Oxidative stability of UHT milk as influenced by fatty acid composition and packaging |
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| Authors: | K Smet J De Block S De Campeneere D De Brabander L Herman K Raes K Dewettinck K Coudijzer |
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| Affiliation: | 1. Technology and Food Science Institute for Agricultural and Fisheries Research, Brusselsesteenweg 370, 9090 Melle, Belgium;2. Unit Animal Sciences, Institute for Agricultural and Fisheries Research, Melle, Belgium;3. Research Group EnBiChem, Department of Industrial Engineering and Technology, University College West-Flanders, Kortrijk, Belgium;4. Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium;1. Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia;2. Immunology in Chronic Diseases Program, Centre for Chronic Disease, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia;1. Department of Food Science, Aarhus University, Blichers Allé 20, DK-8830 Tjele, Denmark;2. Department of Food Science, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark;3. Arla Foods, Rørdrumvej 2-10, DK-8220 Brabrand, Denmark;4. Arla Foods Ingredients, Sønderhøj 10-12, DK-8260 Viby J, Denmark;1. AgResearch Limited, Grasslands Research Centre, Private Bag 11008, Palmerston North, 4442, New Zealand;2. AgResearch Limited, Ruakura Agricultural Centre, Private Bag 3123, Hamilton, 3214, New Zealand;1. Aarhus University, Department of Food Science, Faculty of Science and Technology, Blichers Allé 20, DK-8830 Tjele, Denmark;2. Arla Innovation Centre, Agro Food Park 19, 8200 Aarhus N, Denmark;1. Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200, Aarhus N, Denmark;2. Arla Foods Innovation Centre, Agro Food Park 19, DK-8200, Aarhus N, Denmark |
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| Abstract: | Control milk and milk enriched with unsaturated fatty acids (3.3% fat) were heated using an indirect ultra-high temperature treatment, then stored at 20 °C in containers from different packaging materials: glass (no exposure to light), high density polyethylene (HDPE) packaging with light barrier (3-HDPE; no exposure to light) and monolayer HDPE (1-HDPE; 1000 lx). The decrease in antioxidant content and the formation of oxidation products were monitored over three months. For milk stored in 1-HDPE packaging, the available antioxidants were consumed at the same rate for both milk types, suggesting that oxidation is initiated in the serum phase. After depletion of these antioxidants, oxidation products were formed according to the fatty acid profile. When using a light barrier in the packaging, no oxidation products could be detected over three months. |
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