Antioxidant impacts on volatile formation in high-pressure-processed milk

Area of Science:

• Food Science
• Food Chemistry
• Dairy Technology

Background:

• High-pressure processing (HPP) is a non-thermal method used to preserve food quality.
• Volatile compound formation during HPP can negatively impact sensory attributes of milk.
• Understanding antioxidant effects on volatiles under pressure is crucial for optimizing HPP applications.

Purpose of the Study:

• To investigate the efficacy of various antioxidants in inhibiting volatile formation in milk during high-pressure processing.
• To determine the impact of antioxidant concentration on the inhibition of volatile compounds.
• To compare the effects of antioxidants under high pressure with known mechanisms at normal pressure.

Main Methods:

• Raw milk samples were treated with antioxidants: butylated hydroxyanisole (BHA), epicatechin, ascorbic acid, beta-carotene, and L-cystine.
• Samples were subjected to high pressure (655 MPa) at 75°C for 3, 5, and 10 minutes.
• Volatile compounds (aldehydes, ketones, sulfur compounds) were analyzed using headspace solid-phase microextraction (SPME) and gas chromatography (GC).

Main Results:

• Butylated hydroxyanisole (BHA) and epicatechin demonstrated strong inhibition of aldehyde formation.
• Ascorbic acid and beta-carotene showed moderate inhibition of aldehydes, while L-cystine inhibited both aldehydes and hydrogen sulfide.
• Inhibition of volatile formation was generally proportional to the antioxidant concentration; reduced oxygen also decreased aldehyde formation.

Conclusions:

• Specific antioxidants effectively mitigate volatile compound generation in milk under high-pressure conditions.
• The concentration of added antioxidants directly influences their inhibitory effect on volatile formation.
• Findings suggest that antioxidant mechanisms for volatile inhibition under high pressure are comparable to those observed under normal-pressure conditions.