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The bioactivity and gelling properties of a carbohydrate-rich algal extract obtained from locally harvested Ascophyllum nodosum seaweed using a chemical-free approach were investigated for its potential interest in food applications. Physicochemical characterisation and compositional analysis of the extract, using FTIR, biochemical methods and monosaccharide analysis, confirmed the presence of alginates and fucoidans, although the main polysaccharide present in it was laminarin. Significant amounts of phenolic compounds (~9 mg phloroglucinol/100 mg sample) were also detected. As a result, the extract exhibited good antioxidant activity. It also showed promising prebiotic potential, promoting the growth of beneficial Lactobacillus sp. and Bifidobacteria sp. when compared with commercial prebiotics, but not that of pathogenic bacteria such as E. coli or P. aeruginosa. The gelling properties of the raw extract were explored to optimize hydrogel bead formation by external gelation in CaCl2 solutions. This was enhanced at neutral to alkaline pHs and high extract and CaCl2 concentrations. The mechanical strength, nano- and microstructure of the hydrogel beads prepared under optimised conditions were determined using compression tests, synchrotron small- and wide-angle X-ray scattering (SAXS/WAXS) and scanning electron microscopy (SEM). It was concluded that the raw algal extract at neutral pH had potential for use as a gelling agent, although further enrichment with alginate improved the mechanical properties of the obtained gels. The advantages and disadvantages of applying the non-purified algal extract in comparison with purified carbohydrates are discussed.
Laura G. Gómez-Mascaraque; Marta Martínez-Sanz; Rosalia Martínez-López; Antonio Martínez-Abad; Bhavya Panikuttira; Amparo López-Rubio; Maria G. Tuohy; Sean A. Hogan; André Brodkorb. Characterization and gelling properties of a bioactive extract from Ascophyllum nodosum obtained using a chemical-free approach. Current Research in Food Science 2021, 4, 354 -364.
AMA StyleLaura G. Gómez-Mascaraque, Marta Martínez-Sanz, Rosalia Martínez-López, Antonio Martínez-Abad, Bhavya Panikuttira, Amparo López-Rubio, Maria G. Tuohy, Sean A. Hogan, André Brodkorb. Characterization and gelling properties of a bioactive extract from Ascophyllum nodosum obtained using a chemical-free approach. Current Research in Food Science. 2021; 4 ():354-364.
Chicago/Turabian StyleLaura G. Gómez-Mascaraque; Marta Martínez-Sanz; Rosalia Martínez-López; Antonio Martínez-Abad; Bhavya Panikuttira; Amparo López-Rubio; Maria G. Tuohy; Sean A. Hogan; André Brodkorb. 2021. "Characterization and gelling properties of a bioactive extract from Ascophyllum nodosum obtained using a chemical-free approach." Current Research in Food Science 4, no. : 354-364.
Soy protein isolate (SPI) powders often have poor water solubility, particularly at pH values close to neutral, which is an attribute that is an issue for its incorporation into complex nutritional systems. Therefore, the objective of this study was to improve SPI solubility while maintaining low viscosity. Thus, the intention was to examine the solubility and rheological properties of a commercial SPI powder at pH values of 2.0, 6.9, and 9.0, and determine if heat treatment at acidic or alkaline conditions might positively influence protein solubility, once re-adjusted back to pH 6.9. Adjusting the pH of SPI dispersions from pH 6.9 to 2.0 or 9.0 led to an increase in protein solubility with a concomitant increase in viscosity at 20 °C. Meanwhile, heat treatment at 90 °C significantly improved the solubility at all pH values and resulted in a decrease in viscosity in samples heated at pH 9.0. All SPI dispersions measured under low-amplitude rheological conditions showed elastic-like behaviour (i.e., G′ >G″), indicating a weak “gel-like” structure at frequencies less than 10 Hz. In summary, the physical properties of SPI can be manipulated through heat treatment under acidic or alkaline conditions when the protein subunits are dissociated, before re-adjusting to pH 6.9.
Timothy O′flynn; Sean Hogan; David Daly; James O′mahony; Noel McCarthy. Rheological and Solubility Properties of Soy Protein Isolate. Molecules 2021, 26, 3015 .
AMA StyleTimothy O′flynn, Sean Hogan, David Daly, James O′mahony, Noel McCarthy. Rheological and Solubility Properties of Soy Protein Isolate. Molecules. 2021; 26 (10):3015.
Chicago/Turabian StyleTimothy O′flynn; Sean Hogan; David Daly; James O′mahony; Noel McCarthy. 2021. "Rheological and Solubility Properties of Soy Protein Isolate." Molecules 26, no. 10: 3015.
