Lipid oxidation and vitamin D3 degradation in simulated whole milk powder as influenced by processing and storage.

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Show simple item record Mahmoodani, Fatemeh en Perera, Conrad en Abernethy, Grant en Fedrizzi, Bruno en Chen, Hong en 2020-02-17T01:26:23Z en 2018-09 en
dc.identifier.issn 0308-8146 en
dc.identifier.uri en
dc.description.abstract Vitamin D3 levels are known to sometimes decline in fortified products, which could be due to its degradation, although the exact mechanism is unknown. In this study, the influence of processing and storage conditions on lipid oxidation and vitamin D3 degradation were studied. Simulated whole milk powders with and without heat treatment were stored for 12 months at two different storage temperatures (20 °C and 40 °C). Stored samples without heat treatment showed higher lipid oxidation products analyzed by PV and TBARS values compared to those with heat treatment. Higher storage temperature also resulted in higher levels of lipid oxidation products. The concentration of vitamin D3 was also analyzed using UHPLC-MS/MS after PTAD derivatization in stored samples. An inverse relationship was observed between lipid oxidation products and vitamin D3 content. Finally, previtamin D3 and vitamin D3 oxidation products were quantified in stored samples using MRM analysis. en
dc.format.medium Print-Electronic en
dc.language eng en
dc.relation.ispartofseries Food chemistry en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri en
dc.subject Milk en
dc.subject Animals en
dc.subject Cholecalciferol en
dc.subject Lipids en
dc.subject Powders en
dc.subject Oxidation-Reduction en
dc.subject Food Handling en
dc.subject Hot Temperature en
dc.subject Food Storage en
dc.title Lipid oxidation and vitamin D3 degradation in simulated whole milk powder as influenced by processing and storage. en
dc.type Journal Article en
dc.identifier.doi 10.1016/j.foodchem.2018.04.043 en
pubs.begin-page 149 en
pubs.volume 261 en
dc.rights.holder Copyright: The author en
dc.identifier.pmid 29739575 en
pubs.end-page 156 en
pubs.publication-status Published en
dc.rights.accessrights en
pubs.subtype Journal Article en
pubs.elements-id 738432 en Science en Chemistry en
dc.identifier.eissn 1873-7072 en
pubs.record-created-at-source-date 2018-05-10 en
pubs.dimensions-id 29739575 en

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