Changes of lactones in milk and their correlation with lipids under different heating treatments

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-02-19 DOI:10.1016/j.fbio.2025.106190

Huaixiang Tian, Chang Xu, Wenqian Yao, Haiyan Yu, Xin Pan, Chen Chen

{"title":"Changes of lactones in milk and their correlation with lipids under different heating treatments","authors":"Huaixiang Tian, Chang Xu, Wenqian Yao, Haiyan Yu, Xin Pan, Chen Chen","doi":"10.1016/j.fbio.2025.106190","DOIUrl":null,"url":null,"abstract":"<div><div>Lactones, particularly those with γ- and δ-structures, play a pivotal role in shaping the sensory attributes of dairy products, with their formation being strongly influenced by the intensity of heat treatment. This study investigated the changes of lactones in milk under different heating treatments and analyzed their correlation with lipids. Solid-phase micro-extraction coupled with gas chromatography-mass spectrometry was used to analyze the types and concentrations of lactones. The results revealed that lactone content increased with increasing temperature. Lipidomic analysis identified 73 triglycerides that exhibited notable variations across the samples, highlighting their role in lipid degradation processes that modify free fatty acid profiles. Principal component analysis further demonstrated how specific triglycerides and free fatty acids undergo differential decomposition under varying heat conditions, thereby influencing lactone profiles. This study provided new insights into the mechanisms of lactone formation and their regulation during milk processing, offering strategies to optimize lactone composition in dairy products through precise heat treatment control.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106190"},"PeriodicalIF":4.8000,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2212429225003669","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Lactones, particularly those with γ- and δ-structures, play a pivotal role in shaping the sensory attributes of dairy products, with their formation being strongly influenced by the intensity of heat treatment. This study investigated the changes of lactones in milk under different heating treatments and analyzed their correlation with lipids. Solid-phase micro-extraction coupled with gas chromatography-mass spectrometry was used to analyze the types and concentrations of lactones. The results revealed that lactone content increased with increasing temperature. Lipidomic analysis identified 73 triglycerides that exhibited notable variations across the samples, highlighting their role in lipid degradation processes that modify free fatty acid profiles. Principal component analysis further demonstrated how specific triglycerides and free fatty acids undergo differential decomposition under varying heat conditions, thereby influencing lactone profiles. This study provided new insights into the mechanisms of lactone formation and their regulation during milk processing, offering strategies to optimize lactone composition in dairy products through precise heat treatment control.

Abstract Image

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.