Electrochemical Modification of the Redox Potential of Pasteurized Milk and Its Evolution during Storage

Abstract

Several modifications that occur in milk during its processing and storage are driven by different oxidation-reduction reactions. In this study, a smooth electrolytic process was used to modify the redox state of the active species of milk thereby creating a mean to control these reactions. Five electroreduction treatments (2, 4, 6, 8, and 10 V) were applied to pasteurized skim milk. Parameters such as redox potential, dissolved oxygen, pH, conductivity, and current intensity were monitored during the course of each treatment. The proposed technology allows modulation of the redox potential of milk. Significant decreases of redox potential (441-707 mV) and of dissolved oxygen (3.3-8.3 mg L(-1)) were obtained. However, the results suggest that only a short-term modulation is created and that natural "milk equilibrium" is reestablished after 4-5 days of storage depending on the voltage difference applied during the electrochemical treatment.

Effects of varying proportions of concentrates on ruminal-reducing power and bacterial community structure in dry dairy cows fed hay-based diets

“…It follows that there is a link between E h and bacterial metabolism as already observed in other biological milieu in which different types of microbes are involved, for example, in wine maturation (Tomlinson and Kilmartin, 1997) and in milk-fermented products (Bolduc et al, 2006). E h appears to be as influential as pH on bacterial activities and is a major factor in determining the bacterial community that will grow as recently stated by Brasca et al (2007) and Jeanson et al (2009) in dairy products.…”

Redox Potential: Monitoring and Role in Development of Aroma Compounds, Rheological Properties and Survival of Oxygen Sensitive Strains During the Manufacture of Fermented Dairy Products

“…Oxygen, which is a powerful oxidant, has a drastic effect on Eh values and the viability of probiotic bacteria during manufacturing and storage [58][59][60]. So, many studies modify the redox potential to protect probiotics from oxygen toxicity in dairy products [1,[61][62][63][64][65]. However, these techniques sometimes have deleterious effects on the organoleptic properties of fermented milk.…”

Optimization of milk electroreduction: impact of low anode/cathode voltage difference application on its redox potential modulation during treatment and storage

“…The head-space in each jar was minimized by overfilling the containers. The first jar was opened each day during 8 days to compare with the results of Bolduc et al (2006), while the second and the third jars were opened only at the fourth and ninth day of storage respectively. Redox potential, dissolved oxygen, and pH were recorded on each sample during storage.…”

“…Electrolysis which is an electrochemical process based on electrode redox reactions has already been used in milk to coagulate milk proteins (Janson and Lewis 1994), to reduce disulfide bonds in whey proteins (Bazinet et al 1997), and recently to modulate the redox potential of milk (Bolduc et al 2006). The electrolysis cell operates with only one membrane that separates two solutions circulating in each electrode compartment.…”

“…Recently, Bolduc et al (2006) applied electroreduction to modulate the redox potential of milk. They tested five anode/cathode voltage differences (2, 4, 6, 8, and 10 V) to electroreduce a pasteurized skim milk.…”