Monitoring the progression of calcium and protein solubilisation as affected by calcium chelators during small-scale manufacture of casein-based food matrices

McIntyre, Irene; O’Sullivan, M.; O’Riordan, Dolores

doi:10.1016/j.foodchem.2017.05.149

Cited by 12 publications

(10 citation statements)

References 29 publications

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“…In the process of dairy production, insoluble calcium salt is usually added directly, in which the micronized calcium powder particles disperse freely. As reported, this dispersion system is thermodynamically unstable, and the gravity and dispersal ability affect the distribution of calcium salt particles (13). According to Stokes law, the sedimentation rate of particles is related to the density of particles and the viscosity of the medium.…”

Section: Introductionmentioning

confidence: 91%

CaCO3 loaded lipid microspheres prepared by the solid-in-oil-in-water emulsions technique with propylene glycol alginate and xanthan gum

Zhao

Zhang

et al. 2022

Front. Nutr.

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Calcium carbonate (CaCO3) is difficult to deliver in food matrices due to its poor solubility. In this work, CaCO3 powders were encapsulated into Solid-in-Oil-in-Water (S/O/W) emulsions to fabricate delivery systems. The impact of the concentrations of propylene glycol alginate and Xanthan gum (PGA-XG) complexes on the physical stability and structural characteristics of S/O/W calcium-lipid emulsions microspheres were studied. The S/O/W calcium-lipid emulsions were characterized by the particle size, zeta potential, physical stability, and apparent viscosity. The S/O/W calcium-lipid emulsion has higher physical stability (including 6-week storage at 4°C), smaller mean particle size (7.60 ± 1.10 μm), and higher negative zeta-potential (45.91 ± 0.97 mV) when the concentration of PGA-XG complexes was 0.8 wt%. Moreover, Confocal laser scanning microscopy (CLSM) images confirmed that the CaCO3 powders were encapsulated in the O phase. Transmission electron microscopy (TEM) showed that S/O/W calcium-lipid emulsion was spherical. The X-ray diffraction (XRD) analysis further confirmed that CaCO3 was loaded in the S/O/W calcium-lipid emulsion as an amorphous state. The formation mechanism of S/O/W calcium-lipid microspheres was studied by Fourier transform infrared spectroscopy (FTIR) and Raman spectrum analysis. This study provided new ideas that accelerate the creation of a novel type of calcium preparation with higher quality utilization.

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Section: Introductionmentioning

confidence: 91%

CaCO3 loaded lipid microspheres prepared by the solid-in-oil-in-water emulsions technique with propylene glycol alginate and xanthan gum

Zhao

Zhang

et al. 2022

Front. Nutr.

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“…It is generally considered to maintain the growth and development of the body and play an essential physiological regulation role in the function of all human cells [ 4 ]. However, CaCO 3 has some problems, such as poor suspension stability and easy precipitation, long-term use will consume a large amount of gastric acid and cause indigestion and abdominal distension, and other problems, which seriously limits its application in the food industry [ 5 ]. Given the existing problems of CaCO 3 , it is a complex problem to develop a new carrier for the food nutrition delivery system to improve its quality and the efficacy of targeted and sustained release.…”

Section: Introductionmentioning

confidence: 99%

Enhancing the Dispersion Stability and Sustained Release of S/O/W Emulsions by Encapsulation of CaCO3 Droplets in Sodium Caseinate/Xanthan Gum Microparticles

