热处理和均化处理后的牛奶氧合蛋白浓度

C. Thum, Amanda C. Cirelli, Y. Otoki, Gulustan Ozturk, A. Taha, W. McNabb, N. Roy, J. M. Leite Nobrega de Moura Bell
{"title":"热处理和均化处理后的牛奶氧合蛋白浓度","authors":"C. Thum, Amanda C. Cirelli, Y. Otoki, Gulustan Ozturk, A. Taha, W. McNabb, N. Roy, J. M. Leite Nobrega de Moura Bell","doi":"10.3389/frfst.2023.1027418","DOIUrl":null,"url":null,"abstract":"Heat treatment and homogenization of milk are common processing steps intended to reduce microbial load for safe human consumption, and to avoid creaming, respectively. Although the effects of combined pasteurization and homogenization on free fatty acids (FFA) and lipid oxidation markers such as hydroperoxides, and thiobarbituric acid reactive species (TBARS) have been well characterized, their effects on primary oxidized fatty acids known as oxylipins have not yet been determined. This study aimed to determine the effects of two heat treatments: milk pasteurization [high-temperature short time, 72°C for 15 s (HTST)] and sterilization [ultra-high temperature, 135°C for 3 s (UHT)] with or without homogenization (10, 17 or 24 MPa) on FFA (%), primary (hydroperoxides and oxylipins) and secondary oxidation compounds (TBARS). Heat treatments alone significantly reduced most oxylipins compared with raw milk, but did not alter % FFA, hydroperoxide, and TBARS levels. The combination of UHT and homogenization at 24 MPa increased % FFA, hydroperoxide value, and some oxylipins, compared to raw milk and other treatments. Overall, the combination of heat treatment and homogenization significantly increased oxylipin formation compared with heat treatment alone.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Concentration of milk oxylipins after heat and homogenization treatments\",\"authors\":\"C. Thum, Amanda C. Cirelli, Y. Otoki, Gulustan Ozturk, A. Taha, W. McNabb, N. Roy, J. M. Leite Nobrega de Moura Bell\",\"doi\":\"10.3389/frfst.2023.1027418\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Heat treatment and homogenization of milk are common processing steps intended to reduce microbial load for safe human consumption, and to avoid creaming, respectively. Although the effects of combined pasteurization and homogenization on free fatty acids (FFA) and lipid oxidation markers such as hydroperoxides, and thiobarbituric acid reactive species (TBARS) have been well characterized, their effects on primary oxidized fatty acids known as oxylipins have not yet been determined. This study aimed to determine the effects of two heat treatments: milk pasteurization [high-temperature short time, 72°C for 15 s (HTST)] and sterilization [ultra-high temperature, 135°C for 3 s (UHT)] with or without homogenization (10, 17 or 24 MPa) on FFA (%), primary (hydroperoxides and oxylipins) and secondary oxidation compounds (TBARS). Heat treatments alone significantly reduced most oxylipins compared with raw milk, but did not alter % FFA, hydroperoxide, and TBARS levels. The combination of UHT and homogenization at 24 MPa increased % FFA, hydroperoxide value, and some oxylipins, compared to raw milk and other treatments. Overall, the combination of heat treatment and homogenization significantly increased oxylipin formation compared with heat treatment alone.\",\"PeriodicalId\":93753,\"journal\":{\"name\":\"Frontiers in food science and technology\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-05-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Frontiers in food science and technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3389/frfst.2023.1027418\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Frontiers in food science and technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3389/frfst.2023.1027418","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

牛奶的热处理和均质化是常见的加工步骤,分别旨在减少微生物负荷以供人类安全食用和避免奶精。尽管巴氏杀菌和均化联合作用对游离脂肪酸(FFA)和脂质氧化标记物(如氢过氧化物)和硫代巴比妥酸反应性物质(TBARS)的影响已经得到了很好的表征,但它们对一级氧化脂肪酸(如氧基化物)的影响尚未确定。本研究旨在确定两种热处理:牛奶巴氏灭菌[高温短时间,72°C持续15秒(HTST)]和灭菌[超高温,135°C持续3秒(UHT)](含或不含均化(10、17或24 MPa))对FFA(%)、一级(氢过氧化物和氧基化物)和二级氧化化合物(TBARS)的影响。与生乳相比,单独的热处理显著降低了大多数氧基化物,但没有改变%FFA、氢过氧化物和TBARS水平。与生乳和其他处理相比,UHT和24MPa均质化的组合增加了%FFA、氢过氧化物值和一些氧基化物。总的来说,与单独的热处理相比,热处理和均化的组合显著增加了oxylpin的形成。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Concentration of milk oxylipins after heat and homogenization treatments
Heat treatment and homogenization of milk are common processing steps intended to reduce microbial load for safe human consumption, and to avoid creaming, respectively. Although the effects of combined pasteurization and homogenization on free fatty acids (FFA) and lipid oxidation markers such as hydroperoxides, and thiobarbituric acid reactive species (TBARS) have been well characterized, their effects on primary oxidized fatty acids known as oxylipins have not yet been determined. This study aimed to determine the effects of two heat treatments: milk pasteurization [high-temperature short time, 72°C for 15 s (HTST)] and sterilization [ultra-high temperature, 135°C for 3 s (UHT)] with or without homogenization (10, 17 or 24 MPa) on FFA (%), primary (hydroperoxides and oxylipins) and secondary oxidation compounds (TBARS). Heat treatments alone significantly reduced most oxylipins compared with raw milk, but did not alter % FFA, hydroperoxide, and TBARS levels. The combination of UHT and homogenization at 24 MPa increased % FFA, hydroperoxide value, and some oxylipins, compared to raw milk and other treatments. Overall, the combination of heat treatment and homogenization significantly increased oxylipin formation compared with heat treatment alone.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信