N-(n-butyl) thiophosphoric triamide (NBPT) is a urease inhibitor utilised in urea-based fertilizers. In Ireland, fertilizer treated with NBPT is applied to pasture to mitigate both ammonia and nitrous oxide emissions, but concerns arise as to the potential for residues in milk products. A quick ultrafiltration extraction and ultra-high performance liquid chromatography coupled with mass spectrometry triple quadrupole (UHPLC-MS/MS) quantitation method was developed and validated in this study. The method was applied in the analysis of samples collected from a field study investigating potential transfer of NBPT residues into milk. NBPT and NBPTo residues, were extracted from fortified milk samples and analysed on a UHPLC-MS/MS with recoveries ranging from 74 to 114%. Validation of the UHPLC-MS/MS method at low (0.0020 mg kg−1) and high (0.0250 mg kg−1) concentration levels in line with SANTE/12682/2019 showed overall trueness in the range of 99 to 104% and precision between 1 and 10%, RSD for both compounds. The limit of quantitation (LOQ) was 0.0020 mg kg−1 and other tested parameters (linearity, sensitivity, specificity, matrix effect, robustness, etc.) satisfied acceptance criteria. Stability assessment using spiked samples revealed the compounds were stable in raw and pasteurised milk for 4 weeks at –80 °C storage temperature. Maintaining samples at pH 8.5–9.0 further improved stability. Analysis of 516 milk samples from the field study found that NBPT and NBPTo concentrations were below the LOQ of 0.0020 mg kg−1, thus suggesting very low risk of residues occurring in the milk. The method developed is quick, robust, and sensitive. The method is deemed fit-for-purpose for the simultaneous determination of NBPT and NBPTo in milk.
Chikere Nkwonta; MacDara O’Neill; Niharika Rahman; Mary Moloney; Patrick Forrestal; Sean Hogan; Karl Richards; Enda Cummins; Martin Danaher. Development of One-Step Non-Solvent Extraction and Sensitive UHPLC-MS/MS Method for Assessment of N-(n-Butyl) Thiophosphoric Triamide (NBPT) and N-(n-Butyl) Phosphoric Triamide (NBPTo) in Milk. Molecules 2021, 26, 2890 .
AMA StyleChikere Nkwonta, MacDara O’Neill, Niharika Rahman, Mary Moloney, Patrick Forrestal, Sean Hogan, Karl Richards, Enda Cummins, Martin Danaher. Development of One-Step Non-Solvent Extraction and Sensitive UHPLC-MS/MS Method for Assessment of N-(n-Butyl) Thiophosphoric Triamide (NBPT) and N-(n-Butyl) Phosphoric Triamide (NBPTo) in Milk. Molecules. 2021; 26 (10):2890.
Chicago/Turabian StyleChikere Nkwonta; MacDara O’Neill; Niharika Rahman; Mary Moloney; Patrick Forrestal; Sean Hogan; Karl Richards; Enda Cummins; Martin Danaher. 2021. "Development of One-Step Non-Solvent Extraction and Sensitive UHPLC-MS/MS Method for Assessment of N-(n-Butyl) Thiophosphoric Triamide (NBPT) and N-(n-Butyl) Phosphoric Triamide (NBPTo) in Milk." Molecules 26, no. 10: 2890.
The effects of bulk protein concentration, Cp, (0.01, 0.1, 1 wt%), pH (3, 4.7 and 7) and heat treatment (unheated or 95 °C for 30 min) on whey protein isolate (WPI) stabilized interfaces were examined. The interfacial pressure and shear rheology of WPI-stabilized sunflower oil-water (o/w) interfaces were characterized using a pendant drop tensiometer and a rheometer equipped with a Du Nöuy ring. The rate of WPI adsorption was faster at higer Cp and pH 3. Heat-enhanced surface activity was more pronounced at pH 7 compared to pH 3 as a result of greater heat stability of WPI at acidic pH. The elastic modulus of WPI stabilized interfaces increased with Cp (≤0.1 wt%). A further increase in Cp (to 1 wt%) resulted in monolayer collapse and weaker films. Non-heated (NHT) WPI formed less elastic interfacial films at pH 3 than at pH7. Heat treatment enhanced the elastic behavior of interfacial films with longer relaxation times. This may be associated with the formation of intermolecular β-sheets. The knowledge gained on the nature of WPI-stabilized interfaces can be used to better understand the stability of dairy emulsions during subsequent processing, digestion or storage.
Beibei Zhou; John T. Tobin; Stephan Drusch; Sean A. Hogan. Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: Effects of protein concentration, pH and heat treatment. Food Hydrocolloids 2021, 116, 106640 .
AMA StyleBeibei Zhou, John T. Tobin, Stephan Drusch, Sean A. Hogan. Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: Effects of protein concentration, pH and heat treatment. Food Hydrocolloids. 2021; 116 ():106640.
