Arthur Pompilio da Capela, Alécia Daila Barros Guimarães, Alline Artigiani Lima Tribst, Pedro Esteves Duarte Augusto, Bruno Ricardo de Castro Leite Júnior
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引用次数: 0
Abstract
This work combined physical treatments to disrupt fat globules with the ultrasound-assisted enzymatic hydrolysis of goat milk cream (GMC) and cow milk cream (CMC) to improve free fatty acids production. Both creams were pretreated at 50°C by high shear dispersion (HSD-25 000 rpm/5 min), stirring (ST-4 min, 550 W) and high-pressure homogenization (HPH-40 MPa), resulting in a similar reduction in fat globule diameter for GMC (73%–83%, p > 0.05) and a greater reduction for CMC (87%) after HPH. The lipolysis was conducted using lipase with and without ultrasound (US) (20 kHz and 38.4 W/L) at 20°C–50°C for 300 min. The fatty acids concentration (FAC) over the reaction was quantified and modelled to determine the lipolysis rate and final FAC. Physical pretreatments increased lipolysis rate (2.6–3.9 times for GMC and 3.0–7.3 times for CMC) and FAC (7.8–10.1 times for GMC and 8.0–11.1 times for CMC) after conventional lipolysis. For GMC, the HPH = ST>HSD>control promoted higher final FAC. In contrast, for CMC, the order was changed to HPH>HSD>ST>control. For most conditions evaluated, especially at lower hydrolysis temperatures, US-assisted reactions promoted an additional increase in the final FAC (3%–73% for GMC and 2%–80% for CMC). Therefore, the physical disruption of fat globules is an interesting strategy to improve cream lipolysis, especially HPH and ST for goat cream and HPH and HSD for cow cream. In addition, US-assisted hydrolysis lowered the needed reaction temperature from 50°C to 20°C, possibly saving energy and reducing undesirable thermal impacts on the final product.
Practical applications: The findings highlight the potential of combining physical treatments and ultrasound-assisted lipolysis to enhance free fatty acid production from goat and cow milk creams. High-pressure homogenization and stirring proved effective for disrupting fat globules, while ultrasound-assisted hydrolysis further boosted lipolysis efficiency, particularly at lower temperatures. These strategies can be applied in the dairy and food industries to produce functional ingredients with tailored fatty acid profiles, improve the sensory properties of food products, and reduce energy consumption by enabling low-temperature processing. This approach also offers opportunities to develop innovative products with added nutritional and functional value.
期刊介绍:
The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects.
Following is a selection of subject areas which are of special interest to EJLST:
Animal and plant products for healthier foods including strategic feeding and transgenic crops
Authentication and analysis of foods for ensuring food quality and safety
Bioavailability of PUFA and other nutrients
Dietary lipids and minor compounds, their specific roles in food products and in nutrition
Food technology and processing for safer and healthier products
Functional foods and nutraceuticals
Lipidomics
Lipid structuring and formulations
Oleochemistry, lipid-derived polymers and biomaterials
Processes using lipid-modifying enzymes
The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).