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Analytical Methods in Milk and Dairy Products: Focus on Functional Compounds

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Analytical Chemistry".

Deadline for manuscript submissions: closed (31 August 2021) | Viewed by 32188

Special Issue Editors

Dr. Pamela Manzi

E-Mail Website
Guest Editor
CREA-Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Rome, Italy
Interests: analytical chemistry; food science; sample preparation; chromatography; spectroscopy; multivariate data analysis
Special Issues, Collections and Topics in MDPI journals
Dr. Mena Ritota

E-Mail Website
Guest Editor
Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA) Centro di Ricerca Alimenti e Nutrizione Via Ardeatina 546, 00178 Rome, Italy
Interests: analytical chemistry; food science; sample preparation; chromatography; spectroscopy; multivariate data analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

You are cordially invited to contribute to the Special Issue on “Analytical Methods in Milk and Dairy Products: Focus on Functional Compounds”.

Milk and dairy products contain a wide range of functional compounds, defined as food components that provide health benefits beyond basic nutrition. These molecules generally provide a high added value to food items; moreover, numerous epidemiological studies have suggested that functional food components can reduce the risk of chronic diseases.

Milk and dairy products are important for a balanced diet, and among their functional compounds, the most investigated are bioactive peptides, lactoferrin, conjugated linoleic acid, oligosaccharides, minerals, antioxidants, and so on.

This Special Issue on “Analytical Methods in Milk and Dairy Products: Focus on Functional Compounds” shall explore all the aspects of development, optimization, and validation of analytical methods for assessing functional compounds in different dairy products, with particular attention to new analytical techniques.

The principles of the methods, together with their advantages and drawbacks, should be discussed.

Dr. Pamela Manzi
Dr. Mena Ritota
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Milk
  • Dairy products
  • Functional compounds
  • Food quality
  • Chromatography
  • Spectroscopy
  • Mass spectrometry
  • Hyphenated methods

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Published Papers (7 papers)

