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Effect of pressure-assisted thermal sterilization on conjugated linoleic acid (CLA) content in CLA-enriched milk Public Deposited

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This is the author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by Elsevier and can be found at:  http://www.journals.elsevier.com/innovative-food-science-and-emerging-technologies/.

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  • Conjugated linoleic acid (CLA) has been recently studied for its health-promoting and disease-preventing properties. The objective of this study was to evaluate the effect of pressure (100-600 MPa), temperature (60-120˚C) and treatment time (0-14 min) on CLA content in milk and anhydrous milk fat (AMF) rich in CLA. In milk treated up to 14 min at 100 MPa, CLA was stable (> 80 % of retention), regardless of the temperature. In contrast, only 3.4 ± 2 % of CLA was retained at 600 MPa and 120°C. For AMF, CLA retention was considerably higher (40.2 ± 2 %) than that obtained for milk. The presence of free metal ions in milk might catalyze CLA degradation. When the antioxidant catechin (1 g/kg) was used, CLA retention increased significantly (> 90%) in milk and AMF, regardless of the experimental conditions.
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  • Martinez-Monteagudo, S. I., Saldana, M. D. A., Torres, J. A., & Kennelly, J. J. (2012). Effect of pressure-assisted thermal sterilization on conjugated linoleic acid (CLA) content in CLA-enriched milk. Innovative Food Science and Emerging Technologies, 16, 291. doi: 10.1016/j.ifset.2012.07.004
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  • The authors thank to Alberta Livestock and Meat Agency Ltd. (ALMA) and to the Natural Sciences and Engineering Research Council of Canada (NSERC) for funding this project. Martinez-Monteagudo expresses his gratitude to Consejo Nacional de Ciencia y Tecnologia (CONACYT, Mexico) and Instituto de Innovación y Transferencia Tecnologica (I²T², Mexico) for the financial support (no 187497).
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