Electrochemical modification of the redox potential of different milk products and its evolution during storage

Impact of redox potential electrochemical modification and storage conditions on the oxidation reaction prevention in dairy emulsion

“…These results are consistent with those obtained by Bolduc et al (2006) and Schreyer et al (2008) for pasteurized 2% fat milk. In these previous studies, the ORP values of the electroreduced milk samples increased during storage to reach their initial value after less than 5 days of storage.…”

“…Pastushenko et al (2000) showed that the ORP increases with the fat content of milk. Furthermore, Schreyer et al (2008) showed that pasteurized whole milk (3.25% fat) exhibits post-electroreduction variations in ORP that are lower than those for pasteurized skim milk and that the kinetics of ORP decrease for a given treatment were lower in the presence of milk fat. According to these authors, milk fat content has a significant effect on the decline in the ORP during electroreduction.…”

“…According to these authors, milk fat content has a significant effect on the decline in the ORP during electroreduction. A possible explanation, proposed by Schreyer et al (2008) for this phenomena, is that the presence of fat on the surface of the stainless steel cathode would reduce the effectiveness of the process with regard to ORP and DO, since the quantity of species reduced in contact with the cathode would be lower as would the formation of hydroxide, which impedes the migration of protons. In addition, the difference in ORP value for the canola oil/skim milk emulsion in the present study in comparison with the values for skim milk obtained by Bolduc et al (2006) and Schreyer et al (2008) was probably due to the type of lipids.…”

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).…”

Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds

“…In the literature, addition of chemical compounds like dithiotreitol, potassium ferricyanide, sodium borohydride, cysteine (Bolduc et al 2006b; Kieronczyk et al 2006; Ignatova et al 2009) or the use of gasses like oxygen, nitrogen and hydrogen (Ignatova et al 2009; Jeanson et al 2009; Martin et al 2010, 2011; Ebel et al 2011) or the application of electro-reduction (Bolduc et al 2006a; Schreyer et al 2006, 2008; Haratifar et al 2011) have been used to control the redox potential of dairy products.…”