**3.4 Application of buttermilk in the treatment of industrial surfaces**

 The procedures for controlling bacterial adhesion on industrial surfaces are of extreme importance, since a short time of contact with the surface is enough for the bacteria to begin biofilm formation. In this sense, buttermilk may aid in the inhibition of the formation of bacterial biofilms on industrial surfaces due to the high concentration of MFGM, which possesses polar lipids, which in turn affect the adhesion of bacteria on the industrial surface, preventing the formation of bacterial biofilms [17]. Studies indicated that buttermilk inhibited the adherence of microorganisms—*Lactococcus lactis, Leuconostoc cremoris*, *and Lactobacillus casei* on stainless steel surfaces for 720 minutes, while other products, such as skim milk, were able to reduce bacterial adherence for about 30 minutes of exposure, which is considered a short time for the function [17].

#### **3.5 Buttermilk encapsulation properties**

 A research examined the property of encapsulation of buttermilk in order to entrap omega-3 and thus be able to stabilize O/W emulsions. Omega-3 is a fatty acid with high demand due to its functional properties. A problem in their manufacture is their sensitivity to oxidation that hinders the delivery process to their place of absorption. Therefore, one of the strategies used to maintain its stability is encapsulation, causing its components to be confined within a matrix or within a small capsule, keeping them isolated from the external environment until, through an external stimulus, being released. In addition, buttermilk has emulsifying

#### *Technological and Biological Properties of Buttermilk: A Minireview DOI: http://dx.doi.org/10.5772/intechopen.80921*

properties that aid in encapsulation. This emulsifying property is due to the presence of, for example, phospholipids and proteins, and other components such as liposomes that can be obtained from MFGM from buttermilk [18].

 Buttermilk is still a good carrier of curcuminoid substances due to the presence of proteins and lipids in its composition, including phospholipids from MFGM. Curcuminoids are polyphenols from turmeric (*Curcuma longa*), which contain about 70–80% curcumin, 15–25% desmethoxycurcumin, and 3–10% bisdemetoxyccurcumine, with anti-inflammatory, antioxidant, anti-HIV and as they are protectors against Alzheimer's disease, cystic fibrosis, and colon cancer [19]. A difficulty found in its clinical use is its low bioavailability, since it is poorly absorbed by the intestine because it has low aqueous solubility and low stability in pH near the neutral, present in the intestine, causing its hydrolysis to occur in smaller compounds [19, 20]. Curcumin has the ability to interact with MFGM lipids and proteins [19]. Some authors studied the influence of the use of buttermilk as a carrier for the curcuminoids. During storage of the curcuminoid with buttermilk and with buffer solution only, there was less degradation of the curcuminoids that were stored with buttermilk [19, 20]. This can be explained by the interaction of the same with the hydrophobic region of buttermilk that prevents its hydrolysis in aqueous environment. The encapsulation of actives has emerged as suitable vehicle for overcoming pharmacokinetic limitations associated with conventional drug formulations. Oftentimes, these features include incorporation of active targeting moieties for enhanced uptake in specific cells or constituent components for stimulus-responsive release (e.g., pH-sensitive, thermosensitive and ultrasound). Considering the contents discussed in topic (Buttermilk encapsulation properties).

 Like curcuminoids, transresveratrol is a bioactive compound found mainly in strawberry, red grape, and wine, but it has limitations on its clinical application due to its low solubility and stability in aqueous environment. Among its benefits, antioxidant, cardioprotective, anticancer, and anti-inflammatory activities are mentioned. The solubility of resveratrol in aqueous phase is 13.6 μg/g in phosphate buffer (pH 7.4), considered low, and a higher solubility in oils, 179.8 ng/g. Therefore, the association of transresveratrol with lipids, such as those of MFGM, as well as proteins present in buttermilk, helps in increasing their bioavailability [21].
