Optimizing antioxidant extraction and milk processing conditions for reduced lipid oxidation

• Grant number: 15/50437-1
• Support Opportunities: Regular Research Grants
• Start date: June 01, 2016
• End date: May 31, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Agreement: University of California, Davis (UC Davis)
• Mobility Program: SPRINT - Projetos de pesquisa - Mobilidade
• Principal Investigator: Thais Maria Ferreira de Souza Vieira
• Grantee: Thais Maria Ferreira de Souza Vieira
• Principal researcher abroad: Juliana Maria N. Leite de Moura Bell
• Institution abroad: University of California, Davis (UC Davis), United States
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
• Associated research grant: 14/18227-4 - Antioxidant activity of green propolis in model system, AP.R

Abstract

Milk is a source outstanding lipids that can under go oxidative processes due to the presence of lipolytic enzymes and heat treatments applied to provide microbial stability. Lipid peroxidation leads to the formation of potential toxic components that would reduce the nutritional value and sensory properties of milk. A common strategy to tackle lipid oxidation relies on carefull processing optimization and on the use of antioxidants that are able to delay this undesirable reaction. In this view, the need for products arising from sustainable practices has prompted the search for new sources of natural antioxidants by industries and academic communities. Propolis is a rich source of phenolic compounds that possess antimicrobial and antioxidant activities already demonstrated in vitro systems. In emulsified foods, such as milk, lipid degradation occurs quickly ad it is influenced by many factors such as fatty acids composition, aqueous phase pH, type and concentration of antioxidants, size of fat particles and exposure to different heat treatments. All those variables make the assessment of effectiveness and mechanisms of actions of antioxidants a very challenging task. Therefore, the overall goal of this proposal is to evaluate how conventional milk processing methods (is compliance with the Milk Pasteurization Ordinance) can be optimized towards reduced lipid oxidation and to evaluate the antioxidant effects of the addition of propolis to milk processed under optimized processing conditions and to emulsion systems. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CAVALARO, RENATA IARA; DE FREITAS FABRICIO, LUIS FELIPE; FERREIRA DE SOUZA VIEIRA, THAIS MARIA. Ultrasound-Assisted Extraction of Antioxidants from Baccharis dracunculifolia and Green Propolis. PROCESSES, v. 8, n. 12, DEC 2020. (15/50437-1, 14/18227-4)

CAVALARO, RENATA IARA; DA CRUZA, RICHTIER GONCALVES; DUPONT, SEBASTIEN; BELL, JULIANA MARIA LEITE NOBREGA DE MOURA; VIEIRA, THAIS MARIA FERREIRA DE SOUZA. In vitro and in vivo antioxidant properties of bioactive compounds from green propolis obtained by ultrasound-assisted extraction. FOOD CHEMISTRY-X, v. 4, DEC 30 2019. (14/18227-4, 15/50437-1)

DIAS, FERNANDA FURLAN GONCALVES; AUGUSTO-OBARA, THALITA RIQUELME; HENNEBELLE, MARIE; CHANTIENG, SIRIYAKORN; OZTURK, GULUSTAN; TAHA, AMEER Y.; DE SOUZA VIEIRA, THAIS MARIA FERREIRA; BELL, JULIANA MARIA LEITE NOBREGA DE MOURA. Effects of industrial heat treatments on bovine milk oxylipins and conventional markers of lipid oxidation. PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS, v. 152, JAN 2020. (14/18227-4, 15/50437-1)