Milk and Dairy Polar Lipids: Occurrence, Purification, and Nutritional and Technological Properties

Le, Thien Trung; Phan, Thi Thanh Que; Camp, John Van; Dewettinck, Koen

doi:10.1016/b978-1-63067-044-3.50009-1

Cited by 13 publications

(12 citation statements)

References 229 publications

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“…It is notable that this molecule is highly concentrated in CerPCho (18-22%) and PtdEtn (up to 12.6%). Others also reported the presence of 23:0 in the MFGM (Le et al, 2015). Lopez et al (2008) reported about 1.5% 23:0 in MFGM of cream.…”

Section: Fatty Acid Profile Of the Fractionated Pl Productsmentioning

confidence: 96%

Development of Industrially Scalable Method for Phospholipids and Branch‐Chain Fatty Acids of Dairy by‐Product

Price

Wan

Tao

et al. 2020

J Americ Oil Chem Soc

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Dairy phospholipids (PL) is of interest due to their health benefits and functional properties. Solvent fractionation of PL has not been commonly used in the dairy industry to fractionate milk fat to obtain or concentrate the PL. The total lipid extracted from the β stream, a waste by‐product of dairy processing, was used in this study to investigate suitable solvent and conditions to separate the neutral lipid from PL. A fixed lipid solvent ratio (1:10 g/v) was used at various fractionation temperatures (−20, 2, 15, 23, 40, and 60 °C) depending on the solvents. The use of acetone at 23 °C, not at the lower temperatures, led to a dairy lecithin product with high PL content, such as 71.5%. The more aqueous ethanol, i.e. at 70% concentration compared to 95%, was able to preferentially extract PL to form products with up to 74.7% PL, but the PL yield was much lower (26.3%) compared to acetone precipitation (97.9%). The enrichment of branch chain fatty acids proved to be very challenging due to the overlapping melting points with other fatty acids. The composition of the major fatty acids of polar and neutral lipids also showed interesting patterns that may indicate different nutritional and oxidative properties of the fractionated products.

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Section: Fatty Acid Profile Of the Fractionated Pl Productsmentioning

confidence: 96%

Development of Industrially Scalable Method for Phospholipids and Branch‐Chain Fatty Acids of Dairy by‐Product

Price

Wan

Tao

et al. 2020

J Americ Oil Chem Soc

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“…The nutritional value of milk polar lipids includes gut development (SM), neurocognitive development (SM), liver protection (PC), bacteria inhabitation (lyso-phospholipids), maintaining homeostasis (PE), cell signalling (PI) and memory restoration (PS), as reviewed in previous reports (Gallier et al, 2014;Le et al, 2014;Le et al, 2015). It has been documented that milk phospholipids can enhance the neurocognitive development in the trials.…”

Section: Neurocognitive Effectsmentioning

confidence: 97%

“…Commercial milk phospholipid products are usually derived from dairy products, such as butter serum AMF, buttermilk, or acid butter whey. The level of phospholipids in these streams can be as high as 11.54, 2.03 and 1.84%, respectively (Le et al, 2015). Butter serum powder represents the highest level of phospholipid concentrate among those dairy streams.…”

Section: Phospholipid Extraction From Dairy Productsmentioning

confidence: 98%

“…Phospholipids are acetone-insoluble, but triacylglycerols dissolves in acetone. This selectivity in solubility also provides an approach to purify milk phospholipids (Le et al, 2015;Zou et al, 2015).…”

Section: Huang Et Almentioning

confidence: 99%

“…Milk lipids represent approximately 4% of bovine milk (Bylund, 2015). Among total milk fat, only 0.32-1% represents phospholipid compounds (Le et al, 2015). Thus, it takes 2.5-8 liters of raw milk to produce one gram of phospholipids.…”

Section: Compositionmentioning

confidence: 99%

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Vesicle properties and health benefits of milk phospholipids: a review

Huang¹,

Zhao²,

Guan³

et al. 2019

JFB

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Phospholipids are important ingredients in milk. They serve as bioactive components with processing functionalities, despite representing only a small proportion of total milk lipids. There has been increasing interest in vesicle properties and health effects of milk phospholipids. However, there are limited reports on industry-scale manufacturing of related commercial products. This contribution aims to elucidate the industrial processes of manufacturing milk phospholipid products including phospholipid extraction and fraction as well as summarizing determination assays of milk phospholipids. In addition to industrial production, this review elaborates on application aspects, such as the biological properties of milk phospholipids and their technical importance as delivery vesicles of liposomes and phytosomes. In addition, new insights on large-scale production of milk phospholipids and new applications such as phytosomes and antioxidant properties are discussed.

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