Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year |
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| Affiliation: | 1. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg, Denmark;2. Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, Copenhagen, 2200, Denmark;3. Arla Foods Amba, Agro Food Park 19, Aarhus N, 8200, Denmark;1. Department of Food Science, Aarhus University, Agro Food park 48, DK-8200, Aarhus N, Denmark;2. Arla Foods Innovation Centre, Agro Food park 19, DK-8200, Aarhus N, Denmark;1. School of Applied Sciences, Division of Engineering and Food Science, University of Abertay, Bell Street, DD1 1HG Dundee, Scotland, United Kingdom;2. School of Applied Sciences, Division of Psychology and Forensic Science, University of Abertay, Bell Street, DD1 1HG Dundee, Scotland, United Kingdom;1. Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand;2. Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand;1. Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Chemical Engineering, Beijing Technology & Business University (BTBU), Beijing 100048, China;2. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, China;3. Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Seasoning Food Co., Ltd., Jieshou 236500, Anhui, China;4. Feicheng Food and Drug Administration, Feicheng 271600, Shandong, China;1. Department of Food Science, Aarhus University, Blichers Allé 20, DK-8830 Tjele, Denmark;2. Department of Food Science, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark;3. Arla Foods, Rørdrumvej 2-10, DK-8220 Brabrand, Denmark;4. Arla Foods Ingredients, Sønderhøj 10-12, DK-8260 Viby J, Denmark |
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| Abstract: | 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. |
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