Production of milk phospholipid-enriched dairy ingredients
dc.contributor.author | Huang, Z | |
dc.contributor.author | Zheng, H | |
dc.contributor.author | Brennan, CS | |
dc.contributor.author | Mohan, Maneesha | |
dc.contributor.author | Stipkovits, L | |
dc.contributor.author | Li, Lingyi, | |
dc.contributor.author | Kulasiri, Don | |
dc.coverage.spatial | Switzerland | |
dc.date.accessioned | 2020-03-31T21:34:38Z | |
dc.date.available | 2020-03-02 | |
dc.date.issued | 2020-03 | |
dc.date.submitted | 2020-02-23 | |
dc.description.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 CO₂/kg MPLs for membrane separation process, supercritical fluid extraction (SFE) by CO₂ 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). | |
dc.format.extent | 19 pages | |
dc.format.medium | Electronic | |
dc.identifier | foods9030263 | |
dc.identifier | https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000526529800109&DestLinkType=FullRecord&DestApp=WOS_CPL | |
dc.identifier.doi | 10.3390/foods9030263 | |
dc.identifier.eissn | 2304-8158 | |
dc.identifier.issn | 2304-8158 | |
dc.identifier.other | LE2CD (isidoc) | |
dc.identifier.other | 32121655 (pubmed) | |
dc.identifier.uri | https://hdl.handle.net/10182/11674 | |
dc.language.iso | en | |
dc.publisher | MDPI | |
dc.relation | The original publication is available from MDPI - https://doi.org/10.3390/foods9030263 - http://dx.doi.org/10.3390/foods9030263 | |
dc.relation.isPartOf | Foods | |
dc.relation.uri | https://doi.org/10.3390/foods9030263 | |
dc.rights | © 2020 by the authors. Licensee MDPI, Basel, Switzerland. | |
dc.rights.ccname | Attribution | |
dc.rights.ccuri | https://creativecommons.org/licenses/by/4.0/ | |
dc.subject | milk phospholipids | |
dc.subject | buttermilk | |
dc.subject | life-cycle assessment | |
dc.subject | carbon footprint | |
dc.subject | supercritical fluid extraction | |
dc.subject | membrane separation | |
dc.subject.anzsrc | ANZSRC::0908 Food Sciences | |
dc.subject.anzsrc | ANZSRC::090802 Food Engineering | |
dc.subject.anzsrc2020 | ANZSRC::3006 Food sciences | |
dc.subject.anzsrc2020 | ANZSRC::3106 Industrial biotechnology | |
dc.title | Production of milk phospholipid-enriched dairy ingredients | |
dc.type | Journal Article | |
lu.contributor.unit | LU | |
lu.contributor.unit | LU|Agriculture and Life Sciences | |
lu.contributor.unit | LU|Agriculture and Life Sciences|WFMB | |
lu.contributor.unit | LU|Research Management Office | |
lu.contributor.unit | LU|Research Management Office|OLD QE18 | |
lu.contributor.unit | LU|Research Management Office|OLD PE20 | |
lu.identifier.orcid | 0000-0003-1647-3585 | |
lu.identifier.orcid | 0000-0001-8744-1578 | |
pubs.issue | 3 | |
pubs.notes | Article number: 263 Special Issue: Novel Processing Technology of Dairy Products | |
pubs.publication-status | Published | |
pubs.publisher-url | http://dx.doi.org/10.3390/foods9030263 | |
pubs.volume | 9 |
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