Tracking changes in volatile components and lipids after homogenisation and thermal processing of milk

Reis, Mariza Gomes; Harris, Patricia M.; Berry, Carole; Nguyen, Hanh Thi Hong; Maclean, Paul; Weeks, Mike

doi:10.1016/j.idairyj.2019.104624

Cited by 13 publications

(8 citation statements)

References 39 publications

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“…e aromatic components of milk powder were affected significantly during the processing. For example, the higher the temperature, the higher the content of 2-heptanone [21,22]; the high pressure will also increase the aldehyde compounds [23]. In addition, it was found that 52 of the 70 volatile compounds were greatly affected by high pressure in the cheese after ultra-high-pressure treatment, and the content of ketones, aldehydes, alkanes, and sulfur compounds was usually higher than that of unprocessed cheese [7].…”

Section: Identification Of Volatile Components From Ymp Processed By Different Sterilization Methodsmentioning

confidence: 99%

“…e study found that the content of 2-heptanone in heated milk at 90°C for 15 minutes was higher than that in raw milk [29]. Also, it had been reported that 2-heptanone caused the cinnamon smell of milk [22], hexanal had an oily aroma [30], and acetic acid will make yak milk produce a rancid and stinky taste [9]. In addition, some saturated aldehydes in food were considered to be odor compounds [31].…”

Section: Fingerprints Of Ymp With Different Sterilization Methodsmentioning

confidence: 99%

Analysis of Volatile Organic Compounds by HS-GC-IMS in Powdered Yak Milk Processed under Different Sterilization Conditions

Feng

Wang

et al. 2021

Journal of Food Quality

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Headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) was used to detect the volatile organic compounds (VOCs) of yak milk powders (YMPs) under ultra-high-pressure sterilization (UHPS) and thermization (TH) methods. The analyses led to the identification of several characteristic of compounds, therefore, exploitation and comparison of the different flavors. A total of 46 peaks were detected, and 17 compounds were identified, including 7 aldehydes, 5 ketones, 3 acids, 1 terpene, and 1 ester. Furthermore, principal component analysis (PCA) and fingerprint similarity analysis based on Euclidean distance compared the YMPs and found that the YMPs had certain differences, which can distinguish the YMPs with different sterilization methods. In conclusion, different sterilization methods possibly affect the flavor of YMPs, and UHPS is bettedslfr than TH. Also, aldehydes were mainly be detected in UHPS groups, whereas the ketones and acids mostly appeared in TH groups. Most importantly, UHPS can retain the original flavor of yak milk to a greater extent.

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“…Processing can reduce the risk of food-borne illness and enhance shelf-life and sensory appeal, but may also influence metabolic responses and absorption. For example, milk is pasteurized to remove pathogenic bacteria, homogenized to subdivide fat globules, and stabilize the lipid layer, which can alter the temporal rates of flavor, protein, and lipid release during consumption and digestion [ 81 , 82 ]. Similarly, many modern processed foods contain purified or isolated fractions, such as protein isolates, and enzymatically modified ingredients.…”

Section: Impact Of Food Matrix On Energy Intake Satiety and Metabolic...mentioning

confidence: 99%

Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses

Bolhuis

2022

Curr Nutr Rep

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Purpose of Review Nutrition often focuses on food composition, yet differences in food form, texture, and matrix influence energy intake and metabolism. This review outlines how these attributes of food impact oral processing, energy intake, and metabolism. Recent Findings Food form has a well-established impact on intake, where liquids are consumed more than solids and semi-solids. For solids, texture properties like thickness, hardness, and lubrication, and geometrical properties like size and shape influence oral processing, eating rate, and intake. Food matrix integrity can influence nutrient and energy absorption and is strongly influenced by food processing. Summary Food texture and matrix play important roles in modulating energy intake and absorption. Future research needs to consider the often overlooked role of texture and matrix effects on energy and metabolic responses to composite foods and meals. Research is needed to understand how processing impacts macro- and micro-structure of food and its long-term impact on energy balance and health.

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Section: Ultrasonicationmentioning

confidence: 99%

“…For its application in dairy processing, there are currently still some challenges. One of the biggest concerns is the formation and release of metal particulates during US, as well as potentially increased oxidation (Reis et al., 2020). Studies have shown that particulates from transducer erosion did occur, but its level remained below accepted drinking water limits, even after excessively long exposure to ultrasound, suggesting that there are no actual health implications (Mawson et al., 2014).…”

Section: Prospect and Challengesmentioning

confidence: 99%

Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety

Liu

Hettinga

Liu

et al. 2022

Comp Rev Food Sci Food Safe

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Human milk and commercial dairy products play a vital role in humans, as they can provide almost all essential nutrients and immune-active components for the development of children. However, how to retain more native immune-active components of milk during processing remains a big question for the dairy industry. Nonthermal technologies for milk processing are gaining increasing interest in both academic and industrial fields, as it is known that thermal processing may negatively affect the quality of milk products. Thermosensitive components, such as lactoferrin, immunoglobulins (Igs), growth factors, and hormones, are highly important for the healthy development of newborns. In addition to product quality, thermal processing also causes environmental problems, such as high energy consumption and greenhouse gas (GHG) emissions. This review summarizes the recent advances of UV-C, ultrasonication (US), high-pressure processing (HPP), and other emerging technologies for milk processing from the perspective of immune-active components retention and microbial safety, focusing on human, bovine, goat, camel, sheep, and donkey milk. Also, the detailed application, including the instrumental design, technical parameters, and obtained results, are discussed. Finally, future prospects and current limitations of nonthermal techniques as applied in milk processing are discussed. This review thereby describes the current state-of-the-art in nonthermal milk processing techniques and will inspire the development of such techniques for in-practice applications in milk processing.

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Tracking changes in volatile components and lipids after homogenisation and thermal processing of milk

Cited by 13 publications

References 39 publications

Analysis of Volatile Organic Compounds by HS-GC-IMS in Powdered Yak Milk Processed under Different Sterilization Conditions

Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses

Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety

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