Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions

Phan, Thi Thanh Que; Le, Thien Trung; Walle, Davy Van de; Meeren, Paul Van der; Dewettinck, Koen

doi:10.1016/j.idairyj.2015.08.003

Cited by 34 publications

(35 citation statements)

References 35 publications

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“…Total lipids were extracted from the butter milk powder as the MPL concentrate according to a previously published method (Phan et al, 2016), except the extracting agent was dichloromethane/methanol. The content of polar lipids in the concentrate was determined using HPLC with an evaporative light scattering detector, as previously described (Luo et al, 2018).…”

Section: Preparation Of 4 Kinds Of Emulsionsmentioning

confidence: 99%

The simulated in vitro infant gastrointestinal digestion of droplets covered with milk fat globule membrane polar lipids concentrate

Luo

Wang

et al. 2019

Journal of Dairy Science

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Milk fat globule membrane polar lipids (MPL) are increasingly used as the surface-active components for emulsions in many infant food products. However, the precise effect of the emulsifier MPL on the digestion of lipids during gastrointestinal digestion has not been elucidated. This study investigated the lipid digestion of droplets covered with MPL with different sizes in a simulated in vitro infant gastrointestinal digestion assay. The well-used surface-active component casein was used as a control. Four types of emulsions were formulated: small and large droplets covered with MPL concentrate (MPL-S and MPL-L, with volumetric means of 0.35 ± 0.01 and 4.04 ± 0.01 μm, respectively), and small and large droplets covered with casein (CN-S and CN-L, with volumetric means of 0.44 ± 0.01 and 4.09 ± 0.03 μm, respectively). The emulsions were subjected to in vitro gastrointestinal digestion using a semidynamic model mimicking infant digestion. Through the determination of particle size evolution, zeta-potential, and microstructure of emulsions, the lipid droplets covered with MPL were found to be more stable than that of the CN-S and CN-L during gastrointestinal digestion. Moreover, although CN-S and CN-L showed a higher initial lipolysis rate at the beginning of gastric digestion, droplets covered by MPL exhibited a significantly higher amount of free fatty acid release during later digestion. The amount of free fatty acid release of the emulsions in both gastric and intestinal digestion could be generally classified as MPL-S ≥ MPL-L > CN-S > CN-L. Our study highlights the crucial role of MPL in the efficient digestion of emulsions and brings new insight for the design of infant food products. Figure 6. Total free fatty acid (FFA) release of droplets from different emulsions during in vitro gastric (A) and intestinal digestion (B). MPL-S and MPL-L indicate small and large globules covered with milk polar lipids, and CN-S and CN-L indicate small and large globules covered with casein, respectively. Error bars represent the SD of triplicate experiments.

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Section: Preparation Of 4 Kinds Of Emulsionsmentioning

confidence: 99%

The simulated in vitro infant gastrointestinal digestion of droplets covered with milk fat globule membrane polar lipids concentrate

Luo

Wang

et al. 2019

Journal of Dairy Science

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“…MFGM is not only remarkable because of its nutritional significance, but for its technological functionalities. For instance, MFGM provides natural emulsifying and stabilizing properties in milk (Phan et al, 2016(Phan et al, , 2014Dalgleish 1997, 1998), increases water holding capability in dairy products (Le et al, 2011), affects sensory characteristics (Michalski et al, 2007) and provides delivery systems for bioactive components (Liu et al, 2013). However, MFGM isolation from milk has been economically challenging, leading to the ever present need to design new separation methods.…”

Section: Publicationmentioning

confidence: 99%

“…Moreover, the exclusive composition and structure of MFGM provides specific technological, nutritional and biological functions to milk fat globules. In particular, it provides natural emulsifying and stabilizing properties (Phan et al, 2016), enhances water holding capacity and acts as a delivery system for bioactive components (Liu et al, 2013;Le et al, 2011). Moreover, various important biological functions such as antimicrobial and antiviral activities, gut maturation and development of the central nervous system in the neonate have been associated to the MFGM (Gallier et al, 2015;Contarini and Povolo, 2013;Dewettinck et al, 2008).…”

Section: Publicationmentioning

confidence: 99%

Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins

et al. 2019

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“…Aside from nutritional value and health benefits, MPLs may provide technical functionalities in food systems, for example, MPLs have been used in the preparation of liposomes [24] and constructing vesicles of bioactive compounds [25]; they are also food emulsifiers and surfactants, foaming agents, texture improvers for bakery goods, and may improve moisture retention for yogurt [26,27].…”

Section: Introductionmentioning

confidence: 99%

Production of Milk Phospholipid-Enriched Dairy Ingredients

Huang

Zheng

Brennan

et al. 2020

Foods

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Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk or beta serum as the original source, this review assessed four typical extraction processes and estimated that the life-cycle carbon footprints (CFs) of MPLs were 87.40, 170.59, 159.07, and 101.05 kg CO2/kg MPLs for membrane separation process, supercritical fluid extraction (SFE) by CO2 and dimethyl ether (DME), SFE by DME, and organic solvent extraction, respectively. Regardless of the MPL content of the final products, membrane separation remains the most efficient way to concentrate MPLs, yielding an 11.1–20.0% dry matter purity. Both SFE and solvent extraction processes are effective at purifying MPLs to relatively higher purity (76.8–88.0% w/w).

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Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions

Cited by 34 publications

References 35 publications

The simulated in vitro infant gastrointestinal digestion of droplets covered with milk fat globule membrane polar lipids concentrate

The simulated in vitro infant gastrointestinal digestion of droplets covered with milk fat globule membrane polar lipids concentrate

Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins

Production of Milk Phospholipid-Enriched Dairy Ingredients

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