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Gewählte Publikation:

Schmidt, A; Mayer, HK.
(2018): Milk process authentication by vitamin B-6 as a novel time temperature integrator
FOOD CONTROL. 2018; 91: 123-127. FullText FullText_BOKU

As raw cowxxxs milk possesses a limited shelf-life and can also pose a threat to the consumerxxxs health, thermal preservation techniques are customary nowadays. A range of compounds can be used for the assessment of successfulness of such treatments, so-called time temperature integrators (TTIS). Although most water-soluble vitamins are known to be depleted during heat exposure in milk, their application as Ill hasnxxxt been investigated yet. Especially vitamin B-6 with its various possible vitamers (chemical different forms that exhibit vitamin activity) might be a suitable system for a new vitamin-based ITI. Therefore, the applicability of B-6 vitamers in cowxxxs milk as a TTI system was to be evaluated in this study. A recently developed ultra-high performance liquid chromatography method for the simultaneous assessment of all relevant B-6 vitamers in cowxxxs milk was used to characterize the status and composition of B-6 vitamers in a market survey (n = 78) from Austria, Germany and Czech Republic, comprising milk produced by various thermal and non-thermal preservation techniques such as pasteurization, extended shelf life, ultra-high temperature (UHT). Examining generated data using classification and regression decision trees, discrimination of UHT milk from other preservation techniques, based on the ratio of B-6 vitamers was possible. Hence, representing the first report for process authentication of cowxxxs milk based on the composition of minor nutrients (B-6 vitamers). (C) 2018 Elsevier Ltd. All rights reserved.
Autor/innen der BOKU Wien:
Mayer Helmut
Schmidt Anatol
BOKU Gendermonitor:

Find related publications in this database (Keywords)
Vitamin B-6
Time temperature integrator
Ultra-high temperature

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