food chemistry and technology department · food chemistry and technology department . impact of...

Food Chemistry and Technology Department

Impact of Different Grass/Clover/Ration Diets on the Volatile profile, Sensory Characteristics and

Functionality of Milk and Milk Products

Thematic 1: Science of milk to finished product

Understanding the impact of primary production on the nutritional and functional quality of dairy products

Examining the effects of cow feeding practises on the macro and micro constituents, nutritional and chemical properties of milk and products

Understanding the impact of cow diets on the process-ability of milk, in the dairy factory

Understanding the impacts of cow diets on the sensory attributes of Irish dairy produce across the product life cycle

Understanding the impact of cow diets on the physical and functional properties of structured dairy products

Identification of biomolecules uniquely influenced by Irish pasture systems

Thematic 2: Colloidal science, food structure and soft matter

Teagasc Presentation Footer 4

The Focus “Using microstructural and materials science approaches, designing food products by understanding materials/product behaviours, the underlying physics of structuring processes and the behaviour of food in physiological and processing environments”.

TEXTURE

TASTE

IN BODY DELIVERY

Process

Ingredient Ingredient (enzymes)

Process (Mouth, Gut)

CONSTRUCTION DECONSTRUCTION

Controlling Structure

Designed texture/appearance/ Behavior/functionality

How do we realize our goals Formulation and materials design: from Food Material Science aspect, understanding materials/product behaviours, link the physicochemical properties, structure formulation to functionality and industrial application Novel structured emulsions for functional delivery: Targeting engineered flavour/bioactive/nutrients Re-structuring dairy powders to improve functionality: powder and post-dehydration technologies/ultrasound-assisted extraction/rehydration processing technologies

‘

Food structure governs behavior – state of the art microstructural tools for studying food structure function

National Food Imaging Centre

Advanced analytical platforms support in-depth analysis of food chemistry and structure

Microscopy

Bulk Composition

Morphology

Size Distribution Flowability

Rheology

Stability Analysis Mineral Analysis

Macro Nutrients

Thermal Transitions

Hydration Behaviour Texture profiling

Advanced analytical platforms support research activities

bovine/human α-lactalbumin

+ oleic acid

Dr. Andre Brodkorb

Dr. Joseph Kehoe & ZhanMei Jiang

0

1

2

3

4

5

6

7

8

0 5 10 15 20 25 30Time (mins)

pH

ProteinProtein & OAOA

in collaboration with INRA, Rennes and COST InfoGest

Thematic 3: Protein chemistry and behavior during processing and digestion

Combined graph

0001.53535631041.53535631041.81567149621.81567149621.7337404731.733740473

3331.50060906091.50060906091.60260470281.60260470281.84585385241.8458538524

6661.67063469551.67063469551.50733076811.50733076811.46282799741.4628279974

9.1259.29.11.58685319781.58685319781.30548467371.30548467370.70647199360.7064719936

11.777777777812.1111111111121.84639879221.84639879221.12206804361.12206804360.40639627040.4063962704

1515.1151.63986515131.63986515130.53285457680.53285457680.45623595870.4562359587

18.2518.555555555618.11.64337257211.64337257210.92460042420.92460042420.44933338280.4493333828

21.2521.5211.61769507551.61769507551.61150380081.61150380080.37403721640.3740372164

2424.7142857143241.97004677251.97004677251.50699075741.50699075740.3777708820.377770882

27.627.666666666726.52.11276340372.11276340371.06724794061.06724794060.29871056230.2987105623

