Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning

Bottiroli, Riccardo; Troise, Antonio Dario; Aprea, Eugenio; Fogliano, Vincenzo; Gasperi, F.; Vitaglione, Paola

doi:10.1016/j.foodres.2021.110120

Cited by 14 publications

(4 citation statements)

References 38 publications

(70 reference statements)

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“…In addition, lipid oxidation can participate in the Maillard reaction, contributing to non-enzymatic browning [ 43 ]. (c) Strecker aldehydes can condense with carbonyl compounds forming brown pigments and affecting the color as well [ 47 , 48 ]. The reduction in DO content inhibited protein oxidation and reduced the effect of carbonyl compounds on color.…”

Section: Resultsmentioning

confidence: 99%

Effects of Flash Evaporation Conditions on the Quality of UHT Milk by Changing the Dissolved Oxygen Content in Milk

Jiang

Luo

Peng

et al. 2022

Foods

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This study assessed the impact of reducing dissolved oxygen (DO) content on the quality of UHT milk using a flash deoxygenation treatment. Flash deoxygenation was designed based on preheated milk reaching boiling early under low-pressure conditions to remove DO from the milk. Two parameters were designed for flash deoxygenation: preheating temperature 65 °C, −0.08 Mpa, and 70 °C, −0.06 Mpa. The flash conditions were applied to two UHT sterilization conditions (135 °C for 10 s and 145 °C for 5 s). After deoxygenation, the total oxidation (TOTOX) value of UHT milk was reduced by 1.4~1.71, and the protein carbonyl (PC) value was reduced by 1.15~1.52 nmol/mg of protein. The maximum inhibition rates of furusine and 5-HMF were 33.23 ± 1.72% and 25.43 ± 3.14%, respectively. The particle size was reduced by 0.141~0.178 μm. The ketones and stale aldehydes causing oxidized taste in the UHT milk were significantly reduced. This study showed that the oxidation and Maillard reactions of UHT milk were significantly inhibited, stability was improved, and the content of undesirable volatile flavor substances was reduced after flash deoxygenation. Therefore, reducing DO content was beneficial to improving the quality of UHT milk.

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Section: Resultsmentioning

confidence: 99%

Effects of Flash Evaporation Conditions on the Quality of UHT Milk by Changing the Dissolved Oxygen Content in Milk

Jiang

Luo

Peng

et al. 2022

Foods

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“…In natural coconut milk, four groups of volatile compounds; alcohols, ketones, ester and lactones have been identified and the most abundant group of compounds was alcohols followed by ketones and esters (Bottiroli et al, 2021). Coconut milk contains about 24% of the total fat in a coconut while the cream and meat together accounts for about 34% of the total fat (Guimarães et al, 2021).…”

Section: Analysis Of Fatty Acid Profile In Industrially Processed Coc...mentioning

confidence: 99%

Evaluation of the changes in physiochemical properties and fatty acid profile of industrially pasteurized coconut (<em>Cocos nucifera</em>) milk during storage

Jayanetti

Thambiliyagodage

Usgodaarachchi

et al. 2023

J Sci.Univ.Kelaniya

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The changes in the quality of coconut milk in industrial storage conditions have received scarce attention despite its widespread use. The study was carried out to evaluate the quality of industrially pasteurized coconut milk based on physicochemical parameters; pH, total solid content, acidity, total microbial count, and the changes in the fatty acid profile during storage. The study revealed that pH of the coconut milk samples varied in the range of 5.2-7.2 and acidity drastically increased during storage. The total microbial count increased with an increasing number of days in all samples. The highest total microbial count was observed on day 5 in 3 samples indicating the unfavourable microbial spoilage. Total solids in all samples were higher than 35% throughout the study. The ANOVA confirmed a significant increase (p>0.05) in the acidity and total microbial count from day 1 to 5, illustrating the crucial roles which these variables play in determining the quality of industrially pasteurized coconut milk during storage. The presence and changes of fatty acids in industrially pasteurized coconut milk were quantitatively analyzed by GC/MS and a total of 8 fatty acids were identified. The fatty acid contents changed significantly after industrial pasteurization and storage.

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“…Most of the studies focused on the effects of the different packaging and different storage conditions on the changes in milk composition, as well as the changes in the contents of special substances such as lactulose and furosine–lactulose in milk under different processing conditions (Bottiroli et al, 2021 ; Sukmaningrum et al, 2021 ; Tamime, 2009 ). However, less research has clarified the metabolites formed during the UHT treatment of milk.…”

Section: Introductionmentioning

confidence: 99%

Effects of ultra‐high‐temperature processes on metabolite changes in milk

Bai

Cheng

Peng

et al. 2023

Food Science & Nutrition

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Processing can affect milk properties and alter the composition of milk metabolites, which has corresponding effects on milk flavor and quality. It is quite important to study the safe quality control of milk processing. Therefore, the purpose of this study was to identify metabolites at different steps of ultra‐high‐temperature‐sterilized (UHT) milk processing using gas chromatography–mass spectrometry (GC–MS). These steps included raw milk, pasteurized milk (80°C for 15 s), semi‐finished milk (after pasteurizing, it was homogenized at 75°C with pressure of 250 bar), UHT milk (at 140°C for 10 s), and finished milk (homogenized UHT milk). A total of 66 metabolites were identified across all samples, including 30 metabolites in the chloroform layers of the milk samples and 41 metabolites in the water layers; 5 metabolites were found in both layers. The metabolites were primarily fatty acids, amino acids, sugars, and organic acids. For example, pasteurized and ultra‐high‐temperature‐sterilized kinds of milk had lactose contents similar to those of raw milk, with increases in saturated fatty acids such as hexadecanoic acid and octadecanoic acid. Additionally, these findings indicated that these methods of processing can affect the contents of some components of milk. Therefore, from the perspective of milk's nutritional value and consumer health, the excessive heating of dairy products should be avoided and the milk heat treatment process should be standardized from the source.

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Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning

Cited by 14 publications

References 38 publications

Effects of Flash Evaporation Conditions on the Quality of UHT Milk by Changing the Dissolved Oxygen Content in Milk

Effects of Flash Evaporation Conditions on the Quality of UHT Milk by Changing the Dissolved Oxygen Content in Milk

Evaluation of the changes in physiochemical properties and fatty acid profile of industrially pasteurized coconut (<em>Cocos nucifera</em>) milk during storage

Effects of ultra‐high‐temperature processes on metabolite changes in milk

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