Assessment of protein and phospholipid bioaccessibility in ultrafiltered buttermilk cheese using TIM-1 in vitro gastrointestinal methods

• Published in: Food research international 2024-08, Vol.190, p.114606, Article 114606
• Main Authors: Krebs, Louise, Verhoeven, Jessica, Verbruggen, Sanne, Lesar, Aleksander, Meddah, Rihab, Blouin, Maude, Venema, Koen, Chamberland, Julien, Brisson, Guillaume
• Format: Article
• Language: English
• Subjects: Animals; Biological Availability; Buttermilk - analysis; Cheese; Cheese - analysis; Digestion; Food Handling - methods; Gastrointestinal Tract - metabolism; In vitro digestion; Milk Proteins - analysis; Milk Proteins - metabolism; Phospholipid; Phospholipids - analysis; Phospholipids - chemistry; Phospholipids - metabolism; Protein; TIM-1; Ultrafiltered buttermilk; Ultrafiltration
• ISSN: 0963-9969; 1873-7145; 1873-7145
• DOI: 10.1016/j.foodres.2024.114606

[Display omitted] •Concentration of buttermilk by ultrafiltration improved its coagulation properties.•Buttermilk cheese coagulation and hardness were lower than for the skim milk cheese.•Buttermilk and control cheese had similar protein and phospholipid bioaccessibility.•Relative phospholipid absorption was lower in buttermilk than in control cheese. To meet the high consumer demand, butter production has increased over the last few years. As a result, the buttermilk (BM) co-produced volumes require new ways of adding value, such as in cheese manufacturing. However, BM use in cheese milk negatively influences the cheesemaking process (e.g., altered coagulation properties) and the product’s final quality (e.g., high moisture content). The concentration of BM by ultrafiltration (UF) could potentially facilitate its use in cheese manufacturing through an increased protein content while maintaining the milk salt balance. Simultaneously, little is known about the digestion of UF BM cheese. Therefore, this study aimed to characterize the impact of UF BM on cheese manufacture, its structure, and its behavior during in vitro digestion. A 2-fold UF concentrated BM was used for cheese manufacture (skim milk [SM] – control). Compositional, textural, and microstructural analyses of cheeses were first conducted. In a second step, the cheeses were fed into an in vitro TNO gastrointestinal digestion model (TIM-1) of the stomach and small intestine and protein and phospholipid (PL) bioaccessibility was studied. The results showed that UF BM cheese significantly differed from SM cheese regarding its composition, hardness (p