UHT treatment and storage of liquid infant formula affects protein digestion and release of bioactive peptides

2022 ◽  
Author(s):  
Yuhui Ye ◽  
Kasper Engholm-Keller ◽  
yajing fang ◽  
Christian Fiil Nielsen ◽  
Ariadna Jordà ◽  
...  
Keyword(s):  
High Temperature ◽  
Infant Formula ◽  
Bioactive Peptides ◽  
Infant Formulas ◽  
Protein Digestion ◽  
Aseptic Condition ◽  
And Storage ◽  
Ultra High Temperature

Ready-to-feed liquid infant formulas (IF) were subjected to direct (D) or indirect (ID) ultra-high-temperature (UHT) treatment and then stored at 40 °C under aseptic condition for 60-120 days simulating global...

scholarly journals Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2339
Author(s):  
So-Yul Yun ◽  
Jee-Young Imm
Keyword(s):  
Particle Size ◽  
High Temperature ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Skim Milk ◽  
Storage Period ◽  
Sediment Analysis ◽  
Sediment Formation ◽  
And Storage ◽  
Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

The Effect of Various UHT Processing Parameters and Storage Conditions on the Saturated Aldehydes In Half-and-Half Cream

1991 ◽  
Vol 54 (2) ◽  
pp. 109-112 ◽  
Author(s):  
R.K. HUTCHENS ◽  
A.P. HANSEN
Keyword(s):  
Gas Chromatography ◽  
High Temperature ◽  
Column Chromatography ◽  
Steam Injection ◽  
Processing Parameters ◽  
Storage Conditions ◽  
Tetra Pak ◽  
And Storage ◽  
Ultra High Temperature

Raw cream was standardized to 10% fat and processed by ultra-high-temperature (UHT) steam injection at 149°C for 20 s, 149°C for 3.4 s, 138°C for 20 s, and 143°C for 7 s, then aseptically packaged by a Tetra Pak AB3-250 filler. Packages were stored for 12 months at 24°C and analyzed at 0, 1, 3, 6, and 12 months. Fat-soluble carbonyls were extracted from the UHT cream with carbonyl-free hexanes and converted to their 2,4-dinitrophenyl-hydrazone derivatives. Alkanal hydrazones were separated by column chromatography into pure fractions. Spectrophotometry and gas chromatography were used to identify the alkanals. Butanal, hexanal, heptanal, nonanal, and decanal were identified and found to decrease in concentration during storage.

Effects of Carton Material and Storage Temperature on the Flavor of UHT-Sterilized Milk1

1980 ◽  
Vol 43 (5) ◽  
pp. 392-394 ◽  
Author(s):  
R. S. MEHTA ◽  
R. BASSETTE
Keyword(s):  
High Temperature ◽  
Storage Temperature ◽  
Aluminum Foil ◽  
Fluorescent Light ◽  
Compound A ◽  
Pasteurized Milk ◽  
Flavor Intensity ◽  
Sterilized Milk ◽  
And Storage ◽  
Ultra High Temperature

Ultra-high-temperature sterilized milk packaged in aluminum foil-lined or plain polyethylene-lined cartons was stored 1.5 months at 4 C in the dark or 22 C under fluorescent light. Five trained judges found milk at 4 C was not as stale and thus had a more acceptable flavor than milk at 22 C. Flavor of milk in aluminum foil-lined cartons was not as good as freshly pasteurized milk, but superior to milk in polyethylene-lined cartons. Increases in off-flavor intensity paralleled increases in concentrations of n-pentanal and an unidentified neutral volatile compound. A 24-member, untrained consumer taste-panel preferred the flavor of freshly pasteurized milk to 3-month-old commercial or 6-month-old experimental ultra-high-temperature sterilized milks in aluminum foil-lined cartons, which in turn were preferred over 6-month-old experimental ultra-high-temperature sterilized milk in polyethylene-lined cartons.

Volatile Compounds in UHT-Sterilized Milk During Fluorescent Light Exposure and Storage in the Dark1

1979 ◽  
Vol 42 (3) ◽  
pp. 256-258 ◽  
Author(s):  
R. S. MEHTA ◽  
R. BASSETTE
Keyword(s):  
High Temperature ◽  
Volatile Compounds ◽  
Light Exposure ◽  
Taste Panel ◽  
The Other ◽  
Fluorescent Light ◽  
Chromatographic Peaks ◽  
Sterilized Milk ◽  
And Storage ◽  
Ultra High Temperature

When ultra-high-temperature sterilized milk (140 C for 3.5 sec) was exposed to fluorescent light over a 30-day period at 22 C, acetaldehyde, propanal, pentanal, and hexanal increased in concentration. On storage of the milk in the dark, after a 2-week period of light exposure, these same compounds decreased in concentration. No characteristic patterns were noticed in the other chromatographic peaks. When a five-fold diluted distillate of light-exposed milk was added to normal milk, a taste-panel criticized the milk as pronounced oxidation, tallowy or oily.

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