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Research

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13 pages, 20781 KiB  
Article
Chemometrics for the Identification of Nitrogen and Acid Compounds in Milk-Whey as By-Products from Crescenza and Grana Padano Type Cheese-Making
by Stefania Barzaghi, Lucia Monti, Laura Marinoni and Tiziana M. P. Cattaneo
Molecules 2021, 26(16), 4839; https://doi.org/10.3390/molecules26164839 - 10 Aug 2021
Cited by 3 | Viewed by 1918
Abstract
Proteomics and metabolomics are analytic tools used in combination with bioinformatics to study proteins and metabolites which contribute to describing complex biological systems. The growing interest in research concerning the resolution of these systems has stimulated the development of sophisticated procedures and new [...] Read more.
Proteomics and metabolomics are analytic tools used in combination with bioinformatics to study proteins and metabolites which contribute to describing complex biological systems. The growing interest in research concerning the resolution of these systems has stimulated the development of sophisticated procedures and new applications. This paper introduces the evolution of statistical techniques for the treatment of data, suggesting the possibility to successfully characterize the milk-whey syneresis process by applying two-dimensional correlation analysis (2DCOR) to a series of CE electropherograms referring to milk-whey samples collected during cheese manufacturing. Two cheese-making processes to produce hard cheese (Grana type) and fresh cheese (Crescenza) were taken as models. The applied chemometric tools were shown to be useful for the treatment of data acquired in a systematically perturbed chemical system as a function of time. Full article
(This article belongs to the Special Issue Analytical Methods in Milk and Dairy Products: Focus on Functional Compounds)
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18 pages, 1708 KiB  
Article
Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd
by Simona Rinaldi, Giuliano Palocci, Sabrina Di Giovanni, Miriam Iacurto and Carmela Tripaldi
Molecules 2021, 26(5), 1405; https://doi.org/10.3390/molecules26051405 - 5 Mar 2021
Cited by 19 | Viewed by 3227
Abstract
Milk and dairy products can have variable contents of antioxidant compounds that contribute to counteract the oxidation of lipids and proteins during processing and storage. The content of active antioxidant compounds is closely linked to their protection by oxidation. Freezing is one of [...] Read more.
Milk and dairy products can have variable contents of antioxidant compounds that contribute to counteract the oxidation of lipids and proteins during processing and storage. The content of active antioxidant compounds is closely linked to their protection by oxidation. Freezing is one of the factors that can reduce antioxidant activity. Freezing of milk or curd is frequently used in case of the seasonality of milk production and/or seasonal increased demand for some products. In this paper, the effect of using frozen curd on the oxidative stability of buffalo Mozzarella cheese was evaluated. Samples of buffalo Mozzarella with different frozen curd content (0%, 5%, 20%, and 50%) were produced and analyzed at one and nine days. Mozzarella cheese with higher frozen curd content had a significant increase in redox potential parallel to the decrease in antioxidant activity, showing less protection from oxidation. Lipid and protein oxidation, expressed respectively by malondialdehyde and carbonyl content, increased significantly with increasing frozen curd. At nine days, carbonyls significantly increased while malondialdehyde content did not vary, showing that during storage, fat was more protected from oxidation than protein. The average carbonyl levels were comparable to those of some cooked cheeses, and the malondialdehyde levels were even lower. The results of this study stimulate the investigation of new strategies to decrease the oxidative damage in cheeses produced in the presence of factors decreasing oxidative stability. Full article
(This article belongs to the Special Issue Analytical Methods in Milk and Dairy Products: Focus on Functional Compounds)
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21 pages, 6860 KiB  
Article
Qualitative and Quantitative Study of Glycosphingolipids in Human Milk and Bovine Milk Using High Performance Liquid Chromatography–Data-Dependent Acquisition–Mass Spectrometry
by Lin Ma, Bertram Y. Fong, Alastair K. H. MacGibbon and Gillian Norris
Molecules 2020, 25(17), 4024; https://doi.org/10.3390/molecules25174024 - 3 Sep 2020
Cited by 11 | Viewed by 3241
Abstract
Cerebrosides (Crb; including glucosylceramide and galactosylceramide) and lactosylceramide (LacCer) are structurally complex lipids found in many eukaryotic cell membranes, where they play important roles in cell growth, apoptosis, cell recognition and signaling. They are also found in mammalian milk as part of the [...] Read more.
Cerebrosides (Crb; including glucosylceramide and galactosylceramide) and lactosylceramide (LacCer) are structurally complex lipids found in many eukaryotic cell membranes, where they play important roles in cell growth, apoptosis, cell recognition and signaling. They are also found in mammalian milk as part of the milk fat globule membrane (MFGM), making milk an important dietary component for the rapidly growing infant. This study reports the development of a robust analytical method for the identification and characterization of 44 Crb and 23 LacCer molecular species in milk, using high performance liquid chromatography–tandem mass spectrometry in data-dependent acquisition mode. For the first time, it also compares the distributions of these species in human and bovine milks, a commercial MFGM-enriched dairy ingredient (MFGM Lipid 100) and commercial standards purified from bovine milk. A method for quantifying Crb and LacCer in milk using mass spectrometry in neutral loss scan mode was developed and validated for human milk, bovine milk and MFGM Lipid 100. Human milk was found to contain approximately 9.9–17.4 µg Crb/mL and 1.3–3.0 µg LacCer/mL, whereas bovine milk (pooled milk from a Friesian herd) contained 9.8–12.0 and 14.3–16.2 µg/mL of these lipids, respectively. The process used to produce MFGM Lipid 100 was shown to have enriched these components to 448 and 1036 µg/g, respectively. No significant changes in the concentrations of both Crb and LacCer were observed during lactation. Full article
(This article belongs to the Special Issue Analytical Methods in Milk and Dairy Products: Focus on Functional Compounds)
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12 pages, 8122 KiB  
Article
A Liquid Chromatography-High Resolution Mass Spectrometry (LC-HRMS) Method for the Determination of Free Hydroxy Fatty Acids in Cow and Goat Milk
by Maroula G. Kokotou, Christiana Mantzourani, Asimina Bourboula, Olga G. Mountanea and George Kokotos
Molecules 2020, 25(17), 3947; https://doi.org/10.3390/molecules25173947 - 29 Aug 2020
Cited by 20 | Viewed by 4276
Abstract
A liquid chromatography–high resolution mass spectrometry (LC-HRMS) method for the direct determination of various saturated hydroxy fatty acids (HFAs) in milk was developed for the first time. The method involves mild sample preparation conditions, avoids time-consuming derivatization procedures, and permits the simultaneous determination [...] Read more.
A liquid chromatography–high resolution mass spectrometry (LC-HRMS) method for the direct determination of various saturated hydroxy fatty acids (HFAs) in milk was developed for the first time. The method involves mild sample preparation conditions, avoids time-consuming derivatization procedures, and permits the simultaneous determination of 19 free HFAs in a single 10-min run. This method was validated and applied in 17 cow milk and 12 goat milk samples. This work revealed the existence of various previously unrecognized hydroxylated positional isomers of palmitic acid and stearic acid in both cow and goat milk, expanding our knowledge on the lipidome of milk. The most abundant free HFAs in cow milk were proven to be 7-hydroxystearic acid (7HSA) and 10-hydroxystearic acid (10HSA) (mean content values of 175.1 ± 3.4 µg/mL and 72.4 ± 6.1 µg/mL in fresh milk, respectively). The contents of 7HSA in cow milk seem to be substantially higher than those in goat milk. Full article
(This article belongs to the Special Issue Analytical Methods in Milk and Dairy Products: Focus on Functional Compounds)
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14 pages, 4276 KiB  
Article
Development of a Liquid Chromatography–High Resolution Mass Spectrometry Method for the Determination of Free Fatty Acids in Milk
by Maroula G. Kokotou, Christiana Mantzourani and George Kokotos
Molecules 2020, 25(7), 1548; https://doi.org/10.3390/molecules25071548 - 28 Mar 2020
Cited by 15 | Viewed by 4379
Abstract
The determination of free fatty acids (FFAs) in milk is of importance for quality control, legislative purposes, authentication and product development. We present herein a liquid chromatography–high resolution mass spectrometry method for the direct determination of FFAs in milk. The method involves mild [...] Read more.
The determination of free fatty acids (FFAs) in milk is of importance for quality control, legislative purposes, authentication and product development. We present herein a liquid chromatography–high resolution mass spectrometry method for the direct determination of FFAs in milk. The method involves mild sample preparation, avoids time-consuming derivatization and allows the direct quantification of twenty-two FFAs in a 10-min single run. It was validated and applied in thirteen cow milk and seven goat milk samples. Saturated fatty acids C16:0, C18:0 and unsaturated C18:1 (n-9) were found to be the major components of milk FFAs at concentrations of 33.1 ± 8.2 μg/mL, 16.5 ± 5.3 μg/mL and 14.8 ± 3.8 μg/mL, respectively, in cow milk and at concentrations of 22.8 ± 1.8 μg/mL, 12.7 ± 2.8 μg/mL and 13.3 ± 0.3 μg/mL, respectively, in goat milk. Other saturated and unsaturated FFAs were found in significantly lower quantities. Saturated fatty acids C6:0, C8:0 and C10:0 were found in higher quantities in goat milk than in cow milk. The levels of the important (for human health) odd-chain FFAs C15:0 and C17:0 were estimated in cow and goat milk. Full article
(This article belongs to the Special Issue Analytical Methods in Milk and Dairy Products: Focus on Functional Compounds)
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Review