Chicago/Turabian StyleBeibei Zhou; John T. Tobin; Stephan Drusch; Sean A. Hogan. 2021. "Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: Effects of protein concentration, pH and heat treatment." Food Hydrocolloids 116, no. : 106640.
The interfacial properties of dairy proteins are of great interest to the food industry. Food manufacturing involves multiple processes that significantly alter the structure and colloidal stability of food materials, including concentration, pH, heat treatment, addition of salts and so on. Such changes have considerable influence on the surface properties of proteins adsorbed at interfaces with implications for both protein structures and interfacial molecular interactions. Studies to date have established some understanding of the links between environmental and processing related parameters and their impacts on interfacial behavior. Improvement in knowledge may allow better design of interfacial protein structures for different food applications. This review examines the effects of solution conditions on the interfacial properties of dairy proteins with emphasis on interfacial tension dynamics, dilatational and shear-induced rheological properties. The most commonly used surface analytical techniques along with relevant methods are also addressed.
Beibei Zhou; John T. Tobin; Stephan Drusch; Sean A. Hogan. Interfacial properties of milk proteins: A review. Advances in Colloid and Interface Science 2020, 102347 .
AMA StyleBeibei Zhou, John T. Tobin, Stephan Drusch, Sean A. Hogan. Interfacial properties of milk proteins: A review. Advances in Colloid and Interface Science. 2020; ():102347.
Chicago/Turabian StyleBeibei Zhou; John T. Tobin; Stephan Drusch; Sean A. Hogan. 2020. "Interfacial properties of milk proteins: A review." Advances in Colloid and Interface Science , no. : 102347.
The importance of milk fat as a bulk food ingredient means that significant commercial interest exists in maximising its economic value through enhancement of its functional and quality attributes. Re-appraisal of the health benefits of milk fat, in recent years, along with increased appreciation of its unique organoleptic and textural properties, has also contributed to enhanced consumer appreciation. This chapter provides an overview of the physical and chemical mechanisms available for the modification and fractionation of milk fat and its components. Physical modification of milk fat is discussed under the headings of crystallisation, fractionation technologies and processing factors, chemical composition of milk fat fractions, applications of fractionated products, effects of minor lipid components and removal of cholesterol. Chemical and enzymatic modification of milk fat is also discussed, as processing options for development of milk fat products with desirable functional and nutritional properties. Recent technological developments in milk fat processing are described, which can lead to improved production efficiency, impact positively on carbon footprint and enhance the functional properties of milk fat-containing products. The chapter provides a comprehensive review of commercial developments and research activity in milk fat modification, processing and value addition.
S. A. Hogan; T. F. O’Callaghan. Milk Fat: Chemical and Physical Modification. Advanced Dairy Chemistry, Volume 2 2020, 197 -217.
AMA StyleS. A. Hogan, T. F. O’Callaghan. Milk Fat: Chemical and Physical Modification. Advanced Dairy Chemistry, Volume 2. 2020; ():197-217.
Chicago/Turabian StyleS. A. Hogan; T. F. O’Callaghan. 2020. "Milk Fat: Chemical and Physical Modification." Advanced Dairy Chemistry, Volume 2 , no. : 197-217.
Objective Urea is one of the most widely used commercial fertilisers worldwide due to its high N density and cost effectiveness. However, it can be lost in the form of gaseous ammonia and other greenhouse gas (GHG) emissions which can potentially lead to environmental pollution. Farmers are compelled to apply more urea to account for those losses, thereby increasing their expenditure on fertilization. The objective of this paper is to present a literature review on current knowledge regarding inhibitor technologies such as urease inhibitor; n-(N-butyl) thiophosphoric triamide (NBPT), and nitrification inhibitor; dicyandiamide (DCD). Methods A thorough review of all the scientific literature was carried out and a proposed risk assessment framework developed. Results The study showed that the urease inhibitor NBPT significantly reduced NH3 loss from urea. However, concerns about NBPT safety to human health had been raised when the nitrification inhibitor DCD appeared as a residue in milk. This article presents a risk assessment framework for evaluating human exposure to chemicals like NBPT or DCD, following the consumption of foods of animal origin (e.g. milk) from cows grazing on inhibitor-treated pasture. Conclusion The EU’s target of a 40% reduction of greenhouse gas emissions by 2030 can be aided by using NBPT as part of an overall suite of solutions. A comprehensive risk assessment is advised for effective evaluation of potential risks from exposure to these inhibitors.
Aishwarya Ray; Chikere Nkwonta; Patrick Forrestal; Martin Danaher; Karl Richards; Tom O’Callaghan; Sean Hogan; Enda Cummins. Current knowledge on urease and nitrification inhibitors technology and their safety. Reviews on Environmental Health 2020, 1 .
