scholarly journals Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

Nutrients ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1358 ◽  
Author(s):  
Maite Iriondo-DeHond ◽  
Eugenio Miguel ◽  
María del Castillo
Keyword(s):  
Dairy Products ◽  
Dairy Product ◽  
Food Additives ◽  
Consumer Acceptance ◽  
Food Wastes ◽  
Food Matrix ◽  
Dairy Foods ◽  
Current Trends ◽  
Major Subject ◽  
Health Promoting

The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers’ attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.

scholarly journals Consumption of dairy products and the 15-year incidence of age-related macular degeneration

2014 ◽  
Vol 111 (9) ◽  
pp. 1673-1679 ◽  
Author(s):  
Bamini Gopinath ◽  
Victoria M. Flood ◽  
Jimmy C. Y. Louie ◽  
Jie Jin Wang ◽  
George Burlutsky ◽  
...  
Keyword(s):  
Dairy Products ◽  
Dairy Product ◽  
Age Related Macular Degeneration ◽  
Dairy Foods ◽  
Product Consumption ◽  
Reduced Fat ◽  
Age Related ◽  
Increased Risk ◽  
Dairy Product Consumption

Habitual consumption of dairy products has been shown to play an important role in the prevention of several chronic diseases. We aimed to prospectively assess the relationship between the change in dairy product consumption (both regular fat and low/reduced fat) and the 15-year incidence of age-related macular degeneration (AMD). In the Blue Mountains Eye Study, 2037 participants aged 49 years or above at baseline were re-examined at follow-up in 1997–9, 2002–4 and/or 2007–9. AMD was assessed from retinal photographs. Dietary data were collected using a semi-quantitative FFQ, and servings of dairy product consumption calculated. Over the 15-year follow-up, there were 352, 268 and eighty-four incident cases of any, early and late AMD, respectively. After adjusting for age, sex, current smoking, white cell count and fish consumption, a significant linear trend (Pfor trend = 0·003) was observed with decreasing consumption of total dairy foods and the 15-year incidence of late AMD, comparing the lowestv.highest quintile of intake (OR 2·80, 95 % CI 1·21, 3·04). Over the 15 years, decreased consumption of reduced-fat dairy foods was associated with an increased risk of incident late AMD, comparing the lowest to highest quintile of intake (OR 3·10, 95 % CI 1·18, 8·14,Pfor trend = 0·04). Decreasing total dietary Ca intake over the 15 years was also associated with an increased risk of developing incident late AMD (multivariable-adjustedPfor trend = 0·03). A lower consumption of dairy products (regular and low fat) and Ca was independently associated with a higher risk of developing incident late AMD in the long term. Additional cohort studies are needed to confirm these findings.

scholarly journals Development of Innovative Pediocin PA-1 by DNA Shuffling among Class IIa Bacteriocins

2007 ◽  
Vol 73 (16) ◽  
pp. 5292-5299 ◽  
Author(s):  
Tatsuya Tominaga ◽  
Yoshinori Hatakeyama
Keyword(s):  
Dairy Products ◽  
Dairy Product ◽  
Food Additives ◽  
Dna Shuffling ◽  
Activity Assay ◽  
Effective Version ◽  
Activity Screening ◽  
Leuconostoc Lactis ◽  
Enterocin A ◽  
Increased Activity

ABSTRACT Pediocin PA-1 is a member of the class IIa bacteriocins, which show antimicrobial effects against lactic acid bacteria. To develop an improved version of pediocin PA-1, reciprocal chimeras between pediocin PA-1 and enterocin A, another class IIa bacteriocin, were constructed. Chimera EP, which consisted of the C-terminal half of pediocin PA-1 fused to the N-terminal half of enterocin A, showed increased activity against a strain of Leuconostoc lactis isolated from a sour-spoiled dairy product. To develop an even more effective version of this chimera, a DNA-shuffling library was constructed, wherein four specific regions within the N-terminal half of pediocin PA-1 were shuffled with the corresponding sequences from 10 other class IIa bacteriocins. Activity screening indicated that 63 out of 280 shuffled mutants had antimicrobial activity. A colony overlay activity assay showed that one of the mutants (designated B1) produced a >7.8-mm growth inhibition circle on L. lactis, whereas the parent pediocin PA-1 did not produce any circle. Furthermore, the active shuffled mutants showed increased activity against various species of Lactobacillus, Pediococcus, and Carnobacterium. Sequence analysis revealed that the active mutants had novel N-terminal sequences; in active mutant B1, for example, the parental pediocin PA-1 sequence (KYYGNGVTCGKHSC) was changed to TKYYGNGVSCTKSGC. These new and improved DNA-shuffled bacteriocins could prove useful as food additives for inhibiting sour spoilage of dairy products.

