Thesis
English
ID: <
http://hdl.handle.net/20.500.11794/20514>
Abstract
milk is a complex food subject to numerous oxidation reactions, including fat oxidation, protein denaturing and vitamin degradation. An electrochemical technique has been repeated and proposed to control and/or prevent oxidation in milk. This procedure aims at reducing electrochemically active species in milk by electrolysis with membrane, leading to a reduction in its oxidation potential (POR). The aim of this study was to assess the impact of electron eduction treatment on the stability of milk lipids during storage in dark or fluorescent light. In this search, a significant drop in POR and a decrease in dissolved oxygen (OD) were observed during treatment. During the storage of milk samples, the AOD decreases while the ROP has gradually recovered, demonstrating instability or reversibility of the reactional balances put in place during electrification. During storage in the dark, no significant changes were observed in the fatty acid composition, which shows that the decrease in OD is not caused by oxidation of fatty acids. Storage in a fluorescent light leads to a degradation of fatty acids, whereas electrification slows down their oxidative degradation compared to untreated milk. It is conceivable that electrochemical treatment to reduce milk could increase its storage time and its ability to process, by limiting the oxidation of fatty acids.