AMA StyleAishwarya Ray, Chikere Nkwonta, Patrick Forrestal, Martin Danaher, Karl Richards, Tom O’Callaghan, Sean Hogan, Enda Cummins. Current knowledge on urease and nitrification inhibitors technology and their safety. Reviews on Environmental Health. 2020; ():1.
Chicago/Turabian StyleAishwarya Ray; Chikere Nkwonta; Patrick Forrestal; Martin Danaher; Karl Richards; Tom O’Callaghan; Sean Hogan; Enda Cummins. 2020. "Current knowledge on urease and nitrification inhibitors technology and their safety." Reviews on Environmental Health , no. : 1.
The α-relaxation temperatures (Tα), derived from the storage and loss moduli using dynamic mechanical analysis (DMA), were compared to methods for stickiness and glass transition determination for a selection of model whey protein concentrate (WPC) powders with varying protein contents. Glass transition temperatures (Tg) were determined using differential scanning calorimetry (DSC), and stickiness behavior was characterized using a fluidization technique. For the lower protein powders (WPC 20 and 35), the mechanical Tα determined from the storage modulus of the DMA (Tα onset) were in good agreement with the fluidization results, whereas for higher protein powders (WPC 50 and 65), the fluidization results compared better to the loss modulus results of the DMA (Tα peak). This study demonstrates that DMA has the potential to be a useful technique to complement stickiness characterization of dairy powders by providing an increased understanding of the mechanisms of stickiness.
Laura T. O’Donoghue; Kamrul Haque; Sean A. Hogan; Fathima R. Laffir; James A. O’Mahony; Eoin G. Murphy. Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders. Foods 2020, 9, 1295 .
AMA StyleLaura T. O’Donoghue, Kamrul Haque, Sean A. Hogan, Fathima R. Laffir, James A. O’Mahony, Eoin G. Murphy. Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders. Foods. 2020; 9 (9):1295.
Chicago/Turabian StyleLaura T. O’Donoghue; Kamrul Haque; Sean A. Hogan; Fathima R. Laffir; James A. O’Mahony; Eoin G. Murphy. 2020. "Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders." Foods 9, no. 9: 1295.
Currently, nitrogen fertilizers are utilized to meet 48% of the total global food demand. The demand for nitrogen fertilizers is expected to grow as global populations continue to rise. The use of nitrogen fertilizers is associated with many negative environmental impacts and is a key source of greenhouse and harmful gas emissions. In recent years, urease and nitrification inhibitors have emerged as mitigation tools that are presently utilized in agriculture to prevent nitrogen losses and reduce greenhouse and harmful gas emissions that are associated with the use of nitrogen-based fertilizers. Both classes of inhibitor work by different mechanisms and have different physiochemical properties. Consequently, each class must be evaluated on its own merits. Although there are many benefits associated with the use of these inhibitors, little is known about their potential to enter the food chain, an event that may pose challenges to food safety. This phenomenon was highlighted when the nitrification inhibitor dicyandiamide was found as a residual contaminant in milk products in 2013. This comprehensive review aims to discuss the uses of inhibitor technologies in agriculture and their possible impacts on dairy product safety and quality, highlighting areas of concern with regards to the introduction of these inhibitor technologies into the dairy supply chain. Furthermore, this review discusses the benefits and challenges of inhibitor usage with a focus on EU regulations, as well as associated health concerns, chemical behavior, and analytical detection methods for these compounds within milk and environmental matrices.
Maria P. Byrne; John T. Tobin; Patrick J. Forrestal; Martin Danaher; Chikere G. Nkwonta; Karl Richards; Enda Cummins; Sean A. Hogan; Tom F. O’Callaghan. Urease and Nitrification Inhibitors—As Mitigation Tools for Greenhouse Gas Emissions in Sustainable Dairy Systems: A Review. Sustainability 2020, 12, 6018 .
AMA StyleMaria P. Byrne, John T. Tobin, Patrick J. Forrestal, Martin Danaher, Chikere G. Nkwonta, Karl Richards, Enda Cummins, Sean A. Hogan, Tom F. O’Callaghan. Urease and Nitrification Inhibitors—As Mitigation Tools for Greenhouse Gas Emissions in Sustainable Dairy Systems: A Review. Sustainability. 2020; 12 (15):6018.
Chicago/Turabian StyleMaria P. Byrne; John T. Tobin; Patrick J. Forrestal; Martin Danaher; Chikere G. Nkwonta; Karl Richards; Enda Cummins; Sean A. Hogan; Tom F. O’Callaghan. 2020. "Urease and Nitrification Inhibitors—As Mitigation Tools for Greenhouse Gas Emissions in Sustainable Dairy Systems: A Review." Sustainability 12, no. 15: 6018.
