title: Physicochemical and sensory properties of milk supplemented with dispersible nanopowdered oyster shell during storage.
abstract: The current study was carried out to investigate the dispersibility of powdered oyster shell (POS), nanopowdered oyster shell (NPOS), and Zn-activated nanopowdered oyster shell (Zn-NPOS) in milk and to determine effects of adding oyster shell on the physicochemical and sensory properties of milk during storage at 4°C for 16 d. To ensure dispersibility, 10% (wt/vol) oyster shell was added to distilled water and stirred at 800 rpm for 2 h, and then the emulsifier 0.5% polyglycerol monostearate (PGMS) was added and stirred continually for 24 h. The particle sizes of POS, NPOS, and Zn-NPOS were 180μm, 389 nm, and 257 nm, respectively. The pH values of all milk samples ranged from 6.62 to 6.88 during storage, and the zeta-potential of milks with NPOS and Zn-NPOS added were more stable than that of milk with POS in low concentrations (0.5 and 1.0%, vol/vol) during storage. The L and a color values of the milks were not significantly influenced by treatment; however, the b value (yellow-blue color) significantly increased during storage after adding POS, NPOS, or Zn-NPOS. Sensory analysis revealed that sedimentation score significantly increased with POS-supplemented milk, but the NPOS- and Zn-NPOS-supplemented milks did not show sedimentation until after 8 d of storage. Based on the data obtained, we conclude that dispersible nanosized oyster shell at concentrations of 0.5 and 1.0% (vol/vol) could be supplemented to milk without significant adverse effects on physicochemical and sensory properties.
authors.affiliation: Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea.
authors.forename: Y K
authors.initials: YK
authors.lastname: Lee
authors.affiliation: Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea.
authors.forename: S I
authors.initials: SI
authors.lastname: Ahn
authors.affiliation: Department of Food and Nutrition, Kyung Hee University, Seoul 130-701, Korea. Electronic address: yhchang@khu.ac.kr.
authors.forename: Y H
authors.initials: YH
authors.lastname: Chang
authors.affiliation: Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea. Electronic address: kwakhs@sejong.ac.kr.
authors.forename: H S
authors.initials: HS
authors.lastname: Kwak
mesh_terms: D000818:Animals; D002118:Calcium / Q000737:chemistry*; D002119:Calcium Carbonate / Q000737:chemistry*; D002136:Calcium, Dietary / Q000032:analysis; D055598:Chemical Phenomena; D003116:Color; D003258:Consumer Behavior; D061353:Food Storage; D005527:Food, Fortified; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008892:Milk / Q000737:chemistry*; D049329:Nanostructures / Q000737:chemistry*; D010087:Oxides / Q000737:chemistry*; D010316:Particle Size; D011208:Powders; D013649:Taste
chemical_list: D002136:Calcium, Dietary; D010087:Oxides; D011208:Powders; C080495:oyster shell electrolysate; D002119:Calcium Carbonate; D002118:Calcium
keywords: calcium-added milk; nanopowdered oyster shell; sensory properties