scholarly journals Packaging perspective of milk and dairy products

2019 ◽  
Vol 69 (1) ◽  
pp. 3-20 ◽  
Author(s):  
Mario Ščetar ◽  
Kata Galić ◽  
Rajka Božanić ◽  
Katarina Lisak Jakopović ◽  
Mia Kurek ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Dairy Products ◽  
Dairy Product ◽  
Modified Atmosphere Packaging ◽  
Active Packaging ◽  
Point Of View ◽  
Antimicrobial Packaging ◽  
Dairy Foods ◽  
Edible Packaging

Packaging of dairy products develops continuously along with advances in material technologies, which are in turn a response to demands of consumers. This article aimed to give an overview of currently available dairy packaging systems. Novel dairy packaging systems include new packaging technologies such as the modified atmosphere packaging (MAP) that is widely used nowadays, especially for dairy product like cheese. Application of edible packaging could significantly reduce the costs of cheese packaging by reducing the amount of usually required packaging material. Nanomaterials and active packaging might be useful for extending the shelf life of dairy products by reducing material permeability or negative sensory characteristics of batch processing. Forms of active packaging relevant to dairy foods include oxygen scavenging, carbon dioxide absorbers, moisture and/or flavour/odour taints absorbers; releasing compounds (carbon dioxide, ethanol, antioxidants and/or other preservatives); maintaining temperature control and/or compensating temperature changes and antimicrobial packaging. Antimicrobial packaging is gaining interest from packaging scientists and industry due to its potential for providing quality and their safety benefits. The greatest challenge from the ecological point of view is biodegradable packaging. The main challenges for low waste materials are the durability of the packaging correlated with product shelf life as well as the ecological perspective.

scholarly journals Intake of dairy products and risk of colorectal neoplasia

2008 ◽  
Vol 21 (1) ◽  
pp. 56-67 ◽  
Author(s):  
Maria Pufulete
Keyword(s):  
Cohort Studies ◽  
Protective Effect ◽  
Prospective Cohort ◽  
Dairy Products ◽  
Colorectal Neoplasia ◽  
Dairy Product ◽  
Dairy Foods ◽  
Prospective Cohort Studies ◽  
Product Consumption ◽  
Randomised Controlled

Prospective cohort studies suggest that higher intakes of dairy products, in particular milk, are associated with a decreased risk of colorectal cancer (CRC). In Western populations, dairy products are major contributors to dietary Ca, which may have chemopreventive effects in the colon. The pooling of data from prospective studies suggests a significant protective effect of Ca on CRC risk. Randomised controlled trials with Ca supplements have been conducted with both colorectal adenoma and CRC as endpoints. Results suggest that Ca supplementation at a level of 1000–2000 mg/d reduces adenoma recurrence in individuals with a previous adenoma but has no effect on CRC incidence. There is evidence that the risk reduction from dairy foods may not be solely due to their high Ca content. Dairy products contain other potential chemopreventive components such as vitamin D, butyric acid, conjugated linoleic acid, sphingolipids, and probiotic bacteria in fermented products such as yoghurt. The present review will focus on the epidemiological evidence (and in particular prospective cohort studies) investigating the relationship between dairy product consumption and risk of CRC. An outline of the proposed mechanisms responsible for the protective effect of both Ca and other potential chemopreventive components in dairy products will also be presented.

scholarly journals Effects of low-fat or full-fat fermented and non-fermented dairy foods on selected cardiovascular biomarkers in overweight adults

2013 ◽  
Vol 110 (12) ◽  
pp. 2242-2249 ◽  
Author(s):  
Paul J. Nestel ◽  
Natalie Mellett ◽  
Suzana Pally ◽  
Gerard Wong ◽  
Chris K. Barlow ◽  
...  
Keyword(s):  
Dairy Products ◽  
Dairy Product ◽  
Plasma Lipid ◽  
Lipid Classes ◽  
Low Fat ◽  
Cvd Risk ◽  
Dairy Foods ◽  
Fermented Dairy Products ◽  
Obese Subjects ◽  
Fermented Dairy

