International Dairy Journal最新文献_第7页

Kinetics and efficiency of decolorizing electro-activated lactose solutions by adsorption on activated carbons, anion exchange resins and electro-oxidation process 活性炭、阴离子交换树脂和电氧化法对电活化乳糖溶液脱色的动力学和效率

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-04-01 Epub Date: 2025-12-29 DOI: 10.1016/j.idairyj.2025.106539

Abdullah Nayeem , Seddik Khalloufi , Mohammed Aider

{"title":"Kinetics and efficiency of decolorizing electro-activated lactose solutions by adsorption on activated carbons, anion exchange resins and electro-oxidation process","authors":"Abdullah Nayeem , Seddik Khalloufi , Mohammed Aider","doi":"10.1016/j.idairyj.2025.106539","DOIUrl":"10.1016/j.idairyj.2025.106539","url":null,"abstract":"<div><div>Electro-activation has been proven as a promising technology for lactulose synthesis from lactose. However, this process also exhibits color development like that of the conventional chemical isomerization process. This study explores the decolorization of electro-activated lactose solutions using adsorption and electro-oxidation techniques. Six adsorbents, three activated carbons (AC) and three anion exchange resins, were evaluated. Adsorbents denoted AC-2 and Resin-M demonstrated superior performance, achieving 89.85 % and 85.63 % decolorization, expressed as absorbance decreases at 296 nm, and 82 % and 75.3 % decreases at 420 nm. Optimal results were obtained with 7.5 % adsorbent. Adsorption behavior followed Langmuir isotherms, and kinetic modeling revealed second-order and first-order reactions for AC-2 and Resin-M, respectively. BET analysis confirmed that AC-2 has a higher surface area and adsorption capacity. Electro-oxidation using Ti/Ti electrodes provided an efficient alternative with lower energy consumption (<6.0 kW h). HPLC analysis showed that the decolorization process preserved the sugar profile, supporting its applicability.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106539"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Lacticaseibacillus rhamnosus 1.0320 isolated from fermented kumis combined with 3-Fucosyllactose and 3′-Sialyllactose ameliorates LPS-induced intestinal epithelial barrier dysfunction by inhibiting the NF-κB pathway and activating the Nrf2 pathway 从发酵酵母中分离得到的鼠李糖乳杆菌1.0320与3-焦酰基乳糖和3 ' -唾液酰基乳糖联合作用，通过抑制NF-κ b通路和激活Nrf2通路改善lps诱导的肠上皮屏障功能障碍

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-04-01 Epub Date: 2026-01-02 DOI: 10.1016/j.idairyj.2025.106545

Xiaolei Duan , Hao Shi , Mingzhang Zhao , Zhanmei Jiang , Jing Zhang , Xianhui Chen , He Zhang , Juncai Hou , Xiangyu Li

{"title":"Lacticaseibacillus rhamnosus 1.0320 isolated from fermented kumis combined with 3-Fucosyllactose and 3′-Sialyllactose ameliorates LPS-induced intestinal epithelial barrier dysfunction by inhibiting the NF-κB pathway and activating the Nrf2 pathway","authors":"Xiaolei Duan , Hao Shi , Mingzhang Zhao , Zhanmei Jiang , Jing Zhang , Xianhui Chen , He Zhang , Juncai Hou , Xiangyu Li","doi":"10.1016/j.idairyj.2025.106545","DOIUrl":"10.1016/j.idairyj.2025.106545","url":null,"abstract":"<div><div>Intestinal epithelial barrier function is vital to gut homeostasis. This study investigated the effects of <em>Lacticaseibacillus rhamnosus</em> 1.0320 combined with 3-FL and 3′-SL using the LPS-induced barrier injury model. The results showed that the combination of 3-FL, 3′-SL, and <em>L. rhamnosus</em> 1.0320 significantly enhanced the levels of GSH, SOD and CAT, reduced the levels of pro-inflammatory cytokine. Meanwhile, the combination ameliorated intestinal epithelial barrier dysfunction by upregulating expression levels of tight junction (TJ) protein. The underlying mechanism was that the combination inhibited the TLR4/NF-κB pathway by reducing MyD88 expression and NF-κB p65 phosphorylation. Meanwhile, the combination activated the Nrf2/NQO-1 signaling pathway by promoting Nrf2 nuclear translocation. Additionally, <em>L. rhamnosus</em> 1.0320 combined with 3-FL and 3′-SL reduced apoptosis by modulating the expression ratio of Bcl-2/Bax. These findings would provide a combined strategy for the development of functional foods to ameliorate intestinal barrier dysfunction.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"175 ","pages":"Article 106545"},"PeriodicalIF":3.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Kinetics of lactose crystallization in milk powders – Preconditioning to preserve functionality during storage 奶粉中乳糖结晶动力学。储存期间保持功能的预处理