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34 pages, 1378 KiB  
Review
Identification and Detection of Bioactive Peptides in Milk and Dairy Products: Remarks about Agro-Foods
by Himani Punia, Jayanti Tokas, Anurag Malik, Sonali Sangwan, Satpal Baloda, Nirmal Singh, Satpal Singh, Axay Bhuker, Pradeep Singh, Shikha Yashveer, Subodh Agarwal and Virender S. Mor
Molecules 2020, 25(15), 3328; https://doi.org/10.3390/molecules25153328 - 22 Jul 2020
Cited by 47 | Viewed by 9859
Abstract
Food-based components represent major sources of functional bioactive compounds. Milk is a rich source of multiple bioactive peptides that not only help to fulfill consumers ‘nutritional requirements but also play a significant role in preventing several health disorders. Understanding the chemical composition of [...] Read more.
Food-based components represent major sources of functional bioactive compounds. Milk is a rich source of multiple bioactive peptides that not only help to fulfill consumers ‘nutritional requirements but also play a significant role in preventing several health disorders. Understanding the chemical composition of milk and its products is critical for producing consistent and high-quality dairy products and functional dairy ingredients. Over the last two decades, peptides have gained significant attention by scientific evidence for its beneficial health impacts besides their established nutrient value. Increasing awareness of essential milk proteins has facilitated the development of novel milk protein products that are progressively required for nutritional benefits. The need to better understand the beneficial effects of milk-protein derived peptides has, therefore, led to the development of analytical approaches for the isolation, separation and identification of bioactive peptides in complex dairy products. Continuous emphasis is on the biological function and nutritional characteristics of milk constituents using several powerful techniques, namely omics, model cell lines, gut microbiome analysis and imaging techniques. This review briefly describes the state-of-the-art approach of peptidomics and lipidomics profiling approaches for the identification and detection of milk-derived bioactive peptides while taking into account recent progress in their analysis and emphasizing the difficulty of analysis of these functional and endogenous peptides. Full article
(This article belongs to the Special Issue Analytical Methods in Milk and Dairy Products: Focus on Functional Compounds)
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Other

