Concentration of milk oxylipins after heat and homogenization treatments

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dc.citation.volume3
dc.contributor.authorThum C
dc.contributor.authorCirelli A
dc.contributor.authorOtoki Y
dc.contributor.authorOzturk G
dc.contributor.authorTaha AY
dc.contributor.authorMcNabb WC
dc.contributor.authorRoy NC
dc.contributor.authorde Moura Bell JMLN
dc.contributor.editorHebishy E
dc.date.accessioned2025-07-16T01:14:30Z
dc.date.available2025-07-16T01:14:30Z
dc.date.issued2023-05-26
dc.description.abstractHeat 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.
dc.description.confidentialfalse
dc.identifier.citationThum C, Cirelli A, Otoki Y, Ozturk G, Taha AY, McNabb WC, Roy NC, Leite Nobrega de Moura Bell JM. (2023). Concentration of milk oxylipins after heat and homogenization treatments. Frontiers in Food Science and Technology. 3.
dc.identifier.doi10.3389/frfst.2023.1027418
dc.identifier.eissn2674-1121
dc.identifier.elements-typejournal-article
dc.identifier.number1027418
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/73187
dc.languageEnglish
dc.publisherFrontiers Media S A
dc.publisher.urihttps://www.frontiersin.org/journals/food-science-and-technology/articles/10.3389/frfst.2023.1027418/full
dc.relation.isPartOfFrontiers in Food Science and Technology
dc.rights(c) 2023 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectmilk pasteurization
dc.subjecthomogenization
dc.subjectoxylipins
dc.subjecthydroperoxide values
dc.subjectTBARS
dc.titleConcentration of milk oxylipins after heat and homogenization treatments
dc.typeJournal article
pubs.elements-id501532
pubs.organisational-groupOther
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