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Fatty Acid Profiles of In Vitro Digested Processed Milk
Michael H Tunick1, Diane L Van Hekken2
1Center for Food and Hospitality Management, Drexel University, 101 North 33rd Street, Philadelphia, PA 19104, USA. mht39@drexel.edu.
Foods (Basel, Switzerland)
|November 10, 2017
Summary
Processing milk with both pasteurization and homogenization enhances the release of beneficial 18-carbon fatty acids (FAs), including omega-3 and conjugated linoleic acids (CLAs), during digestion.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Dairy Processing
Background:
- Milkfat contains beneficial long-chain fatty acids (FAs) with health benefits.
- Limited information exists on how milk processing affects the digestibility of these FAs.
- Identifying and quantifying these FAs is challenging due to their low abundance.
Purpose of the Study:
- To determine the effects of common milk processing methods on the digestibility of 18-carbon fatty acids.
- To analyze fatty acid profiles of raw, homogenized, and heat-treated milk before and after in vitro digestion.
- To understand the impact of processing on the release of healthy FAs in milk.
Main Methods:
- Analysis of fatty acid profiles in raw and processed milk samples.
- In vitro digestion model to simulate human digestion.
- Use of a highly sensitive separation column for improved FA identification.
- Comparison of FA release under different processing conditions (pasteurization, homogenization, combined).
Main Results:
- Combined pasteurization and homogenization significantly increased the release of 18-carbon FAs.
- Higher release observed for oleic acid, linoleic acid (omega-6), rumenic acid (CLA), and linolenic acid (omega-3).
- Processing significantly impacted the digestibility of these beneficial FAs compared to no treatment.
Conclusions:
- Milk processing, particularly combined pasteurization and homogenization, enhances the release of beneficial 18-carbon fatty acids.
- Understanding processing effects is crucial for maximizing the health benefits of FAs from milk and dairy products.
- This research aids in comprehending FA release during consumption of processed dairy foods.
Keywords:
conjugated linoleic aciddigestionfatty acidshomogenizationmilkomega-3 fatty acidspasteurizationMore Related Videos
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