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-03-01 Epub Date: 2025-12-09 DOI: 10.1016/j.idairyj.2025.106503

Xiàowěi Qí , Frans W.J. van der Berg , Kirsten Gade Malmos , Jacob Judas Kain Kirkensgaard , Serafim Bakalis

引用次数: 0

Camel milk microbiota: safety risks, natural antimicrobial defenses, and detection strategies 骆驼奶微生物群：安全风险、天然抗菌防御和检测策略

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-03-01 Epub Date: 2025-12-01 DOI: 10.1016/j.idairyj.2025.106501

Fadwa El Kindoussy, Oumayma Boukria, Poliana Mendes DE Souza

{"title":"Camel milk microbiota: safety risks, natural antimicrobial defenses, and detection strategies","authors":"Fadwa El Kindoussy, Oumayma Boukria, Poliana Mendes DE Souza","doi":"10.1016/j.idairyj.2025.106501","DOIUrl":"10.1016/j.idairyj.2025.106501","url":null,"abstract":"<div><div>Camel milk is increasingly consumed in arid and semi-arid regions and has gained attention for its nutritional and therapeutic properties. However, its microbial safety and quality remain insufficiently explored, particularly in raw milk systems where hygienic practices and cold chain infrastructure are limited. This review provides the first integrated overview of camel milk microbial ecology, antimicrobial defenses, and surveillance gaps, based on an analysis of over 260 scientific publications. It compiles current knowledge on the microbial diversity of camel milk, covering bacteria, fungi, yeasts, viruses, and bacteriophages. The dominant bacterial phyla include Firmicutes and Proteobacteria, encompassing both beneficial genera such as <em>Lactobacillus</em> and <em>Streptococcus</em>, and potential spoilage or pathogenic taxa including <em>Pseudomonas</em>, <em>Escherichia coli</em>, and <em>Staphylococcus aureus</em>. Fungal contaminants and yeast species with roles in spoilage or fermentation are also discussed, along with the potential presence of foodborne viruses and applications of bacteriophages for microbial control. The contribution of bioactive compounds, including lactoferrin, lactoperoxidase, lysozyme, immunoglobulins, and lauric acid, to the antimicrobial profile of camel milk is examined. In addition, microbial detection approaches are presented for their relevance in camel milk monitoring. The findings highlight the need for improved hygiene, risk mitigation strategies, and adapted microbial quality standards to support the safe use and commercialization of camel milk and its derivatives.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106501"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145748509","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhanced detection of histamine in milk using ultrasound-microwave-assisted solidified floating organic droplet microextraction coupled with colorimetric analysis 超声微波辅助固化漂浮有机微滴微萃取-比色法检测牛奶中的组胺

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-03-01 Epub Date: 2025-12-01 DOI: 10.1016/j.idairyj.2025.106500

Zhixin Xie , Huaijie Zhang , Jianping Li , Siyuan Liu , Mingyao Pang , Bo Tian , Zhenmin Liu

