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Soybean could greatly improve stability of quinoa milk substitute. However, the key compound and underlying mechanisms remained unclear. Here we showed that soybean protein was the key component for improving quinoa milk substitute stability but not oil or okara. Supplementary level of soybean protein at 0%, 2%, 4%, and 8% of quinoa (w /w) was optimized. Median level at 4% could effectively enhance physical stability, reduce particle size, narrow down particle size distribution, and decrease apparent viscosity of quinoa milk substitute. Microscopic observation further confirmed that soybean protein could prevent phase separation. Besides, soybean protein showed increased surface hydrophobicity. Molecular docking simulated that soybean protein but not quinoa protein, could provide over 10 anchoring points for the most abundant quinoa vanillic acid, through hydrogen bond and Van-der-Waals. These results contribute to improve stability of quinoa based milk substitute, and provide theoretical basis for the interaction of quinoa phenolics and soybean protein. [Display omitted] • Soy protein is the key compound for improving the stability of formulated quinoa milk. • Moderate soy protein (4% of quinoa, w/w) helps to improve the stability of quinoa milk. • Soy protein improves surface hydrophobicity of quinoa milk, implying stronger bound to phenolic. • Soy protein improves quinoa milk stability by stronger bound with vanillic acid than quinoa protein. [ABSTRACT FROM AUTHOR]

This study aimed to optimize an alternative frozen dessert formulation using the response surface method (RSM). The formulation utilized oat-based milk substitute (OBMS) due to its desirable texture, sensory appeal, and nutritional benefits for vegans and lactose intolerant individuals. Xanthan gum (XG) was also incorporated to enhance the rheological properties of the dessert. With a coefficient of consistency of 192.58 Pa.s and a hysteresis field of 10,999 Pa/s, the ice cream formulation with the greatest rheological structure was discovered to be the combination of 20% oats, 0.5% xanthan gum (XG), and pasteurized at 65 °C. It also showed <10% melting in the first 10 min, confirming that it has a very stable structure. At the same pasteurization conditions and XG ratios, it was observed that rheological stability decreased with increasing oat milk addition. However, the shear thinning behavior of frozen dessert was improved by creating a more complex network structure with increasing XG concentration. The overrun values of the frozen desserts ranged from 21.55% to 34.63%, with the majority being statistically similar. The vegan frozen dessert formulation obtained with 40% oats, 0.37% XG and pasteurization at 60 °C showed a high level of sensory acceptance. This research contributes to the field of vegan food product development by providing innovative rheological and sensory alternatives to traditional frozen desserts using oats and XG. • Oat-based milk substitute and xanthan gum were used to successfully manufacture a dairy-free and vegan frozen dessert. • Rheological properties, melting stability, and sensory characteristics of frozen desserts were optimized. • Optimal rheological properties and melting stability were achieved with 20% oat, 0.5% xanthan gum, and 65 °C heat treatment. [ABSTRACT FROM AUTHOR]

Plant-based milks emerge as a healthy and vegan alternative for human diet, but these foodstuffs are susceptible to be contaminated by aflatoxins. A new method based on SPE and HPLC-MS/MS analysis was optimized and validated to test the presence of aflatoxins B1, B2, G1 and G2 analysis in almond, oat, rice and soy commercial milks. Moreover, aflatoxin bioaccessibility was evaluated through an in vitro digestion assay applied to each type of spiked milk. Aflatoxins B1, B2 and G1 were detected in one soy milk sample below the LOQ, fulfilling the limits stablished by the European Legislation. The final bioaccessibility percentages were highly dependent on the type of mycotoxin and sample matrix, the highest and the lowest values were obtained for AFB2 (82%–92%) and AFG1 (15%–30%), whereas AFB1 (28%–50%) and AFG2 (32%–76%) values resulted more influenced by the plant-based milk matrix. [Display omitted] • SPE method was developed to analyse aflatoxins B and G from plant-based milks. • Aflatoxins B1, B2 and G1 were detected below LOQ in a soy milk sample. • Duodenal bioaccessibility was highly influenced by the aflatoxin structures. • The highest and the lowest bioaccessibility values were obtained for AFB2 and AFG1. • AFB1 and AFG2 bioaccessibility were more influenced by the milk composition. [ABSTRACT FROM AUTHOR]