Protein

Protein & OA

OA

Time

pH

3.391

4.940875

2.8385555556

5.892875

4.6295

3.103

5.1225

4.2594

2.722

4.22975

3.5673

2.2363

3.768

2.7967777778

1.86425

2.942

2.363

1.744

2.523625

2.2512222222

1.7816

2.77675

2.41675

1.587125

2.8164285714

2.2008571429

1.503375

2.4958

1.9011666667

1.581

Chart1

000

333

666

999

121212

151515

181818

212121

242424

272727

Protein

Protein & OA

OA

Time

pH

2.391

6.5

1.94

6.451

4.44

2.025

6.157

6.66

4.232

6.359

6.27

2.586

6.693

5.54

2.541

5.994

2.04

2.73

6.5

4.46

2.13

5.951

6.22

1.974

5.423

5.52

1.871

6.246

4

1.882

Chart3

000

333

666

999

121212

151515

181818

212121

242424

2727

Protein

Protein & OA

OA

1.8

4.75

1.7

2.52

5.891

1.81

2.18

4.913

1.58

2.06

3.401

1.55

1.83

2.429

1.34

1.64

2.144

1.2

1.43

1.879

1.38

1.49

1.648

1.4

1.52

1.524

1.18

1.36

1.36

Combined

Feed 1

Subject 1Subject 2Subject 3Subject 4Subject 5Subject 6Subject 7Subject 8Subject 9Subject 10AverageSt. Dev

TimepHTimepHTimepHTimepHTimepHTimepHTimepHTimepHTimepHTimepHTimepHTimepH

01.95101.62105.2704.1404.25605.68901.802.39103.40103.39101.5353563104

36.16234.94736.8636.7436.88736.57632.5236.45135.89287501.5006090609

63.08766.69166.365.3866.40264.78362.1866.15765.122501.6706346955

93.02696.29593.7593.1693.876105.31292.0696.3599.1254.229750.35355339061.5868531978

106.197121.865123.941122.26122.72123.292125.114121.83126.69311.77777777783.7680.66666666671.8463987922

151.365152.693152.27152.65152.015154.909151.64155.994152.94201.6398651513

181.452182.079182.19182182.135202.403181.43186.518.252.5236250.70710678121.6433725721

211.898211.962212.09212.154231.98211.49215.951214.68921.252.776750.70710678121.6176950755

241.301241.852241.87241.819241.52245.423245.93242.816428571401.9700467725

301.612271.297271.964271.36276.24627.62.49581.34164078652.1127634037

Feed 2



01.31104.204.98806.68904.304.7506.506.78904.94087501.8156714962

34.9531.41435.5133.92536.52433.8126.55135.89134.4443.2834.62950.47140452081.6026047028

65.61362.47564.2463.16564.2862.4165.93164.91366.6662.90764.259401.5073307681

105.11191.67393.3693.00993.15292.7294.11293.40196.27102.8659.23.56730.42163702141.3054846737

121.474123.08122.655122.612122.14122.49122.429125.54132.75112.11111111112.79677777780.33333333331.1220680436

153.396151.435152.86152.421152.152152.07152.655152.144152.04162.45715.12.3630.3162277660.5328545768

182.665181.285211.77181.934181.64182.273181.879184.46202.35518.55555555562.25122222221.13038833050.9246004242

211.779211.211211.889211.58222.87211.648216.22242.13721.52.416751.06904496761.6115038008

241.584241.06241.556252.192241.524245.52281.9724.71428571432.20085714291.49602648311.5069907574

271.683271.043271.44271.36274311.88127.66666666671.90116666671.63299316191.0672479406

Feed 3



01.39502.76102.3605.2802.0306.2901.701.9401.79102.838555555601.733740473

31.9431.8232.17235.9534.6732.1136.4731.8132.02532.06333.10301.8458538524

61.9361.82562.05362.7862.036661.5864.23262.06862.72201.4628279974

91.6291.75892.029103.8692.0492.0892.9191.5592.58691.939.12.23630.3162277660.7064719936

121.4122.068121.785122.02121.62122.14121.34122.541121.8642500.4063962704

151.22151.632151.743151.86151.52151.91151.2152.73151.881151.74400.4562359587

181.09181.492182.449192.15181.83181.28182.14181.38182.13181.87518.11.78160.3162277660.4493333828

211.04211.419211.91211.17211.93211.4211.974211.854211.58712500.3740372164

240.95241.401241.55241.22241.94241.18241.871241.915241.50337500.377770882

271.752251.48271.21271.88226.51.58110.2987105623

Chart2

0001.71845074191.71845074191.74901755281.74901755280.53701554910.5370155491

3330.2965906270.2965906270.68314764140.68314764140.16538077280.1653807728

6660.56689292050.56689292050.765831770.765831770.19228182440.1922818244

9.1259.29.10.72243947840.72243947841.00289577151.00289577150.79040926710.7904092671