{"title":"Enhanced detection of histamine in milk using ultrasound-microwave-assisted solidified floating organic droplet microextraction coupled with colorimetric analysis","authors":"Zhixin Xie , Huaijie Zhang , Jianping Li , Siyuan Liu , Mingyao Pang , Bo Tian , Zhenmin Liu","doi":"10.1016/j.idairyj.2025.106500","DOIUrl":"10.1016/j.idairyj.2025.106500","url":null,"abstract":"<div><div>This study developed a highly sensitive and simple method for detecting histamine (His) in milk by innovatively integrating the classical His-azo compound colorimetric method with ultrasound-microwave-assisted solidified floating organic droplet-based liquid-phase microextraction (UMA-SFOD-LPME) and low-temperature centrifugation. The method forms a colored His-azo compound, enriches it via UMA-SFOD-LPME, separates the extraction solvent by low-temperature centrifugation, and quantifies by ultraviolet–visible (UV–Vis) spectrophotometry. The UMA-SFOD-LPME was a spontaneous endothermic entropy-driven diffusion-controlled process. Moreover, this method could significantly enhance the recovery, achieve a low LOD of 0.14 mg/L and a LOQ of 0.47 mg/L for His in milk. The intra-day and inter-day precision were excellent at 0.96 %–1.46 % and 0.85 %–1.71 %, respectively. This integrated methodology is simple to operate, cost-effective, environmentally friendly, and significantly improves the sensitivity, accuracy, and reliability of traditional detection methods, providing a robust solution for the rapid and high-recovery detection of trace His in complex dairy matrices.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106500"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145645734","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Transglutaminase modification improved water holding capacity and quality characteristics of Lactiplantibacillus plantarum AHQ-14 fermented milk 转谷氨酰胺酶修饰改善了植物乳杆菌AHQ-14发酵乳的保水能力和品质特性

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-03-01 Epub Date: 2025-12-05 DOI: 10.1016/j.idairyj.2025.106511

Yanshu Hu, Xiao Cong, Lai Jiang, Guangqing Mu, Shujuan Jiang

引用次数: 0

Calcium mediated modulation of Maillard reaction kinetics and product formation in model dairy systems: Implications for heat-processed calcium-fortified foods 钙介导的美拉德反应动力学和产品形成在模型乳制品系统中的调节：对热加工钙强化食品的影响

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-03-01 Epub Date: 2025-12-05 DOI: 10.1016/j.idairyj.2025.106512

Shiqi Hao , Yi Li , Yongqiang Cheng , Ning Tang

{"title":"Calcium mediated modulation of Maillard reaction kinetics and product formation in model dairy systems: Implications for heat-processed calcium-fortified foods","authors":"Shiqi Hao , Yi Li , Yongqiang Cheng , Ning Tang","doi":"10.1016/j.idairyj.2025.106512","DOIUrl":"10.1016/j.idairyj.2025.106512","url":null,"abstract":"<div><div>Maillard reaction critically influences the quality, nutrition, and safety of heat-processed dairy products. Calcium, abundant in dairy and fortified foods, modulates this reaction network. This study systematically investigated the modulatory effects of calcium using eight model systems with two reducing sugars (glucose, lactose) and four amino acids (lysine, cysteine, aspartic acid, glycine) representing key dairy components. Calcium binding capacity was characterized using ion-selective electrodes, revealing amino acids exhibited stronger binding than sugars, with aspartic acid showing the highest affinity due to multiple carboxylate coordination sites. Kinetic analysis demonstrated that calcium addition (0, 0.05, and 0.1 mol/L) enhanced reaction rates by 15–55 %, with glucose systems showing greater responsiveness than lactose. Furthermore, calcium addition systematically reduced activation energies (Ea) while generating more negative activation entropies (ΔS<sup>‡</sup>), indicating formation of more ordered transition state complexes that effectively lower reaction energy barriers and confirm the catalytic mechanism of calcium. Mass spectrometry analysis revealed calcium fundamentally altered product formation pathways, not merely accelerating existing reactions. Glucose systems produced broader product distributions with enhanced sensitivity to calcium-mediated changes, while lactose systems showed more selective pathway formation leading to higher molecular weight products. These findings provide fundamental insights into calcium-protein-sugar interactions during thermal processing and offer scientific guidance for optimizing quality in calcium-fortified dairy products.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106512"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145748508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Plasmalogens in bovine raw milk, human milk and bovine MFGM isolates 牛原料奶、人乳和牛MFGM分离株中的缩醛原

