| Title: | Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations |
| Author(s): | Bottiroli R; Pedrotti M; Aprea E; Biasioli F; Fogliano V; Gasperi F; |
| Address: | "Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, San Michele all'Adige, TN, 38010, Italy. Department of Agriculture and Food Science, University of Naples Federico II, Portici, NA, 80055, Italy. Food Quality and Design Group, Wageningen University, Wageningen, EV, 6700, The Netherlands. Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via E. Mach 1, San Michele all'Adige, TN, 38010, Italy" |
| ISSN/ISBN: | 1096-9888 (Electronic) 1076-5174 (Linking) |
| Abstract: | "Lactose-free dairy products undergo several chemical modifications during shelf life because of the reactivity of glucose and galactose produced by the lactose enzymatic hydrolysis. In this study, proton transfer reaction-mass spectrometry (PTR-MS), coupled with a time-of-flight (TOF) mass analyzer, was applied to get an insight on the phenomena occurring during the shelf life of ultrahigh-temperature (UHT) lactose-free milk (LFM). UHT LFMs produced by three different commercial lactase preparations were evaluated during storage at 20 degrees C over a 150 days period, sampling the milk every 30 days. Production was repeated three times, on three consecutive weeks, in order to take milk variability into consideration. Principal component analysis applied to the whole 'volatilome' data demonstrated the capability of PTR-TOF-MS in detecting the milk batch-to-batch variability: Freshly produced milk samples were distinguished based on the week of production at the beginning of shelf life. Additionally, a clear evolution of the volatiles organic compounds (VOCs) profiling during storage was highlighted. Further statistical analysis confirmed VOCs temporal evolution, mostly because of changes in methyl ketones concentration. Differences caused by the commercial lactases did not emerged, except for benzaldehyde. Altogether, data demonstrated PTR-TOF-MS analysis as a valuable and rapid method for the detection of changes in the VOCs profiling of UHT LFM" |
| Keywords: | Animals Food Analysis/methods Food Quality Lactase/chemistry Lactose/*analysis Mass Spectrometry/methods Milk/*chemistry Volatile Organic Compounds/analysis Ptr-ms VOCs lactose hydrolysis lactose-free milk shelf life; |
| Notes: | "MedlineBottiroli, Riccardo Pedrotti, Michele Aprea, Eugenio Biasioli, Franco Fogliano, Vincenzo Gasperi, Flavia eng England 2020/02/26 J Mass Spectrom. 2020 Nov; 55(11):e4505. doi: 10.1002/jms.4505. Epub 2020 Feb 25" |
