Search Results (11)

Young child formula (YCF) products are important sources of nutrients for children 1–3 years of age. Salt equilibria and protein glycation are two of the crucial aspects affecting nutritional properties and digestive behaviors of YCF, but detailed insights into these two aspects of YCF products remains limited. This study analyzed the distribution of salts and the level of protein glycation in 25 commercial YCF products from the retail market in China. The YCF products were reconstituted (12 g of powder per 100 g of water) and the distribution of calcium and phosphorus between the sedimentable (at 200× g), protein-associated and soluble (10 kDa-permeable) fractions were determined. Blocked lysine and 5-hydroxymethylfurfural were analyzed using reversed-phase high-performance liquid chromatography. Varying proportions of calcium (3.0–39.3%) and phosphorus (1.2–29.8%) were sedimentable for the products. Notable proportions of calcium (28.9–62.7%) and phosphorus (27.4–57.9%) were associated with the proteins. The remainder of the calcium (24.9–41.4%) and phosphorus (34.2–62.1%) were soluble. When expressing the protein-associated calcium as a function of casein, i.e., casein mineralization, large differences (~1.7 fold) were found among products. Variation in blocked lysine (7.4–19.2% of total lysine) and 5-hydroxymethylfurfural contents (3.0–7.0 mg/100 g protein) among products was also observed, suggesting notable differences in heat-load during processing. This study revealed notable variation in salt distribution and protein glycation among the YCF products. These findings underscore the critical need for manufacturers to optimize formulation and processing approaches, e.g., using milk with a low level of casein mineralization and using milk protein sources as concentrated liquid rather than powder to reduce protein glycation, to improve nutritional properties of the products. Full article

Goat milk has lower allergenicity and high commercial value but faces storage limitations, often leading to waste. Converting it into powder increases costs, making blending with non-dairy ingredients, such as rice flour, a viable alternative to reduce costs and potentially improve nutrition. In this this study, we developed five dairy compounds by replacing 10–49% of goat milk powder with rice flour. We evaluated their nutritional and physical properties compared to pure goat milk powder and rice flour. Analyses included water activity, total solids, protein, lipids, energy value, color, flowability, wettability, polyphenol content, mineral profile, and morphology. Higher rice flour content increased water activity and improved wettability but reduced flowability, classifying most compounds as reasonable to fair in flow, except for the 10% rice flour sample. All samples met Brazilian standards, which require ≥13 g/100 g of protein. The dairy compounds showed a yellow-greenish color, with significant color differences compared to goat milk powder, particularly at 49% rice flour. Goat milk powder had higher mineral contents (Ca, K, Mg, Na, P, Zn). Total polyphenol content was highest in the 10% rice flour compound, while individual polyphenols were undetectable. Overall, the formulation proved viable for cost reduction while maintaining nutritional quality. Full article

Plant-based milk alternatives are a rapidly growing niche in functional beverages, driven by demand from vegans and lactose-intolerant consumers. However, commercial options often have low protein content (<1.5%) and contain additives. Tarwi, native to the Andes, is rich in protein (45%), oils, and essential nutrients, while blueberries offer flavor and health benefits. Cushuro (Nostoc sphaericum), is an Andean microalga and contains high protein content and polysaccharides (42%). The objective of this research was to develop a plant-based beverage (PBB) with tarwi (Lupinus mutabilis), polysaccharides from cushuro (PC) and blueberry extract (Vaccinium corymbosum)(BE), compared with a control sample with carboxymethyl cellulose (CMC), a commercial thickening agent. The beverage was optimized and characterized using a design of rotatable central composite of surface methodology with nine formulations and four replicates in the center point. The effects of three independent variables were examined: tarwi milk (45% to 55%) and polysaccharides from cushuro (0.05% to 0.2%). The variable blueberry extract content was used as the differential factor between these two conditions. The response variables were protein (%) content and viscosity coefficient (mPa·s). The optimized beverage showed high protein (2.72%) content, viscosity coefficient (23.05 mPa·s), °Brix (2.5), pH (4.49), and acceptable sensory attributes using a 1-to-9-point hedonic scale with 67% positive acceptance. This powdered beverage complied with the Peruvian normative NTP 203.111.2021. Thereby, the plant-based beverage could be a nutritious alternative to functional plant-based beverages. Full article

Insect protein has received considerable attention as an alternative to conventional animal proteins with its high nutritional contents and eco-friendly credentials. Exploring commercially available insect-protein-enhanced foods, this study aims to profile and compare such products in the ultra-processed category with products protein-enhanced with dairy (e.g., milk and whey) and plants (e.g., pea and rice). A global product audit was conducted drawing from English-language online retail portals to determine the product formats and statistically compare their nutritional contents with products fortified with non-insect proteins. The results show that four categories—flour/powder, pasta/noodle, starch-based snacks (e.g., chips, crackers, and cookies), and energy bars—are involved with food enhanced with insect protein. Flour/powder and pasta/noodles with insects demonstrated comparable protein contents to non-insect equivalents, highlighting insects’ potential as effective protein sources. However, insect protein’s performances in snacks and energy bars were less favourable, with significantly lower protein contents compared to products enhanced with non-insect sources. This may be attributed to the high fat content of insects, which may also contribute to undesirable flavours in complex foods, limiting their usage. The study highlights the need for industry innovation and scientific collaboration to overcome the challenges to widely applying insects as food ingredients, offering benefits for both the industry and consumers. Full article

