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

doi:https://doi.org/10.1021/jf800972m

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

Department of Animal and Food Science

Research output: Contribution to journal › Article › Research › peer-review

45 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 language	English
Pages (from-to)	7125-7130
Journal	Journal of Agricultural and Food Chemistry
Volume	56
DOIs	https://doi.org/10.1021/jf800972m
Publication status	Published - 27 Aug 2008

Keywords

Lipid oxidation
Lipolysis
Milk
Ultra-high-pressure homogenization

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

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. {\textcopyright} 2008 American Chemical Society.",

keywords = "Lipid oxidation, Lipolysis, Milk, Ultra-high-pressure homogenization",

author = "Julieta Pereda and Victoria Ferragut and Quevedo, {Joan Miquel} and Buenaventura Guamis and Trujillo, {Antonio J.}",

year = "2008",

month = aug,

day = "27",

doi = "https://doi.org/10.1021/jf800972m",

language = "English",

volume = "56",

pages = "7125--7130",

journal = "Journal of Agricultural and Food Chemistry",

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Effects of ultra-high-pressure homogenization treatment on the lipolysis and lipid oxidation of milk during refrigerated storage. / Pereda, Julieta; Ferragut, Victoria; Quevedo, Joan Miquel; Guamis, Buenaventura ; Trujillo, Antonio J.

In: Journal of Agricultural and Food Chemistry, Vol. 56, 27.08.2008, p. 7125-7130.

Research output: Contribution to journal › Article › Research › peer-review

TY - JOUR

T1 - Effects of ultra-high-pressure homogenization treatment on the lipolysis and lipid oxidation of milk during refrigerated storage

AU - Pereda, Julieta

AU - Ferragut, Victoria

AU - Quevedo, Joan Miquel

AU - Guamis, Buenaventura

AU - Trujillo, Antonio J.

PY - 2008/8/27

Y1 - 2008/8/27

N2 - 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.

AB - 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.

KW - Lipid oxidation

KW - Lipolysis

KW - Milk

KW - Ultra-high-pressure homogenization

U2 - https://doi.org/10.1021/jf800972m

DO - https://doi.org/10.1021/jf800972m

M3 - Article

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SP - 7125

EP - 7130

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

ER -