Retention of Ascorbic Acid, Retinol, β-Carotene, and α-Tocopherol in Milk Subjected to Pressure-Assisted Thermal Processing (PATP)
| العنوان: | Retention of Ascorbic Acid, Retinol, β-Carotene, and α-Tocopherol in Milk Subjected to Pressure-Assisted Thermal Processing (PATP) |
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| المؤلفون: | Concepción Pérez Lamela, Jorge A. Saraiva, J. Antonio Torres, Nattaporn Chotyakul, Reynaldo de la Cruz Quiroz |
| المصدر: | Food Engineering Reviews. 13:634-641 |
| بيانات النشر: | Springer Science and Business Media LLC, 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | 0106 biological sciences, Vitamin, medicine.medical_treatment, Carotene, Retinol, Pasteurization, 04 agricultural and veterinary sciences, Ascorbic acid, 040401 food science, 01 natural sciences, High-performance liquid chromatography, Industrial and Manufacturing Engineering, law.invention, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, law, 010608 biotechnology, medicine, Tocopherol, Food science |
| الوصف: | Thermal treatments can cause undesirable sensory quality and nutritional changes in food, whereas high-quality retention has been widely reported for high-pressure processing (HPP). The aim of this study was to assess the retention of whole-fat milk vitamins after pressure-assisted thermal processing (PATP). The retention of ascorbic acid (AA), retinol, β-carotene, and α-tocopherol was determined by HPLC after 0.5 to 10 min treatments at 46 to 75 °C and 95 to 705 MPa. AA content was particularly sensitive to PATP treatments, particularly at 705 MPa and 75 °C for 5 min, reaching a loss of 55.1 ± 0.9%. Liposoluble vitamin losses were much lower than those observed for AA. For all treatments, retinol loss remained below 10.2 ± 1.7% and it was independent of the processing times tested (0.5, 5, and 10 min) for treatments at 400 MPa and 75 °C with losses of 6.3 ± 1.3, 6.1 ± 1.5, and 8.1 ± 3.2%, respectively. For PATP treatments at 75 °C, 5 min, and 95–705 MPa, α-tocopherol losses were minor and ranging from 5.0 ± 2.1 to 6.4 ± 0.6%. These values were similar to those observed after conventional thermal pasteurization. Low β-carotene losses were also observed at 75 °C for all PATP treatments with losses of −0.6 ± 2.9 to 4.4 ± 0.5% for 95–705 MPa/5 min and 2.4 ± 0.3 to 4.9 ± 2.1% for 400 MPa/0.5–10 min treatments. This study showed that in whole-fat milk subjected to PATP treatments, AA is significantly more sensitive than retinol, β-carotene, and α-tocopherol. |
| تدمد: | 1866-7929 1866-7910 |
| DOI: | 10.1007/s12393-020-09242-z |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::f6a4e1edf43e337bc7c055e8d6f28b2d https://doi.org/10.1007/s12393-020-09242-z |
| Rights: | CLOSED |
| رقم الانضمام: | edsair.doi...........f6a4e1edf43e337bc7c055e8d6f28b2d |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 18667929 18667910 |
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| DOI: | 10.1007/s12393-020-09242-z |