Abstract
Various reactions take place between compounds of milk during heat treatment including denaturation and aggregation of whey proteins, and formation of new complexes. In this study, the antioxidant capacities of raw, pasteurised and sterilised milk were determined both before and after an enzymatic in vitro digestion process, using a radical cation decolorisation assay. The mean values of raw, pasteurised and sterilised milk before simulated digestion were 4.02, 4.47 and 4.18 mM trolox/g, respectively, and these did not differ significantly. The antioxidant capacity of all milk types increased significantly at the end of the simulated gastrointestinal digestion, being 11.13, 12.33, 11.88 mM trolox/g for raw, pasteurised and sterilised milk, respectively.
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