Effect of Processing and Storage on the Stability of Flaxseed Lignan Added to Dairy Products

January 1, 2006 Human Health and Nutrition Data 0 Comments

Effect of Processing and Storage on the Stability of Flaxseed Lignan Added to Dairy Products

Year: 2006
Authors: Hyvarinen, H.K. Pihlava, J.-M. Hiidenhovi, J.A. Hietaniemi, V. Korhonen, H.J.T. Ryhanen, E.-L.
Publication Name: J. Agric. Food Chem.
Publication Details: Volume 54; Pages 8788 − 8792.


This study investigated the effects of processing and storage on the stability of purified, flaxseed derived secoisolariciresinol diglucoside (SDG) added to milk prior to the manufacture of different dairy products. We analyzed the effect of high-temperature pasteurization, fermentation, and milk renneting as well as storage on the stability of SDG added to milk, yogurt, and cheese. Also, the stability of SDG in whey-based drinks was studied. Added SDG was found to withstand the studied processes well. In edam cheese manufacture, most of the added SDG was retained in the whey fraction and 6% was found in the cheese curd. SDG was also relatively stable in edam cheese during ripening of 6 weeks at 9 degrees C and in yogurt during storage of 21 days at 4 degrees C. Up to 25% of added SDG was lost in whey-based drinks during storage of 6 months at 8 degrees C. We conclude that SDG can be successfully supplemented in dairy-based products. (Auhtors abstract)
Flaxseeds have traditionally been added to bakery products in the form of whole seeds or as mechanically ground flax meal. However, the characteristic flavor of flaxseed is regarded as a limiting factor for its wider use in other foodstuffs. Also, the current knowledge about the effects of food processing on the stability of plant lignans is limited. Such studies have mostly been conducted with ground flax or flax meal. A previous study by this group demonstrated that isolated and purified SDG remains stable through the bread making process. Flaxseed derived purified SDG is available as a nutraceutical on the world market, but food applications have not been introduced so far. The development of functional dairy products based on supplemented SDG is, therefore, an interesting approach. The aim of this work was to investigate the stability of added purified SDG during the manufacture and storage of different dairy products. The focus was on the effects of pasteurization and fermentation and the various cheese manufacturing phases using several model products. SDG was added to milk to test its stability during the manufacture of different dairy products. The study determined that SDG was relatively stable during high-temperature batch pasteurization of milk and whey and under the conditions applied in customary manufacture of yogurt and ripened cheese. SDG recovery in edam cheese was low, suggesting that supplementation of SDG in the manufacture of semi-hard or hard cheeses is not applicable if SDG is added directly to cheese milk. The purified lignin fraction, SDG, isolated from flaxseeds seems to be technologically and organoleptically suitable to be supplemented especially in liquid and acidic dairy products, in particular. (Editors comments)

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