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Cited by 37 publications
(27 citation statements)
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“…), as well as the use of advanced analytical techniques in different food sources to characterize their composition, which is thought to be related to their reported bioactivity in in vitro and/or in vivo experiments [3,8]. However, the mentioned techniques have some limitations: (a) they do not allow for isolating a large amount of sample; (b) the isolate is not pure enough; (c) the use of organic solvents is likely to entail a decrease in or inhibition of the potential bioactivity of the compounds; and (d) the equipment used does not allow us to carry out a comprehensive characterization of these compounds [7,10,11,12,13,14]. Therefore, in the present study other techniques such as pressurized liquid extraction (PLE) and preparative flash chromatography (FC) have been used to obtain BM lipids and isolate different BM fractions, respectively, by using food-grade solvents in an attempt to overcome the aforementioned drawbacks.…”
Section: Introductionmentioning
confidence: 99%
“…), as well as the use of advanced analytical techniques in different food sources to characterize their composition, which is thought to be related to their reported bioactivity in in vitro and/or in vivo experiments [3,8]. However, the mentioned techniques have some limitations: (a) they do not allow for isolating a large amount of sample; (b) the isolate is not pure enough; (c) the use of organic solvents is likely to entail a decrease in or inhibition of the potential bioactivity of the compounds; and (d) the equipment used does not allow us to carry out a comprehensive characterization of these compounds [7,10,11,12,13,14]. Therefore, in the present study other techniques such as pressurized liquid extraction (PLE) and preparative flash chromatography (FC) have been used to obtain BM lipids and isolate different BM fractions, respectively, by using food-grade solvents in an attempt to overcome the aforementioned drawbacks.…”
Section: Introductionmentioning
confidence: 99%
“…Though the fat content of BM is only one-tenth of cream, MPLs of BM are 4-27-fold that of raw milk, as shown in Table 1. The empirical equation MPL = 0.0137 × FC provides an estimation of the MPL content (g/L) of a dairy product, where FC is the fat content of cream [42]. For instance, the estimated BM MPL content of anhydrous milk fat (AMF) from 80% cream, and of butter from 40% cream, is 1.1 and 0.55 g/kg, respectively.…”
Section: Dairy By-products Rich In Phospholipidsmentioning
confidence: 99%
“…Of the class of sphingolipids, the main ones, found in buttermilk, are sphingomyelin, glucosylceramide, and lactosylceramide. The most commonly used phospholipid concentration processes are microfiltration (MF) and ultrafiltration (UF) [8]. The importance of extracting and concentrating these phospholipids is summarized by their bioactivity and their ability to act as emulsifiers.…”
Section: Extraction Concentration and Analysis Of Phospholipids Fromentioning
confidence: 99%
“…MF has some limitations due to the size of casein fragments and MFGM phospholipids, which are very similar. Regarding the optimization of UF, studies performed pretreatments for the elimination of casein, predicting UF, precipitating it with acid, as well as the addition of agents that dissociate casein micelles such as citrate [8].…”
Section: Extraction Concentration and Analysis Of Phospholipids Fromentioning
confidence: 99%