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

Abstract

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.

Acute Effects of Oatmeal on Exercise-Induced Reactive Oxygen Species Production Following High-Intensity Interval Training in Women: A Randomized Controlled Trial

“…In the present study, oat flakes and semi-skimmed milk were used as the test meal. In terms of a food component, the potential antioxidant capacity of the oats ( Avena sativa L.) [ 41 ] and milk [ 42 ] were already shown.…”

“…Additionally, the lipophilic antioxidants (conjugated linoleic acids, vitamins A and D3, vitamin E, ß-carotene, coenzyme Q10, and phospholipids), as well as the hydrophilic antioxidants (proteins, peptides, vitamins, minerals, and trace elements) are all discussed to play a role in the antioxidant effects of milk [ 42 , 52 ]. Lipophilic and hydrophilic antioxidants interact in the process of deactivating ROS and the finial products of lipid peroxidation [ 52 ].…”

Antioxidant, nutritional and physicochemical quality of yoghurt produced from milk- based fermentation mix enhanced with food spices

“…Yogurt was supplemented with fruit pulp of papaya and cactus pear using Lactobacillus bulgaricus and Streptococcus thermophiles as starter cultures, and total phenolic contents, ascorbic acid, and total antioxidant activity were analyzed. Yogurt added with papaya fruit pulp had higher total phenolic contents, antioxidant activity, and Vitamin C concentration (Khan et al, 2019).…”

Antioxidant activity and compound constituents of gamma-irradiated black rice (Oryza sativa L.) var. Cempo Ireng indigenous of Indonesia

“…Among the identified compounds in BR-NI, the phenolics and flavonoids are responsible for antioxidant activity. Methyl-4-hydroxy-3-methoxybenzoate or methyl vanillate present in cow's milk and beer and are known to have antioxidant activity (Khan 2019). 4-Vinylphenol or 4hydroxy styrene is also found in beer and wine having a hydroxy group at position 4 (Fulcrand, 1996).…”