Acid whey from Greek yogurt manufacturing currently lacks an efficient utilization system posing serious environmental problems. Millets are underutilized healthy alkaline grains that can be used for neutralizing acid whey and enabling efficient upcycling. The objective of this study was to characterize the spray‐dried powder of feed containing acid whey, kodo and proso millets. Adding millets to acid whey increased the efficiency of spray‐drying process by increasing the yield. The obtained powder was of free‐flowing character with high water solubility and dispersibility. The constructed matrix was found to have potential to be used as a shelf‐stable complementary food. Practical Applications The practical application of this paper is to provide solution to the Greek yogurt manufacturing companies to problem of improper handling and disposal of acid whey. Addition of millets to acid whey helps the spray‐drying process to generate high yield resulting in a complementary food matrix. The study was able to prove that acid whey‐millet complimentary food powder that is shelf stable and has a free‐flowing characteristics. The reconstitution properties of formulation were also found to be similar to commercial baby food powder. The produced complementary food can also help in solving the problem of undernutrition because of its potential nutritional health benefiting properties.
A flow-injection MS (FI/MS) method was evaluated for the quantitation of quaternary ammonium cations (QACs) in simple food simulants. The calibration standard was dimethyldioctadecyl ammonium ion (C18-C18), and the internal standard was benzyldimethylhexadecyl (BDMHD) ammonium ion. Calibration standards based on the C18-C18 ion were prepared in ethanol with a range of 5 to 500 ppb and contained 100 ppb BDMHD. The mobile phase was 90 + 10 (v/v) acetonitrile-5 mM aqueous ammonium acetate and flowed directly into an electrospray source of the mass spectrometer. Detection was accomplished by single ion recording (SIR) in positive mode. Calibration curves were linear with coefficients of determination above 0.995, and the LOQ was 5 ppb. Recoveries of four QACs derived from Arquad 2HT-75, a commercially available surfactant, were measured in common food simulants: ethanol, water, 10% (v/v) ethanol in water, and 3% (v/v) aqueous acetic acid. A solvent exchange procedure was employed for the three aqueous solvents, which included complete evaporation of the sample followed by reconstitution in ethanol prior to injection. The solvent exchange method minimized losses because of QAC adsorption on glass surfaces. Recoveries ranged from 74.4 ± 4.0 to 106.7 ± 6.6% for the two most abundant Arquad 2HT-75 component cations, dimethyldioctadecyl ammonium and dimethyloctadecyl-hexadecyl ammonium. This method is suitable to quantify trace levels of QACs in food simulants as part of exposure evaluations related to their use in emerging food contact materials.
The Greek yogurt industry is facing challenges in terms of cost of disposal of by‐product acid whey. Acid whey has health benefiting components for children and can be used in preparation of complementary food with underutilized millet species. The objective of this research was to study the effect of acid whey on the underutilized millet species (Kodo and Proso). In this study, a matrix of acid whey and millet powder was prepared ranging from 25% w/v to 100% w/v and was assessed in terms of physicochemical, antioxidant and antinutritional factors. Reduction in tannins contents were observed around 69.17% (kodo millet) and 82.8% (proso millet). For phytic acid, the decrease of 9.21% (kodo millet) was observed. Increase in total polyphenol content was observed suggesting that fermentation led to release of antioxidant and bioactive compounds, supporting that acid whey can be upcycled to develop value‐added products. Novelty impact statement Acid whey generated from Greek yogurt manufacturing can be upcycled to develop value‐added products by incorporating millets. Decrease in antinutritional factors, phytic acid, tannins and increase in total polyphenolic compounds were observed with millets + acid whey matrix. Analysis of functional properties indicated that mixing acid whey increased the bioavailability of the nutrients present in the millets.
Food safety is imperative, especially for infants and young children because of their underdeveloped immune systems. This requires adequate nutritious food with appropriate amounts of macro- and micronutrients. Currently, a well-established system for infant food is enforced by the regulatory bodies, but no clear system exists for complementary food, which is consumed by children from the age of 6 month to 24 months. As the child grows beyond 6 months, the need for nutrients increases, and if the nutritional needs are not fulfilled, it can lead to health problems, such as stunted growth, weak immune system, and cardiovascular diseases. Hence, it is important to have regulatory bodies monitoring complementary food in a similar capacity as is required for infant formula. The objective of this review is to provide an overview of the existing regulatory bodies, such as the Codex Alimentarius, International Standard Organization (ISO), Food and Drug Administration (FDA), etc., and their regulations specifically for infant formula that can be adopted for complementary foods. This study focuses on the development of a hazard analysis and risk-based preventive controls (HARPC)-based food safety plan to ensure safe food processing and prevent any possible outbreaks.
Clay/polymer nanocomposites (CPNs) are polymers incorporating refined clay particles that are frequently functionalized with quaternary ammonium cations (QACs) as dispersion aids. There is interest in commercializing CPNs for food contact applications because they have improved strength and barrier properties, but there are few studies on the potential for QACs in CPNs to transfer to foods under conditions of intended use. In this study, we manufactured low-density poly(ethylene) (LDPE)-based CPNs and assessed whether QACs can migrate into several food simulants under accelerated storage conditions. QACs were found to migrate to a fatty food simulant (ethanol) at levels of ∼1.1 μg mg –1 CPN mass after 10 days at 40 °C, constituting about 4% total migration (proportion of the initial QAC content in the CPN that migrated to the simulant). QAC migration into ethanol was ∼16× higher from LDPE containing approximately the same concentration of QACs but no clay, suggesting that most QACs in the CPN are tightly bound to clay particles and are immobile. Negligible QACs were found to migrate into aqueous, alcoholic, or acidic simulants from CPNs, and the amount of migrated QACs was also found to scale with the temperature and the initial clay concentration. The migration data were compared to a theoretical diffusion model, and it was found that the diffusion constant for QACs in the CPN was several orders of magnitude slower than predicted, which we attributed to the potential for QACs to migrate as dimers or other aggregates rather than as individual ions. Nevertheless, the use of the migration model resulted in a conservative estimate of the mass transfer of QAC from the CPN test specimens.
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