AI Article Synopsis
- The study analyzed how green tea extract (GTE) affects flavor and protein changes in lactose-hydrolyzed ultrahigh temperature (UHT) processed milk stored at 40 °C for up to 42 days.
- GTE significantly reduced the formation of Strecker aldehydes, which contribute to off-flavors, by up to 95% and had a similar effect whether added before or after UHT processing.
- Additionally, GTE decreased the release of free amino acids due to protein breakdown during storage and demonstrated binding with milk proteins, which may explain its protective effects against flavor changes.
Article Abstract
The effect of epigallocatechin gallate enriched green tea extract (GTE) on flavor, Maillard reactions and protein modifications in lactose-hydrolyzed (LH) ultrahigh temperature (UHT) processed milk was examined during storage at 40 °C for up to 42 days. Addition of GTE inhibited the formation of Strecker aldehydes by up to 95% compared to control milk, and the effect was similar when GTE was added either before or after UHT treatment. Release of free amino acids, caused by proteolysis, during storage was also decreased in GTE-added milk either before or after UHT treatment compared to control milk. Binding of polyphenols to milk proteins was observed in both fresh and stored milk samples. The inhibition of Strecker aldehyde formation by GTE may be explained by two different mechanisms; inhibition of proteolysis during storage by GTE or binding of amino acids and proteins to the GTE polyphenols.
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| http://dx.doi.org/10.1021/acs.jafc.7b04137 | DOI Listing |
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