ABSTRACT
Abstract .................................................................................................... 262 7.1 Introduction of Milk and Dairy Products ........................................ 262 7.2 Naturally Occurring Oxidants and Antioxidants in Milk and
Dairy Products ................................................................................ 264 7.3 Oxidation in Dairy Products ........................................................... 267 7.4 Quality and Safety Issues of Oxidation .......................................... 271 7.5 Methods of Measurement of Oxidation .......................................... 271 7.6 Characteristics, Types, and Mechanism of action of Antioxidants ...272 7.7 Application of Synthetic Antioxidants and Their Effects ............... 276 7.8 Need of Natural Antioxidants in Dairy Products ............................ 277 7.9 Application of Natural Antioxidants in Various Dairy Products .... 278 7.10 Conclusion ...................................................................................... 287 Keywords ................................................................................................. 288 References ................................................................................................ 288
NEELAM UPADHYAY1,*, VEENA N.2, SANKET BORAD1, ASHISH KUMAR SINGH1, SUMIT ARORA1, and MINAXI3
1Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India 2Dairy Chemistry Division, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141001, Punjab, India 3Agricultural Structures and Environmental Control Division, ICARCentral Institute of Post-Harvest Engineering and Technology, Ludhiana 141004, Punjab, India *Corresponding author. E-mail: neelam_2912@yahoo.co.in
ABSTRACT
Milk, a nature’s perfect food containing high quality of almost all nutrients (proteins, lipids, carbohydrates, vitamins, and minerals), is a polyphasic secretion of the mammary glands. It is considered to be one of the indispensable ingredients for the preparation of functional foods due to the presence of myriad bioactive components. Although, besides containing some antioxidants (like lactoferrin, α-tocopherol, etc.), milk also contains few oxidants (like polyunsaturated fatty acids (PUFA) of triglycerides, phospholipids, cholesterol ester, riboflavin, ferri-porphyrin, etc.) that may lead to development of off-flavors in milk and milk products. Some of the oxidation products especially of lipid oxidation are toxic and reactive. Thus, several studies have been conducted on the addition of antioxidants, both synthetic and natural, in milk and milk products. However, natural antioxidants are gaining wide acceptance as synthetic antioxidants are associated with potential health hazards. Also, natural antioxidants have positive health implications and enhance functionality. Several studies have been conducted on the applications of the natural antioxidants in milk and several dairy products. These antioxidants can be added either in the form of the essential oil or in the form of extract (of polar and non-polar solvents) from skins, seeds, peels, pomace, bark, or leaf of the natural source. This chapter highlights the applications of these natural antioxidants in dairy foods.
