Production of Milk Phospholipid-Enriched Dairy Ingredients

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Abstract

Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk or beta serum as the original source, this review assessed four typical extraction processes and estimated that the life-cycle carbon footprints (CFs) of MPLs were 87.40, 170.59, 159.07, and 101.05 kg CO ₂/kg MPLs for membrane separation process, supercritical fluid extraction (SFE) by CO ₂ and dimethyl ether (DME), SFE by DME, and organic solvent extraction, respectively. Regardless of the MPL content of the final products, membrane separation remains the most efficient way to concentrate MPLs, yielding an 11.1–20.0% dry matter purity. Both SFE and solvent extraction processes are effective at purifying MPLs to relatively higher purity (76.8–88.0% w/ w).

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Health effects of dietary phospholipids

Daniela Küllenberg, Lenka Taylor, Michael Schneider … (2012)

Beneficial effects of dietary phospholipids (PLs) have been mentioned since the early 1900's in relation to different illnesses and symptoms, e.g. coronary heart disease, inflammation or cancer. This article gives a summary of the most common therapeutic uses of dietary PLs to provide an overview of their approved and proposed benefits; and to identify further investigational needs. From the majority of the studies it became evident that dietary PLs have a positive impact in several diseases, apparently without severe side effects. Furthermore, they were shown to reduce side effects of some drugs. Both effects can partially be explained by the fact that PL are highly effective in delivering their fatty acid (FA) residues for incorporation into the membranes of cells involved in different diseases, e.g. immune or cancer cells. The altered membrane composition is assumed to have effects on the activity of membrane proteins (e.g. receptors) by affecting the microstructure of membranes and, therefore, the characteristics of the cellular membrane, e.g. of lipid rafts, or by influencing the biosynthesis of FA derived lipid second messengers. However, since the FAs originally bound to the applied PLs are increased in the cellular membrane after their consumption or supplementation, the FA composition of the PL and thus the type of PL is crucial for its effect. Here, we have reviewed the effects of PL from soy, egg yolk, milk and marine sources. Most studies have been performed in vitro or in animals and only limited evidence is available for the benefit of PL supplementation in humans. More research is needed to understand the impact of PL supplementation and confirm its health benefits.

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Phospholipids in Milk Fat: Composition, Biological and Technological Significance, and Analytical Strategies

Giovanna Contarini, Milena Povolo (2013)

Glycerophospholipids and sphingolipids are quantitatively the most important phospholipids (PLs) in milk. They are located on the milk fat globule membrane (MFGM) and in other membranous material of the skim milk phase. They include principally phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol and phosphatidylserine, while sphingomyelin is the dominant species of sphingolipids There is considerable evidence that PLs have beneficial health effects, such as regulation of the inflammatory reactions, chemopreventive and chemotherapeutic activity on some types of cancer, and inhibition of the cholesterol absorption. PLs show good emulsifying properties and can be used as a delivery system for liposoluble constituents. Due to the amphiphilic characteristics of these molecules, their extraction, separation and detection are critical points in the analytical approach. The extraction by using chloroform and methanol, followed by the determination by high pressure liquid chromatography (HPLC), coupled with evaporative light scattering (ELSD) or mass detector (MS), are the most applied procedures for the PL evaluation. More recently, nuclear magnetic resonance spectrometry (NMR) was also used, but despite it demonstrating high sensitivity, it requires more studies to obtain accurate results. This review is focused on milk fat phospholipids; their composition, biological activity, technological properties, and significance in the structure of milk fat. Different analytical methodologies are also discussed.

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Carbon emission intensity in electricity production: A global analysis

Bin Su, B.W Ang (2016)

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Author and article information

Journal

Journal ID (nlm-ta): Foods

Journal ID (iso-abbrev): Foods

Journal ID (publisher-id): foods

Title: Foods

Publisher: MDPI

ISSN (Electronic): 2304-8158

Publication date (Electronic): 02 March 2020

Publication date Collection: March 2020

Volume: 9

Issue: 3

Electronic Location Identifier: 263

Affiliations

[1 ]Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand

[2 ]Riddet Research Institute, Palmerston North 4442, New Zealand

[3 ]Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695, USA

[4 ]Dairy Innovation Institute, California Polytechnic State University, San Luis Obispo, CA 93407, USA

[5 ]Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China

Author notes

[* ]Correspondence: haotian.zheng@ 123456ncsu.edu (H.Z.); charles.brennan@ 123456lincoln.ac.nz (C.S.B.); Tel.: +1-91-9513-2244 (H.Z.); +64-3-423-0637 (C.S.B.)

Author information

Haotian Zheng https://orcid.org/0000-0002-0599-5794

Charles S. Brennan https://orcid.org/0000-0003-2479-8478

Maneesha S. Mohan https://orcid.org/0000-0003-1647-3585

Article

Publisher ID: foods-09-00263

DOI: 10.3390/foods9030263

PMC ID: 7143133

PubMed ID: 32121655

SO-VID: 42922c59-90a3-4dd8-82b2-4fe97edbcef0

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Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

Production of Milk Phospholipid-Enriched Dairy Ingredients

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UCL: UN SDG 07 Affordable and Clean Energy

Most cited references 108

Health effects of dietary phospholipids

Phospholipids in Milk Fat: Composition, Biological and Technological Significance, and Analytical Strategies

Carbon emission intensity in electricity production: A global analysis

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