Application In Dairy Products Research Articles

Antibacterial mechanism of action of crude plantaricin LP21-2 against Escherichia coli and its potential application in yak milk

The mechanism of action of plantaricin against Escherichia coli and its potential application in dairy products remain unclear. In this study, the antibacterial activity and mechanism of action of plantaricin LP21-2 against the E. coli strain ATCC25922 were investigated. The results showed that crude plantaricin LP21-2 inhibited the growth of E. coli_22 as well as inhibited and degraded the biofilm formation in E. coli_22. The mechanism of action of plantaricin LP21-2 against E. coli_22 cells involves the reduction of cell viability and metabolic activity, triggering the leakage of intracellular substances (e.g., DNA, proteins, and ATP) and inducing oxidative stress damage and morphological deformation. Moreover, plantaricin LP21-2 exhibited no hemolytic activity and negligible toxicity in mammalian Caco-2 cells, indicating good biosafety. When yak milk was used as a food model, E. coli_22 viable counts (6.19 ± 0.03 log CFU/ml) were effectively reduced by 0.23, 0.6 and 1.94 log CFU/ml, with the use of crude plantaricin LP21-2 at 1/2, 1 × , and 2 × MIC, respectively, after 12 days of storage at 4 °C. Notably, the addition of crude plantaricin LP21-2 also maintained the nutrient composition, antioxidant parameters, and sensory properties of yak milk. Overall, these findings provide novel insights into plantaricin LP21-2 against E. coli and highlight its promising application in dairy foods.

Pulsed electric field processing in the dairy sector: A review of applications, quality impact and implementation challenges

SummaryCustomer priority for consuming dairy products with intact natural characteristics is leading the food processing trends towards the extensive exploration of non‐thermal technologies. Pulsed electric field (PEF) technique has arisen as a potential and sustainable processing solution. This review discusses the microbial and enzyme inactivation potential of PEF technique in milk and milk products. Alongside its effect on their natural characteristics. Its potential for better probiotic retention in spray‐dried powders, dairy waste treatment and nutrient enrichment application in dairy products has also been highlighted. PEF has demonstrated its effectiveness in ensuring the dairy product's safety with minimal effects on quality parameters. However, these findings are limited to lab and pilot scale level. Further, extensive research is needed at a commercial scale for the implementation of this technology in the dairy industry.

Aflatoxin M1 binding by probiotic bacterial cells and cell fractions

AbstractFood industrial bacterial cells eliminate aflatoxin M1 (AFM1) at different ratios. The study aimed to investigate the effect of AFM1 on probiotic industrial bacteria (Lactococcus lactis ssp. lactis R703, Bifidobacterium animalis ssp. lactis BB12, and L. paracasei subsp. paracasei 431) and evaluating their AFM1 binding ability in naturally contaminated milk. The growth of the R703 strain was affected by AFM1 at 1.47 μg L−1 concentration. Peptidoglycan (PG) cell wall fractions of R703 and BB12 bound a significant amount of AFM1 from naturally contaminated milk under one-hour treatment, while L. paracasei 431 was not effective. PG was better absorbent for AFM1 than viable cells of BB12, while the difference was insignificant for the R703 strain. Increasing the time did not significantly change the mycotoxin binding of BB12, while for R703 PG the absorption seemed reversible. BB12 PG needs further analysis for biotechnological application in dairy products.

Alginate microcapsules produced by external gelation in milk with application in dairy products

Alginate microcapsules produced by external gelation in milk with application in dairy products

Nutritive value of active volatile components of Anacardiaceae mango and their effects on carrier proteins function

The effects of mango active volatile components (VOCs) on protein function were investigated from the perspective of nutrient transport. The active volatile components of five varieties of mango were analyzed by headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC–MS). The interaction mechanism between active volatile components and three carrier proteins was discussed by fluorescence spectroscopy, molecular docking and dynamic simulation. The results showed that there were 7 active components in the five mango varieties. The aroma components represented by 1-caryophyllene and β-pinene were selected for further study. The interaction between VOCs small molecules and proteins is a static binding process, and its main force is hydrophobic interaction. The results of molecular simulation and spectral experiments showed that the binding ability of 1-caryophyllene and β-pinene to β-Lg was strong, so mango VOCs could possess a certain nutritional value in dairy products, expanding its application in dairy products in the food industry.

