Agriculture 2013, 3(2), 236-252; doi:10.3390/agriculture3020236
Article

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

Food Science, Food Nutrition and Health, Faculty of Land and Food Systems, 2205 East Mall, the University of British Columbia, Vancouver, V6T-1Z4 Canada
* Author to whom correspondence should be addressed.
Received: 8 February 2013; in revised form: 22 March 2013 / Accepted: 29 March 2013 / Published: 10 April 2013
PDF Full-text Download PDF Full-Text [236 KB, uploaded 10 April 2013 14:50 CEST]
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 role(s) for cranberry constituents when presented as a standardized ingredient for producing value-added, stable fresh dairy products.
Keywords: cranberry; antioxidant activity; lipid peroxidation; fresh dairy products

Article Statistics

Load and display the download statistics.

Citations to this Article

Cite This Article

MDPI and ACS Style

Kitts, D.D.; Tomiuk, S. Studies on Mitigating Lipid Oxidation Reactions in a Value-Added Dairy Product Using a Standardized Cranberry Extract. Agriculture 2013, 3, 236-252.

AMA Style

Kitts DD, Tomiuk S. Studies on Mitigating Lipid Oxidation Reactions in a Value-Added Dairy Product Using a Standardized Cranberry Extract. Agriculture. 2013; 3(2):236-252.

Chicago/Turabian Style

Kitts, David D.; Tomiuk, Stephen. 2013. "Studies on Mitigating Lipid Oxidation Reactions in a Value-Added Dairy Product Using a Standardized Cranberry Extract." Agriculture 3, no. 2: 236-252.

Agriculture EISSN 2077-0472 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert