Effects of Pro‐Oxidants and Antioxidants on the Total Antioxidant Capacity and Lipid Oxidation Products of Milk During Refrigerated Storage

Gutiérrez, Angélica María; Boylston, Terri D.; Clark, Stephanie

doi:10.1111/1750-3841.14016

Cited by 28 publications

(24 citation statements)

References 46 publications

(71 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Some debate exists over whether spontaneous oxidized flavors in fluid milk are attributable to enzymes, metal catalysts, or a combination of both (Day, 1960). It is widely speculated that metallic catalysts such as copper likely play a part (Gutierrez, 2014). Studies aimed at understanding the catalytic effect that common metals have on milk lipids first came to light in the early 20th century (Golding and Feilman, 1905;Hunziker and Hosman, 1917); however, these studies primarily addressed the contamination of trace metals resulting from processing surfaces instead of naturally occurring concentrations in bovine milk.…”

Section: Feedmentioning

confidence: 99%

A 100-Year Review: Sensory analysis of milk

Schiano

Harwood

Drake

2017

Journal of Dairy Science

View full text Add to dashboard Cite

Evaluation of the sensory characteristics of food products has been, and will continue to be, the ultimate method for evaluating product quality. Sensory quality is a parameter that can be evaluated only by humans and consists of a series of tests or tools that can be applied objectively or subjectively within the constructs of carefully selected testing procedures and parameters. Depending on the chosen test, evaluators are able to probe areas of interest that are intrinsic product attributes (e.g., flavor profiles and off-flavors) as well as extrinsic measures (e.g., market penetration and consumer perception). This review outlines the literature pertaining to relevant testing procedures and studies of the history of sensory analysis of fluid milk. In addition, evaluation methods outside of traditional sensory techniques and future outlooks on the subject of sensory analysis of fluid milk are explored and presented.

show abstract

Section: Feedmentioning

confidence: 99%

A 100-Year Review: Sensory analysis of milk

Schiano

Harwood

Drake

2017

Journal of Dairy Science

View full text Add to dashboard Cite

show abstract

“…Ascorbic acid or Vitamin C is the major and most important water-soluble antioxidant present in milk and has strong affinity to scavenge free radicals [114]. Ascorbic acid can scavenge superoxide, iron oxide, nitric oxide, and alkoxyl radicals [115]. Supplementation of 100 mg α-tocopherol/kg milk fat and 100 mg ascorbyl palmitate/kg milk fat to ultra-high-temperature milk decreased the concentration of hexanal during the storage period of 4 weeks [116].…”

Section: Antioxidant Properties Of Milkmentioning

confidence: 99%

The antioxidant components of milk and their role in processing, ripening, and storage: Functional food

et al. 2019

View full text Add to dashboard Cite

The current rate of population growth is so fast that, to feed this massive population, a 2-fold increase in land is required for the production of quality food. Improved dietary products such as milk and its products with antioxidant properties and functional foods of animal origin have been utilized to prevent chronic diseases. The designer milk contains low fat and less lactose, more protein, modified level of fatty acids, and desired amino acid profiles. The importance of milk and its products is due to the presence of protein, bioactive peptides, conjugated linoleic acid, omega-3 fatty acid, Vitamin D, selenium, and calcium. These constituents are present in milk product, play a key role in the physiological activities in human bodies, and act as anti-inflammatory, anti-tumor, antioxidant, hypocholesterolemic, immune boosting, and antimicrobial activities. Consumer awareness regarding benefits of designer foods such as milk and its products is almost non-existent worldwide and needs to be established to reach the benefits of designer food technologies in the near future. The main objective of this review was to collect data on the antioxidant properties of milk and its constituents which keep milk-derived products safe and preserved.

show abstract

“…In another research on milk left in a box for at least 8 hours, non-trained consumers were able to detect differences between light-exposed (2000 lx) and non-exposed samples after 54 min to 2 hours after exposure (Chapman et al, 2002). Gutierrez (2014) provided evidence that the addition of prooxidants as copper sulfate (0.05 and 1.0 mg/kg) and/or light exposure (2300 lx) of raw milk stored for 11 days (3.3 ºC) resulted in substantial increase in oxidation products and reduction of total antioxidant capacity, with light being the most powerful factor. The oxidation product hexanal was the main compound produced in all oxidised samples, and light was important for the formation of malondialdehyde -a marker of lipid peroxidation.…”

Section: Introductionmentioning

confidence: 97%

Study on the oxidative changes in milk lipids, induced by subclinical mastitis and different milking regimes in cows

Chipilev¹,

Kalinova²,

Daskalov³

et al. 2017

BJVM

View full text Add to dashboard Cite

SummaryChipilev, N., G. Kalinova, H. Daskalov & A. Slavova, 2017. Study on the oxidative changes in milk lipids, induced by subclinical mastitis and different milking regimes in cows. Bulg. J. Vet. Med., 20, No 2,[161][162][163][164][165][166][167][168] The fatty acid composition, the amount of free fatty acids and primary and secondary products of oxidation were investigated in relation to quality of raw cows milk produced and stored at a farm with a central milk duct. Raw milk samples were collected from the evening milking, from bulk milk (evening and morning milkings) and from animals with signs of subclinical mastitis. It was established that bulk milk and the milk from cows with subclinical mastitis contained more short-and mediumchain saturated fatty acids (С4:0 to С16:0) and less long-chain unsaturated fatty acids (С18:1 and С18:2), mainly because of the altered amount of oleic and linoleic acids. In mastitic milk, apart the increased somatic cell counts, increased values of free fatty acids (FFA), peroxide value and malondialdehyde (MDA) concentrations were found out, while total phospholipids were decreased. Similar tendencies in FFA, peroxide value and MDA were established in bulk milk samples. The main reason for these changes were oxidative changes in bulk milk in the milk collection tank.

show abstract

Effects of Pro‐Oxidants and Antioxidants on the Total Antioxidant Capacity and Lipid Oxidation Products of Milk During Refrigerated Storage

Cited by 28 publications

References 46 publications

A 100-Year Review: Sensory analysis of milk

A 100-Year Review: Sensory analysis of milk

The antioxidant components of milk and their role in processing, ripening, and storage: Functional food

Study on the oxidative changes in milk lipids, induced by subclinical mastitis and different milking regimes in cows

Contact Info

Product

Resources

About