Bacteriocins as promising antimicrobial peptides, definition, classification, and their potential applications in cheeses

There is increased importance to finding alternative solutions to antibiotic resistance which require more research, bacteriocins are promising antimicrobial peptides with inhibitory and bactericidal activities that might be one of these solutions. Bacteriocins are small antimicrobial peptides synthesized by bacterial ribosomes, active against the bacterial pathogen, multidrug-resistant bacteria, and cancer therapy. Lactic acid bacteria (LAB) are one of the most used bacteria to produce bacteriocins and dairy products (i.e. cheeses) consider rich sources of LAB isolates. Enterococcus faecalis, Lactobacillus fermentum, L. plantarum, L. helveticus, L. pentosus, L. paracasei subsp. paracasei, L. rhamnosus I, and L. delbrueckii subsp. lactis are strong strains in bacteriocins production. Several applications were applied to control bacterial pathogens spread in cheeses, one of them is using bacteriocins and bacteriocins-like inhibitory substances (BLIS). To reduce foodborne pathogens and spoilage bacteria in cheese, bacteriocins can be applied in several means such as inoculating cheese with bacteriocin-producer strain and adding purified or semi-purified bacteriocin as a food additive. This review is focused on bacteriocins and BLIS classification, mechanism, and applications in dairy products i.e. cheeses.

Goat Milk: Compositional, Technological, Nutritional and Therapeutic Aspects: A Review

Since the 1980s, a growing interest in goat milk was noticed due to the nutritional values and health benefits of this milk, which resulted in increasing goat populations and milk production worldwide. This comprehensive review elaborates on goat milk composition compared to other types of milk. It is also an overview of goat milk production, properties, nourishment value, applications in dairy products and potential health benefits. Goat milk composition and its characteristics are slightly different from other types of milk and can be utilized to manufacture many dairy products. Fresh goat milk and goat milk products (e.g., yogurt and kefir) were found to provide various potential health benefits, such as anti-inflammatory, preventing cardiovascular disease, anti-diabetic and antihypertensive, strengthening bones, boosting immunity and improving metabolism.

Stevia (Stevia rebaudiana) as a common sugar substitute and its application in food matrices: an updated review.

Stevia (Stevia rebaudiana) has been employee for developing food products as a substitute for sucrose, low caloric, and natural sweetener. Different studies have evaluated the effect of this ingredient on the physicochemical, nutritional and technological properties of products; their application in dairy products affects some sensory characteristics such as taste; in the case of bread, cookies, and cakes modify the properties of the dough, altering attributes of the manufactured product, including color, texture, and flavor; also the use of stevia reduces gelling and affects the optical properties of the final product; and in beverages cases, the total substitution of sugar has led to bitter and unpleasant flavor. This review presents stevia general information and its employees in dairy, bakery, beverages, and jelly products.

Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review.

Freeze concentration technology is applied to concentrate liquid foods at low temperatures, thus separating pure ice crystals from the final concentrate solution. This method is an interesting alternative to concentrate food with high water levels and significant nutritional value such as dairy products, since several bioactive compounds are reduced when exposed to elevated temperatures. Considered that, this technique may be a great alternative to concentrating and maintaining both nutritional and sensory characteristics of liquid foods. The present review aims to introduce freeze concentration procedures as an eligible choice for conserving dairy products', also addressing its effects on the dairy matrix. PRACTICAL APPLICATION: This study reports the main techniques of freeze concentration applications in dairy products, to be used both on an industrial and laboratory scale, aiming to improve the nutritional quality of the products obtained.

Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties.

The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of fermented foods. Moreover, much research has been conducted on the beneficial effects of EPS produced by LAB on modulating the gut microbiome and promoting health. The EPS, which varies widely in composition and structure, may have diverse health effects, such as glycemic control, calcium and magnesium absorption, cholesterol-lowering, anticarcinogenic, immunomodulatory, and antioxidant effects. In this article, the latest advances on structure, biosynthesis, and physicochemical properties of LAB-derived EPS are described in detail. This is followed by a summary of up-to-date methods used to detect, characterize and elucidate the structure of EPS produced by LAB. In addition, current strategies on the use of LAB-produced EPS in food products have been discussed, focusing on beneficial applications in dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product. Highlighting is also placed on reports of health-promoting effects, with particular emphasis on prebiotic, immunomodulatory, antioxidant, cholesterol-lowering, anti-biofilm, antimicrobial, anticancer, and drug-delivery activities.

