Effects of ultra-high-pressure homogenization treatment on the lipolysis and lipid oxidation of milk during refrigerated storage

Julieta Pereda, Victoria Ferragut, Joan Miquel Quevedo, Buenaventura Guamis, Antonio J. Trujillo

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47 Citations (Scopus)

Abstract

Free fatty acid (FFA) release and quantification and lipid oxidation extent of ultra-high-pressure homogenized (UHPH) milk samples were evaluated to assess the effect of UHPH on the susceptibility of milk lipids to lipolysis and oxidation. Milk was UHPH-treated at 200 and 300 MPa with inlet temperatures of 30 and 40°C. UHPH-treated samples were compared to high-pasteurized milk (PA; 90°C, 15 s). Results showed that all FFA increased significantly during storage only in 200 MPa samples. Lipid oxidation was measured as an accumulation of lipid hydroperoxides as the primary oxidation product and malondialdehyde and hexanal as the secondary oxidation products. Samples treated at 300 MPa presented higher malondialdehyde and hexanal content compared to 200 MPa treated-samples and to PA milk. © 2008 American Chemical Society.
Original languageEnglish
Pages (from-to)7125-7130
JournalJournal of Agricultural and Food Chemistry
Volume56
DOIs
Publication statusPublished - 27 Aug 2008

Keywords

  • Lipid oxidation
  • Lipolysis
  • Milk
  • Ultra-high-pressure homogenization

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