{"title":"添加了香桃木精油的乳脂的氧化和降解动力学","authors":"Tuba Simsek Mertoglu, Turkan Mutlu Keceli","doi":"10.1111/1471-0307.13090","DOIUrl":null,"url":null,"abstract":"<p>The aim of this study was to investigate lipid oxidation/degradation kinetics of lactic butter manufactured from heat-treated and cultured cream, supplemented with <i>Myrtus communis</i> essential oils and stored at 4°C. Lipid oxidation followed zero-order, while vitamin degradation followed first-order reaction kinetics in fresh lactic butter. Optimising heat treatments of the cream at 70°C and 80°C for 30 s and using <i>M. communis</i> EOs reduced lipid oxidation and α-tocopherol degradation (<i>P</i> ≤ 0.05) of lactic butter samples. It was concluded that <i>M. communis</i> EOs is effective as antioxidant as compared to synthetic ascorbyl palmitate for improving stability of lactic butter.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5000,"publicationDate":"2024-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13090","citationCount":"0","resultStr":"{\"title\":\"Oxidation and degradation kinetics of lactic butter supplemented with Myrtus communis essential oils\",\"authors\":\"Tuba Simsek Mertoglu, Turkan Mutlu Keceli\",\"doi\":\"10.1111/1471-0307.13090\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The aim of this study was to investigate lipid oxidation/degradation kinetics of lactic butter manufactured from heat-treated and cultured cream, supplemented with <i>Myrtus communis</i> essential oils and stored at 4°C. Lipid oxidation followed zero-order, while vitamin degradation followed first-order reaction kinetics in fresh lactic butter. Optimising heat treatments of the cream at 70°C and 80°C for 30 s and using <i>M. communis</i> EOs reduced lipid oxidation and α-tocopherol degradation (<i>P</i> ≤ 0.05) of lactic butter samples. It was concluded that <i>M. communis</i> EOs is effective as antioxidant as compared to synthetic ascorbyl palmitate for improving stability of lactic butter.</p>\",\"PeriodicalId\":13822,\"journal\":{\"name\":\"International Journal of Dairy Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2024-05-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13090\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Dairy Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.13090\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Dairy Technology","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.13090","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Oxidation and degradation kinetics of lactic butter supplemented with Myrtus communis essential oils
The aim of this study was to investigate lipid oxidation/degradation kinetics of lactic butter manufactured from heat-treated and cultured cream, supplemented with Myrtus communis essential oils and stored at 4°C. Lipid oxidation followed zero-order, while vitamin degradation followed first-order reaction kinetics in fresh lactic butter. Optimising heat treatments of the cream at 70°C and 80°C for 30 s and using M. communis EOs reduced lipid oxidation and α-tocopherol degradation (P ≤ 0.05) of lactic butter samples. It was concluded that M. communis EOs is effective as antioxidant as compared to synthetic ascorbyl palmitate for improving stability of lactic butter.
期刊介绍:
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.