AGFD 58 |
| Homogenization (<20 MPa) has been traditionally used by the dairy industry to reduce the size of the fat globule in milk. Recent advances in materials engineering enabled the manufacture of high pressure homogenizers (HPH) able to reach 400 MPa working pressure. The combination of pressure, shear stress, turbulence, and cavitation promotes microbial inactivation, polymer mw reduction, and modification in protein structures. Our results indicate that HPH offers potential for (1) the pasteurization of fluid foods that are consumed fresh (e.g., apple cider), (2) the development of improved polysaccharide ingredients based on mono-dispersed mw distributions (e.g., alginates, xanthan gum), and (3) improved functional ingredients derived from protein-polysaccharide interactions in the nanometer scale (e.g., casein–HPC). HPH induces the dissociation of the casein micelle in bovine milk (<100 nm) and the exposure of hydrophobic sites. Reformed micelles are able to associate to triclosan and thus work as nano-delivery systems to stabilize the hydrophobic antimicrobial in an aqueous phase. |
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Food-related Nanotechnology
1:30 PM-4:25 PM, Tuesday, March 24, 2009 Marriott Downtown -- Salon I, Oral
Division of Agricultural & Food Chemistry |