Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year

TY - JOUR

T1 - Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year

AU - Jansson, Therese

AU - Waehrens, Sandra S.

AU - Rauh, Valentin

AU - Danielsen, Bente P.

AU - Sørensen, John

AU - Bredie, Wender L. P.

AU - Petersen, Mikael A.

AU - Ray, Colin A.

AU - Lund, Marianne N.

PY - 2019

Y1 - 2019

N2 - Ultra-high temperature (UHT) processed lactose-reduced milk containing added green tea extract (GTE) at two concentrations (0.1% and 0.25%) was stored at 22 ± 2 °C for one year. The effect of GTE addition on physical stability, protein binding, and sensory quality was evaluated. Sedimentation in skim milk and creaming of full fat milk were inhibited by addition of GTE. The formation of Maillard-related flavour compounds was inhibited during storage as determined by dynamic headspace GC–MS. Using Western blot analysis, milk proteins were found to be highly conjugated to polyphenols. Addition of GTE before UHT treatment resulted in increased bitterness and astringency in UHT milk and this remained during storage. Even though GTE addition improved the physical stability and inhibited Maillard reactions in the milk, the taste and flavour contribution from GTE was dominating throughout storage, and alternative sources of polyphenols should be explored for increasing shelf-life stability of long-life milk.

AB - Ultra-high temperature (UHT) processed lactose-reduced milk containing added green tea extract (GTE) at two concentrations (0.1% and 0.25%) was stored at 22 ± 2 °C for one year. The effect of GTE addition on physical stability, protein binding, and sensory quality was evaluated. Sedimentation in skim milk and creaming of full fat milk were inhibited by addition of GTE. The formation of Maillard-related flavour compounds was inhibited during storage as determined by dynamic headspace GC–MS. Using Western blot analysis, milk proteins were found to be highly conjugated to polyphenols. Addition of GTE before UHT treatment resulted in increased bitterness and astringency in UHT milk and this remained during storage. Even though GTE addition improved the physical stability and inhibited Maillard reactions in the milk, the taste and flavour contribution from GTE was dominating throughout storage, and alternative sources of polyphenols should be explored for increasing shelf-life stability of long-life milk.

U2 - 10.1016/j.idairyj.2019.03.007

DO - 10.1016/j.idairyj.2019.03.007

M3 - Journal article

AN - SCOPUS:85064148658

SN - 0958-6946

VL - 95

SP - 25

EP - 34

JO - International Dairy Journal

JF - International Dairy Journal

ER -