. M., Hogan, P. A., Johnson, R. A., &

Recent advances in microencapsulation of probiotics for industrial

applications

INTRODUCTION . Because of their perceived health

benefits, probiotics have been incorporated into a range of dairy products, including yoghurts, soft-, semi-hard and hard cheeses, ice cream, milk powders and frozen dairy desserts.

This review focuses mainly on current knowledge and techniques used in the microencapsulation of probiotic microorganisms to enhance their viability during fermentation, processing and utilization in commercial products.

ENCAPSULATION OF PROBIOTICS IN PROTEINS AND

POLYSACCHARIDE MIXTURES

Gelatin is useful as a thermally reversible gelling agent for encapsulation.

encapsulated Bifidobacterium cells in a mixed gel composed of alginate, pectin and whey proteins.

Because of its amphoteric nature, it is also an excellent candidate for incorporating with anionic-gelforming polysaccharides, such as gellan gum.

CONT. These hydrocolloids are miscible at

because they both carry net negative charges and repel one another.

net charge of gelatin becomes positive when the pH is adjusted below its isoelectric point and causes a strong interaction with the negatively charged gellan gum.

ENCAPSULATION OF PROBIOTICS IN POLYMER SYSTEMS. Encapsulation of probiotics in a

biodegradable polymer matrix has a number of advantages.

Various polymer systems have been used to encapsulate probiotic microorganisms to protect against low pH and high bile concentrations and to enhance physical stability during downstream processing.

CONT. Spherical polymer beads with diameters

ranging from 0.3 to 3.0 mm and immobilizing active biomass are producedusing extrusion or emulsification techniques.

ENCAPSULATION OF PROBIOTICS IN CHITOSAN The biopolymer chitosan, the N-

deacetylated product of the polysaccharide chitin, is gaining importance in the food and pharmaceutical field because of its unique polymeric cationic character, good biocompatibility, non-toxicity and biodegradability.

CONT. Chitosan can be isolated from

crustacean shells, insect cuticles and the membranes of fungi.

Chitin is a polymer of b-(1-4)-2-acetamido-2-deoxy-D-glucopyranose.

In order to achieve sufficient stability, chitosan gel beads and microspheres can be ionically cross-linked with polyphosphates.

ENCAPSULATION OF PROBIOTICS IN ALGINATE SYSTEMS Alginic acid, a natural polymer, is a

polyuronic acid that is extracted from seaweeds.

It is composed of various proportions of 1e4 linked b-D-mannuronic (M) and a-Lguluronic (G) acid.

Addition of sodium alginate solution to a calcium solution, interfacial polymerization is instantaneous, with precipitation of calcium alginate followed by a more gradual gelation of the interior as calcium ions permeate thhrough algenate system.

CONT. The encapsulation method, with sodium

alginate in calcium chloride (CaCl2), has been used to encapsulate L. acidophilus to protect this organism from the harsh acidic conditions in gastric fluid.

REFERENCES Anal, A. K., Bhopatkar, D., Tokura, S., Tamura, H., & Stevens, W. F. (2003). Chitosan-alginate multilayer beads for gastric passage and controlled intestinal release of protein. Drug Development and Industrial Pharmacy, 29, 713e724. Anal, A. K., & Stevens, W. F. (2005). Chitosan-alginate multilayer beads for controlled release of ampicillin. International Journal of Pharmaceutics, 290, 45e54. Anal, A. K., Stevens, W. F., & Remun˜a´n-Lo´pez, C. (2006). Ionotropic cross-linked chitosan microspheres for controlled release of ampicillin. International Journal of Pharmaceutics, 312, 166e173. Audet, P., Paquin, C., & Lacroix, C. (1988). Immobilized growing lactic acid bacteria with k-carrageenan-locust bean gum gel. Applied Microbiology and Biotechnology, 29, 11e18. Audet, P., Paquin, C., & Lacroix, C. (1990). Batch fermentations with a mixed culture of lactic acid bacteria immobilized separately in k-carrageenan locust bean gum gel beads. Applied Microbiology and Biotechnology, 32, 662e668. Audet, P., Paquin, C., & Lacroix, C. (1991). Effect of medium and temperature of storage on viability of LAB immobilized in k-carrageenan-locust bean gum gel beads. Biotechnology Techniques, 5, 307e312.

The application of NMR methods for detection of adulteration of wine, fruit juices, and olive oil.

HISTORYNuclear magnetic resonance NMR

spectroscopy is rapidly gaining importance in fruit juice quality control.NMR allows analysis in two ways within one experiment,

Targated un targeted

CONT. Targeted stands for the safe

identification and consequent quantification of individual compounds.

whereas untargeted means the detection of all deviations visiblebyNMRusing statistical analysis based on normality models.

INTRODUCTION NMR has been perceived as a tool for

structure verification, elucidation and purity analysis.

NMR spectrometer with especially shielded magnet technology, which in the case of a 400-MHz system ensures that the five gauss line of the magnet stays within the magnet can.

CONT. The system most efficiently operates

with flow-injection NMR having a 4-mm o.d. flow probe using water as transfer medium.

A liquid handler is used for sample preparation, intermediate storage and transfer.

Preparation consists of buffer addition and consequent mixing to adjust to a pH.

CONT. To minimize handling errors, the

samples are provided in barcoded cryovials.

For each juice a multitude of parameters related to quality and authenticity are evaluated simultaneously from a single data set acquired within a few minutes.

TARGETED ANALYSIS The targeted approach provides the

identification and quantification of individual compounds.

Here, NMR spectroscopy provides a clear advantage over classical analysis techniques as it allows the identification and quantification of many compounds in a mixture simultaneously

STATISTICAL ANALYSIS (NON-TARGETED In addition to compound quantification,

an exhaustive statistical analysis is applied to the same data.

As a first step, the type of fruit is estimated.

With conventional analysis the addition of mandarin juice to orange juice is difficult to detect, but with our NMR methods and models we can detect mandarin juice at a level.

REFRENCES Abbott JA. 1999. Quality measurement of fruits and vegetables. Postharv Biol Technol 15(3):207–25. Abbott JA, Lu R, Upchurch BL, Stroshine RL. 1997. Technologies for

nondestructive quality evaluation of fruits and vegetables. In: Janicke J, editor. Horticultural reviews. Chichester, U.K.: Wiley. p 1–120. Abbott JA, Massie DR. 1985. Delayed light emission for early detection of chilling in cucumber and bell pepper fruit. J Am Soc Hortic Sci 110(1):42–7. Abdullah MZ, Guan LC, Lim KC, Karim AA. 2004. The applications of computer vision system and tomographic radar imaging for assessing physical properties of food. J Food Eng 61(1):125–35. Akimoto K. 1996. Internal quality evaluation of fruits by visible light. In: Dull GG, Iwamoto M, Kawano S, editors. Nondestructive quality evaluation of

horticultural crops. Proceedings of the Intl. Symposium on Nondestructive Quality Evaluation of Horticultural Crops; Kyoto, Japan; 1994 Aug 26. Tokyo, Japan: Saiwai Shobou Publishing Co. p 52–9. Aneshansley DJ, Throop JA, Upchurch BL. 1997. Reflectance spectra of surface defects on apples. Sensors for nondestructive testing apples. Proceedings Sensors for Nondestructive Testing. Intl. Conference; Orlando, Fla.; 1997 Feb 18–21. Ithaca, N.Y.: Northeast Regional Agricultural Engineering Service

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