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Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk.

Therese Jansson1, Valentin Rauh2, Bente P Danielsen1

  • 1Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C, Denmark.

Journal of Agricultural and Food Chemistry
|November 10, 2017
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This summary is machine-generated.

Green tea extract (GTE) addition to milk significantly reduced flavor-altering compounds and protein breakdown during storage. This suggests GTE can improve the quality and shelf-life of processed milk.

Keywords:
Maillard reactionStrecker aldehydesUHTepigallocatechin gallateflavorgreen tea extractlactose-hydrolyzed milkprotein−polyphenol bindingshelf lifestorage stabilityα-dicarbonyls

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Area of Science:

  • Food Science
  • Dairy Technology
  • Green Tea Polyphenols

Background:

  • Ultrahigh temperature (UHT) processing and lactose hydrolysis (LH) alter milk composition and flavor.
  • Storage conditions can exacerbate undesirable chemical reactions and protein modifications in processed milk.
  • Green tea extract (GTE) contains polyphenols with antioxidant and protein-binding properties.

Purpose of the Study:

  • To investigate the impact of GTE on flavor, Maillard reactions, and protein modifications in LH-UHT milk during storage.
  • To determine if the timing of GTE addition (pre- or post-UHT) affects its efficacy.
  • To elucidate the mechanisms by which GTE influences these changes.

Main Methods:

  • Lactose-hydrolyzed ultrahigh temperature (LH-UHT) milk was treated with green tea extract (GTE).
  • Samples were stored at 40 °C for 42 days.
  • Analysis included quantification of Strecker aldehydes, free amino acids, and polyphenol-protein interactions.

Main Results:

  • GTE addition inhibited Strecker aldehyde formation by up to 95%.
  • GTE significantly decreased the release of free amino acids due to proteolysis.
  • Polyphenol-protein binding was evident in both fresh and stored milk samples.
  • The timing of GTE addition did not significantly alter its inhibitory effects.

Conclusions:

  • GTE effectively mitigates flavor deterioration and protein modification in LH-UHT milk during storage.
  • GTE's protective effects are likely due to inhibition of proteolysis and/or binding of amino acids and proteins.
  • GTE shows potential as a natural additive to enhance the quality and stability of processed dairy products.