Synthetic Gene-Based Heterologous Expression, Proteolytic, and Structural Characterization of Caseinolytic Protease of Lactobacillus plantarum IIA-1A5

Genome sequence of Indonesian probiotic of Lactobacillus plantarum II1A5 contains a gene encoding a proteolytic subunit of caseinolytic protease, designated as ClpP_LP. This study aims to express the Clp gene heterological and apply its proteolytic activity to some livestock products. To address this, the gene encoding ClpP_LP was optimized in silico by improving its Codon Adaptation Index and GC content to 0.94 and 53.62%, respectively. The optimized gene was then inserted into pET28a, transformed into Escherichia coli BL21(DE3), and over-expressed by induction of 1 mM Isopropyl β-D-1-thiogalactopyranoside at 37°C. The result showed that ClpP_LP was successfully over-expressed in a fully soluble form with the specific activity towards milk casein was 7739.89 AU mg-1. This activity was significantly greater than that of chymotrypsin. Further, the three-dimensional model of ClpP_LP was built using SWISS MODEL, which showed that this protein formed a homo-tetradecameric (14-mer) structure with each monomer consisting of 7 α-helix and 10 β-sheets. The identification of the active side showed that the active side of ClpP_LP is Ser-97, His-122, Asp-171, and forms a substrate-binding cavity with a size of about 29.5 Ǻ. Overall, our approach can serve as an appropriate platform for the production of ClpP_LP in a large-scale production for various applications in dairy products and derivatives.

Physicochemical properties and health benefits of camel milk and its applications in dairy products

Despite the similarity of its components with other milks, camel milk has a considerable attention from both dairy market producers and scientists lately. It is a good substitute for human milk as it contains low αs1-CN, high β-CN, high unsaturated FA, and does not contain β-LG. However, camel milk differs from other ruminants in the proportions of some ingredients with high biological activity. It's low in cholesterol, and high in C & B vitamins, α-hydroxyl acids and minerals. The high concentration of β-CN makes camel milk easier to digest by chymotrypsin than cow's milk, while the lack of β-LG makes it a suitable choice for people who are suffering from allergy to cow's milk. The α-hydroxy acids improve skin smoothness and skin disorders such as dermatitis, and eczema. Camel milk is a rich source of protective proteins; lactoferrin, immunoglobulins, and lysozyme, which have antimicrobial and anti-tumor properties. It contains a large amount of insulin that is not destroyed in the stomach and thus becomes more effective in improving blood sugar in the long term in diabetic patients compared to cow's milk. It's also rich in minerals, especially zinc and magnesium, which have anti-ulcer properties, and iron, which helps treat iron deficiency anemia. Additionally, camel milk composition allows the manufacture of some accepted products, such as those made from cow's milk. It can be used in some dairy products such as fermented milk, soft cheese, butter, and ice cream, by optimization of the processing parameters. So, it could be said that camel milk is a grant from the creator.

Clove (Syzygium aromaticum) spices: a review on their bioactivities, current use, and potential application in dairy products

Clove is a common spice used as a flavorant and natural preservative in food industries due to its rich phenolic constituents like eugenol and eugenol acetate etc. These phenolic constituents possess enormous antioxidant activities, anti-glycation, antinociceptive and antimicrobial properties which enhanced the bioactivities of clove spices. Several in vitro and in vivo assays have been conducted to ascertain the potentials of clove spices as well as its cytotoxicity. Due to its beneficial effects, clove spices have been applied for use in agriculture as insecticides, anesthesia, antioxidants etc. In general, methods used for processing of herbs and spices including clove spices are drying, solvent extraction, microwave assisted extraction, supercritical carbondioxide extraction, ultrasound assisted extraction and microencapsulation. All of these were reviewed and presented in this article. Previous findings on application of spices and herbs in dairy products were eye-opener which suggested that clove spices could be incorporated into dairy products. Consequently, it will help to promote clove spices as potential nutraceutical and food additive in different foods particularly in dairy products.

