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Foods 2015, 4(2), 65-79; doi:10.3390/foods4020065

Combined Effect of Pressure-Assisted Thermal Processing and Antioxidants on the Retention of Conjugated Linoleic Acid in Milk

Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
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Academic Editor: Carl Joseph Schaschke
Received: 21 January 2015 / Revised: 18 March 2015 / Accepted: 28 March 2015 / Published: 14 April 2015
(This article belongs to the Special Issue High Pressure Processing of Foods)
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Abstract

The effect of pressure-assisted thermal processing (PATP) in combination with seven synthetic antioxidants was evaluated on the retention of conjugated linoleic acid (CLA) in enriched milk. Milk rich in CLA was first saturated with oxygen, followed by the addition of either catechin, cysteine, ascorbic acid, tannic acid, gallic acid, caffeic acid or p-coumaric acid (500 mg kg1 untreated milk). Samples were treated at 600 MPa and 120 °C up to 15 min of holding time. During PATP, CLA not only oxidized at a slower rate, but also less oxygen was consumed compared to the control (0.1 MPa and 120 °C). In addition, phenolic antioxidants were able to quench dissolved oxygen in samples treated with PATP. For those samples added with gallic acid and catechin, 85% and 75% of the CLA was retained after 15 min of holding time at 600 MPa and 120 °C, respectively. The retention of CLA was enhanced by the application of PATP in combination with gallic acid. View Full-Text
Keywords: antioxidants; conjugated linoleic acid; dissolved oxygen; pressure-assisted thermal processing; phenolics antioxidants; conjugated linoleic acid; dissolved oxygen; pressure-assisted thermal processing; phenolics
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MDPI and ACS Style

Martinez-Monteagudo, S.I.; Saldaña, M.D. Combined Effect of Pressure-Assisted Thermal Processing and Antioxidants on the Retention of Conjugated Linoleic Acid in Milk. Foods 2015, 4, 65-79.

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