Food and Nutritional Sciences - Journal Articles
Permanent URI for this collection
Browse
Recent Submissions
Item Protein and oligosaccharide composition of colostrum and transition milk from pasture-based dairy cows supplemented prepartum with inorganic selenium, organic selenium or rumen-protected choline(Elsevier Ltd., 2024-05-07) McDermott, Fionnuala; Kennedy, Emer; Tobin, John T.; Egan, Michael; O'Callaghan, Tom F.; Brennan, Lorraine; Hogan, Sean A.; Teagasc; Science Foundation Ireland; Department of Agriculture, Food and the Marine, IrelandPrepartum diet and mineral supplementation can influence bovine colostrum proteins and oligosaccharides (OS). The objective of this study was to evaluate the effects of prepartum supplementation with 1) inorganic selenium (INORG), 2) organic selenium (ORG) or 3) rumen-protected choline (RPC) on these components. Fifty-seven (12 primiparous and 45 multiparous) cows were supplemented daily from 49 ± 12.9 d prior to calving until d of calving. Colostrum was collected within 1 h postpartum and transition milk (TM) samples 1–5 were collected over the following 2–3 d postpartum. Prepartum supplementation with INORG, ORG or RPC had no significant effect on the gross, OS or IgG composition of colostrum. Animals supplemented with ORG or RPC produced significantly higher concentrations of colostrum αs2-Casein and β-Casein. Each milking postpartum had a significant effect on the protein and OS composition of milk. This research demonstrates that supplementing these micro-nutrients prepartum does not have a deleterious effect on subsequent colostrum or TM composition.Item Diet quality, sleep and quality of life in Parkinson’s disease: a cross-sectional study(Springer, 2022-09-02) Dunk, Danielle; Mulryan, Philip; Affonso, Sean; O'Keeffe, Gerard W.; O'Keeffe, Majella; Sullivan, Aideen M.; Cork Parkinson’s AssociationBackground: Parkinson’s disease (PD) is a neurodegenerative disorder characterised by motor and non-motor symptoms that impact quality of daily life, including diet and sleep. However, relatively little is known about dietary intake and quality in people with PD (PwP). Lifestyle factors, and how they relate to diet, are also insufficiently understood. The aims of this study were to investigate dietary intake and quality, sleep and quality of life in PwP, and to explore the relationships between these factors. Methods: Forty-five community-dwelling participants with PD (n = 45) were recruited to this cross-sectional study through the Cork Parkinson’s Association, Ireland. Dietary intake was assessed using the EPIC food frequency questionnaire, and diet quality was assessed using the Healthy Diet Indicator. Dietary intakes were compared to Irish RDAs for adults > 65 years. Sleep duration and quality were subjectively measured using the PD Sleep Scale and Pittsburgh sleep quality index and objectively measured by actigraphy in a subset of participants (n = 27). QOL was measured using the validated PDQ-39 questionnaire. Results: Energy intake in PwP was significantly higher than that of the general population (2013 vs 1755 kcal/d, p = 0.01), despite their lower mean BMI (25.9 vs 27.7 kg/m2, p = 0.02). Intakes of carbohydrate, protein and fruits and vegetables were significantly higher in PwP compared to recommended and population intakes (all p < 0.01), but fibre intake was significantly lower than recommended (17.3 vs 25 g/d, p ≤ 0.05). Seventy-eight percent of participants had poor dietary quality, and poor sleep quality was associated with poor QOL. Conclusions: Carbohydrates, protein, fruit and vegetable intakes were greater in PwP than population norms, but overall diet quality was low. Interventions to improve dietary and lifestyle factors may improve health and QOL in PwP.Item Valorisation process using lactic acid bacteria fermentation induces significant changes in the physical and functional properties of brewers spent yeast(MDPI, 2024-02-29) Jaeger, Alice; Nyhan, Laura; Sahin, Aylin W.; Zannini, Emanuele; Arendt, Elke K.; Horizon 2020Brewer’s spent yeast (BSY) is a plentiful by-product of the brewing process. Currently regarded as a waste product, this low-value material is used in animal feed formulations or disposed of. However, BSY is known to be nutritionally dense, particularly regarding high-quality proteins, fibre, vitamins, and minerals. Previous work has examined the effect of a process including fermentation with Lactobacillus amylovorus FST 2.11 on BSY and indicates a reduction in bitterness intensity and an increase in sour and fruity flavours. The current study expands on this previous work, examining the changes in composition and functionality resulting from this upcycling process. The major changes include protein degradation and a decrease in pH, leading to increased protein solubility by 41%, increased foam stability by up to 69% at pH 7, and improved emulsion stabilising characteristics as well as differences in rheological behaviour during heating. Compositional changes are also detailed, with evidence of glucan and trehalose degradation. These changes in the physical and functional properties of BSY provide useful information, particularly with regard to the incorporation of BSY into food products for human consumption.Item Modelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic data(Elsevier Ltd, 2019) Ho, Quang Tri; Murphy, Kevin M.; Drapala, Kamil P.; Fenelon, Mark A.; O'Mahony, James A.; Tobin, John T.; McCarthy, Noel A.; Enterprise IrelandThis work aimed to model the effect of heat treatment on viscosity of milk protein concentrate (MPC) using kinetic data. MPC obtained after ultrafiltration was subjected to different time-temperature heat treatment combinations. Heat treatment at high temperature and short time (i.e., 100 or 120 °C×30 s) led to a significant increase in viscosity in MPC systems. Second-order reaction kinetic models proved a better fit than zero- or first-order models when fitted for viscosity response to heat treatment. A distinct deviation in the slope of the Arrhenius plot at 77.9 °C correlated to a significant increase in the rate of viscosity development at temperatures above this, confirming the transition of protein denaturation from the unfolding to the aggregation stage. This study demonstrated that heat-induced viscosity of MPC as a result of protein denaturation/aggregation can be successfully modelled in response to thermal treatment, providing useful new information in predicting the effect of thermal treatment on viscosity of MPC. © 2018 Elsevier LtdItem A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages(Elsevier Ltd, 2019) Kelleher, Clodagh M.; Tobin, John T.; O'Mahony, James A.; Kelly, Alan L.; O'Callaghan, Donal J.; McCarthy, Noel A.; Department of Agriculture, Food and the Marine; TeagascDirect supersonic steam injection, direct steam infusion, and indirect tubular heating were each applied to protein-enriched skim milk-based beverages with 4, 6 and 8% (w/w) total protein, and the effect of final heat temperature on the physical properties of these beverages was investigated. Supersonic steam injection resulted in significantly lower levels of denaturation of β-lactoglobulin (34.5%), compared to both infusion (76.3%) and tubular (97.1%) heating technologies. Viscosity, particle size and accelerated physical stability of formulations did not differ significantly between the heating technologies, while noticeable colour differences due to heat treatment (mainly attributed to increasing b* value) were observed, particularly for tubular heating. Overall, the extent of protein denaturation in high-protein dairy products was significantly influenced by the particular heating technology applied. The application of supersonic steam injection technology, with rapid heating and high shear characteristics, may enable differenciated product characteristics for ready-to-drink ambient-delivery high-protein dairy beverages. Industrial relevance: The design and application of novel direct supersonic steam injection technology was comprehensively studied and found to provide significant benefits over direct steam infusion and indirect tubular heating technologies for skim milk-based protein beverages. This type of injection heating system resulted in heat-treated formulations with lower levels of denatured whey proteins, compared to tubular and infusion heating, offering an alternative opportunity to the industry in terms of producing shelf-stable dairy protein beverages. © 2019 Elsevier Ltd