| Title: | Lipid oxidation volatiles absent in milk after selected ultrasound processing |
| Author(s): | Juliano P; Torkamani AE; Leong T; Kolb V; Watkins P; Ajlouni S; Singh TK; |
| Address: | "CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia. Electronic address: Pablo.Juliano@csiro.au. CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia; Department of Agriculture and Food Systems, School of Land and Environment, The University of Melbourne, Parkville, VIC 3010, Australia. CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia; Faculty of Science, Engineering and Technology, Swinburne University of Technology, John Street, Hawthorn, VIC 3122, Australia. CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia; University of Erlangen-Nuremberg, Cauerstrasse 4, 91058 Erlangen, Germany. CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia. Department of Agriculture and Food Systems, School of Land and Environment, The University of Melbourne, Parkville, VIC 3010, Australia" |
| DOI: | 10.1016/j.ultsonch.2014.03.001 |
| ISSN/ISBN: | 1873-2828 (Electronic) 1350-4177 (Linking) |
| Abstract: | "Ultrasonic processing can suit a number of potential applications in the dairy industry. However, the impact of ultrasound treatment on milk stability during storage has not been fully explored under wider ranges of frequencies, specific energies and temperature applications. The effect of ultrasonication on lipid oxidation was investigated in various types of milk. Four batches of raw milk (up to 2L) were sonicated at various frequencies (20, 400, 1000, 1600 and 2000kHz), using different temperatures (4, 20, 45 and 63 degrees C), sonication times and ultrasound energy inputs up to 409kJ/kg. Pasteurized skim milk was also sonicated at low and high frequency for comparison. In selected experiments, non-sonicated and sonicated samples were stored at 4 degrees C and were drawn periodically up to 14days for SPME-GCMS analysis. The cavitational yield, characterized in all systems in water, was highest between 400kHz and 1000kHz. Volatile compounds from milk lipid oxidation were detected and exceeded their odor threshold values at 400kHz and 1000kHz at specific energies greater than 271kJ/kg in raw milk. However, no oxidative volatile compounds were detected below 230kJ/kg in batch systems at the tested frequencies under refrigerated conditions. Skim milk showed a lower energy threshold for oxidative volatile formation. The same oxidative volatiles were detected after various passes of milk through a 0.3L flow cell enclosing a 20kHz horn and operating above 90kJ/kg. This study showed that lipid oxidation in milk can be controlled by decreasing the sonication time and the temperature in the system depending on the fat content in the sample among other factors" |
| Keywords: | Animals *Food Handling Lipids/*chemistry Milk/*chemistry Oxidation-Reduction *Sonication Transducers Volatile Organic Compounds/*chemistry Milk Oxidation Specific energy Ultrasound Volatile; |
| Notes: | "MedlineJuliano, Pablo Torkamani, Amir Ehsan Leong, Thomas Kolb, Veronika Watkins, Peter Ajlouni, Said Singh, Tanoj Kumar eng Netherlands 2014/04/08 Ultrason Sonochem. 2014 Nov; 21(6):2165-75. doi: 10.1016/j.ultsonch.2014.03.001. Epub 2014 Mar 12" |