Milk fat is a high-value milk component that is processed mainly as butter, cheese, cream and whole milk powder. It is projected that approximately 35 million tonnes of milk fat will be produced globally by 2025. This surplus, enhances the need for diversification of milk fat products and the milk pool in general. Infant milk formula producers, for instance, have incorporated enzyme modified (“humanised”) milk fat and fat globule phospholipids to better mimic human milk fat structures. Minor components like mono- and di-glycerides from milk fat are increasingly utilized as emulsifiers, replacing palm esters in premium-priced food products. This review examines the chemistry of milk fat and the technologies employed for its modification, fractionation and enrichment. Emerging processing technologies such as ultrasound, high pressure processing, supercritical fluid extraction and fractionation, can be employed to improve the nutritional and functional attributes of milk fat. The potential of recent developments in biological intervention, through dietary manipulation of milk fatty acid profiles in cattle also offers significant promise. Finally, this review provides evidence to help redress the imbalance in reported associations between milk fat consumption and human health, and elucidates the health benefits associated with consumption of milk fat and dairy products.
Maneesha S. Mohan; Tom F. O’Callaghan; Phil Kelly; Sean A. Hogan. Milk fat: opportunities, challenges and innovation. Critical Reviews in Food Science and Nutrition 2020, 61, 2411 -2443.
AMA StyleManeesha S. Mohan, Tom F. O’Callaghan, Phil Kelly, Sean A. Hogan. Milk fat: opportunities, challenges and innovation. Critical Reviews in Food Science and Nutrition. 2020; 61 (14):2411-2443.
Chicago/Turabian StyleManeesha S. Mohan; Tom F. O’Callaghan; Phil Kelly; Sean A. Hogan. 2020. "Milk fat: opportunities, challenges and innovation." Critical Reviews in Food Science and Nutrition 61, no. 14: 2411-2443.
Monitoring and control of inline viscosity is crucial for process optimisation and for ensuring a high quality final product but currently this parameter is still under-utilised in the dairy industry. This study investigated a solid-state bulk acoustic wave sensor to measure the viscosity of Newtonian (oil standards) and Non-Newtonian fluids (reconstituted skim milk (RSM) at different concentrations) under static (off-line measurements) and flow conditions (in-line measurements). Results illustrated that an increase in total solids (TS) of RSM gave an increase in acoustic viscosity. Non-linear regression was applied to the experimental data to successfully transform the acoustic viscosity outputs into commonly-used reference viscosity values. RSM at higher TS presented a non-Newtonian behaviour and demonstrated shear-thinning properties. Under flow conditions the viscosity of the RSM decreased as a result of shearing experienced in the pipe. This study demonstrated the potential of an acoustic wave sensor to measure in-line viscosity in dairy applications.
Yuanyuan Pu; Norah O'Shea; Sean A. Hogan; John T. Tobin. Assessment of a solid-state bulk acoustic wave sensor to measure viscosity of Newtonian and Non-Newtonian fluids under static and flow conditions. Journal of Food Engineering 2020, 277, 109917 .
AMA StyleYuanyuan Pu, Norah O'Shea, Sean A. Hogan, John T. Tobin. Assessment of a solid-state bulk acoustic wave sensor to measure viscosity of Newtonian and Non-Newtonian fluids under static and flow conditions. Journal of Food Engineering. 2020; 277 ():109917.
Chicago/Turabian StyleYuanyuan Pu; Norah O'Shea; Sean A. Hogan; John T. Tobin. 2020. "Assessment of a solid-state bulk acoustic wave sensor to measure viscosity of Newtonian and Non-Newtonian fluids under static and flow conditions." Journal of Food Engineering 277, no. : 109917.
Commercial ingredients containing milk fat globule membrane (MFGM) material are currently isolated from heavily processed dairy streams. The aim of this study was to achieve a more gentle isolation of MFGM material by means of ceramic dia-microfiltration of raw whole milk to separate fat globules from casein micelles and whey proteins prior to MFGM extraction. A pilot-scale experiment with 1.4 μm pore size (membrane surface area 1.05 m2) resulted in an optimal outcome of low permeation of fat (2.5% permeation) and high permeation of proteins (97% permeation). This yielded an MFGM isolate with 7% w/w polar lipids and 30% w/w proteins, where contamination of non-MFGM proteins was only 25% of total protein content. Furthermore, mild pasteurization (72 °C, 15 s) introduced either before or after microfiltration had no impact on filtration efficiency or MFGM yield and composition. The work describes an industrially relevant production method for a less-processed MFGM material of high purity with potential for further separation and valorisation of protein-rich permeate streams.
Steffen F. Hansen; Sean A. Hogan; John Tobin; Jan Trige Rasmussen; Lotte Bach Larsen; Lars Wiking. Microfiltration of raw milk for production of high-purity milk fat globule membrane material. Journal of Food Engineering 2019, 276, 109887 .
