Abstract/Summary

The effects of heat treatment and the stage of polyphenol addition to milk before or after heat treatment on the total phenolic content (TPC), ferric-ion reducing antioxidant power (FRAP), pH, casein micelle size (CMS) and whey protein denaturation content of milk-polyphenol mixtures were investigated. Four sources of phenolic compounds (green tea, white grape, tannic acid, gallic acid) were incorporated into pasteurized-skim milk. A heat treatment (85 °C for 30 min) was applied to pasteurized-skim milk either before (MhP) or after polyphenols addition (MhPh). Acid milk gels were produced using MhPh samples, and their TPC and FRAP were determined. Heat treatment decreased the TPC and FRAP values of the samples, except for tannic acid, probably due to increased polyphenol-protein interactions. However, MhPh tannic acid sample resulted in significantly higher FRAP value than MhP. The addition of gallic acid before heat treatment (MhPh) significantly increased CMS due to the lower pH of this sample during heating. Acid gelation decreased the extractable polyphenols, however there was no significant different on FRAP between acid gel and MhPh milk samples. This study showed that the properties of phenolic source, particularly pH, and the stage of polyphenol addition to milk had an impact on selected properties.