Whey protein addition and its increased light absorption and tinctorial strength of model solutions colored with anthocyanins

Anthocyanins (ACN) are pigments with vivid colors, but their application as food colorants is restricted by their limited stability and color expression. Anthocyanins exhibit higher stability in dairy systems than in buffers at similar pH, suggesting that pigments may be able to interact with dairy components such as proteins, resulting in improved performance as colorants. Our objective was to determine the type of interaction between whey proteins (WP) and ACN leading to color enhancements and to determine the role of the ACN chemical structure in this interaction. Model solutions colored with semipurified pigments from sources with different ACN profiles (Berberis boliviana, grape skin, purple corn, black carrot, and red cabbage) were mixed with different concentrations of whey protein isolate (WPI) in pH 3 buffer. Absorption spectra of these solutions were acquired using an absorbance microplate reader, and color parameters were calculated from spectral data. Isolated ACN 3-glucosides were used to determine the role of the aglycone structure in the WP-ACN interaction using visible and fluorescence spectroscopy. In silico modeling was used to visualize potential differences in the interaction between β-lactoglobulin and ACN. Addition of WPI resulted in hyperchromic shifts at the wavelength of maximum absorption in the visible range (λvis-max) of up to 19%, and a significant increase in tinctorial strength for all ACN sources (ΔE > 5). Moreover, ACN acylation did not seem to play a significant role in the WP-ACN interaction. When using isolated ACN, WPI addition resulted in hyperchromic shifts at the λvis-max only for methoxylated ACN such as petunidin-3-glucoside (up to 24%), and malvidin-3-glucoside (up to 97%). The bimolecular quenching constant values (Kq > 1010M-1s-1) strongly suggested that the predominant type of quenching interaction was static. Analysis of enthalpy, entropy, and Gibbs free energy showed that this binding was spontaneous; depending on the chemical structure of the ACN, the predominant binding forces could be hydrophobic interactions or hydrogen bonding. Modeling suggested that methoxylations in the B ring of the aglycon structure promoted interactions with electron acceptor amino acids. Overall, WP could be used to enhance the tinctorial strength of select ACN depending on their structural characteristics. Therefore, ACN source selection may play a key role for specific applications in dairy products.

The application of the lytic domain of endolysin from Staphylococcus aureus bacteriophage in milk

Staphylococcus aureus is a widespread foodborne pathogen that threatens human health. In particular, multidrug-resistant bacteria such as methicillin-resistant Staphylococcus aureus (MRSA) are emerging problems in modern health care, food safety, and animal health, which require the development of new antimicrobials to replace overused conventional antibiotics. Dairy products can potentially act as vehicles for the transmission of S. aureus and other antibiotic-resistant strains from the farm into the general human population, and should be controlled during the production and storage process. Recently, bacteriophage endolysins, which degrade the cell wall that is indispensable for bacteria, have been deemed promising antimicrobial agents. In this study, one endolysin, LysGH15, demonstrated prominent antimicrobial efficacy against S. aureus, as did its catalytic domain, cysteine, histidine-dependent amidohydrolase/peptidases (CHAP)LysGH15 alone. The LysGH15 and CHAPLysGH15 exhibited different characteristics in one MRSA strain (MRSA 2701), reaching the highest activity under different conditions (35°C and pH 6.0 for LysGH15, 40°C and pH 9.0 for CHAPLysGH15). A difference in the sensitivity of LysGH15 and CHAPLysGH15 to NaCl concentration was found, where the lytic activity of LysGH15 depends strongly on its binding domain's binding capacity, which is positively correlated with the NaCl concentration, whereas the CHAPLysGH15 activity showed a negative correlation with the NaCl concentration. When the NaCl concentration was 450 mM, the lytic activity of LysGH15 reached its peak, whereas the lytic activity of CHAPLysGH15 was the highest in the absence of NaCl. The difference in NaCl sensitivity between LysGH15 and CHAPLysGH15 may be due to the sensitivity of the SH3b binding protein of LysGH15 to NaCl. The CHAPLysGH15 was tested as a biopreservative in whole and skim milk and exerted effective control against S. aureus (declined by approximately 2.5 log10 cfu/mL when incubated at 4°C for 8 h), which suggests promise for application in dairy products.

Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality.

Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture and preservation purposes. Low- and high-intensity ultrasounds are among these technologies. Low-intensity ultrasounds have been used to determine, analyze and characterize the physical characteristics of foods, while high-intensity ultrasounds are applied to accelerate particular biological, physical and chemical processes during food product handling and transformation. The objective of this review is to explain the phenomenology of ultrasounds and to detail the differences between low and high-intensity ultrasounds, as well as to present the advantages and disadvantages of each one in terms of the processing, quality and preservation of milk and dairy products. Additionally, it reviews the rheological, physicochemical and microbiological applications in dairy products, such as raw milk, cream, yogurt, butter, ice cream and cheese. Finally, it explains some methodologies for the generation of emulsions, homogenates, crystallization, etc. Currently, low and high-intensity ultrasounds are an active field of study, and they might be promising tools in the dairy industry.

