Effects of ultra‐high‐temperature processes on metabolite changes in milk
Abstract Processing can affect milk properties and alter the composition of milk metabolites, which has corresponding effects on milk flavor and quality. It is quite important to study the safe quality control of milk processing. Therefore, the purpose of this study was to identify metabolites at di...
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| Format: | Article |
| Language: | English |
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Wiley
2023-06-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.3350 |
| _version_ | 1797805685058043904 |
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| author | Ge Bai Long Cheng Liying Peng Bin Wu Yuguo Zhen Guixin Qin Xuefeng Zhang Natnael D. Aschalew Zhe Sun Tao Wang |
| author_facet | Ge Bai Long Cheng Liying Peng Bin Wu Yuguo Zhen Guixin Qin Xuefeng Zhang Natnael D. Aschalew Zhe Sun Tao Wang |
| author_sort | Ge Bai |
| collection | DOAJ |
| description | Abstract Processing can affect milk properties and alter the composition of milk metabolites, which has corresponding effects on milk flavor and quality. It is quite important to study the safe quality control of milk processing. Therefore, the purpose of this study was to identify metabolites at different steps of ultra‐high‐temperature‐sterilized (UHT) milk processing using gas chromatography–mass spectrometry (GC–MS). These steps included raw milk, pasteurized milk (80°C for 15 s), semi‐finished milk (after pasteurizing, it was homogenized at 75°C with pressure of 250 bar), UHT milk (at 140°C for 10 s), and finished milk (homogenized UHT milk). A total of 66 metabolites were identified across all samples, including 30 metabolites in the chloroform layers of the milk samples and 41 metabolites in the water layers; 5 metabolites were found in both layers. The metabolites were primarily fatty acids, amino acids, sugars, and organic acids. For example, pasteurized and ultra‐high‐temperature‐sterilized kinds of milk had lactose contents similar to those of raw milk, with increases in saturated fatty acids such as hexadecanoic acid and octadecanoic acid. Additionally, these findings indicated that these methods of processing can affect the contents of some components of milk. Therefore, from the perspective of milk's nutritional value and consumer health, the excessive heating of dairy products should be avoided and the milk heat treatment process should be standardized from the source. |
| first_indexed | 2024-03-13T05:55:47Z |
| format | Article |
| id | doaj.art-3d517ec668ae4c50ac49fcd69bf0568f |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-13T05:55:47Z |
| publishDate | 2023-06-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-3d517ec668ae4c50ac49fcd69bf0568f2023-06-13T05:10:23ZengWileyFood Science & Nutrition2048-71772023-06-011163601361510.1002/fsn3.3350Effects of ultra‐high‐temperature processes on metabolite changes in milkGe Bai0Long Cheng1Liying Peng2Bin Wu3Yuguo Zhen4Guixin Qin5Xuefeng Zhang6Natnael D. Aschalew7Zhe Sun8Tao Wang9Key Laboratory of Animal Nutrition and Feed Science of Jilin Province, Key Laboratory of Animal Production Product Quality and Security Ministry of Education, JLAU‐Borui Dairy Science and Technology R&D Center, College of Animal Science and Technology Jilin Agricultural University Changchun ChinaKey Laboratory of Animal Nutrition and Feed Science of Jilin Province, Key Laboratory of Animal Production Product Quality and Security Ministry of Education, JLAU‐Borui Dairy Science and Technology R&D Center, College of Animal Science and Technology Jilin Agricultural University Changchun ChinaKey Laboratory of Animal Nutrition and Feed Science of Jilin Province, Key Laboratory of Animal Production Product Quality and Security Ministry of Education, JLAU‐Borui Dairy Science and Technology R&D Center, College of Animal Science and Technology Jilin Agricultural University Changchun ChinaInstitute of Animal and Veterinary Sciences Jilin Academy of Agricultural Sciences Changchun ChinaKey Laboratory of Animal Nutrition and Feed Science of Jilin Province, Key Laboratory of Animal Production Product Quality and Security Ministry of Education, JLAU‐Borui Dairy Science and Technology