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Review
. 2021 Sep 29;10(10):2315.
doi: 10.3390/foods10102315.

Oxidative Quality of Dairy Powders: Influencing Factors and Analysis

Holly J Clarke  1   2 , William P McCarthy  3 , Maurice G O'Sullivan  2 , Joseph P Kerry  4 , Kieran N Kilcawley  1   2
Affiliations
Review

Oxidative Quality of Dairy Powders: Influencing Factors and Analysis

Holly J Clarke et al. Foods. .

Abstract

Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic compounds (VOC) including aldehydes, ketones and alcohols, which are known to contribute to the development of off-flavours in dairy powders. The main factors influencing the oxidative state of dairy powders and the various analytical techniques used to detect VOC as indicators of LO in dairy powders are outlined. As the ability to identify and quantify specific VOC associated with LO improves this review highlights how these techniques can be used in conjunction with olfactory and sensory analysis to better understand product specific LO processes with the aim of maximizing shelf-life without compromising quality.

Keywords: dairy powder; lipid oxidation; sensory.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

Figures

Figure 1
Figure 1
The mechanism of the first two phases of the lipid oxidation process; initiation and propagation.
Figure 2
Figure 2
The mechanism of conjugation of the lipid oxidation process.
Figure 3
Figure 3
Common termination products of the lipid oxidation process.
Figure 4
Figure 4
Ene reaction of an olefinic bond with a singlet oxygen. The formation of the hydroperoxide can happen at either of the olefinic sp2 hybridised carbons.
Figure 5
Figure 5
Some major fatty acids found in milk and some of their associated breakdown products; (a) oleic acid, (b) linoleic acid, (c) linolenic acid, (d) arachidonic acid, and (e) docosahexaenoic acid.
Figure 6
Figure 6
Schematic of the Maillard reaction of glucose with a generic amino group RNH2. The carbonyl functional group on the sugar undergoes a substitution reaction with the amino group of a protein or amino acid to form an N-substituted glycosylamine. This undergoes isomerisation by undergoing an Amandori rearrangement forming a ketosamine. This can undergo a number of reactions to produce a range of compounds which can undergo further reactions.
Figure 7
Figure 7
Schematic of the Strecker degradation mechanism, where an α-dicarbonyl compound and an amino acid undergo a decarboxylation reaction to form an α-aminocarbonyl compound and Strecker aldehyde product.
See this image and copyright information in PMC

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