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-03-01 Epub Date: 2025-11-29 DOI: 10.1016/j.idairyj.2025.106499

Lin Ma, Bertram Y. Fong, Alastair K.H. MacGibbon

引用次数: 0

Characterization of monomethyl branched-chain fatty acid dynamics in human breast milk: A study across gestational maturity 人母乳中单甲基支链脂肪酸动力学的表征：一项跨妊娠期的研究

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-03-01 Epub Date: 2025-12-01 DOI: 10.1016/j.idairyj.2025.106502

Lina An , Renqiang Yu , Weidi Li , Xinyi Zhang , Yulu Zhang , Ye Yang , Xinyu Zeng , Xingguo Wang , Wei Wei

{"title":"Characterization of monomethyl branched-chain fatty acid dynamics in human breast milk: A study across gestational maturity","authors":"Lina An , Renqiang Yu , Weidi Li , Xinyi Zhang , Yulu Zhang , Ye Yang , Xinyu Zeng , Xingguo Wang , Wei Wei","doi":"10.1016/j.idairyj.2025.106502","DOIUrl":"10.1016/j.idairyj.2025.106502","url":null,"abstract":"<div><div>In this study, we analyzed the monomethyl branched-chain fatty acids (mmBCFAs) composition in human breast milk across different gestational ages and lactational periods using GC-MS technology. A total of 56 fatty acids were identified including 16 saturated fatty acids (SFAs), 15 monounsaturated fatty acids (MUFAs), 15 polyunsaturated fatty acids (PUFAs), and 10 mmBCFAs. The total mmBCFA content exhibited a gestational age-dependent increase, ranging from 0.25 to 0.27 % in early preterm to 0.42–0.55 % in full-term milk (<em>P</em> < 0.01). While gestational age exerted a dominant effect on specific mmBCFA levels (<em>P</em> < 0.05), lactational stage (colostrum <em>vs</em> transitional milk) showed only marginal influence. Principal component analysis revealed distinct clustering of milk samples by gestational age, with the most pronounced divergence between full-term and early preterm groups. These findings underscore the necessity of incorporating gestational age-specific mmBCFA micro-profiles into neonatal feeding protocols and preterm infant formula design.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106502"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145692779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of microwave power on drying behaviour, colour degradation, and rehydration of paneer 微波功率对奶酪干燥性能、颜色退化及再水化的影响

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2026-03-01 Epub Date: 2025-12-09 DOI: 10.1016/j.idairyj.2025.106516

Mandita Amshi, Manisha Kumari, Akash Jyoti Saikia, Avinash Kumar, Ajay Kumar Swarnakar

{"title":"Effect of microwave power on drying behaviour, colour degradation, and rehydration of paneer","authors":"Mandita Amshi, Manisha Kumari, Akash Jyoti Saikia, Avinash Kumar, Ajay Kumar Swarnakar","doi":"10.1016/j.idairyj.2025.106516","DOIUrl":"10.1016/j.idairyj.2025.106516","url":null,"abstract":"<div><div>Paneer is a popular dairy product and is widely consumed in India. Paneer is highly perishable due to its high moisture content. Drying is a standard method to preserve high-moisture food products. In this work, microwave energy is utilised to dry paneer and investigate its kinetics, colour change, and shrinkage at various power levels. In this study, microwave power levels were varied from 10 % to 50 % of the full rated power of 900 W. The Page, Peleg, Logarithmic, and Weibull models were used to study the kinetics of moisture removal. The Peleg model showed more accuracy compared to other models. During the drying process, it was observed that the shrinkage increased with both time and microwave power. Colour was measured in terms of L, a, and b values; and the whiteness index was subsequently calculated. Zero, first-order, and second-order kinetics models were used to investigate the colour degradation kinetics. The second-order kinetics model best described the colour change. Additionally, rehydration was carried out after drying. The rehydration ratio increases with the microwave power level during the drying of paneer. The rehydration ratio of the maximum dried paneer sample was approximately 1.3 at the 50 % power level.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106516"},"PeriodicalIF":3.4,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145748590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0