The production of functional foods has aroused growing interest due to its proven health benefits and potential to improve quality of life. One of the products that have gained importance due to its practicality is enriched beverages. Kefir, a fermented beverage traditionally produced from cow’s milk, is cultivated using kefir grains containing a symbiotic culture of bacteria and yeast, which has great nutritional power and benefits the microbiota. In this research, an enriched powdered milk beverage with a high protein content is prepared due to the incorporation of lupine (Lupinus mutabilis), kiwicha (Amaranthus caudatus), and quinoa (Chenopodium quinoa). The beverage prepared shows a 48% increase in protein content compared to commercialized kefir. After the beverage was obtained, it was freeze-dried to preserve its nutritional and functional properties. The resulting beverage, kefir milk powder, enriched with native Andean grains such as lupin, kiwicha, and quinoa, presents a sustainable and nutrient-rich option that contributes to dietary diversification. Full article

The global dairy market has been increasingly diversified with more dairy product offerings of milk products from different animal species. Meanwhile, milk powders remain the main exported dairy product format due to their ease of transportation. In this work, we studied the structural changes, protein hydrolysis and nutrient delivery during dynamic gastric digestion and small intestinal digestion of cow, goat and sheep milk reconstituted from commercial whole milk powders. The results show that the reconstituted milks digest similarly to processed fresh milk. The digestion behaviors of the three reconstituted ruminant milks are broadly similar (gastric coagulation, kinetics of gastric emptying of protein and fat and the high digestibility in the small intestine) with some differences, which are likely contributed by the processing history of the milk powders. The delivery of individual amino acids to the small intestine differed between the early and late stages of gastric digestion, which were primarily affected by the abundance of amino acids in caseins and whey proteins but also by the difference between milk types associated with their gastric coagulation behaviors. This work showed that powdered milk is similar to fresh processed milk in digestion behavior, and the inherent differences between ruminant milks can be modified by processing treatments. Full article

In the past few years, Jersey cow milk has been considered an effective commodity for the production of dairy products, such as cheese and yoghurts, due to its high nutrient density. Initially, the microbial safety and physicochemical properties of pasteurized milk from Jersey cows raised in Evrofarma S.A. dairy facilities were monitored and compared to Holstein Friesian milk over a six-month period. Subsequently, a new traditional-type Greek yoghurt was prepared using Jersey cow milk andthe physicochemical, microbiological and sensory properties were monitored throughout its shelf time and compared to commercially available traditional-type Greek yoghurts made with Milk Protein Concentrate powder (MPC)-fortified Holstein Friesian milk. Our study confirmed the significantly higher fat (29.41%), protein (20.6%) and calcium content (19.9%) compared to Holstein Friesian milk. The new yoghurt demonstrated several technological advantages and shared similar physicochemical properties with the commercially available products. Importantly, high protein concentration (4.03 g/100 g) was documented without the addition of MPC. Finally, the new yoghurt was accepted during the preliminary sensory evaluation, while similar scores with the commercially available products were noted during the texture, flavour, aroma and overall quality assessment. Full article

(1) Background: Optimization of production and evaluation of the quality of preparations containing milk proteins facilitates their use in various branches of the food industry. The aim of this study was to produce and characterize high-protein milk powders (MCC, SPC) obtained by membrane techniques, and to compare them with industrially produced powders (WPC, CH, WPH, WPI). (2) Methods: The composition, reconstitution and flow properties, particle size, and microstructure of milk powders were determined, and fractal analysis was performed. (3) Results: MCC and SPC produced by the membrane separation of skim milk and industrially produced powders were characterized by a wettability of >180 s and a high solubility (0.10–0.85 cm³), excluding MCC (10.75 cm³ of insoluble particles). Flowability expressed as the Carr index was very good in CH (<15%), good in MCC (15–20%), and fairly good in the remaining powders (20–25%). All powders were moderately cohesive, excluding CH, which was characterized by low cohesiveness. The analyzed preparations differed in the values of fractal dimension. (4) Conclusions: The reconstitution and rheological properties of high-protein milk powders were affected by their composition, particle size, porosity, and surface properties. The fractal approach to the microstructure of milk particles enabled the unambiguous detection of subtle differences in the microstructure of the analyzed samples, which could not be identified during a visual assessment. Full article

