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Solvent-mediated pressure-treated bixin-casein complexation for targeted color delivery
Giovana B Celli1, Peter Lawrence1, Raheleh Ravanfar1
1Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
Food Chemistry
|December 26, 2018
Summary
This study introduces a novel high-pressure process to bind color compounds to milk proteins, reducing color in whey. This method offers a promising alternative to chemical bleaching for the cheese industry.
Area of Science:
- Food Science
- Dairy Technology
- Protein Chemistry
Background:
- Carryover color in whey is a significant challenge in cheese manufacturing.
- Existing methods for color removal or management in whey can be inefficient or rely on chemical treatments.
Purpose of the Study:
- To develop a novel solvent-mediated high-pressure process for complexing bixin and casein micelles.
- To investigate the effect of high pressure and ethanol on casein hydrophobicity and bixin incorporation.
- To evaluate the efficacy of the pressure-treated complexes in reducing color in whey and improving curd color.
Main Methods:
- Utilized high pressures (120 and 240 MPa) and ethanol to treat casein micelles.
- Employed spectroscopic methods to confirm changes in casein hydrophobicity and tryptophan residue exposure.
- Incorporated bixin into the treated casein micelles.
- Conducted simulated coagulation studies to assess whey color (a* and b* values) and curd color.
Main Results:
- High pressure and ethanol treatment altered casein hydrophobicity, evidenced by tryptophan residue exposure.
- Bixin incorporation led to quenching of tryptophan fluorescence.
- Pressure-treated complexes significantly reduced a* values in whey powder compared to unbleached whey.
- Curd color was comparable to commercial annatto powder, and whey powder color quality was equal or superior to chemical bleaching.
Conclusions:
- The solvent-mediated high-pressure process effectively complexes bixin with casein micelles for controlled color delivery.
- This method offers a promising, potentially non-chemical, approach to manage whey color and enhance curd appearance in cheese production.
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