Pilot scale production of a phospholipid-enriched dairy ingredient by means of an optimised integrated process employing enzymatic hydrolysis, ultrafiltration and super-critical fluid extraction

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dc.contributor.author Barry, Kate M.
dc.contributor.author Dinan, Timothy G.
dc.contributor.author Kelly, Philip M.
dc.date.accessioned 2017-05-12T14:09:08Z
dc.date.available 2017-05-12T14:09:08Z
dc.date.issued 2017-04-08
dc.identifier.citation Barry, K. M., Dinan, T. G. and Kelly, P. M. (2017) 'Pilot scale production of a phospholipid-enriched dairy ingredient by means of an optimised integrated process employing enzymatic hydrolysis, ultrafiltration and super-critical fluid extraction', Innovative Food Science & Emerging Technologies, 41, pp. 301-306. doi: 10.1016/j.ifset.2017.04.004 en
dc.identifier.volume 41 en
dc.identifier.startpage 301 en
dc.identifier.endpage 306 en
dc.identifier.issn 1466-8564
dc.identifier.uri http://hdl.handle.net/10468/3958
dc.identifier.doi 10.1016/j.ifset.2017.04.004
dc.description.abstract Pilot scale production of a dairy ingredient enriched in phospholipids (PLs) was generated from a buttermilk powder (BMP) substrate utilising a combined process of targeted enzymatic hydrolysis of the innate milk proteins followed by ultrafiltration with a 50 kDa membrane. An 8.5 fold increase in PL was achieved in the 50 kDa retentate (50 R) compared to the BMP, 11.05 ± 0.02% and 1.30 ± 0.00% total PL, respectively. Simultaneously, total lipid content in the retentate increased 8.7 fold with reference to the BMP, 60.07 ± 0.54% and 6.84 ± 0.17% total lipid respectively. Protein reduced to 10.58 ± 0.09% (50 R) from 31.40 ± 0.57% in BMP. Supercritical CO2 fluid extraction (SFE) was employed to generate a purified lipid fraction. SFE with ethanol as a co-solvent yielded a purified lipid extract with enriched PLs level of 56.24 ± 0.07% on a dry matter basis. Industrial relevance: PLs have many associated health and nutritional benefits including those related to cognitive development and repair. Generation of an ingredient enriched in dairy PLs would be advantageous from an industrial view to allow fortification of nutritionals, both infant and geriatric, in promoting brain health. The present work demonstrates a novel pilot scale process for the generation of a PL enriched ingredient from a BMP substrate. Utilising a combined process of targeted protein hydrolysis followed by selective removal by ultrafiltration of the smaller molecular weight peptide material, an ingredient with 8.5 fold increase in PL material was achieved. SFE technology was utilised to generate a purified lipid extract with greater PL levels for future applications in biological assays to determine these pathways. The need for investigate and further develop the knowledge relating to the modes of action of these bioactive compounds would be beneficial from a nutritional perspective. en
dc.description.sponsorship Department of Agriculture, Food and the Marine, Ireland, (Food Institutional Research Measure FIRM project number: 10RD/TMFRC/709)); Teagasc, Ireland (Teagasc PhD Walsh Fellowship) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.rights © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Pilot-scale en
dc.subject Buttermilk powder (BMP) en
dc.subject Phospholipids (PLs) en
dc.subject Hydrolysis en
dc.subject Ultrafiltration en
dc.subject Supercritical CO2 fluid extraction (SFE) en
dc.title Pilot scale production of a phospholipid-enriched dairy ingredient by means of an optimised integrated process employing enzymatic hydrolysis, ultrafiltration and super-critical fluid extraction en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Ted Dinan, Psychiatry, University College Cork, Cork, Ireland. +353-21-490-3000 Email: t.dinan@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication at the request of the publisher. en
dc.check.date 2018-04-07
dc.date.updated 2017-05-12T13:56:42Z
dc.description.version Published Version en
dc.internal.rssid 394743306
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.contributor.funder Teagasc en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Innovative Food Science & Emerging Technologies en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress t.dinan@ucc.ie en


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© 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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