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Studies on Mitigating Lipid Oxidation Reactions in a Value-Added Dairy Product Using a Standardized Cranberry Extract

Author

Listed:
  • David D. Kitts

    () (Food Science, Food Nutrition and Health, Faculty of Land and Food Systems, 2205 East Mall, the University of British Columbia, Vancouver, V6T-1Z4 Canada)

  • Stephen Tomiuk

    () (Food Science, Food Nutrition and Health, Faculty of Land and Food Systems, 2205 East Mall, the University of British Columbia, Vancouver, V6T-1Z4 Canada)

Abstract

A standardized whole cranberry extract (WCE) was used to stabilize a model sunflower-casein emulsion prototype for future formulation activities with a fresh cream cheese product. The WCE contained total organic acids (20% w/w) and polyphenols (5%), the latter consisting of total anthocyanins (10%, w/w) and proanthocyanidins (12% w/w). Antioxidant capacity of the WCE was determined by ORAC, (hydrophilic ORAC = 348.31 ± 33.45 µmol of Trolox equivalents/g; lipophilic ORAC = 11.02 ± 0.85 µmol of Trolox equivalents/g). WCE was effective at stabilizing the model emulsion at a level of 0.375% (w/w), yielding a final pH of 5.6. Generation of initial lipid peroxidation products, hexanal and pentanal was inhibited by 92.4% ± 3.9% and 66.6% ± 5.3% ( n = 3), respectively, when emulsions containing WCE were incubated at 50 °C for 90 h. This information was useful for formulating a fresh cream cheese product containing WCE to produce value-added potential and good self-life. The standardized WCE gave a final pH of 5.6 for the cheese premix and also significantly ( P < 0.05) lowered both the PV and CD after 28 and 21 days at 4 °C storage, respectively, compared to untreated control. We conclude that there are important functional role(s) for cranberry constituents when presented as a standardized ingredient for producing value-added, stable fresh dairy products.

Suggested Citation

  • David D. Kitts & Stephen Tomiuk, 2013. "Studies on Mitigating Lipid Oxidation Reactions in a Value-Added Dairy Product Using a Standardized Cranberry Extract," Agriculture, MDPI, Open Access Journal, vol. 3(2), pages 1-17, April.
  • Handle: RePEc:gam:jagris:v:3:y:2013:i:2:p:236-252:d:24880
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    References listed on IDEAS

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    1. Anonymous, 2005. "Trends in Australian Agriculture," Commission Research Papers 31903, Productivity Commission.
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    More about this item

    Keywords

    cranberry; antioxidant activity; lipid peroxidation; fresh dairy products;

    JEL classification:

    • Q1 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture
    • Q10 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - General
    • Q11 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Aggregate Supply and Demand Analysis; Prices
    • Q12 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Micro Analysis of Farm Firms, Farm Households, and Farm Input Markets
    • Q13 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agricultural Markets and Marketing; Cooperatives; Agribusiness
    • Q14 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agricultural Finance
    • Q15 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Land Ownership and Tenure; Land Reform; Land Use; Irrigation; Agriculture and Environment
    • Q16 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - R&D; Agricultural Technology; Biofuels; Agricultural Extension Services
    • Q17 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agriculture in International Trade
    • Q18 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agricultural Policy; Food Policy

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