AMA StyleSteffen F. Hansen, Sean A. Hogan, John Tobin, Jan Trige Rasmussen, Lotte Bach Larsen, Lars Wiking. Microfiltration of raw milk for production of high-purity milk fat globule membrane material. Journal of Food Engineering. 2019; 276 ():109887.
Chicago/Turabian StyleSteffen F. Hansen; Sean A. Hogan; John Tobin; Jan Trige Rasmussen; Lotte Bach Larsen; Lars Wiking. 2019. "Microfiltration of raw milk for production of high-purity milk fat globule membrane material." Journal of Food Engineering 276, no. : 109887.
Low and high protein dairy powders are prone to caking and sticking and can also be highly insoluble; with powder storage conditions an important factor responsible for such issues. The aim of this study focused on the bulk and surface properties of anhydrous and humidified spray-dried milk protein concentrate (MPC) powders (protein content ~40, 50, 60, 70 or 80%, w/w). Water sorption isotherms, polarized light and scanning electron micrographs showed crystallized lactose in low protein powders at high water activities. High protein systems demonstrated increased bulk diffusion coefficients compared to low protein systems. Glass transition temperatures, α-relaxation temperatures and structural strength significantly decreased with water uptake. CLSM measurements showed that humidified systems have slower real time water diffusion compared to anhydrous systems. Overall, the rate of water diffusion was higher for low protein powders but high protein powders absorbed higher levels of water under high humidity conditions.
Valentyn Maidannyk; David McSweeney; Sean Hogan; Song Miao; Sharon Montgomery; Mark A.E. Auty; Noel A. McCarthy. Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties. Food Chemistry 2019, 304, 125418 .
AMA StyleValentyn Maidannyk, David McSweeney, Sean Hogan, Song Miao, Sharon Montgomery, Mark A.E. Auty, Noel A. McCarthy. Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties. Food Chemistry. 2019; 304 ():125418.
Chicago/Turabian StyleValentyn Maidannyk; David McSweeney; Sean Hogan; Song Miao; Sharon Montgomery; Mark A.E. Auty; Noel A. McCarthy. 2019. "Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties." Food Chemistry 304, no. : 125418.
Milk is a highly nutritious food that contains an array of macro and micro components, scientifically proven to be beneficial to human health. While the composition of milk is influenced by a variety of factors, such as genetics, health, lactation stage etc., the animal’s diet remains a key mechanism by which its nutrition and processing characteristics can be altered. Pasture feeding has been demonstrated to have a positive impact on the nutrient profile of milk, increasing the content of some beneficial nutrients such as Omega-3 polyunsaturated fatty acids, vaccenic acid, and conjugated linoleic acid (CLA), while reducing the levels of Omega-6 fatty acids and palmitic acid. These resultant alterations to the nutritional profile of “Grass-Fed” milk resonate with consumers that desire healthy, “natural”, and sustainable dairy products. This review provides a comprehensive comparison of the impact that pasture and non-pasture feeding systems have on bovine milk composition from a nutritional and functional (processability) perspective, highlighting factors that will be of interest to dairy farmers, processors, and consumers.
Mohammad Alothman; Sean A. Hogan; Deirdre Hennessy; Pat Dillon; Kieran N. Kilcawley; Michael O’Donovan; John Tobin; Mark A. Fenelon; Tom F. O’Callaghan. The “Grass-Fed” Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk. Foods 2019, 8, 350 .
AMA StyleMohammad Alothman, Sean A. Hogan, Deirdre Hennessy, Pat Dillon, Kieran N. Kilcawley, Michael O’Donovan, John Tobin, Mark A. Fenelon, Tom F. O’Callaghan. The “Grass-Fed” Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk. Foods. 2019; 8 (8):350.
Chicago/Turabian StyleMohammad Alothman; Sean A. Hogan; Deirdre Hennessy; Pat Dillon; Kieran N. Kilcawley; Michael O’Donovan; John Tobin; Mark A. Fenelon; Tom F. O’Callaghan. 2019. "The “Grass-Fed” Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk." Foods 8, no. 8: 350.
Inline process analytical technology tools are increasingly employed in industry as they facilitate real time process parameter monitoring and optimization of product quality. Use of an inline viscometer in milk powder manufacture allows greater process control by monitoring the dynamic viscosity of the process concentrate pumped to the spray drier. In this study, an inline Promass I300 was used to measure the dynamic viscosity of both a Newtonian fluid (10–60% w/w sucrose solutions) and a non-Newtonian fluid (10–40% w/w skim milk concentrate) at laboratory scale at 25 °C. Validation of the instrument for measurement of a non-Newtonian fluid was completed at pilot-scale under similar operating conditions. Coefficient of determination (R2 = 0.99) was obtained between inline and offline viscosity measurements for both Newtonian and non-Newtonian fluids investigated. This study demonstrated the potential of an inline Coriolis flowmeter for rapid and accurate measurement of dynamic viscosity during processing of dairy streams. Control of milk concentrate viscosity during the manufacture of milk powder is critical to reduce energy consumption, reduce fouling and meet powder functional properties e.g. dispersability, flowability, particle size and powder hydration. The use of inline instruments for continuous monitoring of viscosity offers economic benefits to the producer as it can contribute to reduction in commonly encountered process issues such as fouling, blocking of nozzles and evaporator, which can result in process downtime and in extreme cases, product rework. Inline instruments can thus be employed to improve process control and reduce production waste during the manufacture of dairy powders.
