Evaluation of heat-induced changes and 5-hydroxymethylfurfural formation in mare milk - a comparative study to cow milk
Mare milk is known for therapeutic properties due to the presence of bioactive components that are sensitive to thermal treatments and tend to lose their activity. Accordingly, mare milk is consumed raw or frozen, but for food safety reasons recent studies suggest mandatory pasteurization of mare mi...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2024-01-01
|
| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/455236 |
| _version_ | 1797206125654835200 |
|---|---|
| author | Irena Barukčić Jurina Ivana Blažević Tamara Jurina Andreja Leboš Pavunc Rajka Božanić Katarina Lisak Jakopović |
| author_facet | Irena Barukčić Jurina Ivana Blažević Tamara Jurina Andreja Leboš Pavunc Rajka Božanić Katarina Lisak Jakopović |
| author_sort | Irena Barukčić Jurina |
| collection | DOAJ |
| description | Mare milk is known for therapeutic properties due to the presence of bioactive components that are sensitive to thermal treatments and tend to lose their activity. Accordingly, mare milk is consumed raw or frozen, but for food safety reasons recent studies suggest mandatory pasteurization of mare milk before consumption. The aim of this study was to examine the effects of different heat treatments on mare milk quality and compare those to heat induced changes in cow milk. In all milk samples, the total dissolved solids (TDS), electrical conductivity (EC), antioxidant capacity (AC) by the DPPH and FRAP methods, changes in colour (ΔE*), concentration of 5-hydroxymethylfurfural (HMF) and the total phenols (TPC) were determined. Heat induced protein denaturation was monitored by SDS-PAGE, while NIR was applied for qualitative analysis of structural changes. In-bottle sterilization at 116 °C/16ʹ and 120 °C/5ʹ showed to be inappropriate for mare milk processing, since they resulted in the most intense colour changes (ΔE*>5), the highest free and total HMF concentrations (40.70 μmol/L free, 70.26 μmol/L total HMF at 116 °C/16ʹ; 35.49 μmol/L free, 58.12 μmol/L total HMF at 120 °C/5ʹ) and the most intense protein denaturation. On contrary, the applied HTST regimes (72 °C/20”, 85 °C/30”, 90 °C/5ʹ) and thermisation at 63 °C/15” were appropriate for mare milk processing considering the studied qualitative changes. Thereby, the HMF concentration, FRAP, TPC and ΔE* value, combined with NIR analysis showed a good potential to be used as rapid and useful tools for monitoring the intensity of heat induced changes in mare milk. |
| first_indexed | 2024-04-24T09:02:03Z |
| format | Article |
| id | doaj.art-a32390332cd14732b76212d6d2242336 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-04-24T09:02:03Z |
| publishDate | 2024-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-a32390332cd14732b76212d6d22423362024-04-15T19:27:19ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252024-01-017428910510.15567/mljekarstvo.2024.0201Evaluation of heat-induced changes and 5-hydroxymethylfurfural formation in mare milk - a comparative study to cow milkIrena Barukčić Jurina0Ivana Blažević1Tamara Jurina2Andreja Leboš Pavunc3Rajka Božanić4Katarina Lisak Jakopović5University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, CroatiaUniversity of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, CroatiaUniversity of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, CroatiaUniversity of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, CroatiaUniversity of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, CroatiaUniversity of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, CroatiaMare milk is known for therapeutic properties due to the presence of bioactive components that are sensitive to thermal treatments and tend to lose their activity. Accordingly, mare milk is consumed raw or frozen, but for food safety reasons recent studies suggest mandatory pasteurization of mare milk before consumption. The aim of this study was to examine the effects of different heat treatments on mare milk quality and compare those to heat induced changes in cow milk. In all milk samples, the total dissolved solids (TDS), electrical conductivity (EC), antioxidant capacity (AC) by the DPPH and FRAP methods, changes in colour (ΔE*), concentration of 5-hydroxymethylfurfural (HMF) and the total phenols (TPC) were determined. Heat induced protein denaturation was monitored by SDS-PAGE, while NIR was applied for qualitative analysis of structural changes. In-bottle sterilization at 116 °C/16ʹ and 120 °C/5ʹ showed to be inappropriate for mare milk processing, since they resulted in the most intense colour changes (ΔE*>5), the highest free and total HMF concentrations (40.70 μmol/L free, 70.26 μmol/L total HMF at 116 °C/16ʹ; 35.49 μmol/L free, 58.12 μmol/L total HMF at 120 °C/5ʹ) and the most intense protein denaturation. On contrary, the applied HTST regimes (72 °C/20”, 85 °C/30”, 90 °C/5ʹ) and thermisation at 63 °C/15” were appropriate for mare milk processing considering the studied qualitative changes. Thereby, the HMF concentration, FRAP, TPC and ΔE* value, combined with NIR analysis showed a good potential to be used as rapid and useful tools for monitoring the intensity of heat induced changes in mare milk.https://hrcak.srce.hr/file/455236mare milkheat treatmentHMFNIRantioxidant properties |
| spellingShingle | Irena Barukčić Jurina Ivana Blažević Tamara Jurina Andreja Leboš Pavunc Rajka Božanić Katarina Lisak Jakopović Evaluation of heat-induced changes and 5-hydroxymethylfurfural formation in mare milk - a comparative study to cow milk Mljekarstvo mare milk heat treatment HMF NIR antioxidant properties |
| title | Evaluation of heat-induced changes and 5-hydroxymethylfurfural formation in mare milk - a comparative study to cow milk |
| title_full | Evaluation of heat-induced changes and 5-hydroxymethylfurfural formation in mare milk - a comparative study to cow milk |
| title_fullStr | Evaluation of heat-induced changes and 5-hydroxymethylfurfural formation in mare milk - a comparative study to cow milk |
| title_full_unstemmed | Evaluation of heat-induced changes and 5-hydroxymethylfurfural formation in mare milk - a comparative study to cow milk |
| title_short | Evaluation of heat-induced changes and 5-hydroxymethylfurfural formation in mare milk - a comparative study to cow milk |
| title_sort | evaluation of heat induced changes and 5 hydroxymethylfurfural formation in mare milk a comparative study to cow milk |
| topic | mare milk heat treatment HMF NIR antioxidant properties |
| url | https://hrcak.srce.hr/file/455236 |
| work_keys_str_mv | AT irenabarukcicjurina evaluationofheatinducedchangesand5hydroxymethylfurfuralformationinmaremilkacomparativestudytocowmilk AT ivanablazevic evaluationofheatinducedchangesand5hydroxymethylfurfuralformationinmaremilkacomparativestudytocowmilk AT tamarajurina evaluationofheatinducedchangesand5hydroxymethylfurfuralformationinmaremilkacomparativestudytocowmilk AT andrejalebospavunc evaluationofheatinducedchangesand5hydroxymethylfurfuralformationinmaremilkacomparativestudytocowmilk AT rajkabozanic evaluationofheatinducedchangesand5hydroxymethylfurfuralformationinmaremilkacomparativestudytocowmilk AT katarinalisakjakopovic evaluationofheatinducedchangesand5hydroxymethylfurfuralformationinmaremilkacomparativestudytocowmilk |