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Phospholipid enrichment in sweet and whey cream buttermilk powders using supercritical fluid extraction

A. J. Spence^*, R. Jimenez-Flores^,1, M. Qian^* and L. Goddik^*

^* Department of Food Science and Technology, Oregon State University, Corvallis, 97330
Dairy Products and Technology Center, California Polytechnic State University, San Luis Obispo, 93407

¹ Corresponding author: rjimenez{at}calpoly.edu

Milk fat globule membrane contains many complex lipids implicated in an assortment of biological processes. Microfiltration coupled with supercritical fluid extraction (SFE) has been shown to provide a method of concentrating these nutritionally valuable lipids into a novel ingredient. In the dairy industry there are several by-products that are rich in phospholipids (PL) such as buttermilk, whey, and whey cream. However, PL are present at low concentrations. To enrich PL in buttermilk powders, regular buttermilk and whey buttermilk (by-product of whey cream after making butter) were microfiltered and then treated with SFE after drying. The total fat, namely nonpolar lipids, in the powders was reduced by 38 to 55%, and phospholipids were concentrated by a factor of 5-fold. Characterization of the PL demonstrated specific molecular fatty amide combinations on the sphingosine (18:1) backbone of sphingomyelin with the greatest proportion being saturated; the most common were 16:0, 20:0, 21:0, 22:0, 23:0, and 24:0. Two unsaturated fatty amide chains, 23:1 and 24:1, were shown to be elevated in a whey cream buttermilk sample compared with the others. However, most unsaturated species were not as abundant.

Key Words: supercritical fluid extraction • phospholipid • buttermilk lipid • sphingomyelin