R&D Center, College of Animal Science and Technology Jilin Agricultural University Changchun ChinaKey Laboratory of Animal Nutrition and Feed Science of Jilin Province, Key Laboratory of Animal Production Product Quality and Security Ministry of Education, JLAU‐Borui Dairy Science and Technology R&D Center, College of Animal Science and Technology Jilin Agricultural University Changchun ChinaKey Laboratory of Animal Nutrition and Feed Science of Jilin Province, Key Laboratory of Animal Production Product Quality and Security Ministry of Education, JLAU‐Borui Dairy Science and Technology R&D Center, College of Animal Science and Technology Jilin Agricultural University Changchun ChinaKey Laboratory of Animal Nutrition and Feed Science of Jilin Province, Key Laboratory of Animal Production Product Quality and Security Ministry of Education, JLAU‐Borui Dairy Science and Technology R&D Center, College of Animal Science and Technology Jilin Agricultural University Changchun ChinaKey Laboratory of Animal Nutrition and Feed Science of Jilin Province, Key Laboratory of Animal Production Product Quality and Security Ministry of Education, JLAU‐Borui Dairy Science and Technology R&D Center, College of Animal Science and Technology Jilin Agricultural University Changchun ChinaKey Laboratory of Animal Nutrition and Feed Science of Jilin Province, Key Laboratory of Animal Production Product Quality and Security Ministry of Education, JLAU‐Borui Dairy Science and Technology R&D Center, College of Animal Science and Technology Jilin Agricultural University Changchun ChinaAbstract Processing can affect milk properties and alter the composition of milk metabolites, which has corresponding effects on milk flavor and quality. It is quite important to study the safe quality control of milk processing. Therefore, the purpose of this study was to identify metabolites at different steps of ultra‐high‐temperature‐sterilized (UHT) milk processing using gas chromatography–mass spectrometry (GC–MS). These steps included raw milk, pasteurized milk (80°C for 15 s), semi‐finished milk (after pasteurizing, it was homogenized at 75°C with pressure of 250 bar), UHT milk (at 140°C for 10 s), and finished milk (homogenized UHT milk). A total of 66 metabolites were identified across all samples, including 30 metabolites in the chloroform layers of the milk samples and 41 metabolites in the water layers; 5 metabolites were found in both layers. The metabolites were primarily fatty acids, amino acids, sugars, and organic acids. For example, pasteurized and ultra‐high‐temperature‐sterilized kinds of milk had lactose contents similar to those of raw milk, with increases in saturated fatty acids such as hexadecanoic acid and octadecanoic acid. Additionally, these findings indicated that these methods of processing can affect the contents of some components of milk. Therefore, from the perspective of milk's nutritional value and consumer health, the excessive heating of dairy products should be avoided and the milk heat treatment process should be standardized from the source.https://doi.org/10.1002/fsn3.3350gas chromatography–mass spectrometrymetabolitesmilkultra‐high‐temperature sterilized |
| spellingShingle | Ge Bai Long Cheng Liying Peng Bin Wu Yuguo Zhen Guixin Qin Xuefeng Zhang Natnael D. Aschalew Zhe Sun Tao Wang Effects of ultra‐high‐temperature processes on metabolite changes in milk Food Science & Nutrition gas chromatography–mass spectrometry metabolites milk ultra‐high‐temperature sterilized |
| title | Effects of ultra‐high‐temperature processes on metabolite changes in milk |
| title_full | Effects of ultra‐high‐temperature processes on metabolite changes in milk |
| title_fullStr | Effects of ultra‐high‐temperature processes on metabolite changes in milk |
| title_full_unstemmed | Effects of ultra‐high‐temperature processes on metabolite changes in milk |
| title_short | Effects of ultra‐high‐temperature processes on metabolite changes in milk |
| title_sort | effects of ultra high temperature processes on metabolite changes in milk |
| topic | gas chromatography–mass spectrometry metabolites milk ultra‐high‐temperature sterilized |
| url | https://doi.org/10.1002/fsn3.3350 |
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