Studies on Mitigating Lipid Oxidation Reactions in a Value-Added Dairy Product Using a Standardized Cranberry Extract
A standardized whole cranberry extract (WCE) was used to stabilize a model sunflower-casein emulsion prototype for future formulation activities with a fresh cream cheese product. The WCE contained total organic acids (20% w/w) and polyphenols (5%), the latter consisting of total anthocyanins (10%,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2013-04-01
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| Series: | Agriculture |
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| Online Access: | http://www.mdpi.com/2077-0472/3/2/236 |
| _version_ | 1818612082104336384 |
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| author | Stephen Tomiuk David D. Kitts |
| author_facet | Stephen Tomiuk David D. Kitts |
| author_sort | Stephen Tomiuk |
| collection | DOAJ |
| description | A standardized whole cranberry extract (WCE) was used to stabilize a model sunflower-casein emulsion prototype for future formulation activities with a fresh cream cheese product. The WCE contained total organic acids (20% w/w) and polyphenols (5%), the latter consisting of total anthocyanins (10%, w/w) and proanthocyanidins (12% w/w). Antioxidant capacity of the WCE was determined by ORAC, (hydrophilic ORAC = 348.31 ± 33.45 µmol of Trolox equivalents/g; lipophilic ORAC = 11.02 ± 0.85 µmol of Trolox equivalents/g). WCE was effective at stabilizing the model emulsion at a level of 0.375% (w/w), yielding a final pH of 5.6. Generation of initial lipid peroxidation products, hexanal and pentanal was inhibited by 92.4% ± 3.9% and 66.6% ± 5.3% (n = 3), respectively, when emulsions containing WCE were incubated at 50 °C for 90 h. This information was useful for formulating a fresh cream cheese product containing WCE to produce value-added potential and good self-life. The standardized WCE gave a final pH of 5.6 for the cheese premix and also significantly (P < 0.05) lowered both the PV and CD after 28 and 21 days at 4 °C storage, respectively, compared to untreated control. We conclude that there are important functional role(s) for cranberry constituents when presented as a standardized ingredient for producing value-added, stable fresh dairy products. |
| first_indexed | 2024-12-16T15:40:34Z |
| format | Article |
| id | doaj.art-ed922ed818914281aa3e315b1a0fbabf |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-12-16T15:40:34Z |
| publishDate | 2013-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-ed922ed818914281aa3e315b1a0fbabf2022-12-21T22:26:02ZengMDPI AGAgriculture2077-04722013-04-013223625210.3390/agriculture3020236Studies on Mitigating Lipid Oxidation Reactions in a Value-Added Dairy Product Using a Standardized Cranberry ExtractStephen TomiukDavid D. KittsA standardized whole cranberry extract (WCE) was used to stabilize a model sunflower-casein emulsion prototype for future formulation activities with a fresh cream cheese product. The WCE contained total organic acids (20% w/w) and polyphenols (5%), the latter consisting of total anthocyanins (10%, w/w) and proanthocyanidins (12% w/w). Antioxidant capacity of the WCE was determined by ORAC, (hydrophilic ORAC = 348.31 ± 33.45 µmol of Trolox equivalents/g; lipophilic ORAC = 11.02 ± 0.85 µmol of Trolox equivalents/g). WCE was effective at stabilizing the model emulsion at a level of 0.375% (w/w), yielding a final pH of 5.6. Generation of initial lipid peroxidation products, hexanal and pentanal was inhibited by 92.4% ± 3.9% and 66.6% ± 5.3% (n = 3), respectively, when emulsions containing WCE were incubated at 50 °C for 90 h. This information was useful for formulating a fresh cream cheese product containing WCE to produce value-added potential and good self-life. The standardized WCE gave a final pH of 5.6 for the cheese premix and also significantly (P < 0.05) lowered both the PV and CD after 28 and 21 days at 4 °C storage, respectively, compared to untreated control. We conclude that there are important functional role(s) for cranberry constituents when presented as a standardized ingredient for producing value-added, stable fresh dairy products.http://www.mdpi.com/2077-0472/3/2/236cranberryantioxidant activitylipid peroxidationfresh dairy products |
| spellingShingle | Stephen Tomiuk David D. Kitts Studies on Mitigating Lipid Oxidation Reactions in a Value-Added Dairy Product Using a Standardized Cranberry Extract Agriculture cranberry antioxidant activity lipid peroxidation fresh dairy products |
| title | Studies on Mitigating Lipid Oxidation Reactions in a Value-Added Dairy Product Using a Standardized Cranberry Extract |
| title_full | Studies on Mitigating Lipid Oxidation Reactions in a Value-Added Dairy Product Using a Standardized Cranberry Extract |
| title_fullStr | Studies on Mitigating Lipid Oxidation Reactions in a Value-Added Dairy Product Using a Standardized Cranberry Extract |
| title_full_unstemmed | Studies on Mitigating Lipid Oxidation Reactions in a Value-Added Dairy Product Using a Standardized Cranberry Extract |
| title_short | Studies on Mitigating Lipid Oxidation Reactions in a Value-Added Dairy Product Using a Standardized Cranberry Extract |
| title_sort | studies on mitigating lipid oxidation reactions in a value added dairy product using a standardized cranberry extract |
| topic | cranberry antioxidant activity lipid peroxidation fresh dairy products |
| url | http://www.mdpi.com/2077-0472/3/2/236 |
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