Combined effects of UV-C pretreatment and subsequent pasteurization on the alteration in bovine milk metabolomic profile

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-09-26 DOI:10.1016/j.idairyj.2025.106433

Sarn Settachaimongkon , Davids Makararpong , Chattrapon Koeipudsa , Suwanan Denchai , Kunaporn Homyog , Wanwimon Mekboonsonglarp , Kitipong Assatarakul

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Abstract

This study investigated the impact of ultraviolet-C (UV-C) irradiation in combination with pasteurization on the variation in bovine milk metabolite composition. Raw milk was pretreated with UV-C (253 nm) at two different doses (0.95 and 2.20 J L⁻¹), followed by pasteurization, to assess how exposure intensity and processing sequence influence metabolite composition. A total of 45 non-volatile metabolites were identified using ¹H NMR metabolomics approach. Multivariate analysis revealed distinct metabolome patterns among untreated, different UV-C-treated, and pasteurized milk samples, highlighting treatment-dependent alterations. The higher UV-C irradiation dose (2.20 J L⁻¹) resulted in more pronounced metabolite losses in raw milk, attributable to intensified photochemical degradation. Although the combination of UV-C and pasteurization produced cumulative metabolite reductions, notably, UV-C treatment at the lower dose (0.95 J L⁻¹) appeared to sensitize milk metabolites to subsequent heat-induced degradation. These findings provide insights into how combined UV-C and thermal treatments impact milk metabolomic profile, emphasizing the necessity for further process optimization.

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UV-C预处理和随后的巴氏灭菌对牛乳代谢组谱改变的联合影响

本研究探讨了紫外线- c照射联合巴氏灭菌对牛乳代谢物组成变化的影响。用两种不同剂量（0.95和2.20 J L−1）的UV-C （253 nm）对原料奶进行预处理，然后进行巴氏杀菌，以评估暴露强度和处理顺序对代谢物组成的影响。利用1H NMR代谢组学方法鉴定了45种非挥发性代谢物。多变量分析显示，在未经处理、不同uv - c处理和巴氏消毒的牛奶样本中，代谢组模式不同，强调了治疗依赖性的改变。较高的UV-C照射剂量（2.20 J L−1）导致原料奶中代谢物损失更明显，这是由于光化学降解加剧。虽然UV-C和巴氏灭菌的组合产生了累积代谢物的减少，但值得注意的是，较低剂量（0.95 J L−1）的UV-C处理似乎使牛奶代谢物对随后的热诱导降解敏感。这些发现为UV-C和热处理如何影响牛奶代谢组学特征提供了见解，强调了进一步优化工艺的必要性。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.