Archana Bista; Sean A. Hogan; Colm P. O'Donnell; John T. Tobin; Norah O'Shea. Evaluation and validation of an inline Coriolis flowmeter to measure dynamic viscosity during laboratory and pilot-scale food processing. Innovative Food Science & Emerging Technologies 2019, 54, 211 -218.
AMA StyleArchana Bista, Sean A. Hogan, Colm P. O'Donnell, John T. Tobin, Norah O'Shea. Evaluation and validation of an inline Coriolis flowmeter to measure dynamic viscosity during laboratory and pilot-scale food processing. Innovative Food Science & Emerging Technologies. 2019; 54 ():211-218.
Chicago/Turabian StyleArchana Bista; Sean A. Hogan; Colm P. O'Donnell; John T. Tobin; Norah O'Shea. 2019. "Evaluation and validation of an inline Coriolis flowmeter to measure dynamic viscosity during laboratory and pilot-scale food processing." Innovative Food Science & Emerging Technologies 54, no. : 211-218.
The purpose of this study was to examine the impact of a variety of supplemental feeds on the composition and quality of milk in a pasture-based dairy system. Four pasture-supplemented feeding systems were compared: Group 1 supplementation with 16% crude protein parlour concentrate (CONC); Group 2 supplementation with palm kernel expeller plus parlour concentrate (PKE); Group 3 supplemented with soya hulls plus parlour concentrate (SOYA); Group 4 was supplemented with molassed beet pulp plus parlour concentrate (BEET). Supplemental feeding system was demonstrated to have a significant effect on the size of native casein micelles and the gelation properties of milks. While CONC feeding produced significantly higher casein micelle size, gel strength (Young's Modulus) was significantly negatively correlated with casein micelle size. Supplemental feeding system had a significant effect on a number of fatty acids (FA) and indices derived therefrom, including total saturated and unsaturated fatty acids, de novo produced FA, omega 3, and omega 6 FA. The volatile profile of milks was also affected by supplemental feed choice, whereby multivariate analysis demonstrated that the CONC diet was distinctly different to that of the PALM, SOYA, and BEET milks. Multivariate analysis demonstrated that it is possible to distinguish milks from different pasture-supplemented feeding systems by their FA profile.
Tom F. O’Callaghan; David Mannion; Diana Apopei; Noel A. McCarthy; Sean A. Hogan; Kieran N. Kilcawley; Michael Egan. Influence of Supplemental Feed Choice for Pasture-Based Cows on the Fatty Acid and Volatile Profile of Milk. Foods 2019, 8, 137 .
AMA StyleTom F. O’Callaghan, David Mannion, Diana Apopei, Noel A. McCarthy, Sean A. Hogan, Kieran N. Kilcawley, Michael Egan. Influence of Supplemental Feed Choice for Pasture-Based Cows on the Fatty Acid and Volatile Profile of Milk. Foods. 2019; 8 (4):137.
Chicago/Turabian StyleTom F. O’Callaghan; David Mannion; Diana Apopei; Noel A. McCarthy; Sean A. Hogan; Kieran N. Kilcawley; Michael Egan. 2019. "Influence of Supplemental Feed Choice for Pasture-Based Cows on the Fatty Acid and Volatile Profile of Milk." Foods 8, no. 4: 137.
Surface energetics of demineralised whey (DMW), skimmed milk (SMP), phosphocasein (PCN) and infant milk formula (IMF) powders were determined by inverse gas chromatography (IGC). All four milk powders were amphoteric in nature with the dispersive (apolar) component of surface energy dominating the specific (polar) contribution. PCN and IMF had the highest and lowest extent of surface heterogeneity, respectively. PCN also demonstrated the poorest functional properties of the powders examined. In contrast, IMF had excellent flow and rehydration properties. Thermodynamic work of cohesion was highest in PCN and may have contributed to inadequate rehydration behaviour. Glass transition temperature of IMF powder, determined by IGC, suggested a surface dominated by lactose. Surface heterogeneity provided a better indicator of functional behaviour than total surface energy. IGC is a useful complementary technique for chemical and structural analysis of milk powders and allows improved insight into the contribution of surface and bulk factors to functionality.
