Effect of electroreduction and heat treatments on oxidative degradation of a dairy beverage enriched with polyunsaturated fatty acids

Use of oregano extract and oregano essential oil as antioxidants in functional dairy beverage formulations

“…Rapid oxygen depletion was observed during the first 3 days of storage at 50 C or of exposure to light. Similar results were obtained previously (Giroux, Acteau, et al, 2008;Giroux, St-Amant, et al, 2008). Fig.…”

“…In a previous study (Giroux, Acteau, et al, 2008;Giroux, St-Amant, et al, 2008), storage in the dark at 4 C (i.e. no light or heat) of dairy beverages similar to those used in the present experiment resulted in no change in dissolved oxygen concentration as a function of time.…”

“…Recently, clinical studies have shown that omega-3 (n-3) fatty acids may be useful in the prevention and treatment of epilepsy (Scorza et al, 2008). Therefore, the incorporation of n-3 fatty acids into dairy products (Bourre, 2005;Giroux, St-Amant, Fustier, Chapuzet, & Britten, 2008;Goodridge, Ingalls, & Crow, 2001), such as the addition of fish oil to processed cheese (Ye, Cui, Taneja, Zhu, & Singh, 2009), yogurts, butter, and cream (Kolanowski & Weibbrodt, 2007), has been studied with a view to providing consumers with these health benefits.…”

Effect of Droplet Size on Autoxidation Rates of Methyl Linoleate and ^|^alpha;-Linolenate in an Oil-in-Water Emulsion

“…Although the anti-oxidative method, which is used extensively in the food industry, involves the addition of antioxidants 6,7 , some food additives are recognized as unsafe ingredients and are subject to food safety regulations 7 .…”

Non-enzymatic browning and ascorbic acid degradation of orange juice subjected to electroreduction and electro-oxidation treatments

“…The control of the oxido-reduction potential (ORP), which is defined as the oxido/reduction capacity of a system, by an electrolytic treatment has been considered as an alternative to the deliberate addition of chemical for minimizing the degradation reactions of comestible products such as juice, wine and milk (Alwazeer, Delbeau, Divies, & Cachon, 2003;Bazinet, Fustier, & Lamarche, 1998;Bolduc, Bazinet, Lessard, Chapuzet, & Vuillemard, 2006;Giroux, Bédard St-Amant, Fustier, Chapuzet, & Britten, 2008;Hekal, 1983;Schreyer, Britten, Chapuzet, Lessard, & Bazinet, 2008;Vivas, 1999). It is considered as an intrinsic property of food systems (Montville & Conway, 1982) and is influenced by the individual redox complex and by the ratio and the concentration of oxidants and reductants in the system (Nojeim, Clydesdale, & Zajick, 1985;Pletcher & Weinberg, 1992;Vahcic, Palic, & Ritz, 1992).…”