The influence of thermal processing on the goat milk antioxidant properties

Abstract

The purpose of this scientific paper is to identify how thermal treatment methods affect the antioxidant properties of goat milk. Goat milk samples were used for the research: whole, pasteurized, heat-treated UHT, powdered milk. The antioxidant activity was determined by the method based on the discoloration of the stable DPPH radical and the total content of polyphenols according to the Folin-Ciocalteu method. The results obtained showed that the UHT milk has the highest antioxidant activity, followed by powdered milk and pasteurized milk. Whole milk showed the lowest antioxidant activity. Thermal treatment can increase the milk antioxidant capacity due to the proteins degradation and the exposure of thiol groups, which can act as hydrogen donors, as well as the formation of Maillard reactions compounds, especially melanoidins, which have a strong antioxidant activity.