Effect of processing and storage on the stability of flaxseed lignan added to dairy products

J Agric Food Chem. 2006 Nov 15;54(23):8788-92. doi: 10.1021/jf061285n.

Abstract

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.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Butylene Glycols / chemistry*
  • Dairy Products*
  • Flax / chemistry
  • Food Technology
  • Glucosides / chemistry*
  • Lignans / chemistry*

Substances

  • Butylene Glycols
  • Glucosides
  • Lignans
  • secoisolariciresinol diglucoside