Whey proteins are globular proteins that have received much attention due to their high nutritional value and characteristic functional properties. In addition to being part of the protein system in ...milk, they constitute the main proteins in whey and whey protein products. Interaction of whey proteins with reducing sugars and carbohydrates via Maillard reaction have been extensively studied in milk and in model systems. Glycation of individual whey proteins results in variable increases in their solubility, thermal stability, antioxidant activity, and emulsion and foam stabilization. Limited glycation of whey protein products particularly whey protein isolates (WPI) using polysaccharides has been studied with the aim to produce conjugates with modified functional properties and acceptable sensory properties. An overview is presented here on the effect of glycation on individual whey proteins and whey protein products and the potential uses of the glycated whey proteins.
In the present work, a numerical technique for solving a general form of nonlinear fractional order integro-differential equations (GNFIDEs) with linear functional arguments using Chebyshev series is ...presented. The recommended equation with its linear functional argument produces a general form of delay, proportional delay, and advanced non-linear arbitrary order Fredholm–Volterra integro-differential equations. Spectral collocation method is extended to study this problem as a matrix discretization scheme, where the fractional derivatives are characterized in the Caputo sense. The collocation method transforms the given equation and conditions to an algebraic nonlinear system of equations with unknown Chebyshev coefficients. Additionally, we present a general form of the operational matrix for derivatives. The introduced operational matrix of derivatives includes arbitrary order derivatives and the operational matrix of ordinary derivative as a special case. To the best of authors’ knowledge, there is no other work discussing this point. Numerical test examples are given, and the achieved results show that the recommended method is very effective and convenient.
•Bionanocomposites were prepared as coating materials for Ras cheese.•Different ratios of TiO2 nanoparticle were used during bionanocomposite preparation.•The TiO2-NPs and bionanocomposites were ...characterized by XRD, SEM and TEM.•The obtained CS/PVA/TiO2 bionanocomposites displayed good WVTR, mechanical and barrier properties.•The cheese was kept free from surface mould growth up to 3 months by using the developed coating material.
The aim of the present study was to prepare and characterize bionanocomposite materials, and to evaluate its use in the coating of Ras cheese. The bionanocomposite materials were made from mixture of chitosan/polyvinyl alcohol with loading of titanium dioxide nanoparticles (TiO2-NPs) from (0.5–2%). The prepared nanoparticles as well as the bionanocomposites were evaluated using, XRD, SEM, TEM, FT-IR and final contact angle. Furthermore, the mechanical properties and water vapor transmission rate (WVTR) of the fabricated bionanocomposites were evaluated. The impacts of coating Ras cheese with the prepared bionanocomposite on weight losses and microbiological, chemical, and physical characteristics of the Ras cheese were assessed during ripening in comparison to the uncoated cheese. Coating of cheese decreased the weight and moisture losses but didn't affect the normal ripening changes in the microbiological, chemical and textural properties of Ras cheese. Coating cheese with film containing 2% TiO2-NPs eliminated mold growth on the cheese surface.
Cow milk proteins are among the major food allergens. Reducing their antigenicity through enzymatic hydrolysis and microbial fermentation has received much attention. Both treatments are based on ...proteolysis of milk protein and deactivation of their IgE binding epitopes. Reduction of antigenicity is mainly controlled by the source and specificity of the enzyme used and the reaction conditions. The whole proteolytic system of the enzyme used is involved in protein hydrolysis and strains of lactic acid bacteria exhibit variable reductions on milk proteins antigenicity. Both treatments can be considered as promising strategies to manage cow milk allergy.
Milk fat globule membrane is a tri‐layer membrane containing a large number of polar lipids and proteins. It can be isolated from milk and different milk by‐products as a functional food ingredient. ...It exhibits several beneficial nutritional and health benefits. It could be used in the preparation of novel functional products.
Milk fat globule membrane (MFGM) is a minor milk constituent composed of a large number of polar lipid (PL) classes and proteins organised in a tri‐layer structure. The MFGM PLs and proteins have a wide range of nutritional and health benefits. Animal and human studies have shown that consumption of MFGM preparations has beneficial effects on brain development and function and physical performance, particularly in the elderly. MFGM also improves intestinal health and skin condition, combats hypercholesterolaemia, obesity and inflammation. The present article updates the information about MFGM; particularly its nutritional and health benefits.
