Impact of heat treatment and acid gelation on polyphenol enriched milk samples

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dc.authoridHarbourne, Niamh/0000-0002-6894-4353
dc.authoridFagan, Colette/0000-0002-2101-8694
dc.authoridKilic Bayraktar, Mukaddes/0000-0002-8871-8820
dc.contributor.authorBayraktar, Mukaddes Kilic
dc.contributor.authorHarbourne, Niamh B.
dc.contributor.authorFagan, Colette C.
dc.date.accessioned2024-10-04T18:51:06Z
dc.date.available2024-10-04T18:51:06Z
dc.date.issued2019
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe effects of heat treatment and the stage of polyphenol addition to milk before or after heat treatment on the total phenolic content (TPC), ferric-ion reducing antioxidant power (FRAP), pH, casein micelle size (CMS) and whey protein denaturation content of milk-polyphenol mixtures were investigated. Four sources of phenolic compounds (green tea, white grape, tannic acid, gallic acid) were incorporated into pasteurized-skim milk. A heat treatment (85 degrees C for 30 min) was applied to pasteurized-skim milk either before (MhP) or after polyphenols addition (MhPh). Acid milk gels were produced using MhPh samples, and their TPC and FRAP were determined. Heat treatment decreased the TPC and FRAP values of the samples, except for tannic acid, probably due to increased polyphenol-protein interactions. However, MhPh tannic acid sample resulted in significantly higher FRAP value than MhP. The addition of gallic acid before heat treatment (MhPh) significantly increased CMS due to the lower pH of this sample during heating. Acid gelation decreased the extractable polyphenols, however there was no significant different on FRAP between acid gel and MhPh milk samples. This study showed that the properties of phenolic source, particularly pH, and the stage of polyphenol addition to milk had an impact on selected properties.en_US
dc.description.sponsorshipRebuplic of Turkey Ministry of National Educationen_US
dc.description.sponsorshipMukaddes Kilic Bayraktar are grateful to Rebuplic of Turkey Ministry of National Education for the financial support and sponsorship of her PhD study.en_US
dc.identifier.doi10.1016/j.lwt.2019.108282
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85067846826en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2019.108282
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3383
dc.identifier.volume113en_US
dc.identifier.wosWOS:000479021400033en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPolyphenolen_US
dc.subjectMilk proteinen_US
dc.subjectHeat treatmenten_US
dc.subjectAcid milk gelen_US
dc.subjectAntioxidant activityen_US
dc.titleImpact of heat treatment and acid gelation on polyphenol enriched milk samplesen_US
dc.typeArticleen_US

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