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Food Res Int

Title:		"Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning"
Author(s):		Bottiroli R; Troise AD; Aprea E; Fogliano V; Gasperi F; Vitaglione P;
Address:		"Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy; Department of Agriculture and Food Science, University of Naples, Federico II, 80055 Portici, NA, Italy. Electronic address: riccardo.bottiroli@fmach.it. Department of Agriculture and Food Science, University of Naples, Federico II, 80055 Portici, NA, Italy; Proteomics & Mass Spectrometry Laboratory, ISPAAM - CNR, 80055 Portici, NA, Italy. Electronic address: antoniodario.troise@cnr.it. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy; Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy. Electronic address: eugenio.aprea@unitn.it. Food Quality & Design Group, Wageningen University, PO Box 8129, 6700 EV Wageningen, the Netherlands. Electronic address: vincenzo.fogliano@wur.nl. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy; Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy. Electronic address: flavia.gasperi@unitn.it. Department of Agriculture and Food Science, University of Naples, Federico II, 80055 Portici, NA, Italy. Electronic address: paola.vitaglione@unina.it"
Journal Title:		Food Res Int
Year:		2021
Volume:		20210111
Issue:
Page Number:		110120 -
DOI:		10.1016/j.foodres.2021.110120
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Proteolytic side activity of the lactase preparations (LPs) intended for ultra-high temperature hydrolyzed-lactose milk (UHLM) production induces changes in the product quality during shelf-life. The problem is particularly relevant when the enzyme is added aseptically in the packaging ('in pack' process), while the negative quality effects can be mitigated following the 'in batch' process adding the LP before thermal sterilization. In this study, we monitored the quality over time of UHLM produced 'in batch' and stored at 4, 20, 30 and 40 degrees C focusing on proteolysis, volatiles organic compounds (VOCs) formation and color changes. The goal was to identify the key reactions and compounds relevant for the product quality. An increase in storage temperature determined significant changes in the free amino acids profile increasing Strecker aldehydes and methyl ketones formation. At 30 and 40 degrees C, Maillard reaction and lipid oxidation ended up in a modification of the milk color, whereas at 4 and 20 degrees C no significant alteration was observed. Altogether, the results suggested a coordinate involvement of Maillard reaction, protein and lipid oxidation to milk browning and off-flavors formation in UHLM"
Keywords:		Amino Acids Animals *Lactose Milk Temperature *Volatile Organic Compounds Hydrolyzed-lactose milk Maillard reaction Shelf-life Storage temperature;
Notes:		"MedlineBottiroli, Riccardo Troise, Antonio Dario Aprea, Eugenio Fogliano, Vincenzo Gasperi, Flavia Vitaglione, Paola eng Research Support, Non-U.S. Gov't Canada 2021/03/02 Food Res Int. 2021 Mar; 141:110120. doi: 10.1016/j.foodres.2021.110120. Epub 2021 Jan 11"