In the present study, we formulated and characterized CMC/PVA/CuO bionanocomposites to evaluate their use in coating processed cheese. Copper oxide nanoparticles (CuO-NPs) were prepared and added to ...a mixed solution of carboxymethyl cellulose (CMC)/polyvinyl alcohol (PVA) using compositions of 0.3, 0.6 and 0.9% (w/v). The CMC/PVA/CuO bionanocomposites were prepared by a solution casting method and used for coating processed cheese. The fabricated bionanocomposite films and CuO-NPs were characterized by TEM, SEM, EDEX, XRD, DLS, and FT-IR analysis. Inclusion of CuO-NPs decreased the gas transmission rate (GTR) and water vapor transmission rate (WVTR) of the prepared film. Also, the bionanocomposite suspensions exhibited high but variable inhibitory effects against several pathogenic bacteria and fungi. The impact of coating of processed cheese surfaces with the prepared bionanocomposite films on microbiological, physicochemical, textural and sensory properties of the processed cheese were assessed during 6 months of cold storage. Coating cheese with film containing CuO-NPs eliminated mould growth on the cheese surface and decreased significantly (
P
< 0.05) the total bacterial count of the cheese. Furthermore, coating of cheese decreased the moisture losses and retarded the increase in the cheese hardness during storage. The highest acceptability at the end of the storage period was given for processed cheese coated with the bionanocomposite containing 0.9% CuO-NPs. Thus, the obtained CMC/PVA/CuO bionanocomposite films could be a promising candidate for cheese packaging applications.
In the present study, we formulated and characterized CMC/PVA/CuO bionanocomposites to evaluate their use in coating processed cheese.
The aim of this review is to update the knowledge regarding the composition and properties of buffalo milk (BM). Buffalo milk has higher levels of fat, lactose, protein, ash and Ca, and vitamins A ...and C and lower levels of vitamin E riboflavin and cholesterol; an absence of carotene; and the presence of the blue-green pigment (biliverdin) as well as a bioactive pentasaccharide and gangliosides not present in cow milk (CM). The fat globules of BM are larger but are less stable and contained less membrane materials than that of CM. Buffalo milk fat has slightly higher levels of saturated fatty acids and has quantitative differences in the distribution of triglycerides and physical properties in comparison to CM. The casein micelles of BM are larger and richer in minerals and can be disrupted by alkali at higher pH values than that of CM. The primary structures of all BM proteins have been established. High homologies have been found between the proteins of BM and CM, but BM αs1-casein and αs2-casein have lower levels of phosphorylation. The activities of several enzymes in BM are presented and discussed. The viscosity and curd tension of BM are higher; rennet coagulation is faster, and heat stability is lower than that of CM. The available published data gives a better understanding of BM, but more studies are required on some aspects to give a clearer picture on the detailed composition and properties of BM.
The aim of this review was to highlight the progress achieved in the use of milk protein as nano vehicles for nutraceuticals. Reassembled casein and β‐casein micelles and core/shell nanoparticles ...from casein with other biopolymers have been prepared. Also, cross‐linking of casein micelles has developed stable nanoparticles. Nanogels of whey proteins (WP), β‐lactoglobulin (β‐LG) and lactoferrin (Lf) have been prepared by controlled thermal treatment, and several core/shell nanoparticles have been developed from WP or β‐LG with several polysaccharides. The developed caseins and WP nanoparticles have been used as carriers for several nutraceuticals. Examples have been presented and discussed.
Bionanocomposites have attracted a tremendous level of consideration as alternatives for a broad group of commercial materials based on petroleum-derived compounds and used for coating cheese. ...Sustainable, economical and environmentally compatible materials based on chitosan (CS), poly vinyl alcohol (PVA), glycerol (Gy) and titanium dioxide nanoparticles (TiO2-NPs) were prepared. Moreover, the prepared bionanocomposites (CS/PVA/Gy/TiO2-NPs) were characterized using XRD, SEM, TEM, WVTR and mechanical strength. The developed CS/PVA/Gy/TiO2-NPs bionanocomposites exhibited homogeneous, compact morphological features and enhanced mechanical and barrier properties. Also, the prepared bionanocomposite exhibited variable inhibitory effects against several pathogenic bacteria and fungi. Karish was made and coated with the prepared bionanocomposite containing 1, 2 and 3% TiO2-NPs, and cold stored. Changes in the weight losses, cheese composition, microbiological quality, textural parameters, and sensory properties were followed during storage for 25 days. Coated Karish cheese retained acceptable quality until the end of the storage period, while uncoated developed surface fungi growth and deteriorated quality after 15 days. Karish cheese coated with the bionanocomposite containing 3% TiO2-NPs ranked the highest acceptability at the end of storage period.
•Novel bionanocomposite was prepared as packaging material for skimmed milk acid coagulated cheese (Karish).•Different ratios of TiO2 nanoparticle were used during bionanocomposite preparation.•The prepared TiO2-NPs and bionanocomposites were characterized by XRD, SEM, TEM, WVTR and mechanical strength.•The obtained CS/PVA/Gy/TiO2 bionanocomposite displayed good mechanical and barrier properties.•The prepared bionanocomposite extends the shelf life of Karish cheese during storage period.
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