Biochemical, microbiological, and sensory properties of probiotic yogurt made from Iranian native strains compared to commercial strains

This study was performed to evaluate the effects of using native and commercial probiotic strains on biochemical, microbiological, and sensory properties of yogurt. The viability of probiotic bacteria in all samples exceeded 6 log CFU/ml required to provide health benefits. The native Iranian Lactobacillus casei showed the highest viability throughout storage (8.5 log CFU/ml at the end of storage). Three distinct phases were observed in pH, acidity, and redox potential during the fermentation of all samples. Commercial L. casei strain had the lowest mean acidity increase rates and the longest incubation times. The growth of Lactobacillus delbrueckii ssp. Bulgaricus and Streptococcus thermophilus in probiotic yogurt was improved compared to the control yogurt. The control sample had the lowest score in all sensory parameters evaluated. Overall, yogurt containing native Iranian L. casei strain is recommended because of its good sensory and microbial properties. Practical applications Among different functional food products, probiotic dairy products are of great interest and yogurt is the most popular probiotic carrier. In most cases, commercial strains of Lactobacillus and bifidobacteria are incorporated into yogurt and native strains have not been studied widely. In this regard, isolation, characterization, and investigation of the effect of their application in dairy products can be promising in the development of functional dairy products with acceptable qualitative characteristics.

Microbial exopolysaccharides: Synthesis pathways, types and their commercial applications

Polysaccharides are essential natural metabolites found in all life forms such as microorganisms, animals and plants with various biochemical structures and biological functions. Among all the life forms microbial exopolysaccharides are produced in shorter time duration as they responsible for the microbial cell adhesion and protection during unfavorable growth conditions. Microbial exopolysaccharides are composed of repeated sugar units of same or different types and form a complex by associating with proteins, lipids, metal ions, extracellular DNA (eDNA), organic and inorganic compounds to form a protective layer around the microbial colonies collectively known as biofilm. Specific functions of exopolysaccharides depend on structural composition and habitat of a host microorganism. There are various techniques to study the composition and structure of exopolysaccharides such as High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection, Size Exclusion Chromatography coupled with multi-laser light scattering (SEC-MALLS),X-Ray diffraction (XRD), Differential Scanning Calorimetry (DSC), Fourier Transform Infrared (FTIR) and Thermal Gravimetric Analysis (TGA), etc. In the current article, we reviewed microbial exopolysaccharides physiochemical properties, composition, analyzing techniques through which possible commercial applications in dairy products, cosmetics, research, agriculture and petroleum industry can be performed.

Paraprobiotics and postbiotics: concepts and potential applications in dairy products

In the last few years, the interest of consumers for healthy products has increased, and the high capacity of probiotics to provide beneficial health effects led to the growing scientific and commercial interests facing the microbial administration as a health promoting strategy. Since the first definition of what is probiotics, the researches about functional foods advanced significantly, at the point of arising new emerging concepts, as paraprobiotics, postbiotics and psychobiotics, to refer to the non-viable microorganisms or metabolites able to provide physiological health benefits to the consumers, or to indicate the therapeutic action related to probiotics. Therefore, in this review those concepts were approached, as well as the potential applications in dairy products, highlighting the main technological advantages compared to the use of probiotics.

An overview on biological production of functional lactose derivatives.

Lactose is a natural disaccharide obtained from the milk of most mammals and a waste product of cheese and casein manufacturing. Over the past decades, lactose in whey has increasingly been promoted as an important resource, and an increasing number of significant advances have been made to investigate its healthy and functional properties. Lactose can be biotransformed into many kinds of derivatives, including galacto-oligosaccharides, epilactose, lactulose, lactosucrose, and D-tagatose. Biological efficiency and safety are critical for the enzymatic production of lactose derivatives from lactose. These lactose derivatives show a range of prominent physiological features and effects, such as prebiotic properties, indigestibility, and obesity prevention, which can be utilized in the pharmaceutical, health, and food industries. In this review, we present the properties and physiological effects of lactose derivatives, detailing their biological production by various enzymes and their applications in dairy products, especially directly in the milk industry.