Zhang

et al. 2022

Foods

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In this study, solid/oil/water (S/O/W) emulsions were prepared by sodium caseinate (NaCas) and Xanthan gum (XG) binary composite to improve the dispersion stability of calcium carbonate (CaCO3) and achieve a targeted slow-release effect. CaCO3 S/O/W emulsions were determined by particle size, Zeta potential, physical stability, and microstructure. X-ray diffraction (XRD), Raman spectroscopy, and Fourier transform infrared spectroscopy (FTIR) were used to characterize the molecular interactions among components. Molecular docking technology was used to predict the possible binding mode between NaCas-XG. The percentage of free Ca2+ released in the gastrointestinal tract (GIT) model was also studied. It was found that when the concentration of XG was 0.5 wt% and pH was 7, the particle size was smaller, the distribution was uniform, and the physical stability was improved. The microstructure results showed that the embedding effect of S/O/W emulsions was better, the particle size distribution was more uniform when XG concentration increased and formed a filament-like connector with a relatively more stereoscopic structure. XRD results confirmed that the CaCO3 was partially covered due to physical embedding. Infrared and Raman analysis and molecular docking results showed electrostatic and hydrophobic interaction between NaCas and XG. In the GIT digestion model, S/O/W emulsion released Ca2+ slowly in the gastric digestion stage, which proved the targeted slow-release effect of the S/O/W emulsions delivery vector. The results showed that the S/O/W emulsions delivery system is an effective way to promote the application of CaCO3.

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“…The process can be performed by using different equipment, in which various types of cookers with different designs and operating conditions can be employed. The equipment may differ mainly on the type of mixing or agitating systems, the type and mechanism of heating, and the mode of production, in batch or continuous, according to the industry needs [ 6 , 7 ]. The appropriate selection of the equipment and the type and quantity of emulsifying salts are among the most important variables to produce processed cheese with desired final properties [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Emulsifying Salts on the Growth of Bacillus thuringiensis CFBP 3476 and Clostridium perfringens ATCC 13124 in Processed Cheese

Fusieger

Silva

Cavicchioli

et al. 2022

Foods

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Processed cheese is a dairy product with multiple end-use applications, where emulsifying salts play a fundamental role in physicochemical changes during production. Moreover, some of these salts may be a strategy to control spoilage and pathogenic microorganisms, contributing to safety and shelf life extension. This study aimed to evaluate the in vitro inhibitory activity of two emulsifying salts (ESSP = short polyP and BSLP = long polyP) against Bacillus thuringiensis CFBP 3476 and Clostridium perfringens ATCC 13124, and to compare the in situ effects of two emulsifying salts treatments (T1 = 1.5% ESSP and T2 = 1.0% ESSP + 0.5% BSLP) in processed cheeses obtained by two different methods (laboratory- and pilot-scales), during 45-day storage at 6 °C. C. perfringens ATCC 13124 growth was not affected in vitro or in situ (p > 0.05), but both of the treatments reduced B. thuringiensis CFBP 4376 counts in the tested condition. Counts of the treatments with B. thuringiensis CFBP 3476 presented a higher and faster reduction in cheeses produced by the laboratory-scale method (1.6 log cfu/g) when compared to the pilot-scale method (1.8 log cfu/g) (p < 0.05). For the first time, the inhibitory effect of emulsifying salts in processed cheeses obtained by two different methods was confirmed, and changes promoted by laboratory-scale equipment influenced important interactions between the processed cheese matrix and emulsifying salts, resulting in B. thuringiensis CFBP 4376 growth reduction.

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Monitoring the progression of calcium and protein solubilisation as affected by calcium chelators during small-scale manufacture of casein-based food matrices

Cited by 12 publications

References 29 publications

CaCO3 loaded lipid microspheres prepared by the solid-in-oil-in-water emulsions technique with propylene glycol alginate and xanthan gum

CaCO3 loaded lipid microspheres prepared by the solid-in-oil-in-water emulsions technique with propylene glycol alginate and xanthan gum

Enhancing the Dispersion Stability and Sustained Release of S/O/W Emulsions by Encapsulation of CaCO3 Droplets in Sodium Caseinate/Xanthan Gum Microparticles

Influence of Emulsifying Salts on the Growth of Bacillus thuringiensis CFBP 3476 and Clostridium perfringens ATCC 13124 in Processed Cheese

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