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

Abstract

Oxidation reactions in milk conclude to negative consequences such as lipid oxidation, undesirable flavors, degradation of vitamins, and changes in microbial flora of milk. The objective of the study was to investigate the effect of electroreduction and storage conditions on an oil/water emulsion made of canola oil and reconstituted skim milk. The electroreduction treatments were carried out at two different anode/cathode voltage differences (0 and 4 V) on a 2% stable oil/water emulsion made of canola oil and skim milk. After each electroreduction treatment, samples of electroreduced emulsion were placed in conditions of storage in regards to headspace (0%, 10%, and 50%), temperature (4°C and 22°C) and in the dark for 14 days. The results showed that the electroreduction treatment significantly reduced the redox potential of the emulsion samples to negative values (from +85 to −412 mV) and was also able to decrease their dissolved oxygen (DO) concentration (from 3.8 to 2.5 mg.L −1 ). The storage conditions of headspace and temperature have had an important impact on the oxidation-reduction potential (ORP) value and the DO value. This study is the first to our knowledge to show that in storage conditions where the gaseous exchanges and especially the oxygen are limited, it is possible to maintain during 14 days a negative ORP in electroreduced oil-water emulsion.

Production, composition, and oxidative stability of milk highly enriched in polyunsaturated fatty acids from dairy cows fed alfalfa protein concentrate or supplemental vitamin E

“…The reading was recorded after 10 min of stable measurement. Finally, dissolved oxygen concentration was determined as described by Haratifar et al (2011).…”

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.…”