Abstract:Implications of water chemistry on milk synthesis are not well described yet water is an important nutrient for dairy cattle. High mineral concentrations (>0.3 mg/kg Fe and others) may be associated with natural levels in ground water, contaminating sources, drought conditions, or storage systems. This study evaluated effects of added iron in bovine drinking water on milk composition (Ca, Cu, Fe, P) measured by inductively coupled plasma mass spectrometry and oxidative stability measured by thiobarbituric acid… Show more
“…Concentrations expressed in microgram per liter ND not detected, NC not computable, n number of samples [36]. Deka [37] reported that Cr concentrations in milk is increased by adding Cr to the feed; however, As in drinking water showed a low biological transference to cow milk [34].…”
The objectives of this study were to measure the concentrations of elements in raw milk by inductively coupled plasma-mass spectrometry (ICP-MS) and evaluate differences in element concentrations among animal species and regions of China. Furthermore, drinking water and feed samples were analyzed to investigate whether the element concentrations in raw milk are correlated with those in water and feed. All samples were analyzed by ICP-MS following microwave-assisted acid digestion. The mean recovery of the elements was 98.7 % from milk, 103.7 % from water, and 93.3 % from a certified reference material (cabbage). Principal component analysis results revealed that element concentrations differed among animal species and regions. Correlation analysis showed that trace elements Mn, Fe, Ni, Ga, Se, Sr, Cs, U in water and Co, Ni, Cu, Se, U in feed were significantly correlated with those in milk (p < 0.05). Toxic and potential toxic elements Cr, As, Cd, Tl, Pb in water and Al, Cr, As, Hg, Tl in feed were significantly correlated with those in milk (p < 0.05). Results of correlation analysis revealed that elements in water and feed might contribute to the elements in milk.
“…Concentrations expressed in microgram per liter ND not detected, NC not computable, n number of samples [36]. Deka [37] reported that Cr concentrations in milk is increased by adding Cr to the feed; however, As in drinking water showed a low biological transference to cow milk [34].…”
The objectives of this study were to measure the concentrations of elements in raw milk by inductively coupled plasma-mass spectrometry (ICP-MS) and evaluate differences in element concentrations among animal species and regions of China. Furthermore, drinking water and feed samples were analyzed to investigate whether the element concentrations in raw milk are correlated with those in water and feed. All samples were analyzed by ICP-MS following microwave-assisted acid digestion. The mean recovery of the elements was 98.7 % from milk, 103.7 % from water, and 93.3 % from a certified reference material (cabbage). Principal component analysis results revealed that element concentrations differed among animal species and regions. Correlation analysis showed that trace elements Mn, Fe, Ni, Ga, Se, Sr, Cs, U in water and Co, Ni, Cu, Se, U in feed were significantly correlated with those in milk (p < 0.05). Toxic and potential toxic elements Cr, As, Cd, Tl, Pb in water and Al, Cr, As, Hg, Tl in feed were significantly correlated with those in milk (p < 0.05). Results of correlation analysis revealed that elements in water and feed might contribute to the elements in milk.
“…In general, it is well known that iron in milk can catalyse lipid oxidation, subsequently leading to rancidity with the development of an unpleasant odour and flavour (Mann et al 2013). In the present study, the main reason for using iron microencapsulation to fortify milk products was the potential of oxidised off-flavours.…”
Section: Tba Test During Storagementioning
confidence: 99%
“…One of the continuing obstacles for the fortification of iron into milk is its catalysis of lipid oxidation during storage and processing (Mann et al . ). In other words, the iron fortification for milk products can produce potential off‐flavours, colour changes and metallic flavours, probably as a result of lipid oxidation of milk fat.…”
Section: Introductionmentioning
confidence: 97%
“…However, milk has an extremely low content of iron ; thus, the fortification of iron into milk products would be a beneficial means of achieving higher iron intake. One of the continuing obstacles for the fortification of iron into milk is its catalysis of lipid oxidation during storage and processing (Mann et al 2013). In other words, the iron fortification for milk products can produce potential off-flavours, colour changes and metallic flavours, probably as a result of lipid oxidation of milk fat.…”
This study investigated the possibility of fortifying iron microcapsule powder into milk and the effects of the fortification on the physicochemical and sensory properties of the products during storage. The iron microcapsules were prepared by the water‐in‐oil‐in‐water (W/O/W) emulsion technique. Fortifying the lower concentrations (0.1–0.3%, w/v) of iron microcapsules into the milk samples did not significantly change thiobarbituric acid values. The L‐values for the milk samples were not significantly influenced by fortifying iron microcapsules (0.1–0.7%, w/v). The overall acceptability scores were not affected when the lowest concentration of iron microcapsules (0.1%, w/v) was fortified into the milk.
“…For example, it was reported that the green leafy vegetables cooked in iron utensils demonstrated remarkably higher iron bioavailability than those prepared with stainless steel and aluminum vessels (Kumari et al, 2004). However, the iron ions released from iron utensils were reported to react with food compounds and adversely affect the sensory proprieties of milk, green tea, meat, beer, potatoes, and eggs (Alexandropoulou, Komaitis, & Kapsokefalou, 2006;Griffiths, 1991;Mann, Duncan, Knowlton, Dietrich, & O'keefe, 2013;O'sullivan, Byrne, Stagsted, Andersen, & Martens, 2001). To the best of our knowledge, there was no publication regarding the effects of cooking pots on the sensory and nutritional qualities of pea paste.…”
In the current study, the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot were compared. Results showed that the iron pot‐cooked pea pastes contained profoundly more iron, total sugar, and starch than the clay pot‐cooked ones, and the effects were found related to iron ion by comparing the results between clay pot‐cooked pastes with and without iron ion addition. Samples prepared with the two utensils demonstrated similar contents of protein, polyphenol, and tannin, but differed in the composition of some volatile alcohols, alkanes, aldehydes, ketones, esters, and organic acids. The clay pot‐cooked samples had higher score of “color,” “mouthfeel,” “taste,” and “overall quality” than the iron pot‐cooked pastes. In conclusion, iron pot can allow the production of iron‐enriched pea pastes whose sensory qualities are remarkably lower than those of the clay pot‐cooked samples but are still in the acceptable range.
Practical applications
Iron utensil plays an important role in modern food industry due to its durability and convenience to handle. Cooking with iron pot is a simple and useful method of dietary iron fortification for the prevention of iron‐deficiency anemia in developing countries. Pea paste is a popular legume food with high nutritional value and good palatability. Traditional pea paste producers believe cooking with clay pots can give rise to product with more desirable features than using iron pots. However, there were no scientific evidences regarding the effects of cooking utensils on pea paste qualities. It has been proved in the current study that iron pot can allow the production of iron‐enriched pea pastes whose sensory qualities are remarkably lower than those of the clay pot‐cooked samples but are still in acceptable range.
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