Lipid compositional changes and oxidation status of ultra-high temperature treated Milk

Ajmal, Muhammad; Nadeem, Muhammad; Imran, Muhammad; Junaid, Muhammad

doi:10.1186/s12944-018-0869-3

Cited by 47 publications

(24 citation statements)

References 42 publications

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“…e results show that the human milk powder with pasteurization treatment (HMP) has a shorter shelf life since, as can be seen in Figure 4, this milk showed the highest percentage of fat oxidation (lipolysis). ese results are in agreement with the report made by Ajmal et al [25], reporting that ultrahigh temperatures treatment induced significant changes in the triglyceride profile of milk cleaving the bond between the fatty acids and glycerol leading to the formation of free fatty acids and later oxidation.…”

Section: Prediction Of the Shelf Life Of Human Milk Powder Through Thsupporting

confidence: 93%

Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization

Uscanga

Pacheco

Ragazzo‐Sánchez

et al. 2021

Journal of Food Quality

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Human milk banks pasteurize and freeze the milk in order to conserve it, but thawing and prolonged storage cause loss of nutritional components. The aim of this work was to evaluate the effect of pasteurization, high hydrostatic pressures, UV radiation, and spray drying in human milk packed and stored at 25 to 40°C by a period of 14 weeks, using an accelerated shelf life method with Arrhenius model. Effectiveness of packaging, microbiological viability, and deterioration of carbohydrates, lipids, and proteins was evaluated. The results showed that proteins and carbohydrates in powdered human milk with different treatments did not show significant changes during storage at 25 to 40°C and without the growth of microorganisms. However, 33.3% deterioration of lipid oxidation was observed up at 40°C. We predict with the applied model that, at 18°C, the human milk powder will be preserved for approximately one year without significant changes in its composition.

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Section: Prediction Of the Shelf Life Of Human Milk Powder Through Thsupporting

confidence: 93%

Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization

Uscanga

Pacheco

Ragazzo‐Sánchez

et al. 2021

Journal of Food Quality

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“…Use of induction period for the measurement of oxidative stability of milk is studied in a limited way. Ajmal et al [60] studied the induction period of UHT treated milk stored for 90 days, it was found that induction period decreased with the progression of storage length. For the determination of oxidative stability of low melting point fractions of buffalo butter oil, induction period was used as a key parameter [40].…”

Section: Discussionmentioning

confidence: 99%

Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink

et al. 2019

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BackgroundIn developing and developed countries, several versions of safe and shelf-stable Ultra High Temperature, UHT-treated products are manufactured. Terminologies and formulations of UHT-treated tea whitener, milk and dairy drink considerably vary. Comprehensive studies have been performed on UHT-treated milk; however, fatty acids compositional changes and oxidation status of UHT-treated tea whitener and dairy drink at different storage intervals have not been reported in literature.MethodsUHT-treated tea whitener, milk and dairy drink samples (450 each) of the same manufacturing date were purchased from the market and stored at ambient temperature (25-30 °C) for 90 days. At the time of collection, all the samples were only one week old. Samples of UHT-treated tea whitener, milk and dairy drink were regarded as treatments and every treatment was replicated five times. Chemical composition, fatty acid profile, 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) radical scavenging activity, total antioxidant activity, reducing power, antioxidant activity in linoleic acid system and induction period were determined at 0, 45 and 90 days of storage.ResultsFat content in freshly collected samples of UHT treated-tea whitener, milk and dairy drink were 6 and 3.5%. UHT treated milk had highest total antioxidant capacity, antioxidant activity in linoleic acid and 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) free radical scavenging activity followed by UHT tea whitener and dairy drink. In freshly collected samples of UHT-treated milk, concentrations vitamin A and E were 0.46 μg/100 g and 0.63 mg/100 g, respectively. UHT-treated tea whitener had the lowest concentrations of vitamin A and E. With the progression of storage period, amount of vitamin A and E decreased. In freshly collected samples, amount of short, medium and unsaturated fatty acids in UHT-treated milk were 10.54, 59.71 and 27.44%, respectively. After 45 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 7%, 7.1 and 5.8%, respectively. After 90 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 8.53, 13.51 and 11.88%, accordingly. After 45 days of storage of UHT-treated tea whitener, the loss of medium and unsaturated fatty acid was 1.6 and 0.99%, respectively. After 90 days of storage, the loss of medium and unsaturated fatty acids were 8.2 and 6.6%, respectively. The induction period of fresh UHT-treated tea whitener, milk and dairy drink was 15.67, .74 and 7.27 h. Strong correlations were recorded between induction period and peroxide value of UHT-treated products.ConclusionThis investigation disclosed that UHT-treated tea whitener had 6% fat content with no short-chain fatty acids. Antioxidant capacity of UHT-treated milk was higher than dairy drink and tea whitener. Due to the presence of partially hydrogenated fat, oxidative stability of UHT-treated tea whitener was better than UHT-treated milk and dairy drink. Vitamin A and E was not found in UHT-treated tea whitener. For the anticipa...

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“…UHT is used in the dairy industry as a means of preparing milk for long-term storage without the need for refrigeration. Ajmal et al [50] found that the level of short-, medium-, and long-chain FA decreased in UHT milk compared to raw milk, and the FA profile of UHT milk remained stable during 30 days of storage. However, studies have reported Maillard reaction products present in milk post UHT processing [51], and "sulphury flavours" in milk have also been reported as a result of UHT processing [52].…”

Section: Range Of Lipid Oxidation In Six Retail Infant Milk Formula Pmentioning

confidence: 99%

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

et al. 2020

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Lipid oxidation (LO) is a recognised problem in dairy powders due to the formation of volatile odour compounds that can negatively impact sensory perception. Three commercial dairy powders, fat-filled whole milk powder (FFWMP), skim milk powder (SMP), and infant milk formula (IMF), stored under different conditions (21 °C, 37 °C, or 25 °C with 50% humidity), were evaluated by consumer acceptance studies, ranked descriptive sensory analysis, and LO volatile profiling using headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME GCMS) over 16 weeks. Significant (p = 0.001) differences in the concentration of LO compounds and sensory perception were evident between sample types in the different storage conditions. The sensory acceptance scores for FFWMP and SMP remained stable throughout storage in all conditions, despite the increased perception of some LO products. The IMF sample was perceived negatively in each storage condition and at each time point. Overall increases in hexanal, heptanal, and pentanal correlated with “painty”, “oxidised”, “cooked”, and “caramelised” attributes in all samples. The concentration of some LO volatiles in the IMF was far in excess of those in FFWMP and SMP. High levels of LO volatiles in IMF were presumably due to the addition of polyunsaturated fatty acids (PUFA) in the formulation.

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Lipid compositional changes and oxidation status of ultra-high temperature treated Milk

Cited by 47 publications

References 42 publications

Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization

Assessment of the Accelerated Shelf Life of Human Milk Dehydrated by Aspersion and Treated by UV, High Pressures, and Pasteurization

Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

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