Defatted Antarctic krill powder is the main by-product in the manufacturing of krill oil. Exploring a high value-added approach for utilizing this protein-rich material has received much attention in research and industry. Given this, the preparation and primary characterization of antifreeze peptides from defatted Antarctic krill (AKAPs) were carried out in this study. The cryoprotective effect of AKAPs on Lactobacillus rhamnosus ATCC7469 was also investigated. The results showed that Protamex was the optimum protease for AKAP preparation from defatted Antarctic krill. AKAPs were found to be rich in short peptides, with the MW ranging from 600 to 2000 Da (69.2%). An amino acid composition analysis showed that AKAPs were rich in glutamic acid (18.71%), aspartic acid (12.19%), leucine (7.87%), and lysine (7.61%). After freezing, the relative survival rate of Lactobacillus rhamnosus in the 1.0 mg/mL AKAP-treated group (96.83%) was significantly higher than in the saline group (24.12%) (p < 0.05). AKAPs also retarded the loss of acidifying activity of L. rhamnosus after freezing. AKAPs showed even better cryoprotective activity than three commercial cryoprotectants (sucrose, skim milk, and glycerol). In addition, AKAPs significantly alleviated the decrease in β-galactosidase and lactic dehydrogenase activities of L. rhamnosus (p < 0.05). Furthermore, AKAPs effectively protected the integrity of L. rhamnosus cell membranes from freezing damage and alleviated the leakage of intracellular substances. These findings demonstrate that AKAPs can be a potential cryoprotectant for preserving L. rhamnosus, providing a new way to use defatted Antarctic krill. Full article

We previously compared infant outcomes between a powdered human milk fortifier (P-HMF) vs. acidified liquid HMF (AL-HMF). A non-acidified liquid HMF (NAL-HMF) is now commercially available. The purpose of this study is to compare growth and outcomes of premature infants receiving P-HMF, AL-HMF or NAL-HMF. An Institutional Review Board (IRB) approved retrospective chart review compared infant outcomes (born < 2000 g) who received one of three HMF. Growth, enteral nutrition, laboratory and demographic data were compared. 120 infants were included (P-HMF = 46, AL-HMF = 23, NAL-HMF = 51). AL-HMF infants grew slower in g/day (median 23.66 vs. P-HMF 31.27, NAL-HMF 31.74 (p < 0.05)) and in g/kg/day, median 10.59 vs. 15.37, 14.03 (p < 0.0001). AL-HMF vs. NAL-HMF infants were smaller at 36 weeks gestational age (median 2046 vs. 2404 g, p < 0.05). However AL-HMF infants received more daily calories (p = 0.21) and protein (p < 0.0001), mean 129 cal/kg, 4.2 g protein/kg vs. P-HMF 117 cal/kg, 3.7 g protein/kg , NAL-HMF 120 cal/kg, 4.0 g protein/kg. AL-HMF infants exhibited lower carbon dioxide levels after day of life 14 and 30 (p < 0.0001, p = 0.0038). Three AL-HMF infants (13%) developed necrotizing enterocolitis (NEC) vs. no infants in the remaining groups (p = 0.0056). A NAL-HMF is the most optimal choice for premature human milk-fed infants in a high acuity neonatal intensive care unit (NICU). Full article

The use of human milk fortifiers (HMF) helps to meet the high nutritional requirements of the human milk-fed premature infant. Previously available powdered products have not met the protein requirements of the preterm infant population and many neonatologists add powder protein modulars to help meet protein needs. The use of powdered products is discouraged in neonatal intensive care units (NICU) due to concern for invasive infection. The use of a commercially available acidified liquid product with higher protein content was implemented to address these two concerns. During the course of this implementation, poor growth and clinically significant acidosis of infants on Acidified Liquid HMF (ALHMF) was observed. The purpose of this study was to quantify those observations by comparing infant outcomes between groups receiving the ALHMF vs. infants receiving powdered HMF (PHMF). A retrospective chart review compared outcomes of human milk-fed premature infants <2000 g receiving the ALHMF (n = 23) and the PHMF (n = 46). Infant growth, enteral feeding tolerance and provision, and incidence of necrotizing enterocolitis (NEC), metabolic acidosis, and diaper dermatitis were compared between the two groups. No infants were excluded from this study based on acuity. Use of ALHMF resulted in a higher incidence of metabolic acidosis (p = 0.002). Growth while on HMF as measured in both g/kg/day (10.59 vs. 15.37, p < 0.0001) and in g/day (23.66 vs. 31.27, p = 0.0001) was slower in the ALHMF group, on increased mean cal/kg/day (128.7 vs. 117.3, p = 0.13) with nearly twice as many infants on the ALHMF requiring increased fortification of enteral feedings beyond 24 cal/ounce to promote adequate growth (48% vs. 26%, p = 0.10). Although we were not powered to study NEC as a primary outcome, NEC was significantly increased in the ALHMF group. (13% vs. 0%, p = 0.03). Use of a LHMF in an unrestricted NICU population resulted in an increase in clinical complications within a high-acuity NICU, including metabolic acidosis and poor growth. Although further research is needed to assess outcomes among infants with a variety of clinical acuities, gestational ages, and weights to confirm these findings, based on this experience, caution is urged to avoid potential risks. Full article