Studies on Mitigating Lipid Oxidation Reactions in a Value-Added Dairy Product Using a Standardized Cranberry ExtractReport as inadecuate




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Food Science, Food Nutrition and Health, Faculty of Land and Food Systems, 2205 East Mall, the University of British Columbia, Vancouver, V6T-1Z4 Canada





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Abstract A standardized whole cranberry extract WCE was used to stabilize a model sunflower-casein emulsion prototype for future formulation activities with a fresh cream cheese product. The WCE contained total organic acids 20% w-w and polyphenols 5%, the latter consisting of total anthocyanins 10%, w-w and proanthocyanidins 12% w-w. Antioxidant capacity of the WCE was determined by ORAC, hydrophilic ORAC = 348.31 ± 33.45 µmol of Trolox equivalents-g; lipophilic ORAC = 11.02 ± 0.85 µmol of Trolox equivalents-g. WCE was effective at stabilizing the model emulsion at a level of 0.375% w-w, yielding a final pH of 5.6. Generation of initial lipid peroxidation products, hexanal and pentanal was inhibited by 92.4% ± 3.9% and 66.6% ± 5.3% n = 3, respectively, when emulsions containing WCE were incubated at 50 °C for 90 h. This information was useful for formulating a fresh cream cheese product containing WCE to produce value-added potential and good self-life. The standardized WCE gave a final pH of 5.6 for the cheese premix and also significantly P < 0.05 lowered both the PV and CD after 28 and 21 days at 4 °C storage, respectively, compared to untreated control. We conclude that there are important functional roles for cranberry constituents when presented as a standardized ingredient for producing value-added, stable fresh dairy products. View Full-Text

Keywords: cranberry; antioxidant activity; lipid peroxidation; fresh dairy products cranberry; antioxidant activity; lipid peroxidation; fresh dairy products





Author: David D. Kitts * and Stephen Tomiuk

Source: http://mdpi.com/



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