The Formation Chemistry And Primary Separation Of Micro/Nano Particles In Pig Bone Broth

As a delicious traditional food, bone broth (soup) is widely recognized for its nutritious and heath benefits. However, its food chemistry nature warrants systematic study, which might facilitate the advance of industrial preparation of bone soup and inspire the modern studies on healthy diet learning from traditional wisdom. This study aims to elucidate the composition immigration during the boiling process of the soup preparation by quantifying the nutrients content, to separate and characterize the colloidal particles and other compositions from the soup with microfiltration and ultrafiltration. The results are concluded as below.1. The industrial product of bone broth can be classified to skim soup and emulsified soup. The major nutrients of former soup are protein, polysaccharides and ash, while the later contains mainly fats. The aggregates/particles in the emulsified soup is bigger than those in skim soup, with a wider range of size distribution, too.2. The boiling process of bone broth contains three stages. In general, the composition and size of micro/nano colloidal particles became unified and stable through the process, while the number of particles kept rising. Despite the ζ-potential of particles dropped upon boiling time, the overall stability of bone soup colloids was good. The protein, polysaccharides and monovalent ions increased linearly while the amount of nucleic acids increased quickly at the beginning but slowed down later. The immigration of fats was just opposite to that of nucleic acids and was positive correlative to the number of particles. The content of multivalent ions increased in the first 2-3 hours of boiling but decreased later, imply its participation in the secondary aggregation of existing soup compositions and particles.3. The bone soup are rich in micro/nano particles, which attributed to the major part of soup’s dry weight. Most of the nutrients are integrated in the particles with the exception of monovalent ions and triglyceride. The triglyceride might be extracted from the particles during the filtration by shearing force. The boiling time may affect the distribution of nutrients upon different phases in the soup or the particles with different size, i.e. nucleic acids and monovalent ions released from the particles and dissolved in solution. Possibly as the skeleton of particles, protein (collagen) and polysaccharides stay in the colloidal phase firmly and increased along the boiling time.For the first time this study elucidate the compositions immigration and distribution of bone soup among different phases, from a particle self-assembly point of view, provides the elements of characteristics, compositions and formation of bone soup micro/nano colloidal particles. Meanwhile, the approach and methods assayed here could be expected to be useful tools for studies on other traditional soups, even medicinal decoctions.