11.777777777812.1111111111120.61817699730.61817699730.50091112220.50091112220.32472750480.3247275048

1515.1151.16752787261.16752787260.58987721180.58987721180.28696216770.2869621677

18.2518.555555555618.10.37290787830.37290787830.44452800010.44452800010.48735435550.4873543555

21.2521.5210.23405896690.23405896690.55972591510.55972591510.37072923630.3707292363

2424.7142857143240.25197083160.25197083160.40268498850.40268498850.3444379480.344437948

27.627.666666666726.50.30280728190.30280728190.26417733940.26417733940.2710006150.271000615

Protein

Protein & OA

OA

Time (mins)

pH

3.5324285714

4.373

2.0492

6.645

5.8852

1.9704

6.19325

4.9954

1.8836

3.1744

3.31725

2.1338571429

2.3934

2.4114285714

1.7675714286

2.506

2.391625

1.5835714286

1.9555714286

1.9208571429

1.726375

1.929

1.8295

1.4781666667

1.6724

1.5832

1.3735

1.55825

1.3815

1.4806666667

Combined (2)

Feed 1


TimepHTimepHTimepHTimepHTimepHTimepHTimepHTimepHTimeTimeTimepHTimepH

01.95101.62105.2704.1404.25605.68901.80003.532428571401.7184507419

36.162336.8636.7436.88736.5763336.64500.296590627

666.69166.365.3866.40266666.1932500.5668929205

93.026993.7593.1693.8761092.0699.1253.17440.35355339060.7224394784

10121.86512122.26122.72123.29212121.831211.77777777782.39340.66666666670.6181769973

151.365152.693152.27152.65152.015154.909151.6415152.50601.1675278726

181.452182.079182.19182182.135202.403181.431818.251.95557142860.70710678120.3729078783

211.898211.962212.09212.154231.98211.49212121.251.9290.70710678120.2340589669

241.301241.852241.87241.819241.522424241.672400.2519708316

301.612271.297271.964271.362727.61.558251.34164078650.3028072819

Feed 2



01.31104.204.98806.68904.304.750004.37301.7490175528

34.95335.51336.524326.55135.8913435.88520.47140452080.6831476414

65.613664.24664.28665.93164.9136664.995400.76583177

105.11191.67393.3693.00993.15292.7294.11293.4019109.23.317250.42163702141.0028957715

121.474123.08122.655122.612122.14122.49122.429121312.11111111112.41142857140.33333333330.5009111222

153.396151.435152.86152.421152.152152.07152.655152.144151615.12.3916250.3162277660.5898772118

182.665181.285211.77181.934181.64182.273181.879182018.55555555561.92085714291.13038833050.4445280001

211.779211.211211.889211.58222.87211.648212421.51.82951.06904496760.5597259151

241.584241.06241.556252.192241.524242824.71428571431.58321.49602648310.4026849885

271.683271.043271.44271.36273127.66666666671.38151.63299316190.2641773394

Feed 3



01.39502.76102.36002.03001.70002.049200.5370155491

31.9431.8232.1723332.11331.813331.970400.1653807728

61.9361.82562.053662.03661.586661.883600.1922818244

91.6291.75892.029103.8692.0492.08991.55999.12.13385714290.3162277660.7904092671

121.4122.068121.785122.02121.62122.14121.3412121.767571428600.3247275048

151.22151.632151.743151.86151.52151.91151.21515151.583571428600.2869621677

181.09181.492182.449192.15181.83181.28182.14181.38181818.11.7263750.3162277660.4873543555

211.04211.419211.91211.17211.93211.42121211.478166666700.3707292363

240.95241.401241.55241.22241.94241.182424241.373500.344437948

271.752251.48271.212726.51.480666666710.271000615

Real time imaging of protein structure formation in the human GI tract

Gastric imaging was performed using Mirocamâ capsule endoscopy technology - showed that mixing within the gastric environment was not sufficient to produce a homogenous mixture.