Iodine is essential for thyroid hormone production. Milk and dairy products are important sources of iodine in many countries. We aimed to review systematically the variation in milk‑iodine concentration between countries, seasons and farming practice. We searched online food composition tables and published literature for data since 2006. Milk‑iodine concentration was available for 34 countries (from 66 sources) and ranged from 5.5 to 49.9 μg/100 g (median 17.3 μg/100 g). Meta-analyses identified that iodine concentration is significantly higher in: (i) winter than summer milk (mean difference 5.97 μg/100 g; p = 0.001), and (ii) in conventional than in organic milk (mean difference 6.00 μg/100 g; p < 0.0001). Sub-group analysis showed that the difference between organic and conventional milk was only significant in summer (p = 0.0003). The seasonal variation in milk‑iodine concentration may affect iodine intake and status so should be considered in dietary surveys, and when assessing population iodine status. • Data on milk‑iodine concentration were retrieved for a total of 34 countries. • Seasonal average milk‑iodine concentration was highest in Latvia and lowest in Slovakia. • Milk‑iodine concentration is significantly lower in summer than in winter. • Seasonal variation of iodine concentration is greater in organic than in conventional milk. • Milk‑iodine concentration is significantly lower in organic than in conventional milk in summer. [ABSTRACT FROM AUTHOR]

Chickpea milk is a nutrient-rich plant-based milk, but its pronounced beany flavour limits consumer acceptance. To address this issue, chickpea milk was fermented using two strains of Lactiplantibacillus plantarum, FMBL L23251 and L23252, which efficiently utilize chickpea milk. L. plantarum FMBL L23251 demonstrated superior fermentation characteristics. Fermentation with L. plantarum FMBL L23251 resulted in a 1.90-fold increase in vitamin B3 (271.66 ng/ml to 516.15 ng/ml) and a 1.58-fold increase in vitamin B6 (91.24 ng/ml to 144.16 ng/ml) through the L-aspartic acid pathway and the 1-deoxy-D-xylulose-5-phosphate (DXP)-independent pathway, respectively. Furthermore, L. plantarum FMBL L23251 effectively removed beany flavours due to its enhanced pathway for pyruvate metabolism. The main aldehydes are converted into corresponding alcohols or acids, resulting in 87.74 % and 96.99 % reductions in hexanal and 2-pentyl-furan, respectively. In summary, the fermentation of L. plantarum FMBL L23251 generated fermented chickpea milk that is rich in B vitamins and provides a better flavour. • L. plantarum FMBL L23251 boosts chickpea milk's vitamin B3 & B6 by 1.90 & 1.58 fold. • Fermentation with L. plantarum FMBL L23251 significantly reduces beany flavours like hexanal and 2-pentyl-furan. • Omics reveal L. plantarum FMBL L23251's pathways for flavour and B vitamin changes in chickpea milk. • Findings guide development of healthier, tastier plant-based milk alternatives like chickpea milk. [ABSTRACT FROM AUTHOR]

[Display omitted] • Roasting pretreatment at 160 °C effectively improved pumpkin seed milk (PSM) stability. • PSM prepared of pumpkin seeds roasting at 160 °C exhibited minimal nutrient loss and optimal digestibility. • Thermal pretreatment increased β-sheet and decreased α-helix of pumpkin seed protein. Pumpkin seeds represent a valuable source of plant protein and can be utilized in the production of plant-based milks. This study aims to investigate the effects of different pretreatment techniques on the stability of Pumpkin Seed Milk (PSM) and explore potential mechanisms. Raw pumpkin seeds underwent pretreatment through roasting, microwaving, and steaming to prepare PSM. Physiochemical attributes such as composition, storage stability, and particle size of PSM were evaluated. Results indicate that stability significantly improved at roasting temperatures of 160 °C, with the smallest particle size (305 ± 40 nm) and highest stability coefficient (0.710 ± 0.002) observed. Nutrient content in PSM remained largely unaffected at 160 °C. Protein oxidation levels, infrared, and fluorescence spectra analysis revealed that higher temperatures exacerbated the oxidation of pumpkin seed emulsion. Overall, roasting raw pumpkin seeds at 160 °C is suggested to enhance PSM quality while preserving nutrient content. [ABSTRACT FROM AUTHOR]

