Retention of Ascorbic Acid, Retinol, ß-Carotene, and ¿-Tocopherol in Milk Subjected to Pressure-Assisted Thermal Processing (PATP) Academic Article in Scopus uri icon

abstract

  • Thermal treatments can cause undesirable sensory quality and nutritional changes in food, whereas high-quality retention has been widely reported for high-pressure processing (HPP). The aim of this study was to assess the retention of whole-fat milk vitamins after pressure-assisted thermal processing (PATP). The retention of ascorbic acid (AA), retinol, ß-carotene, and ¿-tocopherol was determined by HPLC after 0.5 to 10 min treatments at 46 to 75 °C and 95 to 705 MPa. AA content was particularly sensitive to PATP treatments, particularly at 705 MPa and 75 °C for 5 min, reaching a loss of 55.1 ± 0.9%. Liposoluble vitamin losses were much lower than those observed for AA. For all treatments, retinol loss remained below 10.2 ± 1.7% and it was independent of the processing times tested (0.5, 5, and 10 min) for treatments at 400 MPa and 75 °C with losses of 6.3 ± 1.3, 6.1 ± 1.5, and 8.1 ± 3.2%, respectively. For PATP treatments at 75 °C, 5 min, and 95¿705 MPa, ¿-tocopherol losses were minor and ranging from 5.0 ± 2.1 to 6.4 ± 0.6%. These values were similar to those observed after conventional thermal pasteurization. Low ß-carotene losses were also observed at 75 °C for all PATP treatments with losses of ¿0.6 ± 2.9 to 4.4 ± 0.5% for 95¿705 MPa/5 min and 2.4 ± 0.3 to 4.9 ± 2.1% for 400 MPa/0.5¿10 min treatments. This study showed that in whole-fat milk subjected to PATP treatments, AA is significantly more sensitive than retinol, ß-carotene, and ¿-tocopherol. © 2020, Springer Science+Business Media, LLC, part of Springer Nature.

publication date

  • September 1, 2021