scholarly journals Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 338 ◽  
Author(s):  
Holly J. Clarke ◽  
Maurice G. O’Sullivan ◽  
Joseph P. Kerry ◽  
Kieran N. Kilcawley
Keyword(s):  
Lipid Oxidation ◽  
Solid Phase ◽  
Milk Powder ◽  
Skim Milk ◽  
Sensory Perception ◽  
Storage Condition ◽  
Gas Chromatography Mass Spectrometry ◽  
Milk Formula ◽  
Dairy Powders ◽  
The Imf

Lipid oxidation (LO) is a recognised problem in dairy powders due to the formation of volatile odour compounds that can negatively impact sensory perception. Three commercial dairy powders, fat-filled whole milk powder (FFWMP), skim milk powder (SMP), and infant milk formula (IMF), stored under different conditions (21 °C, 37 °C, or 25 °C with 50% humidity), were evaluated by consumer acceptance studies, ranked descriptive sensory analysis, and LO volatile profiling using headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME GCMS) over 16 weeks. Significant (p = 0.001) differences in the concentration of LO compounds and sensory perception were evident between sample types in the different storage conditions. The sensory acceptance scores for FFWMP and SMP remained stable throughout storage in all conditions, despite the increased perception of some LO products. The IMF sample was perceived negatively in each storage condition and at each time point. Overall increases in hexanal, heptanal, and pentanal correlated with “painty”, “oxidised”, “cooked”, and “caramelised” attributes in all samples. The concentration of some LO volatiles in the IMF was far in excess of those in FFWMP and SMP. High levels of LO volatiles in IMF were presumably due to the addition of polyunsaturated fatty acids (PUFA) in the formulation.

scholarly journals Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1683
Author(s):  
Juan Carlos Solomando ◽  
Teresa Antequera ◽  
Alberto Martín ◽  
Trinidad Perez-Palacios
Keyword(s):  
Lipid Oxidation ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Oxidation Stability ◽  
Meat Products ◽  
Oxidation Products ◽  
Gas Chromatography Mass Spectrometry ◽  
Omega 3 ◽  
Meat Samples

The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with special interest in lipid oxidation markers. For that, Solid-Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) were used. Significant differences were found in the volatile compound profile between Mo and Mu, which was been reflected in the meat samples. Thus, in general, volatile compounds from lipid oxidation have shown higher abundance in Mo and C-SAU and D-SAU enriched with this type of microcapsule, indicating that the wall of Mu (chitosan-maltodextrine) might protect the encapsulated bioactive compounds more effectively than that of Mo (maltodextrine). However, this finding is not reflected in the results of previous studies evaluating the sensory perception and oxidation stability of C-SAU and D-SAU, but it should be considered since unhealthy oxidation products can be formed in the enriched meat products with Mo. Thus, the addition of Mu as an omega-3 vehicle for enriching meat products may be indicated.

scholarly journals Acetone as Indicator of Lipid Oxidation in Stored Margarine

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 59
Author(s):  
Sarah Fruehwirth ◽  
Sandra Egger ◽  
Thomas Flecker ◽  
Miriam Ressler ◽  
Nesrin Firat ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Conjugated Dienes ◽  
Gas Chromatography Mass Spectrometry ◽  
Lipid Oxidation Product ◽  
Different Types ◽  
Oxidized Triacylglycerols ◽  
First Time

Margarine contains a minimum of 80% fat and is therefore prone to lipid oxidation. While lipid oxidation in vegetable oils and o/w emulsions has been thoroughly investigated, studies about the oxidative stability and the identification of potential indicators of lipid oxidation in margarine are scarce. To evaluate the oxidative stability and to indicate the progress of lipid oxidation, four different types of industrial margarine (M1–M4), which differed in their composition of the minor ingredients and the oil phase, were stored at 15 °C for 180 days and analyzed at days 0, 1, 7, 14, 28, 56, 99, and 180 regarding peroxides, conjugated dienes, oxidized triacylglycerols, and volatiles. The peroxide value and the conjugated dienes increased up to 4.76 ± 0.92 meq O2/kg oil and 14.7 ± 0.49 in M2, respectively. The oxidative stability decreased by a maximum of 50.9% in M4. We detected three different epoxidized triglycerides—TAG54:1 (O), TAG54:2 (O) and TAG54:3 (O)—in M3. Acetone could be identified, for the first time, as lipid oxidation product in stored margarine by headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). It increased in all types of margarine during storage by a maximum of 1070 ppb in M2. Acetone might be used as a new indicator for lipid oxidation in margarine.