The association between consumption of full-fat dairy foods and CVD may depend partly on the nature of products and may not apply to low-fat dairy foods. Increased circulating levels of inflammatory biomarkers after consumption of dairy product-rich meals suggest an association with CVD. In the present study, we tested the effects of low-fat and full-fat dairy diets on biomarkers associated with inflammation, oxidative stress or atherogenesis and on plasma lipid classes. Within full-fat dairy diets, we also compared fermented v. non-fermented products. In a randomised cross-over study, twelve overweight/obese subjects consumed during two 3-week periods two full-fat dairy diets containing either yogurt plus cheese (fermented) or butter, cream and ice cream (non-fermented) or a low-fat milk plus yogurt diet, with the latter being consumed between and at the end of the full-fat dairy dietary periods. The concentrations of six inflammatory and two atherogenic biomarkers known to be raised in CVD were measured as well as those of plasma F2-isoprostanes and lipid classes. The concentrations of six of the eight biomarkers tended to be higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet and the concentrations of two plasmalogen lipid classes reported to be associated with increased oxidisability were also higher on consumption of the low-fat dairy diet than on that of the fermented dairy diet (P< 0·001), although plasma F2-isoprostane concentrations did not differ on consumption of any of the diets. On the other hand, the concentrations of plasma sphingomyelin and IL-6 were significantly higher on consumption of the non-fermented dairy diet than on that of the low-fat dairy diet (P< 0·02). In conclusion, short-term diets containing low-fat dairy products did not lead to a more favourable biomarker profile associated with CVD risk compared with the full-fat dairy products, suggesting that full-fat fermented dairy products may be the more favourable.

scholarly journals Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1400 ◽  
Author(s):  
Dipendra Kumar Mahato ◽  
Russell Keast ◽  
Djin Gie Liem ◽  
Catherine Georgina Russell ◽  
Sara Cicerale ◽  
...  
Keyword(s):  
Consumer Acceptance ◽  
Sensory Profile ◽  
World Health ◽  
Health Concern ◽  
Added Sugar ◽  
Dairy Food ◽  
Dairy Foods ◽  
Current Trends ◽  
Reduction Strategies ◽  
Sugar Reduction

Owing to the public health concern associated with the consumption of added sugar, the World Health Organization recommends cutting down sugar in processed foods. Furthermore, due to the growing concern of increased calorie intake from added sugar in sweetened dairy foods, the present review provides an overview of different types and functions of sugar, various sugar reduction strategies, and current trends in the use of sweeteners for sugar reduction in dairy food, taking flavoured milk as a central theme where possible to explore the aforementioned aspects. The strength and uniqueness of this review are that it brings together all the information on the available types of sugar and sugar reduction strategies and explores the current trends that could be applied for reducing sugar in dairy foods without much impact on consumer acceptance. Among different strategies for sugar reduction, the use of natural non-nutritive sweeteners (NNSs), has received much attention due to consumer demand for natural ingredients. Sweetness imparted by sugar can be replaced by natural NNSs, however, sugar provides more than just sweetness to flavoured milk. Sugar reduction involves multiple technical challenges to maintain the sensory properties of the product, as well as to maintain consumer acceptance. Because no single sugar has a sensory profile that matches sucrose, the use of two or more natural NNSs could be an option for food industries to reduce sugar using a holistic approach rather than a single sugar reduction strategy. Therefore, achieving even a small sugar reduction can significantly improve the diet and health of an individual.

scholarly journals The association between dairy product consumption and cognitive function in the National Health and Nutrition Examination Survey

2012 ◽  
Vol 109 (6) ◽  
pp. 1135-1142 ◽  
Author(s):  
Keigan M. Park ◽  
Victor L. Fulgoni
Keyword(s):  
Cognitive Function ◽  
National Health ◽  
Dairy Products ◽  
Dairy Product ◽  
Digit Symbol Substitution Test ◽  
Dairy Foods ◽  
Percentile Score ◽  
Health And Nutrition ◽  
Product Consumption ◽  
Dairy Product Consumption