Digestion of ala in vitro (published) and in vivo (unpublished) Sullivan, L., Mok, K. H., & Brodkorb, A. (2013). The Formation of an Anti-cancer Complex Under Simulated Gastric Conditions. Food Digestion, 4 (1), 7-18.

Pre-crystallisation: Types of Spray dryer:

Lactose/protein ratios: •Encapsulation properties •Mechanical properties •Flavor release

Maltodextrin ratios and types: • Glass encapsulation and mechanical properties

Lactose/protein ratios: • Relationship between composition and flow properties of dairy systems

Crystalline lactose Contents: •Flow properties and mechanical properties

2

4

5

3

6

7

Physical, mechanical, and industrially relevant

properties of spray-dried dairy systems

Processing conditions

Behaviour of dairy ingredients during processing is governed by their chemistry

Post-dehydration process of dairy

powders Agglomeration & Coating by

different approaches

Rehydration behaviours

Wetting, dispersing and solubilisation processes

Flowability

Flow index, wall friction angles, hopper design.

Water adsorption

Kinetics of water adsorption & adsorption isotherms

Modify the powder structural and

physical properties Size, density, porosity and occluded air

Understanding food chemistry allow us to modulate structure altering subsequent functionality

• Ensure food safety • Improved shelf life • Nutrient retention • Environmental friendly • Process efficiency

Non-thermal Technologies

High pressure processing

Cold Plasma

Ultrasound Processing Microwave plasma

Ozone processing

Airborne acoustics

Thematic 4: Novel process technologies for food

• Enhanced extraction yield • Process efficiency • Clean and green • Reduced solvent usage • Bioactivity retention

Non-thermal Technologies

High pressure extractor

Ultrasound assisted

Supercritical Fluid extraction

Microwave assisted

Accelerated solvent extraction

Novel extraction process technologies for food

Joint venture between Ornua and Teagasc Moorepark

Launch: October 2013 Partnership with Al Wazeen Trading LLC

New cheese plant in Riyadh based on milk protein ingredients recombined into fresh cheese

Thematic 5: Collaborative research with industry partners

Kildery commercialised June 2014

Teagasc Cheese Diversification Programme

Objective to develop a portfolio of products to meet customer and consumer needs in key markets

Thematic 5: Collaborative research with industry partners

Elucidation of interactions between curd microstructure, structure-function characteristics and factors influencing gas solubility to understand and control split defects in cheese

Teagasc Collaborating Universities in China

• Fujian Agriculture and Forestry University, China • Fuzhou University, China • Shanghai Ocean University, China • Zhejiang University, China • Zhejiang Gongshang University, China • Northeast Agriculture University, China • Jimei University, Xiamen, China • Soochow University, China • Wuhan University of Technology, China • Jiangnan University, China • China Agricultural University, China • Taiwan Ocean University

https://www.google.ie/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwitxbvmzI7PAhXiBcAKHYx0B8IQjRwIBw&url=https://www.researchgate.net/institution/Fujian_Agriculture_and_Forestry_University/members&psig=AFQjCNH_ThMGtPpGuPaSHev6_DPbNLL5VQ&ust=1473933631582778http://www.google.ie/url?sa=i&rct=j&q=&source=imgres&cd=&cad=rja&uact=8&ved=0ahUKEwjMjYG9zY7PAhXsDMAKHSkoBaQQjRwIBw&url=http://logosandbrands.directory/zhejiang-gongshang-university/&psig=AFQjCNHYIyI722VYiDAPLwbmy5bOt4riMg&ust=1473933808257185

Licence2Market award

Food Chemistry and Technology DepartmentSlide Number 2Slide Number 3Thematic 2: Colloidal science, food structure and soft matter�‘Advanced analytical platforms support in-depth analysis of food chemistry and structureSlide Number 7in vivo gastric digestion of a-lactalbumin Real time imaging of protein structure formation in the human GI tractSlide Number 10Slide Number 11Slide Number 12Slide Number 13Slide Number 14Slide Number 15Slide Number 16Slide Number 17

food chemistry and technology department · food chemistry and technology department . impact of...

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