[Display omitted] • Establishing a extraction method of odor compounds from flaxseed milk. • Seq-SBSE had better extraction performance. • 13 key odorants (OAV > 1) were identified via external standard quantitative. • 9 key odorants were identified by recombination and omission experiments. Flaxseed milk is a plant-based dairy alternative that is rich in nutrients. Due to the low concentration of odor compounds in flaxseed milk, it cannot be completely extracted. This poses significant challenges for analysis. Therefore, this study developed a method suitable for extracting volatile compounds from flaxseed milk and compared it with three other extraction methods. It was found that Stir Bar Sorptive Extraction had the best extraction performance, identifying 39 odorants. Flavor dilution factors ranged from 1 to 512, with higher values observed for esters. 13 key odor compounds were identified (odor activity value > 1) using the external standard method for quantification; these included four aldehydes, three pyrazines, two alcohols, two esters, and two other compounds. Pyrazine compounds exhibited the highest concentrations. Aroma recombination and omission experiments showed that nine key odorants contributed significantly to the flavor profile of flaxseed milk, imparting aroma of cucumber, green, mushroom, fruity, sweet, and coconut. [ABSTRACT FROM AUTHOR]

• A newly simplified enzymatic process for preparing human milk fat substitutes is proposed. • A conceptual framework for positional selective synthesis is proposed. • Use of palmitic acid-rich palm stearin to avoid the need for positional specificity of PA. • Use of lipase UM1 to enrich palmitic acid in sn -2 position of palm stearin. The positional distribution of palmitic acid (PA) in human milk fat substitutes (HMFSs) plays a pivotal role in mimicking the nutritional profile of human milk fat for nourishing non-breastfed infants. This study innovatively introduced a streamlined enzymatic process for preparing HMFSs rich in sn -2 PA using palm stearin, a PA-rich source without the necessity for positional distribution of PA. The initial step involved enhancing the sn -2 PA concentration through enzymatic interesterification using Lipase UM1, which exhibited superior catalytic efficiency than Novozym 435. This process increased the sn -2 PA level from 40.98 % to 64.51 %. Subsequently, acidolysis was employed to reduce PA levels by replacing PA at sn -1,3 positions using sn -1,3-regioselective lipases. The PA content decreased from 60.64 % to 26.73 %, simultaneously raising the relative sn -2 PA concentration to 71.57 %, meeting the benchmarks for HMFSs. This study establishes a robust conceptual framework for the prospective industrial synthesis of HMFSs. [ABSTRACT FROM AUTHOR]

[Display omitted] • Fibre-rich homogenous liquid oat base was produced using fine milling and xylanases. • GH10 xylanase could solubilize 100 % of available arabinoxylan fibre. • Xylanase (A)XOS products were identified using HPAEC-PAD and MS. • Potential prebiotic oligosaccharides with DP2-7 were produced from oat fibre waste. • The modified oat base enables increased nutritional value and decreased waste. The growth of plant-based food and drink substitutes has led to increased interest in oat-based milk substitute as a dairy milk alternative. Conventional liquid oat base (LOB) production results in a fibre-rich insoluble by-product and loss of valuable macronutrients. This study investigates the use of xylanase enzymes to release insoluble arabinoxylan (AX) fibre and employs different degrees of milling in the LOB manufacturing process, with the aim to reduce insoluble waste and simultaneously increase soluble dietary fibre in oat-based milk substitutes. The combination of decreased mill gap space from 1 to 0.05 mm and addition of GH10 xylanase, resulted in a homogenous LOB product and solubilization of all available AX. Potential prebiotic arabinoxylooligosaccharides of DP3-7 from GH10 hydrolysis were identified using HPAEC-PAD and MS analysis. These findings demonstrate the value of utilizing xylanases and fine-milling in LOB manufacturing, offering a sustainable approach to maximize health benefits of oat-based beverages. [ABSTRACT FROM AUTHOR]