The present cross-sectional study sought to determine the potential relationships between the intake of dairy foods (total dairy products, milk and cheese) and cognitive function through information garnered in the National Health and Nutrition Examination Surveys (1988–94 and 1999–2002). Cognitive measures of vasomotor speed, coding speed and immediate memory recall were assessed from a simple reaction time task (SRTT), symbol–digit substitution test (SDST) and serial digit learning task, respectively, in adults 20–59 years of age. A summation of the percentile rank scores on each of the three tests provided a measure of overall cognitive function. In adults 60 years of age and above, a story recall test and a digit–symbol substitution test (DSST) were utilised to determine cognitive function in an elderly population. The results indicated that cognitive scores for the SRTT were not different between consumers and non-consumers of dairy foods. However, there were associations observed between 20- and 59-year-old consumers of total dairy foods and a higher SDST percentile score (53·2 (se 1·3) to 49·4 (se 2·0)) and a calculated global cognitive percentile score (53·3 (se 1·1) to 50·2 (se 1·4)) compared with non-consumers. A similar significant association was observed with cheese consumers. In adults over 60 years of age, an association between total dairy product consumption and higher DSST percentile scores (51·5 (se 1·9) to 46·2 (se 3·0)) was also observed. These findings highlight the need for additional research on how dairy products may affect cognition and by what mechanisms, through its nutrients or other components.

scholarly journals New perspectives on dairy and cardiovascular health

2016 ◽  
Vol 75 (3) ◽  
pp. 247-258 ◽  
Author(s):  
Julie A. Lovegrove ◽  
Ditte A. Hobbs
Keyword(s):  
Dairy Products ◽  
Dairy Product ◽  
Saturated Fat ◽  
Fat Intake ◽  
Dietary Recommendations ◽  
Cvd Risk ◽  
Dairy Foods ◽  
Dairy Consumption ◽  
Saturated Fat Intake ◽  
Milk And Dairy Products

CVD are the leading cause of mortality and morbidity worldwide. One of the key dietary recommendations for CVD prevention is reduction of saturated fat intake. Yet, despite milk and dairy foods contributing on average 27 % of saturated fat intake in the UK diet, evidence from prospective cohort studies does not support a detrimental effect of milk and dairy foods on risk of CVD. The present paper provides a brief overview of the role of milk and dairy products in the diets of UK adults, and will summarise the evidence in relation to the effects of milk and dairy consumption on CVD risk factors and mortality. The majority of prospective studies and meta-analyses examining the relationship between milk and dairy product consumption and risk of CVD show that milk and dairy products, excluding butter, are not associated with detrimental effects on CVD mortality or risk biomarkers that include serum LDL-cholesterol. In addition, there is increasing evidence that milk and dairy products are associated with lower blood pressure and arterial stiffness. These apparent benefits of milk and dairy foods have been attributed to their unique nutritional composition, and suggest that the elimination of milk and dairy may not be the optimum strategy for CVD risk reduction.

scholarly journals Introduction to the Sixth Global Summit on the Health Effects of Yogurt: Yogurt, More than the Sum of Its Parts

2019 ◽  
Vol 10 (5) ◽  
pp. 913S-916S
Author(s):  
Sharon M Donovan ◽  
Olivier Goulet
Keyword(s):  
Health Effects ◽  
Dairy Products ◽  
Nutritional Value ◽  
Nutrient Content ◽  
Food Matrix ◽  
Dairy Food ◽  
Dairy Foods ◽  
The Matrix ◽  
Liquid Milk ◽  
Semi Solid

ABSTRACTFoods are not only a collection of individual components but are complex matrices. The food matrix is defined by the USDA as “the nutrient and nonnutrient components of foods and their molecular relations.” The matrix of a food is an important factor in evaluating its nutritional and health contributions to the consumer. Dairy foods are a complex mix of various nutrients and other components, which together form the food matrix. There are three main types of dairy food matrices: liquid (milk, some fermented milks), semi-solid (yogurt, some fresh cheeses), and solid (most cheeses). The nutritional value of dairy foods is determined by their nutrient composition and matrix structure, which can affect digestibility and the bioavailability of nutrients. Additionally, a number of studies have shown that the health effects of dairy products, of similar nutrient content, vary by their matrix.

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