Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide

Smith, T.J.; Foegeding, E. Allen; Drake, M.A.

doi:10.1111/1750-3841.13000

Cited by 7 publications

(3 citation statements)

References 51 publications

(133 reference statements)

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“…This could be due to the chemical bleaching step that was applied to Cheddar whey to remove residual annatto colorant. The common bleaching agents hydrogen peroxide and benzoyl peroxide increase lipid oxidation in whey protein ingredients (Croissant et al, 2009;Smith et al, 2015). In our experiment, we observed similar results, where storage of bleached liquid WPC80 increased cardboard flavor and lipid oxidation in the spray-dried WPC80 except in WPC80 from stored unbleached liquid WPC80, where cardboard flavor and lipid oxidation did not increase compared with the no-storage control.…”

Section: Short Communicationsupporting

confidence: 83%

“…This colorant is then concentrated along with the protein during manufacture of WPC or whey protein isolate (WPI) and must be removed by bleaching. Unit operations such as cheese manufacture, bleaching, spray drying, agglomeration, and instantization have all been demonstrated to influence the flavor of WPC or WPI (Wright et al, 2009;Campbell et al, 2011;White et al, 2013;Park et al, 2014a,b;Smith et al, 2015).…”

Section: Short Communicationmentioning

confidence: 99%

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Short communication: The effect of liquid storage on the flavor of whey protein concentrate

Park

Parker

Drake

2016

Journal of Dairy Science

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Unit operations in dried dairy ingredient manufacture significantly influence sensory properties and, consequently, their use and consumer acceptance in a variety of ingredient applications. In whey protein concentrate (WPC) manufacture, liquid can be stored as whey or WPC before spray drying. The objective of this study was to determine the effect of storage, composition, and bleaching on the flavor of spray-dried WPC80. Liquid whey was manufactured and subjected to the following treatments: bleached or unbleached and liquid whey or liquid WPC storage. The experiment was replicated 3 times and included a no-storage control. All liquid storage was performed at 4°C for 24h. Flavor of the final spray-dried WPC80 was evaluated by a trained panel and volatile compound analyses. Storage of liquids increased cardboard flavor, decreased sweet aromatic flavor, and resulted in increased volatile lipid oxidation products. Bleaching altered the effect of liquid storage. Storage of unbleached liquid whey decreased sweet aromatic flavor and increased cardboard flavor and volatile lipid oxidation products compared with liquid WPC80 and no storage. In contrast, storage of bleached liquid WPC decreased sweet aromatic flavor and increased cardboard flavor and associated volatile lipid oxidation products compared with bleached liquid whey or no storage. These results confirm that liquid storage increases off-flavors in spray-dried protein but to a variable degree, depending on whether bleaching has been applied. If liquid storage is necessary, bleached WPC80 should be stored as liquid whey and unbleached WPC80 should be stored as liquid WPC to mitigate off-flavors.

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Section: Short Communicationsupporting

confidence: 83%

Section: Short Communicationmentioning

confidence: 99%

Short communication: The effect of liquid storage on the flavor of whey protein concentrate

Park

Parker

Drake

2016

Journal of Dairy Science

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“…The application of antimicrobials in foods can be affected by cost, regulatory limits, and potential changes to sensory properties (Nuñez de Gonzalez et al, 2006;Gadotti et al, 2014;Smith et al, 2015). The use of combinations of antimicrobials that work additively or synergistically to inhibit or inactivate L. monocytogenes can potentially enhance antimicrobial efficacy while allowing for reductions in individual usage concentrations (Kozak et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Control of Listeria monocytogenes in whole milk using antimicrobials applied individually and in combination

Kozak

Brown

Bobak

et al. 2018

Journal of Dairy Science

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Dairy product recalls and dairy-related illnesses are often the result of contamination with Listeria monocytogenes, which can occur throughout the dairy production and supply chains. The use of antimicrobial compounds is one practical approach for controlling pathogen survival and growth in foods. The goal of this study was to use fluid milk as a model system to identify listeristatic or listericidal treatments that show promise for application in fluid milk and for further evaluation in other dairy products (e.g., cheese). Caprylic acid (CA), ε-polylysine (EPL), hydrogen peroxide, lauric arginate (LAE), and sodium caprylate (SC) were added individually or in combination to whole milk inoculated with L. monocytogenes at ˜4 log cfu/mL. Samples were stored at 7°C for 21 d, and L. monocytogenes counts were determined weekly. Inhibitory concentrations of LAE (800 mg/L) and EPL (100-400 mg/L), as well as SC and CA (3,200 mg/L each), were identified. The addition of EPL at 800 mg/L reduced L. monocytogenes counts by >3 log cfu/mL from initial inoculation levels after 21 d. Addition of hydrogen peroxide to milk reduced counts by >3 log cfu/mL from initial inoculation within 24 h (400 and 800 mg/L) or by d 7 (200 mg/L). Although the combinatory treatments of EPL + CA, EPL + LAE, and LAE + SC were characterized as indifferent, EPL + SC worked synergistically to reduce L. monocytogenes populations in milk over 21 d. Overall, these data identify potential antimicrobial treatments to control L. monocytogenes in milk and serve as a foundation for the continued development of antimicrobial controls for L. monocytogenes in dairy products.

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Construction of a double-increasing emission fluorescent probe and its application in food detection of benzoyl peroxide and biosystem imaging

Zhang,

Yan,

Xie

et al. 2024

Food Chemistry

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Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide

Cited by 7 publications

References 51 publications

Short communication: The effect of liquid storage on the flavor of whey protein concentrate

Short communication: The effect of liquid storage on the flavor of whey protein concentrate

Control of Listeria monocytogenes in whole milk using antimicrobials applied individually and in combination

Construction of a double-increasing emission fluorescent probe and its application in food detection of benzoyl peroxide and biosystem imaging

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