Oxidation and degradation kinetics of lactic butter supplemented with Myrtus communis essential oils

Mertoglu T. S., Keceli T. M.

International Journal of Dairy Technology, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1111/1471-0307.13090
  • Dergi Adı: International Journal of Dairy Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Anahtar Kelimeler: Ascorbyl palmitate, Heat treatments, Kinetics, Lactic butter, Lipid oxidation, Myrtus communis essential oils, Vitamin degradation
  • Çukurova Üniversitesi Adresli: Evet

Özet

The aim of this study was to investigate lipid oxidation/degradation kinetics of lactic butter manufactured from heat-treated and cultured cream, supplemented with Myrtus communis essential oils and stored at 4°C. Lipid oxidation followed zero-order, while vitamin degradation followed first-order reaction kinetics in fresh lactic butter. Optimising heat treatments of the cream at 70°C and 80°C for 30 s and using M. communis EOs reduced lipid oxidation and α-tocopherol degradation (P ≤ 0.05) of lactic butter samples. It was concluded that M. communis EOs is effective as antioxidant as compared to synthetic ascorbyl palmitate for improving stability of lactic butter.