scholarly journals Determination of Immunoglobulin G in Bovine Colostrum and Milk Powders, and in Dietary Supplements of Bovine Origin by Protein G Affinity Liquid Chromatography: Collaborative Study

2010 ◽  
Vol 93 (2) ◽  
pp. 622-627 ◽  
Author(s):  
Grant Abernethy ◽  
Don Otter ◽  
K Arnold ◽  
J Austad ◽  
S Christiansen ◽  
...  
Keyword(s):  
Immunoglobulin G ◽  
Collaborative Study ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Protein G ◽  
Low Protein ◽  
Dairy Powders

Abstract An AOAC collaborative study was conducted to evaluate an affinity LC procedure for measuring immunoglobulin G (IgG) in selected dairy powders. The powders were extracted with 0.15 M sodium chloride solution and the pH was adjusted to 4.6 to precipitate caseins, which would otherwise lead to an overestimation of IgG. The analyte was then bound to a commercially available Protein G affinity cartridge and selectively eluted with a glycine buffer at pH 2.5. Detection was at 280 nm and quantification was made against a calibration curve prepared from bovine serum IgG. The samples analyzed included the likely matrixes for which this assay will find commercial use, namely, high- and low-protein-content colostrum powders, tablets containing colostrum powder, and some IgG-containing dairy powders; milk protein isolate, whey protein concentrate, and skim milk powder. Eleven laboratories provided data for the study and assayed blind duplicates of six materials. The repeatability RSD values ranged from 2.1 to 4.2 and the reproducibility RSD values ranged from 6.4 to 18.5. The Protein G method with casein removal has adequate reproducibility for measuring IgG in colostrum-derived powders that are traded on the basis of IgG content as a colostral marker.

scholarly journals Electronic-Nose as Non-destructive Tool to Discriminate “Ferrovia” Sweet Cherries Cold Stored in Air or Packed in High CO2 Modified Atmospheres

2021 ◽  
Vol 8 ◽  
Author(s):  
Rosaria Cozzolino ◽  
Maria Cefola ◽  
Carmine Laurino ◽  
Mario Paolo Pellicano ◽  
Michela Palumbo ◽  
...  
Keyword(s):  
Electronic Nose ◽  
Sweet Cherry ◽  
Solid Phase ◽  
Sugar Content ◽  
Visual Quality ◽  
Storage Condition ◽  
Storage Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Latent Structures ◽  
Air Control

This study aimed to explore the applicability of electronic-nose (E-nose) as a rapid method in discriminating samples of sweet cherry cv “Ferrovia” stored in high-CO2 (16% O2 + 20% CO2 + 64% N2) or air (control) up to 21 days. Projection to Latent Structures (PLS) methods applied to E-nose data showed that fresh fruit and the packaged or unpackaged samples can be distinguished, according to both the storage condition and the storage days. Moreover, a correlation analysis between E-nose sensors and 45 volatile compounds were overall, obtained from all the investigated sweet cherry samples by Headspace Solid-Phase Microextraction (HS SPME) coupled to Gas Chromatography-Mass Spectrometry (GC-MS). These methods allowed to associate samples with a specific flavour profile to one or more E-nose sensors. Finally, quality attributes (visual quality, colour, firmness, antioxidant activity, total phenols, and sugar content) were assessed during storage. Among these, visual quality and berry deformation resulted affected by storage conditions, showing that high-CO2 treatment better preserved the fruit quality than control.

scholarly journals Physical properties of commercial infant milk formula products

2018 ◽  
Author(s):  
Eoin G Murphy ◽  
Nicolas E Regost ◽  
Yrjo H Roos ◽  
Mark A Fenelon
Keyword(s):  
Physical Properties ◽  
Milk Powder ◽  
Milk Formula ◽  
Type I ◽  
Type Ii ◽  
Structural Evaluation ◽  
Infant Milk Formula ◽  
Polarised Light ◽  
Powder Particles ◽  
Dairy Powders

The physical properties of 12 commercially available infant milk formula (IMF) and follow-on (FO) powders were assessed. Polarised light micrographs of powders revealed that two types of powders existed: Type I - homogenous mixtures of milk powder particles and Type II – heterogeneous mixtures of milk powder particles and tomahawk-shaped a-lactose monohydrate crystals. Conventionally employed correlations between particle size, flowability and compressibility were found to be highly dependent on the presence of crystalline lactose in powders. Overall, results showed the importance of micro-structural evaluation during analysis of physical properties of dairy powders and, in particular, IMF/FO powders. Keywords: max. Infant formula;  microstructure; physical properties

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