Invited review: Annatto usage and bleaching in dairy foods

Kang, E.J.; Campbell, R.E.; Bastian, Eric D.; Drake, M.A.

doi:10.3168/jds.2010-3190

Cited by 103 publications

(91 citation statements)

References 54 publications

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“…Whey proteins are used in many foods and beverages, and bland and colorless whey ingredients are desirable. Therefore, bleaching is a common and necessary whey processing step (Kang et al, 2010). Hydrogen peroxide (maximum usage rate at 500 mg/kg) and benzoyl peroxide (regulated by good manufacturing process, GMP5) are the 2 approved chemical bleaching agents in United States (US FDA, 2013a,b).…”

Section: Introductionmentioning

confidence: 99%

The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate

Qiu

Smith

Foegeding

et al. 2015

Journal of Dairy Science

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The residual annatto colorant in fluid Cheddar cheese whey is bleached to provide a neutral-colored final product. Currently, hydrogen peroxide (HP) and benzoyl peroxide are used for bleaching liquid whey. However, previous studies have shown that chemical bleaching causes off-flavor formation, mainly due to lipid oxidation and protein degradation. The objective of this study was to evaluate the efficacy of microfiltration (MF) on norbixin removal and to compare flavor and functionality of 80% whey protein concentrate (WPC80) from MF whey to WPC80 from whey bleached with HP or lactoperoxidase (LP). Cheddar cheese whey was manufactured from colored, pasteurized milk. The fluid whey was pasteurized and fat separated. Liquid whey was subjected to 4 different treatments: control (no bleaching; 50°C, 1 h), HP (250 mg of HP/kg; 50°C, 1 h), and LP (20 mg of HP/kg; 50°C, 1 h), or MF (microfiltration; 50°C, 1 h). The treated whey was then ultrafiltered, diafiltered, and spray-dried to 80% concentrate. The entire experiment was replicated 3 times. Proximate analyses, color, functionality, descriptive sensory and instrumental volatile analysis were conducted on WPC80. The MF and HP- and LP-bleached WPC80 displayed a 39.5, 40.9, and 92.8% norbixin decrease, respectively. The HP and LP WPC80 had higher cardboard flavors and distinct cabbage flavor compared with the unbleached and MF WPC80. Volatile compound results were consistent with sensory results. The HP and LP WPC80 were higher in lipid oxidation compounds (especially heptanal, hexanal, pentanal, 1-hexen-3-one, 2-pentylfuran, and octanal) compared with unbleached and MF WPC80. All WPC80 had >85% solubility across the pH range of 3 to 7. The microstructure of MF gels determined by confocal laser scanning showed an increased protein particle size in the gel network. MF WPC80 also had larger storage modulus values, indicating higher gel firmness. Based on bleaching efficacy comparable to chemical bleaching with HP, flavor, and functionality results, MF is a viable alternative to chemical or enzymatic bleaching of fluid whey.

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Section: Introductionmentioning

confidence: 99%

The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate

Qiu

Smith

Foegeding

et al. 2015

Journal of Dairy Science

Self Cite

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“…In addition, this whey is bleached by strong oxidizers to remove residual colorant-stabilizing cheese color (Kang et al 2010). Compared to the milk filtering SWMs studied, a lower ratio of γ-Proteobacteria was observed on whey processing membranes.…”

Section: The Effect Of Operating Conditionsmentioning

confidence: 99%

A sequencing approach targeting the 16S rRNA gene unravels the biofilm composition of spiral-wound membranes used in the dairy industry

Chamberland

Lessard

Doyen

et al. 2016

Dairy Sci. & Technol.

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Few data are available concerning the composition of biofilms found at the surface of filtration membranes, which, to some extent, explains the long-term failure of numerous strategies developed to control biofouling. This preliminary study intended to design a metagenomic tool targeting the 16S rRNA gene in order to unravel a general portrait of bacterial communities found on spiral-wound membranes used in the dairy industry. A total of seven spiral-wound membrane elements (ultrafiltration, nanofiltration, or reverse osmosis) at the end of their useful lifetimes were collected from different dairy plants. Targeted analysis of the 16S rRNA genes of the metagenome extracted from the membranes revealed their bacterial diversity via high-throughput sequencing technology (Miseq, Illumina). It was found that the nature of the filtered fluid (milk, whey, water) explained 58.6 % of the variance observed between communities found on membranes. Treatments applied on dairy fluids (milk pasteurization, whey bleaching or whey ultrafiltration) induced a selective pressure that affected the diversity of bacterial communities found on membranes and the proportions of spore-former bacteria among them. This work provides the first complete bacterial portrait of the biofilm composition of spiral-wound membranes used in the dairy industry. It suggests that the nature of the filtered fluid and potentially filtration Dairy Sci. & Technol. (2017)

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“…cheese, milk, butter oil, cream and whey products (de Roos et al, 2006). The use of LOX to bleach annatto, a carotenoid colorant used in the manufacture of certain cheeses, has also been reported as whey decolorisation treatment instead of chemical bleaching agents (Kang et al, 2010). LOX catalyzed bleaching in food processing is expected to be more positively perceived by the consumers as compared to chemical bleaching.…”

Section: Use Of Lox In Food Applicationsmentioning

confidence: 98%

Industrial potential of lipoxygenases

Heshof

Graaff

Villaverde

et al. 2015

Critical Reviews in Biotechnology

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Lipoxygenases (LOXs) are iron- or manganese-containing oxidative enzymes found in plants, animals, bacteria and fungi. LOXs catalyze the oxidation of polyunsaturated fatty acids to the corresponding highly reactive hydroperoxides. Production of hydroperoxides by LOX can be exploited in different applications such as in bleaching of colored components, modification of lipids originating from different raw materials, production of lipid derived chemicals and production of aroma compounds. Most application research has been carried out using soybean LOX, but currently the use of microbial LOXs has also been reported. Development of LOX composition with high activity by heterologous expression in suitable production hosts would enable full exploitation of the potential of LOX derived reactions in different applications. Here, we review the biological role of LOXs, their heterologous production, as well as potential use in different applications. LOXs may fulfill an important role in the design of processes that are far more environmental friendly than currently used chemical reactions. Difficulties in screening for the optimal enzymes and producing LOX enzymes in sufficient amounts prevent large-scale application so far. With this review, we summarize current knowledge of LOX enzymes and the way in which they can be produced and applied.

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Invited review: Annatto usage and bleaching in dairy foods

Cited by 103 publications

References 54 publications

The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate

The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate

A sequencing approach targeting the 16S rRNA gene unravels the biofilm composition of spiral-wound membranes used in the dairy industry

Industrial potential of lipoxygenases

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