Anett Kondor; Sean A. Hogan. Relationships between surface energy analysis and functional characteristics of dairy powders. Food Chemistry 2017, 237, 1155 -1162.
AMA StyleAnett Kondor, Sean A. Hogan. Relationships between surface energy analysis and functional characteristics of dairy powders. Food Chemistry. 2017; 237 ():1155-1162.
Chicago/Turabian StyleAnett Kondor; Sean A. Hogan. 2017. "Relationships between surface energy analysis and functional characteristics of dairy powders." Food Chemistry 237, no. : 1155-1162.
S.A. Hogan; I.B. O'Loughlin; P.M. Kelly. Soft matter characterisation of whey protein powder systems. International Dairy Journal 2016, 52, 1 -9.
AMA StyleS.A. Hogan, I.B. O'Loughlin, P.M. Kelly. Soft matter characterisation of whey protein powder systems. International Dairy Journal. 2016; 52 ():1-9.
Chicago/Turabian StyleS.A. Hogan; I.B. O'Loughlin; P.M. Kelly. 2016. "Soft matter characterisation of whey protein powder systems." International Dairy Journal 52, no. : 1-9.
The potentially negative effects of low molecular weight disaccharides, especially lactose, on spray-drying efficiency and storage stability of dairy powders are often counterbalanced by the presence of intact milk proteins. Hydrolysis of proteins, however, may impair such protective effects and contribute to a loss in production performance. Hydrolysed or non-hydrolysed whey protein/lactose (WP/L) dispersions were spray dried, in order to examine the effects of protein hydrolysis on relaxation behaviour and stickiness of model powders. Whey proteins included a non-hydrolysed, whey protein isolate control and three hydrolysed whey protein powders (WPH), with DH values of 8, 11 and 32, where DH = degree of hydrolysis. Hydrolysis of whey proteins increased moisture sorption in WP/L powders. Moisture sorption was higher in powders containing hydrolysed proteins. Whey proteins delayed the time-dependent onset of lactose crystallization, and this effect was greatest in powders containing WPH32. Glass-rubber transition (Tgr) temperatures of WP/L powders were not affected by protein hydrolysis but were dominated by the lactose fraction. Powders containing hydrolysed whey proteins were more susceptible to sticking compared to intact proteins. Surface coverage by proteins or peptides was lower in powders containing hydrolysed WP, and this would have contributed to the greater susceptibility of these powders to sticking. Results suggest that hydrolysis of WP affected the relaxation behaviour of WP/L powders and altered the rate at which lactose underwent viscous flow behaviour.
S. A. Hogan; D. J. O’Callaghan. Moisture sorption and stickiness behaviour of hydrolysed whey protein/lactose powders. Dairy Science & Technology 2013, 93, 505 -521.
AMA StyleS. A. Hogan, D. J. O’Callaghan. Moisture sorption and stickiness behaviour of hydrolysed whey protein/lactose powders. Dairy Science & Technology. 2013; 93 (4-5):505-521.
Chicago/Turabian StyleS. A. Hogan; D. J. O’Callaghan. 2013. "Moisture sorption and stickiness behaviour of hydrolysed whey protein/lactose powders." Dairy Science & Technology 93, no. 4-5: 505-521.
A novel rheological technique is described, for determining the glass–rubber transition temperature ( T gr ) of spray dried dairy powders. The approach involves constant rate heating of powder under compression and measurement of changes in either gap distance (Method 1) or normal force (Method 2). Significant increases in the rate of change of these parameters was shown to correspond with T gr . The techniques were applied to skim milk, micellar casein and whey permeate powders and a range of fat-enriched micellar casein powders. T gr temperatures, so obtained, were compared with glass transition temperatures ( T g ) determined by Differential Scanning Calorimetry (DSC). Methods 1 and 2 gave predictions for non-fat dairy powders of T g endset ( T ge ) with SEP of 8.8 and 4.4 °C, respectively. These novel techniques provide an accurate means of determining glass transitions in dairy powders, including high protein and fat-containing powders, whose relaxation properties can be difficult to measure by DSC.
S.A. Hogan; M.H. Famelart; D.J. O’Callaghan; P. Schuck. A novel technique for determining glass–rubber transition in dairy powders. Journal of Food Engineering 2010, 99, 76 -82.
AMA StyleS.A. Hogan, M.H. Famelart, D.J. O’Callaghan, P. Schuck. A novel technique for determining glass–rubber transition in dairy powders. Journal of Food Engineering. 2010; 99 (1):76-82.
Chicago/Turabian StyleS.A. Hogan; M.H. Famelart; D.J. O’Callaghan; P. Schuck. 2010. "A novel technique for determining glass–rubber transition in dairy powders." Journal of Food Engineering 99, no. 1: 76-82.