Effect of composition and antioxidants on the oxidative stability of fluid milk supplemented with an algae oil emulsion

J. J. Gallaher; R. Hollender; D. G. Peterson; R. F. Roberts; J. N. Coupland

doi:10.1016/j.idairyj.2004.08.010

Effect of composition and antioxidants on the oxidative stability of fluid milk supplemented with an algae oil emulsion

J. J. Gallaher, R. Hollender, D. G. Peterson, R. F. Roberts, J. N. Coupland

Food Science and Nutrition

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

45 Scopus citations

Abstract

The oxidative stability of an algal oil emulsion dispersed in water, or fluid milk of varying fat contents, was assessed from measurements of lipid hydroperoxide and propanal concentration. All of the milk samples, independent of their milk fat content, were stable compared to the aqueous samples. The extent of oxidation was unaffected when sodium azide (200 ppm) was added to inhibit microbial growth. Added iron (100 ppm) accelerated the oxidation rate in the aqueous samples, but had no effect on the milk samples. The antioxidant properties of milk were ascribed to the iron binding of casein. Added protein antioxidants (0.8 wt%) [i.e. sodium caseinate, whey protein isolate (WPI) and thermally denatured WPI] had minimal effects whereas EDTA and ascorbic acid (160 ppm) were effective antioxidants.

Original language	English (US)
Pages (from-to)	333-341
Number of pages	9
Journal	International Dairy Journal
Volume	15
Issue number	4
DOIs	https://doi.org/10.1016/j.idairyj.2004.08.010
State	Published - Apr 2005

Bibliographical note

Funding Information:
This work was funded by a grant from the USDA-IFAFS program (2001-52102-11256). We are grateful to Bonnie Ford for assistance with the compositional analysis of the milk and to Laura Nattress for assistance with the sensory studies and statistical analysis. We are also grateful to Drs. Eric Decker, Julian McClements and Habibollah Faraji at the University of Massachusetts for many helpful discussions.

Keywords

Antioxidant
Milk
Oxidative stability
Sodium caseinate
Whey protein
ω-3 fatty acids

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10.1016/j.idairyj.2004.08.010

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abstract = "The oxidative stability of an algal oil emulsion dispersed in water, or fluid milk of varying fat contents, was assessed from measurements of lipid hydroperoxide and propanal concentration. All of the milk samples, independent of their milk fat content, were stable compared to the aqueous samples. The extent of oxidation was unaffected when sodium azide (200 ppm) was added to inhibit microbial growth. Added iron (100 ppm) accelerated the oxidation rate in the aqueous samples, but had no effect on the milk samples. The antioxidant properties of milk were ascribed to the iron binding of casein. Added protein antioxidants (0.8 wt%) [i.e. sodium caseinate, whey protein isolate (WPI) and thermally denatured WPI] had minimal effects whereas EDTA and ascorbic acid (160 ppm) were effective antioxidants.",

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note = "Funding Information: This work was funded by a grant from the USDA-IFAFS program (2001-52102-11256). We are grateful to Bonnie Ford for assistance with the compositional analysis of the milk and to Laura Nattress for assistance with the sensory studies and statistical analysis. We are also grateful to Drs. Eric Decker, Julian McClements and Habibollah Faraji at the University of Massachusetts for many helpful discussions. ",

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AU - Hollender, R.

AU - Peterson, D. G.

AU - Roberts, R. F.

AU - Coupland, J. N.

N1 - Funding Information: This work was funded by a grant from the USDA-IFAFS program (2001-52102-11256). We are grateful to Bonnie Ford for assistance with the compositional analysis of the milk and to Laura Nattress for assistance with the sensory studies and statistical analysis. We are also grateful to Drs. Eric Decker, Julian McClements and Habibollah Faraji at the University of Massachusetts for many helpful discussions.

PY - 2005/4

Y1 - 2005/4

N2 - The oxidative stability of an algal oil emulsion dispersed in water, or fluid milk of varying fat contents, was assessed from measurements of lipid hydroperoxide and propanal concentration. All of the milk samples, independent of their milk fat content, were stable compared to the aqueous samples. The extent of oxidation was unaffected when sodium azide (200 ppm) was added to inhibit microbial growth. Added iron (100 ppm) accelerated the oxidation rate in the aqueous samples, but had no effect on the milk samples. The antioxidant properties of milk were ascribed to the iron binding of casein. Added protein antioxidants (0.8 wt%) [i.e. sodium caseinate, whey protein isolate (WPI) and thermally denatured WPI] had minimal effects whereas EDTA and ascorbic acid (160 ppm) were effective antioxidants.

AB - The oxidative stability of an algal oil emulsion dispersed in water, or fluid milk of varying fat contents, was assessed from measurements of lipid hydroperoxide and propanal concentration. All of the milk samples, independent of their milk fat content, were stable compared to the aqueous samples. The extent of oxidation was unaffected when sodium azide (200 ppm) was added to inhibit microbial growth. Added iron (100 ppm) accelerated the oxidation rate in the aqueous samples, but had no effect on the milk samples. The antioxidant properties of milk were ascribed to the iron binding of casein. Added protein antioxidants (0.8 wt%) [i.e. sodium caseinate, whey protein isolate (WPI) and thermally denatured WPI] had minimal effects whereas EDTA and ascorbic acid (160 ppm) were effective antioxidants.

KW - Antioxidant

KW - Milk

KW - Oxidative stability

KW - Sodium caseinate

KW - Whey protein

KW - ω-3 fatty acids

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Effect of composition and antioxidants on the oxidative stability of fluid milk supplemented with an algae oil emulsion

Abstract

Bibliographical note

Keywords

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