Antioxidant Capability of Ultra-high Temperature Milk and Ultra-high Temperature Soy Milk and their Fermented Products Determined by Four Distinct Spectrophotometric Methods

Abstract

Background:Due to the recent emerging information on the antioxidant properties of soy products, substitution of soy milk for milk in the diet has been proposed by some nutritionists. We aimed to compare four distinct antioxidant measuring methods in the evaluation of antioxidant properties of industrial ultra-high temperature (UHT) milk, UHT soy milk, and their fermented products by Lactobacillus plantarum A7.Materials and Methods:Ascorbate auto-oxidation inhibition assay, 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) free radical scavenging method, hydrogen peroxide neutralization assay and reducing activity test were compared for the homogeneity and accuracy of the results.Results:The results obtained by the four tested methods did not completely match with each other. The results of the DPPH assay and the reducing activity were more coordinated than the other methods. By the use of these methods, the antioxidant capability of UHT soy milk was measured more than UHT milk (33.51 ± 6.00% and 945 ± 56 μM cysteine compared to 8.70 ± 3.20% and 795 ± 82 μM cysteine). The negative effect of fermentation on the antioxidant potential of UHT soy milk was revealed as ascorbate auto-oxidation inhibition assay, DPPH method and reducing activity tests ended to approximately 52%, 58%, and 80% reduction in antioxidant potential of UHT soy milk, respectively.Conclusions:The antioxidative properties of UHT soy milk could not be solely due to its phenolic components. Peptides and amino acids derived from thermal processing in soy milk probably have a main role in its antioxidant activity, which should be studied in the future.

Effects of Agitation Speed and Kinetic Studies on Probiotication of Pomegranate Juice with Lactobacillus casei

“…Therefore, the degraded tannins and phenolic compounds are possibly converted to antioxidative compounds [34]. On the other hand, Baghbadorani et al [35] reported that the increase in the antioxidant activity of fermented soymilk could be due to the liberation of isoflavone through the catalytic action of β-glucosidase and intracellular antioxidants of starter organisms. The increase or decrease of the antioxidant activity is dependant upon either a factor or factors in synergistic effect [5].…”

Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feed

“…Numerous dissolved substances are found in the hydrophilic phase of milk, including those which present antioxidant activity, a property of milk which has been investigated in recent years (Baghbadorani et al, 2017;Zulueta et al, 2009;Havemose et al, 2006). Antioxidants found in or added to milk may diminish or even inhibit the oxidation of lipid compounds, which occurs as a result of exposure to light, heat, contamination by metal ions or the activity of pro-oxidative enzymes.…”

Leveraging new opportunities and advances in high‐pressure homogenization to design non‐dairy foods

“…Thus, it helps achieve an overall uniform macroscopic homogeneous composition and properties. However, the overall efficiency of the process depends on fluid conditions and valve design (Aswathanarayan & Vittal, 2019;Azmi et al, 2019). This emerging food processing technology has been in use mainly for structuring food products, dissolution, dispersion, mixing of ingredients, encapsulation, and emulsification of blends (Pingale et al, 2023).…”

“…In another study, the effect of UHPH on the bioactive compounds of soya milk has been recently studied by Toro-Funes et al ( 2014) reported that with the increase in pressure and temperature of UHPH treatment, the degree of extractability of bioactive compounds phytosterol and isoflavone was also increased, also some of the bioactive compounds did not show any rise in the values. Numerous studies (Baghbadorani et al, 2017;Xu & Chang, 2009) have been done to determine how thermal processing affects plant milk's antioxidant qualities, but more study is needed to determine how UHPH affects plant milk (Sharabi et al, 2018;Zamora & Guamis, 2015).…”