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11 pages, 550 KiB  
Technical Note
Rapid Determination of Total Tryptophan in Yoghurt by Ultra High Performance Liquid Chromatography with Fluorescence Detection
by Mena Ritota and Pamela Manzi
Molecules 2020, 25(21), 5025; https://doi.org/10.3390/molecules25215025 - 29 Oct 2020
Cited by 12 | Viewed by 3791
Abstract
Tryptophan (TRP) is an essential amino acid which cannot be synthesized by humans and animals, but has to be supplied by exogenous sources, notably through the diet. The bulk of dietary TRP flows into the synthesis of body’s proteins, but the TRP metabolism [...] Read more.
Tryptophan (TRP) is an essential amino acid which cannot be synthesized by humans and animals, but has to be supplied by exogenous sources, notably through the diet. The bulk of dietary TRP flows into the synthesis of body’s proteins, but the TRP metabolism also involves several biochemical reactions (i.e., serotonin and kynurenine pathways). Defects in the TRP transport mechanism or catabolism are related to a large number of clinical abnormalities. Therefore, dietary TRP intake is necessary not only for the body’s growth but also for most of the body’s metabolic functions. Among protein-based foods, milk proteins provide a relatively high amount of TRP. In this paper, a rapid chromatographic method for TRP determination in yoghurt, by ultra high performance liquid chromatography on a reversed-phase column with fluorescence detection (280 nm Ex; 360 nm Em), is provided. A linear gradient elution of acetonitrile in water allowed TRP analysis in 8.0 min. The limit of detection and limit of quantification of the method were 0.011 ng/µL and 0.029 ng/µL, respectively, using 5-methyl-l-tryptophan as the internal standard. The analytical method was successfully applied to commercial yoghurts from different animal species, and the TRP values ranged between 35.19 and 121.97 mg/100 g (goat and cow Greek type yoghurt, respectively). Full article
(This article belongs to the Special Issue Analytical Methods in Milk and Dairy Products: Focus on Functional Compounds)
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