Next Article in Journal
Continuity of Business Plans for Animal Disease Outbreaks: Using a Logic Model Approach to Protect Animal Health, Public Health, and Our Food Supply
Previous Article in Journal
Current Limitations in the Control and Spread of Ticks that Affect Livestock: A Review
Previous Article in Special Issue
Enhanced Accumulation of Vitamins, Nutraceuticals and Minerals in Lettuces Associated with Arbuscular Mycorrhizal Fungi (AMF): A Question of Interest for Both Vegetables and Humans
Article Menu

Export Article

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

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 / Revised: 22 March 2013 / Accepted: 29 March 2013 / Published: 10 April 2013
View Full-Text   |   Download PDF [236 KB, uploaded 10 April 2013]   |  

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. View Full-Text
Keywords: cranberry; antioxidant activity; lipid peroxidation; fresh dairy products cranberry; antioxidant activity; lipid peroxidation; fresh dairy products
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & 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.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Agriculture EISSN 2077-0472 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top