[Display omitted] • Markedly known, dairy and non dairy products have high quality protein but a shorter shelf life, hence expired ones are often disposed due to lack of methods to recover valuable protein. • Solvent extraction is conventionally used in protein extraction as a complete process or as an essential pre-requisite and is indispensable. • Selection of type of solvent influences not only affects the yield but the quality of extracted protein too. The present study was designed to study the effect of green solvent processing in two folds, (i) to extract valuable protein from dairy and non-dairy expired milk products and (ii) to compare extraction efficiency and quality of extracted protein using conventional (CS) and green solvents (GS). Ethyl acetate, ethanol, isopropanol, n -heptane and cyclopentyl methyl ether (CPME) were selected as the GS for the possible substitution of hexane and ethyl ether. For each respective solvent, protein recovery, structural and functional modifications were studied. Protein yield was extracted most effectively by GS n -heptane in dairy milk (5.33 ± 0.01%) with a protein purity of 39.73 ± 0.90%. Non-dairy milk and product had similar protein yield when treated with CS and GS. Total mean of extraction efficiency, structural and functional modifications across all samples showed GS solvents were statistically more effective than CS. [ABSTRACT FROM AUTHOR]

• Qualitative and quantitative LC-MS detection and analysis technologies are reviewed. • Concentrations, compositions and distributions of milk lipids differ between mammals. • Forms, compositions and structures of lipids affect digestion, absorption and function. • Molecular level and entire structure of lipids are important when mimicking human milk lipids. Human milk lipids differ from the milk lipids of other mammals in composition and positional distribution of fatty acids. Analysis and detection technology of lipids is key to understanding milk lipids, and thus the concentrations, compositions and distribution characteristics of milk lipids are discussed. Differences between human milk lipids and their substitutes in form, composition and structure affect their digestion, absorption and function in infants. Characteristics and mimicking of human milk lipids have been intensively studied with the objective of narrowing the gap between human milk and infant formulae. Based on the existing achievements, further progress may be made by improving detection techniques, deepening knowledge of metabolic pathways and perfecting fat substitutes. This review detailed the characteristics of human milk lipids and related detection technologies with a view towards providing a clear direction for research on mimicking human milk lipids in formulae to further improve infant nutrition. [ABSTRACT FROM AUTHOR]

• Candida cylindracea lipase has discrimination against the erucic acid. • Enzymatic hydrolysis realized minimization of erucic acid in free fatty acids. • The erucic acid content in the HMFS prepared from rapeseed oil was less than 1%. • The HMFS prepared from rapeseed oil was rich in OPL and OPO. Rapeseed oil has a similar oleic acid/linoleic acid ratio to human milk fat (HMF). However, it can hardly be used for human milk fat substitute (HMFS) synthesis due to high erucic acid content. In this study, Candida cylindracea lipase (CCL) was found to strongly discriminate against erucic acid. Free fatty acids containing low erucic acid and high oleic acid and linoleic acid were prepared from rapeseed oil hydrolysis catalyzed by CCL. The erucic acid content was only 1.58% (initial 8.70%), when the degree of hydrolysis reached 79.58%. The free fatty acids were used as acyl-donors in the acidolysis catalyzed by Novozym 40086. Considering acyl incorporation and migration, the optimum conditions were 1:8 (tripalmitin to acyl-donors), 40 °C and 2 h. The erucic acid content dropped to 0.97% in the HMFS. According to the Q-TOF-MS analysis, the HMFS was rich in 1,3-dioleoyl-2-palmitoyl-glycerol (18.20%) and 1-oleoyl-2-palmitoyl-3-linoleoyl-glycerol (17.96%), which was similar to HMF. [ABSTRACT FROM AUTHOR]

[Display omitted] • Commercial soy milks vary in protein composition and hence, in nutritional value. • Relative abundance of glycinins and beta-conglycinins determines clustering of soy milks. • Twenty-three proteins contribute to 90% of protein content in commercial soy milks. • Amino acid content of soy milk can be derived from the proteomics data. • Allergens Gly m 5 and Gly m 6 are predominantly present in all commercial soy milks. The consumption of soy milk is increasing worldwide for its nutritional value and health benefits, however, its protein composition after commercialization is not well known. Technological and thermal treatments to which soy milk is subjected could affect the protein composition of the commercial products. This study compared the protein profile of 15 different commercial soy milks using a label-free quantitative proteomics approach. Proteins related to nutrient reservoir activity, endopeptidase inhibitor activity, lipid binding, and seed maturation contribute the most in terms of percentage mass. Their associated Gene Ontology terms are also enriched. Samples clustered into three groups based on their protein composition, with glycinins and beta-conglycinins being the most influential for determining the clustering. Amino acid composition estimated from the proteomics data also reflects the clustering of samples. Twenty allergenic proteins varying in abundance were identified, with Gly m 5 and Gly m 6 being the predominantly abundant allergens. [ABSTRACT FROM AUTHOR]

• Oat β-glucan, as the functional ingredient, was applied in the development of quinoa milk. • Oat β-glucan efficiently improved the storage stability by mainly increasing the apparent viscosity. • Oat β-glucan prevented phase separation by constructing a network structure or a gel-like structure. • Considering a sensory evaluation, the proper concentration for Oat β-glucan was 16%. This study aimed to produce novel plant-based milk from quinoa with the addition of oat β-glucan (OGB). The stability of quinoa milk was characterized by zeta potential, particle size, separation index (SI), rheological property, backscattered light intensity (ΔBS), and microstructure. Results showed that OGB addition efficiently prevented the phase separation of quinoa milk, and the highest SI and zeta potential values were obtained at the optimal pH 6.0. Quinoa milk presented a higher apparent viscosity and a narrower particle distribution with the increased OGB concentration, however, it did not affect the zeta potential. Moreover, OGB improved the storage stability with an increased SI and a ΔBS. Microstructure analysis suggested that OGB could prevent phase separation by constructing a network structure, and an increased amount of OGB led to forming a gel-like structure. An excessive viscosity would decrease the sensory acceptance, therefore the final OGB concentration of 16% was selected. [ABSTRACT FROM AUTHOR]

• Allyl chloride was used for the first time as monomer for IIP synthesis. • RSM was applied for optimization and understanding the sorption mechanism. • This material serves twin objective of both determination and selective removal of Cu(II) in real samples. A new magnetic Cu(II) IIP (Fe 3 O 4 @IIP-IDC) is synthesized by polymerization of Imidazole-4,5-dicarboxylic acid functionalized Allyl chloride, and significant improvement of its performance has been compared. SPE parameters were optimized using Box-Behnken design to achieve the twin objectives of quantitative determination and removal of Cu(II). FLPSO kinetic model and BS isotherm model fits well with the capacity of 175 mg g−1. Analytical figures of merit includes a linearity range of 10–5,000 µg L−1 (R2 = 0.9986), preconcentration factor of 50 after eluting with 5 mL of 1 M HNO 3 , LOD of 1.03 µg L−1 and LOQ of 4.5 µg L−1. Accuracy was assessed by analysis of SRM (Standard Reference Material) and recovery experiments after spiking in food samples (Tea, coffee, chocolate, spinach, infant milk substitute) and battery wastewater. Ease of use, reusability (15 cycles), rapid adsorption and high selectivity makes it a promising candidate for efficient and selective removal and trace determination. [ABSTRACT FROM AUTHOR]

• Using lipidomics to analyze lipid composition in human, bovine and caprine milk. • Comparison of lipidome and fatty acid composition between different types of milk. • The potential biomarkers can be used for the study on milk biological properties. Although infant formula represents an important human milk substitute, it has been shown to contain many different lipid structures compared to human milk. In this study, the lipidome and fatty acid composition of human, bovine and caprine milk were analyzed and compared. A total of 13 lipid classes (including TG, DG, SM, PC, Cer, HexCer, Hex 2 Cer, PE, PG, PS, PI, PA and CL) were analyzed. Human milk was richer in TG containing LA, SM containing ULCFA and PLs containing ARA, DHA and DGLA. Moreover, there were no differential DG and SM species between human and caprine milk. A total of 215 and 147 lipids were identified as potential biomarkers that could be used to further analyze differences in the biological properties of human, bovine and caprine milk. This comprehensive analysis will hopefully help in the design of infant formula more suitable for Chinese babies. [ABSTRACT FROM AUTHOR]