The effect of bleaching agents on the degradation of vitamins and carotenoids in spray-dried whey protein concentrate

Abstract

Previous research has shown that bleaching affects flavor and functionality of whey proteins. The role of different bleaching agents on vitamin and carotenoid degradation is unknown. The objective of this study was to determine the effects of bleaching whey with traditional annatto (norbixin) by hydrogen peroxide (HP), benzoyl peroxide (BP), or native lactoperoxidase (LP) on vitamin and carotenoid degradation in spray-dried whey protein concentrate 80% protein (WPC80). An alternative colorant was also evaluated. Cheddar whey colored with annatto (15 mL/454 L of milk) was manufactured, pasteurized, and fat separated and then assigned to bleaching treatments of 250 mg/kg HP, 50 mg/kg BP, or 20 mg/kg HP (LP system) at 50°C for 1 h. In addition to a control (whey with norbixin, whey from cheese milk with an alternative colorant (AltC) was evaluated. The control and AltC wheys were also heated to 50°C for 1 h. Wheys were concentrated to 80% protein by ultrafiltration and spray dried. The experiment was replicated in triplicate. Samples were taken after initial milk pasteurization, initial whey formation, after fat separation, after whey pasteurization, after bleaching, and after spray drying for vitamin and carotenoid analyses. Concentrations of retinol, a-tocopherol, water-soluble vitamins, norbixin, and other carotenoids were determined by HPLC, and volatile compounds were measured by gas chromatography-mass spectrometry. Sensory attributes of the rehydrated WPC80 were documented by a trained panel. After chemical or enzymatic bleaching, WPC80 displayed 7.0 to 33.3% reductions in retinol, β-carotene, ascorbic acid, thiamin, α-carotene, and α-tocopherol. The WPC80 bleached with BP contained significantly less of these compounds than the HP- or LP-bleached WPC80. Riboflavin, pantothenic acid, pyridoxine, nicotinic acid, and cobalamin concentrations in fluid whey were not affected by bleaching. Fat-soluble vitamins were reduced in all wheys by more than 90% following curd formation and fat separation. With the exception of cobalamin and ascorbic acid, water-soluble vitamins were reduced by less than 20% throughout processing. Norbixin destruction, volatile compound, and sensory results were consistent with previous studies on bleached WPC80. The WPC80 colored with AltC had a similar sensory profile, volatile compound profile, and vitamin concentration as the control WPC80.

The stability and bioaccessibility of fucoxanthin in spray-dried microcapsules based on various biopolymers

“…20,21 Hydroxypropyl-bcyclodextrin (HP-b-CD), a hydroxyalkyl derivative of b-cyclodextrin, could enhance the storage stability of astaxanthin/ canthaxanthin by inclusion of astaxanthin/canthaxanthin in HP-b-CD. 22,23 Recent studies also indicated that whey proteins, gelatin or pea protein could deliver various dietary carotenoids, such as a-carotene, 24 astaxanthin, 25 and lutein. 26,27 The object of this study was to select proper wall materials to encapsulate fucoxanthin and improve its stability and bioaccessibility effectively.…”

Applications of nanotechnology to combat the problems associated with modern food

“…30 Benzoyl peroxide has been used for more than 50 years as a bleaching agent in wheat, cheese and whey processing; benzoyl peroxide destroys the nutrient content of food and produces toxic compounds after reaction with food components, 31 and destroys vitamin A and vitamin B present in food. 32 Chlorine dioxide destroys the vitamin A content during bleaching. 33 Potassium bromate poses a toxic effect on kidneys and thyroid function and increases cancer risk.…”

“…Alloxan, which is a potent chemical responsible for inducing diabetes mellitus by destroying insulin‐producing cells of the pancreas, 29 is used as a softening agent for ‘refined wheat flour’ 30 . Benzoyl peroxide has been used for more than 50 years as a bleaching agent in wheat, cheese and whey processing; benzoyl peroxide destroys the nutrient content of food and produces toxic compounds after reaction with food components, 31 and destroys vitamin A and vitamin B present in food 32 . Chlorine dioxide destroys the vitamin A content during bleaching 33 .…”

Invited review: The effects of processing parameters on the flavor of whey protein ingredients

“…Chemical bleaching and enzymatic agents are nonspecific oxidative processes that oxidize double bonds of the carotenoid pigment, reducing overall color (Kang et al, 2010). The oxidative process also reduces levels of other carotenoids, such as α-tocopherol, retinol, β-carotene, and α-carotene, and vitamins, such as ascorbic acid (Stout et al, 2017). Several studies have documented that the decolorization of whey using chemical bleaching agents also increases lipid oxida-tion (McDonough et al, 1968;Croissant et al, 2009;Listiyani et al, 2011;Campbell et al, 2012;Smith et al, 2015b).…”